Blueberry Muffins
Posted on January 9, 2012
Filed Under Brownies, Desserts, Muffins | Leave a Comment
I don’t really bake or cook but this blueberry muffin recipe is really a very easy recipe that even the kids can do it themselves. Just need some guidance when using the oven.
Ingredients
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 3/4 cup white sugar
- 1/2 teaspoon salt
- 1/4 cup fresh milk
- 1 piece raw egg
- 1/3 cup vegetable oil
- 1/2 to 1 cup blueberries, fresh or canned
Cooking Procedure:
- Preheat oven to 350 degrees Fahrenheit.
- Combine and mix well flour, sugar, baking powder, and salt. set aside.
- In another large mixing bowl, combine egg, vegetable oil, and milk. Whisk until all the ingredients are distributed (using an electric mixer).
- Continue whisking while gradually adding the flour mixture.
- Turn the mixer off and add-in the blueberries. Fold-in the mixture until the blueberries are distributed well.
- Arrange paper cups on a muffin pan. Scoop mixture and arange in each paper cups.
- Place the muffin pan inside the oven and bake for 22 to 25 minutes, or until it passes the toothpick test.
- Remove from the oven and allow the temperature to cool down.
- Transfer to a serving plate and then serve.
Pineapple Cheese Pie
Posted on July 12, 2011
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Pineapple Cheese Pie
Ingredients:
Crust
- 3 cups graham cracker crumbs
- 1/2 cup granulated white sugar
- 1 cup butter or margarine, melted (approx. 1 pack)
Cream Filling
- 2 tbsp unflavored powder gelatin
- 1/2 cup refined sugar
- 1/2 cup water
- 2 packs, 225g cream cheese
- 2 packs all purpose cream, chilled
- 2 tsp lemon juice or white vinegar
- 1 cup crushed pineapple in syrup?
Toppings
- 1 can pineapple slices
- 1 bottle cherries
Procedures:
Crust
- In a bowl, combine all ingredients for crust. Divide into 3 portions (for 8-inch round pans)
- Using a spoon, press each mixture on the bottom and sides of 3 round pie plates. Chill.
Filling
- In a saucepan, combine gelatin and sugar, and then, add water. Set aside for 5 minutes. Cook over low heat. Stil continuously until gelatin granules are dissolved completely. Set aside to cool.
- In a large mixing bowl, beat cream cheese using an electric mixer until smooth. Add in the gelation solution. Beat until combined. Divide filling into 3.
- Pour filling over the crust. Top with sliced pineapples and cherries.
- Chill overnight before serving.
- Best consumed in 3 days.
Ice Box Fruit Cake (No Bake Cake)
Posted on July 12, 2011
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Ice Box Fruit Cake
Ingredients:
- 400 g vanilla wafers, crushed (2 packs)
- 1/2 cup rum
- 1 cup cashew nuts, chopped
- 1 cup walnuts, chopped
- 1 cup raisins
- 1 cup glazed fruits
- 1 cup cherries, chopped
- 1 can, 300 ml condensed milk
Procedures:
- In a bowl, soak cashew nuts, walnuts, raisins, glazed fruits and cherries in rhum for about a minute or overnight in refrigerator.
- Add milk and thoroughly mix using a laddle.
- Add vanilla wafers to form a dough.
- Press dough into a loaf mold.
- Allow cake to age inside the refrigerator for at least a week. The flavors will have a chance to blend and all of the milk be absorbed into the cake.
Tiramisu (No Bake Cake)
Posted on July 12, 2011
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Tiramisu (No Bake Cake)
Cake
- 1 tin, 320 g Broas (Lady Fingers)
Soaking
- 1/3 cup Coffee liquor
Filling
- 2 tbsp unflavored gelation
- 1/2 cup granulated white sugar
- 1/2 cup water
- 2 packs, 225 g cream cheese
- 3 packs (cups) all purpose cream, chilled
- 1 tbsp white vinegar
Garnishing
- 1 tbsp unsweetened cocoa powder
- 100 g chocolate bar, shaved or grated
Procedures:
Cream Filling
- In a saucepan, combine gelation and sugar, and then add water. Set aside for 5 minutes. Stir continuously until gelatin granules have dissolved completely. Allow to cool.
- In a large mixing bowl, beat cream cheese using an electric mixer. Add all purpose cream and white vinegar. Beat until volume doubles. Pour in cooled gelatin solution. Beat until combined. Divide into 2.
Cake Assembly
- Arrange the broas sugar side down on the bottom of the tin or container.
- Brush the arranged broas with the coffee liquor. Amount of liquor to brush is dependent on how much liquor you want in your tiramisu.
- Cover the 1st layer with 1 portion of the filling.
- Arrange the second layer of cookies across the first layer.
- Brush again the arranged broas with the coffee liquor.
- Cover with the remaining filling.
- Using a fine sieve, dust cake with unsweetened cocoa powder.
- Decorate with chocolate curls or grated chocolate.
- Chill cake overnight before serving.
Coffee Liquor Alternatives
Posted on July 12, 2011
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Coffee Liquor Alternatives
A) First Alternative to Coffee Liquor
Ingredients
- 1/2 cup water
- 1/4 cup sugar
- 2 tbsp coffee
- 1/4 cup rhum
Procedure
- Dissolved sugar in the water. Bring to boil slowly. Cool.
- Dissolved coffee in the rhum.
- Mix the sugar solution and the coffee mixture.
B) Second Alternative to Coffee Liquor
Ingredients:
- 4 tbsp liquor
- 1-1/2 tsp chocolate syrup
- 2 tsp soft instant coffee
- 4 tbsp hot water
Mix the above ingredients.
Sour Cream Alternative
Posted on July 12, 2011
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Sour Cream Alternative
Ingredients
- 1 tbsp white vinegar
- 1 pack all purpose cream
Procedure
Mixed all purpose cream and white vinegar to make 1 cup sour cream.
Italian Green Bean Chicken
Posted on June 25, 2011
Filed Under Chicken Recipes, Main Dishes, Meat | Leave a Comment
Italian Green Bean Chicken
Ingredients:
- 2 tablespoons olive oil
- 3 cloves garlic, chopped
- 1 pound skinless, boneless chicken breast halves – cubed
- 2 (14.5 ounce) cans diced tomatoes
- 2 tablespoons minced fresh basil
- 1 pound fresh green beans – rinsed, trimmed and steamed
Procedures:
Heat oil in a large skillet over medium high heat. Add garlic and saute until aromatic oils are released, then add chicken and cook through until no longer pink.
Stir in tomatoes and basil and bring to a boil; reduce heat to low and simmer for another 3 to 5 minutes. Finally, stir in steamed beans and serve.
Siomai
Posted on June 25, 2011
Filed Under Dumplings, Side Dishes | 1 Comment
Siomai
Ingredients:
1 kg ground pork (suggested proportion of fat to lean meat is 1:3)
1/3 cup chopped water chestnuts or turnips (singkamas)
1/3 cup chopped carrots
2 medium or 1 large minced onion(s)
bunch of spring onions or leeks
1 egg
5 tablespoons sesame oil
1 teaspoon freshly ground pepper
1 teaspoon salt
50 pcs. large or 100 pcs. small wanton or siomai wrapper
Wrapper: (You may buy a ready-made siomai wrapper)
1/4 cup water
1 egg
1 tablespoon vegetable or corn oil
1/4 teaspoon salt
1 1/2 cups all-purpose flour
Chili paste:
soy sauce
calamansi (lemon or kumquats)
sesame oil
chili paste
Procedures:
1. Mix all the ingredients for the filling in a bowl.
2. Spoon 1 tablespoon of mixture into each wrapper. Fold and seal.
3. In another pot, boil water and brush steamer with oil.
4. When the water is starting to boil, arrange the siomai in the steamer and let stand for 15-20 minutes, longer for larger pieces.
5. Serve with soy sauce, calamansi and sesame oil. Chilli past is optional.
Wrapper:
1. Beat egg and mix with flour till free of lumps.
2. Bring water, cooking oil and salt to a boil, then pour in flour.
3. Remove from heat and beat until mixture forms a ball.
4. Divide the dough into 1 1/4 -inch balls.
5. Roll each ball on a floured board until paper thin. Set aside.
Chili paste
1. Combine chopped chillies and mashed garlic then simmer for around 20 minutes or till most of the water has evaporated.
2. Add oil, simmer and stir well.
Ice Scramble Recipes (Filipino Style)
Posted on January 18, 2011
Filed Under Desserts, Frostings, Sweets | Leave a Comment
Well-loved by Filipinos, both children and adults, this easy to process smoothie is very popular.
1. Chocolate Ice Scramble
Ingredients:
1 cup Alaska Evaporada
1/2 cup instant chocolate powder
3 tablespoons sugar
1 cup water
1 pc banana, chopped (optional)
3 cups crushed ice
Procedures:
Place all ingredients in a blender and process until smooth.
2. Ice Scramble
Ingredients:
sugar
evaporated milk
banana flavor
pink coloring
Procedure:
1. Mix syrup with crushed ice.
2. Top with powdered milk (optional)
Cocoa Meringue Kisses
Posted on November 12, 2008
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Cocoa Meringue Kisses
Ingredients
- ¾ cup confectioners’ sugar
- 1/3 cup unsweetened (natural)
cocoa powder - 4 large egg whites, at room
temperature - ¼ teaspoon cream of tartar
- ½ cup granulated sugar
- ½ teaspoon pure vanilla extract
Procedures
PREHEAT the oven to 300°F. Line 1 or 2 cookie sheets with parchment
paper. If using 2 sheets, make sure to have one oven rack at the bottom
of the top third of the oven and one at the top of the lower third, so they’re separated by at least 4 inches (see page 3).
SIFT the confectioners’ sugar and cocoa through a sieve set over a medium bowl.
USING an electric mixer at medium speed, beat the egg whites and cream of tartar in a large, clean bowl until the whites hold soft peaks. Increase the speed to high and gradually beat in the granulated sugar one tablespoon at a time, until the whites are thick, stiff, and glossy. Beat in the vanilla. Using a rubber spatula, gently fold in the cocoa mixture, making sure it’s completely absorbed, but don’t get stir-happy or else the whites will deflate too much.
DROP the meringue by slightly rounded tablespoonfuls onto the prepared
sheet(s), using a finger of your free hand to push the batter off the spoon. The meringues should be about 1½ inches in diameter and at least 1½ inches high with charming pointy, craggy tops; place them about 2 inches apart on the prepared sheet(s).
BAKE the meringues for 25 minutes or until the outside feels dry but the inside is still soft. (Overbaking will produce meringues that are dry and crisp throughout.) There’s no need to rotate the sheets. Carefully slide the parchment off the cookie sheet and onto a rack. When the cookies have cooled, gently peel them off the parchment.
STORE in an airtight container in a cool, dry place (but not in the refrigerator) for up to 3 days, but these are best the day they’re made.