My Recipes

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.

2008-08-01T20:50:00.000-07:00

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.

2008-08-01T18:54:00.000-07:00

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.

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.

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.

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.

2008-08-01T05:54:00.000-07:00

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

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.

2008-08-01T05:10:00.000-07:00

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.

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.

2008-08-01T05:01:00.000-07:00

Pinoy Apple Salad

Ingredients:

1/2 cup evaporated milk

1 Tbsp. calamansi juice

1 Tbsp. condensed milk

2 medium red apples

3 stalks celery. sliced thinly, crosswise

1 can (439 grams) Fruit cocktail, drained and reserve the syrup

How to make Pinoy Apple Salad:

Combine evaporated milk and calamansi juice. Let stand for 15 minutes. Add condensed milk.
Cut apples into tidbits and soak in fruit cocktail syrup. Drain and conbine with celery and drained fruit cocktail.
Add milk mixture and toss until well blended. Chill until ready to serve.

Filipino Corn and Potato Salad

Ingredients:

1 cup boiled, peeled and cubed potatoes

1/2 cup corn kernels

1/3 cup diced celery

1/3 cup diced and blanched carrots

1 cup mayonnaise

2 tsp. sugar

1 tsp. salt

1/2 tsp. pepper

1 tsp. minced onion

1 tbsp. pickle relish

How to make corn and potato salad:

Combine all ingredients in a bowl. Mix well. If you are making this salad for kids, you may add ham and chicken to the pure vegetable mix.

Langka Salad

Ingredients:
1 unripe langka, about

5 cups, peeled and cut

1-1/2 - 2 cups thick coconut milk

1 red bell pepper, cut into strips

1-1/2 tablespoons onion, chopped

2 medium tomatoes, chopped

1-1/2 tablespoons vinegar

1 teaspoon salt

How to make lanka salad
Boil langka in water and salt. When tender remove from fire and drain.
Put langka in a serving bowl, combine with the rest of the ingredients. Refrigerate and serve cold.
ABout Langka or Jackfruit:
Langka is delicious cooked as preserves for halo-halo or eaten au naturel soaked in a bed of ice. The unripe langka's whitish pulp is usually cooked as a vegetable stewed in coconut milk with shrimps and pork. The large langka seeds are boiled till tender, peeled and eaten with sugar.

Honeydew Salad

Ingredients:

2 cups Honeydew melon balls

4 tbsp. lemon juice, fresh or canned

2-3 ounce package lemon flavored gelatin

1-1/2 cup cold water

1-1/2 cup hot water

How to make honeydew salad:

Dissolve gelatin in hot water. Add cold water and lemon juice.
Let stand for 10-15 minutes,then strain. Chill till slightly thickened. Add lemon balls.
Pour into 2-1/2 cups melon molds. Chill until firm. Unmold onto lettuce. Serve cold.
Good for 6-8 persons.

Buko-Mango Salad

Ingredients:

4 ripe mangoes

1 cup mayonnaise

1 cup chilled evaporated milk

1 white stick gulaman

1-1/2 cup water

1 cup sugar

1 cup shredded young coconutsalt

How to make buko-mango salad:

Cut the mango meat into cubes or scoop with potato baller. Shred the buko.
Mix and season with salt and sugar according to taste. Beat the cream with 1/2 teaspoon salt and 1/4 cup sugar .
Chill in the refrigerator. Meanwhile, cook the gulaman in 1-1/2 cup water and 1/2cup sugar.
When the gulaman is ready, mix the mayonnaise and the cream in the mango mixture, then pour the gulaman.
Mix well. Pour the mixture into a mold. When set, put on a platter arid garnish with red cherries and parsley.
Serve cold.Good for 6 persons.

Fruit Salad

Ingredients:

1 big can pineapple tidbits

1 big can fruit cocktail or fruits in season

2 big oranges

1 cup all purpose cream, chilled

8 pcs preserved cherries with stem

1/2 package marshmallows

SAUCE

2 pcs egg yolks

4 tbsp. sugar

1 tbsp. lemon or calamansi juice

2 tbsp. butter

How to make fruit salad

Beat the yolks, lemon juice and sugar. Cook in a double boiler withconstant stirring until thick. Add the butter and cool.
Drain the canned goods in a sieve thoroughly. Peel the orange, divide into segments. Add to the drained fruits. Whip cream until volume doubles.
Fold in with the fruits. Add the cooled sauce. Transfer to a serving dish. Top with cherries and marshmallows. Refrigerate overnight. Serves 6

Papaya-Apple Salad

Ingredients:

4 apples, peeled and diced

1 cup thick cream

2 cups pineapple, diced

1 can fruit cocktail

2 cups papaya, peeled and diced Sugar to taste

How to make Papaya-Apple Salad

Combine all the ingredients.
Toss slightly with thick cream.
Add sugar to taste. Chill.
Garnish with sliced peaches.
Yield: 4 to 6 servings.

COOKING AND HEALTH TIPS: Storing Apples - Refrigerated apples last up to 10 times longer than those left at room temperature. To prevent apples from speeding up the ripening process of other items in your produce drawer, store them in a plastic bag.

Pineapple-Banana Salad

Ingredients:

1 No.2 can pineapple slices

4 bananas (lakatan), sliced diagonally

2 cups chopped peanuts

1/2 cup mayonnaise Lettuce leaves

How to make Pineapple-Banana Salad
Arrange slices of pineapple and bananas in a platter, lined with lettuce leaves.
Top with mayonnaise and chopped peanuts. Chill.
Yield: 8 servings.

COOKING AND HEALTH TIPS: Bone Problems? Eat Pineapple! - The manganese in pineapple helps prevent bone fractures and osteoporosis.

Buko-Mango Salad

Ingredients:

4 ripe mangoes

1 cup mayonnaise

1 cup chilled evaporated milk

1 white stick gulaman

1-1/2 cup water

1 cup sugar

2008-08-01T04:27:00.000-07:00

Pastillas De Mani or Pili

Ingredients:

1 can condensed milk

1 tablespoon corn syrup

1 cup ground nuts (pili or peanuts)

1 teaspoon flavoring

How to make Pastillas De Mani or Pili

Combine all ingredients and cook until paste-like in consistency.
Transfer unto buttered board and roll out 1/2 inch thick.
Cut into pieces and roll in wax paper.
Wrap in waxed paper.
Yield: 2 dozens.

Polvoron ( Short Cake )

Ingredients:

1 cup cassava flour or all-purpose flour

1/4 cup powdered milk

1/3 cup sugar

5 tablespoons melted butter

How to make polvoron

Toast flour to light brown.
Mix sugar and powdered milk.
Melt butter and add to the mixture.
Mix thoroughly and mold in polvoron molder.
Wrap individually in cellophane, if desired.

Tahada

Ingredients:

1-3/4 cups toasted, ground pinipig

3/4 cup sugar

3/4 cup grated young coconut

1/2 cup evaporated milk

How to make tahada:

Toast the pinipig and then grind by mortar and pestle.
In a bowl, mix 1-1/4 cups pinipig, grated young coconut and sugar.
Moisten with evaporated milk, adding little by little.
Roll mixture to 1/2-inch thickness between two pieces of banana leaves
or waxed paper.
Cut into serving portions and dust with remaining toasted ground pinipig.
Yield: 24 pieces.

Taldis

Ingredients:

2 cups mashed kamote(sweet potato) :about

5 medium kamote

2 cups refined sugar

2 cups coconut milk

1 egg, well beaten1 cup pounded pili

1 teaspoon vanilla

How to make taldis

Mix the mashed kamote with other ingredients, and cook in a carajay over low
heat, stirring constantly to prevent scorching, until the consistency is thick.
Remove from the fire and flatten with a rolling pin on a greased board to about
1/2-inch thickness.
Cut into desired sizes and shapes. Cool, and store in a glass jar.

Maruyang Saba

Ingredients:

1 cup sifted all-purpose flour

1 tsp melted fat or vegetable lard

1 tsp. baking powder

1 tsp cooking oil

1 tsp. salt

2 eggsbananas ( saba), sliced lengthwise oil for deep frying

1/2 cup milksugar

How to make maruyang saba

Sift dry ingredients then set aside. Combin eggs, milk, fat and oil.
Mix well. Add mixture to dry ingredients and beat until smooth.
Dip saba in batter. Deep fry.
Drain in absorbent paper then coat in sugar.

Cassava Cake

Ingredients:

1/4 cup sugar
1/4 bottle macapuno (12 oz jar )
2 oz butter
1/2 tsp vanilla

1 packet frozen cassava, grated

Topping:1/2 can condensed milk ( 300ml can )grated cheese

How to make cassave cake

Mix sugar and butter until smooth.
Add cassava, macapuno and coconut milk.
Add vanilla. Stir together. Bake in 350°F oven 30 minutes or until cooked.
Pour condensed milk on top of cassava cake.
Sprinkle grated cheese on top.
Put back in oven top shelf until brown.

Grahams Buko Pie

Ingredients:

Crust:

1 cup unsalted butter

1-1/2 cups crushed Grahams

1/2 cups oats

3 tbsps sugar

Filling:

1/2 cup coconut water

1/2 cup sugar

1/2 cup evaporated milk

2 cups young coconut meat, cut into strips

1/3 cup cornstarch

How to make Grahams Buko Pie

Prepare crust: Melt butter in pan; add oats, crushed Grahams and sugar. Cook 3 minutes.
Press half of mixture evenly in serving dish. Refrigerate 30 minutes.
Prepare filling: Mix coconut water and evaporated milk in bowl.
Mix cornstarch and sugar in saucepan.
Add coconut meat and cook over medium heat 20 minutes or until mixture thickens.
Spread coconut mixture over refrigerated crust. Top with remaining Grahams mixture.
Chill before serving.

Suman sa Ibos

Ingredients:

4 cups malagkit rice (glutinous rice )

1-1/2 tbsps salt

3 cups thick coconut milkbuli leaves (for wrapping the suman)

How to cook Suman sa ibos:

Wash rice and soak with water until it swells. Mix with 2 cups coocnut milk and salt.
Wrap mixture in prepared buli leaves (do not fill them up completely)
Place suman in large container. Fill with water and remaining 1 cup coconut milk until suman is completely immersed.
Let boil until suman is cooked. Served with sugar and ripe mangoes.

Pichi-Pichi Espesyal

Ingredients:

1 cup kamoteng kahoy ( cassava tuber ), grated

2 cups water

1 whole grated mature coconut (niyog)

1 cup sugar

How to make Pichi-Pichi Espesyal

Squeeze out juice of grated kamoteng kahoy.
Place squeezed kamoteng kahoy in pan with sugar and water.
Cook. Stir constantly 10 minutes or until mixture coats spoon.
Transfer cooked mixture on muffin pans and steam 10 minutes.
Remove from muffin pans. Coat in grated coconut.

Puto Bumbong

Ingredients:

1 Kilogram malagkit (glutinous) rice, mixed with

125 grams ordinary rice

1 pc mature coconut,

shreddedbutter or margarineviolet food coloring

banana leaves water salt sugar

How to cook puto bumbong:

Soak malagkit and ordinary rice mixture in salted water with violet food coloring for 1 hour.
Let dry overnight by putting inside a flour sack.
Put something heavy on top to squeeze out water.
Mixture is ready for cooking the following morning.
Heat steamer (lansungan) with enough water.
Put a small amount of rice mixture inside bamboo tubes(bumbong).
Attached bamboo tubes to lansungan or steamer.
When steam comes out of bamboo tubes, remove and immediately push out puto bumbong.
Top with coconut shred and sugar before serving.

Biko

Ingredients:

2 kilo glutinous rice

1 can condensed milk

4 cups water 1 tbsp. vanilla extract

1 cup brown sugar banana leaves ( optional )grated coconut meat from 4 coconuts (reserve coco milk)

How to cook biko:

Cook glutinous rice in water just like you do with plain steamed rice.
In sauceoan, pour brown sugar, coconut milk, condensed milk and vanilla extract.
Mix, stir and let boil. Add cooked glutinous rice to coconut milk mixture and cook until thick.
Spread evenly on platter (or bilao) lined with banana leaves.
Slice and serve.

Sapin-Sapin

Ingredients:

200 ml coconut milk 50 gms corn kernels

200 gms sugar 50 gms gelatin

150 ml whipped cream 20 gms ube powder

1 liter milk grated coconut

How to make sapin sapin

Boil coconut milk and sugar until sugar melts, about 5 minutes.
Fold in whipped cream. Pour into mold.
Boil half of milk 2 minutes, add corn and gelatin.
When gelatin has melted, pour into mold on top of coconut milk mixture.
Boil half of milk and ube powder 2 minutes then add gelatin.
Whisk until gelatin has melted. Pour in mold on top of corn.
Steam until done. Top with grated coconut and serve.

Bukayo with Pandan

Ingredients:

2 pcs. coconuts, meat gratedpandan leaves

1 kg. brown sugar

2 tbsps. vanilla extractbuco juice

all-purpose flour or cornstarch

How to make Bukayo with Pandan

Boil together bum juice, sugar and pandan leaves until sugar dissolves completely and mixture thickens.
Add vanilla extract. Remove pandan leaves.
Cook grated coconut in a pan with a little oil until it turns slightly brown.
Add syrup and thicken with a little flour or cornstarch diluted in water.
Keep stirring so that syrup coats the grated coconut completely, mixture thickens and bukayo gets cooked completely.
When cooked, transfer bukayo to a bowl.
Form into small balls while hot.
Use plastic wrap or wax paper to cushion your hands from the hot mixture.

Puto (Steamed Muffins With Anise Seed)

Ingredients:

2 cups all-purpose flour

1 cup sugar4 tsps baking powder

2 cups thick coconut cream1 tsp salt

1 tsp anise seed

How to make Puto (Steamed Muffins With Anise Seed)

Sift together first 4 ingredients into mixing bowl.
Add coconut cream and make smooth mixture.
Add anise seed. Pour into muffin tins and steam 15 to 20 minutes.

Sapin-Sapin Palitaw Espesyal

Ingredients:

Dough:

1 kilo galapong(ground rice)

2 drops violet food color

170 gms Nestle Cream

1/4 cup macapuno preserve

2 drops yellow food color

1/4 cup langka preserve

Syrup:

2 cups water

1/2 cup white sugar

5 pcs pandan leaves

1/2 cup latik

How to cook sapin sapin palitaw especial:

Mix galapong and Nestle Cream.
Divide into three mixtures and individually drop food color on each mixture.
Arrange mixtures in layers into pan and steam until done.
For syrup: Mix water, pandan leaves and sugar; simmer until thick. Pour latik.
To arrange: Cut sapin-sapin palitaw espesyal into serving pieces then float on syrup.

Ube Kalamay

Ingredients:

2 pcks frozen ube

1 box mochiko (sweet rice flour)banana leaves

4 cups white sugar

2 cans coconut milk

1 tsp vanillalatik (cook coconut milk slowly until all oil is extracted and latik is formed)

How to make ube kalamay

Thaw frozen ube. Make latik. Wilt each banana leaf then brush with coconut oil.
In large wok, mix thawed ube with coconut milk, mochiko, sugar, vanilla and a little coconut oil.
Stir while cooking. (Put more coconut oil by tablespoonfuls if needed to prevent sticking.)
Keep stirring until mixture is very thick. Put in panTined with wilted banana leaves.
Flatten batter by hand using a piece of oiled banana leaf.
If you don't feel like stirring for a long time, you may put slightly thickened mixture in baking pan and bake in 350°F oven 15 to 20 minutes.
Cool and score prepared ube in diagonal shapes and put latik on top.

Banana Pastillas

Ingredients:

1 kg ripe banana (saba)butter or margarine300 gms sugar

How to cook Banana Pastillas:
Boil ripe saba banana; slice 3 cm thick.
Add 1 /2 cup water for every 2 cups sliced banana and mix thoroughly.
Mix sugar and banana in pan. Let simmer under low fire.
Mix evenly. Transfer to mixing board lined with waxed paper.
Flatten and even up mixture with rolling pin until 1 cm thick.
Add butter and sprinkle with sugar. Slice into 4 cm x 1 cm pieces.
Let cool then wrap in candy wrapper.

Kamote Pie (Sweet Potato Pie)

Ingredients:

1/3 lb kamote (sweet potato)

1 egg, beaten

1/3 cup margarine, softened

2/3 cup milk

3 tbsps granulated sugar

1-1/2 tsp vanilla essence

3 tbsps brown sugar water (for boiling sweet potatoes)

1/4 tsp salt 1 pie case

How to make kamote pie

Boil camote on salted water. Mash when cooked.
Mix margarine, salt and sugar in a large bowl.
Whisk until creamy. Place camote and mix well.
Add beaten egg, milk and vanilla and whisk at low speed.
Pour mixture onto unbaked pie case. Bake at 350° F until done.
Cool for several minutes before serving.

Ginataan Mais

3 coconuts, grated

1/2 kilo corn, scraped from the cob

12 cups hot water, divided

1-1/4 cups sugar

1 cup malagklt (glutinous rice),washed well

1/2 kilo sliced langka

1 cup regular rice, washed well

Squeeze grated coconut to extract the cream. This is the first extraction. Set aside.
Make second extraction: Add 4 cups of the hot water to the grated coconut and squeeze to obtain coconut milk.
For third extraction: Add remaining hot water and squeeze grated coconut again to obtain more milk.
Boil washed malagkit and rice in third extraction of coconut milk.
When rice is half-cooked add corn and second extraction. Cook until rice is tender, stirring occasionally.
Remove from heat. Add sugar, langka and some of the first extraction (coconut cream).
Save part of the coconut cream to top each serving.

Turones Filipino Con Yema

For the Yema:

1 can condensed milk

2 tbsps butter

4 pcs egg yolks

1 tbsp rum

For the Turones:

9 pcs banana, saba variety

33 pcs lumpia wrapper

17 pcs langka strips

3-1/3 cups vegetable oil

For the Topping:

roasted cashew nuts cherries for garnishingchocolate candy

Make yema. Combine egg yolks and condensed milk in double boiler.
Cook until thick, mixing continuously. Remove from heat. Add butter and rum. Cool.

Make turones. Peel bananas and cut into four lengthwise pieces. Pat-dry.
Wrap 1 piece banana and 2 to 3 strips langka in lumpia wrapper. Seal.
Fry in oil over medium heat until golden brown. Drain. Dip turones in yema.
Drizzle melted chocolate over turones with fork, then sprinkle with chopped toasted nuts.
Garnish with cherries.

Polvoron Ala Pinipig

Ingredients:
1/2 cup cooking oil

1/2 cup melted butter

1/2 cup pinipig

3/4 cup sugar

1-1/2 cups cake flour cellophane, cut in 4" squares

3/4 cup powdered milk

How to make Polvoron Ala Pinipig

Fry pinipig in heated cooking oil then set aside.
Brown cake flour in heated skillet for about 5 to 10 minutes until light golden brown.
Add powdered milk. Toss for another 2 minutes then add in sugar, fried pinipig and melted butter.
Mix well. Mold and wrap polvoron in cellophane.

Buko Pie

Ingredients:

CRUST

2 cup all purpose flour

1 teaspoon salt

1/2 cup corn oil

1 tablespoon water

FILLING

3 1 /3 cup buko, young coconut

1/2 cup white sugar

1/2 cup evaporated milk

1/4 cup cornstarch

1/4 cup cheese, grated

How to make buko pie

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

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

Biko Kalabasa ( Squash )

Ingredients:
1 kg glutinous rice

1 cup water

1 heap pandan leaves

1/2 kalabasa, choppedcoconut milk from

7 pcs coconut .800 gms white sugar

How to cook Biko Kalabasa

Cook glutinous rice in water with pandan leaves. Set aside.
Boil kalabasa in coconut milk.
Add sugar, stirring constantly until mixture becomes sticky.
Add glutinous rice and mix well until mixture becomes dry.
Spread on a platter.
Slice and serve.

Pili Pulp Cassava Cake

Ingredients:

1 kilo cassava (grated, juice extracted)

6 pcs eggs

3 cups pili pulp

3 tbsps vanilla

1 bar grated cheese (1/3 grated as topping)

1 kilo sugar6 cups milk (evaporated or fresh milk)

2 cups pili nuts (1/2 cup toasted and chopped add to mixture and

1/2 cup whole pili as topping)

How to make Pili Pulp Cassava Cake

Add together cassava, pili pulp, grated cheese, milk, sugar, chopped toasted nuts, vanilla and eggs.
Stir to mix evenly. Pour to mold, bake halfway. Arrange whole pili into flower.
Add grated cheese and return to bake until golden brown.

Banana Pastillas

Ingredients:

1 kg ripe banana (saba)butter or margarine300 gms sugar

How to cook Banana Pastillas:

Boil ripe saba banana; slice 3 cm thick.
Add 1 /2 cup water for every 2 cups sliced banana and mix thoroughly.
Mix sugar and banana in pan. Let simmer under low fire.
Mix evenly. Transfer to mixing board lined with waxed paper.
Flatten and even up mixture with rolling pin until 1 cm thick.
Add butter and sprinkle with sugar. Slice into 4 cm x 1 cm pieces.
Let cool then wrap in candy wrapper.

FOR THE LOVE OF TRAVEL & FOOD

The Delicious Food

2008-07-27T03:20:00.000-07:00

CONNIE'S RECIPE

CAKES RECIPE

INGREDIENTS (Nutrition)

2 cups sifted cake flour
1 1/2 cups white sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup vegetable oil
7 egg yolks
3/4 cup cold water
2 teaspoons vanilla extract
1 teaspoon lemon extract
7 egg whites
1/2 teaspoon cream of tartar
1 recipe Williamsburg Butter Frosting

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DIRECTIONS

Preheat oven to 325 degrees F (165 degrees C). Wash a 10 inch angel food tube pan in hot soapy water to ensure it is totally grease free.

Measure flour, sugar, baking powder, and salt into sifter. Sift into bowl. Make a well; add oil, egg yolks, water, vanilla, and lemon flavoring to the well in the order that is given. Set aside. Don't beat.

In a large mixing bowl, beat egg whites and cream of tartar until very stiff. Set aside.
Using same beaters, beat egg yolk batter until smooth and light. Pour gradually over egg whites, folding in with rubber spatula. Do not stir.

Pour batter into angel food tube pan.
Bake for 55 minutes. Increase heat to 350 degrees F (175 degrees C), and bake 10 to 15 minutes until done. Invert pan until cool.

Black Forest Cake II

Wonderful chocolate layer cake which is soaked in Kirsch liqueur, with cherry filling.

INGREDIENTS (Nutrition)

1 2/3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups buttermilk

1/2 cup kirschwasser
1/2 cup butter
3 1/2 cups confectioners' sugar
1 pinch salt
1 teaspoon strong brewed coffee
2 (14 ounce) cans pitted Bing cherries, drained

2 cups heavy whipping cream
1/2 teaspoon vanilla extract
1 tablespoon kirschwasser
1 (1 ounce) square semisweet chocolate

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DIRECTIONS :

Preheat oven to 350 degrees F (175 degrees C). Line the bottoms of two 8 inch round pans with parchment paper circles. Sift together flour, cocoa, baking soda and 1 teaspoon salt. Set aside.

Cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Beat in flour mixture, alternating with buttermilk, until combined. Pour into 2 round 8 inch pans.

Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely. Remove paper from the cakes. Cut each layer in half, horizontally, making 4 layers total. Sprinkle layers with the 1/2 cup kirshwasser.

In a medium bowl, cream the butter until light and fluffy. Add confectioners sugar, pinch of salt, and coffee; beat until smooth. If the consistency is too thick, add a couple teaspoons of cherry juice or milk. Spread first layer of cake with 1/3 of the filling. Top with 1/3 of the cherries.

Repeat with the remaining layers.

In a separate bowl, whip the cream to stiff peaks. Beat in 1/2 teaspoon vanilla and 1 tablespoon kirshwasser. Frost top and sides of cake. Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate.

Chocolate Marshmallow Icing

"A rich, gooey, and very sweet chocolate icing. Try it on a plain yellow cake or, for completely chocolate experience, on a chocolate cake."
SERVINGS & SCALING
Original recipe yield: 3 cups US METRIC
About scaling and conversions

INGREDIENTS:

2 1/2 cups white sugar
1 cup evaporated milk
1 cup semisweet chocolate chips
1/2 cup butter
1 cup marshmallow creme

DIRECTIONS:

In a saucepan over medium heat cook sugar and evaporated milk to the soft ball stage 238 degrees F (114 degrees C). Stir in the semi-sweet chocolate chips, butter or margarine, and the marshmallow creme. Stir until all are melted. Remove from heat and beat icing until cool. Use to ice cake immediately.

Golden Sponge Cake

A golden sponge cake recipe.Scroll down to see more sponge cake recipes.

INGREDIENTS:

2 cups sifted all-purpose flour
1 1/2 cups sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup vegetable oil
7 egg yolks
3/4 cup cold water
2 teaspoons vanilla
2 to 3 teaspoons grated lemon or orange peel
1 cup egg whites (about 7)
1/2 teaspoon cream of tartar

PREPARATION:

Into a large mixing bowl, sift together the flour, sugar, baking powder, and salt. Make a well in center of sifted dry ingredients; add oil, egg yolks, water, vanilla, and lemon peel. Stir with a spoon or beat on low speed until smooth.

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In another large mixing bowl, beat egg whites with cream of tartar until very stiff peaks form.

Pour egg yolk mixture over whites, gently folding with a rubber spatula just until blended. Do not stir or beat.Pour batter into an ungreased 10-inch tube pan. Bake at 325° for 55 minutes; increase heat to 350° and continue baking for 10 minutes longer. Invert pan over bottle or position between two pans or racks so the pan hangs without touching the table. Loosen sides gently with spatula to remove from pan.

Frost with Sponge Cake Roll

This sponge cake roll can be filled with cream or ice cream, or use your favorite filling.

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.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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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. More Cake Roll and Jelly Roll Recipes

SPONGE CAKE

Ingredients:

Preparation:

In another large mixing bowl, beat egg whites with cream of tartar until very stiff peaks form. Pour egg yolk mixture over whites, gently folding with a rubber spatula just until blended. Do not stir or beat.

Pour batter into an ungreased 10-inch tube pan. Bake at 325° for 55 minutes; increase heat to 350° and continue baking for 10 minutes longer. Invert pan over bottle or position between two pans or racks so the pan hangs without touching the table.

Loosen sides gently with spatula to remove from pan. Frost with fluffy frosting or chocolate frosting, or a lemon frosting variation.
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