Ingredients:
3 cups Carabao’s milk
3 cups cornstarch
2 cups sugar
lime

Directions:
1.) Melt corn starch on carabao's milk.
2.) Add sugar
3.) Place on medium flame till mixture thickens.
4.) Place on “hulmahan” (mold).

Squeeze lime on top before serving.

Ingredients:

• POUNDCAKE, 6 oz. (about half of a 10.75 ounce package), cut into 1/2-inch cubes
• MASCARPONE CHEESE, 8 ounces
• HEAVY CREAM, 1-1/4 cups
• EGGS, 2
• SUGAR, 2/3 cup + 1/4 cup, divided
• UNFLAVORED GELATIN, 1 envelope
• KAHLUA or AMARETTO, 6 tablespoons
• VANILLA, 1/4 teaspoon
• UNSWEETENED COCOA POWDER (optional)
• SWEETENED WHIPPED CREAM (optional)
• SHAVED CHOCOLATE for decorating


Directions:

1. Divide cake pieces evenly among 12 1/2-cup capacity custard cups; set aside.
2. In bowl with mixer at high speed beat cheese with heavy cream until mixture falls from spatula in thick ribbon, about 1 minute; set aside.
3. In another bowl with mixer at high speed beat eggs until fluffy, 6-8 minutes.
4. Meanwhile, in pot over high heat, combine 2/3 cup sugar with 1/4 cup water; bring to a boil.
5. Cook until sugar dissolves and temperature reaches 250 degrees Fahrenheit on candy thermometer.
6. Gradually beat the boiling sugar syrup into beaten eggs.
7. Continue beating until slightly cooled, about 3 minutes. Transfer to a large bowl; set aside.
8. In a small bowl, combine 3 tablespoons of water with gelatin; let stand 5 minutes.
9. In a small pot over high heat, combine 1/2 cup water with remaining sugar; bring to a boil.
10. Cook until sugar dissolves, 3-4 minutes.
11. Remove from heat; stir in liqueur, vanilla and reserved gelatin until gelatin dissolves.
12. Fold 3/4 of the liqueur mixture into the egg mixture; fold in the cheese mixture.
13. Drizzle the remaining liqueur mixture over the cake in thecustard cups, dividing the cheese mixture evenly among the cups.
14. Refrigerate until firm, at least 1 hour.
15. Garnish each with sprinkling of cocoa, whipped cream and chocolate shavings, if desired.

Ingredients:
 3/4 tbsp active yeast (used to be 1 tbsp but I found it too much)
 1 tbsp sugar
 ¾ c lukewarm water
 1 c bread flour
 ½ c lukewarm evaporated milk
 4 egg yolks and 1 whole egg, beaten
 2 c bread flour
 ¼ c sugar
 4 egg yolks and 1 whole egg, beaten
 ¾ c butter
 2 c bread flour
 ½ c sugar
 1 c grated queso de bola (I wish, but cheddar will do)


Directions:
First rising or proofing:
 3/4 tbsp active yeast (used to be 1 tbsp but I found it too much)
 1 tbsp sugar
 ¾ c lukewarm water
 1 c bread flour
 ½ c lukewarm evaporated milk
Pour milk into a bowl. Measure the lukewarm water. Sprinkle the yeast over the water. Allow to dissolve. Stir in the lukewarm milk, sugar and flour. Mix with a wooden spoon until smooth. Cover with a moist kitchen towel and set in a warm place. Allow dough to double in volume.
Second rising:
 4 egg yolks and 1 whole egg, beaten
 2 c bread flour
 ¼ c sugar
Mix the beaten eggs, sugar and flour. Beat well. Add the second mixture to the first mixture. Knead well (I actually just use a wooden spoon to mix it) and shape into a ball. Cover and keep in a warm place to allow the dough to double its bulk.
Third rising:
 4 egg yolks and 1 whole egg, beaten
 ¾ c butter
 2 c bread flour
 ½ c sugar
 1 c grated queso de bola (I wish, but cheddar will do)
Cream butter and add ½ c sugar, beaten eggs and flour and 1 c of grated queso de bola. Mix and place mixture on a greased board. (I assume I'm mixing the previous mix with the last batch) Add flour if dough is soft. Knead for about 15 minutes until the dough is satiny and smooth. (Not really, its really soft, so I end up just mixing it in the bowl too). Shape into a smooth ball and place in a bowl. Brush with melted butter. Cover and allow dough to rise. Divide the dough into 20 balls. Roll out each ball until thin, keeping the final shape a rectangle. Brush with butter and roll like a jellyroll. Press each and so that it seals the dough. (Ok, its really soft, so I end up putting the whole stuff into a baking pan and just dividing the dough into two. Spread one layer of dough, one layer of creamed butter and sugar, then one layer of dough ... but this is what we're supposed to do next...) Using an ensaymada mold or a muffin pan that is well greased, coil the sweet roll around the pan so that the rolled dough looks like a mound.
Allow the dough to rise until it is almost double in size. Bake in an oven at 350°F for about ten to fifteen minutes, or until golden brown. (Better watch it after the first ten minutes, it can turn brown real quick). Remove from baking molds and allow to cool for 5 minutes. Top with creamed butter, sugar and grated queso de bola.

Ingredients:
16 ounce can tomatoes
8 ounces can tomato sauce
6 ounces can tomato paste
1/2 cup cooking sherry
6 ounces water (use the tomato paste can to get all the paste out)
2 tablespoons olive oil
1/2 medium onion, cut up
8 clove garlic (yes, 8)
1 heaping teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon black pepper
pinch of rosemary
pinch of thyme
pinch of crushed red pepper
1 teaspoon salt
1/3 cup parmesan cheese



Directions:
Stir in the onions and garlic with the olive oil over medium heat.
Cook until onions are clear. Pour in the sherry and then the can
tomatoes, and mash them. Add the remaining ingredients, except the
parmesan cheese. Simmer for at least an hour--more the better. In the
last 15 minutes add the parmesan cheese. You can add to the sauce
whatever you like--meatballs, mushrooms, Italian sausage

Ingredients:
1 1/2 cups all-purpose flour

1 1/4 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/8 teaspoon salt

2 egg whites, slightly beaten

1 cup ripe mashed banana

3/4 cup sugar

1/4 cup canola oil



Directions:
1. Set oven to 350.
2. Spray loaf pan with cooking spray In a bowl stir together flour, baking powder, baking soda, cinnamon and salt.
3. In another bowl stir together egg whites, banana, sugar, and oil.
4. Pour dry ingredients into wet ingredients until mixture is just moistened.
5. Pour into into prepared loaf pan.
6. Bake for 45-50 minutes until a toothpick inserted in the center comes out clean.
7. Cool in pan for about 10 minutes.
8. Remove and cool on wire rack.
9. Wrap bread in plastic wrap and store overnight.

Description:
Ruth Wakefield, owner of the Toll House Inn in Massachusetts, is credited with inventing the chocolate chip cookie. The story goes that one day in 1930 she cut a Nestle Semisweet Yellow Label Chocolate bar into small chunks and added it to her butter cookie dough. The cookies were an instant hit with her customers and word of their popularity reached the Nestle company. Nestle have realized that adding small chunks of their chocolate bar to cookie dough would appeal to the mass market because by 1939 Nestle had come out with chocolate morsels (or chips). What a brilliant marketing plan it turned out to be when Nestle packaged the chips in a Yellow bag and then bought the rights to the Toll House name and Ruth Wakefield's recipe. They called her recipe "The Famous Toll House Cookie" and printed it on the back of the Yellow bag. This recipe is still to this day, although in a slightly altered form, on the back the Nestle chocolate chip bags.
Reported to be the favorite cookie of Americans, Ruth Wakefield's recipe has been the springboard for numerous adaptations. As a testament to how many recipes for this cookie exist, back in 1987 Chester Soling, owner of an Inn in Massachusetts, decided to sponsor a nationwide contest to find the best chocolate chip cookie recipe. Over 2,600 entries were received and the 100 best recipes were compiled in a book called "The Search for the Perfect Chocolate Chip Cookie" by Gwen Steege.


Ingredients:
1 cup (2 sticks) (226 grams) unsalted butter, room temperature
1 cup (200 grams) granulated white sugar
1 cup (215 grams) firmly packed light brown sugar
2 large eggs
2 teaspoons pure vanilla extract
2 1/2 cups (350 grams) all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup - 1 1/2 cups (180 - 270 grams) semisweet chocolate chips
Note: Can add 1 cup of toasted and chopped nuts.


Directions:
Preheat oven to 350 degrees F (177 degrees C) with rack in center of oven. Line a baking sheet with parchment paper. Set aside.
In bowl of electric mixer, with the paddle attachment, cream the butter. Add the white and brown sugars and beat until fluffy (about 2 minutes). Beat in eggs, one at a time, making sure to beat well after each addition. Add the vanilla and beat until incorporated.
In a separate bowl, combine flour, baking soda, and salt. Add the dry ingredients to the egg mixture and beat until incorporated, adding the chocolate chips about half way through mixing. If you find the dough very soft, cover and refrigerate until firm (about 30 minutes).
For large cookies, use a 2 tablespoon ice cream scoop or a tablespoon, drop about 2 tablespoons of dough (38 grams) onto the prepared baking sheet. Bake about 12 - 14 minutes, or until lightly browned around the edges. Cool completely on wire rack.
Note: You can freeze this dough. Form the dough into balls and place on a parchment lined baking sheet. Freeze and then place the balls of dough in a plastic bag, seal, and freeze. When baking, simply place the frozen balls of dough on a baking sheet and bake as directed - may have to increase baking time a few minutes.

Ingredients:
• 6 eggs
• 2 cups white sugar
• 1 cup dates, pitted and chopped
• 1 cup chopped walnuts
• 3/4 cup graham cracker crumbs
• 2 teaspoons baking powder
• 1 pinch salt


Directions:

1. Preheat oven to 350 degrees F (175 degrees C).

2. Separate the eggs and beat the egg yolks until light and lemon colored. Slowly add the sugar to the beaten egg yolks, mixing constantly.

3. Add The dates, nuts, graham cracker crumbs and salt.

4. Beat the egg whites until stiff peaks form. Fold the egg whites into the batter. Pour the batter into an ungreased loaf pan.

5. Bake at 350 degrees F (175 degrees C) for 45 minutes.

Ingredients:
----- Step One -----
2 Cups Water
1/2 pound Butter

----- Step Two -----
2 Cups Flour

----- Step Three -----
8 Whole Eggs


Directions:
[1) In a round braiser, melt Butter in Water, and bring to a boil.

[2) Add Flour and stir with either a wooden spoon or rubber spatula.
Stir until batter leaves sides of braiser.

[3) Take off heat and put in Mixer with paddle.

[4) Mix on low speed and add eggs one by one, allowing each egg to mix into the batter.

[5) Pipe out of a pastry tube into 1" by 5 1/4" eclairs, onto a lightly oiled full sheet pan.
Pipe 2" rounds for cream puffs.

[6) Bake at 400 for 25 minutes. Inside should be dry.

Open oven door, turn off oven and let pan sit on open door to cool slowly so they do not collapse.


Serving Ideas : FOR ECLAIRS:
Cut in half and fill with Vanilla Custard. Top with Chocolate Sauce and Fresh Whipped Cream.
Garnish with Chocolate shavings.

Description:
Belgian waffles were created for the 1964 World's Fair in NY. They have a crispy outside and are soft and moist on the inside. Try these waffles with your favorite syrup or a topping such as sliced fresh strawberries and freshly whipped cream, Bananas, Ice cream, blueberries, cherries, pecans... or all of the above.


Ingredients:
1 1/2 cups water
2 1/4 teaspoons active dry yeast (one packet)
3 cups sifted flour
1/4 teaspoon salt
3 large eggs, separated (for 3 yolks and 1 egg white)
1/3 cup sugar
8 tablespoons unsalted butter, melted and cooled
2 teaspoons vegetable oil
2 teaspoons vanilla extract
1 1/2 cups whole milk


Directions:
Directions
Heat half of the water to lukewarm, 105°-110°F. Dissolve the yeast in the water with a pinch of sugar; let stand for 5-10 minutes, until the mixture begins to foam
Put the flour and salt into the large bowl; stir to blend and reserve. Add the egg yolks, one of the egg whites, and remaining sugar to the yeast mixture; stir to blend. Add the remaining water, milk, melted butter, oil, and vanilla; stir until the mixture is smooth. Stir the liquid mixture into the flour mixture and beat until the mixture is smooth.
Beat the egg whites until stiff peaks form when removing the mixer. Fold the egg whites gently into the Belgian waffle batter. Let the batter stand for 1 hour, stirring every 15 minutes.
For best results, do not open the waffle maker during cooking of the Belgian waffle recipe. Doing so will offset the timing mechanism.
Measure out enough batter for your waffle maker and pour into the preheated waffle maker. Use a heat-proof spatula to spread the batter evenly over the grids. Close lid and bake the Belgian waffle in the waffle maker until it indicates the waffle is done; in professional waffle makers, this is usually indicated by a light, a tone sounding, or both.
Remove waffle and repeat until all batter is used. Waffles may be kept warm in an oven at low-heat (200°F). Place Belgian waffles on a cookie sheet on a rack in the warm oven. Serve with whipped cream, fruit, jam, powdered sugar, or a warm fruit syrup.

Description:
This recipe comes originally from a restaurant in a place in northern
Sweden called Laktatjokka, nine kilometers from Bjorkliden in the
Abiskofjelds. The restaurant is situated 1228 metres above sea-level and
is Swedens highest situated restaurnt, hotel and sauna. The recipe is
made by a woman named Britta Sixtensson in the early 1980's. It is a
rather large batch, so make it for a "Lakta-evening" with your friends.


Ingredients:
1 litre milk
2 tsp active dry yeast
4 decilitres whole wheat flour
4 decilitres coarse wheat flour
1 tsp salt


Directions:
Lukewarm the milk and stir the yeast into the milk. Beat the flour
into the milk-yeast mixture, first the whole wheat flour, then the
coarse wheat flour. Beat until you get a smooth batter. Add the salt
allow the batter to rise for 1 hour. Brush the waffle-iron thoroughly
with butter and begin to fry. Calculate a little less than one
decilitre batter per waffle.

Enjoy the waffles with whipped cream and cloudberry jam.

Ingredients:
INGREDIENTS:
1/2 cup shortening
1/4 cup white sugar
1/2 cup packed brown sugar
1/2 teaspoon vanilla extract
1 1/8 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/2 cup chopped walnuts
1 cup semisweet chocolate chips


Directions:
Preheat oven to 350 degrees F (180 degrees C).
Cream shortening and sugar. Add egg and vanilla.
Mix in dry ingredients then add chocolate chips and nuts.
Drop on cookie sheets and bake for 8 minutes.

Ingredients:
1 cup Magnolia Gold Butter
1 cup Dutch-processed cocoa powder, sifted
2½ cups sugar
5 eggs
1¼ cups coarsely chopped walnuts
¾ cup bread flour
¾ cup cake flour
½ tsp. salt
2 tsp. Ferna vanilla flavoring
light syrup for glazing


Directions:
Preheat oven to 350°F.
Line a 9 x 13 x 2” rectangular pan with aluminum foil. Set aside.
Sift bread flour, cake flour and salt 3x. Set aside.
In a small saucepan, melt butter over low fire. Remove from fire and stir in the cocoa. Set aside.
In the bowl of the mixer, beat eggs and sugar until light and fluffy at medium speed for about 5 minutes.
At low speed, stir in cocoa mixture, walnuts, vanilla extract and the sifted dry ingredients.
Pour mixture into the prepared pan. Bake for 45 minutes or until done.
Cool on wire racks. Cut into bars. Brush top with light syrup.