Buttermilk Cornbread

Prep Time 10 minutes

Cook Time 35 minutes
Total Time 45 minutes
Servings
Author Vanjo Merano

Ingredients
 1 cup cornmeal
 1 1/8 cup buttermilk
 1 cup AP flour
 8 tablespoons unsalted butter melted
 2 eggs
 1/2 teaspoon baking soda
 9 tablespoons granulated white sugar
 1 cup whole kernel corn optional
 1/2 teaspoon salt

Instructions
1. Preheat oven to 375F.
2. Combine buttermilk and baking soda. Stir and set aside.
3. Beat the eggs and then add the butter and buttermilk mixture while stirring.
4. Gradually add-in sugar, salt, cornmeal, flour, and whole kernel corn. Continue mixing until all
the ingredients are well incorporated.
5. Bake for about 30 to 35 minutes.
6. Let the temperature cool. Slice and serve.
7. Share and enjoy!
Garlic Bread

Prep Time 5 minutes

Cook Time 5 minutes
Total Time 10 minutes
Servings
Author Vanjo Merano

Ingredients
 1 loaf of Italian bread
 1/2 cup salted butter softened
 2 teaspoons garlic minced and pounded
 1 teaspoon Parmesan cheese
 1 teaspoon dried parsley flakes

Instructions
1. Preheat oven and adjust to broil mode.
2. Slice the bread cross wise diagonally about 1 inch thick per slice. Set aside.
3. Combine the butter, parsley, Parmesan cheese, and garlic. Mix well.
4. Spread the mixture on top of each sliced Italian bread.
5. Arrange the bread slices in a baking tray. Broil for 5 to 6 minutes.
6. Serve as a side to your favorite dish. Share and enjoy!
Cornbread Recipe

Prep Time 10 minutes

Cook Time 25 minutes
Total Time 35 minutes
Servings
Author Vanjo Merano

Ingredients
 1/2 cup butter softened
 2 1/4 cups all-purpose flour
 1 cup cornmeal
 1 cup granulated white sugar
 1 1/2 cups milk
 1 1/4 tablespoons baking powder
 3 pieces raw eggs
 1 teaspoon salt

Instructions
1. Preheat oven to 375 degrees Fahrenheit.
2. Combine flour, cornmeal, baking powder, and salt in a large mixing bowl. Stir and set aside.
3. Cream butter and sugar using an electric mixer.
4. Gradually add the eggs and milk with the creamed butter and sugar.
5. Gradually put-in the flour and cornmeal mixture while mixing the other ingredients.
6. Pour the batter in a rectangular cake pan.
7. Place inside the oven and bake for 21 to 25 minutes
8. Remove the cake pan from the oven and let cool.
9. Slice the corn bread into serving pieces.
10. Transfer to a serving plate, and then serve.
11. Share and enjoy!
Banana Bread Recipe

Prep Time 10 minutes

Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings
Author Vanjo Merano

Ingredients
 1 cup banana mashed
 1 cup sugar
 2 pieces raw eggs
 1/2 cup cooking oil
 1 tsp teaspoon salt
 1 tsp vanilla essence
 1 1/2 cups all purpose flour
 1 tsp baking soda

Instructions
1. Combine all the dry ingredients starting with the flour, sugar, salt, and baking soda.
2. Mix the dry ingredients thoroughly until everything is evenly distributed.
3. Add the other ingredients (eggs, mashed bananas, cooking oil, vanilla essence) then mix well
with the dry ingredients until a batter is formed.
4. Grease the loaf pan and pour-in the mixture.
5. Preheat oven at 350 degrees Fahrenheit then bake the mixture for an hour.
6. Remove from loaf pan from the oven then allow to cool down for a few minutes. Transfer the
banana bread on a serving plate.
7. You may put the bread in the fridge to cool or serve immediately. Share and Enjoy!
Pandesal Recipe

Cuisine Filipino Recipe

Prep Time 1 hour 30 minutes
Cook Time 15 minutes
Total Time 1 hour 45 minutes
Servings
Author Vanjo Merano

Ingredients
 2 cups all purpose
flour
 2 cups bread flour
 1/2 cup white sugar
 5 tbsp butter melted
 1 tsp baking powder
 1 1/4 cup fresh milk warm
 1 pouch rapid rise yeast
 1 tsp salt
 1 cup bread crumbs
 1 piece raw egg
 1 tbsp cooking oil

Instructions
1. Combine the yeast, sugar, and warm milk and stir until the yeast and sugar are fully dissolved
2. In the mixing bowl, combine the dry ingredients starting with the flour then the sugar, salt, and
baking powder . Mix well by stirring
3. Add the egg, butter, cooking oil, and yeast-sugar-milk mixture in the mixing bowl with the dry
ingredients then mix again until a dough is formed. Use your clean hands to effecti vely mix the
ingredients.
4. In a flat surface, knead the dough until the texture becomes fine. For faster and easier
kneading, you may use a Stand Mixer with dough hook.
5. Mold the dough until shape becomes round then put back in the mixing bowl. Cover the mix ing
bowl with damp cloth and let the dough rise for at least 1 hour
6. Put the dough back to the flat surface and divide into 4 equal parts using a dough slicer
7. Roll each part until it forms a cylindrical shape
8. Slice the cylindrical dough diagonally (These slices will be the individual pieces of the
pandesal)
9. Roll the sliced dough over the breadcrumbs and place in a baking tray with wax paper (makes
sure to provide gaps between dough as this will rise later on)
10. Leave the sliced dough with breadcrumbs in the tr ay for another 10 to 15 minutes to rise
11. Pre-heat the oven at 375 degrees Fahrenheit for 10 minutes
12. Put the tray with dough in the oven and bake for 15 minutes
13. Turn off the oven and remove the freshly baked pandesal.
14. Serve hot. Share and enjoy!
Custaroons

Ingredients

1. 1 can (395g) condensed milk

2. 2/3 cup desiccated coconut
3. 2 whole eggs
4. 4 egg yolks
5. 1/4 c. melted butter
6. 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 325° F/160° C

2. Beat eggs yolks, whole eggs, condensed milk, melted butter, vanilla and desiccated coconut
until blended but not foamy.
3. Line 12 cup cupcake tins with paper liners.
4. Pour mixture into the cupcake liners.
5. Place a larger pan on rack in the center oven and pour very hot water into the pan.
6. Put the pan with custard mixture over the hot water bath pan.
7. Bake until toothpick inserted near center comes out clean, 25 to 30 minutes;
Brazo de Maria

Ingredients
1. MERINGUE SHEET
2. 10 egg whites
3. 1 teaspoon cream of
tartar
4. 1 cup sugar
5. CUSTARD FILLINGS
6. 10 egg yolks
7. 1/2 cups water
8. 1 1/2 cup sugar
9. 1/4 cup butter
10. 1 packed
grated ube or 2 cups
mashed ube

Instructions
1. MERINGUE SHEETS
2. Separate egg yolks from white
3. Grease the prepared baking pan, line with wax paper on top and grease the surface.
4. Put egg whites in a large mixing bowl, beat until frothy.
5. Add the cream of tartar, beat at high speed until soft peaks form.
6. Add sugar gradually while beating , until the meringue becomes very stiff.
7. Spread the meringue evenly, on prepared pan lined with wax paper.
8. Using a serrated edge knife, make a wave pattern over the surface.
9. Bake the meringue in a preheated oven to 350 °F, for 20 minutes or until turns to medium
brown.
10. UBE CUSTARD FILLINGS
11. Dissolve water into sugar in a sauce pan over medium heat.
12. Beat egg yolks and add into the sugar mixture.
13. Beat continuously to avoid burn and lumps, until thick
14. Add grated ube and butter.
15. Keep stirring until the custard thickened.
16. Turn off the heat and set aside.
17. ASSEMBLY
18. Remove the meringue from the oven, and cool down for a few minutes.
19. Dust with confectioners sugar and place wax paper on the top of the meringue.
20. Flip the meringue and remove the baking tray and the wax paper.
21. Cut the sides to make nice edges and spread the filling on one sides of the meringue.
22. Roll up the meringue sheet away from you and compress to compact the filling.
23. And refrigerate before serving.
Pineapple Pastel
Ingredients

1. BREAD
2. 3 cups all purpose flour
3. 1 (7g) packed of dried yeast
4. 2/3 cup milk
5. 3/4 cup sugar
6. 3 eggs
7. 1/2 cup butter
8. PINEAPPLE CUSTARD
9. 1/2 cup crushed pineapple
10. 1/3 cup pineapple juice
11. 1/4 cup condensed milk
12. 1/4 cup butter
13. 2 pieces egg

Instructions

1. Heat milk over medium low heat until lukewarm stir in yeast and stand in a warm place until
starting to foam.
2. Place 2 3/4 flour, sugar and salt in the bowl of an electric mixer and mix until completely
combined.
3. Add eggs and yeast mixture, knead on low speed until a dough forms.
4. Add butter and increase speed to medium, keep kneading until mixture is smooth and
elastic.
5. Transfer the dough on a dusted working table and knead while using 1/4 flour for few
minutes.
6. Transfer to a lightly oiled bowl and cover, let it stand until double in size.
7. Knock down dough and transfer on a dusted working table.
8. Divide the dough into four equal parts and stretch one part into a long cylinder
9. Cut evenly into the small sizes that fits in desired cupcake pan sizes.
10. Flatten one portion of the dough and place a scoop of Fillings in the center.
11. Fold edges until fillings are secured, place in a baking cups or directly in a cupcake pan.
12. Brush tops with beaten egg yolk and bake at 350°F preheated oven for 20 minutes or until
bottoms are slightly brown.
13. PINEAPPLE CUSTARD COOKING DIRECTIONS
14. Chop pineapple into small chunks and cook in medium heat.
15. Add condensed milk, eggs and pineapple juice, Stir constantly and cook until thick.
Ensaymadang Ube

Ingredients

1. 4 Cups all purpose

flour
2. 3/4 Cup warm water
3. 3/4 Cup evaporated
milk
4. 2 Teaspoon rapid rise
yeast
5. 1 Cup sugar
6. 2 Teaspoon salt
7. 1/3 Cup vegetable oil
8. 2 Large eggs
9. FILLINGS
10. 1 Pack (454g) grated purple yam or 2 cups of mashed ube
11. 1 Cup (375 ml) evaporated milk
12. 1 Can (300 ml) condensed milk

Instructions

1. Dissolve yeast and 1 tablespoon of sugar in 3/4 cup of warm water. Set aside.
2. In a mixing bowl, pour all-purpose flour, remaining sugar and salt.
3. Mix all dry ingredients until incorporated.
4. Add the dissolved yeast, eggs, evaporated milk and vegetable shortening.
5. Mix everything thoroughly, until well blended.
6. Knead until dough is smooth and elastic and shape into ball.
7. Transfer the dough in a greased bowl and cover with damp cloth and let rise again until
double in size.
8. Punch dough and divide equally into 4 pieces, roll out each piece into a log.
9. Cut into small pieces and roll thinly into 4 X 2 inch rectangles.
10. Spread purple yam jam in the center. Roll into long rods and twirl into shape.
11. Place each piece in a ensaymada muffin moulder. Let it rise until doubles in size.
12. Bake at 350 F for about 10 to 15 minute or until light golden brown.
13. Cool and brush with melted butter. Top with grated cheese.
14. FILLINGS
15. Combined condensed milk, grated purple yam and evaporated milk in the deep sauce pan.
16. Cook in medium heat, stirring until it turns into a thick paste
Hopiang Munggo

Ingredients
1. Fillings ;
2. 340 grams Yellow Mung
Beans
3. 1 can (395 grams) condensed
milk
First dough
1. 1 cup all-purpose flour
2. 1/3 cup vegetable oil
Second dough
1. 2 cups all-purpose flour
2. 3 tablespoons sugar
3. 1/2 cup vegetable oil
4. 1/2 cup water
Glaze
1. 1 egg, beaten
Instructions
1. FILLINGS
2. Wash beans and cover with water in a casserole
3. Stir and bring to a boil until softened
4. When beans start to soften, scoop out foamy water on top
5. Add condensed milk, continue cooking over low heat
6. Until beans soften and form a paste, set aside
7. DOUGH #1.
8. In a small bowl, combine flour and vegetable oil
9. Combine until loose, coarse crumbs form; set aside.
10. DOUGH #2.
11. In a separate bowl, Combine flour, sugar and make a well in center
12. In a small bowl, whisk oil and water together
13. Pour oil mixture into center of flour
14. Combine until dough takes shape, divide into 2 equal parts
15. ASSEMBLY
16. Flatten each part into a thin square
17. Crumble half of the first dough, and spread evenly over the second dough
18. Gently roll up square with your fingers like a cylinder
19. Wrap in wax paper and chill in refrigerator about 15 minutes
20. Take the chilled cylinders and cut each into 7 pieces
21. Take one piece and press the dough on the working table
22. Place wax paper on the top and flatten the dough
23. Place a scoop of Fillings in the center of the square
24. Fold edges until fillings are secured
25. Put inside the cookie cutter and press to mould
26. Brush tops with beaten egg yolk
27. Bake at 375°F preheated oven for 20 minutes
28. Or until bottoms are slightly brown