6 cups flour
3 tablespoons baking powder
3 cups vegetable oil
3 cups sugar
10 eggs
1 cup milk
1 cup water
1 teaspoon vanilla extract or 1 teaspoon anise extract or 1 cup anisette liquor
In a large bowl, mix all ingredients together with an electric mixer until smooth. Pour 1/3 cup batter into mini loaf molds and bake for 25 minutes or until done at 350F. It makes about 40 pieces.
1/3 cup sugar for caramel
3 eggs
1 can 14-oz coconut milk
1 can 14-oz condensed milk
2 teaspoons vanilla
In a small sauce pan over medium-low heat, melt the sugar until it caramelizes then pour into the baking pan make sure it covers the bottom.
Mix eggs, milk and vanilla then pour into the pan. Bake in a water bath at 325F for about hour.
2 lbs of grated cassava, squeezed dry
1 lb of grated coconut
1 cup of brown sugar
Mix together all the ingredients. Put into mold and steam for 15-20 minutes or until done.
3 cups warm whole milk
1 teaspoon instant yeast
1/2 sugar
3 eggs
2 teaspoons salt
2 teaspoons vanilla extract
3/4 cup butter
4 cups flour
1/2 teaspoon freshly grated nutmeg (optional)
Warm up milk to 100-110F. Sprinkle in yeast and stir. Whisk in sugar, eggs, salt, vanilla, butter and nutmeg. Add flour 1 cup at a time. Let it rest and rise until double in size for about an hour. Scoop 3/4 cup of batter to the waffle iron.
The Syrup
4 cups lemon juice, about 14 lemons
4 cups water
4 cups sugar
Boil water and sugar. Allow to slightly cool before pouring in the lemon juice. Pour the syrup into quart jars. Will store in fridge for up to 3 weeks.
The Drink
1/4 syrup
3/4 water
some ice
(flavors can be added)
Enjoy!
4 cups sweet/glutinous rice
1 can coconut cream
3/4 cup sugar
1/2 teaspoon salt
1 tablespoon fresh ground ginger
Soak rice for at least 2 hours or until soft. Steam rice for about 30 minutes until cooked.
Boil coconut cream, sugar, salt and ginger for about 20 minutes then mix in the steamed rice.
1 cup lavender flowers
2 cups hot water
2 cups cold water
1 cup lemon juice
1/2 cup honey
Place lavender flowers in a 4-cup container then add hot water. Steep for 10 minutes. Strain flowers into a pitcher and add cold water, lemon juice and honey.
1 cup coconut milk
1 large egg
1/4 cup coconut oil
2 cups bread flour
1/4 teaspoon ground nutmeg
4 tablespoons sugar
1 1/2 tablespoons baking powder
1/2 teaspoon salt
Using a deep fryer, pour oil for about an inch deep and heat to 350°F while you’re preparing the doughnut batter.
Whisk together the dry ingredients. In a separate bowl, whisk together the milk and egg. Pour the milk/egg into the bowl with the dry ingredients, stirring briefly; then add the melted butter, stirring to make a thick batter/soft dough.
When the oil has come up to temperature, use a cookie scoop to drop balls of batter into the hot oil.
Fry the doughnut holes for 2 minutes on each side or till they’re deep brown. Transfer the doughnut holes to a baking sheet lined with paper towels to drain and cool.
1 tablespoon yeast
1 tablespoon sugar
1 cup warm water
2 1/2 cups flour
1 teaspoon salt
1 tablespoon italian seasoning
2 tablespoons butter
Mix yeast, sugar and water in large bowl and allow mixture to become bubbly. Mix in flour, salt, seasoning and butter. Knead until smooth.
Let dough rise in a warm place for one hour until doubled.
Shape the dough into 2 small rounded oval loaves.
Let loaves rise again until doubled, about 45 minutes.
Preheat oven to 375°F.
Bake for 15 to 20 minutes, until lightly browned.
Carefully remove from oven, brush with butter and salt if desired.
1-pound pack of grated purple yam
14 ounces condensed milk
¼ cup butter
Heat up butter then add milk. Mix in the yam and stir continuously until cooked about 20 minutes.