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. 
   

MERINGUED MACAROONS

INGREDIENTS:

NUMBER I:

4 CUPS FRESH GRATED COCO ("BAGATUNGOL" DAW)

2 1/2 CUPS ALL PURPOSE FLOUR

1/4 TSP SALT

5 PCS EGG YOLKS

3/4 CUP BUTTER (I PREFER ANCHOR FOR GOOD AND YUMMY RESULT)

1 CAN CONDENSED MILK

1 CAN CRUSHED PINEAPPLE (SMALL SIZE), DRAINED

2 TSP VANILLA OR LEMON EXTRACT

NUMBER II:

MERINGUE:

1 AND 1/4 CUPS EGGWHITE (on 5  eggs)

1/2 CUP WHITE SUGAR

1/2 TSP CREAM OF TARTAR

FOR GARNISH: RAISINS

MATERIALS NEEDED: PAPER CUPS AND MOLDERS

                                   BAKING EQPT 

HOW TO MAKE: 

1. ASSEMBLE MOLDERS AND CUPS AND PRE-HEAT OVEN

2. IN A BOWL COMBINE ALL INDREDIENTS IN NUMBER I AND MIX WELL - SET ASIDE 

-GRATED COCO, FLOUR AND SALT (BLEND WELL, NEED NGA ANG KATAS NG COCO WILL COMES OUT)

-MELTED BUTTED, EGGYOLKS, CONDENSED MILK AND VANILLA EXTRACT

-STIR THE DRAINED CRUSHED PINEAPPLE

3. DO THE MERINGUE

4. FOLD IN THE NUMBER I TO NUMBER II (MERINUE)

5. SCOOP AT LEAST 1 TBSP TO THE MUFFIN CUPS (YOU MAY USE PASTRY BAG PARA MADALI) THEN GARNISH IT WITH RAISINS 

6. BAKED FOR ABOUT 30 MINUTES OR UNTIL DONE.

NOTE: PAMPAMILYA NGA RECIPE DILI PANG NEGO . . .  ;-)  JUST ADDED CRUSHED PINEAPPLE AND INCREASED SOME AMOUNT OF INGREDIENTS TO THE ORIGINAL RECIPE. . . .

BLACK SAMBU

A friend shared this recipe long long time ago, she is now working abroad. I remember her every time I made this gel. . . so love this creamy and chocolate' gel, you may try. . . . .  

Ingredients:

Cream layer:

1 cup water
2 sachet unflavored Knox Gelatin
1 big Carnation Condensed Milk
1 big can of Nestle All-Purpose Cream

chocolate layer:

1 cup water
2 sachet unflavored Knox Gelatin
1 big can Alpine Evaporated Milk
1 cup plain chocolate, (suggestion: 3 bars Hershey dark chocolate/ you may used 1/2 to 3/4 cup of bensdorf cocoa  adjust if needed)
1 cup Sugar

Directions:

Cream layer:

1) Mix all  ingredients see to it that gelatin dissolved, cook over low fire. Be sure to stir constantly to avoid gelatin clumps and burns. Place in a mold and cool for a while. Store in freezer so it’ll set quicker.

chocolate layer:

2) Follow direction 1.  Check if your first layer is solid and ready, then pour over your chocolate mixture. Let it cool before putting  to freeze.

3) Decorate with chocolate or sweetened powder or anything you like

serve and enjoy. . . .

BLACK FOREST CAKE

                         

My favorito cake and  I really, really love this kind of cake. Try one. . . 

Ingredients

• 2 1/8 cups all-purpose flour  
• 2 cups white sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 3/4 teaspoon salt
• 3 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 1 tablespoon vanilla extract
• 2 (20 ounce) cans pitted sour cherries
• 1 cup white sugar
• 1/4 cup cornstarch
• 1 teaspoon vanilla extract
• 3 cups heavy whipping cream
• 1/3 cup confectioners' sugar

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch, round, cake pans; cover bottoms with waxed paper.
2. In a large bowl, combine flour, 2 cups sugar, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and 1 tablespoon vanilla; beat until well blended. Pour batter into prepared pans.
3. Bake for 35 minutes, or until wooden toothpick inserted in centers comes out clean. Cool layers in pans on wire racks 10 minutes. Loosen edges, and remove to racks to cool completely.
4. Drain cherries, reserving 1/2 cup juice. Combine reserved juice, cherries, 1 cup sugar and cornstarch in a 2 quart saucepan. Cook over low heat until thickened, stirring constantly. Stir in 1 teaspoon vanilla. Cool before using.
5. Combine whipping cream and confectioner's sugar in a chilled medium bowl. Beat with an electric mixer at high speed until stiff peaks form.
6. With long serrated knife, split each cake layer horizontally in half. Tear one split layer into crumbs; set aside. Reserve 1 1/2 cups Frosting for decorating cake; set aside. Gently brush loose crumbs off top and side of each cake layer with pasty brush or hands. To assemble, place one cake layer on cake plate. Spread with 1 cup frosting; top with 3/4 cup cherry topping. Top with second cake layer; repeat layers of frosting and cherry topping. Top with third cake layer. Frost side of cake. Pat reserved crumbs onto frosting on side of cake. Spoon reserved frosting into pastry bag fitted with star decorator tip. Pipe around top and bottom edges of cake. Spoon remaining cherry topping onto top of cake. 

BUNDLE OF RECIPES

GARLIC BREAD WITH MOZZARELLA

Ingredients:
1 very good homemade or store-bought focaccia bread
1/2 cup salted butter, softened
3 tablespoons grated Parmesan cheese
2 cups shredded mozzarella
6 cloves garlic, very thinly sliced
1 teaspoon dried oregano
Procedure:
             1. Slice focaccia bread in half through the middle and spread approximately 1/4 cup of the softened butter on the faces of each half of the loaf.
             2. Sprinkle about 1 & 1/2 tablespoons of Parmesan cheese over the butter on each half.
             3. Sprinkle 1 cup of the mozzarella cheese on the face of each half of foccacia.
             4. Arrange about 3 cloves of very thinly sliced garlic on each face of the bread, and then sprinkle about 1/2 teaspoon of dried oregano over the top of each half.You can also mince the garlic instead if you like
             5. Bake bread on a baking sheet for 10 - 12 minutes or until top begins to brown. Slice and serve.
                        

CHICKEN – CORN SOUP

(Soup)

  Ingredients:

1 sachet Chicken- Corn Soup (knorr)

1 pc        Egg

 Procedure:   

              1. Bring to boil per pack direction. Add 1 egg stirringly in it. Serve hot.

                    

MANGO PEARL LAYER

Yield 5 to 6 small glasses  Prep Time 15 minutes  Chill Time 20 to 30 minutes

Ingedients:

 2 cups all-purpose cream

1 1/4 cups (300 ml) condensed milk

2 ripe mangoes, thinly sliced

1 1/2 cup cooked sago, small1 pack crushed graham crackerschocolate wafer sticks for garnish

Procedure:  

             1  In a bowl, pour in all-purpose cream and gradually add condensed milk (you may opt to add more or less to achieve your desired sweetness). Mix until well blended.          

              2 Fold in half of the sago to the cream mixture.              

              3  Assemble the layers: Start by putting a thick layer of crushed graham crackers on the bottom of individual glasses, pour cream mixture, top with sliced mangoes, and sprinkle with sago. Repeat process to make 2 or 3 layers, ending with sprinkle of crushed graham crackers on top.             

               4  Garnish with sliced mango, a dollop of sago, and chocolate wafer stick (if desired). Chill and serve.

 PEARL – MANGO DELIGHT 

(Dessert)

 Ingredients:

¼ kilo        Pearl Sago

1 kilo         Ripe Mango (shredded)

1 pack       Gelatin powder (cook in pack directions)

1 box         Cheese (Cubed)

2 boxes      Nestle Cream

1 can          Condensed Milk 

Procedure:     

               1. In a casserole boil Pearl Sago. Rinsed and set aside           

               2. Cook Gelatin per pack direction, put in a molder, let it stand for 3 minutes and cut in dice  size. Set Aside.      

               3.  In a bowl, mix all ingredients. Refrigerate for 30 minutes or more before servings. 

MIXED FRUITY – VEGETABLE SALAD

(Salad)

  Ingredients:

1 whole          Lettuce

1 big size       Cucumber

1 big size        Carrots

2 pcs.             Turnips

1 can (225g)    Pineapple Chunks

2 boxes           Raisin

2 pcs              Bell Pepper (red and green, cubed)

1 big size        White Onion (ringed)

2 pcs              Cooked Eggs (ringed)

½ box             Cheese (Cubed)

Optional          Ground black Pepper

1 1/3 cups       Mayonnaise or Salad Dressing

3 Tbsp             Nestle Cream

5 Tbsp             Condensed Milk

 Procedure:      

                1. Wash vegetables, peel and slice to any desired cutting. Set aside.    

                2. In a bowl mix Salad Dressing with Nestle Cream, Condensed Milk, Ground Black Pepper and Cheese.       

                3. Toss with Fruits and Vegetables and rest of the ingredients    

                4. Garnish with ringed egg. Let it cool for 20-30 minutes before servings.