Suman Moron de Sapin Sapin
Puto Bingka
1 cup softened butter
1 cup granulated sugar
4 eggs
3 cups rice flour
4 teaspoons baking powder
1 14oz can coconut milk
1 14oz can evaporated milk
1 12oz jar macapuno strips
Preheat oven at 375F.
Cream butter and sugar then add eggs.
Add the coconut milk and evaporated milk. Mix well until smooth.
Mix rice flour and baking powder then add to mixture gradually.
Fold in macapuno strings.
Divide mixture into 4 large torta molds.
Bake for 1 hour or until golden brown.
Japanese Milk Bread
FOR THE STARTER
⅓ cup bread flour
½ cup whole milk
½ cup water
FOR THE DOUGH
5 cups bread flour
½ cup sugar
4 teaspoons active dry yeast
2 teaspoons salt
2 eggs
1 cup warm whole milk, plus extra for brushing on the unbaked loaf
1 stick unsalted butter, softened
Spicy boiled peanuts
2 cups shelled raw peanuts
4 cups water
2 teaspoons cajun seasoning
4 cups water
2 teaspoons cajun seasoning
Into an instant pot for 20 minutes.
Add more seasoning if desired after boiling.
Biko #2
2 cups glutinous or sweet rice
2 cups water
1 14-ounce coconut cream
1 cup brown sugar
1/2 cup anisette liquor (optional)
Cook rice and water in a rice cooker. Boil cream and sugar until caramel then mix with the cooked rice and liquor.
Belgian Waffle
2 cups flour
4 teaspoons baking powder
1⁄2 teaspoon salt
1⁄4 cup sugar
2 eggs
1⁄2 cup olive oil
2 cups milk
1 teaspoon vanilla
Oil the waffle maker.
Sift the dry ingredients together in a large bowl.
In separate bowl, separate egg whites and beat until stiff peaks form.
In a separate bowl, mix together the egg yolks, milk, oil , and vanilla, stir slightly.
Add to dry ingredients and mix well.
Fold in egg whites.
Cook in waffle iron on medium-high heat for around 5-10 minutes.
Slow-cooker Mac and Cheese
1 lb box elbow macaroni
4 tbsp ghee or melted butter
1 (12 oz) can evaporated milk
1 ½ cups milk
1 lb shredded Cheddar cheese
1 lb Colby-Jack cheese, cubed
½ tsp salt
¼ tsp white pepper
¼ tsp smoked paprika
Cook the pasta according to the package directions until al dente.
In a 4-quart slow cooker, coat pasta with butter. Season with salt, pepper and paprika. Add cheese. Pour in milk. And stir.
Cover and cook on low for 3 hours. Stir occasionally while
it cooks.
Cassava Cake #3
2 lbs grated cassava
1 lb grated young coconut
2 14-ounce cans coconut cream
1 14-ounce can condensed milk
1 14-ounce can dulce de leche
6 eggs
Organic Chocolate Bites
3 cups coconut oil
1/2 cup unfiltered raw honey
2 cups baking cocoa
8 ounces desiccated coconut flakes
8 ounces raw cacao nibs
1 tablespoon peppermint flavor
1/2 cup unfiltered raw honey
2 cups baking cocoa
8 ounces desiccated coconut flakes
8 ounces raw cacao nibs
1 tablespoon peppermint flavor
Melt oil, honey and cocoa in low heat. Mix until fully incorporated for a few minutes. Turn off heat. Mix in coconut and nibs. Pour into chocolate molds. Refrigerate to set and store.
Dinner Rolls
5 cups warm whole milk @ 110 to 115F
2 tablespoons instant yeast
5 pounds bread flour
20 egg yolks
1 pound butter
2 tablespoons salt
1/2 cup sugar
2 tablespoons instant yeast
5 pounds bread flour
20 egg yolks
1 pound butter
2 tablespoons salt
1/2 cup sugar