Sugar Cookies

3  cups  all-purpose flour

1/2  teaspoon salt

1  teaspoon baking soda

1  cup unsalted butter

1  cup white sugar

2  large eggs

2  teaspoons pure vanilla extract

In a separate bowl whisk together the flour, salt and baking soda.  In the bowl of your electric mixer (or with hand mixer), beat the butter and sugar until light and fluffy (about 3 minutes).  Add the eggs and vanilla extract and beat until combined.  Add the flour mixture and beat until you have a smooth dough.  Divide the dough in half and wrap each half in plastic wrap.  Refrigerate for about one hour or until firm enough to roll.

Preheat oven to 350F and place rack in center of oven.  Line two baking sheets with parchment paper.

Remove one half of the chilled dough from the refrigerator and, on a lightly floured surface, roll out the dough to a thickness of 1/4 inch (keep turning the dough as you roll, making sure the dough does not stick to the counter).  Cut out desired shapes using a lightly floured cookie cutter and transfer cookies to baking sheets.  Place baking sheets with the unbaked cookies in the refrigerator for about 15 minutes to chill the dough which prevents the cookies from spreading and losing their shape while baking.  

Bake cookies for about 8-10 minutes (depending on size) or until the edges are just starting to brown.  Remove from oven, and let cookies cool on baking sheet for a few minutes before transferring to a wire rack to finish cooling.  

Makes about 36 cookies.

Courtesy of Joy of Baking

My Mango Float

Trisha and I made it for my birthday on September 30, 2013.  Really yummy :)

Pancit Lomi

Lomi or Pancit Lomi  is a Filipino - Chinese dish made with a variety of thick fresh egg noodles of about a quarter of inch in diameter, soaked in lye water to give it more texture.  Because of its popularity in the eastern part of Batangas, there as many styles of cooking lomi as there are eateries, panciteria or restaurants offering the dish.  Variations and quality are therefore very common.

1/2 k. of lomi noodles
1 c. of diced cooked chicken meat
1 carrot, julienned
1 c. of diced leeks (white and light green parts only)
7 c. of chicken broth (unsalted)
2 eggs, beaten
1 tbsp. of cooking oil
1 tbsp. of finely minced garlic
1 onion, halved and sliced thinly
1/2 tsp. of sesame seed oil
salt and pepper to taste

Heat a casserole. Pour in the cooking oil. Saute the garlic and onion until fragrant. Add the julienned carrot and stir for 30 seconds. Add the chicken meat and continue cooking over high heat for another 30 seconds. Pour in the chicken broth and bring to a boil. Add the egg noodles and simmer for 10 minutes. Season with salt and pepper. Add the leeks. Pour in the beaten eggs in a thin stream, stirring continuously. Turn off the heat and stir in the sesame seed oil. Serve hot.

Courtesy of Casa Veneracion (Filipino Recipes)

Salvaro (Cassava Crisps)

Salvaro (Cassava Chips) or Kabkab, shaped like paper thin plates and drizzled with caramel sauce.  It is made of cassava and it is grated, pounded, dried, fried and drizzled with caramel.  The color of the crisps can be white or yellowish.

I bought it at Abreeza Mall for 7 pesos each!  One would not be enough to satisfy your curiosity.  You have to have three pieces of it! :)

Lengua de Gato

Lengua de Gato are long thin cookies that resembles the shape of a cat’s tongue. This might be the reason why these tasty treats were called such.

This is my first time I tried Lengua de Gato... and will try it again next time.  :)

.

1  cup all-purpose flour
1/2  cup super fine white sugar
whites from 2 eggs
1/4  teaspoon salt
1/2  cup butter, softened
1/2  teaspoon vanilla extract


1.  Preheat oven to 375F.


2.  Cream the butter using an electric mixer then gradually add the sugar.  Continue mixing for another 2 minutes.


3.  Stir-in the egg whites gradually and mix about 3 to 4 minutes more.


4.  Add salt and vanilla extract.


5.  Gradually stir-in the flour.  Continue to mix for about 2 to 3 minutes more or until the mixture is well incorporated.


6.  Get a piping bag and install a round tip.  Place the mixture in the piping bag.


7.  On a baking tray lined with wax or parchment paper, begin piping the mixture.  Each piece should be about 2.5 to 3 inches in length.


8.  Bake for 9 to 10 minutes.


9.  Remove from the oven and place in a cookie rack until the temperature cools down.


10.  Place in a container and serve.






courtesy of Panlasang Pinoy

Maja Blanca with Corn

Maja Blanca is a Filipino dessert made primarily from coconut milk.  Also known as coconut pudding.  It is usually served during fiestas and other holidays, especially Christmas.

I made it yesterday morning just for our snack here at home! :)

4  cups coconut milk
1  cup cornstarch
14  oz. condensed milk
3/4  cup fresh milk
3/4  cup granulated sugar
15  oz. whole sweet kernel corn
5  tablespoons grated coconut

1.  Pour the coconut milk in a cooking pot and bring to a boil.
2.  Add the sugar, condensed milk, and whole sweet kernel corn then stir until all the ingredients are evenly distributed.
3.  Simmer for 8 minutes.
4.  Combine fresh milk and cornstarch then whisk until the cornstarch is diluted.
5.  Pour the fresh milk and cornstarch mixture in the cooking pot and stir thoroughly.
6.  Allow to cook while stirring until the mixture reaches your desired thickness.
7.  Pour the  mixture in a serving tray then arrange and flatten the top using a flat tool such as wooden spatula.
8.  Cool down then refrigerate for at least 1 hour.
9.  Garnish with toasted grated coconut.
10.  Serve cold.



courtesy of Panglasang Pinoy

Milo and Classic Polvoron

 

2  cups All-Purpose Flour
1/2  cup sugar
1/2  cup powdered milk
1/3  cup butter
2-3 sachets (22g) Milo

-Toast flour in a pan for 15 minutes or until color turns light brown.  Make sure that you stir it continuously to prevent the flour from being burnt.

-Let it cool for a few minutes and then, mix in sugar, powdered milk and butter.

-Divide the mixture into two.

- Mix Milo to one portion.

- The second portion will served as the Classic Polvoron.  You can add pinipig if your want.

- Mold your Polvoron into circles or oval shapes using a Polvoron molder.  Then wrap it up in Japanese papers or cellophane.

-Serve and enjoy.

White Cupcakes

 

 

 

2  large eggs

1 3/4  cups sifted cake flour

2  teaspoons baking powder

1/4  teaspoon salt

1/2  cup unsalted butter at room temperature

1  cup granulated white sugar, divided

1  teaspoon pure vanilla extract

1/2  cup milk

1/8  teaspoon cream of tartar

 

 

Butter Frosting:

 

2  cups confectioner sugar, sifted

1/2  cup unsalted butter at room temperature

1  teaspoon pure vanilla extract

2 - 3 tablespoons milk or light cream

assorted food colors (if desired)

 

 

Garnish: (optional)

 

Colored sprinkles

 

 

 

White cupcakes:   Preheat oven to 350F (177C) and lightly butter or line 12 muffin cups with paper liners. 

 

While eggs are stil cold, separate the eggs, placing the yolks in one bowl and  whites in another bowl.  Cover the two bowls with plastic wrap and allow the eggs to come to room temperature before using ( about 30 minutes ).

 

In a mixing bowl, sift or whisk together the flour, baking powder and salt.  Set aside.

 

In the bowl of your electric mixer, or with hand mixer, beat the butter until soft ( about 1-2 minutes ).  Add 3/4 cup of the sugar and beat until light and fluffy ( about 2-3 minutes ).  Scrape down the sides of the bowl.  Add egg yolks, one at a time, beating well after each addition.  Scrape doen the sides of the bowl.  Beat in the vanilla extract.  Then with the mixer in low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with flour.

 

In a clean bowl of our electric mixer, with the whisk attachment ( or with hand mixer ), beat the egg whites until foamy.  Add the cream of tartar and continue beating until soft peaks form.  Gradually add the remaining 1/4 cup sugar and continue to beat until still peaks form.  With a rubber spatula gently fold a little of the whites into that batter to lighten it, then  fold in the remaining whites until combined.  Do not over mix the batter or it will deflate.

 

Evenly fill the 12 muffin cups with the batter and bake for 18-20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean.  Remove from oven and place on a wire rack to completely.

 

 

Butter frosting:  In an electric mixer or with a hand mixer, cream the butter until smooth and well-blended.  Add the vanila extract.  With the mixer on low speed, gradually beat in the sugar.  Scrape down the sides of the bowl.  Add the milk and beat on high speed until frosting is light and fluffy (about 5 minutes).  Tint the frosting with desired food color.

Coconut Macaroons

1  pack 200 grams Dessiccated Coconut

1  can condensed milk

1/2  cup butter or margarine

1  cup white sugar

4  eggs

100  pieces small paper baking cups

Beat the eggs  Add all other ingredients into the beaten eggs and mix well.  Drop a spoonful of the mixture into the paper cups and bake for 30 minutes at 300F or until light brown.

Chocolate Polvoron

 

 

 

3/4  cup All-purpose flour

1/4  cup sifted cocoa powder

1/2  cup full cream powdered milk

3/4  cup granulated white sugar

1/2 cup soft butter

 

 

1.  Using a non-stick frying pan, toast the flour over medium heat until light brown  Remove from heat and transfer to a largge mixing bowl  Add the rest of the ingredients and mix well.

 

 

2.  Form into ovals or rounds using the polvoron molder  Refrigerate for half an hour before wrapping.

 

 

 

 

Courtesy of Dorothy's Cooking School Cookbook

Butterscotch Bars

It was a rainy saturday so I decided to make Butterscotch Bars for our snack .... it's a simple recipe but its chewy and yummy! Try it! :)

2 1/4  cups all-purpose flour
2 1/2  teaspoons sifted baking powder
1/2  teaspoon fine salt
3/4  cup butter
1/2  cup granulated white sugar
2  cups dark brown sugar
3  whole eggs
1  teaspoon pure vanilla extract
raisins and nuts (optional)

1.  Preheat the oven to 350 degrees Fahrenheit.  Line an 8 by 12 inches rectangular baking pan, 2 1/2 inches high, with aluminum foil.  Set aside.

2.  In a bowl, combine the flour, the baking powder and the fine salt.  Set aside.

3.  In another bowl, using an electric mixer, cream the butter until light and fluffy.  Add the white and brown sugar and beat until blended.  Add the eggs and the vanilla extract and mix well.

4.  Pour the flour mixture.  At this stage, use a rubber scraper or wooden spoon.  Beat only until combined.

5.  Transfer the cookie batter to the prepared baking pan.  Bake for 45 to 55 minutes or until a toothpick inserted in all four concerns comes out dry.



Courtesy of Dorothy's cooking school cookbook

MUFFINS ..... Anyone?

I made some muffins when my sister and nephew were here for a vacation. They brought different kinds of Muffin Mix so I tried and baked it then! :)

Blueberry Muffin

Cinnamon Crumble Muffin

Triple Chocolate Muffin