HOW TO MAKE A CHIFFON CAKE

A 10-inch tube pan

Have all ingredients about 70F (21C). Preheat oven to 325F (165C).

Sift twice:

2 1/4 cup sifted cake flour3 teaspoons double-acting baking powder1 teaspoon saltBeat 5 egg yolks in a large bowl until pale. Gradually add and beat:

3/4 cup sugar

Fold in and beat:

1/2 cup vegetable oil3/4 cup water1 teaspoon grated lemon rind1 teaspoon vanilla

Add the dry ingredients all at once and beat until smooth:In a separate bowl, beat until foamy but not dry:

6 to 10 egg whites

Fold the egg whites into the flour mixture with spatula, not with an electric beater. Fold in gently until the color is uniform.

Pour it into an ungreased tube pan. Smooth the top and bake at 325F (165C) for 1 hour and 10 minutes. Reverse the cake pan to cool the cake.

Wait until cooled to take it out of the pan.

BASIC MUFFIN RECIPE

2 cups Unbleached All-Purpose Flour 1/2 cup sugar1/2 teaspoon salt1 tablespoon baking powder1 cup milk1/4 cup vegetable oil or softened butter (optional)*2 large eggs

*If you leave the oil out, you can reduce the calories in your muffins by about 30%; the flavor will still be excellent, but muffins won't be quite as tender, and won't keep as well should you happen to have any left over.

(I added blueberries in half of my batter; I just sprinkled them with some flour to help them be uniformly distributed.)

Preheat your oven to 500F.

Blend together the dry ingredients as long and as vigorously as you want. If you use a little whole wheat flour in your mixture, it's easy to tell when everything is thoroughly mixed.

Beat the liquid ingredients together -- milk, oil or butter, and eggs -- until they are light. If you have a 2-cup liquid measure (one with a lip above the 2-cup mark) it makes mixing the liquid ingredients very easy. Most eggbeaters will fit right in the cup, so you can use it both as a measure, and as a small mixing bowl.

Pour wet ingredients into dry ingredients. Take a fork or wire whisk and blend the two for 20 seconds -- no more! The secret to light and tender muffins lies in this final blending. It's OK if you've left some lumps that look as if they want more stirring; they really don't. So, no matter how hard it is, resist the impulse.

Fill cups of a lightly greased muffin tin two-thirds to three-quarters full. Place muffins in the oven and immediately drop temperature to 400F*. Bake for 15 to 20 minutes, or until muffins test done. Yield: 12 muffins, 24 mini-muffins, or six "crown" muffins.

*When you put muffins in a very hot oven and immediately drop the temperature, you help create the high peaks that make them so appealing.

Everybody's favorite:

BANANA CAKE

2 1/2 cups all-purpose flour1 2/3 cups sugar1 1/4 tsp. baking powder1 tsp. baking soda1 tsp. salt2 large eggs *2/3 cups vegetable oil2/3 cups evaporated milk *2 cups mashed bananas, about 3 to 4 medium-sized ones (add 2-3 tsp. lemon juice to prevent browning)1 tsp. vanilla extract

Preheat the oven to 350 degrees F. Grease and flour a 9 x 13 inch pan. (You can also use a muffin pan to make cupcakes)

Sift together flour, sugar, baking powder, baking soda and salt in a medium bowl. Set aside. In a large bowl, combine eggs, vegetable oil, evaporated milk, bananas and vanilla extract. Add the dry ingredients to the wet ingredients. Mix till combined. Pour into prepared pan.

Bake for 25-30 minutes until golden brown or until a toothpick inserted in the center comes out clean. Cool completely before cutting and serving.

Wanna share with you this yummy UPSIDE DOWN BANANA CAKE recipe I found on the net:

Ingredients for the topping:1 cup brown sugar5 ripe bananas

Ingredients for the cake batter:1 cup all-purpose flour1/2 cup cornstarch1 tsp baking powder2 large eggs, separated

2 tbsp unsalted butter, softened1 cup sugar1/2 cup milk

Procedure for the topping:1. In a small saucepan over low heat, pour in the brown sugar, stirring continuously. Once it caramelized, distribute evenly all over the bottom of a non-stick pan. Set aside and let it cool.2. Cut the bananas lengthwise and arrange them with minimum gaps (cut side down) over the dry caramel. Set aside.

Procedure for the cake batter:1. Preheat the oven 180C.2. In a bowl, sift together the dry ingredients- flour, cornstarch and baking powder. Set aside.3. In another bowl or on your electric mixer, cream together the butter, sugar and egg yolks.4. To this, add the flour mixture in three additions, alternating with the milk, mixing constantly on low speed.5. In a separate mixing bowl, beat the egg whites with a pinch of salt until soft peaks form. With a spatula, fold the beaten egg whites to the batter.6. Pour the cake batter carefully over the prepared baking pan with the caramel and banana layer.7. Bake in the oven for 45 minutes or until a toothpick inserted in the center of the cake comes out clean. Make sure youre inserting on the cake batter only and not on the bananas underneath.8. Remove from oven. Let it cool a bit.

Flip the cake upside down on a serving dish while it is still a bit warm. Serve with a dash of whipped cream.

CARROT CAKE

3/4 cup all-purpose flour3/4 cup whole wheat flour1 cup granulated sugar1/4 cup flaked sweetened coconut2 tsp baking soda1 tsp salt2 tsp ground cinnamon2 tbsp canola oil2 large eggs1 1/2 tsp vanilla2 cups grated carrots, peeled20 oz. can crushed pineapple in juice, drained 1/4 cup chopped walnuts plus 1/4 cup for toppingFor the Cream Cheese Frosting:8 oz 1/3 fat Philadelphia Cream Cheese1 cup powdered sugar1 tsp vanilla extract:Preheat oven to 350F (175C). In a large bowl, combine flour, sugar, coconut, baking soda, salt, and spices; stir well with a whisk.

In a medium bowl, combine oil, eggs, and vanilla; stir well. Add grated carrots and pineapple; mix well. Fold wet ingredients with the dry ingredients, batter will be stiff and dry but keep folding it and it will all come together. Fold in 1/4 cup chopped nuts.

Spoon batter into an 8" x 3" cake pan coated with cooking spray. Bake at 350 for about 40-50 minutes, depending on pan size or until a wooden toothpick inserted in the center comes out clean and cake is pulling away from sides of pan. Cool cake completely on a wire rack.

To prepare frosting, beat together cream cheese, powdered sugar and vanilla until smooth. Spread frosting over top of cake. Garnish with remaining chopped walnuts.

EMON MERINGUE PIE Recipe (requested):

225g (1 1/2 cups) plain flour2 tablespoons icing sugar mixture125g butter, chilled, coarsely chopped2 1/2 tablespoons iced waterLemon filling50g (1/3 cup) cornflour125ml (1/2 cup) water250ml (1 cup) fresh lemon juice430g (2 cups) caster sugar60g butter, coarsely chopped4 eggs, separatedLog in to add to My Shopping List

Step 1Sift the flour and icing sugar into a large bowl. Use your fingertips to rub the butter into the flour mixture until it resembles fine breadcrumbs.Step 2Add the water and use a round-bladed knife to stir until a dough forms. Use your hands to bring the dough together in the bowl. Turn onto a sheet of non-stick baking paper and roll out to a 5mm-thick disc. Use the pastry to line a 23cm (base measurement) pie dish. Trim excess pastry. Cover the pastry with baking paper. Place in the fridge for 30 minutes to rest.Step 3Preheat oven to 180C (350F). Fill the lined dish with pastry weights or rice. Bake in oven for 15 minutes. Remove the paper and pastry weights or rice. Bake for a further 15-20 minutes or until crisp and golden. Set aside to cool completely.Step 4Meanwhile, to make the lemon filling, combine the cornflour, water, lemon juice and half the sugar in a saucepan. Use a balloon whisk to stir over medium heat for 4 minutes or until the mixture boils and thickens. Continue to cook, stirring constantly, for a further 1 minute. Remove from heat. Whisk in butter and egg yolks. Transfer to a bowl. Cover with plastic wrap and place in the fridge for 3 hours or until cooled completely.Step 5Preheat oven to 190C. Use an electric beater to beat the egg whites in a clean, dry bowl until soft peaks form. Gradually add the remaining sugar, 1 tablespoonful at a time until the mixture is thick and glossy.Step 6Spread the filling over the base of the pastry case. Spoon over the meringue mixture and spread to the edge of the pastry. Use the back of a spoon to create peaks. Bake in oven for 5 minutes or until the meringue peaks are light golden. Set aside to cool completely. Serve.

FILIPINO STYLE CHEESE CUP CAKE (requested)

1 3/4 cups flour, sifted8 ounces sweetened condensed milk (1/2 of 14 oz can)2 teaspoons baking powder1/4 teaspoon salt

1/2 cup unsalted butter1/2 cup granulated sugar2 large eggs1/2 teaspoon orange extract (optional)1 cup cheddar, shredded

Preheat oven to 350 FIn a large mixing bowl, combine flour, baking powder and salt.In a medium bowl, beat butter, sugar, eggs and orange extract using electric mixerPour in flour mixture in thirds adding 1/2 can of sweetened condensed milk in between (beginning and ending with the flour mixture)Add in grated 1/2 cup cheddar cheese and blend well.Put in muffin cups 3/4 cup full only.Top with the other half cup grated cheddar cheese.Bake in oven for 20-25 minutes (check your muffins after the 20-minute mark)Remove from oven and top with more grated cheese if desired.Stays moist for 1 week in room temperature covered in tight lid container.

Here's a sweet treat for us today...CANONIGO

Ingredients: Pan with Caramel 1 cup (200 grams) white sugar

Meringue 1/2 cup (100 grams) white sugar 1 teaspoon baking powder 7 eggs (1 cup) whites 1 teaspoon vanilla extract

Sauce 1/2 cup (100 grams) white sugar 7 egg yolks 1 cup fresh milk 1/4 cup orange liqueur

Procedure: For the Pan with Caramel Preheat oven to 300F or 150C. Get an 8 round baking pan 3 tall or a rectangular baking pan at least 3 tall. Place pan over the lowest heat setting on your burner. Add 1 cup (200 grams) white sugar into baking pan. Wait for sugar to begin to liquefy. If the sugar starts to brown too quickly, move the heat to another part of the pan. Gently move the container with your hands covered in oven mitts to melt the rest of the sugar. When most of the sugar has liquefied, turn off the heat. With the pan always facing away from you, slowly move the pan so the caramelized sugar coats all sides of the pan. Set aside caramelized pan for filling later.

For the Meringue 1. Prepare sugar-baking powder mixture. In a bowl, mix cup (100 grams) white sugar with baking powder. Set aside. 2.Separate eggs into egg whites and egg yolks. Measure out 1 cup egg whites. You may need more or less eggs depending on the size of the eggs you have on hand. Set aside egg yolks. 3. Pour egg whites into a bowl. Using an electric mixer, beat egg whites on medium speed with a wire whisk attachment until it becomes foamy. Stop the mixer. 4. Divide sugar-baking powder mixture into 4 portions. 5. Add 1 potion sugar-baking soda mixture to egg whites. Resume beating egg whites at medium high speed until incorporated. Stop mixer. 6. Repeat Step 5 until all the sugar-baking powder has been incorporated into the egg whites. 7. Continue beating the egg whites until they are stiff but not dry. To test if egg whites are stiff, scoop a bit of egg whites onto a spatula to form a peak. T

urn the spatula so the peak is parallel to the ground. If the peak droops towards the floor, the egg whites need to be beaten some more. A peak that holds its shape is stiff. Over beating the egg whites will cause the formed bubbles to collapse and make the canonigo flat. 8. Add vanilla extract to egg whites. Whisk until blended. The egg whites are now known as meringue. 9. Spoon the meringue onto the caramelized pan. Carefully pack the meringue into the pan to minimize creating air pockets. Air pockets will cause holes in the canonigo. To remove any remaining air pockets, carefully lift the pan about 6 from a sturdy table top made of wood or granite and drop the pan onto the table. This sudden jolt to the pan removes any remaining air pockets. Prepare the bain-marie. Get a baking tray with sides at least 2 tall. Pour in water until water level is 1 high. Place meringue-filled pan in the middle of bain-marie. Carefully place bain-marie into pre-heated oven. Bake for 60 minutes, or until the top of the meringue becomes golden brown. Turn heat off in the oven and let meringue rest for 60 minutes. Remove from oven. Slide a thin knife between the meringue and the pan to dislodge any stuck caramel from the sides of the pan.

POLKA DOT CHEESECAKE

Crust

1 cup Graham crumbs

cup cocoa

2 tbsp sugar cup melted butter

Filling

16 oz softened cream cheese

cup sugar2 eggs

2 oz dark chocolate, melted

1 tsp vanilla2/3 cup sour cream

Directions

Preheat oven to 300 degrees F.

Grease a 7 X 7 inch square pan and line it with parchment paper.

In a small bowl, mix together the graham crumbs, sugar, cocoa, and melted butter and press into the pan.

Beat cream cheese until smooth. Gradually add the sugar. Scrape down the sides of the bowl. Add the eggs one at a time on low speed. Add vanilla and sour cream. Scrape the sides of the bowl one more time and beat until smooth. Reserve 1/2 cup of the cheesecake filling and set aside.

Melt the 2 oz of dark chocolate in a bain marie (a bowl placed over a pot of barely simmering water), or in a microwave on low temperature. Stir the melted chocolate into the reserved 1/2 cup of cream cheese filling.

Pour the plain batter into the pan, smoothing out to the edges. To make the dots

you will need a pastry bag fitted with a round tip. Fill the pastry bag with the chocolate cheesecake mixture. Gently press the tip of the bag into the smoothed out plain cheesecake and squeeze the bag forming a dot. Place dots all over the cheesecake until the chocolate mixture is used up.

Place in the oven and bake for 1 hour. Turn off the oven and leave the cheesecake in the oven for an additional 1 hr. Refrigerate for at least 24 hours. Freeze if you wish for about 1/2 hour before cutting. Use a knife dipped in hot water to help when cutting.

UBE MACAPUNO CAKE (requested)

Ingredients: 2 1/2 cups cake flour, (sifted with baking powder and salt) 3 teaspoons baking powder 1 teaspoon salt 1 cup ube (purple yam), cooked and finely grated 3/4 cup milk + 1/8 cup milk 1 teaspoon pure vanilla extract 1/2 cup light corn syrup 7 egg yolks, lightly beaten 1/2 cup vegetable oil 7 egg whites 1 teaspoon cream of tartar 1 cup casters sugar 1 (12 ounce) jar macapuno (coconut preserves) *OPTIONAL use as filling (available from specialist Asian stores) Buttercream Icing: Egg whites 50 ml Refined sugar 100 g butter, cold, cut into cubes 250 g 2 tsps violet food colouring (or until desired shade is achieved)

Directions

Preheat oven to 325 degrees F (165 degrees C). Line bottoms of 3 9 inch pans with parchment paper, Do NOT grease. Mix together and sift the flour, baking powder,and salt; set aside.

2. Place grated ube in a large bowl. Mix together 3/4 + 1/8 cup milk and 1 teaspoon pure vanilla; gradually blend into ube until smooth. Blend in light corn syrup, egg yolks, and oil. Beat in flour mixture until smooth; set aside.

3. In a large bowl, beat egg whites with cream of tartar until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pans.

4. Bake in the preheated oven for 30 to 35 minutes, or until the centre of cake bounces back. Invert pans on a wire rack and let cool upside down. When cool, run a knife around the edges to loosen cake from pans. Fill between layers with coconut preserves, then frost top and sides with butter icing.

5. To make Butter Icing: Combine egg white and sugar until fully incorporated. Place on top of a barely simmering hot water bath (double boiler). Whisk constantly until temperature reaches 65 -70 degrees C. Transfer into a mixing bowl with whisk attachment, whisk until medium stiff. Replace with paddle attachment then beat on medium speed until cold. Gradually add the butter and beat on medium speed until smooth. Add violet food colour.

CUSTARD CAKE

Ingredients (Caramel)1 cup granulated sugar1/4 cup water

Ingredients (Custard)6 medium eggs1 can condensed milk, large1 cup fresh milk1/4 cup granulated sugar

Ingredients (Cake) tsp. baking powder cup fresh milk1/4 cup water1 tsp lemon rind, grated finely3 egg yolks cup-1 tbsp granulated sugar cup flour, sifted

Ingredients (Meringue)3 egg whites cup-1 tbsp granulated sugar 1/4 tsp cream of tartarMethod (Caramel)1. Heat granulated sugar and water using medium heat until the sugar melts.2. You may want to stir the sugar once in a while to make sure that everything is equally distributed within the area of the baking pan.3. Once you get a golden brown colour pur it into 9 x 13? baking pan

Method (Custard)1. In a mixing bowl, mix using fork the egg yolks, milk and sugar. Make sure sugar is completely dissolved.2. Pour the custard mixture in the baking pan with hardened caramel. Set aside

Method (Cake)1. In a separate bowl, beat with a large spatula the egg yolks. Gradually add the sugar while beating until mixture is light lemon colored.2. Mix the milk and water together.3. Add flour alternately with the diluted milk.4. Add the lemon rind and beat until smooth. Set aside

Method (Meringue)1. Preheat oven to 180C or 350F.2. Using a mixer, beat egg whites until fluffy then add the cream of tartar. Continue to beat on high until soft peaks begin to form.3. Add the granulated sugar very gradually while continuously beating until meringue is stiff.4. Fold in the cake mixture into the meringue mixture until well mixed.5. Pour the whole mixture over the custard and make sure not to stir it.6. Place the cake pan in a larger pan half-filled with hot water.7. Place in the oven center and bake for 1 hour (or until firm) at 180C.8. Remove the whole pan and place in a cooling rack, let it cool down to room temperature9. Once cooled remove cake pan from the bottom pan, cool it down further. For best results refrigerate.10. Remove from cake pan by running a knife on the edges and inverting to a platter. Place in fridge for at least an hour before serving.

SPONGE CAKEby HeraA:16 egg yolks8 egg whites200 gram sugarB:160 gram all purpose flour20 gr milk powder20 gr cornflourC200 gr butter,melted

Red, Yellow, Orange, Blue, Green, Purple colorings

How To:1) Beat eggs and sugar till ribbon stage2) Sift ingredients B into a bowl. Slowly fold ingredients B onto the whisked eggs.3) Fold in the melted butter.4) Divide batter into 6, and add colorings into each one of them.

5) Pour each of the colored batter onto a tin measuring 20 cm in diameter.7) Bake for 18-20 minute @ 175 C or till cakes are fully cooked (You can do a skewer test here)8) When the cake layers are cool, layer each cake with the cream cheese frosting

Frosting Cream Cheese:Bahan:350 ml Whipping cream

250 gr Cream Cheese110 gr icing75 gr butter unsaltedCara:

Whip the whipping cream, set aside in the refrigerator.Beat Cream Cheese, butter n sugarAdd Whipped cream into the cream cheese mixture and beat till well mixed.

For the buttercream frosting:

2 1/2 cups sugar10 large egg whites4 cups (8 sticks or 2 pounds) unsalted butter, cut into pieces2 teaspoons pure vanilla extract

Place sugar and egg whites in the heat-proof bowl of an electric mixer. Set bowl over a pan of gently simmering water, and whisk until sugar has dissolved and egg whites are hot to the touch, about 3 minutes. Test by rubbing the mixture between your fingers; it should feel completely smooth.

Transfer bowl to mixer stand. Using the whisk attachment, beat on high speed until mixture has cooled completely and formed stiff and glossy peaks, about 10 minutes.Add the butter, one piece at a time, and beat until incorporated after each addition. Don't worry if the buttercream appears curdled after all the butter has been added; it will become smooth again with continued beating. Add vanilla, and beat just until combined.

Switch to the paddle attachment, and beat on the lowest speed to eliminate any air pockets, about 5 minutes. If using buttercream within several hours, cover bowl with plastic wrap, and set aside at room temperature in a cool environment. Or transfer to an airtight container, and store in the refrigerator, up to 3 days. Before using, bring buttercream to room temperature, and beat on the lowest speed with the paddle attachment until smooth, about 5 minutes.

SANS RIVALadapted from Kulinarya A Guidebook to Philipine Cuisine

For the Meringue1 cup egg whites ( 7-8 eggs)1 cup sugar2 cups cashew nuts, divided1 teaspoon vanilla extract

For the Buttercream (Mousseline Buttercream)1/3 cup sugar1/4 cup water6 eggyolks ( or use 3 whole eggs)1 cup butterbutter, about 3 tablespoons; softened for greasing pan

Heres How:Preheat oven to 350 F degrees or 180 C degrees.Grease three 913 baking trays with softened butter ( I use a paper napkin to make it easier to spread), line with tray with parchment paper then grease and flour the paper.

Ground one cup of cashew nuts finely; then coarsely chop the other cup of cashew nuts and divide it into 6 portions. Set aside.In the bowl of your mixer, beat egg whites and a pinch of salt until frothy then gradually add 1 cup of sugar and continue beating until stiff but not dry. Stir in the vanilla extract and fold in the finely ground cashew nuts (one cup). Divide the egg white mixture (meringue) among the 3 trays, spreading it thinly and evenly. Bake until lightly browned, about 25-30 minutes. Immediately remove baked meringue from the tray and cool on wire racks.While the cake is cooling..

Make the Mousseline Buttercream:Combine water and sugar in a small saucepan, stirring gently with your finger to dissolve the sugar, make sure though that no sugar sticks to the side of the pan to avoid crystallization. Bring sugar mixture to a rapid boil ( threadlike consistency). Meanwhile, beat the egg yolks ( or whole eggs) until frothy ( use whip attachment of your mixer). Pour the boiled sugar syrup into the egg yolks gradually, put the speed of your mixer to high. Beat until the mixture has cooled then add butter ( room temperature), one tablespoon at a time, beat until creamy and smooth. Divide buttercream into 6 portions.

Assembling the Cake:Cut each meringue into 2 making a total of 6 meringue layers.Place one layer of meringue on a platter, spread with one part of buttercream and sprinkle with 1 portion of the coarsely chopped cashew nuts. Repeat this step until all the layers are used up. Chill cake until ready to serve; cut into squares.

BUKO PANDAN CAKE before?Here's the recipe >>>>

1 cup cake flour3/4 cup sugar1 teaspoon baking powder1/4 teaspoon salt1/3 cup corn oil4 eggs, separated1/3 cup water1 teaspoon pandan extract1/4 teaspoon green food coloring1/4 cup milk1/4 teaspoon cream of tartarFor the filling and icing:1 1/2 cups whipping cream1/4 cup confectioners sugar1 tablespoon buko flavor extract (optional)1 teaspoon pandan extract1/8 teaspoon green food coloring1/4 cup macapuno strips

1. Preheat oven to 350 degree F. Line baking pan(s) and set aside.2. In a bowl, sift together cake flour, 1/4 cup sugar, baking powder, and salt.3. In another bowl, whisk together oil, yolks, water, pandan extract, food coloring, and milk. Add to the flour mixture and mix until smooth. Set aside.4. With a mixer, beat egg whites with cream of tartar at medium speed until frothy. Increase speed and gradually add remaining sugar. Beat until stiff.5. Fold the beaten egg whites into the egg yolk mixture.6. Pour into the prepared pans and bake until cake springs back when lightly touched. Remove from oven and cool on a wire rack.7. For the filling and icing: Whip the cream until thick then gradually add the sugar. Continue whipping until stiff. Fold in extracts and food coloring.8. Trim off the tops of the cakes to smoothen the cake layers. Place the cake tops in a food processor and grind into crumbs. Set aside.9. Slice cake horizontally in half to make a two cake layers. Place one cake layer on a cake stand or plate. Top with a cup of filling and spread evenly. Add a layer of macapuno strings. Top with the other cake layer. Ice the cake all over with the whipped cream icing. Dust tops and sides with the cake crumbs. Decorate borders with more whipped cream.

MANGO MOUSSE CAKE

Ingredients forCake: 1/2 cup sifted cake flour1/2 teaspoon baking powder2 large eggs2 large egg yolks1/2 cup sugar2 tblespns (1/4 stick) unsalted butter, melted

Mango Mousse: 1/4 cup orange liqueur1 package unflavored gelatin2 1 /2 cups mango puree, Philippine brand** (or the equivalent from fresh peeled, sliced, processed, strained fresh) mangoes1/2 cup sugar, or less to taste1 cup chilled whipping cream

Frosting: 1 cup chilled whipping cream2 tablespoons powdered sugar1 1/2 teaspoons orange liqueur (or mango syrup from the can, or omit liquid alto

gether)1 tsp. powdered agar agarmango slices for garnish

Procedure:

For cake: Position rack in center of oven and preheat to 400F. Butter 2 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of cake pans with waxed paper. Butter paper and dust lightly with flour. Sift flour and baking powder into medium bowl. Using electric mixer, beat eggs and yolks in large bowl until frothy. Gradually add 1/2 cup sugar and beat until pale yellow and slowly dissolving ribbon forms when beaters are lifted, about 4 minutes. Fold in flour mixture. Fold 1 heaping tablespoon batter into melted butter. Fold butter mixture back into batter. Divide batter between prepared pans. Bake until cakes are just golden brown around edges and toothpick inserted into centers comes out clean, about 10 minutes. Cool cakes completely in pans on rack.

For Mousse: Pour liqueur into small bowl; sprinkle gelatin over. Let gelatin soften 10 minutes. if using fresh mangoes: Puree mangoes in processor. Measure puree and return 2 1/2 cups to work bowl of processor (reserve remainder for garnish). Add sugar to mango puree in processor and blend well. Set bowl of gelatin in saucepan of simmering water. Stir until gelatin dissolves. Add gelatin mixture to mango in processor and blend. Whip cream in large bowl to soft peaks. Fold in mango mixture. Transfer 1 cake layer to 9-inch-diameter springform pan with 2 3/4-inch-high sides. Spread mango mousse over cake. Place second cake layer atop mousse. Press lightly. Wrap tightly with plastic and refrigerate at least 4 hours. (Can be prepared 1 day ahead.)

For Frosting: Whip cream until soft peaks form. Add sugar,liqueur or syrup if using, and agar agar powder. beat until firm peaks form. Release pan sides. Transfer cake to platter. Frost top and sides of cake with whipped cream mixture. Garnish top with mango slices. Brush mango with reserved puree. Serves 8 to 10.

CREMA DE FRUTAAllergy Note: contains eggs, dairy and wheat

sponge cake:1 cup flour1 tsp. baking powder2 large eggs1 cup sugar1 cup milk2 Tbsp. butter1/2 tsp. vanilla extract

cake syrup:1/4 cup sugar1/4 cup water

custard:1 cup sugar1/2 cup flour3 cups milk4 egg yolks1/4 cup butter1 tsp. vanilla extract

30 oz. can of fruit cocktail in heavy syrup

1 Tbsp. unflavored gelatin

To make the sponge cake:Preheat oven to 350 degrees F. Grease and flour a rectangular glass baking pan (I used an aluminum pan because sometimes I forget to bring back my baking pans during potlucks or family gatherings). Sift the flour and baking powder together. Set aside. In a mixing bowl, beat the egg yolks until thick then slowly add the sugar. Continue mixing until light and fluffy. Gradually add the flour mixture.In a saucepan, combine milk, butter and vanilla extract; cook just until the butter has melted. Slowly pour into the batter; mix until combined. Pour into prepared pan then bake for 20 to 25 minutes or until a toothpick inserted into the center of the cake comes out clean. Let cool completely.

To make the cake syrup:Place sugar and water in a saucepan; cook until the sugar has dissolved. Drizzle lightly over the sponge cake.

To make the custard: In a saucepan, combine sugar, flour and milk. Cook in medium-high heat, whisking constantly, until it thickens. Pour some of the mixture over the egg yolks and mix together till combined. Add the egg yolk mixture to the saucepan. Cook for a few more minutes then remove from heat.Stir in butter and vanilla extract. Pour over the sponge cake. Let cool.

Using a strainer or sieve, drain and reserve the syrup from the fruit cocktail in a medium bowl. Sprinkle the unflavored gelatin over the syrup. Let the gelatin "bloom" (absorb liquid and expand), about 1 to 2 minutes. Microwave for 30 seconds to 1 minute to melt the gelatin. Set aside. Arrange fruit cocktail over the cooled custard. Carefully pour the gelatin/syrup mixture over the fruit cocktail and custard.

Refrigerate for at least 2 hours before serving.

UBE MACAPUNO CHEESECAKE WITH SLICED MANGO TOPPING

1 1/2 cup graham cracker crumbs3 tbs unsalted butter, melted3 boxes cream cheese3 eggs, room temperature1 jar ube jam (12 oz)1 jar (12 oz) macapuno preserve (reserve 2 tbs for garnish)2 tsp vanilla extract1 ripe mango, peeled and sliced1 strawberry for garnish

In a bowl, mix graham crackers and butter. Transfer to 9-inch cheesecake pan and press crumbs to bottom. Bake at 350F for 12 minutes. Let cool in a rack.In electric mixer, mix cream cheese and ube jam until creamy. Add vanilla extract and macapuno and continue mixing.One at a time, add egg, mixing only until combined. Do not overmix.Pour batter into prepared pan. Place pan in a larger baking pan filled halfway with hot water. Bake in 350F oven for 50 to 55 minutes or until sides of cheesecake is firm but center is still jiggly.Remove from oven and let cool for 2 hours. Refrigerate for at least 6 hours before serving.When ready to serve, remove cheesecake from pan onto a serving platter. Spread 2 tbsp of macapuno on top.Slice mango and strawberry and arrange on top for garnish.

Chewy BROWNIES>>> try this simple recipe >>>

3/4 cup flour1 cup chocolate chips1/4 cup cocoa powder1 cup sugar3 eggs1/2 cup walnuts, finely chopped3/4 of a pack of butter

Pre-heat oven to 325F (160C)

Prepare a 9'x9' square pan lined with parchment paper. You can also use a non-stick baking pan.

Put butter into a double boiler to slowly melt it. When butter has fully melted, add in the chocolate chips. Melt and mix thoroughly. Add sugar and fully incorporate with the rest of the mixture before removing from heat. Set aside to cool down.

When mixture has fully cooled down, add eggs, one at a time, whisk and mix thoroughly.

Add in flour and cocoa powder. Mix thoroughly to form a smooth batter. Then add walnuts and mix.

Place batter on the prepared square pan and bake for 35 minutes. Cool down before slicing to square serving pieces.

Can be stored in a tightly sealed jar for up to 5 days.

YEMA CAKE 1 pack Yellow Cake Mix or Butter Cake Mix

For the filling1 can condensed milk2 egg yolks1 teaspoon vanilla extract or 1/4 teaspoon grated lime (dayap) rindgrated cheese

For the frosting1 cup chilled whipping cream4 to 6 tablespoons confectioners' sugar

1 Preheat oven to 350F. Grease and line two 9x12-inch pan. Set aside.

2 Prepare the cake according to the package directions. Pour batter into the pans and bake until done. Cool then remove from pans.

3 In a nonstick pan, combine condensed milk and egg yolks. Mix well. Put over medium heat and cook until slightly thick. It will thicken as it cools. Remove from heat and add vanilla or lime zest.

4 Spread filling over one cake layer. Top with the other cake layer.

5 In the mixer, beat cream until stiff. Add sugar.

6 Frost the cake with whipped cream. Chill until ready to serve.

Serving idea: Top with grated cheese.

UBE MACAPUNO CAKE

Chiffon Cake RecipeIngredients2 cups sifted cake flour1 1/2 cups white sugar1 tablespoon baking powder1 teaspoon salt1/2 cup vegetable oil7 egg yolks3/4 cup cold water7 egg whites1/2 teaspoon cream of tartarUbe:2 Tbs of UbeRed and blue food dyeJar of MacapunoBasic Butter Cream1 cup sugar3 tablespoons corn syrup1/2 cup water3 eggs1 pinch salt1 pound butterA couple of drops of ube extract * yes, I had to use it for the frostingRed and Blue food dye

Procedures:Chiffon Cake RecipePreheat oven to 325 degrees F (165 degrees C). Wash a 10 inch angel food tube pan in hot soapy water to ensure it is totally grease free.Measure flour, sugar, baking powder, and salt into sifter. Sift into bowl. Make a well; add oil, egg yolks, water, ube, and the food die to the well in the order that is given. Set aside. Don't beat.In a large mixing bowl, beat egg whites and cream of tartar until very stiff. Set aside.Using same beaters, beat egg yolk batter until smooth and light. Pour gradually over egg whites, folding in with rubber spatula. Do not stir. Pour batter into angel food tube pan.Bake for 55 minutes. Increase heat to 350 degrees F (175 degrees C), and bake 10 to 15 minutes until done. Invert pan until cool.Once cool spread the macapuno in between the layers and frost the cake.Basic Butter CreamPut sugar, corn syrup and water in a saucepan over high heat.Meanwhile, beat eggs and salt until fluffy.When all of the sugar is dissolved and the mixture is boiling, pour over beating eggs. Cut butter into cubes. When the eggs-sugar bowl is lukewarm to the touch, slowly add butter while continuing to beat until fluffy and smooth. Flavor as desired.Add the ube extra and coloring.

FOOD FOR THE GODS

1 cup flour

1 cup butter, melted1 cup brown sugar1/4 cup granulated sugar1 tbspoon pure honey1/2 teaspoon vanilla2 large eggs, beaten1/2 teaspoon baking powder1/2 teaspoon salt1 cup walnuts, chopped1 cup pitted dates, chopped

Directions:Preheat oven to 325F. Grease a 7x11 or 810 baking pan. Set aside

1 Combine butter, sugar, honey, vanilla and eggs. Mix well.2 Sift dry ingredients, toss in nuts and dates until well coated.3 Fold into wet ingredients.4. Bake for 30-40 minutes or until the surface has set and a toothpick inserted in the center comes out with a few moist crumbs clinging to it. Let cool. 5. Chill before cutting into squares.

MANGO MOUSSE CAKE

Ingredients:[Sponge Cake ]2 egg whites40g fine sugar2 egg yolks30g fine sugar1/2 tsp vanilla essence50g milk24g corn oil68g cake flour (sifted)1/4 Tsp bicarbonate of soda (sifted)

[Mango Mousse]8g gelatine sheets25g hot water150g whipping cream1.5 tbsp icing sugar200g mango puree (if refrigerated, bring to room temperature)140g diced mango

[Mango Glaze]100g mango puree (bring to room temperature)3 gelatin sheets3 tbsp boiling water

Preparation:[Sponge Cake]1) Prepare and line a 7 x 7 inch baking tin. In a clean bowl, whisk egg white until foamy. Slowly add sugar and whisk till stiff peak form. 2) In another bowl, whisk egg yolks and sugar till pale and fluffy.3) Add vanilla essence, milk and corn oil to egg yolk mixture then fold in the sifted flour mixture.4) Fold in the egg yolk mixture into egg white mixture.5) Bake at 150C for around 30 minutes or till skewer comes clean. Let the cake cool and slice horizontally 2 slices and trim them into 6 x 6 inch square.

[Mango Mousse]1) In a mixing bowl, whip whipping cream with icing sugar to soft peak state. Refrigerate to chill.2) In a small bowl, dissolve gelatine sheets in hot water. When the gelatine is fully dissolved, add to mango puree. Add rum to the mixture. Mix well.3) Add the mango mixture to whipped cream. Mix well until incorporated.4) Use a 7 x 7 inch cake ring, place a layer of cake and pour in mango mousse, or use a large piping tip to pipe the mixture. Do take note of the corners. Add mango cubes and cover them with some mousse. Let it slighty set for about 10 minutes in the fridge.5) Lay another cake layer and pour the remaining mousse. Let it set for 30 to 45 minutes in the fridge.

[Mango Glaze]6) Dissolve gelatine in hot water. Mix in mango puree. Wait till the mousse is set and the topping is cooled, arrange sliced fruits, if using, pour in the topping carefully. Let the cake chill for at least 3 hours before removing the cake ring.

RED VELVET CUPCAKES

Makes 15 insanely delicious cupcakes

Cupcakes1 1/3 cups all-purpose flour3 tablespoons cocoa powder1/2 teaspoon baking soda3/4 cup salted butter, firm but not cold1 cup + 2 tablespoons granulated sugar2 large eggs1 tablespoon red food coloring2 teaspoons vanilla extract1/2 cup whole milk1 teaspoon distilled white vinegarCream Cheese Frosting

Cream Cheese Frosting1/2 cup salted butter, firm but not cold6 oz cream cheese, cold1/2 teaspoon vanilla extract3 1/2 cups powdered sugarRed and blue food coloring, for decor (optional)

Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, cocoa powder and baking soda, set aside. In a separate large mixing bowl, with an electric hand mixer on medium speed, whip together butter and sugar until pale and fluffy, about 3-4 minutes. Add in eggs one at a time stirring after each addition. Add red food coloring and vanilla extract and mix until combine. In a small mixing bowl, combine milk and 1 teaspoon vinegar. Add milk mixture and flour mixture to cupcake mixture, alternating in two separate batches, mixing until combine after each addition.

Divide batter evenly among 15 paper lined muffin cups, filling each cup about 2/3 full. Bake in preheated oven 18-21 minutes until toothpick inserted into center of cupcake comes out clean. Remove from oven and allow to cool about 2 minutes in muffin tin, then transfer to wire rack to cool for 10 minutes, then transfer to an airtight container to cool completely (this just helps them retain more moisture). Once cooled completely, spread generously with Cream Cheese Frosting.

Cream Cheese FrostingIn a large mixing bowl, using and electric mixer, whip together butter and cream cheese until pale and fluffy (about 1 minute on high speed, then 3-4 minutes on medium high speed). Mix in vanilla extract. Add powdered sugar and beat until smooth. If doing optional infamous Sprinkles Cupcakes dot on top then scoop out a few tablespoons frosting into two separate bowls and tint with food coloring (lots of red in the one and barely any blue in the other). Spread a small circle of red on top followed by a small light blue, use a toothpick to spread if needed.

PIANONO

3/4 cup cake flour3/4 cup sugar6 eggs1/2 tsp cream of tartar

FILLING:2 sticks margarine or salted butter1 & 1/2 cup powdered sugar

Directions

Mix all ingredients together (except the filling) and beat until foamy. Bake in a preheated oven at 350*F in a wax paper lined and buttered and floured jelly roll pan for 15 to 20 minutes or until done. Peel paper and roll. In the meantime, mix the ingredients of the filling. Unroll the cake and spread the filling and roll again, jelly roll style.Roll on powdered sugar, cut and serve.

RED VELVET CAKE

2 cups all purpose flour1 teaspoon of baking soda1 teaspoon of baking powder2 tablespoons of unsweetened, cocoa powder2 cups of sugar1 teaspoon of salt2 eggs1 cup buttermilk1 cup of vegetable oil2 teaspoons of vanilla extract1 teaspoon of white distilled vinegar1-2 oz. red food colouring cup of prepared plain hot coffee( DO NOT skip this step.Dont worry, you cant taste the coffee but it just takes the cake a totally different level!)

Preheat oven to 325 F.In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder, and salt. Set it aside.In a large bowl, combine the sugar and vegetable oil.Mix in the eggs, buttermilk, vanilla extract and red food colouring until properly mixed.Stir in the coffee and white vinegar.Combine the wet ingredients with the dry ingredients a little at time, mixing after each addition, just until combined.Generously grease and flour two round, 9-inch cake pans with shortening/butter and flour.

Pour the batter evenly into each pan.Bake in the middle rack for 30-40 minutes, or until a toothpick comes out clean. Do not over bake as cake will continue to cook as it cools.Let cool on a cooling rack until the pans are warm to touch.Slide a knife or offset spatula around the inside of the pans to loosen the cake from the pan.Remove the cakes from the pans and let them cool.Frost the cake with vanilla butter cream frosting when the cakes have cooled completely.( You may have to refrigerate the cakes before stacking and frosting as they are very moist.)If you are using a microwave oven then:1) Heat the vegetable oil and the eggs for a minute or two and then add it to the wet ingredients.2) After the batter is made, bake the cake on HIGH for 4 minutes or 5 at the maximum.

Vanilla Butter Cream FrostingTime: 10 minutesMakes enough filling and frosting for one 9-inch layer cake, or two dozen cupcakesIngredients8 tablespoons ( 1 stick) of unsalted butter, softened4 cups of confectioners sugar6 tablespoons of cream or milk, plus a little more if needed2 teaspoons vanilla extractInstructionsUse a fork or electric mixer to cream the butter. Gradually work in the sugar, alternating with the cream and beating well after each addition.Stir in the vanilla.If the frosting is too thick to spread, add a little more cream, one teaspoon at a time.If it is too thin ( unlikely, but possible, especially after the addition of lemon or orange juice for variation) refrigerate ; it will thicken as the butter hardens.

COOKIE MONSTER CAKE

1 oval shaped chocolate cake, baked and cooled1 can frosting, tinted blue1 tube black frosting2 large marshmallows3 - 4 chocolate chip cookies

Spread a thin layer of blue frosting evenly over the cake.Then, using a toothpick, trace out where you would like the mouth to be. Using the piping tip that is used to make fur/grass, pipe the remaining blue frosting over the top and sides of cake to cover his face - be sure to leave the marked out mouth area without blue frosting.After you have finished the blue, use the black tube of icing and fill in the mouth area. Place the marshmallows at the top of the cake for Cookie's eyes and dab 2 black circles of icing for pupils.Now you can break up the chocolate chip cookies and place them in his mouth and all over the platter.

MOCHA ROLL

Ingredients for theCake:1 tsp. instant coffee1 tsp. hot water6 egg whites6 egg yolks3/4 cup sugar3/4 cup flour1/2 tsp. vanilla

Mocha Buttercream Filling & Frosting:1/2 cup butter or a stick1/2 cup confectioners sugar1 tsp. coffee (dissolve granules in a drop of hot water)1/4 cup cream or evaporated milk

Directions:Preheat oven to 350 degrees or 180 celsiusCake:Line a large jelly roll pan with parchment paper or grease it with butter and sprinkle with flour.Dissolve coffee granules with hot water, from the tap is fine.In a bowl, beat egg whites on high for about 3 minutes, until they are stiff.In another large bowl, combine egg yolks and sugar.Beat on high for 3 minutes.Then add flour and stir.Fold in the egg whites and carefully blend all the ingredients.(use a spatula)Finally, add the vanilla and dissolved coffee granules.Gently mix all the ingredients together.Then pour into pan and spread the mixture evenly.Bake for 15 minutes.

Filling/Frosting: (You can start the filling while the cake is baking or cooling off)Dissolve granules in a drop of hot waterand then stir into the cream.With an electric mixer, cream the butter.Then add sugar and continue mixing.With the mixture running, slowly add the coffeeand cream mixture, tablespoon by tablespoon.Otherwise, it may curdle and you will have to start all over again.When the cake is done, run a knife along the edges to loosen it up from the pan.(You will have to invert the cake onto a clean kitchen towel,so have that ready on your counter.)Place the towel over the pan.Then hold the pan on the short end and flip it over.Remove pan and then peel off the parchment paper. Starting with the long side, begin to roll the cake up.Let the cake sit in this position for at least 20 minutes or until completely cool.

When ready, carefully unroll the cake. Dont worry about cracks, you can cover it up with the frosting.Then spread a thin layer of cream in the middle and sides of the cake.When it is all covered with cream, roll it up again and cut the ends off.

With the seam of the cake facing downwards, use the rest of the frosting to cover the cake.Before serving, refrigerate cake for 30 minutes to let the frosting firm up.

You can run a fork along the cake to add some fancy ridges.Leftover slices can be refrigerated or kept in the freezer for up to a month.

COCOA CHIFFON CAKE

70g (2/3 cup) cocoa powder, preferably natural (not Dutch-processed)180ml (3/4 cup) boiling water180g (1 3/4 cup) cake or all-purpose flour (sifted before measuring if you're using cup measurement)2 tsp baking powder130g (1/2 cup plus 2 tbsp) sugar, preferably brown1/2 tsp salt1/2 tsp cream of tartar, or 1 tsp white vinegar or lemon juice120g (1/2 cup) vegetable oil6 large eggs, separated, + 4 additional whites, at room temperatureA 10-inch two-piece metal tube pan, do not grease!

Set a rack in the bottom third of the oven and preheat to 170C/325F.

1. In a large bowl mix the cocoa and boiling water, and whisk until smooth. Set aside to cool, at least 20 minutes. You will be using this bowl for the base of the cake - you'll be adding yolks, oil and flour to it later, so make sure the bowl is roomy enough.

2. In another medium-sized bowl, whisk together the flour, baking powder and 2 tablespoons of the sugar. Whisk well to loosen the mixture.

3. Now separate the egg yolks and whites: you'll need three bowls. Add the yolks to the bowl containing the cocoa mixture; a small bowl for each individual egg white you separate from the yolks; and a very large, clean and grease-free bowl which you will use to beat the meringue. Only pour each egg white from the small bowl to the large bowl if you see that there is no trace of egg yolk in that particular egg white. If you dump all the egg whites into the large bowl directly, you will have to start afresh in case any yolk leaks to the egg whites. Save the four leftover yolks for another use.

4. Add salt and oil to the bowl containing the yolks and cocoa mixture. Mix well to combine with a whisk.

5. Now beat the large bowl containing the egg whites to a meringue. Start on medium speed, add the cream of tartar/lemon juice/vinegar when it's frothy. Continue beating until soft peaks form when the beater is raised. Add the remaining sugar (100g or 1/2 cup) gradually until stiff (but not dry) peaks form when the beater is raised slowly.

6. Add all the flour at once to the cocoa-yolk mixture. Use a wire whisk to mix them just until smooth, starting from the centre and gradually increase your range of motion until you each the sides of the bowl. When it's homogeneous and you see a smooth batter, stop! You don't want to activate too much gluten.

7. Add a little of the meringue into the cocoa batter, mixing the two mixtures with a big spatula to lighten up the batter before folding in the rest of the meringue.

8. Fold in the rest of the meringue gradually with your spatula. Be careful not to knock out the precious air bubbles.

9. Pour the batter into the tube pan. Smooth the top with the spatula.

10. Bake in the preheated oven for 55 minutes, or until a skewer inserted in the centre comes out clean and the cake springs back when lightly pressed in the centre. (The timing is pretty accurate though.)

11. When time is up, take the cake pan out from the oven, and immediately invert the pan, placing the tube opening over the neck of a bottle to suspend it well above the counter. Cool the cake completely in the pan, at least 3 hours.

12. When the cake is completely cool, loosen the side with a long knife or metal spatula. Do the same with the inner side. Dislodge the pan and run your knife between the bottom of the pan and the cake. To keep the sides attractive, press the knife against the sides and avoid up-and-down motions. Invert onto a plate and revert again so that it's the right side up.

TAISAN (Filipino Chiffon Cake)

1 cup+ 4 tablespoons cake flour, sifted1 teaspoon baking powder teaspoon saltEgg yolks of 4 large eggs teaspoon vanilla extract cup sugar cup evaporated milk1 tablespoons water tablespoon unsalted butter, melted cup vegetable oilEgg White Side:Egg whites of 6 large eggs teaspoon cream of tartar cup sugarFor toppings:melted buttersugargrated white cheddar cheeseInstructions

Preheat oven to 325F. Lightly grease a loaf pan with butter.Sift together the dry ingredients (cake flour, baking powder, and salt). Set aside.In a big bowl, combine egg yolks, vanilla extract, 1/ 4 cup sugar, milk, water, butter and oil. Using an electric mixer, mix until well blended.Add dry ingredients and continue mixing for 2 minutes until batter is smooth. Scrape once in a while. Set aside.In a separate bowl, beat egg whites, cream of tartar and sugar for 1 minute at low speed. Increase to medium speed for 4-5 minutes or until a medium-peak is form.Gently fold the egg yolk mixture to whipped egg whites until the ingredients are combined.Pour batter over prepared pan.Bake for 35-40 minutes or until a cake tester inserted comes out clean.Let it stand for 5-10 minutes before removing from the pan.Brush the top lightly with butter, then sprinkled with sugar and grated cheese.Serve and enjoy!

PINEAPPLE UPSIDE DOWN CAKE

1 tbsp unsalted butter, melted1 1/2 tbsp brown sugar1 can pineapple rings or slices in juice6 tbsp unsalted butter, softened 1/2 cup sugar2 eggs, beaten1 tsp vanilla extract1 cup self-rising flour

Preheat oven to 350 degrees F.Lightly grease an 8in ring tin. Combine melted butter and brown sugar. Pour over into the the ring tin.Arrange pineapple slices on the base of the ring tin. Reserve 1/2 cup of the pineapple juice.Beat softened butter and the sugar using electric beater until creamy.Continue beating while adding the eggs gradually. Add the vanilla extract and beat until well combined.Fold in flour alternately with the reserved pineapple juice. Transfer the mixture over the pineapple and smooth the surface.Bake for 35-40 minutes or until toothpick or skewer inserted into the center of the cake comes out clean.Remove from the oven. Leave in the tin for few minutes to cool.Transfer to a serving plate. Enjoy!

BLUEBERRY CHEESECAKE

1 1/2 cups graham cracker crumbs 3 tablespoons granulated sugar 1/3 cup butter, melted 3 (8-ounce) packages cream cheese, softened 1 cup granulated sugar 3 large eggs 1 teaspoon vanilla extract 1 (21-ounce) can blueberry pie filling

Blueberry Cheesecake Cooking Instructions: In a medium bowl blend together graham cracker crumbs, 3 tablespoons sugar, and melted butter; mix well. Press onto the bottom and up the sides of a 9-inch springform pan; set aside. Using an electric mixer softened cream cheese until light and fluffy. Gradually add 1 cup sugar; mixing well. Add in eggs, one at a time, beating well after each addition. Add in vanilla and beat well. Pour half of the batter into the prepared pan. Spoon blueberry pie filling on top of the batter in a ring pattern about halfway from the edge of the cake. Pour the remaining batter on top. Bake in a 375F(190C) oven for 35 to 40 minutes. Cool to room temperature on a wire rack. Loosen the crust from sides of pan and cool 30 minutes more. Remove the sides of the pan; cool cheescake completely. Cover and chill at least 4 hours before serving.

COFFEE CAKE RECIPE

1 1/2 cups granulated sugar, divided1/2 cup nutlike cereal nuggets (such as Grape-Nuts)2 teaspoons instant espresso granules1 teaspoon ground cinnamon

1 3/4 cups all-purpose flour (about 7 3/4 ounces)1 teaspoon baking soda1/2 teaspoon baking powder1/2 teaspoon salt1 cup vanilla fat-free yogurt (about 8 ounces) 1/2 cup butter, softened 1/2 cup egg substituteCooking spray1 1/2 cups powdered sugar, sifted2 tablespoons cooled brewed coffee

Preparation

Preheat oven to 350.F

Combine 1/2 cup granulated sugar, cereal, espresso granules, and cinnamon in a small bowl; stir with a whisk. Set aside.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, remaining 1 cup granulated sugar, baking soda, baking powder, and salt in a large bowl. Add yogurt, butter, and egg substitute; beat with an electric mixer on low speed 1 minute or until combined. Spread half of batter into an 8-inch square baking dish coated with cooking spray. Sprinkle with cereal mixture; top with remaining half of batter. Bake at 350 for 45 minutes or until a wooden pick inserted in center comes out clean; cool in pan.

Combine powdered sugar and coffee in a small bowl; spread glaze evenly over top of cake. Cut into 12 pieces.

BANANA NUT MUFFIN

2 1/4 cups all purpose flour3/4 cup walnuts, crushed1 1/3 cups very ripe banana (mashed)1 1/2 cups sugar3 large eggs1/2 cup melted butter1/4 cup milk2 tsp baking powder1 tsp vanilla extractmuffin paper cups

In a large mixing bowl, mix thoroughly the melted butter and sugar Add in the eggs, then the milk and mix thoroughly. Add mashed bananas. Mix well with the rest of the mixture. Slowly add in flour while mixing well to achieve an even texture. Affer flour has been thoroughly and evenly incorporated in the mixture, add in baking powder and vanilla extract. Mix again and then last, add the walnuts.

Pre-heat oven at 350C Prepare muffin baking pans by brushing with cooking oil. Place muffin paper cups on muffin baking pan and fill each cup to until 3/4 of the paper cup. Bake for 20 to 25 minutes...please make sure to check.

MOIST CHOCOLATE CAKE

1cup unsweetened cocoa2 cups boiling water

2 cups All Purpose Flour2 teaspoons baking soda teaspoon baking powder teaspoon salt1 cup butter2 cups sugar4 eggs1 teaspoon vanilla

Choco Icing: cup cocoa cup sugar2 tablespoons All Purpose Flour2 cups milk

Procedure:1. In a bowl, mix unsweetened cocoa with boiling water; mix with wire whisk until smooth. Set aside and cool completely.2. Sift all dry ingredients together, except the sugar.3. In a large bowl of mixer, using paddle attachment, beat butter, sugar, eggs, & vanilla until light and fluffy.4. At a low speed, beat in flour mixture and liquid cocoa mixture alternately, ending with flour mixture.5. Pour equally into three 9-inch round pans.6. Bake in 350F / 177C oven for 25-30 minutes.7. Mix all choco icing ingredients in a saucepan and bring to a boil. Pour hot icing immediately to cover cake.

MOIST CHOCOLATE CRINKLES1 cup unsweetened cocoa powder2 cups white sugar1/2 cup vegetable oil4 eggs2 teaspoons vanilla extract2 cups all-purpose flour2 teaspoons baking powder1/2 teaspoon salt1/2 cup confectioners' sugar

DirectionsIn a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Roll dough into one inch balls. I like to use a number 50 size scoop. Coat each ball in confectioners' sugar before placing onto prepared cookie sheets.Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.