Compiled Recipe – Bacon Pancakes

Bacon Pancakes

* ½ cup whole wheat flour
* ½ cup all purpose flour
* 2 tbsp sugar
* 4 tsp baking powder
* ¼ tsp salt
* ½ cup corn, drained
* 5 strips bacon
* 1 large egg
* ¾ cup milk
* 2 tbsp butter, melted

1) Whisk whole wheat flour and all purpose flour, sugar, baking powder and salt in a medium bowl. Set aside.

2) Chop finely whole kernel sweet corn. Mix with flour mixture into another ½ cup corn. Set aside. Dice bacon into 1-inch lengths. Pan fry until crispy. Transfer to bowl with flour mixture. Mix egg, milk, butter to the flour mixture and stir just until combined.

3) Pour ½ cup batter onto heated non-stick frying pan. Cook until bottom is brown and top begins to bubble. Flip and cook until center of pancake has risen and springs back when lightly pressed. Remove from pan and serve immediately with butter, more corn kernels and honey.


Compiled Recipe – Sweet Corn Fritters

Sweet Corn Fritters

* ¼ cup rice flour
* ½ cup all purpose flour
* ¼ tsp salt
* 1 tsp baking powder
* 2 tsp sugar
* 1 tsp garlic, finely chopped
* ½ tbsp white onions, chopped
* ¼ cup water
* 1 cup canned corn kernels, drained well
* 1 tsp cilantro, chopped
* ¼ cup parsley, chopped
* 3 cups vegetable oil

1) Combine rice flour, all purpose flour, salt, baking powder, sugar, garlic, white onions and water in a bowl; mix well. Add corn kernels, cilantro and parsley; mix.

2) Heat vegetable oil in a shallow pan. Scoop 1 tablespoon corn mixture into hot oil and fry until golden. Drain on paper towels. Serve immediately.



Compiled Recipe – Pandan Puto

Pandan Puto

* 1 cup all purpose flour
* ½ cup sugar
* ½ tbsp baking powder
* ½ tsp vanilla
* 2 small eggs
* 1 tbsp butter, melted
* ¾ cup pandan water
* 2 to 3 drops food coloring, green
* 7 to 10 pandan leaves

1) Make the pandan water: Boil 1 cup water and 7-10 pandan leaves for about 15 minutes. Remove from heat and cool completely.

2) In a bowl, mix together flour, baking powder and sugar. Add eggs one at a time. Add the pandan water and beat until smooth. Add butter and food coloring. Mix until well incorporated.

3) Pour mixture into puto molds lightly greased with cooking oil. Steam for about 7 to 8 minutes, then add sliced cheese. Steam for another 2 to 3 minutes. Remove from molds and serve.


Compiled Recipe – Fruit and Nut Cake

Fruit and Nut Cake

* 1 tbsp plus 2 tablespoon instant dry yeast
* 1 2/3 cups all purpose flour, plus more for work surface
* 1 cup bread flour
* ½ tsp salt
* ¾ cup butter, room temperature, plus more for pan
* ¼ cup granulated sugar
* 1 large egg
* 1 tsp vinegar
* ½ tsp vanilla extract
* 1/3 cup cream
* ¼ cup warm water, 110-120◦F
* egg wash, beaten
* ½ cup brown sugar
* ½ cup quick cooking oatmeal
* 1/3 cup all purpose flour
* ¼ cup butter, cold, cut into small pieces
* ½ cup semi-sweet chocolate chips
* ½ cup dried cranberries
* ½ cup dried mangoes, diced
* ½ cup brown sugar
* ½ cup almonds, chopped
* 1 tsp vanilla extract

1) Whisk yeast and salt into flours in a large bowl. Set aside.

2) In a mixer bowl on medium speed, cream butter and sugar until light and fluffy. Add egg, vanilla, vinegar, cream and then water and beat after each addition until combined. Beat in flour mixture until just mixed. Increase speed to medium until dough begins to pull away from the sides of the bowl. The surface should be smooth. Cover and place in a warm place for 1 hour until doubled in size.

3) Meanwhile , make streusel topping: Place all ingredients in a medium bowl. Use your fingers to knead butter into dry ingredients. Chill until ready to use.

4) Make filling: In a medium bowl, combine all ingredients. Set aside.

5) Generously butter an 8.5 x 4.5 inch loaf pan. Set aside.

6) Uncover and turn out dough onto a floured surface. Punch down dough and roll out into a rectangle using a floured rolling pin. Spread filling over dough, leaving about 1 inch all around. Brush edges with egg wash. Roll dough into a log, pressing the sides to prevent filling from spilling out. Fold ends of dough under to fit into the prepared pan. Cover with towel; let rise another hour.

7) Pre-heat oven to 350◦F.

8) Uncover dough and brush top with egg. Spread streusel over top, gently pressing into dough to adhere. Bake for 45 minutes or until top is browned, covering with foil if top browns too quickly, if needed. Let cool before cutting and serving.


Compiled Recipe – Homemade Doughnuts

Homemade Doughnuts

* 3 ½ cups all purpose flour
* 1 tbsp instant dry yeast
* ½ tsp salt
* 1 cup water
* ¼ cup sugar
* 1 egg
* 3 tbsp butter, melted
* canola oil (for frying)

1) Mix flour, salt and yeast in a bowl. Set aside.

2) In a mixer bowl, blend water, sugar, egg and melted butter on low. Add half of the flour mixture into the wet ingredients until flour is just incorporated. Add the remaining flour and mix until combined. Increase speed to medium and continue mixing dough, scraping down sides as necessary until dough is smooth, about 5 minutes.

3) Transfer dough to a large oiled bowl. Cover with a clean kitchen towel and let rise in a warm place for about 1 hour or until doubled.

4) Remove towel and turn out onto a floured surface. Roll out dough to ¼ inch-thickness. Using doughnut cutter or a 3-inch and 1-inch cutter, cut doughnut shapes , re-rolling scraps to make more doughnuts or holes. Transfer finished doughnuts to a floured baking sheet until oil is ready for deep frying.

5) Heat oil to 375◦F in a deep sauté pan. Place doughnuts in hot oil, 2-3 at a time. Use chopsticks or back of a wooden spoon to flip doughnuts over. Use slotted spoon for cooking the holes. Fry until golden brown on all sides. Drain on paper towels. Serve doughnuts tossed or filled with your favorite flavors.



Compiled Recipe – Hummingbird Cake

Hummingbird Cake

* 3 cups all purpose flour
* 1 tsp baking powder
* 1 tsp baking soda
* 1 tsp salt
* 2 cups sugar
* 1 cup vegetable oil
* 3 large eggs, beaten lightly
* 2 ½ tsp vanilla extract
* 1 ¾ cups ripe bananas (lakatan), mashed
* 1 (227 gram) can crushed pineapple, including juices
* ¾ cup roasted unsalted macadamia nuts
* banana chips (to garnish)
* 1 cup sugar
* 1 cup whipping cream
* 1 cup dessicated coconut
* 1 cup roasted unsalted macadamia nuts, coarsely chopped
* ½ cup butter
* 1 (225 gram) block cream cheese
* 2 ½ cups confectioners’ sugar
*1 tsp vanilla extract

1) Pre-heat oven to 350◦F. Grease and flour 2 (9-inch round cake pans).

2) Sift together flour, baking powder, baking soda and salt into a large bowl. Add sugar and stir to combine.

3) Add vegetable oil, eggs and vanilla extract. Stir until dry ingredients are moistened. Add bananas, pineapples and macadamia nuts; stir to combine.

4) Divide batter evenly between prepared pans. Bake for 30 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool completely in pans on a wire rack.

5) Make the caramel: Combine sugar and ¼ cup water in a heavy-bottomed saucepan over low heat. Stir gently until sugar dissolves. Increase heat and boil until syrup turns amber in color. Remove from heat. Add cream slowly to avoid splattering. Return to heat and stir until caramel is smooth. Remove from heat then stir in coconut and nuts. Set aside to cool.

6) Make the frosting: Beat butter and cream cheese in a bowl until smooth. Gradually beat in confectioners’ sugar ; beat until fluffy. Add vanilla extract. Refrigerate for a few minutes until firm enough to spread.

7) Place one cake layer on a cake plate or cake stand. Spread a thin layer of frosting on top. Spread half of the caramel on top of the frosting. Top with the second cake layer. Spread frosting on the top and sides of the cake. Refrigerate for about 30 minutes or until frosting is firm.

8) Spread remaining caramel on top of the cake. Pipe remaining frosting along the top edge of the cake. Garnish with banana chips. Chill until ready to serve.


Compiled Recipe – Chiles Rellenos (Cheese-Stuffed Peppers)

Chiles Rellenos (Cheese-Stuffed Peppers)

* 1/3 cup corn oil
* 1 onion, medium-sized, chopped
* 4 cloves garlic, chopped
* 1/3 cup all purpose flour
* 3 green finger chilies (siling pang sigang), seeded
* 1 ½ cup canned crushed tomatoes
* 2 teaspoons salt
* 1 ½ tsp oregano, crushed
* ¼ tsp ground black pepper
* 1 bay leaf
* ground cloves (to taste)
* ground cinnamon, optional (to taste)
* 6 green bell peppers, or poblano chilies
* 170 grams mild cheddar or Monterey jack cheese, shredded or sliced into 6 thin sticks
* 1/3 cup all purpose flour, for dusting, plus 1 tablespoon, sifted
* 6 eggs, separated
* ¾ tsp salt
* 2 cups canola oil
* sour cream, fresh cilantro and cherry tomatoes (to garnish)

1) Make the sauce: Heat oil in a medium saucepan over medium low heat. Sauté onions and garlic until golden and almost caramelized. Add flour; mix until lightly browned. Add chilies and tomatoes. Transfer mixture to a food processor and puree. Return mixture to saucepan. Stir in 5 cups water and remaining ingredients. Bring to a boil. Lower heat and simmer until thick, about 45 minutes. Turn off heat. Keep warm.

2) Roast peppers over an open flame until charred. (Note: You can also use a broiler.) Immediately place peppers in a zip-top bag, seal and steam for 10 minutes. Remove skin. Cut a slit lengthwise down the middle of each pepper; remove core and seeds.

3) Stuff peppers with cheese then dust with flour on all sides. Set aside.

4) In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until stiff peaks form. Beat yolks in another bowl with 1 tablespoon flour and salt. Fold yolks into whites.

5) Heat oil in a heavy-bottomed pan over medium heat. Dip pepper in egg mixture and coat well. Fry until golden, about 5 minutes. Drain on paper towels. Repeat with remaining peppers and egg mixture.

6) Place sauce in a shallow bowl. Place peppers on top. Top with sour cream, cilantro and cherry tomatoes.



Compiled Recipe – Banana Cake with Salted Caramel Cream Cheese Frosting

Banana Cake with Salted Caramel Cream Cheese Frosting

* 5 large bananas, very ripe, lakatan variety
* 2 cups all purpose flour
* 1 tsp baking soda
* ½ tsp salt
* ¾ cup sugar
* ¾ cup brown sugar
* ½ cup vegetable oil
* 2 large eggs
* ½ cup sour cream
* 1 tsp vanilla extract
* 1 cup cream cheese, softened
* ¾ cup unsalted butter, softened
* 2 ½ cups confectioners’ sugar
* 1 tsp vanilla extract
* 1 tsp ground cinnamon
* ¼ cup store bought salted caramel sauce
* ½ cup store bought salted caramel sauce
* ½ cup banana chips, store bought
* ¼ cup walnuts, toasted

1) Pre-heat oven to 350◦F. Grease and flour 2 (7-inch) round cake pans.

2) Mash bananas with a fork until soft but still chunky. Sift together flour, baking soda and salt into a bowl. Set aside.

3) In the bowl of an electric mixer fitted with the paddle attachment, mix bananas and sugars on low speed until well combined. Add oil, eggs, sour cream and vanilla. Mix on low speed until smooth. Add flour mixture until combined.

4) Divide batter evenly between prepared pans. Bake in the pre-heated oven for 40 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan for at least 15 minutes. Turn out onto a wire rack and cool completely.

5) Make the frosting: In the bowl of an electric mixer fitted with the paddle attachment, mix cream cheese and butter on medium low speed until smooth. Add sugar and mix until well combined. Add vanilla, cinnamon and salted caramel sauce. Mix until well combined. If frosting is too soft, chill before frosting the cake.

6) Level off each cake layer by cutting the domed top with a serrated knife. Using an offset spatula or the back of a spoon, spread a generous amount of frosting on one layer, then top with the other cake layer. Use the rest of the frosting to cover the cake. Spread caramel sauce on top of the cake (Note: To create the drips, use a spoon to spread the caramel over the edge of the cake.) Arrange banana chips on the center and sprinkle walnuts on top.




Compiled Recipe – Potato and Mushroom Chowder

Potato and Mushroom Chowder

* 5 strips bacon
* 1 medium onion , chopped
* 3 cloves garlic, chopped
* ½ cup button mushrooms, chopped
* 3 medium potatoes, peeled, cubed
* 1 tbsp all purpose flour
* 1 ½ cup water, or as needed
* 1 (298 gram) can condensed cream of mushroom soup
* 1 (142 gram) can Vienna sausages, drained, chopped
* salt (to taste)
* ground black pepper (to taste)

1) Cook bacon until crisp in a pot over medium heat. Remove bacon from pot and transfer onto paper towels. Set aside.

2) Return pot to the heat and sauté onion and then garlic in the bacon oil until softened. Add mushrooms and cook until heated through. Add potatoes. Sear potatoes in the hot bacon oil until they just start turning translucent at the edges.

3) Sprinkle in flour, stir to coat potatoes and mushrooms and mix into the bacon oil. While stirring, pour in enough water to cover potatoes. Bring to a boil, then let simmer, uncovered, until potatoes are tender.

4) Add mushroom soup once potatoes are tender and use a whisk to break up any lumps as the soup heats. Stir in sausages and simmer chowder until just heated through. Season with salt and ground black pepper, to taste. Ladle into bowls and top each with crumbled bacon.


Compiled Recipe – Olive Oil Cupcakes

Olive Oil Cupcakes

* 2/3 cup olive oil
* 2/3 cup whole milk
* 2 large eggs
* 4 tsp lemon juice
* zest from 1 lemon
* 2/3 cup all purpose flour
* ½ cup sugar, plus 1/3 cup
* ½ tsp baking soda
* ½ tsp baking powder
* 1 tsp salt
* fresh strawberry slices (for garnish)
* strawberry jam (to garnish)
* egg yolks, from 9 large eggs
* 3 ½ teaspoons cornstarch
* 1/8 cup sugar
* 1/8 cup whipping cream
* ½ cup whole milk
* 1 tbsp butter
* ½ tsp vanilla extract
* 1 1/3 cup whipping cream
* 2 1/3 tablespoons sugar
* 4 ¾ teaspoons truffle honey (use regular honey if you don’t like the truffle flavor)
* lemon zest, from ¼ lemon

1) Pre-heat oven to 375◦F. Line a regular 12-cup muffin pan with cupcake liners.

2) In the bowl of an electric mixer fitted with the whisk attachment, combine oil, milk, eggs and lemon juice and zest.

3) Sift together flour, sugar, baking soda, baking powder and salt into a bowl.

4) Slowly add dry ingredients to wet ingredients and mix on low speed. Once wet ingredients partially absorbed by the dry ingredients, increase speed to medium. Mix until combined.

5) Portion batter evenly among cupcake liners, filling until ¾ full. Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Remove from the pan and let cool.

6) Make the custard: Whisk together egg yolks, cornstarch, sugar and salt in a bowl until well combined; set aside. Combine remaining ingredients in a saucepan over medium heat, mixing occasionally, until mixture comes to a simmer. Pour half of the hot milk mixture into the egg yolk mixture, mix using a wire whisk, then pour mixture back into the saucepan. Mix until mixture thickens, about 3 minutes. Dip a spoon into the mixture or run a finger across the back of the spoon; if your finger leaves a trail mark, the mixture is done. Turn off heat and allow mixture to cool.

7) Make the whipped cream: Pour whipping cream and sugar into the chilled bowl of an electric mixer fitted with the whisk attachment. Mix on medium speed  until soft peaks form. Using a spatula, fold in truffle honey and lemon zest then fold in the prepared custard. Chill for a few minutes if custard cream is too soft.

8) Place strawberry slices on cooled cupcakes. Pipe custard cream on top then drizzle with strawberry jam.