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.

MAGIC COOKIE BARS

½   cup margarine or butter

1½ cups graham cracker crumbs

1    (370 mls.) can condensed milk

2    cups chocolate chips

1    cup quartered marshmallows

1    cup chopped nuts, unsalted

2    tbsps. sugar (if condensed milk is unsweetened)

Preheat oven to 350ºF (or 325ºF for glass dish). I a 13x9” baking pan, melt margarine or butter in oven. Sprinkle graham crumbs over margarine after removing baking dish from oven. Add sugar to condensed milk if unsweetened. Pour condensed milk evenly over crumbs.

Top with chocolate chips, marshmallows, and chopped nuts. Press down firmly. Bake 25 to 30 minutes or until lightly browned.

Cool. Chills thoroughly if desired. Cut into bars. Store.

CURRIED SHRIMPS in Tomato Sauce

2  tbsps. butter

1  tbsp. ginger, minced

1  clove garlic, minced

2  med. Onions, chopped

2  tbsps. curry powder

½ tsp. rock salt

1  big can tomato sauce

1  cup chicken broth

3  tbsps. calamansi juice

½ cup coconut cream

1  kilo shrimps, cooked, shelled and deveined

Saute garlic, onions, ginger in butter over low fire until tender. Blend in curry powder and salt. Add tomato sauce and chicken broth. Cover pan and simmer for 20 minutes Stir in calamansi juice, then coconut cream. Add shrimps. Simmer until done.

FRUIT CAKE BARS

1  cup melted butter

1  cup packed brown sugar

½ cup white sugar

2  whole eegs

1  cup chopped nuts

½ tsp. baking powder

½ cup raisins

½ cup glazed fruits

½ cup cherry brandy

1  cup all-purpose flour

½ tsp. fine salt

Soak the nuts, raisins, glazed fruit in cherry brandy overnight in refrigerator.

Preheat oven for 325ºF. Line two 9x9” baking pan with aluminum foil. Set aside.

Combine the flour, baking powder and salt. Set aside.

Beat the eggs and the sugar. Mix well. Pour in melted butter and mix well. Add the flour mixture.

Add the fruit and nuts mixture. Pour batter into prepared baking pans. Bake for 30 minutes.

Chill well before cutting into bars.

PUTO BUMBONG

500 grams glutinous rice

250 grams ordinary rice

25   ml. purple food coloring

75   grams margarine

150 grams sugar

75   grams grated coconut

Soak all the rice in a bowl of cold water for six hours then place it through a fine grinder. Mix in the food coloring and hang in a muslin bag for at least 12 hours.

Remove the rice from the muslin bag and pour enough fillings into 2 bamboo tubes, then steam, (there is a special steamer available in the market meant for cooking puto bumbong).

To serve, remove from the bamboo tubes and place in banana leaves about three to four pieces. Spread margarine over puto bumbong and sprinkle with sugar and grated coconut. Serve with hot salabat (tea from ginger) or hot chocolate for the kids.

BIBINGKA

3    eggs

¾   cup granulated sugar

2     cups all-purpose flour

4     tsps. Baking powder

1 ¾ cups coconut milk

½    cup grated cheese

       Banana leaves, wilted

Beat eggs until light and creamy.

Add sugar gradually, beating well after each addition. Sift flour and baking powder together. Beat dry ingredients alternately with coconut milk. Pour batter into two 9” layer cake pans that have been greased and lined with wilted banana leaves. Bake at 350ºF for 10 minutes. Take out pans and sprinkle with cheese. Bake 20 minutes more. Brush twice with margarine while baking. When done, brush again with margarine and sprinkle with sugar. Serve with freshly grated coconut.