presents

Fidel M. Cañizares Jr.

Trainee

Ms. Kaye Imelda Q. Argamosa

Trainor
 CRAZY CHOCOLATE CAKE

Ingredients:

3 cups APF
2 cups sugar
1 tsp. Baking soda
½ cup cocoa
¾ cup vegetable oil
2 tbsp. Vinegar
1 ½ tsp. Vanilla
2 cups cold water
1 tsp. Coffee
1 pinch salt

Procedure:
1. Preheat oven to 350 ◦F to 10-15 minutes.

2. Line a 9-inch round pan about 2 inch high with parchment paper. Set
aside.

3. Meanwhile, sift together the flour, sugar, baking soda, and cocoa into a
mixing bowl. Make 3 hole by punching with the finger. Pour the oil into
the one hole, vinegar into second hole and vanilla into the third hole.
Add cold water and stir well with wooden spoon or wire whisk.

4. Pour mixture into prepared pan. Bake 30-40 minutes or until toothpick
inserted comes out clean.

5. Frost with your favorite icing (optional).

 MACAROONS

Ingredients:
1/3 cup butter
1/3 cup sugar
2 eggs
1 can condense milk
1 tsp. Vanilla
½ cup flour
2 cups dessicated coconut
2 tsp. Baking powder

Procedure:
6. In a bowl, cream together butter and sugar.

7. Add eggs, one at a time.

8. Blend in condensed milk and vanilla.

9. In another bowl, combine all dry ingredients.

10. Add dry mixture to egg mixture.

11. Scoop into paper-lined mini muffin pans and bake at 350 ◦F
oven until golden brown.
 CARROT CAKE

Ingredients:
1 cup grated carrot
2pcs. Egg
½ cup vegetable oil
¾ cup sugar
1 ¼ cup APF
1 tsp. Baking soda
1 ½ tsp. Baking powder
1 tsp. Vanilla
Pinch of salt
Pinch of cinnamon

Toppings:
 Nut
 Raisins

Procedure:

12. Beat together the egg, oil, sugar, and vanilla. Blend for 30
seconds.
13. Mix dry ingredients. Add carrots and raisins. Mix to the egg
mixture.

14. Pour batter into well-greased pan.

15. Bake at 350 ◦F oven. Bake until done.

 SESAME BALLS

Ingredients:
2 ¼ cup APF

¾ cup brown sugar

½ cup water

1/8 cup oil

¼ tsp. Baking powder

¼ tsp. Baking soda

Procedure:

16. Mix all dry ingredients.

17. Mix all liquid ingredients.

18. Blend dry and liquid ingredients.

19. Knead, then, divide into desired size.

20. Form a circle then coat into sesame seeds.

21. Deep fry until golden brown.

 BROWNIES

Ingredients:
2/3 cup butter
2 tbsp. Water
2 eggs
2 tsp. Vanilla
1 1/3 cup APF
¾ cup cocoa
½ tsp. Baking powder
¼ tsp. Salt
Chopped nuts for topping
Powdered sugar for dusting

Procedure:
22. Preheat oven to 350 ◦F.

23. Combine sugar, butter, and water. Stir in eggs and vanilla.

24. Combine flour, cocoa, baking powder, and salt.

25. Stir in sugar mixture.

26. Spread into baking pan.

27. Top with chopped nuts.

28. Dust with confectioner sugar.

29. Bake for 18-25 minutes.

 MUFFIN

Ingredients:
2 cups APF
¼ cup sugar
3 tsp. Baking powder
1 tsp. salt
1 egg
1 cup milk
¼ cup oil

Procedure:
1. Preheat oven to 400 ◦F.

2. Crease bottom of muffin cups.

3. Combine dry ingredients.

4. In another bowl, beat egg, stir in milk and oil.

5. Pour once into dry ingredients and stir until moistened.

6. Fill muffin cups 2/3 full.

7. Bake until golden brown.

 BANANA CAKE

Ingredients:
1 cup shortening

1 cup brown sugar

1 cup mashed banana

1 ½ tbsp. Baking powder

3pcs. Egg

1 cup water

3 cups APF

1 tsp. Baking soda

Procedure:
8. Sift APF, baking powder, and baking soda. Set aside.

9. Cream shortening and sugar.

10. Add egg one at a time.

11. Add dry ingredients and mashed banana.

12. Bake at 350 ◦F for 30 to 40 minutes.

 BREAD DOUGH
Ingredients:
1 cup lukewarm water

2 tbsp. Yeast

2 tbsp. Sugar

½ cup milk

2 tbsp. Oil

2 tbsp. Salt

3 cups APF

 Extra flour for dusting

Procedure:
13. Dissolve yeast and sugar.

14. Combine flour and salt.

15. Combine milk and oil.

16. Combine flour mixture and dissolve yeast and blend in liquid
mixture.

17. Knead until smooth.

FILLING:

A. PAN DE COCO B. SPANISH

BREAD
4 cups dessicated coconut ½ cup butter/margarine

2 ½ cup brown sugar 2 cups brown sugar

1 cup flour 1 cup flour

1 ½ cup milk 1 cup bread crumbs

1 cup water 1 cup milk

C. CHOCO GERMAN B. NUTELLA

1 cup milk ½ Cup condensed milk

2 cups brown sugar ½ cup evaporada

1 ½ cup cocoa 2 eggs

1 cup flour 1 tbsp. vanilla

½ cup butter 3 tbsp. flour

 PIZZA DOUGH

Ingredients:
¾ cup lukewarm water
1 tbsp. Yeast
1 tbsp. Sugar
2 tbsp. Oil
1 tbsp. Salt
3 cups APF

Procedure:

18. Dissolve yeast and sugar to lukewarm water.

19. Combine APF and salt.

20. Mix APF mixture, oil and dissolved yeast.

21. Knead until elastic.

22. Add toppings.

23. Bake.
 SIOPAO

Ingredients:

2 ½ tsp. Yeast
2 tsp. Sugar
¼ cup lukewarm water
¾ cup evaporada
¼ cup sugar
¾ tsp. Salt
3 ½ cups 1st class flour
1 egg white

Procedure:

24. Prepare steamer and cut the glassine.

25. Prepare the filling.

26. Prepare yeast.

27. Combine all the ingredients then add on dissolved yeast.

28. Knead until elastic. Let it rise.

29. Divide, add filling. SET ASIDE.

30. STEAM.
 CHOCOLATE CRINKLES

Ingredients:

¼ cup cocoa

2 cups sugar

½ cup oil

2 eggs

2 tsp. Vanilla

2 cups APF

2 tsp. Salt

 Confectioner sugar

Procedure:

31. Combine cocoa, sugar, APF, and salt.

32. Mix oil, eggs, and vanilla.

33. Mix liquid and dry mixture.

34. Combine thoroughly.

35. Form a circle and coat w/ confectioner sugar.

36. Put into well-greased baking sheet.

37. Bake until it will crack.

 COFFEE NUT BAR

Ingredients:
2 stick coffee
1 tbsp. Water
1 cup flour
½ tsp. Baking powder
1 tsp. Salt
½ tsp. Baking soda
1/3 cup butter (melted)
½ cup sugar
½ cup brown sugar
1 egg
1 tsp. Vanilla
 Peanuts (chopped)

Procedure:

38. Dissolve coffee in water. Add butter and sugars.

39. Stir in egg and vanilla.

40. Mix flour, baking powder, and baking soda.

41. Combine coffee mixture and dry mixture.

42. Spread to pan and top with peanuts.

43. Dust with confectioner sugar.

44. Bake at 350 ◦F oven.

EMPANADA

Ingredients:

3 cups APF
4 tbsp. Sugar
6 tbsp. water (cold)
1pc. Egg
½ cup butter
1 tsp. baking powder
½ tsp. salt

Procedure:
1. Combine all dry ingredients.
2. Add butter. Knead.
3. Gradually add water until smooth.
4. Fill and seal.
5. Deep fry or bake at 350 ◦F.
 CHOCOLATE MOIST CAKE

Ingredients:
1 cup brown sugar

1 cup white sugar

1 ¾cups cake flour

¾ cup unsweetened cocoa

1 ½ tsp. baking powder

1 ½ tsp. baking soda

1 tsp. salt

2 eggs

½ cup vegetable oil

1 cup milk

1 tsp. vanilla extract

1 cup boiling water

Procedure:
1. Heat oven to 350 ◦F. Grease and flour baking pans.

2. In mixing bowl, combine all dry ingredients. Add eggs, milk

and vanilla. Stir in boiling water.

3. Bake 30-35 min. Frost!

 CINNAMON ROLL

Ingredients:
1 cup lukewarm water
2 tbsp. yeast
2 tbsp. sugar
½ cup milk
2 tbsp. oil
2 tsp. salt
2 cups 1st class flour
 Cinnamon
 Sugar

Procedure:
1. Dissolve sugar and yeast.
2. Mix flour and salt.
3. Mix flour mixture and dissolved yeast. Add milk and oil.
4. Mix cinnamon and sugar for filling.
 DROP COOKIES

Ingredients:

1/3 cup shortening

¾ cup sugar
1pc. Egg
2 cup 1st class flour
¼ tsp. salt
1 tsp. baking powder
1/3 cup evaporada
1 tsp. vanilla

Procedure:
1. Cream shortening and sugar. Cream thoroughly.
2. Mix all dry ingredients.
3. Mix evap. vanilla and egg.
4. Alternate egg mixture and dry mixture to cream.
5. Drop to well-greased baking sheet.
6. Bake at 350 ◦F until done.
 BUTTER CAKE

Ingredients:

1 cup butter
1 ½ cup sugar
3pcs. Eggs
3 ¼ cups CF
2 ½ tsp. baking powder
¼ tsp. salt
1 ¼ cup milk evaporada

Procedure:

1. Cream butter and sugar. Add egg one at a time.

2. Beat in vanilla.
3. Mix flour, baking powder, and salt. Alternate the mixture of
dry ingredients and milk to cream mixture.
4. Scrape batter into baking pan. Bake at 350 ◦F until done.
 SUGAR COOKIES

Ingredients:
½ cup sugar
½ cup butter
2 tbsp. milk
2 tsp. vanilla
1 cup APF
1 ½ tsp. baking powder
3 tbsp. flour
 Pinch of salt
 Sugar

Procedure:
1. Cream butter and sugar. Add milk and vanilla.
2. In another bowl, combine APF, baking powder and salt.
3. Mix thoroughly the two mixture.
4. Add the 3 tbsp. flour to make the dough.
5. Coat with sugar and put in a well-greased baking sheet.
6. Bake at 350 ◦F Oven.
 PAN DE CIOSA

SPONGE
¾ cup lukewarm water
½ tbsp. yeast and 1 tbsp. sugar
½ cup first class flour

DOUGH
2 cup 1st class flour
¼ cup water
¼ cup sugar
2 tsp. skimmed milk /powdered milk
½ tsp. salt
1 small egg and ½ if large egg.
½ tbsp. shortening

Procedure:
1. Suspend yeast in lukewarm water.
 Add to flour and mix well.
 Ferment for 1 hour

2. Mix all dough ingredients.

 Add to sponge mixture
 Add the shortening. Mix well.

3. Knead and knock back until smooth and elastic.

4. Allow the dough to rest until double in size.
5. Cut dough into desired size. Form a circle and arrange in the
molder.
 Rest for another 30 mins. And bake at 350 ◦F.

6.Top with butter, sugar and cheese.

 PIE / TART

Ingredients :
1 cup APF
½ tsp. salt
1/3 cup shortening
5-8 tbsp. cold water

EGG PIE FILLING

¾ cup water
6 tbsp. sugar
2 eggs
¼ cup condensed milk
1 tsp. vanilla
 CHIFFON CAKE

Ingredients:
½ cup sugar
3pcs. Egg yolk
1 ¼cupcake flour
1 ½ tsp. baking powder
¼ tsp. salt
¼ cup oil
½ cup orange

MERINGUE:
5pcs. Egg whites
¼ tsp. cream of tartar
¼ cup sugar

Procedure:
1. In a mixing bowl, mix all dry ingredients.
2. Make a well in the flour mixture and add the oil, egg
yolks, and orange. Mix well.
3. Beat egg whites and cream of tartar until stiff.
4. Gradually add sugar and beat continuously.
5. Gently pour egg yolks mixture over beaten egg whites.
6. Pour into ungreased tube pan and bake at 350 ◦F.
7. When cake is done, invert the cake.
 SWISS ROLL

4 eggs

1/3 cup sugar

¼ cup CF

¼ tsp. baking powder

Jam

Confectioner’s sugar

Procedure:

1. Mix Cf, baking powder and egg yolks. Make sure that your
batter mixture is flowy.
2. Make a meringue from egg whites and sugar.
3. Pour batter mixture to meringue and mix it using cut and
fold.
4. Spread to jelly roll pan and bake at 350˚F.
5. Add filling and roll.
 CHOCO CHIPS COOKIES

Ingredients:
2 ¼ cups APF
½ tsp. baking soda
½ cup butter
½ cup sugar
½ cup brown sugar
1 tsp. vanilla
1 egg
¼ cup morsels
¼ cup chopped nuts

Procedure:
1. Combine flour, baking soda, and salt.
2. Cream butter, sugar, brown sugar
 Add vanilla
 Add egg

3. Beat in flour mixture.

4. Stir in morsels and nuts.
5. Chill
6. Bake at 375 ◦F oven.
 TORTA

Ingredients:
5 eggs
4 cups cake flour
2 tsp. baking powder
¼ cup powdered milk
½ cup butter
2 cups sugar
½ cup orange (royal)
½ cup oil

Procedure:
1. Cream the butter and sugar .Add eggs.
2. Mix flour, baking powder and powdered milk in a bowl.
3. Mix all liquid ingredients.
4. Alternate mix the dry and liquid mixture to cream.
5.S coop 2/3 cup full to prepare glassine and bake at 350 ◦F
until golden brown.
 BUTTER CREAM ICING

1. Cream together:

1/3 cup lard

2/3 cup butter
3 cups confectioner’s sugar
1 tsp. vanilla
2. Beat until light and creamy.