Food Recipe Notebook

INGREDIENTS: 1½ C regular oats ½ C oat bran ½ C crisp rice cereal ¼ tsp salt ½ C creamy no-stir natural peanut butter ½ C + 2 tbsp honey ⅓ C crushed pretzels ¼ C peanut halves or chopped peanuts ¼ C chocolate chips ¼ C raisins ¼ C peanut butter chips ¼ C M&M’s candies HOW TO MAKE: 1. In a large bowl, whisk together oats, oat bran, crisp rice cereal, and salt. 2. In a small microwave safe bowl, add the peanut butter and honey. Microwave for 10 seconds. Stir and microwave for another 10 seconds or until mixture is runny. Add to oat mixture and stir until combined. 3. Stir in peanuts, pretzels, chocolate chips, raisins, peanut butter chips, and M&M’s. Cover and chill for 30 minutes. You can shape the bites right away, but the mixture will be sticky. 4. Form mixture into balls, making sure to press mixture together tightly when forming. Each bite is about 1 tablespoon of mixture. (I used this cookie scoop and pressed the dough against the side of the bowl ...

INGREDIENTS: 2 cups pinipig (you can substitute this with corn or glutinous rice) 1½ cups young coconut, grated 1 cup coconut water ½ cup sugar HOW TO COOK: 1. Grind toasted pinipig. 2. In a bowl, mix ground pinipig, coconut water and sugar. 3. Blend well and add grated young coconut. 4. Divide into serving portions. Wrap each serving in banana leaves or wax paper. 5. Chill before serving.

INGREDIENTS: one 8-oz. package cream cheese 2 cups granulated sugar 3 eggs 1 lb. (3 ½ cups) sweet rice flour 1 tablespoon baking powder 1 stick (1/2 cup) melted butter 1 tablespoon vanilla one 15-oz. can cream of coconut 1 cup milk one 8-oz. can crushed pineapple ¼ cup brown sugar 2 tablespoons granulated sugar HOW TO BAKE: 1. Preheat the oven to 350F degrees. In a large bowl, cream together the cream cheese and sugar. 2. Stir in the eggs, one at a time. 3. Mix in the remaining ingredients and stir, until smooth.Pour into a greased 13x9 pan. Sprinkle with brown sugar and 2 tablespoons granulated sugar. 4. Bake in a 350-degree oven for 1 hour. Allow to cool. Cut into squares and serve. Source: Zestuous

INGREDIENTS: 1 397 gm. tin of sweetened condensed milk 2 whole eggs 4 egg yolks 1/4 c. melted butter 1 tsp. vanilla extract 2/3 c. desiccated coconut HOW TO COOK: 1. Preheat the oven to 325° F/160° C. 2. Line a 12-hole muffin pan with paper cases. I used muffin cases which is bigger than cupcake cases. 3. Whisk all of the ingredients together. 4. Fill cups 3/4 full with the mixture. Always stir before filling a cup to re-distribute the coconut in the mixture. 5. Set the muffin pan on a bigger oven tray. Put this in the oven and pour boiling water on the bigger pan to reach halfway up the sides of the muffin pan. 6. Bake for 25-35 minutes. Check by testing with a toothpick. It's done when the toothpick comes out clean. It is best not to overcook them so that the bottom layer has a soft texture. 7. Leave in the pan for five minutes before transferring to a cooling rack. Source: Adora's Box

INGREDIENTS: 2/3 cup rice flour 2 eggs 1 cup sugar 1 teaspoon vanilla 2 ounces chocolate 1/3 cup butter 1/2 teaspoon salt 1/2 teaspoon baking powder HOW TO BAKE: 1. Melt the chocolate and butter then leave to cool. 2. Meanwhile beat the eggs then add the sugar, vanilla and cooled chocolate mixture. 3. Add the flour and baking powder and mix well. 4. Put in greased brownie pan (around 8 inches square). 5. Cook for 30-35 minutes at Gas 4,180c. 6. Allow to cool a little in the pan then cut into squares. 7. If you don't have chocolate you can substitute for 6 tablespoons of cocoa and 2 tablespoons of butter. Source: Food

INGREDIENTS: 2 cups plus 6 tablespoons all-purpose flour 2 teaspoons baking powder 1 teaspoon salt 3 cups fresh blueberries 1/2 cup sour cream 1/2 cup whole milk 2 teaspoons vanilla extract 3/4 teaspoon pure lemon extract 1 teaspoon lemon zest 1 cup (2 sticks) unsalted butter, room temperature 1 1/2 cups white sugar 4 large eggs HOW TO BAKE: 1. Preheat oven to 350°F. Prepare muffin tin with cupcake papers. Sift dry ingredients into medium bowl. Transfer 1 tablespoon flour mixture to larger bowl. Add fresh blueberries and toss to coat them with flour. Set remaining flour mixture and blueberries aside. 2. Stir whole milk, sour cream, vanilla extract, lemon extract and lemon zest in small bowl. In the bowl of a stand mixer, cream butter and sugar, until pale yellow and very fluffy, about 5 minutes. Beat in eggs one at a time, until well combined. Mix in flour mixture alternately with milk mixture, starting and ending with flour mixture. Stir unti...

INGREDIENTS: 2 1/2 cups grated coconuts 3/4 sugar (white or brown will do) 2 tbsp coconut water (or plain water) 2 tsp vanilla extract INSTRUCTIONS: 1. Mix sugar and coconut water in a pan and simmer over low flame until almost all of the sugar has dissolved. 2. Add grated coconut and vanilla extract, mix well, coating the coconut meat with the mixture. 3. Simmer over low heat for about 10-15 minutes or until syrup has caramelized and mixture can hold it's shape. 4. Remove from heat, let cool and to assemble, place about a spoonful of grated coconut into cupcake paper cups or about half an inch away from each other on wax paper. 5. Chill in the fridge and best served the day after. Source: Vanilla Housewife

INGREDIENTS: 4 cups coconut milk 3/4 cup cornstarch 3/4 cup condensed milk (traditional Maja Blanca do not have condensed milk but this makes it so much creamier) 3/4 cup fresh milk 3/4 cup granulated sugar (you can adjust this one according to your taste) 15 oz whole sweet corn kernels toasted grated coconut for toppings HOW TO MAKE: 1. Boil coconut milk in a saucepan. 2. Add the condensed milk, sugar and the sweet corn kernels. 3. Simmer under low heat for 8-10 minutes. 4. In a bowl, mix fresh milk and cornstarch thoroughly making sure there are no lumps left. 5. Pour the milk and cornstarch mixture into the saucepan and mix well. 6. Stir consistently until thick. 7. Transfer to a serving dish or ramekins to serve individually 8. Garnish with toasted grated coconut if you want. 9. Let it cool down then chill in the fridge for at least an hour before serving. 10. Serve cold and with a warm smile. Source: The Vanilla...

Ingredients for the custard: 10 egg yolks 1 can condensed milk 1/2 cup fresh milk 1/2 tsp. lemon zest 3/4 cups brown sugar For the toppings: (Optional) Kiwi Cherry Or any citrus fruit Procedure: 1. Preheat oven to 150 degrees Celsius. 2. In a small saucepan over low heat, dissolve the sugar until it is caramelized into a golden brown syrup. Carefully transfer into your baking pan covering its entire bottom. 3. In a mixing bowl, cream together the egg yolks and both the condensed and fresh milk. Add the lemon zest. 4. Pour the mixture onto the prepared baking pan with the caramelized sugar and cover tightly with aluminum foil. Bake in the oven for at least 45 minutes. 5. Remove from heat and let it cool. 6. Transfer to a serving platter by flipping the baking pan upside down. Top with you fruit of choice. Source: Jane's Kitchen

INGREDIENTS: base 1 cup (220g) caster (superfine) sugar 1 cup (80g) desiccated coconut 2 cups (300g) plain (all-purpose) flour 200g unsalted butter, melted lemon filling 4 eggs 2 egg yolks, extra 2 cups (440g) caster (superfine) sugar ⅓ cup (50g) plain (all-purpose) flour, sifted 1 tablespoon finely grated lemon rind 1 cup (250ml) lemon juice (about 3 medium lemons) Italian meringue 175 gm caster sugar 2 eggwhites Pinch of cream of tartar 60ml water HOW TO MAKE: 1. Preheat oven to 180ºC (350ºF). Place the sugar, coconut, flour and butter in a bowl and stir until combined and mixture resembles coarse breadcrumbs. You can also do this by popping everything in a food processor and pulsing it a few times. 2. Using the back of a spoon, press the mixture into the base of a lightly greased 20 x 30cm slice tin lined with non-stick baking paper. It’s important to press the base right into the edges and corners of the tin so the lemon fill...

INGREDIENTS: for the cake: 1 c. plain flour 2 tbsps. corn flour 1 1/2 tsp. baking powder 1/2 tsp. salt 3/4 c. sugar 1/4 c. oil 4 eggs, separated 1/4 c. water 2 tbsps. lemon juice 1/4tsp. cream of tartar for the custard: 1/3 c. flour 1/4 c. sugar 2 c. milk 1 can of condensed milk 5 egg yolks 2 tbsps. butter 1 tsp. rum flavouring or vanilla extract for the fruit and jelly topping: 1 tin of peach halves or slices, drain and reserve the juice about 8 strawberries 2 bananas 1 tbsp. lemon juice plus 1 tbsp. sugar 1 tbsp. unflavoured gelatin 1/4 c. water 2 tbsps. sugar 1 c. reserved peach juice or any juice HOW TO BAKE: 1. Pre-heat the oven to 350°F /180°C. Line the bottom of three 9" diameter cake pans with baking paper. Set aside. 2. Sift the flour, corn flour, baking powder, salt and 6 tbsps. of the sugar in a mixing bowl. 3. Make a well in the center and to it add the egg yolks, oil, water and lemon ...

INGREDIENTS: 1 medium can (1 cup) sweet kernel corn 1 can coconut milk 1/2 cup ripe langka or jackfruit strips 1/2 cup granulated sugar 1/2 cup glutinous rice or malagkit, washed 2 cups water HOW TO MAKE: 1. Place glutinous rice in a pot and pour water in. Bring to boil and simmer over medium heat until rice is tender approximately 10-12 minutes. Stir occasionally to avoid sticking on the pan. 2. When rice is tender. Pour in the coconut milk. Add the corn, langka and sugar. (Adjust according to taste). Stir occasionally over medium low heat until corn is tender and mixture thickens. 3. Serve hot or cold. Enjoy! Source : Cook n Share

INGREDIENTS: Cake 1/2 cup (1 stick) butter 1 cup sugar 1 teaspoon vanilla 1-1/2 cups (one 16oz can) Hershey's chocolate syrup 4 eggs 1/4 teaspoon salt (omit if using salted butter) 1 cup flour Frosting 1 cup sugar 1/2 cup (1 stick) butter 1/3 cup milk 1/2 cup chocolate chips HOW TO BAKE: 1. In a large saucepan heat the butter and sugar until melted and well combined. 2. Remove pan from heat and add vanilla and chocolate syrup. 3. Add eggs and beat well (with a spoon or whisk). 4. Add salt and flour and stir until fully combined. 5. Pour batter into a greased 9"x13" pan. 6. Bake in a preheated 350*F oven for 20 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs, but no wet batter. 7. As the cake cools a bit, make the frosting. 8. In a saucepan, heat the butter, sugar and milk until it comes to a boil (stirring as needed). 9. Remove pan from heat and add chocolate ch...

INGREDIENTS 1 ear of corn 1 c. of coconut milk 1 c. of cooked tapioca pearls 1 c. of coconut cream sugar, to taste a generous pinch of salt toasted sesame seeds HOW TO MAKE: Using a sharp knife or a box grater, shred the corn off the cob. Pour the coconut milk into a sauce pan. Stir in the corn. Cook until tender; about 12 to 15 minutes. Add the tapioca pearls. Simmer for another two to three minutes. Stir in the coconut cream. Turn off the heat. Add sugar and a bit of salt. Serve warm or cold topped with toasted sesame seeds. Source : Casa Veneracion

INGREDIENTS: Topping 3 1/2 cups coconut milk Pudding 3 1/2 cups carabao’s milk, goat's milk or coconut milk 3 1/2 cups whole milk (for vegetarian, you can replace with coconut milk) 1 cup brown sugar 1 cup cornstarch 1 tbsp of lime peel 1/2 tsp salt HOW TO MAKE: Topping 1. Boil the coconut milk in medium heat. Stir constantly until the coconut oil starts to come out and the coconut milk solids turn golden brown. 2. Remove from heat immediately. Set aside. Pudding 1. Grease a 9 x 13 pan, with the coconut oil from the topping, then set aside. 2. In a large saucepan, combine carabao's milk, 2 1/2 cups whole milk, 1/2 cup sugar and lime peel. Boil. 3. Remove lime peel then simmer in low heat. Combine cornstarch, 1/2 cup sugar and salt in a medium bowl. Add 1 cup whole milk and mix thoroughly. 4. Pour into the saucepan and stir constantly until the pudding starts to thicken. Simmer for few more minutes. 5. Remove fr...