PREPARATION

EASY COOKIES
1. Preheat oven to 400 F.
1 cup margarine/ VEGETABLE OIL
2. Combine the flour, baking powder and salt.
1 cup light brown sugar, packed
3. Unwrap the butter and put it in a bowl.
12 cup white sugar
4. Beat the eggs in a separate bowl and then add
2 eggs the sugar, milk and vanilla to the eggs.
2 teaspoons real vanilla (please do not substitute) 5. Thoroughly grease and flour a muffin pan (or use
2 14 cups flour
paper muffin liners).
1 teaspoon baking soda
6. Pour a tiny bit of the melted butter into the egg-
1 teaspoon salt
vanilla-milk mixture and stir it in. Repeat 3-4 more
times, adding a slightly larger amount of the liquid
DIRECTIONS butter each time until it is all incorporated.

Cream margarine and sugars, then add eggs and

vanilla. Add dry ingredients.
Drop by teaspoon onto greased cookie sheet
placing remaining toppings on top of each cookie -
M&M's, sprinkles, or chocolate chips (any toppings
you like).
Bake at 350 for 10 minutes or lightly browned.
Can make frozen balls of dough to take out and
bake as needed.
IMPORTANT: Don't add hot melted butter to the
egg mixture as the heat from the butter would
cook the egg, and that's not what you want to do!
Add the liquid ingredients to the dry ones and mix
no more than ten seconds. The batter should be
visibly lumpy, and you may see pockets of dry flour.
That's OK! It's extremely important not to overmix
the batter, or the resulting muffins will be too hard.

Gently pour the batter into the prepared muffin

pan and bake immediately.
BASIC MUFFIN RECIPE
TIP: The dry and wet ingredients, respectively, can
2 cups all-purpose flour, or 2 cups pastry flour, be mixed in advance, but as soon as the wet and
sifted dry ingredients have been combined with each
cup granulated sugar other, the liquid will activate the baking powder
1 1/2 Tbsp baking powder and the batter must be baked right away.
tsp salt
1 cup whole milk (If no Milk available, use 1 cup of Bake 20 minutes or until a toothpick inserted into
water and 1 tsp. butter) the center of a muffin comes out clean.
1 tsp pure vanilla extract
1 large egg (or 2 medium)
4 Tbsp butter ( stick) or shortening
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
VANILLA SPONGE CAKE 2. Make the Icing
2.1 Combine softened butter and
(WITH BUTTER CREAM ICING) shortening in a mixing bowl then cream using an
electric mixer.
Ingredients: 2.2 Beat-in the sugar 1/2 cup at a time then
Cake: continue mixing until everything is properly
2 1/4 cups cake flour distributed.
1 1/2 cups granulated sugar 2.3 At this point, the mixture should be
1 tablespoon baking powder somewhat dry. Add the evaporated milk then
1 teaspoon salt continue mixing until texture becomes smooth. Set
3/4 cup cold water aside.
1/2 cup canola oil 3. Remove the cake from the oven then
5 pieces raw eggs, separated allow to cool down.
1 tablespoon vanilla extract 4. Separate the cake from the cake pan and
1/2 teaspoon cream of tartar trim the edges using a bread knife.
Buttercream Icing: 5. Place one cake on a flat surface then
1/2 cup vegetable shortening apply the icing on top spreading it evenly until the
1/2 cup butter, softened top part is fully covered.
1 teaspooon vanilla extract 6. Put the other cake on top of the first one
4 cups confectioners sugar (the part with icing should be in the middle) then
4 tablespoons evaporated milk continue to apply icing on the whole cake.

1. Bake the Cake

1.1 Combine flour, 1 cup sugar, baking ROYAL ICING
powder, and salt in a mixing bowl then mix well.
1.2 Pour-in the cold water, canola oil, egg 2 egg whites
1 cup Icing Sugar
yolks, and vanilla extract then whisk until the
1 TSP Lemon Juice or Vinegar
texture becomes smooth. Set aside.
1 TSP CREAM OR TARTAR
1.3 Transfer the egg whites in a separate
mixing bowl and combine cream of tartar. 1. Combine eggwhites and lemon juice in bowl. Add
1.4 Beat the egg white and cream of tartar some sifted icing sugar to the mixture and start the
mixture using an electric mixer (high speed) until mixer.
texture becomes fluffy.
1.5 Beat-in the remaining 1/2 cup sugar a 2. Keep adding icing sugar a little at a time. When the
teaspoonful at a time and continue mixing until mixture look like a thick whipped cream and makes soft
everything is properly distributed. peaks the icing is ready.
1.6 At this point, you should have two
3. Add cream of tartar. Then, add 2 tsp of icing sugar at
mixing bowls with different mixtures. Combine the
a time until you achieve the desired result.
egg white mixture with the egg yolk mixture
gradually by folding the egg white mixture in the
egg yolk mixture (start with 1/4 of the egg white
mixture followed by another 1/4 until everything is
fully combined).
1.7. Grease two 9-10 round cake pan and
pour-in the folded mixture equally.
1.8 Preheat oven to 325 degrees Fahrenheit and
bake both cake pans for 33 minutes.
CHOCO MOUSSE PEANUT BUTTER COOKIES
1/2 cup shortening (I use half butter)
Cup Cocoa Powder 1/2 cup peanut butter
1 TBSP Butter 1/2 cup sugar
1 pc Large Eggyolk 1/2 cup brown sugar
1 pc Large Egg white 1 extra-large egg
1 TBSP Sugar 1 1/4 cups sifted flour
2/4 tsp baking soda
1/4Cup Heavy Cream
1/2 tsp baking powder
1/4 tsp salt
1. Melt the butter, add the cocoa powder and mix.
Stir until completely mixed in. Let it cool before Instructions:
adding the eggyolk. Cream shortening and peanut butter until blended;
2. Beat the egg whites until it forms soft peaks. gradually add sugars; beat until fluffy.
3. Fold the whites into the chocolate.
4. Whip the heavy cream until it forms soft peaks. Add egg and beat thoroughly.
Fold into the chocolate mixture.
5. Pour the mixture onto a wine glass and chill. Sift remaining ingredients together; divide in half and
add to creamed mixture, one at a time, mixing till well
blended after each addition. Shape dough into 1 1/4-
inch balls and place 3 inches apart on lightly greased
Leche Flan cookie sheets.

cup White sugar Flatten with fork making criss-cross pattern, or use
6 eggs cookie stamps. Bake at 375F for about 10 minutes.
1 can (300ml) condense milk
1 can (370) evap milk

1. In a preheated pan, caramelize the sugar over

medium heat. Pour into a 9-inch llanera or small
round molds. Set aside to cool.

2. In a bowl, beat eggs. Add condensed milk and

evaporated milk until well blended. Using fine
strainer, strain the mixture and pour into the
caramelized container. Cover tightly with a foil.

3. Place the covered flan in a pot and add water till

it reaches half-way, cook in a steamer. Cook for 1
hour or until flan is firm.

4. Chill, cool before removing it from the container.

Run a knife or metal spatula around the flan. Turn
it upside down to a serving plater.