Birthday Mamon Cupcakes with Cream Cheese Butter cream frosting

My son recently celebrated  his 8th birthday and  brought cupcakes to school. His Teacher and classmates complemented me how moist and tender the mamon is and the cream cheese butter cream frosting goes very well with the cupcakes.


Preheat oven to 350
1 3/4c. sifted cake flour
8 eggs (separate yolks from the white )  it is easy to separate them while still cold
1/2c.sugar
1/3c.water
1T baking powder
1/2t.salt
1/3c.melted unsalted butter (cooled)
1t.cream of tartar
3/4c.sugar

1.beat  room temperature  egg yolks,1/2c.sugar and 1/3c.water  at high speed until thick.
2.add baking powder,salt, sifted cake flour  beat in a low speed add cooled melted butter.
3. in a separate bowl,beat eggwhites with cream of tartar at highspeed, gradually add 3/4 c. of sugar beat it
   until stiff but not dry.
4. fold yolk mixture to eggwhites until incorporated taking care not to over mix it and deflate the eggwhites.
5.pour into lined cupcakes pan and bake 13-15 minutes until toothpick comes out clean.
6.cool cupcakes completely before  decorating .

Cream Cheese Butter Cream Frosting

2c. powdered sugar
1- 8 oz softened cream cheese
3-sticks of unsalted butter(room temp. soft)
1T. clear vanilla extract(optional)
sprinkles of your choice

1.cream sugar and softened butter
2.add cream cheese and clear vanilla
3.place the frosting in a piping bag with a star tip,decorate and sprinkle them.

Easy Omelet

This is a easy way to serve left over meat; this is a really hearty breakfast; my kids love this.

5 whole eggs (5 egg whites and 2 egg yolks for lowfat)
1/2 cup 2% milk
sliced mushrooms
Spinach
Chopped green onions
Shredded cheese
Turkey pepperoni
diced, cooked turkey sausages;  or any leftover meat
salt and pepper to taste


Preheat the oven to 350 degrees
spray baking pan with oil
scramble the eggs with milk and add salt and pepper to taste
Pour the egg mixture into the greased pan
place the extras on top
Bake for 20-25 minutes

Ube Haleya

This reminds me of fiesta time in Halang San Pablo Hagonoy Bulacan .I remember Inang Gening stirring big kaldero of ube outside in an open fire while my cousins  Tito,Vic and Karina and I played with dirt outside  the rice field. Those were some good ube haleya. My Inang Gening make it from scratch maybe she put some gata(coconut milk) too.

1 package mashed ube (thawed)found in the frozen food section in Asian store
1/2c.condensed milk
1/2c.evaporated milk
2 beaten eggs
1t. vanilla extract
1/4c softened.butter

 mix all milk,eggs, vanilla extract and softened butter.Add  to the thawed  ube  mixture stir well.Cook in low  heat until it thickens like a consistency of a pudding. Pour in a buttered dish and let it cool before serving.

Banana Bread

Ive been using this no-fail banana bread recipe for 15 years. It works best with overripe bananas.

Heat oven to 350 degrees

2 1/4 cup APF
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
(sift all dry ingredients together)
cream 1/2 cup of butter or vegetable oil
1/2 cup sugar
2 eggs (one at a time)
1 tsp vanilla
1/4 cup yogurt, buttermilk, or sour cream
1 cup mashed, ripe bananas
nuts or chocolate chips (optional)

Add flour mixture to the egg mixture alternating with the banana mixture
Stir the batter after each addition.Add mashed banana,vanilla,yogurt or nuts.Grease 2 loaf pans, bake for 30-45 min.
Its done when you insert a toothpick and it comes out clean.

*You could use flavored yogurt with fruit*
*If you dont have buttermilk, use 1/4 cup milk and add a little vinegar or lemon juice*or you could use sourcream*

Fruit Pizza

1 tube ready made pizza dough ( found in the dairy case of grocery) or ready made pizza crust or any sugar cookies recipe shape into  round pizza (follow baking instructions)
cut upfresh fruits in season or fruit cocktail/canned peaches drained all the syrup

filling:  8 oz softened cream mix with 1/2c.sugar and a teaspoon of vanilla extract



spread filling on top of large sugar cookie or pizza crust,arrange the fruits and drizzle some honey on top .chill and serve.

Triple Coconut Cream Pie

Crust:
 1C.  APFplus 2T
1/2 C, sweetened coconut  flakes
1/2C. unsalted butter,cut into small pieces
 2t.sugar
1/4t.salt
3-5T.ice water

mix all 5 ingredients until mixture are crumbly,add water a tablespoon at a time pulsing it in food processor or use pastry cutter until the butter is in pea size.The dough will be crumbly. Form into ball wrap in plastic and chill for one hour.Preheat oven to 400 roll dough in  pie pan  place a piece of foil on top of the dough  fill it up with beans or rice so the dough wont bubble,  bake for 14-16 min. Discard the beans/rice and completely cool. 


custard


8oz coconut milk
2c.sweetened coconut
1/4t salt
2large eggs
2c.wholemilk
1/2c.sugar
1/3c  APF
1 T vanilla extract
2T butter
mix milk,coconut milk in a pan add vanilla extract cook in medium heat stir until mixture comes to a boil. In a bowl whisk eggs,sugar and flour.Temper the eggs by mixing a small amount of scalded milk while whisking,add the egg mixture to scalded milk add coconut.cook in high heat until it thickens and begins to bubble.remove from heat and 2Tof butter.transfer into bowl place it over a bowl of ice water.stir occasionally until its cool,place a plastic wrap on the surface to prevent skin from forming and refrigerate.it will thickens as it cools

Fill the cool crust with the pastry cream and topped with whipped cream and toasted coconut.




whipped cream

2c chilled whipped cream
1/3c. sugar

in an electric mixer,whip cream and sugar until peaks form,fill up a pastry bag with a star tip and pipe around the pie.

for toasted coconut:
preheat oven to 350,spread coconut chips or shredded coconut in a pan toast in the oven 5-6 minutes stir once  cool and sprinkle it on top.

spanish bread

Spanish Bread
This is our super soft and super sarap Spanish bread no preservatives.

Cassava Cake

Cassava Cake

4 cups grated cassava

1 cup coconut milk

1 1/2 cup evap. milk

3/4 cup macapuno

1/2 cup condensed milk

1 cup sugar

2 eggs

topping
2 egg yolks

1/2 cup condensed milk

1 cup coconut milk

1/2 cup coconut sport

1. Preheat oven to 350
2. Mix the coconut milk, sugar, condensed milk, evaporated milk and eggs together.
3. Mix the macapuno and grated cassava and add to the liquid mixture and pour in a greased pan and bake for 45 minutes.

Topping:

Mix all ingredients and heat until thickens. Pour into baked cassava cake and broil it for 6 minutes

                                           

Pandesal

Pandesal is the Filipino sweet roll we used to eat at breakfast or snack with butter, cheese or fried egg. We often dip it in coffee ( sawsaw kape ) or hot chocolate. I remember my dad always buy pandesal early morning in Panaderia or a man on a bike peddling and screaming " hot pandesal kayooooo". I will share a recipe that I used  and tasted similar when I was growing up.






The Ingredients

6 Cups All purpose flour
3/4 Cups white sugar
1 teaspoon salt
8 Tablespoon melted butter
1/2 Cup milk
1 teaspoon dry yeast
1 cup lukewarm water
2 whole eggs

PROCEDURE

1. Grease and place baking paper on the baking sheets, set aside. Put yeast on lukewarm water add some sugar, mix.Let it stand for 10 mins.
2 Mix Flour, sugar and salt. Sift it to blend together
3. After 10 minutes the yeast are already active, with bubbles, add the eggs milk and butter and mix.
4. Add the yeast mixture to the flour and stat to knead the dough untill it becomes smooth and elastic. (around 10 minutes)
5. Put the dough on a greased bowl, turn the dough to coat the whole dough, cover and let rise until double in size.
6. Punch the dough and put on a floured surface, divide it into four batches and roll each batch into a log.
Cut the log in a diagonal, roll in breadcrumbs and put into prepared baking sheet cut side up.
7. Cover and let rise again for 3o mins-1 hour.
8. Preheat oven to 350 Degrees and bake for 15-18 mins.