recipe projects

8/10/2019 Recipe Projects

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Code Ingredients Specifications Weight

Butter 115 g

Shortening 115 g

Powdered Sugar Sifted 780 g

Milk 120 ml

Vanilla Extract 5 ml


Egg Whites Fresh 265g

Cream of Tartar 2 g

White Sugar 500 g

Water 240 ml


Butter 55 g

Bittersweet/

Semisweet ChocolateFinely Chopped 160 g

Sour Cream 120 ml

Powdered Sugar 325 g

Milk/ Water Hot 60 ml

Vanilla Extract 5 ml


Cream Cheese 225 g

Butter 115 g

Shortening 115 g

Powdered Sugar Sifted 650 g

Fresh Milk 30 mlVanilla Extract 5 ml


Milk or Semisweet

Chocolate

Chopped into

small pieces340 g

Whipping Cream 240 ml g

Vanila Buttercream Recipe

Marshmallow Icing Recipe

Sour Cream Chocolate Frosting Recipe

Cream Cheese Icing Recipe

Chocolate Glaze Recipe



Butter 75 g

Light Corn Syrup 30 ml



Volume/Quantity

½ cup1 tsp

Volume/Quantity

1 cup/ 7 pcs

½ tsp

2 ½ cups

1 cup

Volume/Quantity

¼ cup

6 oz

½ cup

2 ½ cups

2 TBSP

1 tsp

Volume/Quantity

1 cup

1/2 cup

1/2 cup

5 cups

1 TBSP1 tsp

Volume/Quantity

1 cup



1/3 cup

2 TSBP



1 ½ cups Graham Cracker

1/3 cup Unsalted Butter

1 tbsp Brown Sugar

½ tsp Ground Cinnamon

1 ½ tbsp Unflavored Gelatin

1/3 cup Fruit Cocktail Syrup

1 pack (250 ml) All-Purpose Cream

¼ cup Sugar

1 tsp Vanilla Extract

1 pack (225 g) Cream Cheese

2 tbsp Sugar

1 tbsp Cornstarch

1 can (832 grams)

Del Monte

Fiesta Fruit Cocktail

2. Filling: Combine gelatin and fruit cocktail

dissolved. Add ¼ cup sugar and vanilla extra

3. Topping: Heat cornstarch mixture over low

Add 2 tablespoons of sugar and continue stirr

Fiesta Fruit Cocktail. Set aside.

4. Beat cream cheese until smooth and fluffy.

until well-blended. Add gelatin mixture gradu

1 cup of DEL MONTE Fiesta Fruit Cocktail mi

Top with remaining DEL MONTE Fiesta Fruit

No Bake Fruity Cheesecake

Cooking Procedure:

Ingredients

No Bake Fruity Cheesecake

1. Crust: Combine ingredients for crust. Mix

loose bottom tin pan or pie plate. Cover and f

Ingredients:

Crust:

1 1/2 cups crushed graham cracker

1 tablespoon sugar

1/2 cup butter, melted

1/2 teaspoon cinnamon powder(optional)

1 cup cream cheese

1 teaspoon lemon juice(optional)

Cheesecake Filling:



1. You may also use other pie fillings like cher

Notes:

3. Top with blueberry pie filling or just plain.

2. Cover and refrigerate for at least 3 hours or

1. Pour and spread evenly the filling into the c

and tap the pan to release some air bubbles.

Part 3

3. Combine cream cheese mixture and whippi

1. In a bowl, mix cream cheese until smooth t

Mix untilwell blended.2. In a separate bowl, combine whipping crea

Mix until well blended.

Part 2

3. In a 9-inch pan, spread and press down the

2-inch up the side.

4. Refrigerate for at least 10 minutes.

1 cup whipping cream or all-purpose cream

1/2 cup sugar

1 teaspoon vanilla extract

1. In a mixing bowl, combine crushed graham

then mix until well combined.

2. Mixture should be moist, add more butter i

Part 1

Procedures:

Toppings:

1 can Blueberry pie filling(optional)



(crumbs, for crust)

(melted, for crust)

(for crust)

(for crust)

(for filling)

(for filling)

(chilled, for filling)

(for filling)

(for filling)

(softened, for filling)

(for topping)

(dissolved in 5 tbsp fruit cocktail syrup, for topping)

(drained , reserve syrup, for topping)

yrup. Heat over low fire until gelatin is

t. Set aside.

heat with constant stirring until thick.

ng for 1 minute. Stir in DEL MONTE

Gradually, beat in all-purpose cream

ally while continuously beating. Fold in

ture. Pour over crust. Chill until set.

ocktail.

well. Press evenly on the bottom of a 9”

eeze for 30 minutes.



y or strawberry.

erve Chilled.

until firm.

ust. Smooth the top using rubber spatula

g cream mixture. Mix well.

en slowly add sugar and vanilla.

and sugar until smooth.

crust mixture up to 1-inch bottom thick and

cinnamon powder, lemon juice, sugar and butter

too dry.

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