PETIT FOURS

Ingredients

 ¼ cup (butter) oil

 1 cup white sugar
 1 pc egg
 1/3 cup cocoa powder
 1 cup all purpose flour
 1 tsp baking powder
 1 tsp baking soda
 ½ cup evap milk
 ¼ cup hot water
 1 tsp vanilla
 ½ tsp salt

Icing:

 Whip cream
 Evap milk

Design:

Flower Icing

Procedures:

1. Cream the butter until smooth then add the sugar and egg, mix thoroughly.
2. Add the confectioner sugar then mix.
3. Apply the icing into your small cake, make and design.
4. After applying, present/serve it.
 ORANGE CHIFFON CAKE

Ingredients

 2- ½ cup flour
 1 cup sugar (butter)
 ½ cup sugar (meringue)
 2 tbsp baking powder
 ½ tsp cream of tartar
 6-7 pcs egg whites (meringue)
 1 cup orange juices
 ½ cup oil
 1 tsp vanilla

Procedures:

1. Mise-in-place on the dry ingredients and liquid ingredients.

2. In one bowl, combine all the measured dry ingredients fro batter mixture cake flour,
sugar, baking powder and salt.
3. All the liquid measured ingredients in center of the dry ingredients then beat until mix
thoroughly.
4. In a separate bowl, combine the egg whites and cream of tartar and beat, when the
volume increases in egg whites, add the ½ cup sugar and continue beating until the egg
white stands.
5. Combine the beaten egg whites and batter mixture using a fold-in process, mix
thoroughly.
6. Pour the mixture to the greased pan and bake for about 45 minutes using 300°F
temperature.

Icing:

1. Cream the batter until smooth.

2. Add the confectioner sugar then mix thoroughly.
3. Apply the icing into your cake, make any design.
4. Then serve / or present.
 EGG PIE

Ingredients

Crust

 2 C all purpose flour

 1/3 C margarine / lard
 1/6 C vegetables shortening
 5-6 tbsp cold water

Filling

 ½ condensed milk
 ¾ evap. Milk
 1 tbsp. vanilla
 8-10 pcs. egg yolks
 ¼ sugar

Meringue

 2-3 pcs egg whites

 ¼ tsp cream of tartar
 ¼ C white sugar

Procedures:

1. Create the crust.

1.1 Combine the flour and salt then mix using a wire whisk.
1.2 Cut-in butter and shorten then mix using a pastry blender.
1.3 Gradually sprinkle cold water a tbsp. at a time while mixing the ingredients.
1.4 When everything is completely mixed, gather the mixture.
1.5 In a flat surface, role out the dough and using a rolling pin until wide enough to fit on
8 or 9 inches pie pan.
NOTE: Sprinkle flour over the surface to prevent the dough or use a silicon mat.
1.6 Arrange the dough over the pie pan and seal the edge.
1.7 Pre-heat the oven about 375 Fahrenheit.
1.8 Pre-baked at 10 minutes.
 Cinnamon Rolls

Ingredients

 ¾ C milk
 1 tbsp. ground cinnamon
 3 ¼ C all purpose flour
 1 (25 ounces) package instant yeast
 ¼ C margarine softed
 ¼ C white sugar
 ½ C margarine softened
 1 C brown sugar packed
 1 egg
 ¼ C water
 ½ tsp. salt

Procedures:

1. Heat the milk in a small sauce pan until it bubbles then remove from heat. Mix in
margarine, stir until melted. Set cool until lukewarm.
2. In a large mixing bowl, combine 2 ¼ cup flour, yeast, sugar and salt, mix well. Add
water, egg and the mixtures, beat well. Add remaining flour ½ C at time, stirring well
after each out onto a lightly floured surface and knead until smooth about 5 minutes.
3. Cover the dough with a damp cloth and the rest for 10 minutes. Mean while in a small
bowl, mix together brown sugar, cinnamon softened margarine.
4. Roll out dough into a 12x9 inch rectangle. Spread dough with margarine and sugar
mixture. Sprinkle with raisins if desired. Roll up dough and pinch seam to seal. Cut into
12 equal size rolls and place cut inside up in 12 lightly greased minutes. Preheat oven to
375 degrees Fahrenheit.
5. Baked in the pre-heat oven for 23 minutes or until browned. Remove from muffin cups
to roll. Serve warm.