GRAHAM DE LECHE

 

Ingredients:

1-200g Grahams

2 cups all-purpose cream

1-168ml can condensed milk (approximately ¾ cup)

3 small llaneras leche flan (recipe below)

Leche flan:

¾ cup sugar

7 egg yolks

2 whole eggs

1 ½ cups evaporated milk

½ cup condensed milk

¼ teaspoon dayap rind - optional

*Pour ¼ cup sugar in each llanera and heat over fire until melted.

Mix all ingredients in a bowl then strain twice and pour in llanera.

Bake for 1 hour over low heat, 350F.

Allow to cool.

Procedure:

1. DO FILLING - In a bowl, combine chilled cream and condensed milk. Whip until doubled in volume.

2. LAYER - Lay crackers on the bottom of a square or rectangular pan. Pour cream mixture on top. Repeat process to make 2 layers, ending with the cream on top.

3. FINISH – Top with whole or sliced leche flan.

4. CHILL and SERVE.

NO BAKE CHOCOLATE MOIST CAKE

 

Make your own dense and moist chocolate cake! This cake recipe requires no oven. It can be perfectly enjoyed with the Homemade Chocolate Sauce drizzled with white chocolate and tastes good as it looks!

Ingredients: CHOCO-MOIST CAKE: 1 ½ cups all purpose flour ½ cup cocoa powder 1 tsp baking soda ½ tsp baking powder ½ tsp salt 1 tsp instant coffee powder 1 cup sugar 1 cup water (room temp) 1/3 cup vegetable oil 1 large egg HOMEMADE CHOCOLATE SAUCE: ½ cup cocoa powder 1 cup sugar 2 tablespoons flour 1 tablespoon cornstarch 2 tsp instant coffee powder 1 can evaporated milk (375mL) ¼ cup water Steam for 20-25 minutes on low-medium heat. This recipe can also be baked at 180C for about 25minutes or until skewer inserted comes out clean. Makes 4 llaneras

source: Mortar and Pastry https://www.youtube.com/watch?v=5nZCQEGNOJE

Turon Espesyal Recipe

 

Ingredients:

• 1 can DEL MONTE Fiesta Fruit Cocktail (836g), drained, reserve 3 Tbsp syrup
• 1 Tbsp cornstarch
• 150 g langka, ripe, cut into strips
• 1/2 tsp cinnamon (optional)
• 24 pc lumpia wrapper
• 2 cup oil, for deep-frying

FOR THE SAUCE

• 1 cup all-purpose cream
• 2 Tbsp sugar, brown

Preparation

1. Combine DEL MONTE Fiesta Fruit Cocktail, cornstarch, ripe langka, cinnamon, and reserved fruit cocktail syrup in a pot. Turn on the heat and cook until thick. Cool.
2. Separate wrappers by 2 pieces. Wrap every 2 tablespoons of fruit mixture by folding the sides of the wrapper sheet over the fruit filling then rolling until the end of the wrapper then seal edges. Deep-fry until golden brown. Drain on paper towels.
3. To make the sauce, heat all-purpose cream and brown sugar over low heat, stirring continuously, then pour over turon.

***Chef's Tip

It is recommended to use two pieces of lumpia wrapper because the filling is saucy. Using one lumpia wrapper is not thick enough to keep the sauce inside while keeping the wrapper crispy after frying.

source: https://www.lifegetsbetter.ph/kitchenomics/recipes/1082/turon-espesyal

Rice Cooker Japanese Cheesecake

 

Fluffy, Japanese-style cheesecake cooked in a rice cooker. It is especially great for when you do not have access to or don’t want to use the oven.

Ingredients:

• 200 grams of softened cream cheese
• 2 eggs
• 80 grams of sugar
• 2 tbsp of lemon juice
• 200 ml of whole milk or heavy cream
• 40 grams of cake flour

Cooking Procedures:

1. In a large mixing bowl, combine cream cheese, eggs, sugar and lemon juice until everything is well incorporated.
2. Add the milk and flour a little bit at a time. Mix well and try to break apart the larger lumps.
3. For a smooth texture, sieve the cheesecake batter. Scrape the bottom of the sieve to push any lumps through.
4. Pour the batter into the rice cooker bowl. Cook the cheesecake for one white rice cycle.
5. Test the cheesecake for doneness by sticking a toothpick through the center. If it comes out clean, it’s done. If it doesn’t come out clean, keep the rice cooker on warm setting until the toothpick test comes out clean.
6. Remove the rice cooker bowl and set aside to cool to room temperature.
7. Once the cheesecake has set at room temperature, place a piece of parchment paper on top of the cheesecake and chill the refrigerator to firm up.
8. To remove from rice cooker bowl, using a small plate or your hand as a guide and carefully flip the cheesecake over and out.
9. Slice up and serve with your favorite toppings like chocolate sauce or fresh fruit or both. ( Source: MAKE FOOD. EAT FOOD. )

(source: https://www.lutongbahayrecipe.com/desserts/rice-cooker-japanese-cheesecake/)

UBE YEMA CAKE

 

This Ube Yema Cake (No Bake) or Purple Yam Cake is also good for business venture. It’s easy to make and no need to use an oven. Perfect for any simple occasion, home base business for  moms who wants to earn an extra income.

Ube Yema Cake Recipe

Ingredients:

Dry:

• 1 1/4 cups cake flour
• 1/2 cup white sugar
• 1 tbsp baking powder
• 1/4 tsp salt
• 1/4 cup purple yam

Wet:

• 4 pcs egg yolk
• 1/3 cup water
• 1/4 cup milk
• 1/4 cup oil
• 1 tsp vanilla
• 1 tsp liquid ube flavor
• 1 tsp liquid purple food color

Meringue:

• 4 pcs egg whites
• 1/2 tsp cream of tartar
• 1/4 cup white sugar

Yema Frosting:

• 5 egg yolks
• 1 big can alaska condensed milk
• 1big can evap milk
• 1 tsp ube flavoring
• 1 tsp ube liquid food color

Toppings:

• 1-2 cups grated cheese

Cooking Procedure:

1. Greased your Laneras with butter or oil. Set aside.
2. In a large bowl, sift all the dry ingredients and set aside.
3. Next step is to combine the wet and dry ingredients together. Mix well until thoroughly incorporated. Set aside.

For the Meringue:

1. In a bowl, add egg whites and cream of tartar. Beat until stiff peak forms. (Hint: stiff peak is when it doesn’t fall even when you invert your bowl) slowly add the sugar once the meringue is stiff as you beat it.
2. Slowly fold the meringue into the cake batter in three portions. Use the cut and fold technique to combine the batter. Don’t stir but just fold to retain the air bubbles of the meringue. (Fold is when you turn it like you’re folding a lengthwise paper.)
3. Preheat the water on your steamer.
4. Once your steamer is boiling. Pour your cake mixture into your greased lanera and steam for 25-40 mins. Cover your pot first with cloth on top and then place the pot cover. (to avoid water drippings after the prescribe time, do a toothpick test by inserting it in the center part. It’s already cooked if it comes out clean. Set it aside and make sure to let it cool first before doing the next step.
5. Once cooled, remove from molder by running a knife on the edge and flip it upside down using a plate.

For the Ube Yema Frosting:

1. Using double broiler, combine all milk, egg yolks, ube coloring and ube flavor over a low heat and stir for about 5-10 mins until it slightly thickens. It gets thicker as it cools down.
2. Set aside to cool.
3. Pour your ube yema frosting on top to cover the cake. And sprinkle grated cheese evenly on top.
4. Serve and enjoy!

(source: https://www.lutongbahayrecipe.com/desserts/ube-yema-cake/)

OREO CAKE (NO-BAKE)

INGREDIENTS

• 1

  (15 ounce) bag Oreo cookies, crushed, divided
• 1⁄2

  cup butter, melted
• 1

  (8 ounce) package cream cheese, softened
• 1

  cup confectioners' sugar
• 1

  (12 ounce) container Cool Whip, frozen topping thawed
• 1

  (6 ounce) package chocolate fudge instant pudding mix (lemon flavor is also good)
• 2 1⁄4

  cups half-and-half cream

  
  

  
   (or use whole milk)

DIRECTIONS

• Crush Oreo cookies; set 1/4 cup aside for topping.
• Mix the remaining crushed cookies with the melted butter.
• Press into the bottom of a greased 13 x 9-in baking pan.
• In a bowl, beat the cream cheese with the confectioners sugar on medium speed.
• Fold in half of the Cool Whip topping.
• Spread over cookie crumb layer.
• Refrigerate 1/2 hour.
• In the meantime, combine milk with instant pudding mix; beat well, until smooth.
• Pour over chilled mixture in the pan.
• Refrigerate for 1 hour.
• Spread remainder of Cool Whip topping on top of pudding layer.
• Sprinkle with remaining reserved cookie crumbs.
• Store cake in the refrigerator, covered tightly.

Fiesta Leche Flan

 

Ingredients:

• 1 cup sugar, white
• 1 can DEL MONTE Fiesta Fruit Cocktail (432g), drained
• 8 pc egg yolk
• 1 can condensed milk (300ml)
• 1 can milk, evaporated (370ml)

Preparation

1. In a pot, heat the sugar to make caramel.
2. Pour the caramel into the mold. Add some pieces of DEL MONTE Fiesta Fruit Cocktail before the caramel hardens. Before the caramel hardens.
3. In a mixing bowl, mix the egg yolks, condensed milk, and evaporated milk.
4. Strain the mixture. Pour the custard mixture into the mold coated with caramel and DEL MONTE Fiesta Fruit Cocktail. Cover the molds with foil then steam using a steamer, a wok, or a rice cooker for 25 minutes.

*recipe from DelMonteKitchenomics : https://www.lifegetsbetter.ph/kitchenomics/recipes/1137/fiesta-leche-flan

Chocolate Crispy Cookies

Chocolate Crispy Cookies

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup margarine or butter, softened
• 1 cup sugar
• 1 egg
• 1 teaspoon vanilla
• 2 cups Rice Crispies  or  oatmeal
• 1 cup semi-sweet chocolate chips

Preheat oven to 350F. Cream butter and sugar together. Add egg and vanilla, mix well. Add flour, baking soda and salt. Mix to form dough. Stir in Rice crispies and chocolate chips. Drop by rounded spoonful onto baking sheet and bake for 12 minutes. Cool on wire rack. Enjoy! 

Fried Fruits And Ice Cream

1 can Fruit Cocktail, drained
1 quart (4 cups) vanilla ice cream, slightly softened
40 pc pan Americano
1/2 tsp ground cinnamon, mixed with 3 tbsp powdered milk


 1. MIX Fruit Cocktail with ice cream until well-blended. Cover and freeze for 4-5 hours.

 2. FLATTEN bread using rolling pin. Arrange on a tray and sprinkle with cinnamon mixture. Fit each piece into large muffin pan to form a "cup" shape.

 3. USING ice cream scoop, scoop ice cream-fruit mixture into each bread ( 20 pieces only). Cover with another slice of bread. Then back to muffin pan. Cover with foil and freeze overnight. Take out from the freezer when just about to fry the pieces.

 4. USING a tong, hold each “ball” and deep-fry in very hot oil until just golden. Drain on paper towels. Drizzle with chocolate syrup if desired. Serve at once.

Royal Shortbread Cookies

INGREDIENTS:

1 cups all-purpose flour
1 stick salted butter at room temperature
1/2 cup confectioners sugar
1/2 teaspoon pure vanilla extract
1/3 cup finely chopped semi sweet chocolate, for dipping


 DIRECTIONS:

With a hand mixer on the medium speed, beat the butter until smooth and creamy for about a minute.
Add the sugar and beat until smooth.
Beat in the vanilla extract.
Then gently stir in the flour mixture and make the dough out of the batter by kneading it gently on a lightly floured surface.
Wrap the dough in plastic wrap and chill the dough until firm (at least 1-2 hours).
 Preheat oven to 350 degrees F.
Line the baking sheet with parchment paper.
 On a lightly floured surface roll out the dough upto a 1/4 inch thick circle.
 Cut into the desired shapes using a cookie cutter. I used the heart, oval and the round shapes.

For the round shapes, to have a different design, I used a toothpick and pressed it into the dough to create the lines over the cookies.

Place the cut cookie shapes on the baking sheet and place in the refrigerator for about 15 minutes.
The refrigeration helps the cookies to maintain their shapes even after baking.
Bake for 6-8 minutes or until cookies are very lightly browned.
Mine were done in about 7 minutes.
Let the cookies cool. For Chocolate Dipping:
Place 1/3 cup finely chopped chocolate in a heatproof bowl and place it over a saucepan of simmering water. Once the chocolate has melted, remove it from the heat.
Don't overheat. Taking one cookie at a time, dip one end of each cookie in the melted chocolate and place it on a parchment lined baking sheet.
The chocolate which I used was the one with almonds so the dipping has a rough edge and not smooth as seen in the photo.
Once all the cookies have been dipped in the chocolate, place the baking sheets in the refrigerator until the chocolate has hardened (for 10-15 minutes).
I made around 15 cookies with 1.5 inches of cookie cutters.

Ice Cream Sandwich

High in Vitamin B2 - essential for growth and production of red blood cells


Makes 8 servings


INGREDIENTS:

2 packs (400g) vanilla or chocolate wafers
1 pint (238g) vanilla ice cream
1 can (439g) Fruit Cocktail, drained and chopped


PROCEDURES:

1. LINE a 7" x 7" pan with foil. Cover bottom of pan with a single layer of wafers

2. SPREAD half of ice cream to cover the wafers. Top evenly with chopped Fruit Cocktail. Cover and freeze for about an hour. Freeze remaining ice cream.

3. AFTER an hour, spread the remaining ice cream on top of fuit then cover with remaining wafers. Freeze again until firm. Cut into servings portions and wrap in foil. freeze until ready to serve.

Fiesta Ice Cream Sandwich

Banana Nut Chocolate Bread

Ingredients

1/3 cup butter or margarine, softened.
3/4 cup sugar
1 egg
1 cup mashed banana.
2 cups all-purpose flour.
2 1/2 teaspoons baking powder.
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped pecans (or walnuts)
½ cup chocolate chips (or more if desired)
1/2 cup buttermilk
Method:

Preheat oven to 350 °F
cream butter and sugar.
Mix in egg and banana.
Stirr together flour baking powder, baking soda, salt, nuts and chocolate chips.
Add to this mixture to cream mixture alternately with buttermilk.
Stir until just blended.
Pour chocolate batter into a greased and floured pan. 9x5x3 inches.
Bake for 65 minutes, or until bread tests done.
Cool in plan for about 5 minutes, then turn out on a wire rack.
Cool completely.
Makes one loaf

Fruity Chocolate Cake

Ingredients

2 tbsp	+ 1/3 cup butter
3 tbsp	sugar
130 g	unsweetened or semi-sweet chocolate chips
3 pc	eggs, separated
1/2 tsp	vanilla extract
1/3 cup	breadcrumbs
1/3 cup	cashew nuts, coarsely chopped

1/4 tsp

iodized fine salt

1 can fruit cocktail, drained (reserve syrup)

2 tbsp	all-purpose flour
1/2 tbsp	cornstarch, dissolved in remaining fruit cocktail syrup
1 tbsp	honey

Procedure


1. GREASE medium size muffin pan with 2 tbsp of butter then dust with 2 tbsp sugar. Set aside. Preheat oven to 350ºF. Melt half of chocolate chips in double boiler. Set aside.

2. CREAM remaining butter and half of sugar for 3 minutes. Add egg yolks one at a time, beating after each addition. Fold in melted chocolate, vanilla and 2 tbsp fruit cocktail syrup. Set aside.

3. BEAT egg whites until soft peaks form then gradually add remaining sugar while beating until stiff. Fold into the creamed mixture alternately with breadcrumbs. Fold in remaining chocolate chips, nuts and salt. Fill the muffin pan with batter 3/4 full.

4. COMBINE Fruit Cocktail and flour. Top each unbaked muffin with fruit mixture. Bake for 30 minutes. Remove from pan and cool on wire rack.

5. HEAT cornstarch mixture until thick. Add honey. Brush over cake.



Fruity Chocolate Cake

Pineapple-chocolate Revel Bars

Induldge in the goodness of oats and chocolate with a tangy pineapple surprise!

Ingredients

2/3 cup	margarine, softened
1 cup	brown sugar
1 pc	egg
3/4 tsp	vanilla extract
1-1/4 cups	all-purpose flour
3/4 tsp	baking soda

1 cup	oatmeal
1 tbsp	cashew nuts or walnut, chopped
100 g	semi-sweet chocolate, grated
1/2 cup	sweetened condensed milk

1 can Crushed pineapple, drained


Procedures


1. PREHEAT oven to 350°F. Grease a 7”x7” pan. Set aside.

2. CREAM margarine and brown sugar. Add egg, beating well after addition. Add vanilla. Set aside.

3. COMBINE flour and baking soda. Add to the margarine mixture. Mix well. Fold in oatmeal and nuts. Press 3/4 of this mixture at the bottom of the prepared pan. Spread Crushed Pineapple over crust (oatmeal mixture). Set aside.

4. MELT chocolate in a double boiler. Blend in condensed milk. Pour over crust. Cover and freeze for 15 minutes. Divide remaining oatmeal mixture into 6 portions. Press lightly onto pan to partly cover the chocolate topping. Bake for 35 minutes. Cool and chill for 3 hours. Cut into bars.

TIP: Use improvised double boiler by placing a heatproof bowl over the pan of simmering water. Place chocolate onto bowl and stir to melt.



Pineapple-Chocolate Revel Bars

CHOCOLATE COOKIE SANDWICHES WITH VANILLA FILLING

makes 18 sandwiches

1 ½ cups flour
¾ cup cocoa
½ teaspoon salt
12 tablespoons butter, room temperature
1 cup sugar
1 egg

Preheat oven to 350 degrees.

Whisk together flour, cocoa, and salt.

In a mixer, beat sugar and butter together until fluffy.

Add egg and beat until mixed.

On low speed, add dry ingredients. Mix until the dry ingredients are incorporated.

Shape the dough into two round discs about one inch thick. Wrap each disc in plastic wrap and chill for one hour. If the dough is too sticky to roll out, chill it some more. If it’s too hard, let it warm up a little.

Roll the dough out on a well-floured cutting board until it is ¼ inch thick.

Cut cookies with a two inch cookie cutter (or an espresso cup, if you’re me and you don’t have a two-inch cookie cutter). Gather up the scraps, roll them out, and cut a few more cookies.

Bake on a parchment-lined cookie sheet for 12 minutes, or until they look dry to the touch.

Cool cookies completely.

VANILLA FILLING

¾ cup powdered sugar
6 tablespoons butter, room temperature
¾ teaspoon vanilla
1 teaspoon milk

Beat ingredients together with a mixer until smooth.

Spread one tablespoon of filling on the flat side of a cool cookie. Top with another cookie.

Chocolate Cookie Sandwiches With Vanilla Filling

Mini Chocolate Covered Apples

You will need:

melon baller
4 inch lollipop sticks
apples
chocolate of your choice
chopped nuts, sprinkles, toffee bits (optional)

Procedure

With a melon baller, scoop little balls out of the apple. Pat the apple pieces dry. Place a lollipop stick into each apple ball and dip in melted chocolate. Roll apples in nuts, sprinkles,or toffee bits, if desired. Place on parchment paper until set.

Fruit Cocktail Brownies

Ingredients


1 can fruit cocktail, drained (reserve 2 tbsp syrup)

2/3 cup	butter or margarine
3/4 cup	cocoa powder
2 cups	sugar
4 pcs	eggs
1 tsp	vanilla extract

1 ¼ cups	all-purpose flour
1 tsp	baking powder
1 tsp	iodized fine salt
½ cup	cashew nuts

Procedures


1. PRE heat oven at 350ºF. Melt butter in a saucepan over low heat. Add cocoa. Stir to dissolve. Remove from heat.

2. ADD sugar, eggs, vanilla and reserved fruit cocktail syrup. Stir in flour, baking powder and salt. Blend thoroughly.

3. ADD Fruit Cocktail and nuts. Spread in greased 13" x 9" pan. Bake for 45 minutes or until brownies start to pull away from the sides of the pan. Cool slightly. Cut into bars.


Best Brownies



Fruit Cocktail Brownies

No Bake Fruity Cheese Cake

Ingredients

crust

1 1/2 cups graham crackers crumbs
1/3 cup butter, melted
1 tbsp brown sugar
1/2 tsp cinnamon, ground


filling

1 1/2 tbsp unflavored gelatin
1/3 cup fruit cocktail syrup
1 pack All purpose cream, chilled
1/4 cup sugar
1 tsp vanilla extract
1 pack cream cheese, softened


topping

2 tbsp sugar
1 tbsp cornstarch, dissolved in 5 tbsp fruit cocktail syrup
1 can fruit cocktail, drained (reserved syrup)


Procedures

1. CRUST: Combine ingredients for crust. Mix well. Press into 9" loose bottom tin pan or pie plate. Cover and freeze for 30 minutes.

2. FILLING: Combine gelatin and fruit cocktail syrup. Heat over low fire until gelatin is dissolved. Add sugar and vanilla. Set aside.

3. TOPPING: Heat cornstarch mixture over low heat with constant stirring until thick for 1 minute. Stir in Fruit Cocktail. Set aside.

4. BEAT cream cheese until smooth and fluffy. Gradually, beat in All-Purpose Cream until well blended. Add gelatin mixture gradually while continuously beating. Fold in 1 cup of Fruit Cocktail mixture. Pour over crust. Chill until set. Top with remaining Fruit Cocktail.

Hot Cocoa chocolate cake in a mug

Ingredients


9 tbsp - hot chocolate powder mix
4 tbsp - self raising flour
1 - egg
3 tbsp - oil
3 tbsp - water
a pinch - salt


Procedures

1. Grease a strong thick large mug (one that holds 2 cups of water)
2. Add the dry ingredients and stir, crack in the egg & stir with a metal whisk, before mixing in the wet ingredients.
3. With a tbsp, scrape the edges & fold the batter well.
4. Bake on medium power for 3 mins - watch as it rises! (Timing may vary depending on your microwave's power)
5. Wear an oven-mitten, remove the mug & slide out the cake - leave to cool. Serve as is or with ice-cream.

Layered Cookie And Cake

Ingredients


3 pcs raisin bread, cut into 1/2" cubes

1 can fruit cocktail, drained

1 tbsp brown sugar


Chocolate Cream


1/2 cup all purpose cream, chilled

1 tbsp sugar

1/8 tsp vanilla extract (optional)

3-4 pc chocolate cookies, crushed (without cream filling)



Procedures


1. CHOCOLATE CREAM: Whip all-purpose cream with vanilla until light and almost double in volume. Add sugar and cookie crumbs gradually. Whip until well mixed. Set aside.

2. Spread half of bread cubes on an 8"x5" pan. Add half of Fruit Cocktail. Sprinkle with brown sugar and cover with half of cream mixture.

3. Layer with remaining ingredients with fruit cocktail on top. Refrigerate for 2 hours. Slice and serve.