Caramel Banana Pancakes Recipe

A breakfast favorite made different with mango butter. Caramelized bananas also go well with pancakes.

Preparation Time: 00:15
Cooking Time: 00:20

Ingredients:
2 pcs eggs
1/4 cup sugar
1 1/2 cups flour sifted combined with
1 tsp baking powder
3/4 cup Fresh Milk
2 tbsp melted butter
1/2 cup butter softened
1/2 cup fresh mango puree
2 tbsp confectioner`s sugar
1/2 cup sugar
1/4 cup butter
4 pcs lacatan bananas cut 1 inch thick crosswise
1/2 cup Squeeze Orange Juice

Directions:
1. Beat eggs lighly, add in sugar and continue beating until foamy.

2. Alternately fold in flour and Fresh Milk.

3. Stir in butter gradually.

4. Heat a greased skillet.

5. Pour 1/3 cup of batter into skillet. When bubbles appear on surface, flip pancake and cook 1 minute more.

6. For caramelized banana, caramelize sugar until golden.

7. Stir in butter then banana. Cook about 2 minutes then pour in orange juice. Serve with mango butter as an accompaniment to pancakes.

APPLE PUDDING CAKE RECIPE

Ingredients:
1 cup sugar
1/3 cup water
2 tbsp butter
4 large apples, peeled, cored, cut into 1/4 inch rounds
15 slices loaf bread, crust trimmed
1 1/2 cups Fresh Milk combined with
1 1/2 cups All Purpose Cream
1/2 cup sugar
6 pcs large eggs

Directions:
1. Combine sugar and water in a heavy small saucepan over medium heat. Stir until sugar dissolves. Increase heat and boil without stirring until syrup is deep amber brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes. Immediately pour caramel into 13 inchx9 inchx2 inches baking dish.

2. Tilt dish to cover bottom with syrup. Cool.

3. Preheat oven to 350 degrees F.

4. Melt 2 tbsps. butter and beginning to color, about 4 minutes per side.

5. Arrange 1/3 of apples atop caramel in dish. Top apples with half of bread slices in single layer.

6. Whisk milk-cream mixture, sugar, and eggs in a large bowl to blend. Pour half the custard over bread. Arrange another 1/3 of apples over bread. Top with remaining bread slices in single layer. Pour remaining custard over, and top with the last 1/3 of apples. Let stand 30 minutes.

7. Bake pudding until custard is set and begins to brown on the sides, about 45 minutes. Let stand at least 15 minutes. Serve hot or warm.

Smoked salmon rotollos recipe

Ingredients:
300g cream cheese
1 tbsp lemon juice
2 tbsp chopped dill
generous pinch of black pepper
4 large flour tortillas
350g smoked salmon
serve with extra dill and rocket leaves

Directions:
Mix the cream cheese with the lemon juice, chopped dill and plenty of black pepper. Spread over 4 large flour tortillas and cover with the smoked salmon. Roll up like a Swiss roll, trim off the ends and discard. Wrap tightly in cling film, twisting the ends firmly to enclose. Place in the fridge until you are ready to use. To serve, take a sharp knife and slice on the diagonal. Serve with extra dill and rocket leaves.

Ginger & pear bread & butter pudding recipe

Ingredients:
2 slices day-old white bread , crusts removed
15g softened butter
2 tbsp ginger preserve
1 ripe pear , peeled , cored and diced
1 medium egg , beaten
4 tbsp demerara sugar
150ml milk

Directions:
1. Spread the bread with the butter, then the preserve. Cut each slice into 4 triangles. Arrange half the bread in the base of a 300ml microwave dish. Scatter over the pear and top with the remaining bread triangles.

2. Beat together the egg, half the sugar and the milk. Pour over the bread and leave to soak for 10 mins, pushing the bread down to soak up the milk mixture.

3. Cook the pudding in the microwave on High for 4 mins, then leave to stand for 5 mins. Cook on High for 1 min.

4. Heat the grill. Sprinkle over the remaining sugar, then cook under a hot grill until the top is bubbling and golden. Serve the pudding warm.

Cherry Chocolate Banana Splits

Ingredients:
1 cup of Chocolate syrup
4 tsp. marshmallow or vanilla cream
2 bananas, peeled
4 scoops vanilla ice cream
1 cup Cherry Pie Filling or Topping
Granola Cereal, if desired

Directions:
1. Microwave syrup and marshmallow/vanilla cream until hot.

2. Cut banana lengthwise, then crosswise, making 4 pieces. Place 2 pieces in each dessert dish. Top with ice cream, cherry filling, hot fudge topping and marshmallow cream. Garnish with granola.

Frozen Yogurt Teddy Treats Recipe

Ingredients:
2-1/4 cups Cinnamon Graham Snacks, divided
1-1/2 qt. (6 cups) frozen nonfat yogurt, any flavor, divided
1 cup sliced fresh strawberries
1 cup banana slices
LITE Whipped Topping, thawed (optional)

Directions:
1. ARRANGE 1 cup of the graham snacks on bottom of foil-lined 8-inch square pan. Cover with layers of 2 cups of the yogurt and strawberries. Top with layers of 2 cups of the remaining yogurt and bananas.

2. STIR 1 cup of the graham snacks into remaining 2 cups yogurt; spread over banana layer. Cover. Freeze 4 hours or until firm.

3. REMOVE from pan. Cut into squares. Garnish with remaining graham snacks just before serving. Top with whipped topping.

Blissful Brownies

Ingredients:
4 squares Unsweetened Chocolate
1/3 cup canola oil
1/3 cup unsweetened applesauce
1 tsp. vanilla
2 cups sugar
8 large egg whites
1 cup flour
1/2 cup Chopped Pecans

Directions:
1. PREHEAT oven to 350ºF. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil.

2. MICROWAVE chocolate in large microwaveable bowl on HIGH 1 min. Stir until chocolate is completely melted. Add oil, applesauce and vanilla; mix well. Stir in sugar. Add egg whites; stir until well blended. Add flour and pecans; mix well. Spread batter into prepared pan.

3. BAKE 25 min. or until brownies start to pull away from sides of pan. Cool completely. Remove brownies from pan using foil handles.

Warm Winter Lemon Cake Recipe

Ingredients:
1 pkg. (2-layer size) yellow cake mix
2 cups cold milk
1-1/4 cups water
2 pkg. (4-serving size each) Lemon Flavor Instant Pudding
1/3 cup granulated sugar
2 Tbsp. powdered sugar

Directions:
1. PREHEAT oven to 350°F. Prepare cake batter as directed on package. Pour into greased 13x9-inch baking dish; set aside.

2. POUR milk and water into large bowl. Add dry pudding mixes and granulated sugar. Beat with wire whisk 2 min. or until well blended. Pour over batter. Place baking dish on baking sheet to catch any sauce that might bubble over sides of dish as dessert bakes.

3. BAKE 55 min. to 1 hour or until wooden toothpick inserted in center comes out clean. Cool 20 min. (Sauce will thicken slightly as it cools.) Sprinkle with powdered sugar. Spoon into serving dishes to serve warm. Store leftovers in refrigerator.

Cookies & Cream Freeze Recipe

Ingredients:
4 squares Semi-Sweet Chocolate
14 OREO Cookies, divided
1 pkg. (8 oz.) Cream Cheese, softened
1/4 cup sugar
1/2 tsp. vanilla
1 tub (8 oz.)COOL Whipped Topping, thawed

Directions:
1. MELT chocolate as directed on package; set aside until ready to use. Line 8-1/2x4-1/2-inch loaf pan with foil, with ends of foil extending over sides of pan. Arrange 8 of the cookies evenly on bottom of pan. Crumble remaining 6 cookies; set aside.

2. BEAT cream cheese, sugar and vanilla in medium bowl with electric mixer until well blended. Stir in whipped topping. Remove about 1-1/2 cups of the cream cheese mixture; place in medium bowl. Stir in melted chocolate.

3. SPREAD remaining cream cheese mixture over cookies in pan; sprinkle with crumbled cookies. Gently press cookies into cream cheese mixture with back of spoon; top with chocolate mixture. Cover. Freeze 3 hours or until firm. Remove from freezer about 15 min. before serving; invert onto serving plate. Peel off foil; let stand at room temperature to soften slightly before cutting to serve.

Coconut Cake Recipe

Ingredients:1 pkg.
(2-layer size) yellow cake mix
1 pkg. (7 oz.)Flakes Coconut, divided
1 cup cold milk
1 pkg. (4-serving size) Vanilla Flavor Instant Pudding
1/4 cup powdered sugar
1 tub (8 oz.) COOL Whipped Topping, thawed

Directions:
1. PREPARE cake batter as directed on package; stir in 2/3 cup of the coconut. Pour evenly into two 9-inch round baking pans. Bake as directed on package. Cool in pans 10 min.; remove to wire racks. Cool cakes completely.

2. POUR milk into medium bowl. Add dry pudding mix and sugar. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.) Gently stir in whipped topping. Refrigerate 15 min.

3. PLACE one cake layer on serving plate; spread top with 1 cup of the pudding mixture. Sprinkle with 3/4 cup of the remaining coconut; cover with second cake layer. Spread top and side with remaining pudding mixture; press remaining coconut into pudding mixture. Refrigerate at least 1 hour. Store leftovers in refrigerator.

Chocolate Elegance Recipe

Ingredients:
1-1/2 pkg. (8 oz. each) Cream Cheese, softened
1/2 cup sugar
2-1/2 cups thawed cool Whipped Topping, divided
6 squares Semi-Sweet Chocolate, divided
1 pkg. (3.9 oz.) Chocolate Instant Pudding
1/2 cup milk
1/4 cup Almonds, toasted

Directions:
1. BEAT cream cheese and sugar with mixer until blended. Stir in 1-1/2 cups COOL WHIP with whisk; spread 2 cups onto bottom of 8x4-inch loaf pan lined with plastic wrap.

2. MELT 3 chocolate squares. Add to remaining cream cheese mixture along with dry pudding mix and milk; beat until blended. Spread over cream cheese layer in pan. Refrigerate 4 hours.

3. MICROWAVE remaining chocolate and COOL WHIP in microwaveable bowl on HIGH 1 min.; stir until blended. Cool slightly.

4. INVERT dessert onto platter. Remove pan and plastic wrap. Top dessert with chocolate glaze and nuts. Refrigerate until glaze is firm.

Chocolate Fudge Layer Cake Recipe

Ingredients:
1 pkg. (8 squares) Semi-Sweet Chocolate, divided
1 pkg. (2-layer size) chocolate cake mix
1 pkg. (4-serving size) Chocolate Instant Pudding
4 eggs 1 cup Sour Cream
1/2 cup oil
1/2 cup water
1 tub (8 oz.) frozen Whipped Topping
2 Tbsp. Almonds

Directions:
1. PREHEAT oven to 350°F. Grease two 9-inch round baking pans. Chop 2 of the chocolate squares; set aside. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with electric mixer on low speed just until moistened. Beat on medium speed 2 min. Stir in chopped chocolate. Spoon into prepared pans.

2. BAKE 30 to 35 min. or until wooden toothpick inserted in centers comes out clean. Cool in pans on wire racks 10 min. Loosen cakes from sides of pans. Invert onto racks; gently remove pans. Cool cakes completely.

3. PLACE frozen whipped topping and remaining 6 chocolate squares in microwaveable bowl. Microwave on HIGH 1-1/2 min. or until chocolate is completely melted and mixture is smooth, stirring after 1 min. Let stand 15 min. to thicken. Place one cake layer on serving plate; top with one-fourth of the chocolate mixture and second cake layer. Spread top and side with remaining chocolate mixture. Garnish with almonds. Store leftovers in refrigerator.

BUKO PANDAN RECIPE

Ingredients:
2 tbsp unflavored gelatin
4 cups buco water
¼ cup sugar
3 pieces pandan leaves
green food coloring
2 250ml All Purpose Cream, Coconut Flavor
½ cup condensed milk
2 cups grated buco meat, drained
toasted pinipig, optional

Directions:
1. Add gelatin to about ½ cup of buco water and stir. Set aside.

2. In a saucepan, boil remaining buco water with the pandan leaves and sugar. Cook until sugar is completely dissolved. Add gelatin mixture and bring back to boil until gelatin is completely dissolved. Discard pandan leaves. Add green food coloring until desired color is achieved. Transfer in a mold and let cool. Cut into cubes.

3. Combine All Purpose Cream, Coconut Flavor and condensed milk. Toss in buco meat and prepared pandan gulaman. Mix until fully combined.

4. Chill and top with toasted pinipig before serving if desired.

PINEAPPLE UPSIDE DOWN CAKE RECIPE

Ingredients:
1/4 c. butter
1/2 c. packed brown sugar
1 c. cake flour
1/2 c. sugar
1 tsp. baking powder
1/4 tsp. salt
1/4 c. butter, softened
1/2 c. milk
1 egg
1/2 tsp. vanilla
1 can pineapple slices in syrup
maraschino cherries (as many as pineapple slices used)

Directions:
1. Use an 8" square or round pan. Drain can of pineapple, saving the syrup.
Place butter in 8" pan, melt in the oven while preheating to 375°F.

2. Sprinkle brown sugar over melted butter. Arrange whole pineapple slices and cherries (with cherries in centers of pineapple slices) over the brown sugar in pan. Cut some of the remaining pineapple slices into half circles, then line the sides of the pan with them (standing up).

3. In a bowl, combine cake flour, sugar, baking powder, salt, softened butter, milk, egg, vanilla and 2 tablespoons of the pineapple syrup.

4. Pour batter into the pan being careful not to disturb the pineapples and cherries.

5. Bake at 375°F for 30 to 35 minutes or until cake is golden and has pulled away from the edges slightly.

6. Remove from oven and allow to stand for a few minutes to set and then turn it upside down onto a serving dish. Serve while still warm.

Cheese Cake (No Bake) Recipe

Ingredients:
3 egg yolks, beaten
1/4 cup sugar
1/2 teaspoon salt
1 small can crushed pineapple
2 tablespoons lemon juice
1 teaspoon grated lemon rind
1 cup cottage cheese
1 tablespoon unflavored gelatin
3 egg whites
1 1/2 cups graham cracker crust mixture

Directions:
1. Press a graham cracker crust into the bottom of a springform pan, saving some of the mixture to sprinkle on top.

2. In a small bowl or teacup, bloom 1 tablespoon of gelatin in 1/4 cup water; set aside.

3. In a double boiler, combine egg yolks, sugar, salt, pineapple, lemon juice and rind. Remove from heat and add the softened gelatin, stirring until dissolved. Add 1 cup cottage cheese, mashed. Chill until mixture has partially set.

4. In a clean bowl, beat three egg whites, gradually stirring in 1/2 cup white sugar until soft peaks form when the beaters are lifted. Fold the beaten egg whites gently into cheese mixture.

5. Spread mixture over the graham cracker crust and sprinkle reserved graham cracker crumbs over top. Chill for at least 4-5 hours.

Tiramisu Recipe

Ingredients:
boiling water
instant coffee
chocolate powder
sugar coated biscuits
mascarpone cheese
condensed milk

Directions:
1. In a medium bowl, combine two packages of mascarpone cheese and 1 can of condensed milk.

2. Add 1/4 cup of boiling water to a small bowl with 1 tablespoon instant coffee. Allow to cool 5 minutes, then dip sugar coated biscuits in the coffee one by one until moistened.

3. Put 1 layer of the biscuits into a larger ovenproof dish, then spread the cream on top, reserving a portion. Make another layer of the coffee biscuits, then spread another layer of cream.

4. Finally, put some chocolate powder in a sieve and sprinkle on top of the dish. Place in refrigerator for 45 minutes, then serve.

The Ladies Delight Recipe

Preparation Time: 15 minutes
Cooking Time: 3-4 minutes

Ingredients:
24 slices of fresh toast bread
2 can 170g all purpose cream
1 tbsp rosewater
3 tsp flour dissolved in 2 tbsp water
2 cups readymade syrup
1/4 cup or 40g ground pistachio for garnishing

Directions:
1. Remove the crust of the toast slices, then flatten each slice using rolling pin.
2. Combine all purpose cream and rosewater in a bowl, stuff each slice with 1/2 tbsp of cream.
3. Roll to enclose finger shape and secure the edge with the dissolved flour. Press the sides so the cream does not come out when deep frying.
4. Deep fry the ladies delight in 180 degreeC hot oil for 3-4 minutes or until golden brown.
5. Remove from oil and place them on a rack to remove the excess oil. Then dip each piece quickly in the ready syrup.
6. Sprinkle with ground pistachio and serve at room temperature.

Tip: Drain the oil will before dipping in the syrup to get maximum crispiness and taste.

Strawberry Cream Cake Recipe

Preparation Time: 30 minutes
cooking Time: 35-40 minutes

Ingredients:
For Cake Dough:
4 eggs
3/4 cup or 150g caster sugar
1 teaspoon vanilla essence
1 cup or 140g self rising flour
1/4 cup or 50g melted butter

For the cream filling:
1 can 397g sweetened condensed milk
1 tbsp lemon juice
2 can 170g all purpose cream
250g fresh strawberries, cut into thin slices
1/2 cup strawberry jam

Directions:
1. Whisk the eggs and caster sugar for 6-8 minutes. Whisk in the vanilla essense.
2. Sift te flour over the egg mixture in three batches, use a metal spoon to gently fold the mixture together.
3. Fold in the melted butter, pour the mixture into a 22cm greased and floured round in.
4. Bake in a 175 degreeC preheated oven for 30-40 minutes or until a skewer inserted in the center comes out clean. Turn out onto a wire rack to cool.
5. Add condensed milk to a medium saucepan, cook over low heat for 8-10 minutes stirring constinuously until it becomes thick.
6. Remove from heat and carefully stir in the lemon juice and all purpose cream. Leave aside to cool, slice the cake into three layers with the cream filling and strawberry slices. Cover the top with the strawberry jam and serve.

Pistachio Chocolate Slices Recipe

Preparation Time: 10 minutes
Cooking Time: 10 minutes

Ingredients:

2 cups or 200g plain biscuits crumbled
3/4 cups or 150g butter melted

For topping:
1 can 395 g sweetend condensed milk
1/4 cup or 50g butter
1/4 cup or 50g brown sugar
200g cooking chocolate, chopped
1/2 cup or 75g peeled pistachios, chopped

Directions:
1. Combine biscuits and butter then press the dough into a 20 cm x 28 cm rectangular cake tin and bake in a 190 degreeC preheated oven for 10 minutes.
2. Remove from oven, place condensed milk, butter, and sugar in a non stick saucepan.
3. Cook with stirring over low heat for 5-6 minutes or until the caramel is light golden colour and thick.
4. Remove from heat and pour the caramel over the dough in the tin. Set aside to cool completely.
5. Melt the chocolate in a bowl over simmering water then stir in the pistachios.
6. Spread the melted chocolate over the caramel topping and allow it to set completely in the fridge. Cut into diamond shape to serve.

Tip: While cooking condensed milk, make sure to stir it constantly to avoid giving it a burnt taste.

Cold Cheese Cake Recipe

Preparation time: 10 minutes

Ingredients:
2 1/2 cups or 250g biscuits, crumbles
1/2 cup or 100g butter melted
1 cup or 200g cream cheese
1 can 395 g sweetened condensed milk
1 can 170g all purpose cream
1 teaspoon vanilla powder
1 tbsp lemon juice
1 tbsp 10 g gelatin powder dissolved in 1/2 cup or 60 ml hot water

Directions:
1. Combine biscuits and butter, press mixture into a loose cake tin.
2. Place in fridge for 10 minutes.
3. Using food processor, beat cream cheese, condensed milk and all purpose cream, vanilla powder and lemon juice until smooth.
4. Stir the melted gelatin into the cream cheese mixture and spoon over the biscuit then place in fridge for 2-3 hours until completely set.

Tip: Spread some strawberry jam over the cheese cake and serve.