Pastillas De Leche


Yield: 30 pieces

Ingredients:
3 cups powdered milk, sifted
1.75 cups condensed milk
1/2 cup granulated sugar, sifted

Procedures:
1. In a mixing bowl, pour powdered milk then add condensed milk gradually. Mix well until the texture is similar to dough.
2. Scoop a spoonful of mixture and mold into desired shapes then roll in granulated sugar.
3. Repeat until all the mixture are consumed. Wrap into cellophane or paper.

Chocolate Marshmallow Waffle


Yield: 6 waffles

Ingredients:
2 cups flour
4 teaspoons baking powder
1/4 cup white sugar
1/2 teaspoon salt
2 eggs, separate egg yolk and egg white
1/2 cup vegetable oil
2 cups warm milk
1 teaspoon vanilla
chocolate spread
marshmallow

Procedures:
Part 1
1. In a large bowl, sift together the flour, baking powder, sugar and salt. Set aside.

Part 2
1. In a bowl, separate egg whites then beat until stiff peaks form.
2. In another bowl, combine egg yolks, milk and vanilla. Whisk together.
3. Add dry ingredients then mix well. Fold in egg whites.

Part 3
1. Lightly grease waffle iron, then preheat to desired temperature.
2. Ladle the batter then cook for 5-10 minutes or until golden and crisp.
3. Transfer into serving plate then top with chocolate spread and marshmallow.
4. Torch marshmallow then serve together with hot coffee.

Banana Raisin Bread


Ingredients:
4 ripe bananas, mashed
1/4 cup raisins, set aside some for toppings
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoon ground cinnamon
2 pieces egg
1 cup white sugar
1/2 teaspoon salt
1 tablespoon vinegar dissolved in 1/2 cup evaporated milk
1/2 cup vegetable oil
2 tablespoon banana flavoring or vanilla extract

Procedures:
Part 1
1. In a bowl, combine the sugar, eggs, vegetable oil, milk, 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 and raisins.

2. Pour batter in prepared loaf pan until 3/4 full. Top with remaining raisins.

3. Bake in preheated oven at 150 degrees F for 40-45 minutes or until toothpick inserted at the middle comes out with few crumbs (not wet batter). Remove from oven and let cool. Run a knife around the pan to remove the bread.

Polvoron


Yield: 40 pieces

Ingredients:
2 cups all purpose flour
1 cup powdered milk (I used Nido Fortified)
3/4 cup white sugar
1/2 cup butter, melted
* japanese paper or or cellophane
* polvoron moulder

Flavoring: (Optional)
3/4 cup (crushed toasted pinipig, ground cookies and cream(Oreo), chocolate powder, etc…)

Procedures:
Part 1
1. In a pan over medium heat, toast flour for about 15 minutes or until color turns to light brown. Stir constantly.
2. Transfer to a bowl and let it cool. Set aside.

Part 2
1. Add powdered milk and sugar then mix until well combined.
2. Pour melted butter then mix well until smooth.
3. Add the flavoring you choose then stir well.

Part 3
1. In a polvoron mold, scoop and press the mixture until compact.
2. Freeze polvoron for 30 minutes or until firm then wrap with japanese paper then secure by twisting both ends.
3. Repeat until all the mixture are consumed. Done!

Simple Chocolate Cupcake with Choco Frosting


Yield: 16 medium cupcakes

Ingredients:
Cupcake:
1 teaspoon white vinegar
3/4 cup evaporated milk
3/4 cup all purpose flour
1/2 cup unsweetened cocoa powder
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs
1 teaspoon vanilla extract
1/2 cup granulated sugar
1/2 cup brown sugar
1/3 cup vegetable oil

Frosting:
1 cup butter (cold)
2 cups confectioner’s sugar
4 tablespoon cocoa powder

Procedures:
1. Dissolve vinegar in evaporated milk and set aside. In a bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.

2. In another bowl, whisk the eggs, sugars, oil and vanilla extract until smooth.

3. Pour half of the wet ingredients into the dry ingredients, and gently mix. Pour half of the milk mixture and gently mix. Pour the remaining wet ingredients then milk mixture. Mix until just combined. Do not overmix.

4. Pour batter in prepared cupcake pan with cupcake liners. Fill only halfway as the batter will rise when baked.

5. Bake in preheated oven at 350 degrees Fahrenheit for 20 minutes or until a toothpick inserted in the middle comes out clean.

6. To make the frosting, beat the butter until creamy. Add the sugar until well incorporated. Add the cocoa powder and continue beating until the mixture becomes soft.

Dulce De Leche Cheesecake


Ingredients:
For the Crust:
2 cups crushed grahams
6 tablespoon butter, melted
4 tablespoon sugar

For the Filling:
3 packs cream cheese, softened
1 1/4 cups white sugar
3 eggs
1 cup sour cream
3 tablespoon flour
3 teaspoon vanilla extract

Dulce de Leche:
1/2 cup condensed milk
1 cup evaporated milk
1 piece egg yolk
1 tablespoon cornstarch
1/2 teaspoon vanilla
1 tablespoon butter

Procedures:
Part 1 (Crust)
1. In a bowl, mix together the crushed grahams, butter and sugar until the mixture is moistened.
2. Press the mixture into round cake pan. Chill in the refrigerator while preparing the filling.

Part 2 (Filling)
1. In a large mixing bowl, beat the cream cheese and sugar until smooth. Add eggs, sour cream, vanilla and mix until well combined. Add flour and mix until just combined.
2. Pour the cream cheese mixture into the prepared crust.
3. Bake in preheated oven at 350 Fahrenheit for 60 minutes. After baking, let it stay in the oven for at least 60 minutes.

Part 3(dulce de leche):
1. In a saucepan combine the condensed milk, evaporated milk, egg yolk, and cornstarch. Mix until the egg and cornstarch are well blended.
2. Cook over medium heat while stirring consistently until mixture becomes thick around 20-30 minutes.
3. Remove from heat. Stir in vanilla and butter.Let it cool.
4. Top cheesecake with dulce de leche. Chill in the refrigerator until ready to serve.

Dulce De Leche Banana Bread


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

Dulce de Leche:
1/2 cup condensed milk
1 cup evaporated milk
1 piece egg yolk
1 tablespoon cornstarch
1/2 teaspoon vanilla
1 tablespoon butter

Procedures:
Part 1(banana bread)
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. Pour batter in prepared loaf pan until 3/4 full.

3. Bake in reheated oven at 150 degrees F for 40-45 minutes or until toothpick inserted at the middle comes out with few crumbs (not wet batter). Remove from oven and let cool. Run a knife around the pan to remove the bread. Set aside.

Part 2(dulce de leche):
1. In a saucepan combine the condensed milk, evaporated milk, egg yolk, and cornstarch. Mix until the egg and cornstarch as well blended.

2. Cook over medium heat while stirring consistently until mixture becomes thick around 20-30 minutes.

3. Remove from heat. Stir in vanilla and butter.Let it cool.

4. Top banana bread with dulce de leche. Serve and enjoy.

Banana and Nuts Muffin


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.

Banana Nut Bread


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 nuts,chopped (in this recipe we used candied cashew nuts) optional

Note:you can substitute then buttermilk mixture with 1/2 cup milk mixed with 1 tablespoon vinegar.

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. Pour batter in prepared loaf pan until 3/4 full. Top with chopped nuts.

3. Bake in reheated oven at 150 degrees F for 40-45 minutes or until toothpick inserted at the middle comes out with few crumbs (not wet batter). Remove from oven and let cool. Run a knife around the pan to remove the bread.

Creamy Bacon Carbonara


Ingredients:
500 grams linguine pasta
400 grams bacon
100 grams sliced button mushroom
1 can evaporated milk
250 ml all purpose cream
1 can creamed of mushroom soup
1 head garlic, minced
1 onion, minced
1 teaspoon ground pepper
2 tablespoons olive oil
250 grams grated Parmesan cheese
2 tablespoon parsley, chopped(optional)

Procedures:
Part 1
1. In a large pot, prepare the pasta based on cooking instructions. Set aside.

Part 2
1. Fry the bacon but not too crispy. drain and cut into small pieces. Set aside.

Part 3
1. In a pan, heat oil and saute garlic and onion. Add mushroom and 3/4 of fried bacon.
2. Add evaporated milk and creamed mushroom soup.
3. Add the all purpose cream and grated Parmesan cheese. Stir and bring to boil. Season with ground pepper. (Add more evaporated milk or a cup of water if the sauce is too creamy or salty.)
4. Simmer until beginning to thicken. Remove from heat.
5. Prepare pasta into serving plate, top with grated Parmesan cheese together with the remaining bacon and chopped parsley.
6. Serve with garlic bread. Enjoy