Get Your Sugar Fix!

Cantaloupe with Sago

noreply@blogger.com (chinita) — Tue, 10 Feb 2009 08:32:00 +0000

Ingredients:

2 kg cantaloupe melon
500 grams grated coconut
4 cups water
1/2 cup sugar
1/2 cup sago

Procedure:

Using a round scoop, scoop out a ball - shaped flesh from the cantaloupe melon. Keep aside.
Scrape the rest of the cantaloupe fresh from the melon and put the flesh into a food processor and puree the flesh. Keep aside.
Add water to grated coconut and squeeze out two cups of the 1st coconut milk. Keep aside.
Bring water to boil in a pot with sugar and sago. Boil until cooked.
Pour contents of pot into a large serving bowl, add coconut milk and pureed cantaloupe.
Chill in refrigerator together with the scooped cantaloupe balls.

BAKED ZABAGLIONE (sponge cake with orange)

noreply@blogger.com (chinita) — Sat, 07 Feb 2009 08:37:00 +0000

Ingredients:

1/4 cup (60 ml) orange liqueur
1 sponge cake, 8-10 inches (20-25 cm) home-made or storebought
Juice of 3 oranges, filtered
4 large egg yolks
1/2 cup (100g)sugar
1/4 cup (30 g) confectioner's sugar
1/4 cup (25g) flaked almonds
1 orange, thinly sliced for decoration
sprig of mint, for decoration

Procedure:

Preheat the oven to 425F (220C). Brush an 8-10 inch round ovenproof dish with a tablespoon of the liqueur.
Cut the spongecake to the same size as the dish and then fit it into the dish.
Mix the orange juice and remaining liqueur in a small bowl. Drizzle 1/3 of this mixture over the sponge cake.
Beat the egg yolks and sugar in a large bowl until pale and creamy.
Transfer to a double boiler over barely simmering water. Gradually add the liqueur mixture, beating constantly until well thickened, 10-15 minutes.
Pour the zabaglione over the sponge cake. Dust with confectioner's sugar and sprinkle with almonds.
Bake until the top is golden brown, 5-10 minutes. Remove from the oven.
Decorate with orange zest and mint. Serve hot. Serves 6.

Chocolate Covered Truffles

noreply@blogger.com (chinita) — Sat, 07 Feb 2009 08:25:00 +0000

Ingredients:

1/4 C butter
1 1/2 lbs. real semisweet chocolate
3/4 C non-dairy
coffee creamer, any flavor
1/2 teaspoon vanilla extract
1 1/2 pounds real milk chocolate for dipping
1 cup finely chopped chocolate, milk or semisweet for decoration

Makes about 3 dozen truffles

Procedure:

Melt semisweet chocolate in double boiler over hot water.
Heat butter,creamer and vanilla in another saucepan to 125° F on a candy thermometer.
Add to semisweet chocolate all at once, beating until
smooth and creamy.
Chill in refrigerator until nearly set but still pliable. Beat with mixer until light and fluffy.
Spread in 9 inch buttered pan until set enough to roll into small balls. Melt milk chocolate over double boiler. Dip truffles in melted chocolate, then sprinkle generously, or roll in, chopped chocolate.

Rice Custard

noreply@blogger.com (chinita) — Mon, 26 Jan 2009 08:15:00 +0000

Ingredients:

6 eggs
3 cups milk
1 cup sugar
2 tsp vanilla
1/2 tsp salt
1 1/2 cup cooked rice
1 cups raisins seeded
nutmeg

Procedure:

Heat oven 350F (175 C). Butter a 10-cup casserole. Put a pan of hot water - 1 inch deep - large enough to hold casserole in oven.
Break eggs into prepared casserole and beat to blend with fork.
Stir in milk, vanilla, salt, blending well.
Add rice and raisins and stir. Sprinkle generously with nutmeg.
Set casserole in pan of hot water and bake until set about 1 hour and 25 minutes.
Stir with fork after first 30 minutes of baking.
Serve warm or cold.

Apple Marmalade Pudding

noreply@blogger.com (chinita) — Sun, 28 Dec 2008 02:58:00 +0000

Ingredients:

6 medium cooking apples
3/4 cup brown sugar, packed (180 ml)
1 2/3 cups sifted all purpose flour (410 ml)
3 tsp baking powder (15 ml)
1/2 tsp salt (2 ml)
1/2 cup sugar (125 ml)
1/3 cup shortening (80 ml)
1 egg
1/3 cup orange marmalade (80 ml)
1/2 cup milk (125 ml)
1 tsp cinnamon (5 ml)
2 tbsp sugar (30 ml)
butterscotch sauce (see recipe below)

Procedure:

Heat oven to 400F (204C). Butter a shallow baking dish about 13x9x2 inches.
Peel and core apples. Slice very thin and spread in prepared baking dish. Spinkle with brown sugar. Put dish in hot oven while making topping.
Sift flour, baking powder, salt and 1/2 cup sugar into bowl. Add shortening and cut in finely.
Beat egg. Stir in marmalade and milk.
Add to dry ingredients and mix until blended.
Remove apples from oven and spread batter over them. Combine cinnamon and 2 tbsp sugar and sprinkle over batter.
Bake 20 to 25 minutes or until batter is cooked through and apples are tender.
Serve, cut in large squares and top with ButterScotch sauce.

BUTTERSCOTCH SAUCE

Ingredients:

3 tbsp cornstarch (45 ml)
1 cup brown sugar, packed (250 ml)
pinch salt
1 cup cold water (250 ml)
1 cup boiling water (250 ml)
1/4 cup butter (60 ml)
2 tsp vanilla

Procedure:

Mix cornstarch, sugar and salt thoroughly in saucepan.
Stir in cold water, blending until smooth.
Stir in boiling water. Bring to a boil over high heat, stirring constantly.
Boil 1 minute. Remove from heat.
Stir in butter and vanilla. Serve hot.

Brownie Cheesecake

noreply@blogger.com (chinita) — Sun, 28 Dec 2008 02:41:00 +0000

Can't decide between a brownie or cheesecake? You can indulge in both! Try out this mouthwatering yet easy to make brownie cheesecake..

Ingredients:

6 eggs
1 c. of flour
1 c. of sugar
1 c. of semi chocolates melted
1 c. of PHILADELPHIA Cream Cheese, softened
1/2 tb of salt
1 tb of vanilla (optional)
1 tb of butter
1/2 c. chopped almands

Procedure:

Preheat oven to 350 degree F. Butter pan then place in freezer.
Meanwhile, beat cream cheese, 3 eggs, sugar and vanilla in large bowl with the wooden spoon until smooth. When done set aside.
Take the melted chocolate, 3 eggs and flour mix in the other bowl with the wooden spoon. When done set aside.
Take the pan out of the freezer and pour in half of the mixed chocolate then some almonds then half of the mixed cheese then some almonds then the rest of the chocolate some almonds then the rest of the cheese and the rest of the almonds.
Put in the oven for 40 mins (if it's still not ready yet poke a fork in it if it's still a little soggy inside add 5 or 10 mins) let cool for half an hour then enjoy!

No Bake CheeseCake 1

noreply@blogger.com (chinita) — Sat, 08 Nov 2008 06:13:00 +0000

This one's really easy to make and you'll have the recipe memorized in no time and if you need to whip up a dessert for the next day, this one's a delicious choice..

Ingredients:

1 8oz block cream cheese (or low-fat cream cheese)

1 can sweetened-condensed milk (or reduced fat sweetened-condensed milk)

¼ cup lemon Juice

1tps. Vanilla

1 21oz cherry pie filling (or low calorie pie filling)

1 6oz ready made graham cracker crust

Procedure:

In large mixing bowl, combine cream cheese, milk, lemon juice and vanilla.
Mix with electric beaters until smooth and creamy.
Pour mixture into graham cracker crust and then top with cherry pie filling.
Refrigerate for at least two hours.

Berry Topped White Cupcakes

noreply@blogger.com (chinita) — Wed, 29 Oct 2008 07:30:00 +0000

Ingredients:

Makes: 22 cupcakes

5 egg whites
1/2 cup plus 2 tbsp. butter, softened
1 cup sugar, divided
3/4 tsp vanilla extract
2 1/4 cups cake flour
2 1/4 tsp. baking powder
1/2 tsp salt
3/4 cup milk

Icing:

4 ounces cream cheese, softened
1/3 cup butter, softened
2 cups confectioner's sugar
1/2 tsp. lemon juice
Fresh blueberries, raspberries and sliced strawberries

Procedure:

Place egg whites in a large mixing bowl.Let stand at room temperature for 30 minutes.
In another mixing bowl, cream butter and 3/4 cup sugar until light and fluffy.
Beat in vanilla. Combine the flour, baking powder and salt;
Add to creamed mixture alternately with milk;
Beat egg whites on medium speed until soft peaks form;
Gradually beat in remaining sugar, about 2 tablespoons at a time, on high until soft glossy peaks form and sugar is dissolved.
Fold a fourth of the egg whites into batter; fold in remaining whites;
With spoon, gently fill foil or paper lined muffin cups two thirds full;
Bake at 350C for 18-22 minutes;
Cool for 10 minutes before removing from cups to wire racks to cool completely;
For icing: In a small mixing bowl, beat cream cheese and butter until smooth ;
Gradually beat in confectioner's sugar and lemon juice;
Spread over cupcakes and top with berries.

Baked Pancakes

noreply@blogger.com (chinita) — Wed, 22 Oct 2008 08:38:00 +0000

This my daughter's all time favorite for breakfast and snacks..

Ingredients:

1/4 c. margarine or butter

1/4 c. brown sugar

1/3 c. pancake or maple syrup

1 package pancake mix for 10 pancakes

Procedure:

Mix these together in pan over low heat until butter is melted.
Pour into a 9-inch round cake pan or pie pan.
Pancake mix for about 10 pancakes. 4-6 servings. Mix as directed on package.
Spoon batter over syrup mixture.
Bake at 375 degrees for about 20 minutes or until top springs back when touched.
Invert onto serving plate.

Chocolate Truffles

noreply@blogger.com (chinita) — Wed, 22 Oct 2008 08:20:00 +0000

Ingredients:

Makes about 3 dozen truffles

½ Cup unsalted butter

2 1/3 Cups confectioner’s sugar

½ C cocoa

1/4 cup heavy or whipping cream 1 1/2 teaspoon vanilla

Centers: pecan, walnuts, whole almonds or after-dinner mints

Coatings: coconut, crushed nuts,confectioners sugar

Procedure:

Cream butter in large mixer bowl.
Combine 2 1/2 cups confectioners' sugar and the cocoa; add alternately with cream and vanilla to butter. Blend well. Chill until firm.
Shape small amount of mixture around desired center; roll into 1 inch balls.
Drop into desired coating and turn until well covered. Chill until firm.

Apple Pancakes

noreply@blogger.com (chinita) — Sat, 11 Oct 2008 13:44:00 +0000

Ingredients:

2 tbsp. butter
3 tbsp. sugar
1/2 tsp. cinnamon
1/2 tsp. baking powder
1/2 c. milk
1 egg
1 tsp. salad oil
1 apple, pared and sliced
1/2 c. pancake mix

Procedure:

Melt butter, combine apple, sugar, and cinnamon, heat together until bubbly.
Combine pancake mix, 1 tablespoon sugar, baking powder, egg, milk, and oil.
Pour this mixture over the apple mixture.
Bake at 400 degrees for 12 minutes.
Serve with powdered sugar or syrup.

Fry Cakes

noreply@blogger.com (chinita) — Sat, 11 Oct 2008 13:25:00 +0000

Another no-bake favorite. Great for snacks!

Ingredients:

1 1/2 cups sugar
3 eggs
3 tbsp. melted butter
1 c. buttermilk
1 tsp. salt
1/4 tsp. nutmeg
1/4 tsp. ginger
1 tsp. soda
1 tsp. baking powder
4 c. flour, sifted
1 tsp. vanilla

Procedure:

Beat eggs, add sugar, melted butter, vanilla and buttermilk.
Add dry ingredients, mix well. Cover.
Store in refrigerator overnight. Roll dough about 1/2 inch thick, cut out.
Fry in hot lard or shortening until brown.
Makes 3 dozen.

Tiramisu

noreply@blogger.com (chinita) — Fri, 03 Oct 2008 00:57:00 +0000

If you're preparing for a party make this at least a day ahead since it requires at least 3 or more hours for refrigeration.

Ingredients:

12-14 oz. soft ladyfingers
1 ½ cup espresso or 1 ½ cup VERY strong coffee
4 egg whites
6 egg yolks
2/3 cup sugar
3 cups mascarpone cheese or 2 ½ cups cream cheese mixed with ½ cup cream
4 tablespoons Marsala wine (optional)
4 oz bittersweet or semi-sweet chocolate

Procedure:

Prepare a deep glass casserole dish, large glass bowl or trifle dish to show off the layers.
Grate chocolate into a bowl or put in a baggie and pound with a hammer to break up into small chunks. Set aside.
Separate the eggs, saving only 4 of the egg whites but all 6 yolks.
Beat the egg whites with 2 tablespoon sugar until soft peaks form. Do not beat until it becomes stiff and glossy as that is too much for this recipe. In another bowl, beat the egg yolks with the remaining sugar until thick, with a pudding like consistency).
Blend the marsala wine with the mascarpone or cream cheese until thoroughly mixed.
Dip 1/3 of the ladyfingers into the expresso or coffee, one at a time, and place in the bottom of the serving dish. Take note, just a quick dip will do.
Cover the ladyfingers with a layer of 1/3 of the mascarpone or cream cheese mixture.
Repeat two more times, finishing with the cheese mixture. Sprinkle grated or chopped chocolate all over the top. Cover with plastic wrap. Refrigerate for at least 3 hours or overnight.

Golden Citrus Sauce

noreply@blogger.com (chinita) — Fri, 03 Oct 2008 00:43:00 +0000

this one's an excellent sauce for puddings..

Ingredients:

2 tbsp cornstarch
1/4 cup sugar
1 cup orange juice
2 tbsp lemon juice
1 cup crushed pineapple with juice (stir pineapple before measuring, then spoon both fruit and juice into measuring cup)
3 large oranges, peeled, sectioned and cut into small pieces

Procedure:

Mix cornstarch and sugar thoroughly in medium saucepan.
Add orange juice gradually, stirring until smooth. Add lemon juice and pineapple. Stir to blend.
Set over high heat to boiling, stirring constantly.
Turn down heat and continue boiling and stirring for 5 minutes.
Stir in orange pieces. Keep hot until serving time.

Sponge Cake with Orange

noreply@blogger.com (chinita) — Tue, 30 Sep 2008 12:54:00 +0000

Ingredients:

1/4 cup orange liqueur
1 sponge cake, 8-10 inches in diameter (store bought or homemade)
Juice of 3 oranges, filtered
4 large egg yolks
1/2 cup sugar
1/4 cup confectioner's sugar (icing sugar)
1/4 cup flaked almonds
1 orange, thinly sliced to decorate
Sprig of mint, to decorate

Procedure:

Preheat oven to 425 F. Brush an 8-10 inch (20-25cm) round ovenproof dish with a tablespoon of liqueur.
Cut the sponge cake to the same size as the dish and then fit it into the dish.
Mix the orange juice and remaining liqueur in a small bowl.
Drizzle one-third of this mixture over the sponge cake.
Beat egg yolks and sugar in a large bowl until pale and creamy.
Transfer to a double boiler over barely simmering water.
Gradually add liqueur mixture, beating constantly, until well thickened, 10-15 minutes.
Pour the zabaglione over the sponge cake. Dust with confectioner's sugar and sprinkle with diamonds.
Bake until the top is golden brown, 5-10 minutes.
Remove from the oven. Decorate with orange zest and mint. Serve hot.

Cake Doughnuts

noreply@blogger.com (chinita) — Thu, 11 Sep 2008 07:06:00 +0000

Easy and simple cooking activity for kids though mom's should do the frying ;)

Ingredients:

2 eggs, beaten
1 c. sugar
1 c. buttermilk
1/3 c. oil
1/2 tsp. salt
1 tsp. soda
1 tsp. baking powder
1 tsp. nutmeg
3 to 3 1/2 c. flour

Procedure:

Mix and leave in refrigerator overnight (makes easier to handle).
Roll dough out and cut doughnuts with a cutter.
Place in very hot oil.
Turn doughnuts as soon as they surface. With hot oil, need to be watched so they won't burn.

Double Chocolate Crumble Bars

noreply@blogger.com (chinita) — Thu, 11 Sep 2008 07:01:00 +0000

Ingredients:

3/4 cup all-purpose flour
2 tablespoons unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
2 cups miniature marshmallows
1 cup semisweet chocolate chips
1 cup peanut butter
1 1/2 cups crisp rice cereal

Procedure:

Preheat oven to 350 degrees F (175 degrees C).
Grease a 9x13 inch baking pan.
In a small mixing bowl combine flour, cocoa, baking powder and salt.
In a large bowl cream butter and sugar; beat in eggs and vanilla. Stir flour mixture into the creamed egg mixture.
Spread batter into the greased 9x13 inch pan.
Bake for 15 to 20 minutes.
Sprinkle marshmallows over top of the baked bars; bake 3 minutes more. Cool.
Place chocolate chips and peanut butter in a microwave safe bowl.
Melt chocolate chips and peanut butter in a microwave on high until melted together. Cook one minute at a time, stirring after each minute.
Stir cereal into the chocolate mixture.
Spread the chocolate mixture over the cooled bars.
Chill, cut into bars and refrigerate.

Chocolate Peanut Butter Squares

noreply@blogger.com (chinita) — Thu, 11 Sep 2008 06:55:00 +0000

I love this recipe. You can try this out and ask your kids to help :)

Ingredients:

1 cup butter
4 cups confectioners' sugar
2 cups peanut butter
1 1/2 cups graham cracker crumbs
1/2 cup butter
1 cup semisweet chocolate chips

Procedure:

Melt 1 cup butter or margarine over low heat.
Remove from heat and stir in confectioners' sugar, peanut butter and graham cracker crumbs.
Spread mixture in a jelly roll pan. Pat down evenly.
To Make Topping: Melt together 1/2 cup butter or margarine with 1 cup chocolate chips.
Spread this mixture over peanut butter mixture.
Refrigerate 1/2 hour.
Cut into squares.

I Love Your Blog Award

noreply@blogger.com (chinita) — Tue, 09 Sep 2008 01:30:00 +0000

This is my first ever award for this blog and it's doubly meaningful because I got this from someone whose blog I really admire too.. Thanks Carol of A Second Cup..

First the rules and then I get to pick 7 blogs I enjoy and pass the award on to them.

1. The winner can put the logo on his/her blog;
2. Link the person you received your award from;
3. Nominate at least 7 other blogs;
4. Put links of those blogs on yours; and
5. Leave a message on the blogs that you’ve nominated.

I'm passing on this award to..

Blueberry Sauce (great for Puddings!)

noreply@blogger.com (chinita) — Thu, 04 Sep 2008 14:54:00 +0000

Makes 2 cups (500 ml.)

Ingredients:

1/2 cup sugar
2 tbsp cornstarch
1/2 tsp cinnamon
pinch of salt
1 cup water
11 oz. package frozen blueberries

Procedure:

Combine cornstarch, cinnamon and salt thoroughly in saucepan. Stir in water gradually, stirring until smooth after each addition.
Add blueberries. Set over high heat and bring to a boil. Stirring constantly.
Turn heat to low and continue boiling and stir for a minute more.
Keep hot until serving time.

Great for Puddings..

Cottage Pudding

noreply@blogger.com (chinita) — Thu, 04 Sep 2008 14:31:00 +0000

Ingredients:

1 3/4 cups all sifted flour
2 tsp. baking powder
1/2 tsp. salt
3/4 cup sugar
1/4 cup soft shortening
1 egg
3/4 cup milk
1 tsp vanilla

Sauce: Blueberry or Golden Citrus

Procedure:

Heat oven to 375F. Grease a 9 inch square pan.
Sift flour, baking powder, salt and sugar in a bowl.
Add shortening, egg, milk and vanilla and beat hard until batter is smooth.
Pour into prepared pan and bake for 25-30 minutes or until the top springs back when touched lightly in the center.
Cut in large squares and serve warm with hot Blueberry Sauce or Golden Citrus

Mocha CheeseCake Bars - No Bake!

noreply@blogger.com (chinita) — Fri, 29 Aug 2008 03:24:00 +0000

I'm really a big fan of no bake goodies, busy moms like me really appreciate the time it saves us with these no bake desserts so we get to serve yummy desserts at impromptu dinner parties or when the kids are asking for them and you have a very limited time to cook. Here's another recipe I found online, it's easy to make, both kids and adults love it and its absolutely delicious!

INGREDIENTS

CRUST

30 reduced-fat chocolate sandwich cookies (such as Oreos)
1/4 cup fat-free bottled hot fudge topping, not heated
1 envelope unflavored gelatin
1/2 cup cold strong coffee
2 bricks (8 oz each) 1/3-less-fat cream cheese
(Neufchatel ), softened
3/4 cup sugar
1 cup (8 oz) reduced-fat sour cream
1 bar (3 oz) bittersweet chocolate, broken up and melted
chocolate coffee beans for garnishing

Procedure:

You'll need a 13 x 9-in. baking pan lined with nonstick foil to extend about 2 in. above narrow ends of pan.
Crust: Pulse cookies in food processor until fine crumbs. Add fudge topping to crumbs; pulse to moisten. Press firmly in prepared pan. Freeze while proceeding.
Sprinkle gelatin over coffee in a small saucepan; let stand 2 minutes. Stir over low heat until steaming and granules dissolve. Remove from heat.
Beat cream cheese and sugar in a large bowl with mixer on high speed until smooth. On low speed, beat in sour cream, the coffee mixture and chocolate until blended. Pour into crust, cover and refrigerate 4 hours or until firm.
Lift foil by ends onto cutting board. Cut crosswise into 8 strips, then each strip into 6 bars. Add coffee beans to top.

Cherry Crunch with Oats

noreply@blogger.com (chinita) — Fri, 29 Aug 2008 03:06:00 +0000

Ingredients:

1 cup quick-cooking rolled oats
1/2 cup chopped, blanched almonds
1/2 cup sifted all purpose flour
1 cup sugar
1/2 cup butter
1/2 tsp. almond extract
19oz. (540ml) can cherry pie filling
cream or ice cream for garnishing

Procedure:

Heat oven to 375F (190 C). Have a ready 8 inch square cake pan
Combine rolled oats, almonds, flavor and sugar. Add butter and mix, first with fork then with fingers to make a crumbly mixture.
Sprinkle half of crumbly mixture into cake pan, spreading it evenly and packing it down lightly.
Drop cherry-pie filling by small spoonfuls over crumbly mixture and spread it evenly to within 1/2 inch of the sides of the pan.
Sprinkle remaining crumbly mixture over top of cherry pie filling.
Bake about 40 minutes or until well-browned on top and bottom.
Serve warm, spooned into fruit dishes and topped with cream or ice cream.

Zabaglione with raspberries and cream

noreply@blogger.com (chinita) — Tue, 19 Aug 2008 13:58:00 +0000

Ingredients: make 4 servings

3 large egg yolks
3/4 cup firmly pressed dark brown sugar
3/4 cup dry Marsala wine
1/2 cup mascarpone or cream cheese
1/2 cup heavy cream
12 oz. (350g) fresh raspberries

Procedure:

Beat egg yolks and brown sugar in double boiler until creamy.
Add 1/4 cup of Marsala wine and beat with whisk until smooth.
Place the double boiler over barely simmering water and beat with the whisk until doubled in volume, about 15 minutes.
Remove from heat and let cool.
Beat the mascarpone or cream cheese in a medium bowl with half the cream.
Add the remaining Marsala wine and whisk until light and creamy.
Fold the zabaglione carefully into this mixture.
Divide almost all the raspberries among four dessert bowls.
Top with zabaglione and the remaining cream.
Decorate with the remaining raspberries and serve.

Honey-Peach Crisp

noreply@blogger.com (chinita) — Tue, 19 Aug 2008 13:28:00 +0000

Ingredients:

6 peaches, peeled and sliced
1/2 cup broken walnuts
1 tbsp. lemon juice
1/3 cup liquid honey
1/2 cup all purpose flour
1/2 cup rolled oats
3/4 tsp cinnamon
1/3 cup soft butter
cream or ice cream

Procedure:

Heat ove to 375 F. Butter an 8-cup casserole.
Put peaches in prepared casserole. Sprinkle with walnuts.
Combine lemon juice and honey and pour over.
Blend flour, rolled oats, cinnamon and butter and mix until crumbly.
Spread over peaches.
Bake 30-35 mins. or until peaches are tender and topping is browned.
Serve hot with cream or ice cream.