Compiled Recipe – Cinnamon Toast Crunch Milkshake

Cinnamon Toast Crunch Milkshake

* 1 cup cinnamon toast crunch cereal plus more for garnish
* 1 cup plus ¼ Real Seal milk
* 4 big scoops vanilla ice cream, slightly softened
* Real Seal whipped topping
* cinnamon sugar, if desired

1) Soak the cereal in 1 cup of the milk for 1-2 hours in the refrigerator. Add to a blender with the additional ¼ cup of milk and vanilla ice cream and blend on liquefy until smooth but still thick. Add 1 tablespoon at a time of more milk if needed for blending.

2) Pour into a glass and top with whipped topping, crushed Cinnamon Toast Crunch cereal and a sprinkle of cinnamon sugar if desired. Serve immediately.


Compiled Recipe – Berry Malunggay Juice

Berry Malunggay Juice

* 1 cup assorted berries (blueberries, blackberries, raspberries), frozen
* ½ cup malunggay
* ¼ cup bananas, lakatan variety, sliced
* ¼ cup orange juice
* ¼ cup cranberry juice

* Whiz berries, malunggay, bananas, orange juice and cranberry juice in a blender until smooth. Pour into a glass or mason jar.



Compiled Recipe – Creamy Chicken Soup

Creamy Chicken Soup

* ¼ cup butter
* ¼ cup all-purpose flour
* ½ cup whole milk
* 2 to 3 cups chicken stock
* 2 large carrots, boiled until soft
* ½  cup whole corn kernels
* ½ cup chicken, shredded

1) Melt butter in a pot over medium heat. Add flour and stir until dissolved, about 1 minute. Add milk and chicken stock (depending on your preferred consistency) ; mix well. Bring to a boil then lower heat and simmer until thick, about 6 minutes.

2) Once your soup base is thick, add carrots and whole corn kernels. Whiz in a blender (an immersion blender works best) until smooth. Stir in shredded chicken. Simmer again until warmed through, about 2 minutes. Season to taste with salt and pepper.

3) Ladle into soup bowls and top with all-purpose cream and crispy chickpeas (roast chickpeas in the toaster oven with olive oil, salt and pepper for about 20 minutes).



Compiled Recipe – Ube Pancakes

Ube Pancakes

* 1 cup ube halaya
* 1 large egg
* ¼ cup water
* 1/3 cup coconut milk
* 2 tbsp. oil
* 1 (200 gram) pancake mix
* ½ cup butter, plus more to serve
* pancake syrup (to serve)

1) Whisk ube, egg, water, coconut milk and oil in a large bowl until no large lumps remain and mixture is well combined. Dump in pancake mix and gently whisk until well mixed. Mixture will be thick. Set aside.

2) Pre-heat a non-stick frying pan over medium heat. Melt tablespoons of butter in the pan for every pancake.

3) Drop the batter by the 1/3 cupful onto the middle of the pan and cook until the tops have bubbled up and the underside has browned. Flip and cook until the pancake springs back when pressed gently. Remove from pan and transfer to a plate. Repeat with remaining cake batter. Serve with butter and pancake syrup, if desired. Makes 8 6-inch pancakes.



Compiled Recipe – Iced Coffee Frappe

Iced Coffee Frappe

* 1 ½ cup double strength coffee, chilled (4 tbsp. coffee per 6 ounces or 1 ½ cup cold brew coffee concentrate)
* ½ cup low fat milk
* 2 tbsp. sugar
* 1 ½ cup ice, plus more, if desired
* whipped cream (optional)
* chocolate sauce (optional)

* In a blender, puree coffee, milk, sugar, and ice. For a thicker consistency, add more ice and blend. Pour into 2 glasses, and top with whipped cream and chocolate sauce if desired. Serve immediately.


Compiled Recipe – Shrimp and Peanut Noodles

Shrimp and Peanut Noodles

* 350 grams spaghetti noodles
* ½ cup creamy peanut butter
* ¼ cup soy sauce
* 2 tbsp. all-purpose cream
* 2 tbsp. white vinegar
* ¼ cup sugar
* 2 tbsp. vegetable oil
* 2 tbsp. sesame oil
* 2 cloves garlic, chopped
* 2 teaspoons grated ginger
* 400 grams shrimp, peeled and deveined, use medium sized shrimp
* 1 (198 gram) can shiitake mushrooms, drained and sliced
* ¾ cup dry roasted peanuts
* salt
* ½ cup sliced green onions ( ½-inch lengths)

1) Cook spaghetti noodles according to package directions. Drain, reserve pasta  cooking water and set aside.

2) Mix peanut butter, soy sauce, cream, vinegar and sugar in a bowl; stir until sugar is dissolved. Set aside.

3) Heat oils in a large pan or wok over medium high heat. Sauté garlic and ginger until fragrant, about 1 minute. Add shrimps and cook until they turn pink. Remove shrimps from the pan; set aside.

4) Add mushrooms to the same pan; sauté for 1 minute. Add peanut butter mixture and ¼ cup pasta cooking water. Simmer for 2 minutes.

5) Add peanuts and cooked spaghetti; toss to combine. If sauce is too thick, add another ¼ cup pasta cooking water. Season with salt. Add shrimps and green onions; toss to combine.

6) Transfer to a serving dish and serve hot.


Compiled Recipe – Egg Pie

Egg Pie

* 2 ½ cups all-purpose flour, plus more for kneading
* ¼ tsp. salt
* 2 tbsp. sugar
* 2/3 cup butter, cold, cubed
* 1 large egg yolk (water with ice)
* 2 cups fresh milk, heated
* ¾ cup sugar
* ¼ cup cornstarch
* 7 large eggs
* 1 large egg white

1) Preheat oven to 350°F. Prepare a water bath in a large baking sheet.

2) Make Pie Dough: In a large bowl, mix flour, sugar, and salt. Make a well in the middle. Add egg yolk and butter. Using two forks, cut through the cold butter and yolk until mixture resembles wet sand. Pour in 2 tablespoons ice water. Mix until combined. Add more water by the tablespoon, as needed or if dough looks too dry, to create a dough that comes away from the bowl. When dough begins to separate from the sides, remove and knead very briefly on a lightly floured surface to press dough together. Form into a flat round. Wrap in plastic wrap and chill at least 15 minutes.

3) Meanwhile, make the Pie Filling: In another bowl, mix sugar and cornstarch. Create a well and beat in whole eggs. Pour in hot milk, and stir until well blended. Set aside.

4) Take out the slightly chilled dough. Dough should be firm yet pliable without breaking. Place the dough on a lightly floured surface. Working quickly, roll out dough using a rolling pin until about 1/4 inch in thickness. Gently roll pie crust over the rolling pin. Place over an 8-inch deep-dish pie plate and then press dough down gently to fill in the plate. Trim off any excess using a knife.

5) In a medium bowl, beat remaining egg white until stiff peaks. Gently fold into the egg mixture. Do not over mix. Egg white will float to the top. Pour batter into the pie crust. Place pie in the oven with the water bath. Bake in the center of the oven about 30 minutes or until the top is golden brown. Place foil over the top of the pie if needed to prevent burning, then bake another 30 minutes or until the egg mixture is set. Cool on a wire rack. Chill until cold before slicing and serving.


Compiled Recipe – Red Wine Beef Stew

Red Wine Beef Stew

*1 ½ kilos beef (use boneless shin shank), cut into large cubes
* salt (to season)
* ¼ cup olive oil
* ¼ cup butter, plus extra as needed
* 1 large onion, diced
* 1 stick celery, minced
* 1 whole garlic , minced
* 4 tbsp. all-purpose flour
* 1 cup dry red wine
* 1 cup coffee, use brewed coffee
* 1 ½ cup beef stock, plus extra as needed
* 2 pieces bay leaf
* 1 tbsp. olive oil
* 1 large carrot, peeled and cut into 2-inch pieces
* 2 medium potatoes, peeled and cut into 2-inch pieces
* 2 tbsp. butter (optional)
* ¼ cup all-purpose cream (optional)

1) Season beef with salt and pepper. Heat a heavy-bottomed pot or Dutch oven; add olive oil and butter. Sear beef on all sides. Set aside.

2) In the same pot, sauté onions, celery and garlic. Add flour to make a paste. Add 1 to 2 tablespoons butter if the mixture is too dry. Whisk in red wine and cook until it reduces by half. Add coffee and stock.

3) Return beef to the pot. Add more stock If needed. The beef should be completely covered with liquid. Add bay leaves.

4) Bring mixture to a boil, then reduce heat to a simme. Cook, partially covered, for about 1 ½ hours or until beef is fork tender and sauce has thickened.

5) Heat oil in a frying pan. Cook carrots and potatoes until browned. Add to the stew and cook until vegetables are tender. Turn off heat. Add 2 tablespoons butter and cream, if using.


Compiled Recipe – No Bake Peanut Butter Banana Cups

No Bake Peanut Butter Banana Cups

* 20 pieces peanut butter cookies (use Presto), crushed
* 4 tbsp butter, melted
* ½ cup creamy peanut butter
* ½ 8-ounce bar cream cheese, softened
* 1 (250 ml) pack all-purpose cream
* ¼ cup sugar
* 2 to 3 bananas, lakatan variety, sliced into rounds
* chocolate syrup (to top)
* peanuts, chopped (to top)

1) Line 8 cups of a regular muffin pan with cupcake liners.

2) Make the crust: Combine crushed cookies and butter in a bowl; mix well. Divide mixture among muffin cups. Press mixture onto bottoms and up the sides of the cups with the back of a spoon. Refrigerate for 4 hours or until firm.

3) Make the filling: Mix together all ingredients in a bowl. Spoon onto muffin cups. Refrigerate for 2 to 3 hours or until slightly firm. (Alternatively, you can freeze the tarts.)

4) Top each tart with sliced bananas, drizzle with chocolate syrup and garnish with peanuts. Serve chilled or frozen.



Compiled Recipe – Pork Dinuguan (Pork Blood Stew)

Pork Dinuguan (Pork Blood Stew)

* 1 tbsp cooking oil
* 1 tbsp garlic chopped
* 1 medium sized onion, chopped
* 1 kilo pork (use pork belly or pork loin), cut into cubes
* 1 kilo pork blood
* 1 cup vinegar
* 1 cup water
* 2 pieces long green chilies (siling pangsigang)
* 2 tbsp. brown sugar
* salt (to taste)
* pepper (to taste)

1) Sauté the garlic and onion in pre-heated oil until translucent.

2) Add the pork and cook until some of the fat from the pork has rendered.

3) Add water, vinegar and the pork blood. Simmer until thick or for 30 minutes.

4) Add in the long green chilies and sugar. Season with salt and pepper Let it simmer over low flame for 15 minutes. Serve warm.