Ingredients:

1/3 cup butter or margarine

1 can Alaska Condensada Sweetened Condensed Creamer 300mL
6 tablespoons all-purpose flour
2 whole eggs
2 egg yolks
1/2 cup chopped nuts

Procedure:

Pre-heat oven to 350 °F.

Line a 6″x10″ pan with waxed or parchment paper.
In a bowl, beat butter until light and fluffy.
Blend in Alaska Condensada and beat until smooth. Add in eggs and flour and mix just until blended.
Pour into the prepared pan and bake for 10 minutes.
Remove from the oven and sprinkle nuts over the pastry and bake for another 15 minutes or until golden in
color.
Let cool completely before slicing.

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

Topping

 ¼ cup brown sugar

 2 tablespoons granulated sugar

Preheat the oven to 350F degrees. In a large bowl, cream together the cream cheese and sugar.
Stir in the eggs, one at a time.
Bake in a 350-degree oven for 1 hour. Allow to cool. Cut into squares and serve.
ngredients

 1/3 cup butter, softened

 3/4 cup sugar
 2 eggs
 1 can (14 ounces) sweetened condensed milk
 1/2 teaspoon vanilla extract
 1/2 cup flour
 2 cups desiccated coconut

Instructions

1. In a bowl, cream butter using a hand mixer on low speed. Add sugar and beat together until well blended
and fluffy.
2. Add eggs one at a time, beating continuously.
3. Add condensed milk and vanilla extract and continue to beat until blended.
4. In a medium bowl, combine flour and desiccated coconut. Add to the egg mixture and beat until
combined.
5. Scoop into paper-lined mini muffin pans and bake in a 350 F oven for about 15 to 20 minutes or until
golden. Let cool for about 5 minutes.

Spicy Shrimp Broccoli Stir Fry Ingredients

 1 tablespoon Butter
 1 tablespoon Canola Oil
 2 tablespoon Oyster sauce
 3 pcs Siling Labuyo ( Red Chili’s ), finely chopped
 1 tablespoon Sesame oil
 1/4 Kilo fresh Shrimp medium sized, peeled and deveined
 1 1/2 cups broccoli florets
 1 medium Red bell pepper, cut into strips
 2 medium green onions, cut into small pieces
 a handful of salted peanuts

Spicy Shrimp Broccoli Stir Fry Cooking Instructions:

 Heat the Skillet in medium fire then place the butter and Canola Oil, once melted Sear the Broccoli
florets, set aside.
 Add the Sesame Oil to the Skillet then saute’ onions, Siling Labuyo (red chili) and red bell pepper for 1
minute.
 Add shrimp, oyster sauce and Broccoli then stir-fry until shrimp are pink and firm.
  Sprinkle with peanuts.
 Serve with rice.

Ingredients

 1 pound beef sirloin, thinly sliced and cut into 1-inch strips
 6 tablespoons light soy sauce (I used Kikkoman)
 1 tablespoon corn starch
 1/2 cup water
 1/4 cup oyster sauce
 2 tablespoons Chinese cooking wine
 1 tablespoon sugar
 1/4 teaspoon pepper
 3 tablespoons peanut or vegetable oil
 1/2 red bell pepper, cored, seeded and sliced into thin strips
 12 snow peas, ends trimmed
 1/2 cup water chestnuts, drained
 8 baby corn, cut into 1-inch lengths
 1 medium onion, peeled and sliced thinly
 2 cloves garlic, peeled and minced

Instructions

1. In a small bowl, combine beef, 4 tablespoons of the soy sauce, and cornstarch. Stir to fully coat meat
and let stand for about 10 to 15 minutes.
2. In another bowl, combine water, oyster sauce, the remaining 2 tablespoons soy sauce, Chinese cooking
wine, sugar and pepper. Stir until well blended and set aside.
3. In a wok or wide pan over high heat, heat 1 tablespoon of the oil. Add bell peppers and cook for about
30 seconds. Remove from pan and drain on paper towels. Add snow peas and cook for about 10
seconds. Remove from pan and drain on paper towels. Add water chestnuts and baby corn and cook for
about 30 seconds or until heated through. Remove from pan and drain on paper towels.
4. With hands, gently squeeze meat to extract marinade. Add excess liquid into the bowl of oyster sauce
mixture (this is important as the cornstarch from the marinade will thicken the stir-fry sauce).
5. Add 1 tablespoon of oil to pan. Add beef in a single layer and sear for about 2 to 3 minutes. Turn to sear
other side for another 1 to 2 minutes. Do not overcrowd pan, cook beef in batches if needed. Remove
from pan and set aside.
6. Wipe down wok as needed. Add remaining 1 tablespoon oil. Add onions and garlic and cook until limp.
Stir oyster sauce mixture to disperse cornstarch and add to wok. Bring to a simmer until it begins to
thicken.
7. Add beef, baby corn, water chestnuts, bell peppers and snow peas. Continue to cook, stirring
occasionally, for about 2 to 3 minutes or until meat and vegetables are heated through. Serve hot.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4

Ingredients

 2 1/2 cups (200g) rolled oats

 1 tsp baking powder
 2 tsp ground cinnamon
 1 tsp ground ginger
 Pinch salt
 1 1/2 cups (225g) grated carrot
 2 tsp vanilla extract
 1/2 cup (165g) agave nectar
 1 cup (240ml) milk
 1 large egg

Instructions

1. Preheat oven to 180C/350F and spray an 8x8 inch square pan with cooking spray.
2. Place oats, baking powder, spices, salt and grated carrot into a large bowl and stir to combine.
3. Place vanilla extract, agave nectar, milk and egg into a jug and beat lightly to combine.
4. Pour your wet ingredients into your dry and stir until everything is coated in the wet mixture.
5. Tip into your prepared baking dish and level off with a spatula/wooden spoon.
6. Place in the oven for 35-40 minutes, until golden, slightly puffy and set. If it still wobbles in the centre,
then give it a few more minutes. The very edges will be a dark golden colour.
7. Dig straight in, or leave to cool, then keep it in the fridge, covered for 4 days.
8. Oatmeal is best served warm from the microwave with a sprinkling of cinnamon.

Banana Bread Baked Oatmeal

Recipe type: Breakfast
Serves: 6
Ingredients

 2 cups old-fashioned oats

 ⅓ cup brown sugar
 1 teaspoon baking powder
 2 teaspoon cinnamon
 ½ teaspoon nutmeg
 ½ teaspoon salt
 2 cups milk
 1 cup banana, mashed
 1 large egg
 1 teaspoon vanilla
 3 tablespoons unsalted butter, melted
 ½ cup walnuts, chopped
Instructions

1. Preheat oven to 350ºF and spray an 8" square baking dish or pie plate with nonstick cooking spray.
2. Add the oats, brown sugar, baking powder, cinnamon, nutmeg and salt in a medium bowl and stir to
combine. In another large bowl, whisk together the milk, banana, egg, and vanilla. Slowly pour in the
melted butter, whisking constantly.
3. Add the oat mixture into the wet ingredients and stir to combine. Transfer to the greased baking dish and
bake for 25 minutes. Meanwhile, put the chopped walnuts on a baking sheet and toast in the oven for 5
minutes. Sprinkle the toasted walnuts on top of the oatmeal and cool slightly before serving.

ESPRESSO PUDDING COFFEE JELLY SURPRISE

COFFEE JELLY...jello

3/4 cup cold coffee

1 cup hot coffee
2 packet plain gelatin
sweeten or flavor coffee to your liking
NOTE...these measurements (1 3/4 cups liquid) make a wiggly jello texture, but DOES cut into cubes. if you
want it just a bit more firm, cut the liquid to 1 1/2 cups total.
ESPRESSO GREEK YOGURT PROTEIN PUDDING

2 cups plain greek yogurt, i use Fage

1 small box sugar/fat free Jello Pudding mix(4 serving size)
1/2 scoop vanilla whey protein powder
2 big shots of espresso(4 oz), cooled
1/2 tsp vanilla bean paste1/4-1/2 tsp cinnamon, optional
approx. 1/2 tsp espresso powder.
the espresso powder is optional, but i wanted a stronger espresso flavor.
1/2 cup vanilla protein shake...or milk of choice
put the shake in last as needed to thin to your desired consistency... sometimes i use about 1/4 cup shake.
put the dry ingredients in a small bowl and combine, set aside. put the yogurt and espresso in a stand mixer and
combine on slow then medium. i used the whisk attachment. slowly add the dry ingredients. as noted, add a
little protein shake or milk of choice if it seems too thick...don't forget IT WILL THICKEN MORE in the
fridge. TASTE TEST...does it need more espresso flavor...more sweetener? a splash of vanilla? a sprinkle of
cinnamon?

layer the jello cubes and yogurt mixture into cups of choice. chill in fridge for a few hours. serve with whipped
topping and a few chocolate covered espresso beans.
3-Ingredient Banana Pancakes Glueten-Free, Flourless, Low-Calorie

Prep time
10 mins
Cook time
15 mins
Total time
25 mins

Author: Eugenie
Serves: 1 serving
Ingredients

 1½ large bananas, ripe to overripe (200g; 7 oz)

 2 eggs
 ⅛ teaspoon baking powder
 Maple syrup, butter, or blueberries, to serve

Instructions

1. In a mixing bowl, crack in the eggs and add in baking powder. And whisk to combine.
2. In another bowl add in 1½ large bananas. Lightly mash with a potato masher or a fork, but not too much.
There should be chunks of bananas to make fluffy pancakes. And use only ripe bananas.
3. Pour wet mixture into mashed bananas and stir to combine.
4. In a frying pan, cook mini pancakes over a medium low heat. 1 or 2 tablespoons of batter is enough for
each mini pancake. When the baking powder is activated, flip it over and cook for about one minute
more. Serve immediately when hot.

Lumpiang Shanghai
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins

Servings: 50 Pieces
Calories: 38 kcal
Author: Lalaine
Ingredients

 2 pounds ground chicken

 1 cup green onions, finely chopped
 8 ounces water chestnuts, finely chopped
 1 large carrot, peeled and shredded
 6 cloves garlic, peeled and minced
 2 tablespoons soy sauce
 1 1/2 tablespoon salt
 1 teaspoon ground black pepper
 50 pieces spring roll wrappers
 canola oil

Instructions

1. In a bowl, combine chicken, green onions, water chestnuts, carrots, garlic, soy sauce, salt, and pepper
until well distributed.
2. Separate wrappers into individual sheets. On a flat working surface, lay the wrapper like a diamond.
3. Spoon about 2 tablespoons of meat mixture on the middle of the wrapper.
4. Fold the bottom pointed end of wrapper over filling. Fold side ends of the sheet inward and roll tightly
into a log about 3/4-inch thick and 5-inch length. Wet the pointed edge of the wrapper with a dab of
water to completely seal. Repeat with the remaining mixture.
5. In a pan over medium heat, heat about 1 inch of oil. Fry lumpia in batches, turning on sides as needed,
until golden brown and crisp and meat is cooked through.
6. Remove from oil and drain on a wire rack set over a baking sheet. Serve with sweet and sour sauce or
ketchup.

Filipino Leche Flan Recipe

Cook Time
Prep time: 30 min
Cook time: 1 hour
Ready in: 1 hour 30 min
Yields: Depends on the size of the container

Ingredients
 1 can (390g) evaporated milk
 1 can (390g) condensed milk
 10 pieces egg yolks
 1 teaspoon vanilla extract or lemon essence
 1 cup sugar, for the caramel
 3/4 cup water, for the caramel

1. In a saucepan, mix the sugar & water. Bring to a boil for a few minutes until the sugar caramelize.
2. Pour the caramelized sugar into aluminum moulds - you can use any shape: oval, round or square.
Spread the caramel on the bottom of the moulds.
3. Mix well the evaporated milk, condensed milk, egg yolks and vanilla by hand or blender.
4. Gently pour the mixture on top of the caramel on the aluminum moulds. Fill the moulds to about 1 to 1
1/4 inch thick.
5. Cover moulds individually with aluminum foil.
6. Steam for about 20 minutes (the traditional way to make Leche Flan is by open-air steaming on either an
open cooking fire or stove top) OR
7. Bake for about 45 minutes. Before baking the Leche Flan, place the moulds on a larger baking pan half
filled with very hot water. Pre-heat oven to about 370 degrees before baking.
8. Let cool then refrigerate.
 9. To serve: run a thin knife around the edges of the mould to loosen the Leche Flan. Place a platter on top
of the mould and quickly turn upside down to position the golden brown caramel on top.
10. You can tell when the Leche Flan is cooked by inserting a knife -if it comes out clean, it is cooked.

INGREDIENTS
2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 1/3 cups banana, mashed
1/3 cup oil
1 egg, slightly beaten
COOKING PROCEDURE
Preheat oven to 375ºF. In a medium bowl, combine flour, sugar, baking powder, baking soda, salt, and
cinnamon.
Stir in remaining ingredients only until moistened. Do not over mix.
Spoon batter into muffin caps. Bake for 15 to 20 minutes.
Remove from pan and serve warm.

Ingredients
∙ Serves 4
Seafood
 1 lb Shrimp
Produce
 1 Lemon, freshly squeezed
 2 tbsp Parsley, fresh
Canned Goods
 1/2 cup Chicken broth
Pasta & Grains
 8 oz Angel hair pasta
Baking & Spices
 1 tbsp Garlic salt
 1 Salt and pepper
Dairy
 2 tbsp Butter
 1 Parmesan cheese
Mini Corn Dog Muffins
Ingredients:
1/4 cup unsalted butter, melted
1/4 cup unsweetened applesauce (or an additional 1/4 cup melted butter)
1/2 cup sugar
2 eggs
1 cup buttermilk
1/2 tsp. baking soda
1 cup cornmeal
1 cup all purpose flour
1/2 tsp. salt
8 to 10 all beef hot dogs, cut into 1 inch bites

Directions:
Preheat oven to 375 degrees. Spray a mini muffin pan with cooking spray, set aside.

In a medium sized bowl, stir together the melted butter, applesauce, and sugar until incorporated. Add in eggs
and whisk together. Pour in buttermilk and stir to combine.

In a separate bowl, whisk together the baking soda, cornmeal, flour, & salt. In two batches, whisk dry
ingredients into wet ingredients until fully incorporated. Batter will be lumpy.

Place one tablespoon of batter into each muffin cup. Stick one hot dog bite in the center of each muffin cup
vertically.

Bake for approximately 8 to 10 minutes, until muffins are golden brown. Remove muffins from oven and cool
in the pan for a few minutes. Run a knife around the edge of each mini muffin and pop them out. Place on a
plate and serve with ketchup and mustard for dipping if desired.

Store leftovers in an airtight container in the refrigerator. The leftovers taste great, just heat them in the
microwave for approximately 20 seconds or so.

Macaroons with Leche Flan! Sinfully addicting..

Yield: 17 mini cupcakes

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 (sapal ng kinayod na niyog is also good to use, pinagpigaan na)

nstructions:

Prepare and preheat your steamer.

Use a silicon cupcake molds or puto molds.
If using silicon molds, there is no need to grease it.

Combine and whisk all of the ingredients.

Pour 3/4 full with the mixture in the muffin pan. Stir before filling each cup to re-distribute the coconut in the
mixture.

Place cupcake molds on top of steamer once water is already boiling. Cover with cloth on top to avoid water
drippings. Steam for 15 to 30 mins. 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 leche flan texture. Let it cool completely
before unmolding from cups. Transfer into paper cups and place in containers with cute colorful ribbons.

Leche Flan Suman

DIFFICULTY: Easy

Makes 4-6 servings

Preparation and cooking time: 2 hours

Ingredients:

Latik:
2 cups coconut cream (kakang gata)

Caramel:
½ cup brown sugar
¼ cup water

Leche Flan:
5 egg yolks
¾ cup condensed milk
⅔ cup fresh milk
½ teaspoon vanilla extract

Suman:
1 cup glutinous rice
1 1/2 cup water
2 eggs
3/4 cup condensed milk

Procedure:

Latik:
1. In a pan over medium heat, bring the coconut cream to a boil, stirring continuously as it cooks down and
separates into curds. Cook until the curds are golden. Strain from oil and set aside.

Caramel:
1. In a saucepan, dissolve the brown sugar in the water and bring to a boil. Lower to a simmer and swirl the pan
until it thickens into a syrup. Pour in to the base of the lanera, and set aside to allow to harden.

Leche Flan:
1. In a bowl, whisk the egg yolks until they break apart and turn smooth. Add the condensed milk, fresh milk,
and vanilla extract, mixing until well combined.
2. Pour the leche flan mix through a strainer into the lanera with caramel, filling up only halfway.
3. Steam for 5 minutes or until just set, depending on the size of the mold. Remove from steamer, let cool, and
set aside.

Suman:
1. In a pot, cook the glutinous rice in water. Set aside.
2. Mix the eggs and condensed milk in a bowl then add cooked glutinous rice. Stir until well combined and rice
grains are separated and fully coated in egg mixture.
3. Carefully fill the lanera to the brim with the rice mixture, without putting too much pressure on the leche flan
below.
4. Steam for 15 – 20 minutes. Cool, unmold, then flip lanera over. Top leche flan suman with latik and serve on
banana leaves. Enjoy!

Ube Leche Flan Cake

DIFFICULTY: Moderate

Makes 8 servings
Preparation and cooking time: 1 hour and 20 minutes

Ingredients:

Ube Cake:
2 cups cake flour
3 teaspoons baking powder
1 teaspoon salt
1 1/4 cup sugar
7 eggs, separated
1/3 cup vegetable oil
1/2 cup evaporated milk
1/4 cup ube halaya
1 teaspoon violet food color
1/2 teaspoon cream of tartar

Leche Flan:
10 egg yolks
1 can condensed milk (300 ml)
1 cup fresh milk
12.5 grams clear gelatin (optional)
1/3 cup sugar

Assembly:
Store bought marshmallow or buttercream frosting
Toasted desiccated coconut

Procedure:

Ube Cake:
1. Preheat an oven to 180 degrees C.
2. Place the cake flour, baking powder, salt, and sugar in a bowl. Mix and sift into a separate container.
3. Gently mix in 7 egg yolks, oil, evaporated milk, ube halaya, and violet food cool. Mix just until ingredients
are incorporated to avoid activating the flour’s gluten.
4. In another bowl, beat the 7 egg whites with the cream of tartar with an electric mixer. Start slow until frothy,
then increase the speed to the highest setting until stiff peaks form.
5. Fold in the beaten egg whites into the ube batter in increments. Fold just until incorporated and take care not
to over mix to not deflate the foam.
6. Grease and line a deep 8-inch cake pan. Pour the batter into the cake pan and place in the oven. Bake for
about 40 minutes or until the a toothpick pricked on the middle of the cake comes out clean. Let it cool after
baking and transfer on a lined lazy susan or plate.

Leche Flan:
1. Mix the egg yolks, condensed milk, fresh milk, and clear gelatine (optional) on a bowl.
2. On an 8-inch round metal cake pan or lañera over medium low heat, heat the sugar and swirl the pan around
until the sugar dissolves into a light brown caramel.
3. Pour the leche flan batter into the cake pan and cover with foil. Heat water in a double boiler over medium
heat. Place the cake pan on the top tier and steam for about 20 minutes or until the leche flan is set. Let it cool.
4. Oil a plate and transfer the leche flan on the plate.

Assembly:
1. Slice the cake on the middle with a bread knife. Set the top aside. Slide in the layer of leche flan onto the cut
part of the bottom cake. Place back the top cake over the leche flan. Trim any excess.
2. Using a spatula, spoon the frosting onto the middle of the cake. Spread and work on the sides until the cake is
covered.
3. Sprinkle with toasted desiccated coconut and serve!