Simple Applesauce Recipe

Applesauce

Ingredients

• 6 medium apples, peeled, cored, and sliced
• 1 cup apple juice or apple cider
• 3 tablespoons honey
• ½ teaspoon cinnamon powder
• ½ teaspoon lemon juice

Instructions

1. Combine apple, apple juice, and lemon juice in a cooking pot. Cover and let boil. Adjust the heat to low-medium then cook for 18 to 20 minutes. Add apple juice or water if the liquid evaporates quickly.
2. Once the apples are soft, gradually put the honey in. Stir until all the ingredients are well blended.
3. Add the cinnamon powder. Stir. At this point, you can use a immersion blender to puree the mixture or you can wait for the mixture to cool down and puree it in a blender.

Abuela’s Picadillo Recipe

Abuela’s Picadillo

Ingredients

1 h 22 m8 servings 378 cals

• 2 pounds lean ground beef
• 1/4 cup olive oil
• 1/2 onion, chopped
• 1/2 green bell pepper, chopped
• 2 tablespoons minced garlic
• 2 (8 ounce) cans tomato sauce
• 2 cups water
• 1/2 cup red cooking wine
• 3 tablespoons hot sauce (such as Louisiana®)
• 1 (1.41 ounce) package sazon seasoning (such as Badia® Tropical®)
• 1 tablespoon chopped fresh parsley
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon ground bay leaf
• 3 ounces Spanish-style olives
• 1 teaspoon salt, or to taste
• 1 small butternut squash, peeled and cut into cubes

Directions

• Prep 15 m

• Cook 1 h 7 m

• Ready In 1 h 22 m

1. Cook and stir ground beef in a large stockpot until browned, 5 to 10 minutes. Drain grease.
2. Heat olive oil in small skillet over medium heat. Add onion, green bell pepper, and garlic; cook and stir until fragrant, 2 to 3 minutes. Stir into beef in the stockpot.
3. Pour tomato sauce, water, cooking wine, and hot sauce into the stockpot. Stir in sazon seasoning, parsley, garlic powder, onion powder, cumin, pepper, and bay leaf. Bring to a boil; reduce heat to low and simmer picadillo, uncovered, until slightly thickened, about 10 minutes.
4. Split olives in half with your fingers and stir into the picadillo. Add squash. Simmer until liquid reduces but picadillo is not dry, 45 to 60 minutes. Season with salt.

 Footnotes

• Cook’s Notes:
• Use another type of squash if butternut is not available.
• Substitute a pinch of saffron or a dash or yellow food coloring for the sazon packet if preferred.

 

Credit to: allrecipes.com

Buko Melon Shake Recipe

Buko Melon Shake

INGREDIENTS
250 ml buko juice
1 cup of melon, sliced into small pieces
2 scoops macapuno ice cream or macapuno strips or fresh buko strips
1 pack all purpose cream
1 cup crushed ice

INSTRUCTIONS
1. Pour in 250ml of buko juice to a blender
2. Add in 1 cup of melon, sliced into small pieces.
3. Put in 2 scoops of macapuno ice cream.
4. Add in 1 pack all purpose cream
5. Add in a cup of ice and blend.
6. Topped with Grated strips of melon

Serve using mason jars. Enjoy!

 

Credit to: www.atbp.ph

Cucumber Lemonade Juice Recipe

 

Cucumber Lemonade Juice

 

INGREDIENTS
1 cup water
1/2 cup white sugar
1 Cucumber, Sliced
6 Lemons, Juiced

DIRECTIONS
1. Make a simple syrup by stirring the water and sugar together in a saucepan over medium
heat; heat until just about to boil and the sugar has dissolved. Place in refrigerator 30
minutes, or until cool.
2. Place the cucumber slices in a blender or food processor; blend until mashed into a pulp.
3. Pour the cucumber pulp into a fine mesh strainer place over a bowl to catch the liquid; allow
to sit until you have about 2/3 cup of liquid from the cucumber, about 15 minutes.
4. Stir the simple syrup, cucumber liquid, and lemon juice together in a pitcher. Serve cold

Credit to: allrecipes

Original Krispy Kreme Donut Recipe

 

Krispy Kreme Original Glazed

INGREDIENTS

Raised doughnuts
2 pkgs. regular or rapid rise yeast
1/4 cup warm water (105−115 degrees)
1 1/2 cups lukewarm milk (scalded then cooled)
1/2 cup sugar
1 tsp. salt
2 eggs
1/3 cup shortening
5 cups all−purpose flour
Vegetable oil

DIRECTIONS
1. Dissolve yeast in warm water in 2 1/2−quart bowl. Add milk, salt, eggs, shortening, sugar
and 2 cups flour. Beat on low speed scraping bowl constantly, 30 seconds. Beat on medium
speed scraping bowl occasionally, 2 minutes. Stir in remaining flour until smooth. Cover and
let rise in warm place, until double, 50−60 minutes. (Dough is ready when indentation
remains when touched.)
2. Turn dough onto floured surface; roll around lightly to coat with flour.Gently roll
dough1/2−inch thick with floured rolling pin.
3. Cut with floured doughnut cutter. Cover and let rise until double, 30−40 minutes. Heat
vegetable oil in deep fryer to 350 degrees.
4. Slide doughnuts into hot oil with wide spatula. Turn doughnuts as they rise to the surface. Fry
until golden brown, about 1 minute on each side.
5. Remove carefully from oil (do not prick surface); drain. Dip the doughnuts into creamy glaze,
set on rack, then when slightly cooled spread chocolate glaze on top.
6. Can dip in sprinkles or other toppings after glazed if desired.

Creamy glaze or Chocolate creamy glaze:
1/3 cup butter
2 cups powdered sugar
1 1/2 tsp. vanilla
4−6 tbsp. hot water

DIRECTIONS
1. Heat butter until melted.
2. Remove from heat.
3. Stir in powdered sugar and vanilla until smooth.
4. Stir in water, 1 tablespoon at a time, until desired consistency. (Add melted chocolate for a
chocolate glaze is desired)

Credit to: atbp.ph

Chicken Adobo Recipe

Chicken Adobo Recipe

Ingredients

• 2 pounds. chicken, cut into serving pieces
• 1 and half tablespoon white sugar
• 3 pieces dried bay leaves
• 3 cloves garlic, crushed
• 4 tablespoons soy sauce
• 2 tablespoons vinegar
• 1 and half cup cooking oil
• 1 to 2 cups water
• Salt and whole peppercorn

Instructions

1. In a large container, combine the soy sauce and garlic then marinade the chicken for at least 1 to 3 hours
2. Place the cooking oil in a pan and apply heat
3. When the oil is hot enough, put-in the marinated chicken. Cook all the sides for about 5 minutes.
4. Pour-in the remaining marinade and add water. Bring to a boil
5. Add the dried bay leaves and whole peppercorn. Simmer for 30 minutes or until the chicken is tender
6. Add vinegar. Stir and cook for 10 minutes.
7. Put-in the sugar, and salt. Stir and turn the heat off.

Garlic Butter Shrimp Recipe

Garlic Butter Shrimp

Ingredients

• 2 lbs shrimp
• 4 tablespoons garlic, minced
• 2 tablespoons parsley, finely chopped
• 1 and half cup butter
• salt and pepper to taste
• 1 cup lemon soda

Instructions

1. Marinate the shrimp in lemon soda for about 10 minutes
2. Melt the butter in a pan and heat it up until hot enough to cook the garlic
3. Add the garlic and cook until the color turns light to golden brown
4. Put-in the shrimp and then cook until the color turns orange.
5. Pour-in the remaining lemon soda. Let the liquid evaporate completely.
6. Sprinkle the parsley.
7. Add some ground black pepper and salt as needed.

 

Banana Bread Recipe

Banana Bread

Ingredients

• 1 cup sugar
• 1 tablespoon baking soda
• 2 pieces raw eggs
• 1 & half cup cooking oil
• 1 tablespoon vanilla essence
• 1 tablespoon teaspoon salt
• 1 & half cups all purpose flour
• 1 cup banana, mashed

Instructions

1. Combine all the dry ingredients starting with the flour, sugar, salt, and baking soda.
2. Mix the dry ingredients thoroughly until everything is evenly distributed.
3. Add the other ingredients (eggs, mashed bananas, cooking oil, vanilla essence) then mix well with the dry ingredients until a batter is formed.
4. Grease the loaf pan and pour-in the mixture.
5. Preheat oven at 350 degrees Fahrenheit then bake the mixture for an hour.
6. Remove from loaf pan from the oven then allow to cool down for a few minutes. Transfer the banana bread on a serving plate.
7. You may put the bread in the fridge to cool or serve immediately.

White Chocolate Cookie Chips

White Chocolate Cookie Chips

Ingredients

• 1 cup white chocolate chips
• 3 and half cup unsalted butter, softened
• 2 and half cups all purpose flour
• 1 tbs baking soda
• 1 cup granulated white sugar
• 2 teaspoons vanilla extract
• 2 medium eggs
• 1 and half tbs salt

Instructions

1. Combine AP flour, salt, and baking soda in a bowl. Mix well and set aside.
2. Using a hand or stand mixer, cream the butter and then gradually add the sugar. Whisk-in the eggs and the vanilla extract.
3. Gradually add-in the flour-mixture into the creamed butter mixture and fold using a spatula.
4. Add the white chocolate chips and continue to fold until the ingredients are mixed well.
5. Cover the mixing bowl with a cling wrap and refrigerate the dough for at least 3 hours (I usually do this 1 day in advance).
6. Remove the cookie dough from the refrigerator and allow it stand in room temperature for 8 to 12 minutes.
7. Preheat oven to 330 degrees Fahrenheit.
8. Prepare the cookie sheet or baking tray by lining it with parchment paper.
9. Scoop about 2½ to 3 tablespoons of cookie dough and form it into a ball using your clean hands.You can add more white chocolate chips by pressing it in the ball. Arrange the cookie dough balls in the cookie sheet or baking tray. Make sure to leave space between each cookie dough balls as each will need more room when it flattens later on.
10. Bake for 10 minutes. Remove from the oven and let the temperature cool down.

Red Velvet Cupcake

Red Velvet Cupcake Recipe

Ingredients

• 2½ cups cake flour, sifted
• ½ teaspoon baking powder
• ½ teaspoon salt
• 2 tablespoons cocoa powder
• 1 stick butter (half a cup), unsalted
• 1½ cups granulated white sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup fresh milk
• 2 teaspoons white vinegar
• 4 to 5 teaspoons red food coloring
• 1 teaspoon baking soda
• 2 servings cream cheese (view recipe)

Instructions

1. Combine fresh milk and vinegar. Mix well. Set aside.
2. Arrange the paper cups in 2 cupcake trays. Preheat oven to 350 degrees Fahrenheit.
3. Cream the butter until the texture becomes smooth. Put-in the sugar while continuously beating. Do this until the texture becomes cottony. Put-in the eggs and vanilla extract. Beat until it mixes well with the other ingredients. Set aside.
4. Combine the milk and vinegar mixture with the food coloring. Mix well. Set aside.
5. Combine the flour and baking soda. Mix well.
6. Put-in about a few tablespoons of the cake flour mixture followed by a few tablespoons of the milk and food coloring mixture on the bowl of the butter mixture while beating. Continue this process until all the flour and food coloring mixture is used up.
7. Pour the mixture equally on the paper cups. Bake for 16 to 22 minutes or until it passes the toothpick test
8. Let the cupcakes cool down by placing each in a wire rack.
9. Apply the cream cheese frosting on top.