Wednesday, August 6, 2008
Monday, August 4, 2008
Friday, August 1, 2008
Chocolate Cake Recipes
Kate’s Chocolate Cupcakes
Ingredients:
1 All purpose flour
1/2 c.Granulated sugar
1/2 c.Baking cocoa
4 TB.Baking soda1 tsp.Salt
1/2 tsp.Orange juice
1/2 c.Orange peel, grated
1/2 tsp.Water
1/3 c.Oil3 TB.Cider vinegar
1 TB.Vanilla
2 tsp.Mini chocolate chips
1/3 c. Cupcake liners
Oven Temp ~ 350°Bake Time ~ 15 - 20minutes
Pan Type ~ 12-cup muffin pan
Preheat Oven.In a large mixing bowl combine the flour, granulated sugar, baking cocoa, baking soda and salt. Stir to blend. Add the orange juice, orange peel, water, oil, vinegar and vanilla. Beat on medium speed of mixture for 1 minute or until blended well. Add the chocolate chips and stir.Place cupcake liners in pan and fill 2/3 full.Bake for the allotted time or until toothpick inserted in the middle comes out clean. Remove from oven and cool on wire racks completely before frosting.Serves: 12
Cappuccino-Chocolate Coffee Cake
1/3 cup Flaked coconut
1/4 cup Chopped nuts
1/4 cup Sugar1Tb Butter or margarine, melted
2 cups Bisquick
2/3 cup Milk or water
1/4 cup Butter or margarine, melted
2 Tb Sugar1 Egg
1/3 cup Semisweet chocolate chips, melted
2 tsps Powdered instant coffee (dry)Oven Temp ~ 400 °Bake Time ~ 20 - 25 minutesPan Type ~8 x 8 x 2 panHeat oven to 400ºF. Grease pan.Mix coconut, nuts, 1/4 cup sugar and 1 tablespoon butter; set aside.Beat remaining ingredients except chocolate chips and coffee in large bowl on low speed 30 seconds, scraping bowl constantly.Beat on medium speed 4 minutes, scraping bowl occasionally. Pour into pan. Stir together chocolate and coffee; spoon over batter.Lightly swirl chocolate mixture through batter several times with knife for marbled design.Sprinkle coconut mixture evenly over top. Bake until light golden brown. Serve warm.High Altitude 3500-6500 ft Heat oven to 425ºF. Stir 2 tablespoons Gold Medal® all-purpose flour into Bisquick. For special touch sprinkle with powdered sugar and a few chocolate curls just before serving.Makes 9 servings.
Almond-Chocolate Coffee Cake
Ingredients:
1 cup Coarsely chopped almonds
3/4 cup Brown sugar
1/4 cupSemi-sweet chocolate chips
3 tspChopped dried apricots
2 TbsBaking cocoa2 TbsInstant coffee
1 1/2 tspsGround cinnamon
2 3/4 cupsAll-purpose flour
1 1/2 tspsBaking powder
1 1/2 tspsBaking soda
1/2 tspSalt
3/4 cupSoft butter
1 1/2 cupsSugar
1 tsp Vanilla3 lge Eggs
2 cups Plain yogurtOven Temp ~ 350°Bake Time ~ 60 to 70 minutesPan Type ~10" bundt pan or 13" x 9" x 2" panPreheat oven.
Grease pan.
Combine almonds, brown sugar, chocolate chips, apricots, cocoa, coffee and cinnamon in a medium bowl; set aside. Sift together flour, baking powder, baking soda and salt in a medium bowl and set aside.Beat butter in a large bowl with an electric mixer until light and fluffy.
Add sugar and vanilla and beat for 2 more minutes.Add eggs, one at a time, beating after each addition until mixture is completely smooth. Alternately add flour mixture and yogurt; beginning and ending with flour mixture.
Mix until smooth.Pour half the batter into prepared pan. Spread half the filling on top; repeat.
Bake for alloted time, or until toothpick inserted near center comes out clean. Cool on wire rack for 10 minutes before carefully turning cake out onto rack. Serve warm with powdered sugar sifted lightly over the top, if desired.Makes 12 servings.
Chocolate Chiffon Cake
INGREDIENTS :
1/2 cup baking cocoa
3/4 cup boiling water
1 3/4 cups cake flour
1 3/4 cups sugar
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup vegetable oil
7 eggs, separated
2 teaspoons vanilla extract
1/4 teaspoon cream of tartar
ICING:
1/3 cup butter or margarine
2 cups confectioners' sugar
2 (1 ounce) squares unsweetened chocolate, melted and cooled
1 1/2 teaspoons vanilla extract
3 tablespoons hot water Chopped nuts
DIRECTIONS:
In a bowl, combine cocoa and water until smooth; cool for 20 minutes. In a mixing bowl, combine flour, sugar, baking soda and salt. Add oil, egg yolks, vanilla and cocoa mixture; beat until smooth. In another mixing bowl, beat egg whites and cream of tartar until stiff peaks form; gradually fold into egg yolk mixture.
Pour into an ungreased 10-in. tube pan. Bake on lowest rack at 325 degrees F for 60-65 minutes or until cake springs back when touched. Invert pan to cool; remove cake from pan. For icing, melt butter in medium saucepan. Remove from heat; stir in sugar, chocolate and vanilla. Stir in enough water until desired consistency; drizzle over cake. Sprinkle with nuts.
Chocolate Chiffon Cake Recipe
Ingredients:
3 c.cake flour
1 tbsp.baking flour
1 tbsp.baking soda1 tsp.salt
1 1/2 c.sugar
1 1/2 c.evaporated milk
1/2 c.cocoa powder
1 c.vegetable oil
10 m.egg yolks
1 1/2 tsp.vanilla
10 m.egg whites
1 tsp.ream of tartar
1 c.sugar
Directions:
Sift together cake flour,baking powder,baking soda,salt,sugar and cocoa.put from mixture in mixing bowl make a well then add in order oil,yolk,water and vanilla.blend w/ spoon until smooth and better mixture in free from lumps.to prevent over mixing,pass through a sieve then set aside.beat egg whites and cream of tartar until smoothy and graduallyadd sugar.pour batter entire surface at eggwhites and gradually fold until properly blended.pour into ingreased paper lined rectangular pan and baked at 350 F for about 45 min.
Orange Chiffon Cake Recipe
Ingredients:
2 cups flour
1-1/2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup vegetable oil7 egg yolks3/4 cup cold water2 teaspoon orange zest2 teaspoons vanilla extract7 egg whites; whipped1/2 teaspoon Cream of Tartar1 recipe Orange Butter Cream Frosting; *
DIRECTION:
See RecipeDirections Preheat oven to 325°F.Mix flour, sugar baking powder and salt in a mixing bowl. Make a well in the center and add in order: vegetable oil, egg yolks, water, orange zest and vanilla extract. Beat with a spoon until smooth.In another bowl, beat the egg whites with the cream of tartar until stiff peaks form.
Pour the flour-egg yolk mixture gradually over the beaten egg white and gently fold the two mixtures together to form the cake batter.
Pour the cake batter into an ungreased, 10x4-inch tube pan,Bake for about 1-1/4 hours in a 325°F oven until the top of the cake springs back when lightly touched.Invert the cake pan and allow the cake to hang while cooling down.When the cake is cold remove from the pan and frost with the Orange Butter Cream Frosting.
Lemon Glow Chiffon Cake Recipe
Ingredients :
Sifted cake flour
2 1/4 cups,sugar
1 1/2 cups,baking soda
1/2 tsp,salt
1/2 tsp,safflower oil
1/2 liquid cup ...very light oil,
7 large eggs, separated, + 3 additional whites,water
2/3 cuplemon juice, freshly squeezed
2 tbspgrated lemon zest
1 tbsp,cream of tartar
1 1/4 tsp.Preheat the oven to 325 degrees F
Directions:
In a large mixing bowl combine the flour, all but 2 tablespoons of the sugar, baking soda, and salt and beat 1 minute to mix.Make a well in the center.Add the oil, egg yolks, water, lemon juice, lemon zest, and vanilla and beat 2 minute or until smooth.
In another large mixing bowl beat the egg whites until frothy, add the cream of tartar, and beat until soft peaks form when the beater is raised. Beat in the 2 tablespoons sugar and beat until stiff peaksform when the beater is raised slowly.
Gently fold the egg whites into the batter with a large balloon wire whisk, slotted skimmer, or angel food cake folder until just blended.
Pour into the ungreased 10-inch tube pan.( the batter will come to 1 inch from the top) and bake for 55 minutes or untill a cake tester inserted in the center comes out clean and the cake springs back when lightly pressed in the center.
Invert the pan, placing the tube opening over the neck of a bottle to suspend it well above the counter, and cool the cake completely in the pan.Loosen the sides with a long metal spatula and remove from pan.A light sprinkling of powered sugar over the top of cake is nice.
Peanut Chocolate Cake
INGREDIENTS:
1/2 cup butter or margarine, softened
2 1/4 cups packed brown sugar
3 eggs 3 (1 ounce) squares unsweetened chocolate, melted and cooled
2 teaspoons vanilla extract2
1/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 cup sour cream
1 cup water
FROSTING:
1 cup butter or margarine
1 cup peanut butter*
4 cups confectioners' sugar
1/4 cup milk
2 teaspoons vanilla extract
1 cup finely chopped peanuts
DIRECTIONS:
In a large mixing bowl, combine butter and brown sugar; beat in eggs, chocolate and vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with the sour cream. Gradually beat in water.
Pour into two greased and floured 9-in. round baking pans. Bake at 350 degrees F for 35-40 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pans to wire racks to cool completely. For frosting, cream the butter, peanut butter, confectioners' sugar, milk and vanilla in a mixing bowl until smooth; set aside. Split each cake into two layers.
Place a bottom layer on a serving plate; spread with about 1/2 cup frosting. Repeat layers twice. Top with the remaining cake. Frost top and sides of cake. Gently press peanuts into sides of cake. Reduced-fat or generic brands of peanut butter are not recommended for this recipe
Chocolate Banana Cake Recipe
Frost this cake with your favorite frosting.
INGREDIENTS:
1/2 cup margarine, softened
1 1/4 cups brown sugar
2 eggs3 squares unsweetened chocolate, melted
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon baking powder
1 1/2 cups mashed, ripe bananas
1/2 teaspoon vanilla
PREPARATION:
Cream margarine and brown sugar until light and fluffy. Add eggs one at a time. Beat thoroughly after each. Stir in the cooled melted chocolate. Sift dry ingredients together and add to the batter alternately with the mashed bananas; stir in vanilla. Sponsored Links5 Tips to Lose Belly FatI fought with excess belly fat for years until I found this 1 trick.http://www.truthaboutabs.com/Cake Chocolate CakeShop 1698 products from 438 stores Products on Salehttp://www.thefind.com/Banana Cake RecipeDelicious Banana Cake Recipe Free and Easy to Make! Come See.Easy-Birthday-Cakes.comPour into 2 greased and floured 9-inch layer cake pans. Bake in preheated 350 degree oven for 35 to 40 minutes, until cake tests done. Frost with a fluffy white frosting.More Chocolate Cake Recipes No-Egg Wonder CakeChocolate Depression CakeEasy Chocolate Snack Cake RecipeFive Minute Cocoa CakeChocolate Marshmallow Cake
Chocolate Pudding Cake
Chocolate pudding cake, and more chocolate cake recipes below.
INGREDIENTS:
1 cup flour
3/4 cup granulated Sugar
3 tablespoons cocoa
2 teaspoons baking Powder
1/4 teaspoon salt
1/2 cup milk
2 tablespoons vegetable Oil
1 teaspoon vanilla
3/4 cup brown Sugar
1/4 cup cocoa
1 3/4 cups boiling water
PREPARATION:
Directions for chocolate Pudding CakeHeat oven to 350°. In a mixing bowl, stir together flour, sugar, 3 tablespoons cocoa, baking powder and salt. With a fork, mix in milk, oil and vanilla. Sponsored LinksCake Chocolate CakeShop 1698 products from 438 stores Products on Salehttp://www.thefind.com/seepex - all things flowdevelops, manufactures and globally markets progressive cavity pumpshttp://www.seepex.com/Cake RecipesLooking For Free Cake Recipes? Visit Us And Get Very Tasty Ones!AllRecipes.Our-Webs.comSpread the batter evenly in a lightly buttered 9-inch square baking pan. Combine brown sugar and 1/4 cup cocoa; sprinkle over the batter. Slowly pour boiling hot water over the batter and brown sugar-cocoa mixture. Bake chocolate pudding cake for 40 minutes. Let chocolate pudding cake stand for 5 minutes. Spoon into dessert dishes or cut into squares. Top chocolate pudding cake with ice cream or whipped topping.
Black Forest Cake
INGREDIENTS:
1 dark chocolate cake mix (or your own from scratch)
1/4 c. kirsch (cherry brandy)
1 can cherry pie filling 16 oz. heavy whipping cream
1/2 c. confectioners' sugar Maraschino cherries, drained, optional, for garnishmilk chocolate curls or shavings, for garnish
PREPARATION:
Drain cherry pie filling in a colander to remove most of the thickened juices.Make cake, following package directions. Bake cake, as directed, in two 9-inch layer cake pans.When cool, sprinkle kirsch over both cake layers.Chill electric beaters and large mixing bowl; beat cream until it thickens slightly, gradually add confectioners' sugar and beat until thick enough to hold its shape.Using a vegetable peeler, shave chocolate; refrigerate until ready to serve.Assemble cake; place one layer on serving plate and spread its top with 1/2-inch thick layer of whipped cream and strew the cherries over the cream leaving about 1/2 inch margin around border of cake with no cherries.Set other layer on top of cherries and spread top and sides of cake with remaining cream, shape whipped cream into decorative swirls on top.With fingers, gently press chocolate curls into cream on sides of cake.Garnish top with drained maraschino cherries, if desired, or with a few remaining chocolate curls.
Easy Fudge Pudding Cake
INGREDIENTS:
1 cup all-purpose flour
2 teaspoons baking powder
2 tablespoons cocoa
1/4 teaspoon salt
3/4 cup granulated sugar
1/2 cup milk
2 tablespoons melted shortening
1/2 cup chopped pecans
1 teaspoon vanilla extract.Sauce:
1/2 cup granulated sugar
1/2 cup brown sugar
1/3 cup cocoa
1 cup hot water
PREPARATION:
Sift flour with dry ingredients; stir in milk and shortening. Add pecans and vanilla. Mix until well combined then pour into a generously greased 8 x 8-inch square pan. Combine sauce ingredients; pour over cake batter. Sponsored Links5 Tips to Lose Belly FatI fought with excess belly fat for years until I found this 1 trick.http://www.truthaboutabs.com/Cake Chocolate CakeShop 1698 products from 438 stores Products on Salehttp://www.thefind.com/10 "Rules" Of Weight LossLose 9 lbs. Every 11 Days. Learn These 10 Simple Diet Rules Now!WeightLoss4Idiots.comBake the cake in a preheated 350 degree F. oven for 40 minutes. Set on a rack to cool slightly (do not remove the cake from the pan). The fudgy sauce will end up on the bottom of the pan. Serve hot or cold.
Orange Chiffon Cake
Ingredients:
2 1/4 cups (225 grams) sifted cake flour
1 1/2 cups (300 grams) sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup salad oil
5 medium egg yolks, unbeatenGrated rind of
2 navel or Sunkist orangesJuice of two medium oranges-add water to make
3/4 cup (or use an orange concentrate, like Tang, Sunny or Sunquick, and dilute with water)
1 cup egg whites
1/2 teaspoon cream of tartarCointreau Syrup:
1/2 cup sugar
1/4 cup Cointreau
1/4 cup butter
How to make Orange Chiffon Cake:
Preheat oven to 325 deg Farenheit. Sift together flour, 1 cup of the sugar, baking powder and salt into a medium mixing bowl.Make a well in center of flour mixture; add oil, egg yolks, orange rind and orange juice. Beat with paddle attachment of electric mixer until smooth.In a large mixing bowl, whip egg whites with cream of tartar until frothy. Add remaining 1/2 cup sugar in four addiitons, beating until stiff, but not dry peaks form.Pour egg yolk mixture gradually over egg whites, folding gently just until blended.Pour into ungreased 10-inch tube pan and bake for 65 minutes. Invert pan over a long -necked bottle to cool. Brush with Cointreau Syrup. Yeilds 12-15 servings.How to make the Cointreau Syrup:in a small saucepan, combine sugar, water and Cointreau. Cook until sugar is melted, then stir in butter, until melted.
Banana Chiffon Cake
Ingredients:
2 cups (240 grams) unsifted cake flour
1 1/3 cups + 2 tablespoons (290 grams) sugar
1 tablespoon baking powder
1 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 cup mashed banana
1/2 cup vegetable oil5 egg yolks, at room temperature
1 teaspoon vanilla extract
1 cup (about 7) egg whites, at room temperatureButter -Rum Sauce
1/4 cup water
1/2 cup rum
1 cup (200 grams) sugar
1/4 cup (56 grams) butter
How to make Banana Chiffon Cake:
Preheat oven to 325 deg Farenheit, and place rack in lower third of oven. In a 3 quart mixing bowl, sift flour three times with 1 1/3 cups of the sugar, baking powder, salt and spices. Set aside.In a 1 1/2 quart mixing bowl, combine bananas, oil, egg yolks and vanilla.
Pour into center of dry ingredients. With a rubber spatula, stir until smooth. Set aside.In a bowl of heavy duty mixer with attachment, beat egg whites on low speed (no.3) until frothy (about 45 seconds). increase speed to medium (no.5) , add 1 teaspoon of the sugar, and whip until soft, white peaks form(about 1 minute).
Continue beating on medium speed, add remaining 1 1/2 tablespoons sugar in a steady stream, and beat until thick, glossy and white (but not dry) peaks form(1 1/2 minutes). Detach shisk and bowl. With whisk attachment, whip by hand for 5-10 seconds to bring egg white foam uniformly together.Scoop a third of egg white mixture into banana mixture, and fold in with rubber spatula.
Then fold in remaining egg white mixture unti lcombined.Pour batter evenly into ungreased 10 x 3 1/4 inch tube oan with removable bottom. Bake 50 - 55 minutes, or until top springs back when lightly touched and a toothpich inserted in center comes out clean.Remove pan from oven, and immediately invert over a long -necked bottle to cool for 2-3 hours.To remove cake from pan, carefully run a flexible metal spatula around the edges. Keep spatula up against pan to ensure a smooth -sided cake as possible.When sides are free, push up on removable bottom to realease cake completely.
With the bottom still attached, tilt pan and tap it gently against counter to loosen cake.Rotate pan, tapping it a few more times, until cake appears free. Invert a rack over top of pan, and turn pan and rack upside down. Lift off pan. Brush butter rum sauce on warm cake.How to make the Butter-Rum Sauce:In a small saucepan, mix water, rum and sugar, and bring to a boil until sugar dissolves. remove from fire and stir in butter until melted.
Buko Pandan Pudding
Ingredients:
1 cup coconut milk or gata
1/2 cup sugar
1 cup pandan mixture
1 cup yellow mongo, boiled and mashed
1/2 cup floursesame seeds
How to make Buko Pandan Pudding
Mix all ingredients, put In Individual molds and steam layer for 30 minutes.Serve with fresh gate topped with sesame seeds.
Kate’s Chocolate Cupcakes
Ingredients:
1 All purpose flour
1/2 c.Granulated sugar
1/2 c.Baking cocoa
4 TB.Baking soda1 tsp.Salt
1/2 tsp.Orange juice
1/2 c.Orange peel, grated
1/2 tsp.Water
1/3 c.Oil3 TB.Cider vinegar
1 TB.Vanilla
2 tsp.Mini chocolate chips
1/3 c. Cupcake liners
Oven Temp ~ 350°Bake Time ~ 15 - 20minutes
Pan Type ~ 12-cup muffin pan
Preheat Oven.In a large mixing bowl combine the flour, granulated sugar, baking cocoa, baking soda and salt. Stir to blend. Add the orange juice, orange peel, water, oil, vinegar and vanilla. Beat on medium speed of mixture for 1 minute or until blended well. Add the chocolate chips and stir.Place cupcake liners in pan and fill 2/3 full.Bake for the allotted time or until toothpick inserted in the middle comes out clean. Remove from oven and cool on wire racks completely before frosting.Serves: 12
Cappuccino-Chocolate Coffee Cake
1/3 cup Flaked coconut
1/4 cup Chopped nuts
1/4 cup Sugar1Tb Butter or margarine, melted
2 cups Bisquick
2/3 cup Milk or water
1/4 cup Butter or margarine, melted
2 Tb Sugar1 Egg
1/3 cup Semisweet chocolate chips, melted
2 tsps Powdered instant coffee (dry)Oven Temp ~ 400 °Bake Time ~ 20 - 25 minutesPan Type ~8 x 8 x 2 panHeat oven to 400ºF. Grease pan.Mix coconut, nuts, 1/4 cup sugar and 1 tablespoon butter; set aside.Beat remaining ingredients except chocolate chips and coffee in large bowl on low speed 30 seconds, scraping bowl constantly.Beat on medium speed 4 minutes, scraping bowl occasionally. Pour into pan. Stir together chocolate and coffee; spoon over batter.Lightly swirl chocolate mixture through batter several times with knife for marbled design.Sprinkle coconut mixture evenly over top. Bake until light golden brown. Serve warm.High Altitude 3500-6500 ft Heat oven to 425ºF. Stir 2 tablespoons Gold Medal® all-purpose flour into Bisquick. For special touch sprinkle with powdered sugar and a few chocolate curls just before serving.Makes 9 servings.
Almond-Chocolate Coffee Cake
Ingredients:
1 cup Coarsely chopped almonds
3/4 cup Brown sugar
1/4 cupSemi-sweet chocolate chips
3 tspChopped dried apricots
2 TbsBaking cocoa2 TbsInstant coffee
1 1/2 tspsGround cinnamon
2 3/4 cupsAll-purpose flour
1 1/2 tspsBaking powder
1 1/2 tspsBaking soda
1/2 tspSalt
3/4 cupSoft butter
1 1/2 cupsSugar
1 tsp Vanilla3 lge Eggs
2 cups Plain yogurtOven Temp ~ 350°Bake Time ~ 60 to 70 minutesPan Type ~10" bundt pan or 13" x 9" x 2" panPreheat oven.
Grease pan.
Combine almonds, brown sugar, chocolate chips, apricots, cocoa, coffee and cinnamon in a medium bowl; set aside. Sift together flour, baking powder, baking soda and salt in a medium bowl and set aside.Beat butter in a large bowl with an electric mixer until light and fluffy.
Add sugar and vanilla and beat for 2 more minutes.Add eggs, one at a time, beating after each addition until mixture is completely smooth. Alternately add flour mixture and yogurt; beginning and ending with flour mixture.
Mix until smooth.Pour half the batter into prepared pan. Spread half the filling on top; repeat.
Bake for alloted time, or until toothpick inserted near center comes out clean. Cool on wire rack for 10 minutes before carefully turning cake out onto rack. Serve warm with powdered sugar sifted lightly over the top, if desired.Makes 12 servings.
Chocolate Chiffon Cake
INGREDIENTS :
1/2 cup baking cocoa
3/4 cup boiling water
1 3/4 cups cake flour
1 3/4 cups sugar
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup vegetable oil
7 eggs, separated
2 teaspoons vanilla extract
1/4 teaspoon cream of tartar
ICING:
1/3 cup butter or margarine
2 cups confectioners' sugar
2 (1 ounce) squares unsweetened chocolate, melted and cooled
1 1/2 teaspoons vanilla extract
3 tablespoons hot water Chopped nuts
DIRECTIONS:
In a bowl, combine cocoa and water until smooth; cool for 20 minutes. In a mixing bowl, combine flour, sugar, baking soda and salt. Add oil, egg yolks, vanilla and cocoa mixture; beat until smooth. In another mixing bowl, beat egg whites and cream of tartar until stiff peaks form; gradually fold into egg yolk mixture.
Pour into an ungreased 10-in. tube pan. Bake on lowest rack at 325 degrees F for 60-65 minutes or until cake springs back when touched. Invert pan to cool; remove cake from pan. For icing, melt butter in medium saucepan. Remove from heat; stir in sugar, chocolate and vanilla. Stir in enough water until desired consistency; drizzle over cake. Sprinkle with nuts.
Chocolate Chiffon Cake Recipe
Ingredients:
3 c.cake flour
1 tbsp.baking flour
1 tbsp.baking soda1 tsp.salt
1 1/2 c.sugar
1 1/2 c.evaporated milk
1/2 c.cocoa powder
1 c.vegetable oil
10 m.egg yolks
1 1/2 tsp.vanilla
10 m.egg whites
1 tsp.ream of tartar
1 c.sugar
Directions:
Sift together cake flour,baking powder,baking soda,salt,sugar and cocoa.put from mixture in mixing bowl make a well then add in order oil,yolk,water and vanilla.blend w/ spoon until smooth and better mixture in free from lumps.to prevent over mixing,pass through a sieve then set aside.beat egg whites and cream of tartar until smoothy and graduallyadd sugar.pour batter entire surface at eggwhites and gradually fold until properly blended.pour into ingreased paper lined rectangular pan and baked at 350 F for about 45 min.
Orange Chiffon Cake Recipe
Ingredients:
2 cups flour
1-1/2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup vegetable oil7 egg yolks3/4 cup cold water2 teaspoon orange zest2 teaspoons vanilla extract7 egg whites; whipped1/2 teaspoon Cream of Tartar1 recipe Orange Butter Cream Frosting; *
DIRECTION:
See RecipeDirections Preheat oven to 325°F.Mix flour, sugar baking powder and salt in a mixing bowl. Make a well in the center and add in order: vegetable oil, egg yolks, water, orange zest and vanilla extract. Beat with a spoon until smooth.In another bowl, beat the egg whites with the cream of tartar until stiff peaks form.
Pour the flour-egg yolk mixture gradually over the beaten egg white and gently fold the two mixtures together to form the cake batter.
Pour the cake batter into an ungreased, 10x4-inch tube pan,Bake for about 1-1/4 hours in a 325°F oven until the top of the cake springs back when lightly touched.Invert the cake pan and allow the cake to hang while cooling down.When the cake is cold remove from the pan and frost with the Orange Butter Cream Frosting.
Lemon Glow Chiffon Cake Recipe
Ingredients :
Sifted cake flour
2 1/4 cups,sugar
1 1/2 cups,baking soda
1/2 tsp,salt
1/2 tsp,safflower oil
1/2 liquid cup ...very light oil,
7 large eggs, separated, + 3 additional whites,water
2/3 cuplemon juice, freshly squeezed
2 tbspgrated lemon zest
1 tbsp,cream of tartar
1 1/4 tsp.Preheat the oven to 325 degrees F
Directions:
In a large mixing bowl combine the flour, all but 2 tablespoons of the sugar, baking soda, and salt and beat 1 minute to mix.Make a well in the center.Add the oil, egg yolks, water, lemon juice, lemon zest, and vanilla and beat 2 minute or until smooth.
In another large mixing bowl beat the egg whites until frothy, add the cream of tartar, and beat until soft peaks form when the beater is raised. Beat in the 2 tablespoons sugar and beat until stiff peaksform when the beater is raised slowly.
Gently fold the egg whites into the batter with a large balloon wire whisk, slotted skimmer, or angel food cake folder until just blended.
Pour into the ungreased 10-inch tube pan.( the batter will come to 1 inch from the top) and bake for 55 minutes or untill a cake tester inserted in the center comes out clean and the cake springs back when lightly pressed in the center.
Invert the pan, placing the tube opening over the neck of a bottle to suspend it well above the counter, and cool the cake completely in the pan.Loosen the sides with a long metal spatula and remove from pan.A light sprinkling of powered sugar over the top of cake is nice.
Peanut Chocolate Cake
INGREDIENTS:
1/2 cup butter or margarine, softened
2 1/4 cups packed brown sugar
3 eggs 3 (1 ounce) squares unsweetened chocolate, melted and cooled
2 teaspoons vanilla extract2
1/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 cup sour cream
1 cup water
FROSTING:
1 cup butter or margarine
1 cup peanut butter*
4 cups confectioners' sugar
1/4 cup milk
2 teaspoons vanilla extract
1 cup finely chopped peanuts
DIRECTIONS:
In a large mixing bowl, combine butter and brown sugar; beat in eggs, chocolate and vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with the sour cream. Gradually beat in water.
Pour into two greased and floured 9-in. round baking pans. Bake at 350 degrees F for 35-40 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pans to wire racks to cool completely. For frosting, cream the butter, peanut butter, confectioners' sugar, milk and vanilla in a mixing bowl until smooth; set aside. Split each cake into two layers.
Place a bottom layer on a serving plate; spread with about 1/2 cup frosting. Repeat layers twice. Top with the remaining cake. Frost top and sides of cake. Gently press peanuts into sides of cake. Reduced-fat or generic brands of peanut butter are not recommended for this recipe
Chocolate Banana Cake Recipe
Frost this cake with your favorite frosting.
INGREDIENTS:
1/2 cup margarine, softened
1 1/4 cups brown sugar
2 eggs3 squares unsweetened chocolate, melted
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon baking powder
1 1/2 cups mashed, ripe bananas
1/2 teaspoon vanilla
PREPARATION:
Cream margarine and brown sugar until light and fluffy. Add eggs one at a time. Beat thoroughly after each. Stir in the cooled melted chocolate. Sift dry ingredients together and add to the batter alternately with the mashed bananas; stir in vanilla. Sponsored Links5 Tips to Lose Belly FatI fought with excess belly fat for years until I found this 1 trick.http://www.truthaboutabs.com/Cake Chocolate CakeShop 1698 products from 438 stores Products on Salehttp://www.thefind.com/Banana Cake RecipeDelicious Banana Cake Recipe Free and Easy to Make! Come See.Easy-Birthday-Cakes.comPour into 2 greased and floured 9-inch layer cake pans. Bake in preheated 350 degree oven for 35 to 40 minutes, until cake tests done. Frost with a fluffy white frosting.More Chocolate Cake Recipes No-Egg Wonder CakeChocolate Depression CakeEasy Chocolate Snack Cake RecipeFive Minute Cocoa CakeChocolate Marshmallow Cake
Chocolate Pudding Cake
Chocolate pudding cake, and more chocolate cake recipes below.
INGREDIENTS:
1 cup flour
3/4 cup granulated Sugar
3 tablespoons cocoa
2 teaspoons baking Powder
1/4 teaspoon salt
1/2 cup milk
2 tablespoons vegetable Oil
1 teaspoon vanilla
3/4 cup brown Sugar
1/4 cup cocoa
1 3/4 cups boiling water
PREPARATION:
Directions for chocolate Pudding CakeHeat oven to 350°. In a mixing bowl, stir together flour, sugar, 3 tablespoons cocoa, baking powder and salt. With a fork, mix in milk, oil and vanilla. Sponsored LinksCake Chocolate CakeShop 1698 products from 438 stores Products on Salehttp://www.thefind.com/seepex - all things flowdevelops, manufactures and globally markets progressive cavity pumpshttp://www.seepex.com/Cake RecipesLooking For Free Cake Recipes? Visit Us And Get Very Tasty Ones!AllRecipes.Our-Webs.comSpread the batter evenly in a lightly buttered 9-inch square baking pan. Combine brown sugar and 1/4 cup cocoa; sprinkle over the batter. Slowly pour boiling hot water over the batter and brown sugar-cocoa mixture. Bake chocolate pudding cake for 40 minutes. Let chocolate pudding cake stand for 5 minutes. Spoon into dessert dishes or cut into squares. Top chocolate pudding cake with ice cream or whipped topping.
Black Forest Cake
INGREDIENTS:
1 dark chocolate cake mix (or your own from scratch)
1/4 c. kirsch (cherry brandy)
1 can cherry pie filling 16 oz. heavy whipping cream
1/2 c. confectioners' sugar Maraschino cherries, drained, optional, for garnishmilk chocolate curls or shavings, for garnish
PREPARATION:
Drain cherry pie filling in a colander to remove most of the thickened juices.Make cake, following package directions. Bake cake, as directed, in two 9-inch layer cake pans.When cool, sprinkle kirsch over both cake layers.Chill electric beaters and large mixing bowl; beat cream until it thickens slightly, gradually add confectioners' sugar and beat until thick enough to hold its shape.Using a vegetable peeler, shave chocolate; refrigerate until ready to serve.Assemble cake; place one layer on serving plate and spread its top with 1/2-inch thick layer of whipped cream and strew the cherries over the cream leaving about 1/2 inch margin around border of cake with no cherries.Set other layer on top of cherries and spread top and sides of cake with remaining cream, shape whipped cream into decorative swirls on top.With fingers, gently press chocolate curls into cream on sides of cake.Garnish top with drained maraschino cherries, if desired, or with a few remaining chocolate curls.
Easy Fudge Pudding Cake
INGREDIENTS:
1 cup all-purpose flour
2 teaspoons baking powder
2 tablespoons cocoa
1/4 teaspoon salt
3/4 cup granulated sugar
1/2 cup milk
2 tablespoons melted shortening
1/2 cup chopped pecans
1 teaspoon vanilla extract.Sauce:
1/2 cup granulated sugar
1/2 cup brown sugar
1/3 cup cocoa
1 cup hot water
PREPARATION:
Sift flour with dry ingredients; stir in milk and shortening. Add pecans and vanilla. Mix until well combined then pour into a generously greased 8 x 8-inch square pan. Combine sauce ingredients; pour over cake batter. Sponsored Links5 Tips to Lose Belly FatI fought with excess belly fat for years until I found this 1 trick.http://www.truthaboutabs.com/Cake Chocolate CakeShop 1698 products from 438 stores Products on Salehttp://www.thefind.com/10 "Rules" Of Weight LossLose 9 lbs. Every 11 Days. Learn These 10 Simple Diet Rules Now!WeightLoss4Idiots.comBake the cake in a preheated 350 degree F. oven for 40 minutes. Set on a rack to cool slightly (do not remove the cake from the pan). The fudgy sauce will end up on the bottom of the pan. Serve hot or cold.
Orange Chiffon Cake
Ingredients:
2 1/4 cups (225 grams) sifted cake flour
1 1/2 cups (300 grams) sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup salad oil
5 medium egg yolks, unbeatenGrated rind of
2 navel or Sunkist orangesJuice of two medium oranges-add water to make
3/4 cup (or use an orange concentrate, like Tang, Sunny or Sunquick, and dilute with water)
1 cup egg whites
1/2 teaspoon cream of tartarCointreau Syrup:
1/2 cup sugar
1/4 cup Cointreau
1/4 cup butter
How to make Orange Chiffon Cake:
Preheat oven to 325 deg Farenheit. Sift together flour, 1 cup of the sugar, baking powder and salt into a medium mixing bowl.Make a well in center of flour mixture; add oil, egg yolks, orange rind and orange juice. Beat with paddle attachment of electric mixer until smooth.In a large mixing bowl, whip egg whites with cream of tartar until frothy. Add remaining 1/2 cup sugar in four addiitons, beating until stiff, but not dry peaks form.Pour egg yolk mixture gradually over egg whites, folding gently just until blended.Pour into ungreased 10-inch tube pan and bake for 65 minutes. Invert pan over a long -necked bottle to cool. Brush with Cointreau Syrup. Yeilds 12-15 servings.How to make the Cointreau Syrup:in a small saucepan, combine sugar, water and Cointreau. Cook until sugar is melted, then stir in butter, until melted.
Banana Chiffon Cake
Ingredients:
2 cups (240 grams) unsifted cake flour
1 1/3 cups + 2 tablespoons (290 grams) sugar
1 tablespoon baking powder
1 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 cup mashed banana
1/2 cup vegetable oil5 egg yolks, at room temperature
1 teaspoon vanilla extract
1 cup (about 7) egg whites, at room temperatureButter -Rum Sauce
1/4 cup water
1/2 cup rum
1 cup (200 grams) sugar
1/4 cup (56 grams) butter
How to make Banana Chiffon Cake:
Preheat oven to 325 deg Farenheit, and place rack in lower third of oven. In a 3 quart mixing bowl, sift flour three times with 1 1/3 cups of the sugar, baking powder, salt and spices. Set aside.In a 1 1/2 quart mixing bowl, combine bananas, oil, egg yolks and vanilla.
Pour into center of dry ingredients. With a rubber spatula, stir until smooth. Set aside.In a bowl of heavy duty mixer with attachment, beat egg whites on low speed (no.3) until frothy (about 45 seconds). increase speed to medium (no.5) , add 1 teaspoon of the sugar, and whip until soft, white peaks form(about 1 minute).
Continue beating on medium speed, add remaining 1 1/2 tablespoons sugar in a steady stream, and beat until thick, glossy and white (but not dry) peaks form(1 1/2 minutes). Detach shisk and bowl. With whisk attachment, whip by hand for 5-10 seconds to bring egg white foam uniformly together.Scoop a third of egg white mixture into banana mixture, and fold in with rubber spatula.
Then fold in remaining egg white mixture unti lcombined.Pour batter evenly into ungreased 10 x 3 1/4 inch tube oan with removable bottom. Bake 50 - 55 minutes, or until top springs back when lightly touched and a toothpich inserted in center comes out clean.Remove pan from oven, and immediately invert over a long -necked bottle to cool for 2-3 hours.To remove cake from pan, carefully run a flexible metal spatula around the edges. Keep spatula up against pan to ensure a smooth -sided cake as possible.When sides are free, push up on removable bottom to realease cake completely.
With the bottom still attached, tilt pan and tap it gently against counter to loosen cake.Rotate pan, tapping it a few more times, until cake appears free. Invert a rack over top of pan, and turn pan and rack upside down. Lift off pan. Brush butter rum sauce on warm cake.How to make the Butter-Rum Sauce:In a small saucepan, mix water, rum and sugar, and bring to a boil until sugar dissolves. remove from fire and stir in butter until melted.
Buko Pandan Pudding
Ingredients:
1 cup coconut milk or gata
1/2 cup sugar
1 cup pandan mixture
1 cup yellow mongo, boiled and mashed
1/2 cup floursesame seeds
How to make Buko Pandan Pudding
Mix all ingredients, put In Individual molds and steam layer for 30 minutes.Serve with fresh gate topped with sesame seeds.
Sponge Cake Roll
This sponge cake roll can be filled with cream or ice cream, or use your favorite filling.
Cook Time: 12 minutes
Ingredients:
5 egg yolks
2/3 cup granulated sugar
1 teaspoon lemon juice
1/2 teaspoon finely grated lemon zest
5 egg whites
2/3 cup cake flour
1/4 teaspoon salt
1 teaspoon baking soda
3 tablespoons melted butter
Preparation:
Beat egg yolks until thicken and lemon colored; gradually add 1/3 cup of the granulated sugar, the lemon juice and the lemon zest. Beat egg whites until almost stiff then gradually beat in the remaining 1/3 cup sugar. Beat until stiff peaks form. Fold yolk mixture into whites. Sift dry ingredients into a separate container; add to egg mixture, folding in carefully. Fold in melted butter. Pour batter into waxed paper-lined 10x15x1-inch jelly roll pan. Bake at 375° for 12 minutes. Sprinkle with confectioners' sugar. Turn onto a clean kitchen towel which has been generously dusted with confectioners' sugar. Trim edges, if necessary; roll cake up, towel and all, while still warm. Let cool completely. Unroll and fill with whipped cream or ice cream then re-roll cake.
Jelly Roll
Fill this jelly roll with your favorite jam or jelly or preserves. Made with a sponge cake rolled up with a jam filling.
Cook Time: 15 minutes
Ingredients:
2 eggs
3/4 cup sugar
1 cup sifted cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons milk
1/2 teaspoon vanilla extract
confectioners' sugar
jelly or jam
Preparation:
Sift together the flour, baking powder, and salt. Beat eggs until thick and lightly lemon colored. Add sugar gradually, beating well. Fold in flour a little at a time. Spread batter into a pan lined with greased wax paper. Bake for about 15 minutes, until cake bounces back when lightly touched with finger. Turn cake out onto a kitchen towel generously sprinkled with confectioners' sugar. Remove paper quickly and cut of crispy edges. Roll cake WITH the towel inside immediately and let stand for 10 minutes. Unroll; spread cake with jam or jelly. Roll up again without the towel and dust with confectioners; sugar.
German Chocolate Cake Recipe
This German chocolate cake roll is made with cocoa, sweetened condensed milk, eggs, coconut, nuts, butter, vanilla and other ingredients.
Ingredients:
1 can (14 ounces) sweetened condensed milk
2 large egg yolks
3 large eggs
1/2 cup coconut flakes
1/2 cup chopped nuts
1/4 cup butter
2 teaspoons vanilla extract
1 cup sugar
2/3 cup all-purpose flour
1/3 cup unsweetened cocoa
1/3 cup water
Preparation:
Line 15x10 inch jellyroll pan with aluminum foil, extending foil about 1 inch over ends of pan. Grease the foil.
In medium bowl, combine milk, 2 egg yolks, coconut, nuts, butter and 1 teaspoon vanilla extract; mix well. Spread batter evenly into prepared pan. In large mixer bowl, beat 3 eggs at high speed until fluffy. Gradually beat in sugar then beat 2 minutes. Add remaining ingredients and beat 1 minute. Pour evenly over coconut mixture in pan. Bake 20-25 minutes at 350 degrees or until cake springs back when lightly touched. Sprinkle generously with powdered sugar and immediately turn onto towel. Peel off foil; beginning at narrow end, roll up cake, jelly-roll fashion. Place on serving plate seam side down. Cool. Sprinkle with additional powdered sugar and drizzle with chocolate glaze.
Chocolate Glaze: In small saucepan, over low heat, melt 2 ounces semisweet chocolate with 2 tablespoons butter; stir until smooth. Remove from heat; stir in 1/2 teaspoon vanilla extract. Immediately drizzle the chocolate glaze over German chocolate cake roll.
Chocolate Cake
A 2-layer chocolate cake made with butter. Frost this chocolate cake with fluffy white frosting or your favorite.
Cook Time: 25 minutes
Ingredients:
6 ounces semisweet chocolate
1/2 cup butter
4 egg yolks
2/3 cup sugar
1 cup sifted cake flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup milk
1 teaspoon vanilla extract
2 egg whites
Fluffy White Frosting, link below
Preparation:
In a heavy medium saucepan over low heat, melt chocolate and butter. Remove from heat to cool. In a mixing bowl, beat egg yolks until thick and lemon color; gradually beat in 1/3 cup sugar. Continue beating until very thick. Into a separate bowl, sift together flour, baking powder, baking soda and salt. Add dry ingredients to egg mixture alternately with the milk; beat until smooth. Add chocolate mixture and vanilla. Beat egg whites until stiff; gradually beat remaining 1/3 cup sugar into egg whites. Fold egg white mixture into batter. Pour batter into two greased and floured 8-inch round layer cake pans. Bake chocolate cake at 375° for about 25 minutes, or until chocolate cake springs back when lightly touched with finger. Cool on racks then spread chocolate cake with frosting.
Fluffy White Frosting
Use this frosting for just about any cake. This recipe will make enough to frost 2 layers.
Ingredients:
2 egg whites
1 1/2 cups sugar
1/8 teaspoon salt
1/3 cup water
2 teaspoons light corn syrup
1 teaspoon vanilla extract
Preparation:
Combine all ingredients except vanilla in the top of a double boiler over boiling water. Beat with electric mixer for about 7 minutes, or until mixture will stand in stiff peaks. Beat in 1 teaspoon vanilla extract.
Chocolate Banana Cake Recipe
Frost this cake with your favorite frosting.
Ingredients:
1/2 cup margarine, softened
1 1/4 cups brown sugar
2 eggs
3 squares unsweetened chocolate, melted
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon baking powder
1 1/2 cups mashed, ripe bananas
1/2 teaspoon vanilla
Preparation:
Cream margarine and brown sugar until light and fluffy. Add eggs one at a time. Beat thoroughly after each. Stir in the cooled melted chocolate. Sift dry ingredients together and add to the batter alternately with the mashed bananas; stir in vanilla. Pour into 2 greased and floured 9-inch layer cake pans. Bake in preheated 350 degree oven for 35 to 40 minutes, until cake tests done. Frost with a fluffy white frosting.
Jennie's Chocolate Cake
Ingredients:
1 stick of butter, 4 ounces
1 Cup of water
1 cup of shortening
2 tablespoons of Cocoa
2 cups flour
2 cups sugar
4 eggs, beaten
1/2 cup buttermilk
1 tsp baking soda
1 tsp vanilla
Icing, below
Preparation:
In a large saucepan, combine butter, water, shortening, and cocoa; bring to a boil. Remove from heat. Stir in flour and sugar until well blended. Add eggs and blend well. In another bowl, combine buttermilk, baking soda, and vanilla; stir into the first mixture. Combine with first mixture, then bake at 375°.
(greased & floured pans - 2 layers or one 9 X 13-inch pan)(no time given, but I would say test after about 25 to 30 minutes)Icing:
6 TBS of milk
1 stick of butter
2 TBS cocoa bring to a boil then add:
1 box of powdered sugar, sifted (1 pound)
1 tsp of vanilla some times it is runny if it is poke holes in your cake for it to go in or if you want the icing thicker add more powdered sugar It's easy to make and everyone loves it.
Coconut Chocolate Cake
Chocolate cake with coconut pecan icing.
Ingredients:
2 cups all-purpose flour
2 cups granulated sugar
1/2 teaspoon salt
1/2 cup margarine
1/2 cup shortening
1/4 cup baking cocoa, unsweetened
1/2 cup buttermilk
1 teaspoon baking soda
2 eggs, lightly beaten
1 teaspoon vanilla extract
.
Icing:
1/2 cup margarine, room temperature
1/4 cup baking cocoa, unsweetened
6 tablespoons milk
1 pound (1 box) confectioners' sugar, about 3 3/4 cups unsifted
1 teaspoon vanilla extract
2 cups flaked coconut
1 cup chopped pecans
Preparation:
Preheat oven to 350°. Grease and flour a 13x9x2-inch baking pan. Sift flour, sugar, and salt into a large bowl; set aside. In a small saucepan, combine 1/2 cup margarine, shortening, 1/4 cup cocoa, and 1 cup water; bring to a boil. Pour mixture over the flour mixture. Stir in buttermilk, baking soda, eggs, and vanilla. Beat with a hand-held mixer until smooth. Pour into prepared pan. Bake for 40 to 45 minutes, or until cake springs back when lightly touched with finger. Make icing while cake is baking. For icing, combine margarine, cocoa, and milk in a medium saucepan. Bring mixture just to a boil; remove from heat. Add confectioners' sugar and vanilla; beat with a wooden spoon until smooth. Stir in coconut and pecans. Spread over hot cake right out of the oven. Cool frosted coconut chocolate cake in pan on a rack.
This sponge cake roll can be filled with cream or ice cream, or use your favorite filling.
Cook Time: 12 minutes
Ingredients:
5 egg yolks
2/3 cup granulated sugar
1 teaspoon lemon juice
1/2 teaspoon finely grated lemon zest
5 egg whites
2/3 cup cake flour
1/4 teaspoon salt
1 teaspoon baking soda
3 tablespoons melted butter
Preparation:
Beat egg yolks until thicken and lemon colored; gradually add 1/3 cup of the granulated sugar, the lemon juice and the lemon zest. Beat egg whites until almost stiff then gradually beat in the remaining 1/3 cup sugar. Beat until stiff peaks form. Fold yolk mixture into whites. Sift dry ingredients into a separate container; add to egg mixture, folding in carefully. Fold in melted butter. Pour batter into waxed paper-lined 10x15x1-inch jelly roll pan. Bake at 375° for 12 minutes. Sprinkle with confectioners' sugar. Turn onto a clean kitchen towel which has been generously dusted with confectioners' sugar. Trim edges, if necessary; roll cake up, towel and all, while still warm. Let cool completely. Unroll and fill with whipped cream or ice cream then re-roll cake.
Jelly Roll
Fill this jelly roll with your favorite jam or jelly or preserves. Made with a sponge cake rolled up with a jam filling.
Cook Time: 15 minutes
Ingredients:
2 eggs
3/4 cup sugar
1 cup sifted cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons milk
1/2 teaspoon vanilla extract
confectioners' sugar
jelly or jam
Preparation:
Sift together the flour, baking powder, and salt. Beat eggs until thick and lightly lemon colored. Add sugar gradually, beating well. Fold in flour a little at a time. Spread batter into a pan lined with greased wax paper. Bake for about 15 minutes, until cake bounces back when lightly touched with finger. Turn cake out onto a kitchen towel generously sprinkled with confectioners' sugar. Remove paper quickly and cut of crispy edges. Roll cake WITH the towel inside immediately and let stand for 10 minutes. Unroll; spread cake with jam or jelly. Roll up again without the towel and dust with confectioners; sugar.
German Chocolate Cake Recipe
This German chocolate cake roll is made with cocoa, sweetened condensed milk, eggs, coconut, nuts, butter, vanilla and other ingredients.
Ingredients:
1 can (14 ounces) sweetened condensed milk
2 large egg yolks
3 large eggs
1/2 cup coconut flakes
1/2 cup chopped nuts
1/4 cup butter
2 teaspoons vanilla extract
1 cup sugar
2/3 cup all-purpose flour
1/3 cup unsweetened cocoa
1/3 cup water
Preparation:
Line 15x10 inch jellyroll pan with aluminum foil, extending foil about 1 inch over ends of pan. Grease the foil.
In medium bowl, combine milk, 2 egg yolks, coconut, nuts, butter and 1 teaspoon vanilla extract; mix well. Spread batter evenly into prepared pan. In large mixer bowl, beat 3 eggs at high speed until fluffy. Gradually beat in sugar then beat 2 minutes. Add remaining ingredients and beat 1 minute. Pour evenly over coconut mixture in pan. Bake 20-25 minutes at 350 degrees or until cake springs back when lightly touched. Sprinkle generously with powdered sugar and immediately turn onto towel. Peel off foil; beginning at narrow end, roll up cake, jelly-roll fashion. Place on serving plate seam side down. Cool. Sprinkle with additional powdered sugar and drizzle with chocolate glaze.
Chocolate Glaze: In small saucepan, over low heat, melt 2 ounces semisweet chocolate with 2 tablespoons butter; stir until smooth. Remove from heat; stir in 1/2 teaspoon vanilla extract. Immediately drizzle the chocolate glaze over German chocolate cake roll.
Chocolate Cake
A 2-layer chocolate cake made with butter. Frost this chocolate cake with fluffy white frosting or your favorite.
Cook Time: 25 minutes
Ingredients:
6 ounces semisweet chocolate
1/2 cup butter
4 egg yolks
2/3 cup sugar
1 cup sifted cake flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup milk
1 teaspoon vanilla extract
2 egg whites
Fluffy White Frosting, link below
Preparation:
In a heavy medium saucepan over low heat, melt chocolate and butter. Remove from heat to cool. In a mixing bowl, beat egg yolks until thick and lemon color; gradually beat in 1/3 cup sugar. Continue beating until very thick. Into a separate bowl, sift together flour, baking powder, baking soda and salt. Add dry ingredients to egg mixture alternately with the milk; beat until smooth. Add chocolate mixture and vanilla. Beat egg whites until stiff; gradually beat remaining 1/3 cup sugar into egg whites. Fold egg white mixture into batter. Pour batter into two greased and floured 8-inch round layer cake pans. Bake chocolate cake at 375° for about 25 minutes, or until chocolate cake springs back when lightly touched with finger. Cool on racks then spread chocolate cake with frosting.
Fluffy White Frosting
Use this frosting for just about any cake. This recipe will make enough to frost 2 layers.
Ingredients:
2 egg whites
1 1/2 cups sugar
1/8 teaspoon salt
1/3 cup water
2 teaspoons light corn syrup
1 teaspoon vanilla extract
Preparation:
Combine all ingredients except vanilla in the top of a double boiler over boiling water. Beat with electric mixer for about 7 minutes, or until mixture will stand in stiff peaks. Beat in 1 teaspoon vanilla extract.
Chocolate Banana Cake Recipe
Frost this cake with your favorite frosting.
Ingredients:
1/2 cup margarine, softened
1 1/4 cups brown sugar
2 eggs
3 squares unsweetened chocolate, melted
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon baking powder
1 1/2 cups mashed, ripe bananas
1/2 teaspoon vanilla
Preparation:
Cream margarine and brown sugar until light and fluffy. Add eggs one at a time. Beat thoroughly after each. Stir in the cooled melted chocolate. Sift dry ingredients together and add to the batter alternately with the mashed bananas; stir in vanilla. Pour into 2 greased and floured 9-inch layer cake pans. Bake in preheated 350 degree oven for 35 to 40 minutes, until cake tests done. Frost with a fluffy white frosting.
Jennie's Chocolate Cake
Ingredients:
1 stick of butter, 4 ounces
1 Cup of water
1 cup of shortening
2 tablespoons of Cocoa
2 cups flour
2 cups sugar
4 eggs, beaten
1/2 cup buttermilk
1 tsp baking soda
1 tsp vanilla
Icing, below
Preparation:
In a large saucepan, combine butter, water, shortening, and cocoa; bring to a boil. Remove from heat. Stir in flour and sugar until well blended. Add eggs and blend well. In another bowl, combine buttermilk, baking soda, and vanilla; stir into the first mixture. Combine with first mixture, then bake at 375°.
(greased & floured pans - 2 layers or one 9 X 13-inch pan)(no time given, but I would say test after about 25 to 30 minutes)Icing:
6 TBS of milk
1 stick of butter
2 TBS cocoa bring to a boil then add:
1 box of powdered sugar, sifted (1 pound)
1 tsp of vanilla some times it is runny if it is poke holes in your cake for it to go in or if you want the icing thicker add more powdered sugar It's easy to make and everyone loves it.
Coconut Chocolate Cake
Chocolate cake with coconut pecan icing.
Ingredients:
2 cups all-purpose flour
2 cups granulated sugar
1/2 teaspoon salt
1/2 cup margarine
1/2 cup shortening
1/4 cup baking cocoa, unsweetened
1/2 cup buttermilk
1 teaspoon baking soda
2 eggs, lightly beaten
1 teaspoon vanilla extract
.
Icing:
1/2 cup margarine, room temperature
1/4 cup baking cocoa, unsweetened
6 tablespoons milk
1 pound (1 box) confectioners' sugar, about 3 3/4 cups unsifted
1 teaspoon vanilla extract
2 cups flaked coconut
1 cup chopped pecans
Preparation:
Preheat oven to 350°. Grease and flour a 13x9x2-inch baking pan. Sift flour, sugar, and salt into a large bowl; set aside. In a small saucepan, combine 1/2 cup margarine, shortening, 1/4 cup cocoa, and 1 cup water; bring to a boil. Pour mixture over the flour mixture. Stir in buttermilk, baking soda, eggs, and vanilla. Beat with a hand-held mixer until smooth. Pour into prepared pan. Bake for 40 to 45 minutes, or until cake springs back when lightly touched with finger. Make icing while cake is baking. For icing, combine margarine, cocoa, and milk in a medium saucepan. Bring mixture just to a boil; remove from heat. Add confectioners' sugar and vanilla; beat with a wooden spoon until smooth. Stir in coconut and pecans. Spread over hot cake right out of the oven. Cool frosted coconut chocolate cake in pan on a rack.
Banana Chiffon Cake Recipe
Ingredients:
2 cups flour1½ cups white sugar1 tablespoon baking powder1 teaspoon salt1 large, ripe banana½ cup vegetable oil7 large eggs, whites and yolks separated1 tsp vanilla extract½ teaspoon almond extract¾ cup cold water½ teaspoon cream of tartar
Directions:
In a large mixing bowl, whisk together flour, sugar, baking powder and salt; set aside.In a separate bowl, mash the banana.
Add oil, egg yolks, vanilla and almond extracts, and the cold water.
Add the oil mixture to the flour mixture, and whisk batter until smooth.
In a large mixing bowl, beat egg whites and cream of tartar with an electric mixer until stiff peaks form.
With a rubber spatula, gently fold the beaten egg whites into the batter just until combined – it is important not to over-mix at this step.
Pour batter into an ungreased 10” angel food cake pan.
Bake at 350 degrees for about 55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Invert pan over counter (if your angel food pan does not have “legs” around the top rim to hold the cake off the counter when inverted, then invert the pan onto a sturdy bottle neck).
Allow cake to cool completely in this upside down position.
When cool, turn the pan right side up again and run a sharp, thin knife or spatula around the edges to release the cake from the pan.
Turn cake out onto a platter; frost or simply dust with powdered sugar. My mother used a browned butter frosting and the flavor was a perfect match.
2 cups flour1½ cups white sugar1 tablespoon baking powder1 teaspoon salt1 large, ripe banana½ cup vegetable oil7 large eggs, whites and yolks separated1 tsp vanilla extract½ teaspoon almond extract¾ cup cold water½ teaspoon cream of tartar
Directions:
In a large mixing bowl, whisk together flour, sugar, baking powder and salt; set aside.In a separate bowl, mash the banana.
Add oil, egg yolks, vanilla and almond extracts, and the cold water.
Add the oil mixture to the flour mixture, and whisk batter until smooth.
In a large mixing bowl, beat egg whites and cream of tartar with an electric mixer until stiff peaks form.
With a rubber spatula, gently fold the beaten egg whites into the batter just until combined – it is important not to over-mix at this step.
Pour batter into an ungreased 10” angel food cake pan.
Bake at 350 degrees for about 55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Invert pan over counter (if your angel food pan does not have “legs” around the top rim to hold the cake off the counter when inverted, then invert the pan onto a sturdy bottle neck).
Allow cake to cool completely in this upside down position.
When cool, turn the pan right side up again and run a sharp, thin knife or spatula around the edges to release the cake from the pan.
Turn cake out onto a platter; frost or simply dust with powdered sugar. My mother used a browned butter frosting and the flavor was a perfect match.
Dark Chocolate Chiffon Cake
Ingredients:
CAKE
5 Large egg whites1/2 tsp Cream of tartar 1 package Devils food cake mix-18.25oz 3 Large egg yolks3/4 cup Water 1/2 cup Vegetable oil 1 t Instant coffee powder 1 tsp Vanilla extract FROSTING 3 t Butter 3 t Unsweetened cocoa powder 1 cup Confectioners sugar difted 2 t Whole milk 1 tsp Vanilla extract
Preparation:
Place a rack in the center of the oven, and preheat to 325.
1. TO MAKE THE CAKE: place the egg whites and cream of tartar in a medium mixing bowl. Beat with an electric mixer on high speed for 2-3 minutes, until stiff peaks form. Set aside.
2. Place the cake mix, egg yolks, water, oil coffee powder, and vanilla extract in a large mixing bowl, and with the same beaters used to beat the egg whites (no need to clean them), blend with an electric mixer for 1 minute.
Stop, and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium, and beat for 2 minutes longer, scraping the side down if needed.
The batter should look well blended. Turn the beaten egg whites out on top of the batter, and with the spatula, fold the whites into the batter until the mixture is light but well combined. Pour the batter into an ungreased 10" tube pan, smoothing the top with the spatula.
4. Bake the cake until it springs back when lightly pressed, and a toothpick inserted in the center comes out clean, 48-52 minutes. Remove the pan from the oven, and immediately turn it upside down over the neck of a glass bottle to cool for an hour. Remove the pan from the bottle. Run a long, sharp knife around the edge of the cake, and invert it onto a rack, then invert it again onto a serving platter.
5. TO MAKE THE FROSTING: Place the butter and cocoa in a medium mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop, and add the sugar, milk, and vanilla extract.
Increase the mixer speed to medium and beat until fluffy, 1 minute longer. Spread the frosting on top and sides of the cake with clean, smooth strokes. Slice and serve.Nutrient InformationCalories 270 Total Fat 15g Saturated Fat 4g Carbohydrates 31g Protein 4g Sodium 310mg Fiber 1g
Recipe Comments Comment by: mongmascarinaRecipe must be group that is; ingredients for making the cake must be separated from making the frosting so that beginners can easily follow the procedures. For example how much vanilla will be placed on making the cake or how much vanilla will be mixed with the frosting.
CAKE
5 Large egg whites1/2 tsp Cream of tartar 1 package Devils food cake mix-18.25oz 3 Large egg yolks3/4 cup Water 1/2 cup Vegetable oil 1 t Instant coffee powder 1 tsp Vanilla extract FROSTING 3 t Butter 3 t Unsweetened cocoa powder 1 cup Confectioners sugar difted 2 t Whole milk 1 tsp Vanilla extract
Preparation:
Place a rack in the center of the oven, and preheat to 325.
1. TO MAKE THE CAKE: place the egg whites and cream of tartar in a medium mixing bowl. Beat with an electric mixer on high speed for 2-3 minutes, until stiff peaks form. Set aside.
2. Place the cake mix, egg yolks, water, oil coffee powder, and vanilla extract in a large mixing bowl, and with the same beaters used to beat the egg whites (no need to clean them), blend with an electric mixer for 1 minute.
Stop, and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium, and beat for 2 minutes longer, scraping the side down if needed.
The batter should look well blended. Turn the beaten egg whites out on top of the batter, and with the spatula, fold the whites into the batter until the mixture is light but well combined. Pour the batter into an ungreased 10" tube pan, smoothing the top with the spatula.
4. Bake the cake until it springs back when lightly pressed, and a toothpick inserted in the center comes out clean, 48-52 minutes. Remove the pan from the oven, and immediately turn it upside down over the neck of a glass bottle to cool for an hour. Remove the pan from the bottle. Run a long, sharp knife around the edge of the cake, and invert it onto a rack, then invert it again onto a serving platter.
5. TO MAKE THE FROSTING: Place the butter and cocoa in a medium mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop, and add the sugar, milk, and vanilla extract.
Increase the mixer speed to medium and beat until fluffy, 1 minute longer. Spread the frosting on top and sides of the cake with clean, smooth strokes. Slice and serve.Nutrient InformationCalories 270 Total Fat 15g Saturated Fat 4g Carbohydrates 31g Protein 4g Sodium 310mg Fiber 1g
Recipe Comments Comment by: mongmascarinaRecipe must be group that is; ingredients for making the cake must be separated from making the frosting so that beginners can easily follow the procedures. For example how much vanilla will be placed on making the cake or how much vanilla will be mixed with the frosting.
Chocolate Ganache Icing
INGREDIENTS:
7 (1 ounce) squares bittersweet chocolate
1/2 cup heavy cream
3 tablespoons butter
3 tablespoons brandy
DIRECTIONS:
Melt chocolate, cream, butter or margarine, and brandy together until smooth.
Allow to cool a little before spreading liberally over cake.
Pandan Chiffon Cake Recipe
Ingredients
150 grams Cake Flour
1/2 tsp baking powder
1/4 tsp salt
8 egg yolks300 ml coconut milk
2 tbsn pandan juice
160 grams castor sugar
12 tsp pandan essence
9 egg whites1 tbsn castor sugar
1/2 tsp cream of tartar
Directions :
Preparation Batter *Pre heat the oven to 160c/350 f(convection).Pour the coconut milk into a saucepan and add the castor sugar (160 g).
Bring to a boil, stirring slowly to dissolve the sugar. Set aside to cool.Sieve the cake flour, baking powder and salt.In a bowl, combine the egg yolks, coconut mixture, pandan juice and pandan essence.
Whisk lightly, then add the flour to the egg yolk mixture. Mix until the batter is smooth. Set aside.Whisk the egg whites lightly and add in the cream of tartar and castor sugar (1 tbsp).
Continue to whisk until the mixture is stiff. Do not overheat or allow the mixture to become dry. Set aside.* Baking the cake *Gently fold half the beaten egg whites into the egg yolk mixture and blend well.
Fold in the remaining egg whites and work very lightly with a spatula. Make sure the mixture is well mixed.
Place the finished mixture in an ungreased chiffon cake mould. Level and bake in the oven until golden brown (about 45 minutes).Remove the cake from the oven and invert the mould. Allow it to cool.
Do not remove the mould while the cake is still hot.When it has cooled, use a long, fine palatte knife to loosen the sides of the cake to remove it from the tin.
150 grams Cake Flour
1/2 tsp baking powder
1/4 tsp salt
8 egg yolks300 ml coconut milk
2 tbsn pandan juice
160 grams castor sugar
12 tsp pandan essence
9 egg whites1 tbsn castor sugar
1/2 tsp cream of tartar
Directions :
Preparation Batter *Pre heat the oven to 160c/350 f(convection).Pour the coconut milk into a saucepan and add the castor sugar (160 g).
Bring to a boil, stirring slowly to dissolve the sugar. Set aside to cool.Sieve the cake flour, baking powder and salt.In a bowl, combine the egg yolks, coconut mixture, pandan juice and pandan essence.
Whisk lightly, then add the flour to the egg yolk mixture. Mix until the batter is smooth. Set aside.Whisk the egg whites lightly and add in the cream of tartar and castor sugar (1 tbsp).
Continue to whisk until the mixture is stiff. Do not overheat or allow the mixture to become dry. Set aside.* Baking the cake *Gently fold half the beaten egg whites into the egg yolk mixture and blend well.
Fold in the remaining egg whites and work very lightly with a spatula. Make sure the mixture is well mixed.
Place the finished mixture in an ungreased chiffon cake mould. Level and bake in the oven until golden brown (about 45 minutes).Remove the cake from the oven and invert the mould. Allow it to cool.
Do not remove the mould while the cake is still hot.When it has cooled, use a long, fine palatte knife to loosen the sides of the cake to remove it from the tin.
Jelly Roll
Fill this jelly roll with your favorite jam or jelly or preserves. Made with a sponge cake rolled up with a jam filling.
INGREDIENTS:
2 eggs
3/4 cup sugar
1 cup sifted cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons milk
1/2 teaspoon vanilla extractconfectioners' sugarjelly or jam
PREPARATION:
Sift together the flour, baking powder, and salt. Beat eggs until thick and lightly lemon colored. Add sugar gradually, beating well.
Fold in flour a little at a time. Spread batter into a pan lined with greased wax paper. Sponsored Links5 Tips to Lose Belly FatI fought with excess belly fat for years until I found this 1 trick.http://www.truthaboutabs.com/10 "Rules" Of Weight LossLose 9 lbs. Every 11 Days.
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Turn cake out onto a kitchen towel generously sprinkled with confectioners' sugar. Remove paper quickly and cut of crispy edges. Roll cake WITH the towel inside immediately and let stand for 10 minutes.
Unroll; spread cake with jam or jelly. Roll up again without the towel and dust with confectioners; sugar. More Cake Roll and Jelly Roll Recipes
Chocolate Chip Cake Recipe
This is a moist delicious cake, it fits well into a life style of a family that has allergies.This cake is made without eggs or milk.The chocolate chips can be left out and then it is just a plain cake.
INGREDIENTS:
Adding 3 tsp of dry ginger powder makes a ginger cake that is delicious with lemon icing.
2 cups1 cup3/4 tsp1/2 tsp1 cup1 cup2 Tb1 tsp FlourSugarBaking sodaSea saltChocolate chipsClub sodaVinegarVanillaOven Temp ~ 375° Baking Time ~ 30 Min.Pan Type ~ 8 inch pans
Preheat oven, grease and sprinkle pan with flour.Mix the first five ingredients together in a bowlMake a well in the middle of the dry ingredients
Add the next three ingredients to the dry ingredients and mix wellPour Batter into prepared pan. Bake.
Fill this jelly roll with your favorite jam or jelly or preserves. Made with a sponge cake rolled up with a jam filling.
INGREDIENTS:
2 eggs
3/4 cup sugar
1 cup sifted cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons milk
1/2 teaspoon vanilla extractconfectioners' sugarjelly or jam
PREPARATION:
Sift together the flour, baking powder, and salt. Beat eggs until thick and lightly lemon colored. Add sugar gradually, beating well.
Fold in flour a little at a time. Spread batter into a pan lined with greased wax paper. Sponsored Links5 Tips to Lose Belly FatI fought with excess belly fat for years until I found this 1 trick.http://www.truthaboutabs.com/10 "Rules" Of Weight LossLose 9 lbs. Every 11 Days.
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Turn cake out onto a kitchen towel generously sprinkled with confectioners' sugar. Remove paper quickly and cut of crispy edges. Roll cake WITH the towel inside immediately and let stand for 10 minutes.
Unroll; spread cake with jam or jelly. Roll up again without the towel and dust with confectioners; sugar. More Cake Roll and Jelly Roll Recipes
Chocolate Chip Cake Recipe
This is a moist delicious cake, it fits well into a life style of a family that has allergies.This cake is made without eggs or milk.The chocolate chips can be left out and then it is just a plain cake.
INGREDIENTS:
Adding 3 tsp of dry ginger powder makes a ginger cake that is delicious with lemon icing.
2 cups1 cup3/4 tsp1/2 tsp1 cup1 cup2 Tb1 tsp FlourSugarBaking sodaSea saltChocolate chipsClub sodaVinegarVanillaOven Temp ~ 375° Baking Time ~ 30 Min.Pan Type ~ 8 inch pans
Preheat oven, grease and sprinkle pan with flour.Mix the first five ingredients together in a bowlMake a well in the middle of the dry ingredients
Add the next three ingredients to the dry ingredients and mix wellPour Batter into prepared pan. Bake.
Graham Cracker Crumb Crust
Ingredients:
1 & 1/2 cups crushed graham crackers1/2 cup sugar1/2 cup melted butter
How to make Graham Cracker Crumb Crust
Mix crackers and sugar. Gradually add melted butter. Press lightly to bottom of pie plate. Chill for 20 minutes. Bake for 5 minutes in a preheated 350 deg farenheit oven.
Makes on2 9 inch pie crust.
Puto Seco
Ingredients:
1 300grams pkg Cornstarch1 cup flour or mochiko1/2 cup butter or margarine4 pcs eggs1 tsp. salt1 tsp. baking powder1 cup white sugar
How to make puto seco:
Mix all ingredients together. Transfer to cookie molds and bake at 300 deg F oven until golden brown.
Banana Bread (Version 1)
made from ripe banana (lakatan), brown sugar,flour and eggs.
Ingredients:
1/2 cup shortening1-1/4 cups sifted all-purpose flour 1 cup brown sugar3/4 teaspoon baking soda 2 eggs1/2 teaspoon salt 3/4 cup mashed ripe banana (lakatan)
How to make Banana Bread
Cream shortening and sugar until fluffy.
Add eggs, one at a time, beating well after each addition.
Stir in banana.
Sift together dry ingredients; add to banana mixture; mix well.
Pour into greased 22- by 22- by 5 cm. pan.
Bake at 350 degrees Fahrenheit for from 30 to 35 minutes.
Yield: 6 servings.
same as banana bread 1 but with addition of sour milk and vanilla.
Banana Bread (Version 2)
Ingredients:
1 cup mashed banana (lakatan or latundan)2 cups flour, sifted 2 eggs, unbeaten1 teaspoon baking powder 1 teaspoon vanilla1 cup chopped nuts 1 teaspoon baking soda1/2 cup sour milk (1/4 cup evaporated milk plus 1/4 cup water plus 2 teaspoons kalamansi juice) 3/4 teaspoon salt 1-1/2 cups sugar
How to make Banana Bread
Sift flour, baking powder, baking soda, and salt together.
Cream shortening and sugar until light and fluffy.
Add eggs one at a time beating well after each addition. Add vanilla.
Add milk and flour mixture alternately with mashed bananas.
Beat long enough to blend all ingredients. Add nuts. Mix.
Pour in a greased loaf pan and bake at 350 degrees F for from 45 minutes to 1 hour.
Banana Bread (Version 3)
Ingredients:
2 cups flour 1 teaspoon soda 1 cup sugar1/4 teaspoon salt 1/2 cup butter1/3 cup nuts 2 eggs 3 tablespoons milk mixed with juice of half a kalamansi 4 ripe bananas mashed (bungolan or lakatan)
How to make Banana Bread
Cream sugar and butter until fluffy.
Add beaten eggs. Beat mixture well. Add milk and kalamansi mixture.
In a separate bowl, sift dry ingredients together and add nuts.
Fold two together. Stir in mashed bananas.
Bake in well-greased loaf pan at 350 degrees F for 45 minutes or until done.
Cool before slicing.
FOOD FOR THOUGHTS: ( Going Bananas) Did you know that bananas are most digestible when brown spots appear? Yes, it's true. So next time you see one, don't pass that up.
Cassava Bread (Quick Bread Style)
Ingredients:
2 cups all-purpose flour1 teaspoon salt2/3 cup sugar1/4 cup oil 1 tablespoon baking powder 1 egg, beaten 1 cup milk 2/3 cup mashed cassava
How to make Cassava Bread (Quick Bread Style)
Stir together flour, baking powder. sugar and salt.
Combine eggs, milk, oil, anise and mashed cassava.
Pour all at once over flour mixture and stir only until flour is moistened.
Pour into greased 4-1/2- by 8-1/2-inch loaf pan.
Bake at 375 degrees F for 1 hour and 15 minutes or until done.
Cool 10 minutes before removing from pan; cool completely before slicing.
Yield: 1 loaf.Note: Stir only until flour is moistened. Over stirring batter results in poor product.
Quick Bread
Ingredients:
2 cups all-purpose flour
1 cup milk 1 teaspoon salt
1/2 cup finely chopped red kaong 2/3 cup sugar
1/2 cup finely chopped green kaong
1 egg, beaten
1/4 cup oil 1 tablespoon baking powder
1/2 cup chopped nuts
How to make Quick Bread
Stir together flour,baking powder. sugar and salt.Combine eggs, milk, oil, nuts, anise and chopped kaong.Pour all at once over flour mixture and stir only until flour is moistened.Pour into greased 4-1/2- by 8-1/2-inch loaf pan.Bake at 375 °F for 1 hour and 15 minutes or until done.Cool 10 minutes before removing from pan; cool completely before slicing.
Yield: 1 loaf.
Note: Stir only until flour is moistened. Over stirring batter results in poor product.
Vegetarian Pizza Pie
Ingredients:
Filling: 1 can 8 ounce tomato sauce 1 small onion, chopped finely 1 tablespoon Worcestershire sauce Dash of ground pepper Pinch of salt
Mix the above ingredients in a bowl. Set aside. 1 medium size onion, chopped finely 1/2 of small green pepper chopped 1/4 cup ground gluten
Sauté the above ingredients.
3/4 cup cheese, grated 12 pieces of sliced cheese 4 button mushrooms, sliced finely Crust: 3 ounces lukewarm water 3/4 teaspoon active dry yeast 1-1/2 cups all-purpose flour 1 tablespoon vegetable shortening
How to make Vegetarian Pizza Pie
Mix the above ingredients in a bowl. Set aside. 1 medium size onion, chopped finely 1/2 of small green pepper chopped 1/4 cup ground gluten
Sauté the above ingredients.
3/4 cup cheese, grated 12 pieces of sliced cheese 4 button mushrooms, sliced finely Crust: 3 ounces lukewarm water 3/4 teaspoon active dry yeast 1-1/2 cups all-purpose flour 1 tablespoon vegetable shortening
How to make Vegetarian Pizza Pie
Then stir. Place the flour on the working board, add shortening and mix well with hands. Add the liquid mixture little by little to the flour mixture.
Knead and roll for from 5 to 10 minutes. Flatten dough with a rolling pin, then transferon your pizza pan.
Bake for 7 minutes at 425 °F. Then put out pan and arrange filling on the half baked crust. Return to oven and continue baking for 12 minutes.
Custard Pie
Ingredients:
3 eggs, beaten slightly 2-1/2 cups hot milk 1/2 teaspoon salt1/2 teaspoon vanilla 1/2 cup sugar 9-inch unbaked pie shell 1/8 teaspoon nutmeg
How to cook Custard Pie:
Combine first 6 ingredients; mix well. Pour into pie shell.
Bake at 450 degrees F for 10 minutes then at 325 degrees F for 30 minutes or until knife inserted comes out clean.
Yield: one 9-inch pie for 6 servings.
Vanilla Cream Pie
Ingredients:
3/4 cup sugar 3 egg yolks, slightly beaten 2 tablespoons cornstarch 2 teaspoons vanilla 1/4 teaspoon salt 2 tablespoons butter 1/4 cup all-purpose flour 1 baked 9-inch pastry shell. 3 cups milk
How to make Vanilla Cream Pie
Combine sugar, cornstarch, flour and salt in saucepan.
Add milk gradually, blending in well. Cook over low heat, stirring until thick.
Stir a little of the hot mixture into egg yolks, then return to saucepan.
Continue cooking 2 minutes.
Remove from heat; blend in margarine and vanilla.
Cover and cool to lukewarm, starring occasionally. Pour into baked pastry shell.
Top with meringue or whipped cream.
Yield: one 9-inch pie for 6 serving.
FOOD FOR THOUGHTS: ( Blend Right) Blenders operate well only when two-thirds full. A blender that is too full may not operate at all.
Siopao
Ingredients:
2 teaspoons yeast 4 or 4-1/2 cups flour 3 tablespoons shortening 3/4 cup sugar 1-1/4 cups warm water 1/4 teaspoon salt
How to make vegetarian siopao
Soften yeast and 1 tablespoon sugar in lukewarm water.
Set aside for from 10 to 15 minutes.
Mix together sugar, salt, and oil in a bowl.
Add softened yeast. Add half of the flour and mix well.
Add remaining flour and continue mixing till well blended; knead on floured board until smooth.
Shape the dough into a ball and place in a greased bowl.
Grease surface of dough. Let rise for from 30 to 40 minutes in a warm place.
Punch down dough, divide it into desired sizes, form into balls and let them rise again for 30 minutes.
Flatten dough pieces. Spoon prepared gluten filling, sweet ground munggo or any desired filling into the center.
Seal dough and shape into small balls.
Place a piece of clean paper at the bottom of the balls to prevent them from sticking to the steamer.
Let the balls rise for from 1 to 1-1/2 hours or until double in bulk.
Steam for from 10 to 15 minutes. (Period of steaming depends on the size.)
Yield: 1 dozen.
Banana Cream Pie
Ingredients:
1 recipe Vanilla Cream Pie 2 medium bananas, sliced
How to make Banana Cream Pie
Place sliced bananas in baked shell: pour in filling.
Vanilla Cream Pie
Ingredients:
3/4 cup sugar 3 egg yolks, slightly beaten 2 tablespoons cornstarch 2 teaspoons vanilla 1/4 teaspoon salt 2 tablespoons butter 1/4 cup all-purpose flour 1 baked 9-inch pastry shell. 3 cups milk
How to make Vanilla Cream Pie
Combine sugar, cornstarch, flour and salt in saucepan.
Add milk gradually, blending in well. Cook over low heat, stirring until thick.
Stir a little of the hot mixture into egg yolks, then return to saucepan.
Continue cooking 2 minutes.
Remove from heat; blend in margarine and vanilla.
Cover and cool to lukewarm, starring occasionally. Pour into baked pastry shell.
Top with meringue or whipped cream.
Yield: one 9-inch pie for 6 serving.
FOOD FOR THOUGHTS: ( Blend Right) Blenders operate well only when two-thirds full. A blender that is too full may not operate at all.
Pancakes
Ingredients:
1 cup sifted all-purpose flour 2 tablespoons grated onion 1 teaspoon salt 2 eggs, unbeaten 2 teaspoons baking powder 1 cup milk 3 tablespoons, cooking oil 3 cups, grated or shredded raw sweet potatoes
How to make pancakes
Sift together flour, salt and baking powder.
Beat the eggs; add to flour mixture.
Beat milk, flour mixture and butter.
Add onion and sweet potatoes and blend.
Fry on medium heat on a frying pan.
Ensaimada
Ingredients:
1-1/2 teaspoons sugar 3/4 cup warm water 4 teaspoons active dry yeast 1 cup all-purpose flour 1 cup butter, softened 3/4 cup sugar 1 tablespoon salt 8 egg yolks 4 cups all-purpose flour Melted butter for brushing grated cheese
How to make ensaimada:
Dissolve the sugar in the warm water. Add the yeast and let stand until softened
Add flour gradually until well blended.
Cover bowl with a damp cloth and set aside in warm place for 30 minutes.
Meanwhile, cream butter and sugar thoroughly; add salt and egg yolks, beating well after each addition.
Add all-purpose flour gradually, blending well. Add this mixture to the sponge yeast. Mix well.
Put dough in slightly greased bowl and cover with a damp cloth and let rise in a warm place for 2 hours.
Punch down. Divide dough into desired size of rolls. Roll out thinly.
Spread surface with melted butter and sprinkle with grated cheese.
Roll as in jelly roll, starting from the lower left hand corner and coil into shape.
Place in greased ensaimada molds. Let rise for 2 hours.
Bake in preheated oven at 400 degrees F for from 10 to 15 minutes.
After taking out from oven, brush with butter and sprinkle with grated cheese and sugar.
Yield: 2 dozens.
Pandesal
Ingredients:
1 tablespoon shortening 1 cup warm water 1 tablespoon sugar 2-1/2 teaspoon dry yeast 1 tablespoon salt 5 cups sifted flour1 cup boiling water bread crumbs ( for coating )
How to make Pandesal
Combine shortening, sugar, salt and boiling water in a large mixing bowl.
Cool to lukewarm. Add warm water and sprinkle in dry yeast. Stir until well blended.
Let stand 5 minutes. Add flour gradually and turn out on a light floured board.
Knead until smooth and brush with shortening. Cover and let rise in warm place until double in size.
Punch down and turn out on a lightly floured board. Divide dough into 24 equal parts and shape into ovals.
Roll in bread crumbs. Place on greased cookie sheets. Cover, let rise in warm place.
Bake at 425° F 15 to 20 minutes or until golden brown.
Barquillos
Ingredients:
5 egg yolkssugar to taste 3/4 cup milk rind of 1 lemon1/4 cup sifted flour
How to make Barquillos
Stir lightly beaten egg yolks into milk.
Add flour and mix until smooth. Add sugar and powdered rind.
Grease wafer iron (barquillera) on both sides and heat over moderate fire.
Drop tablespoon of batter in the center of hot iron, press iron plates together.
Heat iron on both sides to brown wafer.
Shape barquillos while still warm and soft using a greased wooden cone.
Mamon
Ingredients:
1 cup cake flour 1 cup white sugar1 tsp baking powder 1 tsp vanilla6 pcs eggs (separate yolk from white) 1/2 cup vegetable oil1 tsp cream of tartar
How to make mamon
Sift flour and baking powder in bowl; set aside.
In a another large bowl, beat egg white and cream of tartar until meringue-like but not stiff.
Gradually add sugar while beating. Add vanilla and vegetable oil.
Add egg yolks one at a time and continue beating.
Add cake flour and baking powder and continue mixing.
Grease muffin pans and pour mixture about 2/3 full.
Bake in 350°F preheated oven 12 to 15 minutes or until golden brown.
It's done if toothpick inserted in center comes out clean.
Corn Ice Candy
Ingredients:
1 can condensed milk (300 mI)1 cup creamed corn (canned)1/2 gallon water3/4 cup white sugar1 tsp vanilla
How to make Corn Ice Candy
Mix all ingredients together: condensed milk, creamed corn,vanilla and water.
Mix well until sugar is dissolved and condensed milk well blended.
Prepare the container or ice candy plastic bags and pour the mixture with a funnel to make ice candies. Makes 30-40 pcs. ice candies.
Pinipig Crunch
1 cup pinipig, about 4 cups when puffedpinch salt1/4 cup butterchopped cashew or peanuts1 cup sugar1 tablespoon water
In a casserole heat about 2 inches of cooking oil and fry the pinipig. Pour into a hollander to drain off the oil.
Put the puffed pinipig in a large pan or bowl. Add salt and butter. Add nuts if you wish.
In a casserole put together sugar and water. Cook over medium heat till it reaches the hard ball stage.
Pour over pinipig, tossing and turning with a wooden spoon to coat with the syrup. Form into balls and cool. Store in an airtight container.
Buko Ice Candy
Ingredients:
1 can condensed milk (300ml)1- 1/2 cup grated buko1 cup white sugar1 tsp vanilla2 cups coconut water1/2 gallon water
How to make Buko Ice Candy
Mix all ingredients together: condensed milk, grated buko, white sugar,vanilla,coconut water and water.
Mix well until sugar is dissolved and condensed milk well blended.
Prepare the container or ice candy plastic bags and pour the mixture with a funnel to make ice candies. Makes 40-50 pcs. ice candies.
Pili Nut Brittle
1/4 kilo ( 2cups ) blanched and shelled raw pili nuts3 tbsp. butter, softened1/2 tsp.baking sodacooking oil for frying2 tbsp. white sugar2 tbsp. light syrup
Sun dry pili nuts for half a day. Combine butter and baking soda. brush some of the mixture on a clean marble slab.
Reserve the rest for use later. Set marble slab aside. In a large frying pan over low fire, deep fry nuts in oil until slightly yellow. Add sugar and continue frying until nuts are yellow brown.
Add syrup and continue frying until nuts are medium - dark brown. Remove nuts from oil and spread out on marble slab. Brush nuts with reserved butter mixture.
When nuts are slightly cool but still warm, divide into portions. Seal in a plastic bag and store in a jar.
Yemas (Egg Candies)
Ingredients:
1 can 14 oz. condensed milk10 egg yolk
Caramel:1 cup sugar1 tbsp. water1/2 tsp. vanilla extract1 tbsp. corn syrup3 cup water
How to make yemas
Beat egg yolks until blended. Combine yolks with condensed milk and vanilla extract in a heavy pot over low heat.
Cook stirring until thick enough to shape into balls. This will take about 30 minutes. Let cool slightly.
Shape into marble-sized balls with buttered hand's. Set aside.
Combine sugar, water, and corn syrup for caramel in a thick saucepan placed over medium heat and tip pan from side to side until sugar melts into eight brown syrup (about 12-15 minutes.
Test by dripping syrup into a cup of cold water - it should form into a ball if caramel has reach the right consistency.
Remove from heat Dip each ball into the syrup. Using 2 teaspoons lift the ball from syrup removing it from teaspoon to teaspoon to let excess syrup drop off .
Place on greased cookie sheet. Ouickly work on the rest before caramel hardens.Makes about 85 balls.
Baked Leche Flan
Ingredients:
1-1/2 cups white sugar14 egg yolks1 egg pinch of chopped lemon rind3 cups fresh carabao's or cow's milk
How to make Baked Leche Flan
Dissolve 1 cup white sugar over moderate heat to caramelize it.
Pour evenly on bottom and sides of molder. Set aside.
Preheat oven to 375 deg F. In a mixing bowl, combine egg yolks and whole egg.
Add 1/2 cup sugar, lemon rind and milk. Mix thoroughly but gently so as not to form air bubbles.
Pour into prepared caramel-lined pan. Put the pan in a large, shallow baking pan containing water. Bake in the oven for 45 minutes.
Note: It is difficult to work with carabao's milk. Using too muck heat will coagulate it and the result will be a mealy, gritty flan. Some sellers adulterate it with coconut milk so be sure it is pure. Cow's milk is an acceptable substitute, but the consistency of the flan will be less rich.
Peanut Butter-Raisin Cookies
3 large eggs 2 cups flour 1-1/4 cups sugar 2-1/4 teaspoons baking soda 1/2 cup brown sugar, firmly packed 3/4 teaspoon salt 1/2 cup chunky peanut butter 1 cup raisins, chopped 1-1/2 teaspoons vanilla 1/2 cup semi-sweet chocolate 1/4 cup margarine
ln large mixing bowl, combine eggs, sugars. peanut butter. margarine and vanilla.
Beat at medium speed until well blended.
Sift together dry ingredients: sprinkle 2 tablespoons over raisins.
Add dry ingredients to creamed mixture, blending well.
Stir in floured raisins and chocolate. Spread in greased pan 9- by 13 inches.
Bake at 350 °F for from 30 to 35 minutes, or until toothpick comes out clean when inserted.
Cool in pan for 10 minutes.Cut into 5- by 6 centimeter bars.
Cool before removing from pan. Yield: 2 dozen bars.
Potato Pastillas
2 Tbsp. butter1 can condensed milk2 pcs potatoes, boiled and mashed1 pc carrot, shredded1/2 cup white sugar
Melt butter over low heat. Add condensed milk and stir well.
Slowly add the mashed potato and shredded carrot while stirring continuously.
Cook until mixture thickens. Spread evenly on a greased baking tray and allow to cool.
Cut into 1/2 inch slices and 2 inch long strips. Roll each in sugar before wrapping in a cellophane. Makes 20 pastillas.
Kalabasa or Squash Cookies
Ingredients:
2-1/2 cups enriched flour 1-1/2 cups firmly packed light Brown sugar 4 teaspoons baking powder 1-1/4 teaspoons salt 3 Eggs 1/4 teaspoon ginger (powdered) 1/2 teaspoon orange extract 1/3 cup oil for shortening 1 cup chopped raisins 1 cup chopped nuts 1 cup mashed cooked kalabasa(squash)
How to make Kalabasa (Squash) Cookies
Sift together flour, baking powder, salt and spices.
In large mixing bowl, cream together shortening and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Blend in kalabasa and orange extract.
Add flour mixture all at once, stirring until well-blended Reserve 2 tablespoons nuts and 2 tablespoons raisins.
Stir remaining nuts and raisins into batter.
Drop by rounded tablespoonfuls onto greased baking sheets.
Sprinkle 1/3 of the cookies with reserved nuts, l/3 with reserved raisins and the
remaining plain.
Bake at 400 °F for from 12 to 15 minutes or until slightly brown.
Yield: 10 servings.
COOKING AND HEALTH TIPS: Eat Dark Green and Orange Veggies! - Beta-carotene, a form of Vitamin A found in dark green and orange vegetables, is a good antidote for lung cancer.
Leche Flan
Ingredients:
Caramelize 1/4 cup sugar in a mold1 cup sugar 4 whole eggs, slightly beaten1/2 teaspoon lemon rind 1 tall can evaporated milk
How to make Leche Flan
Combine all ingredients and beat very slightly.
Strain into mold with caramelized sugar.
Steam bath or bake until firm.
Cool before unmolding on a platter.
Yield: 4 to 6 servings.
How to Caramelized the sugar in a mold:
Pour the sugar on an aluminium mold and put over the flame.
Tilting the mold constantly until the melted sugar spreads evenly on the bottom of the pan.
When the melted sugar turns light brown, remove from flame.
Baked Custard
Ingredients:
2 eggs, slightly beaten 1 teaspoon vanilla 1/2 cup sugar 2-1/2 cups hot evaporated milk 1/4 teaspoons salt 1/4 teaspoon nutmeg
How to make Baked Custard
Blend eggs, sugar, vanilla and salt in a large bowl. Add hot milk, stirring in well.
Pour into custard cups; sprinkle with nutmeg.
Set cups in shallow pans filled to 1-inch depth with hot water.
Bake for from 35 to 40 minutes at 350 °F or until knife inserted comes out clean.
Yield: 4 servings.
Candied Sweet Potatoes
Ingredients:
6 pcs medium size sweet potatoes 1/2 cup syrupwater for boiling 2 tbsps water1/4 cup butter 1/4 cup brown sugar
How to make Candied Sweet Potatoes
Wash sweet potatoes.
Cook partially in boiling water 15 minutes.
Drain and peel. Set aside.
Mix butter, syrup, water and brown sugar in heavy skillet.
Put sweet potatoes on top.
Cook slowly until sweet potatoes are tender and well glazed.
Milk Gulaman
Ingredients:
2 bars flaked gulaman,yellow or orange 30 grams raisins4 cups water 1 small can pineapple tidbits1 cup evaporated milk 1 large boiled carrots, chopped1 cup sugar
How to make Milk Gulaman
Boil water in a saucepan. Add gulannan to dissolve in low heat to avoid overflowing.
Do not cover. Remove from heat. Strain.
Add sugar and milk to gulaman mixture.
Pour into a rectangular tray. Sprinkle with raisins.
Wait for 1 to 2 minutes and drop the pineapple tidbits and chopped carrots.
Allow to set. Refrigerate and serve cold.
Gulaman Tempter
Ingredients:
2 bars white gulaman1 cup orange juice 2-1/2 cups water Juice of 3 kalamansi 1 can (14 ounces) sweetened condensed milk Garnish
How to make Gulaman Tempter
Cook gulaman in water until completely dissolved. Strain.
Mix with all the other ingredients. Beat slightly.
Pour into desired mold. Chill.
Garnish with orange sections.
Yield: 6 servings.
Banana Flan
Ingredients:
1 tbsp. butter 2 cups water 32 pcs. butter cookies or graham crackers 2 eggs, well beaten 2 tbsp. unflavored gelatin, softened in 1 tsp. vanilla extract1/2 cup water 6 banana(lakatan), sliced thinly diagonally 1-1/4 cups condensed milk
How to make Banana Flan
Grease 9" x 9" ovenproof dish with butter. Lay half of the butter cookies or graham crackers at the bottom of the pan. Set aside.
In a saucepan, dissolve gelatin with milk, water and eggs.
Put over medium heat, stirring constantly until mixture thickens.
Add vanilla extract. Pour half flan mixture over cookies. Let cool till half set.
Layer up the bananas on top of flan. Pour remaining flan.
Top with remaining cookies or Graham crackers.
Press them lightly oto the flan. Chill and serve.
Cool Culinary Tips -Tips on handling gelatin
For properly set gelatin mixtures, gelatin must be dissolved completely in hot liquid such as water or milk in a bowl or saucepan. No visible bits of gelatin should remain in the mixture or they will spoil its clarity and smoothness.
To turn out gelatin desserts on to serving platter, dip mold into warm water (just to the rim) for 10 seconds. Be careful not to melt the dessert.
Before inverting platter on top of mold, moisten platter first so that if dessert comes out off-center on the platter, it can be moved easily to the center.
Dessert Tropicale
Ingredients:
1 pack 250 multipurpose cream1 small ripe mango, sliced into wedges 1/4 cup condensed milk1-1/2 tsps unflavored gelatin5 pcs whole Graham crackers 8 pcs broas (lady fingers)1 can 234g Del Monte Fresh Cut Sliced Pineapple, drained and cut into half (reserve syrup)
How to make Dessert Tropicale
Combine cream and milk. Mix well.
Cover bottom of square pan (7"x7") with Graham crackers.
Spread with remaining cream mixture.
Arrange Del Monte Fresh Cut Sliced Pineapple and mango slices on top.
Cover and chill. Heat pineapple syrup. Stir in gelatin until dissolved.
Cool until thick.
Pour over chilled cake.
Chill until gelatin is set. Garnish with broas.
Makes 10 servings.
Milky Buchi
Ingredients:
Custard filling:2/3 cups sugar1 cup evaporated milk1/3cupcornstarch3 pcs egg yolks, slightly beaten1 tbsp all-purpose flour pinch of salt 1/4 cup butter100 gms langka,cut into cubes 1/2 tsp vanillaFor the dough:1/2 kilo galapong cooking oil1/2 cup sesame seeds
How to make milky buchi
For the filling: Place first 5 ingredients in a saucepan.
Cook while stirring continuously over low fire until thick.
Remove from fire. Add milk, egg yolks, butter and vanilla.
Cook for another 2 minutes then let it cool.
Set aside in a chiller.
For the dough:Mold galapong into cylinder shape.
Cut into 20 equal parts Flatten.
Put 1 tbsp of chilled filling in the center.
Seal well. Roll in sesame seeds.
Then deep fry. Drain in paper towels and serve.
Leche Flan Cake
Ingredients:
For the caramel1 cup regular white sugar1/4 cup waterPinch of cream of tartar
For the flan6 egg yolks1 whole egg1 cup evaporated milk1 cup condensed milk2 teaspoons grated lemon or dayap rind
For the cake2 1/4 cups sifted cake flour 2/3 cup caster sugar 1 tablespoon sifted baking powder 1/2 cup corn oil 8 egg yolks 2/3 cup water 1 teaspoon (he salt 1 teaspoon pure vanilla extract 8 egg whites 1/2 teaspoon cream of tartar 2/3 cup caster sugar
How to make Leche Flan Cake
Preheat the oven to 350 F and prepare the caramel In a large frying pan, combine sugar, water, and cream of tartar. Mix well with a spoon, and then place over medium heat Do not disturb the mature once it's over direct heat Allow sugar to caramelize to a light golden brown
Immediately pour the caramel into a 9'' x 13'' baking pan (3 inches high)
Using kitchen towels, tilt the pan so as to encourage the caramel to completely cover the bottom of the pan. Set aside.
Combine the flan ingredients in a large mixing bowl strain, using a piece of cheesecloth or fine strainer. Stir in 2 teaspoons of grated dayap or lemon rind. Transfer the flan mixture to the caramel lined baking pan. Set aside.
Prepare the cake. Blend the first 8 Ingredients for the cake in a large mixing bowl. Beat with a wire whisk until smooth and lump free. Set aside.
In another large mixing bowl, using an electric mixer, beat the egg whites together with the cream of tartar until frothy Gradually add the white sugar while continuing to beat at medium speed until the egg whites are stiff but not dry.
Quickly but thoroughly fold in the egg yolk mixture into the beaten egg whites
Carefully pour the cake batter into the pan with the custard. Do not tap the pan.
Bake for one hour and 25 minutes using a water bath ( place cake pan in a larger cake pan that you fill with water) Allow the cake to cool in its pan together with the water bath. Unmold carefully and chill well before serving.
Vegetarian Chop Suey
Ingredients:
3 tablespoons oil 1/2 cup carrots, sliced thinly 1 cup coarsely chopped onion1/2 cup bamboo shoots 1-1/2 cups coarsely chopped celery2 tablespoons cornstarch 1 cup sliced mushrooms1/2 cup water 1 cup gluten, cut in pieces Soy sauce to taste Salt to taste2 tablespoons chopped parsley 1/4 teaspoon paprika1/4 cup toasted cashew or peanuts 2 cups hot water6 cups Chinese fried noodles 2 cups bean sprouts
How to cook vegetarian Chop Suey:
Sauté onion, celery. mushrooms and gluten in oil. Add next 6 ingredients and simmer
for about 15 minutes.
Mix cornstarch with 1/2 cup water; add soy sauce and stir into hot mixture to thicken;
simmer for 10 minutes.
Serve over chinese fried noodles. Garnish with cashew and parsley.
Variation: You may substitute 1/2 cup carrots or 1/2 cup cauliflower for other vegetables.
Yield: 6 servings.
Carrot Drumsticks
Ingredients:
3 tablespoons melted margarine Fine dry bread crumbs 1-l/2 tablespoons onion, minced1 egg, well-beaten l/2 cups cooked carrots, mashed 1-l/2 tablespoons pimiento, chopped 3 cups soft bread crumbs Salt to taste
How to make Carrot Drumsticks:
Mix margarine, carrots, soft crumbs, egg, onion, pimiento and seasonings.
Form in shape of drumsticks. Insert a wooden skewer or a short piece of macaroni in end of each.
Cover with crumbs and bake at 350 °F for 25 minutes.
Place a paper frill on each skewer. Serve with white sauce if desired.
Yield: 6 servings.
Ingredients:
1 kg. gabi or taro leaves50 grams ginger, chopped5 cans sardines2 cups vinegar10 grams garlic, minced6 cups coconut milk50 grams onion, chopped salt and pepper to taste
How to cook Pinangat na Laing:
Stuff gabi leaves with sardines and tie with their own vein. Heat a little oil in a pan, and saute garlic, onion and ginger until golden brown.
Pour in vinegar, then add the stuffed gabi leaves. Add coconut milk. Simmer until mixture is reduced significantly. Adjust taste by seasoning with salt and pepper.
Ingredients:
1 cup granulated sugarPineapple juice, drained (reserve 1/3 cup)2 tbsp. light corn syrup1 (20 oz) can pineapple slices
How to make candied pineapple:
In casserole, combine sugar, reserved juice and corn syrup. Arrange five pineapple slices in single layer over sugar mixture.
Microwave on HIGH 8 to 12 minutes or until sugar dissolves and slices are glossy and transparent on edges, turning over and rearranging every 4 minutes.
Remove slices to wire rack and cool to become more transparent. Add remaining slices to hot syrup and repeat procedure.
When slices have cooled completely, coat with sugar. Cover with wax paper and let stand on wire rack to dry. Re-coat with sugar. Slices will be slightly sticky.
Ingredients:
4 cans (300 ml) condensed milk2 cups jackfruit or langka preserves (finely chopped)1 cup cornstarch dissolved in1/4 cup water
How to make Jackfruit balls:
Add condensed milk to langka preserve. Cook in low heat. Halfway, remove from heat, add cornstarch (dissolved in a little water).
Blend well, then, continue cooking while stirring constantly. Cook until it thickens and mixture separates from pan. Cool.
Note: When using bottled preserves, before shaping into balls, set aside cooked mixture for 4-5 hours (or overnight), covered with a cheese cloth. This would present your balls from becoming watery in a short time.
Ingredients:
4 cans (300 ml) condensed milk2 cups macapuno (mutant coconuts) preserves1 cup cornstarch1/4 cup water
How to make Macapuno balls:
Add condensed milk to macapuno preserves. Cook in low heat. Halfway, remove from heat, add cornstarch (dissolved in a little water).
Blend well, then, continue cooking while stirring constantly. Cook until it thickens and mixture separates from pan. Cool.
Note: When using bottled preserves, before shaping into balls, set aside cooked mixture for 4-5 hours (or overnight), covered with a cheese cloth. This would present your balls from becoming watery in a short time.
How to make mangoes preserve
Select ripe firm mangoes. Cut into halves.
Scoop the pulp with a measuring spoon and drop in cold water.
Pack scoops in clean 12-ounces jars. Pour water and then drain well.
Fill with hot syrup made up of one part sugar and one part water.
Remove air bubbles.
Half-seal and sterilize jars for 6 minutes in boiling water.
Seal completely.
Sweetened Nata de Coco
Ingredients:
1 kilo diced natawater 3 cups white sugar3 cups water
How to make sweetened nata de coco:
Cover nata with water and boil 10 minutes.
Repeat 3 times and rinse every time.
Boil sugar and water until syrupy. Put in nata and cook 10 minutes.
Let stand overnight. Next day, boil again in its syrup, reduce heat and continue cooking until syrup is absorbed by nata.
Make another syrup ( 1 part sugar to 1 part water ).
Cook nata in 2nd syrup 10 minutes.
If you are going to preserve this, pack nata in sterilized bottle, then pour hot syrup ( 2nd syrup ) and seal tightly.
Cool Culinary Tips - Nata de Coco To remove sour taste and smell of nata, boil or rinse with water several times.
How to make macapuno preserve
Cut open the coconut and discard the oily portion. Scrape the meat and blanch in boiling water for 2 minutes.
Drain. Cook in enough syrup of two parts sugar and one part water.
Cook the macapuno until it gets transparent.
Pour while hot in 12-ounces preserving jars.
Half-seal and sterilize jars for 25 minutes in boiling water.
Seal completely.
Scrape the pulp from ripe mangoes and mash.
Use stainless utensils to prevent discoloring. Measure.
To every cup of pulp, add 1/2 cup sugar.
In case of sour mangoes, increase sugar to 2/3 cup.
Stir while cooking until it thickens.
Pour while hot in sterilized jars and seal tightly.
Select mature, half-ripe papayas. Wash thoroughly and slice thinly without peeling.
To every part of the papaya, add 2 parts water. Boil for 30 minutes.
Strain. To every cup of the extract, add one-half cup of sugar and 2 teaspoonfuls of kalamansi juice.
Heat to dissolve sugar. Strain.
Cook under strong fire of 110 °C. Pour into sterile bottles; remove the scum
and seal immediately.
Combine 8 cups of ripe papaya and 2 cups water, 2 tablespoons kalamansi juice and 1 tablespoon citric acid.
Boil for 15 minutes.
Pour into sterilized glass jars.
Ingredients:
3 tablespoons oil 1/2 cup carrots, sliced thinly 1 cup coarsely chopped onion1/2 cup bamboo shoots 1-1/2 cups coarsely chopped celery2 tablespoons cornstarch 1 cup sliced mushrooms1/2 cup water 1 cup gluten, cut in pieces Soy sauce to taste Salt to taste2 tablespoons chopped parsley 1/4 teaspoon paprika1/4 cup toasted cashew or peanuts 2 cups hot water6 cups Chinese fried noodles 2 cups bean sprouts
How to cook vegetarian Chop Suey:
Sauté onion, celery. mushrooms and gluten in oil. Add next 6 ingredients and simmer
for about 15 minutes.
Mix cornstarch with 1/2 cup water; add soy sauce and stir into hot mixture to thicken;
simmer for 10 minutes.
Serve over chinese fried noodles. Garnish with cashew and parsley.
Variation: You may substitute 1/2 cup carrots or 1/2 cup cauliflower for other vegetables.
Yield: 6 servings.
Carrot Drumsticks
Ingredients:
3 tablespoons melted margarine Fine dry bread crumbs 1-l/2 tablespoons onion, minced1 egg, well-beaten l/2 cups cooked carrots, mashed 1-l/2 tablespoons pimiento, chopped 3 cups soft bread crumbs Salt to taste
How to make Carrot Drumsticks:
Mix margarine, carrots, soft crumbs, egg, onion, pimiento and seasonings.
Form in shape of drumsticks. Insert a wooden skewer or a short piece of macaroni in end of each.
Cover with crumbs and bake at 350 °F for 25 minutes.
Place a paper frill on each skewer. Serve with white sauce if desired.
Yield: 6 servings.
Pinangat na Laing
Ingredients:
1 kg. gabi or taro leaves50 grams ginger, chopped5 cans sardines2 cups vinegar10 grams garlic, minced6 cups coconut milk50 grams onion, chopped salt and pepper to taste
How to cook Pinangat na Laing:
Stuff gabi leaves with sardines and tie with their own vein. Heat a little oil in a pan, and saute garlic, onion and ginger until golden brown.
Pour in vinegar, then add the stuffed gabi leaves. Add coconut milk. Simmer until mixture is reduced significantly. Adjust taste by seasoning with salt and pepper.
Candied Pineapple
Ingredients:
1 cup granulated sugarPineapple juice, drained (reserve 1/3 cup)2 tbsp. light corn syrup1 (20 oz) can pineapple slices
How to make candied pineapple:
In casserole, combine sugar, reserved juice and corn syrup. Arrange five pineapple slices in single layer over sugar mixture.
Microwave on HIGH 8 to 12 minutes or until sugar dissolves and slices are glossy and transparent on edges, turning over and rearranging every 4 minutes.
Remove slices to wire rack and cool to become more transparent. Add remaining slices to hot syrup and repeat procedure.
When slices have cooled completely, coat with sugar. Cover with wax paper and let stand on wire rack to dry. Re-coat with sugar. Slices will be slightly sticky.
Jackfruit Balls
Ingredients:
4 cans (300 ml) condensed milk2 cups jackfruit or langka preserves (finely chopped)1 cup cornstarch dissolved in1/4 cup water
How to make Jackfruit balls:
Add condensed milk to langka preserve. Cook in low heat. Halfway, remove from heat, add cornstarch (dissolved in a little water).
Blend well, then, continue cooking while stirring constantly. Cook until it thickens and mixture separates from pan. Cool.
Note: When using bottled preserves, before shaping into balls, set aside cooked mixture for 4-5 hours (or overnight), covered with a cheese cloth. This would present your balls from becoming watery in a short time.
Macapuno Balls
Ingredients:
4 cans (300 ml) condensed milk2 cups macapuno (mutant coconuts) preserves1 cup cornstarch1/4 cup water
How to make Macapuno balls:
Add condensed milk to macapuno preserves. Cook in low heat. Halfway, remove from heat, add cornstarch (dissolved in a little water).
Blend well, then, continue cooking while stirring constantly. Cook until it thickens and mixture separates from pan. Cool.
Note: When using bottled preserves, before shaping into balls, set aside cooked mixture for 4-5 hours (or overnight), covered with a cheese cloth. This would present your balls from becoming watery in a short time.
Mangoes Preserve
How to make mangoes preserve
Select ripe firm mangoes. Cut into halves.
Scoop the pulp with a measuring spoon and drop in cold water.
Pack scoops in clean 12-ounces jars. Pour water and then drain well.
Fill with hot syrup made up of one part sugar and one part water.
Remove air bubbles.
Half-seal and sterilize jars for 6 minutes in boiling water.
Seal completely.
Sweetened Nata de Coco
Ingredients:
1 kilo diced natawater 3 cups white sugar3 cups water
How to make sweetened nata de coco:
Cover nata with water and boil 10 minutes.
Repeat 3 times and rinse every time.
Boil sugar and water until syrupy. Put in nata and cook 10 minutes.
Let stand overnight. Next day, boil again in its syrup, reduce heat and continue cooking until syrup is absorbed by nata.
Make another syrup ( 1 part sugar to 1 part water ).
Cook nata in 2nd syrup 10 minutes.
If you are going to preserve this, pack nata in sterilized bottle, then pour hot syrup ( 2nd syrup ) and seal tightly.
Cool Culinary Tips - Nata de Coco To remove sour taste and smell of nata, boil or rinse with water several times.
Macapuno Preserve
How to make macapuno preserve
Cut open the coconut and discard the oily portion. Scrape the meat and blanch in boiling water for 2 minutes.
Drain. Cook in enough syrup of two parts sugar and one part water.
Cook the macapuno until it gets transparent.
Pour while hot in 12-ounces preserving jars.
Half-seal and sterilize jars for 25 minutes in boiling water.
Seal completely.
Mango Jam
Scrape the pulp from ripe mangoes and mash.
Use stainless utensils to prevent discoloring. Measure.
To every cup of pulp, add 1/2 cup sugar.
In case of sour mangoes, increase sugar to 2/3 cup.
Stir while cooking until it thickens.
Pour while hot in sterilized jars and seal tightly.
Papaya Jam
Select mature, half-ripe papayas. Wash thoroughly and slice thinly without peeling.
To every part of the papaya, add 2 parts water. Boil for 30 minutes.
Strain. To every cup of the extract, add one-half cup of sugar and 2 teaspoonfuls of kalamansi juice.
Heat to dissolve sugar. Strain.
Cook under strong fire of 110 °C. Pour into sterile bottles; remove the scum
and seal immediately.
Papaya Jelly
Combine 8 cups of ripe papaya and 2 cups water, 2 tablespoons kalamansi juice and 1 tablespoon citric acid.
Boil for 15 minutes.
Pour into sterilized glass jars.
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