Butter Cookies II

Recipe by: Ceil Wallace

"This is a simple butter cookie that can be used in a cookie press, as a drop cookie or made into a
roll and sliced. There is no mystery cookie for a cookie press...any stiff butter type can be used.
Just be sure to chill it thoroughly so it keeps its shape while baking."

Ingredients

1 cup butter

1 cup white sugar

1 egg

2 2/3 cups all-purpose flour

1/4 teaspoon salt

2 teaspoons vanilla extract

Directions

Prep
15 m

Cook
10 m

Ready In
1 h 40 m

1. In a large bowl, cream together the butter and white sugar until light and
fluffy. Beat in the egg, then stir in the vanilla. Combine the flour and salt; stir
into the sugar mixture. Cover dough, and chill for at least one hour. Chill
cookie sheets.
2. Preheat oven to 400 degrees F (200 degrees C). Press dough out onto
ungreased, chilled cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven, or until lightly golden at the
edges. Remove from cookie sheets to cool on wire racks.

BROWNIES
Brownies make a good dessert and snack. It is rich, moist, and undeniably delicious. One thing
that I like most about every brownies recipe is the fact that theyre all easy and quick to prepare.
This brownies recipe is simple and straightforward; I added a topping of chopped cashews
because I remember enjoying this kind of brownies in the Philippines. It brings back the good
old flavor of the snack that I always enjoy and the fun memories associated with it.
Brownies Recipe
Print
Prep time
10 mins
Cook time
30 mins
Total time
40 mins
Author: Vanjo Merano
Serves: 6
Ingredients
6 tablespoons dark cocoa powder
4 tablespoons butter, melted

4 tablespoons canola oil

1 cup granulated white sugar, sifted

cup all-purpose flour, sifted

2 raw eggs

1 teaspoon vanilla extract (optional)

teaspoon baking powder

cup chopped cashew

teaspoon fine sea salt

Instructions
1. Preheat oven to 350 Fahrenheit.
2. Grease a medium baking pan with cooking spray. set aside.
3. In a mixing bowl, combine butter, oil, and eggs. Beat until well blended.

4. Stir-in the sugar, flour, cocoa powder, vanilla extract, baking powder, and salt. Mix well.
5. Pour the mixture in the greased pan. Bake for 28 minutes. Note: in about 20 minutes of
baking, sprinkle the chopped cashews evenly on top and continue to bake until the
brownies are done.
6. Remove from the oven. Let is cool.
7. Serve. share and enjoy!
CHOCO CRINKLES
Chocolate Crinkles are soft and fudgy chocolate cookies enclosed in confectioners or
powdered sugar. A perfect holiday treat : these delightful cookies (baked with lots of
love) are good christmas presents for friends or even a luscious christmas dessert to
share with the entire family.

Chocolate Crinkles
Prep time
10 mins
Cook time
12 mins
Total time
22 mins
Author: Vanjo Merano
Serves: 8
Ingredients
2 cups all-purpose flour, sifted
cup unsalted butter, softened

1 cup granulated sugar

4 pieces raw eggs

1 tbsp vanilla essence

4 ounces semi-sweet chocolate chips, melted

cups unsweetened cocoa powder

teaspoon salt

1 teaspoon baking powder

1 cup confectioners sugar

Instructions
1. Cream the butter in a mixing bowl using an electric mixer
2. Whisk the granulated sugar in and continue mixing for 2 minutes

3. Add the cocoa powder and melted chocolate then mix again for a minute
4. Put-in the eggs and vanilla essence then continue to mix until the texture becomes fluffy.
5. Add-in the flour, salt, and baking powder then mix again until all the ingredients are
evenly distributed.
6. Cover the mixing bowl with cling wrap and refrigerate for at least 3 hours
7. Remove the cover and scoop the mixture using tbsp measuring spoon
8. Roll the mixture using your palms until the shape becomes spherical
9. Roll the chocolate balls over confectioners sugar until fully covered
10. Arrange on a baking tray with wax paper (each ball should be 2-3 inches apart)
11. Preheat oven to 350 degrees Fahrenheit and bake the chocolate balls for 10 to 12 minutes
12. Remove from the oven and allow to cool down
13. Arrange in a serving platter then serve. Share and enjoy!

Filipino Macaroons
Sweet Mini-Coconut Sweets with Dessicated Coconut, Condensed Milk
and Cheese
The Filipino macaroons is made from dessicated coconut, canned condensed milk
and grated cheese. They are baked using a mini-muffin pan lined with small paper
cups.

Sweet and chewy, these desserts are with a hint of saltiness from the cheese. Topping options
range from nuts, raisins, or chopped glazed fruits, or most people enjoy them plain without any
topping.
This type of macaroons is the molded type, so it's important to cook in a mini muffin pan.
Also, it's necessary to have it in small bite size portions so the sweetness is not too
overwhelming.
YOUR SHOPPING LIST:

Dessicated Coconut
Condensed Milk

Cheddar Cheese

Vanilla Extract

Walnut or Cashew nut, Glazed Fruit, Raisins (optional)

IN THE PANTRY:

Eggs
All-purpose Flour

Sugar

Butter

INGREDIENTS

2 cups Dessicated Coconut

1 14 oz can Condensed Milk

1/2 cup Cheddar Cheese, grated

1/2 teaspoon Vanilla Extract

2 Large Eggs

1/2 cup All-purpose Flour

1 cup Sugar

1/3 cup Butter

1 cup of any one of these : Walnut, Cashew Nut, Glazed Fruit, Raisins (optional)

PREPARATION TIME : 5 minutes

COOKING TIME : 35 minutes
Preheat oven 350F.

1 Cream the butter, and add the sugar.

2 Add the eggs one at a time, beating continuously.

3 Blend in the cheese and condensed milk.
4 In a separate bowl, mix together the dessicated coconut and all-purpose flour. Add to the
egg/milk mixture.

5 Scoop on paper-lined mini muffin pans, and top with glazed fruits or nuts.
6 Bake for 15 to 20 minutes or until golden brown.
BENG'S TIPS

Use a small ice cream scooper to portion the mix evenly in the mini-muffin pan.
Substitute lime zest or lemon zest instead of vanilla extract for a nice fresh lemon flavor.

Buko Pie
One of the all-time favorite pasalubong is the Buko pie. This sweet and rich pie is
made from young coconut meat which is locally known as Buko meat.
Pasalubong, on the other hand, is a gift for a family member or friend bough by a
traveler returning from a trip.

Buko pies are mostly sold in the southern parts of Luzon. The places that are known to make
great tasting Buko pies are Laguna, Batangas, and Tagaytay (a city in the province of Cavite).
Within these places lie series of pasalubong stores that sell this famous pie and a lot more sweet
delicacies such as espasol, yema, ube halaya, puto, kutsinta, and many others. Whenever Im in
one of those areas, I usually purchase from a store called Collettes. Well, that is just my personal
preference. In your opinion, which stores sell the best buko pie?
This recipe that we have here is a basic buko pie recipe. It has the basic elements of what a good
buko pie should have and it definitely tastes good as expected. As you all know, there are several
variations of each dish and buko pie is no exception. If you are looking for the hyped version of
the buko pie wherein the fillings are so rich and tasty then you might use this recipe as a
baseline. I suggest that you first try this recipe and take it from there. If you want a richer taste,
try replacing the sugar with condensed milk and add some powdered milk. There are a lot of
things that you can do to be able to make a dish suit your preference.
Please consider this as an exercise. I want you to unleash the inner cooks and bakers within you.
Dont be afraid to experiment. Remember that you can only discover your true potential when
you get out of your comfort zone.
Of course, Ill be expecting your feedback. If you think that the recipe that you discovered is
great, you can always share it with all of us so we too may enjoy it the way you did.

Ingredients:
2 cups all-purpose flour
1/3 cup butter
1 teaspoon salt
1/3 cup vegetable shortening
6 to 8 tablespoons cold water
2 cups young coconut meat
3/4 cup granulated white sugar
1/2 cup cornstarch diluted in 1/2 cup young coconut water
1/2 cup evaporated milk
Cooking procedure:
1. Create the crust
1.1 Combine flour and salt then mix using a balloon whisk.
1.2 Add butter and shortening then mix using a pastry mixer.
1.3 Gradually add cold water a tablespoon at a time while mixing the ingredients.
1.4 When everything is completely mixed, gather the mixture and divide into two equal parts.
1.5 In a flat surface flatten each of the dough and roll using a rolling pin until wide enough to fit
an eight or nine inch cake pan. Note: Sprinkle flour over the flat surface to prevent the dough
from sticking or use a silicon mat.
1.6 Arrange the first dough over the cake pan. This will be the base.
1.7 Set the second flattened dough aside. This will be needed after arranging the filling in the
cake pan.
2. Make the filling
2.1 Heat a saucepan and pour-in the milk. Let boil.
2.2 Add the granulated white sugar and stir.
2.3 Put-in the young coconut meat and cook for 3 minutes.
2.4 Pour-in the cornstarch diluted in young coconut water and stir thoroughly while cooking.
Cook until the texture thickens.
2.5 Turn-off the heat and allow the mixture to cool down.
3. Preheat oven to 375 degrees Fahrenheit.

4. Arrange the cooked filling in the cake pan.

5. Put the second crust over the filling and seal the sides.
6. Create holes on the secondary crust using a fork. This will serve as exhaust vents that will
prevent the crust from deforming.
7. Bake for 45 to 55 minutes or until the color turns golden brown. Note: Baking time may vary;
make sure to check the color of the crust to determine if baking is complete.
8. Let cool and serve. Share and enjoy!

French Apple Tart

Total Time:
2 hr 20 min
Prep:
20 min
Inactive:
1 hr
Cook:
1 hr
Yield:
6 servings
Level:
Easy
For the pastry:
2 cups all-purpose flour
1/2 teaspoon kosher salt
1 tablespoon sugar
12 tablespoons (11/2 sticks) cold unsalted butter, diced
1/2 cup ice water
For the apples:
4 Granny Smith apples
1/2 cup sugar
4 tablespoons (1/2 stick) cold unsalted butter, small diced
1/2 cup apricot jelly or warm sieved apricot jam
2 tablespoons Calvados, rum, or wate

Directions

Ingredients
For the pastry:
2 cups all-purpose flour
1/2 teaspoon kosher salt
1 tablespoon sugar
12 tablespoons (11/2 sticks) cold unsalted butter, diced
1/2 cup ice water
For the apples:
4 Granny Smith apples
1/2 cup sugar
4 tablespoons (1/2 stick) cold unsalted butter, small diced
1/2 cup apricot jelly or warm sieved apricot jam
2 tablespoons Calvados, rum, or water
Add Checked Items To Grocery List
Directions
Watch how to make this recipe.
For the pastry, place the flour, salt, and sugar in the bowl of a food processor fitted with the steel
blade. Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until the
butter is in small bits the size of peas. With the motor running, pour the ice water down the feed
tube and pulse just until the dough starts to come together. Dump onto a floured board and knead
quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour.
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
Roll the dough slightly larger than 10 by 14-inches. Using a ruler and a small knife, trim the
edges. Place the dough on the prepared sheet pan and refrigerate while you prepare the apples.
Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp
knife and a melon baller. Slice the apples crosswise in 1/4-inch thick slices. Place overlapping
slices of apples diagonally down the middle of the tart and continue making diagonal rows on
both sides of the first row until the pastry is covered with apple slices. (I tend not to use the apple
ends in order to make the arrangement beautiful.) Sprinkle with the full 1/2 cup of sugar and dot
with the butter.
Bake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to
brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with
a knife to let the air out. Don't worry! The apple juices will burn in the pan but the tart will be
fine! When the tart's done, heat the apricot jelly together with the Calvados and brush the apples
and the pastry completely with the jelly mixture. Loosen the tart with a metal spatula so it doesn't
stick to the paper. Allow to cool and serve warm or at room temperature.

Easy Puto Flan / Leche Puto Recipe

Delicious, pale puto married with the creamy sweetness of the beloved leche flan
now thats a match made in heaven thats perfect at any time of the day. If youve
ever had trouble choosing between the fluffiness of puto and the caramelly custard
of leche flan, this recipe puts together a new favorite thats sure to be a hit at the
next potluck! Its also a great way to make use of the entire egg instead of using
only the yolk or the whites for the flan or the puto respectively, so theres no waste
involved. Serve these little bundles of deliciousness with plenty of hot coffee or
cocoa during a family occasion or a gathering for a large number of peoplenow
you can enjoy both of these beloved Filipino delicacies in one mouthful at any time
of the day! Just step in the kitchen and give it a try.

Ingredients:
For the Flan:

4 egg yolks
1 can of sweetened condensed milk (370g)

2 tsps. of lemon or calamansi juice

For the Puto:

2 cups of All-purpose flour

4 tsps. Baking powder

2/3 cup of white granulated sugar

1/2 tsp. Salt

4 eggwhites

1 1/4 cup of water

a few drops of yellow food coloring (optional)

Cooking Instructions:
1. Create your flan first by mixing the egg yolks and condensed milk, then add
the lemon/calamansi juice (if you are using an extract, reduce the
measurement to 1 tsp)
2. Heat water in you steamer, and then bring to a boil. Grease your puto moulds
lightly, and fill them with your flan mixture about 1/3 full. You can use sauce
dispensers made of plastic to make it easier to distribute your mixture.
3. Steam your flan make sure to wrap your steamer cover with a towel, I kept
mine on medium heat and steamed the flan for a good 20 minutes, make
sure to check your flan once in a while and see if the flan is almost cooked
and no longer in its liquid form, that means its ready. Set aside.
4. Create your puto mixture. Sift your dry ingredients together. add your wet
ingredients and mix, but do not OVERMIX. If you have another plastic
dispenser, transfer your mixture.
5. Add your puto mixture over your flan mixture and steam again for around 15
minutes. Or until it has risen and shows a shiny dome.
6. Allow them to cool down before your remove them from the moulds to make
sure that the flan and the puto stick together. Use a knife to loosen the puto
from the mould and tap slightly to release.

Leche Flan Recipe

eche Flan (also known as crme caramel and caramel custard) is a dessert made-up
of eggs and milk with a soft caramel on top. This dessert is known throughout the
world (especially in Europe) and has been in the dessert menu of most restaurants
because of its convenience in preparation and long shelf life.

In the Philippines, Leche Flan is the top dessert of all time. During celebrations such as parties
and town fiestas, the dining table wont be complete without it.I remember the Leche Flan that
my Lola Belen makes when I was still living in Las Pinas. It really tasted so rich and heavenly;
everyone in our family always requests her to make leche flan during special occasions. As for
me, Im still lucky because my wife knows how to make a good one too (this is actually her
recipe). If I did it my way (not the songplease), you might be having Leche Flan that tastes
like Egg Pie instead.
We were trying to search for a llanera or the oblong shape tin container that is normally used to
make Flan in the Philippines, but we cannot find one from our local stores. We ended up getting
a round baking pan online. It was worth it though, and we were able to make many delicious
cake varieties from it too.
Leche Flan Recipe

Prep time
10 mins
Cook time
45 mins
Total time
55 mins
Author: Vanjo Merano
Serves: 6
Ingredients
10 pieces raw eggs
1 small can condensed milk

1 cup fresh milk (or evaporated milk)

1 cup granulated sugar

1 tsp vanilla extract

Instructions
1. Using all the eggs, separate the yolk from the egg white (only egg yolks will be used).
2. Place the egg yolks in a big bowl then beat them using a fork or an egg beater
3. Add the condensed milk and mix thoroughly
4. Pour-in the fresh milk and Vanilla. Mix well
5. Put the mold (llanera) on top of the stove and heat using low fire
6. Put-in the granulated sugar on the mold and mix thoroughly until the solid sugar turns
into liquid (caramel) having a light brown color. Note: Sometimes it is hard to find a
Llanera (Traditional flan mold) depending on your location. I find it more convenient to
use individual Round Pans in making leche flan.
7. Spread the caramel (liquid sugar) evenly on the flat side of the mold
8. Wait for 5 minutes then pour the egg yolk and milk mixture on the mold
9. Cover the top of the mold using an Aluminum foil
10. Steam the mold with egg and milk mixture for 30 to 35 minutes.
11. After steaming, let the temperature cool down then refrigerate
12. Serve for dessert. Share and Enjoy!

Puto Cheese Recipe

Puto is a kind of steamed rice cake in the Philippine cuisine. It is usually eaten as a merienda
a light meal or snack especially in the afternoon, but can also be eaten for breakfast with coffee
or hot chocolate but it is best served with Dinuguan (Pork blood stew) as a hefty afternoon
merienda. Filipinos, known be creative when it comes to cooking, tried to make this puto
recipe more delicious and more nutritious. It was the reason why Puto now has a lot of variations
thus having no specific place of origin.

It varies from different flavors, shapes and sizes. It is the same reason they came up to the idea of
making a cheese-flavored puto or Puto cheese. Puto cheese is made from rice flour or galapong
which means that is rich in carbohydrates and will be a good substitute to rice meals, if you are
on, you know, diet. Cheese on the other hand is a good source of protein since it came from milk.
Here on the Philippines the best served puto cheese can be found on Bian, Laguna. Puto Bian
is composed of grinded rice, lots of eggs, mixed with water and after that it is pampered with
cheese. So as you see, Puto cheese can really be great replacement for heavy rice meals and it is
also a good merienda. So if ever you plan on reducing or minimizing you heavy rice intake, try
this recipe!

Ingredients:

2 cups rice flour

1/2 teaspoon salt

3 teaspoon baking powder

2 cups coconut milk or fresh milk

1 cup white sugar

1 180g Cheddar cheese

Materials Needed:

Steamer
Mixing bowl

Strainer

Muffin pan

Measuring cups and spoons

Wooden spoon or wire whisk

Cooking Instructions:
1. Sift the rice flour, salt, baking powder and white sugar together.
2. In a large bowl, add the coconut milk to the sifted ingredients and blend until
the mixture is smooth.
3. Slice the cheddar cheese into thin rectangles.
4. Carefully pour the mixture into the muffin pans (greased with butter
beforehand), making sure you leave 1/3 space at the top. This is to give the
puto space to expand upon cooking, then place the sliced cheese on top of
each puto mixture.
5. Steam for about 20 to 30 minutes.
6. To check if the Puto is already cooked, insert a toothpick into the center of
each puto, make that the toothpick must come out clean.

Pan De Leche

A soft and sweet bun that goes well with any sandwich
spread and any drinks that you want to pair it with.
Aside from Pan De sal, this is also my favorite bread.
Thanks to my friend who shared this for my blog.
Ingredients:
6 cups all-purpose flour
1 sachet of dry yeast or 3 teaspoons
1 cup sugar
1 egg

3 tablespoons margarine
1/2 teaspoon salt
400 ml of warm fresh milk
Procedure:
1. Divide the flour then set aside the other 3 cups.
2. Combine all the ingredients, then mix very well, after
mixing everything knead the mixture, get the 3 cups
flour that we reserved, then add gradually to the
mixture, knead until the texture of the dough is firmer
and dryer but still soft and won't stick on the hand.
Knead very well. Cover with cloth and allow to raise for
60 minutes or until double in size.

3. After procedure #2 knead for few minutes then get a

portion and form into balls and arrange in a greased
baking pan, then let rise until double in size. ( a good
dough rise in 45 minutes)

4. Bake for 20 minutes or until done in a pre-heated

oven at 180C.
5. Allow to cool then serve.