Tuesday, April 13, 2010

Buttermilk Doughnuts Donuts

I got this recipe when I was a teenager and have been making it ever since. Anytime my nephews and nieces spend the night, they request these. They take some time but they sure are worth it!


* 1 tablespoon dry active yeast
* 1/2 cup warm water
* 1/2 cup buttermilk
* 3 tablespoons shortening, melted (DO NOT use oil)
* 3 tablespoons sugar
* 2 1/2-3 cups flour
* 3 teaspoons baking powder
* 1 teaspoon salt
* vegetable oil
* 2 1/2 cups sifted powdered sugar
* 1/4 cup milk


Dissolve yeast in warm water in a large bowl; let stand 5 minutes.
Add buttermilk, shortening, sugar and 1 1/2 cup flour, baking powder and salt; mix well.
Add enough remaining flour to make a soft dough.
Turn dough onto a floured surface and knead several times.
Roll dough to 1/2 inch thick and cut with a 2 1/2 inch doughnut cutter.
Place doughnuts on lightly floured surface, cover and let rise 45 minutes or until double in bulk.
Heat 2-3 inches of oil to 375°F.
(I use my Fry Daddy) Drop in 4 or 5 doughnuts at a time.
Cook about 2 minutes or until lightly golden in color, turning once.
Drain well on paper towels.
Combine 2 1/2 cups powdered sugar with 1/4 cup milk, stir until smooth.
Dip each doughnut in glaze while still warm; allow excess glaze to drip off.
Cool on wire rack or serve warm.


I am not much of a baker or dessert maker, but I gave this the old college try for a recent Tuesday brunch. I've been wanting to make these because I love bananas so much. Friends liked them, but I had mixed feelings. Please let me know what level of success (or lack of) you have with this - thanks.


* 5 cups all-purpose flour
* 3 teaspoons baking powder
* 1 teaspoon baking soda
* 2 teaspoons salt
* 1 teaspoon nutmeg
* 1/4 cup butter
* 1 cup sugar
* 1 1/2 teaspoons vanilla extract
* 3 eggs, well beaten
* 3/4 cup mashed banana (about 2 good-sized bananas)
* 1/2 cup buttermilk
* 1/2 cup flour, for rolling
* deep oil (for frying)


Sift flour, measure and resift 3 times with baking powder, soda, salt, and nutmeg.
Cream butter then blend in sugar, add vanilla, and eggs, and beat until light and fluffy.
Add combined bananas and buttermilk, and stir until well mixed.
Add flour mixture in 3 or 4 portions, stirring thoroughly after each addition.
Chill for at least 2 hours before rolling.
Remove 1/4 of dough from refrigerator at a time, knead it lightly 4 or 5 times, roll to 3/8 inch thickness, and cut with floured 2-1/2 inch doughnut cutter.
Liberally sprinkle rolling surface with flour so dough won't get claggy and stick.
Fry in deep oil heated to 375 ° F. until golden brown, then lift out and drain on absorbent paper.
If desired, the dough may be covered tightly and kept in the refrigerator for 1 to 2 days, to be fried as needed.
Sprinkle with brown sugar or powdered sugar, or if you have the tools, put whipped cream inside.

Monday, April 12, 2010


2 tablespoons warm water
1 package dry yeast
1/2 cup sugar
1 egg
2 tablespoons melted butter
1 cup warm milk
3 1/2 cups flour
1/2 teaspoon salt

Pour the warm water over the yeast in a medium-sized mixing bowl.

Stir; add sugar, mixing well. Let stand for 15 minutes. Stir in egg, then the butter, milk, flour and salt. Mix until dough becomes elastic. Brush additional melted butter lightly over top of dough and cover with waxed paper. Drape tea towel over top of bowl and put it in a warm place to rise for 2 hours. Then refrigerate overnight (not necessary, but chilling the dough will make it easier to roll out).

When ready, punch down in the bowl then turn it out on a heavily floured board. Take half the dough and roll to one-half inch thick; cut with floured donut cutter; put them on well buttered waxed paper on cookie sheet. Do other half of dough - put cookie sheet in a warm place till donuts double in size, about 1 hour. Heat 4" of oil for deep frying - 365 degrees on thermometer. Regulate heat to keep temperature steady. Gently remove donuts with spatula into hot oil, turning once, till golden. Drain them on paper towels.

While still warm cover with: granulated sugar or chocolate (melt 3 ounces semisweet chocolate and 3 ounces butter;stir in 3/4 cup confectioners sugar; frost) or glaze (mix together 1 cup confectioners sugar, 2 tbsp. fresh lemon juice and 1 tbsp honey; glaze).

Sunday, April 11, 2010


I have had so many requests to feature this recipe. I thought it would be difficult to make this, so I didn't venture to make it. But it turned out that it is an easy recipe. The only difficult part was finding the cellophane wrapping.


1 cup condensed milk
5 egg yolks
1/2 cup mashed potatoes
1 tablespoon vanilla
1 tablespoon butter
1 cup sugar
1/2 cup water
1/4 teaspoon cream of tartar


combine all the ingredients for the yema and cook until the mixture is thick.
set aside and cool.
roll into balls of about 1 inch in diameter.
Prepare the syrup: blend all the ingredients for the syrup.
Bring to a boil until syrup is caramel-colored.
insert a toothpick into the yema ball and dip into the syrup.
cool on greased baking pan.

20 servings
15 minutes 5 mins prep


1 small bundle misua (fine rice vermicelli)
3 eggs
2 cup water
1 tablespoon veg oil
1 clove chopped garlic
1 onion
1 salt or patis and pepper to
1 taste

Cooking Instructions:
Saute garlic in oil until light brown. Add onion and saute until onion is translucent. Add water, salt or patis and pepper to taste. When the water boils add eggs whole, one at a time. Break misua into 3-inch lengths and add. Remove from heat and serve hot.

Itlog na Maalat

This one is a request.

Make a supersaturated solution of salt in water by mixing salt and water. A supersaturated solution is reached when salt no longer dissolves. Soak eggs in the supersaturated salt solution for at least two weeks - the time could be less ... or more, Try experimenting, harvest an egg on day 3, then one on day 4 .. etc until you get the right saltiness. After two weeks (or whatever time you want), harvest the eggs and boil. You can dye the egg red if you need to be authentic.

A nice breakfast fare is mixed sliced salted eggs with tomato slices and hot steamed rice. Yummm ...


Filipino dish with a Chinese influence. Ground meat wrapped in Taupe (Bean Curd Sheets) then deep fried.

Recipe Ingredients:
1/4 kilo shelled shrimp
1/4 kilo pork fat, minced
1/2 cup flour
2 eggs
2 tsps. salt
1 tsp. pepper
1 tsp. sugar
atsuete (optional)

1) Shell shrimps and chop coarsely. Put in a bowl w/ the pork fat.
2) Add flour, eggs, salt and pepper and sugar
3) Mix thoroughly and make a small patty and fry to check the seasoning
4) Form small patties and fry in hot oil
5) Drain well and put over paper napkins to absorb oil

Okoy (Shrimp Patty)


1 cup all-purpose flour
1 cup cornstarch
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/4 cup annatto water
1 1/2 cups shrimp broth
1 egg, well beaten
cooking oil
2 cups bean sprouts
1 cup chopped green onions
2 pieces tofu, cut into strips
1/2 lb small shrimp, cleaned
1 cup papayas


Sift the first five batter ingredients together in a bowl.
Blend in the annatto water, broth and egg.
Beat until smooth.
Heat oil in high heat for deep-frying.
Set aside.
Arrange a bed of bean sprouts and green papaya in a saucer.
Top with some green onion, tofu strips and shrimps.
Add about 1/3 cup of batter.
Slide the mixture carefully into the hot oil.
Fry until crisp and brown on both sides.
Serve with a mixture of vinegar and crushed garlic for dipping seasoned with salt and pepper.

6 Patties
35 minutes 20 mins prep

Singapore Chicken Rice

Recipe Ingredients:
10 chicken drumsticks(skin on)or what u have in the house
3 cups rice
6 cups water salt
1 cup mixed veg.(cabbage,carrot,beans) 3 tbsp oyster sauce
2 tbsp light soya sauce
1 tsp dark soya sauce
1 tbsp minced garlic
1 tsp minced ginger

Cooking Instructions:
Boil drumsticks for 10 mins. Drain(but keep the soup)and use right column ingredients to marinate drumsticks for 30 mins. Bake till golden brown. Boil rice with the chicken soup(about 3 cups). When rice is cooked, mix well. Boil the remaining soup with the mix veg. Add salt to taste. Serve rice and the baked chicken with the mixed veg. soup on the side.


Recipe Ingredients:
2 medium size fish (isda)
1 inch ginger (luya)
1/2 cup vinegar (suka)
1/2 cup water (tubig)
10 pcs black peppercorn (10 butil pamintang buo)
2 pcs garlic (butil bawang)
1/2 tbsp vetsin
1 tsp salt (asin)
1 pc green chili (siling berde)
1 eggplant cut 1 inch thick (talong)

Cooking Instructions:

1. Clean the fish and put in a wok or pot. add the peppercorn, garlic, vetsin, salt, chili & ginger. (Linisin ang isda, ilagay sa kawali isama ang paminta, bawang, vetsin, asin, sili, luya.)

2. Pour the vinegar and water, and eggplant on top. close the pot lid and let it simmer for 10-15 mins. until cooked. (Ibuhos ang suka at tubig. isama ang talong. takpan at pakulin ng 10-15 minuto hanggang maluto.)



* 1 kg pork tenderloin, cubed
* 3 medium potatoes, cubed
* 2 medium carrots, cubed
* 1/2 cup raisins
* 1 medium red bell pepper, diced
* 1 medium green bell pepper, diced
* 500 ml tomato sauce
* 100 g liver spread
* 1 medium onion, chopped
* 2 garlic cloves, chopped
* 50 g grated romano cheese


* 2 bay leaves
* 1 cup Sprite
* 4 tablespoons soy sauce
* 2 tablespoons lemon juice
* 1 lemon, zest of, only
* ground black pepper

Cooking Instructions:

1. Combine all marinade ingredients. Divide the marinade in halves. Save half. Add pork cubes on the other half with the bay leaf and marinate for at least 30 minutes.

2. Remove pork from the marinade, drip dry.

3. Sauté garlic and onion, add pork and the unused half of the marinade and bay leaf, simmer uncovered, reduce the liquid to half.

4. Add fresh pork liver if you prefer the fresh ingredient, cover and cook.

5. Add tomato sauce, liver paste, carrots, potatoes and raisins, simmer stirring occasionally.

6. Add peppers and adjust the seasoning.

7. Add the grated cheese, let it melt, stir and distribute evenly. Serve hot.

Ginataang Manok


1/2 kilo chicken wings (manok)

1 lata coconut Milk (gata)

Ginger (luya)

2 Cups water (tubig)

1/8 cup Oil (mantika)

2 Potato cut in 4 cubes (patatas)

Peppercorn (Paminta buo)

1 Onion (sibuyas 1/2 kung malaki ang sibuyas)

3 Garlic (3 butil ng bawang)

1 Tbsp chicken powder (1 kutsara chicken powder)

Salt (Asin)

Cooking Instructions:

1. Wash the chicken, then set aside. (Linisin/hugasan ang Manok at ilagay sa isang tabi.)

2. Pour oil in wok or pot then add garlic, onion and ginger until golden brown. (Ibuhos ang mantika sa kawali at ihulog ang bawang, sibuyas at luya. papulahin.)

3. Add the chicken and stir until golder brown. (Isahog ang manok, igisa hanggang maluto ng konti.)

4. Add water, 1/2 can of coconut milk at let it simmer for 20 mins. in medium fire.(Dagdagan ng tubig at kalahating lata ng gata at pakuluin ng 20 minuto).

5. Add the potato and chicken powder and let it simmer again. (Bago maluto ang manok, isahog ang patatas at chicken powder. pakuluin hangang lumambot ang patas at manok.)

6. When the chicken and potato is cooked, pour the remaining 1/2 can of Coconut Milk, simmer for atleast 5 mins. then add salt to taste. (pag luto na, ibuhos ang natirang kalahating lata ng gata at pakuluin ng limang minuto. lagyan ng asin at tikman kung pwede na sa inyonh panlasa.)

5. Serve hot. (Ihain ng mainit.)


One of my favorite merienda is the nilupak. It's made of kamoteng kahoy (yucca root or cassava), sometimes kamote (sweet potato), at other times saba (a form of banana used for cooking), mashed until it's smooth, with sugar to taste (and sometimes milk). The result is laden with butter or margarine. This is at times wrapped in banana leaf for packaging.


4 cups unripe saba, cooked and pounded
1/2 cup brown sugar
2 cups buko, medium hard
1/2 teaspoon vanilla

How to make nilupak


Combine the above ingredients, and pound once more.

Mix till well blended.

Arrange on a platter and cut into desired shapes.

Yield: 6 to 8 servings.


Espasol is a cylinder-shaped Filipino rice cake originating from the province of Laguna. It is made from rice flour cooked in coconut milk and sweetened coconut strips, dusted with toasted rice flour.

4 cups malagkit (sticky rice)
3 cups coconut milk
1 tsp vanilla extract
1 1/2 cups white sugar
1/2 tsp iodized salt

1. Toast malagkit until golden brown. Allow to cool, then pound or grind into powder form.
2. Set aside 1/2 cup of the the powder.
3. Combine coconut milk, vanilla, and sugar in a pan or double broiler. Over low heat, cook and stir continuously until the mixture thickens. When the mixture becomes oily, remove the pan from heat.
4. Spread the mixture on a board sprinkled with flour. Use a 1/4 inch thick rolling pin to roll out the mixture.
5. Cut into strips using a greased knife or cutter.
6. Take the powder that was set aside earlier. Roll the sliced malagkit on it, then wrap each piece in wax paper.