Breads and Pastries Recipes

[HzTStOXA]

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~Candied Kasuy (Cashew)~

Ingredients
1 ½ cups ground kasuy nuts
15 tablespoons refined sugar
9 tablespoons butter
1 piece egg yolk

Materials
Small paper cups
Barbecue brush
Cooking utensils

Procedure
1. In a saucepan, toast kasuy nuts until light brown.
2. Add sugar and butter. Cook until mixture becomes thick.
3. Pour mixture in cups.
4. Brush tops of mixture with well-beaten egg yolk.
5. Bake until done.

~Candied Walnuts~

Ingredients
1-2 cups sugar
3 cups honey
Water
2 teaspoons vanilla
3-4 cups ground walnuts

Matrials
Mixing utensils
Plastic wrappers
Saucepan
Cookie sheet or wax paper
Airtight containers

Procedure
1. Combine sugar, honey, and water in a saucepan.
2. Cook to 242F. When consistency is reached, removed from heat.
3. Add vanilla and walnuts. Mix
4. Spread on wax paper or lightly-oiled cookie sheet.
5. Separate into individual pieces as they cool. Wrap individually.
6. Store in airtight containers.

[HzTStOXA]

~Candle Making~

Ingredients
Paraffin wax (available at chemical companies or from petroleum-refining companies.) The paraffin wax consists seven parts of the total candle. Dye (for making different colors)
2 parts microwax (available at chemical or pharmaceutical outlets)
1 part crystal wax (available at chemical or pharmaceutical outlets)
Essential oil

Materials
Container for mixing colors and melting wax
Molds (Plaster of Paris or aluminum)
Double boiler
Water heater
Wick (made of bleached cotton yarn available at the market)
Ladle (for pouring the liquid wax into the mold)
Basin

Procedure
1. Cut paraffin wax into pieces. Put in container and heat in double boiler until wax is completely melted. (This can also be done by utilizing a cooking stove and heating pieces of wax in a cooking pan.)
2. Add dye to melted paraffin wax.
3. Add microwax to melted paraffin wax and mix until microwax is completely melted.
4. Heat crystal wax in a separate container and add it to paraffin wax-microwax mixture.
5. Add 1 teaspoon of essential oil per litre of wax solution to make candles smooth and hard. Stearic acid may be used instead of essential oil.
6. Prepare molds (in two parts) on which to pour wax by taking out clamps to separate mold.
7. Apply oil into mold cavities to separate candle easily.
8. Insert wick into molds and bring both parts of mold together and clip.
9. Using a big ladle , pour melted wax in mold, filling it up to top.
10. Take out mold from water, open, and remove candles.
11. Cut off excess wick.

Packing
1. Pack candles in strong paper or cardboard to avoid moisture.
2. Label each packet of candles.

[HzTStOXA]

~Chalk and Colored Chalk Making~

Ingredients
Acrostin
Mustard oil
Water
Plaster of Paris powder
Ultramarine blue dye

Materials
Alumni molds
Trays
Enameled mug or cup
Basins
Small boxes
Sawdust

Procedure
1. Clean and lubricate molds with acrosin and mustard oil for easy release of chalk. (It is important to prepare molds ahead of time in order not to waste chalk mixture.)
2. pour a measured amount of water into a basin, slowly adding Plaster of Paris powder. Mix until a thick solution is formed. You may add a little amount of blue dye to water to break yellowish color of Plaster of Paris powder. (Always add Plaster of Paris powder to the water; do not add water to powder.) This mixture will settle in 10 minutes in molds.
3. Pour mixture into molds using a cup or mug and filling molds with mixture. Chalk mixture must be poured into molds without creating air bubbles.
4. Allow mixture to settle for at least 15 minutes before removing carefully from aluminum molds.

Drying and Packing
1. Sun-dry chalk sticks on trays for a day for sticks to harden. Colored chalk sticks, however, must be dried in shade to preserve their color.
2. Carefully pack dried chalk sticks in small boxes with sawdust as kalasikas to avoid breakage.

~Coco Chips~

Ingredients
Mature coconuts
Refined sugar
Polyethylene or foil bags

Materials
Cooking utensils
Moisture-proof bags

Procedure
1. Pierce eyes of coconuts and drain.
2. Heat coconuts in an oven until they crack.
3. With a sharp knife, remove white meat, cutting away any burned parts.
4. Wash then cut coconut meat into very thin slices.
5. Mix 2 parts of coconut meat slices with 1 part of sugar.
6. Heat over a low fire.
7. When sugar mixture starts to melt, stir to evenly coat meat. Wait till sugar-coated meat becomes dry in appearance.
8. Heat oven to 90 to 100C and toast sugar-coated chips until golden brown.
9. Let cool, then pack in moisture-proof bags.

~Coco Jam~

Ingredients
Mature coconuts
2 cups brown sugar
1 cup glucose (Corn syrup may be used instead of glucose.)

Materials
Grater
Cooking utensils
Sterilized jars

Procedure
1. Grate coconut.
2. Squeeze up to 5 cups of coconut milk by using a minimum amount of water.
3. Boil milk extract slowly until soft curds and oily streaks appear on the surface.
4. Add sugar and boil for 20 minutes more.
5. Add glucose. Boil in low fire for 45 minutes or until jam consistency is reached, stirring constantly.
6. Cool mixture.
7. Pour into jars then seal.

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[HzTStOXA]

~Coconut Burger~

Ingredients
2 cups coconut sepal
½ cup flour
1 teaspoon salt
5 teaspoons soy sauce
½ cup minced onions
1 piece egg
1 teaspoon cornstarch
½ teaspoon vetsin
Tomatoes
Cheese (optional)

Material
Cooking utensils

Procedure
1. Steam coconut sepal for 10-15 minutes
2. Mix with rest of ingredients except tomatoes and cheese.
3. Form into patties and fry.
4. Serve in hamburger bread, garnished with fresh, sliced tomatoes and cheese.

~Coconut Candy~

Ingredients
Mature Coconut
1 cup whole milk
2 ¼ cup sugar
2/3 cup molasses

Materials
Grater
Mixing utensils
Cooking utensils
Slicer
Cellophane wrappers

Procedure
1. Grate coconut.
2. Add ½ cup milk to 2 cups grated coconut and mix thoroughly. Set aside.
3. Mix rest of milk with molasses. Boil.
4. Add sugar-coconut mixture.
5. Cook gently until mixture thickens, stirring constantly.
6. Pour into greased pans. Allow mixture to cool a little.
7. Cut into desired pieces.
8. Wrap in cellophane wrappers.

[HzTStOXA]

~Coconut Macaroon~

Ingredients
3 pirces eggs
1 tablespoon butter or margarine
2/3 cup sugar
1 teaspoon vanilla
¼ cup condensed milk
4 cups desiccated coconut

Materials
Mixing utensils
Cooking utensils
Paper cups

Procedure
1. Beat eggs till light and fluffy.
2. Add butter or margarine and sugar. Bear thoroughly.
3. Add vanilla, condensed milk, and desiccated coconut. Mix.
4. Grease paper cups and fill them with mixture.
5. Bake in a moderate over (350F) for 15 minutes or until mixture becomes slightly brown.

~Coconut Water Natural Vinegar~

Ingredients
3 liters fresh coconut water
3 cups refined sugar
¼ teaspoons yeast
1 litre vinegar starter (available at DOST centers)

Materials
Cooking utensils
Sterilized bottles
Cotton papers

Procedure
1. Strain fresh coconut water to filter dirt.
2. Mix sugar in coconut water and boil for 5 minutes (or pasteurize at 65C for 20 minutes).
3. Cool mixture and pour into bottles.
4. Add yeast and cover the mouth of bottles with loose cotton papers.
5. Let solution ferment for 6 days or pasteurize solution at 65C for 20 minutes and let it cool down.
6. Add vinegar starter.
7. Ferment solution undisturbed for 1 month. The whole solution now becomes a vinegar starter.
8. Add 1 unit of starter to 6 units of solution in developing coconut vinegar.
9. Pasteurize vinegar before using or selling.

[HzTStOXA]

~Corn Relish~

Ingredients
8 cups corn kernel
2 cups sweet red pepper
2 cups sweet green pepper
½ cup celery
1 cup onions
1 cup refined sugar
1 cup vinegar
2 tablespoons salt
2 teaspoons celery seeds
2 tablespoons hot mustard
1 teaspoon turmeric
¼ cup flour
½ cup water

Material
Cooking uternsils
Sterilized jars

Procedure
1. Boil corn kernel and drain. Set aside.
2. Chop sweet red and green peppers, celery, and onions separately.
3. Combine first 3 ingredients with next 6 ingredients and simmer for 15 minutes.
4. Mix mustard, turmeric, and flour with water and add to mixture.
5. Simmer for 5 minutes stirring occasionally.
6. pack in jars and seal.
7. Process in hot water for 10 minutes for further sterilization.

~Dill-Okra Pickles~

Ingredients
1 kilo young okra
Garlic cloves
Spring dills
2 cups water
2 cups white vinegar
4 teaspoons salt

Material
Cooking utensils
Sterilized jars

Procedure
1. Scrub okra and pack into jars.
2. Peel garlic.
3. In each jar, insert a garlic clove and a spring dill. Set aside.
4. Bring water, vinegar, and salt to a boil.
5. Pour boiling liquid over okra leaving ½ inch head space. Seal
6. Process jars in hot water for 10 minutes for further sterilization.

[HzTStOXA]

~Dried-Sweet Pineapples~

Ingredients
Sweet, fresh, ripe pineapples
Refined sugar
Sodium metabisulfate (food grade, available at a chemical store)

Material
Drier or dehydrator
Trays
Weighing scale
Cooking stove
Bowl
Basin Plastic containers

Procedure
1. Peel and remove pineapple cores.
2. Cut pineapples into 1-inch-thick pieces.
3. Steam pineapple pieces for 20 minutes.
4. Transfer steamed pineapples in a mixing bowl. Add sugar equivalent to 1/3 of pineapples’ weight. Toss into a mixture a pinch of sodium metabisulfate and mix.
5. Let bowl stand in a basin of warm water for 3 hours.
6. Separate pieces from syrup and dry them in a drier until moisture is abnout 25 percent.
7. Store the pieces in thick, airtight plastic containers.

~Durian Jam~

Ingredients
3 cups ripe durian pulp
1 ½ cups refined sugar

Materials
Mixing utensils
Cooking utensils
Sterilized jars
Processing equipment

Procedure
1. Mix durian pulp and sugar. Cook in low fire until mixture reaches jam consistency.
2. While hot, pour the mixture into sterilized jars.
3. Process further by keeping the jam in boiling water for 25 minutes before sealing jars.

[HzTStOXA]

~Egg Waffles~

Ingredients
2 pieces eggs
1/3 cup boiling water
1-2 cups milk
2 cups white flour
1 teaspoon salt
3 tablespoons cooking oil
2 tablespoons refined sugar

Materials
Mixing utensils
Cooking utensils
Waffle iron (available at department stores).
Plastic bags

Procedure
1. Separate egg white for yolk. Add boiling water to egg yolks, and beat until stiff.
2. Add milk gradually to beaten egg yolks.
3. Add flour and salt and beat until smooth. Stir in oil.
4. Beat sugar into egg whites untl stiff.
5. Fold in stiffly-beaten eggs into the egg yolk-flour mixture.
6. Bake in hot waffle iron until golden brown.

~English Toffee Almond Rocha~

Ingredients
2 lbs. sweet chocolate or orange-flavored chocolate
2 lbs. butter
1 cup refined sugar
Dash of salt
1 cup almonds

Material
Cooking utensils
Plastic wrappers
Airtight containers

Procedure
1. Grate chocolate. Set aside.
2. Melt butter, sugar, and salt in a saucepan stirring constantly until mixture becomes thick.
3. Spread out quickly on ungreased pan and sprinkle chocolate and almonds over top.
4. Cut into desired sizes, let cool, and wrap individually.
5. keep in airtight containers.

[HzTStOXA]

~Floor Wax~

Ingredients
½ kilo candle drippings
35 pieces medium- or small-size plastic polyethylene bags cut or torn into small pieces
1 piece red crayon
3 pieces moth balls
4 cups kerosene

Materials
Old pan or pot
Stove
Ladle
Plastic molds

Procedure
1. Melt candle drippings and pieces of plastic bags in old pan or pot over medium fire.
2. Add crayon piece and moth balls, and stir until particles are completely dissolved and the mixture is a little thick.
3. Turn off stove. Add kerosene into mixture. Stir mixture until it becomes thick and ready to be placed in molds.
4. Pour floorwax into molds and let it harden for at least 30 minutes.

~Frozed Guyabano Pullp~

Ingredients
1 cup guyabano pulp
2 tablespoons calamansi juice
¼ cup refined sugar

Material
Mixing utensils
Cooking utensils
Freezer
Plastic bags

Procedure
1. Mix ingredients
2. Put in plastic bags and seal.
3. Freeze.