The Food Librarian: Broken Glass Jello

The Food Librarian: Broken Glass Jello: Broken Glass Jello Ever since I made the 5-layer Jello for Valentine's Day, I've been craving Jello. Recently, my friend gave me gr...

BUKO PIE

    

It is a delicious native pie filled with Buko (young coconut). the best to offer when you have visitors and for pasalubong.

What you need:

CRUST:
2 1/2 cup All purpose flour(APF)
2  teaspoons Sugar (white)
 1/4 teaspoon Salt
2/3 cup Shortening or butter
5-6 tablespoon Coco water or coco juice

FILLING:
3 cups shredded young coco meat
3//4 cup sugar
1 teaspoon vanilla
1/2 cup APF melt with 1/4 coco water
1/2 cup Evap milk
1/2 cup Coco water

a mixture of  1 eggyolk and 3 tbsp evap milk

Eqpt needed:
Pie plate 9"
rolling pin
time 20 to 30 minutes or til done
temp 250-300 deg F

PROCEDURE:

Crust
- blend or melt butter, sugar, salt
- add all purpose flour gradually
- add cooled coco juice a tablespoon every beat to make a dough (you can use dough maker for easier and faster job)
- when everything completes, divide dough into two equal parts
- in a flat surface roll each dough using a rolling pin until wide enough to fit to a pie plate, be noted to sprinkle flour over the flat surface to avoid dough from stickiness to the mat
-arrange the first dough as base to the pie plate
-the second dough will be use to cover the filling

Filling:
- bring to boil evap milk, coco water and sugar
- add shredded young coco meat and let it boil again for 1-2 minutes
- add APF mixture
- stir continuously til it sets
- pour unto the prepared pie
- cover with the second dough (already flattened, seal each side by pressing them)
- using a fork you can make a whole on top to make a exhaust vent of the pie to avoid crust from deforming
- brush top with a mixture of eggyolk and evap milk (2 to 3 tablespoons)
- bake til its done (check if crust is complete)


let it cool before serving

                                                                 

CHOCOLATE CAKE (OWNED RECIPE)

This recipe was taught to us (with manang nene espanol) by ate Beth San Pascual t'was 20 years ago or more. . . i kept this recipe because its my ever best choco cake recipe . . .this time i wanna share this to everyone who love chocolate cakes specially to my sister in law . . . .

INGREDIENTS:

 2 CUPS     SIFTED ALL PURPOSE FLOUR

3/4 CUP     COCOA POWDER (HERSHEYS/BENSDORF)

2 TSP          BAKING SODA

2 TSP          BAKING POWDER

1 3/4 CUPS SUGAR

2 WHOLE    EGGS

1 CAN BIG   EVAPORATED MILK

1 WHOLE    BUTTER (225 G) BEST IF ANCHOR BUTTER

PROCEDURE:

-COMBINED  ALL DRY INGREDIENTS. SET ASIDE

-IN A BOWL BEAT BUTTER, SUGAR  AND EGGS MIXED UNTIL BUTTER MELT AND CREAMY

-GRADUALLY/ALTERNATELY PUT IN THE DRY INGREDIENTS AND EVAP MILK LITTLE BY LITTLE  UNTIL FINE AND CREAMY

- PUT INTO A BAKING PAN LINED WITH WAX PAPER, GREASED WITH BUTTER

- BAKE FOR 45-50 MINUTES OR UNTIL DONE (INSERT A TOOTHPICK IF IT COMES OUT CLEAN THEN IT IS ALREADY DONE). LET IT COOL. .

NOTE: IN BAKING,  PUT ANOTHER PAN WITH HOT WATER UNDER THE PAN WITH THE CHOCO BATTER (JST LIKE STEAMING) . .  OPTIONAL

FROSTING

1 1/4  CUP SUGAR

1/2 CUP COCOA

5 TBS CORNSTARCH

1/4 TSP SALT

1 1/2 BOILING WATER

1/4 BAR BUTTER

- COMBINED SUGAR, COCOA AND SALT

- POUR IN THE BOILING WATER STIRRING CONSTANTLY

-PUT THE BUTTER

- THEN IF SET  PUT  THE CORNSTARCH ALREADY DILUTED WITH 1 TBSP WATER

NOTE: USE WHISKER TO STIR. . . .

HAPPY BAKING!!!!!

PINEAPPLE UPSIDE DOWN CAKE

PINEAPPLE UPSIDE DOWN CAKE

Ingredients

Topping:*

• 1 cup of firmly packed dark brown sugar
• 1/2 cup unsalted butter
• 1 can (20 oz) of pineapple slices

Cake:

• 1 1/2 cups all purpose flour
• 6 Tbsp cake flour
• 6 Tbsp of ground almonds (from about 2 oz of whole almonds)
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 3/4 cups of sugar
• 1 cup (2 sticks) unsalted butter at room temperature
• 4 large eggs
• 3/4 teaspoon vanilla extract
• 3/4 cup sour cream

Method

1 Start by making the caramel topping. Take brown sugar and butter and combine and melt in a saucepan on medium heat until sugar dissolves and the mixture is bubbly, this should take several minutes. (After sugar melts, don't stir.) Pour mixture into a 10 inch diameter stick-free cake pan with 2 inch high sides. Arrange pineapple slices in a single layer on top of the caramel mixture.

2 Preheat oven to 325 degrees F. Whisk the flours, almonds, baking powder, and salt in a large mixing bowl. In a separate bowl, use an electric mixer to beat the sugar and butter together until light. Add eggs one at a time, beating after each addition. Beat in the vanilla. Add dry ingredients alternately with sour cream in 2 additions each, beating well after each addition. Pour cake batter over caramel and pineapple in pan.

3 Bake cake until tester inserted into the center comes out clean, about 1 hour to 1 hour 15 minutes. Cool cake in pan on a rack for 10 minutes. Turn cake out onto a platter. Serve warm or at room temperature.

Makes 12 to 14 servings.

NOTE: YOU MAY CHECK THIS ON MY FB NOTES. . .

PINEAPPLE MERINGUED DESSERT CAKE

PINEAPPLE MERINGUED DESSERT CAKE

Love this CAKE, the sweetness of pineapple and the nutty part. . . hmmm so yum!

INGREDIENTS:

BATTER MIXTURE

A-

1 CUP CAKE FLOUR

1 1/2 TSP BAKING POWDER

A PINCH OF SALT

B-

4 PCS EGG YOLKS

1/2 CUP WHITE SUGAR

1/2 CUP MARGARINE OR BUTTER

1 TSP VANILLA EXTRACT

2/3 CUP EVAP MILK

C-

1/2 CUP CASHEW/DATES/CHOCO CHIPS (DEPENDS ON YOUR CHOICE)

MERINGUE:

EGGWHITES FROM 4 PCS EGGS

1 CUP WHITE SUGAR

FOR TOPPINGS:

1/2 WHIPPING CREAM (CHILLED FOR AN HOUR)

1/4 CUP WHITE SUGAR (YOU MAY USE POWDERED SUGAR)

FOR GARNISHING;

1/2 CUP  CASHEW/DATES/CHOCO

1 CUP DRAINED CRUSHED PINEAPPLE

NOTE: 2 ROUND PANS ARE NEEDED (9X2 1/2)

PROCEDURE FOR CAKE:

-MIX DRY INGREDIENTS. SET ASIDE

-mELT BUTTER AND BEAT WITH EGGYOLKS AND SUGAR, PUT THE REST OF B POUR ONE AT A TIME UNTIL WELL BLENDED.

-POUR ON  TWO PANS, DIVIDE EVENLY. SET ASIDE.

-DO THE MERINGUE, POUR ON TOP OF THE TWO PANS

-ARRANGE THE NUTS/DATES/CHOCO CHIPS ON TOP OF THE MERINGUED

-BAKE FOR ABOUT 30 TO 45 MINUTES OR TIL DONE.

MEANWHILE:

BEAT THE WHIPPING CREAM WITH SUGAR UNTIL IT RISE UP OR UNTIL STIFF

HOW TO ASSEMBLE THE CAKE:

AFTER THE CAKES ARE DONE, LET IT COOL FOR A MINUTE THEN ARRANGE ON A TRAY. DO THE FIRST LAYER ; FILL IT WITH THE CREAM MIXTURE THEN GARNISH WITH CRUSHED PINEAPPLE, AND REMAINING NUTS. ARRANGE ON TOP THE SECOND LAYER AGAIN POUR OUT ALL CREAMS OR YOU MAY DESIGN IT AND LASTLY GARNISH THE REMAINING PINEAPPLE AND NUTS.

CASSAVA CAKE

I baked Cassava cake long time ago but that was simple and no toppings at all. My bakery class taught me some techniques and I modified some including the Sweet Macapuno making (that's for garnishing).

CASSAVA CAKE

FOR BATTER:

2 KILOS GRATED CASSAVA LIGHTLY SQUEEZED

3 CUPS EVAP MILK

3 CUPS WHITE SUGAR

2 TBSP VANILLA

3 WHOLE BUKO SHREDDED

1 CAN CONDENSED MILK

2 PCS WHOLE EGGS

1/2 BAR CHEESE

1/2 BAR BUTTER

FOR TOPPINGS:

1 CAN CONDENSED MILK

1 CUP NESTLE CREAM

1/2 BAR BUTTER

1/2 BAR CHEESE

SWEET MACAPUNO FOR GARNISHING (OPTIONAL)

PROCEDURE:

A-

BEAT BUTTER, SUGAR AND EGGS, COMBINE THE REST OF THE INGREDIENTS FOR BATTER. POUR IN A BAKING DISH LINED WITH A WAX PAPER ( BRUSH BUTTER TO TINS BEFORE PUTTING A WAX PAPER)

BAKE FOR AN HOUR

B-

COMBINED TOPPING INGREDIENTS, POUR OVER  THE CASSAVA CAKE. BAKE AGAIN UNTIL TOP IS SET AND WILL BE GOLDEN BROWN (NOTE; DON'T OVER BAKED IT WILL DRY UP THE CAKE)

C- 

SERVE

NOTE; MACAAPUNO WILL BE ADDED TOGETHER WITH THE TOPPINGS.

CHRISTMAS FOOD INDULGENCE (FESTIVE WAYS)

CHRISTMAS SEASON- a time for festivity. People gathers everywhere, bonds together, sharing gifts and more- eating sumptuous food together. Traditionally, family gathers and cooks food together before Christmas eve just like mine, we all busy preparing foods requested by some of our family members mostly  from my children. Dada and I do the job of planning the menu, buying ingredients from our favorite store and of course the cooking session.

For this season we planned to have the following menu for christmas:

CHRISTMAS EVE

BEEF LASAGNA

Ingredients:

1 table spoon of olive oil

Cracked black pepper

½ pint of beef stock or similar

500g of lean steak mince

100g of mushrooms

1 large chopped red onion

¼ clove of garlic (or to taste)

15 grams of tomato concentrate

1 tin of quality chopped tomatoes

1 packet of lasagna sheets/preferably green, (Verdi)

150g of grated chedder

20g of butter

25g of plain flour

White Sauce

300ml of milk

150g of grated chedder

20g of butter

25g of plain flour

 Heres how:

1. Whilst heating the pan on a low heat with the oil chop the onion and finely chop the garlic. Add the onions and turn up the heat to sweat for 30 seconds, then add the garlic. Immediately start breaking up the mince into the pan. Stir continuously until golden brown. Some of the mince will start to water, feel free to drain any excess water for a lower fat option; add the pepper to your taste.

2. Add the chopped tomato and the tomato concentrate and then the mushrooms once the tomato is consistently spread; add the beef stock and leave on a simmer heat whilst preparing the white sauce.

3. Melt the butter in a pan being careful not to burn and sieve flour into the butter to avoid lumps and stir to consistency, add the milk. Stirring on a low heat will avoid any issues.Once to a medium heat slowly add the cheese, stirring continuously, add more cheese to taste.

4. Better to use a Pyrex dish, but simply layer the meat, then pasta, then white sauce, then pasta, then meat and so on. The more pasta you use the drier the dish and likelihood of the lasagna keeping its form when cut into portions, but do try not to overlap pasta when creating your layers.

5. Make sure there is a white sauce layer on the top and sprinkle the remaining cheese on top. At this point feel free to add Italian herbs, grated bread crumbs, chilli flakes and parmesan to your taste.

6. Bake in the oven at 180c  for 45-60 minutes and use a butter knife to push through to understand if the pasta has cooked.

7. Serve with a crusty bread role or a rocket side salad, but the most important thing… yet more parmesan!

STIR FRIED SHRIMP

Ingredients:

I- Marinate 

• 1 1/2 pounds large shrimp, peeled and deveined (i usually cleaned up without shelling)
• 2 tsp Rice wine (if not available try sherry or gin)
• 2 teaspoons lower-sodium soy sauce
• 1/4 teaspoon white pepper
• 
  
• Saute:
• 1 tablespoon canola oil or veggie oil 
• 1 1/2 teaspoons minced peeled fresh ginger
• 2 tablespoons minced garlic
• 1/2 cup (1-inch) slices green onions
• 1 jalapeño pepper, seeded and finely chopped
• 1/2 cup fat-free, lower-sodium chicken broth 
• 2 teaspoons cornstarch
• 1 teaspoon sugar
• 1/2 teaspoon dark sesame oil(if not available you try butter;)
• seasoning (oyster sauce/maggi magic sarap)
• little salt to taste 
• 
  
• for garnishing:
• Cilantro sprigs (optional)
• 
  
• Here's how:
• 1.) Do marinating 
• 2.) Saute : canola oil, ginger, garlic, onions, pepper then add the marinated shrimps. Stir fry.
• 3.) Mix chicken broth, cornstarch and sugar pour over the sauteed shrimps, let it cook for 5 minutes
• 4.) season with oyster sauce /maggi magic sarap
• 5.) add sesami oil or butter. let it cook for another 2 minutes or until done
• 5.)garnish with cilantro sprigs or any of your choice

• 

  CREAMY BEEF POCHERO
  (Hubby says this recipe taste like stew. . .  hehehe sorry i just love cream)

• Ingredients:
• 1 kilo beef, cut into cubes
• 6 potatoes, cut into cubes
• 200 grams tomato sauce
• 4 garlic gloves, chopped
• 1 small onion, quartered
• 4 tablespoons fish sauce(patis)
• 1/2 cup soy sauce
• 1 small can evap milk (i love it creamy)
• salt and pepper to taste
• 4 pieces banana(saba), sliced halves
• 1 small bundle, green beans, trimmed
• 1 small chinese cabbage, quartered
• 1 bundle bok choy or pechay
• cooking oil
• 
  
• Here's how:
• I- In a pot, arrange beef with 1 liter of water. Bring to boil and simmer until the beef is tender.
• II-. In a pan, heat oil and fry potatoes. Drain and set aside.
• III- Do the Following
• 1. In a same pan, saute garlic and onion, add in beef and stir cook until color changes.
• 2. Add in soy sauce, tomato sauce and fish sauce, stir cook for 2-3 minutes.
• 3. Add in beef stock, bring to and simmer until beef absorb the taste, add more water as necessary.
• 4. Add potato and evap milk then simmer until potato are tender.
• 5. Add in banana and other vegetables, cook for 3-5 minutes or until vegetables are cooked.
• 6. Season with salt and pepper according taste and bring to boil.
• 7. Serve

For our dessert I usually have the following:

Leche flan (our fave)

Cakes (whatever left orders, but i do usually pineapple carrot cake and choco moist cake)

Fruit salad ( i go for fresh fruits with almonds)

Macaroons con Pineapples
Revel Bars 

1.