1.

Lasagna

Ingredients:
1 pound of sweet Italian sausage
1 pound of ground beef
1/2 cup of chopped onions
2 cloves of garlic chopped
1 (28 ounce) can of crushed tomatoes
2 (8 ounce) cans of tomato sauce
2 (6 ounce) cans of tomato paste
1/2 Cup of Water
2 tablespoons white sugar
1 teaspoon fennel seed
2 teaspoons fresh Basil leaves chopped
4 tablespoons fresh Italian parsley
chopped
1 teaspoon salt
1 teaspoon Italian Seasoning
1/2 teaspoon ground pepper
23 ounces of ricotta cheese.
1/2 teaspoon fresh grated nutmeg
1 egg
1 pound shredded mozzarella cheese
1 cup grated Parmesan cheese
12 Lasagna Noodles

Procedure:
1. Start with the following in a pot.
1 pound of sweet Italian sausage
1 pound of ground beef
1/2 cup of chopped onions
2 cloves of garlic chopped

2. Brown the ground beef, Italian sausage, onions and garlic in a pot until they start to look.
It takes about 6 to 9 minutes to brown the meat. I like to use a Dutch oven to cook this
portion of the recipe. I use a medium low temperature to brown the meat. It is optional
to remove the grease from the meat once it is finished browning, your choice.

3. Add the following:
1 (28 ounce) can of crushed tomatoes
2 (8 ounce) cans of tomato sauce
2 (6 ounce) cans of tomato paste
1/2 cup of water
Gently stir this into the cooking meat.

4. Add the following:
2 tablespoons white sugar
1 teaspoon fennel seed
2 teaspoons fresh Basil leaves chopped
2 tablespoons fresh Italian parsley chopped
1 teaspoon salt
1 teaspoon Italian Seasoning
1/2 teaspoon ground pepper
Gently stir these seasoning into the sauce.
Cover the pot and let the meat sauce simmer. Simmer on low heat for 1 hour and 30
minutes

5. Soak 12 lasagna noodles.
The lasagna noodles need to be soaked in hot tap water for 15 minutes.

6. While the noodles are soaking you can make the cheese filling.
Put the following in a mixing bowl:
23 ounces of ricotta cheese.
1/2 teaspoon fresh grated nutmeg
Grate fresh nutmeg over the Ricotta cheese.

7. Add the following 1 egg

2 tablespoons fresh Italian parsley chopped
Mix these ingredients together with a spoon

8. Now we start building the lasagna layers.
Use a 913 inch baking pan.
Spread 2 Cups of meat sauce on the bottom of the pan.
Remove your lasagna noodles out of the water bath. Shake water off wet noodles.
Lay 6 noodles across the layer of sauce.
Spread half of the ricotta cheese mixture over the layer of noodles.
Spread 1/2 of the mozzarella cheese over the ricotta layer.
Sprinkle half of the Parmesan cheese over the mozzarella layer
Spread 2 cups of meat sauce over the cheese layer
Lay down the next layer of noodles
Spread the remaining ricotta mixture over noodles
Spread the mozzarella and Parmesan cheeses saving some cheese for the top of the
lasagna
Put the last layer of meat sauce on the cheeses
Sprinkle the remaining cheese on top.

9. Cover with foil
10. Bake in preheated oven at 350 for 25 minutes
11. Remove foil and bake uncovered for another 25 minutes.
12. Remove from oven and allow to cool for approximately 15 minutes.

Serves 12 people

2. Banana Crumb Muffins

Ingredients:
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

Procedure:
1. Preheat oven to 375 degrees F (190
degrees C). Lightly grease 10 muffin
cups, or line with muffin papers.
2. In a large bowl, mix together 1 1/2 cups
flour, baking soda, baking powder and
salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour
mixture just until moistened. Spoon batter into prepared muffin cups.
3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture
resembles coarse cornmeal. Sprinkle topping over muffins.
4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.






3. Moms Zucchini Bread


Ingredients:
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts

Procedure:

1. Grease and flour two 8 x 4 inch pans.
Preheat oven to 325 degrees F (165
degrees C).
2. Sift flour, salt, baking powder, soda, and
cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar
together in a large bowl. Add sifted
ingredients to the creamed mixture, and
beat well. Stir in zucchini and nuts until
well combined. Pour batter into prepared
pans.
4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes.
Remove bread from pan, and completely cool.



4. Filipino Yellow Sponge Cake
(Mamon)


Ingredients:
o 8 egg yolks
o 8 egg whites (separate the whites from
the yolk in different bowls)
o 1/2 cup sugar
o 1/3 cup water
o 1 Tablespoon Baking Powder
o 1/2 Teaspoon Salt
o 1 3/4 cups sifted Cake Flour
o 1/3 cup melted Butter
o 1/3 teaspoon Orange Extract
o 1/4 teaspoon Lemon Extract
o 1 teaspoon Cream of Tartar
o 3/4 cup sugar

Procedure:
1. Beat in a mixer at high speed until thick:
8 egg yolks (at room temperature), 1/2
cup sugar, and 1/3 cup water.
2. When you cannot feel the sugar
granules from the mixture anymore, at
low speed add 1 tbsp. baking powder,
1/2 tsp. salt, 1-3/4 cup sifted cake flour,
1/3 cup melted butter (cooled down),
1/4 tsp. orange extract, and 1/4 tsp.
lemon extract.
3. In a separate bowl, beat 8 eggwhites with 1 tsp. of cream of tartar at high speed. Gradually add 3/4 cup sugar and beat
until stiff (about 4 minutes).


4. Fold in the yolk mixture into the whites.
5. Grease 14 big mamon molds or 20 small molds with softened or melted butter on all sides.
6. Note: I prefer softened butter. This way, I can control how much butter I want to grease the pans with.
7. Pour the mamon mixture into the greased molds, 3/4s full. Thus, the resulting mamon will be high and soft.
8. Bake mamon at 350 degrees Fahrenheit for 12 to 15 minutes.
9. When done, brush the mamon with softened butter and roll in a plate of sugar. You can also add grated cheese.

Other Notes:
1. Put extra butter, melted, at the bottom of the molds.
2. When you beat the eggwhites, you can change the direction of your beating BUT let 1 minute elapse before changing the
direction of the beating.
3. Do procedure no. 3 first (the egg whites).


5. Eggless Black Forest Cake


Ingredients:
condensed milk 400 gms, sweetened
flour 225 gms
butter 125 gms
cocoa powder 4 tablespoons
aerated cola drink 200 ml
baking powder 1 teaspoon
cream 1 teaspoon
cherries cup
chocolate cup, grated

Procedure:
1. Mix the butter and sugar well.
2. Add all the dry ingredients and the cola
drink and mix.
3. Pour in a greased plate and cook on
power 60% for 3 minutes at high.
4. Allow it to stand for 5 minutes on the
same oven.
5. Cool and slit the cake horizontally.
6. In a bowl whip the cream and sandwich
the two layers with the cream.
7. Top with the cherries and grated
chocolates.

6. Eggless Chocolate Cake

Ingredients:
1 tin nestle condensed milk
2/3 cup melted butter
2 cups flour
2 tablespoons cocoa powder
2 tablespoons baking powder
1/2 teaspoon baking soda
2 tablespoons sugar
3/4 cup water
1/2 teaspoon vanilla essence

Procedure:
1. Pre heat oven to 389 degrees F /
180 degrees C.
2. Grease cake tin and dust with flour.
3. Sift together flour,cocoa,baking soda
and baking powder.
4. With a fork, beat condensed milk
with butter until smooth.
5. Add dry ingredients and sugar.
6. Gradually add vanilla essence and
water to form a smooth batter.
7. Pour into cake pan and place in
centre of oven.
8. Bake for 1 hour.



7. Caramel Fudge


Ingredients:
50 gm ground almonds
2 tbsp ghee or butter
1 cup (250 ml) cream
1/2 cup (100 gm) full cream powder
1/3 cup (80 gm) sugar

Procedure:
1. In a medium - sized saucepan, fry the
ground almonds in the ghee.
2. Stir constantly for about 3 mins, or until
the mixture turns a deep golden colour.
3. Pour in the cream, mix well. Add the
milk powder, continue to mix well.
4. Reduce the heat to low.
5. Stirring frequently, until the mixture
begins to thicken.
6. Meanwhile, in another saucepan,
combine the sugar and 1/4 cup water,
bring to the boil.
7. Reduce heat to medium and simmer
until the syrup begins to darken. (You
are aiming at achieving a soft toffee at "
drop stage").
8. Pour the toffee mixture onto the cream
and almond mixture.
9. Stir in thoroughly, continue to cook for about 8 mins until the mixture is heavy thick and leaves the sides of the pan.
10. Lightly grease an 8-18 cm plastic container or heat proof glass dish, spoon in the fudge and smooth the surface.
11. Chill until firm, about 1 1/2 hours, then cut into bite-sized squares.







8. Strawberry Cake


Ingredients:
condensed milk - 1/2 tin
flour - 140 gm
milk - 1/2 cup
baking powder - 1 tsp
soda bicarbonate - 1/4 tsp
butter 56 gm
salt - 1/4 tsp
strawberry essence - 1 tsp
red colour - 1/4 tsp

Procedure:
1. Beat melted butter, milk, condensed milk
colour and essence into mix sifted flour,
salt, soda bicarbonate and baking
powder.
2. Line a tin with greased brown paper.
3. Pour the mixture in to it and then bake
in moderate oven (350F) until a wooden
pick comes out smoothly.
4. Cool it and then decorate it.



9. Green Cake


Ingredients:
maida flour - 1 cup
milk powder - 1 cup
sugar - 2 1/2 cup
green colour powder -2 pinches
ghee - 2 tsp

Procedure:
1. Roast the maida in ghee till the raw
flavour is lost. Keep aside. Let it cool.
2. Mix the maida with milk powder.
3. Make sugar syrup by adding little water
to a 2 string consistency. Immediately
put off the fire.
4. Keep the sugar syrup down and add
green colour to the syrup.
5. Add milk powder and maida to the sugar
syrup.
6. Stir continuously till the white bubbles
come.
7. Pour over a greased plate.


















10. Fruit Cake


Ingredients:
1/2 cup butter (3/4 stick)
1 cup brown sugar
2 eggs
1 1/2 cup flour (all-purpose flour)
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon powder
1/4 cup milk
1/4 cup jelly (preferably apple)
1/2 tsp vanilla
3/4 cup nuts (badam, pista, kaju, etc.)
3 cups fresh fruit peels - dried (the
easier method would be to buy sun ripe
fruit cake mix from any grocery mart,
the difficult method - trust me you don't
want to know)

Procedure:
1. Pre-heat the oven to 300 degrees.
2. Bring the butter to room temperature.
3. Dice the nuts into small pieces.
4. Beat the eggs, sieve the flour and then
add the rest of the ingredients.
5. Bake for 2 to 3 hours at 300 degrees till
the cake is dark brown or the knife
comes out clean.

11. Bread Cake for Kids


Ingredients:
bread slices (cut edges)
egss 2
sugar 1/4 cup
elichi powder
baking soda

Procedure:
1. Take eggs and beat them for 15 min.
2. Then add baking soda and sugar beat till
sugar melts.
3. For flavor add elichi powder.
4. Finally Take bread slices and dip in tihs
egg syrup.
5. And fry them in a pan (tawa), with oil.
(not deep fry) just like as we make
chapathis.


















12. Rum Cake

Ingredients:
yellow cake mix (duncan hines or any
other brand) - 1 pkt
vanilla pudding (jelly) - 1 small pkt
rum - 1/2 cup
vegetable oil - 1/2 cup
water - 1/2 cup
eggs - 4
almonds - 1/2 cup

Procedure:
1. Mix all the above ingredients except for
almonds really well.
2. Grease the bundt pan with oil.
3. Add almonds to the mixture and pour in
the pan.
4. Preheat the oven to 325 degrees. Bake
at that temperature for 1 hour.




13. Marble Cake


Ingredients:
eggs 6
360 gm
flour 360 gm
butter - 225 gm
baking powder - 3/4 tsp
vanilla essence - few drops
cocoa powder - 2 tsp

Procedure:
1. Add baking powder to flour and sieve
thrice.
2. Beat sugar and butter till light and fluffy
in one direction.
3. In a separate bowl beat egg then mix it
with the flour by cut and fold method.
4. Divide the mixture into two equal parts,
to one part add cocoa and chocolate and
to other part add vanilla essence.
5. Prepare a cake tin and alternatively pour
1 spoon of cocoa mixture and vanilla
mixture.
6. Bake it in the pre-heated oven for 25-30
minutes at the temperature of 150oC
7. Check the cake with knife.

















14. Orange & Poppy Seed Cake


Ingredients:
1 cup self-rising flour
1-1/2 cup white sugar
1 whole orange
1/2 cup milk
1/2 cup oil
20 gms of grey poppy seeds

Procedure:
1. Preheat the oven to 180-200 degrees.
2. Mix well sugar and self-rising flour.
3. Cut the whole orange with skin and
make a coarse paste of it.
4. Thus the skin of orange is also used. No
wastage.
5. Add the orange paste to the dry flour.
Add oil. Mix well.
6. Slowly add BC cup of milk. Mix well.
Check for consistency. If too thick add
the other BC cup.
7. The cake mix should be of thick dough
consistency. Fold in the poppy seeds.
8. Line the cake tin. Pour the mixture into
the tin and bake for 45 minutes to an
hour.
9. Each oven has its own baking time, so
read the oven instructions.
10. Insert a fork to check if the cake is done. The fork should come out clean.
11. Once done remove the cake from tin and allow to cool on the wire rack.
12. You may ice the cake with either an orange / lemon icing. But icing the cake increases the calories.



15. Sweet Potato Cake


Ingredients:
1 kg sweet potato ( finely grated )
1/2 kg coconut - 1/2 cup ( to be grated
without the skin )
1 cup white sugar
1 1/4 cup coconut milk ( to be squeezed
out from 1/2 kg coconut )
3 tablespoon custard flour ( mixed with
1/2 cup of water and beaten until fluffy )
50 grams butter
1 1/2 cups of self-rising flour (sieved)

Procedure:
1. Beat the custard flour till fluffy.
2. Add the butter to sugar and beat well.
3. Add the sweet potato and 1/2 cup
grated coconut, mix well.
4. Add all the other ingredients to the
mixture and mix well.
5. Pour the mixture into a greased baking
tin and steam it for 40 minutes before
baking it.
6. Pre-heat oven to 180oc. place tin inside.
7. Bake at 180oc for 40 mins.






16. Dish Bread Cake

Ingredients:
rice (grind) 3 cups
black gram 1 cup
fresh coconut 2 cups
jaggery 1/4 kg
baking powder 1 tsp
oil 200 gms
cashew, raisins, coriander powder as needed.

Procedure:
1. Soak black gram (urad dal) overnight and grind to smooth paste.
2. Fry rice to light brown color and grind it into fine rava.
3. Mix black gram (paste), coconut (scraped), jaggery, baking powder cashew, raisins and coriander powder to it and make
smooth paste. Keep it for 15-20 mts.
4. Put oil in the pressure pan and pour the whole paste in it.
5. Keep the lid without gasket and cook for 50/60 mts on slow flame.
6. Let it cool and cut it into pieces.
7. Its very tasty and can use for breakfast/snacks and can store it for a week in the refrigerator.


17. Puffed Coconut Pastry

Ingredients:
1 cup grated coconut (or i pkt of
sweetened coconut flakes)
1/2 cup jaggery
3 cardamom
1/2 cup condensed milk
1/2 cup butter

Procedure:
1. Melt the jaggery in 1 cup of water and
bring to a boil, as the solution thickens,
slowly add the coconut, condensed milk
and cardamom, till it becomes thick.
2. Now set it aside to cool.
3. It will thicken to where you can form
small balls with it.
4. Roll out one pastry sheet, paint it with
some butter... repeat for 5-6 sheets.
5. Place a small ball of the filling on one
side and roll it with the pastry sheet to
form a roll.
6. Bake it in the Oven at 350 for 30-35
minutes or until pastry is golden brown.





















18. Chocolaty Carrot Nuts and Cake

Ingredients:
1 cup finely grated carrots
3/4 cup dark brown sugar
1/2 cup butter (1 stick)
1 cup of mixture of almond, pecan,
cashew, walnut and pista nuts
1 cup boiling water
1 1/2 cup whole wheat flour
1/2 cup unsweetened cocoa powder
1 teaspoon all spice powder
1 teaspoon baking powder
1/2 teaspoon sodium bicarbonate
1/2 teaspoon salt

Procedure:
1. Pre-heat oven to 350 degrees F.
2. In a big bowl, combine carrots, sugar
and butter.
3. Pour the boiling water to this.
4. In another bowl, mix all the other
ingredients.
5. Add this to the carrot mixture & blend
well.
6. Pour this to a greased cake pan.
7. Bake till a toothpick inserted in the
center of the cake comes out clean.



19. Pineapple Upside-Down Cake

Ingredients:
6 slices (rings) of canned pineapple
4 tbsp golden syrup
6 cherries
5 eggs (separate egg white from egg
yolk)
150g melted butter
200g sugar
180g self-rising flour (sieved)
1/2 tsp baking powder
1/4 tsp vanilla essence

Procedure:
1. Grease cake tin with butter and golden
syrup.
2. Put pineapple rings into cake tin and
place a cherry in the centre of each
pineapple ring.
3. Put aside.
4. Preheat convection oven at 180oC.
5. Beat egg white with baking powder for
about 5 minutes.
6. Add in sugar. Beat until stiff before
adding in egg yolk, one at a time. Beat
until light and fluffy.
7. Fold in flour and slowly add in melted
butter.
8. Pour batter into greased cake tin and bake for 50-55 minutes.
9. When cake is ready, turn over on a plate. Brush with golden syrup or apricot jam.







20. Crme Brule

Ingredients:
2 1/3 Cups Heavy Cream
2/3 Cup Milk
Cup Sugar
3 Pcs. Eggs
3 Pcs. Eggyolks
1 Tsp. Vanilla
Cup white sugar, for torching

Procedures:
1. Pre-heat Oven to 300 Degrees
2. Heat Cream, Milk, Sugar, and Vanilla
bean in a heavy saucepan until it is
almost boiling.
3. In another bowl, using a wooden spoon,
beat whole eggs and egg yolks until well
combined
4. Gradually whisk in a fourth of the milk
mixture into the eggs. Mix Well. Add the
Vanilla Syrup and Custard
5. Pour Custard into containers. Place on a
baking pan and then add water into it to
come midway level of the container.
6. Bake for 20-30 minutes until sides are a
bit set. When done, remove custard
from water bath and let it cool.
7. Before serving, sprinkle some white
sugar and broil until burnt using a blow torch.
8. Serve immediately.


Mountain View College









In Partial Fulfilment of the course
Work Education: Baking










20 Baked Products Recipes








______________________
Date










Prof. Michelle A. Lolo
Submitted to


Dominique Lim Yaez
Submitted by