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COOKIES

DOUBLE CHOCOLATE COOKIES


INGREDIENTS
1 cups flour (try whole wheat flour it gives a firmer texture)
teaspoon baking soda
1 cup butter or margarine, softened room temp
1 teaspoon vanilla extract
1 cup granulated sugar
cup dark brown sugar, firmly packed
1 egg
1/3 cup unsweetened cocoa
2 tablespoons milk
1 cup chopped nuts, walnuts, pecans or
1 cup, 6 Oz, semi-sweet chocolate chips
PROCEDURE:
Preheat oven to 350 F
Combine flour and baking soda, set aside
In a large bowl cream the butter or margarine (electric mixer)
Add vanilla and sugar, beat until fluffy
Add egg and beat in At low speed beat in the cocoa, then the milk
With a wooden spoon or spatula mix in the flour baking soda mixture until just blended
Stir in the nuts and chips
One rounded teaspoon full per cookie

Bake for 12 to 13 minutes


Cool slightly before placing on a cooling rack

CHOCOLATE CRINKLES
INGREDIENTS
1 cup unsweetened cocoa powder
1 1/2 cups white sugar
1/2 cup vegetable oil
4 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon espresso powder (optional)
1/2 teaspoon salt
1 cup confectioners sugar

PROCEDURE:
1 In the bowl of an electric mixer fitted with the paddle attachment (though you can do this with
a wooden spoon, too) beat together the cocoa powder, white sugar, and vegetable oil until it
comes together into a shiny, gritty, black dough of sorts.
2 Add the eggs, one at a time, mixing for 30 seconds each. Add the vanilla and beat in
thoroughly.
3 In a separate bowl, whisk together the flour, baking powder, salt, and espresso powder if
using. Mix into the chocolate mixture on low speed until just combined. Do not overbeat. Cover
the dough with plastic wrap and chill the dough for four hours or overnight.
4 Preheat the oven to 350F and line two baking sheets with parchment paper. Place the
confectioner's sugar in a wide bowl. Using a rounded teaspoon get clumps of the chilled dough
and roll them into 1-inch (2.5 cm) sized balls using your hands. Roll the balls in the
confectioner's sugar and place on the cookie sheets (you should be able to get 12-16 on each
sheet). Bake for 10-12 minutes. Allow to cool a minute or two on the sheets before transferring
to a wire rack to cool completely.

DROP CHOCOLATE COOKIES


INGREDIENTS
1

2cup shortening

1cup sugar
1egg
3

4cup sour milk

1teaspoon vanilla
1 3 4cups sifted flour
1

2teaspoon baking soda

2teaspoon salt

2cup cocoa

2cup chopped nuts (optional)

PROCEDURE:
Mix shortening, sugar and egg.
Stir in sour milk and vanilla.
Sift together flour, soda, salt and cocoa; stir.
Add nuts.
Chill 1 hour.
PRE Heat oven to 375F.
Drop by spoonfuls on greased cookie sheet.
Bake 8-10 minutes.
Note: You can use plain milk with 1 tbsp. vinegar to sour it. Works as well

as the sour milk.

OATMEAL RAISIN COOKIES


INGREDIENTS

WHISK TOGETHER AND SET ASIDE


2cups all-purpose flour
1teaspoon baking soda
1teaspoon baking powder
1teaspoon kosher salt

CREAM WET INGREDIENTS


1cup unsalted butter, softened
1cup sugar
1cup dark brown sugar, firmly packed
2large eggs
2teaspoons vanilla

THEN STIR IN
3cups oats (not instant)
1 1 2cups raisins
PROCEDURE:
Preheat oven to 350.
Whisk dry ingredients; set aside.
Combine wet ingredients with a hand mixer on low.
To cream, increase speed to high and beat until fluffy and the color lightens.
Stir the flour mixture into the creamed mixture until no flour is visible.

(Over mixing develops the gluten, making a tough cookie.) Now add the oats and raisins; stir to
incorporate.
Fill a #40 cookie scoop and press against side of bowl, pulling up to level dough (to measure 2
tablespoons of dough).
Drop 2-inches apart onto baking sheet sprayed with non-stick spray.
Bake 11-13 minutes (on center rack), until golden, but still moist beneath cracks on top.
Remove from oven; let cookies sit on baking sheet for 2 minutes before transferring to a wire
rack to cool.

BREAD

PANDESAL
INGREDIENTS

2 cup water

4 cup evaporated milk

2 cup milk

1 egg
1

2 cup sugar

4 teaspoon salt

5 tablespoons softened butter


1 tablespoon oil
4 cups flour
3 teaspoons yeast
Bread crumbs
PROCEDURE:
Combine the water, evaporated milk and milk and heat in the microwave for 35 seconds. Run
tap water over the egg for 30 seconds to warm it.
Add all ingredients (except the bread crumbs) in the order suggested by the manufacturer.
The dough is supposed to be somewhat sticky (when I made this recipe, it was not sticky but it
turned out well anyway).
Spray two baking sheets with non-stick cooking spray; preheat oven to 375 degrees.
When the dough is ready, scoop out a small amount (about the size of an ice-cream scoop) and
roll in bread crumbs in an oval shape; place on baking sheet.
Cover and leave to rise in a warm place until doubled.
Bake for 10 to 15 minutes, until golden brown.

Cranberry Walnut Bread


INGREDIENTS

1/3 cup orange juice


2 teaspoons grated orange zest, from one orange
2/3 cup buttermilk
6 tablespoons unsalted butter, melted
1 large egg
2 cups all-purpose flour, spooned into measuring cup and levelled-off
1 cup plus 2 tablespoons sugar
3/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking powder
1/4 teaspoon baking soda
1 cup fresh or frozen cranberries, chopped coarse (see note)
1/2 cup walnuts or pecans

Instructions
1.

Adjust oven rack to middle position and preheat oven to 375 degrees. Spray
bottom of 9 x 5-inch loaf pan with non-stick cooking spray.

2.

In a small bowl, stir together orange juice, orange zest, buttermilk, butter and
egg. Set aside.

3.

In a large bowl, whisk together flour, sugar, salt, cinnamon, baking powder and
baking soda. Stir liquid ingredients into dry with rubber spatula until just moistened.
Gently stir in cranberries and nuts. Do not over mix.

4.

Scrape batter into prepared loaf pan and spread evenly with a rubber spatula.
Bake for 20 minutes, and then reduce heat to 350 degrees. Continue to bake until
golden brown and toothpick inserted into center of loaf comes out clean, about 45
minutes longer. Cool loaf in pan for about 10 minutes, then turn out onto wire rack and
cool at least one hour before serving.

5.

Note: Cranberries are a bit tricky to chop because they roll all over the place. You
can use a food processor if you like but I think it's easier to just cut each one in thirds
with a sharp knife; it's only one cup so it doesn't take long. If you're using frozen
cranberries, be sure to chop them while they're still frozen.

Doughnuts
INGREDIENTS

Dough

2(1/4 ounce) packages yeast

1 1 2cups lukewarm milk (scalded, then cooled)

1teaspoon salt

2eggs

5cups all-purpose flour

canola oil

4cup water (105-115)

2cup sugar

3cup shortening

Creamy Glaze

2cups powdered sugar

1 1 2teaspoons vanilla

4 -6tablespoons hot water

3cup butter

Chocolate frosting

3cup butter

2cups powdered sugar

1 1 2teaspoons vanilla

4 -6tablespoons hot water

4ounces milk chocolate chips or 4 ounces semi-sweet chocolate chips

Instructions
1. Dissolve yeast in warm water in 2 1/2-quart bowl.
2. Add milk, sugar, salt, eggs, shortening and 2 cups flour.
3. Beat on low for 30 seconds, scraping bowl constantly.
4. Beat on medium speed for 2 minutes, scraping bowl occasionally.
5. Stir in remaining flour until smooth.
6. Cover and let rise until double, 50-60 minutes.
7. (Dough is ready when indentation remains when touched.) Turn dough onto floured
surface; roll around lightly to coat with flour.
8. Gently roll dough 1/2-inch thick with floured rolling pin.
9. Cut with floured doughnut cutter.
10. Cover and let rise until double, 30-40 minutes.
11. Heat vegetable oil in deep fryer to 350.
12. Slide doughnuts into hot oil with wide spatula.
13. Turn doughnuts as they rise to the surface.
14. Fry until golden brown, about 1 minute on each side.

15. Remove carefully from oil (do not prick surface); drain.
16. Dip the doughnuts into creamy glaze set on rack then when slightly cooled spread
chocolate frosting on top.
17. Dip in sprinkles or other toppings after chocolate if desired.
18. Creamy Glaze: Heat butter until melted.
19. Remove from heat.
20. Stir in powdered sugar and vanilla until smooth.
21. Stir in water, 1 tablespoon at a time, until desired consistency.
22. Chocolate Frosting: Heat butter and chocolate over low heat until chocolate is melted.
Remove from heat.
23. Stir in powdered sugar and vanilla until smooth.

24.

Stir in water 1 tablespoon at a time, until desired consistency.

HOPIA
INGREDIENTS
Dough

2 cups All Purpose Flour

1/2 cup Vegetable Oil

1/2 cup Water

pinch of Salt

Roll-in Fat

1 1/2 cups All Purpose Flour

3/4 cup Shortening (Crisco brand) or Lard

1/2 cup Sugar

Filling

1 1/2 cup Mongo bean, boiled and mashed

1 cup Sugar

1 cup all purpose flour

1/2 cup butter

Eggwash
2 eggyolks

1/2 cup water

Instructions

1 Mix the filling ingredients and cook in medium heat for 10 minutes. Set aside to cool.
2 At this stage, you could preheat the oven at 400 F.
3 Mix all the dough ingredients together. In a separate container, mix the roll-in fat ingredients together.
4 Roll out the dough in 1/2 inch thick and put the roll in fat in the center. Gather the edges to seal in the roll-in
fat. Rest for a few minutes.

5 Roll out the dough to flatten and fold in thirds, then set aside for a few minutes. Repeat this step twice,
resting the dough after every handling.

6 Flatten the dough and roll like a jelly roll. Cut to divide into 24 - 30 pieces, or depending to the size of hopia
you want.

7 Roll out with the cut side up, spoon the filling in. Collect all the sides to form a ball and flatten with the
smooth side up.

8 Lay the pieces on a baking pan and brush with eggwash.


9 Bake for 15 - 20 minutes, the top should be golden brown

CHICKEN EMPANADA

INGREDIENTS

1 lbs. boneless chicken breast, cut into cubes

1 piece medium-sized onion, minced

1 tablespoon garlic, minced

1 cup potato, diced

1 cup carrot, diced

1 cup green peas

cup raisins

1 teaspoon salt

teaspoon ground black pepper

4 tablespoon + 1 teaspoon sugar

piece chicken cube

2 tablespoon cooking oil

3 cups flour

6 tablespoon water, cold

1 piece raw egg

1 cup butter, cold

teaspoon baking powder

Instructions
1.

Make the Filing by pouring the cooking oil in a pan and then allow it to heat-up

2.

Once the oil is hot, saute the garlic and onions

3.

Add the chicken breast then cook until color turns light brown (about 5 minutes)

4.

Add water and chicken cube then simmer for 10 minutes

5.

Put-in carrots and potatoes and simmer for 5 minutes

6.

Add the green peas, raisins, and 1 teaspoon sugar then simmer for another 5 minutes

7.

Sprinkle teaspoon salt and pepper. Turn off the heat, drain the excess liquid, and set aside.

8.

Make the dough by combining the dry ingredients in a mixing bowl starting with the flour, 4
tablespoon. sugar, baking powder, and teaspoon salt. Mix well using a wire whisk.

9.

Cut the butter into small thin pieces place in the mixing bowl with the dry ingredients.(the butter
should be cold and solid before doing this)

10.

Add water gradually and mix all the ingredients thoroughly until a dough is formed. You may use a
pastry blender to ease the process.

11.

Divide the dough into individual pieces by grabbing a piece from the whole mixture and rolling it in
your hand until a spherical shape is formed. Do this until all the dough is consumed. Set aside in a
cool place for at least 20 minutes

12.

Flatten the spherical dough by pressing it with your palm against a flat surface. Use a rolling pin
to flatten it fully while creating a round shape.

13.

Arrange about a quarter to half a cup of filling (the chicken that you cooked in the first few steps)
at the middle of the flattened dough. Fold the dough so that opposite ends meet (you should have
formed a half moon shaped dough)then press the edges and seal. (refer to the video for the
technique)

14.

After all the fillings are consumed, crack the egg and separate the white from the yolk. Beat the
egg white lightly and mix a little water.Glaze the crust by brushing the egg wash.

15.

Put a wax paper on top of a baking tray or grease the baking tray then arranged the sealed
doughs.

16.

Pre-heat oven at 400 degrees Fahrenheit for 10 minutes. Bake the sealed doughs for 25 minutes
at the same temperature.

17.

Remove from the oven.

18.

Serve hot.

BEEF EMPANADA
Ingredients
Filling:

1 lb. ground beef (85% lean)

1/2 cup raisins

1/2 cup green peas

1 small yellow onion, minced

1/2 cup beef broth

1 teaspoon salt

1/2 teaspoon paprika

1/2 teaspoon ground black pepper

1 teaspoon granulated white sugar

2 tablespoons cooking oil

Dough:

3 cups AP flour

1 cup cold unsalted butter, cut into 8 parts

1/2 teaspoon baking powder

1/2 teaspoon salt

3 tablespoons granulated white sugar

6 tablespoons ice cold water

3 cups cooking oil (for frying)

Cooking Procedure
1.

Make the filing by heating 2 tablespoons of cooking oil in a pan.

2.

Saut the onion and then add the ground black pepper.

3.

Put-in the beef and then cook for 5 minutes.

4.

Add the raisins, paprika, sugar, and salt. Stir and then pour-in the beef broth.

5.

Cover and then simmer for 10 to 15 minutes.

6.

Remove the cover and let the liquid evaporate.

7.

Add the green peas. Stir and then cook for 2 minutes.

8.

Turn-off the heat. Set aside.

9.

Prepare the dough by placing the salt, AP flour, baking powder, and sugar in a
mixing bowl. Use a wire whisk to mix the ingredients.

10. Put the butter pieces in the mixing bowl along with the cold water. Mix using a pastry
blender. If you dont have one, use 2 kitchen knives instead. You should mix like you
are cutting the dough in several pieces.
11. Grab about 3 tablespoons of the mixture and then shape it into a ball. do this until all
the dough is consumed.
12. Refrigerate the dough balls for about 20 to 25 minutes.
13. Flatten the dough ball by gently pressing the center with your hand against a clean
flour-dusted flat surface. Use a rolling pin to spread the dough and make a flat circle
about 4 to 5 inches in diameter.
14. Arrange about 4 to 5 tablespoons of filling in the middle of the dough. Lock the edges
by folding or by pressing the tip of a fork in both sides.
15. Meanwhile, heat about 2 to 3 cups of oil in a cooking pot. Deep fry the empanadas
for about 3 to 5 minutes or until the color turns golden brown.
16. Remove from the cooking pot and then arrange in a plate lined with paper towels.
Let the excess oil drip-off.
17. Transfer to a serving plate.

18. Serve. Share and enjoy!

PANDICOCO
Ingredients:

4 Cups bread flour

Cup warm milk

2 Teaspoon rapid rise yeast

Cup white sugar

4 Eggs

Tablespoon salt

Cup melted butter

1 egg beaten with a splash of water (egg wash)

Filling

1 Cup brown sugar

1 Cup sweetened coconut flakes

1 1/2 Tablespoon softened butter

1 Teaspoon vanilla

Instructions:

1.

Mix together warm milk, yeast, sugar and eggs.

2.

Mix flour and salt, add melted butter.

3.

Combine egg mixture to the flour mixture, mix well to form a dough.

4.

Turn dough into a well-floured surface and knead until soft and elastic.

5.

Place the kneaded dough in a well-oiled bowl.

6.

Cover with a cloth and allow to rise for 1 hour or until it doubles in size.

7.

Divide dough into 4 equal pieces, and 3 to 4 roll in each pieces.

8.

Form dough into a ball, flatten it by hand or rolling pin.

9.

Place about 1 tablespoon of filling at the center.

10. Pinch all the side together and twist to seal the edges.
11.

Place pinched side down on parchment paper.

12. Cover with cloth and let it rise until doubled in size, about 1 hours.
13. Bake at 350F for about 5 minutes, brush the top with egg wash.
14. Bake for another 15 minutes or until top becomes golden brown.

SPANISH BREAD
Ingredients
1. Bread
2. 3 cups bread flour
3. 2-3 cups all-purpose flour
4. 2/3 cup sugar
5. 1 tsp. salt
6. 1 pouch (or 2.25 tsp.) yeast
7. 3 egg yolks
8. 3/4 cup milk
9. 1/2 cup melted butter
10. 1/2 cup water

Filling
11. 1/2 cup butter, melted
12. 1/2 tsp vanilla
13. 1 cup brown sugar
14. 1/2 cup bread crumbs

Instructions
1. In a small bowl, mix together warm water (not too hot, but warm enough to activate
yeast) and yeast until dissolved and set aside.
2. In a mixing bowl, mix together milk, salt, white sugar, melted butter, and egg yolks.
3. Mix in yeast mixture
4. Add in bread flour one cup at a time
5. Add all-purpose flour one cup at a time and mix well. You will need 2-3 cups total,
depending on your climate. Add enough flour so the dough is not sticky (even as you
knead it).
6. Sprinkle flour on a flat surface and knead dough for 5-7 minutes. Add more flour if
dough is sticky. You can also use a stand mixer to knead if you have one.
7. Put dough back in the mixing bowl, cover it with a cloth or plastic wrap and let it rise
to double size. Place the bowl near a heat source for a faster rise. It should take at
least an hour or two.
8. After the dough has risen, place it on a flat surface and cut it into four large pieces.
9. Roll each piece into a long piece of dough and cut into slices. I do about 7 slices for
each piece
10. Flatten each piece of dough into a long strip with a small tip at the end. The dough
should be about 2-3 inches wide.
11. For the filling, in a bowl, melt the butter and mix in vanilla.

12. Spread on a thin amount of butter on the piece of dough. Dont spread butter on the
tip of the bread, so it will stick better when you roll the dough.
13. Spread on a spoonful of brown sugar to make a thin coating
14. Roll the dough tightly from bottom to top. Pinch the tip tightly so the roll doesnt
open while baking
15. Coat each rolled dough piece in breadcrumbs.
16. Place it on a greased baking sheet. Allow the rolls to rise for about 20 minute
17. bake in the oven at 325 degrees F for 20-25 minutes (or until golden brown on top.

CINNAMON ROLL
Ingredients
1(1/4 ounce) package dry yeast
1cup warm milk

cup granulated sugar

cup margarine

1teaspoon salt
2eggs
4cups flour

FILLING

1cup packed brown sugar


2 tablespoons cinnamon
1

cup margarine, softened


3

ICING
8tablespoons margarine
1 cups powdered sugar
1

cup cream cheese

teaspoon vanilla

teaspoon salt

Instructions
1. For the rolls, dissolve the yeast in the warm milk in a large bowl.
2. Add sugar, margarine salt, eggs, and flour, mix well.
3. Knead the dough into a large ball, using your hands dusted lightly with
flour.
4. Put in a bowl, cover and let rise in a warm place about 1 hour or until
the dough has doubled in size.
5. Roll the dough out on a lightly floured surface, until it is approx 21
inches long by 16 inches wide.
6. It should be approx. 1/4 thick.
7. Preheat oven to 400 degrees.

8. To make filling, combine the brown sugar and cinnamon in a bowl.


9. Spread the softened margarine over the surface of the dough, and then
sprinkle the brown sugar and cinnamon evenly over the surface.
10.
Working carefully, from the long edge, rolls the dough down to the
bottom edge.
11.Cut the dough into 1 3/4 inch slices, and place in a lightly greased
baking pan.
12.

Bake for 10 minutes or until light golden brown.

13.

While the rolls are baking combine the icing ingredients.

14.

Beat well with an electric mixer until fluffy.

15.

When the rolls are done, spread generously with icing.

MACAPUNO TART
Ingredients
Crust

1/2 cup butter, softened

1/2 cup sugar

1 egg

2 cups All-Purpose Flour

Filling

1 can condensed milk

1 tablespoon All-Purpose Flour

1 egg yolk

1/3 cup drained sweetened macapuno

2 teaspoons butter

Cooking Instructions:

1.

Preheat oven to 350 F. Prepare a muffin pan with 1-inch diameter cups.

2.

Prepare Crust: Cream butter and sugar until light. Add the egg and flour and
continue mixing until well-blended. Form into a log then divide the dough into 12
pieces. Put one ball of dough into muffin cup. Press to fit the sides and bottom. Set
aside.

3.

Prepare Filling: In a saucepan, put all the ingredients and cook over low heat until
thick and slightly dry. Cool slightly. Divide mixture over crusts. Bake tarts until light
brown in color. Remove from pan and cool completely.

EGG PIE
Ingredients
Pie Crust

2 1/2 cups all-purpose flour

1 teaspoon salt

1 cup unsalted butter, chilled and cut into cubes

1/4 to 1/2 cup cold water

2 tablespoon granulated sugar

Filling

1 3/4 cups evaporated milk

3 pieces raw eggs

1 piece egg, white separated from the yolk

1 teaspoon vanilla extract

1 cup granulated sugar

Cooking Procedure
1.

Create the crust by combining the flour, sugar, and salt then mix well.

2.

Add the butter in the middle and mix using a pastry mixer.

3.

Gradually pour the cold water while mixing the ingredients. Continue mixing until all
the ingredients are well incorporated.

4.

Gather the dough and mold it into a ball-shaped figure.

5.

Refrigerate the dough for at least 30 minutes to harden the butter.

6.

Sprinkle flour on a clean flat surface and flatten the refrigerated dough using a rolling
pin. The flattened dough should be wide enough to cover a 9 inch circular baking pan.

7.

Arrange the flattened dough on top of the baking pan and cut the extra edge using a
pair of scissors.

8.

Refrigerate while doing the filling.

9.

Start making the filling by scalding the evaporated milk. This is done by heating it in
the microwave oven for 2 minutes.

10. In a large mixing bowl, combine the 3 raw eggs and the separated egg yolk then
whisk.
11. Gradually add the granulated sugar while whisking.
12. Put-in the vanilla extract then whisk until every ingredient is properly distributed.
13. Pour-in the scalded milk then mix thoroughly.
14. Beat the separated egg white using an electric mixer until it forms soft peaks.
15. Fold the processed egg white in the milk-eggs-sugar mixture.
16. Preheat oven to 350 degrees Fahrenheit.

17. Pour the filling mixture on the refrigerated pie crust.


18. Bake for 15 minutes at 350 degrees Fahrenheit then lower the heat to 325 degrees
Fahrenheit and continue baking for 30 to 40 minutes.
19. Remove the egg pie from the oven and let cool.
20. Serve for dessert. Share and enjoy!

Here are the steps:


1. After completing step 1 above (cooking procedure -create the dough), pierce the base of
the dough with a fork in random places to allow air to flow.
2. Place a baking or parchment paper over the pastry base. Make sure that the paper fits
the base of the pastry and the sides as well.
3. Put uncooked rice, dried beans, or pie weights over the surface of the parchment paper.
This will prevent the pastry base from rising because of air bubbles.
4. Preheat the oven to 400 degrees Fahrenheit and bake the crust for about 12 minutes or
until the color turns golden brown.
5. Remove from the oven and let cool for 3 5 minutes. Proceed with Step 2 above
(Cooking procedure make the filling)

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