Recipes

As a mom, I would like to share with you all some simple and basic food recipes. Far from being called a professional cook or baker, I do have two children whom I regularly cook for and from time to time bake their favorite bread and sweets. Just like other mommies, I tried my very best to become one of these: coolest, best, super or perfect mom in the entire universe… But seriously, there’s really no such mother as perfect mom at all. However, every mom can always be at her best to her children …

With my published recipes, they are all simplified and preparations are a lot easier to follow especially not all of us are professional bakers and cook. But it doesn’t mean that my recipes and preparation steps are not as good as those recipes found online or books. One thing I can assure you, before publishing the recipes on my blog, I made sure that I tried a few recipes first and from those I simplified the preparations and maybe modified some ingredients and replaced some of the ingredients that are hard to find or simply not familiar to most of us who are non-professional bakers.

PASTEIS DE NATA (PORTUGUESE CUSTARD TART)

I got the recipe from online by #Leitesculinaria @leitesculinaria.com. Thanks! I will provide you the link of the recipe and video.

Pastéis de Nata | Portuguese Custard Tarts

BY: @leitesculinaria.com #leitesculinaria

  • Quick Glance
  •  1 H
  •  2 H, 30 M
  • Makes 40 pastries

Special Equipment: Mini-muffin tin with 2-by-5/8-inch (50-by-15-mm) wells; If you prefer the classic larger tins from Portugal, you can purchase them at Portugalia Marketplace.

INGREDIENTS: USMETRIC

  • For the pasteis de nata dough
  •  2 cups minus 2 tablespoons all-purpose flour, plus more for the work surface
  •  1/4 teaspoon sea salt
  •  3/4 cup plus 2 tablespoons cold water
  •  2 sticks (8 oz) unsalted butter, room temperature, stirred until smooth
  • For the custard
  •  3 tablespoons all-purpose flour
  •  1 1/4 cups milk, divided
  •  1 1/3 cups granulated sugar
  •  1 cinnamon stick
  •  2/3 cup water
  •  1/2 teaspoon vanilla extract
  •  6 large egg yolks, whisked
  • For the garnish
  •  Confectioners’ sugar
  •  Cinnamon

GET INGREDIENTS

DIRECTIONS

Make the pastéis de nata dough

In a stand mixer fitted with a dough hook, mix the flour, salt, and water until a soft, pillowy dough forms that pulls away from the side of the bowl, about 30 seconds.

Generously flour a work surface and pat the dough into a 6-inch (15-cm) square using a pastry scraper. Flour the dough, cover with plastic wrap, and let it rest at room temperature for 15 minutes.

Roll the dough into an 18-inch (46-cm) square. As you work, use the scraper to lift the dough to make sure the underside isn’t sticking to your work surface.

Brush the excess flour off the top of the dough, trim any uneven edges, and, using a small offset spatula, dot and then spread the left 2/3 portion of the dough with a little less than 1/3 of the butter being careful to leave a 1 inch (25 mm) plain border around the edge of the dough.

Neatly fold the unbuttered right 1/3 of the dough (using the pastry scraper to loosen it if it sticks) over the rest of the dough. Brush off any excess flour, then fold over the left 1/3 of the dough. Starting from the top, pat down the dough with your hand to release any air bubbles, and then pinch the edges of the dough to seal. Brush off any excess flour.

Turn the dough 90° to the left so the fold is facing you. Lift the dough and flour the work surface. Once again roll it out to an 18-inch (46-cm) square, then dot the left 2/3 of the dough with 1/3 of the butter and smear it over the dough. Fold the dough as directed in steps 4 and 5.

For the last rolling, turn the dough 90° to the left and roll out the dough to an 18-by-21-inch (46-by-53-cm) rectangle, with the shorter side facing you. Spread the remaining butter over the entire surface of the dough.

Using the spatula as an aid, lift the edge of dough closest to you and roll the dough away from you into a tight log, brushing the excess flour from the underside as you go. Trim the ends and cut the log in half. Wrap each piece in plastic wrap and chill for 2 hours or preferably overnight. (The pastry can be frozen for up to 3 months.)Make the custard

In a medium bowl, whisk the flour and 1/4 cup milk (60 ml) until smooth.

Bring the sugar, cinnamon, and water to a boil in a small saucepan and cook until an instant-read thermometer registers 220°F (104°C). Do not stir.

Meanwhile, in another small saucepan, scald the remaining 1 cup milk (237 ml). Whisk the hot milk into the flour mixture.

Remove the cinnamon stick and then pour the sugar syrup in a thin stream into the hot milk-and-flour mixture, whisking briskly. Add the vanilla and stir for a minute until very warm but not hot. Whisk in the yolks, strain the mixture into a bowl, cover with plastic wrap, and set aside. The custard will be thin; that is as it should be. (You can refrigerate the custard for up to 3 days.)Assemble and bake the pastries

Place an oven rack in the top third position and heat the oven to 550°F (290°C). Remove a pastry log from the refrigerator and roll it back and forth on a lightly floured surface until it’s about an inch (25 mm) in diameter and 16 inches (41 cm) long. Cut it into scant 3/4-inch (18-mm) pieces. Place 1 piece pastry dough, cut side down, in each well of a nonstick 12-cup mini-muffin pan (2-by-5/8-inch [50-by-15-mm] size). If using classic tins, cut the dough into generous 1-inch (25-mm) pieces. Allow the dough pieces to soften several minutes until pliable.

Have a small cup of water nearby. Dip your thumbs in the water, then straight down into the middle of the dough spiral. Flatten it against the bottom of the cup to a thickness of about 1/16 inch (1.5 mm), then smooth the dough up the sides and create a raised lip about 1/8 inch (3 mm) above the pan. The pastry bottoms should be thinner than the tops.

Fill each cup 3/4 full with the cool custard. Bake the pastries until the edges of the dough are frilled and brown, about 8 to 9 minutes for the mini-muffin tins, 15 to 17 minutes for the classic tins.

Remove from the oven and allow the pasteis to cool a few minutes in the pan, then transfer to a rack and cool until just warm. Sprinkle the pasteis generously with confectioners’ sugar, then cinnamon and serve. Repeat with the remaining pastry and custard. These are best consumed the day they’re made.

https://leitesculinaria.com/7759/recipes-pasteis-de-nata.html

Thanks once again to @leitesculinaria.com for the recipe.

TTEOKBOKKI – Korean Dish

INGREDIENTS:

  • 700 g rice cake
  • 15 pieces of fish cake
  • 4 hardboiled eggs
  • 1 tbsp minced garlic
  • 1 tbsp minced ginger
  • 1 medium onion chopped
  • 3 stalks green onions chopped
  • 3 tbsp vegetable oil
  • 4 cups vegetable broth
  • 3 tbsp brown sugar
  • 1 tsp black pepper
  • 4 tbsp chili paste
  • 2 tbsp chili flakes
  • 2 tbsp potato flakes
  • 1/2 cup grated cheese to garnish (optional)

PREPARATIONS:

  • On a non-stick deep pan, add oil, garlic, ginger, onions and green onions
  • Sautee for about 5 minutes on medium high heat
  • Stir the chili paste, chili flakes and black pepper
  • Add the vegetable broth and potato flakes and stir
  • Add the fish cake and rice cake
  • Bring into boil and stir gradually until sauce is thick and shiny
  • Remove from pan into a serving dish
  • Garnish with cheese
  • Serve warm and enjoy…

***You can adjust the chili paste if you want not to spicy***

JAPCHAE – Korean Dish

INGREDIENTS:

  • 300 g glass noodles
  • 200 g sirloin beef thinly sliced
  • 6 pcs white mushrooms cut
  • 6 pcs shitake mushrooms cut into strips
  • 1/2 red bell pepper cut into strips
  • 1 cup baby spinach
  • 2 stalks green onions cut about 3 inches long
  • 1 pc carrot cut into strips
  • 1 tbsp minced garlic
  • 1 tbsp minced ginger
  • 3 tbsp sesame oil
  • 3 tbsp soy sauce
  • 3 tbsp brown sugar
  • 1 tbsp roasted sesame seeds
  • 2 tbsp vegetable oil
  • 1/2 tsp salt
  • 1/2 ground black pepper

PREPARATIONS:

  • Marinate the beef 30 min to an hour before with 1 tbsp soy sauce and 1 tbsp brown sugar, salt and black pepper
  • In a boiling water, boil the glass noodles for about 7 minutes, drain and wash with cold water to avoid getting overcooked and set aside
  • In a non stick pan, add 2 tbsp vegetable oil, minced garlic, minced ginger, beef and shitake mushroom, stir and cook for about 6 min or until beef is brown
  • Add carrots and cook for about 2 min
  • Add mushrooms, red pepper, green onions and spinach and cook for another 2 min
  • Add the remaining sesame oil, soy sauce and brown sugar and set aside
  • In a big serving dish combine the beef with vegetables and the glass noodles and top with roasted sesame seeds
  • Serve while warm and enjoy

SIMPLIFIED EASY HOMEMADE CROISSANTS

By Baking a Moment

INGREDIENTS:

PREPARATIONS:

  1. Place the flour, sugar, yeast, and salt in a large bowl and whisk together until combined. 
  2. Slice the butter into 1/8-inch thick slices and toss in the flour mixture to coat.
  3. Add the milk and stir together until a stiff dough forms. 
  4. Wrap the dough tightly in plastic wrap and chill for 1 hour. 
  5. On a lightly floured surface, roll the dough into a long rectangle shape.  
  6. Fold it into thirds (like a letter), turn 90 degrees, and repeat 4 to 6 more times, or until the dough has large streaks of butter in it but it is smooth and flat. (If at any point the butter starts to feel soft, chill it in the refrigerator or freezer until stiff.) 
  7. Wrap tightly and chill for 1 more hour, then divide the dough in half and roll each portion out to a thickness of about 1/8-inch, in a long rectangle shape (approx. 10-inches wide by 22-inches long). 
  8. Cut the dough into long, skinny triangles (about 5-inches at the wide end). 
  9. Notch the wide end of each triangle with about a 1/2-inch cut, then roll from the wide end to the pointed end, tucking the point under the croissant. 
  10. Place on a parchment-lined baking sheet, cover loosely with plastic wrap, and allow to proof until doubled in size (1 to 2 hours). 
  1. Preheat the oven to 375 degrees F, and gently brush the croissants with egg wash.
  2. Bake for 15 to 20 minutes, or until puffed, golden brown, and flaky.  

https://bakingamoment.com/easy-homemade-croissant-recipe/

#bakingamoment

SUSHI

INGREDIENTS:

  • 450 grams salmon fillet, cut into thin strips about 3 inches long
  • 4 cups cooked sushi rice
  • 4 tbsp rice vinegar to mix with sushi rice
  • 1 tbsp rice vinegar to mix with salmon strips
  • 3 tbsp of Kikkoman soy sauce

PREPARATION:

  • In a bowl add 4 tbsp of rice vinegar to the sushi rice and mix well
  • Form rice into roll about 3 inches long
  • Add 1 tbsp of rice vinegar to the salmon strips and mix
  • Put salmon strips on the rolled rice
  • Serve with the Kikkoman sauce

NEW YOR STYLE CHEESECAKE

New York-Style Cheesecake

By Jennifer Segal

Servings: 8 to 10 Prep Time: 30 Minutes Cook Time: 1 Hour 55 Minutes Total Time: 2 Hours 25 Minutes

INGREDIENTS

FOR THE CRUST

  • 1-1/2 cups graham cracker crumbs, from 12 whole crackers
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons sugar
  • 1/8 teaspoon salt

FOR THE FILLING

  • 32 oz (four 8-oz blocks) cream cheese, at room temperature
  • 2 cups sugar
  • 3 tablespoons all-purpose flour
  • 4 teaspoons vanilla extract
  • 1 teaspoon packed lemon zest, from 1 lemon
  • 2 teaspoons fresh lemon juice, from 1 lemon
  • 1/4 teaspoon salt
  • 6 large eggs
  • 1/2 cup sour cream
  • Special equipment: 9- or 10-inch springform pan; 18-inch heavy-duty aluminum foil
  • Berry sauce, for serving (optional)

INSTRUCTIONS

FOR THE CRUST

  1. Preheat the oven to 375°F and set an oven rack in the lower middle position. Wrap a 9- or 10-inch springform pan with one large piece of heavy-duty aluminum foil, covering the underside and extending all the way to the top so there are no seams on the bottom or sides of the pan. Repeat with another sheet of foil for insurance. Spray the inside of the pan with nonstick cooking spray.
  2. Make the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Stir until well combined. Press the crumbs into an even layer on the the bottom of the prepared pan. Bake the crust for 10 minutes, until set. Remove the pan from the oven and set aside.
  3. Reduce the oven temperature to 325°F. Set a kettle of water to boil.
  4. Make the batter: In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the cream cheese, sugar, and flour together on medium speed until just smooth, about 1 minute. Scrape the bottom and sides of the bowl to be sure the mixture is evenly combined. Add the vanilla, lemon zest, lemon juice, and salt; beat on low speed until just combined. Add the eggs, one at a time, mixing on low speed until incorporated, scraping the bowl as necessary. Mix in the sour cream. Make sure the batter is uniform but do not over-mix.
  5. Check to make sure your oven has cooled to 325°F, then set the cheesecake pan in a large roasting pan. Pour the batter on top of the crust. Pour the boiling water into the large roasting pan to come about 1 inch up the side of the cake pan. Bake until the cake is just set, 1 hour and 30 minutes to 1 hour and 45 minutes (the cake should not look liquidy at all but will wobble just a bit when the pan is nudged; it will continue to cook as it cools). Carefully remove the roasting pan from the oven and set it on a wire rack. Cool the cheesecake in the water bath until the water is just warm, about 45 minutes. Remove the springform pan from the water bath and discard the foil. If necessary, run a thin-bladed knife around the edge of the cake to make sure it’s not sticking to the sides (which can cause cracks as it cools), then cover with plastic wrap and transfer to the refrigerator to cool for at least 8 hours or overnight.
  6. For serving: Remove the sides of the springform pan. Serve the cheesecake right from the base of the pan; or, to transfer it to a serving platter, run a long, thin spatula between the crust and the pan bottom, and then use two large spatulas to carefully transfer the cheesecake to a serving dish. Slice with a sharp knife, wiping the knife clean between slices. Serve with berry sauce, if you like.
  7. Make Ahead: The cheesecake can be made and stored in the springform pan in the fridge, tightly covered with plastic wrap, up to two days ahead of time.
  8. Freezer-Friendly Instructions: The cheesecake can be frozen for up to 3 months. To freeze, place the cake in the freezer briefly, unwrapped, to firm it up. Then double-wrap it tightly with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw in the refrigerator the night before you plan to eat it.

A special thanks to Once Upon A Chef for the recipe! #Onceuponachef #Newyorkstylecheesecake #cheesecake

BUNUELOS

I got this recipe from 196 Flavors @196flavors.com

Ingredients

  • 4 cups flour , sifted
  • 3 eggs , lightly beaten
  • ¾ cup sugar
  • 1½ cup milk or more (at 95 F / 35˚C)
  • 3 tablespoons anise liqueur
  • 2 tablespoons baking powder
  • 1 teaspoon lemon zest
  • 1 teaspoon ground cinnamon (optional)
  • Sweet olive oil or vegetable oil (for frying)
  • Sugar or icing sugar (for the decoration)

Instructions

  • In the bowl of a stand mixer, combine the flour, baking powder and sugar.
  • Dig a well in the center of the flour and add the eggs.
  • Add the lemon zest, anise, and cinnamon.
  • While kneading at medium speed, gradually incorporate the milk until obtaining a smooth and homogeneous dough.
  • Cover the dough and let it rest for 30 minutes in a warm place, away from drafts.
  • Heat a large amount of oil to 350 F (170˚C), preferably sweet olive oil, in a deep pan.
  • Place the dough in a pastry bag and drop balls of dough into the hot oil.
  • It is also possible to form balls with two teaspoons.
  • When they swell and turn brown, remove the buñuelos with a skimmer and place them on a tray lined with paper towels.
  • Serve with a little sugar sprinkled over them.

Thanks to #196flavors for the recipe.

RYE BREAD

Ingredients:

  • 2 cups rye flour
  • 4 cups all purpose flour
  • 5 tsp instant yeast
  • 2 tsp salt
  • 3 tbsp sugar
  • 6 tbsp dry potato flakes
  • 4 tbsp caraway seeds
  • 2 cups warm water
  • 1/2 olive oil
  • 1/2 pineapple or orange juice

Preparations:

  • Combine dry ingredients in a mixing bowl or mixer
  • Add warm water and mix
  • While mixing add the olive oil and juice alternately
  • Continue to mix well
  • Knead for about 5-10 minutes
  • Let the dough rise until double
  • Punch the dough to remove air pockets
  • Knead for about 5 minutes
  • Divide dough into two parts and put into a greased bread pans
  • Set aside for about 15 minutes
  • Brush with butter
  • Bake at 360F for 30 minutes

UBE PANDESAL

Recipe: 12 pieces

Ingredients:

  • 3 cups all purpose flour
  • 1 tbsp ube/yam flavoring
  • 3 1/2 tsps instant yeast
  • 1 1/2 cup warm milk
  • 1/2 butter melted
  • 1 tsp salt
  • 2 eggs beaten
  • 1/2 cup bread crumbs

Preparation:

  • Combine well flour, yeast and salt in a big bowl or mixer,
  • Add milk and butter to above mixture and mix well.
  • Add eggs and continue to mix.
  • Knead for about 5 minutes
  • Let the dough rise until double.
  • Knead for another 5 minutes.
  • Cut into 12 portions and form into round or oblong.
  • Roll onto the breadcrumbs.
  • Let it set for 10 minutes.
  • Bake at 375F for 15 minutes.
  • Serve warm with butter.

DRIED PORK ADOBO

Ingredients:

  • 300 grams pork (cubed)
  • 3 tbsp soy sauce
  • 1 tbsp vinegar
  • 1/2 tsp black whole pepper
  • 4 pcs bay leaves
  • 1 whole head garlic
  • 1 pinch of ground black pepper to taste
  • 1 cup water

Preparations: 45-60 min

  • On a skillet, add the meat, soy sauce, vinegar and black whole pepper and mix them
  • Smash the garlic one clove at time without removing the skin and add to the meat
  • Cook for 8 to 10 minutes at medium heat
  • Flip the meat while cooking until the fats from the pork are extracted
  • Add 1 cup water and increase the heat, cover the pan and simmer it for 5 minutes (add more water if necessary)
  • Add bay leaves and continue cooking until meat is tender
  • Add a pinch of black pepper to taste
  • Bring the heat down until the sauce is almost dry
  • Stir the meat occasionally until the sauce is almost dry and ready
  • Serve with steamed rice and veggies

A special thanks to Gerry Daymiel for this recipe.

GOURMET TUNA FRITTATAS

Ingredients:

  • 1 can flaked light tuna in water (170 g)
  • 3 eggs
  • 1/2 cup chopped spinach
  • 1/4 cup diced tomatoes
  • 1/4 cup chopped bell pepper (green or red or yellow)
  • 1/4 cup mushrooms
  • spices to taste (black pepper, chili flakes)
  • salt to taste

Preparations: 25 minutes

  • Prepare a small baking pan, spray with Pam cooking oil spray
  • In a medium size bowl, mix all the ingredients well
  • Pour onto the baking pan
  • Bake at 350F for about 20 min
  • Serve warm with a glass of orange juice or cup of coffee

BAKED SALMON

Ingredients:

  • Slices of Salmon (about 2-3 inches thick a slice)
  • 2 tbsp Olive Oil
  • Dried Parsley
  • Dried Oregano
  • Dried Basil
  • Black Pepper
  • Chili Flakes
  • Himalayan Salt
  • Honey Garlic Barbecue Sauce or Mayonnaise

Preparations:

  • Spray the baking tray with cooking oil spray
  • Arrange salmon slices
  • Brush salmon with olive oil
  • Sprinkle spices and salt to taste
  • Bake at 350F for about 20 minutes
  • Remove from oven and top with barbecue sauce
  • Bake for another 5 minutes
  • Serve with brown rice and steamed veggies or salad

HALO-HALO

Please see blog for recipe tips…

CASSAVA CAKE

Ingredients:

  • 2 pkgs grated cassava
  • 1 can coconut milk (400 ml)
  • 1 can evaporated milk (354 ml)
  • 1/2 can condensed milk (150 ml)
  • 1 cup sugar
  • 3 eggs beaten
  • 1 pkg of grated young coconut (optional)
  • 1 tbsp vanilla extract

Topping:

  • 1 egg beaten
  • 1 tbsp flour
  • 1/2 can condensed milk (150 ml)
  • 1/2 cup of shredded cheese (optional)

Preparation: 1.5 hour

  • Preheat oven at 350F
  • In a big bowl mix the first set of ingredients well for cake batter
  • Pour batter into a greased baking dish
  • Bake for about 40 min
  • Mix the second set of ingredients for topping and set aside
  • Remove cassava cake from oven
  • Make sure cake is hard enough for the topping
  • Spread topping evenly and bake for another 15-20 min or until the topping is golden brown
  • Insert toothpick to check if cake is ready
  • Cool it down before serving

Tips:

  • Baking dish recommended size: rectangular glass baking dish 9″x13″
  • You may serve the cassava cake while it is warm but it is sweeter and tastier if served cold from fridge.

Enjoy!

CHICKEN ENCHILADAS

Your choice of the following:

  • Beans: Black beans, green beans, kidney beans or any type of lentils
  • Cheese: Tex Mex, Cheddar, Jalapeno cheese or Mozarella
  • Tortillas: Plain flour, whole wheat or corn tortillas or flavored like sundried tomato or herb tortillas
  • Topping Sauce: Tomato chunks, plain tomato sauce, or taco sauce or homemade sauce

Whether you make chicken or beef enchiladas, I would recommend you marinating the meat for three hours or overnight before making it. But if you don’t have time, sure you can just prepare the meat at same time.

For Vegan Enchiladas, you may use black beans, broccoli, chick peas and spinach or any of your favorite vegetables and top with vegan cheese or your choice.

Ingredients: 8 rolls of Chicken Enchiladas

Fillings:

  • 2 large chicken breasts cubed (about 300 grams each)
  • 1 medium size onions chopped
  • 1 clove garlic minced
  • 1 cup shredded cheese
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • 1 tsp dried parsley
  • 1/2 tsp ground pepper
  • 1/2 tsp salt
  • 1/2 tsp chili powder (optional)
  • 1/2 green bell pepper
  • 1/4 cup water
  • 1/2 cup tomato paste
  • 8 pcs of 10″ tortillas

Toppings:

  • 1 cup shredded cheese
  • 2 1/2 cups tomato sauce
  • 1/2 cup of spinach chopped (optional)

If marinating overnight: In a bowl combine the meat with all the spices and cover with saran wrap and leave it in the fridge for three hours or overnight.

Preparations: 50 minutes

  • In a skillet, sautee the garlic and onions until brown
  • Add the chicken, spices, salt and stir for about 5 minutes
  • Add water and tomato paste and cover to simmer for about 10 minutes
  • Add pepper and cheese and mix well
  • Let it simmer for another 5 minutes or until chicken not too saucy like above photo
  • Let it cool before rolling up
  • Arrange your enchiladas on a greased baking pan
  • Top with sauce, cheese and spinach
  • Bake at 350F for about 20 minutes
  • Serve warm

Enjoy!!!

RAISINS BREAD

Ingredients: For two loaves of bread

For dough:

  • 8 cups of all purpose flour
  • 5 tsp of instant yeast
  • 1 tsp salt
  • 1/2 cup granulated sugar
  • 1 1/2 cups raisins
  • 1/2 melted butter or margarine
  • 1 tbsp vanilla extract
  • 3 eggs beaten
  • 1 1/2 warm milk
  • 1 cup warm water
  • 1 tbsp olive oil
  • 2 tbsp melted butter to brush the dough
  • 2 tbsp melted butter to brush the bread from oven

For fillings:

  • 2 tbsp milk
  • 2 tbsp cinnamon
  • 3/4 cup granulated sugar

0Preparations: 2 hours 15 minutes

  • Mix all the dry ingredients
  • Mix eggs, vanilla extract, butter, milk and water
  • Combine two mixtures well
  • Knead for about 10 minutes, then form the dough into round
  • Use the olive oil to coat the dough
  • Put into a bowl to rise for about 45 min or until double
  • Mix the sugar and cinnamon for fillings
  • Punch dough a few times to remove air pockets
  • Roll the dough into oblong about 10″ x 20″
  • Brush with milk and sprinkle evenly the cinnamon sugar mixture
  • Roll up the dough like a jelly roll
  • Divide into two and secure the edges
  • Put into the greased bread pans and set for about 25 minutes
  • Preheat oven at 350F
  • Brush the dough with butter and bake for about 35-40 minutes
  • Brush the bread with remaining butter and let it cool before slicing

PIZZA

Ingredients: Medium Size

  • 2 cups all purpose flour
  • 1 tsp instant yeast
  • 1 tsp sugar
  • 1 tsp salt
  • 1 tbsp olive oil for the dough
  • 1 cup warm water
  • 1 tbsp olive oil after kneading

Toppings:

  • 1 cup pizza sauce or tomato sauce or 3 tbsp of olive oil (your choice)
  • 1 cup grated mozarella cheese or your choice of type of cheese
  • your choice of toppings

Please note you don’t need to put the whole cup of tomato sauce, you can use only half or no sauce at all. Sometimes I used olive oil instead of tomato sauce and it’s still delicious.

Preparation: 1 hour 45 min

  • Mix all the dry ingredients
  • Add warm water and 1 tbsp olive oil
  • Mix well and knead for about 10-15 min
  • Form the dough into a ball and use the remaining olive oil to brush the dough
  • In a big bowl, let the dough rise about an hour or until double
  • Punch the dough a few times to remove the air pockets
  • Knead for about 5 minutes and flatten the dough with a rolling pin forming into round about 12 inches in diameter or medium size pizza
  • Add sauce, toppings and cheese
  • Preheat oven 475F
  • Bake for about 12-15 minutes

Enjoy!!!!!

PANDESAL

Ingredients: 18 pieces of Pandesal

  • 4 1/2 cups all purpose flour
  • 2 1/2 tsp instant yeast
  • 1/2 cup sugar
  • 1 tsp salt
  • 1 1/4 cup warm water
  • 2 eggs beaten
  • 1/4 cup butter melted
  • 1/2 cup bread crumbs

Preparation: 1.5 hours

  • Combine flour, instant yeast, sugar and salt and mix well
  • Add eggs, butter and water and mix well until sticky
  • On a floured surface knead for about 12 minutes
  • Divide dough into 3 parts and roll each part about 12 inches long
  • Divide each part into 6 parts and form into balls
  • Roll on bread crumbs and arrange on greased cookie sheet at about 2 inches apart
  • Cover loosely with saran wrap and let it rise for about 45 min or until double
  • Preheat oven at 350F
  • Bake for about 12-15 minutes
  • Serve warm with pat of butter or margarine

Enjoy!

WHITE BREAD

Ingredients: 2 loaves of bread

  • 9 cups of all purpose flour
  • 5 tsp of instant yeast
  • 1/2 cup sugar
  • 1 1/2 tsp salt
  • 1 tsp vanilla extract (optional)
  • 3 tbsp butter
  • 1 2/3 cup warm milk
  • 1 3/4 cup warm water
  • 2 tbsp melted butter to brush dough

Preparation: 2 hours 15 min

  • Combine flour, instant yeast, sugar and salt
  • Add water, milk, butter, vanilla and mix well
  • On a floured surface, knead about 10 min and shape into a ball
  • Put the dough onto a greased bowl and cover with saran wrap
  • Let it rise for about an hour or until double
  • Punch the dough a few times until no more air pockets
  • Divide into two parts
  • Flatten each dough into a rectangle, roll up and pinch each end
  • Put into a greased loaf pan and cover loosely with saran wrap
  • Set them to rise for about 30 min or until double
  • Brush with butter
  • Preheat oven to 400 F and bake for about 25 min
  • Remove from pan and let it cool

Tips:

  • Water must be around 110 F only not more
  • Make sure bread is at room temperature or just slightly warm before slicing

ITALIAN BREAD

Ingredients:

  • 3 cups all purpose flour
  • 1 1/2 tsp instant yeast
  • 1 tbsp sugar
  • 1 tsp salt
  • 1 tsp vanilla extract (optional)
  • 2 tbsp vegetable oil or margarine
  • 1 cup warm water
  • 2 tbsp cornmeal
  • 1 egg
  • 1 tbsp water

Preparations: 1 hr 45 min

  • Grease cookie sheet and sprinkle with cornmeal
  • Combine flour, yeast, sugar, salt, vanilla and oil
  • Add warm water and mix well until the dough is sticky
  • Put some oil on your hands and form the dough into an oblong about 14 inches long
  • Beat egg together with 1 tbsp of water and brush the dough
  • Put onto the greased cookie sheet, cover with saran wrap or clean cloth and let it rise for an hour or until double
  • Preheat oven to 375F and bake for about 25 minutes

Serve warm with cream cheese or butter and enjoy!

FRENCH BAGUETTE

Ingredients: 2 Baguettes

  • 5 cups of all purpose flour
  • 5 tsp of instant yeast
  • 1 1/2 tsp salt
  • 2 cups warm water
  • 1 tsp vanilla extract (optional)
  • 1 egg yolk
  • 1 tbsp water
  • 1/2 cup of all purpose flour for kneading
  • 1 tbsp of cornmeal flour

Preparations: 2.5 hours

  • In a big bowl put together the flour, yeast and salt
  • Add warm water and vanilla extract and mix thoroughly
  • Knead on a floured surface for about 10-15 minutes
  • Put into a greased bowl covered with cloth to rise for about an hour or until double the size
  • Sprinkle cornmeal flour on a greased big cookie sheet pan
  • Punch the dough a few times and divide it into two
  • Form a long skinny loaf of each and place both on a cookie pan about 6-8 inches apart to allow to rise and make about 4 diagonal slashes or cuts on each
  • Mix egg yolk with 1 tbsp of water and brush them
  • Set to rise for another 30 minutes or until double the size
  • Preheat oven at 375F
  • Bake for about 35-40 minutes

Voila! Bon appetit!

SWEET BREAD

Ingredients:

  • 3 cups all purpose flour
  • 1 tbsp sugar (you may add another tbsp)
  • 1 tsp instant yeast
  • 1 cup warm water
  • 2 tbsp vegetable oil
  • 1 tsp vanilla
  • a pinch of salt
  • 1 tbsp sesame seed
  • 1 egg to brush the dough

Preparation:

  • Pre-heat oven at 380F
  • Mix all the ingredients except for egg and sesame seeds
  • Knead for about 10-15 minutes
  • Put it in a greased loaf pan or simply form the dough to round or oblong and place it on a baking pan
  • Let it rise for an hour
  • Brush it with egg
  • Sprinkle with sesame seeds
  • Bake for 25 minutes

Serve warm with cream cheese or butter. Enjoy!

CHEWY OATMEAL RAISINS/CHOCOLATE CHIPS COOKIES

Ingredients: 18-24 cookies

  • 3 cups whole rolled oats
  • 1 1/2 cup all purpose flour
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp cinnamon powder
  • 2 eggs beaten
  • 1 cup butter melted
  • 2 tbsp pancake syrup
  • 1 tbsp vanilla extract

Optional: 1.5 cups of raisins or chocolate chips or cranberries for the whole recipe. If you decide to make half and half, use only 3/4 cup of each instead.

Preparations: 25 min

  • Preheat oven at 350F
  • In a large bowl mix all the dry ingredients
  • In a separate bowl mix the remaining liquid ingredients
  • Add the liquid mixture to the dry ingredients and mix well
  • Add the raisins or chocolate chips or you can do half raisins and half chocolate chips so you can just divide the mixture
  • Scoop onto a cookie pan or tray about 2-3 inches apart
  • Bake for 12-15 minutes
  • Let it cool for about 7-10 minutes

You can make 18-24 cookies depending on your size preference. Should you prefer to have 24 smaller cookies, just make sure you don’t overflow the ice cream size scoop for each cookie. Otherwise, you can have 18 beautiful big cookies like what I did. Yummmmmmy!!!!

RIB EYE STEAK WITH BUTTERED CORN AND STEAMED BROCCOLI

Ingredients: 2 servings

  • 2 slices of premium cut rib eye steaks 1.5 inches each about 10-12 oz (284-340 grams)
  • 1.5 tsp garlic salt
  • 1 tsp ground black pepper
  • 3 tbsp butter
  • 1 can whole kernel sweet corn (540 ml) drained
  • 1 bunch fresh broccoli
  • Bulls-eye sauce to serve with the steak

Preparations:

Using skillet: Rare 2 min on each side; Medium Rare 3 min on each side; Well done 5-6 min on each side

Using gas grill: Increase one minute on each side

  • Season the steak with garlic salt and ground black pepper and let it set for 30 minutes or you can prepare it the night before and keep it on the fridge overnight
  • Steam or boil the broccoli for about 5-10 min and set aside covered to keep it warm
  • Sautee the corn with 1 tbsp of butter and set aside covered to keep it warm
  • Preheat the skillet for the steak for about 5-7 minutes, make sure it’s really hot
  • Add 1 tbsp butter, when melted add the first steak, cook about 2 min on each side for rare and repeat for the second steak
  • Serve with steak sauce

You may add other seasonings or spices as you like. But simply with garlic salt and ground black pepper, as long it’s juicy, you’ll have a perfect steak. And you can add steak sauce too.

CANADIAN STYLE BAGEL

Ingredients: 12 Bagels

  • 1 3/4 cups warm water
  • 3 tsp Instant dry yeast
  • 2 tbsp sugar
  • 2 tsp salt
  • 5 cups Bread flour
  • 1 tsp vanilla extract

Toppings: Optional

  • poppy seeds, cheese, sesame seeds, chia seeds, everything or your choice
  • 1 egg to brush for toppings

Preparation: 2 hours

  • In a large bowl, mix well all the dry ingredients
  • Add warm water together with vanilla extract and mix well
  • On a floured surface, knead the dough for about 10-15 minutes
  • On a large oiled bowl let the dough rise until doubled about 45 min to an hour covered with a damp cloth
  • Knead again for about 5 min
  • Divide the dough into twelve portions
  • Form dough into rounds and let it rise for about 10 minutes covered with a damp cloth
  • Preheat oven to 425F
  • Boil water in a big pot
  • Put a hole in the middle of each dough forming like a wheel
  • Let them set for about 10 min
  • Once the water is boiling, drop each dough and boil 2 minute on each side if you want your bagel chewy, otherwise just boil a minute on each side and don’t overcrowd them
  • Brush off with egg and put the toppings of your choice
  • Bake for 20-25 minutes or until brown

ASIAN FUSION CHICKEN PASTA

Ingredients:

  • 2 chicken breasts cut
  • 1 pkg 500 grams spaghettini pasta (boiled)
  • 1 carrot cut into strips
  • 1/2 green pepper cut into strips
  • 1 tbsp ginger cut into strips
  • 1 tbsp minced garlic
  • 3 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp brown sugar
  • 2 tbsp fish sauce
  • 2 tbsp chili peanut sauce
  • 1 tsp ground pepper
  • 1 tbsp dried chili pepper flakes (optional)
  • 1 tbsp corn starch (melted on 1/3 warm water)
  • 2 tbsp vegetable oil

Preparation: 15-20 min

  • Boil pasta
  • On a separate pan: With the oil add ginger, garlic and chicken and sautee until brown
  • Add remaining ingredients to taste and bring into a boil until chicken is cooked
  • Add carrots and pepper
  • Add pasta

CRANBERRY/RAISINS BREAD PUDDING

Ingredients:

  • 1 1/2 cup milk
  • 1/2 cup plain yogurt (mayonnaise or sour cream)
  • 1/2 cup melted butter or vegetable oil
  • 3 eggs beaten
  • 3/4 brown sugar
  • 1 tsp vanilla extract
  • 2 tsp ground cinnamon
  • 1/4 tsp salt
  • 2/3 cup cranberries or raisins (toppings)
  • 8 cups bread cubes (at least a day old bread)

Preparation and time: Oven 40-45 min, Rice Cooker 50-60 min

  • Preheat oven to 350F
  • Mix all the ingredients except bread and cranberries/raisins
  • Add the bread cubes
  • Pour into the baking pan
  • Top with cranberries or raisins
  • Bake for 40-45 min

BUTTER PECAN MUFFINS

Ingredients: 12 muffins

  • 1 pkg of Betty Crocker Butter Pecan Cake Mix
  • 1/2 cup plain yogurt
  • 1/2 cup milk
  • 1/2 melted butter
  • 3 eggs
  • 1 tsp vanilla extract

Optional toppings:

  • chocolate chips
  • trail mix
  • pecan
  • mini M&M chocolates

Preparation and baking time: 25 min

  • Preheat oven at 350F
  • Combine eggs, yogurt, milk, butter and vanilla
  • Add the cake mix
  • Pour the batter into a muffin baking pan
  • Bake for 25 min

SWEET CHALLAH BREAD

Ingredients:

  • 2 eggs
  • 1 C warm milk
  • 1 C warm water
  • 1/3 C vegetable oil
  • 1 tbsp vanilla extract
  • 1/3 C sour cream or mayonnaise
  • 1/2 C sugar
  • 1.5 tsp salt
  • 2 tbsp instant dry yeast
  • 4 C all purpose flour

Optional:

  • 1 tbsp of sesame or poppy seeds
  • 1 egg yolk

Preparation and Baking Time: 85 min

  • Preheat oven to 350F
  • Mix all dry ingredients
  • In another bowl mix all other ingredients
  • Fold into the dry mixture well
  • Knead the dough for about 5-8 min
  • Let it rise for 15 min or until dough doubled in size
  • Knead again for another 5-8 min and cut into three parts
  • Braid and let it rise in a non stick bread pan for 5-10 min or until doubled in size
  • Brush with egg yolk and sprinkle with sesame or poppy seeds
  • Bake it for 30 min

BANANA CHOCO CHIPS BREAD (PLAIN)

Ingredients:

  • 3 large ripe mashed bananas
  • 1/2 cup sugar
  • 1/3 cup melted butter or vegetable oil
  • 1/4 cup mayonnaise or sour cream
  • 1 large beaten egg
  • 1 tsp vanilla or banana flavoring
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cup all purpose flour

Optional ingredients you may want to add for different variations:

  • 1/2 cup chocolate chips or chunks
  • 1/cup chopped almonds
  • 1/2 chopped pecan nuts
  • 1/2 cup raisins

Preparation: 6-8 servings

  • Preheat oven to 350F
  • Mix flour, baking soda and salt
  • On a separate bowl, mix all the remaining ingredients
  • Combine the two mixtures until smooth
  • Bake for 50-60 minutes

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