Compiled Recipe – Marshmallow Topped Cookies

Marshmallow Topped Cookies

* 12 pieces cookies
* 12 medium sized marshmallows

1) Prepare cookies as you normally would, but during the last 1 or 2 minutes of baking, take the cookies out of the oven and lightly press a marshmallow on top of each one.

2) Return to the oven and bake for 1 or 2 more minutes.

3) Alternatively , you can also do the same with store-bought soft batch cookies.

4) Top each with a marshmallow; microwave for 20 to 30 seconds. Drizzle chocolate sauce on top, if desired.



Compiled Recipe – Baked Tahong With Garlic and Cheese

Baked Tahong with Garlic and Cheese

* 25 pieces green mussels (tahong)
* ½ cup cheddar cheese, grated
* 2 cloves garlic, minced
* spring onions

1) Pre-heat oven to 200˚C.

2) Boil the mussels for 10 minutes , until all the shells have opened. Remove residue and remove the other shell.

3) Arrange each tahong shell in a baking tray and top each with grated cheese.

4) In a separate bowl, mix the cream cheese spread and minced garlic together. Place a dollop of the cream cheese mixture on each mussel.

5) Bake at 200˚C for 10 to 15 minutes or until cheese has melted. Top each shell with spring onions before serving.




Compiled Recipe – Four Cheese Pizza

Four Cheese Pizza

* ½ cup tomato pizza sauce
* ½ cup mozzarella cheese, grated
* ¼ cup cheddar cheese, grated
* ¼ cup Monterey jack cheese, grated
* ¼ cup fontina cheese, grated
* flat leaf parsley (for garnish)

* Spread the tomato sauce over your crust. Sprinkle your pizza with cheese. Bake for 10 minutes in a hot oven or until your crust is golden brown and the cheese has melted. Garnish with flat leaf parsley.


Compiled Recipe – Meatballs in Pineapple-Barbecue Sauce

Meatballs in Pineapple Barbecue Sauce

* 1 kilo ground beef
*1 ½ cups instant mashed potatoes
* 2 tsp salt
* pinch of freshly ground pepper
* ¼ cup bottled barbecue sauce
* 1 (227 gram) can pineapple tidbits

1) Mix together ground beef, instant mashed potatoes, salt and a pinch of freshly ground pepper. Add bottled barbecue sauce; mix well.

2) Shape mixture into a 1 ½ to 2-inch balls and place, 1 inch apart, on greased baking pans. Bake at 375˚F to 400˚F for 10 minutes.

3) Mix together bottled barbecue sauce and pineapple tidbits (including syrup). Pour over meatballs. Bake for 10 more minutes. Serve hot.



Compiled Recipe – Leche Flan Cake

Leche Flan Cake

* 2 ¼ cups sugar, divided
* 1 tsp lemon or calamansi juice
* yolks from 6 large eggs
* 2 large eggs
* 1 cup evaporated milk
* 2 ½ cups cake flour
* 1 tbsp baking powder
* ¼ tsp salt
* 6 large eggs, separated
* ½ cup corn oil
* 2 tbsp calamansi juice
* 1 ½ cups sugar, divided
* ½ tsp cream of tartar

1) Pre-heat oven to 350˚F.

2) Make the leche flan: Place 1 cup sugar in a heavy-bottomed saucepan. Sprinkle lemon or calamansi juice over and mix. Turn heat to medium and let sugar caramelize. Do not mix. Cook until golden brown, about 7 to 10 minutes. Swirl pan once or twice. Pour into 2 (8×3-inch) round cake pans. Set aside and let caramel cool completely.

3) Whisk egg yolks, eggs, remaining sugar and evaporated milk in a large mixing bowl, being careful not to create bubbles. Pour mixture over the cooled caramel and let stand. Set aside.

4) Make the chiffon cake: Sift together cake flour, baking powder and salt into a large bowl. Add egg yolks, corn oil, ¾ cup water, calamansi juice and ½ cup sugar. Mix well with a whisk.

5) Combine egg whites and cream of tartar in another bowl. Beat by hand or with an electric mixer fitted with the whisk attachment until frothy. Gradually add remaining sugar and beat until stiff but not dry, about 7 to 8 minutes.

6) Fold egg-yolk mixture gently into egg-white mixture using a large rubber scraper, being careful not to deflate the egg whites. Pour into the pans over the cooled custard.

7) Bake for 45 minutes or until a toothpick inserted in the center comes out clean with a few moist crumbs adhering to it. Cool for 10 minutes. Run a knife gently around the pans and invert the cakes onto serving platters. Serve cold or at room temperature.




Compiled Recipe – Leche Flan

Leche Flan

* ½ cup sugar
* 12 pcs egg yolks (large eggs)
* 1 (300 mL) can sweetened condensed milk
* 1 (370 mL) can evaporated milk

1) In each llanera (aluminum mold), place 3 tablespoons sugar. Set llanera over the stove on low heat and using tongs, move llanera repeatedly over flames until sugar is melted and golden. Continuously tilt and swirl the llanera to ensure even melting and to distribute melting liquid on bottom of mold. Remove from heat and allow caramel to cool and harden.

2) In a medium sized bowl, combine egg yolks, evaporated milk and condensed milk. Gently stir in a circular motion until blended. With a cheesecloth, strain egg-milk mixture. Pour mixture into strained llaneras.

3) Cover llaneras with foil and arrange in a wide, oven-safe dish with about 1-inch of water (water bath). Bake in a 375˚F oven for about 50 minutes to 1 hour or until toothpick inserted in the middle of custard comes out clean. Remove from oven, allow to cool and refrigerate to set. To serve, slide a knife along the sides and turn flan over on a serving plate. Serve chilled.



Compiled Recipe – Apple and Cinnamon Sticky Buns

Apple and Cinnamon Sticky Buns

* 1 pack medium dry yeast
* ¾ cup whole milk
* ¼ cup granulated sugar
* ¼ cup hot water/warm water
* ¼ tsp vanilla extract
* 1 pc egg
* 1 tsp salt
* ¼ cup unsalted butter
* 4 cups all purpose flour
* ¾ unsalted butter (for filling)
* 1 cup brown sugar (for filling)
* 1 cup granulated sugar (for filling)
* 1 ½ tbsp ground cinnamon (for filling)
* 1 pc apple (for filling)
* 1 cup brown sugar (for drizzling)
* 2 tbsp light corn syrup
* ¼ cup heavy cream
* 1 tsp vanilla extract
* 1 cup chopped pecans

1) In a small bowl, combine warm water and 1 tsp of granulated sugar. Sprinkle yeast over the top and let it sit for 5 minutes.

2) In another bowl in standing mixer fitted with a dough hook, add the egg, milk, salt, sugar and melted butter. Add 2 cups of flour and water, vanilla and yeast mixture. Mix until it’s all incorporated and gradually add 2 more cups flour. Turn speed up to medium and let it sit for 5 to 7 minutes or until smooth.

3) In a large bowl, put vegetable oil and set aside. Take the dough out of the mixer and pull it together with your hands to form a ball. Place it in the oiled bowl and oil the top with vegetable oil. Cover with plastic wrap and place it in a warm spot to rest and rise for about 2 hours.

4) For the sauce, add butter, heavy cream, brown sugar and corn syrup in a sauce pan. Cook and melt together until the sugar is dissolved. Turn off heat, stir in the vanilla extract and let it cool down. Pour it in a buttered 9”x 13” baking dish and sprinkle chopped almonds.

5) For the cinnamon filling, mix together brown sugar, granulated sugar and cinnamon in a small bowl; set aside.

6) When the dough has doubled in size, punch down and roll it out on a floured surface until you have a 15”x 9” rectangular dough. Brush with butter and sprinkle evenly with chopped apples, sugar and cinnamon mixture. Tightly roll. Cut into 14 to 16 slices and place them on a buttered baking pan. Cover with plastic wrap and rest for another 30 minutes.

7) Pre-heat oven to 350˚F. Cover the pan lightly with foil and bake for about 20 minutes. Remove foil and bake for another 10 minutes or until light golden brown.

8) Allow the buns to cool for about 5 minutes and carefully invert them on a large platter.

9) Pour the glaze mixture on top and serve.





Compiled Recipe – Chocolate Hills Cookies

Chocolate Hills Cookies

* ½ cup butter, softened slightly
* ½ cup sugar
* 1 cup all-purpose flour
* 1 tsp vanilla extract
* green food coloring
* ½ cup semi-sweet chocolate chips
* confectioners’ sugar or cocoa powder (to dust)

1) Pre-heat oven to 350°F. Line a baking sheet with parchment paper.

2) Mix butter, sugar, vanilla and food coloring in a large mixing bowl.

3) Scoop 1 ½ tablespoon portions of dough and form into 1-inch balls. Flatten with your palms.

4) Place a few chocolate chips on the center of each bowl. Fold sides to cover chocolate. Shape into hill-like mounds. Place cookies on prepared baking sheet.

5) Bake in the oven for 10 minutes or until bottoms are lightly browned.

6) Transfer cookies to a wire rack to cool. Dust with confectioners’ sugar or cocoa powder before serving.


Compiled Recipe – Ham and Cheese Quinoa Cups

Ham and Cheese Quinoa Cups

* butter (to grease)
* ½ cup jamon serrano, chopped
* ¼ cup asparagus (bottom part of the spears), chopped
* 6 (1-inch long) spears asparagus
* ¼ cup manchego cheese, grated
* 3 eggs, beaten
* salt and pepper (to taste)
* ½ cup mozzarella cheese, grated

1) Pre-heat oven to 350˚F. Grease 6 holes of a regular muffin pan with butter; set aside.

2) Combine quinoa, ham, chopped asparagus, tasty cheese and eggs in a bowl; mix well. Season to taste with salt and pepper.

3) Pour quinoa mixture into each cup until three-fourths full. Top each cup with asparagus spears and mozzarella cheese.

4) Bake for 12 to 15 minutes or until mozzarella is golden brown. Transfer quinoa cups to a wire rack and cool slightly before serving.