Low-Fat and Sugar-Free Lemon Cheesecake

Here's how:
First, prepare the crust. Melt 100 grams of butter ina small pan then add to 200 grams of crushed graham crackers. Mix until well-blended. Transfer mixture to a small pie plate or springform pan and press against the bottom of pan to form a solid crust. Keep in chiller.

Next, make the filling. Cream together 300 grams of low-fat cream cheese and 20 grams of artificial sweetener until smooth and light. Add 20 ml lemon juice. Mix well and set aside.

In a small saucepan, dissolve an envelope unflavored gelatin powder in 60 ml cream. Bring to low heat, stirring constantly to distribute gelatin. Turn off heat before it boils. Cool slightly. Add to the cream mixture. Stir until well-blended.

In another bowl, beat 250 grams of whipped cream until stiff. Add this to the cream mixture and fold well. Transfer to pre-made graham crust. Keep in the refrigerator overnight or until set.

Peach Melba

Here's how:
In a sundae boat, put 3 scoops of diferent ice cream flavors, side by side. Top each scoop with whipped cream and place peach slices all around. Garnish as you please with strawberry syrup, chocolate syrup and candy sprinkles.

Stir and Roll Pastry

Ingredients:

• 1-1/3 cup all-purpose flour, sifted
• 1 tsp salt
• 1/3 cup salad oil
• 3 tbsps cold evaporated milk

Procedure:

1. Mix flour and salt in a bowl.
2. Pour into measuring cup the cooking oil and evaporated milk, but do not stir.
3. Pour oil-milk mixture all at once into flour. Stir with fork, until mixed. Dough should look moist but not sticky.
4. Press into a smooth ball. Roll out gently to edges of wax paper. Dampen tabletop to prevent slipping.
5. Peel off top paper. Lift paper and pastry by top corners. Place paper side-up in pie pan. Fit. Peel off paper.
6. Flute all around. Set aside and prepare filling.

Brownie Pops

Here's how:
Skewer 10 pieces store-bought brownies in popsicle sticks. Melt a cup of white chocolate in the microwave. Arrange different toppings in small bowls like candy sprinkles, rice krispies, mini-marshmallows, chopped nuts and mini-chocolate chips. Dip the skewered brownies in the melted chocolate then in your choice of topping.

Pinipig Polvoron

Ingredients:

• 4 cups cake flour
• 2 cups powdered milk
• 2 cups sugar
• 1 cup toasted pinipig, ground
• a cup of butter or margarine, melted

Procedure:

1. Toast cake flour in moderate heat until light brown, stirring constantly.
2. In a bowl, mix together the toasted cake flour, milk, sugar, pinipig and melted butter or margarine. Mix thoroughly.
3. Using a polvoron molder, shape the mixture. Wrap in cellophane.

Snickerdoodles

Ingredients:

• 1/4 butter, softened
• 1/4 cup shortening
• 3/4 cup sugar
• 1 egg
• 1-3/4 cup all-purpose flour
• a tsp of cream of tartar
• 1 tsp baking soda
• 1/8 tsp salt
• 2 tbsps sugar
• a tsp of cinnamon

Procedure:

1. Preheat oven to 400 degrees Fahrenheit. Prepare 2 baking sheets.
2. In a bowl, mix together the butter, shortening and sugar until blended. Add the egg and beat until smooth.
3. Stir in the flour, cream of tartar, baking soda and salt. Mix well.
4. Form dough int balls. In a plate, combine the sugar and cinnamon. Roll the balls in this mixture. Place balls on baking sheets. Do not press. Bake for 15 minutes or until crisp.

Accordion Treats

Ingredients:

• 3/4 cup butter or margarine
• 3/4 cup sugar
• 2 eggs
• 1 tsp vanilla
• 1/4 tsp salt
• 1-1/4 cup all-purpose flour
• 1/2 cup chopped cashew nuts
• powdered sugar

Procedure:

1. Preheat oven at 325 degrees Fahrenheit. Grease and flour an accordion sheet.* Set aside.
2. Cream butter or margarine until light and fluffy. Add sugar, then blend in the eggs, vanilla and salt. Beat until smooth. Stir in the flour and nuts. Continue beating until dough is completely blended.
3. Drop a teaspoonful of dough into each fold of the accordion sheet. Dough will spread during baking.
4. Bake for 25-30 minutes. Cool. Sprinkle with powdered sugar before serving.

*If an accordion sheet is not available, use aluminum foil. Get about a meter of heavy-duty foil. Fold it into pleats resembling the accordion pan. Place on baking sheets then use.

Yema Balls

Here's how:
In a non-stick pan, combine a big can (300ml) of condensed milk and 3 egg yolks. Cook over low heat, with constant stirring until thick. Remove from heat. Add 2 tbsps of butter and 2 tsps of vanilla essence. Mix until smooth. Set aside to cool. Lightly grease your hands with some butter. Form the mixture into balls. Roll in sugar. Put in small paper cups.

Strawberry and Chocolate Layer Cake

Ingredients:

• store-bought pound cake
• hazelnut spread or choco spread
• whipping cream
  
• sugar
• strawberries

Procedure:

1. Hulled and wash the strawberries. Set aside.
2. Slice the pound cake according to your desired thickness. Set each slice on a dessert plate.
3. Spread the hazelnut spread over the sliced pound cake. Top with strawberries. Sprinkle sugar to your liking. Top it off with a big fat dollop of whipped cream.
4. Serve.

Masapan Parfait

Here's how:
In a bowl, whip a cup of chilled cream. Set aside. In four dessert cups, put a few pieces store-bought masapan candy (you will need 3 dozens of masapan for 4 servings). Top with some whipped cream. Put more masapan on top. Thin out coco jam with 2-3 tbsps hot water and drizzle over the parfait. Serve at once.

Maja Maiz

Ingredients:

• 1 can (425g) cream style corn
• 1 brick (250ml) sweetened condensed milk
• a pinch of fine salt
• a tbsp of white sugar (optional)
• a few drops of yellow food color
• coconut cream (kakang-gata):
• 1 cup warm water
• 1 pc (400 g) coconut, grated
• coconut milk (pangalawang gata):
• 1-¾ cup warm water
• (used) coconut, grated

Procedure:

1. In a large bowl, place ingredients for coconut cream. Mash and squeeze. Put coconut cream extract in a non-stick wok. Place in medium fire, cook until coconut cream turns to latik. Stirring very often. Set aside.
2. While cooking the coconut cream. Do the coconut milk, mash and squeeze. Place coconut milk extract in a non-stick medium casserole. Add the first-four ingredients. Mix well. Place over medium-high fire. Stir continuously until it thickens.
3. Line with banana leaves and lightly grease a “bilao” or platter, or 5 plastic microwavable round containers (250 ml) with coconut oil (from latik). Place and divide cooked mixture into greased containers . Top with latik generously, press latik lightly unto cooked mixture while still hot. Let it cool.
4. Serve.

Peanut Butter Thumbprint

Ingredients:

• 1/2 cup butter, softened
• 1/2 cup peanut butter
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 egg
• 1-1/4 cup all-purpose flour
• 1/2 tsp baking powder
• 3/4 tsp baking soda
• 1/4 tsp salt
• 3/4 cup chopped peanuts
• fruit jelly

Procedure:

1. Preheat oven to 375 degress Fhrenheit. Lightly grease 2 baking sheets.
2. In a bowl, cream butter and peanut butter until smooth. Add sugars and beat until fluffy. Beat in the egg. Combine the dry ingredients then add to the creamed mixture. If dough is too soft, chill for a few minutes.
3. Form dough into 1" balls. Roll in chopped peanuts.
4. Place balls an inch apart on baking sheets. Press thumb at the center of each ball to make a hollow indentation. Bake for 10-12 minutes or until done.
5. Fill each hollow with a dab of fruit jelly. Cool.

Crusted Macaroons

Ingredients:

Pastry:

• 1-1/3 cup all-purpose flour
• 1/4 tsp salt
• 1/3 cup sugar
• 1/2 cup butter
• 1 egg, beaten

Filling:

• 2 eggs, beaten
• 1-1/4 cup sugar
• a cup of desiccated coconut
• a tsp of almond or vanilla extract

Procedure:

1. Preheat oven at 375 degrees Fahrenheit. Prepare 3 muffin pans with 1" diameter cups
2. Combine flour, salt and sugar in a bowl. Cut in the butter until mixture resembles coarse crumbs. Stir in egg and form the dough into a ball.
3. Divide the dough into 36 portions. Then, each one fit into muffin hole. Press down dough to cover the sides and bottom of each muffin hole. Set aside.
4. Combine all the ingredients for the filling and blend well. Put about a teaspoon of the filling on each crust.
5. Bake for 20 minutes or until golden brown. Cool.

Basic Sponge Cake

Ingredients:

• a cup of cake flour
• 1 tsp baking powder
• 1/2 tsp salt
• 5 egg yolks
• 2 tbsps cold water
• a tsp of vanilla essence
• 1 cup sugar
• 5 egg whites

Procedure:

1. Sift cake flour, baking powder and half of salt together. Set aside.
2. Beat egg yolks with the rest of salt, cold water and vanilla until light. Gradually add half of sugar, beating well until thick and lemon-colored. Set aside.
3. Beat egg whites until soft peaks are formed. Gradually adding the rest of the sugar, beating well until very stiff but not dry.
4. Fold in the egg yolk mixture alternately with the flour mixture into egg whites. Pour into prepared pans.
5. Bake at preheated oven at 350 degrees Fahrenheit for about 20-25 minutes.
6. Let cool. Frost with your favorite icing, if desired.

Eggless Chocolate Cake

Ingredients:

• 1-1/2 cup cake flour
• 1 cup sugar
• 3 tbsps cocoa powder
• 3/4 tsp baking powder
• 3/4 tsp baking soda
• 1/2 tsp salt
• a cup of water
• 1/4 cup + 1 tbsp oil
• 1 tbsp vinegar
• 1 tsp vanilla

frosting:

• 1/2 cup cocoa powder
• 1 can condensed milk
• 2 tbsps butter

Procedure:

1. Preheat oven to 350 degrees Fahrenheit. Grease and flour an 8-inch square pan. Set aside.
2. Sift flour, sugar, cocoa, baking powder, baking soda and salt together. Make a well at the center and add the remaining ingredients. Beat until smooth. Pour into prepared pan.
3. Bake for 30-35 minutes or until done.
4. Meanwhile, prepare frosting by combining all ingredients in a double boiler. Cook until thick but still spreadable consistency. Spread over the cooled cake.

Strawberry Cream Cannoli

Ingredients:

• 8 sugar cones
• 1/2 cup melted chocolate
• 1/4 cup candy sprinkles
• 1/2 cup cream cheese
• 1/4 cup strawberry jam
• 1/4 tsp vanilla essence

Procedure:

1. Dip the open end of each sugar cone in melted chocolate. Run it on candy sprinkles. Allow to dry and cool inside the refrigerator.
2. Meanwhile, combine in a bowl the last-three ingredients. Stuff each cone with the filling.
3. Serve at once.

Chocolate Pinwheels

Ingredients:

• 1-1/4 cup all-purpose flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 cup margarine
• 3/4 cup sugar
• 1 egg
• 1/2 tsp vanilla
• 1 square unsweetened chocolate, melted and cooled

Procedure:

1. Sift all dry ingredients together. Set side. Cream margarine until fluffy. Add sugar and beat until smooth. Add egg and vanilla. Beat until blended. Stir in the sifted dry ingredients.
2. Divide the dough into two. Add the melted chocolate to one portion. Roll out the white dough between two sheets of wax paper into a rectangle. Do the same for the chocolate dough. Chill both doughs for about 15 minutes.
3. Invert the white dough against the chocolate dough. Press them together with a rolling pin. Roll up the dough tightly n a jelly roll fashion. Wrap in wax paper. Chill.
4. Slice into 1/8" pieces and placed on ungreased baking sheets. Bake in preheated 350 degrees Fahrenheit oven for 12-15 minutes.

Choco-Dipped Grape Clusters

Ingredients:

• grapes
• dark baking chocolate
• freshly ground nuts of your choice

Procedure:

1. Rinse grapes in cold running water. Drain well and dry. Cut grapes into clusters of three.
2. In a double-boiler, melt chopped dark baking chocolate. Dip one cluster at a time, holding by a stem. Allow excess melted chocolate to drip back to the pan.
3. Gently roll grapes on finely ground nuts. Place coated grapes on waxed paper. Refrigerate until firm.
4. Serve chilled.

Palitos De Queso

Ingredients:

• 1/3 cup butter or margarine, softened
• 1/2 cup sugar
• 1 cup grated cheese
• 1 cup all-purpose flour
• 1/2 tsp baking powder
• 1 egg, beaten

Procedure:

1. Preheat oven at 350 degrees Fahrenheit. Lightly grease a baking sheet. Set aside.
2. In a bowl, cream butter and sugar until light and fluffy. Stir in cheese, Flour and baking powder. Mix well.
3. Form dough into balls then roll each ball into a 3" long stick. Place on baking sheet.
4. Press sticks lightly to flatten. Brush with beaten egg.
5. Bake until brown for about 10 minutes. Remove from pan at once.

Leche Flan

Ingredients:

• 2 cups evaporated milk
• 8 egg yolks
• 1/2 cup caramel syrup
• 1 tsp lemon rind or vanilla
• 1 cup white sugar

Procedure:

1. Scald the evaporated milk in double-boiler for 15 minutes. Beat the egg yolks. Add the sugar, milk and flavoring.
2. Line mold with caramel syrup. Pour milk-mixture.
3. Place this in large pan half-filled with water. Steam or bake for about an hour or until mixture becomes firm. Cool before removing from mold

Brownies

Ingredients:

• 1/4 cup butter or margarine, softened
• a cup of sugar
• 2 eggs
• 2 cups all purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup cocoa powder
• 1 tsp vanilla
• 1/3 cup water
• 1/2 cup chopped cashew nuts

Procedure:

1. Preheat oven at 350 degrees Fahrenheit. Grease and line a 9" square pan. Set aside.
2. In a bowl, cream butter and sugar until fluffy. Add the eggs one at a time, while beating continuously.
3. Add the rest of the ingredients except half of the nuts. Mix thoroughly.
4. Pour into prepared pan. Spread out evenly. Sprinkle remaining nuts on top.
5. Bake for 25-30 minutes. Cool. Cut into squares.

Minatamis na Saging (Bananas in Sweet Syrup)

Ingredients:

• 10 pcs (about 3/4 kg) ripe plantain bananas (saging na saba)
• 2 cups of water
• 2 pandan leaves, tied in a knot
• 2/3 cup packed dark brown sugar
• 2-3 drops of banana flavoring (optional)

Procedure:

1. Peel the bananas. Cut into three diagonally.
2. Put in a thick bottom casserole. Add water and pandan leaves. Cover. Place over medium-high fire. Bring to boil. Reduce fire to medium. Cook for 8-10 minutes or until tender.
3. Put brown sugar. Mix. Cover again. Cook for another 2-3 minutes or until it boils again.
4. Remove from pan. Drizzle with banana flavoring.
5. Let it cool. Serve.

Food For The Gods

Ingredients:

• 2 eggs
• 2 cups sugar
• 1 cup melted butter
• 1 cup chopped walnuts
• 1 cup dates
• 1 tsp baking powder
• 1/4 tsp salt
• a cup of all purpose flour

Procedure:

1. Preheat oven at 300 degrees fahrenheit. Grease and flour a 13 x 9 x 2 inch rectangular pan. Set aside.
2. In a bowl, beat eggs lightly. Add sugar, butter, nuts and dates. Fold in the dry ingredients. Spread on prepared pan.
3. Bake for 30-40 minutes or until done.
4. Cut into bars while warm.

Banana Muffin

Ingredients:

• 2-1/2 cups of cake flour
• 2 tsps baking powder
• 1 tsp baking soda
• 1/2 tsp nutmeg
• 1 cup masked ripe bananas
• 2 tbsps molasses
• 1/2 cup all-purpose cream
• 2/3 cup softened not melted butter
• 2/3 cup white sugar
• 3 eggs
• 1/2 cup raisins

Procedure:

1. Preheat oven at 350 degrees fahrenheit. Line a muffin pan with paper cups
   
2. Sift the first-four ingredients together. Set aside. In a bowl, combine bananas, molasses and cream.
3. In a separate bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, while beating continuously.
4. Add sifted ingredients alternately with banana mixture. Beat until smooth.
5. Stir in raisins. Scoop unto paper cup the mixture until 2/3 full.
6. Bake for 12-15 minutes or until done.

Jelly Roll

Ingredients:

• 5 egg whites
• 3/4 cup sugar
• 5 egg yolks
• 1/2 tsp vanilla
• 2 tbsps melted butter
• 1 cup cake flour
• confectioners' sugar
• jam, jelly or marmalade

Procedure:

1. Preheat oven to 350 degrees fahrenheit.
2. Grease and line, then, grease again an 11x15 inch jelly roll pan. Set aside.
3. In a bowl, beat egg whites until soft peaks stage.
4. Add the sugar gradually while beating continuously until stiff but not dry.
5. Stir in egg yolks, one at a time, while beating after each addition. Stir in vanilla and melted butter.
6. Sift flour over the mixture, then, carefully fold in. Pour into prepared pan.
7. Bake for 15 to 20 minutes or until golden brown.
8. Prepare a sheet of brown paper and sift confectioners' sugar over it. If brown paper is not available, use a piece of cheesecloth or a towel. Remove the cake from the oven and immediately invert on the piece of brown paper. Peel off the paper lining. Roll up the cake tightly.
   
9. Unroll. Spread with either jam, jelly or marmalade, whichever you prefer.
   
10. Re-roll. Dust top with confectioners' sugar to your liking.

Buko Pie

Ingredients:

Crust:

• 2 cups all purpose flour
• 1/2 tsp salt
• a tsp of sugar
• 1/2 cup butter or margarine
• 1/4 cup shortening
• 5-6 tbsps water

Buko Filling:

• 2 cups coconut water
• 1 cup sugar
• 1/3 cup cornstarch, dissolved in 1/4 cup water
• 2 cups shredded young coconut meat (2-3 young coconuts)
• a tsp of vanilla
• eggwash

Procedure:

1. Preheat oven to 375 degrees fahreneit.
2. Prepare crust: Combine flour, salt and sugar in a bowl. Cut in butter and shortening with a pastry blender until mixture resembles coarse meal. Add water, a tablespoon at a time and mix with a fork ntil dough leaves the side of the bowl. Form the dough into a ball, then, divide into two portions, one slightly bigger than the other. Roll out the larger dough to fit the pie plate Set aside.
3. Prepare buko filling: In a saucepan, combine the coconut water, sugar and cornstarch mixture. Bring to a boil and cook until thick. Add in the shredded coconut meat and vanilla. Cook for 3 minutes or more. Cool slightly. Pour over the crust.
4. Roll out the remaining dough large enough to cover the pie. Provide an inch extra dough to hang on the edges. Tuck in extra dough then pinch edges to seal top and bottom crusts together. Flute edges decoratively, Brush with eggwash. Slightly cut the top or prick with a fork, to let steam comes out. Bake for 25-30 minutes or until crust is golden brown.
   
5. Cool.

Chocolate Chip Cookies

Ingredients:

• 1/2 cup unsalted butter
• 1/3 cup sugar
• 1/3 cup firmly packed brown sugar
• 1 egg
• 1 tsp vanilla essence liquid
• 1-1/8 cup all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp fine salt
• 1 cup chocolate chips
• 1 cup cashew nuts

Procedure:

1. Preheat oven to 350 degrees fahreneit. Grease 2 baking sheets. Set aside.
2. In a bowl, cream butter until soft and fluffy. Add sugars and continue beating until smooth. Blend in egg and vanilla.
3. Sift dry ingredients together and add to the creamed mixture. Stir in chocolate chips and nuts.
4. Drop by a tablespoon on baking sheets about 2 inches apart. Bake for 13-15 mintes or until edges turn brown.
5. Let cool. Place in a cookie jar. Tightly covered, until ready to serve.