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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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.
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I already wrote before on the history of Bibingka in my mom’s bake shop. Mom, my sister and I often helped with the experiments to come out with the best bibingka recipe. Here is Bibingka Especial, one of these Bibingka variations which originally came from “Recipes of the Philippines” by Enriqueta David-Perez, 1973 printed edition:
Ingredients
1 cup thick galapong
1/2 cup white sugar
2 tsps. baking powder
2 tbsps. melted butter (My mom used regular hydrogenated margarine, out of a tub)
4 tbsps. sugar for topping
3 eggs, well-beaten
1 cup coconut milk
3 tbsps. grated cheese (Mom used Magnolia or Kraft processed yellow cheese; I’m more partial to using goat cheese and salted duck’s eggs)
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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.
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I can’t remember where I got this recipe but I think it might have been a TV cooking show with Nora Daza. Oh well, it doesn’t matter how I got the recipe. This recipe is one of the family favorites. The basic shortcake recipe is good for other fillings like Strawberry Shortcake.
If there is no mango available, try canned peaches.
SHORTCAKE:
2 cups all-purpose flour
2 tbsps. sugar
3 tsps. baking powder
1/2 tsp. salt
1/2 cup butter (1/2 bar)
1 beaten egg
2/3 cup full cream evaporated milk
1 tbsp. vanilla
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The perfect chocolate cake has just the right amount of that chocolate-ness and fudge icing. I often bake this cake during birthday celebrations. Sometimes my relatives order this cake but I avoid baking for profit. I bake out of love.
Here I will share the cake recipe and the fudge icing.
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