1 10-inch angel food cake, store-bought or homemade
2 cups sweetened flaked coconut
1 pint peach sherbet
1 pint raspberry sherbet
1 pint pineapple sherbet
2 cups heavy cream
3 tablespoons confectioners’ sugar
1 tablespoon lime juice
1 tablespoon lime zest, optional
Wrap cake in plastic wrap and freeze for 30 minutes. Preheat oven to 325°F. Spread coconut in a single layer on a baking sheet and toast until lightly browned, 13 to 15 minutes, stirring occasionally. Transfer to a bowl to cool.
Let sherbet stand at room temperature for 15 minutes to soften. (Standing times may vary; sherbet should be soft enough to spread with a spatula or butter knife.) Using a serrated knife, slice cake horizontally into 4 equal layers. Place bottom cake layer on a serving plate. Using a small offset spatula, spread peach sherbet in an even layer over cake. Top with second cake layer, pressing down lightly, and spread evenly with raspberry sherbet. Top with third cake layer, pressing lightly, and spread evenly with pineapple sherbet. Top with remaining cake layer. Wrap cake in plastic wrap and freeze for at least 4 hours.
Using an electric mixer at high speed, beat cream until foamy; gradually add confectioners’ sugar, lime juice and zest, if desired, beating until stiff peaks form. Spread whipped cream mixture on top and sides of cake. Gently press coconut onto sides of cake; sprinkle top evenly with coconut. Freeze for 1 hour.
8 tablespoons (1 stick) unsalted butter, at room temperature
1 cup sugar
1 large egg
1 cup smooth peanut butter
1 teaspoon vanilla extract
3 cups chocolate or strawberry ice cream, or a combination, softened
Preheat oven to 375ºF. Line 2 large baking sheets with parchment.
Sift flour, baking soda and salt together. Using an electric mixer on medium speed, beat butter and sugar together until light, about 2 minutes. Add egg; mix well. Beat in peanut butter and vanilla. Beat flour mixture into butter mixture.
Roll dough into 1 1/2-inch balls; place 2 inches apart on sheets. Flatten with a fork in a crisscross design. Bake until golden, 12 to 15 minutes. Let cool on sheets for 5 minutes; transfer to a rack to cool.
Place 1 scoop of ice cream on a cookie, top with another cookie and carefully press down. Wrap in plastic wrap and freeze. Repeat with remaining cookies and ice cream. Freeze for 45 minutes; serve.
In a medium saucepan, combine 3/4 sugar and water. Stir over low heat until sugar dissolves. Increase heat to medium and cook, without stirring until syrup turns deep amber swirling the pan occasionally, about 10 minutes. Quickly pour the caramel in the pan/mold and manipulate the dish until the caramel is evenly covered on the bottom. Set aside to cool and harden.
In a blender, pour the rest of the ingredients and blend well. Scoop out most of the bubbles. Important step: Slowly strain it through a cheesecloth (regular mesh strainer lined with cheesecloth) or a double mesh strainer into the pan/mold. Use a silicone spatula or the back of a ladle to push the flan through.
Place the pan/mold in a large roasting pan and fill the surrounding area with hot water until it reaches up to the same height as the flan mixture.
Bake for 45 minutes. Insert with a knife to make sure it comes out clean. Set flan pan/mold aside to cool comeplety before refridgerating it overnight (covered with foil or saran wrap).
To unmold the flan, simply run a knife around the sides, place an upside down serving platter over the flan then invert really quick!
1 (8-ounce) can pineapple chunks in juice, drained
Cook rice according to package directions, omitting salt and fat; set aside.
Place tofu between paper towels until barely moist; cut into 1/2-inch cubes. Combine tofu, 1 tablespoon cornstarch, and shrimp. Combine remaining cornstarch, broth, and next 4 ingredients (through chile paste); set aside.
Heat sesame oil in a large nonstick skillet over medium-high heat. Add shrimp mixture to pan; sauté 3 minutes. Place shrimp mixture in a bowl. Heat canola oil in pan over medium-high heat. Add onion, bell pepper, ginger, and pineapple to pan; sauté 2 minutes. Add shrimp mixture; cook 1 minute. Add broth mixture to pan; cook 1 minute. Serve over rice.
Place watermelon cubes in a single layer in an extra-large zip-top plastic freezer bag, and freeze 8 hours. Let stand at room temperature 15 minutes.
Process half each of watermelon, ginger ale, water, and limeade concentrate in a blender until smooth; pour mixture into a pitcher. Repeat procedure with remaining half of ingredients; stir into pitcher, and serve immediately.
Note:Honeydew Cooler: Substitute 8 cups (1/2-inch) honeydew melon cubes for watermelon cubes and 1 (6-oz.) can frozen lemonade concentrate for limeade concentrate; proceed as directed.
In a blender, whirl the mango; 3/4 cup plain low-fat yogurt; 2 tablespoons honey; the fresh lime juice; 2 ice cubes; and the freshly grated lime zest until smooth. Divide mango-lime smoothie between 2 straight-sided glasses and set aside.
Rinse blender, then whirl the banana; the strawberries; 1/2 cup plain low-fat yogurt; 2 tablespoons honey; the fresh lemon juice; 2 ice cubes; and the freshly grated lemon zest until smooth.
Layer banana-strawberry smoothie onto mango smoothie, gently spooning mixture around inside edge of each glass to create a clean horizontal line.
Arrange the mango cubes in a single layer on a baking sheet; freeze until firm (about 1 hour).
Place frozen mango and the remaining ingredients in a blender.
Process until smooth.
Note: Freeze the cubed mango overnight in an airtight container to make this smoothie a snap to throw together (for variety, try substituting frozen berries for the mango). Remember to let frozen mango thaw for 15 minutes to soften slightly. The dry milk is optional, but one tablespoon provides about 100 milligrams of calcium.
Servings: 1 breakfast serving (2 cups; 1 cup for a snack)
1/2 cup frozen cranberries
1/4 cup frozen blueberries
1/2 cup frozen blackberries
5 frozen whole strawberries
1 ripe banana
1/2 cup brewed green tea, cooled to room temperature
1/4 cup plain soy milk
2 tablespoons honey or packed light brown sugar
In a blender, whirl all ingredients until smooth.
Note: Nutritional analysis is per 2-cup serving.
Note: Individually quick-frozen (IQF) technology has made high-quality frozen fruit possible, with a nutritional value on par with that of fresh fruit. Frozen fruit is ideal for using in smoothies, chilling the drink without diluting it as ice would.For a tropical spin, substitute 1 cup frozen pineapple chunks for the blackberries and strawberries.
Fry bacon in skillet until browned and crisp, about 5 minutes. Transfer to paper towel-lined plate to drain. Allow bacon to cool completely. Transfer bacon to food processor and pulse until coarsely chopped. Set aside.
Whisk flour, baking powder, and salt in medium bowl. In large bowl, beat butter and sugar with electric mixer until light and fluffy, two or three minutes. Add eggs one at a time and beat to combine. Add flour mixture and beat until blended. Stir in bacon and chocolate chips. Gather dough in ball and divide in half. Wrap each half in plastic and refrigerate until firm, 20 to 30 minutes.
Line baking sheet with parchment paper. Preheat oven to 350ºF. On floured surface, roll each piece of dough out into a 12 to 14-inch log. Trasfer logs to baking sheet spacing them 3 to 4 inches apart. Bake until light golden and dry to the touch, about 30 minutes.
Remove baking sheet from oven. Reduce oven temperature to 300ºF. Allow logs to cool for 15 minutes. Transfer logs to cutting board. Using serrated knife, slice logs on diagonal into 1/2-inch thick slices. Return slices to baking sheet, standing upright, and bake until dry and golden, 20 to 30 minutes.
Preheat the oven to 350°F. Lightly grease (or line with parchment) a large (18 x 13-inch) baking sheet.
In a medium-sized bowl, beat the butter, sugar, salt, vanilla, and baiting powder until the mixture is smooth and creamy. Beat in the eggs; the batter may look slightly curdled. Lower the mixer speed, add the flour, and mix until smooth. The dough will be quite soft and sticky, but should hold its shape when you drop it from a spoon. Stir in the pistachios and cherries.
Transfer the dough to the prepared baking sheet, shaping it into a rough log about 14 inches long. It will be about 2 1/2 inches wide and about 3/4 inch thick.
Bake the dough for 25 minutes. Remove it from the oven and let cool on the pan anywhere from 5 to 25 minutes; just work it into the schedule of whatever else you’re doing in the kitchen. Five minutes before cutting, use a spray bottle filled with room-temperature water to lightly but thoroughly spritz the log, making sure to cover the sides as well as the top. Softening the crust just this little bit will make slicing the biscotti much easier.Reduce the oven temperature to 325°F. Wait another 5 minutes, then cut the biscotti into 1/4- to 3/4-inch slices. How thick you slice them depends on a number of factors. This recipe, without nuts or any add-ins, is easy to slice thin. Once you start adding chips, almonds, raisins, and other chunky ingredients, a 3/4-inch slice is more realistic. When you’re slicing, be sure to cut straight up and down, if you cut at an angle, biscotti may be thicker at the top than the bottom, and they’ll topple over during their second bake.
Set the biscotti upright on the prepared baking sheet. Bake for 25 minutes. Remove from the oven and transfer them to a rack to cool.
Servings: 25 biscotti
3 tablespoons unsalted butter
1/2 cup plus 2 tablespoons sugar
Grated zest of 1 orange
2 large eggs
2 cups all-purpose flour, plus extra for rolling
1/3 cup Dutch-processed cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon aniseed
1 cup shelled pistachios, toasted
1/2 cup hazelnuts, toasted
Place a rack in the center of oven and preheat the oven to 350ºF. Line a baking sheet with parchment paper.
Combine the butter, sugar, and orange zest in the bowl of an electric mixer fitted with the paddle attachment. Beat in the eggs, one at a time, until well combined.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and aniseed until well combined. Use the whisk to break up any lumps.
Add the dry ingredients to the butter mixture, and beat on low speed until the ingredients are about halfway combined. Add the pistachios and hazelnuts, and beat until everything is just combined.
Lightly dust your work surface with flour, and remove the dough to it. Roll the dough into a log 12 inches long and 2 to 3 inches wide. Using a rolling pin, slightly press the log down to flatten its top. This will help the dough spread, to make long biscotti. Bake for about 45 minutes, or until the biscotti feels firm when you press on its top. Remove from the oven, and let the log cool to room temperature on the baking sheet. Do not turn off the oven.
Using a serrated knife, cut the log diagonally into 1/2-inch-wide slices. Place the slices back on the baking sheet, cut side down, and bake for 15 minutes. Remove from the oven. The biscotti will crisp up as they cool. Once completely cool, store them in an airtight container in a dry, cool environment for up to two weeks. You can also store them in the freezer for up to one month. In that case, let them thaw out in the refrigerator overnight before serving.
Cornmeal Biscotti with Cranberries and White Chocolate Chunks
Cornmeal Biscotti with Cranberries and White Chocolate Chunks
Servings: 36 Biscotti Ingredients:
1 cup all-purpose flour
1 cup yellow cornmeal
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
1/2 cup (1 stick) unsalted butter, softened
2 large eggs
2 teaspoons vanilla extract
3/4 cup dried cranberries
5 ounces white chocolate, chopped
In a medium bowl, whisk together the flour, cornmeal, baking powder, and salt.
Combine the sugar and butter in a large bowl and beat with an electric mixer until light and fluffy, about two minutes.
Beat in the eggs one at a time and then beat in the vanilla extract.
Add the flour mixture and beat just until blended. Stir in the cranberries and the chopped white chocolate.
Gather the dough together and divide it in half.
Wrap each half in plastic wrap and freeze for 25 minutes.
Meanwhile, preheat the oven to 350°F and line a baking sheet with parchment paper.
Lightly flour your hands and form each piece of dough into a log about 14 inches long and 2 1/2 inches wide.
Transfer the logs to the baking sheet. Bake for 25 minutes, until the logs are puffed and dry.
Remove them from the oven and let them cool on the baking sheet for 20 minutes.
Reduce the oven to 225°F. Place the logs on a cutting board and, using a serrated knife, slice them diagonally into 1/2-inch thick slices.
Return the slices to the baking sheet, standing them upright. Bake for 20 minutes, until they are dry and crisp at the edges.
3/4 cup (3 3/4 ounces) almonds, toasted and chopped coarse
2 tablespoons grated fresh orange zest (optional)
Adjust an oven rack to the middle position and heat the oven to 350°F. Line a large baking sheet with parchment paper.
Whisk the flour, baking powder, and salt together in a medium bowl.
Reduce the mixer speed to low and slowly mix in the flour mixture until combined, about 30 seconds.
Mix in the almonds and zest (if using) until just incorporated.
Press the dough into two 13- by 2-inch loaves on the prepared baking sheet, spaced about 3 inches apart.
Bake the loaves until golden and just beginning to crack at the top, about 35 minutes, rotating the baking sheet halfway through the baking.
Let the loaves cool on the baking sheet for 10 minutes. Lower the oven temperature to 325°F.
Transfer the loaves to a cutting board and slice each on the diagonal into 1/2-inch-thick slices with a serrated knife. Lay the slices about 1/2-inch apart on the baking sheet and bake until crisp and golden brown on both sides, about 15 minutes, flipping the slices over halfway through the baking. Transfer the biscotti spices to a wire rack and let cool completely before serving, about 1 hour.
Pour 3 cups of water in a casserole and bring it to a boil.
When water is ready, add the malagkit and re-boil in medium fire.
After 10-12 minutes or when the glutinous rice starts to get soft and sticky, frequently stir, the purpose is to avoid the cooked rice from sticking in to the casserole.
Dilute the cocoa powder in a cup of hot water, then pour in the pot. Mix consistently. Add sugar and stir.
Serve hot in bowls, topped the porridge with swirls of milk.
Tips: You may use the ingredients that are already available in your homes. If you don’t have glutinous rice, you may use plain white rice or brown rice. Leftover rice can also be used in this recipe. For healthier version, use oatmeal.
Sweetened’ cocoa powder is also a great substitute for the ‘unsweetened’. If you choose to use this, do not pour too much sugar.
Traditionally, this sweetened rice porridge is cooked using tablea (cocoa chocolate). When picking this ingredient, grate the tablea then dissolve in hot water.
You may increase or reduce the water according to your preferred porridge consistency. If you want your champorado to be a little sticky, then decrease water measurement. Add more water, if you want it otherwise.Evaporated or powdered milk can be use in replaced of condensed milk.