Banana Yogurt Smoothie

Banana Yogurt Smoothie

Banana Yogurt Smoothie

INGREDIENTS
  • 2 fresh ripe bananas
  • 2 cups unflavored yogurt
  • 2 tbsp honey
  • 2 cups ice cubes
  • 1 tsp vanilla extract
INSTRUCTIONS
  1. Put all the ingredients in a blender.
  2. Turn the blender on and blend everything until thick and creamy.
  3. Serve in tall glasses. Yummy!
  4. This will give you 2 glasses of creamy banana yogurt smoothie goodness. Cheers!

 

Strawberry Greek Yogurt Smoothie

Strawberry Greek Yogurt Smoothie

Strawberry Greek Yogurt Smoothie

Ingredients

  • 10 medium strawberries, hulled
  • 1 1/4 cup plain greek yogurt
  • 1 teaspoon vanilla extract
  • 2 1/2 cups ice cubes
  • 2 tablespoons granulated white sugar
  • 1/2 cup whole milk (liquid fresh milk)

Cooking Procedure

  1. Combine all the ingredients in a blender. Start with the ice then you can add the rest of the ingredients.
  2. Blend until the texture of the mixture becomes smooth.
  3. Pour the Strawberry Greek Yogurt in a glass.

Blueberry Greek Yogurt Smoothie

Blueberry Greek Yogurt Smoothie

Blueberry Greek Yogurt Smoothie

 

Ingredients

  • 1 to 1 1/2 cups fresh blueberries, cleaned
  • 1 1/2 cup non-fat vanilla yogurt
  • 2 cups ice cubes
  • 2 tablespoons granulated white sugar
  • 3/4 cup fresh milk

Cooking Procedure

  1. Place all the ingredients in a blender.
  2. Turn the blender on and continue to blend until the texture is smooth.
  3. Transfer to a tall glass.
  4. Serve for breakfast or anytime of the day.

Bacon Frittata Recipe

Bacon Fritatta

Bacon Fritatta

 

Ingredients

  • 8 strips cooked bacon, crumbled
  • 2 medium potatoes, shredded
  • 4 pieces eggs
  • 1/4 cup fresh milk
  • 3 pieces fresh basil leaves, chopped
  • 1 cup plum tomato, diced
  • 3/4 cup sharp cheddar cheese, shredded
  • 1/4 teaspoon salt
  • 3 tablespoons olive oil

Cooking Procedure

  1. Heat a frying pan and pour-in olive oil
  2. Add the potatoes an fry until the color turns light brown.
  3. Combine eggs, salt, bacon, and milk. Whisk and pour over the potatoes.Cook in low to medium heat for 4 to 5 minutes.
  4. Arrange cheese, tomatoes, and basil over the egg. Cover the pan and continue cooking in low heat for 4 to 6 minutes.
  5. Turn off the heat and transfer to a serving plate.
  6. Serve with toasted bread for breakfast.

 

 

Carrot Cake Recipe

Carrot Cake

Carrot Cake

Ingredients

Cake

  • 2 tsp ground cinnamon
  • 1 tsp baking powder
  • 1 tsp salt
  • 4 pcs raw eggs
  • 1 cup granulated sugar
  • 3/4 cup light brown sugar
  • 2 1/2 cups all-purpose flour
  • 2 tsp baking soda
  • 1 cup vegetable oil
  • 1/4 cup fresh milk
  • 1 tbsp vanilla extract
  • 3 cups grated carrots
  • 1 cup chopped walnuts

Cream Cheese Frosting

  • 8 ounces cream cheese
  • 6 tbsp butter, melted
  • 3 cups confectioners sugar
  • 1 1/2 tsp vanilla extract

Cooking Procedure:

1. Bake the cake

1.1 Combine flour, baking soda, ground cinnamon, baking powder, and salt in a mixing bowl than whisk until everything is properly distributed
1.2 Beat the eggs using an electric mixer in a separate mixing bowl.
1.3 Add the granulated and light brown sugar then continue mixing until fully blended.
1.4 Add the vegetable oil, fresh milk, and vanilla extract then continue mixing until texture becomes smooth.
1.5 Put-in the flour-baking soda-cinnamon-baking powder-salt mixture then continue mixing using low speed.
1.6 Fold-in the carrots and walnuts
1.7 Pour the batter on a cake pan with shaped wax paper
1.8 Preheat oven to 350 degrees Fahrenheit and bake the batter for 35 to 50 minutes (you know that the cake is done when toothpick inserted comes out clean)
1.9 Remove from the oven and allow to cool down.

2. Make the frosting

2.1 Beat the cream cheese using an electric mixer
2.2 Add-in the butter and vanilla extract then continue mixing until the mixture is well blended
2.3 Add the confectioners sugar then mix until texture becomes smooth
2.4 Set aside

3. Apply the frosting over the cake

3.1 Place the first cake on a flat surface and apply frosting on the top part spreading it evenly
3.2 Place the second cake on top of the first cake and align properly
3.3 Apply the remaining frosting on top and on the sides of the cake
3.4 Garnish with chopped wallnuts on top and on the sides
3.5 Refrigerate for at least an hour then serve. Share and enjoy!

Number of servings (yield): 8

Banana Muffin Recipe

Banana Muffin

Banana Muffin

Ingredients

  • 3 large ripe bananas
  • 1 1/3 cups all-purpose flour, sifted
  • 1 teaspoon baking powder
  • 5 tablespoons melted butter
  • 1 teaspoon baking soda
  • 12 tablespoons granulated white sugar
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1/2 teaspoon salt

Cooking Procedure

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Mash the bananas. Set aside.
  3. Combine flour, baking powder, salt, and baking soda in a bowl. Mix using a wire whisk. Set aside.
  4. In a large mixing bowl, combine the mashed bananas, butter, egg, vanilla extract, and granulated white sugar. Mix well.
  5. Fold-in the dry ingredient mixture in the large mixing bowl. continue this step until
    the texture becomes smooth.
  6. Arrange regular sized paper cups in the muffin pan. Scoop the mixture in each paper cup. Do not fill the cup as it will overflow.
  7. Bake in the oven for 13 to 16 minutes.
  8. Remove from the oven and let cool by placing in a wire rack.
  9. Serve. Share and enjoy!

Number of servings (yield): 8

Chocolate Crinkles Recipe

Chocolate Crinkles

Chocolate Crinkles

Ingredients

  • 2 cups all-purpose flour, sifted
  • 1/2 cup unsalted butter, softened
  • 1 1/4 cup granulated sugar
  • 4 pieces raw eggs
  • 1 tbsp vanilla essence
  • 4 ounces semi-sweet chocolate chips, melted
  • 2/3 cups unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 cup confectioners sugar

Cooking Procedure

  1. Cream the butter in a mixing bowl using an electric mixer
  2. Whisk the granulated sugar in and continue mixing for 2 minutes
  3. Add the cocoa powder and melted chocolate then mix again for a minute
  4. Put-in the eggs and vanilla essence then continue to mix until the texture becomes fluffy.
  5. Add-in the flour, salt, and baking powder then mix again until all the ingredients are evenly distributed.
  6. Cover the mixing bowl with cling wrap and refrigerate for at least 3 hours
  7. Remove the cover and scoop the mixture using 1/2 tbsp measuring spoon
  8. Roll the mixture using your palms until the shape becomes spherical
  9. Roll the chocolate balls over confectioners sugar until fully covered
  10. Arrange on a baking tray with wax paper (each ball should be 2-3 inches apart)
  11. Preheat oven to 350 degrees Fahrenheit and bake the chocolate balls for 10 to 12 minutes
  12. Remove from the oven and allow to cool down
  13. Arrange in a serving platter then serve. Share and enjoy!

Crema de Fruta Recipe

Crema De Fruta

Crema De Fruta

Ingredients
  • 1 1/2 cup flour
  • 1 teaspoon baking powder
  • 8 pieces egg yolks
  • 1 3/4 cups sugar
  • 1 big can fruit cocktail (about 30 ++ ounces)
  • 2 tablespoons unflavored gelatin
  • 4 cups milk
  • 1/3 cup butter
  • 1 1/2 tsp vanilla extract
  • 2 1/4 cups water
Instructions
  1. Make the Sponge Cake by sifting the baking powder and 1 cup flour using a flour sifter. Set aside
  2. Put 4 egg yolks in a mixing bowl and then beat until texture becomes thick.
  3. Add-in 1/2 cup sugar gradually while beating the egg
  4. Slowly add the sifted flour and baking powder mixture. Mix the ingredients thoroughly.
  5. Combine 1 cup milk, butter, and vanilla extract in a sauce pan then cook until butter melts
  6. Pour the cooked mixture (milk, butter, vanilla extract) into the mixing bowl and mix with the existing concoction until evenly distributed
  7. Preheat the oven at 350 degrees Fahrenheit
  8. Pour the combined mixtures in a baking pan then bake for 23 minutes or until sponge cake is ready. Set aside.
  9. Make the simple syrup by heating a saucepan and placing 1/4 cup sugar.
  10. Add 1/4 cup of water immediately and cook until the sugar completely dissolves then let cool for a few minutes
  11. Pour the simple syrup on top of the sponge cake and thens spread. (I spread the syrup using a brush)
  12. Make the custard by combining 1/2 cup flour, 1 cup sugar, and 3 cups milk in a saucepan then cook while stirring until the mixture thickens
  13. Put half of the cooked mixture on the bowl where the 4 egg yolks are placed and then mix well
  14. Put everything back in the saucepan with the rest of the ingredients. Mix until texture is thick enough (this is now the custard)
  15. Apply the layer of custard evenly on top of the Sponge cake
  16. Drain the liquid concentrate from the fruit cocktail and set aside.
  17. Arrange all the fruits on top of the custard layer. Make sure to place them evenly
  18. Dilute the gelatin in 2 cups of water
  19. Heat the saucepan then pour the diluted gelatin and fruit cocktail concentrate and bring to a boil
  20. Immediately after boiling, turn off the heat and let cool down until temperature is a little above normal room temperature
  21. Pour the gelatin mixture on top of the fruit cocktail layer
  22. Refrigerate (preferably overnight)

Sapin-Sapin Recipe

Sapin-Sapin

Sapin-Sapin

Ingredients

  • 2 cups glutinous rice flour
  • 4 cups coconut milk
  • 1 cup granulated white sugar
  • 7 oz. (1/2 can) condensed milk
  • 1/2 cup ripe jackfruit
  • 3/4 cup mashed purple yam
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ube extract
  • 1 tablespoon cooking oil (or coconut oil)
  • Violet food coloring
  • Yellow food coloring
  • 1/4 cup latik

Cooking Procedure

  1. In a large mixing bowl, combine glutinous rice flour and sugar. Mix well.
  2. Pour-in the condensed milk, coconut milk, and vanilla extract. Mix until the texture becomes smooth.
  3. Divide the mixture into 3 parts.
  4. Add the mashed purple yam and ube extract on the first part along with the violet food coloring. Stir thoroughly and then set aside.
  5. Shred the jackfruit (without the seed) in a food processor. Add the processed jackfruit on the second part along with the yellow coloring and then mix well. Set aside. Note: leave the 3rd part as it is.
  6. Arrange the steamer on your stovetop and pour-in about 1 quart of water. Turn on the heat and let the water boil.
  7. Grease a round baking pan by brushing cooking oil or coconut oil.
  8. Pour-in the first part (colored violet) on the greased baking pan. Make sure that the mixture settles. Cover the baking pan with a cheesecloth and then steam for 12 to 16 minutes.
  9. Remove the baking pan and then pour-in the white mixture. Use a spatula to spread it on top of the violet mixture. Remove excess water from the cheesecloth by squeezing it. Put it back on the baking pan. Steam for another 12 to 16 minutes.
  10. Remove the baking pan from the steamer and then pour-in the yellow mixture. Spread the mixture over the succeeding one using a spatula. Try to remove the excess water again from the cloth and then put it back on the baking pan. Steam for 15 to 20 minutes. Note: If you think that the mixture is still a bit runny, try to steam for 5 minutes more.
  11. Arrange a clean banana leaf over a wide serving plate. Brush coconut or cooking oil on the leaf. Use a spatula (brushed with oil) and gently run on the side of the baking pan to prevent the mixture from sticking. Turn the baking pan over the banana leaf and let the cooked sapin-sapin fall.
  12. Brush oil on top of the sapin-sapin (the violet part should be on top). Sprinkle with latik.

Nilupak Recipe

Nilupak

Nilupak

Ingredients

  • 1 lb. grated cassava
  • 1 cup shredded coconut
  • 1 can (14 oz.) condensed milk
  • 3 tablespoons salted butter, softened
  • 1/4 teaspoon salt

Cooking Procedure

  1. Combine the grated cassava, shredded coconut, condensed milk, salt, and butter. Mix well.
  2. Place the mixture in a pan. Start to heat the pan and cook the mixture in low to medium heat for 20 to 25 minutes. Gradually stir the mixture while cooking.
  3. Scoop part of a mixture and place it in a mold such as a ramekin or small bowl. Drop the molded mixture in a serving plate lined with cut banana leaves and shredded coconut.
  4. Top with butter. Serve. Share and enjoy!

Number of servings (yield): 4