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  • MAJA BLANCA

    INGREDIENTS:

    3 big coconuts 1 can evap

    kilo of sugar 200 grams of cornstarch

    corn kernel

    PROCEDURES:

    1. Put 1 cup, 1 water to coconut and get the first coco milk and set aside. 2. Put 6 cups warm water to coconut and set aside.

    3. In a frying pan, heat the 2nd coco milk and stir. Put the evap and kilo of sugar. Continue stirring.

    4. First coco milk stir the 200 grams of cornstarch. Drain the corn kernel. Put the can of corn kernel in the mixture. Put the first coco milk.

  • PORK TOCINO

    INGREDIENTS:

    1 kilo of pork lumo or liempo (thinly size) cup brown sugar

    cup white sugar 2 tbsp. iodized salt

    2 tbsp. ajinomoto tsp. prade powder

    PROCEDURES:

    1. Mix the curing ingredients and the meat. 2. Spread on the dish or plate.

    3. When the curing mixture had liquefied, mix the meat very well. 4. Spread the meat in a freezing container and store.

  • OATMEAL COOKIES

    INGREDIENTS:

    3 cups all purpose flour

    1 tbsp. baking powder 2 cups oatmeal

    cup nut 1 cup butter cup brown sugar

    1 cup white sugar 3 pieces whole eggs

    1 tsp. vanilla

    PROCEDURES:

    Pre-heat oven for 5 minutes at 350 degree Fahrenheit. Measure and

    sift all dry ingredients. Cream butter until light and fluffy. Add sugar little by little and add eggs one at a time. Combine flour and oatmeal, baking powder

    and nuts. Add flour mixture to butter mixture and mix, it well. Drop the cookies.

  • BANANA CREAM PIE

    INGREDIENTS:

    Graham Crust:

    1 cups crushed graham crackers

    cup melted butter 2 tbsp. sugar

    Filling:

    cup sugar 3 tbsp. cornstarch

    1 cups evaporated milk 2 egg yolks, slightly beaten

    1 tbsp. butter tsp. vanilla

    3 ripe banana (lacatan)

    Toppings:

    1.6 oz. can whipping cream

    2 tbsp. confectioners sugar

    PROCEDURES:

    Prepare crust by mixing crushed graham crackers, butter and sugar, to sting with a fork until well blended. With the back of a tablespoon, pack into

    a 9-inch pie pan and chill for atlas 30 min. Combine sugar and cornstarch. Gradually stir in evaporated milk. Cook over double boiler stirring constantly

    until mixture thickens. Remove from heat. Gradually stir half of the mixture into the beaten egg yolks. Put back in sauce pan and blend. Cook until mixture coats spoon. Blend in butter and vanilla. Meanwhile, peel skin of

    bananas. Slice into rings directly into prepared pie shell, arranging them in layers. Cover with cream filing and top with whipping cream. But whipping

    cream until stiff peaks form. Add sugar gradually and continue beating until stiff. Top pie with whipping cream-chill until to serve.

  • MOIST CARROT CAKE

    INGREDIENTS:

    2 C all purpose flour 2 C white sugars

    2 t baking powder 2 c shredded carrots 1 baking soda 1 (8 0z.) can crushed pineapple,

    drained 1 t salt C chopped walnuts or peanuts

    2 ground cinnamon 1 C flaked coconut 4 eggs 1 C vegetables oil

    PROCEDURES:

    1. Pre-heat oven to 325 degrees F. Grease and flour a 9x13 inch pan. Mix

    together the flour, baking powder, baking soda, salt and cinnamon. Set aside.

    2. In a larger bowl, mix sugar, oil and eggs. Beat in flour mixture. Stir in shredded carrots, crushed pineapple, chopped nuts and flaked coconut.

    Pour into prepared pan. 3. Bake in the pre-heated oven for 35-40 minutes or until a toothpick

    inserted into the center of the cake cover out clean. Allow to cool.

  • CHICKEN ALOHA

    INGREDIENTS:

    1 chicken (approx. 1-3 to 1-5 kg) cut into serving pieces

    cup rock salt 1 teaspoon fine salt teaspoon freshly ground black pepper

    cup melted butter 1 cup well-drained canned crushed pineapple

    cup dark brown sugar, spooned lightly into a measuring cup

    PROCEDURE:

    Preheat the oven to 350 degree F. Rub the chicken with rock salt.

    Rinse well and pat dry. Arrange the chicken pieces in an oven proof casserole. Season with salt and pepper. Drizzle the melted butter all over the

    chicken. Bake for 1 hour. Combine the crushed pineapple and the brown sugar in a mixing bowl.

    Pour the mixture all over the chicken. Increase the oven temperature to 375

    degree F. Bake for 30 min. more or until the chicken is done.

  • CREMA DE FRUTA (REFRIGERATOR CAKE)

    CAKE BASE

    9 eggs 2 c sugar

    2 c cake flour 3 t baking powder

    6 t water 3 t lemon extract

    PROCEDURE: Sift flour and baking powder together. Beat whole eggs until light and

    fluppy. Add sugar gradually and continue beating. Fold flour into mixture, slowly. Bake in a pan lined with a cut, rite at 375 degree F.

    FILLING:

    c flour 2 egg yolks

    1 can condense t vanilla 2 T butter

    PROCEDURE: Combine all ingredients except butter and coke over low fire stirring

    constantly. Add butter before removing from fire. Spread filling evenly on top of the cake set on pyrex dish.

    TOPPING:

    1 can fruit cocktail 1 bar yellow gelatin

    2 c water c sugar

    PROCEDURE: Drain fruit cocktail and spread evenly on top of filling. Cut gulaman bar

    into pieces of boil in two cup water until dissolved. Add cup sugar. Set aside to cool until lukewarm before pouring evenly on top of filling. Chill until gulaman is set. Serve crema de fruta cold.

  • LUMPIANG HUBAD

    INGREDIENTS: carrots kentaki beans

    sprouted monggo ubod or singkamas

    toasted peanut sweet potato tuyo

    garlic chicken knorr

    onion salt sayote

    cornstarch brown sugar

    PROCEDURE:

    1. Slice all the vegetables into julliene. 2. Saute garlic, onions then put all the vegetables and knorr, salt, tuyo, then

    which stirring. 3. Simmer for about 10 minutes then open and toast then set aside the

    sauce. 4. Tuyo, brown sugar, cornstarch mix under the fire.

  • CHIFFON CAKE WITH BOILED ICING INGREDIENTS:

    2 c cake flour (sifted) 8 egg yolks

    c oil c white sugar 1 c white sugar 1 t cream of tartar

    8 egg yolks 1 t vanilla 1 T baking powder 1 c evap milk (diluted) or 1 c orange juice (royal true orange)

    PROCEDURES: In a mixing bowl put all ingredients. Make a well. Put egg yolks, sugar,

    oil and vanilla and milk/orange juice. Mix all together until it is free of lumps.

    In a separate bowl, beat egg whites with cream of tartar until stiff but not dry. Add gradually sugar and continue beating. Pour batter in egg white

    mixture with cut and folds technique. Pour into prepared baking pan. Bake at 250 degrees for 45-50 minutes.

    BUTTER FROSTING:

    4 c (1lb) El primero powdered sugar

    1/3 c margarine or butter t salt 2 to 3 T milk

    1 t vanilla

    In a large bowl, cream margarine. Add remaining ingredients. Beat until frosting is smooth and of spreading consistency. If necessary thin with additional milk.

    From 13x9-inch cake or 2 layer cake

  • SPANISH PAELLA VALENCIANA

    INGREDIENTS:

    1 T minced garlic

    cup chopped onions 1 kg. chicken parts (wings or breast), cut into serving pieces 1-2 pcs. Chorizo bilbao, thinly sliced

    Salt and pepper to taste 1 t turmeric powder

    3 c glutinous rice 4 c chicken stock 4 c coconut cream

    1 medium red bell pepper, julienned 2 heaping tablespoons raisins

    PROCEDURES:

    1. Saute garlic and onions. Add chicken parts and chorizo slices. Season with salt, pepper and turmeric powder.

    2. Add rice and continue sauting. Pour in stock and coconut cream. Allow to simmer over low heat until rice is cooked. Stir occasionally.

    3. Add the red bell pepper strips and raisins. When rice is cooked, allow a

    golden brown crust to form at the bottom. Remove from heat and flip onto a large serving platter when ready.

  • MACAROON BROWNIES INGREDIENTS:

    c margarine 2 T coconut powder or c brown sugar t coconut flavoring

    c sugar t baking soda 4 large eggs c desiccated or shredded coconut

    t vanillin 1 c all purpose flour c cocoa

    Topping: c desiccated or shredded coconut

    PROCEDURE:

    1. Preheat oven to 350 degree F or 175 degree C.

    2. Prepare all ingredients. Soften butter or margarine. Mix all ingredients, then lastly add flour.

    3. Pour oven 8x8x2 greased (with shortening) and lined/with grease proof paper) baking pan.

    4. Sprinkle topping.

    5. Bake for 25 to 35 minutes.

  • BUTTER SCOTCH

    INGREDIENTS:

    3 c all purpose flour 3 pcs. whole eggs c margarine 2 t baking powder

    1 c brown sugar 1 c white sugar 1 t vanilla 1 c chopped nuts

    pinch of salt

    PROCEDURE:

    Preheat oven 3 minutes. Grease button and side of 2x9x13 tray or 2

    square pan. Cream butter or margarine and sugar until light and fluffy. Add eggs one at a time beating well. After each addition. Sift flour, baking powder

    and half of nuts. Combine it well. Add dry ingredients and add vanilla. Pour into prepared pan then sprinkle the remaining nuts. Bake at 150 degrees for 40 minutes or until done.

    BOILED ICING

    INGREDIENTS:

    2 c white sugar c water

    4 egg whites t cream of tartar

    PROCEDURE:

    Boil water and sugar until thick or thread appearance. Beat egg whites

    with cream of tartar until fluffy. Add boiled sugar gradually until peak

    formed. Put the boiled icing into the beat chiffon cake.

  • CHICKEN WITH 40 CLOVES OF GARLIC

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