Caramel Butter Tarts

A tart is a pastry dish, usually sweet, with an open top not covered with pastry. Sweetened fruit is arranged on pastry, often puff pastry, with or without custard, after which the tart is baked in an oven. The Tarte Tatin is a particular kind of "upside-down" tart, of apples, other fruit, or onions. Some tarts also contain fillings similar to pies, for example pecan pies can be made in smaller sizes. Savoury varieties include German Zwiebelkuchen (Onion tart), or Swiss cheese tart made from Gruyere

Ingredients:

Crust:

2 Cups All Purpose Flour

1 Cup Butter

1/4 Cup Powdered sugar (Confectioners Sugar)

Topping:

3 T Butter (melted)

3/4 Cups Brown Sugar

1 Pc Egg

1/2 Tsp Salt

1/2 Cup Raisins Chopped

1/3 Cup Peanuts  Chopped

Materials:

Tart Molder

Mixing Bowl

Pastry Brush

Lard

Plastic Cellophane (Diff. Colors)

Procedure:

1. In a mixing bowl Combine APF, Butter, Powdered sugar, until the dough just holds together when pinched.After the dough has chilled sufficiently, place on a lightly floured surface, roll out the dough and cut into 12 - 4 inch (10 cm) rounds. (To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards).) Gently place into a tart older. Cover and place in the refrigerator for about 30 minutes to firm up the dough. Next, make the filling

2. In a seperate bowl, combine butter, brown sugar, egg, salt, raisins, peanuts.

3.Place a spoonful in the bottom of each tart shell and then fill the unbaked tart shells with the filling. Bake at 375 degrees F (190 degrees C) for about 15 - 20 minutes or until the pastry has nicely browned and the filling is set. Remove from oven and place on a wire rack to cool. Serve at room temperature or chilled.

Butchi

Butsi or Buchi in Filipino (Red bean sesame seed balls), Jin deui for Chinese is a type of fried Chinese pastry made from glutinous rice flour and commonly found in the Far East. The rice dough of the pastry is coated with sesame on the outside and is crisp and quite chewy. Inside of the pastry is a large hollow, caused by the expansion of the dough，which is partially filled with a filling usually consisting of lotus paste . Alternatively black bean paste, called dousha may be used, and less commonly red bean paste.

Estimated cooking time: 1 hour and 30 minutes

Filling: Ube Halaya (In a bottle) or Custard Filling:

Custard Filling Ingredients:
•1/3 cup cornstarch
•1 tbsp. all-purpose flour
•pinch salt
•100 g. langka(fresh or preserved), cut into cubes
•1 cup Evaporated Milk
•3 pieces eggyolks, slightly beaten
•1/4 cup butter
•1/2 tsp. vanilla

Procedure:
•Combine first six ingredients in a heavy saucepan. Cook stirring continuously over low fire. When thick, remove from fire and stir in eggyolks, butter and vanilla. Cook for about 2 min. more. Cool then set aside in a chiller.
Ingredients:


Dough Ingredients:
3 Cups Glutinous Powder (Malagkit Powder)
1 Cup Yellow Sweet Potato(Boiled & Mashed)
1 Cup Cassava (Boiled & Mashed)
3/4 Cup Sugar
_____________________________________
About 1/2 Cup Water
Cooking Oil for deep frying

Coating:
3 Pcs Eggwhites

1/4 Kilo Sesame Seeds
_____________________________________

Procedure:
•Combine Glutionous powder, Sweet potato, cassava, sugar and water.Forming a cylinder and cut into 20 equal portions.
•Flatten into patties and put about 1 tbsp. of chilled filling in the center.
•Gather edges to the center, sealing well.
•Roll in sesame seeds and deep-fry in hot oil. Drain in paper towels and serve right away.

Carrot Cake

Carrot cake is a cake which consists of grated carrot mixed with batter. The carrot softens in the cooking process, and the cake usually has a soft, dense texture. The carrots themselves enhance the flavor, texture and appearance of the cake.

Carrots have been used in sweet cakes since the medieval period, during which time sweeteners were scarce and expensive, while carrots, which contain more sugar than any other vegetable besides the sugar beet, were much easier to come by and were used to make sweet desserts.[2] The popularity of carrot cake was likely revived in Britain because of rationing during the Second World War.[3]

Carrot cakes first became commonly available in restaurants and cafeterias in the United States in the early 1960s. They were at first a novelty item, but people liked them so much that carrot cake became standard dessert fare.[citation needed] In 2005, the American-based Food Network listed carrot cake, with its cream-cheese icing, as number five of the top five fad foods of the 1970s.

Ingredients:

2 1/2 Cups Cake Flour or All Purpose Flour (APF)
3/4 Tsp B.Soda
3/4 Tsp Salt
1/2 Tsp Cinnamon Powder
____________________
3/4 Cup Butter
2 1/4 Cups White Sugar
3 Pcs Eggs
3/4 Cup Crushed Pineapple
2 Cups Chopped Walnuts
3 1/2 Tbsp Water
1 1/2 Cups Grated Carrots

Cake Procedure:
1.Sift APF, b. Soda,Salt and Cinnamon Powder together.
2.Cream Butter until Soft and Fluffy (not melted)using electric mixer. Add sugar, eggs, Crushed Pineapple, Chopped walnuts, water and grated carrots one at a time, Add Flour mixture gradually.
3. Pour batter into prepared pan and bake in a preheated oven for 25-30 mins.

Chocolate Forsting ingredients:
500g Cocolate Bar
1/2 Cup All Purpose Cream
Procedure:
1. Place Chocolate bar in a double boiler. until Soft and meled.
2. Remove melted chocolate from heat. Add All purpose cream gradually.
3. Pour the chocolate frosting into carrot cake using rubberized spatula.
4. Decorate your cake using cake decoration on your own design.

For cream cheese icing ingredients:
3 1/2 Cups Powdered Sugar (Confectioner Sugar)
1 C Cream Cheese
1/4 C Butter
1 Tsp Vanilla

Cream Cheese pocedure:
1. Cream the butter and creame cheese using electric mixer, add powdered sugar and vanilla.
2. Pour Cream cheese into carrot cake Spread creame cheese icing using spatula, sprinkle additional walnuts as decoration of cake, or decorate the cake in your own design.



Bon Appetite!



For question and suggestion leave comment here

Black Forest Cake

Schwarzwälder Kirschtorte, quite an impressive and elegant name, right ? :) The literal translation of the same, as per Wiki, is "Black Forest cherry cake" and it is a popular dessert in Germany and throughout the world, generally known as Black Forest Cake or Black Forest Gateau. It is a layered sponge cake with two complementary flavours of chocolate and cherry, frosted with whipped cream and flavored by Kirschwasser Or Kirsch, a cherry liquor which is one of the main ingredients.


While pondering on my options to bake a cake to celebrate a special occasion in my life, the idea of Black Forest Cake struck my mind and got glued like anything.I thought it is better to buy in famous cafe here in the philippines but after my baking teacher taught as how to make black forest cake from scratch, i decided not to buy any cake whatever occassion it is(as possible).

Here goes the recipe and I have tried to give maximum details as per the original recipe from my trainer, hoping it will help you enjoy this cake as much as we enjoyed :)

Black Forest Cake
Ingredients:
Cake
1 3/4 Cups     Sifted all purpose flour
1 1/2 Cups     Sugar
1 1/4 Tsp       Baking Soda
3/4    Cup      Butter
1 1/4 Cups    Water
1/4    Tsp       Baking powder
1 1/8 Cups    Cocoa Powder
6       Tbsp    Veg. Oil
1 1/2 Tsp      Vanilla
1       Tsp      Instant coffee
4       Pcs      Eggs
Syrup:
1/4 Cup Sugar
1/2 Cup Water
3 TBSP Brandy
Topping Icing:
6 Pcs or more cherries
whip-it cream
4 Squares Unsweetened chocolate, grated and cooled

Materials:
4 Pcs Baking pan 9″x11″
Glacine Paper
Electric mixer
Pastry bags with tips
Procedures:
1. Pre-heat oven to 350 F
2. Grease and line four 9-inch rund layer pans. Set Aside
3.Combine first 10 Ingredients in a mixer bowl. Beat at medium speed for 3 minutes.
4. Add eggs one at a time beating continuosly until completely blended.
5. Pour into prepared pans and bake for 10 to 15 mins.
6. Cool slightly then remove from pans; transfer onto wire racks and cool thoroughly.
7. In a small saucepan prepare syrup by blending sugar and water together . Bring to boil. Lower flame and simmer or 1 minute.
8. Remove fro the fire and stir in brandy. Set aside
9. Melt Bars chocolate over double boiler. Pour in glacine paper and flatten usng rollig pin.
10. Beat whipping cream until thick. Gradually add onfctioners sugar about 13 Cups per pack of whip cream, Continue beating until smooth and fluffy.
11. To assemble: Place one cakeon a serving platter. brush top of cake layers with syrups.
12. Spread amount of whip it cream. Repeat procedure for the last 2 cake layers Cover the and sides of the cake with cream filling .
13. Decorate with chocolate curls using chocolate bar and cherries. Chill until ready to serve.



Enjoy! Dont forget to leave a comment.

Hint: To make a perfect sponge of your cake.

The secret to making a perfect sponge lies in the folding technique.Use only a large metal spoon, working quickly yet gently to incorporate the flour. A beating action, or using a wooden spoon, will cause loss of volume in the egg mixture and will result in a flat, heavy cake.

Puto Pao

PUTO PAO

Ingredients:

Puto Cake:
4     Cups     Cake Flour
4     Tbsp     Baking Powder
______________________
2     Cups    Water
1     Cup     Sugar
1     Tbsp    Vanilla
______________________
8     Pcs      Eggwhites
______________________
1     Cup     Sugar

Puto Filling:
1/4  Kilo     Ground Pork
1/8  Cup     Soy Sauce
2     Tbsp    Cornstarch
1     Cup     Water
1     Tsp      Sesame Oil
1     Pc       Star Anise or 1/4 Cup Rice wine
1/4  Cup     Brown Sugar

Materials:
Steamer
Cheesecloth
Paper Cups
Puto Molder

Puto Cake Procedure:
1. Sift flour, sugar and baking powder together then dissolve in water and set aside. Beat the eggwhites until soft peak formed(medium bubbles). Gradually add sugar beating well stiff but not dry. Fold into flour mixture then pour it in paper cups with molders first half then put 1 tsp of filling then cover with the mixture.
Puto filling:
1. Combine all filling ingredients in a pan. Bring to boil stir until simmer.

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Introduction

INTRODUCTION

"Where is the best place to eat food and desserts?", is it hotel? restaurant? or at your own home?
Welcome and read on about my life as a housewife, my food explorations, discovering new recipes, baking techniques and more...

For me, Cooking is adventure, you dont have to go to hotel and restaurant just to eat delicious food and dessert. This page provides you the best source for information about recipes with easy steps to follow. Since one of my passion in life is food and cooking. It focuses on new experiments and old favorites. I want to share My secret ingredients, recipes, tips, advices and ideas. So enjoy! be a chef of your family and friends.

Cream Puff

A profiterole is a popular choux pastry. Choux paste is baked into small round puffs that are served cold with a sweet filling and sometimes a topping. A profiterole has a filling of whipped cream or pastry cream; however, cream containing alcohol is occasionally used. The puffs may be left plain or made to resemble swans or decorated with chocolate sauce, caramel, or a dusting of powdered sugar. In the US, a profiterole may also be known as a cream puff, though in the UK a cream puff would be made with puff pastry.

Choux Pastry:

1/2      Cup   Butter
1         Cup   Water
________________
1         Cup   All Purpose Flour (APF)
1/2      Tsp   Salt

Vanilla Filling:
1/2      Cup   Sugar
2         Tbsp  Cornstarch
1/8      Tsp    Salt
2         Cup   Milk
2         Pcs    Eggyolks
2         Tbsp  Butter
1         Tsp    Vanilla

Caramel Glaze
1        Cup    Sugar
1/2     Cup    Water
1/8     Cup    Cream of tartar

Procedure:
1. Prepare 3 10"x6" cookie sheets. Preheat oven to 400 F.
2. In saucepan combine butter, water and salt. Heat until butter melts and water boils. Lower heat.
3. Add flour and stir vigorously until mixture leaves sides of pan.
4. Remove from heat and with a wooden spoon, beat in eggs one at a time. Beating until smooth before adding the next one. Continue beating until very smooth and shiny.
5. Drop the mixture onto ungreased cookie sheets by heaping tablespoons about 2 inches apart.
6. Bake in a preheated oven for 35 minutes or until puffed. Allow to cool.
7. Prepare Vanilla Cream Filling: Blend sugar, cornstarch and salt in a saucepan. Combine milk and egg yolks and gradually stir into sugar mixture. Cook over medium heat, stirring constantly until mixture thickens. Boil and stir for one minute. Remove from heat. Stir in butter and vanilla
8. Prepare pastry bag using a 1 inch round tip. Put in the cream filling.
9. Get one puffed shell and inject filling inside. Do the same with the rest of the puffed shells.
10. Arrange filled cream puffs on wire rack with an aluminum pan underneath to catch glaze drippings. Set aside.
11. Prepare Caramel Glaze: Combine sugar, water and cream of tartar in a saucepan. Boil until sugar is melted and becomes caramel-colored.
12. With a spoon, drizzle caramel glaze over filled puffs while still warm. If caramel begins to harden soften over warm water.

BROWNIES

BROWNIES

A chocolate brownie is a flat, baked square or bar introduced in the United States at the end of the nineteenth century and popularized in both the U.S. and Canada during the first half of the twentieth century. The brownie is sliced from a type of dense, rich chocolate cake, which is, in texture, like a cross between a cake and a cookie.[1] Brownies come in a variety of forms. They are either fudgy or cakey, depending on their density, and they may include nuts, frosting, cream cheese, chocolate chips, or other ingredients. A variation that is made with brown sugar and no chocolate is called a blondie.


Brownies are common lunchbox fare, typically eaten by hand, and often accompanied by milk or coffee. They are sometimes served warm with ice cream (à la mode) or topped with whipped cream, especially in restaurants.

Ingredients:

3        Cups     APF
1 1/2  Cups     Cocoa Powder
1/4     Tsp       B.Powder
1/2     Tsp       B.Soda
1/2     Tsp       Salt
__________________________

1        Cup      Butter Melted
3        Cups    Sugar
1/4     Cups    Glucose Syrup
                                                                                     6        Pcs       Eggs

Procedure:
1. Pre heat oven to 180c- 350f.
2. Brush baking pan with small amount of lard until covered.
3. In large bowl mix well all first ingedients. Set aside
4. In separate large bowl mix all ingedients. After mixing second ingredients pour first ingedients and mix until free from lumps.
4. Bake for 15~20 mins.

Materials:
Baking pan
Mixing Bowls
Pastry Brush /Lard or margarine
Paper Cups or plastic cellophane for packaging