Compiled Recipe – Crema De Fruta

Crema De Fruta


(For Custard)
* 2 large egg yolks
* ¼ cup sugar
* 3 tbsp all purpose flour
* 1 cup fresh milk
* ½ cup all purpose cream
* 1 tsp vanilla extract

(For Cake)
* 3 large eggs, separated
* ¼ cup water
* ¼ cup canola oil
* 1 tsp vanilla extract
* 1 ¼ cup caster sugar, divided
* 1 cup cake flour, sifted
* pinch of salt
* butter or oil, as needed

(For Fruit or Gelatin Topping)
* ¾ cup fruit cocktail, drained, syrup reserved
* 2 tbsp maraschino cherries, halved
* 1 ½ cup reserved fruit cocktail syrup plus water
* 1 tsp high yielding gulaman powder
* ¼ cup sugar
* 1/8 tsp banana extract (optional)

1) Make the custard: In a saucepan, whisk egg yolks, sugar, flour, milk, and vanilla extract. Place over low heat and cook, stirring, until thickened. Transfer to a bowl. Cover with plastic wrap, ensuring the plastic touches the top of the custard to prevent a skin from forming. Chill and let cool completely.

2) Meanwhile, make Sponge Cake: Preheat oven to 325°F. Butter or oil a square 8×8 inch baking pan. Cut out parchment paper the shape and size of the pan and place on the bottom of the pan. Set aside.

3) In a large bowl using a whisk, whisk egg yolks, water, oil, and vanilla extract until just combined. Add flour, salt, and 1 cup sugar. Fold then beat until well combined. Set aside.

4) In the bowl of a stand mixer with the whisk attachment, add egg whites to the bowl, and whisk on medium-high until foamy. Sprinkle gradually the remaining sugar to make a meringue. Whisk only until stiff peaks.

5) Scoop out 1/3 of the meringue, and add to the sponge batter. Using a whisk, fold in meringue. Once well mixed, add the remaining meringue in batches, folding while being careful to not over mix the batter. Tap baking pan lightly on the counter to release trapped air bubbles.

6) Place in the oven, and bake for about 30 to 40 minutes or until a toothpick inserted into the center emerges cleanly and the top is golden brown. Remove from the oven, and transfer to a wire rack to cool completely.

7) Once the cake is cool, remove cake from pan and place in a square plastic container, trimming the sides as needed to fit. Top with cooled custard, spreading layer evenly. Distribute fruit cocktail and cherries on top of the custard, decorating as desired. Chill until ready to set with gelatin.

8) Make Gelatin: In a small saucepan, mix reserved fruit cocktail syrup with water, gulaman powder, and sugar together. Place over low heat, and, stirring constantly, heat only until the gulaman granules have dissolved and the liquid is hot. (Do not bring to a boil.) Stir in banana extract if using. Remove from heat.

9) Using the back of a spoon to prevent bubbles from forming and disturbing the fruits, pour hot gulaman immediately over the fruit layer until just covered. (You may have leftover gulaman mixture.) Let set about 5 minutes to cool slightly and set. Keep chilled until ready to slice and serve.



Compiled Recipe – Mamon


* 3 large eggs, separated
* ¼ cup water
* 1 tsp vanilla extract
* ¼ cup vanilla oil
* 1 cup cake flour, sifted
* ½ tbsp baking powder
* ½ tsp salt
* 1 cup caster sugar, divided

1) Preheat oven to 325°F and grease mamon tins. Set aside.

2) In the bowl of a stand mixer, beat egg yolks, water, vanilla extract, and oil. Beat on Low until just combined. Add flour, baking powder, salt, and 3/4 cup sugar and beat until just combined. Increase speed to Medium-High until mixture is well mixed while scraping the sides and bottom of the bowl as needed. Transfer to a large bowl. Set aside.

3) Make the meringue: clean and completely dry mixing bowl. Replace beater attachment with the whisk on the stand mixer. Add egg whites to the bowl, and whisk on Medium-High until foamy. Gradually add the remaining sugar. Whisk only until stiff peaks.

4) Scoop out 1/3 of the meringue, and add to the cake batter. Using a whisk, fold in meringue. Once well mixed, add the remaining meringue in batches, folding while being careful to not over mix the batter. Divide mixture evenly into greased mamon tins.

5) Place mamon tins in the oven, and bake for about 15 minutes or until a toothpick inserted into the center emerges clean and the tops are golden brown. Remove from the oven, and transfer to a wire rack to let cool slightly. Once edges pull away from the sides, flip tins over and tap until each mamon releases from its tin. Repeat with remaining mamon. Serve.


Compiled Recipe – Apple Fritters

Apple Fritters

* 2 tbsp butter
* 3 Fuji apples, peeled, cored and chopped
* 1 tsp apple cider vinegar, sprinkled over peeled apples
* ¼ cup granulated sugar
* 1 tsp vanilla extract
* ½ tsp ground cinnamon
* 1 cup milk
* ¼ cup sugar
* 2 eggs
* ½ cup butter, melted
* 4 cups all purpose flour
* 2 tsp instant dry yeast
* ¼ tsp salt
* canola oil (for frying)
* 1 ½ cup icing sugar
* ¼ cup warm water
* 1 tsp vanilla

1) In a medium saucepan over low heat, melt butter. Add apples with vinegar, sugar, vanilla and cinnamon. Stir to coat apples, then let simmer until softened and liquid is absorbed. Chill until ready to use.

2) In another saucepan over low heat, dissolve sugar into milk, stirring until just warm. Let cool then whisk in eggs and melted butter.

3) Mix flour, salt and yeast together in a mixer bowl. Make a well; pour in milk mixture. Mix on low or until just combined then increase speed to medium to knead dough until smooth, about 5 minutes. The dough will be sticky. Transfer to an oiled bowl. Cover; let sit in a warm place for 2 hours, or chill overnight.

4) Turn out dough on a floured surface. Roll out dough using floured rolling pin into a rectangle about ¼-inch thick. Spread apple chunks over the center of the dough. Fold sides of the dough over the apple chunks towards the middle, and press sides closed. Use your hands to press dough out into a rectangle again; fold sides over towards the middle. Press down again to seal folds. Cut into small squares and transfer to a baking sheet with lightly floured parchment paper.

5) Heat oil to 375◦F in a deep sauté pan. Place doughnuts into the hot oil, 2-3 at a time. Using a slotted spoon, flip fritters to brown on both sides. Drain on paper towels.

6) Make the glaze: Mix ingredients in medium bowl until smooth. Coat doughnuts with glaze and let drip on a rack over baking sheet. Let dry before serving.



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 – No Bake Brownies

No-Bake Brownies

* 1 ¼ cup walnuts, divided
* 1 cup whole almonds
* ½ tsp coarse salt
* 1 ¾ cup pitted dates
* 1 tsp vanilla extract
* ½ cup unsweetened cocoa powder, or raw cocoa powder

1) Line an 8-inch square baking pan with parchment paper, leaving an overhang on the edges. Set aside.

2) Place ¼ cup walnuts in a food processor and pulse until coarsely chopped. Transfer to a bowl and set aside.

3) Place remaining walnuts, almonds and salt in the food processor; process until fine. (Note: Don’t process too long or else the mixture will turn into nut butter.) Transfer to another bowl.

4) Place dates and vanilla in the food processor; process until finely chopped and sticky. Add water by the tablespoon (about 4 to 5 tablespoons or as needed), whizzing until a ball forms.

5) Add cocoa powder and process until combined. Occasionally stop whizzing to scrape the sides of the bowl with a spatula or spoon.

6) Add walnut-almond mixture; pulse until combined. If the mixture seems thick, use a spoon to mix it through.

7) Transfer mixture to prepared pan and press done with a silicone spatula or your hands. Sprinkle with chopped walnuts.

8) Cover pan with plastic wrap and freeze for 30 minutes or refrigerate for at least 1 hour before slicing with a sharp knife. Serve frozen or chilled. (Note: Store sliced brownies in the freezer for up to 3 months, with layers of plastic wrap or wax paper in between.)




Compiled Recipe – Chicken Barbecue Sticks

Chicken Barbecue Sticks

* ½ kilo chicken thighs, or chicken breast fillets, skins removed
* ½ cup barbecue marinade, store-bought
* ½ tsp salt
* 1 tsp Spanish paprika
* 1 tbsp honey
* 1 tbsp vanilla extract
* 1 tbsp brown sugar
* 1 tbsp chili-garlic sauce
* 1 cup mayonnaise
* 1 tbsp yellow mustard
* 1 tsp lemon juice

1) Cut boneless chicken into large cubes. Set aside in a bowl.

2) In a bowl, whisk barbecue marinade, salt, paprika, honey, vanilla, sugar and chili garlic sauce until well combined. Pour over chicken. Mix and chill overnight, or at least 2 hours.

3) Meanwhile, make dip: In a medium bowl, mix all dip ingredients together. Season with salt and ground pepper to taste. Chill until ready to serve.

4) Pre-heat a charcoal grill.

5) Skewer chicken chunks with soaked bamboo sticks. Place on the grill and let stay until cooked through on both sides. Serve while hot with mustard-mayo dip.




Compiled Recipe – Milo Chocolate Brittle

Milo Chocolate Brittle

* ½ cup all purpose flour
* 1 tbsp cocoa powder
* 1 cup chocolate powder or Milo chocolate milk powder
* ¾ tsp baking soda
* ¼ tsp salt
* ½ cup butter
* 1 tsp vanilla extract
* 1 large egg white
* ½ cup semi-sweet chocolate chips

1) Pre-heat oven to 350◦F. Place parchment paper on a baking tray. Place parchment paper on a baking tray. Set aside. Whisk together flour, cocoa powder, Milo, baking soda and salt in a bowl. Set aside.

2) Melt butter in a large microwaveable bowl on High for 30 seconds. Let cool. Stir in vanilla extract and egg white.

3) Dump flour mixture into the egg white mixture and stir just until combined. Reserve about 2 tablespoons chocolate chips and the rest of the chips into the batter. Mixture will look like brownie batter.

4) Pour batter onto the parchment paper. Using an offset spatula, spread the batter until just as thick as the chocolate chips. Sprinkle reserved chocolate chips on top. Bake in the oven for about 25 minutes or until firm all over and crisp on all the edges. Set aside to cool completely on a cooling rack. Break into pieces once cool.


Compiled Recipe – Carrot Bars

Carrot Bars

* 1 cup all purpose flour
* 1 tsp ground cinnamon
* ¼ tsp ground nutmeg
* ½ tsp baking soda
* ¼ tsp salt
* ¾ cup sugar
* ½ cup vegetable oil
* ½ tsp vanilla extract
* 2 small eggs
* 1 cup carrots, peeled and grated
* ½ cup zucchini, grated
* ¼ cup cream cheese, softened
* 1 tbsp butter, at room temperature
* ¾ cup confectioners’ sugar, plus extra, to dust
* 1/8 cup cocoa powder, unsweetened

1) Pre-heat oven to 350◦F. Line an 8×5-inch baking pan with parchment.

2) Mix flour, cinnamon, nutmeg, baking soda and salt in a bowl.

3) Mix sugar, oil and vanilla in another bowl. Mix in eggs one at a time.

4) Gradually add flour mixture to egg mixture and mix just until combined.

5) Fold in carrots and zucchini.

6) Pour batter into pan. Bake until a toothpick inserted in the center comes out with a few moist crumbs, about 30 to 35 minutes. Let cool before slicing into squares.

7) Make the frosting: Mix cream cheese and butter until combined. Add sugar and cocoa; mix until smooth. Spread on top of bars. Dust with confectioners’ sugar.




Compiled Recipe – Pastillas Cake

Pastillas Cake

* 1 ¾ cup cake flour
* ½ cup caster sugar, divided
* ¾ cup powdered milk
* 1 tbsp baking powder
* 1 tsp salt
* ½  cup butter, cut into 16 pieces
* ½ cup canola oil
* 4 large eggs, separated
* ¼ cup condensed milk
* 1 cup fresh milk
* 1 tbsp vanilla extract
* 3 chocolate trees (for garnish)
* 1/3 cup fresh milk, hot
* 1 ¼ cup powdered milk
* 1 tsp vanilla extract
* 3 cups powdered sugar, sifted
* 1 cup butter, softened

1) Pre-heat oven to 325◦F. Grease , flour and line bottoms of 3 6-inch pans.

2) Meanwhile, sift flour into the bowl of a stand mixer. Add ¼ cup sugar, powdered milk, baking powder and salt. With the mixer running, add butter, one piece at a time. Pour in canola oil. Increase speed to Medium until mixture forms clumps. Decrease speed to Low.

3) In a medium bowl, whisk egg yolks, condensed milk, fresh milk and vanilla. With mixer running, gradually pour egg mixture into butter mixture. Gradually increase speed to Medium until mixed.

4) In a mixing bowl, whisk egg whites, on Medium-High until soft peaks form. Add remaining sugar; whisk until stiff. Fold into batter in 3 batches using a spatula.

5) Divide batter among pans. Bake 25 minutes or until a toothpick emerges from a cake with few crumbs. Turn upside down on racks until cool.

6) Meanwhile, make Buttercream: Mix hot milk and powdered milk; cool. Beat butter on medium speed. Add milk mixture and vanilla; beat until mixed. Add powdered sugar in batches, beating well after each addition. Increase speed to High; beat until smooth and creamy.

7) To assemble cake: Spread milk buttercream between layers; cover with crumb coat. Chill until hardened. Frost cake with remaining buttercream. Place white chocolate trees on top of cake. Chill until firm; slice and serve.



Compiled Recipe – Coconut Macaroons

Coconut Macaroons

* 2 ½ cup niyog (shredded fresh coconut)
* 1 (250 mL) pack condensed milk
* 1 tsp vanilla extract
* 1 large egg white
* pinch of salt
* ½ cup semi-sweet chocolate chips, melted

1) Pre-heat oven to 350◦F.

2) In a large bowl, add niyog, condensed milk, egg white, vanilla extract and a pinch of salt. Mix until well combined.

3) Scoop out batter into a lined mini cupcake tin. Bake for 20 to 30 minutes or until tops are toasted and macaroon is set. Remove from oven and let cool completely on a cooling rack. If desired, drizzle with or dip into melted chocolate. Store in air-tight containers, chilled.