Pinoy Recipes | Free Filipino Food Recipes » Cakes, Pastries & Desserts

The Gingerbread Man Cookie Recipe

noemi — Fri, 09 Dec 2011 02:08:43 +0000

Dear readers,

Every Christmas season, I bake “Gingerbread Men Cookies” for my children. Even if they are much older now, the memories and the aroma of molasses, cinnamon and other spices give them a warm cozy feeling. It’s one reason that I’ve continued this tradition year after year. I will share this recipe with you if you want to bake it too.

This recipe is modified for a tropical climate. The original recipe requires immediate rolling after the dough has been made but our tropical heat just makes it gooey to handle.

NOTE: The Gingerbread Man Cookie recipe can be used only for your personal use and cannot be posted in your website, blog or any other site, form (magazine, newspapers etc) or means.

Ingredients

5 cups sifted all purpose flour
2 tsp. Baking Soda
1/2 tsp. ground ginger
1 tsp Cinnamon
1/4 tsp. Cloves
1/4 tsp. salt
1 cup margarine (butter compound)
1 cup sugar
1 cup dark molasses (use our locally made molasses)
1 Tablespoon vinegar
1 egg

Materials Needed to decorate Gingerbread Man
Cherries for the lips
Raisins for the eyes
Chocolate candies (M & M’s)
Gingerbread Man shaped Cookie Cutter

Procedure

1. Place margarine and sugar in large bowl.
2. In saucepan, heat molasses to boiling. Pour over margarine and sugar, add vinegar.
3. Stir on speed number 2 until well blended.
4. Set aside to cool.

5. Sift dry ingredients together.
6. Add egg to molasses mixture and beat on speed no. 4 to blend.
7. Add dry ingredients and stir into molasses mixture on speed no. 4 until well blended- about one and half minutes.

8. Refrigerate overnight or freeze for an hour.

9. Get a small portion of the chilled dough and roll on well floured board to 1/4 inch thickness. ( Tip:I roll directly on the cookie sheet for easy handling of cut dough)

10. Cut with floured Gingerbread man shaped cookie cutter about one inch apart.

11. To decorate the Gingerbread man before baking

- Cut the cherries to make lips
- Cut the raisins in half for the eyes.

12. Place cherries for lips and raisins for the eyes.

(Tip: you can also put a hole on the head of the Gingerbread Man cookie if you want to hang it on your christmas tree. But with a dusty climate and possibility of cockroaches, I just wrap the cookie in plastic.)

13. Bake at 350 F for 8 to 10 minutes.

14. Cool on brown paper for towelling.

Yield : 4 dozen to 4 1/2 dozens for a 4 inches (height) Gingebreadman

Decorating the Gingerbread Man

Icing for the buttons

3 Egg Whites (1/3 cup)
3 to 4 cups Confectioners Sugar
(this yields around 4 cups of icing which you can use for Christmas cookie decorating)

Procedure

1. Beat egg whites until stiff.

2. add 1/4 tsp cream of tartar

3. Add confectioner sugar until well blended

For decorating tips:

1. Stick chocolate candies with the icing to form buttons
2. Ice the head for hat
3. Ice the feet for shoes.

After all the Gingerbread Men Cookies have been iced, I wrap them individually in ice-bag plastic and string them to our Christmas garlands that adorn our rooms in the house.

or place it in a bowl for the kids to grab some whenever they are hungry
——————

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Food For the Gods

noemi — Thu, 17 Nov 2011 16:26:23 +0000

Dear readers,

It’s that time of the year when I plan the baked goodies that I plan to give as gifts to my friends. Food for the Gods is such a delightful recipe to bake during the holidays when one doesn’t have the time to bake Fruit Cake. It entails less preparation and baking time. It’s the perfect dessert to prepare beforehand. Baked with a delightful blend of dates and walnuts, molasses, tinge of brandy and cinnamon, the taste is reminiscent of fruit cake sans the fruit glaze. You should try it. It’s simple to bake. Your kitchen will also emit holiday aroma that gives you more reason to keep baking and baking.

Here is my recipe to start you off baking a dessert fit even for gods.

Ingredients

4 tablespoons Brandy
1 cup dates, cut in strips
1 cup walnuts, chopped
1/3 cup butter
2 tablespoons molasses
1/4 cup brown sugar
4 tablespoons Honey
2 eggs
1 cup all-purpose flour
1/2 teaspoon cinnamon
1 teaspoon baking powder

Procedure

1. Preheat oven to 350 F

2. Grease square pan

3. Combine dates. nuts, and 2 tablespoons brandy. Set aside.

(Dates and walnuts are blended with the 2 Tablespoons of brandy)

4. Cream butter until fluffy.

5. Add sugar, molasses, and honey gradually.

6. Add eggs one at a time and continue beating.

7. Blend in 2 tablespoons brandy. (Lauren wanted to add more brandy but it might make the batter too bitter.)

8. Sift together flour, cinnamon and baking powder.

9 Add to creamed mixture.

10. Fold in dates and nuts. Blend well.

11. Bake for 20 to 25 minutes. (Bake only until a wooden toothpick inserted about one inch from side of pan comes out with a moist crumb. The center will often see, unbaked but it will be firm upon cooling.)

(Freshly baked food for the gods)

12. When cool, cut into bars.

13. Wrap in cellophane.

Don’t they look like gold bars?

——————

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Fruitcakes for the Holidays (updated)

noemi — Sun, 13 Nov 2011 01:48:29 +0000

Dear readers,

It’s the time of the year when one needs to plan for the holidays. As early as September, I already know what to bake for Christmas. A childhood memory that never fails to remind me of the Christmas season is Fruitcake. I used to bake a lot of fruitcake in the past but the girls never really got around to acquiring a taste for it. They preferred the Gingerbread Man Cookies because of the story behind it after I bake the first batch. That’s my then 16 year old daughter, Lauren when she helped me with my fruitcakes a few years ago. Fruitcake flavor is best when it has been aged for a few months in a cool place (preferably the refrigerator in the Philippines).

For those of you who want to bake Fruitcakes for the Holidays, here is a recipe which I call Golden Fruitcake. I’ve modified this based from my mom’s original fruitcake recipe. My Golden Fruitcake does not have a strong taste of brandy nor is it too sweet. Anyway, there’s a lot of preparation so make sure you run down the list carefully.

Here is my Golden Fruitcake recipe

Ingredients

1 Cup butter (I use Golden Crown)
1 1/1 Cup Brown Sugar
4 large eggs (1 cup) or 5 medium eggs
3 cups all purpose four
1/2 cups flour (to dredge fruits and nuts)
1 tsp Baking Powder
1 teaspon salt
1/2 cup milk
5 Tablespoon prune juice
3 Tablespoons Molasses
1/4 teaspoon baking soda (mix in molasses)
1 teaspoon vanilla
2 teaspoon cinnamom
1 teaspoon nutmeg
1/2 teaspoon allspice
1/4 teaspoon cloves
1 1/2 cups nuts (Combination of walnuts, pecan, cashew, pili)
1 1/2 cups dates
1 1/2 cups fruit glaze
1/2 cup cherry brandy

Extra Cherries, fruit glaze,nuts for decorating on top of cake
Cherry brandy to brush top of the cake

Preparation

Fruit Mix

1. Soak fruits in 1/2 cup cherry brandy overnight.
2. Drain the fruits for 1 hour.

Preparing the Baking pan

1. Don’t use waxpaper.
2. Use thick cellphane (1 piece only) and use enough to cover the cake after baking.
3. You can also use aluminum. More messy but more sure.

Batter

1. Heat oven to slow.

2. Cream Shortening and add sugar slowly until fluffy.

3. Beat in egg one at a time, beating after each addition until light.

4. Blend Flour, baking powder, salt, cinnamon, allspice, cloves, nutmeg.

5. Stir in alternately with milk, molasses, juices and vanilla beginning and ending with flour.

6. With 1/2 cup flour. add to fruit mixture.

7. The batter is then mixed to the fruits. Add the nuts on top of the batter.

8. Put batter in cellophane lined or aluminum lined pans (4 pans)

9. Bake for one (1) hour at 300 F. ( But do check the temperature based on the pan you use. Sometimes baking can be as short as 45 minutes to 1 hour at 325 F)

IMPORTANT: To prevent dryness in the fruit cake, use the banyo maria. Place the pans in a larger pan containing an inch of water, the result of which is bake-steaming the fruit cake batter.

10. At 45 minutes baking time, remove pans from oven and decorate top with cherries, buts and fruits.

11. Cover pan with overlapping aluminum foil to prevent burning.

12. Bake 15 more minutes until done.

After Baking

Keep cellophane or aluminum intact with the cake

After baking and the cake has cooled down, brush the top of the cake with cherry brandy

Wrap the whole cake with the overlapping cellophane or aluminum , then more aluminum foil to cover the whole cake ending with colored cellophane.

Tips

1. It’s important to drain the fruit mix for 1 hour. This is because alcohol destroys the cake batter.
2. Nuts are not placed in the batter; rather it is placed ON TOP of the batter. I still mix in the buts anyway. I use a combination of nuts.
3. Never use peanuts but do use pili, cashew, walnuts, or black walnuts.
4. The batter is mixed to the fruits so that the emulsion in the batter is not destroyed.

I have 5 recipes for fruitcake but based on my past experience, the above recipe gave me the best results.

——————

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Wickedly-tasty Halloween recipes

noemi — Fri, 21 Oct 2011 09:12:02 +0000

Dear readers,

Next to Christmas , Halloween has got to be the most awaited holiday for my growing kids. During those internet-less days, I scrounged around for ideas from magazines just to make Halloween day wickedly fun. I served food with orange color themes, and even decorated my home with pumpkins and ghouls. After the trick or treat fun, my kids and their friends often troop to our house for culminating party. Now here is where one needs to be creative and present a frighteningly Delicious Halloween Spread.

I am sure a lot of moms out there want to think of creative ways to spice up their celebration. Let me share you some wickedly tasty goodies especially created by The Maya Kitchen. Chocolate cupcakes get bright orange icing then topped with melted chocolate webs and hair-raising spiders. Hotdog waffles get dipped in rich chocolate syrup and rolled in chocolate crumbs. Colored sweet gums create impish grins and devil eyes. A round chocolate cake is ringed by fondant-covered ghouls cookies with open mouth shriek and haunting eyes.

Halloween in 1991

These recipes will entail some basic knowledge of baking .

HALLOWEEN SPIDER WEB CUPCAKES

1 package MAYA Oven Toaster Chocolate Fudge Brownie Mix 230g
¼ cup butter
1 piece egg
1 tablespoon water

Buttercream Frosting:

¼ cup butter
¼ cup shortening
3 ½-4 cups powdered sugar
¼ cup milk
½ teaspoon vanilla
Orange food color
Halloween inspired candy decorations
Melted chocolate (for web)

Preheat oven and line 3-ounces muffin tins. Set aside. In a bowl, cream butter until fluffy. Add egg and water. Mix in the brownie mix until well blended. Pour the mixture into prepared muffin tins. Bake at 350°F/ 177°C for 10-15 minutes or until cake is done. Cool and set aside.

Prepare Frosting:

Beat butter and shortening until well mixed. Alternately add the powdered sugar, milk and vanilla until creamy. Divide mixture into two portions. Tint one portion with orange color and the other portion to remain as is. Set aside.

To Assemble: Fill pastry bag fitted with desired tip with icing and pipe out icing on top of each cupcake. Decorate with Halloween inspired candy decorations on top or using web stencil trace it using melted chocolate to create Halloween chocolate web.

MUMMY WAFFLE ON STICKS

1 piece egg
2 tablespoons oil
¾ cup water
1 package MAYA Chocolate Hotcake Mix 200g
cocktail hotdogs, cooked
popsicle sticks
chocolate syrup
prepared chocolate crumbs (from left over brownie or chocolate cake)
assorted colored candies and licorice

Lightly grease and preheat waffle maker. In a bowl, beat egg then add oil, water and hotcake mix. Stir just until blended. Pour in little amount of hotcake mixture into waffle maker then put cocktail hotdog and pour more hotcake mixture to fully cover hotdog. Cook waffle until done. Set aside. Do the same procedure with the remaining mixture. Set aside to cool. To Assemble: Insert popsicle stick at one end of each waffle dog then dip into chocolate syrup, remove excess syrup. Cover waffles with chocolate crumbs. Create mummy face using assorted colored candies. Serve.

HAUNTED CAKE

1 piece egg
½ cup water
3 tablespoons oil
1 package MAYA Oven Toaster Chocolate Cake Mix 200g

Butter Cream Frosting:

2/3 cup egg whites
1 cup sugar
1 cup butter
1 cup shortening
1 teaspoon vanilla extract
black food color

1 dozen Prepared ghost cut-out cookies

Poured Fondant:

9 cups confectioners’ sugar
½ cup corn syrup
1 teaspoon vanilla extract
½ teaspoon almond extract

Preheat oven to 375°F/ 190°C. Grease and line 8 inch round pan. Set aside. Prepare Cake: Combine egg, water, oil and chocolate mix until well blended. Pour into prepared pan and bake until done. Cool and set aside.

Prepare Frosting: In a bowl, mix egg whites and sugar together over a simmering water. Whisk gently until egg whites are hot. Transfer mixture into a mixer bowl and beat in a high speed until thick and glossy. Then at low speed add butter and shortening one at a time. Add in vanilla extract and beat until well incorporated. Tint frosting with black food color. Set aside.

Prepare Poured Fondant: In a bowl, over simmering water. Mix all ingredients until well combined, smooth and warm.

To Assemble: Cover cake with butter cream frosting. Set aside a little of cream frosting. Get your cut-out cookies and fully cover with poured fondant. Cool and set aside. Decorate cut-out with ghost face design using reserved butter cream frosting. Use cookies as decors around the cake.

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For more recipes, other culinary ideas and course schedule, log on to www.themayakitchen.com. ——————

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Leche Flan Recipe

noemi — Sat, 18 Jun 2011 11:48:01 +0000

Dear readers,

The original leche flan recipe was from my Mom but my sister Lorna reconfigured it to fit her tastes.

The perfect flan is such that when you slice through it, it barely quivers like jello. There is very little syneresis, that is, no weeping (or lots of holes in it!). I am sharing this precious recipe so you may prepare it for your family.

5 eggyolks
2 eggs
1 can condensed milk
1 can water (use the condensed milk’s can for measuring)
1 tbsp. vanilla to add to the mixture
1/4 cup to 1/3 cup sugar for caramelization

Get a pyrex loaf dish (or equivalent oval, square, or round dish).

Caramelize 1/3 cup sugar in it. Use your oven. When the sugar is starting to melt, make sure that you watch carefully. You don’t want the caramel to be too dark or it will taste burnt. Manipulate the dish until you are sure that the caramel is evenly placed on the bottom of the pan. Let the pan rest on the stove top.

Pre-heat the oven to 325 degrees Fahrenheit.

These are the cooking times:

For the first 45 minutes: 325 degrees Fahrenheit
For the next 20 to 25 minutes, until the toothpick test shows that the flan is done: 350 degrees Fahrenheit

Procedure:

1. Separate 5 eggyolks when the eggs are cold. It’s easier to get the whites and the yolks separated. Set the whites aside to use for Flan de Huevos Blancos or Angel Cake.

2. In a mixing bowl, mix the eggyolks, eggs, condensed milk, water, and vanilla until well-blended. Set aside for a few minutes so that the mixture reaches room temperature. Do not beat up the mixture to form bubbles. Just try to make sure that the eggwhites are blended in.

3. While waiting for the mixture to reach room temperature, prepare your baine marie (bano maria).

Get a rectangular roasting pan that is slightly taller than the baking pan that you are using for your flan. Put this roasting pan inside your pre-heated oven. Add water to the pan, about mid-way. Be careful that you don’t splash water around as you heat this pan of water.

4. Get a small rounded double-meshed metal strainer, as finely-meshed as you can find them (similar to the strainer that comes with a wok). This is the secret of the recipe.

5. Get a bowl and put the strainer over it. Spoon (with a 1/4 cup measuring cup) the mixture over the metal strainer. With a rubber scraper, smoothen any eggwhites through the strainer. Using a wooden spoon (or other mixing spoon), blend the smooth mixture.

6. When you have finishing straining the mixture, blend the muixture with your wooden spoon one last time. Try not to produce any bubbles while doing this.

7. Pour the mixture on your prepared caramelized pan. It should have a thick, liquid “feel” to it.

8. Open your oven and pull out the rack with the roasting pan (that has hot water on it).

Position the Leche Flan’s pan into the center of the roasting pan.

9. Bend a little and check the height of the water around the Leche Flan’s pan. You might need to add more water (using your measuring cup) so that the water outside the pan reaches the height of the leche flan. This is the secret to having very little syneresis (or “weeping”).

10. Remember:

For the first 45 minutes: 325 degrees Fahrenheit
For the next 20 to 25 minutes, until the toothpick test shows that the flan is done: 350 degrees Fahrenheit

11. When you take out the cooked Leche Flan from the baine marie, be careful not to splash water around. Set the pan on top of the stove or counter to cool down.

12. Taking the Leche Flan out of its pan:

Many a Leche Flan is destroyed by the baker not knowing how to take it out of its pan.

Refrigerate the cooled-down leche flan until you’re ready to unmold it.

Unmolding the Leche Flan: Run a straight-edged (non-serrated) knife on the sides of the Leche Flan. Place a piece of plastic wrap over the top of the Leche Flan and press down ever-so-gently on the surface of the flan. Let the caramel from the bottom of the pan run through the sides of the pan. Get a pan of hot water and let the leche flan’s pan rest gently on this water bath for a few minutes. The rest of the mixture is cold and only the bottom is hot. This is done so that the unmolding is faster — and smoother. Take out the plastic wrap. Take your serving platter and place over the Leche Flan. Invert the mixture in one quick move.

13. You can garnish the Leche Flan with some macapuno strings or langka strips (preserved jackfruit) if you like.

Hoping you all are successful in making Leche Flan.——————

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Pork Barbecue, Filipino Cooking Style

noemi — Sat, 11 Jun 2011 16:19:34 +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.
Pork barbecue is a fast selling food item. It’s easy to cook and convenient for the hungry customer. The only thing I dislike about grilling the pork barbecue is the smoke. In our old neighborhood, I told the maid to grill just outside the gate. Now some passerbys often think we are selling barbecue. Hehe, maybe I will sell them one of these days. Anyway, I prefer my barbecue to be a bit sweet. Here’s my recipe for Pork Barbecue Marinade:

2 kilo pork slices (liempo)
1 bottle 7-UP
1 cup brown sugar
1/2 cup soy sauce
1/2 cup vinegar
2 Tablespoons minced garlic
2 Tablespoons hot sauce
2 Tablespoons worcestershire sauce
3 Tablespoons salt
Black Pepper——————

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Perfect Chocolate Cake

noemi — Tue, 15 Jun 2010 10:50:04 +0000

Dear readers,

Here I will share the cake recipe and the fudge icing.

The Chocolate Cake Recipe

Ingredients

Mix A- Mix below

1 cup Hershey’s Cocoa
2 cups Boiling water

(mix the above till smooth then cool)

Mix B- Mix well in plastic

2 3/4 cups sifted all purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt

- Prepare the rest of the ingredients below

1 cup butter, softened
2 1/2 cups brown sugar
4 pieces eggs
1 1/2 teaspoon vanilla

Procedure

1. Cream butter; add sugar gradually. (Make sure butter is soft when starting to cream). Cream till light and fluffy.

2. At low speed, add eggs, one piece at a time, mixing thoroughly after each addition. Add vanilla.

3. Add Mix B in fourths and Mix A in thirds alternately, ending with Mix B.

4. Bake at 350 F for 25-30 minutes in two or three 9″ round layer pans. Cool 10 minutes. Turn out onto wire rack.

5. Add fudge icing (see recipe below) to the top of one layer then combine the two layers to ice the whole cake.

The Fudge Icing

Ingredients

1 can condensed mik
1/2 cup cocoa
1/4 cup butter

1. Mix milk and cocoa with wire whisk or wooden spoon until smooth. Strain through a wire strainer.

2. Cook mixture in double boiler. Stir occasionally- when thick, remove from fire and add butter thoroughly.

3. Add desired flavor.

4. Use this icing right away. Keep bowl in double boiler to maintain warmth.

Other notes

1. You can decrease the cocoa down to 1/3 cup.
2. Icing starts getting thick when you see thick icing clinging to the sides of the bowl. Continually scrape sides of bowl until icing becomes very thick.
3. Do not over cook or else you will have a fudge candy.

Another Fudge Icing Recipe

3/4 cup sugar
1/3 cup cocoa
3 tablespoons cornstarch
1 cup evaporated milk ( or 2/3 cup evaporated milk + 1/3 cup water)
1 Tablespoon butter
vanilla

1. Mix sugar, cocoa, cornstarch and milk making sure there are no lumps.

2. Cook until thick.

3. Take away from fire and add butter and vanilla. Mix well

(Tip from Lisa, a reader: It should be noted that the icing should be cooked over the lowest heat, stirring constantly until it is thick enough to coat the back of a spoon without dripping. The icing does thicken as it cools so it must be stirred every now and to prevent a film from forming on the top. It may take a couple of times to learn when to stop cooking it, but I think it’s well worth the effort. )

Update- It seems most of the readers can’t get to make fudge icing the right way. I will give you another chocolate icing recipe to use called Easy Chocolate Icing

1/2 bar of butter, softened
1/2 cup cocoa
1/4 teaspoon salt
4 cups powdered sugar (confectioners’ sugar)

4 tablespoons (more or less) HOT water (boiling hot water preferred)

Directions:

1. Cut in margarine with cocoa, salt and powdered sugar until it resumes the size of cornmeal

2. Add water, 2 tablespoons at a time mixing until smooth.

NOTES:

*The icing can be used to simply frost or pipe out designs on the cakes. Just add more powdered sugar.

* It is very important to sieve the sugar before using——————

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Christmas Sugar Cookies

noemi — Thu, 10 Dec 2009 00:04:16 +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. Baking sugar cookies are not my cup of tea. It’s labor intensive. I’d rather bake bar cookies because they are so much easier. You dump all the dry, wet, mix and voila, one gets a yummy cookie. Not with sugar cookies. Whenever I bake sugar cookies, my kids know it’s a labor of love. It’s the love that makes me continue on with this tradition even if they are now adult children. Let me share with you the Christmas Sugar cookies that have been a continuing Christmas tradition for the past twenty years in my family. You can even prepare sugar cookies weeks ahead before you give them to your friends and relatives. Just store them in a cool, dry container.

If you are located in Manila, Philippines, you don’t have to go far to Divisoria to buy your ingredients. You can purchase at Chocolate Lover.

NOTE: The Christmas Sugar Cookie recipe can be used only for your personal use and cannot be posted in your website, blog or any other site, form or means without my WRITTEN permission

Ingredients for Cookie dough

4 cups sifted all purpose flour
2 tsp. baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup soft butter
2 cup sugar
2 eggs
1/4 cup milk
1 tsp vanilla
1/2 tsp lemon extract
1/4 teaspoon nutmeg

Procedure

1. Sift together flour, baking powder, soda, nutmeg, and salt.
2. In a large bowl combine butter, sugar, eggs and flavoring.

3. Cream on Speed no. 7 for 2 minutes.

4. Turn to speed no. 3.
5. Add milk and flour mixture gradually beating until blended (3 minutes)
6. Refrigerate dough until easy to handle
7. Set oven to 375 F to preheat
8. Grease Cookie Sheets
9. Roll dough on lightly floured board (Tip: in this case, I rolled straight onto the cookie sheet)

10. For crisp cookies roll to 1/8 inch thick
For soft cookies, roll to 1/4 inch thick

(Note: I prefer crisp cookies because I can hang them on garlands)

12. Cut with floured cookie cutter

13. Place on prepared cookie sheets, brush with milk (optional)

(note- since I rolled it on the cookie sheet, it makes dough handling easier)

14. Bake at 375 F for 10-12 minutes until edges become light brown

15. Remove from cookie sheet and cool on brown paper or paper towelling

YIELD: 10 dozen 1/8 inch thick cookies

Icing for decoration

3 Egg Whites (1/3 cup)
3 to 4 cups Confectioners Sugar
(this yields around 4 cups of icing which you can use for Christmas cookie decorating)

Procedure

1. Beat egg whites until stiff.

2. add 1/4 tsp cream of tartar

3. Add confectioner sugar until well blended

To decorate
You will need sprinkles, icing and imagination. I assume you know how to use an icing tip. If not, then I will have to teach it in another entry.

Prepare sprinkles. I buy my sprinkles from “Chocolate Lovers”

Just outline the shapes, or ice and add sprinkles

After the icing has set, I wrap the cookies individually and hang them on the Christmas garlands

View Photos of Christmas Angel Cookies

Contact address of Chocolate Lover- to buy baked ingredients

45 P. Tuazon Blvd. corner
C. Beniztez St. Cubao
Quezon, 1109 Philippines

(632) 411-7474
(632) 724-5752
(632) 724-4964

info@echocolatelover.com
——————

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Mango-Banana Shortcake

noemi — Sun, 02 Aug 2009 03:10:59 +0000

Dear readers,

If there is no mango available, try canned peaches.

SHORTCAKE:

2 cups all-purpose flour
2 tbsps. sugar
3 tsps. baking powder
1/2 tsp. salt
1/2 cup butter (1/2 bar)
1 beaten egg
2/3 cup full cream evaporated milk
1 tbsp. vanilla

Pre-heat oven to 450 degrees Fahrenheit.

1. Sift into bowl: all-purpose flour, sugar, baking powder, and salt.

Note: I would put the dry ingredients in a plastic bag and swirl the mixture until blended. Neat short cut, ha!

2. Cut in butter into the sifted mixture (using a fork) until the mixture looks like pea-sized pieces (like what we do with pie crusts).

3. Beat one egg. Add the 2/3 cup milk gradually into the beaten egg, mixing it as you keep adding the milk. Add the vanilla and blend well.

4. Put wax paper in your baking pan. Then, Grease this pan with butter, at the sides and at the papered bottom. I believe I used a 10 x 13 pan, something like this. Or use a round pan. See what works for you.

5. Pour mixture onto the baking pan.

6. Bake for 15 to 18 minutes or until the cake tests done. Use the toothpick test.

MANGO-BANANA FILLING:

1/2 cup sugar
2 tbsps. cornstarch
2 cups unsweetened pineapple juice
1 tbsp. calamansi juice (or 1 tbsp. lemon juice)
3 large carabao mangoes, peeled and sliced diagonally (like diamonds)
2 medium bananas (lacatan, not saba), sliced (add a little calamansi juice to prevent the bananas from browning)
1/2 cup Nestle’s Cream, chilled and whipped (whipped in a mixer)
1 recipe of the shortcake

Prepare your fruits. Slice the mangoes and marinate sliced bananas in calamansi juice. Mix these two fruits in a glass bowl and set aside.

Slice the shortcake lengthwise since you’ll be putting the filling in the middle and on top of the cake. Separate these layers. Set aside the bottom part of the cake in its serving platter or dish.

1. Mix sugar and cornstarch in your saucepan or pot (quart-sized or larger).

2. Add 2 cups unsweetened pineapple juice and blend thoroughly.

3. Stir this mixture over a flame. Cook until thickened. You’ll know it’s cook because the mixture will feel thick to the touch and will look transparent. When it starts getting transparent, stir (always in the same direction) for an additional one to two minutes so that the cornstarch is fully-cooked.

4. Add the fruit mixture to the thickened pineapple juice mixture. Stir in the same direction you started with.

5. Cool the mixture.

For a faster cool-down, set the pot over a bowl filled with ice. Stir once every few minutes.

6. Divide the mixture into two portions.

7. For the whipping cream: Chill bowl. Pour one can of cream and beat/whip. Add a drop or two of calamansi juice to make the mixture slightly thicker.

8. Put the filling into the bottom layer. Pour 1/2 of the thickened cream on top of the fruit mixture on the bottom layer.

9. Put the upper half of the cake over the bottom layer. Pour the other half of the fruit mixtrue and top with the remaining cream.

10. Chill this mixture in your refrigerator.——————

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Ube Halaya or Jalea de Ubi

noemi — Sat, 27 Jun 2009 00:12:41 +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.Ube (Purple Yam) Halaya is one of my favorite desserts that I remember with fondness. Mom often prepared Ube Halaya in a pyrex dish. I liked the natural purple color instead of the bright purple color that I often see in commercial ube halaya. The best ube comes from Bohol because of its aromatic fragrance and sweetness. Perhaps, this legend explains the gift granted to the Bohol Ube Kinampay. Kinampay is a kind of ubi, the most expensive kind yet there are many varieties that are named Kinampay. The Bohol Ube Kinampay can be found in Dauis, Panglao, Tagbilaran, Corella and other southwestern towns of Bohol.

Granting you have the Bohol Ube, here is a simple recipe of Ube Halaya prepration. There are many variations that use coconut milk and evaporated milk but I use condensed milk.

Procedure

1. Boil 1/2 kilo of ubi.

2. When cooked, peel and mash. Pass through a wire strainer or sinamay. You should have 2 cups of mashed ubi.

3. Cook over low heat with 1 can condensed mik and 1/4 cup margarine until thick, stirring all the time to prevent burning.

4. Mold in greased pans. Cool.

——————

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