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.

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.

OREO ICE CREAM CAKE RECIPE

Ingredients:
42 reg. type Oreo cookies
1 tub reg. (or light) Cool Whip
1/2 gal. chocolate chip or mint chip ice cream
1/4 c. butter
1 pt. hot fudge

Directions:
Blend cookies in food processor with butter. Pour 1/2 into large casserole or flat cake pan. Divide ice cream in half and soften at room temperature. Spread 1/2 of ice cream on cookie crust. Spread fudge on ice cream layer. Spread remaining ice cream on fudge layer. Spread Cool Whip on ice cream. Sprinkle top with remaining Oreo cookie mixture. Place ice cream cake in freezer 2 to 4 hours, or overnight, before serving.

Marble Cake Recipe

Ingredients:
1 box black raspberry Jello
3/4 c. hot water
1/2 c. cold water
1 box marble cake mix

ICING:

1 envelope Dream Whip
1 box vanilla instant pudding
1/2 c. milk
1 tsp. vanilla

Directions:
1. Mix a package of black raspberry Jello with 3/4 cup hot water. Add 1/2 cup cold water. Bake marble cake mix; poke holes in cake. Pour Jello over it. Set in refrigerator.

2. Beat icing ingredients together until thick. Put over cake, refrigerate.

CHOCOLATE CHIFFON CAKE RECIPE

Ingredients:
1 c. egg whites (7 or 8)
1/2 c. sifted unsweetened cocoa, sift before measuring
3/4 c. boiling water
1 3/4 c. sifted cake flour, sift before measuring
1 3/4 c. sugar
1 1/2 tsp. baking soda
1 tsp. salt
1/2 c. salad oil
7 egg yolks
2 tsp. vanilla extract
1/2 tsp. cream of tartar

Directions:
1. Preheat oven to 325 degrees. Place egg white in large bowl, set aside for 1 hour.

2. Place cocoa in small bowl. Add boiling water, stir until smooth. Let mixture cool about 20 minutes.

3. In second large bowl sift flour, sugar, soda, and salt. Make a well in center, pour in oil, egg yolks, vanilla and cooled cocoa. With spoon or mixer beat just until smooth. Sprinkle cream of tartar over egg whites, beat until stiff peaks form (do not over-beat). Pour batter over egg whites.

4. Gently fold into egg whites until blended. Pour into ungreased 10-inch tube pan. Bake 65 to 70 minutes. Let cool completely before serving.

Banana Pie Recipe

Ingredients:
2/3 cup milk
1/3 cup flour
1/8 teaspoon salt
2/3 cup sugar
3 egg yolks
1 tablespoon butter
1 teaspoon vanilla or banana extract
2 bananas, sliced

Directions:
Combine milk and dry ingredients together. And scalded milk, stirring constantly. Cook in a double boiler until smooth and thick. Beat egg yolks slightly, adding a small amount of hot mixture. Cook 3 minutes longer. Add butter and vanilla, then allow to cool. Slice bananas into a baked pie crust. Cover with cream filling and serve with whipped cream.

Christmas Fruitcake Cookies Recipe

Ingredients:
1 cup butter, softened
1 1/2 cups sugar
3 eggs, separated
3 cups flour, divided
1/2 lb candied cherries, finely chopped
1/2 lb candied pineapples, finely chopped
1/2 lb golden raisins
1 quart shelled pecans, finely chopped
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
2 tablespoons dark rum
1 teaspoon baking soda dissolved in hot water

Directions:
1. In the bowl of an electric mixer, cream together butter and sugar; beat in egg yolks.

2. Sprinkle the rum over the fruits. Chopping the fruits and nuts is made easier with a food processor, or simply mound them together and sprinkle with a little of the flour to make chopping easier.

3. Stir the remaining flour together with the spices and salt to mix evenly. Then add remaining ingredients (except for the egg whites).

4. Beat the egg whites until stiff and fold into the batter. Drop by small teaspoonfuls onto a cookie sheet brushed with Crisco or vegetable oil.

5. Bake at 350°F for 10-15 minutes.

6. This batter may be made up in advance and frozen up to two months in advance. Cookies may be frozen.

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.