Leche Flan

This recipe has been in our family for as long as I can remember. I learned this from my mother and aunt.

Flan:

8 eggyolks

1 can condensed milk

1 big can evaporated milk

1 tsp vanilla

Syrup:

1 cup brown sugar

1/2 cup water

Mix together all the ingredients for the flan and pass through a sieve for a smoother consistency.

Cook the sugar and water and let it boil for 5-10 minutes. Then let it cool down a bit.

Pour the syrup mixture in a molder then slowly pour the custard mixture on top. Make sure that the molder has a cover.

Steam this for about 35-40 minutes or until toothpick inserted in the custard comes out clean.

Chocolate Pudding

This recipe brings out memories of childhood. When me and my brother would hover over the stove while my mother cooks this for us. We would be fighting over who would get to have the laddle to lick off the pudding (coated all over).

1/4 cup cocoa, unsweetened

1 cup sugar

3 cups milk

1/2 cup all purpose flour

pinch of salt

• Put all ingredients in a saucepan.
• Cook over low heat stirring all the time until thick.
• Pour into molders to set.
• Spoon grated buko on top or eat as it is.
• Makes 6-8 servings

Angel Cake

My mom taught me this recipe way back when I was still in high school. It's been my personal favorite because with Angel Cake, you can never go wrong. It still tastes yummy by itself. Very light and fluffy. You don't have to put frosting or icing on it to make it more tasty. Actually, when I think about it, I can't really identify any frosting that would go well with it. I guess it's better off without any.

This cake only uses the egg whites of the egg. And since I don't want to waste the eggyolks (it uses around 8-10 eggs depending on the size), then I make the eggyolks into Leche Flan (Custard) which also uses around that much egg yolks. So it's still a win-win for me. : )

1 1/4 cups cake flour

1/2 cup sugar

1 1/2 cups egg whites

1 1/2 tsp cream of tartar

1 tsp vanilla

1/2 tsp salt

1/4 tsp almond extract

1 1/4 cups sugar

Combine flour and 1/2 cup sugar and sift together three times. Beat egg whites, flavoring and salt until foamy. Add cream of tartar and beat until egg white form stiff peaks, but not dry. Add sugar 2 tablespoons at a time until sugar is well-blended. After last addition, beat until meringue is firm and holds stiff, straight peaks.

Place flour and sugar mixture in a sifter and sift about 4 tablespoons at a time over the entire surface of the meringue. Fold gently until blended. Push batter into an ungreased angel cake pan, careful not to stir it. Cut through the batter with a knife to break air bubbles.

Bake for 30-40 minutes in medium heat.

Mrs. Delfin's Best-selling Tarts

Still another recipe that I learned during my undergraduate days. This was shared by Mrs. Pinky Delfin who I consider as my mentor in baking. I didn't realize how flavorful raisins and walnuts are when mixed until I tried this.

Pastry:

1 cup all-purpose flour

1/8 cup butter, softened

1/4 cup confectioners' sugar

Mix all the ingredients together. Divide into 24 small balls. Press individually into small muffin cups.

Filling:

3 tbsps. butter, softened

3/4 cup brown sugar

Stir in:

1 egg, beaten

1/2 tsp salt

1/2 cup chopped seedless raisins

1/3 cup chopped walnuts

Put 1 scant tablespoon into each cup. Bake for 20 minutes.

Chocolate Cupcakes

This is another recipe that I've tried from Yummy Mag. It has always been a favorite among my friends and co-workers when I bring this to office activities and other gatherings.

The recipe said that Prep Time is only 15 minutes. After trying this out for a couple of times, it usually takes about 25-35 mins of prep time for me. Cook time is approximately 20 mins. And it makes around 24-30 cupcakes.

The original recipe is actually called Belgian Chocolate Cupcakes since it uses Belgian Chocolate. Since I can't find Belgian Chocolate anywhere in Dumaguete, I have to settle for normal bittersweet chocolate. But it's still yummy anyways, so I don't mind.

1/2 cup butter, melted

100 grams bittersweet chocolate, chopped

1/4 cup butter

1 1/4 cups sugar

2 eggs

2 tablespoons cocoa powder

1 tsp vanilla

1 3/4 cups all purpose flour

1 tsp baking soda

1/2 tsp salt

1 cup milk

• In a small pan, melt butter. Stir in chopped chocolate and whisk until blended. Set aside.
• Preheat oven to 350 deg F.
• In a mixing bowl, cream together butter and sugar.
• Add eggs slowly and beat until creamy. Stir in cocoa powder and vanilla.
• Add melted chocolate.
• Combine dry ingredients and stir into creamed mixture alternatively with milk.
• Beat until smooth (about 1 minute) then scoop into paper-lined muffin pans.
• Bake for 15 minutes or until toothpick inserted in the middle comes out clean.
• Cool before frosting.

For the chocolate ganache:

2 cups cream

400 grams bittersweet chocolate, chopped

• Put cream in a pot and bring to a boil. Remove from heat and stir in chopped chocolate.
• Whisk until smooth.
• Cool until thick and use to frost cupcakes.

Only the best agents get the pizza ♥

Pizza meeting with Shenna, Jakeboi and Kay yesterday, Feb. 23, 2011. They won the number of research for the month of January. We had our goal setting for March and strategy planning as well.

We had pizza, chips and soda - unhealthy but soooo00 satisfying. Thus, no regrets! ♥

Buco Pie (2 crusts)

Basic Pie Crust

1 cup flour

1/3 cup shortening

2-3 tbsps. tap water

1/2 tsp salt

Add softened shortening, water and salt to 2 tbsps. of the measured flour. Stir with fork to form a paste. Add the rest of the flour and stir with a fork until just blended. This forms a barely moistened dough.

Gather the dough into a ball by placing on a sheet of waxpaper. Place a second piece of waxpaper on top of the dough and flatten with a rolling pin. To roll, always start from the center of the mound of pie dough, flattening dough in four directions to keep the shape to fit the pan.

To transfer pie crust dough to pie pan, lift off the top piece of waxpaper and fit the sheeted dough onto the pie pan; press to the bottom and sides of the pan so as to fit the dough snugly.

Filling:

2 cups coconut meat, in slivers

3/4 cup refined sugar

1/2 cup coconut water

1/2 cup evaporated milk

1/3 cup cornstarch

Blend ingredients together. Cook and stir continuously until thick. Pour in a pastry-lined pan. Top with the second crust. Brush with milk. Bake at 400 deg. F until brown. Serve cold.

Ciao Bella!

Delicious and delightful cupcakes. I got the recipe from Yummy mag. If you have very short patience, then don't even attempt to try this. Preparing this recipe involves a lot of patience because pressing the crust into the liner alone is really time-consuming, plus you have to roll each cupcake into the graham cracker crumbs after adding the frosting. However, you won't regret the result. Too yummy to even describe.

Crust:

1 cup crushed graham crackers

t tablespoon melted butter

Cupcake:

3 cups cake flour

1 tbsp baking powder

1/2 tsp salt

1/2 bar cream cheese, softened

2 cups white sugar

1 cup oil

1/2 cup strawberry yogurt

3/4 cup buttermilk (I just used Alpine evaporated milk)

5 eggs, separated

1 tsp vanilla

zest of 1 lemon

Lemon Cream Cheese Frosting:

1/2 bar cream cheese, softened

2 cups powdered sugar, sifted

1/2 cup butter, chilled and cut into chunks

juice of half a lemon

Topping:

1 can strawberry pie filling

1/2 cup crushed graham crackers

1. Line two 3-ounce cupcake pans with cupcake liners.

2. Make the crust: In a bowl, mix butter and grahams. Place a spoonful of the mixture in each liner; press down with fingers. Place in the freezer until firm, about 30 minutes.

3. Make the cupcakes: Preheat oven to 300 deg F. Sift together flour, baking powder, and salt. Set aside.

4. Beat the cream cheese at medium speed. Add the sugar. Beat at high speed fro 10 minutes or until smooth.

5. Lower the speed and blend in the oil, yogurt, buttermilk, egg yolks and vanilla. Increase speed for about 5 mins to get a smooth mixture.

6. Lower the speed and gradually mix in the flour mixture. Do not overbeat.

7. In another bowl, beat egg whites to stiff peaks. Gently fold it into the cake batter.

8. Take out cupcake pants from the freezer and fill with batter, about three-fourths full. Bake for 20 to 25 mins. Cool cupcakes on a wire rack.

9. Make the frosting: In a mixing bowl, beat powdered sugar and cream cheese on low speed. Increase the speed and add the butter and lemon juice. Beat until smooth. If the consistency is too soft for spreading, chill for at least 30 minutes.

10. Using a flat metal spatula, smear frosting on each cupcake. With a handful of crushed grahams in your hand, gentry roll the sides of the frosted top against your palm. Top with strawberry pie filling.

Makes 30-36 cupcakes for me.

Butterscotch Bars

2 eggs
2 cups brown sugar
1 tsp. vanilla
1/2 cup margarine, melted
1 tbsp. corn syrup
1 1/2 cups all-purpose flour
2 tsps. baking powder
1/2 tsp. salt
1 cup chopped cashew nuts

Prepare oven to 350 deg. F. Grease a 13x9x1-inch rectangular pan. Set aside.

Beat eggs until foamy. Add in sugar, vanilla, margarine, and corn syrup. Beat until creamy. Combine the flour, baking powder and salt. Add to the egg mixture. Blend well. Stir in nuts. Spread batter on prepared pan. Bake for 25 to 30 minutes or until top is light brown. Cut into bars while hot.

Makes 24-30 pcs.

Food For the Gods

1 1/4 cups sifted all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 cup coarsely chopped pitted dates
1 cup butter
1 cup granulated sugar
1 cup brown sugar
3 eggs
1 cup walnuts

1. Preheat oven to 350 deg. F.
2. Grease and line a 13x9x2-inch rectangular pan.
3. Sift flour, baking powder, baking soda and salt together.
4. Take 1/2 cup of this mixture and dredge date. Set aside.
5. Cream butter until soft and fluffy. Add granulated and brown sugar and blend well. Add eggs, one at a time beating well after each addition. Fold in the flour mixture and dates into the creamed mixture. Add walnuts; stir to completely blend batter.
6. Pour batter into prepared pan and bake in a preheated oven for 10 minutes. Lower heat to 300 deg. F and continue baking for 30 to 40 minutes longer.
7. Cool slightly then cut into bars. Individually wrap with a cellophane or colored foil.