Thursday, November 3, 2011

A Taste Of Life-Heny Sison

Strawberry-Banana Pancakes with Strawberry Butter

Heny Sison’s A Taste of Life
Anything Round Episode
Airing Date: January 01, 2006


1 cup flour — sifted
1 teaspoon baking powder
1/8 teaspoon salt
1/4 teaspoon cinnamon
5 tablespoons butter
1 pc egg
1/3 cup milk
2 tablespoons powdered milk
1/2 cup Clara Ole Strawberry Jam 320g.
2 pcs banana, sliced diagonally


1. Mix together 2 tablespoons butter with 1 tablespoon Clara Ole Strawberry Jam to make strawberry butter. Form into quenelles and chill to make it set.
2. Mix together flour, baking powder, salt, cinnamon and 3 tablespoons butter in a bowl.
3. In another bowl, combine egg, milk, powdered milk and Clara Ole Strawberry jam. Pour this into the flour and butter mixture and mix well until smooth.
4. Grease a well-heated nonstick pan with butter and drop spoonfuls of the pancake mixture, top with banana slices. Flip pancakes when bottom side is cooked.
5. Transfer cooked pancakes to a plate and top with strawberry butter.

Three-Cheese Tomato Mushroom Omelet

Heny Sison’s A Taste Of Life
Misa de Gallo Breakfast Episode
Airing Date: December 18, 2005

2 pcs Eggs
1 tbsp Mushroom, sliced
4 tbsp Clara Ole Three-Cheese Spaghetti Sauce 250g.
1 tsp Cheddar, diced
1 tsp Parmesan, diced
1 tsp Emmenthal, diced
1 tbsp Tomatoes, diced
1 tbsp Corn Oil

1. Beat together eggs and 2 tablespoons Clara Ole Three-Cheese Spaghetti Sauce and set aside.
2. Heat remaining Clara Ole Three-Cheese Spaghetti Sauce and set aside.
3. Heat an omelet pan with oil and sauté mushrooms and tomatoes.
4. Add in egg mixture and stir continuously until almost set. Add in cheese and lightly stir until evenly distributed.
5. When egg begins to set, fold onto a plate and drizzle with remaining Clara Ole Three Cheese Spaghetti sauce.

Spicy BBQ Guava Chicken

Heny Sison’s A Taste Of Life
Party Canapes Episode
Airing Date: October 16, 2005

2 pcs Chicken breast fillet
1 pouch Clara Ole BBQ Marinade Spicy
4 packs Crackers
180 g Clara Ole Guava Jelly
as needed Water

1. Marinate chicken breast in half pouch of BBQ marinade for 4-6 hours. Reserve remaining half for sauce.
2. Break crackers into equal bite size pieces.
3. Pan grill chicken until cooked through and cut into very thin slices. Set aside.
4. Pour remaining marinade into another pan and thin out with a little water, just enough so that the sauce can be used for drizzling. Bring to a boil and set aside.
5. Top each cracker with a small quenelle of guava jelly.
6. Fan out 2-3 slices of chicken and top on guava jelly quenelles.
7. Drizzle with BBQ sauce.

Spicy BBQ Guava Chicken

Bacon Butternut Squash Pasta in Tomato-Sage Butter Sauce

Heny Sison’s A Taste of Life
Pumpkin Episode
Airing Date: October 30, 2005

250 grams San Remo Bowties
60 grams butter
450 grams butternut squash, peeled, seeded and cut into brunoise, blanched
1 tablespoons sage, chopped
1 pouch Clara Ole Bacon and Cheese Spaghetti Sauce
100 grams bacon, chopped fine and cooked into bacon bits

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain and reserve.
2. In a large skillet over medium heat, warm 30 grams butter and sauté butternut squash for a few minutes. Then, add chopped sage.
3. Add in Clara Ole Bacon and Cheese Spaghetti Sauce and bring to a simmer. Mount with remaining 30 grams of butter to give a nice shine and fresh butter taste.
4. Scoop spoonfuls of the sauce over the pasta; mix well to coat then garnish with bacon bits and a nice piece of fresh sage.

Bacon Butternut Squash Pasta in Tomato-Sage Butter Sauce

Baby Potatoes in Tocino Glaze

Baby Potatoes in Tocino GlazeBaby Potatoes in Tocino Glaze upclose

Turkey Mushroom Mozzarella Wraps

Heny Sison’s A Taste Of Life
Thanksgiving Episode
Airing Date: November 06, 2005

5 pcs flour tortillas, small
5 slices smoked turkey, cut into thin strips
½ pouch Clara Ole Spaghetti Sauce Sweet Style 250g
½ pouch Clara Ole Mushroom Spaghetti Sauce 250g
200 grams mushroom, in can, sliced
¼ cup mozzarella cheese
¼ cup cheddar cheese
as needed sour cream

1. Mix together Clara Ole Sweet Style and Mushroom Spaghetti Sauce.
2. Spread spaghetti sauce over center of each tortilla then top with turkey strips, mushroom, and cheese. Drizzle with more spaghetti sauce.
3. Heat in microwave and fold tight.
4. Serve with sour cream.

Clara’s Bloody Fingers

Heny Sison’s A Taste Of Life
Preparing Trick or Treat Episode
Airing Date: October 30, 2005

500 grams potatoes, peeled, boiled, mashed
100 grams bacon, cooked, drained off excess fat
100 grams cheddar cheese, cut into brunoise
200 grams flour
to taste salt
to taste pepper
to taste nutmeg
4 pcs eggs, beaten
400 grams breadcrumbs
500 ml cooking oil
1 pouch Clara Ole Bacon and Cheese Spaghetti Sauce 250g

1. Mix together potatoes, bacon, cheese, and 100 grams flour. Season with salt, pepper, and nutmeg to taste.
2. Shape potato mixture into fingers and bread in flour, egg wash, and breadcrumbs.
3. Heat oil in a pan and deep fry fingers until golden.
4. Dip a portion of each deep-fried finger in the Clara Ole Bacon and Cheese Spaghetti Sauce to make it look like bloody chopped off fingers.

Clara’s Barbecued Shrimps

Heny Sison’s A Taste Of Life
Initial Episode
Airing Date: October 02, 2005

3 tbsp Butter
1 ½ tsp Spanish Paprika
2 tbsp Clara Ole BBQ Marinade Original or Spicy
½ pc Lemon, juice only
½ tsp Garlic, minced
1 tbsp Sugar
9pcs/500g Shrimps

1. Pre-heat oven to 350F.
2. Mix together all ingredients for barbecue sauce and blend well.
3. Place barbecue sauce in a shallow dish and add in the shrimps.
4. Bake in the oven for 5 minutes then turn the shrimps over on its other side.
5. Bake for another 3 minutes or until shrimps are cooked through.
6. Serve with steamed rice or garlic french bread.

Garlic French Bread
1/2 pc French baguette, sliced 1/2 inch
3 tbsp Butter
2 cloves Garlic, minced

1. Mix together butter and garlic then spread on top of each slice of French baguette.
2. Bake in the oven until golden brown and serve together with the barbecued shrimps.

Clara’s Strawberry Muffins

Heny Sison’s A Taste of Life
Holiday Goodies Part 2
November 20, 2005

Makes 24 muffins

1 cup Clara Ole Strawberry Jam
3 cups Sifted Cake flour
1 ½ tbsp Baking Powder
½ tsp Salt
2 tbsps Sugar
3 pcs Beaten Eggs
1 cup Evaporated Milk
¼ cup Butter

1. Sift flour, baking powder, salt and sugar.
2. Mix Clara Ole Strawberry Jam with dry ingredients.
3. Combine egg, milk and butter. Add to the jam mixture, stirring only enough to moisten. Fill greased muffin pan 2/3 full.
4. Bake for 20 minutes.

Serving Suggestion:
You can also use other existing Clara Ole jam variants (Orange Marmalade, Mango, Pineapple, Mango-Pineapple and Guava) to your MUFFINS.

Orange-Chocolate Cornflakes

Heny Sison’s A Taste of Life
Holiday Goodies Episode 1
Airing Date: November 13, 2005

4 cups Corn flakes
350 grams Bittersweet chocolate, tempered
200 ml Cream
100 grams Clara Ole Orange Marmalade
1 pc Orange, segmented

1. Mix the Clara Ole Orange Marmalade and the cream into the tempered chocolate.
2. Pour the corn flakes into a large mixing bowl, then pour about half of the chocolate mixture over them. Using a rubber spatula, mix until they are coated evenly. The chocolate will immediately begin to set. Once the chocolate has set, repeat with the remaining chocolate to give it a second coat.
3. Quickly scoop the orange-chocolate corn flakes into small mounds onto a parchment-lined sheet pan. (It is easier to use one spoon to scoop the mounds and another spoon to scrape them onto the sheet pan.) It is important to work quickly because the mixture is easier to scoop before the chocolate hardens.
4. Cool until mixture hardens.
5. Top with an orange segment.

1 cup cake flour + 2 tablespoons all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter, softened
1/2 cup sugar
4 pieces eggyolks
1/4 cup Nestle fresh milk
1 teaspoon vanilla extract
4 pieces eggwhites
3/4 cup sugar
1/2 cup coarsely chopped cashew nuts
2 tablespoon granulated sugar
(for sprinkling on top of the meringue before baking)
1/3 cup sugar
2 tablespoons cornstarch
pinch of salt
11/2 cup Nestle fresh milk
2 pieces eggyolks, slightly beaten
1/2 teaspoon vanilla extract
PENCO Powdered Sugar, for dusting
  1. Preheat oven to 350o F
  2. Grease with shortening and line with greaseproof paper bottom and sides of
    2-8-inch round pans. Set aside.
  3. Sift flours, baking powder and salt 3 times. Set aside
  4. At medium speed of the mixer, cream butter and 1/2 cup sugar until light and fluffy.
    Motif Cakes Baking & Cake Decorating by Heny Sison
    Brought to you by Penco Powdered Sugar Bakery Fair 2003
  5. Add eggyolks one at a time beating well after each addition.
  6. At low speed, add vanilla extract then the milk alternately with the sifted dry ingredients.Divide the batter into the prepared 2 pans. Spread evenly using an offset spatula. Set aside.
  7. In a separate bowl, beat eggwhtes and 3/4 cup sugar until stiff but not dry. Divide this over the 2 pans and lightly spread over the cake batter. Sprinkle with cashew nuts and the remaining 2 tablespoons sugar. Bake in preheated oven for 35 minutes or until the meringue is golden brown in color. Cool in pans for 10 minutes then turn out on rack and cool, meringue side up.
  8. Prepare the cream filling : Mix sugar, cornstarch and salt in a double boiler. Stir in the milk and cook the mixture until thick. Add a little of the mixture into the slighly beaten eggyolks. Stir well then add back to the pan. Cook until thick and creamy. remove from heat.
    Add vanilla extract.
To Assemble:
Put one layer on a platter with the remaining meringue side down. Spread with filling. Top with second layer with the meringue side up. Sprinkle with PENCO Powdered Sugar on top.
Motif Cakes Baking & Cake Decorating by Heny Sison
Brought to you by Penco Powdered Sugar Bakery Fair 2003
2 1/4 cups sifted all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
3/4 teaspoon cinnamon
3/4 cup Magnolia Gold Butter
2 1/4 cups sugar
3 eggs
3/4 cup crushed pineapple, drained the syrup
1 1/4 cups coarsely chopped walnut
3 1/2 tablespoons water
1 1/2 cups grated carrots
  1. Preheat oven to 350o F
  2. Sift flour, baking soda, salt & cinnamon 3x. Set aside.
  3. Cream butter and sugar for 10 minutes using medium speed of the mixer
  4. At speed 6 the mixer, add eggs one at a time beating well after each addition.
  5. At low speed, add dry ingredients alternately with water.
  6. Add carrots and the crushed pineapples.
  7. Pour into 9 x 13 x 2" rectangular pan, lined with wax paper.
  8. Bake for 45 minutes or until done. Cool on wire rack.
31/2 cups sifted PENCO Powdered Sugar
1 Magnolia Cream Cheese, softened
1/4 cup Magnolia Butter, softened
1 teaspoon clear Ferna vanilla flavoring
or use a pinch of Ferna vanilla powder
Place cream, butter and vanilla in a bowl. Attach the flat beater. Turn to speed 6, beat for 2 minutes. Stop and scrape down the bowl. Turn to speed 6 and beat for a few seconds. At low speed, add powdered sugar. Beat until just combined. Return speed to 6 and beat for additioal 2 minutes. Refrigerate until ready to use.

Rolled Fondant

  • 1 Tbsp unflavored gelatin

  • 1/4 cup cold water

  • 1/2 cup liquid glucose (PENCO)

  • 1 Tbsp PENCO glycerine

  • 2 Tbsp shortening

  • 2 pounds PENCO powdered sugarabout 7 cups

  • Put gelatin and water in a small glass container in a small pan of boiling water. Leave until softened about 5 minutes, then stir until dissolved. Add glucose and glycerine. Stir over low heat until well blended. Add shortening; make a well in the center of the powdered sugar. Pour liquid mixture into the sugar. Stir with wooden spoon, then mix with hands and knead until smooth. Spray the table and rolling pin with PAM, the dust with powdered sugar and cornstarch to roll fondant.

  • To make Chocolate Fondant:

  • Mix 350 grams of melted chocolate with 1/2 cup beaten whipped cream. Add to rollec fondant, knead and add powdered sugar.

  • For other colored fondant.

  • Add few drops to portion of fondant. Knead. Do not add color to Chocolate fondant.

  • Tips:

  • 1. Use carrot cake, fruit cake or banana with nuts cake.

  • 2. Brush cake with light syrup before covering with fondant.

  • 3. To roll fondant, place cornstarch on table. Knead until pliable and smooth. Burst bubbles with pin.

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