baking recipe collection from all over the net

215
TIPS/GUIDES Pan Size Baking Time 13x19 inch pan 35-45 minutes two 8” or 9” pans 35-45 minutes spring tin 40-50 minutes muffin pan 15-25 minutes Self-Rising Flour For each cup of flour in the recipe, mix 1 cup all-purpose flour with 1 ½ tsp baking soda and 1 tsp salt. self-rising flour (1 cup)=1 cup flour + 1 ½ teaspoons baking soda + 1/2 teaspoon salt buttermilk (1 cup)=1 cup plain yogurt or 1 cup milk + 1 tablespoon vinegar or lemon juice. Leave to curdle for 10-20 minutes if possible. cookie tips For a thin, crisp cookie, increase the baking soda by up to 50%, replace one of the eggs with milk, and raise the ratio of brown sugar to white. For a soft, cakey cookie, use cake flour, substitute baking soda for baking powder, and use shortening instead of butter.

Upload: lucille-mae

Post on 07-Sep-2015

228 views

Category:

Documents


2 download

DESCRIPTION

Baking Recipe Collection From All Over the Net

TRANSCRIPT

TIPS/GUIDES

TIPS/GUIDES

Pan Size

Baking Time

13x19 inch pan

35-45 minutes

two 8 or 9 pans

35-45 minutes

spring tin

40-50 minutes

muffin pan

15-25 minutes

Self-Rising Flour

For each cup of flour in the recipe, mix 1 cup all-purpose flour with 1 tsp baking soda and 1 tsp salt.

self-rising flour (1 cup)=1 cup flour + 1 teaspoons baking soda + 1/2 teaspoon salt

buttermilk (1 cup)=1 cup plain yogurt or 1 cup milk + 1 tablespoon vinegar or lemon juice. Leave to curdle for 10-20 minutes if possible.

cookie tips

For a thin, crisp cookie, increase the baking soda by up to 50%, replace one of the eggs with milk, and raise the ratio of brown sugar to white.

For a soft, cakey cookie, use cake flour, substitute baking soda for baking powder, and use shortening instead of butter.

For a chewy cookie, use bread flour, omit one egg white, and melt the butter before incorporating it into the mix.

Couverture:is a term used for cocoa butter rich chocolates of the highest quality. Popular brands of couverture used by professional pastry chefs and often sold in gourmet and specialty food stores include: Valrhona, Lindt, Cacao Barry, Esprit des Alpes, and Guittard. These chocolates contain a high percentage of chocolate liquor (sometimes more than 70 percent) as well as cocoa butter, at least 32-39%, are very fluid when melted and have an excellent flavor. In fact, chocolate of this quality is often compared to tasting fine wine because subtleties in taste are often apparent, especially when you taste a variety of semisweet and bittersweet couvertures with different percentages of sugar and chocolate liquor.

International Foods

The following international food terms may be useful when reading about food and recipes from different countries.

US

UK

Dairy, Eggs, and Meat:

whole milk

full fat milk

skim or fatfree or nonfat milk

skimmed milk

2% milk

semi-skimmed milk

large egg

medium egg

ground meat

mince or minced meat

Produce:

scallion

spring onion

zucchini

courgette

squash

marrow

eggplant

aubergine

garbanzo or chickpea

chickpea

navy beans

haricot beans

Prepared Foods:

pickle

gherkin

chutney ?

Branston pickle

boullion

stock cube

fries

chips

chips

crisps

USUK

ketchuptomato ketchup or tomato sauce

Baking and Baked Goods:

bread flour

strong flour

all purpose flour

plain flour

self-rising flour

self-raising flour

cornstarch

cornflour

golden raisins

sultanas

cane syrup golden syrup/light treacle

molasses

black treacle

powdered or confectioners sugaricing sugar

superfine sugar

castor sugar

popover

Yorkshire pudding

a rasin-studded pudding

spotted dick

Drinks:

lemonade old-fashioned or cloudy lemonade

clear lemon soda (e.g Sprite)

lemonade

fruit drink concentrate

squash

vermouth

martini

Sweets:

dessert

pudding

pudding

creamy dessert

jello

jelly

cookie

biscuit

graham cracker

digestive biscuit (Note)

Techniques

Broiling

grilling

Digestive Biscuits and Graham Crackers

These two items are fairly different, but are used similarly (e.g. to make crumb crusts for a cheesecake). Graham crackers are sweeter, and are available in different flavors, e.g. cinnamon, chocolate. Digestive biscuits are richer, and while slightly sweet, are often used eaten with cheese. They are also available coated on one side with milk or dark chocolate.

1-2 Chocolate Cake

A simple, fairly easy chocolate cake recipe.

Ingredients

1/3 cup vegetable oil

2 oz

unsweetened chocolate

1c

sugar (or 1/2 cup)

1

egg

1 cups whole wheat flour

tspsalt

tsp baking soda

tspvanilla extract

cup water

cup semi-sweet chocolate pieces (such as chocolate chips)

cup chopped nuts

4 oz cream cheese or sour cream (Optional)

Note on the whole wheat flour: this is what I've used and am used to; white may work just as well, but will likely need a slight variation in amount of liquid and perhaps cooking time.

Procedure

1. Put the oil and chocolate in an 8in (20cm) square pan and set it in 350F (175C) oven just until the chocolate melts. (Add sour cream or cream cheese if desired.)

2. Add remaining ingredients, except chocolate chips and nuts, to the pan.

3. Beat with a fork until smooth and creamy (about 2 minutes).

4. Scrape the sides of the pan, and spread the batter evenly in the pan.

5. Sprinkle with chocolate chips and nuts. Optionally, cut the chocolate chips and nuts into the batter to some extent.

6. Bake 350F (176.66C if you're feeling more precise than before) for 30 to 40 minutes, untill a toothpick stuck in the center comes out clean.

7. Cool in pan; eat hot or cooled.

90-Minute Soft Pretzels

Ingredients:

3 Cup

All-Purpose Flour; unsifted

2 Tbsp

Sugar

1 Tsp

Salt

1 Package Active Dry Yeast

1 Cup

Water

1 Tbsp

Margarine

1 Tbsp

Water

1

Egg Yolk; beaten

Coarse salt

Procedure:

Mix 1 cup flour, sugar, salt and undissolved yeast. Heat 1 cup water and margarine to 120 to 130F. Gradually add to dry ingredients; beat 2 minutes at medium speed of mixer. Add 1/2 cup flour. Beat at high speed 2 minutes. Stir in enough add'l flour to make a soft dough. On floured board, knead 5 minutes. Set in greased bowl; turn to grease top. Cover and let rise in warm, draft-free place 40 minutes. Divide dough into 12 equal pieces. Roll each into a 20-inch rope. Shape into pretzels or other shapes. Place on greased baking sheets. Cover; let rest 5 minutes. Mix egg yolk and 1 tablespoon water; brush on pretzels. Sprinkle with coarse salt. Bake at 375F 15 minutes or until done. Cool on racks.

Almond Crecents

Ingredients:

1 cup Butter or margarine

1 tspVanilla extract

2 cup Flour; unbleached

Confectioners' sugar

cup Sugar

1 tspAlmond extract

1 cup Almonds; ground

Procedure:

Beat together butter and sugar until very light and fluffy. Blend in extracts. Mix in flour and almonds. Using about 1 T of dough for each, shape into logs and bend into crecents. Place on greased cookie sheet. Bake 12 to 15 minutes at 350F until light brown. While warm, roll crecents in confectioners' sugar. Cool on racks and store in a tightly sealed container. Makes 3 dozen cookies.

# of Servings: 8

Almond Cookies

Ingredients:

cup Rice Flour

2 tbspSoy Flour

tspNon-alum baking powder

2 tbspVegetable Oil

1

Egg, beaten

2 tbspHoney

tspAlmond extract

1 tspVanilla

Procedure:

Mix oil, honey, and flavors thoroughly. Combine dry ingredients. Stir dry and liquid ingredients together. Roll dough into 3/4 inch diameter balls. Place on oiled cookie sheet, flatten slightly. Bake at 350 F. for 8 to 10 minutes or until beginning to brown around the edges. Cool before removing.

# of Servings: 24

All-American Chocolate Cake

Ingredients:

4 OzUnsweetened chocolate

1 Cup Shortening or 1/2 Pound butter

2 Tsp Vanilla

2 Cup Cake flour

2 Cup Sugar

1 TspBaking powder

1 TspBaking soda

1 TspSalt

1 Cup Milk

4

Eggs

Procedure:

PREHEAT OVEN TO 350F. In a small, heavy-bottomed pan, melt chocolate and shortening, stirring over low heat until smooth and melted. Remove from heat and stir in vanilla. In large bowl, combine flour, sugar, baking powder, baking soda and salt. Add chocolate mixture, milk and eggs, beating until smooth. Spread mixture in two greased and floured 9-inch round cake pans. Bake for 30-to-35 minutes or until toothpick inserted in center of cake comes out clean. Cool in pans 5 minutes before turning out onto wire rack.

ALMOND BISCOTTI

Ingredients:

3/4 cup whole almonds

1/2 cup butter

3/4 cup sugar

2 large eggs

2 tsp orange extract

orange

rind of 1 orange

2 tsps almond extract

3 cups all purpose white flour

1/2 tspsalt

2 tspbaking powder

1/2 cup bread crumbs

Directions:

1. Preheat oven to 325 F.

2. Place almonds in a baking sheet and bake for about 5-10 minutes until golden. Allow to cool.

3. In a mixer, cream butter and sugar until fluffy. Add eggs, orange flavor, orange rind, and almond extract.

4. In a separate bowl, combine the all-purpose flour, salt, baking powder, and bread crumbs. Then, gradually add to the butter mixture.

5. Add the almonds and mix until just combined.

6. Transfer the dough in a lightly floured surface. Knead until smooth and not too sticky. Divide dough into 2 pieces.

7. Shape each dough into a log, 3 inches wide and about 1 inch thick. Allow the length to stretch to fit the sheet pan, about 12-16 inches.

8. Bake the dough for 35-40 minutes or until golden around the edges. Allow to cool slightly then slice to 1/2 inch thick slices using a large sharp knife.

9. Place cut side down, on the baking sheet and bake for another 15-20 minutes until golden brown. Transfer to a wire rack to cool completely. Store in an airtight container.

Almond Jelly with Fresh Fruits

Ingredients:

Almond Jelly:

1 c

full cream evaporated milk

1 c

water

2 tbsp unflavored gelatin

c

white sugar

1 tsp almond extract

Simple Syrup:

1 c white sugar

3 c water

Fruits:

Well-drained canned pineapple chunks

Fresh mango, scooped into balls

Maraschino cherries, quartered

Procedure:

In a saucepan, combine milk, water, gelatin, sugar and flavoring. Let stand for 5 minutes. Cook over low heat stirring continuously, until both sugar and gelatin granules have dissolved completely. Pour into a rectangular glass or ceramic dish and refrigerate until firm. Cut into cubes. Keep chilled until ready to use.

To prepare the syrup, simply boil sugar and water together until sugar has dissolved completely. Let cool completely. Keep refrigerated.

When ready to serve, combine chilled syrup, prepared fruits and cubed gelatin in a punch bowl. Serve with crushed ice, if desired.

Anko

Ingredients

Sweet red bean paste filling:

110 g Japanese red beans (azuki)

150 g granulated sugar

1 tbspstarch syrup, for shining

dash of salt

Dough (Enough for 16 buns):

1 oz package active dry yeast (2 tsp)

1 tsp granulated sugar

1 cup lukewarm water (40-45C)

3 cups all-purpose flour (reserve 1 tbsp if mixing by hand)

Procedure

1. Wash the beans well. In a large sauce pan, put the beans and fill the 14 oz/400 ml water or the amount filled over the beans. Bring to a boil over high heat. Drain the water. Do this step two more time to get rid of harshness.

2. Fill up with water again and cook over low heat after boiling for 30-40 minutes. Add more water if the beans come out from the water. Remove any scum. If the bean can be crushed easily by fingers, it is done; if not, cook more. Shut off the heat and steam for 10 minutes with cover. Drain the beans and liquid. Do NOT throw the liquid away. Set the beans aside. Place back only the liquid, and add sugar and salt in it. Heat until the sugar and salt have dissolved. Shut the heat. Transfer the beans to the pan. Let it stay until sweet taste infiltrates to the beans for 30 minutes.

3. Over low heat, boil away until it becomes thick enough to be able to form it into a ball by hand. Be careful not to get burned. Let it cool before filling.

4. In small bowl, sprinkle yeast and sugar evenly over the lukewarm water; stir until yeast dissolves. Let stand 10 minutes or until foamy. In large bowl or in food processor, combine flour and yeast mixture and mix well, or process 1 minute. If mixing by hand, sprinkle work surface with the reserved 1 tablespoon flour; turn dough out onto work surface and knead until dough is smooth and elastic, about 10 minutes.

5. Spray large bowl with nonstick cooking spray; place dough in bowl. Cover loosely with plastic wrap or a damp towel, and let rise until dough triples in volume, about 3 hours. Punch down and wrap in plastic until ready to use. Will keep 3 days in the refrigerator and up to 2 months in the freezer.

Angel Food Cupcakes

Ingredients

1 cup

cake flour

cupconfectioners sugar plus additional for dusting

1 2/3 cupsegg whites (11-13 large egg whites)

1 tsp

cream of tartar

tsp

salt

1 cups

granulated sugar

2 tsp

vanilla extract

choice of frosting

Procedure:

1. Preheat oven to 375F. Line twenty-four 2 -inch muffin pan cups with fluted paper liners.

2. Onto waxed paper, sift flour with cup confectioners sugar.

3. In large bowl, with mixer at medium speed, beat egg whites, cream of tartar and salt until foamy. Increase speed to high; beat until soft peaks form. Sprinkle in granulated sugar, 2 tablespoons at a time, beating until whites stand in stiff, glossy peaks when beaters are lifted. Beat in vanilla.

4. Sift flour mixture, one third at a time, over beaten egg whites; fold in with rubber spatula just until flour mixture is no longer visible.

5. Spoon batter into muffin-pan cups. Bake 20-22 minutes or until cupcakes are golden brown and toothpick inserted in center comes out clean. Immediately remove cupcakes from pans and cool completely on wire rack.

6. When cupcakes are cool, dust with confectioners sugar, or prepare choice frosting and use to frost cupcakes.

MAKES: 2 dozen cupcakes

Suggested Frostings: Chocolate Glaze or Citrus Buttercream with lemon

Apple-Cinnamon Baked French Toast

Ingredients:

1 lb

Loaf French bread

Nonstick cooking spray

8

Large Eggs -- slightly beaten

3 cups Skim milk

1 cup

Sugar -- divided

1 tbsp

Vanilla extract

6

Medium Apples -- peel/core/thin slice

3 tsp

Ground cinnamon

1 tsp

Ground nutmeg

1 tbsp

Butter

Procedure:

1. Slice bread into 1 1/2-inch slices. Coat a 9-by-13-inch pan with nonstick cooking spray and tightly pack bread into pan.

2. In a large bowl, stir together eggs, milk, 1/2 cup sugar and the vanilla. Pour half of the egg mixture over the bread slices.

3. Evenly distribute apple slices over bread. Top with remaining egg mixture.

4. In a small bowl combine remaining 1/2 cup sugar, the cinnamon and nutmeg. Sprinkle over apples. Dot with butter. Cover and refrigerate overnight.

5. The next day, uncover pan and bake in a preheated 350- oven for 1 hour. Remove from oven and let stand for 10 to 15 minutes. Cut into squares and serve warm.

Apple Bundt Cake

This very easy to make cake requires no fancy frosting or filling and is delicious for serving at breakfast, tea time or even as a birthday cake with a chocolate or fruit glaze covering.

Ingredients

2 cups sugar

Rind of 1 lemon

4

eggs

1 cup vegetable oil

1 tsp vanilla

2 cups flour

1/2 tsp allspice

1/2 tsp nutmeg

2 tsp baking powder

2 tsp baking soda

1 tsp salt

1 tsp cinnamon

3

large tart apples, grated

1/2 cup raisins

Procedure

1. Mix quickly in the food processor the sugar and lemon rind.

2. Add eggs and blend until it becomes a nice cream.

3. Continue blending while slowly adding the oil.

4. Blend until well mixed and add vanilla.

5. In a separate bowl sift the dry ingredients all together (flour, allspice, nutmeg, baking powder, baking soda, salt and cinnamon).

6. Mix the dry ingredients slowly into the batter blending until it becomes a nice thick cream.

7. Add grated apples and blend quickly into batter just to mix. Be sure not to overblend and shred the apples too much.

8. Add raisins and pulse the processor as to just mix them in and not shred them.

9. Bake for 55 minutes at approximately 320F (160C) or until sticking a knife into center comes out clean.

Apple Butter-Streusel Muffins

Ingredients:

Vegetable cooking spray--optional

1 cup All-purpose flour

cupWheat germ

cupFirmly packed brown sugar

2 tspBaking powder

tspSalt, optional

cupApple butter

cup Skim milk

3 tbspMargarine, melted

2 Egg whites, slightly beaten

Streusel Topping:

1/8 tspGround cinnamon

3 tbspWheat germ

2 tbspFirmly packed brown sugar

1 tbspAll-purpose flour

1 tbspMargarine, melted

Procedure:

1. Preheat oven to 400 F. Line 30 mini-muffin pan cups or 12 medium muffin cups with paper liners, or spray bottoms only wtih cooking spray.

2. In medium bowl, combine flour, wheat germ, brown sugar, baking powder and salt; mix well. In small bowl, combine apple butter, milk, margarine and egg whites until well blended. Add to flour mixture, stirring just until dry ingredients are moistened.

3. Fill muffin cups almost full with batter. Prepare streusel topping (see below); sprinkle evenly over batter, patting gently. Bake mini-muffins 12 to 15 minutes, and larger muffins 20 to 22 minutes, or until wooden toothpick inserted in center comes out clean. Serve warm.

STREUSEL TOPPING: in small bowl, combine all ingredients; mix until well blended.

Notes: To freeze, wrap muffins securely in foil or place in freezer bag. Seal, label and freeze. To reheat muffins, unwrap; microwave on High (100% power) about 30 seconds per muffin.

# of Servings: 30

Apple Pie

Ingredients

Pie Crust

225gplain Flour

110g Margarine

55g

Lard

pinch of Salt

2 tbsp cold water

3 tbsp hot Water

or 1 Store-bought pie crust (cheating)

Pie Filling

1 lb (500g) cooking Apples, sliced

2 tbsp

lemon juice

1 oz

salted butter

2 c sugar, and additional for sprinkling

c

flour

2 tbsp cornstarch

cinnamon

nutmeg

Pie Topping

1 oz

Milk

cinnamon

sugar

Procedure

1. For the Pie Crust: Rub all flour, margarine, lard, and salt ingredients together until fine breadcrumbs. Add 2 tablespoons water to make a soft but firm dough. Roll pastry on floured surface to the size you want your pie, make two crusts. Place one crust in pie pan.

2. For the Filling and Topping: Do not precook apples, as this will deprive the pie of a substantial amount of flavor and turns the apples into goop! Peel and slice apples into 1/8th-1/4th inch thick segments. Add lemon juice to apple segments. Mix apples by hand into 1/2 cup sugar and a few dashes of cinnamon. Transfer segments less aquired juices to pie pan. (This helps prevent the pie from boiling over in the oven).

3. Mix rest of sugar, cinnamon, nutmeg, flour, and cornstarch in a seperate bowl. Pour over apples in pie pan. Dot with butter.

4. Cover with the other crust of the pie. Firm down edges with fork or finger. Cut heart or diamond-shaped vents into top crust. Brush the pastry top with milk and sprinkle additional sugar and cinnamon over the top. Bake at 350F (177C) until golden brown (about 60 minutes). Serve warm with ice cream or custard

Notes, tips, and variations: Use a variety of apples to get a wider pallate of flavors and textures. Use 2-3 Granny Smith apples, in combination with the other apples. Replace the lard with shortening for a vegan dessert

APPLE STRUDEL

Ingredients

8 sheets phyllo pastry

1/2 cup sugar

1 tsp. cinnamon powder

1/2-2/3 cup butter, melted

2 big or 3 small Fuji apples, sliced into 3/4-inch thick slices

1/2 cup sugar

1 1/4 tsp. cinnamon powder

Pinch cloves

1 1/2 Tbsp. quick-cooking minute tapioca

1/4 cup raisins, soaked in hot water and drained well

Confectioners sugar for dusting

Procedure

Preheat oven to 350 F.

Combine the sugar and cinnamon powder. Set aside.

Lay a sheet of phyllo pastry on a cookie sheet that has been lined with baking paper. Brush with melted butter then sprinkle some cinnamon-sugar mixture on top.

Arrange another sheet of phyllo pastry on top and brush with melted butter.

Lay another phyllo pastry and repeat the procedure, alternating the sprinkling of the cinnamon-sugar mixture. Finish all the sheets of phyllo, ending with just brushing the top layer with melted butter.

In a bowl, combine sliced apples, sugar, cinnamon, cloves, tapioca and raisins. Toss till the apples are well-coated with the sugar and cinnamon.

Arrange the apple slices all over the prepared phyllo pastry. Make a 1-inch fold on both the long sides of the phyllo. Carefully fold the end of one short side then continue to roll it until you reach the other short side. Be sure to put the seam down. Brush the top with melted butter. Bake in the preheated oven for 25 to 35 minutes or until nicely browned.

Cool. Before serving, dust the top with confectioners sugar.

Award Winner Brownies

Ingredients:

2

Eggs

cup Sugar

1 tspVanilla

cup Butter or margarine; melted

cupChocolate; ground

2/3 cupUnsifted flour

tspBaking powder

tspSalt

cup Walnuts; chopped

Procedure:

Heat oven to 350~. Using a spoon, stir eggs with sugar and vanilla; add butter. Sift Ground Chocolate with flour, baking powder and salt. Stir into egg mixture; add nuts. Spread into greased 8 or 9 square pan. Bake at 350~ for 20-30 minutes. For extra chewy brownies, use 8 pan and less baking time. For cake like brownies use 9 pan and longer baking. Cut into squares.

# of Servings: 16

Baked Alaska

Ingredients:

2 pints (1kg) brick-style ice cream

1

1-inch thick piece sponge cake or layer cake

5

egg whites

1 tsp. vanilla

tsp cream of tartar

2/3 cup sugar

Procedure:Lay ice cream bricks side by side; measure length and width. Trim cake 1 inch larger on all sides than ice cream measurements. Place cake on a piece of foil. Center ice cream on cake. Cover; freeze till firm. At serving time, beat together egg whites, vanilla, and cream of tartar to soft peaks. Transfer cake with ice cream to a baking sheet. Spread with egg white mixture, sealing to edges of cake and baking sheet all around. Swirl to make peaks. Place oven rack in lowest position. Bake in a 500 F (260 C) oven about 3 minutes or till golden. Slice; serve immediately.

Serves 8.

Note: If you can't locate brick-style ice cream, reshape the ice cream you have to fit atop a round cake base. Select a mixing bowl with a diameter 2 inches smaller than the diameter of a 1-inch thick round layer cake. Stir ice cream in mixing bowl just enough to soften. Cover; freeze till firm. Centre ice cream on cake; continue as directed.

Banana Chocolate Pie

Crust

Ingredients:

1 1/3 cupgraham cracker crumbs

2/3 cup

sugar

tsp

cinnamon

7 tbsp

melted butter

Procedure:

Combine all ingredients, toss until wet sand consistency. Press into 9 pie plate. Refrigerate.

Filling

Ingredients:

4 pcslacatan bananas, sliced

225 gchocolate, finely chopped

2/3 cupall-purpose cream

1 cupwhipped cream

Procedure:

1. Arrange banana slices on graham crust. Set aside.

2. Heat all purpose cream in saucepan. Pour on chocolate. Let stand for a few minutes; stir until smooth. Pour on banana slices, cover with whipped cream.

3. Refrigerate for 2 hours before serving. Garnish with chopped chocolates.

Banana Crumb Muffins

Ingredients

1 cups all-purpose flour

1 tbsp

baking soda

1 tbsp

baking powder

tbsp

salt

3

bananas, mashed

cup

white sugar

1

egg, slightly beaten

1/3 cup

butter, melted

1/3 cup

packed brown sugar

1 tbsp

all-purpose flour

1/8 tbsp

ground cinnamon

1 tbsp

butter

Procedure:

1. Preheat oven to 175C.

2. Line muffin cups with paper bake cups.

3. In a bowl, mix together flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.

4. In a bowl, mix together brown sugar, flour, and cinnamon; cut in butter until mixture resembles course cornmeal. Sprinkle topping over muffins.

5. Fill muffin cups 2/3 full. Bake in preheated oven for 20-25 minutes.

MAKES: about 12 muffins

Banana Cupcakes

Ingredients

2 cups

all-purpose flour

cup

granulated sugar

cup

packed brown sugar

1 tsp

baking powder

1 tsp

baking soda

tsp

salt

1/8 tsp

ground cinnamon

1 1/3 cups (3)ripe medium bananas, mashed

3

large eggs

2/3 cup

low-fat (1%) milk

cup

butter or margarine, softened

1 tbsp

fresh lemon juice

2 tsp

vanilla extract

choice of frosting

Procedure:

1. Preheat oven to 350F. Line twenty-four 2 -inch muffin pan cups with fluted paper liners.

2. In large bowl, with mixer at low speed (with heavy duty mixer, use whisk attachment; otherwise cupcakes will not rise properly when baked), mix flour, sugars, baking powder, baking soda, salt and cinnamon until combined. Add bananas, eggs, milk, butter, lemon juice and vanilla, and beat until blended. Increase speed to high; beat 1-2 minutes or until creamy, occasionally scraping bowl with rubber spatula.

3. Spoon batter into muffin-pan cups. Bake 20-25 minutes or until cupcakes are golden brown and toothpick inserted in center comes out clean. Immediately remove cupcakes from pans and cool completely on wire rack.

4. When cupcakes are cool, prepare choice frosting and use to frost cupcakes.

MAKES: 2 dozen cupcakes

Suggested Frostings: Peanut Butter, Vanilla Buttercream, Cream Cheese

BANANA FRITTERS IN COCONUT BATTER RECIPE

Ingredients:

1 cup all purpose white flour

2/3 cup desiccated coconut

1/4 cup sugar

1 tbspsesame seeds

1/3 cup coconut milk

1/4 cup water

6 pieces latundan bananas

corn oil, for frying

Ingredients for the sauce:

1/2 cup coco jam

1/4 cup coconut milk

vanilla ice cream, for accompanimentDirections:

1. MAKE THE SAUCE: Place coco jam and coconut milk in a saucepan. Bring to a gentle simmer and cook for about 5 minutes. Cook until slightly thickened. Set aside.

2. TO MAKE THE BATTER: Place the flour, coconut, sugar, sesame seeds, coconut milk and water in a bowl and whisk with a wire whip to smoothen the batter. Add more water if the batter is too thick.

3. Peel the bananas and cut in half lengthwise then in half again crosswise, coming up with a total of 4 slices per banana.

4. Fill a wok or deep heavy-based saucepan 1/3 full of oil and heat to 350 F.

5. When oil is ready, dip banana into the batter then drop gently into the hot oil. Cook in batches for 4-6 minutes or until golden brown all over. Remove with a slotted spoon and drain on paper towels.

6. Serve hot with the coco jam sauce and scoops of vanilla ice cream. Banana Nut Cake

Ingredients:

2 cupsall-purpose flour

1 tsp baking powder

1 tsp baking soda

tsp salt

1/8 tsp ground nutmeg

1 cup mashed lacatan bananas

cups sweetened condensed milk

1/3 cup water

cup sour cream

tsp vanilla

cup butter

1 cups refined sugar

2

eggs

2/3 cupchopped nuts

Procedure:

Preheat oven to 350F. Grease and line two 9x5 pans with wax paper. In a bowl, sift together flour, salt, baking powder, baking soda and nutmeg. Mix together in a separate bowl the mashed banana, sweetened condensed milk, water, sour cream and vanilla.

Cream butter and sugar in mixing bowl until light. Add eggs one at a time, beating well after each addition. Add the dry ingredients alternately with the banana mixture. Fold in chopped nuts. Pour mixture in prepared pans. Bake for about one hour or until done. Cool in pans. Makes 2 loaves.

BANANAS FOSTER CREPE

Ingredients for crepes:

1 cups

cake flour

1 1/3 cups bread flour

85 gramssugar

1 tsp.

Iodized salt

6

eggs

6

egg yolks

3/4 cup butter

3 cups warm milk

1/3 cup brandy

clarified butter

Ingredients for Bananas Foster:

4 oz brown sugar

3 oz butter

4 bananas,peeled & quartered

1/2 tsp cinnamon powder

4 tbsp dark rum

1 cup fresh orange juice

4 pieces crepes folded into a quarter

4 scoops ready-made vanilla ice cream, to serve

Instructions for crepes:

1. Sift the dry ingredients. Mix together the eggs and milk.

2. Mix the dry ingredients with the liquid ingredients. Add the butter and brandy.

3. Let it stand for 1 hour.

4. Cook the crepes in a pan constantly brushed with melted butter.

Instructions for Bananas Foster:

1. Heat a saute pan over a medium heat and sprinkle the sugar in the pan. Allow the sugar to melt and change color to a rich amber color.

2. Add the bananas and stir so that the bananas are coated with the caramelized sugar. Add the cinnamon.

3. Stir in the rum and flamb.

4. Add the orange juice and allow to simmer for 1-2 minutes or until the bananas are tender.

5. Remove the bananas from the pan and place the crepes in the saute pan and allow to simmer in the sauce for a minute. Turn off the heat then prepare to assemble or plate.

6. To plate: Arrange crepes in a serving plate. Scoop vanilla ice cream over each crepe then pour bananas and sauce over the ice cream. Garnish with mint leaves and Serve immediately.Basic Pizza Dough

Ingredients:

2 tspActive dry yeast

1 tspSugar

1/3 cup Warm water (110 F.)

1 cup Warm water (110 F.)

2 tspHoney

2 tspSalt

2 tbspOlive oil

About 3 1/2 cups unbleached flour

Procedure:1. Dissolve the yeast and sugar in the 1/3 cup warm water. Let it proof until puffy, about 10 minutes.

2. Stir together the yeast mixture, remaining warm water, honey, salt, olive oil and 1 cup of the flour in a large mixing bowl. Whisk until blended. Add remaining flour, a little at a time.

3. Turn out the dough onto a floured board and let rest for 5 to 10 minutes while you wash the bowl and rub it with a few teaspoons of olive oil. Then knead dough for 3 minutes. Place dough in bowl and turn to coat it well with the olive oil. Let rise for about 1 hour, or until doubled in bulk.

4. Punch down dough. At this point you may form the pizzas, or refrigerate the dough for several hours, well wrapped in plastic so it won't dry out. (Although a refrigerator rest is not necessary, it makes the dough easier to handle.)

5. Makes enough dough for two 12-inch pizzas, or two 10-inch thick-crust pizzas.

Blackout Cake

Ingredients

Chocolate Pudding:

2 tbsp

margarine or butter

3 oz.

Semisweet chocolate

2 oz

unsweetened chocolate

2/3 cup

sugar

6 tbsp

cornstarch

3 tbsp

unsweetened cocoa

2 cups whole milk

2

large eggs

3 tsp

vanilla extract

Chocolate Cake:

about 2/3 cupunsweetened cocoa

1 cups

all-purpose flour

1 tsp

baking powder

tsp

baking soda

tsp

salt

cup

whole milk

1 tsp

vanilla extract

1 cups

sugar

cup

margarine or butter, softened

3

large eggs

Procedure:

1. Prepare Chocolate Pudding: In 1-quart saucepan, heat butter with both chocolates over low heat until melted and smooth, stirring frequently; set aside.

2. In 3-quart saucepan, with wire whisk, stir sugar, cornstarch, and cocoa until combined. Gradually mix in milk until blended (mixture will not be smooth). Cook over medium heat until mixture thickens and boils, stirring constantly; boil 1 minute, stirring.

3. In small bowl, with wire whisk, beat eggs slightly. Whisk small amount of hot milk mixture into eggs until smooth. Gradually pour egg mixture back into milk mixture in saucepan, stirring rapidly to prevent lumping. Cook over medium heat, stirring constantly, 2 minutes or until very thick.

4. Remove saucepan from heat; stir in chocolate mixture and vanilla. Pour pudding into bowl; cover surface with plastic wrap. Refrigerate until cool and set, at least 3 hours. MAKES: about 3 cups.

5. Meanwhile, prepare Chocolate Cake: Preheat oven to 350F. Grease two 9-inch round cake pans. Line bottoms with waxed paper; grease paper. Dust pans with cocoa.

6. On waxed paper, combine flour, 2/3 cup of cocoa, baking powder, baking soda, and salt; set aside. In 1-cup glass measuring cup, mix milk and vanilla.

7. In large bowl, with mixer at low speed, beat sugar with butter until blended. Increase speed to high; beat 2 minutes. Reduce speed to medium-low; add eggs, 1 at a time, beating well after each addition. At low speed, alternately add flour mixture and milk mixture, beginning and ending with flour mixture; beat until batter is smooth, occasionally scraping bowl with rubber spatula.

8. Pour batter into pans, and spread evenly. Bake 25-30 minutes or until toothpick inserted in centers of cakes comes out clean. Cool cakes in pans on wire racks 10 minutes. Run small metal spatula around side of pans to loosen cakes; invert cakes onto wire pans to cool completely.

9. To assemble cake: With serrated knife, cut each cake horizontally in half to make 4 layers in all. With knife, trim about inch off sides of cakes to make crumbs for decorating. With hand, crumble cake trimmings into small bowl (you should have about 1 cups crumbs).

10. Place 1 cake layer on cake plate. With wire whisk, gently stir cooled pudding into bowl to loosen slightly for easier spreading. Spread 2/3 cup pudding over layer. Repeat with remaining 3 layers, using 2/3 cup pudding on each layer, ending with pudding. Use remaining pudding to lightly frost side of cake. Sprinkle some reserved cake crumbs on top of cake; press remaining crumbs onto pudding on side of cake. If not serving cake after 1 hour, cover and refrigerate up to 2 days.

Black Forest Cake

Sometimes called by the French "gateau, gateaux or gteau" (meaning "cake"), is a chocolate cake with a strong cherry element to it which is popular throughout North America. The recipe originates from Germany, where it is called Schwarzwaelder Kirschtorte.

Ingredients

Cake

4oz/100gIrish butter

8oz /225g brown sugar

4oz /100g plain chocolate

7oz /200g self-raising flour

tsp

ground cinnamon

pint

sour cream

3 tbsp

strong cold black coffee

2

eggs

pinch of salt

Pastry Base

4oz/100g cream flour

pinch of salt

2oz /50g icing sugar

2 oz/50g

Irish butter

1

egg yolk

a few drops of vanilla essence

Misc

1 pint

cream

1lb tin

black cherries

4 tbsp

black cherry jam

brandy or cherry juice

4oz/100g grated chocolate

Procedure

Cake

1. Cream butter and sugar together well.

2. Melt the chocolate and beat into the creamed mixture, then mix in the eggs.

3. Sift flour, salt and cinnamon together.

4. Fold the dry mix lightly into the liquids, then fold in the sour cream and cold coffee.

5. Into a lined and greased 9-inch round, deep tin pour the cake mixture and bake for 1 hour, 25 minutes.

6. Set to cool on a wire rack.

Pastry Base

1. Mix all the ingredients together in a bowl and bind until the mixture stiffens.

2. Roll the pastry onto a floured board worktable until pastry is about the same size as the base of the tin.

3. Lay out on baking sheet and bake for 20-25 minutes.

Assembly

1. Whip cream until it holds its shape.

2. Put some cream into pastry piping bag with a star pipe attached, and reserve this for the decoration.

3. Slice the cake into 3 equal-sized layers.

4. Drain the cherries, reserve 8 for decoration and remove the stones from the remainder.

5. Put pastry on serving plate and spread the pastry with black cherry jam.

6. Soak the cakes with sprit used.

7. Put one layer of cake on top of coated pastry.

8. Spread a layer of cream with half the stoned cherries.

9. Put the second layer of cake and add another layer of cream and cherries.

10. Add the final layer of the cake.

11. Mask the entire cake with the remaining cream and press on the grated chocolate. Decorate the top with piped rosettes of cream and the reserved whole black cherries.

Notes, tips and variations

1. Using 3 identical cake pans instead of 1 large is acceptable.

2. Margarine, vegetable oil or regular butter will substitute for Irish butter.

3. This did not come with a temperature to bake at for either the pastry or cake. Cakes usually work at between 325F and 400F (160C and 205C). Pastries usually work at between 350F and 425F (175C and 220C).

0

Blueberry Banana Multi-Grain Pancakes

Ingredients:

1/3 cup

whole wheat pastry flour

1/3 cup

oat flour

1/3 cup

unbleached flour

2 tsp.

baking powder

tsp.

sea salt

1 cup

1% vanilla soy milk

cup egg whites (2 or 3 large whites)

or cup fat-free egg product

1 tsp. vanilla extract

1 tsp. grated orange zest

1 tsp. unsweetened applesauce

2

bananas

1 cupfresh or frozen blueberries

Methods:

1. In a mixing bowl, combine flours, baking powder and salt.

2. In another bowl, mix together soy milk, egg whites, vanilla, orange zest and applesauce

3. Combine wet ingredients with dry ingredients and mix well.

4. Slice bananas and wash blueberries, if fresh.

5. Set a nonstick griddle or a saut pan over medium-low heat. Allow to warm for 2 minutes. When it is heated, spray once with cooking spray. Use a spoon or small ladle to drop onto griddle mounds of batter that spread into circles about 3" across.

6. When small bubbles appear on the surface of the pancakes, add 3 slices of banana and 5 or 6 blueberries to each pancake. Allow to settle for about 30 seconds, then flip pancake.

7. Cook for about 2 minutes and serve with warm maple or fruit syrup.

Tips&Secrets:

To save time in the morning, mix the dry ingredients the night before.

Blueberry Muffins

Ingredients

cup

butter

1 cup

white sugar

2

eggs

cup

milk

2 cups

all-purpose flour

1 tbsp

baking powder

tbsp

salt

1 cups fresh blueberries

Procedure:

1. Preheat oven to 175C.

2. Line muffin cups with paper bake cups.

3. Stir together flour, baking powder and salt.

4. Cream butter and sugar until light and fluffy. Add the eggs and beat well. Add milk and the flour mixture. Beat until combined. Stir in blueberries.

5. Fill muffin cups 2/3 full. Bake in preheated oven for 25-30 minutes.

MAKES: about 12 muffins

BLUEBERRY MUFFINS

Ingredients for muffins:

2 1/2 cups, all-purpose flour

1 tbsp. Baking powder

1 tsp. Baking soda

1/3 cup sugar

2 eggs

1 cup sour cream

1/4 cup melted butter

1/2 cup blueberry filling

1/2 cup blueberry for topping

Instructions:

1. Preheat oven to 350F, line muffin pan with paper cups.

2. Combine all dry ingredients and sift.

3. Combine eggs, sour cream and melted butter.

4. Mix the wet and dry ingredients together.

5. Fold in the blueberry filling.

6. Scoop into the muffin pan.

7. Top with blueberry filling and streusel.

8. Bake at 350F for 30 minutes or until cake tester comes out clean.

Ingredients for streusel topping:

1/2 cup light brown sugar

1/3 cup butter

cut into cubes

1 pinch salt

1 cup bread flour

Instructions:

Mix all the ingredients together until crumbly.

Blueberry Oat Muffins

Ingredients:

No-stick cooking spray

1 cups whole-wheat pastry flour

cupoat flour

cupnatural cane sugar

1 tsp.baking powder

1 tsp. baking soda

tspsalt

1

large egg

1

large egg white

cupplain 1% soy milk

cupunsweetened applesauce

1 tspgrated lemon zest

1 cupsfrozen blueberries, preferably wild Maine blueberries (unthawed)

Methods:

1. Preheat the oven to 375 degrees F (190 degrees C). Spray a 12-cup muffin pan with cooking spray.

2. In a large bowl, whisk together pastry flour, oat flour, sugar, baking powder, baking soda and salt.

3. In a second bowl, whisk together egg, egg white, soy milk, applesauce and vanilla. Pour over dry ingredients. Using a rubber spatula, stir only until ingredients begin to form a batter. Add blueberries and stir until just mixed.

4. Spoon the batter into the prepared muffin cups. Bake for 20 to 22 minutes, until browned and a skewer inserted into the center comes out clean. Remove from pans and let cool on a wire rack.

Tips&Secrets:

A combination of whole wheat pastry flour and oat flour provide whole-grain goodness here. Look for these flours in well-stocked supermarkets or whole foods stores.

Blueberry/Strawberry Cheesecake

Ingredients:

Crust:

1 cupcrushed grahams crackers

cupbrown sugar

tspcinnamon

cupmelted butter

Filling:

2 packscream cheese, softed

1 cupall-purpose cream

cupunsweetened orange juice

1 tsp vanilla

1 tbspunflavored gelatin

1 cupconfectioners sugar, sifted

cupboiling water

1 canblueberry or strawberry topping

Procedure:

1. Crust: In a bowl, mix graham crumb, sugar and cinnamon with melted butter. Line the inside bottom of an 8- or 9-inch spring-form pan with foil (about 1-inch bigger than the bottom of the pan).

2. With a spoon, press down the graham crust mixture into the bottom of the pan and refrigerate for 15 minutes.

3. Filling: In a bowl, with an electric mixer, beat cream cheese and all-purpose cream on low speed. Add orange juice and vanilla.

4. In another bowl, , dissolve gelatin and sugar in boiling water and allow to cool for 5 minutes. Pour gelatin mixture into cream cheese and beat for one more minute.

5. Pour filling into prepare pan with crust and chill for at least 2 hours. Top with canned blueberry or strawberry filling.

MAKES: 6-8 servings

Bread and butter pudding

Bread and butter pudding is a traditional dessert popular in British cuisine. It is essentially a baked form of French toast.

It is made by layering slices of buttered bread scattered with raisins in an oven dish into which an egg and milk mixture (sometimes with vanilla or other spices added) is poured. It is then baked in an oven and served. Some people may serve it with custard, but often the pudding under the crust is runny enough to enjoy without sauce.

Although the pudding is most often associated with childhood and school dinners, in some recipes a measure of whisky may be added for a more grown-up touch of luxury. Other modern variations include scattering fresh or dried fruit between the layers of bread, and melting chocolate into the egg-milk mixture.

INGREDIENTS

3 slices buttered bread

Handful sultanas

1 tbsp sugar

pint milk

1

egg

Sprinkle of nutmeg

METHOD

Grease a small casserole dish well. Cut the buttered bread into strips (approx 4 from each slice). Put the strips of bread (buttered side up) into the dish, sprinkling each layer with sultanas and some of the sugar. Beat the egg. Heat the milk and pour onto the egg, then mix. Pour the milk/egg mixture around the sides of the bread until almost the top of the dish. Leave to stand for half an hour. Sprinkle sugar and nutmeg on top and bake at 180/Gas Mark 4 for 45 minutes.

Brigadeiro

A simple Brazillian chocolate fudge candy created in the 1920s. It is named after Brazilian airman Brigadeiro Eduardo Gomes.

Ingredients

1 can (395g)condensed milk

3 tbsp

cocoa powder

1 tbsp

butter

1 package chocolate sprinkles

Procedure

In a heavy saucepan, mix the milk, cocoa and butter. Stir to dissolve the chocolate.

Put over low heat and stir constantly with a wooden spoon.

Continue stirring until you are able to see the bottom of the pot when you tilt the pan - the mixture should slide quickly. This should take 10-12 minutes.

Transfer to a greased plate.

Allow to cool.

Butter your hands and roll the mixture into small balls (around 2cm in diameter) and roll them over the chocolate sprinkles.

Variations

You can substitute the cocoa powder for 100g of baking chocolate. If you want a lighter candy use powdered chocolate (such as Nestl Quick). You can also put raisins or nuts in the center of the candy. You can decorate with powdered sugar instead, or cocoa powder.

Brown Sugar Holly Leaves

MAKES: about 8 dozen cookies

Ingredients

1 cup

butter, cut up (no substitutions)

2 1/3 cupsall-purpose flour

tsp

baking powder

tsp

salt

cup

packed brown sugar

cup

granulate sugar

1

large egg

1 tsp

vanilla extract

green sugar crystals and red candies (optional)

Procedure:

1. In 2-quart saucepan, heat butter over medium heat until melted and lightly browned. Pour browned butter into small bowl and refrigerate until cold but not firm, about 1 hours.

2. Meanwhile, on waxed paper, combine flour, baking soda and salt.

3. In large bowl,with mixer at medium speed, beat browned butter and sugars until creamy, occasionally scrapping bowl with rubber spatula. Add egg and vanilla and beat until well mixed. Reduce speed to low; gradually beat in flour mixture until blended. (Dough will be crumbly; gather together with hand to form ball.)

4. Divide dough into 3 equal pieces. Between two 12-inch sheets of waxed paper, roll 1 piece of dough 1/8 inch thick. (If paper wrinkles during rolling, peel it off, then replace it to remove wrinkles.) Repeat with remaining 2 pieces of dough. Refrigerate dough for 2 hours or until firm enough to cut. (Or place in freezer for 30 minutes.)

5. Preheat oven to 350F. Remove 1 piece of dough from refrigerator. Peel off top sheet of waxed paper and replace. Turn dough over and remove top sheet of waxed paper. With 3-inch holly-leaf-shaped cookie cutter, cut out as many cookies as possible, reserve trimmings. (If dough is too firm and cracks, let stand 5 minutes to soften slightly.) Place cookies, 1 inch apart, on ungreased cookie sheet. Wrap and refrigerate trimmings.

6. Using back of paring knife, draw lines on cookies to resemble veins. Sprinkle green sugar along lines and press some red candies at one end to resemble holly berries if you like.

7. Bake cookies 10-12 minutes or until lightly browned. Transfer cookies to wire rack to cool. Repeat with remaining dough and trimmings. Store cookies in tightly covered container at room temperature up to 2 weeks, or in freezer up to 3 months.

Brownies

Ingredients:

cupunsalted butter

2/3 cupDutch processed cocoa powder

1 cupsugar

tspsalt

1 tspvanilla

3

eggs

cupall-purpose flour

cupchopped nuts (optional)

Procedure:

1. Preheat oven to 350(F. Line and grease 9x9 pan.

2. Melt butter, remove from heat, add cocoa powder. Stir well. Let mixture cool. Whisk sugar, salt, and vanilla into cocoa mixture. Add eggs 1 at a time. With wooden spoon, fold flour until well combined. Stir in nuts.

3. Spread batter into pan. Bake for 18-20 minutes. Do not over bake. Cool completely before slicing.

BUKO CREAM PIE RECIPE

For the crust

2 cAll Purpose Flour

2 Tbsp Sugar

tsp Iodized Salt

c

Margarine or Shortening

1/3 c ice cold water

1

eggyolk

1

eggwhite for brushing

For the Filling

2 cyoung coconut, malakanin texture

1 ccoconut juice

cevaporated milk

csugar

ccondensed milk

1/3 c cornstarch

Cream Custard Layer

c

Sugar

c

all purpose flour

tspsalt

1 c

milk

2

eggs, slightly beaten

1 tsp vanilla Flavoring

c

dessicated coconut, optional

For the crust

1. Combine flour, sugar and salt. Cut in margarine or shortening until mixture is crumbly.

2. Combine eggyolks and cold water and slowly pour this into the dry mixture.

3. Knead a little to form a dough.

4. divide the dough in two. Wrap in plastic wrap and chill.

For the filling

1. Combine coconut, 1 cup of coconut juice, evaporated milk, condensed milk and sugar in a saucepan. Cook over medium heat, stirring often for about 8 minutes.

2. dissolve cornstarch in remaining coconut juice.

3. When mixture begins to boil, add the cornstarch mixture and quickly stir for 5 minutes. Set Aside

Cream Custard Layer

1. In a small saucepan, combine sugar, flour, salt and milk. Cook over low heat until mixture begins to thicken

2. Away from the heat, add half of the mixture to the eggs, Beat until smooth and return to the rest of the mixture. Cook until thick.

3. Remove from heat and add vanilla.

To assemble

1. Roll out the dough and fit into a 9 inch pie plate with 2 inch overhang.

2. Pour in the buko mixture and smoothen the surface

3. Add custard and smoothen the top.

4. With the remaining dough, make a lattice top design on the pie. Pinch edges decoratively

5. Glaze top with eggwhite. Sprinkle with sugar

6. Bake at 350F for 1 hour and until crust turns light golden brown

Buko Pandan Salad

Ingredients:

3 c juice from young coconut

2 c pandan water

1 c sugar

1 sticks of local gelatin (The consistency of the finished product will depend on the quality of the gelatin. You might have to use 1 to 2 sticks of gelatin.)

To make Gelatin:

Bring the coconut juice, pandan water and sugar to a boil. Add the gelatin and stir until completely dissolved. Strain. Let set. Slice into desired sizes. Set aside. Make the coconut cream dressing.

Coconut cream dressing:

Ingredients:

1 c shaved young coconut

2 cthick cream

1 c condensed milk

Procedure:

Combine coconut, cream and condensed milk in a bowl. Mix until well blended. Add gelatin. Refrigerate before serving.

Butterscotch Bars

Ingredients:

cup

Magnolia Gold Butter

cup

liquid glucose

2 cups + 2 tbsp. all-purpose flour

1 cups

brown sugar

1 tsp.

baking powder

tsp.

baking soda

1 tsp.

Ferna vanilla flavoring

2

whole eggs

cup

coarsely chopped cashew nuts

Procedure:

1. Preheat oven to 325F.

2. Line a 9 x 13 x 2 rectangular pan with aluminum foil. Set aside.

3. Sift all-purpose flour and salt 3x. Set aside.

4. In a small saucepan, melt butter over low fire. Remove from heat the transfer in the bowl of the mixer.

5. Add brown sugar, liquid glucose and vanilla extract. Beat on medium speed until combined.

6. Add eggs one at a time, mixing until blended.

7. At low speed, add dry ingredients and cashew nuts.

8. Pour mixture into the prepared pan.

9. Bake fro 30-45 minutes until top is firm. Cool on wire rack. Cut into bars.

Butterscotch Blondies

Ingredients:

1 cup

all-purpose flour

2 tsp

baking powder

tsp

salt

6 tbsp

butter or margarine

1 cups

packed light brown sugar

2 tsp

vanilla

2

large eggs, lightly beaten

1 cup

nuts, coarsely chopped

Procedure:

1. Preheat oven to 350F. Grease 13x9 metal baking pan.

2. On waxed paper, combine flour, baking powder, and salt. In 3-quart saucepan, melt butter over medium heat. Remove saucepan from heat; stir in sugar and vanilla. Add eggs; stir until well mixed. Stir in flour mixture and nuts just until blended. Spread batter in pan.

3. Bake blondie 20-25 minutes or until toothpick inserted 2 inches form edge comes out almost clean. Do not overbake; blodies will firm as it cools. Cool in pan on wire rack.

4. When brownie is cool, cut lengthwise into 4 strips, then cut each strip crosswise into 6 pieces.

MAKES: about 24 blondies

Cake Brownies

These Cake brownies are somewhat less dense and almost cake-like compared to ready made mixtures one would buy from a store.

Ingredients

2

Eggs

1 cup Sugar

cup Margarine

4 tbspCocoa

cup flour

tsp. Salt

tsp. Baking powder

1 tsp. Vanilla

cup chopped walnuts (optional)

Procedure

1. Beat eggs until light.

2. Add sugar, melted margarine, and cocoa. Blend.

3. Add flour, salt, baking powder, vanilla, and nuts. Mix well.

4. Pour into a 9"9" greased pan. Bake for 20 minutes at 350 F or 180 C.

CANONIGO WITH CRME ANGLAISE

Ingredients for the caramel:

2 cups sugar

2 teaspoons calamansi

Ingredients for the meringue:

8 egg whites

1 teaspoon cream of tartar

1 cup sugar

1 teaspoon vanilla extract

Ingredients for the crme anglaise:

1 cup fresh milk

1 cup all purpose cream

cup sugar

8 egg yolks

1 teaspoon vanillaProcedure:

1. For the caramel, combine sugar and calamansi juice in a medium heavy bottom pan. Cook without stirring until it starts to melt. Stir with a wooden spoon until smooth & golden brown in color. Pour to coat the inside of a Bundt pan. Be careful because the pan will be hot. Set aside.

2. For the meringue, preheat oven to 325F. Beat egg whites, cream of tartar, sugar and vanilla extract at high speed of the mixer until stiff but not dry. Spoon the egg whites mixture into the sides of a Bundt pan then fill up the center to make sure there are no spaces inside. Fill up to the rim of the pan. Smoothen top with a small offset spatula. Bake Bain Marie Style for 1 hour. Let it rest for 10 minutes then invert right away.

3. For the crme anglaise, in a double boiler, scald vanilla, milk, cream and sugar. Combine eggyolks and flour. Temper the eggyolks with the milk mixture. Cook until thick.Carrot Cupcakes

Ingredients

2 cups

all-purpose flour

2 tsp

ground cinnamon

1 tsp

baking powder

1 tsp

baking soda

1 tsp

salt

tsp

nutmeg

2

large eggs

1 cup

granulated sugar

cup

packed brown sugar

1 can (8 oz)crushed pineapple in juice

cup

vegetable oil

1 tbsp

vanilla extract

2 cupslightly packed, shredded carrots (4-5 medium)

2/3 cup

raisins

choice of frosting

Procedure:

1. Preheat oven to 350F. Line twenty-four 2 -inch muffin pan cups with fluted paper liners.

2. On waxed paper, combine flour, cinnamon, cocoa, baking powder, baking soda salt and nutmeg.

3. In large bowl, with mixer medium-high speed, beat eggs and sugars 2 minutes or until creamy; frequently scraping bowl with rubber spatula. Beat in pineapple with its juice, oil, and vanilla. Reduce speed to low; gradually add flour mixture and beat 1 minute or just until blended. Fold in carrots and raisins.

4. Spoon batter into muffin-pan cups. Bake 20-25 minutes or until cupcakes are golden brown and toothpick inserted in center comes out clean. Immediately remove cupcakes from pans and cool completely on wire rack.

5. When cupcakes are cool, prepare choice frosting and use to frost cupcakes.

MAKES: 2 dozen cupcakes

Suggested Frostings: Cream Cheese, Seven-Minute Maple, or Citrus Buttercream with orange

CAPPUCCINO CAKE

Ingredients for the cake:

c + 2 Tbsp. unsalted butter,

10 ozbittersweet chocolate, chopped

4 tsp

instant espresso powder

4 large eggs

1 cups sugar

1 tbspvanilla

cupall purpose white flour

Ingredients for the chocolate strips:

1 cup dark chocolate, melted Ingredients for the filling:

1 2/3 cups whipping cream

1 teaspoon instant espresso powder

1/3 cup confectioner's sugar

Directions for the cake:

1. Preheat oven to 350 F. Butter and line the bottom of an 8x12 inch pan with parchment paper.

2. Stir butter, chocolate, and espresso in heavy medium saucepan over low heat until melted and smooth.

3. Transfer to a large bowl and cool to room temperature. Add eggs, sugar, and vanilla; whisk until well blended. Add the flour and whisk until blended.

4. Transfer batter to prepared pans. Bake cake until tester inserted into the center comes out moist (not wet), about 35-40 minutes. Cool completely in the pan. Take the cake out of the ref and brush with coffee liqueur.

Directions for the chocolate strips:

1. Cut eight 12 cm x24 cm strips of baking paper. Fold each strip in half lengthwise; fold one short edge over by 1 cm to make a handle to hold when paper is eventually removed from chocolate. Lay one strip on a large piece of baking paper; using a metal spatula, spread strip evenly with chocolate melts. Lift chocolate strip off baking paper; wrap around one cake round, leaving strips folded edge at cake base and "handle" facing out.

2. Repeat with remaining strips, chocolate melts and cake rounds. Stand at room temperature until chocolate sets then, using "handle", carefully remove baking paper.

Directions for the filling:

1. Place whipping cream in a bowl of an electric mixer. Add the instant espresso powder and mix until dissolved. Then beat on high, gradually adding the confectioner's sugar. Mix until soft peaks.

2. Place cream in a piping bag with a round tip. Pipe the cream onto the chocolate cakes.

3. Dust cakes with cocoa powder and chocolate-coated coffee beans before serving.

Cherry Danish Dessert

Ingredients:

2 cans (8 oz. each)refrigerated crescent dinner rolls, divided.

2 pkgs. (8 oz. each)cream cheese, softened

1 cups

powdered sugar, divided

1

egg white

1 tsp

vanilla

1 can (20 oz)

cherry pie filling

3 tbsp

milk

Procedure:

1. Preheat oven to 350(F. Unroll 1 of the cans of crescent dough into 2 long rectangles. Place on greased 13x9-inch baking pan; press onto bottom of pan to form crust, pressing seams together to seal.

2. Beat cream cheese, cup of the sugar, egg white and vanilla with electric mixer on medium speed until well-blended. Spread onto crust; cover with pie filling. Unroll remaining can of crescent dough; separate into 2 long rectangles. Press out to form 13x9-inch rectangle, pressing seams together to seal. Place over pie filling to form top crust.

3. Bake 25 minutes or until golden brown; cool slightly. Gradually add milk to remaining cup of sugar, beating with wire whisk until well blended. Drizzle over warm dessert. Cut into 24 rectangles to serve. Store leftover dessert in refrigerator.

MAKES: 24 servings

Chewy Moist Brownies

Ingredients:

1 cupMagnolia Gold Butter

1 cupDutch-processed cocoa powder, sifted

2 cupssugar

5

eggs

1 cupscoarsely chopped walnuts

cupbread flour

cupcake flour

tsp.salt

2 tsp.Ferna vanilla flavoring

light syrup for glazing

Procedure:

1.Preheat oven to 350F.

2.Line a 9 x 13 x 2 rectangular pan with aluminum foil. Set aside.

3.Sift bread flour, cake flour and salt 3x. Set aside.

4.In a small saucepan, melt butter over low fire. Remove from fire and stir in the cocoa. Set aside.

5.In the bowl of the mixer, beat eggs and sugar until light and fluffy at medium speed for about 5 minutes.

6.At low speed, stir in cocoa mixture, walnuts, vanilla extract and the sifted dry ingredients.

7.Pour mixture into the prepared pan. Bake for 45 minutes or until done.

8.Cool on wire racks. Cut into bars. Brush top with light syrup.

Choco Caramel Mousse

Chocolate Layer:

Ingredients

100 gms bittersweet chocolate, finely chopped

2 tbsps fresh milk

cup all purpose cream

1 tbsp sugar

tbsp instant coffee powder

1 cup non-dairy whipped cream, cooled

Procedure

Mix chocolate, fresh milk, heavy cream, sugar, and instant coffee powder. Heat over simmering water and cool well.

Whip non-dairy whipping cream and fold in chocolate mixture.

Spoon or pipe in individual containers or molds. Set in the refrigerator.

Caramel Layer:

Ingredients

2 tbsps butter

1 tbsp cornstarch

1 can dulce de leche = 380 gms

Pinch salt

cup all purpose cream

1 cup non-dairy whipping cream, cooled

Procedure

In saucepan, mix butter, cornstarch, dulce de leche, salt, and all purpose cream, cook until melted. Cool well.

Whip non-dairy whipping cream to soft peak and fold in dulce de leche mixture.

Spoon or pipe over chocolate mixture. Set in the refrigerator. Decorate with chocolate shavings.

* Dulce de leche condensed milk boiled in its container for three to four hours, developing a deep caramel taste and color.

CHOCO LAVA CAKE

Ingredients:

1 cup all purpose white flour

3/4 cup cocoa powder

1 1/2 teaspoons baking powder

1 cup butter, melted

1 cup sugar

1 cup dark brown sugar

4 large eggs

1 1/2 teaspoons vanilla

12 tablespoons semi sweet chocolate chips

Directions:

1. Sift flour, cocoa powder, and baking powder into a medium bowl.

2. Place butter in a large bowl; add both sugars and whisk until well blended.

3. Whisk in eggs one at a time, then add the vanilla extract.

4. Whisk in the flour mixture.

5. Divide batter among 6 1-cup oven proof coffee cups. Top each with 2 T chocolate chips. Gently press chips into batter.

6. Cover and refrigerate cups at least 1 hour and up to 1 day.

7. Position rack in center of the oven and preheat to 350 F. Let mugs with batter stand at room temperature 5 minutes. Bake uncovered until cakes are puffed and crusty and tester into center comes out with thick batter still attached, about 30 minutes.

8. Cool cakes 5 minutes. Top hot cakes with vanilla ice cream and serveChocolate Cheese Cake

Ingredients

Crust:

5 Tbsp butter, melted

2 cups chocolate wafer crumbs

Filling:

3 pkgs (8 oz each) cream cheese, at room temperature

1 cup brown sugar, packed

5

large eggs

4 oz semisweet chocolate, melted

Frosting:

6 oz

semisweet chocolate, melted

cup

sour cream

Procedure

1. Mix together chocolate crumbs and melted butter. Press into bottom and sides of 9-inch springform pan. Preheat oven to 150 C (300 F)

2. To prepare filling, in a large bowl, beat together cream cheese, sugar, and eggs at medium speed until smooth and fluffy. Spoon half of cream cheese mixture into crust.

3. Stir chocolate into remaining cream cheese mixture until well blended. Drizzle over batter in crust to make swirls.

4. Bake cheesecake for 50 minutes. Cool completely.

5. Transfer cheesecake to a serving plate, cover with plastic wrap, and chill for about 2 hours, up to several days. Uncover cheesecake; carefully remove the side of pan.

6. To prepare frosting, in a small bow, mix together chocolate and sour cream. Spread over cheesecake. Chill briefly until frosting is set.

Notes, tips, and variations

Brown sugar is not absolutely necessary (can substitute granulated), but it provides better flavor.

If no electric mixer is available, the cream cheese can be mixed with egg yolks one-at-a-time before the whites are added. Unless you find separating eggs extremely difficult, this will be worthwhile for the effort saved in mixing.

Without a springform pan, a cake this stiff will require that at least the first piece broken up in the process of serving. Fortunately, it's often easy to find someone who doesn't care.

Top of cake will crack and brown somewhat; frosting covers this nicely, but it can be reduced/prevented by covering with aluminum foil after 30 min. of baking.

Chocolate Crinkles

Ingredients:

cupvegetable oil

60 g

unsweetened chocolate, melted

1 cupsugar

2

eggs

1 tspvanilla extract

1 cupall-purpose flour

1 tspbaking powder

1/8 tspsalt

powdered sugar for dusting

Procedure:

1. Preheat oven to 350(F. Grease 2 cookie sheets with shortening.

2. Sift all-purpose flour, baking powder and salt together. Set aside

3. In bowl, combine oil, sugar, eggs, melted chocolate and vanilla extract. Beat well till well incorporated. Add sifted dry ingredients and mix till combined. Refrigerate dough for at least 2 hours.

4. Scoop dough into 1 balls. Roll in powdered sugar and arrange on cookie sheets. Flatten dough a little. Bake for 12-15 minutes. Cool completely

MAKES: about 20 pieces

Chocolate Cupcakes

Ingredients

2 cups

all-purpose flour

1 cup

granulated sugar

cup

packed brown sugar

2/3 cup

unsweetened cocoa

1 tsp

baking powder

tsp

baking soda

tsp

salt

1 cups

whole milk

cup

butter or margarine, softened

2 tsp

vanilla extract

2

large eggs

choice of frosting

Procedure:

1. Preheat oven to 350F. Line twenty four 2 -inch muffin pan cups with fluted paper liners.

2. In large bowl, with mixer at low speed (with heavy duty mixer, use whisk attachment, not paddle, so cupcakes will rise properly when baked), mix flour, sugars, cocoa, baking powder, baking soda and salt until combined. Add butter, milk, vanilla, and eggs, and beat until just blended. Increase speed to high; beat 1-2 minutes or until creamy, occasionally scraping bowl with rubber spatula.

3. Spoon batter into muffin-pan cups. Bake 22-25 minutes or until cupcakes are golden brown and toothpick inserted in center comes out clean. Immediately remove cupcakes from pans and cool completely on wire rack.

4. When cupcakes are cool, prepare choice frosting and use to frost cupcakes.

MAKES: 2 dozen cupcakes

Suggested Frostings: Semi-sweet Chocolate Frosting

Chocolate fudge

A traditional, rich candy, especially around the holidays in the United States.

Ingredients

2 cSugar

c

Margarine or butter

2/3 cEvaporated milk

7 oz.marshmallow creme

2 c

Semi sweet chocolate chips

c

Chopped walnuts

1 tspVanilla

Procedure

1. Line 9 inch square or 13x9 inch pan with foil so that foil extends over sides of pan; butter foil.

2. In large saucepan, combine sugar, margarine and evaporated milk. Bring to a boil over medium heat, stirring constantly.

3. After 5 minutes of constant stirring remove saucepan from heat.

4. Add marshmallow creme and chocolate chips; blend until smooth. Stir in walnuts and vanilla.

5. Pour into buttered, foil-lined pan. Cool to room temperature.

6. Score fudge into 36-48 squares. Refrigerate until firm.

Notes, tips, and variations

Remove fudge from pan by lifting foil; remove foil from sides of fudge. Using large knife, cut through scored lines. Store in refrigerator.

Chocolate Mousse

Ingredients

200 g / 8 oz

Bittersweet chocolate, chopped

3

Eggs

250ml/1 cup

Cream

40g

Sugar

30 ml / 2 tbsphot water

Preparation

1. Melt the chocolate in a double boiler.

2. Carefully separate the eggs.

3. Whisk the egg whites and cream separately until very firm. Place both into the refrigerator.

4. Combine the egg yolks and hot water in a mixing bowl (max. tap water temperature is enough, approx. 50-60C or 120-140F). Using a mixer, beat slowly while adding the sugar, then speed up the mixer until the mixture is thick and becomes a light yellow color.

5. Stir the melted chocolate into the yolk mixture (the chocolate should have cooled enough that it does not hurt if you insert your finger). Mix immediately, otherwise this will cook the egg yolks, and you'll have chocolate scrambled eggs!

6. With the whisk (from now on do not use the mixer) add the egg whites in three parts to the chocolate mixture, followed by the whipped cream.

7. The finished mousse should be light brown and very fluffy. While it is still liquid divide it into individual serving containers. Allow to chill in the refrigerator for 4-6 hours before serving. The mousse will be quite firm when ready.

Notes, tips and variations

The recipe is the "purest" form. It is also one of the easiest for untrained cooks to succeed at.

Use only the best quality chocolate available. Chocolate from Lindt & Spruengli or their U.S. subsidiary Ghirardelli is highly recommended.

For the more advanced cook: use a fourth yolk (however really only the yolk!), it ensures that the mousse becomes firm. However, the mixture must be worked faster beginning with the addition of the chocolate to the yolk/sugar mixture.

Instead of the water, use an alcoholic spirit such as Cognac, Cointreau, Kahlua, Triple sec, etc for all or part of the 30 ml. However the mousse is then not suitable for children or pregnant women.

Coffee can also be satisfyingly substituted for the liquid.

Warnings

Use within 24 hours recomended.

Do not keep substantially longer, even if refigerated.

Chocolate Strawberry Shortcake

INGREDIENTS

6 cups fresh strawberries

3/4 cup granulated sugar, divided

1-2/3 cups all-purpose flour

1/3 cup Hersheys Cocoa or Hersheys Special Dark Cocoa

1 tablespoon baking powder

1/4 teaspoon salt

1/2 cup (1 stick) butter or margarine 2/3 cup milk 1 cup (1/2 pt.) cold whipping cream 1 egg, beaten

2 tablespoons powdered sugar

PROCEDURE

Reserve 6 strawberries. Slice remaining berries; in bowl, gently stir together sliced berries and 1/4 cup granulated sugar. Heat oven to 450F. Grease 8-inch round baking pan.

Stir together flour, cocoa, remaining 1/2 cup granulated sugar, baking powder and salt in medium bowl; cut in butter until mixture resembles coarse crumbs. Stir together milk and egg; add all at once to dry ingredients, stirring just until moistened. Spread dough in prepared pan, building up edges slightly.

Bake 15 to 18 minutes or until wooden pick inserted in center comes out clean; cool for 10 minutes. Remove from pan; place on serving plate. Beat whipping cream and powdered sugar until stiff. Arrange some sliced berries over cake; top with whipped cream. Garnish with reserved whole strawberries; serve with remaining sliced berries. Makes 8 servings.

Chocolate truffles

Soft chocolate balls. This recipe makes about 24.

Ingredients

8oz (227g) bittersweet/plain chocolate (chopped into small pieces)

6 tbsp (likely Imperial ones: 108 mL, 7.2 US tbsp, or 2 tsp shy of cup) double cream (48% fat)

cocoa powder

In the USA, try using 2 tablespoons unsalted butter with 5 and 1/3 tablespoons heavy cream.

Procedure

1. Put the chocolate in a bowl set over a pot of hot water. (a double boiler)

2. Heat until melted and smooth, stiring occasionaly.

3. Remove from the pot of hot water.

4. Add the cream and stir well.

5. Leave to cool.

6. Cover and refigerate for 35 minutes or until the mixture is just firm enough to hold its shape.

7. Sift a layer of cocoa powder onto a plate.

8. Take a heaped teaspoonful of the chocolate mixture and shape it into a ball.

9. Roll in the cocoa powder to coat all over in an even layer. Shake of the excess and set on a tray.

10. Continue shaping and coating the remaining truffles and set on a tray not touching each other.

11. Cover and refrigerate. Remove 15 minutes before serving.

Chocolate Truffles

Ingredients:

240 gdark chocolate, finely chopped

1/3 cupheavy cream

2 tbspbutter

2 tbsprum or any liquor of your choice

sifted cocoa powder

Procedure:

Heat heavy cream with the butter in the saucepan. Pour scalded mixture over the chocolate. Let stand for 2-3 minutes. Stir until mixture is smooth. Chill for 3-4 hours or until mixture hardens. Using small ice cream scoop, form the mixture into balls. Roll in cocoa powder.

NOTE:For dark chocolate you may use bittersweet or semisweet chocolate. You may also use chopped nuts instead of cocoa powder.

Churros con Chocolate (ala Dulcinea)

Ingredients:

For the churros: (Recipe found online and credited to the Chocolateria San Gines, Madrid)

1 cup water

cup butter

teaspoon salt

1 cup flour

3 eggs, beaten

For the Chocolate:

4 oz dark chocolate (The powdered version is - mix 12 tablespoons cocoa powder with 4 tablespoons oil)

2 cups milk

4 tablespoons sugar (but just add to your liking, this may be too sweet)

1 tablespoon flour (or cornstarch if you have it)

Procedure:

1. Heat the butter, salt and water to a rolling boil. Lower heat and add the flour and mix vigorously. When it starts to form into a ball, remove from heat. Add the beaten eggs into the flour mixture and stir vigorously. Pipe into pastry flute. Deep fry pieces (approximately 4" long) for about two minutes per side, or until golden brown. By the way, all the recipes say toss the churros in sugar - but I find it's not necessary, the chocolate is sweet enough already.

2. Melt chocolate (or if cheating and using powder - see above). Mix melted chocolate with one cup of milk, boil, stirring well. Add the flour (or cornstarch) to the remaining cup of milk, and add into the boiling chocolate mixture. Lower the heat, add the sugar, all the while stirring until mixture has thickened. Serve in little cups with the churros.

Churros con Chocolate

Ingredients:

Vegetable or Olive Oil

1 cup water

cup margarine or butter

tspsalt

1 cup all-purpose flour

3

eggs

cupsugar

tspground cinnamon (optional)

Chocolate for Churros

4oz

dark chocolate, chopped

2 cups milk

1 tbsp cornstarch

4 tbsp sugar

Procedure:

1. Prepare to fry the churros by heating oil in a pan (1 to 1 inches) to 360 degrees F.

2. To make churro dough, heat water, margarine and salt to rolling boil in 3-quart saucepan; stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat. Beat eggs all at once; continue beating until smooth and then add to saucepan while stirring mixture.

3. Spoon mixture into cake decorators' tube with large star tip (like the kind use to decorate cakes). Squeeze 4-inch strips of dough into hot oil. Fry 3 or 4 strips at a time until golden brown, turning once, about 2 minutes on each side. Drain on paper towels. (Mix Sugar and the optional cinnamon); roll churros in sugar or dump the sugar on the pile of churros, like the pros.

Note: REAL churros in Spain are made without cinnamon mixed with the sugar, but the cinnamon adds an extra nice flavor.

4. For the Chocolate Dip: Place the chocolate and half the milk in a pan and heat, stirring, until the chocolate has melted. Dissolve the cornstarch in the remaining milk and whisk into the chocolate with the sugar. Cook on low heat, whisking constantly, until the chocolate is thickened, about five minutes. Add extra cornstarch if it doesn't start to thicken after 5 minutes. Remove and whisk smooth. Pour and server in cups or bowls for dunking churros. Do not pour over churros, but use the mix for dunking churros after every bite. Served warm.

Buen Provecho!

Churros with hot chocolate

Ingredients

250ml water

50ml sunflower oil

1/2 tsp salt

200g flour

115g dark chocolate

1 litremilk

1 tbsp cornflour

4 tbsp sugar

caster sugar

oil for deep frying

Steps:

1. Put the water (250ml), oil, and salt in a heavy pan and bring to the boil

2. Turn the heat down and add the flour - beat togther until the mixture forms a ball then remove from heat

3. Heat the oil for deep frying until very hot

4. Using a icing syringe, pipe thick strips into the oil and fry until golden brown (if you haven't got one, see Tips below)

5. Place on a plate and sprinkle with the caster sugar

6. For the chocolate sauce place the chocolate and half the milk in a pan and heat

7. Dissolve the cornflour in the rest of the milk and mix into the chocolate together with the sugar

8. Continue heating the mixture on a low heat stirring constantly

9. Once the mixture has thickened remove from the heat and whisk until really smooth and serve with the warm churros.

Tips and ideas:

Dont worry if you havent got an icing syringe - a plastic bag for freezing with the corner cut off will do as a substitute

Churros with chocolate is quite calorie-intensive. But if you want to cut down a bit, then when you take the churros out of the oil, put them on kitchen paper to absorb the excess oil before serving

Accompany the chocolate and churros with glasses of cool water because this delicious Spanish sweet will make you thirsty.

Cream Cornstarch Maja Blanca

Ingredients:

cupcornstarch

cup sweet corn kernels

cup sugar

2 cupsthin coconut milk

3 tbsp sweet corn kernels

coconut oil (from latik recipe) to grease mold pan

For the latik:

2 cups thin coconut milk

3 tbspsugar

Procedure:

Grind the cup corn kernels in a blender or food processor. Sieve well. In a saucepan, combine the sieved ground corn with the cornstarch, sugar, coconut milk and 3 tbsp corn kernels. Cook over medium heat until thickened, stirring constantly. Pour into greased 8-inch mold pan and cool until set. Unmold and top with sweetened latik.

For the latik: Boil coconut milk until oil separates from mixture. Pour off the excess oil, use this oil to grease the mold pan. Add sugar to latik and cook further until crisp.

Creamy Fudge

Ingredients

1 can (14 oz.)sweetened condensed milk

1 lb

semisweet chocolate, chopped

1 oz

unsweetened chocolate, chopped

1 tsp

vanilla extract

1/8 tsp

salt

Procedure:

1. Line 8x8 metal baking pan with foil, extending foil above edge at 2 sides.

2. In 2-quart saucepan, combine condensed milk and chocolates. Cook over medium-low heat 5 minutes or until chocolates melt and mixture is smooth stirring constantly.

3. Remove saucepan from heat; stir in vanilla and salt. Pour chocolate mixture into prepare pan; spread evenly. Refrigerate until firm, at least 4 hours or overnight.

4. Remove fudge from pan by lifting edges of foil. Invert onto cutting board; discard foil. Cut fudge into 8 strips. Then cut each strip crosswise into 8 pieces. Store fudge in tightly covered container, with waxed paper between layers, at room temperature up to 1 week, or in refrigerator up to 1 month.

MAKES: about 64 pieces

Crme anglaise

A delicious and versatile dessert sauce. It's easy to make and can be flavored in a variety of ways.

Ingredients

1 1/3 cups milk

4

egg yolks

3 oz

sugar

flavoring (typically a vanilla bean or 1 tsp of vanilla extract)

Procedure

1. Bring the milk and flavoring to a simmer in a medium saucepan. (If using a vanilla bean, cut it lengthwise and add to the milk. After a short time and before the milk simmers, scrape the seeds from the inside of the beans and dispose of the husks.)

2. Meanwhile, whisk the egg yolks and sugar thoroughly. The mixture should be pale yellow.

3. When the milk simmers, remove from heat and SLOWLY pour about half of it into the egg mixture, mixing continuously. Pour the egg/milk mixture back into the saucepan with the remaining milk, stirring continuously, and return the saucepan to the eye.

4. Cook for a short time over medium heat, stirring continuously. Be careful to scrape the sides and corners regularly, and do not let the mixture boil.

5. Test for doneness by dipping a spatula into it and running your finger over the coated spatula. The creme is done when it is thick enough that the trail wiped away by your finger remains.

6. Remove the saucepan from heat and strain it through a metal strainer into another bowl. Stir it continuously for another two minutes, cooling it.

7. To complete cooling quickly, place the bowl in a larger bowl of ice and stir the creme until cool. If you have more time, you can place the bowl in the freezer, stirring periodically until it's cool. If you don't use one of these methods, a skin will form on top of the creme.

8. This recipe makes about 2 cups.

Tips

Instead of vanilla, you can flavor the creme with a variety of things - herbs, spices, spirits, and coffee among them. For herbs or spices, simply add them to the milk as instructed in step one. For coffee or spirits, omit the flavoring initially and add espresso or spirits after the creme is cooled.

Uses of creme anglaise are numerous. A classic is to serve it over fresh fruit. In this case, you may want to customize the flavoring to match your fruit (e.g., mint goes well with strawberries and bananas). You can also use the creme as the basis for a rich ice cream.

Crme brle

These instructions should provide a crackly crust over a cold custard, balanced in sweetness, egg and cream content. Few can resist its light, silky texture. The procedure is due to Dawn Yanagihara.

Ingredients

US

GB

Elsewhere

6 cups

2 1/2 pints

1.4 litres chilled Heavy cream

1 cup

9 fl. oz.

240 ml granulated Sugar

1 pinch 1 pinch

1 pinch Salt

2

2

2

Vanilla beans

18

18

18

large Egg yolks

12 tsp

12 tsp

60 ml

Demerara/Turbinado sugar (or light brown sugar)

Procedure

1. With the oven rack adjusted to its lower middle position, preheat the oven to 300 F (150 C). Fold a kitchen towel to cover the bottom of a large roasting pan and arrange 12 five-ounce (150 ml) ramekins on the towel. The ramekins should not touch each other, or the side of the roasting pan. If the roasting pan is not large enough, scale down the recipe.

2. Combine 3 cups of the cream, the sugar and salt in a medium saucepan. With a paring knife, halve the vanilla beans lengthwise and scrape the seeds into the saucepan. Submerge the pods in the cream. Bring the mixture to a boil over medium heat, stirring occasionally to dissolve the sugar. Remove the saucepan from the heat and steep the mixture for 20 minutes to infuse the flavor.

3. Meanwhile, separate the eggs, placing the yolks in a large bowl and storing the whites for another use. Bring a kettle of water to a boil. After the cream has steeped remove the pods and stir in the remaining 3 cups of cream to cool the mixture.

4. Whisk the egg yolks until they are evenly combined. Add a cup of the cream mixture to the yolks and whisk until combined. Continue adding cups of cream and whisking until evenly colored. Pour the mixture through a fine mesh strainer into a second bowl. Ladle the mixture into the 12 ramekins.

5. Place the roasting pan onto the oven rack and pour in boiling water until it reaches 2/3 the height of the ramekins. Do not splash water into the ramekins. Bake until an instant-read thermometer registers 170 to 175F (77 to 79 C). At this time the centers of the custard should be barely set. The baking time depends upon the height of the ramekins. If shallow, start checking temperature at 30 minutes. Higher ramekins can take up to an hour to bake.

6. Cool ramekins to room temperature on a wire rack. Place on a shallow tray, cover with plastic wrap, and chill in the refrigerator for at least 4 hours. Before serving, uncover the ramekins and soak up any condensation with paper toweling. Spread 1 teaspoon turbinado (Demarara) sugar on each, tilting and tapping to spread the sugar evenly. Spread sugar only on the number of ramekins that will be served. The others can be stored for several days in the refrigerator for later use.

7. Ignite a propane blowtorch and caramelize the sugar on each ramekin. Take care to direct the flame away from any ignitable material. Avoid the miniature butane torch since its flame is not adequate for uniform caramelization in a reasonable amount of time. Re-chill the ramekins for not more than 45 minutes. A longer time leads to softening of the caramelized crust.

Serve and enjoy!

Serves 12.

CREPE SAMURAI

Ingredients for crepes:

1 3/4 cake flour

1 1/3 cups bread flour

85 grams sugar

1 tsp. Iodized salt

6 eggs

6 egg yolks

3/4 cup butter

3 cups warm milk

1/3 cup brandy

clarified butter

Ingredients for cream:

8 egg yolks

1/2 cup granulated sugar

2 cups cream

1 tsp. Vanilla

4 pc. Mangoes

1 cup powdered sugar

Instructions for crepes:

1. Sift the dry ingredients. Mix together the eggs and milk.

2. Mix the dry ingredients with the liquid ingredients. Add the butter and brandy.

3. Let it stand for 1 hour.

4. Cook the crepes in a pan constantly brushed with melted butter.

Instructions for cream:

1. Whisk the eggs and the sugar and 1 cup of cream on top of double boiler until small bubbles form.

2. Whip the remaining cream to soft peaks.

3. Fold the cooled egg mixture to the cream.Assembly: Put a little cream in the bottom of the dish. Layer crepes, mangoes and cream mixture as desired. Make sure last layer is cream mixture. Sprinkle with powder sugar. Bake at 350F until it forms a crust. When removed from oven, sprinkle again with powdered sugar.COCONUT CAKE RECIPE

Ingredients:

16 ozunsalted butter, cubed

3 c

sugar

6

large eggs

4 call purpose flour

1 tbspbaking powder

tspsalt

1 cmilk

1 tbspcoconut extractIngredients for coconut filling:

3 c

coconut milk

2 c

milk

16 ozunsalted butter, cubed

1/3 c

cornstarch

1 tbspcoconut extract

2 tbspwater

8 csweetened coconut flakes

Ingredients for coconut frosting:

4 cwhipping cream, preferably coconut flavor

1 cconfectioner's sugar, sifted

2 csweetened coconut flakes, for decorating

Directions:

1. FOR THE CAKE: Preheat oven to 325 degrees. Spray two 10-inch round cake pans w