Chiffon Custard Cake

Preheat oven for 325 °F

Caramel (sugar)

1 cup sugar

2 tblp water

Ilagay sa pirex glass ang sangkap at painitin ng mga 5 minute sa microwave (bantayang mabuti baka umapaw ito sa pinaglagyan nyo) then  ilagay agad sa  lyanera set aside.

Leche Flan

4 egg

1 can condense milk

1 can evaporate milk or fresh milk

1 tsp vanilla extract 

Paghaluin ang mga sangkap dahan dahan ang pag halo iwasan na bumula ito then set a side. Kapag nagawa nyo na ang ibang mga sangkap ( merengue at pound cake ) saka nyo ilagay sa ibabaw ng caramel ( sugar ) ang leche flan.

Meringue

5 white egg

1/4 tsp cream of tartar

1/2 cup sugar

Beat 5 white egg with cream of tartar ilagay ang asukal ng dalawang beses batihin mabuti kapag ang lalagyan ay tinaob nyo at di nadulas or bumabagsak ang merengue ibig sabihin ay tama ang pagkakagawa nito. ( use electric mixer para mas mabilis at maganda ang pagkakagawa )

Pound Cake

5 egg yolk

2/3 cup Cake Flour

1 tsp baking powder

1/4 tsp salt 

4 tblp oil

6 tblp milk

1 tsp ( pure ) lemon or vanilla extract

Paghaluin mga sangkap cake flour, baking powder, salt ( salain ang mga sangkap na ito ) then ihalo mga natitirang sangkap pwede nyo itong gamitan ng electric mixer.

1) lagyan ng merengue sa lyanera

2 ilagay ang leche flan sa lyanera

3 paghaluin ang merengue at pound cake dahan dahan ang pag mix sa dalawang ito. Saka isunod sa ibabaw ng leche flan.

4 lagyan ng tubig na mainit ang pagpapatungan nyo ng lyanera. Bago ipasok sa over.

5 Bake these at 325 °F for 20 to 25 minutes

Pag meron po kayong tanong pls email me at akbelleza@yahoo.com

Happy baking!!!

Tapioca Dessert

Tapioca Dessert Recipe:

Tapioca Pearls:
2 Tbs of Tapioca Pearl
2 Cups of Water

Glutinous Rice Balls:
1/3 Cup of Glutinous Rice Flour
2 Tbs of Cold Water

1/2 Cup of Shredded Jack Fruit (May use Banana or Taro as well)
1/3 Cup of Coconut Milk
3/4 Cup of Milk
1/4 Cup of Asian Brown Sugar

Halo-halo Ginataan

Ginataan (pachamba lang po) 

Ingredients

1 cup Mung beans

3 can coconut milk

1 cup sticky rice, washed (malagkit) or oat meal Kung walang malagkit.

1 cup dry corn

1 can jackfruit 

1 cup sugar

1 cup Tapioca

Cooking Procedure

Boil the tapioca.

Heat a pan and put-in the Mung beans.

Toast the Mung beans until brown.

Turn-off heat and let the mung beans cool down.

Crack the toasted mung beans using a mortar and pestle (almires). Set aside.

Heat a cooking pot and pour-in coconut milk. Let boil.

Add the sticky rice,Mung beans and corn then stir. Cook in low heat for 15 to 18 minutes while stirring once in a while, or until the coconut milk is almost absorbed.

Add sugar, tapioca and jankfruit then stir.

Turn off heat and transfer to a serving plate.

Serve! You may serve this either hot or cold. I like having this cold with some extra coconut milk on top.

Bibingkang Malagkit ( Philippines Rice Cake)

Mga sangkap:

(Sticky rice)Glutinous Rice 2 cups

Coconut Milk    4 cups

Brown Sugar  1 cups

Hugasan ang  malagkit. at ilagay sa kawali ang 3 cup na gata at saka ang malagkit na bigas haluing mabuti kapag malapit ng maluto ilagay ang natitirang 1 cup na gata at ang 1 cup na asukal. Kapag naluto na ito isalin sa baking tray pahiran ng butter bago ito isalin.

Para sa Topping:

Coconut Milk 2 cups

Brown Sugar 1 cups

Condense Milk 5 tablespoon 

Carnation Cream 5 tablespoon 

Ilagay sa kawali ang gata at asukal...ilagay sa medium high ang apoy haluin  ito hanggang sa lumapot ito saka ilagay ang gatas na condense at cream haluin ng mabuti hanggang sa lumapot saka hinaan ang apoy. Kapag malapot na sya medyo thickens na ang pagkakaluto nya i spread  nyo na sa ibabaw ng nilutong malagkit. At i bake ng 20 minutes 180 celsius  ( 350 F. ) 

enjoy cooking hope you like my ingredients.

Soft Ensaymada

Sangkap:

5 tasang "bread flour" (paghiwa-hiwalayin 1 + 1 + 3) = hula ko, eto yung primera sa Pilipinas

1/2 tasang asukal 

2 pakete Fleischmann’s RapidRise Yeast (instant yeast din to)

1 kutsarang asin

1 tasang gatas

1/2 tasang tubig

2/3 tasang purico

1 tasang "mashed potato" (maaaring gumamit ng purong nilagang patatas, o yung tirang mashed potato)

2 itlog

3 pula ng itlog

2-oz ginadgad na sharp cheddar cheese o kaya ay gumamit ng "crumbled feta cheese" at ihalo ito dun sa nakahiwalay na tatlong tasa ng harina (pwedeng gamitin ang food processor para mabiyak nang husto ang feta cheese at mahalong maige sa harina)

tinunaw na "butter" (mga 1 stick, pampahid bago i-bake)

pinalambot butter (mga 1 stick to 1-1/2)(para sa nirolyong dough)

 

Note:

(Ihalo ang 1 cup ng harina at cheese i blend ito para maghalo ng mabuti ang dalawang sangkap)...atsaka ihalo ito sa natitirang 2 cups ng harina.

Paraan:

Paghaluin ang 1 tasang harina, asukal, yeast (lebadura) at asin (eto ang tuyong sangkap). Pagsamahin at initin ang gatas, tubig, at purico hanggang 120º to130ºF. Unti-unting ihalo ang mga likidong sangkap sa tuyong sangkap. Paandarin ang electric mixer sa medium speed ng 2 minuto (paminsan minsan ay kaskasin sa gilid ang bowl para mahalong maigi). Idagdag ang mashed potato, itlog, at 1 tasang harina at i-beat uli ng 2 minuto sa high speed (pinakamabilis); kaskasin uli para mahalo maige.Unti-unting ibuhos ang natitirang harin (na me halong keso) habang umaandar ang mixer. Sa puntong ito, kung hindi kaya ng mixer maghalo ng makapal na dough, pwedeng gamitin ang wooden spoon o kamayin hanggang maging malambot na dough. Takpan ng plastic (cling wrap) at ilagay sa ref nang 2 oras.

Ihalo ang 3 pula ng itlog. takpan uli at ilagay sa ref. Maghintay ng 2 oras o kahit abutin ng 22 oras pa bago ihulma.

Sa paghulma, pwedeng hugis katol o nirolyo. Kung tinatamad ka, irolyo mo. Kung matyaga ka, gawing parang katol.

Wisikan ang countertop/lamesa ng maraming harina. Ilagay ang dough. Budburan ang ibabaw ng maraming harina. Gamit ang rolling pin, i-flat ang dough (Budburan lang na harina sa madikit na parte.). (Mas mabilis ito kesa paisa-isang piraso na pinahaba ng kamay). 

(1) Katol: Gamit ang "dough cutter", maghiwa nang pahaba para makagawa ng "lubid" na kasingtaba ng hinlalaki na 1 ft ang haba.. Eto ang gawing parang katol. Ilagay sa baking sheet na pinahiran ng manipis ng purico. Yung dulo ng katol ay dapat nasa ilalim, para hindi hihiwalay habang umaalsa. Maglaan ng 2 inches na pagitan bawat piraso. (Pwedeng i-freeze sa puntong ito: ilagay sa freezer ng 3 oras, ilabas at ilagay sa makapal ng plastic bag/ziploc. Alisin ang hangin hanggang kaya, tapos ibalik sa freezer. Pag handa na paalsahin, ilabas sa freezer, ilagay sa mold na me pahid ng purico, at paalsahin ng mga 4 na oras sa countertop/room temp, o ilagay sa pinainit (1 minuto) na oven para mas mabilis umalsa.)

(2) Nirolyo:

Itupi ang apat na gilid para makagawa ng parihaba (8x10 inches). Pahiran ng pinalambot na butter maliban sa pinakagilid para magselyo pag nirolyo. Irolyo nang mahigpit mula sa mahabang gilid. (Pwede i-freeze sa puntong ito: Balutin nang cling wrap nang mahigpit. Pag handa na paalsahin, ilabas sa freezer, palipasin ang 15 minuto bago hiwain.) Hiwain na mga 1 inch hanggang 1-1/2 inches ang kapal. Ilagay sa ensaymada mold na pinahiran ng purico/pinalambot na butter. 

Pahiran ng tinunaw na butter. Hayaang umalsa sa lugar na mainit-init at kelangan, walang malakas na hangin (draft); takpan ng plastic na pinahiran ng purico. Pwedeng ilagay sa oven. Ganito: Painitin ang oven ng isang minuto, saka ilagay ang baking sheet (hindi na kelangan takpan ng plastic). Hayaang umalsa hanggan dumoble ang laki. Pahiran uli ng tinuna na butter. Ihorno (bake) sa 350 F ng 12-15 minuto or hanggang maging golden brown ang ibabaw. Pagka-alis sa oven, ilagay agad sa wire rack para lumamig nang mga 30 minuto. Kung hindi kakainin agad, ilagay sa ziploc.

Kung kakainin agad, pahiran ng pinalambot na butter ang ibabaw (ang iba ay gustong gawin to habang mainit pa ang ensaymada, kaya natutunaw ang butter. Ako, ang gusto ko ay makapal yung malabot na butter, hindi tunaw.) Maglagay ng asukal sa mangkok (bowl) at idukdok ang ensaymada na may butter. (Maaaring paghaluin ang malabot na butter at asukal, tapos eto ang ipahid sa ensaymada. Mas kakapit ang keso pag ganito.)

Kung gusto mo na me keso, maggadgad ng cheddar cheese sa ibabaw.

Brazo de Mercedes

Recipe: Brazo de Mercedes
Ingredients

10 large raw eggs, yolks and whites separated
1/2 teaspoon cream of tartar
1 teaspoon vanilla extract
3/4 cup granulated sugar
3 tablespoons confectioners sugar
14 ounces condensed milk

Cooking Procedure

Combine egg whites and cream of tartar then beat using an electric mixer until soft peaks form.
Make the meringue by gradually adding the granulated sugar while mixing the ingredients. Continue mixing until the texture is semi-firm.
Preheat the oven to 350 degrees Fahrenheit.
Place wax paper on top of a cookie sheet or large rectangular baking pan and grease the surface.
Place the meringue on top of the greased wax paper then spread evenly using a spatula.
Bake the meringue for 20 to 22 minutes or until the color of the top part turns light to medium brown.
While the meringue is in the oven, make the filling by combining the egg yolks and condensed milk in a small cooking pot. Apply heat and cook the mixture while continuously stirring until the texture becomes thick.
Add the vanilla extract to the condensed milk and egg yolk mixture, turn off the heat, and mix thoroughly. Set aside.
Remove the meringue from the oven and cool down for a few minutes.
Sprinkle the confectioners sugar on top of the meringue then place wax paper on the top part of the meringue followed by a similar sized baking pan or tray. The meringue should now be in the middle of two baking trays.
Flip the meringue: the new cookie sheet/baking tray placed on top should now be below. Remove the baking tray and the wax paper (you should now see the opposite side of the baked meringue) then spread the filling (cooked egg yolks, condensed milk, and vanilla extract mixture) over the meringue.
Roll the meringue. Complete rolling side to side starting at the longest side. Make sure that the layer with filling is rolled inward.
Transfer to a serving plate then serve.
Share and enjoy!

Number of servings (yield): 6

http://panlasangpinoy.com/2010/05/01/brazo-de-mercedes-cake-recipe/

Red Velvet Cupcakes:

Red Velvet Cupcakes:

1 1/4 cups (125 grams) sifted cake flour

1/4 teaspoon baking powder

1/4 teaspoon salt

1 tablespoons (10 grams) regular or Dutch-processed cocoa powder

1/4 cup (57 grams) unsalted butter, at room temperature

3/4 cups (150 grams) granulated white sugar

1 large egg

1/2 teaspoon pure vanilla extract

1/2 cup (120 ml) buttermilk

1 tablespoon liquid red food coloring

1/2 teaspoon white distilled vinegar

1/2 teaspoon baking soda

Cream Cheese Frosting:

8 ounces (227 grams) cream cheese, room temperature

1/2 teaspoon pure vanilla extract

1/2 cup (60 grams) confectioners' (icing or powdered) sugar, sifted

2/3 cup (160 ml) cold heavy whipping cream (double cream) (35-40% butterfat)




Red Velvet Cupcakes: Preheat oven to 350 degrees F (175 degrees C) and line 12 muffin tins with paper cupcake liners.

In a large bowl sift together the flour, baking powder, salt, and cocoa powder.

In the bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the egg and beat until incorporated. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.

In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.

In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.

Working quickly, divide the batter evenly among the 12 muffin cups and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 18 - 23 minutes, or until a toothpick inserted in the center of the cupcakes comes out clean.

Cool the cakes in their pans on a wire rack for 10 minutes and them remove from pan. Let cool completely before frosting. Either spread the frosting with a knife or offset spatula, or use a large 1M Wilton open star decorating tip to pipe the frosting.

Cream Cheese Frosting: In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the vanilla and confectioners sugar and beat until smooth. Using the whisk attachment, gradually add the heavy cream and whip until the frosting is thick enough to pipe. Add more sugar or cream as needed to get the right consistency.

Makes 12 cupcakes.

http://www.joyofbaking.com/RedVelvetCupcakes.html

How to make pie crust - Pie crust recipe

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How to make pie crust - Pie crust recipe

Whoever coined the phrase "easy as pie" probably didn't make pie crusts from scratch. But if you follow the instructions from Chef Scott Cutaneo, the highly acclaimed chef-proprietor of the four-diamond (AAA) Le Petit Chateau in Bernardsville, N.J., you'll make a pie crust that is flaky and beautiful.

Recipe: How to make a pie crust

Gather your ingredients and tools:

* 1 cup all-purpose flour
* 4 ounces cold butter
* ¼ cup ice water
* ½ teaspoon salt
* ½ teaspoon sugar
* Fork
* Rolling pin
* Pie plate

Making the pie crust:
1. Mix the dry ingredients (salt, sugar and flour) together. You can do this in a bowl, or a mixer, but ideally on a marble surface. (Marble is best because it keeps the ingredients cold, and cold ingredients are the key to producing a tender, flaky pie crust.)

2. Place the mixed dry ingredients in the center of your preparation surface.

3. Dice the butter into small pieces and cut it into the dry mixture with a fork to ensure that you make a flaky pie crust. (Cut into means to work the butter into the dry ingredients by pulling a fork across the butter and dry ingredients, breaking the butter up into smaller and smaller pieces until the texture of the mixture is like corn meal.) Its important to cut in the butter quickly so that it does not melt. The pieces of butter should be no larger than the size of a pea.

4. Gather the pie crust mixture into the center of your preparation surface and create a well in the center of the mixture.

5. Gradually add the ice cold water approximately 1 tablespoon at a time, to the center of the mixture. Work the dough with a fork until it starts to pull away from the preparation surface to create one harmonious mixture. The goal is to use the least amount of water possible.

6. Gather the pie crust mixture to the center once again, form a ball, and knead it a few times.

7. Scrape and clean your work surface, then sprinkle a little flour in the center and place your dough ball over the flour.

8. Flour your rolling pin, and then hit the dough ball a few times. (You want to handle the dough as little as possible at this point.)

9. Roll the dough. When rolling, you never want to roll over the edge of your dough (that creates frayed edges), so roll a little, rotate the dough a quarter turn, roll a little more, rotate a quarter turn more, etc. until the dough is approximately an eighth of an inch thick. Roll until the diameter of the dough is two inches larger than the diameter of your pie plate.

10. Use a spatula to make sure that the dough comes off your work surface easily, and then slowly roll it around your rolling pin.

11. Roll the dough over your pie plate. (You don't need to grease your pie plate because there's so much butter in the dough.) Don't stretch the dough, as that will create shrinkage when you bake it.

12. Using a scissor or knife, trim the dough evenly so that it is two inches larger than the diameter of your pie plate.

13. Fold over the extra two inches and crimp this extra dough all the way around the pie plate.

If you are making an apple pie, you can double Scott Cutaneo's pie crust recipe for a top and bottom crust.

Homemade Cake for Christmas

Ingredients for Christmas Cake
(18cm/7.09 inch diameter)

- Sponge Cake -
150g Eggs (5.29 oz)
100g Sugar (3.53 oz)
90g Cake/Pastry Flour (3.17 oz)
(Please use Cake Flour if you can. Pastry flour is fine
but Cake Flour is better for its lower protein content.)
15g Unsalted Butter (0.529 oz)
1 tbsp Milk

- Soaking Syrup -
2 tbsp Sugar
3 tbsp Hot Water
1 tbsp Kirsch - a type of brandy made from fermented cherries

- Toppings -
400ml Whipping Cream with 35% fat (1.69 u.s. cup)
3 tbsp Sugar
450g Strawberries (0.992 oz)
Powdered Sugar

Parchment Paper (bottom): 18.4cm/7.24 inch diameter
Parchment Paper (side): 6x58cm/2.36x22.8 inch
Cake Pan (18cm/7.09 inch diameter)
Christmas Ornaments

Ang aking paraan sa pag bake ng Christmas Cake ^0^

Una nyo pong gagawin ay ihanda ang cake pan cut, the parchment paper (bottom): 18.4cm/7.24 inch diameter,parchment paper (side): 6x58cm/2.36x22.8 inch. at saka ilagay ang mga ito sa loob ng cake pan. at i free hear the oven 320 F/ 160 C

ngayon pwede nyo na pong simulan ang pag gawa ng cake.

1: ilagay ang 3 egg sa bowl at batihin ito gamit ang machine na pang mix at ilagay ang sugar.

2: ipag patuloy ang pag bati sa itlog at sugar sa warm na tubig (ilagay ang bowl sa ibabaw ng warm water at dun ipag patuloy ang pag bati mga 3 minuto wag itatapon ang warm water hadil magagamit nyo pa po ito)

3: i add ang milk sa butter ( ilagay sya sa ibabaw ng warm water para matunaw ang butter)

ipag patuloy lang ang pag bati sa egg at sugar...kapag soft na ang binabati nyo!

4: Ibud-bod ang flour sa egg at sugar na binati nyo gamitin ang manipis na pang sala habang ibinubu-bod ang flour. at saka haluin ng gently :) (wag ka bilisan ang paghahalo para di masira ang foam na binati nyo)

5: i add ang milk butter na tinunaw sa soft foam na binati nyo.( again gently lang po ang pag halo para mapanatili nyo ang pagka soft ng foam na binati nyo)

6:pag smooth na po ang hinahalo nyong soft foam, ilagay sya sa cake pan, droop the cake mga 3 beses para mawala ang air sa loob ng foam.

7: bake the cake 320 F/ 160 C for 23 minutes

8: kapag nag 23 minutes na po i check ang cake gamit ang tootpick pang tusok sa cake...kapag po hindi na basa ang cake ibig sabihin nito ay luto na po sya. i droop nyo po ang cake na naluto para madali syang tanggalin sa cake pan at saka baliktarin palamigin ng konti para matanggal sya ng husto sa lalagyan at di masira ang cake.let the cake cool down in the cake pan as it will keep the sponge cake moist.

9: cut the cake for two at ipahid sa ibabawa ang mga ito ( paalala: wag nyo pong i cut ang cake sa gitna sa taas ^0^ bale sa ibaba po at sa gitna para mahati nyo sa dalawa ang cake at malagyan ng gusto nyong palaman like strawberry ect.

- Soaking Syrup -
2 tbsp Sugar
3 tbsp Hot Water
1 tbsp Kirsch -

ngayon po pwede nyo na pong lagyan ng gusto nyong design ang inyong home made cake.

^0^ good luck sana po di kayo nahirapan sa aking pamamaraan sa pag gawa ng cake

Roll Cheese Bread

kyorikiko........ 300grm
dried yeast..... 6 grm
asin .................4 grm
skim milk....... 15 grm
butter .............50 grm (naubusan ako ng butter kaya margarine
ginamit ko)
asukal............. 40grm
itlog............... .. 1
lukewarm water (40C).... 150ml
shortening...(pang grease sa bowl at rolling pin)

pag haluin muna ang kyorikiko...at asukal...dapat walang buo buo..
ilagay ang skim milk...haluin ulit....ilagay ang yeast...haluin mabuti
saka ilagay ang asin....pagkahalo lagyan ng space sa gitna....

batihin ang itlog....ilagay ang tubig.....saka ito blend ng mabuti...
at ibuhos dun sa gitna na ginawang space sa mixture ng harina...
wag ibuhos lahat gawin nating 3X...at haluing mabuti

saka ilagay ito sa lamesa at umpisahan ng masahin ang dough....
madikit sa kamay...grabe...pero wag kayong ma disapoint.....
magiging firm din yan sa kakamasa mo....

kapag halong halo na ung dough...ilagay na ang butter
masahin ulit mabuti....hangang maging katulad ng nasa picture..
at bago naging ganyan yan inabot ako ng 1 oras sa pagmamasa...
hampas ng dough sa lamesa...meron pang kusot kusot na parang
naglalaba........

bilugin ang dough...at ilagay sa bowl takpan ng saran wrap at
paalsahin ng 40 min.......(pahiran muna ng shortening ang bowl
bago ilagay ang dough)

after 40 min.....diinan ng palad para maalis ang hangin
sa dough......saka ito kiluhin at hatiin sa 10 parte....dapat
parepare ho ang bigat.....nasa 650grms ang dough na nagawa
ko...kaya....65grms each ang bawat bilog na yan......

isa isang bilugin sa palad ang dough at ilagay ito sa tray....
takpan ng basang tele o katsa...dapat pigaing mabuti ung tela...
itakip natin ito sa dough para nd ma dry ang dough...at paalsahin







after 15 min......gumamit ng rolling pin.....pahiran muna ng
shortening o kaya harina ang rolling pin bago ito gamitin sa
dough para nd kumapit ang dough sa rolling pin....

saka igulong ang rolling pin sa dough.....pahabain ng 20 cm ang
dough.....







mapapansin nyo na ung kabilang dulo ay lalapad...at ung
kabila naman ay makitid.....dun sa malapad na parte....itupi
nyo ang dough...gaya ng nakikita sa picture...saka ulit
pagulungin ang rolling pin para ma flat ang dough .....at
lagyan ng cheese....pdeng ham..bacon...bahala kayo sa
filling na gusto nyong ilagay....

dun nyo umpisahang i roll ang dough kung saan ko nilagay ang
cheese....







kaya makikita nyo na na ung makitid na part ang nasa ibabaw....
saka ulit takpan ng basang tela...at paalsahin ulit ng 20min...







after 20 min....mabati ulit ng itlog saka ito ipahid sa ibabaw ng
dough....para maganda ang kulay nito pag naluto....








at i bake natin sa init ng oven na 170-180c at 15-20min....
















luto na ang tinapay ko.......







here the finis product

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!


Ingredients

* 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

Directions

1
Dissolve yeast in warm water in a large bowl; let stand 5 minutes.
2
Add buttermilk, shortening, sugar and 1 1/2 cup flour, baking powder and salt; mix well.
3
Add enough remaining flour to make a soft dough.
4
Turn dough onto a floured surface and knead several times.
5
Roll dough to 1/2 inch thick and cut with a 2 1/2 inch doughnut cutter.
6
Place doughnuts on lightly floured surface, cover and let rise 45 minutes or until double in bulk.
7
Heat 2-3 inches of oil to 375°F.
8
(I use my Fry Daddy) Drop in 4 or 5 doughnuts at a time.
9
Cook about 2 minutes or until lightly golden in color, turning once.
10
Drain well on paper towels.
11
Combine 2 1/2 cups powdered sugar with 1/4 cup milk, stir until smooth.
12
Dip each doughnut in glaze while still warm; allow excess glaze to drip off.
13
Cool on wire rack or serve warm.

BANANA DONUTS

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.



Ingredients

* 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)

Directions

1.
Sift flour, measure and resift 3 times with baking powder, soda, salt, and nutmeg.
2.
Cream butter then blend in sugar, add vanilla, and eggs, and beat until light and fluffy.
3.
Add combined bananas and buttermilk, and stir until well mixed.
4.
Add flour mixture in 3 or 4 portions, stirring thoroughly after each addition.
5.
Chill for at least 2 hours before rolling.
6.
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.
7.
Liberally sprinkle rolling surface with flour so dough won't get claggy and stick.
8.
Fry in deep oil heated to 375 ° F. until golden brown, then lift out and drain on absorbent paper.
9.
If desired, the dough may be covered tightly and kept in the refrigerator for 1 to 2 days, to be fried as needed.
10.
Sprinkle with brown sugar or powdered sugar, or if you have the tools, put whipped cream inside.

DONUTS

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).

YEMA

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.

Ingredients:


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


Procedure:

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

NILUPAK

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.

Ingredients:

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

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.



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

Directions:
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.

Going Bananas

2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup unsalted butter, softened
1 cup white granulated sugar
2 large eggs
1 1/2 cups mashed banana (usually 3 bananas is perfect)
1 cup chopped walnuts
2 tablespoons milk

Preheat oven to 325 degrees F.

Whisk together the flour, salt, baking powder, and baking soda in a mixing bowl for a minute; reserve until needed.

Cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time, mixing thoroughly before adding the next. Mix in the bananas, walnuts, and milk until combined. Add the flour mixture, stirring just until combined.

Pour batter into a buttered and lightly floured 9 x 5 inch loaf pan. Bake for about 1 hour and 10 minutes, or until a toothpick inserted in the center comes out clean. Let cool 20 minutes before removing from the pan.

Easy, Homemade Donuts

Making homemade donuts is not as hard as it looks. The only real equipment that you need is a deep fryer.

Recipe for Basic Cake Donuts

This is the easiest recipe for cake doughnuts that I have. I use it over and over again, varying it with different topping and icings.

* 4 1/2 c flour
* 4 tsp baking powder
* 1 tsp freshly grated nutmeg
* 1/2 tsp salt
* 2 eggs
* 1 c sugar
* 2 Tbs unsalted butter, melted
* 1 c milk
* 1 tsp vanilla

Sift together the dry ingredients.

Beat eggs with sugar until light. Add butter, mil, and vanilla. Add dry ingredients and mix until a soft dough is formed. Do not over mix. If dough is too soft to roll, chill it for an hour.

Roll dough out 3/8 inch thick on a floured surface and cut with donut cutters. Fry in 370 degree oil until golden on both sides, turning once.

Remove from oil, hold over hot oil for a few minutes to drain, and then finish draining on absorbent paper. While still warm shake in sugar, sugar- cinnamon mixture, dip in glaze of choice, or dust with powdered sugar. 3 dozen

Well, This is One Way to Do It...


Tips for Perfect Donuts

There are a few tricks and tips that will help you achieve the perfect donut:

* Make sure the oil is hot, 370 Degrees works best for me.
* Don't overload the fryer. Fry only three or four at a time.
* Flip the donuts as the rise to the top and are light golden on the underside, do not over-fry.
* Use the softest dough possible. Refrigerate to keep it workable.
* Use clean oil
* Let finished donuts drain into the fryer for a few minutes before removing them to drain on absorbent paper
* Use the donut cutter in a straight down motion, without twisting.

How To Make Sponge Cake

* 8 eggs, separated to whites and yolks
* 190 g sugar
* 95 g flour
* 55 g corn starch
* 45 g butter, melted
* 1 tsp vanilla extract
* 1 mixer with whisk attachment
* 1 rubber spatula
* 1 spring-formed pan, 26cm diameter, lined with parchment
* 1 bowl
* 1 sieve
* 1 wooden skewer



* Serves:
* 6 to 8
* Preparation Time:
* 10 minutes
* Cooking Time:
* 1 hour 40 minutes
* Oven Temperature:
* 180° c - 360° f


Step 2: Preheat the oven

The first thing that you need to do in preparing your sponge cake is to set your oven to 180°C, 350°F or gas mark 4.

Step 3: Mix the egg yolks

Place the egg yolks into the mixer and mix them on a high speed until creamy. After a minute, add about 2 tbsp of sugar. Continue to mix for a few minutes more until the mixture becomes thicker.


You can now add the vanilla extract. Keep mixing until the mixture becomes double that of its original volume. Now turn off the machine and transfer the egg yolks to a separate bowl.


Wash your mixing bowl and the attachment well in preparation for whipping the egg whites.

TIP!

Make sure that the mixer attachment and bowl are washed extremely clean at this point. If not, any fat that remains on these utensils will affect the whipping of the egg whites. Make sure your things are spotless!

Step 4: Whip the egg whites

Place whites into the clean mixer bowl. Beat them on high and let them whip until they become white and frothy. Now slowly add the sugar a bit at a time. The whipped egg whites mixture is ready when it clings to the beater attachment but does not drip. Once the mixture is nice and stiff, turn off the mixer.

Step 5: Combine yolks and whites

Now you can introduce the egg yolks to the egg whites mixture. Add the whipped egg yolks into the egg whites and fold them in with the rubber spatula. Make sure not to over-mix.

Step 6: Complete the batter

Next, we need to introduce the flour and corn starch to the eggs. Start by combining the flour and the corn starch in the sieve and using your hands, slowly sift it into the mixture. Sifting the flour will increase the amount of air in the cake, helping to make it even lighter.


Fold it all together remembering again not to over-mix and then add the melted butter to the batter, combining it in briefly.

Step 7: Bake

Using your rubber spatula, you can now transfer the batter into the lined spring-form pan. Spread the batter evenly with the rubber spatula and give the pan a few good shakes to remove any air pockets that might remain.


Now put the cake into the oven and allow it to bake.

Step 8: Remove the cake

After around 30 minutes, test the cake to see it is ready. Insert a wooden skewer into the centre of the cake. The cake is ready when the skewer comes out free of batter. Now set it aside to cool before removing it from the pan.


Once the cake is totally cooled, take a sharp knife and run it around the outside of the cake. Now remove the spring-form pan and there you have it, your sponge cake.

Step 9: Serving Suggestions

Although sponge cake can be eaten as it is, it can be used as the base for many different layered cakes. We hope you enjoy your sponge cake ^0^

Banana Cream Oatmeal

* 4 cups water
* 2 cups quick-cooking oats
* 2 medium bananas - sliced into thin coins
* 1/2 cup non-fat sweetened condensed milk
* 1/2 teaspoon cinnamon

In a large sauce pan, bring the water to a boil.

Add the oats. Immediately reduce heat to medium. Cook for one minute - stirring often. Remove from heat.

Add the banana slices and condensed milk to the oats and stir to mix. Cover the pan and let it set for 2 or 3 minutes, or until desired thickness is reached.

Serve warm, sprinkled with cinnamon. Top with chopped walnuts or pecans and a splash of cold milk for a nice final touch.


My kids love this. They ask for it just as much as they do store-bought cereals. I hope you like it too.