Archives for desserts category
This minatamis na saba with sago is perfect for the hot summer months. Like halo-halo, this is such a respite from the heat. One can even feel chilled after taking a cup of this yummy dessert in a hot humid weather.
What do you need?
6 pieces firm saba (not soggy)
1/4 cup brown sugar
1/4 palm sugar or (panocha)
1 tablespoon honey
1 cup sago
Evaporated milk
Crushed ice.
I remember mom often baked Bread pudding for our unsold or returned stale bread. So, after making sure that the bread chosen had no molds, I would trim the sides of the bread (I didn’t want to use them) and cut them into 1/2 inch cubes.
4 cups bread, cut into small cubes
4 cups evaporated milk (I used a 1:1 ratio — that is, 2 cups evaporated milk and 2 cups water; but you can use “pure” evaporated milk so that you can have a leche flan “feel” to the pudding)
1/3 cup sugar for caramelization (for the baking pan)
1-1/3 cups sugar
4 eggs, beaten with a fork (at room temperature)
2-1/2 tbsps. margarine, melted (melt in your microwave beforehand; set aside to cool down)
1/4 tsp. vanilla (or more)
3/4 cups raisins
Optional: you can add chopped candied fruit and some nuts also. When you do this, add a little more milk to the mixture (to prevent drying due to the added ingredients).
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.
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
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
Here’s another favorite mango dessert that’s easy to cook.
Ingredients:
1/4 cup small sago pearls
3 to 4 tablespoons sugar
2 cups water
2/3 cups evaporated milk
6 tablespoons coconut cream (optional)
1 cup mango puree
2 mangoes (cubed)
I think you will agree with me that our Carabao Mango is one of the tastiest fruits we have. Mangoes happen to be my favorite fruit that I often experiment recipes that contain mangoes. An example of which is the Mango Banana Shortcake.
I first came across this mango pie recipe when my neighbor gave it to me as a gift. The taste is just divine. What makes it even more divine is that my neighbor’s name is Divine. One doesn’t need a mixer for this recipe. A good old food blender will do.
Baking a birthday cake can be a daunting task but that didn’t stop me from baking and show my labor of love to my 21 year old daughter. I begged off from icing a cake so I asked her “will blueberry cheesecake do?”
Fortunately she agreed. Topped with a lone pink birthday candle, my daughter made her birthday wish.
My blueberry cheesecake is not very sweet. Topped with ready-made blueberry filling easily makes it sweet. Actually you can choose any toppings for the cheesecake but the kids prefer blueberry.
Here is my recipe for Blueberry Cheesecake:
Continue Reading…
Technorati Tags: birthday cake, blueberry cheesecake
Pinoy Food, Pinoy Cooking, Recipes and Photoblog
Subscribe in a reader