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No bake Oreo Cheesecake Cups


60 min

30 min

No bake Oreo Cheesecake Cups
Ingredients (serves 12 people)

Crushed oreo

1 pack Creamcheese

3/4 cups icing sugar

1 tsp vanilla extract

1/4 cup melted butter

Cupcake liner


Mix crushed oreos and melted butter


Placed it in cupcake liner


Chill it in the fridge for about 15min


Mix creamcheese, icing sugar and vanilla extract


Placed the creamcheese mixture on the chilled oreo crust


Put it in the fridge for about 1 hour

Black Sambo Recipe


30 min

480 min

Black Sambo Recipe
Ingredients (serves 9 people)

4 packs Unflavored Gelatin

1 Can Condensed Milk

2 250 ml All-Purpose Cream

3 packs Goya Dark Chocolate

Choco Syrup


For the Choco layer, dissolve 2 packs of unflavored gelatin in a cup of

water(room temperature).


Cook in a casserole over medium heat until it boils.


Stir, stir, stir until gelatin is completely dissolved.


Add a half can of condensed milk.


Add 1 250 ml All-purpose cream stirrng continuously.


Add 2 packs of Goya Dark Chocolate or chocolates of your choice.


Remove from heat after 5 mins.


Pour in a tupperware or pyrex glass container and let it cool. Refrigerate for 3-4


For the upper creamy layer, repeat steps 1-5.


Remove from heat and let it cool in room temperature for 30-45 mins.


Get the choco layer, pour the creamy layer on top of it.


Refregirate again for 2-4 hrs.


Put chocolate flakes and choco syrup for garnish. Serve chilled and enjoy!

Graham ball for dessert


60 min

60 min

Graham ball for dessert

Ingredients (serves 12 people)

3 cups crushed graham crackers

1 cup condensed milk

1/4 cup evaporated milk

1/2 teaspoon cinnamon powder

sprinkles (rice crispy, crushed nuts, chocolate sprinkles, rainbow sprinkles, etc)


1. In a mixing bowl, combine crushed graham, condensed milk, evaporated milk

and cinnamon powder then mix well.


2. Scoop a spoonful of mixture then mold into a ball shapes and roll in sprinkles.


Place into paper cups then refrigerate for at least 3 hours before serving.

Brazo de Mercedes Cupcake



35 min

10 min

Brazo de Mercedes Cupcake

Ingredients (serves 10 people)

for the Meringue 5 egg whites 1/2 teaspoon cream of tartar 1/3 cup granulated
sugar 2 tbsp icing sugar drops of vanilla extract (optional)

for the Custard 5 egg yolks 3/4 cup condensed milk 1/2 tsp vanilla extract

Note: You have to separate the eggyolks and eggwhites from the 5 eggs. Just
double the ingredients if you want to make more cupcakes.


Or the Meringue 1. In a mixing bowl, combine the egg whites and cream of tartar.
Beat using an electric mixer. 2. Gradually add the granulated sugar and continue mixing
until stiff. 3. Put the mixture in an icing bag / pastry bag. 4. Pipe out the mixture into the
baking cups. (Make sure to leave a hole at the center) 5. Preheat the oven to 160
degrees celsius. 6. Bake for at least 20-30 minutes. 7. Remove it from the oven and let
it cool down. Set aside.


For the Custard 1. Combine the egg yolks and condensed milk in a cooking pot.
2. Apply heat and cook the mixture. Stir constantly until the texture becomes thick. 3.
Add the vanilla extract and continue mixing. 4. Turn off the heat and transfer the mixture
to a small bowl to cool down. 5. Put the mixture in an icing bag / pastry bag.


For the Custard 1. Combine the egg yolks and condensed milk in a cooking pot.
2. Apply heat and cook the mixture. Stir constantly until the texture becomes thick. 3.
Add the vanilla extract and continue mixing. 4. Turn off the heat and transfer the mixture
to a small bowl to cool down. 5. Put the mixture in an icing bag / pastry bag.

Leche Flan


20 min

10 min

Leche Flan
Ingredients (serves 4 people)

4 egg yolks


1 small can evaporated milk

1 small can condensed milk

1 tsp vanilla extract

4 small llaneras


Caramelize 1-2 tbsp sugar in each llanera in low fire. Set aside


Mix all ingredients in a bowl (4 egg yolks, vanilla, evaporated milk, condensed


Put the mixture in the llanera with caramelized sugar in it. Fill 3/4 of the llanera


Steam for 20 minutes. Let it cool and enjoy.

Graham Balls


60 min

15 min

Graham Balls

Ingredients (serves 8 people)

2 (200g) M.Y. San Graham Crushed

1 can Condensed Milk

1 250 ml. Nestle Cream

Chocolate candies / sprinkles (for toppings)



In a large bowl, Add the crushed Grahams, condensed milk, and nestle cream.
Make sure to save some crushed grahams.


Stir until all the ingredients blends well.


Get a graham mixture with a spoon to make a ball in your hand.


Roll the graham ball to the crushed grahams to prevent them from sticking to
each other.


Put the chocolate candies or sprinkles on top of the graham ball.


Chill and Enjoy!

Steamed Christmas pudding


120 min

20 min

This is the grand dame of Christmas desserts. It doesnt get more traditional than baked
pudding and nothing says Lets celebrate like a beautifully embossed pudding dome.

Ingredients (serves 6 people)

100g raisins

100g sultanas

150g butter, room temp

150g brown sugar

3 eggs

180g flour

Tsp baking powder

tsp bicarbonate of soda

tsp cinnamon

tsp mixed spice

1 tsp allspice

50g glac red cherries, chopped

100g blanched almonds, toasted and chopped

50g mixed peel

2tbsp golden syrup

2 tbsp brandy

100g royal icing to garnish

Icing sugar, to dust



Place the raisins and sultanas in a bowl, pour over boiling water to cover; allow to
stand for 15 min, then drain.


Place the butter and sugar in a large bowl, beat until light and fluffy, add the eggs
one at a time, beating well after each addition.


Sift together flour, baking powder, bicarb and spices; fold into batter.


Add the remaining ingredients, including the pre-soaked sultanas and raisins. Stir
well to combine.


Grease a pudding bowl. Spoon the mixture into the bowl. Place a sheet of baking
paper on a surface, top with a sheet of foil. Cut out a circle 6cm larger than the top of
the bowl, then make a small pleat in the middle of the circle. Place the paper and foil
circle over the pudding bowl, then secure with string around the rim of the bowl.


Place the pudding on an inverted saucer in a large pot; add hot water to come
way up the sides. Simmer for 2 hours.


Remove the foil and baking paper circle, unmould the pudding onto a serving
plate and serve with ice cream and custard.


Roll out the royal icing, cut out shapes and press onto the pudding. Dust with
icing sugar and serve.

Chocolate-Banana Graham Refrigerator "Cake

30 min prep
4 hr 30 min total

Makes 10 servings.


1 pkg. (3.9 oz.) chocolate instant pudding mix

1 cup cold milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed,

1 banana, chopped

11 HONEY MAID Honey Grahams, broken in half (22

squares), divided


BEAT pudding mix and milk in medium bowl with whisk

2 min. Stir in 1-1/2 cups COOL WHIP and bananas.

SPREAD 1 rounded Tbsp. pudding mixture onto each of

20 graham squares. Stack grahams together, then stand on
edge on serving platter to make 8-1/2-inch loaf. Frost with
remaining COOL WHIP. Crush remaining graham squares;
sprinkle over loaf.


Banana Split "Cake"

15 min prep
5 hr 15 min total

Makes 24 servings.


9 HONEY MAID Honey Grahams, crushed (about 1-1/2 cups)

1 cup sugar, divided
1/3 cup butter, melted
2 pkg. (8 oz. each) brick cream cheese, softened
1 can (20 oz.) crushed pineapple in juice, drained
6 bananas, divided
2 pkg. (3.4 oz. each) vanilla instant pudding mix
2 cups cold milk
2 cups thawed COOL WHIP Whipped Topping, divided
1 cup chopped pecans


MIX crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch
pan. Freeze 10 min.
BEAT cream cheese and remaining sugar with mixer until well
blended. Spread carefully over crust; top with pineapple. Slice 4 bananas;
arrange over pineapple.
BEAT pudding mixes and milk with whisk 2 min. until well blended. Stir
in 1 cup COOL WHIP; spread over banana layer in pan. Top with remaining
COOL WHIP. Refrigerate 5 hours. Slice remaining 2 bananas just before
serving; arrange over dessert. Top with nuts.

This recipe features:

Recipe Tips
Make it EasyLet frozen pudding mixture stand at room temperature about 5
min. before scooping to soften slightly.
Special ExtraTop with your favorite flavored ice cream toppings,
marshmallow Creme and/or colored sprinkles.
Better For YouSave 60 calories and 3g of fat per serving by preparing with
fat-free milk, vanilla fat-free sugar-free instant pudding mix, COOL WHIP LITE
Whipped Topping and Reduced Fat NILLA Wafers.

Banana Split Parfaits

30 min prep
3 hr 30 min total

Makes 8 servings.


1 pkg. (3.4 oz.) French vanilla instant pudding mix

1 cup cold milk
2 cups thawed COOL WHIP Whipped Topping, divided
24 NILLA Wafers, divided

2 small bananas
8 maraschino cherries
BEAT pudding mix and milk in large bowl with whisk 2 min. Stir in 11/2 cups COOL WHIP; spread into 8-inch square pan. Freeze 3 hours or until
firm enough to scoop.
CHOP 16 wafers. Spoon scant tablespoonful of the chopped wafers
into each of 8 parfait glasses or dessert dishes. Scoop 1/4 cup of the pudding
mixture into each glass; sprinkle with remaining chopped wafers.
CUT bananas lengthwise in half, then cut each piece crosswise in half.
Stand 1 banana piece in each parfait glass. Fill with remaining COOL WHIP
and wafers; top with cherries. Serve immediately.

Cookies 'N Cream Pudding

5 min prep
5 min total

Makes 4 servings, 2/3 cup each.


8 OREO Cookies, divided

1 pkg. (3.4 oz.) vanilla instant pudding mix
2 cups cold milk
3/4 cup thawed COOL WHIP Whipped Topping, divided


BREAK 1 cookie into 4 pieces; reserve for garnish. Crush remaining

BEAT pudding mix and milk with whisk 2 min. Stir in crushed cookies
and 1/2 cup COOL WHIP.
SPOON into 4 dessert dishes; top with remaining COOL WHIP and
reserved cookie pieces.

Black & White Banana Pudding

15 min prep
3 hr 15 min total

Makes 8 servings, about 3/4 cup each.


1-3/4 cups cold milk

1 pkg. (4-serving size) chocolate instant pudding mix
24 NILLA Wafers, divided
1 large banana, sliced
2 cups thawed COOL WHIP Whipped Topping


POUR milk into large bowl. Add dry pudding mix. Beat with wire whisk
2 min. or until well blended. Let stand 5 min.
ARRANGE half of the wafers on bottom of 1-1/2-qt. serving bowl; top
with half each of the pudding, banana slices and whipped topping. Repeat
REFRIGERATE at least 3 hours or until ready to serve. Store leftover
dessert in refrigerator.

Mango Float


2 cups of mangoes (thinly sliced)

Graham crackers 1 box

Crushed Graham 1 tbsp

1 can all purpose Nestle cream

1 can condensed milk

Preparation Instructions:

In a rectangular Glass baking dish, arrange 8 to 10 pieces of graham

crackers, then set aside.


Chill the Nestle for 30 minutes cream then whip the Cream in a bowl.


Fold the whipped cream with condensed milk, then Mix well.


Then on the layered crackers on the bottom, spread the milk and
cream mixture.


Then spread out the thin sliced mangoes evenly on top of the cream.


Make another layer of graham crackers; spread the cream and mango
slices. You can do lots of layers if you want.


Garnish top layer with mango and sprinkle the crushed graham.


Chill the Mango Float for at least 2 to 3 hours before serving

Chocolate Graham Cake


2 cups milk chocolate, chopped

5 large egg yolks


3 cups heavy cream/ all-purpose cream

20 graham cracker sheets

4 or 5 ripe bananas, very thinly sliced lengthwise

Garnish: whipped cream

Cooking Instructions:

Line a 5-by-10-inch loaf pan with plastic wrap. Place chocolate in a

heatproof bowl. Place yolks and a pinch of salt in another heatproof bowl.


Bring cream to a simmer in a medium saucepan. Slowly pour cream

into bowl with yolks, whisking constantly; return mixture to saucepan set
over low heat.


Cook, stirring constantly, until mixture is thick enough to coat the back
of a wooden spoon, about 8 minutes (mixture should not come to a boil).


Immediately strain through a fine sieve set over chocolate; stir until
chocolate melts and is smooth.


Refrigerate, stirring occasionally, until thick, about 4 hours.


Spread 1 cup chocolate mixture evenly into bottom of loaf pan. Top
with a layer of 4 graham crackers, trimmed to fit. Spread 1/2 cup
chocolate over tops, and cover with some bananas. Spread 1/2 cup
chocolate over bananas, and top with a layer of 4 trimmed graham


Repeat with remaining chocolate, bananas, and graham crackers until

you reach the top of the pan; finish with graham crackers.


Cover with plastic wrap, and refrigerate overnight. Uncover, and turn
out onto a serving platter. Remove plastic wrap. Garnish with whipped
cream, and cut into slices.

No Bake Oreo Cake



2 packages of Oreo cookies

2 tubs of Cool whip

10 crushed Oreo cookies

Chocolate ice-cream sauce

Cooking Instructions:

Dunk enough Oreos in some milk and line them at the bottom of a
square pan


Use half the container of Cool whip to frost over the layer of Oreos


Repeat the layers until you run out of Oreos and Cool whip


Sprinkle the whole cake with the crushed Oreo cookies and drizzle with
chocolate sauce. Keep chilled in your fridge to set for one hour and then
take out to serve.

No Bake Chocolate Cake

Prep time:15 Minutes

Cook time:45 Minutes
Total Time:1 Hour

180g (6.3 oz) Butter
200g (7 oz) Castor sugar
200g (7 oz) Full cream evaporated milk
2 Eggs, slightly beaten with fork

100g (3.5 oz) Plain flour / All purpose flour

50g (1.7 oz) Cocoa powder
1/2 tsp Baking powder
1/2 tsp Baking soda
1/2 tsp Vanilla extract / 1 tsp Vanilla essence
2 tablespoons Rum (optional)

Chocolate Fudge Topping

200g (7 oz) Condensed milk
1/2 tsp vanilla extract / 1 tsp vanilla essence
2 Tbsp corn oil
20g (0.7 oz) Cocoa powder, sieved
1 pinch of salt

Combine castor sugar, evaporated milk, vanilla extract/essence and butter in a saucepan. Stir
over low heat until sugar is dissolved and butter is melted, remove from heat and keep warm.
Add beaten eggs into the slightly cold evaporated milk mixture and stir till well mix.
Sieve the flour, cocoa powder, baking powder and baking soda into a large mixing bowl, then
pour the eggs mixture over the flour and stir till well mix ( cake batter should be runny)
Heat up steamer.
Lined and greased an 8 or 9 inch round baking pan.
Pour the batter into the lined pan and place the pan into the steamer and cover the top of the
pan loosely with a piece of aluminium foil.
Cover the steamer and steam over medium heat for 45 mins.
Cool the cake in pan before turning out for further decoration.

To make Chocolate Fudge Topping:

Combine the sieved cocoa powder, condensed milk and oil.
Stir over low heat till thicken.
Add in salt and vanilla extract or essence.
Cool the chocolate topping a little before spreading on the cake.
Refrigerated before serving it.

Moist Chocolate Cake Recpe


1 cups all purpose flour

2 cups granulated white sugar

cup unsweetened cocoa powder

1 tsp baking soda

teaspoon salt

2 large eggs

1 cup buttermilk (or substitute by putting 1 tbsp white vinegar in a cup

then filling the rest up with milk; let stand 5 minutes until thickened)

cup butter, melted

1 tbsp vanilla extract

1 cup hot coffee (or 2 tsp instant coffee in 1 cup boiling water)

Cooking Instructions:

Preheat oven to 350 degrees. Grease and flour two 9-inch baking
pans (or line with parchment paper circles) and set aside.


In the large bowl of a standing mixer, stir together flour, sugar, cocoa,
baking soda, and salt. Add eggs, buttermilk, melted butter and vanilla
extract and beat until smooth (about 3 minutes). Remove bowl from
mixer and stir in hot coffee with a rubber spatula. Batter will be very


Pour batter evenly between the two pans and bake on middle rack of
oven for about 35 minutes, until toothpick inserted in center comes out
clean with just a few moist crumbs attached.


Allow to cool 15 minutes in pans, then run a butter knife around the
edges of each cake. Place a wire cooling rack over top of each pan.
Wearing oven mitts, use both hands to hold the racks in place while
flipping the cakes over onto the racks. Set the racks down and gently
thump on the bottom of the pans until the cakes release. Cool completely
before handling or frosting.

Makes about 3/4 cup

1 large egg yolk*

1 1/2 teaspoons fresh lemon juice

1 teaspoon white wine vinegar

1/4 teaspoon Dijon mustard

1/2 teaspoon salt plus more to taste

3/4 cup canola oil, divided


Combine egg yolk, lemon juice, vinegar, mustard, and 1/2

teaspoon salt in medium bowl. Whisk until blended and bright yellow, about
30 seconds.


Using 1/4 teaspoon measure and whisking constantly, add 1/4

cup oil to yolk mixture, a few drops at a time, about 4 minutes. Gradually add
remaining 1/2 cup oil in very slow thin stream, whisking constantly, until
mayonnaise is thick, about 8 minutes (mayonnaise will be lighter in color).
Cover and chill. do ahead Can be made up to 2 days ahead. Keep chilled.


To make aioli, add 1 minced garlic clove to the egg mixture, and
substitute extravirgin olive oil for the canola oil.

Raw egg is not recommended for infants, the elderly,

pregnant women, and people with weakened immune systems. To avoid the
risk of salmonella infection, you can use pasteurized egg yolk instead

Steamed Moist Cake

Vanilla Buttercream Frosting

Prep Time10 MIN

Total Time10 MIN

Make homemade frosting with just a few ingredients and in just a few minutes.

3 cups powdered sugar
1/3 cup butter or margarine, softened
1 teaspoons vanilla
1 to 2 tablespoons milk


1 In medium bowl, mix powdered sugar and butter with spoon or electric mixer
on low speed. Stir in vanilla and 1 tablespoon of the milk.

2 Gradually beat in just enough remaining milk to make frosting smooth and
spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting
becomes too thin, beat in a small amount of powdered sugar. Frosts 13x9-inch cake
generously, or fills and frosts an 8- or 9-inch two-layer cake.

Gingersnap Sandwich Cookies with Lemon Buttercream Frosting

Prep Time1 HR 10 MIN

Total Time3 HR 40 MIN

Enjoy these light and fluffy gingered flavored sandwich cookies - perfect dessert for a crowd.

cup butter or margarine, softened
cup granulated sugar

cup packed brown sugar

cup molasses
cup cold water
2 cups Gold Medal all-purpose flour
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon baking soda
teaspoon ground cloves
teaspoon salt

3 cups powdered sugar
cup butter, softened
2 teaspoons grated lemon peel
3 to 4 teaspoons lemon juice
3 to 4 teaspoons milk

1 In large bowl, beat 1/2 cup butter and sugars with electric mixer on medium
speed until light and fluffy. Beat in molasses and water until blended (mixture may look
curdled). On low speed, beat in flour, ginger, cinnamon, baking soda, cloves and salt.
Divide dough in half; wrap each half in plastic wrap. Refrigerate about 2 hours or until

2 Heat oven to 350F. Line cookie sheets with cooking parchment paper. On
well-floured surface, roll half of dough at a time to 1/8-inch thickness (keep remaining
dough refrigerated). Cut with 2-inch round cookie cutter. Using large end of a piping tip
or 1/2-inch round canap cutter, cut a hole in center of half of the cutouts. Carefully
transfer to cookie sheets, placing 1/2 inch apart. Reroll scraps.

3 Bake 9 to 12 minutes or until set in center. Cool 2 minutes; remove from cookie
sheets to cooling racks. Cool completely, about 30 minutes.

4 In large bowl, beat frosting ingredients on medium speed until light and fluffy.
Spread about 1 heaping teaspoon frosting on each whole cookie; top with cutout cookie.
If desired, sprinkle additional grated lemon peel on frosting in center.