Tiramisu

Tiramisu
1 Package of Lady Fingers

4 egg yolks

½ cup of sugar

1 lb of Marscapone cheese/cream cheese

1 cup of heavy cream

½ cup freshly made espresso coffee

¼ cup cocoa powder

In a large bowl, beat egg yolks with sugar until the mixture is thickened and light lemon color. Mix in the Marscapone cheese/cream cheese until thoroughly mixed. In a medium-size bowl whip the cream until stiff peaks form and fold into the cheese mixture. Dip the lady fingers in espresso and line a 9 by 13 inch pan with them. Pour in half the cheese mixture and smooth. Add another layer of the Lady fingers dipped in espresso. Pour the remaining cheese mixture on top and smooth. Chill for 2 hours and dust with cocoa powder before serving.

Yema

Ingredients
3 egg yolks
180 g condensed milk
120 g mashed potato
1 tablespoon plain flour
1 teaspoon vanilla essence
1 tablespoon butter
1/8 teaspoon salt Sugar Glaze:
100 g sugar
60 ml water
1/8 teaspoon cream of tartar

Directions

Combine all the ingredients and cook in a double boiler, stirring frequently, until the mixture thickens - about 15 minutes. Set aside to cool (may be refrigerated for 30 minutes to 1 hour) and roll into 2.5 cm diameter balls. For the sugar glaze, combine the ingredients in a saucepan and bring to a boil. Cook until syrup is lightly caramelized. Dip the Yema balls into the syrup and set aside to cool before wrapping in colored cellophane paper

Buko Pie

Ingredients:

CRUST

2 cup all purpose flour
1 teaspoon salt
1/2 cup corn oil
1 tablespoon water

FILLING

3 1 /3 cup buko, young coconut
1/2 cup white sugar
1/2 cup evaporated milk
1/4 cup cornstarch
1/4 cup cheese, grated

Directions:

To prepare the crust, combine flour and salt. Blend in oil thoroughly using a fork. Sprinkle with water. Continue "cutting" with a fork until flour mixture forms tiny lumps. Form flour mixture into a ball. Divide dough into 2 equal portions. Roll out to make 2 crusts. Cover bottom of pie pan with one crust. Cut excess. Prick pastry all over with fork. Bake in preheated oven at 450°F for 12-15 minutes or until golden brown

Combine all ingredients except cheese and cook over low heat. Continue stirring until thick. Pour mixture into pastry-lined pie pan. Top filling with the second crust. Seal ends all around with a fork. Bake at 400 °F until crust turns golden brown. Sprinkle grated cheese on top. Bake for additional 5 minutes. Serves 8

Buko Pandan

Ingredients:
2 package unflavored gelatin
3 cups water
1 tbsp. pandan essence
5 drops green food color
1/2 cup sugar
1 bottle of cooked sago (tapioca pearls)
4 cups buko meat, stripped
1/2 tsp. pandan essence
2 small cans Nestle all purpose cream
1 cup Evaporated Milk
1 can condensed milk

Procedure:

Dissolve gelatin and sugar in 2 cups water and bring to boil, add remaining 1 cup water. Turn of heat, stir in 1 tbsp of pandan essence and green food. Transfer to a flat container, preferrably a shallow baking sheet to allow quick setting. Make sure your pan is filled only up to around 1″ deep. Refrigerate and allow to set for 2 hours. When set, run a small knife along the formed gelatin horizontally and vertically creating 1″ dices.
In a large bowl, take cream, milk and condensed milk and 1/2 tsp of pandan essence and whisk all together. Drain liquid and syrup from buko strips and sago then toss all ingredients.
Keep refrigerated until ready to serve.

---Try adding Nata De Coco--- (a cup will do)

Chestnut Cheesecake

CHESTNUT CHEESECAKE

Crust:

2 1/4 C Graham Cracker, crushed
1 1/4 C pecans, finely chopped
1/2 C + 1 Tbsp butter, melted
1 C granulated sugar

Filling:

3 8-oz. pkgs cream cheese
1/2 C sugar
4 eggs
1/3 C heavy cream
1 Tbsp + 1 Tsp vanilla
1 C Chestnut Puree

Combine the Graham cracker crumbs and the chopped pecans in a bowl. Pour in the melted butter and mix. Add the sugar and mix. Divide into 2 parts. Press into the bottoms of two 9" spring form pans.For the filling cream together the cream cheese and sugar. Combine eggs in a bowl and beat until smooth. Add to the cream cheese mixture and mix until well blended. Add the cream, vanilla and puree. Mix well. Pour half the filling into each of the crust-lined pans. Bake at 350 deg F. for 45 minutes. Makes 2 9" cheesecakes.


CHESTNUT PUREE

4.5 oz chestnut flour
1/4 C heavy cream
1 tbsp powdered sugar
1 tsp vanilla
5/8 C water

Combine ingredients in a blender. Blend until perfectly smooth. Use in recipes as directed.

Chocolate Souffle

1 ounce (30 mL) heavy cream
4 oz. (115 g)dark chocolate
1/2 tablespoon
(7 g) butter
2 large eggs (separated into whites and yolks)
a dash of cream of tartar
1/6 cup (35 g) sugar.

Prepare two 6 ounce (180 mL) soufflé ramekins by applying a layer of cold butter to the interior of the ramekins. Use your fingers to apply an even, thin coat of butter to all parts of the ramekin including the sides. Pour some granulated sugar into the ramekin and shake and roll the ramekin to coat the bottom and sides with sugar. Several sources claim that the butter and sugar help the souffle rise, but this is not actually true. The butter and sugar are really there to add flavor of the crust and aid in the release of the soufflé from the ramekin (if desired).

Melt the butter, cream, and chocolate in the double boiler.




Stir to help the melting. Once the chocolate has melted, turn off the heat.




Whisk the two egg yolks into the chocolate.







The resulting mixture may look like the chocolate seized, but don't worry, it will smooth out once the egg whites are folded in.






In a medium bowl, beat the egg whites with the cream of tartar until the egg whites reach soft peaks. (The cream of tartar is added to egg whites to increase the acidity slightly. This allows the proteins to bind together a bit more easily making stronger bubbles to form the basis of the egg white foam.) This can be accomplished with a bit of effort with a whisk (took me about 5 minutes) or a hand mixer with a whisk attachment. The term soft peaks means the foam has reached the point where the egg whites stand up when the whisk (or your finger) is lightly dipped into the foam and gently lifted out. The tip of the peak should droop. If the tip stands up straight, then it has reached the stiff peaks stage.




Add the sugar to the egg whites and continue to beat until you reach stiff peaks. Adding the whites a little at a time, fold them into the chocolate mixture.







Without over mixing, fold the remaining egg whites into the batter.







Pour the batter into the two prepared ramekins. Fill them at least 3/4 of the way up. They are now ready to be baked.







The best part of making soufflés is that they can be prepared to this point beforehand and refrigerated for up to three days. On the day you plan to serve the soufflés, take them out of the refrigerator about two hours before you plan to serve them so they can warm up a little. If you don't take them out of the fridge early, then bake them for an extra minute or two.



Place the ramekins on a baking pan and place the pan in the oven on a rack set in the middle position. Bake the soufflés for 15 minutes at 375°F (190°C). As it bakes, the air bubbles we've incorporated into the batter will start to expand, causing the entire souffle to rise. After fifteen minutes, the soufflé will have risen up out of the ramekin (the photo shows an example of a ramekin filled to the 3/4 full level). (Greater lift can be achieved by using three egg whites instead of two).





Serve immediately in the ramekin. (Ramekins will be hot, so use kitchen gloves). As the soufflé cools, it will drop and become more dense. An alternate method of service is to remove the soufflé from the ramekin. This easiest accomplished once the soufflé has cooled a bit and a knife has been run along the sides. The soufflé can be inverted and tapped out onto a catching hand and then deposited onto a plate. Reheating the soufflé at this point will allow the air bubbles to expand again and the soufflé will rise back up (although not to its former size).

Churros

Ingredients:

Vegetable Oil

1 cup water

1/2 cup margarine or butter

1/4 teaspoon salt

1 cup all-purpose flour

3 eggs

1/4 cup sugar

1/4 teaspoon ground cinnamon

Prepare to fry the churros by heating oil in a pan (1 to 1&1/2 inches) to 360 degrees F.
To make churro dough, heat water, margarine and salt to rolling boil in 3-quart saucepan; stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat. Beat eggs all at once; continue beating until smooth and then add to saucepan while stirring mixture.
Spoon mixture into cake decorators' tube with large star tip (like the kind use to decorate cakes). Squeeze 4-inch strips of dough into hot oil. Fry 3 or 4 strips at a time until golden brown, turning once, about 2 minutes on each side. Drain on paper towels. (Mix Sugar and the optional cinnamon); roll churros in sugar or dump the sugar on the pile of churros, like the pros. That churro taste will take you right back to your favorite summer days walking the paseos of Spain.

Note: REAL churros in Spain are made without cinnamon mixed with the sugar, but the cinnamon adds an extra nice flavor.

Chocolate for Churro Dunking
4oz dark chocolate, chopped

2 cups milk

1 tbsp cornstarch (also known as cornflour and is the powder that causes the thickening)

4 tbsp sugar

Place the chocolate and half the milk in a pan and heat, stirring, until the chocolate has melted. Dissolve the cornstarch in the remaining milk and whisk into the chocolate with the sugar. Cook on low heat, whisking constantly, until the chocolate is thickened, about five minutes. Add extra cornstarch if it doesn't start to thicken after 5 minutes. Remove and whisk smooth. Pour and server in cups or bowls for dunking churros. Do not pour over churros, but use the mix for dunking

Coconut Macaroons

Ingredients:

3 eggs
¾ cup condensed milk
1 tsp vanilla
4 cups desiccated coconut
2/3 cup sugar
1 tbsp butter or margarine

Utensils:

mixing bowl
eggbeater
wooden ladle
measuring cups and spoons
oven

Packaging Materials:

paper cups
styrofor with plastic cover

Procedure:

Beat eggs till light and fluffy. Add butter or margarine and sugar, then beat thoroughly. Add vanilla, condensed milk and desiccated coconut. Grease paper cups and fill with the mixture. Bake in a moderate oven 177 C (350 F) for 15 minutes or until slightly brown.

Milo Brownies

Ingredients
1/2 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 eggs
1/2 cup melted margarine or butter
3/4 cup brown sugar
1 teaspoon vanilla
1/3 cup Milo
1/2 cup Chooped nuts

Procedure
1. Sift the flour, baking powder, salt
2. Beat eggs very well, then slowly pour margarine , beating constantly.
3. Blend in sugar and vanilla.
4. Add the ingredients in number 1 and stir until smooth.
5. Beat in Milo, then chopped nuts.
6. Pour into greased and paper-lined 8″ square pans.
7. Bake at 325 F for 30-40 minutes or test for doneness.
9. As soon as taken from oven turn out of pan and remove paper.
10. Cut into squares

Leche Flan

1 can (390g) evaporated milk
1 can (390g) condensed milk
10 egg yolks
1 teaspoon of vanilla extract or lemon essence
For the caramel:
1 cup sugar
3/4 cup water

In a saucepan, mix the sugar & water. Bring to a boil for a few minutes until the sugar caramelize.
Pour the caramelized sugar into aluminum moulds - you can use any shape: oval, round or square. Spread the caramel on the bottom of the moulds.

Mix well the evaporated milk, condensed milk, egg yolks and vanilla by hand or blender.
Gently pour the mixture on top of the caramel on the aluminum moulds. Fill the moulds to about 1 to 1 1/4 inch thick.
Cover moulds individually with aluminum foil.
Steam for about 20 minutes OR
Bake for about 45 minutes. Before baking the Leche Flan, place the moulds on a larger baking pan half filled with very hot water. Pre-heat oven to about 370 degrees before baking.
Let cool then refrigerate.

To serve: run a thin knife around the edges of the mould to loosen the Leche Flan. Place a platter on top of the mould and quickly turn upside down to position the golden brown caramel on top.

Banana Turon

2 large bananas, sliced thinly and diagonally

1 c sliced jackfruit

5 phyllo pastry sheets

2 Tbsp melted butter

1 Tbsp olive oil

1 Tbsp brown sugar

cooking oil spray

Syrup

1 c sugar

1/2 c water

1 Tbsp lemon juice

Preheat oven to 180dec C. Grease a cookie tray with the cooking oil spray. Cut the phyllo sheets into four and cover with a cloth to prevent from drying out as you work. Layer 6 sheets of pastry, brushing each thoroughly with the combined butter and oil. Arrange the slices of banana to cover the top layer. Sprinkle with half of the sugar. Layer another 8 sheets of greased pastry over the banana. Arrange the slices of jackfruit and sprinkle with the rest of the sugar. Top with the remaining 6 sheets of greased pastry. Brush the top of the pastry with the remaining butter and oil. With a very sharp knife, cut into 3 lengthways, but do not cut through the base. Bake in the oven for around 40minutes. Meanwhile, stir the syrup ingredients together in a pan over low heat until the mixture boils and the sugar has dissolved. Reduce the heat and simmer for 10 minutes. When the pastry is cooked, pour the cooled syrup over the hot slice. When cold, cut into squares or diamonds.

Butterscotch Brownies

Ingredients

Crust:
1 cup butter, softened
1 cup brown sugar
2 cups flour
½ teaspoon salt

Filling:
4 eggs, beaten
2 teaspoons baking powder
2 cups brown sugar
2 cups coconut
1 teaspoon salt
4 tablespoons flour
1 teaspoon vanilla extractDirections

For the crust, cream together butter and sugar; add flour and salt, mix together well.
Pat into an ungreased 10x15 baking sheet.
Bake at 350 degrees for 15 minutes. While crust is baking, prepare filling.

For filling, beat eggs well; add remaining ingredients and mix together until well blended.
Pour over hot crust and return pan to oven for an additional 20 to 25 minutes, until bars are
nicely browned.

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Butterscotch Brownies

Sixteen 2-inch squares.
Preheat the oven to 350°F. Grease an 8-inch square baking pan lined with foil, 1052. Whisk together thoroughly:
1 cup all-purpose flour
¼ teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt

In a large heavy saucepan, melt, then boil, stirring constantly, until light golden brown, about 4 minutes
½ cup (1 stick) unsalted butter

Remove from the heat and stir in until well blended:
2/3 cup packed light brown sugar
¼ cup sugar

Let cool to barely warm. Stir in until well combined:
1 large egg
1 large egg yolk
1 tablespoon light corn syrup
1 ½ teaspoons vanilla

Stir in flour mixture and, if desired:
(1 cup chopped, toasted pecans, 1 cup chocolate chips, or 2/3 cup shredded sweetened coconut) Scrape into the pan. Bake until the top is golden brown and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool completely in the pan on a rack.

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CHUNKY VERSION:


INGREDIENTS:
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
pinch baking soda
8 ounces butter, room temperature
2 cups packed light brown sugar
2 large eggs
1 tablespoon vanilla extract
4 tablespoons milk
16 ounces semisweet or milk chocolate chunks
1 cup pecan pieces

PREPARATION:
Grease and flour a 10x15x1-inch jelly roll pan or spray with a nonstick flour and oil baking spray. Heat oven to 350°.
In a bowl, combine the flour, baking powder, salt, and baking soda. In a large mixer bowl, cream butter and sugar; beat in eggs one at a time, beating until blended.

Molten Chocolate Cake

7 1/2 ounces bittersweet chocolate, coarsely chopped
11 tablespoons unsalted butter
3 large eggs
3 large egg yolks
1/4 cup + 2 tablespoons granulated sugar
5 tablespoons all-purpose flour

Preheat oven to 350F. Butter and flour 6 ramekins.

Place 5 1/2 ounces of the chocolate and the butter in the top of a double boiler, and melt them over simmering water.

Using a mixer with a whisk attachment, beat the eggs, egg yolks and sugar together until pale and thick, about 8 minutes. Reduce speed and add flour. Add the chocolate mixture and continue beating until glossy, about another 5 minutes.

Divide half the mixture into the ramekins. Divide the remaining chopped chocolate among the ramekins, making a little pile in the middle of each one. Top with the rest of the batter.

Bake until just set around the edges, but the center still jiggles. About 12 minutes. DO NOT overcook.

Cool just a few minutes and unmold each cake onto a plate.

Molten Lava Cakes

6 (1-ounce) squares bittersweet chocolate
2 (1-ounce) squares semisweet chocolate
1 1/4 stick butter
1/2 c all-purpose flour
1 1/2 c confectioners' sugar
3 large eggs
3 egg yolks
1 tsp vanilla extract
2 tbsp orange liqueur

Preheat oven to 425F.

Melt the chocolates and butter in the microwave, or in a double boiler. Add the flour and sugar to chocolate mixture. Stir in the eggs and yolks until smooth. Stir in the vanilla and orange liqueur.
Divide the batter evenly among the custard cups. Place in the oven and bake for 14 minutes. The edges should be firm but the center will be runny. Run a knife around the edges to loosen and invert onto dessert plates.

Creme Brulee

It's like our version of leche flan but with its name it made it more classier. and I think this one is much easier to make compared to our own leche flan. I wonder how it taste like. better try one soon.

Ingredients:

4 eggs

vanilla

sugar

heavy cream

salt.

items you'll need:

A whisk, a small bowl, and a medium mixing bowl that's microwave safe. You'll also need a roasting pan, an oven, and a microwave. Preheat the oven to 350 F.

Separate the 4 eggs. Put the yolks into the small bowl. Set aside for a minute. Next, put 4 tablespoons of sugar into the mixing bowl. Add 1 pint of heavy cream. Stir gently with a whisk. You're not whipping this, just stirring. Next, put it into the microwave for 2 minutes to dissolve the sugar. While sugar is in the microwave, whisk yolks a bit. Just enough to break the yolks up and smooth it out. When your sugar-cream mix is done in the microwave, stir it a bit to make sure the sugar dissolves. Stir in the eggs and whisk it well. Add a dash of salt and a teaspoon of vanilla. After it's well whisked, pour it into ramekins. Put the ramekins into a roasting pan.
Put the roasting pan with ramekins into the oven. Pour in enough hot water to come up halfway on the ramekins. It doesn't have to be boiling, just hot. I normally do it straight out of the faucet.
Bake at 350F for 40 minutes. They should still be jiggly when you pull them out. Don't worry about it. It will set up in the fridge, just like a cheesecake.Let them cool a bit and then pop them into the fridge. It's best to chill them overnight. Before serving, sprinkle some brown sugar on top of the creme brulee and burn it with a torch. If you don't have a torch, you can melt the sugar under the broiler. Let the creme brulee cool for just a minute, and enjoy!