MARBLED BROWNIES (LAYERED BROWNIES)

I WAS IN THE MOOD OF BAKING WHEN I TRIED THIS DURING OUR BAKING CLASS AND THIS TIME I WANNA SHARE TO YOU A SIMPLE BAKED GOODIES SUCH AS THIS " MARBLED BROWNIES OR SIMPLY CALLED LAYERED BROWNIES".  YOU MAY SELL THIS OR MAY PACK THIS FOR KIDS CONSUMPTION. ITS SUPER GOOD!

INGREDIENTS:

I-

1 CUP BUTTER (ANCHOR)

2 CUPS BROWN SUGAR OR WHITE SUGAR 

4 PCS EGGS

1 TSP VANILLA EXTRACT

1/4 CUP CORN SYRUP

1 TSP SALT

II-

2 TSP BAKING POWDER

3 CUPS ALL PURPOSE FLOUR 

III-

5 TBSP DARK COCOA MELTED IN

1/4 CUP HOT WATER (SET ASIDE)

IV-

1 CUP CASHEW OR ANY DESIRED NUTS

1 CUP RAISIN (REST IN 1/8 CUPS HOT WATER, SET ASIDE)

1/2 CUP CHOCOLATE CHIPS (OPTIONAL)

PROCEDURE/ASSEMBLE:

1. BEAT NO. I  BUTTER, SUGAR, EGGS AND THE REST UNTIL SUGAR DISSOLVE AND IT BECOMES FLUFFY.

2. ADD GRADUALLY DRY INGREDIENTS OR NO. II

3. DIVIDE THE MIXTURE IN 2 PARTS

PART A - PLAIN BATTER MIXTURE YOU CAN ADD DRAINED RAISINS (RESTED AWHILE AGO). SET ASIDE

PART B - CHOCO MIXTURE - ADD COCOA, NUTS AND CHOCO CHIPS. SET ASIDE.

HOW TO ASSEMBLE:

a. . SET BATTER MIXTURE (PLAIN MIXTURE ON A PAN

b . .ADD CHOCO MIXTURE ON TOP

NOTE:

TO MAKE IT MARBLED BROWNIES TRY TO SWIRL OR TWIRL THE MIXTURE WITH A SPATULA (JUST HOW YOU DO YOUR MARBLED CAKE)

FOR LAYERED BROWNIES JUST FLATTENED WITH SPATULA

4. GARNISH TOP WITH REMAINING NUTS AND CHOCO CHIPS

5. BAKE FOR ABOUT 35 TO 45 MINUTES OR UNTIL DONE WHEN A TOOTHPICK INSERTED COMES OUT CLEAN. COOL AND SLICE

6. YOU MAY USE A CLEAR CELLOPHANE/WATER CELLOPHANE FOR WRAPPING AND PACK ACCORDINGLY FOR SALE.

HAPPY BAKING!!!!!!!!!!!!!!!

TROPICAL CREPES (FRUIT COCKTAIL-MANGOES)

DELIGHTED WITH THIS RECIPE, MY SIS IN LAW A HRM AND WAS ONCE WORKED AT A FINEST HOTEL HERE SHARED THIS RECIPE TO ME. I REALLY LOVE THE SWEETNESS AND SOURNESS OF FRUITS. WITH THE SAUCE HMMHMMM, SO YUMMY!

Crepe 

¾ cup all-purpose flour

¾ cup evaporated milk

½ cup water

¼ cup butter, melted

2 egg yolks

1 tbsp sugar

Filling:

1/2 kilo Ripe Mangoes (peeled and cubes or maybe thinly and vertically sliced or depend to your cutting choice)

1 can (836g)  Fruit Cocktail, drained (reserve syrup, 1/2 of this reserved for garnishing)

2 Tbsp white sugar or you may use honey for this

Sauce:

1 1/2 pack (250 ml) all-purpose cream, chilled

3/4 cup sugar

2 egg yolks

¼ cup fruit cocktail syrup 

OPTIONAL: CHOCOLATE GANACHE FOR GARNISHING (see recipe below)

PROCEDURE:

Crepe: 

-Combine all ingredients. mix well until smooth. 

-Heat and grease a non stick pan in a low fire.

-Pour 1/4 cup of the mixture to the pan, see to it not to overcooked the crepe. cook each side for about 1 minute.

-Set aside

-Do the same to the remaining batter mixture.

Filling:

-Combine mangoes and fruit cocktail with 2 tablespoon sugar.  Set aside. 

Sauce:

-Beat AP cream for 2 minutes add half of the sugar continue beating til stiff and foamy, set aside

-Beat egg yolks until fluffy, add the remaining sugar and fruit cocktail syrup. Cook in low fire for 3 minutes or until thick, let it cool. 

-Fold in to cream mixture. 

-Set Aside.

ASSEMBLE: (two ways)

First way: 

- Put 2 tablespoons of the filling to to the wrapper (crepe) and the sauce, roll (just like lumpia). Set aside.

- do the same to the other wrapper

- Arrange in a serving dish and put sauce on top of it.  Design them. garnish with the remaining fruits, you may add chocolate ganache on it.

Second way:

-in a round baking dish, assemble the following:

            

               -crepe wrapper

               -filling

               -sauce

               -do the same see to it that the top is crepe and sauce

-bake until light brown on top 

-cool and serve with the remaining fruits and chocolate ganache (optional)

CHOCOLATE GANACHE RECIPE:

GANACHE I

9 OUNCES BITTERSWEET CHOCOLATE, CHOPPED

1 CUP HEAVY CREAM 

1 TBSP DARK RUM

IN A DOUBLE BOILER AND IN LOW FIRE, HEAT THE CREAM WHEN BOIL ADD THE CHOCOLATE

STIR UNTIL CHOCOLATE DISSOLVED AND CREAMY.

STIR IN RUM

OR:

GANACHE II

1/2 CUP COCOA POWDER (HERSHEYS/BENSDORF)

3 TBSP HOT WATER

3/4 CUP SUGAR

A DASH OF SALT

3TBSP BUTTER

1 CUP HEAVY CREAM

2 TSP CORNSTARCH IN 1TBSP WATER

VANILLA

COMBINE THE FIRST FOUR INGREDIENTS, TIL SUGAR AND COCOA POWDER DISSOLVED

BOIL IN LOW FIRE UNTIL CHOCOLATE BECOME SMOOTH 

ADD CREAM AND BUTTER

ADD CORNSTARCH AND VANILLA

LET IT COOL

Bread butter pudding Recipe

Bread butter pudding Recipe

LECHE FLAN

LECHE FLAN  or flan de leche, it is made of eggs and milk with caramelized sugar.  There are many ways on how to prepare this very delicious custard and what make it special is the way on how I put some nuts or fruits on top of it (psssttttt, only my moods and creativity play on it while doing.)

What are needed:

A- Creme mixture
3 cans of condensed milk
16 pcs eggs (11 yolks + 5 whole eggs)
1 tbsp lemon juice
1 tsp lemon zest (finely grated)

B-Caramel
1 cup sugar, white
5 tbsp water 

C-garnish
nuts or fruits (optional)


utensils needed:

5 llaneras or tins for custard (better with cover but if unavailable you can use aluminum foil)
steamer
whisker
strainer
mixing bowl

Step 1:  Caramelize the pan/llaneras. How?

- prepare 5 llaneras and divide sugar in them
- put 1 tbsp water in each pan 
- cook each lllaneras on top of the stove using a low fire, make it sure that sugar dissolve and turns to liquid and becomes light brown. set aside.

- do the same to other llaneras

Step 2: Here's how?

- mix first 3 of the ingredients, strain
- stir with lemon juice and zest
- put in caramelized  llaneras, cover (you may use foils and secure them with  thread)
- put in a readily boiled steamer, steam for 35 to 45 minutes or insert a toothpick and when it comes out clear it's already done.
- let it cool, and refrigerate before un-molding
-serve with your favorite nuts and fruits (optional)

MA' BUCARILLOS

Bucarillos are best in Maasin City, When I traveled from my home place to Cebu usually the ship will drop by in Maasin  there we could buy this delicacy. I loved its taste so i tried experimenting on how to cook it.

My ways:

1 can condensed milk
 1/2 cup white sugar
 1/4 cup powdered milk
 2 cups grated young coconut (bagatungol- not too young but not too hard)

 2 eggs, slightly beaten
1 tablespoon lemon juice

other ways

• 1-1/2 cups white sugar
• 2 cups grated young coconut (bagatungol)
• ½ cup evaporated milk (undiluted) best if you use alpine
• 2 eggs, slightly beaten
• 1 tablespoon lemon juice

Procedure
1. Mix sugar and grated coconut. Cook over moderate heat, stirring continuously to avoid burning. Cook til water dissolved
2. Add milk little by little, continue to mix thoroughly.
3. Add slightly beaten eggs, continue mixing over moderate heat.
4. Flavor with lemon juice.
5. Remove from fire.
6. Drop teaspoonfuls on  wax paper.

same procedure ;-)

PEANUT BRITTLE

Love peanuts? I do and love this recipe so crunchy and can be served to visitors or maybe packed for gift or pasalubong to friends.

here is how to do it::

1kilo peanuts

1 kilo white sugar (brown sugar will do when white unavailable)

1 cup butter

utensils to be needed:

wooden laddle

wok

rolling pin

baking sheet

wax paper

procedure;

1. roast peanut in a wok or oven

2. crash them with a rolling pin

3. caramelized sugar after it melted add butter and crashed/pounded nuts. fold in til its evenly coated with caramelized sugar

4. pour in a baking sheet lined with wax paper

5. cover with another wax paper and roll with a pon to flatten 

6. slice or simply crack them \

7. save or keep in a clean container or you may wrap them and serve

note: you may also use cashew/pecans or pili nuts instead of peanuts

happy cooking!

CARROT - YEMA BALLS

Best dessert, best for kids and best for business. .  so yum and nutritious!

Ingredients:

1 can condensed milk (big)

2 tbsp butter , anchor is best

1  cup  finely grated carrots (blanched first before grating)

6 pcs egg yolks

2 tbsp chopped pecans or cashew (peanuts will do)

1/4 cup cornstarch

1 cup white sugar

procedure:

1. in a saucepan, combine all ingredients except white sugar

2. cook mixture stirring constantly until thick enough to hold its shape 

3. form mixture into balls and roll in sugar

4. wrap in a wax paper or in colored water cellophane

yearn 90 pcs at a cost of 160.  try and share

HOMEMADE BACON

Mostly bacon is served during our breakfast but sometimes it's our favorite filling for our sandwiches especially pan de sal. Kids love  it that's why i was curious on how to make it, thanking it was one of our lesson in our food processing program. It took for about 3-days because we had to cure first the recipe before its final procedure.

HERE'S HOW:

1 Kilo Pork Belly
2 1/2 Tbsp Salt
3 1/4 Tbsp White Sugar
1/4 tsp Prague or salitre powder

3 Tbsp Honey (optional)

PROCEDURE:

1. Combine all ingredients except pork belly
2. Rub to the cleaned belly and put in a clean container and cure to 2-3 days
3. Wash with hot water after it's cured, remove skin and wrap with a cling wrapper then freeze
4. Slice thinly (if you dont have any cutter try to slice with a sharp knife) before cooking (frying)
5. Chill other sliced bacon (keep it in a clean container)

serving suggestion:
-before frying marinate with honey before frying and/or after frying, serve with honey