EASY CHOCOLATE CAKE

Ingredients:

Cake Batter:

2 cups sugar

1-3/4 cups all-purpose flour

3/4 cup cocoa powder

1-1/2 teaspoons baking powder

1-1/2 teaspoons baking soda

1 teaspoon salt

2 eggs

1 cup milk

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water

Filling:

8 egg yolks

1 can condensed milk

1 tsp vanilla

2 tsp coffee powder

Chocolate Icing:

3/4 cup cocoa powder

2 cups evaporated milk

1 cup condensed milk

3/4 cup flour

2 Tbsp butter

1
Instructions:

Heat oven to 350°F.

Grease and flour two 9-inch round pans or one 13x9x2-inch baking pan.

STEP 1: Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.

STEP 2: Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes.

STEP 3: Stir in boiling water (batter will be thin). Pour batter into prepared pans. Bake 30 to

35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted

in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool

completely.

(Cake may be left in rectangular pan, if desired.)

Cook the filling until thick and spreading consistency.

Spread in between the cakes. For the icing, cook until thick over a double boiler.

Pour over the cake.

2
STRAWBERRY SHORTCAKE

Ingredients:

Chiffon cake:

¾ cup + 2 tbsps Cake flour

1/3 cup sugar

1 ½ tsp baking powder

¼ cup corn oil

4 eggyolks

1/3 cup water

1 tsp. strawberry flavor

1 tsp. vanilla

½ tsp. salt

4 eggwhites

1/3 cup sugar

¼ tsp. cream of tartar

For topping:

2 cups non dairy whipped topping

500 grams strawberries

¼ cup strawberry jam

2 tbsps. water

Instructions:

1. Preheat oven to 350F

2. Prepare 9-inch baking pan lined with paper

3. Sift dry ingredients and mix all first 9 ingredients

4. Beat remaining 3 ingredients until stiff.

5. Fold/combine both mixtures with a whisk

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6. Bake in oven for 30 minutes until springy. Do not prick. Cool inverted for 5 minutes.

7. Slice the cake into two horizontally.

8. Slice the strawberries.

9. Whip the cream until medium peak.

10. Put some cream in the center and add strawberries.

11. Cover with the second layer of the cake and ice the whole cake.

12. Make rosettes as a border for the whole cake.

13. Top with sliced strawberries.

14. Cook jam with water until slightly thick.

15. Strain and brush on top of strawberries.

16. Refrigerate until ready to serve.

4
ALMOND BISCOTTI

Ingredients:

3/4 cup whole almonds

1/2 cup butter

3/4 cup sugar

2 large eggs

2 teaspoons orange extract

orange

rind of 1 orange

2 teaspoons almond extract

3 cups all purpose white flour

1/2 teaspoon salt

2 teaspoons baking powder

1/2 cup bread crumbs

Directions:

1. Preheat oven to 325 F.

2. Place almonds in a baking sheet and bake for about 5-10 minutes until golden. Allow to
cool.

3. In a mixer, cream butter and sugar until fluffy. Add eggs, orange flavor, orange rind, and
almond extract.

4. In a separate bowl, combine the all-purpose flour, salt, baking powder, and bread crumbs.
Then, gradually add to the butter mixture.

5. Add the almonds and mix until just combined.

6. Transfer the dough in a lightly floured surface. Knead until smooth and not too sticky. Divide
dough into 2 pieces.

7. Shape each dough into a log, 3 inches wide and about 1 inch thick. Allow the length to
stretch to fit the sheet pan, about 12-16 inches.

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8. Bake the dough for 35-40 minutes or until golden around the edges. Allow to cool slightly
then slice to 1/2 inch thick slices using a large sharp knife.

9. Place cut side down, on the baking sheet and bake for another 15-20 minutes until golden
brown. Transfer to a wire rack to cool completely. Store in an airtight container.

6
BLUEBERRY MUFFINS

Ingredients for muffins:

2 1/2 cups, all-purpose flour

1 tbsp. Baking powder

1 tsp. Baking soda

1/3 cup sugar

2 eggs

1 cup sour cream

1/4 cup melted butter

1/2 cup blueberry filling

1/2 cup blueberry for topping

Instructions:

Preheat oven to 350F, line muffin pan with paper cups.

Combine all dry ingredients and sift.

Combine eggs, sour cream and melted butter.

Mix the wet and dry ingredients together.

Fold in the blueberry filling.

Scoop into the muffin pan.

Top with blueberry filling and streusel.

Bake at 350F for 30 minutes or until cake tester comes out clean.

Ingredients for streusel topping:

1/2 cup light brown sugar

1/3 cup butter

cut into cubes

1 pinch salt

1 cup bread flour

7
Instructions:

Mix all the ingredients together until crumbly.

8
BANANAS FOSTER CREPE

Ingredients for crepes:

1 3/4 cake flour

1 1/3 cups bread flour

85 grams sugar

1 tsp. Iodized salt

6 eggs

6 egg yolks

3/4 cup butter

3 cups warm milk

1/3 cup brandy

clarified butter

Instructions:

1. Sift the dry ingredients. Mix together the eggs and milk.

2. Mix the dry ingredients with the liquid ingredients. Add the butter and brandy.

3. Let it stand for 1 hour.

4. Cook the crepes in a pan constantly brushed with melted butter.

Ingredients for Bananas Foster:

4 oz brown sugar

3 oz butter

4 bananas, peeled and quartered

1/2 tsp cinnamon powder

4 tbsp dark rum

1 cup fresh orange juice

4 pieces crepes folded into a quarter

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4 scoops ready-made vanilla ice cream, to serve

Instructions:

1. Heat a sauté pan over a medium heat and sprinkle the sugar in the pan. Allow the sugar to
melt and change color to a rich amber color.

2. Add the bananas and stir so that the bananas are coated with the caramelized sugar. Add
the cinnamon.

3. Stir in the rum and flambé.

4. Add the orange juice and allow to simmer for 1-2 minutes or until the bananas are tender.

5. Remove the bananas from the pan and place the crepes in the saute pan and allow to
simmer in the sauce for a minute. Turn off the heat then prepare to assemble or plate.

6. To plate: Arrange crepes in a serving plate. Scoop vanilla ice cream over each crepe then
pour bananas and sauce over the ice cream. Garnish with mint leaves and Serve immediately.

10
CREPE SAMURAI

Ingredients for crepes:

1 3/4 cake flour

1 1/3 cups bread flour

85 grams sugar

1 tsp. Iodized salt

6 eggs

6 egg yolks

3/4 cup butter

3 cups warm milk

1/3 cup brandy

clarified butter

Instructions:

1. Sift the dry ingredients. Mix together the eggs and milk.

2. Mix the dry ingredients with the liquid ingredients. Add the butter and brandy.

3. Let it stand for 1 hour.

4. Cook the crepes in a pan constantly brushed with melted butter.

Ingredients for cream:

8 egg yolks

1/2 cup granulated sugar

2 cups cream

1 tsp. Vanilla

4 pc. Mangoes

1 cup powdered sugar

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Instructions:

1. Whisk the eggs and the sugar and 1 cup of cream on top of double boiler until small
bubbles form.

2. Whip the remaining cream to soft peaks.

3. Fold the cooled egg mixture to the cream.

Assembly: Put a little cream in the bottom of the dish. Layer crepes, mangoes and cream
mixture as desired. Make sure last layer is cream mixture. Sprinkle with powder sugar. Bake at
350°F until it forms a crust. When removed from oven, sprinkle again with powdered sugar.

12
THE SPOOKY COOKIE

Ingredients:

2 cups all purpose white flour

1/4 teaspoon salt

1/2 teaspoon baking powder

1/2 cup butter, room temperature, cubed

1 cup sugar

1 teaspoon vanilla extract

Icing:

1 lb. confectioner's sugar

2 large egg whites

Instructions:

1. In a medium size bowl, sift together the all-purpose flour, salt, and baking powder. Set aside.
2. In an electric mixer with a paddle attachment, beat butter and sugar until fluffy on medium
speed. About 3-5 minutes. 3. Reduce the speed to low and gradually add the eggs and vanilla
extract. 4. Gradually add the flour mixture in the butter and mixture on low speed until it forms
into a dough. 5. Flatten dough into a disk and wrap with plastic film. Refrigerate for about an
hour before rolling and cutting. 6. To bake, preheat oven to 325 F. Line several cookie sheets
with parchment paper and set aside until ready to use. 7. Remove dough from the refrigerator,
let it stand for about 10 minutes at room temperature. Place the parchment paper on a working
table and dust slightly with flour. Roll out the dough to 1/4 inch thick. Dust and flour as
necessary to prevent the dough from sticking. Once the correct thickness has been achieved,
place dough in the cookie sheet and place in the freezer for about 15 minutes before cutting. 8.
Remove dough from the freezer. Immediately cut the dough using Halloween cutters. Transfer
cut out dough to baking sheets and bake for 15-20 minutes, or until edges are slightly golden,
rotating halfway through. Cool completely on wire racks before decorating. 9. Icing: Combine
confectioner's sugar and egg whites and mix on low speed for about 5-8 minutes. To color the
icing: dip the tip of the toothpick into the food coloring and gradually mix into the icing until the
desired color is achieved. Dip one face of the cookie in the colored icing and scrape off excess
icing to smoothen the surface. Leave icing to set slightly before decorating with accents and
frills. Let it dry completely before storing in airtight containers.

13
PUMPKIN SPICE CAKE

Ingredients:

1 cup butter

1 cup light brown sugar

2 eggs

1 cup pumpkin puree

1 tsp. vanilla

2 cups sifted cake flour

baking powder

1 tsp. baking soda

salt

ground cinnamon

1/8 tsp. cloves

buttermilk (1/2 cup milk + _ tbsp. vinegar)

For Cream Cheese frosting:

1 cup cream cheese

butter

2 tbsps Maple syrup

3 cups powdered sugar

orange color

For the final pots:

candies

cake boards

green color

violet color

violet wrapping paper

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green ribbon

oreo cookies

For Garnish:

walnuts

1 cup crushed chocolate cookies

thin pretzels

royal icing - green

Instructions:

1. Preheat oven to 350F. 2. Grease and flour mini bundt pans. 2. Cream butter and light brown
sugar until light and fluffy. 3. Add the eggs one at a time. 4. Sift together all the dry ingredients.
5. Mix together the pumpkin puree and buttermilk. 6. Alternately add the dry ingredients with the
wet ingredients. 7. Pour into baking pan and bake until cake tester comes out clean. 8. For
frosting: Cream butter and cream cheese. Slowly add the powdered sugar and maple syrup.
Beat on low speed until thoroughly combined.

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DROP COOKIE

Ingredients:

½ cup butter

½ cup shortening

1 ½ cup brown sugar

2 eggs

1 tsp. vanilla

2 ½ cups all-purpose flour

1 tsp. baking soda

¼ tsp. salt

1 cup each semi-sweet chocolate

white chocolate and butterscotch chip

1 cup walnuts, pecans and raisins

Instructions:

1. Preheat oven to 350F. 2. Cream butter, shortening and sugar until light and fluffy. 3. Add
eggs one at a time. 4. Add vanilla. 5. Sift all-purpose flour, baking soda and salt. 6. Add this to
the butter mixture and mix only until well incorporated. 7. Fold in desired fruit, chip or nut. 8.
Bake for 8 minutes or until edges are slightly brown, but the center is still soft. Cool on wire rack.

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TRIPLE CHOCOLATE BROWNIE

Ingredients:

1 cup butter, cubed

5 oz unsweetened chocolate, chopped

2 cups sugar

4 eggs

1 tsp vanilla extract

1 /4 tsp salt

1 cup all-purpose flour

1/2 cup semi sweet chocolate chips

1/2 cup white chocolate chips

Instructions:

1. Preheat oven to 350 F. Lightly grease an 8 x 12 inch pan. 2. Place the butter and
unsweetened chocolate in a medium bowl and set it over a pot of simmering water. Gradually
melt the butter and chocolate. Stir occasionally. Remove from the heat once completely
melted. 3. In a separate bowl, place sugar, eggs and vanilla. Mix gradually until the sugar is
melted. Add the chocolate mixture stir with a wire whisk. 4. Gradually add the salt and all-
purpose flour. Mix until flour is completely blended in. Add the semi sweet chocolate. Do not
over beat. 5. Pour the mixture in the prepared pan. Sprinkle evenly with white chocolate chips.
6. Bake in the oven for 30-35 minutes or until tester inserted into the center of the brownie
comes out slightly moist. Do not over bake. 7. Let it cool completely before slicing to 2 x 2 inch
squares. 8. Melt white chocolate over double broiler and drizzle on brownies.

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ALMOND BARK

Ingredients:

1/2 cup water

2 1/2 cups sugar

250 grams glucose

1/2 cup butter

2 cups almonds chopped

3 tsps. Baking soda

3 cups melted chocolate

Instructions:

1. Combine sugar, water and glucose in a saucepan. Cook until light golden.

2. Quickly add butter and sift the baking soda on top of the caramel while mixing.

3. Fold in the nuts.

4. Spread on a silpat and let it set and cool completely.

5. Spread melted chocolate on top. Let the chocolate set and do the other side.

6. Break into pieces and place in a jar.

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STRAWBERRY WINDOW BARS

Ingredients:

2 cups strawberry jam, room temperature

3 1/2 cups all purpose white flour

1 1/3 cups yellow cornmeal

3/4 teaspoon salt

2 1/4 cups unsalted butter, room temperature - cubed

1 1/2 cups sugar

3 large eggs

Directions:

1. Preheat oven to 375 F. Grease an 8x12 inch baking pan and line bottom with parchment
paper.

2. Scoop jam into a bowl and mix to smooth out.

3. In another bowl, combine dry ingredients - all-purpose flour, cornmeal and salt. Mix and set
aside.

4. In a bowl of an electric mixer, using a paddle attachment, beat butter and sugar until light
and fluffy, about 2-3 minutes.

5. Add eggs one at a time, beating until smooth after each addition.

6. Reduce mixer speed to low and add the flour mixture and mix until well combined.

7. Remove about 1 3/4 cups of the dough and place in a pastry bag with a plain round tip # 11.
Set aside.

8. Using an offset spatula, spread the remaining dough into the prepared pan as evenly and
smoothly as possible. Bake until golden brown, about 25-30 minutes.

9. Remove pan from the oven, transfer on a work table. Using an offset spatula, spread the
strawberry jam evenly over the dough. Then using the pastry bag with the reserved dough, pipe
parallel lines of dough spaced 1 inch apart over the jam. Then pipe perpendicular lines of dough
spaced 1 inch apart as well.

10. Place in the oven and bake until golden about 20-25 minutes, rotating the sheet halfway
through.

11. Transfer the pan on a wire rack to cool. Cut into 2x2-inch squares.

12. Store in an airtight container.

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FOOD FOR THE GODS

Ingredients:

1 14/ cups all purpose white flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup butter, cubed

1 cup white sugar

1 cup brown sugar

3 large eggs

1 cup pitted dates, chopped

1 cup walnuts, chopped

Directions:

1. Preheat oven to 350 F.

2. Grease and flour and 8 x 12 inch pan. Set aside.

3. Melt butter in a saucepan on medium heat. Add the white and brown sugar and mix until
well combined. Remove from heat.

4. Add the eggs one at a time. Stir using a wire whisk. Make sure egg is mixed in completely
before adding the next.

5. Add the dates and walnuts. Mix well.

6. In a separate bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Mix
well to combine then add to the date mixture. Mix just until incorporated. Do not over beat.

7. Pour in an 8 x 12 inch pan. Bake in the oven at 350F for 35-40 minutes or until the toothpick
inserted comes out clean but not dry.

8. Cool completely before slicing. Slice by 1 1/2 x 2 inch then wrap with foil and colored
cellophane.

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ORANGE GRAND MARNIER CAKE

Ingredients for cake:

1 cup butter

1 1/2 cups sugar

1 cup sour cream

1/2 cup milk

1/2 tsp. Salt

1 tsp. Baking soda

4 eggs

3 cups all-purpose flour

2 tsps. Orange extract

zest of one orange

Instructions:

Preheat oven to 350F. Grease and flour bundt pans.

Cream butter, orange zest and sugar until light and fluffy.

Add eggs one at a time, beating well after each addition.

Combine all dry ingredients and sift.

Combine sour cream and milk.

Alternately add dry and wet ingredients.

Pour into prepared bundt pan.

Bake at 350F for 1 hour or until cake tester comes out clean.

Pour butter sauce while hot.

Garnish with candied oranges

Ingredients for Grand Marnier butter sauce:

1/2 cup butter

1/2 cup sugar

1/4 cup Grand Marnier

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1/4 cup orange juice

Instructions:

In a saucepan, combine sugar, butter and orange juice. Heat until sugar is melted. Off the fire,
add the grand marnier.

Ingredients for candied oranges:

1 1/2 cups water

2 cups sugar

2 pcs. Oranges, sliced

Instructions:

Combine water and sugar, simmer until syrupy. Add the orange slices and cook on low heat
until orange skins are translucent. Let it drip on a cooling rack.

22
NO BAKE WHITE CHOCOLATE CHERRY CHEESECAKE

Ingredients for the crust:

1 1/2 cups graham crackers

1/2 cup melted butter

1/4 cup sugar

Instructions:

1. Crush graham crackers until fine.

2. Add the melted butter and sugar. Mix thoroughly.

3. Press in the bottom of a 9-inch spring-form or loose bottom pan

4. Chill for 2 hours or bake at 350F for 20 minutes. Set aside.

Ingredients for the filling:

2 cups cream cheese at room temperature

2 cups whipping cream

100 grams chopped white chocolate

1/4 cup water

1 1/2 tbsps. Unflavored gelatin

1/2 cup sugar

1/2 cup drained cherries without stem

Instructions:

1. Scald 1/2 cup of the cream. Pour over the white chocolate and let stand. Stir until completely
melted.

2. Bloom the gelatin in the water. Let this stand for 5 minutes. Microwave until gelatin has
dissolved.

3. Add this mixture to the white chocolate mixture.

4. Beat cream cheese with sugar until smooth.

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5. Add the white chocolate mixture and beat until smooth.

6. Whip the remaining 1 1/2 cups of cream and fold into the mixture.

7. Pour on top of the crust and chill for 4 hours.

Ingredients for the topping

1/2 cup whipped cream

200 grams white chocolate

10 pcs. Cherries with stem

powdered sugar

Instructions:

1. Melt the white chocolate and spread on a cookie sheet. When set but not hard, use a cookie
cutter to scrape and make chocolate curls.

2. Ice the cheesecake with whipped cream.

3. Adhere white chocolate to the whipped cream.

4. Place a few pieces of cherries.

5. Dust with powdered sugar.

24
HOLIDAY SUGAR COOKIES

Ingredients for the cookies

2 cups all-purpose flour

1/4 teaspoon salt

1/2 teaspoon baking powder

1/2 cup butter -- room temperature

1 cup sugar

1 egg

1 teaspoon vanilla extract

2 teaspoons cinnamon

1/4 teaspoon nutmeg

Directions:

1. In an electric mixer with a paddle attachment, beat butter and sugar until fluffy on medium
speed.

2. Add egg and vanilla extract.

3. In a separate bowl, sift together all-purpose flour, salt, baking powder, cinnamon powder and
nutmeg.

4. Gradually add the flour mixture in the butter mixture on low speed until it forms into a dough.

5. Flatten dough into a disk and wrap with plastic film. Refrigerate for about an hour before
rolling and cutting.

6. To bake, preheat oven to 325 F. Line several cookie sheets with parchment paper and set
aside until ready to use.

7. Remove dough from the refrigerator, let it stand for about 10 minutes at room temperature.
Place a parchment paper on a working table and dust slightly with flour. Roll out the dought to
1/4 inch thick. Dust and flour as necessary to prevent the dough from sticking. Once thickness
has veen achieved, place dough in the cookie sheet and place in the freezer for about 15
minutes before cutting.

8. Remove dough from the freezer. Immediately cut the dough using holiday cutters. Transfer
cut out dough to baking sheets and bake for 15-20 minutes, or until edges are slightly golden,
rotating halfway through. Cool completely on wire racks before decorating.

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9. TO DECORATE: combine 1 lb. of confectioner's sugar and 2 large egg whites and mix on low
speed for about 5-8 minutes.

To color icing, dip the tip of the toothpick into the food coloring and gradually mix into the icing
until the desired color is achieved.

Dip one face of the cookie in the colored icing and scrape off excess icing to smoothen the
surface. Leave icing to set slightly before decorating with accents and frills. Let it dry completely
before storing in airtight containers.

26
THE BEST APPLE PIE

Ingredients for the crust:

1 flaky pie dough for double crust

9 pieces granny smith apples, peeled, cored, and sliced

1/4 cup apple juice

1/2 piece juice of lemon

3/4 cup sugar

1/4 cup cornstarch

1/2 teaspoon salt

1 tablespoon cinnamon

Instructions:

1. In a large bowl, stir together the apples, apple juice, and lemon juice.

2. In a separate bowl, whisk together the dry ingredients - sugar, cornstarch, salt and
cinnamon.

3. Stir the dry ingredients into the apples to coat them evenly.

4. Roll one piece of pie crust into a 13-inch round and lay it gently in a 9-inch pie plate. Spoon
in the filling.

5. Roll out the other piece, lay it atop the filling, and seal and crimp the edges. *Save a bit of
the crust and cut decorative leaf designs, laying them in the center of the crust or around the
edges. Cut a few slashes in the crust, or a round in the center to vent steam.

6. Bake the pie for 15 minutes at 400 F then reduce heat to 350 F for 45-55 minutes or until
apples are tender when tested through the slit in the crust. Transfer to a wire rack, let cool for
about 20 minutes, and serve warm, or let cool completely and serve at room temperature.

7. Store at room temperature for up to 2 days. The pie can be reheated, slices can be
reheated in the toaster oven for about 10-15 minutes at 300 F.

Ingredients for the flaky pie pastry:

2 1/2 cups all purpose white flour

1 teaspoon salt

6 ounces cold unsalted butter, cubed

27
2 ounces shortening

1/4 cup ice water, to 1/2 cup

Instructions:

1. In a large bowl, combine the flour and salt and stir to mix. Scatter the butter and shortening
pieces over the flour mixture. Using a fork or pastry blender, toss flour to coat then cut in the
butter and shortening until the mixture forms large, coarse crumbs - the size of large peas.

2. Drizzle the ice water over the mixture and toss with the pastry blender until the dough is
evenly moist and begins to come together in a mass but does not form into a ball.

3. Transfer the dough to a work surface. For the double-crust pie, divide the dough in half and
form each half into a 6-inch disk. Wrap each disk tightly in plastic wrap and refrigerate until well
chilled, about 1 hour for up to overnight.

28
BITTERSWEET TRUFFLE TART

Ingredients for the crust:

1/3 cup butter

1/2 cup sugar

1/2 tsp. Vanilla

a pinch of salt

1/3 cup cocoa powder

3/4 cup all-purpose flour

1 tablespoon water

Directions:

1. Preheat oven to 375F.

2. Cream butter, sugar and vanilla until light and fluffy.

3. Sift together cocoa powder and all-purpose flour

4. Add to the butter mixture and mix until thoroughly combined

5. Roll into a ball and flatten to a disc.

6. Chill until dough is easy to handle. (about 1 hour )

7. Roll out the dough and transfer to a 9 inch tart pan.

8. Chill for another 30 minutes.

9. Prick and bake for 30 minutes.

Ingredients for the filling:

375 grams bittersweet or dark chocolate

1 1/2 tbsp. Corn syrup

1 1/2 cup heavy cream

1 1/2 tbsp. Coffee liquor

1 1/2 tbsp. powdered sugar for dusting

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Directions:

1. Scald cream, corn syrup and coffee liquor.

2. Pour onto the bowl with chopped chocolate.

3. Let this stand for 5 minutes and stir until there are no lumps.

4. Pour into the chocolate tart shell using a strainer.

5. Refrigerate and let this set.

6. Dust with powdered sugar using a Christmas design stencil.

30
RED VELVET CUPCAKES

Ingredients for the cake:

2 cups sugar

1 1/4 cups cake flour

1 1/4 cups all-purpose flour

1/2 tbsp. Baking powder

1 tsp. Salt

1 tsp. Baking soda

1 cup vegetable oil

1 tsp. Vanilla

1 cup milk

1/2 tbsp. Red food coloring

3 eggs

1 tbsp. Cocoa powder

Instructions:

1. Preheat oven to 325F.

2. Sift all dry ingredients 3x.

3. Mix all wet ingredients.

4. Combine the two mixtures.

5. Place in lined muffin cups and bake for 20 to 30 minutes.

6. Let cool on top of wire rack.

Ingredients for the icing:

1 pack cream cheese

1/2 cup butter

4 cups, sifted powdered sugar

1 tsp. Lemon extract

31
Instructions:

1. For the icing, Cream softened cream cheese and butter.

2. Add powdered sugar and vanilla. Beat until smooth.

32
CHRISTMAS COOKIE HOUSES

Assembly:

Use royal icing: using a piping bag or piped from a resealable plastic bag with a corner snipped
off – to hold the houses together and “glue on” decorations. When adhering pieces, hold in
place one minute to set.

With a serrated knife, saw the graham cracker into 2 squares. Saw off top corners of another
cracker to create a peaked roof

Pipe icing onto bottom and straight edges of a peaked piece. Place on an upside-down paper
plate, use a small object, such as a spice jar, to prop it up. Repeat to pipe icing onto edges of a
square piece, and adhere it to a peaked cracker. Remove spice jar, and adhere other pieces
with icing

Saw a cracker into 2 squares for the roof. If desired, spread icing onto roof pieces and decorate
with candy; let dry. Pipe icing onto top edges of house, and adhere roof pieces. To display,
place plates on a tray and cover with shredded coconut snow or powdered sugar.

33
NO BAKE CHARLOTTE

Ingredients for the cake:

1 pack lady fingers to line the cake

one 8-inch round sponge or chiffon cake

whipped cream for garnish

Ingredients for the pastry cream:

2 1/2 cups milk

4 pieces egg yolk

2/3 cup sugar

4 tablespoons cornstarch

2 teaspoons vanilla

4 tablespoons butter

Directions:

1. Bring the milk to a simmer in a heavy-bottomed saucepan.

2. Meanwhile, in a mixing bowl, stir together the egg yolks, sugar, cornstarch and vanilla.

3. Gradually add the hot milk to the sugar mixture, whisking constantly. Pour the milk mixture
back into the saucepan and cook over medium heat, stirring constantly, until the mixture boils
and thickens slightly, 7 to 10 minutes.

4. Remove the saucepan from the heat and stir in the butter. Let cool to room temperature,
stirring occasionally. Pastry cream will keep in the refrigerator, tightly covered, for up to 3 days.
Makes about 1 1/2 cups.

Ingredients for the cream filling:

2 teaspoons gelatin

4 tablespoons water

3 cups pastry cream

34
3 cups whipped cream

Directions:

1. In a small bowl, stir together the gelatin and 2 T of water. Let this mixture sit for 5 minutes
and let this sit for a few seconds over hot water to dissolve the gelatin.

2. Whip the pastry cream. Add the gelatin and mix until combined. Set aside.

3. Whip the cream to soft peaks. Fold the cream in the pastry cream mixture. Mix just until
combined.

Ingredients for the filling: 2 cups frozen raspberries, thawed, 1/4-1/2 cup sugar

Directions: Using a food processor or blender, puree the berries until smooth. Strain the puree
through a fine-mesh sieve into a bowl. Season to taste with sugar. Set aside until ready to use.

To assemble:

1. Line the sides of a 9-inch spring-form pan with an acetate strip with the same height as the
spring-form pan.

2. Place the sponge cake on the bottom layer of the spring-form pan.

3. Line the sides with store bought lady fingers.

4. Pour half the quantity of the cream filling over the sponge cake.

5. Then spoon mounds of raspberry sauce around the cream filling starting from the outside
then towards the middle forming spots of raspberry on the cream filling. Then using a spatula or
a knife, swirl the raspberry sauce around to form a lattice design.

6. Then pour the remaining cream filling over. Make sure to only fill 3/4 ‘s the way. Spoon the
raspberry sauce again and swirl it around to form the lattice design.

7. Place in the refrigerator to set for about 3-4 hours.

8. Before serving, un-mold the cake from the spring-form pan being careful not to ruin the
cake.

9. Pipe additional whipped cream around the cake.

10. Tie a big bow around the lady fingers and serve in a cake stand.

35
CROQUEMBOUCHE

Ingredients for the pate a choux:

1 cup water

1/2 cup butter

1/4 tsp. Salt

1 1/2 cups bread flour

4 eggs

Directions:

1. Place water and butter in a saucepan. Let this boil.

2. Lower the heat and add the bread flour and salt. Stir until it forms a ball.

3. Transfer the mixture to a mixer bowl and mix until there is no more steam.

4. Add eggs one at a time using medium speed only.

5. Pipe onto a cookie sheet lined with greaseproof paper or silicon mat.

6. Bake at 400F for 30 minutes, lower the heat to 350F and dry the puffs for another 30
minutes.

Ingredients for the pastry cream:

2 cups fresh milk

1 1/4 cup sugar

1/3 cup cornstarch

5 egg yolks

3/4 tbsp. Gelatin

3 tbsps. water

Directions:

1. In a saucepan, scald the milk and 1 cup sugar.

2. Bloom the gelatin in cold water.

36
3. Mix together 1/4 cup sugar, starch and egg yolks.

4. Temper the milk into the egg yolks and put the mixture back into the saucepan.

5. Cook over very low heat while constantly mixing until thick.

6. Mix in the gelatin and stir until it melts.

7. Strain the mixture and cover with plastic wrap. Make sure the wrap touches the surface of the
mixture. Cool completely and chill until gelatin is set.

8. Pipe this into the cream puff shells

Ingredients for the topping: 2 cups sugar, white chocolate, red and green colored chocolate,
silver dragees

Directions:

1. Melt the sugar in a saucepan until it turns golden caramel.

2. Make sure your wooden spoon and your saucepan is completely clean.

3. Dip the tops of the cream puffs into the caramel.

4. Let this sit on a rack.

5. For Cream puffs with a Christmas theme, you can dip in white chocolate and decorate it red
and green chocolate and sprinkle with silver dragees.

37
FONDANT APPLE WALNUT CAKE

Ingredients:

4 to 5 pc big apples, peeled cored and cubed

2 3/4 cups sugar

1 1/2 cups butter

3 pc eggs

2 1/2 tsp Baking soda

1 tsp Salt

2 tsp Cinnamon

1 tsps. Nutmeg

1/4 tsps all-spice

1 1/2 cups coarsely chopped walnuts

4 1/2 cups all purpose flour

1 1/2 cups raisins

Procedure

1 Grease and line with paper a 9” round baking pan.

2 soak raisins in hot water until soft then drain

3 prepare the apples and mix this is 3/4 cup sugar

4 Melt the butter, add the sugar and eggs.

5 Sift together all the dry ingredients and add to the butter mixture

6 Fold in the apples, nuts and raisins

7 Bake at 350F for 1 ½ hours or until cake tester comes out clean.

8 Cool completely

Fondant and Decorations

1 pack Wilton Ready Made Fondant

1 pack Wilton Ready Made Gumpaste

38
 Wilton food color - red, green, yellow

coated floral wires

almond extract

Procedure

1 Cover the cake with Royal Icing. Set aside.

2 Knead the Wilton ready made fondant until soft and add the color

3 Roll the fondant and cover the cake. Dust table with Cornstarch to prevent it from sticking.

4 Roll the remaining fondant and make decorations

Procedure for Gumpaste Hollies

1 Knead gumpaste until soft and smooth

2 Color the gumpaste with Green and Red food color

3 Roll out the green and use a leaf cutter. Set this on a wire until dry

4 make mini beads with red gumpaste. Insert a wire in each and let this dry

5 Assemble Holly Leaves

Home made gumpaste

Royal Icing – 420 grams powdered sugar, 1/3 cup eggwhites, 1 tsp cream of tartar – beat until
stiff

Wilton Royal Icing – 420 grams powdered sugar, 3 tbsp Wilton Meringue Powder, 6 to 8 Tbsp
water. – beat until stiff. With this recipe – your left over royal icing can be covered and stored in
the refrigerator for a week.

39
ICE BOX CAKE

Ingredients for the cake:

1/2 gallon strawberry ice cream

8 1/2 oz. pack chocolate wafers

1 cup sweetened non-dairy whipping cream

Directions:

1. Allow ice cream to soften but not melted by leaving out on room temperature for about 5-10
minutes.

2. On one side of each of 6 chocolate wafers, scoop and spread about 1 T. of strawberry ice
cream.

3. Stack the wafers on top of each other. Top stack with a plain wafer.

4. Repeat Stacking wafers until all wafers are used. Making 5 stacks of 7 wafers each.

5. Turn stack on its side. Place stacks side by side in a long roll on a platter.

6. Frost the roll with reserved strawberry ice cream. Cover and freeze for 5 hours or until the
wafers have softened.

7. Beat cream until stiff. Place in a piping bag with a rosette tip.

8. Top cake with rosettes of the whipped cream just before serving. Can be garnished with
chocolate wafers and or sliced fresh strawberries.

40
CHURROS C0N CHOCOLATE

Pate a Choux

1 cup water

1/2 cup butter

1/4 tsp. salt

1 1/2 cups bread flour

4 eggs

Procedure

1 Place water and butter in a saucepan. Let this boil

2 Lower the heat and add the bread flour and salt. Stir until it forms a ball

3 Transfer the mixture to a mixer bowl and mix until there is no more steam

4 Add eggs one at a time using medium speed only.

5 Pipe onto a cookie sheet lined with greaseproof paper or silicon mat

6 Freeze at least 2 hours.

7 Fry in hot oil until golden. Drain in paper towel and sprinkle with powdered sugar

8 Serve with hot chocolate

41
BAKED ALASKA

Ingredients:

1 loaf butter cake sliced

2 pints pistachio ice cream, slightly softened

2 pints French vanilla, slightly softened

1 recipe Swiss Meringue

Vegetable-oil cooking spray

Directions

1. Spray a 5-cup-capacity metal bowl with cooking spray; line with plastic.

2. Pack base of bowl with pistachio ice cream; layer French vanilla ice cream over pistachio,
then finish with another layer of pistachio ice cream (or layer ice creams as you desire).

3. Pack firmly, cover surface with plastic wrap, and place in freezer. Freeze until ice cream is
very hard, at least 2 hours or up to 24 hours in advance.

4. Remove ice cream from the freezer, place the sliced cake over the bowl to cover the ice
cream completely. Then invert bowl over cake. Keep the ice cream covered with plastic wrap,
and return ice-cream cake to the freezer.

5. Make the meringue as directed below.

6. Fill a pastry bag, fitted with an Ateco #5 star tip, with meringue; pipe onto ice cream in a
decorative fashion, or spoon meringue over ice cream and swirl with a rubber spatula. If ice
cream starts to soften, return cake to freezer for 15 minutes.

7. To serve, spoon 2 T of rum over the meringue then ignite to flame and brown the meringue.
Serve immediately.

42
CHOCOLATE BREAD PUDDING

Ingredients

8pcs day old monroe, big croissant or sweet bread

2cups all purpose cream

1 1/2 cups milk

1/2 pc vanilla bean, or 1 tsp vanilla extract

1tsp cinnamon

1 3/4 cups semi sweet chocolate chips

8pcs egg yolks

3/4cup sugar

1/2cup walnuts, pecans or hazelnuts

Procedure

1. Brush butter onto your baking dish. Slice your bread and layer this in your baking dish

2. In a large saucepan, combine cream, milk, vanilla, cinnamon sticks. Scald, turn it off and let
the mixture sit for 30 minutes

3. Reheat the mixture and remove the vanilla bean pod and cinnamon sticks.

4. Add chocolate to hot cream and whisk until completely melted

5. Pour over the sliced bread and let this sit for 40 minutes to 1 hour so that the bread will
absorb the liquid

6. Bake at 325F for 45 minutes until set.

7.Cool for 30 minutes before serving

8. Sprinkle with powdered sugar and serve with a dollop of whipped cream and shaved
chocolate

43
FRUIT COMPOTE WITH BUTTERMILK WAFFLE

Ingredients for waffle:

2 cups all-purpose flour

1/4 cup packed light-brown sugar

1 teaspoon baking soda

1 1/2 teaspoons baking powder

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

3 large eggs, separated, room temperature

2 cups buttermilk, room temperature

8 tablespoons (1 stick) melted unsalted butter, plus more for waffle iron

1 teaspoon pure vanilla extract

Directions:

1. Grease waffle iron with a small amount of melted butter, and heat.

2. In a large bowl, sift together the flour, sugar, baking soda, baking powder, cinnamon, and
salt.

3. In a separate bowl, whisk together egg yolks, buttermilk, melted butter, and vanilla. Pour into
dry mixture, and combine.

4.In a medium bowl, beat egg whites until stiff but not dry. Fold whites into batter.

5. Ladle about 1/3 cup batter onto each section of the waffle grid; spread batter almost to the
edges. Close lid, and bake 3 to 5 minutes, until no steam emerges from waffle iron.

6. Transfer cooked waffles to a baking sheet; place in an oven set to low heat, about 200
degrees, while using remaining batter.

Ingredients for fresh and dried fruit compote:

1/2 cup sugar

1 cup white wine

1/2 cup orange juice

44
1/2 cup water, plus more as needed

1 cup assorted dried fruits

1 cup sliced apples

1 cup sliced pear, bosc or Anjou pear

Directions:

1.In a large, heavy saucepan over medium heat, combine the sugar, wine, orange juice and
water. Bring to a simmer and cook until the sugar has dissolved, about 2 minutes.

2. Add the dried fruits, apple and pear and stir to mix. Increase the heat to medium-high and
bring to a boil, then reduce the heat to low. Simmer, stirring occasionally, until the fruit is soft
and the liquid is thick, about 25 minutes, adding more water as needed if the liquid gets too
thick.

3.Transfer the fruit and cooking liquid to a serving bowl and let cool for 30 minutes before
serving, or cover and refrigerate for at least 3 hours.

4.To serve, top over the freshly cooked waffles, top with whipped cream.

45
CARROT CUPCAKES

Ingredients for the cake:

2 cups unbleached all-purpose flour

2 tsp. baking soda

2 tsp. baking powder

2 tsp. ground cinnamon

1/2 tsp. Salt

1/2 tsp. ground allspice

4 eggs

3/4 cup vegetable oil

3/4 cup granulated sugar

1 cup firmly packed brown sugar

1/2 cup buttermilk

3 cups lightly packed peeled, shredded carrots.

For the cream cheese frosting:

1 lb. cream cheese, at room temperature

6 Tbs. (3/4 stick) unsalted butter, at room temperature

1 1/4 cups confectioners

1 1/2 tsp. vanilla extract

Directions:

1. Position a rack in the middle of an oven and preheat to 350°F. Place cupcake liners on a 12
piece muffin pan.

2. In a medium bowl, sift together the flour, baking soda, baking powder, cinnamon, salt and
allspice.

3. In a large bowl, whisk together the eggs, vegetable oil, granulated sugar, brown sugar and
buttermilk until blended.

46
4. Stir the flour mixture into the egg mixture just until combined. Fold in the carrots. 5. Divide the
batter evenly between the prepared pans.

6. Bake until a toothpick inserted into the centers comes out clean, about 20 minutes. Transfer
to racks and let cool in the pans and let cool completely.

7. Meanwhile, make the cream cheese frosting: In a large bowl, combine the cream cheese and
butter. Using an electric mixer set on medium-high speed, beat until smooth. Reduce the speed
to low, add the confectioners' sugar and beat until smooth. Beat in the vanilla extract until well
blended.

8. Spread 1/4 cup of the frosting over the top of the cupcake and spread using a spatula.
Spread the remaining frosting decoratively over the tops of the other cupcakes. Decorate with
sprinkles or pipe icing making flowers on top. Serve immediately, or cover with a cake dome
and refrigerate for up to 2 days. Bring to room temperature before serving.

47
BIRTHDAY CAKE

Ingredients:

1 ½ cup butter

1 cup sugar

9 egg yolks

1/3 cup fresh milk

1 tbsp. baking powder

¼ tsp. salt

3 cups sifted cake flour

9 egg whites

1 cup sugar

1 tsp. cream of tartar.

For American Buttercream:

8 cups powdered sugar

2 cups shortening

¼ cup milk

1 tsp. vanilla

Instructions:

1. Preheat oven to 350F. Grease and flour the baking pan.

2. Cream butter and a cup of sugar until light and fluffy.

3. Add egg yolks 25% at a time, beating well after each addition.

4. Sift the dry ingredients.

5. Alternately add this with the milk, starting and ending with the flour.

6. Beat egg whites and cream of tartar until frothy, slowly add the remaining cup of sugar and
beat until stiff.

7. Fold egg whites into the batter.

48
8. Bake immediately for 1 hour or until cake tester comes out clean.

9. Cool on a wire rack.

10. For the buttercream: Sift powdered sugar. Put 2 cups of sugar in a mixer bowl with the
shortening. Beat at low speed until well incorporated. Slowly add the rest of the sugar,
alternating with the milk and vanilla. Beat until well combined. Color as desired for the flowers.

49
CHOCOLATE HAZELNUT DECADENCE CAKE

Decadence

170grams dark chocolate

200grams unsweetened chocolate

1/2 cup + 1 Tbsp water

1cup sugar

1 cup + 1 Tbsp butter ( softened )

6 eggs

1/2 cup sugar

Store bought – hazelnut spread and hazelnut truffles

Procedure:

1 preheat oven to 350F

2 butter and paper 2 pcs 9 x 2" cake pan

3 chop both chocolates finely

4 Bring water and 1 cup sugar to a boil

5 Remove from heat and stir in the chocolate until melted

6 Stir the butter into the chocolate mixture

7 Whip eggs and 1/2 cup of sugar to ribbon stage

8 Fold egg mixture into the chocolate mixture

9 Pour into the baking pan and bake in water bath for 40 minutes

10 Chill at least 2 hours.

11 Warm the bottom of the pan slightly before unmolding.

12 Decorate with store bought hazelnut spread and hazelnut truffles

50
Mango Cheesecake

A no bake sweet and tangy cheesecake for mango lovers

Preparation Time: 20 minutes

Cooking Time: 5 minutes (to heat gelatin)

Servings: 8

Ingredients

Crust:

1/3 cup melted butter

1 1/4 cup graham cracker crumbs

1/4 cup sugar

2 tbsp unflavored gelatin dissolved in

1 1/2 cups ripe mangoes pureed

1 cup cream cheese, softened

1 300 ml can condensed milk

1 can 160g NESTLE Cream

2 pcs mango peeled thinly sliced

1 tsp unflavored gelatin dissolved in

1/2 cup boiling water

Procedure

1. Combine all ingredients for crust. Press firmly on the bottom of a 9-inch springform pan. Chill.

2. Heat gelatin mixture for about 5 min. Set aside to cool. Beat cream cheese with condensed
milk and NESTLÉ Cream.

3. Fold in gelatin mixture and pour into prepared pie crust.

4. Chill until set and garnish with mango slices and brush with glaze.

51
Mango Cream Pie

A no bake mango pie

Preparation Time: 15 minutes

Cooking Time: 10 minutes (for custard)

Servings: 4-6

Ingredients

1/3 cup melted butter

1 1/2 cups crushed graham crackers

1 tbsp unflavored gelatin

1/4 cup cold water

1 cup evaporated milk

1 300 ml can condensed milk

1/8 tsp salt

3 pcs eggs, separated

1 tsp vanilla extract

1 tetra brick 250ml NESTLE All Purpose Cream, whipped

1 1/2 cups sweet mangoes, scooped into balls

mango balls for garnish

Procedure

1. Mix butter and graham crackers. Press around sides and bottom of a medium size
rectangular dish. Chill.

2. Soften gelatin in cold water. Add to milk and condensed milk and salt on top of double boiler.
Cook stirring until gelatin is dissolved.

3. Beat eggyolks slightly. Stir in a little hot milk mixture and return to the heated milk mixture.
Cook over boiling water until slightly thickened. Cool then chill.

4. Fold in stiffly beaten eggwhites, vanilla, and mangoes. Pour into prepared crust; chill until
firm.

5. Garnish with whipped cream and mango balls.

52
Mango Feather Cake

Delicious and sweet dessert for Mom's special day

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Servings: 8

Ingredients

lady fingers or broas

1 cup condensed milk

1/2 cup NESTLÉ All Purpose Cream

1/2 cup butter

2 pieces ripe mangoes diced

2 pieces ripe mangoes thinly sliced

1 tetrabrick 250ml NESTLÉ All Purpose Cream

Procedure

1. Line a 9"x9" or 8"x8" square pan with a layer of broas.

2. Using a double boiler, cook the condensed milk with NESTLE All Purpose Cream until thick.
Stir in the butter and diced mangoes. Cool.

3. Pour half over the broas and cover with another layer of broas and whipped cream. Chill until
set.

53
Mango Ice Box

A match made in heaven - mangoes, cream, and lady fingers for a totally enjoyable tropical
dessert

Preparation Time: 10 minutes

Cooking Time: 00:00

Servings: 24

Ingredients

1 300 ml can condensed milk

2 cans 300g NESTLE Cream

20 pieces lady fingers

4 medium size ripe mangoes sliced thinly

1/3 cup lady finger crumbs

Procedure

1. Combine condensed milk and NESTLÉ Cream in a bowl. Set aside.

2. Arrange 10 pieces lady fingers in a 12x7x2-inches rectangular dish. Top with half the mango
slices. Pour in half of the cream mixture. Repeat for the remainder of the ingredients.

3. Top with crumbs, and freeze for a minimum of 4 hours.

54
Mocha Blondies

Chewy, moist, and fudgy bars with the full flavor and aroma of coffee

Preparation Time: 00:15

Cooking Time: 00:40

Servings: 12

Ingredients

2 cups brown sugar

3/4 cup butter

3 tbsp coffee liqueur

1/4 cup NESCAFE Classic

3 large eggs

Dry Ingredients: Sift together 3 times,

2 cups all-purpose flour

1 1/2 tsp baking powder

1/2 tsp salt

1 cup walnuts,coarsely chopped

1 cup roughly chopped NESTLE Dark Chocolate

Procedure

1. Preheat oven to 350 degrees F. Butter and flour a 13x9x2 inch baking pan lined with foil.

2. Stir sugar and butter in heavy large saucepan over medium-low heat until sugar and butter
melt. Add liqueur and NESCAFE and whisk to blend. Cool.

3. Whisk eggs into cooled sugar mixture.

4. Stir sifted dry ingredients into the batter. Add nuts and chocolate. Transfer batter onto
prepared pan.

5. Bake until tester inserted comes out with some moist crumbs attached, about 30 min. Cool
completely and cut into squares.

55
Mocha Marble Cheesecake

Luscious coffee-flavored cheesecake bars with chocolate crust

Preparation Time: 20 minutes

Cooking Time: 35 minutes

Servings: 8

Ingredients

Crust:

1 1/4 cups all purpose flour

1 cup confectioner's sugar

1/2 cup unsweetened cocoa

1/4 tsp baking soda

3/4 cup cold butter

Filling:

1 cup cream cheese, softened

1 301ml condensed milk

1 1/2 tbsp NESCAFE Classic dissolved in

1 tbsp water

2 pcs medium eggs

Garnish:

1 oz semisweet chocolate, melted

Procedure

1. For the crust: Combine flour, sugar, cocoa, and baking soda. Cut butter into the mixture until
mixture resembles coarse meal. Press onto bottom of a 9"x13"x2" rectangular pan. Bake in a
preheated 350 degree F oven for 15 minutes.

2. For the filling: In a bowl, beat cream cheese until fluffy. Gradually add in the condensada,
then the coffee and the eggs. Beat until combined thoroughly. Pour over baked crust.

3. Return assembled cake to bake in oven for 20 minutes or until set. Cool on a wire rack then
chill in the refrigerator.

4. Finally, slice into bars and drizzle top with melted chocolate.

56
Orange Butter Cupcakes

Feather light cakes delicately flavored with orange

Preparation Time: 15 minutes

Cooking Time: 40 minutes

Servings: 24

Ingredients

3 cups cake flour

1 tbsp baking powder

1/4 tsp salt

2 cups butter

1 cup sugar

2 tbsp orange rind

1/2 tsp vanilla

5 eggs

2/3 cup NESTLE Fresh Milk

2/3 cup granulated sugar

1/3 cup NESTLE Premium Squeeze Orange Juice

1/4 cup butter

Procedure

1. Preheat oven to 350 degrees F.

2. Sift together first 3 ingredients and set aside.

3. Cream together butter and sugar; stir in orange rind and vanilla. Add eggs one at a time,
beating well after each addition. Stir in flour mixture alternately with milk, beginning and ending
with the flour.

4. Pour into paper-lined muffins pans and bake for 40 min. or until inserted toothpick comes out
clean. While cake is in the oven, prepare sauce.

5. Heat together sugar, orange juice, and butter. Remove cake from oven and pour sauce over
cake while still hot.

57
Peach Bars

Chewy layers of cinnamon crust, peach slices, and custard

Preparation Time: 00:15

Cooking Time: 00:30

Servings: 8-12

Ingredients

1/4 cup butter

1 cup flour

1/4 tsp salt

1/4 tsp cinnamon

1 tbsp white sugar

9-12 pcs peach halves

1/4 cup white sugar combined with

1/2 tsp cinnamon

2 pcs eggs

1/4 cup white sugar

1 tub 240g NESTLE Sour Cream

Procedure

1. Pre-heat oven to 350 degrees.

2. Cut butter into flour, salt, cinnamon and sugar until it looks like a coarse meal. Press firmly
into a 9 x 9" square baking dish. Pre-bake for 15 minutes.

3. Arrange fruit on top of crust to cover. Sprinkle with cinnamon-sugar mixture. Bake for another
15 minutes.

4. Meanwhile, beat eggs, sugar and sour cream together. Pour on top of fruit.

5. Bake for another 30 minutes until custard is set.

58
Stained Glass Dessert

Chilled gelatin cubes in a cracker crumb pie - a light and refreshing no bake dessert

Preparation Time: 00:30

Cooking Time: 00:00

Servings: 10-12

Ingredients

3 boxes fruit flavored gelatin (preperably lime orange strawberry)

1 1/2 cups graham cracker crumbs

1/4 cup sugar

1/2 cup butter melted

2 tbsp unflavored gelatin

1/4 cup tap water

1 8oz cream cheese, softened

3 eggs separated

3 tbsp lemon juice

1 tsp lemon rind, grated

2 tbsp sugar

1 160g can NESTLÉ CREAM

Procedure

1. Prepare flavored gelatin according to package directions. Chill until set and cut into cubes.
Set aside.

2. Combine cracker crumbs, sugar, and butter. Reserve half a cup of mixture and press the rest
on the bottom of a springform pan. Refrigerate for about 20 minutes.

3. Soften unflavored gelatin in tap water for about 2 minutes or just until it swells. Melt on low
fire then set aside to cool.

4. Beat cream cheese until softened. Slowly stir in eggyolks, dissolved gelatin, lemon rind,
sugar, and NESTLE Cream. Beat until free of lumps, set aside. Beat egg whites until stiff but not
dry.

5. Fold in gelatin cubes and beaten eggwhites into cream cheese mixture. Pour into prepared
crust, sprinkle top with reserved crumbs and chill until set.

59
Basic Pastillas

Like those store bought cheese pastillas that is so easy to make

Preparation Time: 00:05

Cooking Time: 00:00

Servings: 0

Ingredients

1 1/2 cups NIDO Fortified Full Cream Milk Powder

1/2 cup condensed milk

1/4 cup melted butter

white sugar (for rolling)

cellophane paper

Procedure

1. Sift powdered milk into the condensed milk and butter.

2. Mix and blend well.

3. Knead and set aside 5 to 10 minutes before shaping into small balls or 1/2" thick logs.

4. Roll in sugar and wrap in cellophane.

60
Milk Chocolate Chip Cookies

Chewy cookies with oh so chocolaty morsels – a delight in every bite

Preparation Time: 20 minutes

Cooking Time: 25 minutes

Servings: 8 at 2 pieces cookies per serving

Ingredients

2 ½ cups all-purpose flour

¾ cup NUTREN Optimum

½ tsp baking soda

¼ tsp salt

½ cup granulated sugar

1 cup (packed) brown sugar

2 sticks (1 cup) salted butter, softened

2 large eggs

2 tsp vanilla extract

2 tbsp condensed milk

2 cups chopped NESTLÉ Dark Chocolate

Procedure

1. Preheat oven to 300 degrees F.

2. In a bowl, combine flour, NUTREN, baking soda, and salt. Mix well with a wire whisk. Set
aside.

3. Blend sugars using an electric mixer set at medium speed. Add butter and mix, occasionally
scraping down the sides of the bowl. Add the eggs, vanilla, and condensed milk. Beat at
medium speed until light and fluffy.

4. Add the flour mixture and chocolate and blend at low speed until just combined. Do not
overmix.

5. Drop by rounded tablespoons onto ungreased cookie sheets, 2 inches apart. Bake 22 to 25
minutes until cookies are slightly brown along edges. Transfer cookies immediately to cool
surface with a spatula.

61
Oatmeal Cookies

Chewy cookies with the distinct flavor of oatmeal - a healthful snack that would go very well with
a glass of milk

Preparation Time: 15 minutes

Cooking Time: 10 minutes

Servings: 24

Ingredients

1 tsp salt

3/4 cup brown sugar

2 eggs

3 cups oatmeal, toasted

2 cups flour

1 cup shortening

1 tsp baking soda

1 tsp cinnamon

3/4 cups raisins

3/4 cup nuts

1/2 cup NESTLE Fresh Milk combined with

1 tsp vinegar

Procedure

1. Preheat oven to 350 degrees F.

2. Cream shortening with baking soda, cinnamon, and salt. Add in sugar and beat until mixture
is smooth. Add eggs one at a time beating well after each addition.

3. Combine toasted oatmeal with the rest of dry ingredients and add about 1/2 to the creamed
butter. Stir in soured milk then the remaining dry ingredients. Drop by teaspoonful on cookie
sheet. Bake 8-10 min. at 350 degrees F.

62
Chili Beans

Mexican stewed beans - a perfect complement to tortilla chips

Preparation Time: 10 minutes

Cooking Time: 30 - 40 minutes

Servings: 6

Ingredients

2 tbsp olive oil

3 cloves garlic, minced

1 medium onion, chopped

1 medium red bell pepper, chopped

1 large celery stalk, chopped

1 bay leaf

1 tsp chili powder or to taste

1/2 tsp cumin

1/4 tsp cayenne pepper or to taste

1 1/2 cups diced tomatoes

2 cups cooked red kidney

2 pcs 11g MAGGI Beef Broth Cubes

6 cups water

salt and black pepper to taste

1/3 cup grated cheese

1 tub 240g NESTLE Sour Cream

tortilla chips

Procedure

1. Heat oil; saute garlic, onion, red bell pepper, and celery one after the other.

2. Stir in the bay leaf, chili powder, cumin, cayenne pepper, diced tomatoes, cooked red kidney,
and beef broth. Simmer covered for 20-25 min. Adjust seasonings to taste.

3. Discard bay leaf; ladle soup in bowl. Sprinkle 1 tbsp. cheese over each bowl and serve with
NESTLE Sour Cream and tortilla chips.

63
Seafood Pasta

Pasta with squid, shrimps, and scallop in a creamy tomato sauce

Preparation Time: 00:15

Cooking Time: 00:20

Servings: 8

Ingredients

3 tbsp butter

300g squid cleaned & cut to rings

200g shrimps peeled and deveined

100g scallops(optional)

4 cloves garlic, minced

5 pcs tomatoes, blanched peeled & minced

1 tbsp tomato paste

2/3 cup NESTLE Fresh Milk

1/8 tsp dill(optional)

1 sachet 8g MAGGI MAGIC SARAP

sugar

500g pasta, cooked

Procedure

Melt butter and saute the garlic. Add the seafood one at a time. When cooked, add the
tomatoes, tomato paste, milk, and dill. Season with MAGGI MAGIC SARAP and sugar. Simmer
about 5 min. and serve over hot cooked pasta.

64
Squid Balls Chopsuey

Chopsuey made different with squid balls

Preparation Time: 00:30

Cooking Time: 00:00

Servings: 6

Ingredients

2 tbsp cooking oil

1 tsp minced garlic

1/2 cup chopped onions

1 cup squid balls (100g) halved

1 cup sliced carrots (approx. 1 med.)

2 cups shredded cabbage

1 cup chicharo (approx. 70 g.)

1 11g MAGGI Chicken Broth Cube

1/2 tsp sugar dissolved in

1 cup water

Procedure

1. Heat cooking oil then saute garlic and onions.

2. Add squid balls and vegetables one at a time.

3. Stir-fry for a minute then add broth.

4. Continue cooking until vegetables are crisp-tender.

65
Bicol Express

Popular Bicolano dish for the hot and spicy lovers

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Servings: 0

Ingredients

2 tbsp cooking oil

3 cloves garlic, crushed

1 tbsp ginger, crushed

1 small onion, diced

100g pork belly

2 tbsp bagoong alamang

1 1/2 cups coconut milk

¼ kg siling panigang, halved, seeded and sliced

1 8g MAGGI Magic Sarap

Procedure

1. Heat oil, sauté garlic, ginger and onion until limp. Stir in pork and cook until it changes in
color.

2. Add bagoong alamang. Cook for another minute. Pour in coconut milk and bring to a boil.

3. Add siling panigang and cook until sili is cooked or about 5 minutes. Season with MAGGI
Magic Sarap. Simmer for another minute before serving with hot steamed rice.

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Beef Topping

Stir-fried vegetables and ground beef served on top of rice.

Preparation Time: 00:05

Cooking Time: 00:15

Servings: 8

Ingredients

1/4 kg beef sirloin ground

2 tbsp cooking oil

1 tbsp brown sugar

2 tbsp MAGGI Savor

1 piece 11g MAGGI Beef Broth Cube dissolved in

1/4 cup water

1/2 cup sliced button mushroom

1/2 cup thinly sliced onions

1 cup sliced green pepper into strips

1 cup sliced leeks cut into 1-inch pieces

1/2 cup thinly sliced celery

1/2 cup thinly sliced water chestnuts*

1/2 cup thinly sliced bamboo shoots (labong)

1/2 tbsp cornstarch dispersed in

2 tbsp water

Procedure

1. Stir-fry ground beef in oil until crumbly.

2. Mix sugar, MAGGI Savor and broth. Set aside.

3. When beef is cooked, add in vegetables and stir-fry until crisp-tender.

4. Pour broth mixture and simmer for 1 minute and thicken with cornstarch.

5. Serve as topping to hot rice or fried bihon noodles.

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Beef Stew Supreme

Beef cubes stewed in a creamy sauce

Preparation Time: 00:15

Cooking Time: 01:30

Servings: 8-10

Ingredients

1 kg stewing beef, cubed

2 pcs 11g MAGGI Beef Broth Cube, dissolved in

2 cups water

1 large onion, quartered

4 cloves garlic

2 pcs bay leaves

salt and pepper to taste

1 large carrot, cubed

1 tetrabrick 250ml NESTLE All Purpose Cream

1/2 cup chopped kinchay

Procedure

1. Combine beef, beef broth, onion, garlic, and bay leaves in a pot. Simmer until beef is fork
tender.

2. Remove bay leaves, season to taste with salt and pepper and add in carrots. Turn off heat
and stir in NESTLE All Purpose Cream.

3. Sprinkle kinchay on top to garnish.

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Braised Pork Roasted w/ Herbs

Pork roast braised in broth until tender served with creamy gravy

Preparation Time: 00:20

Cooking Time: 01:30

Servings: 8-10

Ingredients

3 tbsp cooking oil

1 1/2 kg porkloin, whole skinned & tied as for roast

1 medium onion, quartered

1 medium carrot, cut into cubes

1 tsp paprika

2 pieces 11g MAGGI Pork Broth Cube, dissolved in

1 cup water

salt and pepper to taste

1 160g can NESTLE Cream

1 tbsp minced parsley

1 tbsp capers

1 tbsp caraway seeds

2 tbsp grated Parmesan cheese / cheddar

Procedure

1. Heat oil and fry whole porkloin until all sides are golden brown. Set aside.

2. In the same pan, saute onions; add carrots and cook for about 2 min. Return the pork into the
pan and add in paprika, pork broth, salt and pepper. Simmer for about 1 1/2 hours or until meat
is tender. Remove roast and let rest for about 20 minutes reserving the dripping for later.
Remove strings from roast and slice meat 1 cm. thick.

3. Arrange in a platter and set aside to warm.

4. Cool reserved drippings and slowly stir in NESTLE Cream and the remaining ingredients.
Simmer for about 3 min. stirring occasionally to prevent scorching. Pour over the pot roast.

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Bulgogi

Popular Korean barbecue dish so easy to prepare

Preparation Time: 00:20

Cooking Time: 00:15

Servings: 8

Ingredients

1/2 k beef sirloin sukiyaki cut

Marinade: Combine -

3 tbsp MAGGI Savor Classic

1 tbsp. rice wine

1 tsp sesame oil

1 tbsp brown sugar

3 tbsp soy sauce

Siding:

1 pc 11g MAGGI Beef Broth Cube dissolved in

2 cups water

1/4 cup spring onions chopped

1/2 k bean sprouts

1 tbsp sesame oil

1 tbsp spring onions

Procedure

1. Marinate beef in MAGGI Savor mixture.

2. Cook in Korean BBQ pit or stir-fry skillet until cooked.

3. Meanwhile in a pot, bring the beef broth to a boil. Blanch bean sprouts in boiling broth for
about 2 minutes.

4. Drain bean sprouts and toss in sesame oil and spring onions. Serve with cooked bulgogi.

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Steak with Mushroom Sauce

Jazzed up ready made burgers served with gravy and vegetables

Preparation Time: 00:10

Cooking Time: 00:00

Servings: 4

Ingredients

8 pcs hamburger patties

cooking oil

2 cloves garlic, minced

1 small onion, minced

1 pc 11g MAGGI Beef Broth Cube

1 cup water

1 tetrabrick 250ml NESTLE All Purpose Cream

1/2 cup sliced button mushrooms

1/4 k Baguio beans, stringed

Procedure

1. Brown burger in hot oil. Drain in paper towels and set aside.

2. In the same pan, remove excess oil and saute garlic and onions. Stir in MAGGI Beef Broth
Cube & CARNATION Evap. Simmer for about 5 min or just until mixture starts to thicken.

3. Stir in patties and mushrooms; cook about 10 min. Serve with blanched beans on the side.

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Creamy Chicken Curry

An easy to follow chicken recipe you can serve for lunch or dinner daily

Preparation Time: 00:08

Cooking Time: 00:12

Servings: 6

Ingredients

1/2 k chicken cut up

1/2 cup butter

1 tsp curry powder

1 tsp dried basil leaves

1 8g MAGGI Magic Sarap

salt and pepper to taste

1 tetrabrick 250ml NESTLE All Purpose Cream

Procedure

1. Saute chicken in butter together with curry powder and dried basil leaves; cook until chicken
is done.

2. Season with MAGGI Magic Sarap, salt, and pepper to taste

3. Lastly, pour in the NESTLE All Purpose Cream. Heat through. Serve hot with steamed rice.

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Creamy Garlic Pasta

A very easy-to-prepare pasta dish with lots of garlic flavor

Preparation Time: 00:05

Cooking Time: 00:15

Servings: 6

Ingredients

100 g bacon, chopped

2 tbsp minced garlic

1 piece 11g MAGGI Chicken Broth Cube

1/3 cup chopped parsley

1 300g can NESTLE Cream

1/2 kg penne rigate, cooked

Parmesan cheese, grated

Procedure

1. Render bacon until golden; set aside.

2. Sauté garlic in bacon fat until slightly browned.

3. Stir in MAGGI Pork Broth Cube and parsley.

4. Pour in NESTLÉ Cream and simmer about 3 minutes or just until heated through.

5. Toss in cooked pasta and top with bacon bits and Parmesan cheese.

6. Serve immediately while warm.

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Crispy Prawn Tempura

Succulent prawns coated in batter and rolled in cornflakes fried to a crisp – guaranteed to be
everyone’s favorite!

Preparation Time:

Cooking Time:

Servings:

Ingredients

500g prawns, shelled, tails intact

½ tsp sugar

½ tsp pepper

1 8g. MAGGI Magic Sarap

For the Batter:

1 cup flour, sifted

2 tsp baking powder

1 tbsp cooking oil

¼ cup water

crushed NESTLÉ Cornflakes

cooking oil for frying

MAGGI Chili Sauce

Procedure

1. Marinate shrimp with sugar, pepper, and MAGGI Magic Sarap for at least 15 minutes.

2. Prepare batter by mixing flour and baking powder. Make a well in the center of the mixture
and pour in oil gradually. Gradually add water and mix to a smooth batter.

3. Heat cooking oil for frying. Dip prepared prawns in batter and coat well with crushed NESTLÉ
Cornflakes. Deep-fry until golden brown. Serve with MAGGI Chilli Sauce on the side.

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Crusted Labahita

The flavour of yogurt perks up the flavor of this crumb-coated fish

Preparation Time: 00:05

Cooking Time: 00:05

Servings: 6

Ingredients

1 125g NESTLÉ Creamy Yogurt - Natural

1 8g MAGGI MAGIC SARAP

1/2 tsp salt

1/4 tsp pepper

1 tbsp garlic minced

400g labahita fillet sliced 1 inch thick wide

2 cups Japanese breadcrumbs

cooking oil for deep-frying

2 pieces lemon cut into wedges

Procedure

1. Combine NESTLE Yogurt, MAGGI MAGIC SARAP, salt, pepper and garlic; blend well.

2. Marinate fish fillet in the yogurt mixture for 10 minutes.

3. Dredge fish in breadcrumbs and deep-fry for 5 minutes until lightly browned and fish flakes.

4. Drain in paper towels after frying.

5. Serve with a squeeze lemon

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Easy Embutido

An easy version of the popular local meatloaf usually served during special occasions either
cooked as is or stuffed into chicken, pork, or beef

Preparation Time: 30 minutes

Cooking Time: 1 hour

Servings: 10-12 pieces

Ingredients

1 k ground pork

1 cup chopped carrots

1 cup chopped red bell pepper

½ cup chopped onions

3 pcs chorizo de bilbao, chopped

2 tbsp pickle relish

3 8g MAGGI Magic Sarap

1 tsp salt

1 loaf bread soaked in

1 cup NESTLE Fresh Milk

2 eggs

½ cup sliced cheese

½ cup cubed butter

Procedure

1. Combine pork, carrots, bell pepper, onions, chorizo de bilbao and pickles in a bowl. Mix well.

2. Season with MAGGI Magic Sarap and salt. Add soaked bread and eggs. Continue mixing
until fully incorporated and mixture can be formed into a log.

3. Cut a square aluminum foil and put 1- 1 ½ cups of prepared mixture into the middle portion of
the foil. Insert slices of cheese and butter into the middle of the pork log. Roll foil while securing
sides properly.

4. Steam for 45 minutes to 1 hour. Remove from the steamer and let rest for at least 15 minutes
before slicing and serving. Freeze leftover embutido and thaw in the microwave for future use.

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Mother's Delicious Canneloni

Baked Italian pasta stuffed with a heavenly meat sauce and topped with creamy bechamel

Preparation Time: 00:20

Cooking Time: 01:00

Servings: 12

Ingredients

2 tbsps cooking oil

4 cloves garlic, minced

1 medium onion, minced

3 pieces chorizo Bilbao, chopped

1/2 cup tomato paste

1 cup tomato sauce

1/2 cup water

1 piece laurel leaf

1/2 kg ground pork

125 g liverwurst

1/2 kg pork brain (membranes removed)

1 8g MAGGI MAGIC SARAP

salt and pepper to taste

White Sauce:

1/4 cup butter

1/2 cup flour

3/4 cup NESTLE Fresh Milk

1/2 cup water

salt and pepper to taste

1/2 kg canneloni noodles

cheddar cheese, grated

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Procedure

1.Heat the oil and saute garlic, onion and chorizo Bilbao. Add in tomato paste, tomato sauce,
water and laurel leaf. Simmer for about 3 min. then add in ground pork and liverwurst. Cook
about 10 min. or until pork is tender.

2. Add in pork brain and simmer about 5 min. more. Season with MAGGI MAGIC SARAP, salt,
and pepper then set aside.

3. Prepare white sauce. Melt the butter and stir in flour. Remove from heat and slowly pour in
NESTLE Fresh Milk and water. Cook stirring constantly until thick. Season with salt and pepper.

4. Stuff canneloni noodles with about 2 tbsp of the meat filling and arrange in an oven-proof
dish. Cover with sauce then grated cheese.

5. Bake at 350 degrees F for about 45 min. then serve hot.

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No-Fail Paella

Called by many names -- stovetop paella because it does not need an oven to finish off the
cooking process, or foolproof paella since it never fails the cook, not even novices – this recipe
has consistently earned a “two thumbs up” rating from friends and family. Whatever name you
choose to call it, this extremely popular Spanish rice dish can easily be your family’s newest
favorite.

Preparation Time: 20 minutes

Cooking Time: 20 minutes

Servings: 6-8

Ingredients

¼ k pork liempo, cubed

¼ k chicken cut-up

¼ cup MAGGI Savor, Chili

cooking oil, as needed

2 tbsp minced garlic

2 pcs onion, sliced

1½ cups uncooked rice

2 11g MAGGI Broth Cubes, Chicken

3 cups water

1 tbsp achuete oil

4 pcs large ripe tomatoes, blanched, seeded and chopped

1 pcs chorizo de bilbao, sliced

1 pc red bell pepper, sliced

1 pc green bell pepper, sliced

¼ cup butter or margarine

2 pcs hardboiled egg, sliced

Procedure

1. Marinate pork and chicken in MAGGI Savor, Chili for at least 15 minutes. Over high heat,
brown all sides of pork and chicken. Set aside.

2. In the same pan, heat oil, sauté half of the garlic and onions until limp. Stir-in rice and MAGGI
Chicken Broth Cubes. Pour in water and transfer to a rice cooker and continue cooking until
done.

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3. In a large pan, heat achuete oil and sauté remaining garlic and onions and chopped
tomatoes. Stir in browned pork and chicken, chorizo, and bell pepper. Cook for 5 minutes of
medium heat.

4. Stir in cooked rice. Cook while continuously stirring for another 5 minutes.

5. Finish rice dish with butter or margarine. Upon serving, garnish with slices of hardboiled eggs
if desired. Serve hot.

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Party Lasagna Casserole

A perfect recipe for nouveau cooks - fuss free and simple with proven impressive results. Just
prepare the sauce, assemble the ingredients in layers, bake,then voila! -a full-fledged lasagna
dish

Preparation Time: 15 mins

Cooking Time: 1 hour

Servings: 8-10

Ingredients

2 tbsp cooking oil

1 pc onion, chopped

½ k ground beef

½ k ground pork

½ cup sliced button mushroom

2 pcs 11g MAGGI Beef Broth Cube

2 pcs 11g MAGGI Pork Broth Cube

½ cup tomato sauce

2 cups water

¼ tsp salt or to taste

pepper to taste

2 tbsp sugar

1 250g pack large instant lasagna

1 250g NESTLÉ All Purpose Cream, unchilled, combined with

1 1/2 cups NESTLE Fresh Milk

2 cups grated cheese

1 240g NESTLE Cottage Cheese

Procedure

1. Pre-heat oven to 350 degrees F.

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2. Heat oil in a pan. Sauté onion until limp. Add the meats and cook until it changes in color. Stir
in mushroom, MAGGI Broth Cube, tomato sauce and water, cook for another 2 minutes.
Season to taste. Remove from heat and let cool.

3. To assemble: Pour about ½ cup of the meat sauce into a lightly greased baking pan. Put 1
layer of uncooked lasagna noodles then top with meat sauce and NESTLÉ All Purpose Cream
mixture and cheese. Repeat layers for 2 - 3 more times.

4. Bake covered with foil for 40 minutes. Remove cover and continue baking for another 15
minutes or until top is browned. Let stand for 5 minutes before slicing and serving

Cook's Notes:

1. Use dried basil and oregano to add an interesting flavor dimension to the sauce. Saute the
dried herbs wtih onions to extract the optimum aroma and flavor from the herbs.

2. Make sure to cover the entire surface of the instant lasagna noodles and to put enough sauce
on each layer. The uncooked noodles will absorb the liquid from the sauce during baking and
woudl thus be cooked along with the other ingredients.

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Pata Tim Espesyal

Tender pork trotters stewed in a sweetish soy-based sauce

Preparation Time: 00:20

Cooking Time: 00:45

Servings: 6

Ingredients

1 pc pork pata (about 1-1/2 k.)

1 pc star anise

2 tbsp MAGGI Oyster Sauce

3 tbsp sugar

3 tbsp soy sauce

2 pcs 11g MAGGI Beef Broth Cubes

1 tbsp brandy

1 pc carrot, cut to flowerettes

1 small bunch pechay, cut about 2 inches

100 g chicharo

1 cup young corn

1 dozen cooked quail eggs

1/2 cup whole button mushrooms

2 tbsp cornstarch dispersed in 2 tbsp water

Procedure

1. Combine pork leg with 3 cups water, star anise, MAGGI Oyster Sauce, sugar, soy sauce,
MAGGI Beef Broth Cubes, and brandy. Simmer until meat is tender.

2. When meat is tender, add vegetables and cook until just crisp-tender.

3. Thicken the sauce with cornstarch which has been dispersed in water. Serve hot.

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Penne Creamed Beef

Baked layers of penne, ham, mushroom, and cheese in creamy sauce

Preparation Time: 00:05

Cooking Time: 00:35 including pasta

Servings: 6

Ingredients

4 cups fresh button or oyster mushrooms, sliced

1/4 cup butter

2 tbsp all-purpose flour

1 383g can NESTLÉ Cream

1/4 tsp nutmeg

salt and pepper to taste

250 g penne noodles, cooked al dente

1/4 k cooked ham, cut into cubes

1 1/2 cups Swiss cheese, cut into strips

2 tbsp parsley, chopped

Procedure

1. Saute mushrooms in butter for about 2 min; stir in flour. Cook flour for 30 seconds. Do not
allow to brown.

2. Gradually whisk in NESTLÉ Cream. Simmer, stirring constantly until thick. Season with
nutmeg, salt, and pepper.

3. Grease oven-proof dish and arrange 1/3 of the cooked penne, ham, and cheese. Repeat for
remaining ingredients making 2 more layers. Pour sauce over the layers.

4. Bake in preheated oven for about 20 minutes.

5. Sprinkle with chopped parsley before serving.

84
Penne with Mushrooms and Tomato Cream

A vegetarian's delight pasta dish with mushrooms, basil, and cottage cheese in tomato cream
sauce

Preparation Time: 00:20

Cooking Time: 00:20

Servings: 8

Ingredients

2 tbsp olive oil

1 piece onion, chopped

1 cup assorted mushrooms, sliced

1/4 cup tomato paste

1 pc 11g MAGGI Chicken Broth Cube, dissolved in 2 cups water

2 tsp paprika

3 tbsp fresh basil chiffonade (or 1 1/2 tsp. dried)

1 can 300g NESTLE Cream

2 tsp MAGGI MAGIC SARAP

1/8 tsp black pepper, freshly ground

2 tbsp sugar

1 500g pack penne rigate, cooked

1/3 cup parsley, chopped

1/3 cup NESTLE Cottage Cheese, drained

Procedure

1. Heat oil in pan. Sauté onions and mushrooms until soft.

2. Increase heat and saute tomato paste for 1 minute.

3. Combine broth, paprika, basil, and NESTLÉ Cream. Stir into mushroom mixture and cook
gently over low heat for 5 minutes. Season with MAGGI MAGIC SARAP, pepper, and sugar.

3. Toss cooked pasta gently into mixture. Add in the parsley and cottage cheese. Toss gently.
Serve while hot.

85
Salisbury Steak

Juicy beef burgers served with egg, bacon, and mushroom gravy

Preparation Time: 15 minutes

Cooking Time: 15 minutes

Servings: 3-4

Ingredients

1 pc egg

1 160g NESTLÉ Cream

½ cup breadcrumbs

½ tsp salt

1/8 tsp ground pepper

2 8g MAGGI Magic Sarap

½ kg ground beef

cooking oil for frying

fried bacon

fried egg

Mushroom Gravy:

½ cup sliced button mushroom

2 tbsp butter

2 tbsp flour

1 medium onion, chopped

1 cup evaporated milk

2 tsp MAGGI Magic Sarap

1/8 tsp black pepper

Procedure

1. In a large bowl, beat egg. Stir in NESTLÉ Cream, breadcrumbs, salt, pepper and MAGGI
MAGIC SARAP. Add beef and mix until fully combined. Shape into patties. Set aside.

2. Heat oil, cook prepared patties over medium heat until browned on each side.

86
3. To prepare gravy: Melt butter with 2 tbsp dripping from the fried patties. Stir in mushrooms
and cook over high heat. Add in onions and cook until limp.

4. Add flour and cook while stirring until brown but not burnt. Pour in CARNATION Evap. Stir
until slightly thick. Season with MAGGI Magic Sarap and pepper.

5. To assemble steak: Top prepared steak with a piece of fried egg and few pieces of fried
bacon. Drizzle or serve gravy on the side.

87
Steamed Lapu-Lapu with Mayonnaise

A local party fare - cooked whole fish covered with colorful vegetables and egg

Preparation Time: 30 minutes plus 1 hour to refrigerate fish

Cooking Time: 30 minutes

Servings: 8-10

Ingredients

1 large size lapu-lapu, approximately 1 ½ kg, whole, cleaned and scaled

1 liter water

2 sachets 8g MAGGI MAGIC SARAP

1 cup sliced leeks

¼ cup sliced ginger

1 tsp. salt

Garnish:

2 cups mayonnaise

salt and pepper to taste

½ cup minced red bell pepper

½ cup minced green bell pepper

½ cup minced carrots

¼ cup pickle relish

3 eggs, boiled and chopped

½ cup crushed pineapple

Procedure

1. Boil lapu-lapu in water with MAGGI Magic Sarap, leeks, ginger and salt. Cook for
approximately 10 minutes on each side. Do not overcook. Remove cooked fish from the stock.

2. Set aside cooked fish at room temperature until cold then keep in the chiller for at least 1
hour.

3. Remove skin of fish. Spread with mayonnaise on both sides and sprinkle with salt and
pepper.

4. Arrange choices of garnish combination on top of fish. Serve immediately

88
Ultimate Steak a la Crème

Tenderloin steaks served with simple gravy

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Servings: 6-8

Ingredients

1 kg beef tenderloin cut 3/4" thick

salt and pepper

1 sachet 8g MAGGI MAGIC SARAP

butter, as needed

1 piece 11g MAGGI Beef Broth Cube

1/2 cup hot water

1 can 160g NESTLÉ Cream

Procedure

1. Trim tenderloin. Season with MAGGI MAGIC SARAP, salt, and pepper to taste.

2. Melt a pat of butter in a pan. Over high heat, pan sear the seasoned beef. Transfer onto a
serving dish.

3. Stir beef broth into drippings in pan and simmer; add cream. Turn off fire. Stir until well
blended. Pour over tenderloin or put in gravy boat. Serve immediately.

89