Ingredients:
1 cup of currants
3 cups of light or dark raisins
1/2 cup of dried preserved orange peel
1/2 cup of diced preserved lemon peel
1 1/2 cup of diced preserved citron
1 cup of halved candied cherries
1 cup of diced preserved pineapple
1 cup of pecan halves
1 cup of blanched almonds, cut lengthwise
1 teaspoon of nutmeg
1 1/2 teaspoon of cinnamon
1 1/2 teaspoon of ground cloves
1/2 teaspoon of baking soda
1 cup of shortening, softened
6 eggs, separated
1/2 square of unsweetened chocolate, melted
1/4 cup of fresh, frozen or canned lemon juice
1/4 cup of orange juice
2 cups of sifted all purpose flour
How to Cook:
- Thoroughly grease 3" to 4" deep 10" tube pan. Cut heavy waxed paper to fit bottom and sides of pan.
- Line pan with waxed paper (be sure paper fits snugly) and lightly grease paper. Or use aluminum foil without greasing. In large bowl, thoroughly mix currants,raisins, peels, citron, cherries, pineapple and nuts with 1 cup flour until all are coated with flour.
- Start heating oven to 300 degrees. Sift remaining 1 cup flour with spices and soda.
- In large electric mixer bowl, with mixer at medium speed, or cream blend shortening with sugar until light and fluffy.
- Add egg yolks one at a time, beating thoroughly after each addition. Add melted chocolate. At low speed or blend, beat in alternately, just until smooth, flour mixture and fruit juices.
- When mixture is thoroughly blended, stir by hand into fruit mixture. Beat egg whites until stiff; fold into cake mixture.
- Turn into tube pan. Bake 2 hours and 20 minutes or until cake tester inserted in center comes out clean.
- Cool completely in pan; remove paper; store to mellow. Try and Enjoy
Ingredients:
1 pkg. of white Duncan Hines cake mix
3 eggs
1 cup of Wesson oil
1 cup of 7-Up
2 oz. of chopped walnut tidbits
2 packs. of Royal Pistachio pudding mix
- Mix cake and 1 package pudding together. Bake in Bundt pan at 350 degrees for 40 to 45minutes, don't over bake. Cool cake before tipping upside down.
For the frosting:
1 pkg. of pistachio pudding
1/2 pint of whipping cream
1 cup of milk
- Mix together and frost cake. Add cut cherries (red and green) to make wreaths on top of cake.
Ingredients:
2 eggs
3/4 cup of brown sugar
3/4 cup of molasses
3/4 cup of melted shortening
2 1/2 cups of flour
2 teaspoons of soda
2 teaspoons of ginger
1 1/2 teaspoons of cinnamon
1/2 teaspoon of cloves
1/2 teaspoon of nutmeg
1/2 teaspoon of baking powder
1 cup of boiling water
How to Cook:
- Cream sugar and melted shortening. Blend in eggs and molasses. Sift flour with spices,soda, and baking powder.
- Add to creamed mixture. Finally add the boiling water. Beat well.
- Pour into 9x13 inch greased pan. Bake for 30 minutes at 350 degrees.
Ingredients:
For Pumpkin Batter:
3 eggs
1 cup sugar
2/3 cup canned pumpkin
3/4 cup self-rising flour, sifted
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
For Icing:
1 cup powdered sugar, sifted
1 (8 ounce) cream cheese, softened
1/4 cup margarine, softened
1 teaspoon vanilla
powdered sugar, sifted, for rolling and for decoration
How to Cook:
- Preheat oven to 350 degrees. Beat eggs for 5 minutes to make fluffy.
- Add sifted self-rising flour, sugar, and spices along with pumpkin. Mix through.
- Spread mixture into a greased & floured 10"x15" baking pan (a large cookie sheet will work fine). Bake for 15 minutes.
- Take a medium sized kitchen towel (one that is larger than the cookie sheet), lay it flat and heavily sprinkle with sifted flour.
- Invert cake onto towel, and roll cake and the towel together. Cool in fridge.
- Combine softened cream cheese, softened margarine, sifted powdered sugar and vanilla with mixer.
- Once pumpkin cake is cooled, unroll and spread all cream cheese icing over cake.
- Re roll cake, but make sure to not put too much pressure on cake, as icing will ooze out the sides.
- Place seam side down and re fridge again. Sprinkle top with extra sifted flour for decoration
Try this easy and quick miryenda or mid afternoon snack at home. It is delicious and affordable.
Ingredients:
3 eggs, well beaten
1/2 cup sugar
1/4 teaspoon salt
2 cups milk, scalded
1 cup cooked rice
1/4 cup raisins
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1 tablespoon butter, sliced
How to Cook:
- Combine eggs, sugar and salt. Stir in hot milk slowly. Add cooked rice, raisins and vanilla.
- Pour into buttered 1 ½-quart baking dish. Set in pan of hot water.
- Bake for 30 minutes in 325 degree oven then stir.
- Sprinkle with cinnamon and dot with butter.
- Continue baking for 60-70 minutes or until set. Serve and Enjoy.
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.
Ingredients:
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts
How to Cook:
- Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
- Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
- Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined.
- Pour batter into prepared pans.
- Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
Ingredients:
2 lbs grated cassava 1 (14 ounce) can sweetened condensed milk
(Reserve 1/3 cup for Topping)
1 (12 ounce) can evaporated milk
1 (14 ounce) can coconut milk (Set aside 1/3 cup for Topping)
1 (13 ounce) can coconut cream (Set aside 1/3 cup for Topping)
2/3 cup sugar 3 eggs, plus 3 egg whites
1 cup grated coconut
How to Cook:
- Preheat oven to 325° f. In large mixing bowl combine cake ingredients.
- Mix well. Pour equally into two large greased rectangular pans.
- Bake until top is no longer liquid (approximately 30 minutes).
- Mix topping ingredients well and spread evenly on the two cakes.
- Bake an additional 20 to 30 minutes. Cool cakes completely.
- Slice each cake into 24 equal squares
Ingredients:
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup margarine, softened
1 cup white sugar
1 egg
1 tablespoon water
1/4 cup molasses
2 tablespoons white sugar
Procedure:
- Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
- In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses.
- Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar.
- Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
- Store in an airtight container.
Ingredients:
1 (18.25 ounce) package devil's food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips
Procedure:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water.
- Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
- Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean.
- Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.
Ingredients:
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
1/2 cup packed brown sugar
1/2 cup white sugar
1 egg
1/2 teaspoon vanilla extract
1 1/3 cups flaked coconut
How to Cook:
- Preheat oven to 350 degrees F (175 degrees C.) Combine the flour, baking soda, and salt; set aside.
- In a medium bowl, cream the butter, brown sugar, and white sugar until smooth. Beat in the egg and vanilla until light and fluffy.
- Gradually blend in the flour mixture, then mix in the coconut. Drop dough by teaspoonfuls onto an ungreased cookie sheet.
- Cookies should be about 3 inches apart.
- Bake for 8 to 10 minutes in the preheated oven, or until lightly toasted.
- Cool on wire racks.
Ingredients:
2 large Granny Smith apples, peeled and cored
2 (10 ounce) cans refrigerated crescent roll dough
1 cup butter
1 1/2 cups white sugar
1 teaspoon ground cinnamon
1 (12 fluid ounce) can or bottle Mountain Dew
How to Cook:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
- Cut each apple into 8 wedges and set aside. Separate the crescent roll dough into triangles.
- Roll each apple wedge in crescent roll dough starting at the smallest end. Pinch to seal and place in the baking dish.
- Melt butter in a small saucepan and stir in the sugar and cinnamon.
- Pour over the apple dumplings. Pour Mountain Dew™ over the dumplings.
- Bake for 35 to 45 minutes in the preheated oven, or until golden brown.
Ingredients:
1/2 cup butter
2/3 cup white sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt
How to Cook:
- Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
- Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan.
- Stir in cornmeal, flour, and salt until well blended and few lumps remain.
- Pour batter into the prepared pan.
- Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
Ingredients:
1 cup cake flour
1 cup white sugar
1 teaspoon baking powder
1 teaspoon vanilla
6 eggs, separated
1/2 cup vegetable oil
1 teaspoon cream of tartar
How to Cook:
- Preheat oven to 350°F.
- Sift flour and baking powder in bowl; set aside.
- In a another large bowl, beat egg white and cream of tartar until meringue-like but not stiff.
- Gradually add sugar while beating. Then, add vanilla and vegetable oil.
- Add egg yolks one at a time and continue beating.
- Add cake flour and baking powder and continue mixing.
- Line muffin pans with paper cups and pour mixture about 2/3 full.
- Bake 12 to 15 minutes or until golden brown.
- Finished when toothpick comes out clean.
Ingredients:
2 cups all purpose flour
4 tablespoons sugar
1 1/2 tablespoons baking powder
2 large eggs
2 cups milk
1 teaspoon vanilla
How to Cook:
- Mix the flour, sugar and baking powder in large bowl.
- In another bowl beat eggs with milk and vanilla.
- Add egg mixture to flour and mix till smooth.
- Let stand for 5 minutes and mix again.
- Pour mix in hot skillet to make inch pancake.
- Flip when bubbles on edge break.
Ingredients:
1/2 cup water
1/4 cup evaporated milk
1/2 cup milk
1 egg 1/2 cup sugar
3/4 teaspoon salt
5 tablespoons softened butter
1 tablespoon oil
4 cups flour
3 teaspoons yeast breadcrumbs
How to Cook:
- Combine the water, evaporated milk and milk and heat in the microwave for 35 seconds.
- Run tap water over the egg for 30 seconds to warm it.Add all ingredients (except the bread crumbs) in the order suggested by the manufacturer.
- The dough is supposed to be somewhat sticky (when I made this recipe, it was not sticky but it turned out well anyway).
- Spray two baking sheets with non-stick cooking spray; preheat oven to 375 degrees.
- When the dough is ready, scoop out a small amount (about the size of an ice-cream scoop) and roll in bread crumbs in an oval shape; place on baking sheet.
- Cover and leave to rise in a warm place until doubled.Bake for 10 to 15 minutes, until golden brown.
Ingredients:
1/4 cup white sugar
1 teaspoon ground cinnamon
3/4 cup butter
3 cups white sugar
3 eggs
6 very ripe bananas, mashed
1 (16 ounce) container sour cream
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 teaspoons baking soda
4 1/2 cups all-purpose flour
1 cup chopped walnuts (optional)
How to Cook:
- Preheat oven to 300 degrees F (150 degrees C). Grease four 7x3 inch loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.
- In a large bowl, cream butter and 3 cups sugar.
- Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts.
- Divide into prepared pans.
- Bake for 1 hour, until a toothpick inserted in center comes out clean.
Ingredients:
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate covered peanut butter cups, unwrapped
How to Cook:
- Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, salt and baking soda; set aside.
- Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan.
- Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.
Ingredients:
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter
How to Cook:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
- In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
- In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
- Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
Ingredients:
2 cups of flour
½ tbsp. of salt
4 tbsp. of baking powder
1 tbsp. of sugar
½ to 2/3 cup of milk, evaporated
2 spoon of cooking oil
Strawberry, mango or guava jam/jelly
How to Cook:
- Filter the flour together with baking powder and salt. Add the sugar then filter it again. In a bowl; put the cooking oil and milk.
- Make deep hole in the center of dry ingredients. Pour the mixed milk and cooking oil.
- Mix it using fork to make it dough.
- Flattened the dough and cut it using cookie cutter.
- Put ½ spoon of strawberry, mango or guava jam/jelly.
- Pour a few water on side of it.
- Fold the half of it. Press the side of it using fork.
- Fry it using a lot of cooking oil. Wait until its color become light red.
