Tag Archives: DESSERT

Brazo de Mercedes Recipe

Brazo de Mercedes Recipe

Ingredients

  • Filling:
  • 14 ounces condensed milk
  • 1 cup sugar
  • 2 tablespoons unsalted butter
  • 1 tablespoon vanilla extract
  • 8 egg yolks
  • 1/4 cup finely ground and toasted cashew nuts
  • Meringue:
  • 10 egg whites
  • 1/2 teaspoon cream of tartar
  • 1 cup sugar
  • 1 teaspoon vanilla extract

Procedure:

Brazo de Mercedes Cooking Instructions:

Filling:

  • In a saucepan, simmer milk over low heat until reduced to 2 cups. Add sugar, butter, and vanilla extract, stirring constantly. Remove from heat.
  • Beat egg yolks in mixing bowl. Add a little of the milk to the egg yolks, stir, then gradually add mixture by spoonfuls back into the saucepan, beating constantly. Stir well to avoid curdling.
  • Add cashew nuts and continue cooking entire mixture over low heat, stirring constantly, until mixture has the consistency of a paste. Set aside.

Meringue:

  • Preheat oven to 400 degrees. Combine eggs and Cream if Tartar then Beat egg whites until stiff. Gradually add 1 cup sugar, beating continuously. Stir in vanilla.
  • Line a large cookie sheet with parchment paper greased with butter and spread meringue on top. Bake until brown.
  • Spread filling evenly on top of meringue and roll into a log.
  • Brush with butter and brown again in oven.
halo halo

Halo-Halo Recipe

Ingredients

  • 1 ripe large banana
  • 2 ripe mangoes
  • 1 cup firm gelatin set into gel and cut into 1/2-inch cubes
  • 1 cup ripe jackfruit
  • 1/2 cup sweet corn or chick peas (garbanzos)
  • 1 cup young shredded coconut, fresh or canned
  • 1 cup cooked sweet yams or (ube halaya)
  • 2 cup shaved ice
  • 2 cup milk
  • 4 scoops of favorite ice cream
  • 1/2 cup rice pop

Procedure:

Procedure:

Peel mangoes and slice the meat into 1/2-inch cubes.
Prepare 4 tall glasses. Divide each ingredient into 4 equal parts.
In each glass place 1/4 of each ingredient, adding layer by layer .

Top with 1/2 cup shaved ice.

Pour 1/4 cup milk over shaved ice and top with a scoop of ice cream.
Sprinkle nuts or rice krispies over it.

Cassava Cake Recipe

Cassava Cake Recipe

Ingredients

  • 2 Lbs Grated Cassava
  • 1 14 oz. Can Sweetened Condensed Milk (Reserve 1/3 cup for Topping)
  • 1 12 oz. Can Evaporated Milk
  • 1 14 oz. Can Coconut Milk (Reserve 1/3 cup for Topping)
  • 1 13 oz. Can Coconut Cream (Reserve 1/3 cup for Topping)
  • 2/3 Cup Sugar
  • 3 Eggs plus 3 Egg Whites
  • 1 Cup Grated Coconut
  • Topping:
  • 3 Egg Yokes
  • 1/3 Cup Reserved Sweetened Condensed Milk
  • 1/3 Cup Reserved Coconut Milk
  • 1/3 Cup Reserved Coconut Cream

Procedure:

Cassava cake is one of the most popular and most delicious homemade delicacies here in the Philippines. Making this cake, won’t take much of your time, because this is so easy to do. All you have to do is to make sure you got all the needed ingredients, which are: the most essential, grated cassava, sweetened condensed milk, evaporated milk, coconut milk, coconut cream, eggs and grated coconut. Making this cassava cake, involves two sections: making the cake and preparing the toppings. In making the cake, you just have to follow the given instruction below. Take note of the required oven temperature.

Lastly, on preparing the toppings for the cake, you must make sure that the cake, is already done before you put the topping. To know, if the cake is already done, the top should be golden brown. So there you have it! This cassava cake also comes with different health benefits. Do you know that cassava is the third-largest source of food carbohydrates in the tropics? Well, yes. And with just eating a slice or two of this cake, you will eventually feel full enough. So, really hope you’ll bake this! Have a nice try!

Cassava Cake Cooking Instructions:

  • Preheat oven to 350° f.
  • In large mixing bowl combine cake ingredients.
  • Mix well. Pour equally into two large greased rectangular pans.
  • Bake until top is no longer liquid (approximately 40 minutes to 1 hour).
  • Mix topping ingredients well and spread evenly on the two cakes.
  • Bake an additional 20 to 30 minutes. Cool cakes completely.
  • Slice each cake into 24 equal squares.

Please download here the recipe.

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Chocolate Cupcakes with Cream Cheese Frosting

Chocolate Cupcakes with Cream Cheese Frosting

Procedure:

Dry ingredients:

2 cups sugar
2 cups all-purpose flour
3/4 cups cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt

Wet ingredients:

2 pcs eggs
1 cup milk
1/2 cup butter, melted
2 tsp vanilla
1 cup boiling water

PROCEDURE:

 

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Combine all dry ingredients and sift. Mix wet ingredients to dry ingredients.
  3. Put in cupcake baking sheets and bake for 20-30 minutes.
  4. Cream cheese frosting 1 cup unsalted butter, softened 2 cups confectioners’ sugar 1 cup cream cheese 1 tsp vanilla extract

Procedure:

  1. In a large bowl, beat together the butter and cream cheese with an electric mixer.
  2. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract.
  3. Top in the baked cupcake.

Please download here the recipe.

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SHRIMP AND POMELO ENSALADA

SHRIMP AND POMELO ENSALADA

Procedure:

Ingredients:

1/2k. shrimps
1 pomelo
salt to taste
½ cup lemon juice

For the dressing:

½ cup white vinegar
½ cup soya oil
1 thumb- size ginger, chopped
1 head garlic chopped
½ cup honey
¼ cup pomelo juice
¼ tsp. salt
Freshly ground black pepper
 
Procedure:

  1. Poach the shrimps. Drain and remove shell. Marinate in salt pepper and lemon juice , set aside.
  2. Peel  the pomelo and shred the meat set aside.
  3. To prepare the dressing:
  4. Combined all the ingredients  and mix well.
  5. Place the shrimp and pomelo in a salad bowl. Add the dressing and toss.

Please download here the recipe.

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PAPAYA ENSALADA

PAPAYA ENSALADA

Procedure:

Ingredients:

1 small onion chopped
1 thumb size ginger , chopped
1 tbsp. sugar pinch of salt  ,pepper to taste
1 half  ripe papaya then cubed
½ k. squid cubed

For dressing:

½ cup  white vinegar
½ cup soya oil

 

Procedure:

  1. Blanch the squid. Drain set aside
  2. Place the squid in a salad bowl and the papaya. Add the dressing and toss.
  3. To prepare the dressing. Blend all the ingredients until smooth.
  4. Strain further with a cheesecloth to remove large bits of the ingredients.

 

Please download here the recipe.

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Mango Ref Cake

Mango Ref Cake

Procedure:

INGREDIENTS:
1 pack Graham crackers
2 packs of 250 ml all-purpose cream or heavy cream (approximately 2 cups)
1 small can condensed milk (about 3/4 cup)
3-4 ripe mangoes

PROCEDURE:

  1. Combine the all-purpose cream and condensed milk, and chill it in the fridge for at least 30 minutes, or you can leave it overnight in the fridge overnight. (It’s chilled so when you layer it later with the graham, the crackers wont float)
  2. Slice mangoes into thin wedges and set it aside.
  3. Use whatever container/bowl you prefer, either plastic, glass, or aluminum as long as it has a flat bottom.
  4. Lay a layer of graham crackers at the bottom. Pour a layer of the chilled cream you prepared earlier.
  5. Lay a layer of the mangoes. Repeat the layering, ending with the cream on the top.
  6. Top with mango slices or design the top layer to however you want.
  7. Store in refrigerator and chill it overnight. Some preferred the mango float to be frozen so it will be your choice. Serve it cold or serve it with a scoop of vanilla ice cream on top.

Please download here the recipe.

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