Chicken Empanada

INGREDIENTS:

• 3 cups chopped, cooked chicken
• 1 (8-ounce) package shredded Colby and Monterey Jack cheese blend
• 4 ounces cream cheese, softened
• 1/4 cup chopped red bell pepper
• 1 jalapeno, seeded and chopped
• 1 tablespoon ground cumin
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1 (15-ounce) package refrigerated pie crusts
• Water

INSTRUCTIONS:

1. Preheat oven to 400 degrees F.
2. Lightly grease a baking sheet. In a large bowl, combine the chicken and next 7 ingredients. Unroll 1 piecrust onto a lightly floured surface. Roll into a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. 
3. Repeat procedure with remaining piecrusts, making 12 to 15 circles total. Arrange 1 round on a clean, flat surface. Lightly brush the edges of crust with water. Place 1 heaping teaspoon of chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. 
4. Repeat with the remaining rounds and chicken mixture. (Up to this point, the recipe can be made ahead and frozen for up to 1 month). Arrange empanadas on the prepared baking sheet. Bake for 15 minutes.

Source : Paula Deen via Food Network

Mamon

INGREDIENTS:

• 2 1/2 cups all-purpose flour
• 1 cup white sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 cup vegetable oil
• 8 egg yolks
• 2 tablespoons grated orange pee
• 1 teaspoon vanilla extract
• 1/3 cup orange juice
• 1/3 cup water
• 8 egg whites
• 1/2 teaspoon cream of tartar
• 1/2 cup white sugar

INSTRUCTIONS:

1. Preheat an oven to 325 degrees F and grease 16 muffin cups. Stir the flour, 1 cup sugar, baking powder, and salt together in a large bowl. Make a well in the center of the flour mixture and add the oil, egg yolks, grated orange peel, vanilla extract, orange juice, and water. Mix well by until no lumps
2. Beat the egg whites with the cream of tartar until foamy in a large glass or metal mixing bowl. Gradually add the 1/2 cup sugar, continuing to beat until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Fold the flour mixture into the egg whites. Pour the resulting batter into the prepared muffin cups to about 2/3 full.
3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35-40 minutes. Cool in the pans for 10-15 minutes before removing to cool completely on a wire rack.

Source : Easy Dessert Recipes

Chocolate Lava Cake

INGREDIENTS:

• 180g dark chocolate, chopped
• 250g butter, chopped
• plain flour, for dusting
• 4 eggs
• 1/2 cup caster sugar
• 1/4 cup plain flour, sifted
• Double cream and cocoa powder, to serve

INSTRUCTIONS:

1. Place chocolate and butter in a microwave-safe bowl. Microwave on medium-high (75%) for 1 to 2 minutes, stirring with a metal spoon every 30 seconds, or until melted and combined. Cool completely.
2. Grease eight 175ml-capacity ceramic ovenproof dishes. Sprinkle with flour. Using an electric mixer, beat eggs and sugar for 8 to 10 minutes or until thick and creamy. Fold in chocolate mixture, then flour. Spoon mixture into prepared dishes. Freeze for 1 hour.
3. Preheat oven to 200°C/180°C fan-forced. Place dishes on a baking tray. Bake for 16 minutes or until just set (cakes will wobble when touched).
4. Stand dishes for 1 minute. Turn onto plates. Top with cream. Dust with cocoa powder. Serve.

Source : taste.com.au

Blueberry Cheesecake

INGREDIENTS:

• 1 1/4 cups graham cracker crumbs
• 1/4 cup white sugar
• 2 teaspoons ground cinnamon
• 1/3 cup butter, melted
• 2 (10 ounce) packages frozen
• 1/2lb blueberries
• 1 tablespoon cornstarch
• 3 (8 ounce) packages cream cheese softened
• 1 (14 ounce) can sweetened condensed milk
• 1/4 cup lemon juice
• 1/2 teaspoon vanilla extract
• 3 eggs

INSTRUCTIONS:

1. Combine graham cracker crumbs, sugar, cinnamon and butter in a bowl. Press onto the bottom of an ungreased 9-inch pan and refrigerate for 30 minutes.
2. Preheat oven to 300 degrees F (150 degrees C).
3. Place blueberries and cornstarch into a blender and blend to a puree until smooth. Pour blueberry sauce into a saucepan.
4. Bring to a boil over high heat. Boil and stir until sauce is thick and shiny, about 2-4 minutes. Set aside 1/3 cup blueberry sauce; let it cool. Cover and refrigerate remaining sauce for serving.
5. Beat cream cheese in a mixing bowl with an electric mixer until light and fluffy; slowly beat in condensed milk. Mix in lemon juice and vanilla extract, then beat in eggs on low speed until just combined. Pour half of cream cheese mixture over crust; drop half of reserved blueberry sauce by 1/2 teaspoonfuls on cream cheese layer. Carefully spoon remaining cream cheese mixture over sauce; drop remaining blueberry sauce by 1/2 teaspoonfuls on top. Cut through top layer only with a knife to swirl blueberry sauce.
6. Bake in preheated oven until center is almost set, 50-60 minutes. Cool on a wire rack for 10 minutes. Use a knife around edge of pan to loosen and let it cool 1 hour longer. Refrigerate the blueberry cheesecake overnight. Serve reserved blueberry sauce with cheesecake.

Source : Easy Dessert Recipes

Quick and Easy Bibingka

INGREDIENTS:

• 1 tablespoon baking powder
• 6 pieces banana leaves, round shape; about 9 inches in diameter
• ½ cup butter
• 1 ½ cup coconut milk
• 3 eggs
• ½ cup sticky rice flour
• 2 cups rice flour
• 1 piece salted egg, cut into wedges
• 1 cup sugar

For Bibingka Toppings

• 1 tablespoon butter
• 1 tablespoon cheese, cheddar cheese or Edam cheese
• 1 tablespoon grated coconut
• 1 tablespoon sugar

INSTRUCTIONS:

1. Preheat oven to 375° F.
2. While preheating the oven, brush butter onto the banana leaves.
3. Line the pans with banana leaves.
4. Beat the eggs.
5. Combine the eggs with butter and coconut milk and mix everything thoroughly.
6. Put rice flour, sticky rice flour, baking powder, and sugar together in bowl and again mix thoroughly.
7. Combine egg and rice mixtures.
8. Pour mixtures equally into the pans.
9. Top the mixtures with salted eggs.
10. Bake for 25 minutes.
11. When the rice cakes are already baked, brush butter onto them.
12. Place the rice cakes in a broiler until they turn slightly brown at the top. This may take about two minutes.
13. When done, add toppings to the rice cakes.

Source : Kerlyn Bautista

Pan de Coco

INGREDIENTS:

• 4 Cups bread flour
• ¾ Cup warm milk
• 2 Teaspoon rapid rise yeast
• ¼ Cup white sugar
• 4 Eggs
• ½ Tablespoon salt
• ¾ Cup melted butter
• 1 egg beaten with a splash of water (egg wash)

Filling

• 1 Cup brown sugar
• 1 Cup sweetened coconut flakes
• 1 1/2 Tablespoon softened butter
• 1 Teaspoon vanilla

INSTRUCTIONS:

1. Mix together warm milk, yeast, sugar and eggs.
2. Mix  flour and salt,  add melted butter.
3. Combine egg mixture to the flour mixture, mix well to form a dough.
4. Turn dough into a well-floured surface and knead until soft and elastic.
5. Place the kneaded dough in a well-oiled bowl.
6. Cover with a cloth and allow to rise for 1 hour or until it doubles in size.
7. Divide dough into 4 equal pieces, and 3 to 4  roll in each pieces.
8. Form dough into a ball, flatten it by hand or rolling pin.
9. Place about 1 tablespoon of filling at the center.
10. Pinch all the side together and twist to seal the edges.
11. Place pinched side down on parchment paper.
12. Cover with cloth and let it rise until doubled in size, about 1 hours.
13. Bake at 350°F for about 5 minutes, brush the top  with egg wash.
14. Bake for another 15 minutes or until top becomes golden brown.

Notes:
--If you are kneading by hand, you may have to add a bit more flour as needed so that it doesn’t stick all over the place.
--Use warm damped cloth or towel in covering the dough.
--Use all purpose flour as the substitute for bread flour.

Source : Pinoy Hapagkainan

Spanish Bread

INGREDIENTS:

• 3 cups bread flour
• 1- 1 1/2 cups all purpose flour
• 1/2 cup sugar
• 1 tsp salt
• 1 pouch rapid rise yeast
• 3 egg yolks
• 3/4 cups fresh milk
• 1/2 cup melted butter
• 1/2 cup water
• extra flour for kneading

Filling

• 1/4 cup softened butter
• 1/3 bread crumbs
• 1/2 cup brown sugar
• 1/2 tsp vanilla

INSTRUCTIONS:

1. Dissolve yeast in warm water (110-115 degrees F). Stir to dissolve and let stand for 5-10 minutes. Set aside.
2. In a large bowl, combine the milk, sugar, butter, egg yolks and salt.
3. Blend well then add the yeast mixture.
4. Add flour to make a moderate stiff dough. **Note: Check the consistency of the dough before putting all the remaining flour. (use of flour depends on the type of flour, milk and the size of the eggs). Dough should be moderate to stiff and elastic.
5. Knead the dough on a lightly floured surface for about 10 minutes or until dough is smooth & elastic.
6. Transfer the dough to a greased bowl, cover with a damp cloth and let it rise in a warm place for at least an hour.
7. After rising, transfer the dough onto a lightly floured surface.
8. Use a dough slicer to divide the dough into 4 equal parts.
9. Roll each part until it forms into a log. Cut each log into equal pieces.
10. In a separate bowl, combine all the ingredients for the filling.
11. Flatten the dough with a rolling pin until it stretches into a triangular shape.
12. Spread some fillings then roll up.
13. Cover the dough with bread crumbs and place on lightly greased baking sheet or tray with the end at the bottom.
14. Cover the tray with a damp cloth and let it rise for 20-30 minutes.
15. Preheat oven to 325 degrees F.
16. Bake for 20-25 minutes.

Source : Cook Eat Share

Ube Macapuno Roll

INGREDIENTS:

Batter

• 1/3 cup sifted cake flour
• 3 tablespoons cornstarch
• 1/2 cup granulated white sugar
• 1 teaspoon vanilla extract (I used 1 teaspoon lemon juice instead)
• 3 egg yolks (room temperature)
• 2 whole eggs (room temperature)
• 1 teaspoon Ube extract (McCormick)
• 1 drop food color (McCormick) (optional)

Meringue

• 2 egg whites (room temperature)
• 1/4 teaspoon cream of tartar
• 1 drop ube extract (McCormick)
• 1 tablespoon granulated white sugar

Buttercream Filling & Icing

• 1/2 jar macapuno or coconut preserve, divided
• 1/4 cup butter softened
• 1/2 cup evaporated milk
• 1/4 cup sugar

INSTRUCTIONS: 

1. Preheat oven to 450 degrees F (230 degrees C). Place oven rack in the center of the oven. Grease Swiss Roll tray, line it with parchment paper then grease (you may also use spray with a nonstick vegetable/flour spray).
2. Place the 3 egg yolks together plus 2 whole eggs in a bowl while the 2 egg whites will be placed in a bowl of your electric mixer. Cover with a plastic wrap and allow to come to room temperature. Set aside. As we all know, it’s easier to separate the egg yolks from the whites while they are cold so better do it while getting out the eggs directly from the fridge.
3. In a small bowl, whisk flour and cornstarch. Set aside.
4. In your electric mixer, place egg yolks together with whole eggs and sugar. Beat in high speed for about 5 minutes or until color turns pale yellow. Beat in vanilla extract. Using a spatula mix-in half of flour mixture gently until incorporated. Add the remaining flour mixture and continue mixing until well incorporated. Add food color  (if using) and Ube extract. Mix well.
5. In a separate clean bowl of your electric mixer beat egg whites, prepare the meringue. Add cream of tartar and continue beating. Add slowly one tablespoon sugar and beat until stiff peaks form. Add a drop of  Ube extract, continue beating until the extract is well incorporated with the meringue. Don't over beat.Once the meringue is done, use a spatula and gently fold-in the batter (the batter is the one you made in procedure #4) and add the rest of the meringue until well incorporated.
6. Pour the batter into the prepared pan with a parchment paper. Use a spatula to evenly spread the mixture. Bake for about 6-8 minutes or will spring back upon touching the top of the cake. Remove cake from the oven immediately do not over bake. Sprinkle the top of the cake with confectioners sugar (this helps protect the cake from sticking to the cloth when inverted). Place a clean damp dish cloth in your workplace (the cloth should be same in size of your Swiss Roll tray). Invert cake into the prepared dish cloth (top facing down). Remove parchment paper. Trim all sides of the cake (you can use the trimmed part of the cake later for decorating, just set it aside). Sprinkle the base layer of the cake with a confectioners sugar and roll up together with the cloth (damp dish cloth helps prevent the cake from cracking when unrolled). Place the rolled cake on a wire rack to cool for about 10-15mins.
7. While waiting for the cake to cool, place trimmed edges of the cake in a food processor and process to form crumbs. (If you don't have a food processor ,you can use a knife to cut them nicely into very small pieces as you can). Set aside.
8. Once the cake is completely cooled, unroll it from the cloth. Spread the base with buttercream icing. (Be sure to set aside an icing to cover the cake and for decorating later). Place half of the macapuno to fill the layer. Roll up the cake. Once rolled, spread with butter icing all over and dust it with cake crumb. You can pipe the icing and decorate your cake as you like consuming the remaining macapuno. Transfer to a plate and place it in the fridge to chill... Your Ube  Macapuno Swiss Roll is done!!!
9. Slice and enjoy!

Source : kwaliteatime@home

Monggo Bread

INGREDIENTS:

• 2 cups all purpose flour 
• extra flour for dusting 
• 2 tbsp caster sugar or (2 tbsp granulated sugar) 
• 1 raw egg 
• 1/2 tsp salt 
• 2 tsp instant dry yeast 
• 1/4 cup butter, softened 
• 1/2 cup warm milk (110 degrees F) 
• 1/2 cup red monggo beans 
• 1/2 cup sugar

INSTRUCTIONS:

1. Soak the monngo beans in bowl of cold water for at least 3 hours or overnight. Rinse and transfer into a pot. Bring t it to a boil and simmer over medium low heat for at least an hour or until the beans are soft and mushy. 
2. Drain in a colander and set aside in a mixing bowl. Using a potato masher or a blender, mash the beans until pasty. Add sugar to taste and mix with a spoon until well combined. Set aside in the fridge. 
3. In a mixing bowl, combine warm milk (110 degrees F),  instant yeast, and a teaspoon of sugar. Mix until combined. Set aside in warm place for at least 5-10 minutes or until foamy and bubbly. 
4. In separate bowl, add the flour, caster sugar, and salt. Whisk until well incorporated. Then add the egg, softened butter, and yeast mixture. Mix using a wooden spoon or electric mixer with dough hook attachment until a dough forms. 
5. Transfer the dough into a floured surface and knead for 5-10 minutes until smooth and elastic. Shape into a round ball. Transfer the dough into an oiled bowl and cover with plastic wrap. Set a side in warm place for at least an hour until it doubles its size. 
6. After an hour, punch the dough in the middle to let air escaped. Transfer it onto a floured surface and start to roll using a rolling pin into a 35 cm long and 25 cm wide (35 x 25) rectangle – about 1/4 inch thick depending on the size of your loaf pan. 
7. Spread the monggo beans onto the surface of the dough. Roll the dough out, from bottom to top, into a cylinder shape or log. Transfer it, seam side down, into an oiled loaf pan. Set aside in warm place for at least 45-50 minutes or until its doubles its size. 
8. After 50 minutes, brush the dough with an egg wash (egg and milk combination) evenly on top. Bake in a preheated oven at 350 degrees F for at least 25-30 minutes or until the top part is golden brown. 
9. Allow it cool and slice into serving pieces. Enjoy!

Source : Cook n Share

Siopao Bola Bola (Pork Steam Bun)

INGREDIENTS: 

Filling:

• 300 grams ground pork
• 3/4 cup chopped spring onions
• 1 tbsp sesame oil
• 1 tsp white pepper
• 1/2 tsp black ground pepper
• 1 1/2 tsp salt
• 1-2 tbsp mirin (wine and sugar)
• 1 egg white
• 1-2 tbsp cornstarch or tapioca starch

1. Mix all ingredients except cornstarch, let it marinate for 15 minutes then add the cornstarch and mix until incorporated, cover then chill it while getting ready to make the dough.

Dough:

• 5(4+ 1 gradually add during kneading) cups all purpose flour 
• 5 tbsp sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 2 tbsp vegetable oil
• 2 tbsp yeast
• 2 tbsp sugar
• 1 cup hot water
• 1 cup room temperature water
• 16 pcs 1x1 cut parchment paper

1. Put the 2 tbsp sugar in a bowl add the hot water then add 1 cup of room temp water ( the combination is just the right temperature for proofing the yeast), add the yeast, and stir 3-4 stroke and leave it to proof for 10 minutes. in 2 minutes it should start foaming on the surface.
2. In a mixing bowl place the 4 cups flour, sugar , salt, baking powder and stir to incorporate all ingredients, then make a hole at the center pour in the yeast mixture.
3. If you are using a kitchen aid start mixing the dough ingredients using speed no. 2 until the side of the bowl doesn't have flour anymore, if the dough is a bit dry add some more warm water a tablespoon at a time, when a ball is form already add the oil and let it knead a bit more, the whole mixing time is just around 5 minutes.
4. If you are just using hands , then knead the mixture until you form a rough dough then add the oil and continue to knead until you form a smooth dough.
5. Cover the dough with a cling wrap let it rise for 30 mins. transfer to a parchment paper and divide it to 16 equal parts( to do this you can just divide the dough in half, then cut the 2 pcs each to a half again which gives you 4 pcs then cut each piece to half again which gives you 8 pcs, then cut all the pcs to half again which will be equal sizes of 16 pcs.)
6. Roll out each dough to a round 2" diameter, thicker at the center and thinner at the side. place the filling at the center and wrap it using thumb and index of right hand finger pinching the sides and using the left thumb to push the filling to stay in the center as your right hand pinch and rotate to seal the bun.
7. Place the bun in a steamer with the cut parchment paper on each base.
8. Cover and let it rise for 30 mins.
9. Place the steamer over boiling water and steam for 15-20 mins. quickly remove the lid to refrain the water dripping into the buns, you may also use a clean cloth to cover the lid while steaming

Source : Irene's Recipe

Ensaymada

INGREDIENTS: 

• 2 tsp instant yeast
• 2/3 cup water
• 3 1/2 cups all-purpose flour, sifted
• 1/3 cup sugar
• 1 tsp salt
• 3 large eggs
• 1/4 cup evaporated milk
• 1/3 cup unsalted butter, melted
• Topping: creamed butter, grated cheddar cheese, sugar (to taste)

INSTRUCTIONS: 

1. Dissolve yeast in 1/3 cup of water. Set aside.
2. In a mixing bowl with dough hook, place sifted all-purpose flour, sugar and salt. Mix at low speed until incorporated.
3. Add the dissolved yeast, remaining water, eggs and evaporated milk. Mix for 2 minutes at low speed then mix at medium speed for approximately 4 minutes.
4. Add unsalted butter and continue mixing until gluten is slightly developed.
5. Transfer the dough in a greased bowl and cover with plastic.How to shape ensaymada
6. Let the dough rest for about 15 minutes at room temperature.
7. Punch down the dough and divide it into pieces weighing 60 grams each.
8. Let the dough rest for 15 minutes then cover with plastic sheet to prevent from drying.
9. Roll out the pieces thinly into 8″x5″ rectangles. Brush surface with butter.
10. Roll into a long rod and twirl into shape, locking ends to seal.
11. Place each piece in a greased ensaymada moulder.
12. Let the dough rise until it doubles in size. (Approximately 1 1/2 hours at room temperature)
13. Bake for 17 minutes at 325 F or until golden in colour.
14. Let the bread cool then remove it from moulder.
15. Brush the top of each ensaymada with creamed butter and sprinkle with grated cheese and sugar.

Source : Sweet Samsations