Thursday, November 3, 2011

Cranberry Walnut Bread for Christmas

This is an easy to make recipe appropriate for Christmas. For some who don't like the bitter strong taste of fruitcakes, and the hard stiff texture of glazed fruits, Cranberry Walnut bread is just one good substitute as gift items to your friends and office mates for this upcoming Holiday Seasons.

Yield: 2 loaves

  •     115 g butter
  •     375 g white sugar
  •     3 eggs, beaten
  •     500 g all-purpose flour
  •     1 tsp (6g) salt
  •     2.5 tsp (12g) baking powder
  •     5 g (1 tsp) baking soda
  •     350 ml orange juice
  •     12 g orange zest
  •     220 g chopped cranberries
  •     100 g chopped walnuts
  1.     Preheat oven to 350 degrees F (175 degrees C). Grease two loaf pans with 8x4 dimension.
  2.     In a clean dry bowl, mix together butter, sugar and eggs.
  3.     In a separate bowl, mix together the sifted flour, salt, baking powder and baking soda. 
  4.     Add the flour mixture into the butter mixture alternately with orange juice.
  5.     Mix in the orange rind, cranberries and walnuts. 
  6.     Continue stirring slowly until just combined and pour into prepared pans.
  7.     Bake for 30 to 35 minutes or until toothpick inserted in center comes out clean.

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Saturday, October 29, 2011

Binignit Recipe

This coming All Souls' Day and All Saints' Day, Filipinos are fond of cooking native delicacies and share it to their relatives and friends and for some offer it to the souls of their loved ones.

Binignit or ginataan in Tagalog or Tabirak in vernacular is one of the most popular recipes made from root crops, fruits, and other sweet goodies and cooked in coconut milk.

  • 1 cup glutinous-rice flour
  • 1/3 cup  water
  • 3 cups coconut milk
  •  1/2 cup sugar  
  • 1/2 teaspoon salt
  • 1 cup shredded jackfruit, preferably sweet preserves
  • 1 medium kamote (yam or sweet potato), cubed
  • 2 small gabi (taro root), cubed
  • 4 ripe saba, peeled and sliced diagonally

  1. Combine rice flour with 250 ml water and form into small balls. 
  2. Place the coconut milk in a casserole and bring to a boil, then add the sago, sweet potato, taro and other root crops you may have. 
  3. Cook for 5 minutes, then add the banana, jackfruit and rice balls.
  4. Stir in sugar and salt.
  5. Simmer for about 15 minutes or until all the fruit and root crops are cooked and all the rice ball float to the surface. Stir frequently . 
  6. Ladle out servings into individual bowls. Serve warm.

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Wednesday, September 28, 2011

Saucer Sized Oatmet Raisin Cookies

1 3/4 cups all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3 cups quick cooking oatmeal
2 large eggs (room temperature)
3/4 tsp. salt
1 tsp. vanilla extract
14 tbsp unsalted butter, melted
2 tbsp vegetable oil
1 cup white sugar
1 cup brown sugar (compact)
1 1/2 tsp. cinnamon
1 1/2 cups raisins

  1. Heat oven to 350 degrees. Line cookie sheets with parchment paper.
  2. In a dry clean medium bowl, mix the dry ingredients (flour, baking powder, baking soda, cinnamon, and oatmeal). Set aside.
  3. In a separate bowl, beat the eggs. Add salt and vanilla.
  4. In another large bowl, mix butter, oil, brown and white sugar.
  5. Stir in egg mixture until smooth.
  6. Stir in the mixed dry ingredients until smooth. Add in raisins.

Using a large spring action ice cream scoop, scoop 6 balls onto each of the cookie sheets. Flatten the cookie dough using a spatula. Bake for 12-15 minutes or until golden brown. Do not let the cookies get too brown. It would be best to take out the cookies from the oven when it is a little under cook in the center. Let cool on cookie sheets, 2 - 3 minutes, then transfer to wire racks.

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Monday, June 20, 2011

Banana Muffins with White Chocolate

This sweet moist with golden brown crust banana muffin is just similar to other banana muffins you find in many blog sites. But what makes this recipe different from the rest is that it contains brown sugar and has chunks of white chocolate floating and embedded in the batter. Some variations would be using the chocolate chips or dark chocolate chips.

White Chocolate cannot officially be called "chocolate" because it does not contain chocolate liquor. However, good white chocolate does contain cocoa butter, sugar, milk solids, vanilla, and lecithin. For this recipe you can use either white chocolate chips (chunks) or you can cut up a white chocolate bar. Either way, when buying white chocolate try to find a brand that contains cocoa butter as some inferior brands contain vegetable fat which does not have that wonderful rich and creamy flavor.

Yield: 12 regular sized muffins.


  • 225 grams all purpose flour
  • 100 grams white granulated sugar
  • 40 grams light brown sugar (compact)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 65 grams white chocolate (chips or chunks)
  • 3 large ripe bananas, mashed well (about 1-1/2 cups)
  • 113 grams unsalted butter, melted and cooled
  • 2 large eggs, lightly beaten
  • 1 teaspoon pure vanilla extract
  1. Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the middle of the oven.
  2. Line 12 muffin cups with muffin wax or you may spray them with a non stick vegetable spray.
  3. In a large bowl, combine the dry ingredients: flour, sugars, baking powder, baking soda, salt, and white chocolate chips.
  4. In separate medium-sized bowl combine the mashed bananas, melted butter, eggs, and vanilla.
  5. Lightly fold the wet ingredients (banana mixture) Use a rubber spatula or wooden spoon to lightly fold the wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick and chunky. Use either rubber spatula or wooden spoon. It is important NOT to over mix the batter because over mixing the batter will result to tough, rubbery muffins.
  6. Spoon the batter into the prepared muffin tins.
  7. Bake about 20 - 25 minutes or until a toothpick inserted in the center comes out clean.
  8. Place on a wire rack to cool for five minutes and then remove muffins from pan.
  9. Best served at room temperature.
Enjoy and have fun eating!

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Thursday, May 5, 2011

Banana Bread 2


  • 1 cup all-purpose flour
  • 1/2 cup quick cooking oats or oat flour
  • 1/2 cup walnuts, chopped
  • 1/2 cup brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/8 teaspoon clove
  • 1/4 teaspoon salt
  • 3 bananas, overripe, mashed
  • 1/2 banana, ripe, mashed
  • 1 tablespoon honey
  • 1 egg
  • 1 egg white
  • 1/3 cup soymilk, vanilla
  • 1/4 cup canola oil
  • 2 teaspoons vanilla extract

  1. Preheat oven to 350 degrees F.
  2. In a large dry bow, mix all dry ingredients using a whisk. (First 10 ingredients - Flours, sugar and spices).
  3. In a separate bowl, blend wet ingredients together. Make sure to mash bananas well.
  4. Pour wet mixture into the bowl with dry ingredients and mix well.
  5. Pour into greased loaf pan and place in oven for 45 minutes (or until cooked through).

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Wednesday, May 4, 2011

How to Make White Glaze Icing for Cinnamon Rolls and Pastires


Yield: 1 cup

  • 2 cups confectioner sugar
  • 2 tablespoons butter (softened)
  • 1 teaspoon vanilla
  • 1 teaspoon water or orange juice
  • 1 tablespoon milk
In a dry clean bowl, mix all ingredients except milk. The pour enough milk to make a thick glaze. You may substitute milk with cream to make if you want a bit thicker and creamer glaze. Drip the mixture immediately over cold cinnamon rolls, pastries, pound cakes, or danishes. This will form a shiny crust and will harden as it cools. For some variations, you may spread the glaze over warmed cakes and serve that way as well.

You can also use any type of fruit juice instead of water if you want to flavor the glaze.

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