What we need:
Here’s how:
(1) Mix together coffee powder in hot water. Let it cool.
(2) In a bowl, mix together dry ingredients well – flour, sugar, baking powder and
salt. Make a well in center; add oil, egg yolks, vanilla and coffee. Beat until smooth.
(3) In large bowl, beat egg whites and cream of tartar until stiff but not dry.
(4) Pour the mocha batter over the egg whites. Using a spatula or a wire whisk, fold it
carefully. Spoon batter into 2 8-inch round pans (or a 10-inch tube pan)
Bake in preheated 325 degrees F oven for 30-40 minutes (for 2 8-inch round pans) or
60 to 70 minutes for a 10-inch tube pan or until cake springs back when lightly
touched. Turn pan upside down and let cake hang until cool. Remove from pan.
(5) To make the Mocha Icing, beat egg whites and sugar in a heatproof bowl over a
pot of simmering water. Whisk until the texture is smooth and sugar has been
dissolved. Remove from heat and whisk until stiff peaks form. Let it cool (I usually
place my bowl in the ref to hasten cooling process, but that’s just me).
(6) Combine Kahlua (or water) and coffee.
(10) At one point, it will become soupy and will not look like a good batch of icing at
all but have faith, it will pass.
MOIST CAKE
3 C Flour
3 sC Sugar
1T Baking soda
11/2 t. salt
Add in:
4 eggs
1 ½ C. Hot water
½ C. Vegetable oil
1 ½ C. Softened butter
2 T. Milk
2 T milk
1 pack oreo cokies, remove the icing, bash the oreos into crumbs. Don’t break the (cheap) Plastic
bag or crumbs may fly everywhere.
2 Add in the unsalted butter ( there’s no need to melt the butter
3 Line the pan. Spead the evenly, pres firmly. This coookies must be soft, otherwise the cutouts will
crumble
4 Gelatine. Bloom the gelatin before melting it Soak till it sotf then squeeze hands
5 Add in ice water
6 Hot water to loosen the strength of the gelatin
7 Set yogurt, the yogurts makes the gelatin easier to mix.
INGREDIENTS
2 cups flour
2 cups cranberries, fresh or frozen
1 1/2 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
1 (8 oz.) package cream cheese, room temperature
4 eggs, room temperature
1 1/2 teaspoon vanilla extract
1 1/2 teaspoons baking soda
1/2 teaspoon salt
PREPARATION
Preheat oven to 350º F and lightly grease a 9×5-inch loaf pan with butter or non-stick spray.
Cream together butter, cream cheese and sugar in a large bowl or mixer, then, one at a time, beat in eggs
and vanilla.
In a separate bowl, whisk together flour, baking soda and salt until combined. Gradually mix dry
ingredients into wet ingredients, stirring until just incorporated.
Gently fold in cranberries, then pour mixture into greased baking dish. (Could also use 2 loaf pans, if
desired.)
Place in oven and bake for 60-70 minutes, or until toothpick inserted in center comes out clean.
Remove from oven and let cool at least 15 minutes before serving. Enjoy!
Butter Tarts
Ingredients
1 egg
1/2 cup brown sugar
1/8 teaspoon salt
1/2 teaspoon vanilla extract
1/4 teaspoon lemon extract
1 tablespoon melted butter
1/2 cup raisins
8 (3 inch) unbaked tart shells
Steps
Preheat oven to 400 degrees F (200 degrees C.)
In a large bowl, beat the egg, then beat in brown sugar and salt. Stir in vanilla and lemon extract.
Beat until light and bubbly, then stir in melted butter. Fold in raisins. Drop filling by spoonfuls into tart
shells.
Bake in preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees
C) and bake an additional 20 to 25 minutes, until filling is set and pastry is golden brown.
Enjoy!
Ingredients
2 cups white sugar
1/2 cup butter
1/2 cup milk
1/3 cup unsweetened cocoa powder
2/3 cup peanut butter
3 cups quick cooking oats
1/2 cup chopped peanuts (optional)
2 teaspoons vanilla extract
Directions
1. Place a piece of wax paper or foil on cookie sheet. Combine sugar, butter, milk and cocoa in medium
saucepan.
2. Cook over medium heat, stirring constantly, until mixture comes to rolling boil.
3. Remove from heat; cool 1 minute.
4. Add peanut butter; stir to blend. Add oats, peanuts and vanilla; stir to mix well. Quickly drop mixture
by heaping teaspoons onto wax paper or foil. Cool completely. Store in cool, dry place.
5. Source: Allrecipes.com
Butterscotch Lush is a 4-layer dessert of graham cracker crust, cream cheese, pudding, and whipped
cream. Topped with butterscotch and chocolate shavings.
1. Preheat oven to 350° F. Mix together graham cracker crumbs, melted butter, and sugar.
2. Press mixture into the bottom of a 8×8 baking dish. Bake for 15 minutes.
Cream Cheese Layer ~
1. Use a hand mixer to beat cream cheese and sugar until fluffy.
2. Add in 2 cups heavy cream and beat until stiff peaks form.
3. Layer over cooled graham cracker crust.
Pudding Layer ~
1. Beat milk and pudding mix. If too thick, add a little more milk. You want it thicker than traditional
pudding, but not so thick you can’t pour or smooth your pudding layer.
2. Spread over cream cheese layer.
Whipped Cream Layer ~
1. Beat heavy cream and powdered sugar, until it forms soft peaks.
2. Spread over pudding layer.
3. Chill 4 hours in the refrigerator, or until set.
Toppings (optional) ~
MOUNDS BARS
Melted milk chocolate or dark chocolate
Directions:
Mix the shredded coconut with condensed milk,mold into oblong shape,
add them to freezer for 20 minutes
and then dip them in melted chocolate.
Stick Almonds in them and have Almond Joys
Sikat na sa buong bansa ang chicken inasal pero una itong naging popular sa Iloilo at Bacolod.
Pwede niyo nang ma-enjoy sa bahay ito with this Lechon Manok Illonggo, recipe na piña-level up pa
ang sarap with Del Monte Pineapples!
Get the recipe here: bit.ly/2i3sPyp
Ingredients:
MARINADE:
3 Tbsp soy sauce
1 tsp liquid seasoning
1 cup clear soda
1 Tbsp calamansi juice
1/2 tsp pepper, black
reserved pineapple syrup
1 kg chicken, whole, stuffed & marinated