Breads and Pastries Recipes

[HzTStOXA]

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~Nata de Coco~

Ingredients
Matured coconut
6 litres tap or deep-well water
300 grams refined sugar
250 ml. coconut water from matured coconuts
163 ml. glacial acetic acid (available from a chemical company)
1 litre nata starter (available from DOST center)

Materials
Mixing utensils
Sterilized plastic basins
Sterilized jars for storage
Cooking utensils

Procedure
1. Grate coconut.
2. Mix ½ kilo grated coconut (macapuno variety gives an excellent result) in water and strain through a cheese cloth. Be careful that particles are not added to strained mixture.
3. Mix sugar, coconut water, glacial acetic acid, and nata de coco starter to mixture.
4. Pour content into brains. Let mixture ferment for 14 days.

~Oiled Cucumber Pickles~

Ingredients
Cucumbers
½ cup salt
¼ cup whole mustard seeds
½ teaspoon pepper
¼ cup refined sugar
¼ sup olive oil
3 cups vinegar

Materials
Cooking utensils
Sterilized jars

Procedure
1. Dice up to 2 cups of cucumbers.
2. Mix with salt. Caover with water and let stand overnight.
3. Drain and rinse twice.
4. Pack in jars.
5. Add mustard and celery seeds, pepper, sugar, and olive oil to vinegar and bring to a boil.
6. Pour over cucumbers. Seal.
7. Process for 10 minutes in hot water bath for further sterilization.

[ancianochona]

who has yummy lasagna recipe?

[whiteswan]

NGREDIENTS
2 1/4 cups (281 g) cake flour
1 1/4 cups (250 g) granulated sugar
1 1/2 tbsp. (22.5 g)baking powder
1/4 tsp. salt (2 g)
8 eggyolks
3/4 cup (180 ml) orange juice
3/4 cup (180 ml) oil
8 eggwhites
1 tsp. (5 g) cream of tartar


METHOD

Preheat oven to 325°F. Prepare two 9” pans or one 12” cake pan or one 9”x 13” sheet pan by lining with parchment or wax paper.
Sift cake flour in a bowl and add 1 cup of the sugar, baking powder and salt. Set aside.
Mix together the orange juice, oil and eggyolks.
Make a well in the dry mixture and pour in the juice mixture. Mix together for about 2-3 minutes with an electric mixer until light and fluffy.
In another bowl, whisk eggwhites until frothy. Add in cream of tartar. Slowly add the remaining 1/2 cup of sugar. Beat the eggwhites until stiff peaks have formed.
Gently fold the eggwhites in to the batter.

Pour batter in prepared cake pans and bake for approx. 45 minutes.

The cake is ready when an inserted wooden skewer or cake tester comes out clean or when cake springs back when lightly pressed with a finger.

Loosen the sides with a knife or metal spatula and invert to a metal rack almost immediately. Invert again to another rack to prevent the cake from splitting.
Enjoy!

[HzTStOXA]

~Osmotic Dried Mangoes~

Ingredients
1 kilo ripe mangoes (carabao variety)
300 grams refined sugar
0.1% sodium metabisulfate (food grade)
Confectioner’s sugar

Materials
Stainless steel knife
Forced draft oven
Wire trays lined with sinamay or bamboo trays
Mixing bowl
Polyethylene bags (0.003 mm. thick)

Procedure
1. Wash mangoes then peel.
2. Slice mangoes longitudinally, about 1/16 – inch thick.
3. Add refined sugar and a pinch of sodium metabisulfate. Mix thoroughly.
4. Place in oven or water bath with a temperature of 49-65C (120-150F)
5. Drain from syrup. Spread on trays and dry in forced draft oven at 65.6C (150F) until pieces appear semi-dry. (Drying may be done in sun as long as drying area is clean and free from dust and flies.)
6. Let cool.
7. Dust with confectioner’s sugar and pack in polyethylene bags.
8. Seal.

~Papaya Jam~

Ingredients
4 cups ripe papaya pulp
½ cup calamansi juice
3 cups refined sugar
3 teaspoons citric acid (food grade)

Materials
Cooking utensils
Blender
Sterilized jars

Procedure
1. Blend papaya pulp.
2. Add calamansi juice, sugar, and citric acid.
3. Pack in jars.

[HzTStOXA]

~Papaya-Mango Paste~

Ingredients
1 ½ cups refined sugar
½ cup all-purpose flour
½ teaspoon citric acid (food grade)
1 cup ripe papaya pulp
1 cup ripe mango pulp

Materials
Sieve
Mixing utensils
Cooking utensils
Aluminum trays
Cellophane-lined wax paper

Procedure
1. Sift sugar, flour, and citric acid together several times.
2. Mix with pulps in a container.
3. Boil until mixture does not stick to pan.
4. Let cool in buttered aluminum trays.
5. Cut into pieces and roll in sugar.
6. Wrap the pieces individually in cellophane-lines wax papers.
7. Store in dry, clean container.

~Papaya Mixed Pickles~

Ingredients
1 cup refined sugar
1 cup vinegar
10 pieces small-size papayas
½ kilo carrots
¼ kilo sweet pepper
¼ kilo onions
1 piece medium-size ginger
1 ½ teaspoons salt (as needed)

Materials
Cooking utensils
Sterilized jars

Procedure
1. Prepare pickling solution by boiling sugar and vinegar. Set aside.
2. Peel papaya, remove seeds, and cut into small pieces.
3. Sprinkle salt on papaya and squeeze out juice that gives milkfish taste.
4. Cute carrots, sweet peppers, and onions into small pieces.
5. Mix papaya and other vegetables and pack loosely in sterilized jars.
6. Pour the hot pickling solution into jars of vegetables
7. Store at room temperature.

[HzTStOXA]

~Papaya Paste~

Ingredients
2 cups ripe papaya pulp
½ cup all-purpose flour
¾ cup refined sugar
½ teaspoon ctric acid (food grade)

Materials
Cooking utensils
Flat board
Cellophane or wax paper
Sterilized jars
Sieve or cheese cloth

Procedure
1. Sieve first 3 ingredients separately.
2. Mix all ingredients and cook over medium heat until mixture does not stick to pan.
3. Put mixture on a flat board. Let cool.
4. Cut cooled mixture into desired shapes.
5. Roll paste (the cut strips) on sugar.
6. Wrap tehm in cellophane or wax paper.
7. Pack in sterilized jars and refrigerate.

~Peanut Brittle~

Ingredients
2 cups shelled peanuts
1 cup refined sugar
½ teaspoon salt

Materials
Cooking utensils
Wide-mouth jars

Procedure
1. Roast peanuts.
2. Caramelize sugar and salt in saucepan. Stir to prevent burning.
3. When mixture has melted and has become syrupy, add the roasted peanuts. Mix well until mixture does not stick to pan.
4. Pour mixture on well-greased board and roll with well-greased rolling pin until very thin.
5. Cut into desired pieces and store in jars.

[HzTStOXA]

~Peanut Butter~

Ingredients
1 cup shelled peanuts
½ teaspoon salt
½ cup refined sugar
2 tablespoons cooking oil

Materials
Mixing utensils
Cooking utensils
Grinder
Sterilized jars

Procedure
1. Roast peanuts and remove seed coats.
2. Mix roasted peanuts with rest of ingredients
3. Grind mixture.
4. Pank in sterilized jars.

~Peanut Butter-Molasses Kisses~

Ingredients
1 cup peanut butter
¾ cup molasses
1 cup dry milk powder
Mature coconut

Materials
Wrapping papers or plastic or foil
Cookie sheet

Procedure
1. Mix peanut butter and molasses thoroughly
2. Add milk and mix well.
3. Cut into desired sizes
4. Roll in grated coconut.
5. Wrap individually and refrigerate.

[HzTStOXA]

~Pepper-Onion Relish~

Ingredients
Onions
Red bell pepper
Green bell pepper
1 cup refined sugar
¼ cup vinegar
4 teaspoons salt

Materials
Cooking utensils
Sterilized jars

Procedure
1. chop separately 4 cups onions, and 2 cups each red and green peppers.
2. Combine all ingredients and cook for 45 minutes or until slightly thickened, stirring occasionally.
3. Pack in jars. Seal.
4. Process jars for 10 minutes in hot water bath for further sterilization.

~Perfumed Toilet Soap~

Ingredients
600 grams tallow (animal fat)
400 grams coconut oil
153 grams caustic soda
380 ml. water
Perfume oil jasmine (as needed)
Camay color

Materials
Cooking utensils
Planting molds
Plastic pail

Procedure
1. Heat tallow in a cooking utensil. Add coconut oil.
2. On a separate plastic pail, dissolve caustic soda flakes in water. (Caustion. Be careful not to drop mixture on skin or clothes as it can cause burns.)
3. Little by little, add tallow-oil mixture.
4. Continually stir until mixture becomes thick and creamy.
5. Add perfume and coloring to mixture.
6. Poor mixture in molds. Remove after 6 hours.
7. The soap will be ready for use after 1 month of storage.

[HzTStOXA]

~Pickled Grapes~

Ingredients
1 tablespoons ginger
2 kilos quality seedless grapes
1 cup refined sugar
2 cups water
1 cup vinegar
1 tablespoon garlic cloves
1 tablespoon cinnamon

Materials
Cooking utensils
Sterilized jars

Procedure
1. Chop ginger. Set aside.
2. Wash grapes and drain water. Set aside.
3. In a saucepan, combine rest of ingredients except grapes and cook until sugar is completely dissolved.
4. Add grapes and cook over low fire until grapes become tender.
5. Pack in sterilized bottles, leaving ½-inch head space.
6. Seal and process jars.

~Pineapple-Jackfruit Jam~

Ingredients
Jackfruit meat
3 cups pineapple chunks
2 ½ cups refined sugar
2/3 cup glucose

Materials
Cooking utensils
Sterilized jars

Procedure
1. Chop up to 1 ½ cups jackfruit meat.
2. In a cooking utensil, mx jackfruit and pineapple with sugar.
3. Toss in glucose and cook over low fire until mixture becomes very thick.
4. When a consistency is reached, pour mixture into jars.
5. Remove air bubbles and process jars in boiling water for 25 minutes then seal.

[HzTStOXA]

~Pineapple Marmalade~

Ingredients
Fresh, ripe pineapple
Refined sugar
Boiled calamansi juice

Materials
Cooking utensils
Sterlizized jars

Procedure
1. Wash and peel pineapples. Remove eyes and cores.
2. Slice finely or blend fruit.
3. Add equal parts of pineapple to equal parts of sugar and previously boiled, thinly sliced calamnsi rinds. Adjust the taste

~Pomelo Peelings Preserved~

Ingredients
Peelings from 3 pomelo fruits
2 tablespoons salt
60 ml. calamansi juice
6 cups refined sugar

Materials
Cooking utensils
Bowl
Sterilized jars

Procedure
1. Wash pomelo peelings in running water then cut them into desired sizes.
2. Sprinkle with salt then squeeze until they become soft.
3. Wash peelings very well in running water to remove salt.
4. Soak in a bowl of water overnight.
5. Drain water and then add calamansi juice until peelings become green
6. Wash and soak peelings in water for 2 days, changing water often to remove bitter taste.
7. Boil peelings until they become soft again.
8. Mix 6 cups of sugar in 3 cups of water. Boil peelings in this solution for 15 minutes. Make another solution and soak cooled peelings overnight.
9. Boil peelings and sugar again the next day in same solution.
10. Pack peelings in sterilized jars, allowing air bubbles to escape.
11. Half seal and sterilized jars for 30 minutes in boiling water.
12. Seal completely.