Refreshing Lemonade

Simple syrup:
 
2c. of sugar
1c. of water

1. Boil water and sugar,stir until sugar is dissolved.Set aside to cool.

Juice of 8 large lemons(strain to remove pulp bits and seeds)
6 to 8 c. of chilled water, ice

2. Mix cooled syrup, chilled water and lemon juice.Add mint for extra zing. Simply Refreshing!

Apple Pie

4 granny smith apples, sliced thinly

1 t. cinnamon

1 t.  nutmeg

1 T. flour

juice of 1 lemon

1 1/2 cup sugar

1 egg, beaten

1 premade pie crust

Preheat oven to 350 degrees.

Mix all ingredients together.

Place the bottom crust in the pie pan and add the filling.

Make a lattice on the top pie crust and brush with beaten egg.

Bake for one hour.

Serve with ice cream on top!
**I am posting this for my sister**

Fresh Fruit Tart with No Bake Cheesecake Filling

I got this recipe is from Paula Deen but tweaked it a little by using fresh berries and some canned fruits. Very easy and elegant to take to any picnic or any occasion. My kids enjoyed decorating the tart with fruits and eating it too. No leftovers!The crust is so flaky melt in your mouth.SoooooooooGood!Please try it.

Ka Itchie this is for you!Use a Graham crust or Maria biscuit crust.Add melted butter and little sugar and press into a  container then add the creamcheese mixture, use sugar substitute if you prefer then top with fresh tropical fruits-chico,balimbing,pinya,mangoes, strawberries and etcc. Chill before serving.No bake cheesecake try it Ka Itchie!



Crust:
1/2c.powdered sugar
1 1/2c.all purpose flour
3/4c. unsalted butter
1/2c. finely chopped pecans or your favorite nuts(I used almonds and pecans)

Filling:
2(8 oz) room temperature cream cheese
1c. powdered sugar
1c. heavy cream or a can of Nestle cream or cool whip
1/4c. granulated sugar
Fresh fruits(strawberries,blueberries,raspberries,kiwi,blackberries etc.)
1-Canned peaches in light syrup (drained) or Pineapple  rings canned

Crust:

Adjust oven rack to the middle of the oven.
1.Preheat oven to 350 F
2.Combine powdered sugar,flour and butter in a bowl of food processor and process until mixture forms a ball(you can combined dough with hands if desired).
3.With your clean fingers, press dough into 12 inch tart pan with removable bottom taking time to push the crust into the indentations in tart pan.
4. Pat the nuts into the crust. Bake for 10-12 minutes, or until very lightly browned.
5.Let cool completely before filling.

Filling:

1.In a large mixing bowl with a hand mixer,beat cream cheese with powdered sugar.
2.In a separate bowl beat the cream with granulated sugar until peaks form(omit this step if using  cool whip)
3.Fold  the 2 mixture and spoon into a cooled pie tart shell top with favorite fresh fruit or pie filling
4.Chill for 3-4 hours.

Optional: glaze fresh fruit with a heated apple jelly for added shine.Just microwave a little apple jelly and use  a pastry brush for the glaze.Brush fruits with the cooled apple jelly. Clear apricot jelly can be used too.

Atcharang Kangkong at Talong

My mom always prepare this pickled kangkong with bitter melon(ampalaya and talong)and eggplant.This is my favorite with smoked fish(tinapa or dried tuyo) or just plain fried fish.


2 lb. of cleaned picked water spinach( I use the leaves and the soft stems only)
2- Japanese eggplant cut into small pieces
2-cloves garlic crushed
1c. brown sugar
2c. cider vinegar or plain sukang paombong
1T. red pepper flakes(optional)
1T. Kosher salt

1. Boil water and blanched the kangkong leaves about 4 minutes.Drain and squeeze excess water.Set aside.
2. Cook the eggplants until tender.
3. In another pot mix vinegar,sugar,garlic,salt  and pepper boil into rolling boil.
4.Into  the hot pickling solution add the cooled veggies and transfer into a glass or plastic containers,let it cool before storing in the fridge.Consume within 2 months.

Fried Sole Fillets

This is  my family favorite breakfast. We sometimes substitute tilapia fillet. So good with atcharang kangkong at kamatis or fried talong at bagoong!


6 small sole or tilapia fillet(rinsed and patted dry with paper towels)
1/2c. all purpose flour
salt and pepper to taste, garlic powder
a cup of oil for frying

1.Heat the frying pan with oil in a medium heat.
2.Season fish with salt, pepper,garlic powder.
3.Dredge both sides with flour.
4.Remove excess flour and fry 3 minutes  or until crispy on both sides, drain excess oil  by placing fried fish on top of a paper towels.
5.Serve with cooked rice,sliced tomatoes and atcharang kangkong(water spinach)or sweet sour sauce or ketchup.

Easy Quiche

6-large eggs  beaten
1c. of cream or use milk(1 %low fat)
1c.diced ham,cooked bacon, or spam
1c.blanched spinach(any favorite veggies- my kids like mushrooms)
salt and pepper to taste
optional: shredded cheese
about a 1 1/2 c. of stale bread(french or Italian or pan sliced  bread)sliced into small squares
1t.oil

1.Preheat oven to 350
2.Add a tablespoon of oil in the baking dish.
3.Mix beaten eggs with cream or milk add salt pepper.
4.Pour a little of the egg mixture at the bottom and start layering all the ingredients staring with the bread.then the meat then the veggies then the cheese. Let the bread absorb the egg mixture and try pressing it a little with a spatula or a small inverted plate.
5. Bake for 45 minute or until knife inserted come out clean.
6. Serve with ketchup or salsa. Try it!
Kitchen Tip:You can do this the night before breakfast then just bake it in the morning.You can add cooked sausages too.

Karioka (Filipino Chewy Balls) With Sweet Sugar Sauce

Posting this for my sister

Ingredients:


2 cups mochiko sweet rice flour (glutinous rice flour)
3 cups coconut milk, buy 2 cans
3/4 cup coconut, sport strings (macapuno)
1 cup brown sugar
oil, for frying
bamboo skewers (usually four balls onto one skewer) (optional)

Procedure:

DOUGH: Mix 2 cups of mochiko and 2 cups of coconut milk together. Mixture will be very wet. Add macapuno to the dough.

Make into 1" to 1 1/2" balls and deep fry. (TIP: while forming, using two spoons. Then, immediately put into frying pan).

SAUCE: Boil 1 cup coconut milk and brown sugar until sticky. Dip karioka into the sauce and eat or pour/drizzle the sauce on the karioka. Skewer. Some people don't like their karioka sweet so they just roll/dust brown sugar on top of the karioka while its hot.

Chocolate Chip Muffins

1 1/2 c. All purpose flour
3/4 c. white sugar
1/2t. salt
2t. baking powder
1/3c. veggie oil
1 egg
1/3c. milk
1c. mini chocolate chips


1.Preheat oven to 400 F. Grease muffin cups or use muffin liners(I used the Texas jumbo liners).
2.Combine 1 1/2c. flour,3/4c. sugar,salt and baking powder.Place oil into a glass measuring cup, add egg and milk stir.Mix this to the flour mixture just fold gently do not over beat or the muffin will be tough. Just mix until the dry ingredients are moist a little lumpy is ok. Stir chocolate chips  about 3/4 c. save some for the topping.
3. Bake for 20-25  minutes in the preheated oven or unti done.

Macaroni Salad

1 1/2 cup dried macaroni
1 small carrot, diced
small can crushed pineapple
3 stalks small celery, minced
1 small minced shallot
1/4 cup pickled relish
1/2 cup mayo
salt & pepper, to taste
4 T. sugar

1. Boil water add pinch of salt. Wait until the water is boiling then add pasta. Cook for 10-11 min; aldente.
After cooking, drain and put cold water to stop the cooking of the pasta.

2. Mix other ingredients in a bowl and add the pasta in. Chill for 2hrs. Stir before serving.

Favorite Fish Tacos

Fish:
First take tilapia fillets and season them with salt and pepper and dredge with flour.
Then put in a hot frying pan until crispy.
Put on a towel to soak the excess oil.

Coleslaw:
2 cups shredded cabbages
1/2 cup shredded carrot
2 T Red onion, minced
1/4 cup vinegar
3 T oil
3 T sugar
salt & pepper, to taste

Mix the vinegar, oil, sugar, and salt & pepper in a jar. Shake.
Toss the dressing with the cabbage, carrot, and onion
Chill for 1 hr.

Diced tomatoes
Diced Avocados
Shredded lettuce
Salsa
Diced Onions
Hard shell or soft tortillas

Assemble:
With your shell or tortillla, place the lettuce on the bottom. then stack fish, tomatoes, avocados, salsa, and onions. Then put the coleslaw. *This is just a suggestion, you may put the ingredients in any order you wish*

Mini Cheesecake Cupcakes

2 8 ounce packages of cream cheese, softened
1 cup sugar
2 eggs
1 tsp vanilla
1/2 cup sour cream
vanilla wafer cookies
1 T. all purpose flour
note: all ingredients must be room temp.

1. Preheat oven to 325 degrees. Line 24 regular muffin cups with paper cupcake liners. Put the vanilla wafer cookie on the bottom of the liner.
2. In a large mixing bowl, beat the cream cheese until very smooth. Add the sugar, eggs (one at a time), vanilla, and sour cream and flour.
3. pour the batter halfway into the liner. bake for about 25 min, or when it is golden brown.
4. remove the cupcakes from the oven. When they can be handled safely, remove and place on wire racks. Just before serving, decorate with seasonal fruits or jam and jelly.

tip:You can use Oreo cookies and mix Oreos crumbs in the filling too, or add mini chocolate chips or just use graham crackers crumbs for the crust.You could mix melted choc. chips and have a marble effect.

Black Forest Cake (Simot Sarap!)

This is a recipe that my sister emailed to me and I am posting it for her

For the chocolate sponge

7 eggs

250g caster sugar

200g plain flour

50g cocoa powder

2 tsp baking powder

1 tsp vanilla extract

For the candied cherries

½ cup semi-candied pitted cherries, ¼ cup juice reserved

¼ cup caster sugar

For the cherry compote

1/3 cup caster sugar

600g pitted fresh cherries, halved

1 tbs brandy

For the cherry sugar syrup

90g caster sugar

¼ cup cherry juice

For the chocolate hazelnut praline mousse

½ cup caster sugar

½ cup hazelnuts, toasted lightly and skinned

300g chopped dark chocolate

3 egg yolks

300ml thickened cream

1 tsp vanilla extract

For the mascarpone cream

500g mascarpone

1 tsp vanilla bean paste

2 tbs icing sugar

For the dark chocolate ganache

150ml cream

200g chopped dark chocolate

shaved chocolate

fresh cherries

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Method

1. For the chocolate sponge, preheat oven to 160°C fan forced. Grease and line 2 x 20cm springform cake pans.

2. Add eggs and sugar to a heatproof bowl of an electric mixer, and set over a saucepan of simmering water over very low heat. Whisk the mixture until 37°C. Remove the bowl from the heat and beat with an electric mixer on a medium-low speed for 5-8 minutes or until the mixture has cooled and thickened to a mousse-like consistency. Sift the flour, cocoa powder and baking powder together twice. Using a large metal spoon, fold the dry mixture into the egg mixture in 3 batches until combined, adding the vanilla extract with the first dry batch.

3. Pour the mixture into the lined cake pans and smooth surface. Bake for 20-25 minutes or until sponge springs back when lightly touched. Allow to cool for 10 minutes in the pans, then turn out onto wire racks. Place in the blast chiller for 10-15 minutes until cake has cooled completely.

4. For the candied cherries, preheat oven to 120°C. Place cherries on a lined baking tray. Lightly dust with the sugar and place in the oven for 50-60 minutes. Remove and cool. Coat with remaining sugar. Set aside.

5. For the cherry compote, add the sugar to a non-stick saucepan and place over medium heat. Once the sugar begins to dissolve add the cherries and cook until they start to release their juices. Add the brandy and cook for 10-15 minutes or until the liquid has reduced and thickened. Strain, reserving liquor.

6. For the cherry syrup, heat 170ml water and the sugar in a small saucepan and bring to the boil, stirring constantly. Remove from the heat and stir in the reserved cherry juice and compote liquor. Allow to cool.

7. For the chocolate hazelnut praline mousse, line a baking sheet. In a dry heavy-based saucepan, cook sugar over medium heat, stirring, until melted. Once melted, cook without stirring, swirling pan, until lightly golden. Add hazelnuts, stirring until well coated. Immediately pour mixture onto the baking sheet and cool completely, in blast chiller for 5 minutes. Break praline into pieces. Place into a food processor and pulse until finely chopped. Set aside.

8. Melt the chocolate in a heatproof bowl set over a pan of simmering water. Whisk the egg yolks in a small heatproof bowl. Heat 250ml of the cream in a small saucepan over low heat. Stir through half of the hot cream into the egg yolks. Return the mixture to the saucepan over low heat and stir until thickened. Strain into a clean bowl. Stir the melted chocolate into the hot custard. Add the vanilla and allow to cool. Whisk the remaining cream until stiff peaks form. Fold into the chocolate mixture with the praline, until just combined. Set aside.

9. For the mascarpone cream, beat the mascarpone, vanilla and sugar in a bowl until smooth and slightly thicker in volume.

10. For the chocolate ganache, melt the chocolate in a heatproof bowl set over a pan of simmering water. Set aside. Bring the cream to just below boiling point in a small saucepan. Remove from the heat, then add the melted chocolate and stir until smooth. Allow to cool until thick but still pouring consistency.

11. To assemble the cake, slice both cakes into thirds. Place the base of 1 cake onto a serving plate and brush with some of the cherry syrup. Spread over half of the chocolate praline mousse.

12. Place the next layer of cake onto a board, and brush with cherry syrup. Spread over half of the mascarpone cream. Divide the cherries into two parts for two separate layers. Place cherries around the border of the cake, 5mm from its edge and scatter remaining in the middle. Carefully remove layer from the board and place on top of the first layer. Repeat each layering process on the board (you will have 1 spare slice of cake), starting with the praline mousse and ending with the cherries on the mascarpone cream.

13. Place the final layer of the cake on a wire rack sitting over a baking tray. Evenly pour the ganache over the cake, ensuring it is completely coated. When the ganache has set, place on top of the layered cake. Decorate with shaved chocolate, fresh cherries and candied cherries.