I don’t know if you drink that Milo Chocolate drink as a kid. Milo is added to hot or cold milk to give it a malted chocolate flavour and extra texture. I love also eating the Milo on a teaspoon. One day, I experimented with the Milo Brownies recipe just so I can get my dose of that Milo flavor again. It does not have the chocolate goodness apparent in most fudge brownies but it has its own unique flavor.
Ingredients
1/2 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 eggs
1/2 cup melted margarine or btter
3/4 cup brown sugar
1 teaspoon vanilla
1/3 cup Milo
1/2 cup Chooped nuts
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This recipe became a part of my mom’s bakeshop, Sally’s Home Bake Shop tradition. My sister shares this recipe to all of you. Here is what she wrote:
I wanted to make use of the eggwhites that were set aside from the eggyolks for our Leche Flan. We had already been baking Angel cake and Angel Cake cupcakes topped with Goya Chocolate Chips (my innovation of chocolate chips since American chocolate chips sold at that time in the Philippine market were frightfully expensive). I was looking for another recipe. Remy, I know, after I taught this to her, was able to perfect this flan’s delicate procedure.
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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 sister, Lorna experimented a lot of bibingka recipes so I will present a few of these recipes that she experimented. One of these was Mimi Alvarez bibingkas. Lorna says ” I had never attended any of Tita Mimi’s cooking classes but before she immigrated to the United States.
During one of my trips to National Book Store in the Philippines, I saw Tita Mimi’s cookbook for sale. I just had to grab it! Here’s her version of the Bibingka recipes. It’s a good idea to check the proportions of the ingredients that are used in the several versions that I’m presenting here so we can come up with our own unique signature Bibingka recipe.”
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Yesterday, I featured Torta Cebuana, a recipe from Mrs. Gertrudes Ybanez-Noval, the baking teacher of my mom. This is another Torta version of Mrs. Noval called Torta Banawa. Banawa is the place where Mrs. Noval lived and where she held her baking classes.
2 cups cake flour, sifted
1 cup all-purpose flour, sifted
3 tsps. baking powder
1/2 tsp. salt
4 eggs
2 egg yolks
1-1/2 cups sugar
1/2 cup milk
1/2 cup corn oil
1/4 cup melted butter
1/2 tsp. aniseeds
1 egg, slightly beaten
1/2 cup grated cheese
1/2 cup sugar
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Before Mommy and Daddy opened up the bakeshop sometime in 1965, one of Mommy’s early baking teachers was Mrs. Noval, who lived in Banawa. As a kid, I do recall going with Mommy to this home. Memories of Refrigerator Cake that Mommy made might have been influenced by Mrs. Noval. One of my favorite recipes that mom used to bake was Torta. Let me share one version here.
2-1/2 cups all-purpose flour, sifted
3 tsps. baking powder
1/2 tsp. salt
8 egg yolks
1-1/4 cups sugar
3/4 cups milk
1/2 cup pork lard (use Crisco shortening)
1/4 cup melted better
1/2 tsp. aniseeds
1 egg, slightly beaten
cottage cheese, cut in strips
sugar
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Cheese cupcakes is now sold commercially in supermarkets for kids to bring as “baon” to school. It is not quite the same Cheese cupcake mom used to bake in our bakeshop. Cheese cupcakes are supposed to have that distinct “cheese” taste. Here is a recipe that’ll surely give you that tasty cheesy cupcake.
Ingredients
1 bar margarine (225 grams)
2/3 cup white sugar
grated cheese (around 125 grams/ less than half a box of 225 grams cheese pack. Leave some for toppings)
4 pieces whole eggs
2 cans condensed milk
5 cups all purpose flour
Vanilla flavor (mix with milk)
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