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.