BAKED MAC

INGREDIENTS:
 ½ kilo ground pork/beef

 ¼ kilo ham/ hotdog

 1 ½ pack spaghetti sauce

 1 kilo mac noodles

 1 bar cheese

 1 can evaporated milk

 2 tbsp. salt

 pinch of black pepper

 basil leaves
 CHIFFON CAKE
Ingredients:
 2 ½ cup cake flour
1 cup white sugar
3 teaspoon baking powder
1 teaspoon salt
¾ cup cold water
½ cup oil
2 teaspoon vanilla extract
2 teaspoon lemon extract
7 egg yolks
1 cup egg whites
½ teaspoon cream of tartar
½ cup white sugar
Procedure:
 Preheat oven to 325”f. Prepare ungreased baking pan.
 In a large bowl, mix flour, sugar, baking powder and salt.

 Make a well at the center and add the water, oil, vanilla,
lemon extract and egg yolks. Beat with wooden a wooden
spoon until smooth.
 Beat egg whites and cream of tartar until foamy and add
sugar gradually and beat until stiff peaks but not dry. Fold
in egg white mixture into beaten egg yolks until blended.
 Pour into ungreased pan and bake in preheated oven until
top springs back when touched lightly, about 1 ½ hours.
 Immediately turn pan upside down. Let cool completely.
 CLASSIC PUTO
INGREDIENTS:
 3 cups all purpose flour

 1 ½ cup white sugar

 3 tbsp. baking powder

 1 ½ tbsp. salt

 3 tbsp. vanilla

 5 tbsp. margarine

 ½ can EVAP

 1 cup water

 cheese (for toppings)

 SUGAR COOKIES
Ingredients:
 400 grams cake flour (about 4 cups, weighted
first, then sifted)
 1 teaspoon baking powder

 ½ teaspoon salt

 8oz unsalted butter (2 sticks)

 1 cup granulated sugar, plus more for sprinkling

 1 large egg, beaten

 ¼ cup milk, plus more for washing tops of cookies

 Vanilla extract
Procedure:
 All ingredients must be on room temp.
 Using a mixer, cream the butter, sugar and salt in low setting. If
already cream, add egg, milk and vanilla extract. Then mix well.
 Sift the flour and baking powder together and put on a separate
bowl.
 Add the dry ingredients to the wet ingredients and mix until they are
combined. Do not over mix.
 Knead until the dough combines together. Do not over knead. And
wrap the dough using a plastic wrap and put in the chiller for 30
minutes.
 Unwrapped the chilled dough, transfer it to a lightly floured table,
using a rolling pin roll the dough out quite flat; about one-eighth of
an inch thick.
 Cut out the cookies and place them on an ungreased baking sheet.
 Using a pastry brush, wash the tops of the cookies with milk and
sprinkle tops with sugar.
 Bake for 8-10 minutes or until the edges and bottoms of the cookies
are barely beginning to turn golden brown
 BOILED ICING

Ingredients:
 2 cups of white sugar

 1 tsp of COT

 1 cup water

 (All boiled together until it reaches candy

mixture)
 5 egg whites

Procedures:
 Whisk until foamy

 Whisk only once the candy syrup is ready

 Drip the candy syrup slowly

 Once ready you can add 2-3 drops of flavoring

 LECHE FLAN
Ingredients:
 10 egg yolk

 1 can condensed milk

 1 can evap milk

 Kalamansi

 Sugar for caramelized

Procedures:
 Caramelized sugar in lyannera

 Mix all ingredients then strain

 Steam in low fire but make sure that before

you put the leche flan it is steaming