Crema De Fruta

Panglasang Pinoy ->Try this Filipino Dessert: Crema de Fruta.

Ingredients:

1½ cup flour

1 tsp baking powder

8 pieces egg yolks

1 3/4 cups sugar

1 big can fruit cocktail (about 30 ++ ounces)

2 tbsp unflavored gelatin

4 cups milk

1/3 cup butter

1 ½ tsp vanilla extract

2¼ cups water

Watch the video:

Procedures:

1. Bake the Sponge Cake

1.1. Sift (salain) the baking powder and 1 cup flour using a flour sifter then set aside

1.2. Put the 4 egg yolks in a mixing bowl and beat until texture becomes thick.

1.3. Add-in ½ cup of sugar slowly while beating the egg

1.4. Slowly add the sifted flour and baking powder mixture and mix the ingredients thoroughly

1.5. Combine 1 cup milk, butter, and vanilla extract in a sauce pan then cook until butter melts

1.6. Pour the cooked mixture (milk, butter, vanilla extract) into the mixing bowl and mix with the existing concoction until evenly distributed

1.7. Preheat the oven at 350 degrees Fahrenheit

1.8. Pour the combined mixtures in a baking pan then bake for 23 minutes or until sponge cake is ready

1.9. Set the Sponge Cake aside

2. Distribute the Sweet Syrup on top of the Sponge Cake

2.1. Heat the saucepan and place ¼ cup of sugar

2.2. Add ¼ cup of water immediately and cook until the sugar completely dissolves then let cool for a few minutes

2.3. Distribute the sweet syrup on top of the sponge cake (I apply the syrup using a brush)

3. Put a layer of Custard on top of the Sponge Cake

3.1. Combine the ½ cup flour, 1 cup sugar, and 3 cups milk in a saucepan then cook while stirring until the mixture thickens

3.2. Put some of the cooked mixture on the bowl where the 4 egg yolks are placed and mix well

3.3. Pour-in the “egg yolk – cooked mixture combination” back in the saucepan (with the rest of the ingredients) then mix until texture is thick enough (this is now the custard)

3.4. Apply the layer of custard evenly on top of the Sponge cake

4. Drain the liquid concentrate from the fruit cocktail and set aside.

5. Put all the fruit cocktails on top of the custard layer. Make sure to place them evenly

6. Dilute the gelatin in 2 cups of water

7. Heat the saucepan then pour the diluted gelatin and fruit cocktail concentrate and bring to a boil

8. Immediately after boiling, turn off the heat and let cool down until temperature is a little above normal room temperature

9. Pour the gelatin mixture on top of the fruit cocktail layer

10. Refrigerate (preferably overnight)

11. Serve chilled for dessert. Share and Enjoy!

recipe from ernest

Magnolia chicken nuggets teriyaki

Ingredients:

1 250g Magnolia Chicken Nuggets, fry until golden, set aside

For the teriyaki sauce:

1/4 cup Star margarine

1 tsp. crushed garlic

1/4 cup each of soy sauce (Kikkoman) and sugar

1 tbsp. rice wine (mirin or any)

1 cup water mixed with

1 tbsp. AA Cassava (tapioca) starch

1 tbsp. sesame oil

1/4 tsp. pepper

For garnish:

1/4 cup chopped spring onions

2 tbsps. sesame seeds

Procedure:

Prepare four bowls with 1/2 cup (each) cooked rice.

For the sauce, add Star margarine and garlic in a saucepan. When garlic is brown, add remaining ingredients and stir until boiling and shiny.

To serve: Put cooked chicken nuggets on top of rice. Top with teriyaki sauce, spring onions, and sesame seeds.

Note: 250g fish cakes or squid balls may also be used.

Planning Foods For New Year Celebration 2012

Cecile Yearly Tradition

Prepare Foods For New Year 2012

Chicken Galantina

Beef Morcon

Imbotido

Chicken Caldereta De Pollo

Barbeque

Menudo Estilo De Kawit Cavite

Chocolate Chiffon Cake

Buko Salad

Leche Plan

Biko Malagkit

Ube

12 Different Fruits

Candies

Red Wine

Cecile Foods On New Year2011

funny bone arts

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Joy of Baking.com Recipes

Turtle Brownies:

3 ounces (90 grams) unsweetened chocolate, coarsely chopped

12 tablespoons (1 1/2 sticks) (170 grams) unsalted butter, cut into pieces

3largeeggs

1/2 cup (105 grams) light brown sugar

1cup (200 grams) granulated whitesugar

1 1/2 teaspoons purevanillaextract

1/2 cup plus 2 tablespoons (90 grams) all-purposeflour

1/4 teaspoon salt

Caramel Topping:

40 Kraft caramels (10 ounces) (280 grams), unwrapped

1/2 cup (120 ml) heavy whipping cream

2 cups (200 grams) pecan halves, toasted

or

Homemade Caramel Topping:

1 cup plus 2 tablespoons (225 grams) granulated white sugar

1/2 cup (120 ml) light corn syrup

5 tablespoons water

1/8 teaspoon salt

1/2 cup (120 ml) heavy whipping cream

1 1/2 teaspoons pure vanilla extract

2 cups (200 grams) pecan halves, toasted

Ganache Topping:

2 ounces (55 grams) semisweet chocolate, coarsely chopped

1/4 cup (60 ml) heavy whipping cream

Read more:http://www.joyofbaking.com/barsandsquares/TurtleBrownies.html#ixzz1gQwXOkaI

Preheat oven to 350 degrees F (177 degrees C) and place rack in the center of the oven. Butter, or spray with a non stick vegetable spray, a 9 x 13 inch (23 x 33 cm) rectangular baking pan.

Brownies: Melt the chopped chocolate and butter in a stainless steel bowl placed over a saucepan of simmering water. Remove from heat and set aside while you make the brownie batter.

Meanwhile, in the bowl of your electric mixer (or with a hand mixer), beat the eggs and sugars until smooth. Beat in the vanilla extract and then the melted chocolate mixture. Scrape down the sides of the bowl and, on low speed, beat in the flour and salt.

Pour into the prepared pan and bake for about 20 minutes, or just until the brownies are barely firm to the touch. Remove from oven and place on a wire rack.

Caramel: Place the unwrapped caramels and cream in a saucepan and melt, over low heat (stirring frequently), until smooth. Remove from heat and stir in the toasted pecans, making sure all the pecans are coated with caramel. Spread the caramel topping evenly over the still warm brownies and let cool to room temperature. Then cover and refrigerate brownies for about an hour or until the brownies are firm.

If making Homemade Caramel Topping: In a three quart heavy saucepan, combine the sugar, corn syrup, water, and salt. Over medium heat, stirring constantly, bring the mixture to a boil. Once it boils, stop stirring, and cook the mixture until it turns a golden caramel color, about 10 - 12 minutes. (Swirl the pan as needed so the caramel cooks evenly.) Remove from heat and carefully add the cream and vanilla (the mixture will sputter and steam so be careful). Stir in the pecans and immediately pour over the still warm brownie layer, spreading evenly. Let cool to room temperature, then cover and refrigerate brownies for about an hour or until the brownies are firm.

Ganache: Place the chopped chocolate in a heatproof bowl. Heat the cream in a small saucepan over medium heat (alternatively, heat the cream in the microwave). Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth.

Remove the brownies from the refrigerator and, using a fork, drizzle the Ganache over the brownies in a zigzag pattern. Cover and refrigerate until the chocolate is set. Using a sharp knife, cut the brownies into 48 bars.

Store, covered, in the refrigerator for 7 to 10 days, or in the freezer for longer storage.

Makes about 48 brownies. Preparation time1 hour.

Note: To toast pecans - Bake in a 350 degree F (177 degree C) oven for 8-10 minutes or until lightly browned and fragrant

Club Recipes

BEEF POCHERO

Share| Preparation Time: 30 minutes Cooking Time: 1-1/2 hours Servings: 8-10 Ingredients: 1 ½ kg beef ribs, sliced into cubes 1 onion, quartered 2 8g MAGGI MAGIC SARAP 2 liters water 2 tbsp cooking oil 1 tbsp minced garlic ¼ cup sliced onion 2 pieces tomatoes, sliced Patis to taste 2 pieces camote, cubed 4 pieces banana saba, halved 1 cup sliced pechay 2 cups sliced cabbage 2 cups canned pork and beans Salt, pepper and sugar to taste Procedure: Tenderize beef with onion and MAGGI MAGIC SARAP in water for 1 hour or if using a pressure cooker for 40 minutes. Start timing when the pressure cooker begins to whistle. When beef is tender, drain beef from stock. Set aside beef stock for later use. Heat cooking oil. Sauté garlic, onion and tomatoes until limp. Add tenderized beef. Season with patis to taste. Stir in camote then banana saba. Cook for 5 minutes or until fork tender. Add pechay and cabbage. Cook uncovered for another 2 minutes. Pour in pork and beans. Bring to a simmer. Season with salt, pepper and sugar to taste. Nutritional Content: Calories: 429 Carbohydrates (g): 27 Protein (g): 33 Fats (g): 21 PINAPUTOK NA TILAPIA Share| Preparation Time: 25 minutes Cooking Time: 30 minutes Servings: 6-8 Ingredients: 8 pieces tilapia, scaled and cleaned 2 8g MAGGI MAGIC SARAP Cooking oil for frying 2 pieces onion, chopped 4 pieces tomatoes, chopped Salt and pepper ¼ cup melted butter Procedure: Rub tilapia with MAGGI MAGIC SARAP. Set aside to marinate for 125 minutes. Heat cooking oil for frying. Fry tilapia until golden brown. Set aside. Cut 8 pieces of aluminum file big enough to wrap fried tilapia. To assemble, top tilapia with chopped onion and tomatoes. Sprinkle with dashes of salt and pepper. Drizzle with a tsp of melted butter and then seal foil on all sides. Grill prepared tilapia for 5 minutes or until foil wrapper pops. Remove from heat and serve immediately. Nutritional Content: Calories: 301 Carbohydrates (g): 2 Protein (g): 19 Fats (g): 25 Tokwa, Pork, Kinchay and Bell Pepper Stir-Fry Preparation Time: 20 minutes Cooking Time: 30 minutes Servings: 6-8 Ingredients ½ kg pork liempo, cubed 2 tsp MAGGI MAGIC SARAP 1 tbsp chopped garlic 1 small onion, sliced 4 pieces tokwa, fried and cubed ¼ -½ cup chopped kinchay 2 pieces red bell pepper, sliced 1 cup water ½ cup MAGGI Oyster Sauce Procedure Put liempo on a non stick pan. Season with MAGGI MAGIC SARAP. Cook pork until fat has been extracted and pork is golden brown in color. Remove excess fat from the pan, leaving only around 2 tbsp. Push fried pork on 1 side of the pan and sauté garlic and onion until limp. Add ¼ - ½ cup of kinchay depending on your taste preference. Stir in prepared tokwa and sliced bell pepper. Cook while stirring for another 2 minutes. Pour in water and bring to a boil. Season with MAGGI Oyster Sauce to taste. NUTRITIONAL CONTENT: Calories:229 Carbohydrates (g):1 Protein (g):15 Fats (g):19

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