FLOUR TORTILLAS

NGREDIENTS:

• 4 c. flour
• 1 1/2 tsp. salt
• 1 tsp. baking powder
• 1/4 c. lard
• 1-2 cups of HOT water (until a little sticky but not so much that your hand is caked on! lol)

PREPARATION:

1. Get the griddle going before you start this part so it will be nice and hot.  Sift all dry ingredients together and add shortening.  Mix thoroughly.  (just like you were making a pie crust.)

2. Add hot water.  Obviously you don’t want to burn yourself but the hotter you can stand it, the easier your tortilla dough will be to work with.

3. Knead until soft, smooth dough is formed.

4. Pinch off dough (a little less than the size of a golf-ball) and form into a rounded biscuit looking thing..lol.

5.  Dip into flour and roll out.

6.  Cook on your tortilla griddle.  When you see the bubbles NOT coming up, that’s when you flip or take off.

7.  Throw them in your tortilla keeper and enjoy with some Carne Guisada!..Hint:(that’s coming soon)

DINNER ROLLS II

NGREDIENTS

• 1 envelope Active dry yeast
• 1/4 cup very warm water
• 1/3 cup sugar
• 1/4 cup butter
• 1 teaspoon salt
• 1 cup scalding hot milk
• 1 egg –lightly beaten
• 4 1/2 cups of sifted all purpose flour
• 2 Tablespoons of melted butter for brushing rolls

DIRECTIONS

Sprinkle the yeast over very warm water in a large bowl.  (warm water should feel comfortably warm when dropped on wrist)  Stir until yeast dissolves.

Add sugar, the 1/4cup butter and salt to hot milk and stir until the sugar dissolves and butter is melted.  Cool mixture to 105 to 115 degrees.

Add milk mixture to yeast, then beat in egg.  Beat in 4 cups of flour, one cup at a time to form soft dough.  Use some the remaining 1/2 cup flour to dust a pastry cloth.  Knead the dough lightly for 5 minutes, working in the remaining flour (use if for flouring your cloth and hands).

Place dough in a warm buttered bowl; turn greased side up.  Cover and let rise in a warm place until doubled in bulk, about 1  1/2 hrs.

Punch dough down and knead 4 to 5 minutes on a lightly floured pastry cloth.  Dough will be sticky, but use as little flour as possible for flouring your hands and the pastry cloth, otherwise the rolls will not be as feathery light as they should be.

Pinch off small chunks of dough and shape into round rolls.  Place in neat rows, not quite touching, in a well-buttered 13x9x2 pan. Cover rolls and let rise in warm place until doubled, 30-45min.

Brush tops of rolls generously with melted butter, then bake in a 375′ oven for 18-20minutes or until nicely browned.

Serve warm with plenty of butter.  I pour melted butter on top of the rolls right when the come out of the oven.

Recipe makes about 2 dozen!

CREME BRULEE

Also known as burnt cream, crema catalana, or Trinity cream is adessert consisting of a rich custard base topped with a contrasting layer of hard caramel.

Ingredients

2 cups heavy cream
1 teaspoon vanilla extract
6 large egg yolks
1/2 cup sugar, plus more for topping

DIRECTIONS
1. Preheat oven to 350 degrees.
2. Prepare some boiling water to be used later for baking the custard.
3. In a saucepan, heat heavy cream and vanilla extract until the edges begin to bubble.
4. Meanwhile, whisk together egg yolks and sugar in a bowl until light in color.
5. Take about a quarter of the cream mixture and pour into the bowl while stirring with a whisk. Once the eggs have tempered, pour it all back into the saucepan and keep stirring until combined.
6. Divide mixture into six small ramekins. Put them into a baking dish and place in oven.
7. Pour the hot water you prepared earlier into the baking dish until it is halfway up the ramekins.
Note: I like to do this in the oven instead of bringing a baking dish full of ramekins and hot water into the oven. Doesn’t sound safe, does it?
8. Bake for 30 minutes or until the center of the custard is wobbly like jello and the edges are firm.
9. Carefully remove each ramekin from baking dish and let cool. Cover each with plastic wrap and refrigerate.
10. When ready to eat, place about of teaspoon of sugar on top of custard and move the ramekin around to get an even layer.
11. Torch sugar until it browns. Let it sit for about a minute to cool and harden. Enjoy!

CLASSIC CROISSANTS

Ingredients

3 to 3 1/2 cups all purpose flour

1/3 corn starch

2 tbsp sugar

1 envelope rapidrise yeast

1 tsp salt

1 cup milk

1/4 butter or margarine

1 large egg

1 cup butter or margarine ( very cold)

Egg Glaze:

1 egg, beaten with

1 tsp water

Directions

1. Combine 1 cup flour, corn starch, sugar, undissolved yeast, and salt in a large mixer bowl with whip attachment in place.
2. Heat milk and butter until very warm (120° to 130°F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
3. Add egg and 1 cup flour; beat 2 minutes at high speed. Switch to dough hook attachment. Stir in enough remaining flour to make a soft dough. Continue mixing on low speed for 6 to 8 minutes or hand knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.
4. Cover; let rest 10 minutes.
5. On lightly floured surface, roll dough to 16 x 12-inch rectangle. Using a cheese grater shred one third (5 Tbsp) of cold butter on center third of dough; fold ends over butter pressing edges to seal butter in. Turn dough one quarter turn. Repeat rolling, arranging butter, folding and turning procedure twice more.
6. Cover with plastic wrap; refrigerate for 2 hours.(Dough may be held in refrigerator overnight or frozen.)
7. Divide dough in half. On a lightly floured surface roll each half to a 16-inch circle. Cut each into 8 pie-shaped wedges. Roll up each wedge, beginning at wide end.
8. Place, points down, on 2 non-stick baking sheets. Curve ends to form crescents. Brush with Egg Glaze. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
9. Bake at 425°F for 12 to 15 minutes or until deep golden brown on top. Remove from sheets with a spatula; serve warm.

DINNER ROLLS

Ingredients

2 to 2 1/4 cups all purpose flour

1 envelope fleischmann's rapidrise yeast

2 tbsp white sugar

1/2 tsp salt

1/2 cup milk

1/4 cup water

2 tbsp butter

Directions

1. Combine 3/4 cup flour, undissolved yeast, sugar and salt in a large bowl.
2. Heat milk, water and butter until very warm (120º to 130ºF). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/4 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make soft dough.
3. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
4. Divide dough into 12 equal pieces; shape into balls. Place in greased 8-inch round pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
5. Bake in preheated 375ºF oven for 20 minutes or until done. Remove from pan; brush with additional melted butter, if desired. Serve warm.

ONION RINGS

                              Ingredients

• 1 large onion, cut into 1/4-inch slices
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 egg
• 1 cup milk, or as needed
• 3/4 cup dry bread crumbs
• seasoned salt to taste
• 1 quart oil for frying, or as needed

Directions

1. Heat the oil in a deep-fryer to 365 degrees F (185 degrees C).
2. Separate the onion slices into rings, and set aside. In a small bowl, stir together the flour, baking powder and salt.
3. Dip the onion slices into the flour mixture until they are all coated; set aside. Whisk the egg and milk into the flour mixture using a fork. Dip the floured rings into the batter to coat, then place on a wire rack to drain until the batter stops dripping. The wire rack may be placed over a sheet of aluminum foil for easier clean up. Spread the bread crumbs out on a plate or shallow dish. Place rings one at a time into the crumbs, and scoop the crumbs up over the ring to coat. Give it a hard tap as you remove it from the crumbs. The coating should cling very well. Repeat with remaining rings.
4. Deep fry the rings a few at a time for 2 to 3 minutes, or until golden brown. Remove to paper towels to drain. Season with seasoning salt, and serve.

SWEET AND SOUR SAUCE

Ingredients

6 tbsp brown sugar
1 1/2 tbsp ketchup
1/3 cup white vinegar
1/2 tsp soy sauce
2 tsp cornstarch, dissolved in 5 tsp of water



DIRECTIONS

1. Combine sugar, ketchup, vinegar, and soy sauce in a bowl.

2 Heat a sauce pan, then pour the no. 1 mixture. Stir one in a while and bring to a boil.

3. Pour the cornstarch diluted in water then continue stirring until the mixture become thick.

4. Turn of the heat and transfer the sweet and sour to a sauce bowl then serve.

Ingredients

1 cup pineapple juice

1/3 cup water

3 tablespoons vinegar

1 tablespoon soy sauce

1/2 cup packed brown sugar

3 tablespoons cornstarch

Directions

1. Combine all ingredients in a sauce pan.

2. Cook over medium heat until thick, stirring constantly.

 

3. Pour over chicken, meatballs, smoked sausage, veggies, etc

PEANUT BUTTER CUPCAKES & CHOCOLATE FROSTING

INGREDIENTS:
4 tbsp of butter, softened
1 1/8 cups of light brown sugar
1/3 (or more) cup of peanut butter (creamy or crunchy)
2 eggs, lightly beaten
1 tsp vanilla extract
1 1/4 cup of flour
2 tsp baking powder
1/3 cup of milk

DIRECTIONS

Preheat over the to 350°, Line the muffin pans with the paper cases.

Put butter, sugar and peanut butter into a mixer bowl and beat together for about 2 minutes. Gradually add the eggs, beating well after addition. Add the vanilla extract.

Combine flour and baking soda in a separate bowl. Using a metal spoon, fold the flour into the mixture, alternating with the milk.

Spoon batter into the paper cases. Bake the cupcakes for 25 minutes or until golden brown.

To make the frosting: Beat together 1 stick of butter, 3 cups of confectionery sugar, 1 tsp vanilla, 3/4 cup of unsweetened cocoa powder. If the frosting is slightly runny just add more confectionery sugar.

CHOCOLATE FROSTING

Ingredients

1 stick (1/2 cup) butter or margarine
2/3 cup unsweetened cocoa powder
3 cup powdered sugar ( confectioner sugar)
1/3 cup milk
1 tsp vanilla extract





DIRECTIONS

1.Melt butter. Stir in cocoa.
Alternately add powdered sugar and milk, beating on med. speed to spreading consistency. Add more milk, if needed. Stir in vanilla.

PICHI-PICHI

Method #1

Ingredients:

• 2 cups Cassava (finely grated)
• 2 cups White sugar
• 2 cups Pandan water
• 1 head Grated coconut

Procedure:

• In a bowl mix cassava, sugar and pandan water.
• Pour into individual cup moulds of your choice.
• Steam for 45 minutes.
• Let cool it down. And then, sprinkle with grated coconut before serving.

Method #2

You need:

• a can of coconut cream
• sticky rice flour, about a pound
• about a cup of sugar
• pandan leaf (I guess can be omitted if not available, may be substitute with a tsp of vanilla),
• a stick of softened butter
• coconut flakes.

Procedure:

1. Bring coconut cream in a sauce pan into a boil.
2. Add rice, sugar and pandan leaf (or vanilla).
3. Stir continuously over low heat until the mixture holds together and starts to separate from the pan.
4. Mix in the butter.
5. Allow to cool, then form into bite-size balls and roll in coconut flakes.

Method #3

Ingredients:

• 1 & 1/2 cups grated cassava
• 1 cup sugar
• 1 bundle of pandan leaves, boiled in 2 cups water until reduced to one cup, and cooled [or canned pandan concentrate, or a few drops of pandan essence in a cup of warm water]
• 1/2 tsp lye water* “lihiya”

Procedure:

Mix the sugar and the pandan flavored water and mix until sugar is dissolved. mix in the cassava and then add the lye water drop by drop mixing well as you do so. Pour into a moldor bowl that fits your bamboo steamer. steam until the mixture becomes translucent.

While still hot scoop out the cooked mixture (use ice cream scoop or a tablespoon the same size as the scoop) and roll into grated coconut.

BUCHI

Milky Buchi

Custard filling:

• 2/3 cups sugar
• 1 cup evaporated milk
• 1/3cupcornstarch
• 3 pcs egg yolks, slightly beaten
• 1 tbsp all-purpose flour pinch of salt
• 1/4 cup butter
• 100 gms langka,cut into cubes
• 1/2 tsp vanilla

For the dough:

• 1/2 kilo galapong(
• cooking oil
• 1/2 cup sesame seeds

Procedure:

1. For the filling: Place first 5 ingredients in a saucepan.
2. Cook while stirring continuously over low fire until thick.
3. Remove from fire. Add milk, egg yolks, butter and vanilla.
4. Cook for another 2 minutes then let it cool.
5. Set aside in a chiller.
6. For the dough:Mold galapong into cylinder shape.
7. Cut into 20 equal parts Flatten.
8. Put 1 tbsp of chilled filling in the center.
9. Seal well. Roll in sesame seeds.
10. Then deep fry. Drain in paper towels and serve.

Buchi de Leche

Custard Filling:

• 2/3 cup sugar
• 1/3 cup cornstarch
• 1 tbsp. all-purpose flour
• pinch salt
• 100 g. langka(fresh or preserved), cut into cubes
• 1 cup Evaporated Milk
• 3 pieces eggyolks, slightly beaten
• 1/4 cup butter
• 1/2 tsp. vanilla

Dough:

• 1/2 k. galapong
• 1/2 cup sesame seeds
• cooking oil, for deep-frying

Instructions:

1. Combine first six ingredients in a heavy saucepan. Cook stirring continuously over low fire. When thick, remove from fire and stir in eggyolks, butter and vanilla. Cook for about 2 min. more. Cool then set aside in a chiller.

2. Knead galapong forming a cylinder and cut into 20 equal portions. Flatten into patties and put about 1 tbsp. of chilled filling in the center. Gather edges to the center, sealing well. Roll in sesame seeds and deep-fry in hot oil. Drain in paper towels and serve right away.