Author: msbaker

Banana and Nuts Muffin

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Ingredients:
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoon ground cinnamon
2 pieces egg
1 cup white sugar
2 tablespoon buttermilk dissolved in 1/2 cup water
1/2 cup vegetable oil
4 ripe bananas, mashed
2 tablespoon banana flavoring or vanilla extract
1/4 cup cashew nuts, chopped

Procedures:
Part 1
1. In a bowl, combine the sugar, eggs, vegetable oil, buttermilk, and flavoring. Mix together until well combined. In another bowl, sift together the flour, baking powder, baking soda, salt and cinnamon. Add dry ingredients to the wet ingredients until well combined. Fold in the mashed banana.

2. Fill each nonstick muffin cup with batter until 3/4 full. Top with chopped nuts.

3. Bake in a preheated oven at 150 degrees F for 20-25 minutes or until toothpick inserted at the middle comes out with few crumbs (not wet batter). Remove from oven and let cool.

One Bowl Mayo Chocolate Cake

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Yield: 1 8-inch round cake

Ingredients:
Chocolate Cake
1 1/2 cup all purpose flour
1 1/2 cup granulated sugar
1/3 cup unsweetened cocoa powder
3/4 teaspoon baking soda
2 teaspoon baking powder
1 1/2 cup mayonnaise
1 1/2 cup warm instant coffee
2 teaspoon vanilla extract

Chocolate Ganache:
1 cup dark chocolate, chopped
1 cup all purpose cream

Procedures:
Part 1
1. Preheat oven at 350 degrees Fahrenheit. Lightly grease 8 inch round pan.
2. Mix the flour, sugar, cocoa powder, baking soda, and baking powder. Stir in the mayonnaise. Gradually add the coffee until well blended. Add the vanilla extract and mix. Pour the batter into the cake pan.
3. Bake in preheated oven for 30 minutes. Remove and cool before frosting.

Part 2
1. In a pan,heat the heavy cream over medium heat. When cream starts to boil, remove from heat and pour over the chopped chocolates and whisk until smooth. Allow the ganache to cool before frosting the cake.

Baked Macaroni and Cheese

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Ingredients:
1/2 kilo elbow macaroni
1 cup grated cheddar cheese

Meat Sauce:
1/2 kilo ground pork
3 gloves garlic, minced
1 medium onion, chopped
1 big can four cheese pasta sauce or spaghetti sauce
1 tablespoon brown sugar
1 teaspoon nutmeg
1 teaspoon dried basil
salt and pepper to taste

White Sauce:
1/3 cup butter
1 big can evaporated milk
4 tablespoon all purpose flour
1/2 cup grated parmesan cheese

Procedures:
Part 1
1. Cook elbow macaroni according to package instruction. Set aside.

Part2 (Meat Sauce)
1. In a sauce pan, heat oil and saute garlic and onion
2. Add ground pork, salt and pepper. Cook for 5-8 minutes or until tender.
3. Add four cheese pasta sauce, nutmeg, basil, and brown sugar. Cook for 10 minutes.
4. Adjust seasoning according to taste. Remove from heat. Set aside.

Part 3 (White Sauce)
1. In a separate pan, melt butter and add flour. Mix until well blended.
2. Add all evaporated milk .
3. Mix well until thickens but still pourable. Add the Parmesan cheese and mix until well blended.Set aside.

Part 4
1. In a big bowl, mix the macaroni,meat sauce, cheddar cheese, and half of the white sauce.
2. In a rectangular(12x8inch) baking dish, pour the macaroni mixture. Top with the remaining white sauce.
5. Bake in preheated oven at 100 degrees Celsius for 30 minutes.

Easy Lasagna

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Ingredients:
1/2 kilo instant Lasagna pasta

Meat Sauce:
1/2 kilo ground lean beef
6 gloves garlic, minced
1 onion, chopped
1 big can four cheese pasta sauce or spaghetti sauce
1 tablespoon brown sugar
3 tablespoons olive oil
salt and pepper to taste
1 teaspoon dried basil

Bechamel Sauce:
1/3 cup butter
1 big can evaporated milk
4 tablespoon all purpose flour
1/2 cup grated parmesan cheese

Toppings:
1 cup grated cheddar cheese

Procedures:
Part 1
Meat Sauce:
1. In a sauce pan, heat oil and saute garlic and onion
2. Add ground beef, salt and pepper. Cook for 5-8 minutes or until tender.
3. Add four cheese pasta sauce, basil and brown sugar. Cook for 10 minutes.
4. Adjust seasoning according to taste. Remove from heat. Set aside.

Part 2
White Sauce:
1. In a separate pan, melt butter and add flour. Mix until well blended.
2. Add all evaporated milk .
3. Mix well until thickens. Add the Parmesan cheese and mix until well blended.Set aside.

Part 3
Assembly:
1. In a rectangular(12x8inch) baking dish, put a thin layer of the meat sauce. Arrange pasta sheets above it.
2. Spread a layer of meat sauce, a layer of white sauce, and sprinkle with cheddar cheese.
3. Repeat alternate layering up to 4 layers is formed.
4. top with grated cheddar cheese and dried basil.
5. Bake in preheated oven at 100 degrees Celsius for 60 minutes.

Blueberry Graham Icebox Cake

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Ingredients:
2 cups blueberry pie toppings
300 grams graham crackers
2 cans (300 ml) condensed milk
2 cans (300 ml) all purpose cream

Procedures:
Part 1
1. In bowl, combine all purpose cream and condensed milk. Mix well.

Part 2
1. Chill a metal rectangular container.
2. Dip the graham cracker into cold water and arrange a layer at the bottom.
3. Spread a layer of cream mixture then a layer of blueberry pie toppings.
4. Repeat step 2 and 3 up to 4 layer then spread with blueberry pie toppings.
5. Refrigerate overnight. Serve cold.

Classic Red Velvet Cupcake

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Ingredients:
1 1/4 cup flour
1/4 cup unsweetened cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, softened
1 cup sugar
2 eggs
1/2 cup sour cream
1/4 cup milk
4 tablespoon red food color
1 teaspoon vanilla extract
red velvet crumb

Vanilla Cream Cheese Frosting:
200 grams cream cheese, softened
60 grams butter, softened
2 cups confectioners sugar, sifted
2 tablespoons sour cream
2 teaspoons vanilla extract
A dash of salt

Procedures:
Part 1
1. In a bowl, combine flour, unsweetened cocoa, baking soda and salt then mix well. Set aside.

Part 2
1. Using an electric mixer, beat butter and sugar until light and fluffy (around 5 minutes).
2. Beat in eggs one at a time then mix in the sour cream, food color, and vanilla.
3. Add flour mixture gradually until just blended. (Do not overbeat as this will make the cupcake dry and hard.)

Part 3
1. In a muffin pan, line muffin cups then fill-in batter up to 2/3 of the muffin cup.
2. Bake in preheated oven at 300 degrees Fahrenheit for 15 minutes or until done. (Cupcakes is done when a toothpick inserted in the center comes out clean.). Let it cool.

Part 4
1. In a electric mixer, whip butter on medium speed for 5 minutes or until becomes creamy.
2. Add cream cheese, sour cream, vanilla and salt then keep mixing for another 5 minutes or until becomes light and fluffy.
3. Add sugar then beat until smooth.
4. Scoop and spread the frosting on top of cupcakes. Sprinkle with red velvet crumb.
Refrigerate before serving.

Tuna and Corn Pasta

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Ingredients:
400 grams fusilli or spiral pasta
1 big can spicy tuna flakes in oil, drained
1 Can corn kernel (whole)
1/4 cup mayonnaise
1/4 cup all purpose cream
1 onion, minced
olive oil
2 cups Parmesan cheese, grated
1 tablespoon sugar
sugar salt and pepper

Procedures:
Part 1
1. In a large pot, prepare the pasta based on cooking instructions. Drain well and put in a large bowl. Drizzle with the olive oil and mix to distribute the oil evenly. This will prevent the pasta from sticking together.
2. Drain the tuna and corn kernel. Add to the pasta. Add the mayonnaise, all purpose cream, sugar,onion, and Parmesan cheese. Mix all ingredients.
3.Season with salt and pepper according to taste.

Marshmallows and Hotdogs

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Ingredients:
Hotdogs, sliced each side
Marshmallows(assorted color)
Bamboo Skewers

Procedures:
Part 1
1. In a pan, combine water and oil then bring to boil.
2. Add hotdogs then cook for 3 minutes. Drain and set aside.

Part 2
1. Skewered each hotdog then add marshmallow on top.
2. Repeat for the remaining pieces.

Crema de Fruta

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Ingredients:
sponge cake, slice into 2 layers
1 can slices of peaches, well drained
1 can slices of pineapple, well drained
1 small bottle cherries, well drained

Cake Syrup:
1/4 cup sugar
1/4 cup water

Custard Cream:
1 cup confectioners’ sugar
1/2 cup flour
3 cups evaporated milk
4 egg yolks
1/4 cup butter
1 teaspoon vanilla extract

Gelatin:
1 tablespoon unflavored gelatin
2 cups pineapple juice
2 cups water
1/4 cup sugar

Procedures:
Part 1 (Custard Cream):
1. In a saucepan, combine flour, milk, water and sugar then cook in a medium heat. Stir constantly until thickens.
2. Add egg yolks, butter and vanilla extract, cook for another 2-3 minutes or until well blended. Stir well and let it cool, set aside.

Part 2 (Cake Syrup):
1. In a saucepan, pour water and add sugar, cook over low heat until sugar has dissolved. Set aside.

Part 3 (Gelatin):
1. In a saucepan, boil water and add unflavored gelatin, pineapple juice and sugar.
2. Simmer until gelatin is dissolved. Set aside.

Part 4 (Assembly):
1. In a rectangular container, arrange 1st layer of sponge cake.
2. Pour half of cake syrup over the sponge cake, spread the custard cream on top and arrange the fruits.
3. Place the 2nd layer sponge cake then repeat step 2.
4. Pour gelatin on top, refrigerate over night or until gelatin is firm. Serve chilled.

Notes:
1. You may also used fruit cocktail.
2. Sponge cake is also available in grocery or bakery stores. (Sponge cake recipe).

Sponge Cake

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Ingredients:
1 cup flour
1 teaspoon baking powder
2 large egg yolks
1 cup sugar
1 cup milk
2 tablespoons butter
1/2 teaspoon vanilla extract

Procedures:
1. In a bowl, sift flour and baking powder together. Set aside.
2. In another bowl, put egg yolks and sugar. Stir until light and fluffy.
3. Add sifted flour and baking powder into egg mixture. Stir until well blended.
4. In a saucepan, combine milk, butter and vanilla extract. Cook until well blended.
5. Pour milk mixture into egg mixture. Stir until well blended.
6. Pour the mixture into non-stick 7 inch baking pan and bake in 350 degrees Fahrenheit for about 25 minutes or until done. Let it cool.