Sunday, August 19, 2012

Dorothy Ferrera Recipes


Revel Bars

recipe by Dorothy MJ Ferreria  prep 10 mins   cook 30-35 mins   yield   32

ingredients

  • 1 tsp Sifted baking soda
  • 1 tsp Fine salt
  • 2 1/2 cups Sifted all-purpose flour
  • 3 cups Rolled/old-fashioned oatmeal
  • 1 cup Dark brown sugar
  • 1 cup White sugar
  • 1 cup Butter , cut into small bits
  • 2 Whole eggs graded extra large
  • 2 tsps Pure vanilla extract
  • ingredients for the filling:
  • 300 ml Condensed milk
  • 1/2 cup Creamy peanut butter
  • 300 g Bittersweet/semisweet baking chocolate

steps

  1. Preheat oven to 350˚F. Line interior of the pans with foil, dull side up. Set aside.
  2. Combine the ingredients for the filling in a thick saucepan. Place over low heat and stir until chocolate has melted. Set aside.
  3. In a large mixing bowl, combine soda, salt, flour, oatmeal, white sugar and brown sugar.  Mix well. Add remaining ingredients and beat until blended.
  4. Divide mixture into 4 equal portions. Use 1 portion to cover the bottom of the prepared baking pan. Repeat procedure with the remaining baking pan.
  5. Divide filling into 2 equal portions, then spread over the crust. Repeat the procedure with the remaining baking pan.
  6. Crumble 1 portion of the remaining crust and use it to cover the chocolate filling. Repeat procedure with the remaining baking pan.
  7. Bake for 30-35 minutes or until the crust turns golden brown. The filling will still be quite soft. Chill overnight before slicing into bars.

COFFEE JELLY

Coffee Jelly

by Dorothy MJ Ferreria  prep 5 mins  cook 2 mins

ingredients

  •  Mocha flavored frozen yogurt or low fat ice cream
  • ingredients for the gelatin:
  • 90g pack Unflavored gulaman
  • 1 Tbsp Coffee powder
  • 1 1/2 cups Water
  • 1 tsp Coffee liqueur

steps

  1. In a saucepan, combine the ingredients for the gelatin.  Place over medium heat and allow to boil for 2 minutes with constant stirring.
  2. Pour the mixture into a glass dish and let set at room temperature for 30 minutes or chill for 15 minutes.
  3. Cut the gelatin into half-inch cubes. Keep chilled until ready to serve.
  4. When ready to serve, place about 2 spoonfuls of gelatin in the bottom of a dessert cup.  Top with scoops of mocha ice cream. Top with more coffee flavored gelatin if desired.

HEARTS DAY CAKE

Heart’s Day Cake

by Dorothy MJ Ferreria prep 10 mins   cook 20 mins    yield  8-10

ingredients

  • 3/4 cup (+2 Tbsps) Sifted cake flour
  • 1/3 cup White sugar for egg yolks
  • 3/4 tsp Sifted baking soda
  • 1/4 cup Corn oil
  • 4 Eggs graded large , separated
  • 1/2 tsp Vanilla extract
  • 1/3 cup Water
  • 1/2 tsp Fine salt
  • 1 1/2 tsps Instant coffee
  • 1/4 cup Sifted Dutch processed cocoa powder
  • 1/4 tsp Cream of tartar
  • 1/2 cup White sugar for egg whites
  • ingredients for the frosting:
  • 1 1/2 cups Pastry topping
  • ingredients for the decor:
  • 120 g Dark chocolate curls
  • 120 g Fresh strawberries
  • 1 Tbsp Natural cocoa powder for dusting

steps

  1. Preheat oven to 350˚F. Line the bottoms of two 8-inch round baking pans, 1 1/2 inches high, with baking parchment. Set aside.
  2. Combine cake flour, sugar, baking soda, corn oil, egg yolks, vanilla, water, salt, coffee powder and cocoa in a large bowl. Mix using a wire whisk until blended. Set aside.
  3. Using an electric mixer at medium speed, beat egg whites and cream of tartar together until frothy. Add sugar gradually while beating egg whites at medium speed. After adding all the sugar, increase speed of mixer and continue beating until stiff but not dry.
  4. Carefully but quickly fold in beaten egg whites into the egg yolk mixture. Divide cake batter equally between the two prepared baking pans. Bake for 20 minutes until a toothpick inserted in the center comes out clean. Cool in a cake rack in an upside down position.
  5. To prepare frosting, pour pastry topping into the bowl of an electric mixer. Beat at medium speed until it somewhat doubles in volume. Use as a filling and as a frosting.
  6. Decorate cake with chocolate curls and strawberries. Lightly dust with cocoa powder for a dressed up look.

CHOCOLATE PECAN TARTLETS

Chocolate Pecan Tartlets

by Dorothy MJ Ferreria  prep 10 mins   cook 15-20 mins   yield   24 pieces

ingredients

  • ingredients for the topping:
  •  Approx. ¾ cup coarsely chopped pecans
  • ingredients for the crust:
  • 1/2 cup Butter
  • 6 Tbsps Cream cheese
  • 1 1/2 cups Sifted all-purpose flour
  • ingredients for the filling:
  • 1/4 cup white sugar
  • 1/4 cup Packed dark brown sugar
  • 1 1/2 tsps Sifted all-purpose flour
  • 1 Tbsp All purpose cream
  • 1 Tbsp Light corn syrup
  • 1 Whole egg graded extra large
  • 1 tsp Dark rum
  • 2 Tbsps Butter
  • 30 g Unsweetened chocolate

steps

  1. Preheat the oven to 350°F. In a mixing bowl, combine the butter, cream cheese and all-purpose flour. Mix well with your hands until a solid dough is formed.  Chill briefly if it threatens to melt. Divide the dough into 24 equal portions. Form each piece into a ball and press the dough against the bottom and sides of the molder forming a pastry cup.  Pre- bake for 5 minutes. Allow to cool for another 5 minutes.
  2. To prepare the filling, combine the white sugar, the brown sugar and the flour in a mixing bowl.  Set aside.  In another bowl, combine the syrup and the cream.  Mix well and set aside.  In a third mixing bowl, beat together the eggs and the rum.  Set aside as well.  In a thick saucepan, melt the butter and the unsweetened chocolate squares over low heat.  Cool for about 5 minutes.
  3. Combine the beaten eggs and the sugar mixture.  Mix well with a wire whip.  Pour in the cream-light corn syrup mixture and mix well.  Pour in the melted chocolate-butter mixture and mix until blended.
  4. Divide the mixture equally among the pastry-lined molders. Top with chopped pecans, covering the surface completely. Bake for 15 to 20 minutes or until the crust turn light golden brown.  Allow the tartlets to cool in the pan for about 5 minutes before unmolding.  Allow to cool in a wire rack.

MELT IN YOUR MOUTH TAISAN WITH QUEZO DE BOLA

Melt-In-Your-Mouth Taisan With Queso de Bola
by Dorothy MJ Ferreria    prep 30 mins    cook 15 mins   yield  12
2 1/4 cups sifted cake flour
1/2 cups sugar
1 Tbsp baking powder
6 egg yolks
1/2 cups water
1/4 cups corn oil
1/4 cups melted unsalted butter
1 tsp vanilla extract
6 egg whites
1/4 tsp cream of tartar
1/2 cup white sugar
1/4 cup grated queso de bola
for the topping:
1/2 cup softened unsalted butter
1 cup white sugar
Grated queso de bola
steps
Preheat oven to 350°F. Line the bottom of 5 medium loaf pans (measuring 4 x  7  x  2 1/2 in)  with baking parchment. Set aside.
In a large mixing bowl, combine the following: cake flour, sugar, baking powder, egg yolks, water, corn  oil, melted butter and vanilla extract. Mix well with a wire whip until smooth. Set aside.
Using an electric mixer fitted with a wire whisk, beat the egg whites and cream  of tartar together until frothy. Maintaining medium speed, gradually add sugar (a tablespoon at a time)  and continue beating at the same speed until the egg whites are  stiff but not dry.
Carefully fold in the beaten egg whites into the egg yolk  mixture. Lastly, fold in the grated cheese. Divide the cake batter equally among the prepared molders.  Bake for 30 minutes or until a cake tester inserted in the center comes out clean. Allow the cakes  to cool upside-down on a wire rack for 10 minutes.
Remove  from the molders. While still warm, brush the top surfaces with softened butter and dip in ranulated sugar. Dust with grated queso de bola.
For the mamon:
To make mamon using this recipe, line 12 mamon molders (measuring 4-inches in diameter) with fluted mamon liners.
Divide the cake batter equally among the prepared molders. Bake for 12 to 15 minutes or until a toothpick inserted in the center comes out clean.
Remove from molders  while hot  and spread your favorite butter on the surface.  Dip in sugar if desired

MANGO BRAZO

Mango Brazo
by Dorothy MJ Ferreria    prep 1 hr    cook 40 mins  yield  8-10
brazo layer:
8 egg whites
1/2 tsp cream of tartar
1 1/4 cup white sugar
1/4 tsp vanilla extract
chiffon cake layer:
1 cup + 2 Tbsps sifted cake flour
1/2 cup white sugar
1 1/2 tsps sifted baking powder
1/2 tsp fine salt
1/2 tsp orange extract
1/2 tsp lemon extract
1/4 cup corn oil
3 egg yolks
1/3 cup water
4 egg whites
1/4 tsp cream of tartar
1/4 cup white sugar
filling #1:
8 egg yolks
1/4 cup white sugar
1 cup condensed milk
1 cup evaporated milk
1/4 cup butter
1 Tbsp dark rum
rind of 1 dayap
filling #2:
2 cups mango ice cream
2 ripe mangoes sliced thinly
topping:
1/4 cup sifted powdered sugar
steps
Prepare filling #1 before baking the brazo and the cake layers.
In a thick frying pan, combine all ingredients except for the butter and rum. Cook over low heat until thick, like yema. Stir in rum and butter. Set aside to cool briefly.
Preheat oven to 400°F. Line the bottom and sides of two  jellyroll pans measuring 11 x 15 in (1-in  high) with baking parchment. Set aside.
Prepare the brazo layer first. Beat egg whites with cream  of tartar using an electric mixer fitted with a wire whip until frothy. Then add sugar gradually while continuing to beat egg whites at medium speed. After adding all of the sugar, pour in the vanilla extract. Increase the speed of the  mixer and continue to beat until egg whites  are  stiff but  not  dry.
Spread  meringue as evenly as possible in the prepared jellyroll pan. Run a cake comb across the surface of the meringue for a textured effect. Bake for 20 minutes or until light  golden brown and somewhat firm.
Lower oven temperature to 350°F and make the chiffon cake as follows: prepare egg yolk mixture first by combining the following—cake flour, sugar, baking powder, salt, egg yolks, water, corn  oil and flavorings. Mix with a wire whip until blended. Set aside.
In another mixing bowl,  using an electric mixer, beat the egg whites and cream of tartar together  until they get frothy. Gradually add sugar while beating egg whites at medium speed. After adding all of the sugar, increase the speed of the  mixer and continue to beat egg whites  until stiff but not dry.
Quickly but thoroughly fold in beaten egg whites into the egg yolk mixture. Pour cake batter into the remaining jellyroll pan. Bake for 15 to 20 minutes or until the  cake is done.
To assemble, line the bottom of a disposable 9 x  12-in rectangular aluminum pan (2 ½  inches high) with cake. Spread ice cream on the surface of the cake. Garnish with mangoes and freeze until somewhat firm, then spread the yema mixture over the mangoes. Trim baked brazo and place on top of the yema. Dust surface  with powdered sugar.

APPLE STRUDEL

Apple Strudel
by Dorothy MJ Ferreria    prep 5-10 mins    cook 40 mins  yield   8
8 Phyllo pastry sheets
½ cup Regular breadcrumbs
¾ cup Melted unsalted butter
ingredients for the filling:
3 Granny Smith apples peeled and chopped
½ cup Raisins
1/3 cup White sugar
½ tsp Cinnamon powder
1/8 tsp Ground cloves
Pinch of fine salt
¼ cup Breadcrumbs
ingredients for the topping:
3 Tbsps Sifted powdered sugar
steps
Preheat the oven to 400_F. Melt the butter in a thick saucepan. Set aside. Combine the ingredients for the filling in a bowl. Set aside.
Place a sheet of phyllo pastry in a jellyroll pan. Brush the surface with melted butter. Drizzle 1 tablespoon of breadcrumbs. Top with another layer of pastry and repeat the procedure until all of the breadcrumbs and pastry sheets are consumed.
Pour the filling on top and spread to cover 2/3 of the pastry, starting from the long end. Fold about half an inch of both ends (short side) towards the filling. Roll into a tight cylinder starting from where the filling is. Place in a baking sheet, seam side down.
Brush the surface with the remaining butter. Make 8 diagonal slashes and bake for 20 minutes. After 20 minutes, loosely cover the surface with a sheet of aluminum foil to prevent the surface from getting too brown. Continue to bake for 20 minutes more.
Allow the strudel to rest for 30 minutes at room temperature before serving. Dust generously with powdered sugar.

FRUIT GELATIN

Fruit Gelatin
by Dorothy MJ Ferreria    prep 5 mins    cook 5-10 mins
3 Tbsps Unflavored gelatin
1/4 cup White sugar
2 1/2 cups Apple juice or ginger ale
Assorted fresh fruits , cut up
optional toppings:
Store bought low fat yogurt
Finely chopped nuts
steps
In a saucepan, combine gelatin, sugar and apple juice or ginger ale. Mix well and let stand for 5 minutes to allow the gelatin granules to bloom.
Cook over low heat until the to harden a bit. Arrange more fruits over the firm gelatin. Pour gelatin and sugar dissolves completely, taking care that the mixture does not boil.  Allow to cool at room temperature for at least 20 minutes or until lukewarm.
Add about 4 spoonfuls of the gelatin into a ramekin molder. Arrange fruits in the gelatin. Make sure that the fruits are completely submerged in gelatin. Freeze for a few minutes to allow the surface in an adequate amount of gelatin mixture over the fruits and freeze again.  Repeat this process until all of the gelatin and the fruits have been consumed. Chill until firm.
Unmold the gelatin into a platter and top with yogurt and nuts.

MANGO TRIFLE

Mango Trifle
by Dorothy MJ Ferreria    prep 15 mins    cook 15 mins
1 recipe mamon/taisan
for the custard:
1 1/4 cup fresh milk
1/2 cup granulated white sugar
3 Tbsps cornstarch
3 egg yolks
1/2 tsp vanilla extract
for the whipped cream:
1/2 bar (125 g) cream cheese
1 cup whipping cream or well-chilled all purpose cream
1/4 cup sifted powdered/confectioner’s sugar
for the topping:
Ripe mangoes , peeled and sliced thinly
steps
To prepare the custard, combine the milk, sugar, cornstarch and egg yolks in a thick stainless saucepan. Mix well with a wire whip and cook over low medium heat until thick. Allow the custard to cool in a cold water bath. Use a double boiler to cook the custard, if desired.
For the whipped cream topping, pour all ingredients needed in a mixing bowl.  Using an electric mixer, beat at high speed until thick and creamy.
To assemble, line the bottom of a wine glass or ramekin with sliced mamon or taisan. Spoon an adequate amount of custard. Top with more mamon/taisan, covering  the custard completely. Pipe out prepared whipped cream over the cake, covering it completely. Arrange mango slices on the cream, starting  from the  edge towards the center, to form a mango rose. Keep chilled until serving time.

LEMON ORANGE VODKA CAKE

Lemon Orange Vodka Cake
by Dorothy MJ Ferreria    prep 10 mins    cook 35-40 mins  yield  6-8
1 1/2 cups Sifted all purpose flour
1/4 tsp Sifted baking soda
1/2 cup Butter
1/4 tsp Orange extract
1/4 tsp Lemon extract
1 1/2 cups White sugar
3 Whole eggs
1/2 cups All purpose cream
ingredients for the soaking syrup:
1/2 cup Butter
1 cup White sugar
1/4 cup Water
1/4 cup Orange flavored vodka
steps
Preheat the oven to 350°F. Grease and flour the sides of 2 medium loaf pans measuring 7 by 4 inches (2 ½ inches high). Line the bottom of the pans with baking parchment.  Set aside.
In a mixing bowl combine flour and baking soda. Sift 3 times. Set aside.
Using an electric mixer, beat butter, orange and lemon extract and sugar until white. Add eggs one at a time, beating well after each addition. Alternately add dry ingredients and cream to butter mixture, beating well after each addition maintaining medium speed.  Start and end with the dry ingredients.
Divide the cake batter equally among the prepared baking pans. Bake for 35-40 minutes or until a cake tester inserted in the center comes out clean.
To prepare soaking syrup, melt the butter in a saucepan over medium heat. Add sugar and water. Boil for 5 minutes. Remove from heat and stir in vodka. Pour over baked cakes and let stand for 30 minutes. Unmold the cakes from their baking pans, wrap in food grade plastic wrap and chill overnight for best results.

1 comment:

  1. Great post, I appreciate you and I would like to read your next post. Thanks for sharing this useful information.
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