Ensaymada

A pastry or a brioche made with butter (instead of lard) and topped with grated cheese
and sugar.

Ingredients

In Dough:

1/3 cup refined sugar
1 teaspoon salt
1/4 teaspoon instant yeast
1/2 cup all-purpose flour
2 tablespoons water
1/3 cup butter

In Sponge:

1 egg
1 tablespoon refined sugar
2 tablespoons water
1 1/2 cups all-purpose flour
3 egg yolk
1 teaspoon instant yeast

In Topping:

grated cheese
melted butter
sugar

How to Cook:

• Mix sponge ingredients in a mixing bowl. Combine until blended and knead until dough is smooth. Shape into ball, cover wit damp cloth and let rise for 2 hours.
• Put the dough ingredients except butter in a mixing bowl. Blend until well blended. Add the sponge and the butter. Knead until dough is smooth and elastic. Shape into ball. Put in a bowl, cover with damp cloth and let rise again until double in bulk.
• Punch dough and divide equally into 8 pieces. Shape into balls, cover with damp cloth and let rise for 30 minute Roll out each piece thinly into 8 x 5 inch rectangles. 
• Brush surfaces with butter. Roll into long rods and twirl into shape, locking the ends to seal. Place on greased ensaymada molds. Let it rise for 2 hours until doubles in size.
• Bake at 325 F for about 10 minute or until light golden brown. Cool slightly and brush with melted butter. Top with grated cheese and sprinkle with sugar.

Baked Macaroni

Filipino version of macaroni casserole, with a sauce base similar in flavor to Filipino spaghetti.

Ingredients:

1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper

In Topping:

3 tablespoons butter
1 cup panko bread crumbs

How to Cook:

• Preheat oven to 350 degrees F. Cook the pasta in large pot with salted boiling water. 
• While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. 
• Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
• Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
• Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes.
•  Remove from oven and rest for five minutes before serving.
• Remember to save leftovers for fried Macaroni and Cheese.