The all time favorite bar cookies are brownies and not just any brownie recipe. There are three types of brownies which is determined on the baking time.
1. Fudgy Brownies- Bake only until a wooden toothpick inserted about one inch from side of pan comes out with a moist crumb. The center of the brownie will often seem unbaked but it will be firm upon cooling.
2. Extra Fudgy - Cool the brownie for only 15 minutes then cover it with aluminum foil and refrigerate.
3. Chewy brownie- Bake until wooden toothpick inserted in the center comes out clean.
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The original leche flan recipe was from my Mom but my sister Lorna reconfigured it to fit her tastes.
The perfect flan is such that when you slice through it, it barely quivers like jello. There is very little syneresis, that is, no weeping (or lots of holes in it!).
5 eggyolks
2 eggs
1 can condensed milk
1 can water (use the condensed milk’s can for measuring)
1 tbsp. vanilla to add to the mixture
1/4 cup to 1/3 cup sugar for caramelization
Get a pyrex loaf dish (or equivalent oval, square, or round dish).
Caramelize 1/3 cup sugar in it. Use your oven. When the sugar is starting to melt, make sure that you watch carefully. You don’t want the caramel to be too dark or it will taste burnt. Manipulate the dish until you are sure that the caramel is evenly placed on the bottom of the pan. Let the pan rest on the stove top.
Pre-heat the oven to 325 degrees Fahrenheit.
These are the cooking times:
For the first 45 minutes: 325 degrees Fahrenheit
For the next 20 to 25 minutes, until the toothpick test shows that the flan is done: 350 degrees Fahrenheit
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My late brother, Ruben shared this kropeck recipe with my sister Lorna when he was still studying at the Fisheries department at UP Diliman. This is the real thing. Lorna unearthed this gem of a recipe for anyone to try out. Here it is
120 grams ground, cooked fish meat (use any inexpensive fish)
500 grams all-purpose flour
1/4 tsp. MSG (optional)
1 tsp. sugar
2 drops of food coloring (FDA-certified, especially the red color)
1 egg, well-beaten
4 cups water
1-1/2 tsp. salt
3 tbsps. lime water (dayap)
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Before we freak out about the metric and English systems of measurement, here is my sister, Lorna’s own table.
1 ounce = 28.4 grams (rounded off)
1 gram = .035 oz.
1 kilogram = 2.21 lbs. (or 2.2 lbs.)
1 oz. = 28.35 gms. (or 28.4 gms., rounded up)
1 lb. = 453.59 gms. (or 454 gms., rounded up)
1 tsp. = 4.9 milliliters
1 tbsp. = 14.8 milliliters
1 cup = 236.6 milliliters
1 liter = 1.06 quarts or 1,000 milliliters
1 oz. = 2 tbsps. = 28.4 gms. = 30 cc.
1 ml. = 20 drops
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