Ginataang Kangkong

Takes 20 minutes Makes 4 servings

Assemble these supplies:

2 cups (1 can) coconut cream
1/2 cup water
1 tablespoon garlic slivers
2 tablespoons ginger slivers
1 cup onion, sliced
1 teaspoon rock salt
3 fingers green pepper
3 red siling labuyo, sliced
2 bundles kangkong, washed, hard stems removed
1/2 kilo shrimps, whole or peeled

Steps in preparation:

Pour gata or coconut milk, water, garlic, ginger, and onion in a large pan and simmer for 5 minutes over medium-low heat. Add shrimps and salt, and simmer until half cooked. That's about 3 minutes. Remove shrimp; add green pepper; simmer till softened, about 3 minutes. Add kangkong; simmer till cooked. Return shrimps and add suing labuyo; simmer for 2 minutes. Season to taste.

Butterscotch Candy Squares

Assemble these supplies:

2 cups sugar
2/3 cup dark corn syrup
1/4 cup water
1/4 cup light cream
1/4 cup butter or margarine
1 cup shredded coconut, toasted

Steps in preparation:

Combine sugar, syrup, water and cream in saucepan. Cook over medium heat, stirring constantly until mixture boils. Continue cooking, stirring occasionally to "hard ball" stage, 260° F., or until mixture forms a hard ball when tested in very cold water. Add butter and coconut and continue cooking, stir-ring constantly to "soft crack" stage, 280° F., or until a small amount of mixture separates into threads which are hard but are not brittle when tested in cold water. Pour into buttered 8" square pan; when almost set, cut into squares. When cold, break apart. Makes 1 1/4 pound.

Tocino del Cielo

Assemble these supplies:

25 egg yolks
4 cups sugar
3 cups water

Steps in preparation:

Boil sugar and water until the syrup forms a soft ball when dropped in water. Beat egg yolks, add the syrup after cooling it, blend well and strain. Line a pan or small molds with thick caramel syrup, fill 3/4 full with mixture, and steam until thick and set. Allow to cool before unmolding. Tocino del cielo is often baked in small individual molds and placed in small souffle cups for serving.

Frozen Applesauce Whip

Assemble these supplies:

1 cup applesauce
1/2 cup chopped nuts
Pinch of salt
1 3/4 cups whipping cream or evaporated milk—chilled
1 lemon, juice only
1 orange, juice only

Steps in preparation:

Add nuts and salt to applesauce and chill thoroughly. Whip chilled cream until stiff and add lemon and orange juice. Combine with applesauce mixture. Place in molds of assorted shapes or in plain freezing tray and freeze. Makes 6 servings.

Coconut Goodies cake

Assemble these supplies:

3 eggs
6 tablespoons sugar
1 tablespoon water
1/2 cup flour
1/2 teaspoon baking powder

Steps in preparation:

Beat eggs until stiff, add sugar and water, and fold in flour, sifted with baking powder. Place in a thin layer on a baking sheet and bake in a hot oven (about 400 degrees F.) until golden brown. Cut while hot into 2-inch squares, place about 1 tablespoon of filling on each square and fold the corners to-ward the center.

Filling: 

Whites; of two eggs 

1 tablespoon vanilla 

1 cup sugar 

1/2 cup water 

1 1/2 cups grated coconut 

Mix the coconut, sugar, vanilla and water and cook until thick. Fold in well-beaten whites.

Turon Homemade recipe

Assemble these supplies:

1 cup shelled pili nuts
2 cups sugar
1 cup water
1 teaspoon vanilla
Pinch of salt

Steps in preparation:

Toast peeled pili nut until light brown, grind. Put sugar and water in a saucepan and cook into a thick syrup. Add the ground pili nuts, vanilla and salt and continue cooking until a little amount hardens when dropped in a cup of water. Remove from heat and flatten into a thin sheet on a slightly greased cookie pan. Cut while still warm into desired shapes. Wrap individually in waxed paper.

Pili Nut Mazapan

Assemble these supplies:

2 1/2 cups pili ground through meat grinder
1 cup white sugar
10 egg yolks
1/2 cup margarine


Steps in preparation:

Remove the oil from the ground pili nuts. Mix the yolks, sugar and butter with the nuts. Cook over low heat until the mixture thickens. Drop by spoonfuls onto greased baking sheets. Brush top of each with egg yolk and bake in moderate oven, You may bake the "mazapan" in small loaf pans one inch thick, wrap in waxed paper and package it up to be served on special occasions.

Pili Pastillas

Assemble these supplies:

1 cup chopped pili nuts
1 can condensed milk
1 tablespoon glucose
1 tablespoon almond extract

Steps in preparation:

Chop pili nuts after blanching and peeling. Mix with condensed milk and glucose and cook to paste consistency. Stir in flavoring. Roll into a thin sheet and cut into desired pieces. Wrap individually in waxed paper.

Empanaditas

Assemble these supplies:

2 cups flour
1/2 teaspoon salt
4 teaspoons baking powder
1 tablespoon sugar
1/2 to 2/3 cup milk
2 tablespoons cooking oil

Steps in preparation:

Fruit jam for filling Sift flour with baking powder and salt, add sugar and sift again. Mix oil and milk. Make a well in flour mixture and pour milk mixture. With a fork or food scraper, mix liquid and flour to make a soft dough. Roll out on slightly floured board to about 1/4 inch thick. Cut in round pieces with cookie cutter (a doughnut cutter with the center re-moved works well for this purpose).

Place half a spoon of fruit jam (mango, guava, papaya, etc.) in the center of each round piece of dough. Moisten edges with water. Fold over half of circle and press edges together with tines of a fork. Fry in deep hot oil until golden brown. Serve hot.

Brazos

Assemble these supplies:

1 cup egg white
5 cups fresh milk
4 cups sugar
1 tablespoon butter
Sugar to taste
4 egg yolks
5 tablespoons cashew nuts, toasted and
ground fine
1 tablespoon vanilla

Steps in preparation:

Beat egg white until it is stiff enough to stand in peaks. Add sugar, little by little, beating mixture continuously. Flavor with vanilla and set aside. Simmer milk over low heat, stir-ring until milk has evaporated to one half its original quantity. Add enough sugar to sweeten. Beat egg yolks in mixing bowl. To egg yolks add thickened milk by spoonfuls, beating after each addition. When most of the milk has been added to the egg yolks, pour egg yolk and milk mixture into the rest of the milk, stirring well to avoid curdling. Add ground cashew nuts and continue cooking over low heat, stirring constantly, until of paste consistency. Shape into a long loaf. Brush top of loaf generously with butter then top with meringue (this may be forced through a cake decorator or cookie tube). Brown in slaw oven. Lay upside down on pan lined with buttered paper. Brush top with butter and cover with meringue. Brown again in oven.

Pineapple Sherbet

Assemble these supplies:

1 1/2 cups sugar
Pinch of salt
1/2 cup orange or tangerine juice
1 cup lime or kalamansi juice
1 cup unsweetened pineapple juice (tinned)
1 cup skimmed milk
1 can evaporated milk

Steps in preparation:

Mix all together and put in ice tray—freeze until the sides turn hard and then take out and beat until smooth—freeze again.

Snowball Crunchies

Assemble these supplies:

1 cup powdered sugar
2 cups margarine or butter
5 cups sifted flour
1/2 teaspoon salt
2 teaspoons vanilla
1 1/2 cups chopped nuts

Steps in preparation:

Cream butter and sugar. Add flour a little at a time, creaming well after each addition. Add salt, vanilla, nuts. Chill, if possible. Shape one rounded teaspoonful into a ball about 3/4 inches in diameter. Place these balls on ungreased cooky sheet. Bake 10 to 15 minutes at 400° F. Immediately remove from cooky sheet. Carefully place in plastic or paper bag into which powdered sugar has been sifted. Coat well with sugar and remove to cooling rack. Makes 7 to 8 dozen cookies.

Cassava Pudding

Assemble these supplies:

I cup grated kamoteng kahoy
1/3 cup raisins
3/4 cup coconut milk
1 cup sugar
1/4 cup water
2 eggs, well beaten

Steps in preparation:

Mix above ingredients thoroughly and pour in a banana leaf-lined cake pan or pudding pan, and bake at 350° F until done.

Barquillos

Assemble these supplies:

3/4 cup milk
5 egg yolks
1/4 cup sifted flitir
Sugar to taste
Rind of one lemon

Steps in preparation:

Stir the lightly beaten egg yolks into the milk. Add this mixture to the flour to make a smooth batter. Add sugar and powdered rind. Grease a wafer iron (barquillera) on both sides and heat it over moderate fire. Drop tablespoon of batter in the center of the hot iron, press the iron/plates together. Heat the iron on both sides to brown the wafer. Use a greased wooden cone to shape the barquillos while still warm and soft.

Leche Flan

Assemble these supplies:

2 cups fresh milk
8 eggs yolks
1 cup sugar
Finely grated rind of 1 dayap

Steps in preparation:

Scald milk in double boiler for 15 minutes. Beat egg yolks. Add sugar, milk and finely grated rind. Stir until thoroughly mixed. Pour into a mold lined with caramelized sugar. Place leche flan mold in pan of hot water and bake until it becomes firm. (To caramelize sugar, dissolve 1 cup sugar in 1/4 cup water and cook till sugar caramelizes.)

Turon

Assemble these supplies:

4 cooking bananas
8 lumpia wrappers
3 tablespoons vegetable fat
1/4 cup sugar (granulated)
1 tablespoon cinnamon

Steps in preparation:

Peel and slice lengthwise each banana into two parts. Wrap each slice in a lumpia wrapper. Tuck in and fold the two ends. Fry them in moderately hot fat till they are golden brown. Drain off the fat, and roll each piece in the sugar and cinnamon mixture. Serve them while the wrappers are still crunchy.

Lemon Sponge Pudding

Assemble these supplies:

1/2 cup sugar
2 tablespoons flour
1/2 teaspoon salt
2 egg yolks
1 cup milk
2 tablespoons lemon juice
2 teaspoons grated lemon rind
2 egg whites

Steps in preparation:

Mix sugar, flour and salt. Beat egg yolks slightly and with milk. Add lemon juice and rind. Beat egg whites stiff; fold in. Pour into greased baking dish. Place in pan of hot water; bake in moderate oven for 45 minutes. Chill.

Banana Rice Pudding

Assemble these supplies:

2 1/2 cups thinly sliced bananas
2 tablespoons lemon juice
1 cup sugar
1/8 teaspoon salt
1 tablespoon grated orange rind
3 eggs, separated
1 1/2 cups milk
2 cups cooked rice

Steps in preparation:

Combine bananas and lemon juice and mash thoroughly. Stir in 2/3 cup of the sugar, salt, grated orange rind, and finally milk and rice. Pour into 10 x 6 x 2-inch baking dish. Set in pan of hot water. Bake in moderate oven (350° F.) about 35 minutes or until set. Cool slightly. Beat egg whites until stiff, but not dry. Gradually add remaining sugar and beat until egg whites stand in stiff peaks. Spread meringue over pudding. Return to oven and bake about 15 minutes longer, or until lightly browned. Serve warm or cold, cut into squares. Makes eight servings.

Baked Squash Pudding

Assemble these supplies:

1 1/4 cups cooked squash
1/2 cup brown sugar
1/4 cup molasses
1/2 teaspoon salt
1/4 teaspoon cinnamon
2 eggs
3/4 cup milk

Steps in preparation:

With the mashed squash combine sugar, molasses, salt and cinnamon. Beat eggs, add the milk. Pour into greased baking dish. Bake in moderate oven for 1 hour.

Penuche-Topped Cake

Assemble these supplies:

2 cups sifted all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup shortening
1 cup sugar
2 eggs
3/4 cup milk
1 teaspoon vanilla


Steps in preparation:

Sift together flour, baking powder, salt. Cream shortening and sugar well. Blend in eggs one at a time. Beat 1 minute. Add milk and vanilla that have been mixed together, alternately with dry ingredients to creamed mixture, be-ginning and ending with the dry. Blend thoroughly after each addition. (If using electric mixer, use low speed.) Pour into well-greased and lightly floured 12 x 8 x 2-inch pan. Topping 1/2 cup firmly packed brown sugar 3/4 cup nuts, chopped 1/4 cup butter or margarine, melted Mix well and sprinkle over batter. Bake in moderate oven (350° F.) 30 to 40 minutes. Serve warm with whipped cream, if possible.

Chocolate Upside-Down Cake

Assemble these supplies:

1 cup flour
1 1/2 tablespoons cocoa
2 teaspoons baking powder
3/4 cup sugar
1 teaspoon salt
1/2 cup milk
2 tablespoons oil
1 teaspoon vanilla


Steps in preparation:

Mix dry ingredients well, then add milk, oil and vanilla. 1/2 cup brown sugar 1/2 cup white sugar 1 cup water 2 tablespoons cocoa Mix and boil for 5 minutes. Pour over the first mixture. Bake at 350° F. until firm to touch.

Milk Chocolate Cake—so creamy it makes the mouth water just to look at it.

White Fruitcake/Blanc Fruitcake

Assemble these supplies:

2 cups glazed pineapple (may be made by cooking 2 cups fresh pineapple cubes very slowly over low heat with 1 cup sugar,

1/4 cup water until moisture is absorbed and pineapple is softened and a golden color)

1 cup glazed red cherries, cut in half

1 cup glazed green cherries, cut in half (if not available, use all red)

1 1/4 cups dried apricots, apples, dates or any other dried fruit, cut in small pieces

1 cup light seedless raisins (if available, if not use dark ones)

2 cups blanched almonds, walnuts, cashew nuts or any other nuts that are comparable. These should be cut lengthwise or may be coarsely chopped. Walnuts or pecans may be used whole.

2 cups shredded coconut. Canned or packaged coconut may be used or fresh coconut may be shredded into very thin strips and dried in the oven, mixed with 1/4 cup icing (powdered) sugar.

Assemble these supplies:

1 teaspoon vanilla
1 cup shortening
1 cup sugar
5 eggs
1 1/2 cups sifted all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup unsweetened pineapple juice
1 teaspoon vanilla

Steps in preparation:

Stir the shortening to soften. Gradually add sugar, and cream together until light and fluffy.

Add eggs, one at a time, beating well after each addition.

Sift 1 1/2 cups flour, baking powder, and salt together 3 times.

Add the flour mixture to the creamed mixture alternately with pineapple juice, a small amount at a time.

Beat well after each addition. Dredge the fruits with 1/2 cup flour.

Add the floured fruits, coconut, nuts and flavoring to the cake batter; stir only until well blended.

Line five 7 1/2 x 3 1/2-inch loaf pans with waxed paper, allowing 1/2 inch to extend above all sides of the pan.

Pour batter into pans.

Place pan of water in oven. Bake in very slow oven (270° F.) 1 1/2 hours. Take cake from oven.

Decorate with candied pineapple, almonds or other nuts, cherries or other fruits. Continue baking 1 hour.

This may be made in graduated sizes of round layer pans for a groom's cake.

Makes about 5 pounds of cake.

Note:

6 1/4 cups of prepared glazed fruitcake mix may be used in place of the pineapple,raisins, cherries and other fruits.

Fluff Top Spice Cake (It frosts itself)

Assemble these supplies:

1/2 cup margarine or butter
1/4 cup soft shortening
1 1/2 cups sugar
1/2 teaspoon vanilla
3 beaten eggs
2 cups sifted all-purpose flour
1 teaspoon baking powder
1 teaspoon soda
2 teaspoons nutmeg or cinnamon
1/4 teaspoon salt
1 cup buttermilk or soured milk
(may be made by putting 1 tablespoon of kalamansi
or lemon juice into a cup, then filling with milk and stirring.)

Steps in preparation:

Cream margarine and shortening together, creaming until light. Add beaten eggs, beat until light and fluffy. Sift dry ingredients together; add to creamed mixture alternately with sour milk, beating after each addition. Pour into greased 13 x 9 x 2-inch pan. Other sizes and shapes may be used as desired. Bake in moderate oven (350° F.) 40 minutes until done. Top with Broiled Coconut Frosting. Cream 1/4 cup margarine or butter and 1 cup brown sugar. Add 2 tablespoons light cream or evaporated milk, full strength. Mix well. Stir in one cup flaked or shredded coconut. Spread over warm cake. Broil 4 to 5 inches from heat, about 4 minutes or till golden brown. Serve warm if possible.

Goldenrod Cake

Assemble these supplies:

2/3 cup soft butter or margarine
1 3/4 cups sugar
2 eggs
1 1/2 teaspoons -vanilla
3 cups unsifted cake flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1 1/4 cups milk

Steps in preparation:

Beat butter, sugar, eggs vanilla 5 minutes on high speed. Sift flour, baking powder, and salt. Add the dry ingredients in 4 installments, alternating with milk. Start and end with dry ingredients. Blend on low speed just until smooth.Grease cake pans well and dust with flour. Bake at 350° F. Layers: 30-35 minutes. Oblong: 45-50 minutes.

Hint

Cake flour may be made by placing 2 tablespoons of cornstarch in each cup and then filling with sift-ed all-purpose flour. Sift at least twice before using, to mix thoroughly.

Kalamansi Pie

Assemble these supplies:

1 1/4 cups sugar
1/3 cup cornstarch
1/2 teaspoon salt
1 1/2 cups boiling water
3 eggs, separated
1/3 cup kalamansi juice

Steps in preparation:

Combine 1 cup of the sugar, cornstarch and salt in a double boiler. Add boiling water, stirring constantly. Cook over boiling water until smooth and thickened, stirring constantly. Cover and cook 15 minutes. Beat egg yolks with 1/4 cup sugar, and gradually pour hot mixture over them, while stirring. Return to double boiler and cook 5 minutes longer. Just before removing from heat add kalamansi juice. Mix well; cool. Pour into baked pie shell. Top with meringue made from 3 egg whites. Brown lightly in 350°F, oven.

Banana Cream Pie

Assemble these supplies:

1/4 cup cake flour (or all-purpose flour)
2/3 cup sugar
1/4 teaspoon salt
1 cup milk
2 beaten egg yolks
1 1/4 teaspoons vanilla
1/2 cup cream, whipped
3 bananas

Steps in preparation:

Mix together flour, sugar and salt in top of double boiler. Add milk and cook over hot water, stirring constantly until mixture thickens. Cook 15 minutes after it thickens, stirring occasionally. Pour a small amount over beaten egg yolks, beating vigorously. Return to double boiler and cook 2 minutes longer, stirring constantly. Remove from fire, cool, add vanilla, chill. Fold in whipped cream and arrange cream filling and sliced bananas in layers in pie shell (regular or graham cracker). Garnish with whipped cream and sliced banana. Makes 1 pie.

Apple or Green-Mango Pandowdy

Assemble these supplies:

5 cups thinly sliced apples or half.
ripened mangoes
1/2 cup sugar
1/8 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1 1/2 tablespoons lemon juice
1/4 teaspoon grated lemon rind
2 tablespoons water
1 cup sifted flour
1 1/4 teaspoons baking powder
1 tablespoon sugar
3/4 teaspoon salt
1 tablespoon cold shortening
4 1/2 tablespoons milk


Steps in preparation:

Mix apples with seasonings and water in 8 x 2 x 2-inch pan. Cover and bake in hot oven for 20 minutes. Sift flour once, measure, add baking powder, sugar and salt, then sift again. Cut shortening, add to flour and cut in, using pastry blender or finger tips, until mixture is as fine as meal. Add milk all at once, stir carefully until all flour is dampened, then stir quickly and lightly until mixture forms a soft ball and follows spoon. Turn out on lightly floured board; knead gently 8 times, roll or pat out into 8-inch square. Carefully fit over apples in pan and cut slits to permit escape of steam. Bake in hot oven (450° F.) 25 minutes. Makes 8 servings. (Canned apples may be used with no precooking. Add other ingredients and place directly into pie shell.) Variation: Prepare apples as above and cook as described. Use this crust recipe:

1 cup rolled oats (oatmeal)

1 cup whole wheat or white flour 1/2 cup soft margarine

1/2 cup brown sugar

Mix well until crumbly and spread evenly over top of apple mixture. If this crust is used, 2 tablespoons cornstarch or 4 table-spoons flour should be added to apple mixture. Other canned fruits may be used in place of apples. Peaches and apricots mixed or alone, pie cherries or any kind of pie filling (with the prepared fillings follow directions on the can).