Pinoy Recipes | Free Filipino Food Recipes » Baking Tips

How To Decorate A Halloween Cake

noemi — Fri, 31 Oct 2008 02:23:07 +0000

Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. I am also requesting a huge favor. If you think I should win as “The One” in Globe’s Tatt Awards, then please vote online for me and consider Blog Watch (as The Advocate)…via this link http://tattoo.globe.com.ph/tattawards/vote.Trick or Treat? Halloween is a much celebrated day in our family since my husband brought the tradition to our kids. Over the years, I have learned to be creative with party decors and festive Halloween dishes. I prepare a simple party menu that are in various hue and colors of orange such as spaghetti, or fried chicken. Usually a Halloween cake adorns our table. Here are examples of Halloween cakes.

These beautifully crafted Halloween themed cakes are from the bakery of Baguio Country Club.

What they did is add ghostly chocolate goodies on their usual cakes to make it have that spooky Halloween themed look.

You don’t need to buy Halloween Cakes from Baguio Country Club or any expensive cake shop. Be creative. So if you are thinking of having a Halloween cake tonight, just add some of those Halloween themed candies to your cake.

Take for instance those creepy caramel filled “eye”. Add it to your iced cake that you baked or you bought.

And Voila! Halloween Cake.

So will it be a trick or treat from me?

——————

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One-Crust Pie

noemi — Sun, 07 Sep 2008 23:21:36 +0000

Dear readers,

Procedure for the Crust

1. Combine flour, salt in bowl. Create well.

2. In the well, add margarine and butter.

2. Using a fork or pastry cutter, combine butter/margarine with the flour until well blended or resembles coarse crumbs.

3. Sprinkle flour mixture with water 1 Tablespoon at a time, while tossing and mixing with fork or pasty cutter. Add water until dough is just moist enough to form a ball when lightly pressed together. (Too much water causes dough to become sticky and tough; too little water causes edges to crack and pastry to tear easily while rolling.

4. Shape dough into a ball. Flatten ball to 1/2-inch thickness, rounding and smoothing edges. On floured surface or wax paper, roll lightly from center to edge with into 11 inch circle.

5. Place pastry in 9 inch pie pan. Unfold; gently press in bottom and up sides of pan. Do not stretch.

6. Fold edge under to form a standing rim; flute edges.
If you didn’t get the crust procedure, view how [tag]pie crust[/tag] is made together with photos, click here.——————

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Kitchen Equivalents

noemi — Sat, 01 Mar 2008 16:13:01 +0000

Dear readers,

1 ounce = 28.4 grams (rounded off)

1 gram = .035 oz.
1 kilogram = 2.21 lbs. (or 2.2 lbs.)
1 oz. = 28.35 gms. (or 28.4 gms., rounded up)
1 lb. = 453.59 gms. (or 454 gms., rounded up)
1 tsp. = 4.9 milliliters
1 tbsp. = 14.8 milliliters
1 cup = 236.6 milliliters
1 liter = 1.06 quarts or 1,000 milliliters

1 oz. = 2 tbsps. = 28.4 gms. = 30 cc.
1 ml. = 20 drops

Here’s the rest:

a few grains = less than 1/8 tsp.
60 drops = 1 tsp.
1-1/2 tsps. = 1/2 tbsp.
3 tsps. = 1 tbsp.
2 tbsps. = 1/8 cup or 1 fluid ounce
4 tbsps. = 1/4 cup
5-1/3 tbsps. = 1/3 cup
8 tbsps. = 1/2 cup
10-2/3 tbsps. = 2/3 cup
12 tbsps. = 3/4 cup
16 tbsps. = 1 cup
3/8 cup = 1/4 cup + 2 tbsps.
5/8 cup = 1/2 cup + 2 tbsps.
7/8 cup = 3/4 cup + 2 tbsps.
1 cup = 8 fl.oz.
2 cups = 1 pint or 16 fl. oz.
2 pints = 1 quart or 32 fl. oz.
4 cups = 1 quart
4 quarts = 1 gallon
8 quarts = 1 peck
4 pecks = 1 bushel
16 ozs. = 1 lb.

From Lorna’s American kitchen:

10 extra large eggs yield 1-1/2 cup eggwhites

1 can evaporated milk = 12 fl. oz. = 1-1/2 cup less 1 tbsp.

1 can sweetened condensed milk = 14 oz. = 396 gms.——————

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Extracting Coco Cream & Coco Milk, & Making Latik

noemi — Tue, 15 Jan 2008 03:22:37 +0000

Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. I am also requesting a huge favor. If you think I should win as “The One” in Globe’s Tatt Awards, then please vote online for me and consider Blog Watch (as The Advocate)…via this link http://tattoo.globe.com.ph/tattawards/vote.My Principles in Food Preparation teacher in UP Diliman was the late Matilde P. Guzman. My sister and I, as well as her notable graduates such as Sylvia Reynoso-Gala and Nora Daza, all benefited from the basic food principles that she taught us.

Studying her manual, “Principles of Cooking,” was my life-line. I found a blog entry about Mrs. Guzman during her early days — and looking at the photos reminded me of Mom’s life in UP Diliman.

Remember that Coconut milk or cream can be used undiluted or diluted thick or thin by adding hot water to fresh grated coconut meat. The quantity of the cream extracted by a coconut depends on its size, and on the ripeness of the coconut meat.

As a rule, 1/2 cup undiluted cream can be obtained from a large mature coconut . It will also yield about 300 grams meat.

300 grams meat yields 4 cups grated coconut.

4 cups coconut yields 1/2 cup undiluted cream.

From Mrs. Guzman’s book:

This method of extracting coconut cream and milk for all recipes which call for coconut milk: Using two muslin bags (or sako sa harina) per coconut makes squeezing easy to get all the coconut flavor in the milk.

Prepare coco cream and coco milk as follows:

1. Place grated coconut (mature coconuts, not the buko juice type of coconut) into two muslin bags (that had been wrung out of hot water). Squeeze the coco cream without adding water (and this is called the “first press,”). Set aside for latik and oil.

2. For Coco Milk: Use 2 cups hot water for fractional extraction, i.e. divide the water into two or three portions and squeeze the coco milk with each portion of the warm water. Combine all extractions thus obtained.

Note: Now you understand why I call coco milk the second or more presses.

3. For Latik and Oil: Cook the coco cream in a saucepan to form the latik and oil. Regulate the heat towards the latter part of the cooking to prevent scorching of the latik. Latik should be a delicate golden yellow. Remove latik from the hot oil when this color is obtained.

Note: Latik is used for recipes like Biko.——————

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