Pinoy Food | Free Filipino Food Recipes » Cakes

Torta Banawa

noemi — Sun, 15 Nov 2009 12:47:49 +0000

Dear readers,

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

1. Sift together the flours, baking powder, and salt.

2. In a large mixing bowl, beat the eggs (whole eggs and egg yolks) until lemon-colored. Add the sugar gradually and continue beating until smooth and fluffy.

3. Blend in dry ingredients alternately with milk (start and end with the dry ingredients). Fold in gently corn oil, melted butter and aniseeds.

4. Pour into paper-lined torta tins.

5. Bake at 350 degrees Fahrenheit for about 30 minutes or until golden brown.

6. Remove from oven and brush tops with the slightly beaten egg and sprinkle with grated cheese and sugar. Return to the oven and bake just enough to dry the topping.

Note: Whole milk was not readily available in the 1960’s to the 1980’s. Thus, we used evaporated milk. We would dilute the evaporated milk in a 1:1 ratio or less. So, if a recipe called for 1 cup milk, we would use 1 cup evaporated milk and 1 cup water. For a lighter milk texture, we would use 1/2 cup milk and 1-1/2 cups water. You would have to experiment to see what proportions work for your recipe.
——————

Have you visited my personal blog, Touched by an Angel, my husband’s blog at The Warrior Lawyer and my other blogs like

Shopping Finds for Bargain Finds & Events
Pinoy Food Photo Blog for Restaurants & Food Events
Your Pinoy Real Estate Broker for Real Estate Needs
Techie Gadgets for Cellphones, Laptops & Gadgets. Please pray for us that justice will soon be served with regards to my son’s death at the Maribago Bluewater Beach Resort.

You might also want to visit my daughter’s ukay-ukay blog at ukaymanila.com.

Thanks for visiting….Noemi Lardizabal-Dado

Add me in Facebook by introducing yourself. My facebook is at facebook.com/noemidado.

Be a Facebook Fan of Pinoy Food Blog recipes

Delightful Chayote Cake

noemi — Wed, 07 Oct 2009 11:58:43 +0000

Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. If you are looking for a particular recipe, click the link, pinoyfoodblog.com and use the search feature on the right sidebar near the top . I’m sorry if I don’t get to send you a recipe every day of the week. You might also want to join Cuisinera Club and get free recipes and a chance to join monthly cooking demos. I will be there too so it’s a chance to meet each other.Sorry for the minimal posting these days. My house got flooded by Ondoy last week and it’s only this week that we are back to normal operations at home. (see Ondoy damage to our house.) We are all safe. Damage was minimal in the first floor. Our oven got busted but the refrigerator is in working condition. In the meantime, let me share recipes tested in our Sally’s Bake Shop. Our family bake shop, Sally’s Home Bake Shop, had always been the home of the company’s White King Test Kitchen’s nutritionists in the 1970’s during their visits to Cebu. I was a teenager then when they would test in our kitchen and I was always around to assist them.

If you have kids who don’t like to eat their vegetables, introducing chayote (which is a type of squash) as a dessert item without telling them what it is might dispel their misgivings about becoming vegetarians.

Ingredients:

1/2 cup water

1/4 cup sugar

1/4 tsp salt

1 medium chayote, peeled and sliced thinly

1 tbsp lemon or calamansi juice

4 tbsps powdered milk (or 1/4 cup)

1 cup sugar

2-1/4 cups cake flour

3/4 tsp salt

3 tsps Baking Powder

1/3 cup salad oil

1-1/2 tsp vanilla extract

2 egg whites

2 egg yolks

Directions

1. Grease or line two 9-inch layer pans or a 13″ x 9″ x 2″ pan.

2. Combine water, sugar, and salt in a saucepan. Let boil.

3. Add chayote and cook until tender.

4. Remove from heat and add lemon juice.

5. Drain the cooked chayote, reserving syrup.

6. Dilute powdered milk in chayote juice and add enough water to make 1 cup. Set aside.

7. Pre-heat i oven to 350 degrees Fahrenheit.

8. Sift together flour, sugar, baking powder, and salt.

9. Add oil, half of the mild solution, and vanilla. Mix until well-blended.
10. Add remaining milk and egg yolks. Beat one minute.

11. Beat egg whites until fluffy. Add remaining 1/4 cup sugar gradually. Continuing beating until stiff.

12. Fold in beaten egg whites. Pour into prepared pan. Top with cooked chayote.

13. Bake for 35 minutes or until done.

14. Cool on racks.

15. Frost with fluffy white frosting. (See below)

How to Prepare White Frosting

INGREDIENTS

* 1 cup white sugar
* 1/3 cup water
* 1/4 teaspoon cream of tartar
* 2 egg whites
* 1 teaspoon vanilla extract

DIRECTIONS

1. In a saucepan, stir together the sugar, water and cream of tartar. Cook over medium-high heat until the sugar is dissolved and the mixture is bubbly.
2. In a medium mixing bowl, whip the egg whites and vanilla to soft peaks. Gradually add the sugar mixture while whipping constantly until stiff peaks form, about 7 to 10 minutes. Frost the cake of your choice.

Source of white frosting: allrecipes.com

Credit to Sonia de la Cruz
Immaculate Conception College
Davao City, Philippines
——————

Have you visited my personal blog, Touched by an Angel, my husband’s blog at The Warrior Lawyer and my other blogs like

You might also want to visit my daughter’s ukay-ukay blog at ukaymanila.com.

Thanks for visiting….Noemi Lardizabal-Dado

Add me in Facebook by introducing yourself. My facebook is at facebook.com/noemidado.

Be a Facebook Fan of Pinoy Food Blog recipes

Cheese Cupcake

noemi — Mon, 15 Jun 2009 23:04:31 +0000

Dear readers,

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)

1. Cream margarine and sugar until light, at low speed then high speed.

2. Add cheese to creamed mixture, at low speed.

3. Add eggs in 3 stages.

4. Add milk and flour alternately, starting and ending with flour, at low speed.

5. If creamed mixture curdles, add a little flour to make it smooth.

6. If the final cake batter is THIN, add some flour to get the right thick consistency.

7. When cupcakes are almost cooked, take out of oven for a while and add grated cheese on top.

8. Bake at 375 F for 20- 30 minutes.
——————

Have you visited my personal blog, Touched by an Angel, my husband’s blog at The Warrior Lawyer and my other blogs like

You might also want to visit my daughter’s ukay-ukay blog at ukaymanila.com.

Thanks for visiting….Noemi Lardizabal-Dado

Add me in Facebook by introducing yourself. My facebook is at facebook.com/noemidado.

Be a Facebook Fan of Pinoy Food Blog recipes

Banana Bread

noemi — Tue, 02 Jun 2009 04:00:37 +0000

Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. If you are looking for a particular recipe, click the link, pinoyfoodblog.com and use the search feature on the right sidebar near the top . I’m sorry if I don’t get to send you a recipe every day of the week. You might also want to join Cuisinera Club and get free recipes and a chance to join monthly cooking demos. I will be there too so it’s a chance to meet each other.One all-time favorite breakfast menu I love is eating fruits along with Banana bread and cottage cheese. One thing great about Banana bread is that it contains fiber and that’s what we all need to start a day. Why not have banana bread for breakfast. Baking Banana Bread is so easy even your teen-aged kids can do it. This was the first recipe my daughter baked. Try it

Ingredients:

3 cups flour
1 tsp. salt
1 tsp. baking soda
1 cup butter
2 2/3 cups sugar
4 eggs
1 cup milk
1 tsp. vinegar
1 tsp. vanilla
2 cups mashed bananas (lacatan variety- You can even use super-riped bananas)

1. Cream butter with sugar, add eggs until well blended.

2. Add in the flour mixture alternately with the milk mixture, starting and end with the dry ingredients,

3. Add in the 2 cups mashed bananas before the last dry ingredients.

4. Bake in two lined loaf pans at 350F for 50 minutes.
——————

Have you visited my personal blog, Touched by an Angel, my husband’s blog at The Warrior Lawyer and my other blogs like

You might also want to visit my daughter’s ukay-ukay blog at ukaymanila.com.

Thanks for visiting….Noemi Lardizabal-Dado

Add me in Facebook by introducing yourself. My facebook is at facebook.com/noemidado.

Be a Facebook Fan of Pinoy Food Blog recipes

Milo Brownies

noemi — Sat, 04 Apr 2009 07:07:17 +0000

Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. If you are looking for a particular recipe, click the link, pinoyfoodblog.com and use the search feature on the right sidebar near the top . I’m sorry if I don’t get to send you a recipe every day of the week. You might also want to join Cuisinera Club and get free recipes and a chance to join monthly cooking demos. I will be there too so it’s a chance to meet each other.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

Procedure

1. Sift the flour, baking powder, salt.
2. Beat eggs very well, then slowly pour margarine , beating constantly.
3. Blend in sugar and vanilla.
4. Add the ingredients in number 1 and stir until smooth.
5. Beat in Milo, then chopped nuts.
6. Pour into greased and paper-lined 8″ square pans.
7. Bake at 325 F for 30-40 minutes or test for doneness.
9. As soon as taken from oven turn out of pan and remove paper.
10. Cut into squares——————

Have you visited my personal blog, Touched by an Angel, my husband’s blog at The Warrior Lawyer and my other blogs like

You might also want to visit my daughter’s ukay-ukay blog at ukaymanila.com.

Thanks for visiting….Noemi Lardizabal-Dado

Add me in Facebook by introducing yourself. My facebook is at facebook.com/noemidado.

Be a Facebook Fan of Pinoy Food Blog recipes

Torta Cebuana

noemi — Tue, 31 Mar 2009 18:57:56 +0000

Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. If you are looking for a particular recipe, click the link, pinoyfoodblog.com and use the search feature on the right sidebar near the top . I’m sorry if I don’t get to send you a recipe every day of the week. You might also want to join Cuisinera Club and get free recipes and a chance to join monthly cooking demos. I will be there too so it’s a chance to meet each other.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. anise seeds
1 egg, slightly beaten
cottage cheese, cut in strips
sugar

1. Sift together the flour, baking powder, and salt. Set aside.

2. In a big bowl, combine egg yolks and the 1-1/4 cups sugar. Stir until blended. Set bowl over a saucepan (or double boiler, Lorna’s note) containing about 2 inches hot water (bowl should not touch water). Set saucepan over low heat and stir the mixture gently until lukewarm. (Do not allow water to boil).

3. Remove bowl from saucepan and beat the egg mixture, preferably with a mixer, for 8 minutes at medium speed, or by hand with a rotary beater, until the mixture is light, fluffy, and cool.

4. Blend in 2/3 of the flour mixture alternately with milk (starting with the flour mixture and ending with the flour mixture, Lorna’s note).

5. Fold in gently the remaining flour mixture together with the lard, butter and anise seeds.

6. Pour into paper-lined torta tins (use waxed paper or kitchen paper), 2/3’s full, and bake at 350 degrees Fahrenheit for 30 minutes or until light brown. Remove from the oven.

7. Brush tops with slightly beaten egg, arrange strips of cottage cheese, and sprinkle with sugar. Return to the oven and continue baking until topping is dry (about 5 minutes).

8. Remove from tins and cool on rack.

Note: I remember that for our tortas at the bakeshop, we would add the cheese only before we finished baking. Then, we would tip over the baked products on a wire rack or let it rest on the racks. Then, we would brush the tops with melted butter, and dredge the buttered tops over a plate filled with sugar.——————

Have you visited my personal blog, Touched by an Angel, my husband’s blog at The Warrior Lawyer and my other blogs like

You might also want to visit my daughter’s ukay-ukay blog at ukaymanila.com.

Thanks for visiting….Noemi Lardizabal-Dado

Add me in Facebook by introducing yourself. My facebook is at facebook.com/noemidado.

Be a Facebook Fan of Pinoy Food Blog recipes

Special Mamon (Filipino Yellow Sponge Cake)

noemi — Mon, 23 Mar 2009 03:04:27 +0000

Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. If you are looking for a particular recipe, click the link, pinoyfoodblog.com and use the search feature on the right sidebar near the top . I’m sorry if I don’t get to send you a recipe every day of the week. You might also want to join Cuisinera Club and get free recipes and a chance to join monthly cooking demos. I will be there too so it’s a chance to meet each other.One of mom’s specialties in her Sally’s Bake Shop was Special Mamon or what Americans commonly call as Yellow Sponge Cake. Customers raved about the creamy and soft texture of mom’s Special Mamon. My sister shared this Mamon recipe which is reminescent of Goldilock’s special mamon recipe. According to my sister, this is Minna Picache Cruz’s Special Mamon recipe and a friend of Sylvia Reynoso-Gala. I hope you like it.

Ingredients
8 egg yolks
8 egg whites (separate the whites from the yolk in different bowls)
1/2 cup sugar
1/3 cup water
1 Tablespoon Baking Powder
1/2 Teaspoon Salt
1 3/4 cups sifted Cake Flour
1/3 cup melted Butter
1/3 teaspoon Orange Extract
1/4 teaspoon Lemon Extract
1 teaspoon Cream of Tartar
3/4 cup sugar

Procedure

1. Beat in a mixer at high speed until thick: 8 egg yolks (at room temperature), 1/2 cup sugar, and 1/3 cup water.

2. When you cannot feel the sugar granules from the mixture anymore, at low speed — add 1 tbsp. baking powder, 1/2 tsp. salt, 1-3/4 cup sifted cake flour, 1/3 cup melted butter (cooled down), 1/4 tsp. orange extract, and 1/4 tsp. lemon extract.

3. In a separate bowl, beat 8 eggwhites with 1 tsp. of cream of tartar at high speed. Gradually add 3/4 cup sugar and beat until stiff (about 4 minutes).

4. Fold in the yolk mixture into the whites.

5. Grease 14 big mamon molds or 20 small molds with softened or melted butter on all sides.

Note: I prefer softened butter. This way, I can control how much butter I want to grease the pans with.

6. Pour the mamon mixture into the greased molds, 3/4’s full. Thus, the resulting mamon will be high and soft.

7. Bake mamon at 350 degrees Fahrenheit for 12 to 15 minutes.

8. When done, brush the mamon with softened butter and roll in a plate of sugar. You can also add grated cheese.

Other Notes:

1. Put extra butter, melted, at the bottom of the molds.

2. When you beat the eggwhites, you can change the direction of your beating BUT let 1 minute elapse before changing the direction of the beating.

3. Do procedure no. 3 first (the egg whites).

Try it. You’ll love the sweet, buttery and soft texture of this Special Mamon.——————

Have you visited my personal blog, Touched by an Angel, my husband’s blog at The Warrior Lawyer and my other blogs like

You might also want to visit my daughter’s ukay-ukay blog at ukaymanila.com.

Thanks for visiting….Noemi Lardizabal-Dado

Add me in Facebook by introducing yourself. My facebook is at facebook.com/noemidado.

Be a Facebook Fan of Pinoy Food Blog recipes

Pandan Sansrival

noemi — Fri, 16 Jan 2009 09:18:46 +0000

Dear readers,

Anyway, here is a guest post from my sister who is based in San Francisco.

Filipinas Magazine, (http://FilipinasMag.com), the magazine I represent, has featured —throughout the past 16 years — many aspiring and seasoned chefs. In 2002, before the book, Kape: A Philippine Coffee Cookbook by Vicky Veloso Barrera and Chit U. Juan (Anvil Publishing), was published, this recipe first came out in Filipinas Magazine. I have yet to try it out — but in the meantime, we need to hunt for this delightful cookbook.

Here is the article.

Ever since I first sampled the lovely pandan sans rival of Batavia, that wonderful Indonesian-style tea house in trendy Malate, I’ve been wanting to recreate it for myself. The pandan flavoring takes away that overly rich and cloying taste sans rival tends to have, and the lovely pale green color of the buttercream makes it an impressive dessert. This is not a recipe for beginning cooks, but it’s well worth every minute of preparation!

In Manila, pandan flavoring is inexpensive and readily available in supermarkets. If you can’t get hold of it where you live, ask someone visiting the Philippines to bring back some for you. In other dishes, cooks here boil aromatic pandan leaves to extract the flavoring. In this dessert, it’s simpler to just use the ready-made extract.

This recipe is part of a collection to be featured in my forthcoming cookbook Kape: A Philippine Coffee Cookbook, which Anvil Publishing Inc. will be bringing out early next year.

Ingredients

For the meringue layers:

5 egg whites

1 cup sugar

1 1/2 cups cashew nuts, toasted and chopped

1/2 tsp. vanilla

For the pandan buttercream:

1/2 cup water

2/3 cup sugar

5 egg yolks

1 cup butter, softened

1 1/2 tsp. pandan extract

green food coloring

2 tbsp. cashew nuts, toasted and chopped, for garnish

Cooking Procedure

Make the meringue layers:

To toast cashews, spread them out on a baking sheet and toast

in a slow oven (200 degrees) until they turn golden, about 20

minutes. Stir the cashews every so often to keep them from

burning.

Separate the eggs while they are still cold, then allow them to come to room temperature. Put the egg whites in a mixing bowl, beat until frothy. Add the 1 cup sugar, one tablespoon at a time and beat until the meringue is stiff and glossy. Fold in the toasted cashew nuts and vanilla.

Preheat the oven to 350 degrees F. Grease and flour four 9″ square or round backing pans, or two large baking sheets. Divide the meringue into four portions and, using a spatula, carefully spread the meringue on the prepared pans. If you are using baking sheets, make two rectangles per pan. Try to make all the rectangles exactly the same size. Bake the meringue for about 25 minutes, or until set and golden brown. Remove the meringues from the oven and let cool. They will finish drying out as they cook and can easily be removed with a metal spatula. It’s all right if some of the pieces break, it won’t be apparent in the finished dessert.

Make the pandan buttercream:

Combine the water and 2/3 cup sugar in a heavy saucepan and cook over medium heat until the mixture spins a thread, 230-234 degrees F on a candy thermometer. If you don’t have a candy thermometer, start testing the syrup ten minutes after it starts boiling. Test the syrup by dropping a little bit into a cup of cold water. The best way to understand how syrup “spins a thread” is to see it happen-at the proper stage, the syrup, when dropped into the water will do just that! Remove the saucepan immediately from the heat.

Beat the egg yolks with a wire whisk. Then, using an electric mixer, gradually beat the syrup into the eggs. Continue beating until the mixture becomes thick and pale-colored. Cover the bowl and let it chill in the refrigerator for half an hour.

Place the butter in a bowl and beat it with an electric mixer till it becomes light, fluffy and fuller in volume. Beat the chilled egg mixture into the butter and continue until the buttercream is thick and easy to spread. Beat in the pandan flavoring and enough food coloring to tint the buttercream a pale green.

To assemble the sans rival, stack the meringue layers one on top of the other, sandwiching them with the buttercream. Frost the top lightly and sprinkle with 2 tbsp. cashew nuts. Chill until serving time. You can also freeze the sans rival.

Serves 24. Preparation time: 2 1/2 hours, plus chilling. Baking

time: 25 minutes.

——————

Have you visited my personal blog, Touched by an Angel, my husband’s blog at The Warrior Lawyer and my other blogs like

You might also want to visit my daughter’s ukay-ukay blog at ukaymanila.com.

Thanks for visiting….Noemi Lardizabal-Dado

Add me in Facebook by introducing yourself. My facebook is at facebook.com/noemidado.

Be a Facebook Fan of Pinoy Food Blog recipes

Flan De Huevos Blancos

noemi — Sat, 15 Mar 2008 13:37:49 +0000

Dear readers,

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.

The end result, when you invert the flan, is a caramelized sauce, a thin custard topping, and a delightfully sinful yet fat-free flan. This is not for people with diabetes!

Prepare:

1. Caramelize 1/4 cup sugar in a round cake pan, either at the stove top or oven.

2. Prepare a baine marie (bano maria) with rectangular roasting pans filled with water, or pans that are larger than your flan’s pans.

3. Pre-heat over to 300 degrees Fahrenheit.

4. From my American kitchen:

10 extra large eggs yield 1-1/2 cup eggwhites

1 can evaporated milk = 12 fl. oz. = 1-1/2 cup less 1 tbsp.

Yield: 1 round (about 8″ or 9″ diameter) pan or 2 loaf pans.

Procedure:

Mixture A: Custard Topping

1. Blend 2 cups evaporated milk and 3/4 cup sugar.

2. Cook this mixture over a double boiler until a soft custard forms (the custard coats the back of your spoon when you test it). Make sure that the custard doesn’t get too thick or that it doesn’t burn. Set aside.

Mixture B: Flan de Huevos Blancos

1. In a mixer at high speed, whip 1 cup eggwhites, 1/4 tsp. cream of tartar, and 3/4 cup sugar.

2. Use the standard procedure: Whip the eggwhites with cream of tartar first until you form soft peaks (when you use the rubber scraper test, the eggwhite foam’s peaks tilts on one side and the texture of the foam is very light and airy). Then, add the sugar gradually and beat the mixture until stiff peaks form but the mixture doesn’t look dry. (In other words, there is a slightly glossy sheen to your stiff peaks. Use the rubber scraper test. The peaks stand at attention, from the tip of your rubber scraper.)

Mixture A and Mixture B:

1. Using the standard circular up-and-down, fold-in method (that we use at the bakeshop), fold in the custard (Mixture A) to the eggwhite foam (Mixture B).

2. Evenly distribute the flan’s mixture in the prepared pans that had been lined with caramelized sugar.

3. Gently position the pans in their individual baine maries.

4. After 45 minutes, use the toothpick test to determine if the flan is done. There should be no residue clinging to the toothpick. When the toothpick, after insertion into the flan, comes out clean, it’s done.——————

Have you visited my personal blog, Touched by an Angel, my husband’s blog at The Warrior Lawyer and my other blogs like

You might also want to visit my daughter’s ukay-ukay blog at ukaymanila.com.

Thanks for visiting….Noemi Lardizabal-Dado

Add me in Facebook by introducing yourself. My facebook is at facebook.com/noemidado.

Be a Facebook Fan of Pinoy Food Blog recipes

Lemon-Coconut Squares

noemi — Wed, 30 Jan 2008 10:25:28 +0000

Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. If you are looking for a particular recipe, click the link, pinoyfoodblog.com and use the search feature on the right sidebar near the top . I’m sorry if I don’t get to send you a recipe every day of the week. You might also want to join Cuisinera Club and get free recipes and a chance to join monthly cooking demos. I will be there too so it’s a chance to meet each other.My sister got this from a Southern States recipe book (I believe it was a Georgia recipe)… This is SO good — and so calorific! The calamansi will make the dish slightly sweeter. This is best made with lemons because of the grated lemon peel. I baked Lemon Squares for Christmas and it’s always one of the favorite treats in the family.

Pre-heat your oven to 350 degrees Fahrenheit.

CRUST:

1-1/2 cups all-purpose flour
1/4 cup sugar
1/2 cup butter, softened
2 tsps. grated lemon peel

1. Combine the ingredients in a mixer (with the paddle attachment). Beat at low speed for 30 to 90 seconds.

2. Press the crust mixture into the bottom of a 9″ square pan, using floured hands. Make sure that the crust is evenly distributed.

3. Bake at the center of the oven for 15 to 20 minutes until lightly brown.

FILLING:

While you’re waiting for the crust to be done —

3/4 cup sugar
1/2 cup flaked coconut
1/4 cup butter, softened
2 eggs
1/4 cup lemon juice
2 tsps. grated lemon peel

1. Beat the mixture at low speed in your mixer (use the paddle or whip attachment) for about 2 minutes.

2. Pour the filling over the cooked crust.

3. Bake the lemon-coconut squares for 25 to 30 minutes in a 350 degree Fahrenheit oven.

Cut into squares and sprinkle confectioner’s sugar on the top.——————

Have you visited my personal blog, Touched by an Angel, my husband’s blog at The Warrior Lawyer and my other blogs like

You might also want to visit my daughter’s ukay-ukay blog at ukaymanila.com.

Thanks for visiting….Noemi Lardizabal-Dado

Add me in Facebook by introducing yourself. My facebook is at facebook.com/noemidado.

Be a Facebook Fan of Pinoy Food Blog recipes