Unofficial Ark Cookbook

phantomenna • 3 May 2023 at 8:12 PM

These are unofficial recipes for different foods and drinks around Ark! I plan to add a recipe once a day- feel free to comment your thoughts and suggestions! I, unfortunately, won't be able to get a recipe for every Ark food or drink because some aren't possible to make. For example, some cakes would require an expert cake decorator to make them!

Make sure you always read the whole recipe first to make sure you have all equipment and can actually make the recipe so you don’t get stuck halfway through!

While these recipes should work, as I made minimal changes to trustworthy websites, there is a chance one won’t work for you. Let me know if something goes wrong and I’ll look into it!

Page 1: Skelly Cookies and Pie Slices



First up, Skelly Cookies! There are four kinds: Chocolate, Dark Chocolate, Pumpkin, and Vanilla. You can find what they look like on the site here !


CHOCOLATE SKELLY COOKIES
Note: The main recipe is from Allrecipes.

Ingredients

2 cups white sugar
1 ¼ cups margarine, softened
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
¾ cup unsweetened cocoa powder
1 teaspoon baking soda
⅛ teaspoon salt


Equipment

Gingerbread man cookie cutter
Large bowl
Mixing bowl
Mixer
Cookie sheets

Instructions

1. Preheat the oven to 350 degrees Fahrenheit.
2. Cream sugar and margarine in a large bowl until light and fluffy.
3. Beat in eggs, one at a time.
4. Stir in vanilla.
5. Combine flour, cocoa, baking soda, and salt in the mixing bowl. Add to the creamed mixture and mix until just blended.
6. Drop large spoonfuls of dough 2 inches apart onto ungreased cookie sheets.
7. Bake for 8-10 minutes.
8. Let sit briefly for 5 minutes transferring to wire racks to cool completely.
9. Use the gingerbread man cookie cutter to cut out shapes.
10. Use the frosting to draw little skeleton shapes on the cookies. Just do your best, they don’t need to be perfect!
11. Enjoy!


DARK CHOCOLATE COOKIES
Note: The main recipe is from Delicious Little Bites.

Ingredients

1 cup unsalted butter
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
2 cups all purpose flour
3/4 cup dark cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
Vanilla frosting


Equipment

Gingerbread man cookie cutter
Medium bowl
Oven
Stand mixer
Plastic wrap

Instructions

1. Mix together the flour, dark cocoa powder, baking soda, baking powder, and salt in a medium bowl.
2. Cream the butter and sugar together in a stand mixer on medium speed.
3. Add the eggs one at a time.
4. Add the vanilla extract.
5. Lower the speed and gradually add the dry mixture to the wet ingredients in the mixer until well combined.
6. Wrap the dough in plastic wrap and refrigerate for at least an hour to chill the dough.
7. Preheat oven to 350 degrees Fahrenheit.
8. Flatten the dough out (not too thin- about ¼ inch tall) and use the gingerbread man cookie cutter to cut out shapes.
9. Bake for 8-10 minutes.
10. Transfer to a cooling rack.
11. Use the frosting to draw little skeleton shapes on the cookies. Just do your best, they don’t need to be perfect!
12. Enjoy!

PUMPKIN SKELLY COOKIES
Note: The main recipe is from In Bloom Bakery

Ingredients

¾ cup unsalted butter, softened
1 cup light brown sugar
2 eggs
2 teaspoon vanilla
½ cup canned pumpkin puree
1 ¾ cup all-purpose flour
1 tablespoon pumpkin pie spice
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
¼ cup granulated white sugar
½ teaspoon pumpkin pie spice
Vanilla frosting


Equipment

Gingerbread man cookie cutter
Oven
Baking sheets
Parchment paper
Paper towel
Plate
2 small bowls
Large bowl
Electric mixer
Cooling rack

Instructions

1. In a small bowl mix the granulated sugar and pumpkin pie spice together.
2. Preheat your oven to 350 degrees Fahrenheit.
3. Line 2 baking sheets with parchment paper.
4. Dry your pumpkin by spreading the canned pumpkin on a plate and lightly pressing with a paper towel to absorb the excess liquid. The pumpkin should be dry enough that it goes from being ½ cup dried down to just about a ¼ cup. Hardly any liquid should transfer onto a paper towel once it has been dried enough.
5. In another small bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt.
In the large bowl, cream the softened butter and brown sugar together with an electric mixer on high speed for 1-2 minutes until light and fluffy.
6. Add in the egg yolks and vanilla and mix on medium speed until pale and fluffy, about 1-2 minutes.
7. Add in the pumpkin and mix on medium-low speed to combine.
8. Add in the dry ingredients and mix on low speed just until combined.
9. Take some of the dough and roll them into small balls.
10. Roll the dough balls in the spiced sugar.
11. Flatten the dough out (not too thin- about ¼ inch tall) and use the gingerbread man cookie cutter to cut out shapes.
12. Place the cookies on the baking sheets.
13. Bake the cookies for 12-14 minutes. The longer you cook, the crispier they’ll be.
14. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to finish cooling.
15. Use the frosting to draw little skeleton shapes on the cookies. Just do your best, they don’t need to be perfect!
16. Enjoy!

VANILLA SKELLY COOKIES
Note: The main recipe is from Cloudy Kitchen

Ingredients

225 grams unsalted butter
300 grams granulated sugar
1 teaspoon vanilla extract
1 large egg
320 grams all-purpose flour
1 teaspoon kosher salt
½ teaspoon baking soda
Granulated sugar
Vanilla frosting


Equipment

Gingerbread man cookie cutter
Baking sheets
Parchment paper
Oven
Stand mixer
2 small bowls

Instructions

1. Preheat the oven to 350 degrees Fahrenheit.
2. Line 2 baking sheets with parchment paper.
3. Fix the stand mixer with the paddle attachment and cream the butter, sugar, and vanilla together on high speed until light and fluffy.
4. Add the egg and vanilla and mix to combine.
5. Sift together the flour, salt, and baking soda in a small bowl. Add to the mixer, and mix until just combined.
6. Place the granulated sugar for rolling in the other small bowl.
7. Take some of the dough and roll them into small balls.
8. Roll the dough balls in the sugar.
9. Flatten the dough out (not too thin- about ¼ inch tall) and use the gingerbread man cookie cutter to cut out shapes.
10. Place the cookies on the baking sheets.
11. Bake the cookies of 11-12 minutes.
12. Let the cookies cool on the baking sheet for 10 minutes, then transfer them to a cooling rack to finish cooling.
13. Use the frosting to draw little skeleton shapes on the cookies. Just do your best, they don’t need to be perfect!
14. Enjoy!

daisycat • 3 May 2023 at 8:51 PM

@phantomenna
So cute! Again, I love your idea. 😊 Looking forward to your progress on this, it's fab so far!

Fun fact: I made these in 2015 for co-workers for Halloween. Just in general, not from Egg Cave (I wasn't aware of Egg Cave at the time). Chocolate cookies with a quick icing job and red dye to give a more massacred look to them. XD Made small goodie bags that also included white chocolate pretzel stick ghosties. 😱

https://ibb.co/ZG8c8Gc

mastergemma • 3 May 2023 at 8:53 PM

@phantomenna
Just so you know, your URL link is not showing properly. Please don't feel bad, the eCode is surprisingly difficult.

You have;
[url]https://eggcave.com/items/search?q=skelly[/url]

But it needs to look like this to be a functioning link but remove the "+" for it to work.
[+url=https://eggcave.com/items/search?q=skelly[/url]Whatever you write here will be the link [/url]


Ahh I love cookies! These sound like some good and easy to follow recipes too! I always find frosting to be the most difficult part of baking as it's so difficult to get the right consistency.

phantomenna • 4 May 2023 at 12:31 AM

@daisycat That's awesome, that sounds like a great Halloween party! I love the pretzel stick ghost idea too! Yum!

@mastergemma Thank you for letting me know! I'm really glad you said something so I could fix it!


Next up on the recipe list: Pie Slices! Now, these recipes will make a whole pie, not just a slice, but you’ll have plenty of slices once you cut it up! The pie crust is a separate recipe, which I’ll put before the pies themselves.

PIE CRUST
Note: The main recipe is from Natasha’s Kitchen. This works with most of the pies.

Ingredients

2 1/2 cups all-purpose flour, plus more to dust
1/2 tablespoon granulated sugar
1/2 teaspoon sea salt
1/2 pound cold unsalted butter, (2 sticks) diced into 1/4" pieces
7 tablespoons ice water


Equipment

Food processor
Plastic wrap
Cover with plastic wrap and refrigerate 1 hour before using in recipes that call for pie crust.

Instructions

1. Place flour, sugar and salt into the bowl of a food processor and pulse a few times to combine.
2. Add cold diced butter and pulse the mixture until coarse crumbs form.
3. Add 7 Tablespoons ice water and pulse just until moist clumps or small balls form. Press a piece of dough between your finger tips and if the dough sticks together, you have added enough water. If not, add more water a teaspoon full at a time. Be careful not to add too much water or the dough will be sticky and difficult to roll out.
4. Gather dough together into a ball (it should not be smooth and DO NOT knead the dough).
5. Divide dough in half and flatten to form 2 disks.


APPLE PIE SLICE
Note: The main recipe is from Natasha’s Kitchen. It doesn’t include a recipe for pie crust,

Ingredients

1 pie crust from above
2 1/4 pounds Granny Smith Apples, peeled, cored 6-7 apples (7 cups thinly sliced)
1 1/2 teaspoon cinnamon
8 tablespoon unsalted butter
3 tablespoon all-purpose flour
1/4 cup water
1 cup granulated sugar
1 egg, + 1 tablespoon water, for egg wash


Equipment

Oven
Medium saucepan
9 inch pie plate

Instructions

1. Make the pie crust from the recipe at the top.
2. Preheat oven to 425 degrees Fahrenheit.
3. Melt butter in a medium saucepan over medium heat.
4. Whisk in 3 tablespoons of flour then simmer for 1 minute, whisking constantly.
5. Whisk in 1/4 cup water, 1 cup sugar and bring to a boil.
6. Reduce heat and continue simmering for 3 minutes, whisking frequently, then remove from heat.
7. Peel, remove cores and thinly slice 7 cups of apples and place them in a large bowl.
8. Sprinkle the top with 1 1/2 teaspoon cinnamon and toss to combine.
9. Pour the sauce over the apples and stir to coat the apple slices.
10. Sprinkle your work surface with flour and roll out bottom pie crust to a 12" diameter circle.
11. Wrap it around your rolling pin to transfer it to the 9" pie plate.
12. Add apple mixture, mounding slightly in the center and being careful not to get the filling on the edges.
13. Roll second crust into an 11" round and cut into 10 even thickness strips using a pizza cutter.
14. Arrange strips in a woven lattice pattern over the top.
15. Beat together 1 egg and 1 Tbsp water and brush the top with egg mixture.
16. Bake at 425 degrees Fahrenheit in the center of the oven for 15 minutes.
17. Reduce the heat to 350 degrees Fahrenheit and continue baking another 45 minutes or until apples are soft and filling is bubbling through the vents.
18. Rest at room temp for 1 hour before serving.
19. Enjoy!

BLUEBERRY PIE SLICE
Note: The main recipe is from Natasha’s Kitchen.

Ingredients

1 pie crust from above
6 cups blueberries, rinsed and well drained
1 teaspoon lemon zest , from 1 lemon
2 tablespoon lemon juice
4 1/2 tablespoon all-purpose flour
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1 egg + 1 tablespoon water, for egg wash


Equipment

Oven
Deep pie pan
Pizza cutter
Large mixing bowl

Instructions

1. Make the pie crust from the recipe at the top.
2. Roll the first disk into a 13 inch circle and transfer it to a 9 inch wide, deep pie pan.
3. Roll the second crust into a 12 inch circle and use a pizza cutter to slice into ten 1-inch strips.
4. In a large mixing bowl, add 6 cups blueberries, 1 teaspoon lemon zest, 2 tablespoon lemon juice, 1/2 cup granulated sugar, 4 1/2 tablespoons flour, 1 teaspoon cinnamon, and toss to combine.
5. Transfer blueberries into the dough-lined pie pan, mounding it just slightly in the center and keeping the edges clean of blueberry juice.
6. Roll the second crust into a 12 inch circle and use a pizza cutter to slice into ten 1-inch strips.
7. Arrange strips in a woven lattice pattern over the top.
8. Beat together 1 egg and 1 tablespoon water and brush the egg wash over the lattice crust and edges.
9. Bake in the center of the oven at 375 degrees Fahrenheit for 50-60 minutes, or until the crust is golden and blueberry juice is bubbling at the edges.
10. Cool, slice, and enjoy!

CHERRY PIE SLICE
Note: The main recipe is from Natasha’s Kitchen.

Ingredients

1 pie crust from above
6 cups sweet cherries, pitted (2 1/4 to 2 1/2 lbs)
1 tablespoon lemon juice
3/4 cups sugar, use 1 cup for sour cherries
5 tablespoon corn starch
1/2 teaspoon cinnamon
1 tablespoon unsalted butter, diced, to dot the top
1 egg + 1 tablespoon water, for egg wash


Equipment

Oven
Small bowl
Pie pan

Instructions

1. Make the pie crust from the recipe at the top.
2. In a small bowl, whisk together 3/4 cup sugar, 5 tablespoons corn starch, and 1/2 teaspoon cinnamon.
3. Pit cherries and transfer to a large bowl.
4. Stir in 1 tablespoon lemon juice.
5. Sprinkle on sugar/cornstarch mixture and stir together until evenly moist.
6. Roll the first pie crust disk into a 13 inch circle and transfer to a 9 inch wide pie pan. The edges should hang a little over the edge of the pan.
7. Pour the cherry mixture over the bottom crust along with any accumulated juices.
8. Dot with butter.
9. Roll the second crust into a 12 inch circle and use a pizza cutter to slice into ten 1-inch strips.
10. Arrange strips in a woven lattice pattern over the top.
11. Beat together 1 egg and 1 tablespoon milk or water and brush the egg wash over the lattice crust and edges.
12. Sprinkle the top with 1 tablespoon coarse sugar.
13. Bake in the lower third of the oven at 425 degrees Fahrenheit for 25 minutes.
14. Place a sheet of foil or baking sheet beneath the pie, reduce oven temperature to 350˚F, and bake additional 30-35 minutes, or until crust is golden and cherry juice is bubbling through the lattice top.
15. Cool, slice, and enjoy!

PECAN PIE SLICE
Note: The main recipe is from Cookies and Cups.

Ingredients

1 pie crust from above
1 cup light OR dark corn syrup
3 eggs
1 cup granulated sugar
2 tablespoons butter, melted
1 teaspoon pure vanilla extract
1–1/2 cups (6 ounces) coarsely chopped pecans


Equipment

Oven
Bowl
Wire rack

Instructions

1. Preheat oven to 350 degrees Fahrenheit.
2. Mix corn syrup, eggs, sugar, butter and vanilla using a spoon or a rubber spatula.
3. Stir in pecans.
4. Pour the mixture into pie crust.
5. Bake on center rack of oven for 60 to 70 minutes.
6. Cool for at least 2 hours on wire rack before serving.
7. Enjoy!

PUMPKIN PIE SLICE
Note: The main recipe is from Natasha’s Kitchen.

Ingredients

1 pie crust from above
1 egg white
15 ounces pumpkin puree
1 large eggs plus 3 egg yolks
1/2 cup light brown sugar, packed (break up any clumps before adding)
1/4 cup granulated sugar
1 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 teaspoon vanilla extract
12 ounces evaporated milk, room temperature
Whipped cream (canned)


Equipment

Oven
Parchment paper
Large mixing bowl

Instructions

1. Make the pie crust from the recipe at the top.
2. Preheat oven to 425 degrees Fahrenheit.
3. Line the center of your chilled pie crust with a 9-10 inch ring of crinkled up parchment paper and fill about 3/4 full with dry beans or pie weights.
4. Bake 17 minutes or until edges are starting to turn golden.
5. Remove pie weights, prick the bottom of the crust all over with a fork, brush the inside of the pie crust with egg white and place back in the oven without weights for 5 minutes or until the center looks dry.
6. While it’s still hot, brush the inside with egg white.
7. Cool completely to room temperature.
8. In a large mixing bowl, whisk together pumpkin puree, egg and yolks, brown and granulated sugar, vanilla extract, salt, pumpkin spice, and cinnamon until well combined.
9. Add evaporated milk and whisk until blended and all of the bubbles are gone from the batter. Tap bowl against the counter a few times to knock out any extra bubbles.
10. Pour into pre-baked and cooled crust.
11. Reduce oven temperature to 350 degrees Fahrenheit and bake 55-60 minutes until the pie is nearly set.
12. Cool completely on a wire rack until room temperature.
13. Put a dollop of whipped cream on the center of each slice.
14. Enjoy!

STRAWBERRY PIE SLICE
Note: The main recipe is from The Pioneer Woman.

Ingredients

1 pie crust from above
1 1/2 quart fresh strawberries, stems removed, halved
3/4 cup granulated sugar
1 teaspoon. vanilla extract
3 tablespoon. corn starch

Equipment

Medium saucepan
Small bowl

Instructions

1. Make the pie crust from the recipe at the top.
2. Mash 1 1/2 cups of the berries with a fork and combine with the sugar, vanilla, and 1/4 cup of water in a medium saucepan over medium heat.
3. Bring to a low boil, stirring and mashing frequently, and cook until the fruit begins to soften and break down more, about 5 minutes.
4. Whisk together the cornstarch and 1/2 cup of water in a small bowl.
Stir the cornstarch mixture into the simmering strawberry mixture and return the mixture to a boil over medium-high heat.
5. Reduce heat to medium-low and simmer until thickened, about 3 minutes, stirring frequently.
6. Remove from the heat and fold in the remaining fresh strawberries. Immediately transfer the strawberry mixture to the pie crust.
7. Let cool slightly, about 15 minutes, then place in the refrigerator to cool completely, about 4 hours.

mindassala • 11 July 2023 at 12:02 PM

Strawberry pie slice perfect for July! 😊

geddra • 23 July 2023 at 12:16 PM

Crackerjack Cookies Yummm

pauloacacio • 2 August 2023 at 9:35 AM

YESSS ❤️

dibabeebees • 12 August 2023 at 3:18 AM

I literally love this - tysm!

chaotictreat • 12 August 2023 at 7:17 AM

YOO this is so cool I definitely think I'll be making some of these!! I'll try and post image links here if I do 😊

musical_slytherclaw • 12 August 2023 at 1:18 PM

I've been hoping to get back into baking when I'm a bit less busy with school, definitely going to try some of these ^-^