| | | Category: | | Baking | | Style: | | American | | Special Consideration: | | Quick and Easy | | Servings: | | 8 |
Ingredients:
3 cups grated carrots
1/2 cup brown sugar
1/2 cup raisins
2 eggs
3/4 cup white sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup crushed pineapple, drained
1-1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 cup chopped walnuts
Directions:
In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.
  | Category: | | Side Dishes & Condiments | | Style: | | Other | | Servings: | | 4 |
Ingredients:
1/2 head cabbage
2-3 tablespoons bacon drippings
salt
pepper
Directions:
Shred cabbage like for slaw.
Soak in cold water until all is shredded.
Take 1 1/2 quart pot, heat up bacon drippings.
Add cabbage, shaking off excess water.
Pot will be full.
Salt and Pepper to your taste.
Cover with lid.
Stir a couple of times.
Cook 5-10 minutes | Category: | | Baking | | Style: | | American | | Special Consideration: | | Quick and Easy | | Servings: | | 12-15 |
Ingredients:
Cake
1½ cups Softasilk cake flour
1½ teaspoon baking powder
½ teaspoon salt
½ cup sugar
2 tablespoon instant coffe powder
4 egg yolks
½ cup water
½ teaspoon vanilla
¼ cup oil
4 eggwhites
½ teaspoon cream of tartar
¼ cup sugar
Mocha Butter Icing
1 cup sugar
2 teaspoons instant coffee powder
1 cup milk
1 cup butter
Directions:
Pre Heat oven to 350°F. Grease and line an 11 x 15 inch jelly roll pan set aside.
In a bowl, combine flour, baking powder, salt, sugar and coffee. Make a well at the center and add the eggyolks, water, vanilla and oil. Blend until smooth. In a seperate bowl, beat eggwhites and cream of tartaruntil soft peaks form. Gradually add the sugar and continue beating until stiff. Fold into the eggyolk mixture. Pour into pan and bake for about 10 minutes or until done.
Prepare a sheet of brown paper and sprinkle with confectioner's sugar. Invert cake on brown paper and roll tightly while hot. Cool completely.
Prepare Mocha Butter Icing:
Combine sugar, coffe and milk. Chill for a few minutes. Cream butter, until fluffy. Gradually add the chilld mixture while beating continously until smooth and of spreading consistency.
To assemble: Unroll coolled cake. Spread with some butter icing . Roll again. Frost all over with icing. Decorate with rosettes of butter icing and top with sliced cherries, if desired | Category: | | Baking | | Style: | | American | | Special Consideration: | | Quick and Easy |
Description:
From Heny Sison
Ingredients:
½ cup Magnolia Gold Butter
½ cup liquid glucose
2 cups + 2 tbsp. all-purpose flour
1½ cups brown sugar
1 tsp. baking powder
½ tsp. baklng soda
1 tsp. Ferna vanilla flavoring
2 whole eggs
¾ cup coarsely chopped cashew nuts
Directions:
Preheat oven to 325°F.
Line a 9 x 13 x 2” rectangular pan with aluminum foil. Set aside.
Sift all-purpose flour and salt 3x. Set aside.
In a small saucepan, melt butter over low fire. Remove from heat the transfer in the bowl of the mixer.
Add brown sugar, liquid glucose and vanilla extract. Beat on medium speed until combined.
Add eggs one at a time, mixing until blended.
At low speed, add dry ingredients and cashew nuts.
Pour mixture into the prepared pan.
Bake fro 30-45 minutes until top is firm. Cool on wire rack. Cut into bars. | Category: | | Baking | | Style: | | Other | | Special Consideration: | | Quick and Easy |
Description:
From Heny Sison
Ingredients:
1 cup Magnolia Gold Butter
1 cup Dutch-processed cocoa powder, sifted
2½ cups sugar
5 eggs
1¼ cups coarsely chopped walnuts
¾ cup bread flour
¾ cup cake flour
½ tsp. salt
2 tsp. Ferna vanilla flavoring
light syrup for glazing
Directions:
Preheat oven to 350°F.
Line a 9 x 13 x 2” rectangular pan with aluminum foil. Set aside.
Sift bread flour, cake flour and salt 3x. Set aside.
In a small saucepan, melt butter over low fire. Remove from fire and stir in the cocoa. Set aside.
In the bowl of the mixer, beat eggs and sugar until light and fluffy at medium speed for about 5 minutes.
At low speed, stir in cocoa mixture, walnuts, vanilla extract and the sifted dry ingredients.
Pour mixture into the prepared pan. Bake for 45 minutes or until done.
Cool on wire racks. Cut into bars. Brush top with light syrup.  | Biscotti | Jul 26, '06 10:31 AM
for everyone |
| Category: | | Baking | | Style: | | Other | | Special Consideration: | | Quick and Easy |
Description:
Biscotti Eh! The Tough Cookies
Our old folks dunked pan de sal in their coffee. On special afternoons it would be a couple of bisconcho principe (toasted buttery sliced of leftover bread or sponge cake). In these days of the renewed café era with all kinds, classes , strengths, and nationalities of drinks, the favorite "dunkee" is biscotti. It is the lifestyle "biscuit"
Biscotti . What is it? A biscuit? A tough bread? A cookie? A biscocho?
Biscotti (sometimes also called "biscotto") is known as an Italian type cookie. But I prefer to use the term dried-up bread or hardened cake. It gets this firm because of preparation. Biscotti is baked twice. Once, to cook it , the second to make it dry and firm.
Its somewhere between being a biscuit and a kind of bread. As bread it is unleavened, thus hard and net airy, nor light. The characteristics of biscotti must be such that it can be dunked into other think drinks, even fortified wines, yet stay firm enough to hold its shape. Biscotti must not be soggy. Its flavor should be delicate not overpowering. The flavor of coffee must be upstaged!
Here is a recipe for biscotti. It is best to work this dough with floured hands for easier handling. Remember the most important steps which make it what it is. Baked first to get it done, baked second to firm.
Ingredients:
2 eggs
1 tablespoon vanilla extract
¼ tablespoon rum extract or other flavors (almond, chocolate, etc.)
½ cup chopped nuts
¼ cup cocoa powder
¼ tablespoon salt
4 pieces whole sweetened chocolate tablea chopped into chunks
(in place of semisweet chocolate chips)
Directions:
1. In a bowl, beat eggs with rum extract and vanilla
2. Add the sugar
3. In another bowl, combine flour and salt
4. Add to beaten egg mixture.
5. Combine, then add cocoa powder and nuts
6. Blend well
7. Add chocolate tablea chunks
8. Prepare to bake. Preheat turbo broiler at 350° F or 150° C
9. Use a Teflon pan or line a pan with parchment paper/or silpat
10. Shape dough into a loaf. ( Brush hands with some flour if dough is sticky.)
11. Bake for 20-25 minutes
12. Then cool for 5 minutes
13. Transfer to a chopping board and slice into 1- inch width pieces with a serrated knife.
14. Replace on pan or rack and bake again.
15. Bake for 15-20 minutes or till dry or firm.
16. Cool on a wine rack. | Category: | | Baking | | Style: | | Soulfood | | Special Consideration: | | Kids | | Servings: | | Makes 4 loaves. |
Description:
This version of the much maligned Christmas classic is deliciously
lacking in candied cherries, giant mixed nuts and citron, but it is
filled with bits of marzipan and lots of appealing dried fruit. Baking
the cakes in disposable aluminum loaf pans (available at supermarkets)
or in decorative cardboard loaf pans (available at some cookware
stores or by mail order) makes gift giving easy; just wrap each cake
in its pan in cellophane, and add a colorful ribbon.
Ingredients:
1 7-ounce package marzipan, cut into 1/2-inch pieces
1 1/4 cups chopped dried Calimyrna figs (about 6 ounces)
3 cups combined chopped dried pears, dried apricots and pitted dates
(about 15 ounces total)
1 cup golden raisins (about 5 ounces)
1/2 cup brandy
1 1/2 cups (3 sticks) unsalted butter, room temperature
1 1/2 cups sugar
1 cup (packed) golden brown sugar
8 large eggs
1 tablespoon vanilla extract
1 teaspoon ground cardamom
1 teaspoon ground nutmeg
1/2 teaspoon salt
3 cups all purpose flour
1 1/2 cups pine nuts (about 6 ounces), toasted
MATERIALS:
4 8 x 3 3/4 x 2 1/2-inch disposable aluminum loaf pans, 8 1/2 x 3 1/2
x 2-inch corrugated paper baking loaf forms*or 8 1/4 x 4 1/4 x 2
1/2-inch metal loaf pans
Directions:
Procedures:
1. Place marzipan on plate; cover with plastic wrap. Freeze overnight.
Combine dried figs and next 3 ingredients in large bowl. Cover and let
stand at room temperature overnight, stirring occasionally.
2. Preheat oven to 325°F. Butter baking pans or forms. Beat 1 1/2 cups
butter, sugar and brown sugar in large bowl until light. Beat in eggs
1 at a time, then vanilla, cardamom, nutmeg and salt. Stir in flour in
4 additions. Stir in pine nuts, dried fruit mixture and any soaking
liquid from bowl. Gently stir in marzipan.
3. Divide batter among prepared pans. Place pans on baking sheet. Bake
until tester inserted into center of cakes comes out clean, about 1
hour 15 minutes. Cool cakes completely in pans on racks. Wrap in
plastic. Let stand at least 1 day and up to 3 days at room temperature
or chill up to 2 weeks. Serve at room temperature. | Category: | | Baking | | Style: | | American | | Special Consideration: | | Kids | | Servings: | | Makes 6 little cakes. |
Ingredients:
1/2 cup (2 1/2 ounces) dried sour cherries
1/4 cup eau-de-vie de framboise or other raspberry liqueur
3 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
1/2 stick (1/4 cup) unsalted butter, cut into pieces
1/2 cup granulated sugar
1/2 teaspoon vanilla
2 large eggs
1/4 cup plus 2 tablespoons all-purpose flour
1/4 teaspoon salt
confectioners' sugar for sifting over cakes
Preheat oven to 350°F. and generously butter six 1/2-cup muffin tins.
Directions:
1. In a small saucepan simmer cherries in liqueur, stirring, until all
liquid is evaporated and let cool.
2. In a double boiler or in a metal bowl set over a pan of barely
simmering water melt chocolate and butter, stirring until smooth.
3. Remove top of double boiler or bowl from heat and whisk in
granulated sugar and vanilla. Whisk in eggs, 1 at a time, whisking
well after each addition.
4. Add flour and salt, stirring until just combined, and fold in cherries.
5. Divide batter among muffin tins and bake in middle of oven about 20
minutes, or until a tester comes out with crumbs adhering to it.
6. Turn cakes out onto a rack and cool. Cakes keep at room temperature
in an airtight container 4 days.
7. Cut out a 1 1/4-inch paper heart and center on a cake. Sift
confectioners' sugar over cake and carefully remove heart. Sift sugar
over remaining cakes in same manner. | Category: | | Desserts | | Style: | | American | | Servings: | | 6 |
Description:
Phyllo dough gives this dessert a crisp texture that contrasts nicely
with the smooth lemon filling.
Ingredients:
For lemon cream
1 teaspoon unflavored gelatin
2 tablespoons cold water
3/4 cup frozen lemonade concentrate, thawed
6 tablespoons sugar
6 tablespoons (3/4 stick) unsalted butter
4 large egg yolks
1 large egg
1/2 cup chilled whipping cream
For phyllo pastries
5 fresh phyllo pastry sheets or frozen, thawed
6 tablespoons (3/4 stick) unsalted butter, melted
5 tablespoons sugar
For strawberry sauce
4 1/2 cups sliced hulled strawberries
6 tablespoons sugar
Powdered sugar
10 whole strawberries
Directions:
Make lemon cream:
1. Sprinkle gelatin over cold water in small bowl; let stand until
soft, about 10 minutes. Combine lemonade concentrate, sugar, butter,
yolks and egg in medium metal bowl. Set bowl over saucepan of
simmering water; whisk until candy thermometer registers 160°F., about
5 minutes.
2. Remove from over water; whisk in gelatin mixture. Strain into large
bowl. Set in larger bowl or ice water. Stir until mixture is cool and
beginning to thicken but not set, about 10 minutes. Beat cream in
medium bowl to firm peaks; fold into lemon mixture. Chill at least 4
hours.
Make phyllo pastries:
3. Preheat oven to 350°F. Place 1 phyllo sheet on work surface (cover
remaining phyllo with plastic wrap and damp towel). Brush phyllo with
butter; sprinkle with sugar. Repeat with remaining phyllo, butter and
sugar. Cut phyllo stack into twenty 3-inch squares. Transfer squares
to baking sheets. Bake until dark golden, watching closely, about 12
minutes. Transfer to racks; cool. (Lemon cream and phyllo squares can
be made 1 day ahead. Keep cream chilled. Store phyllo squares airtight
at room temperature.)
Make strawberry sauce:
4. Simmer 2 1/4 cups sliced strawberries and 6 tablespoons sugar in
heavy medium saucepan until strawberries are soft, stirring
occasionally, about 5 minutes. Purée in processor. Strain into small
bowl. Chill.
5. Place 10 phyllo squares on work surface. Transfer lemon cream to
pastry bag fitted with large star tip. Pipe lemon cream over squares,
leaving 1/2-inch border on sides.
6. Arrange sliced berries in single layer over cream. Pipe small
rosette of cream atop berries. Top each with phyllo square.
7. Pipe rosette of cream atop phyllo.
8. Sprinkle with powdered sugar. Garnish each with whole berry. Serve
with sauce. | Category: | | Desserts | | Style: | | American | | Special Consideration: | | Kids | | Servings: | | Makes 6 little cakes. |
Ingredients:
1/2 cup (2 1/2 ounces) dried sour cherries
1/4 cup eau-de-vie de framboise or other raspberry liqueur
3 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
1/2 stick (1/4 cup) unsalted butter, cut into pieces
1/2 cup granulated sugar
1/2 teaspoon vanilla
2 large eggs
1/4 cup plus 2 tablespoons all-purpose flour
1/4 teaspoon salt
confectioners' sugar for sifting over cakes
Preheat oven to 350°F. and generously butter six 1/2-cup muffin tins.
Directions:
1. In a small saucepan simmer cherries in liqueur, stirring, until all
liquid is evaporated and let cool.
2. In a double boiler or in a metal bowl set over a pan of barely
simmering water melt chocolate and butter, stirring until smooth.
3. Remove top of double boiler or bowl from heat and whisk in
granulated sugar and vanilla. Whisk in eggs, 1 at a time, whisking
well after each addition.
4. Add flour and salt, stirring until just combined, and fold in cherries.
5. Divide batter among muffin tins and bake in middle of oven about 20
minutes, or until a tester comes out with crumbs adhering to it.
6. Turn cakes out onto a rack and cool. Cakes keep at room temperature
in an airtight container 4 days.
7. Cut out a 1 1/4-inch paper heart and center on a cake. Sift
confectioners' sugar over cake and carefully remove heart. Sift sugar
over remaining cakes in same manner. | Category: | | Baking | | Style: | | American | | Special Consideration: | | Kids | | Servings: | | Makes 6 cakes, serving 2. |
Description:
masarap...
peaches and raspberries
madali lutuin.....
in 45 minutes or less.
Ingredients:
1 large whole egg
1 large egg yolk
1/2 teaspoon vanilla
1/2 cup granulated sugar
2/3 cup well-chilled heavy cream
3/4 cup cake flour (not self-rising)
1 teaspoon double-acting baking powder
1/4 teaspoon salt
confectioners' sugar for dusting the cakes
fresh peaches, peeled and sliced, for garnish
fresh raspberries for garnish
Directions:
1. In a bowl with an electric mixer beat together the whole egg, the
yolk, the vanilla, and 1/4 cup of the granulated sugar until the
mixture is thick and pale.
2.In a bowl beat the cream with cleaned beaters, adding the remaining
1/4 cup granulated sugar, until the mixture holds soft peaks. Fold the
egg mixture into the whipped cream mixture.
3.Into another bowl sift together the flour, the baking powder, and
the salt and fold the flour mixture into the cream mixture.
4. Divide the batter among 6 buttered and floured 1/2-cup muffin tins
and bake the cakes in the middle of a preheated 350°F. oven for 18 to
20 minutes, or until they are golden.
5. (The batter will flow over the rims slightly.) Let the cakes cool
in the tins on a rack for 10 minutes and turn them out onto the rack,
leaving them upside down. Dust the cakes with the confectioners' sugar
and serve them with the peaches and the raspberries.
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