Pineapple upside down chiffon cake

Ingredients:

Topping
1/4 cup (60g) unsalted butter, melted
1/2 cup (100g) packed light brown
sugar
Sliced pineapple (6-8 canned slices
or use fresh)
15-20 maraschino cherries

Directions:

Directions:

Preheat oven to 350F (177C).

Prepare topping first
Prepare the cake
Pour/spoon batter into prepared pan
Invert cake on top of a cake stand or
a large serving plate. Slice and serve
warm, room temperature, or even
cold. Try serving with vanilla ice
cream - it's a delicious combination.
Cover cake and store for up to 3 days
in the refrigerator.
Make ahead tip

Banana cake

Ingredients

125g butter
150g caster sugar
1 teaspoon vanilla extract
1 egg, beaten
2 very ripe bananas, mashed
190g self rising flour
60ml milk

Grease and line a 2lb loaf tin. Melt

butter, sugar and vanilla in a
saucepan over a medium heat.
Remove from heat and add the
mashed bananas, mix well.
Add the egg, mix well.
Stir in the flour and the milk.
Pour into the prepared tin, sprinkle
with a tablespoon of demerara sugar
to give a crunch topping if liked.
Bake at 170 C / Fan 150 C / Gas 3
for 35 minutes, or until a skewer
comes out clean. Leave to cool and
enjoy!

Carrot cake
Ingredients:

1 cups granulated sugar

1 cup vegetable oil
3 eggs
2 cups Gold Medal all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda

Directions:

Heat oven to 350F. Grease bottom and

sides of one 13x9-inch pan or two 8inch or 9-inch round pans with
shortening; lightly flour. In large bowl,
beat granulated sugar, oil and eggs with
electric mixer on low speed about 30
seconds or until blended. Add flour,
cinnamon, baking soda, 1 teaspoon
vanilla and the salt; beat on low speed 1
minute. Stir in carrots and nuts. Pour
into pan(s).
Bake 13x9-inch pan 40 to 45 minutes,
round pans 30 to 35 minutes, or until
toothpick inserted in center comes out
clean. Cool rectangle in pan on cooling
rack. Cool rounds 10 minutes; remove
from pans to cooling rack. Cool
completely, about 1 hour.
In medium bowl, beat cream cheese,
butter, milk and vanilla with electric
mixer on low speed until smooth.
Gradually beat in powdered sugar, 1 cup
at a time, on low speed until smooth and
spreadable. Frost 13x9-inch cake or fill
and frost round layers with frosting.
Sprinkle nutmeg on frosted cake, if
desired. Store in refrigerator.

1 cup buttermilk

Directions:
Preheat oven to 350 degrees F. Grease
and flour 3 (9-inch) round layer cake
pans.
Sift flour, baking soda and coco
together. Beat sugar and eggs together in
a large bowl.
In a separate bowl mix together oil,
vinegar, food coloring, and vanilla. Add
to the bowl of eggs and sugar and beat
until combined.
Add the flour mixture and the buttermilk
to the wet mixture by alternating the
buttermilk and dry ingredients. Always
start with the flour and end with the
flour.
Pour batter into pans. Tap them on the
table to level out the batter and release
air bubbles. Bake for 25 minutes or until
a cake tester inserted near the middle
comes out clean but be careful not to
over bake or you'll end up with a dry
cake.
Let layers cool on a wire rack for about
10 minutes before turning out of pan.
Cool completely before frosting.

Velvet cake
Mocha chiffon cake
Ingredients:

2 1/2 cups all-purpose flour

1 teaspoon baking soda
1 teaspoon cocoa
1 1/2 cups granulated sugar
2 eggs
1 1/2 cups canola oil
1 teaspoon vinegar
1 (1-ounce) bottle red food coloring
1 teaspoon vanilla

Ingredients:

2 teaspoons instant coffee powder

3/4 cup hot water
1 3/4 cup all-purpose flour
1 1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup vegetable oil
6 egg yolks

1 teaspoon vanilla extract

6 egg whites
1/2 teaspoon cream of tartar

Directions:

Directions:

Mix together coffee powder in hot

water. Let it cool.
In a bowl, mix together dry ingredients
well
In large bowl, beat egg whites and
cream of tartar until stiff but not dry.
Pour the mocha batter over the egg
whites. Using a spatula or a wire whisk,
fold it carefully. Spoon batter into 2 8inch round pans
Bake in preheated 325 degrees F oven
for 30-40 minutes (for 2 8-inch round
pans) or 60 to 70 minutes for a 10-inch
tube pan or until cake springs back when
lightly touched. Turn pan upside down
and let cake hang until cool. Remove
from pan.
To make the Mocha Icing, beat egg
whites and sugar in a heatproof bowl
over a pot of simmering water. Whisk
until the texture is smooth and sugar has
been dissolved.
Combine Kahlua (or water) and coffee.
Pour it over butter
Add butter to egg whites gradually.
Mix until all is smooth and creamy.

Lightly coat the insides of 3 9 by 1 1/2inch cake pans with melted butter. Line
each pan with parchment paper, then
lightly coat the parchment paper with
more melted butter. Set aside.
Preheat the oven to 325 degrees
Fahrenheit.
Heat 1-inch of water in the bottom half
of a double boiler over medium heat.
Place the egg yolks and 3/4 cup sugar in
the bowl of an electric mixer fitted with
a paddle. Beat on high until slightly
thickened and lemon-colored, about 4
minutes. Scrape down the sides of the
bowl and beat on high for an additional
2 minutes.
While the egg yolks are beating, whisk 4
egg whites in a large stainless steel bowl
until stiff, but not dry, about 3 to 4
minutes.
Using a rubber spatula, fold the melted
chocolate mixture into the beaten egg
yolk mixture. Add a quarter of the
beaten egg whites and stir to
incorporate, then gently fold in the
remaining egg whites.
Divide the batter between the prepared
pans, spreading evenly, and bake in the
preheated oven until a toothpick inserted
in the center comes out clean, about 25
to 30 minutes. Remove the cakes from
the oven and allow to cool in the pans
for 15 minutes.

Brownies
Chocolate mousse cake
Ingredients:
Ingredients:

1/2 pound unsalted butter (2 tablespoons

melted)
8 ounces semisweet chocolate, broken
into 1/2-ounce pieces
8 large egg yolks
3/4 cup granulated sugar
4 large egg whites

1/2 cup butter

1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt

1/4 teaspoon baking powder

Directions:

Preheat oven to 350 degrees F (175

degrees C). Grease and flour an 8inch square pan.
In a large saucepan, melt 1/2 cup
butter. Remove from heat, and stir in
sugar, eggs, and 1 teaspoon vanilla.
Beat in 1/3 cup cocoa, 1/2 cup flour,
salt, and baking powder. Spread
batter into prepared pan.
Bake in preheated oven for 25 to 30
minutes. Do not overcook.
To Make Frosting: Combine 3
tablespoons softened butter, 3
tablespoons cocoa, honey, 1 teaspoon
vanilla extract, and 1 cup
confectioners' sugar. Stir until
smooth. Frost brownies while they
are still warm.

Directions:

Chicken Empanada

Salt and Pepper

Dough
2 cups All Purpose Flour
1/2 cup Vegetable Oil
1/2 cup Water
Pinch of Salt
Roll-in Fat
2 cups All Purpose Flour
3/4 cup Crisco Shortening
1/2 cup Sugar

Boil the chicken breast in 2-3 cups water

with 1 medium onion, then cut in cubes.
Saute the garlic and onion, then add the
chicken and all other ingredients. Set
aside to cool.
Mix all the dough ingredients together.
In a separate container,
Roll out the dough in 1/2 inch thick and
put the roll in fat in the center.
Roll out the dough to flatten and fold in
thirds, then set aside for a few minutes.
Repeat this step twice, resting the dough
after every handling.
Flatten the dough and roll like a jelly
roll. Cut to divide in 18 - 20 pieces.
Roll out with the cut side up to 3 inch
circle, spoon the filling in and fold the
dough to make a half moon shape.
Crimp the edges or press the edges with
the tines of a folk to seal.
Deep fry in oil until golden brown, or
bake in a pre-heated oven at 375 F for
25-30 minutes.

Ham & cheese waffle

Ingredients:

2 pounds Chicken Breast

2 medium Potatoes, cut in small cubes
and fried
1/2 cup Green Peas
1/2 cup Raisins
1/2 cup Chicken Stock
4 cloves Garlic, minced
1 medium Onion, chopped

Ingredients:

1 cups flour
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
3 large egg whites
3 large egg yolks

1 cup (2 sticks) melted butter

1 cup buttermilk
cup soda water
Non-stick vegetable oil spray
1 cup thinly-cut strips of ham
cup shredded sharp white cheddar
Maple syrup

Pinch of salt
Your choice of savory filling choice of
hotdog, ham, bacon
Your choice of sweet fillings like
chocolate morsels, yema

Directions:

Directions:

Preheat oven to 300. Heat waffle iron

until very hot. Whisk flour, sugar,
baking powder, baking soda, and kosher
salt in a large bowl. Using an electric
mixer, beat egg whites in a medium
bowl until medium-soft peaks form.
Whisk egg yolks, melted butter,
buttermilk, and soda water in a medium
bowl; gradually whisk into dry
ingredients. Fold in egg whites.
Coat waffle iron with non-stick
vegetable oil spray. Pour batter onto
iron, spreading it into corners (amount
of batter needed will vary according to
machine). Scatter 1 rounded Tbsp. ham
and 1 Tbsp. white cheddar over each
waffle. Cook until golden brown and
cooked through. Transfer to a baking
sheet; keep waffles warm in oven
between batches. Serve with butter and
warm maple syrup.

Turn the waffle maker on to preheat.

Mix together the flour, baking powder
and salt.
In a separate bowl, mix all the liquid
ingredients together with the sugar until
dissolved.
Mix the dry and liquid ingredients
together.
Brush some oil in the waffle maker for
easy release.
Transfer the waffle mix in a plastic
ketchup squeeze bottle for easy
dispensing (optional).
Fill the slots halfway through, add your
favorite filling in the center and cover
with more waffle mix.
Let it cook until golden brown, or for 35 minutes.
Release from the waffle maker and
serve hot.

Hotdog waffle
Leche flan
Ingredients:

3 cups All purpose Flour

1/2 cup Sugar
2 Large Eggs
1/2 cup Water
1/2 cup Butter, melted
1 tablespoon Baking powder
1/2 teaspoon Vanilla Extract

Ingredients:

10 pieces raw eggs

1 small can condensed milk
1 cup fresh milk (or evaporated milk)
1 cup granulated sugar
1 tsp vanilla extract

Custard cake
Directions:

Using all the eggs, separate the yolk

from the egg white (only egg yolks will
be used).
Place the egg yolks in a big bowl then
beat them using a fork or an egg beater
Add the condensed milk and mix
thoroughly
Pour-in the fresh milk and Vanilla. Mix
well
Put the mold (llanera) on top of the
stove and heat using low fire
Put-in the granulated sugar on the mold
and mix thoroughly until the solid sugar
turns into liquid (caramel) having a light
brown color. Note: Sometimes it is hard
to find a Llanera (Traditional flan mold)
depending on your location. I find it
more convenient to use individual
Round Pans in making leche flan.
Spread the caramel (liquid sugar) evenly
on the flat side of the mold Wait for 5
minutes then pour the egg yolk and milk
mixture on the mold
Cover the top of the mold using an
Aluminum foil
Steam the mold with egg and milk
mixture for 30 to 35 minutes.
After steaming, let the temperature cool
down then refrigerate
Serve for dessert. Share and Enjoy!

Ingredients:

1 1/2 cups cake flour

1/2 cup sugar
1/2 tbsp baking powder
1/4 tsp salt4 egg yolks
1/4 cup orange juice
1 tsp lemon extract
1/2 cup vegetable oil

Directions:

In a bowl, whisk egg whites until frothy.

Add cream of tartar.
Gradually add 1/8 cup of sugar while
beating in high speed until still stiff. Set
aside.
In another bowl, combine all the liquid
ingredients (orange juice, lemon extract,
egg yolks and vegetable oil). Set aside.
Sift cake flour in a bowl and add 1 cup
of the sugar, baking powder and salt.
Pour-in the liquid ingredients to the
flour mixture. Continue mixing until
light & fluffy.
Using a spatula, gently fold in the egg
whites mixture into the batter mixture.
Slowly pour the batter mixture into the
pan with custard mixture.
Preheat oven to 350 deg F.
Pour about 4 to 6 cups of hot water on a
roasting pan (with rack) then place the
cake pan on top of the rack.
Place the roasting pan that contains the
cake pan with all the mixtures in the
oven.
Bake for about 60 minutes or until
toothpick inserted comes out clean.
Remove from oven. Let it cool.
Run a knife around the pan and turn it
upside down.
Refrigerate for atleast an hour.