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.