 Banana
Bread
(Courtesy of Bey
Carrion-Medina)
1cup
mashed ripe bananas
2 cups
shifted all purpose flour.
¾ tsp baking soda
½ tsp salt
Mix all dry ingredients in a separate bowl.
½ cup
shortening (Crisco)
1 ¼ cup granulated sugar
1 tsp vanilla extract
2 whole eggs (slightly beaten)
¼ cup sour cream
Procedure:
Mix and beat shortening and sugar. Add vanilla extract.
Add slightly beaten eggs. Add sour cream. Add alternate
dry ingredients and mashed banana. Pour batter into a
greased pan. Preheat oven 350° F. Bake for 25–30
minutes.
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 Carrot
Cake
(Courtesy of Bey
Carrion-Medina)
2 cups
granulated sugar
2 cups flour
1 cup shortening (Crisco)
4 whole eggs
1 tsp baking soda
1 tsp salt
3 tsp cinnamon powder
3 cups grated carrots
1 tsp vanilla extract
1 cup chopped walnuts
Procedure:
Mix sugar, flour, baking soda and cinnamon powder in your
mixer. Add shortening, then your eggs one at a time. Add
grated carrots, nuts and vanilla extract. Pour your
batter in a greased pan. Preheat oven 350° F. Bake for
50-55 minutes. Turnover the cake molder while it is being
cooled for 45 minutes.
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 Apple Cheese Cake
(Courtesy
of Vicky
Viray-Mendoza)
2 red delicious apples, thinly sliced
2 eight ounce bars of cream cheese (softened)
2 tsps cinnamon powder
3/4 cup granulated sugar
1 large egg yolk
1 tsp vanilla extract
2 Tbsps butter
Garnish: coarsely chopped pecans
Pie crust: make or buy graham cracker pie crust for a
deep nine-inch pie dish.
Procedure:
Melt butter in pan and add the thinly sliced apples. Add
1/4 cup sugar, sprinkle 1 tsp cinnamon over apples, and
toss apple mixture until slightly tender. Set aside to
cool. In a medium-sized bowl, beat the softened cream
cheese, 1/2 cup sugar, egg yolk, 1 tsp cinnamon, and
vanilla until well blended. Pour cream cheese mixture
onto crust then top with layered apple slices in circular
pattern. Garnish with chopped pecans. Preheat oven. Bake
for 20 minutes at 300° F. Cool. Chill before serving.
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Banana Cream Pie
(Courtesy of Vicky
Viray-Mendoza)
4 large bananas, thinly sliced
1 cup granulated sugar
1/4 cup all-purpose flour
6 Tbsps cornstarch
1/3 tsp salt
3 1/2 cups half & half
2 large egg yolks
2 Tbsps butter
1 tsp vanilla extract
1 cup whipped cream (regular or lite)
Garnish: sliced kiwis, strawberries, and chopped walnuts
or pecans; extra whipped cream, if desired.
Pie crust: make or buy butter pie crusts for 2 deep
nine-inch pie dishes.
Procedure:
Mix sugar, flour, cornstarch and salt. Gradually stir in
1 cup half & half, then egg yolks until well blended.
Set aside. Heat remaining half & half until warm.
Gradually stir in flour mixture. Stir constantly for
about 15 minutes on low fire until thick and smooth.
Remove from heat and stir in butter and vanilla.
Refrigerate. When chilled, fold whipped cream into
custard. Layer custard and sliced bananas into pie dish.
Top with remaining custard and garnish with extra whipped
cream, fruits and nuts. Chill before serving.
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 Pineapple Glazed Ham
(Courtesy of Tricia Esteban-Vergel
de Dios)
Swift/Purefoods
Boneless ham (2-3 kilos).
2 cups packed brown sugar
2 tbps cornstarch
1/2 tsp salt (omit if using salty Chinese ham)
1 can (357gm) crushed pineapple with syrup
2 tbsps calamansi juice
4-6 tbsps Dijon mustard (If using French's mustard,
reduce calamansi juice but add more mustard)
1/2 -1 tsp clove powder
A few dashes of pepper
1 large can - sliced pineapple
Procedure:
Mix the sugar, cornstarch and salt in a saucepan. Add
other ingredients except pineapple. Cook over medium
heat, stirring constantly until mixture thickens and
boils. Boil and stir 1 minute.
Score the ham's fat surface lightly, cutting uniform
diamond shapes. Rub or pat glaze all over. Bake fat side
up on a baking pan/rack. Decorate with pineapple slices
secured with toothpicks. Pile on additional glaze.
Roast in 160°C oven for 30-40 minutes per kilo. Let ham
rest 15-20 minutes before carving. Heat remaining glaze
and serve as sauce. May also serve mustard on the side.
Don't forget the hot pandesal!
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 Tiramisu
(Courtesy of Dr. Marisa Medina)
2 tbsps instant coffee crystals
1/2 cup hot water
2 (3oz) packs ladyfingers cut crosswise into quarters
1 (14oz) sweetened condensed milk
8 oz softened mascarpone or cream cheese
2 cups (1 pint) whipping cream (not prewhipped)
1 tsp vanilla extract
1 cup (6oz) miniature semi-sweet chocolate chips
Dissolve coffee crystals in the hot water, set aside 1
Tbsp of the mixture. Brush the remaining coffee mixture
on the ladyfingers, set aside. Gradually beat 3/4 cup of
the condensed milk into the mascarpone cheese in a large
bowl. Add 1 1/4 cups of the whipping cream, vanilla and
reserved coffee mixture; beat until soft peaks form. Fold
in half of the chocolate chips. In a small saucepan, melt
the remaining chips with the remaining condensed milk. In
a tall parfait glass, layer the mascarpone mixture and
ladyfinger pieces, and chocolate mixture, beginning and
ending with the mascarpone mixture. Cover and chill at
least 4 hours. To serve, beat remaining whipping cream
until soft peaks form. Spoon whipped cream over the
deserts. Garnish with grated chocolate and strawberries
if desired. To add a little zing, substitute 1 tbsp of
water with brandy in the original coffee mixture.
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 Bacalao
(Courtesy of Gina
Montinola-Ghini)
1 Kilo Bacalao
½ Kilo potato, quartered
3 pcs red pepper, quartered
1 can garbanzo beans
1 cup green peas
1 cup olive oil
1 can tomato paste
1 big garlic, chopped
Procedure:
Soak Bacalao overnight in water, debone and
wash to rinse out salt. Sauté potatoes and red peppers,
one by one in olive oil. Remove them one by one also.
Place Bacalao in same oil, mixing in the rest of the
ingredients. Add a little cup of olive oil to mixture.
Cool for 20 minutes, then serve.
Arrange in Pyrex dish, placing a small amount of green
peas and red peppers. Serves 6.
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Bacalao-Spanish
(Courtesy
of Gina Africa-Aboitiz)
1/2 k bacalao, soaked overnight and change
water at least once
2 onions, chopped
4 large tomatoes, boiled, peeled and chopped
1/4 to 1/2 cup olive oil
2 potatoes sliced thinly
red pepper roasted, peeled and cut into slivers or sliced
pimientos
1/2 cup tomato sauce (optional)
pinch of sugar (to cut the acidity of tomatoes)
Saute in olive oil tomatoes and onions over
low fire. simmer about 20 minutes. Add sugar if using
tomato sauce). Cut bacalao into 2x2 inch squares. Fry
bacalao slices in a little olive oil. Drain on paper
towels. Layer in a pyrex dish tomato/onion mixture,
bacalao, sliced potatoes, then add a few strips of red
pepper. Top with tomato mixture and peppers. Bake covered
for 45 min to 1 hr or until potatoes are soft. If
tomato/onion mixture is not enough, make another batch.
Don't scrimp on the sauce as it will turn out dry! HAPPY
EATING!!!
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 Princess
Chicken
(Courtesy
of Susan Sanares-Tan)
1 whole chicken
1/4 c peanut oil, corn or safflower oil
1 tbsp of minced garlic
1 tbsp ginger
1 tbsp green oinion
1 tsp salt
Boil whole chicken in plain water for 15
minutes on high heat. Chicken must be completely thawed
and covered with water. Turn off heat and let chicken sit
in hot stock for about an hour covered. Slice chicken up,
and serve on a platter without stock.
Sauce: In a separate pan, heat oil till it reaches the
smoking point. Add minced garlic, ginger, green onion and
salt to heat through about 30 seconds.
You can eat the chicken warm or cold. Put the sauce in a
separate small bowl. The whole thing is good with hot
steamed rice. You can skim the fat off the top of the
stock then flavor the stock with salt and pepper--add a
few leaves of baby bokchoy or petchay.
You may also adjust the sauce to your taste -- adding
more garlic, or ginger or more salt.
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Kalamansi
Pie
with Kasoy Crumb Crust
(Courtesy
of Tricia Esteban-Vergel de Dios)
Crust: 2
cups graham cracker crumbs
1 1/3 cup toasted kasoy, ground fine
½ c Magnolia Baker’s Best Margarine, melted, cooled
1 tsp almond extract
½ cup sugar
Mix the almond extract
with the melted Magnolia Baker’s Best margarine. In
a bowl, combine well crumbs, kasoy, Magnolia Baker’s
Best Margarine, and sugar. Press mixture onto the bottom
and side of 10-inch pie plate.
Filling: 2
bars Magnolia Creme Cheese, softened
3/4 cup fresh kalamansi juice
1 can sweetened condensed milk
2 tbsps unflavored gelatin powder
optional – a few drops of yellow and green food
coloring
Using a fork or potato
masher, soften and mash Magnolia Crème Cheese. Heat
kalamansi juice in a microwave for 1 minute on high.
Disperse gelatin powder in hot kalamansi juice and stir
until dissolved. Using a food processor or hand held
mixer blend Magnolia Creme Cheese, kalamansi juice, and
condensed milk until smooth. If desired, add yellow and
green coloring and blend. Pour filling into shell.
Topping: 1 cup Magnolia
Cream
1/4 cup confectioners’ sugar
In a bowl with an
electric mixer, beat Magnolia Cream with
confectioners’ sugar until it forms soft peaks and
spread evenly over filling (or pour into icing bag and
decorate the top of the pie until completely covered.).
Chill pie, loosely covered, at least 1 hour up to 1 day.
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Chefs boy are we!?!