Mango sorbetes

INGREDIENTS:

4 pcs. ripe mangoes, sliced and meat scraped

2 packs (250ml) nestle cream, chilled

½ cup sweetened condensed milk

A pinch of salt

INSTRUCTIONS:

To prepare the sorbetes, wash mangoes and slice discard the pits to avoid the fibers.

Scrape the mango meat using a teaspoon or a shred peeler and place it on a desired pan, preferably with a plastic cover.

Add in 2 packs (@250ml each pack) of chilled nestle cream, ½ cup sweetened condensed milk and a pinch of salt.

Mix the mango mixture with an electric mixer until smooth and incorporated.

Check the taste of mango mixture if you wish to be a little bit sweeter just add in the remaining sweetened condensed milk and whisk again until well blended.

You can do it manually with a whisk if you want but I find it easy to use a hand mixer.

Cover with a plastic or anything and freeze until partially set about an hour or less.

Take off from the freezer and mix it again with the electric mixer until smooth, cover and freeze for another hour. Again do it one more time and freeze until it is ready to be served.

Use an ice cream scoop, serve it in a dessert glass and sprinkle with rice crispies on top and enjoy your sorbetes.

Ampalaya Salad (amargoso)

Ingredients:
1 large ampalaya or bitter gourd

For marinade:
1/2 cup vinegar
1/4 cup sugar
1/2 teaspoon salt
pinch pepper

For dressing:

1/2 cup mayonaise
2 tablespoons
pickle relish
2 tablespoons white onion, minced
3 hard boiled eggs, chopped
3/4 cup small shrimp, cooked and shelled
Salt and Pepper to taste

How to make Ampalaya salad

Slice ampalaya in half lengthwise, with a melon baller scram off all the white membrane. Wash and dry ampalaya and keep in the refrigerator overnight.
Slice ampalaya thinly. Put in a bowl and sprinkle with salt. Mash with the hand to extract juice. Wash off the salt with water and drain.
In a casserole, boil water and add a pinch of baking soda. Drop ampalaya and cook for about 5-7 minutes. Drain
and refresh with tap water.
Put together marinade mixture in a bowl and add drained ampalaya. Marinate for 3-4 hours in the refrigerator.
Drain ampalaya very well. Mix in with the dressing ingredients and pile over a lettuce lined bowl. Serve well chilled.

Orange Date Cake

Ingredients:

1       - cup butter or margarine, softened
2       - cups sugar
4       - large eggs
4       - cups all-purpose flour, divided
1       - teaspoon baking soda
1/2    - teaspoon salt
1 1/3 - cups buttermilk
1 1/2 - tablespoons grated orange rind, divided
1       - cup chopped pecans
1       - cup chopped dates
1       - cup sugar
1/2    - cup orange juice
Procedure:

Beat butter at medium speed with an electric mixer about 2 minutes or until creamy. Gradually add 2 cups sugar, beating at medium speed 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears.
Combine 3 3/4 cups flour, soda, and salt, add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Mix at low speed just until blended after each addition. Stir in 1 tablespoon orange rind.
Combine pecans, dates, and remaining 1/4 cup flour, salt into batter.
Spoon batter into a greased and floured 10-ince tube pan.
Bake at 325 degrees for 1 1/2 hour or until a wooden pick inserted in center comes out clean.
Combine 1 cup sugar, orange juice, and remaining 1/2 tablespoon orange rind in a small saucepan, cook over medium heat, stirring constantly, until sugar dissolves.
Pour glaze over warm cake, cool in pan on a wire rack 15 minutes. Remove from pan, let cool completely on wire rack.

Chocolate Mousse Parfait

Yield : 6 servings.

Ingredients:
1       - cup (6-ounce) milk chocolate morsels
1/4    - cup (6 ounces) milk chocolate morsels
2       - tablespoons water
2       - teaspoons vanilla extract
1 1/2 - cups whipping cream, whipped
1       - cup vanilla wafers, crushed
Procedure:

Combine first 3 ingredients in a heavy saucepan; cook over low heat, stirring constantly, until chocolate melts. Cool.
Stir in vanilla, and gently fold in whipped cream
Layer mousse and vanilla wafer crumbs evenly into 6 (4-ounce) parfait glasses. Cover.
Freeze at least 1 hour or up to 2 days. Let stand 10 minutes to 15 inutes before serving.

Mushroom Soup

You will not believe this recipe, filled with homemade flavor, is made from canned soups. It is good with the sherry, but we liked it even more without it.

Yield : 8 cups

Ingredients:
1/2   - cup unsalted butter
2      - (8-ounce) packages fresh mushrooms, sterns removed
1      - large onion, sliced
2      - (19 3/4-ounce) can cream of mushroom soup, undiluted
2      - (10 1/2-ounce) can beef consommé, undiluted
1/4   - cup dry sherry (optional)

Procedure:

Melt butter in a large saucepan over medium-high heat. Add mushrooms and onion; cook 5 minutes or until onions are tender, stirring often.
Stir in mushroom soup and remaining ingredients, stirring often.
Bring to boil; reduce heat, and simmer 25 minutes.

Camachile Cookies

Ingredients:

2 & 1/2 cups all-purpose flour (sifted)
2 eggs
1 tsp baking powder
1 tsp baking soda
1 tsp fine salt
1/2 cup white sugar
1/3 cup butter or margarine
1 tsp vanilla
2 tbsp powdered milk (for special camachile)


Procedure:

Add sugar to butter and beat. Beat eggs in another bowl, add salt and vanilla. Mix together butter mixture and egg mixture. Continue beating until smooth.
Add baking soda and baking powder to sifted flour. Blend with egg-butter mixture. Knead on top of floured board.
Form into small balls (1 tbsp. full) and roll on floured board till ball flattens. Then, form into strip 3″
- 4″ long.
Lightly press 2 fingers on dough, turn other side and press 3 fingers. This would make your cookie look like a camachile fruit when baked.
Arrange on a greased baking sheet and bake in a preheated oven to 350 deg F. Bake for 16 minutes or until golden brown.

Palitaw

Ingredients:

1 kilo of Galapong malagkit (Glutinous rice dough)
1 coconut, meat grated
1/2 kilo fo white sugar
Water for cooking
Sesame seeds, toasted

Cooking procedure:

Divide the galapong into several portions, depending on the size of serving you desire.
Roll each ortion into a ball and flatten to make a tounge like shape.
Boil some water. While the water is boiling, dro each of the galaong portions. It is cooked when the galapong surfaces.
Remove each cooked portion. Allow to cool.
Dredge in grated coconut and srinkle with sugar mixed with toasted sesame seeds before serving.

Leche Flan

My favorite dessert, try to make leche plan.

Ingredients:

• 10 egg yolks
• 1 can (390g) condensed milk
• 1 can (390g) evaporated milk
• 1 teaspoon of vanilla extract

The preparation time for this dessert is 30 minutes and estimated cooking time is an hour.

Cooking procedure:

• Get a saucepan and combine the water & sugar, bring to a boil for a few minutes until the sugar is caramelized.
• Get the aluminum moulds and pour the caramelized sugar, spread the caramel on the bottom of the moulds. 
• Blend well the evaporated milk, condensed milk, egg yolks and vanilla.
• Pour the mixture on top of the caramel on the aluminum moulds, about 1 to 1 1/4 inch thick.
• Cover moulds individually with aluminum foil.
• Steam for about 20 minutes or bake for about 45 minutes. Before baking the Flan, place the moulds on a larger baking pan half filled with very hot water, pre-heat oven to about 370 degrees before baking.
• Let cool then refrigerate.

Oatmeal Soup

Ingredients:

6 oz. of coarse oatmeal
the outer part of a head of celery
1 Spanish onion
1 turnip
1 oz. of butter
pepper and salt.


How to cook Oatmeal Soup

Wash and cut the vegetables up small, set them over the fire with 2 quarts of water.
When boiling, stir in the oatmeal and allow all to cook gently for 2 hours.
Rub the mixture well through a sieve, adding hot water it necessary.
Return the soup to the saucepan, add the butter and pepper and salt, and let it boil up.
The soup should be of a smooth, creamy consistency.
Serve with sippets of toast or Allinson plain rusks.

Soft Pretzels

Ingredients:

1/4 teaspoon granulated sugar
1 cup lukewarm water (110 deg Fahrenheit)
1 tablespoon dry yeast
2-1/2 to 2-3/4 cups (350 – 385 grams) all-purpose flour
2 tablespoons
salad oil
1/4 cup (50 grams) granulated sugar
6 cups boiling water with
6 tablespoons baking soda
Sea salt or salt crystals for topping


How to make Soft Pretzels:

In a medium mixing bowl, dissolve 1/4 teaspoon sugar in lukewarm water. sprinkle in yeast and stir once. Let stand until yeast starts to bubble and dissolve.
Add 1 and 1/2 cups of the flour, oil and sugar. Beat about 3 minutes with electric mixer until smooth. Turn off mixer and let stand for about 5 minutes.
Restart mixer at low speed. Gradually add another 1 cup of the flour to form a soft dough. Continue adding flour a little at a time until dough forms a medium-firm ball. Turn dough out onto floured surface. Knead it with your hands until dough no longer feels sticky.
Divide dough into 12 pieces. Roll each piece into a rope and twist into a figure eight or pretzel shape. Place on greased cookie sheet and let rise until doubled.
Preheat oven to 375 deg Fahrenheit. With a slotted spoon, dip pretzels one at a time in boiling water with
baking soda, 30 seconds on each side. Arrange pretzels in heavily greased cookie sheet. sprinkle with salt crystals and bake until golden brown about 10 minutes.
Use cheese whiz, salsa or any of your favorite dip for dipping sauce.

Brazo de Mercedes

Creme-filled Log Cake

Ingredients :

Filling

• 5 cups milk
• 1 cup sugar
• 2 tablespoons unsalted butter
• 1 tablespoon vanilla extract
• 8 egg yolks
• 1/4 cup toasted and finely ground cashew nuts

Directions

In a saucepan, simmer milk over low heat until reduced to 2 cups. Add suger, butter and vanilla extract, stirring all the while. Remove from heat. Beat egg yolks in mixing bowl. To egg yolks, gradually add milk mixture by spoonfuls, beating all the while. Stir well to avoid curdling. Add cashew nuts and continue cooking entire mixture over low heat, stirring constantly, until mixture has consistency of a paste. Set aside.


Ingredients :

Meringue
10 egg whites
1 cup sugar
1 teaspoon vanilla extract
Directions

Preheat oven to 400 F. Beat egg whites until stiff. Gradually add 1 cup sugar, beating continuously. Stir in vanilla. Line large cookie sheet with parchment paper greased with butter and spread meringue on top. Bake until brown. Spreadfilling evenly on top of meringue and roll into a log. Brush with butter and brown again in overn.