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Chocolate Smoothie by Karen Knowler

on May 13, 2009

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One perfect smoothie after a heavy work-out. You may reduce the calorie content by thinning out the nut milk or using just water.

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How to Make White Glaze Icing for Cinnamon Rolls and Pastires

Ingredients: Yield: 1 cup 2 cups confectioner sugar 2 tablespoons butter (softened) 1 teaspoon vanilla 1 teaspoon water or orange juice 1 tablespoon milk Procedure: 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.

Banana Yogurt Smoothie

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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. INGREDIENTS 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 PROCEDURE Combine rice flour with 250 ml water and form into small balls. 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. Cook for 5 minutes, then add the banana, jackfruit and rice balls. Stir in sugar and salt. Simmer for about

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Chocolate Smoothie by Karen Knowler

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