BUTTER SCOTCH BROWNIES

3    eggs

¾   cup all-purpose flour

1½ cups sugar

¾   Baker’s Best Margarine

¾   cup cocoa powder

¼   cup maple syrup

2    tbsps. corn oil

      chopped nuts

Butterscotch:

1¼ cups sugar

⅓   cup water

1    250-grams all-purpose flour

½   cup Baker’s Best Margarine

2    tbsps. whiskey

½   cup coarsely chopped walnuts

Preheat oven to 350ºF. Grease an 8” square pan. Setaside.

Beat eggs until light in color. Add sugar and flour and mix well until blended.

In a pan, melt margarine, cocoa powder, maple syrup and corn oil over low fire. Remove from heat and cool slightly. Stir into the egg mixture until blended. Fold in nuts and mix well. Transfer mixture into prepared pan and bake for 25-30 minutes.

Butterscotch: Heat sugar and water in a heavy saucepan, stirring occasionally until sugar is dissolved. Increase the heat and boil without stirring until golden in color about 8 minutes. Lower heat and add cream. Stir continuously.

RED LAPU-PALU FILLET ON ROAST FENNEL

 

120          gms. baby lapu-lapu

0.5            gms. Saffron

1         glass sherry

100     mls. Cream herbs

100     mls. Fish stock

60       gms. Fenel or leek

1         tomato

20       gms. Butter

            Potato balls for garnishing

Poach fillet of lapu-lapu in fish stock with half of herbs and wine. Pour sauce on sides.

Boil sliced fenel and sauté in butter for garnishing.

Arrange potatoes as well.

To make sauce:

Dissolve saffron in wine. Add cream, herbs then bring to a boil.

WHITE CHOCO CHUNK BROWNIES

3    eggs

¾   cup all-purpose flour

1½ cups sugar

¾   Baker’s Best Margarine

¾   cup cocoa powder

¼   cup maple syrup

2    tbsps. corn oil

      Chopped nuts

Fudge:

            ¼   cup +

2        tbsps. brown sugar

½   cup white sugar

½   cup all-purpose flour

½   cup cocoa powder

2        cups Full Cream Milk

⅓   cup Baker’s Best Margarine

1        tsp. vanilla

Topping:

          ¾   cup chopped white chocolate

Fudge Brownies:

Preheat oven to 350ºF. Grease an 8” square pan. Set aside.

Beat eggs until light in color. Add sugar and flour and mix well until blended.

In a pan, melt margarine, cocoa powder, maple syrup and corn oil over low fire. Remove from heat and cool slightly. Stir into the egg mixture until blended. Fold in nuts and mix well.

Transfer mixture into prepared pan and bake for 25-30 minutes.

Fudge Icing:

            In a double boiler, combine all dry ingredients, brown sugar, white sugar, all purpose flour and cocoa powder. Add milk, mixing well until smooth. Combine Baker’s Best margarine and vanilla and add to mixture. Stirring well until thick. Cool slightly.

To assemble: Spread fudge icing on top of brownies and sprinkle with chopped white chocolate.

PANCIT MALABON

½   kilo noodles, cooked

Toppings:

½   cup flaked tinapa

½   cup chicharon, pounded

2    hardboiled eggs, quartered

      squids, cooked

      shrimps, cooked and shelled

Sauce:

½   cup cooking oil

6    cloves garlic, minced

1    cup cooked pork, diced

2    cakes tokwa or bean curd, diced

¼   cup achuete water ( 2 tdsps. Annatto seeds soaked in ¼ cup water)

1    cup shrimp juice

½   cup kinchay

    salt and pepper to taste

    pechay

Prepare sauce: brown garlic in hot oil. Set aside for garnishing.

Cook pork till slightly brown. Add tokwa and fry for a minute.

Add achuete water. Pour shrimp juice and bring to a boil.

Add kinchay and season with salt and pepper; set aside.

Pour sauce over noodles and top with garnishings.

PETITE FRUITCAKE

 Ingredients:

1 whole egg (¼ cup)

⅓ cup packed brown sugar

3 tablespoons melted butter

2 tablespoons Grand Marnier

3 tablespoons canned orange juice

1 tablespoon orange-flavored honey

¾ cup sifted all-purpose flour

½ teaspoon baking soda

¼ teaspoon fine salt

¼ teaspoon nutmeg

¼ teaspoon mace

¾ cup raisins

¾ cup chopped cashew nuts

Pre-heat oven to 350ºF, line the bottom of a 5-inch round cake pan with wax paper. Grease and flour the interior of the pan. Set aside.

In a bowl, combine flour, baking powder, salt and spices. Add glazed fruits, raisins, and nuts. Continue to mix gently until all fruits and nuts are well-coated with flour. Set aside.

Beat egg in a large mixing bowl until frothy. Add brown sugar and beat until combined. Pour in butter and continue to mix only until blended. Add Grand Marnier, *orange juice, and orange honey. Mix only until combined.

Add flour mixture and mix well. Pour batter onto the prepared baking pan. Position the cake pan in a larger cake pan half-filled with water. Bake for 1 hour or until a toothpick (inserted in the center) comes out clean.

Let the cake cool in a cake rack for 30 minutes. Unmold and allow to cook down completely in a wire rack (24 hours) at room temperature.

Wrap the cake in foil and keep refrigerated. Brush with additional Grand Marnier from time to time.

To decorate, brush the surface of the cake with corn syrup. Arrange fruits and nuts on the cake, pressing them lightly, to stick to the surface. Wrap in a clear cellophane or food film.