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.