Lemon Meringue Pie

Making a pie from scratch may sound intimidating. But it you look into the procedure and ingredients, they are very simple. You may prepare the crust ahead of time and refrigerate.

Ingredients:
For the pie crust:
3 cups all purpose flour
1 cup confectioners sugar
1 cup butter, cold and cubed
1 egg, beaten
1 teaspoon vanilla extract

For the Lemon Curd Filling:
1 cup granulated sugar
2 tablespoon all purpose flour
3 tablespoon cornstarch
1 1/2 cup water
1 lemon, juiced and zested
2 tablespoon butter
4 egg yolk

For the meringue:
4 egg whites
6 tablespoon granulated sugar

Procedures:
1. To prepare the crust, in a medium bowl, sift together the flour and confectioner’s sugar. Fold in the butter using a fork until mixture forms small crumbs. Stir in the egg and vanilla extract and mix until it forms a dough. If the mixture feels greasy, add some flour. Roll flat around 1/4 inch thick and to about an inch larger than pie plate. Fold carefully in half, lift to pie plate, and unfold. Press into pan. Trim edge with a small knife and pinch edges to form the desired design.Bake in preheated oven for 10 minutes at 300 Fahrenheit. Remove from oven and set aside.

2. For the lemon curd, in a medium pan, whisk together the sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat while stirring frequently to avoid burning on the bottom, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pie crust.

3. To Make Meringue: In a large mixing bowl, whip egg whites using an electric mixer until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie making sure all edges of the pie is sealed.

4. Bake the pie in preheated oven at 350 Fahrenheit for 10 minutes or until the meringue is golden brown. Remove from oven and let it cool. Once cooled, refrigerate for at least 1 hour before serving. This is important to avoid a runny curd.

Brownie Chocolate Chip Cheesecake

This is a twist from the regular Oreo cor Graham crusted cheesecake that we usually have. You may also use the brownie recipe posted here (http://filipinostylerecipe.com/2014/04/chewy-brownies/) if you don’t have a boxed brownie and just cut the recipe ingredients in half.


Ingredients:
1 box (19 oz) brownie mix
4 packs cream cheese, softened
1 cup sour cream
1 cup sugar
4 eggs
2 teaspoon vanila
2 tablespoon flour
1/2 cup mini chocolate chip

Procedures:
1. Grease bottom of 9 inch springform pan. Prepare brownie based on package instruction . Spread evenly on the prepared pan and bake in preheated oven at 350 degrees for 5 minutes less than stated in the package.Remove from oven and let it cool while preparing the cheesecake.

2. 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.

3. Cover the chocolate chips with flour to avoid from sinking into the bottom. Fold in the chocolate chips into the cheesecake mixture.

4. Pour the cheesecake mixture over the brownie crust and bake for 45 minutes. Open the oven and let the cheesecake sit for 30 minutes to an hour before removing i. Cool completely before putting in the refrigerator.

Dulce De Leche Cupcakes


Good for 12 Cupcakes

Ingredients:
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

Cupcake:
1 cup all purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup milk
1 egg
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/4 cup fresh lemon juice with 1/4 cup water

Procedures:
Prepare the 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.
4. Let it cool.

Prepare the cupcake:
1.In a large mixing bowl, sift together flour, sugar, baking powder, baking soda and salt.
2. Add the milk, egg, oil, and vanilla extract. Mix until all ingredients are well blended.
3. Boil the lemon juice in a saucepan, remove from heat and immediately beat into the batter.
4. Fill cupcake liners until 3/4 full. Bake in preheated oven at 350 degrees Fahrenheit for 15-20 minutes.
5. Remove from oven and let it cool.
6. Top with the cooked dulce de leche.
7. You can also drizzle with salted caramel sauce.

Carrot Cupcake with Cream Cheese Frosting


Ingredients:
For the cupcake:
2 eggs, lightly beaten
1 1/8 cups white sugar
1/3 cup brown sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
2 cups shredded carrots
1/2 cup crushed pineapple
1 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon

For the frosting:
1 (8 ounce) package cream cheese, softened
1/4 cup unsalted butter, softened
1 teaspoon vanilla extract
1/2 teaspoon orange extract
1 cup confectioners’ sugar

Procedures:
1. In a mixing bowl, beat together the eggs, white sugar, and brown sugar. Mix in the oil and vanilla. Fold in carrots and pineapple.
2. In a separate bowl, mix the flour, baking soda, salt, and cinnamon. Mix flour mixture into the carrot mixture until evenly moist. Fill the prepared cupcake cups to almost full.
3. Bake in preheated oven at 350 degrees Fahrenheit for 25-30 minutes. Remove from oven and let it cool before frosting.
4. To prepare the frosting,in a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla and orange extract, then gradually stir in the confectioners’ sugar.

Nutella Oatmeal Bars

Filipino Style Recipe: This recipe is a combination of our favorite Nutella and healthy oatmeal. It is very easy to prepare, perfect snack for you and your kids.

Yields: 16 bars

Ingredients:
1 1/2 cup all purpose flour
1 cup original flavor quick cooking oatmeal
1/2 cup brown sugar
1/2 cup granulated sugar
1 teaspoon baking powder
1 cup butter, melted
1 cup Nutella
1 tablespoon confectioner’s sugar

Procedures
1. In a mixing bowl, combine the flour, oatmeal,sugar, and baking powder. Add the butter and mix until well combined.
2. Pour 3/4 of the mixture in an 8×8 baking pan and press down to make a compact base.
3. Pour the Nutella over the mixture and spread all over.
4. Top with the remaining oatmeal mixture.
5. Bake in preheated oven at 350 Farenheit for 20 minutes.
6. Remove from oven and dust with confectioner’s sugar. Cut into bars and serve.

Lemon Zucchini Bread

Filipino Style Recipe: This recipe makes a moist zucchini bread. You may also opt to add some nuts for some crunch. Enjoy it with your coffee or tea.


Ingredients:
3 1/2 cups all purpose flour
1 teaspoon salt
2 teaspoons baking soda
4 eggs
1 1/2 cups sugar
1 cup vegetable oil
1/2 cup plain yogurt
1 teaspoon lemon zest
1 tablespoon lemon juice
2 teaspoon vanilla extract
2 cups grated zucchini, juices squeezed out

Procedures:
1. In a bowl, sift together the flour, salt, and baking soda.
2. In another bowl, beat the eggs, sugar and vegetable oil. Stir in yogurt, lemon zest and lemon juice. Gradually pour the flour mixture until just moistened.Fold in the grated zucchini.
3. Line 2 loaf pans with parchment paper. Pour the mixture to each of the loaf pans and bake in preheated oven at 350 degrees F for 50-55 minutes or when a toothpick inserted at the center comes out clean.
4. Open the oven and let it cool for about 10 minutes. Remove from the oven and let it cool completely. Slice, serve, and enjoy.

Hongkong Style Egg Tarts

Filipino Style Recipe: One of the most popular pastries when you go to Hongkong is their egg tarts. And who would have though that this is very easy to prepare? The tarts were a huge hit when I brought some to my officemates.

Makes 24 tarts

Ingredients:
For the Tart Shell:
3 cups alls purpose flour
1 cup confectioners sugar
1 cup butter, cold
1 egg, beaten
1 teaspoon vanilla extract

For the Filling:
1 1/2 cups water
2/3 cup white sugar
8 eggs, beaten
2 teaspoon vanilla extract
2 teaspoon calamansi juice
1 cup milk

Procedures:
1. In a medium bowl, sift together the flour and confectioner’s sugar. Fold in the butter using a fork until mixture forms small crumbs. Stir in the egg and vanilla extract and mix until it forms a dough. If the mixture feels greasy, add some flour. Scoop around 2 tablespoon on the dough, form into flat ball and press into tart molds so that it covers the bottom and the sides.

2. In a saucepan, combine water and sugar and boil until sugar is dissolved. Remove from heat and let it cool to room temperature. Strain the eggs into the sugar mixture and whisk. Add the milk and vanilla and whisk again.

3. Strain the egg mixture into the prepared tart shells. This will avoid having bubbles on the tart.

4. Bake in preheated oven at 400 degrees Fahrenheit or until the shells are golden brown and the filling is set.

Cheese Cupcake with Chocolate Cream Cheese Frosting

Ingredients:
1 1/2 cup all purpose flour
2 teaspoon baking powder
1 teaspoon baking soda
1/3 cup butter, softened
3/4 cup sugar
2 large eggs
1/3 cup sour cream
4 tablespoon milk
2 teaspoon vanilla extract
1 cup grated cheddar cheese

For the Frosting:
1 cup semi sweet chocolate chips
1 (8 ounce) cream cheese, chilled
1/4 cup confectioner’s sugar

Procedures.
1. In a bowl, sift together the flour, baking powder, baking soda.
2. In a mixing bowl, beat together the sugar and butter until creamy. Add the eggs one at a time, beating lightly after each addition. Add the sour cream,milk, and vanilla extract and beat until combined.
3. Gradually add the flour mixture and mix using spatula until no dry lumps remain. Fold in the grated cheese. Do not over mix.
4. Put cupcake cups into muffin pan and pour batter into each cup until almost full, around 3/4 of the cup.
5. Bake in preheated oven at 350 degrees Fahrenheit for 15-20 minutes.Remove from oven and let it cool slightly before frosting.

To prepare the frosting:
1. In a bowl on top of a pan with boiling water, melt the chocolate chips.Let it cool.
2. In a mixing bowl, beat together the cream cheese and sugar until smooth. Slowly add the melted chocolate and beat again until well combined.
3. Frost the cupcake.

Silvanas

Filipino Style Recipe: Silvanas is a popular Filipino dessert made from a layer of buttercream sandwiched between meringue sheets then coated with ground biscuits.

Ingredients:
Meringue:
3/4 cup cashew nuts, grind until finely ground
6 egg large whites
1 tsp cream of tartar
3/4 cup granulated sugar

Buttercream:
1 cup salted butter, softened
1 cup confectioner’s sugar, sifted
1/2 cup milk

Coating:
ground biscuit or crumbs

Procedures:
Part 1(Meringue)
1. In an electric mixer, beat egg whites and cream of tartar.
2. Add granulated sugar gradually then beat until it forms a stiff peak.
3. Add ground cashew nuts then fold.

Part 2
1. In a baking pan lined with parchment paper, Pour and level the meringue using a spatula.
2. Bake in a preheat oven over 300 degrees Fahrenheit for 30 minutes or until golden brown. Let it cool then refrigerate until consumed.
3. Then Use round or oval shape cookie cutter to cut into pieces.

Part 3(Buttercream)
1. In a mixing bowl, beat butter until creamy then add confectioner’s sugar gradually.
2. Gradually add milk then beat until well combined.

Part 4(Assembly)
1. Spread buttercream on one meringue sheet.
2. Put another sheet on top.
3. Cover all sides with buttercream.
4. Roll and cover all sides with ground biscuit then take out the excess.
5. Refrigerate before serving.

Zucchini and Blackberry Cupcake

Ingredients:
2 1/2 cups all purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1 cup vegetable oil
1/2 teaspoon salt
2 cups sugar
4 eggs
2 teaspoon vanilla extract
2 pieces medium zucchini, shredded
1/2 cup blackberry

Frosting:
1 cup (1 pack) butter, softened but cold
1 cup confectioner’s sugar
2 teaspoon vanilla extract
2-4 tablespoon milk

Procedures:
Part 1
1. In a mixing bowl, sift together the all purpose flour, baking powder, baking soda, and salt.
2. In another bowl, combine the oil and sugar and mix until well blended. Add the eggs one at a time, beating after each addition until just combined. Add the vanilla extract and beat again.
3. Blend the wet mixture into the dry mixture alternately. Stir in zucchini and blackberry until well combined.
4.Scoop the batter into muffin pan with cupcake liners until around 3/4 full.
5. Bake for 18-20 minutes or until toothpick inserted comes out clean. Remove from oven and let it cool for 5 minutes before completely removing from the pan.

Part 2
1. To prepare the frosting, in a large mixing bowl, cream butter until fluffy, around 5 minutes. Slowly add in confectioners sugar while continuously mixing.
2. Add vanilla and blend on low speed. Gradually add milk until you reach desired consistency. Beat at high speed until frosting is smooth and fluffy.

Part 3
1. Chill for 15 minutes. This will make the frosting easier to pipe and hold its shape.
2. Frost cooled cupcakes. Serve and enjoy.