Dinakdakan

 Ingredients:

Pork’s parts of your choice:

• ear (preferrred)
• nape or batok in Filipino (preferrred)
• togue
• liver
• small intestine

Onion; thinly sliced
Salt and pepper
Calamansi or lemon juice or vinegar
Pig's brain; boiled
Mayonnaise (optional)

Procedures:

Parboil pig's parts. Strain and broil or grill. Slice into 1” long by 1/4” thick (or your desired sizes), then place in a large bowl. Mix the slices of onion and boiled brain. Balance seasoning with calamansi juice, salt and pepper according to taste.

Crispy Pata

 Ingredients:

1 kilo pork’s knuckle (pata)
1 onion; chopped
2 bay leaves
1/4 cup peppercorns
2 tablespoons salt
Cooking oil

Sauce Ingredients:

1 tablespoon onion; chopped
1 tablespoon garlic; pounded
1/2 cup vinegar
Soy sauce to taste

Procedures:

Boil pork’s knuckle in a stock pot with enough water to cover (more water maybe added if the meat is tough). Add salt, bay leaves, peppercorn, and onion. Continue boiling until tender, then drain and hang to dry. Place in the refrigerator overnight. Deep fry in hot cooking oil until golden brown. Serve with a mixture composed of soy sauce, vinegar, garlic, and onion. 

Filipino Callos (Beef tripe)

 Ingredients:

1 kilo beef's tripe (tuwalya ng baka); sliced in serving pieces
4 cloves garlic; minced
1 small onion; chopped
1 can pork and beans
5 tablespoons soy sauce
1/4 tablespoon ground black pepper
1/4 tablespoon sugar
1 root ginger; crushed
1 tablespoon salt
MSG (optional)

Procedures:

In a stock pot with enough water, add the beef stripe, ginger, and salt. Bring to a boil for 20 minutes to remove the obscenity.

Remove from fire, replace water and boil again until beef's tripe becomes tender. Slice the beef's tripe lengthwise and set aside.   

Sauté garlic and onion. Add the beef's tripe, soy sauce, pepper. Stir fry for 10 minutes. Add the pork and beans, and sugar. Continue cooking for another 5 minutes or until done.

Bulalo

Ingredients:

1 kilo beef shank (with bone and marrow) or oxtail; cut in chunks
1 small head cabbage (repolyo); quartered
1/4 kilo Chinese cabbage (pechay)
2 potatoes; quartered
1 onion; sliced
4 cloves garlic; crushed
2 corns; cut in halves
1 tablespoon peppercorns
Salt to taste
Fish sauce
1 lemon or 5 kalakamsi
Soy sauce

Procedures:

Fry potatoes in 3 minutes. Set aside

In a stock pot, simmer the beef shank or oxtail with salt, onion, and garlic for at least one hour. Remove the scum that rises above the soup. Add more hot water if necessary. When beef is fork tender, add the corn, potato, and peppercorns. Let stand for 5 minutes. Add cabbage and Chinese cabbage. Season with fish sauce according to taste.

Remove from fire and serve hot with a mixture consisting of soy sauce and lemon or kalamansi juice.

Cooking Tip:

Boiling the Bulalo slowly and gently over low heat brings out the flavor of the meat, and keeps the meat very tender.

But,if you don't have much time and you want to expedite the cooking process, use "pressure cooker" to soften the meat of the beef shank or oxtail. When tender, add the necessary ingredients.

Bopis

Ingredients:

1/2 kilo pork lungs
1/2 kilo pork heart
1 tablespoon garlic; minced
1 medium carrots; cut into small cubes
1 medium kinchay or celery
5 Philippine bird’s eye (siling labuyo)
5 tablespoons soy sauce
5 tablespoons vinegar
1 tablespoon annatto (atsuete) seeds
*substitute:  1/4 cup catsup
Salt and pepper to taste

Procedures:

Boil the heart and lungs for 10 minutes. Remove and chop into small sizes. Set aside and discard the water.

Boil again for another 10 minutes in "new" water. Strain and set aside.

Mash the annatto seeds in 1/4 cup water. Save the annatto water and discards the seeds.

Sauté garlic and onion. Add lungs, heart, kinchay, and soy sauce. Saute for another 10 minutes. Add vinegar and siling labuyo. Simmer for 5 minutes. Season with salt and pepper. Add carrots and annato water. Simmer and continue cooking until done.

Bistek

Ingredients:

3/4 kilo tender pork or beef steaks, sliced
1 tablespoon kalamansi or lemon juice
5 tablespoons soy sauce
1/2 teaspoon ground black pepper
1 big onion; sliced in rings
Salt and pepper to taste
Cooking oil (Olive oil preferred)

Procedures:

Marinate pork/beef steak with kalamansi (or lemon) juice, soy sauce, salt and pepper for 30 minutes or more. Set aside.

Fry onion rings until translucent. Set aside.

In a skillet, fry marinated pork/beef steak over high heat turning upside down several times until tender. Add onion rings and just enough marinade to create oily sauce.

Pork Binagoongan

 Ingredients: 

1 kilo pork liempo; cut in serving pieces
1/2 cup shrimp bagoong
4 cloves garlic; minced
1 small onion; chopped
1 medium tomato; sliced in 8 pcs.
1 teaspoon Philippine bird's eye pepper (siling labuyo)
5 tablespoon vinegar
1/2 tablespoon sugar
1 eggplant; cut in slices

Procedures:

Boil pork until tender and cut into cubes. Set aside.

Sauté garlic, onion, and tomato. Add pork and shrimp bagoong. Stir fry for few minutes until pork starts to render fat and edges turn to brown. Add vinegar and siling labuyo. Simmer for 5 minutes. Season with sugar and drop the eggplant. Continue cooking in low fire until the eggplant is done.

Bicol Express

 Ingredients: 

1 kilo of pork meat; cut lengthwise
1/2 cup of Philippine bird's eye pepper (siling labuyo)
3 cups coconut milk
1/2 cup sauted shrimp paste (bagoong alamang)
4 cloves garlic; crushed
1 small onion; chopped

Preparation:

In a saucepan, sauté garlic and onion. Drop the pork and bird’s eye pepper. Continue sauteing until pork starts to render fat and edges turn to brown. Add sauted shrimp paste and stir, then pour the coconut milk (you may pour gradually in preference to the amount of sauce you want). Cook in low fire until pork becomes tender and until a saucy consistency is achieved

Beef Puchero

Ingredients:

1 kilo beef; cut into desired pieces
1 small can tomato sauce
1 potato; quartered
1 carrot; cut in 1 inch chunks
1 sweet potato; cut in 1 inch chunks
1 small head cabbage (repolyo); quartered
1/4 kilo Chinese cabbage (pechay)
4 plantains (saging na saba); peeled and sliced in halves
1 onion; minced
5 cloves garlic; minced
1/4 cup fish sauce (patis)
Cooking oil

Procedures:

In a skillet, fry the plantains and potato in 3 minutes. Set aside.

In a bowl, mash one fried plantain. Set aside.

In a stock pot, stew the beef until tender. Strain the beef and set aside. Save the broth.

Sauté garlic and onion in a saucepan. Add the beef and stir fry with fish sauce for 3 minutes. Add the tomato sauce and simmer for 5 minutes.

Pour the broth and at first boil, add the potato, sweet potato, carrot, and the plantains. Let boil for 10 minutes. Add the mashed plantain and mix well. Add cabbage and parboil for 3 minutes. Add Chinese cabbage and remove from fire after 2 minutes or until the Chinese cabbage is done.

Beef Mechado

Ingredients:

1 1/2 kilo beef; cut into desired pieces
1 potato; quartered (fry in 3 minutes)
1 carrot; cut in 1 inch chunks (fry in 3 minutes)
1 onion; minced
4 cloves garlic; mined
1/2 cup soy sauce
1 can tomato sauce
2 stems kinchay (coriander); chopped
1 bell pepper
1 teaspoon ground black pepper
Cooking oil
MSG (optional)

Procedures:

In a bowl, marinate beef in soy sauce and ground black pepper for 1 hour.

Sauté garlic and onion in a saucepan. Add the marinated beef, and kitchay. Continue sautéing until most of the broth coming out from the meat has evaporated (add water if necessary to soften). Boil until beef is tender and until little broth is left.

Add tomato sauce. Bring to a boil and then add the potato and carrot. Cook in medium low fire until potato and carrot are tender. Drop the bell pepper.

Beef Caldereta

 Ingredients:

1 1/2 kilo beef, cut in chunks
1 potato; quartered (fry in 3 minutes)
1 carrot; cut in 1 inch chunks (fry in 3 minutes)
4 cloves garlic; pounded
1 onion; chopped
1 can liver spread or ground liver
1 tomato; quartered
1 can tomato sauce
15 green olives (stoned or pitted)
1 tablespoon pickles
2 tablespoons peanut butter
1 grated cheese
1 bell pepper; chopped
1 tablespoon ground black pepper
2 stems kinchay (celery); chopped
1/2 cup soy sauce
Cooking oil (Olive oil preferred if available)
MSG (optional)

Procedures:

In a bowl, marinate beef in soy sauce and ground black pepper for 1 hour.

In a saucepan, sauté garlic and onion. Add the marinated beef, tomato, and kitchay. Continue sauteing until all liquid has evaporated and meat starts to render fat. Add water enough to cover the beef. Boil until beef becomes tender.

Add tomato sauce and pickles. Simmer for 10 minutes. Add cheese, peanut butter, liver spread, potato, green olives, and carrots. Simmer for 5 minutes. Drop the bell pepper. Simmer for 1 minute before serving. 

Bagnet (Ilocano Chicharon Baboy)

 Ingredients:

1 kilo pork belly; cut into desired pieces
1 liter cooking oil
1/2 liter water
Salt to taste
Water

Procedures:

In a stock pot, bring water to a boil with added salt. Drop pork and boil until tender. Drain and hang dry, then set aside.

Submerged pork in hot cooking oil until brown. Drain and dry in paper towel until completely cool.

Reheat cooking oil. Submerged pork in very hot cooking oil for while, strain, and sprinkle with cold water. Do this process several times until skin pops. Remove from fire and serve.

Bachoy Soup

Ingredients:

1 kilo of at least 3 combination of the following innards:

• Pork’s tenderloin
• pork’s kidney
• pork’s spleen
• pork’s liver
• pork’s heart

4 cloves garlic; minced
1 medium onion; chopped
1 root ginger; cut in strips
2 stalks green onion leaves; chopped
Meat broth
Fish sauce
Salt and pepper
Cooking oil

Procedures:

Sauté garlic, ginger, and onion in oil, then add the pork’s heart and kidney. Suate for 15 minutes or until enough broth comes out from the innards.

Pour enough broth to cover all the ingredients and at first boil, add the pork’s tenderloin, liver, and spleen. Simmer and continue cooking until innards are tender or done. Season with fish sauce according to desired taste. Remove from fire and serve hot with green onion leaves!

Cooking Tip:

You can add miki noodles to make it La Paz Bachoy recipe.

You can add bile to make Papaitan recipe. Although beef or goat innards are normally used for Papaitan.

You can add sinigang mix (or tamarind seeds) to make it SinanglawIlocano recipe. Although beef or goat innards are normally used.

Agos-Os

Ingredients:

1/4 kilo pork or beef; thin slices
1 onion; minced
4 cups mashed sweet potato (kamote)
Banana leaf
Salt to taste

Procedures:

Season the mashed boiled sweet potato with salt, then mix the onion. Set aside.

On a dry banana leaf, spread about one centimeter thick of mashed sweet potato. Put on top layer the meat, then spread again the mashed sweet potato. Do this until two layers of meat and three layers of mashed sweet potato are spread.

Roll the layers (8” long) carefully with banana leaf. Tie both ends firmly. Keep in a cool place for 1 - 2 days.

Cut into ring slices. You may either fry or broil the Agos-Os.

Pork Adobo

Ingredients:

1 kilo pork; cut into 2-inch pieces
1 head garlic; pounded
1/2 small onion; chopped
4 dried bay leaves
1/2 tablespoon peppercorns
6 tablespoons soy sauce
6 tablespoons vinegar
1 cup rice water
1 tablespoon oyster sauce (optional add-on)
Cooking oil

Procedures:

Marinate pork in soy sauce, garlic, and peppercorns for 30 minutes.

Sauté onion, then drop the marinated pork and bay leaves. Continue sauteing until liquid has evaporated and meat starts to render fat. Pour the marinade including the bits of garlic and a cup of rice water. Continue boiling in medium fire until pork becomes tender. Pour vinegar and simmer until little sauce is left.

Another easy way of doing it is to combine the pork, vinegar, garlic, water, soy sauce, bay leaves, peppercorns, and other seasonings of your choice in a saucepan. Bring to a boil, lower heat to medium fire, and then cook until a thick sauce is formed.

Choco Cookies Recipe

Ingredients:

3 cups of flour.
1-½ cups of cocoa powder, unsweetened.
Salt, ¼ tsp.
¾ pounds of unsalted butter.
2 ½ cups of sugar.
2 eggs, lightly beaten.
1 tsp vanilla extract.

Procedure:

In a large mixing bowl, sift together the cocoa, salt and flour. Then set the bowl aside. In your electric mixer, cream together the sugar and butter until the mixture becomes fluffy and light. Beat the eggs in the vanilla extract. Add the flour to the mixture and mix on a very low speed until the flour is completely mixed. Next, divide the dough into two halves and wrap in a plastic wrap. Chill the dough for about an hour.


Heat your oven to about 350 degrees F. ON a board that has been well floured; roll the dough out to a 1/8-inch thickness. With the help of a cookie cutter or a cardboard template, cut the dough into desired shapes. Place these shapes on baking sheets and then chill for about 15 minutes until it turns firm. Bake for about ten minutes until the cookies turn crisp but should not be darkened. Cool before putting icing on it.

Choco Mousse Recipe

Ingredients:


8 squares of baking chocolate, semi-sweet and coarsely grated.
½ a cup of water.
2 tbsp butter.
3 egg yolks.
2 tbsp sugar.
1-¼ cups of cream, whipped.


Procedure:
In a double boiler or a microwave, heat the chocolate, butter and water until the butter and chocolate has melted. Cool the mixture for 10 minutes. In a small saucepan, whisk the sugar, egg yolks and the remaining water. Cook over a low flame and keep stirring for about a minute or two.


Remove the pan from the heat and then whisk in a chocolate mixture. Set the pan in ice and then stir until it cools down for about 10 minutes. Fold it in whipped cream and then spoon onto mousse bowls. Refrigerate overnight.

Choco Bread Pudding Recipe

Ingredients:

150 ml of cream, low fat.
Milk, 150 ml.
50 grams of sugar.
100 grams of chocolate.
1 rind of orange.
80 grams of toasted and flaked almonds.
Rum, 30 ml.
Vanilla essence, 1 tsp.
125 grams of bread.
2 eggs.
 

Procedure: 
 
Preheat your oven to about 175 degrees C. heat the cream, sugar and milk together. When the mixture is hot and not boiling hot, take it off the heat and then stir in some of the chocolate. Add the vanilla, orange rind and rum. Beat the eggs until they become thick. Then, beat it into the chocolate mixture. Break the bread, fold the almonds and place them on an ovenproof dish. Bake for about 30 minutes and then serve while it is warm.

Leche Flan

Ingredients:

12 egg yolks
2 cans condensed milk (14 oz.)
5 cans small evaporated milk
2 cups fine white sugar
2 tablespoon vanilla or
¼ teaspoon grated dayap rind (optional)

You will also need the following:

 

Llanera

Steamer

Strainer

Procedure:

How to make the Caramelized Syrup :

• In a stainless steel pan, dissolve 3/4 cups of sugar, add 1/4 cup water over medium heat, do not stir, just swirl the pan gently, caramelize in low heat if you don't want it burnt. Pale brown means sweeter and too dark means bitter. When you have achieved the desired color, pour the syrup in the llanera and make sure to coat all the parts of the pan.

How to make the Custard:

• In a mixing bowl, combine all the egg yolk, condensed milk, evaporated milk, sugar and vanilla. Use a whisk to mix thoroughly but gently to prevent bubbles from forming. Remove any solids by using a strainer.
• Pour the mixture in the llanera and cover it with an aluminum foil, so that the moisture from the steam won't come in the pan as it will become watery.
• Steam Cook for 40-45 minutes, or until knife inserted in the center comes out clean.
• Remove the llanera and let it cool at room temperature. Then refrigerate for several hours before serving.
• To unmold the leche flan- run a sharp knife around the edge and carefully invert it unto a platter or serving dish, let the caramelized sugar flow over the leche flan.

This recipes makes 4- 5 llanera of Leche Flan.

Bibingka Cassava

Ingredients:

 For the bibingka:
3 eggs
2 cups sugar
1 cup evaporated milk (fresh milk can be substituted)
7 cups raw cassava, grated (or frozen) - cassava are now available in most groceries in cities with a large Latin American or Asian population.
1/4 cup butter, melted
banana leaves (available frozen in Philippine stores; or use cookie sheet or something)

For the Toppings: 
 1 cup thick coconut milk (available in Asian Stores)
 2 tablespoon flour
 1 can condensed milk
 2 egg yolks
 2 tablespoon grated cheddar cheese

   Procedures:

1. Beat eggs and sugar till lemon colored. Add the rest of the ingredients. Pour into a greased 9x9 in pan lined with banana leaves (or cookie sheet).

2. Mix coconut milk with the flour. Add condensed milk and cook over medium heat till thick. Add eggyolks and mix well. Return to heat and cook 5 minutes more. Pour over baked bibingka. Sprinkle with the grated cheese and broil till golden brown. 

Egg Tarts

Ingredients: 
1 package frozen mini filo tartlet shells (15 shells)
1 egg white
3 egg yolks
2 tablespoons sugar
2 tablespoons milk


Procedure:
 
1. Preheat oven to 325°. Arrange shells on a baking sheet and defrost at room temperature, 15 minutes. Meanwhile, beat egg white until watery but not foamy.
2. With a fine-bristle pastry brush, generously brush inside of shells with egg white, gently working it into crevices. Bake until white is set, about 5 minutes.
3. In a large measuring cup (or other vessel with a spout), whisk yolks, sugar, and milk to combine. Skim off and discard any foam on top of the mixture and let sit 5 minutes (this will ensure tarts with sunny, shiny tops). Pour into shells and bake until set, 8 to 10 minutes.

Pichi Pichi

Ingredients:

2 cups grated cassava (see note)
2 cups sugar
2 cups pandan water (see note)
Grated coconut, for garnish
 
Procedure:
 
Combine all ingredients, except the coconut. Pour into 2 9-inch round pans. Steam for 45 minutes or until set. Cool. Form into balls, then roll in grated coconut.

Note: Cassava is a root vegetable, also called manioc and yuca, available in Asian and Latin markets. It is the base ingredient in tapioca. Pandan is related to lauhala, classified as a pandanus plant, and is widely available in Asian markets. It is sometimes called fragrant screwpine. The leaves are used throughout Asia as a flavoring. To make pandan water, boil the leaves from 4 pandan stalks in 2 cups of water until fragrant. Cool.

Peanut Squares

Ingredients:
 
1 cup of shelled roasted peanuts
1/2 cup of sugar
3/4 cup of milk
1/4 cup of sugar for the pastry board
 
Equipment needed:
You will need meat grinder, a saucepan, a spatula, a rolling pin, a knife and, a cooking spoon.

Procedure:

1) Put the peanuts through a meat grinder with a medium blade. Then place them in a saucepan with the 1/2 cup of sugar and the milk. Mix well.

2) Place the peanut mixture over medium flame and cook, stir constantly, until the mixture boils and the sugar dissolves.

3) Lower the flame and cook, stir often, until the mixture thickens. As the mixture gets very thick, stir continually, to prevent sticking. This will take around 15 minutes.

4) When the mixture is so thick that you can see the bottom of the pan when you stir, remove from stove.

5) Sprinkle the 1/4 cup of sugar on the pastry board. Turn the peanut mixture out onto the sugar and flatten it out with a spatula.

6) Allow it to cool so you can handle it.

7) Next roll it out with a rolling pin until the mixture is about 1/4 inch thick. With a knife, cut the mixture into small squares or with a cookie cutter.

8) Remove the cookies from the pastry board with a spatula.

This recipe makes 3 1/2 to 4 dozen.

Kutsinta

Kutsinta is a brown rice cake, a favorite snack in the Philippines and is good with freshly grated coconut.
 
Ingredients:

1 cup rice flour
2 cups brown sugar
3 cups water
1 teaspoon lye water (potassium carbonate solution sold in Asian food stores)
Freshly grated coconut

Directions:

In a mixing bowl, combine all the ingredients and mix well. Pour into muffin pans, until halfway full. Steam in a large pan with a cover; the water should be 2 inches deep. Cook for 30 minutes or until a toothpick inserted comes out clean. Add more water if needed until cooking is done.

Brazo de Mercedes

Creme-filled Log Cake
 
Filling

Ingredients:
 
5 cups milk
1 cup sugar
2 tablespoons unsalted butter
1 tablespoon vanilla extract
8 egg yolks
1/4 cup toasted and finely ground
cashew nuts
 
Directions:
 
In a saucepan, simmer milk over low heat until reduced to 2 cups. Add suger, butter and vanilla extract, stirring all the while. Remove from heat. Beat egg yolks in mixing bowl. To egg yolks, gradually add milk mixture by spoonfuls, beating all the while. Stir well to avoid curdling. Add cashew nuts and continue cooking entire mixture over low heat, stirring constantly, until mixture has consistency of a paste. Set aside.
 
Meringue

Ingredients:
 
10 egg whites
1 cup sugar
1 teaspoon vanilla extract
 
Directions:
 
Preheat oven to 400 F. Beat egg whites until stiff. Gradually add 1 cup sugar, beating continuously. Stir in vanilla. Line large cookie sheet with parchment paper greased with butter and spread meringue on top. Bake until brown. Spreadfilling evenly on top of meringue and roll into a log. Brush with butter and brown again in overn.

Champorado

(Chocolate Rice Pudding)

Ingredients:
 
1 cup glutinous (sweet/sticky) rice
2 1/2 cups water
1/2 cup (more or less to taste) unsweetened cocoa
1/2 cup (more or less to taste) sugar
1/8 tsp. vanilla extract
some sweetened condensed milk
 
Directions:
 
Cook rice in a medium-sized saucepan with 2 1/2 cups water. Stir constantly. When rice is ready (rice should be somewhat transparent), add cocoa, sugar and vanilla. Serve in bowls with swirls of sweet condensed milk on top.

Mochi

Ingredients:

2 1/2 lb (5 1/2 cups) mochi rice 
1 can (12 oz) frozen coconut milk thawed
1 package (1 lb.) dark brown sugar (2 1/3 cups packed)

Directions:
 
Rinse rice and cook in rice cooker. In saucepan combine coconut milk and 1 1/4 cups of the brown sugar. Cook over medium heat stirring constantly until thickened. (Approx. 20 min.) Preheat oven to 350 degrees F.

Put cooked rice into a large bowl. Reserving 1/2 cup of coconut mixture, stir remainder and remaining brown sugar evenly into hot rice. Put into prepared pan. Top with reserved 1/2 cup of coconut milk mixture. Bake for 20 minutes then broil for 5 minutes to set topping. Cut into small pieces. Makes 45 servings.

Yema Balls

Ingredients:
 
3 egg yolks
180 g condensed milk
120 g mashed potato
1 tablespoon plain flour
1 teaspoon vanilla essence
1 tablespoon butter
1/8 teaspoon salt

Sugar Glaze: 

100 g sugar
60 ml water
1/8 teaspoon cream of tartar

Directions:
 
Combine all the ingredients and cook in a double boiler, stirring frequently, until the mixture thickens - about 15 minutes. Set aside to cool (may be refrigerated for 30 minutes to 1 hour) and roll into 2.5 cm diameter balls. For the sugar glaze, combine the ingredients in a saucepan and bring to a boil. Cook until syrup is lightly caramelized. Dip the Yema balls into the syrup and set aside to cool before wrapping in colored cellophane paper

Buko Pie

Ingredients:

CRUST

2 cup all purpose flour
1 teaspoon salt
1/2 cup corn oil
1 tablespoon water

FILLING

3 1 /3 cup buko, young coconut
1/2 cup white sugar
1/2 cup evaporated milk
1/4 cup cornstarch
1/4 cup cheese, grated

Directions:
 
To prepare the crust, combine flour and salt. Blend in oil thoroughly using a fork. Sprinkle with water. Continue "cutting" with a fork until flour mixture forms tiny lumps. Form flour mixture into a ball. Divide dough into 2 equal portions. Roll out to make 2 crusts. Cover bottom of pie pan with one crust. Cut excess. Prick pastry all over with fork. Bake in preheated oven at 450°F for 12-15 minutes or until golden brown

FILLING
 
Combine all ingredients except cheese and cook over low heat. Continue stirring until thick. Pour mixture into pastry-lined pie pan. Top filling with the second crust. Seal ends all around with a fork. Bake at 400 °F until crust turns golden brown. Sprinkle grated cheese on top. Bake for additional 5 minutes. Serves 8

Apple Chocolate Chip Dessert Pizza

Ingredients:

1 (12-ounce) package frozen escalloped apples, defrosted according to directions * 
1 (18-ounce) package refrigerated Chocolate Cookie Dough
2/3 cup quick or old-fashioned oats
2 ounces cream cheese, softened
1/4 cup sour cream
1 tablespoon granulated sugar
1/3 cup chopped walnuts


Directions:

Combine cookie dough and oats. Press mixture into bottom of heavily greased 10 to 12-inch pizza pan to form crust (9 x 13-inch pan may be substituted).
Bake in preheated 375°F (190°C) oven for 10 to 15 minutes or until set. Remove from oven.
Beat cream cheese, egg, sour cream and sugar until smooth in mixer bowl.
Spoon escalloped apples on top of crust. Spread with cream cheese mixture; sprinkle with walnuts.
Bake for 25 to 30 minutes or until cream cheese mixture is set in the center. Cool in pan on wire rack.
Drizzle with chocolate sauce.

Chocolate-Almond Ice Cream Roll

Ingredients:

1/3 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
4 large egg yolks
1/2 teaspoon vanilla extract
1/3 cup granulated sugar
4 large egg whites
1/2 cup granulated sugar
Sifted powdered sugar
1 quart butter-almond or chocolate-almond ice cream, softened*
1 (12-ounce) package frozen loose-pack red raspberries, thawed
3/4 cup granulated sugar
1 teaspoon lemon juice

Procedure:
Melted white chocolate (optional) 
Fresh raspberries (optional)
Grease and flour a 15 x 10 x 1-inch baking pan.
In a bowl stir together flour, cocoa powder, baking powder, and salt. Set aside.
In a small mixing bowl beat egg yolks and vanilla with an electric mixer on high speed about 5 minutes or until lemon-colored. Gradually add the 1/3 cup granulated sugar, beating on medium speed 5 minutes or until sugar is almost dissolved. Wash beaters.
In a large mixing bowl beat egg whites on medium speed until soft peaks form (tips curl). Gradually add the 1/2 cup granulated sugar, beating on high speed until stiff peaks form (tips stand straight). Fold egg yolk mixture into beaten egg whites. Sprinkle flour mixture over egg mixture; fold in gently just until combined. Spread batter evenly into prepared pan.
Bake cake in a 375°F (190°C) oven for 12 to 15 minutes or until top springs back when lightly touched. Immediately loosen edges of cake from pan; turn out onto a towel sprinkled with powdered sugar. Roll up towel and cake, starting from one of the short sides. Cool on a wire rack.
Unroll cake. Spread softened ice cream on cake to within 1-inch of edges. Roll up cake without towel. Wrap in foil; freeze 4 hours or up to one week.
In a blender container or food processor bowl cover and blend or process thawed raspberries on high speed until smooth. Press through a strainer to remove seeds; discard seeds. In a small saucepan stir together the raspberry puree, the 3/4 cup sugar, and the lemon juice. Bring mixture to boiling over medium-low heat. Boil for 3 minutes, stirring constantly. Transfer sauce to a bowl.
To serve, slice ice cream roll; place slices on dessert plates. Spoon sauce next to each slice. If desired, decorated sauce using melted white chocolate and garnish with raspberries.

Chocolate Dessert Waffles

Ingredients:

Hot Fudge Sauce: 
 
3/4 cup granulated sugar
1/2 cup unsweetened cocoa powder
1/2 cup plus 2 tablespoons evaporated milk (a 5-ounce can)
1/3 cup light corn syrup
1/3 cup butter
1 teaspoon vanilla extract

Waffles: 

1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped nuts (optional)
1/2 cup unsweetened cocoa powder
1/4 cup butter, melted
3/4 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1/2 cup buttermilk*


Procedure:
 Vanilla ice cream for accompaniment
For Hot Fudge Sauce: In a small saucepan, combine sugar and cocoa; gradually stir in evaporated milk and corn syrup. Cook over medium heat, stirring constantly, until mixture boils; cook and stir 1 minute. Remove from heat; add butter and vanilla, stirring until butter is melted. Set aside.
For Waffles: In a medium bowl combine flour, baking soda, salt and nuts, if desired; set aside.
In a large bowl, beat together with an electric mixer the cocoa and butter until smooth; add sugar, eggs and vanilla and beat well.
Stir in flour mixture alternately with buttermilk to the cocoa mixture.
Bake in waffle iron according to manufacturer's directions. Carefully remove waffle from iron.
Serve waffles warm with a scoop of vanilla ice cream and warm Hot Fudge Sauce ladled over all.

Chocolate Chip Cheesecake

Ingredients:

1 1/2 cups crushed chocolate sandwich cookies (about 15)
2 tablespoons butter or margarine, melted
1 (12-ounce) package NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels, divided use
2 (8-ounce) packages cream cheese, softened
1/2 cup granulated sugar
1 tablespoon vanilla extract
2 large eggs
2 tablespoons all-purpose flour
3/4 cup NESTLÉ® CARNATION® Evaporated Milk
1/2 cup sour cream

Procedure:

Preheat oven to 350°F (175°C).
Combine cookie crumbs with butter in medium bowl until moistened; press onto bottom of ungreased 9-inch springform pan. Sprinkle with 1 cup morsels.
Beat cream cheese, sugar and vanilla extract in large mixer bowl until smooth. Beat in eggs and flour. Gradually beat in evaporated milk and sour cream. Pour over crust. Sprinkle with remaining morsels.
Bake for 25 minutes. Cover loosely with aluminum foil. Bake for additional 30 to 40 minutes or until edge is set but center still moves slightly. Place in refrigerator immediately; refrigerate for 2 hours or until form. Remove side of springform pan.

Makes 14 servings.

Note: Cheesecake may be baked in 13 x 9-inch pan. Prepare as above. Bake in preheated 300°F (150°C). oven for 20 minutes. Cover loosely with aluminum foil. Bake for additional 20 to 30 minutes.

Chocolate Hazelnut Tart

Ingredients:

2 cups shelled hazelnuts
1 cup all-purpose flour
3/4 cup granulated sugar - divided use
3 tablespoons unsweeted baking cocoa
1/4 teaspoon baking soda
1/2 cup unsalted butter - divided use
4 large eggs, separated
4 (1-ounce) squares unsweetened baking chocolate
1 cup dark corn syrup
1/8 teaspoon salt
2 tablespoons rum

Procedure: 


Preheat oven to 350°F (175°C).
Toast hazelnuts on a baking sheet until the skins are loose and come off easily, about 10 minutes; turn off oven. Rub hazelnuts in a clean towel to remove the skins, then chop coarsely and set aside.
Crust: In a large mixing bowl, sift together flour, 1/4 cup sugar, cocoa and baking soda. Cut in a 1/4 cup butter until mixture resembles coarse cornmeal; stir in 1 egg to form smooth dough. Form into a ball, wrap and refrigerate.
Filling: Using a double-boiler, melt baking chocolate with remaining 1/4 cup of butter over simmering water, whisking occasionally until smooth; remove from heat and set aside.
Combine corn syrup and remaining 1/2 cup sugar in a small saucepan. Bring to a full rolling boil slowly over medium heat; remove from heat and stir in chocolate mixture.
In a mixing bowl, beat remaining 3 eggs, salt and rum flavoring. Beat into chocolate mixture until just mixed; gently stir in hazelnuts and set aside.
Preheat oven again to 350°F (175°C). Lightly grease a 9-inch pie plate.
Lightly flour a work surface; lay chilled dough on it and lightly flour it, as well. Roll dough to a 13-inch round, between 1/4 and 1/8-inch thick. Line pie plate with the dough, trimming away all but a 1-inch overhang. Fold over to make a double-thick edge on the rim of the pan and flute the edges. Pour hazelnut filling into crust.
Bake until filling is set and the crust is baked through, about 40 minutes. Let cool

Chocolate Waffles

Ingredients:

1 1/2 cups all-purpose flour
1/4 cup unsweetened baking cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup granulated sugar
2 cups buttermilk
1/2 cup melted butter
2 large eggs, separated
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar
1/4 cup finely chopped pecans (optional)


Procedure:

Vanilla ice cream, for accompaniment
Chocolate syrup, for accompaniment
In large bowl combine flour, cocoa, baking powder, baking soda and sugar. Make a well in center of dry ingredients.
In a separate bowl mix buttermilk, oil, egg yolks, and vanilla. Pour into the well and mix with dry ingredients.
Beat egg whites with cream of tartar until soft peaks form. Gradually fold into batter. Fold in pecans, if desired.
Cook in waffle iron according to the manufacturer's instructions.
Top with vanilla ice cream and drizzle chocolate syrup on top.

Banana Split Dessert

Ingredients:

3 cups graham cracker crumbs (about 36 squares)
2/3 cup butter, melted
6 tablespoons granulated sugar
3 large bananas
1/2 gallon Neapolitan ice cream
1 cup chopped walnuts
1 cup (6 ounce package) semisweet chocolate pieces
1/2 cup butter
2 cups sifted powdered sugar
1 (12-ounce) can evaporated milk
1 teaspoon vanilla extract
2 cups whipping cream

Procedure:

In a medium bowl combine the graham cracker crumbs, butter, and sugar. Remove 1/2 cup of mixture; set aside. Press remaining crumb mixture over the bottom of 15 x 10 x 1-inch baking pan to form crust.
Cut bananas crosswise into 1/2-inch slices; arrange in a layer over the crust.
Slice ice cream into 9 slices; arrange on top of banana slices.
Sprinkle chopped walnuts over top; freeze until the ice cream is firm.
In a heavy saucepan combine chocolate pieces and 1/2 cup butter. Cook and stir over low heat until melted. Stir in powdered sugar and evaporated milk; cook until mixture is thick and smooth, stirring constantly. Remove from heat; stir in vanilla. Let stand at room temperature until cool.
Pour the cooled chocolate mixture over the frozen mixture; freeze until chocolate layer is firm.
In a medium bowl, whip cream until stiff peaks form; spread evenly over chocolate layer. Sprinkle with reserved crumbs. Cover and freeze.
Before serving, let stand at room temperature about 15 minutes.

Bananas Foster

Ingredients:

1/4 cup unsalted butter
1 cup firmly packed brown sugar
1/4 cup dark rum
1/2 teaspoon ground cinnamon
4 scoops vanilla ice cream
4 bananas, cut in half lengthwise and cut in half


Procedure: 

In a skillet, over low flame, stir in butter, brown sugar and cinnamon until brown sugar dissolves.
Add banana liqueur and bananas. When bananas start to brown slowly, add rum. Heat until rum is hot and tilt skillet to ignite. When flame goes out, gently remove bananas and place over ice cream. Spoon sauce over ice cream and serve at once.

Makes 4 servings.

Brown Sugar Ice Cream

Ingredients:

1 1/2 cups milk
3 large beaten eggs
1 1/2 cups whipping cream
1 teaspoon vanilla extract
3/4 cup packed brown sugar
4 medium peaches, peeled, pitted and finely chopped
1/2 cup packed brown sugar
1 tablespoon lemon juice

Procedure:

The first step in making homemade ice cream is to cook the eggs and milk. This step ensures the ice cream will be safe to eat by killing any bacteria.
Pour the milk into a heavy medium saucepan. Cook the milk over medium heat until bubbles begin to form around the edges. Stir the hot milk into the beaten eggs. Return the egg and milk mixture to the saucepan. Cook over medium heat for 2 minutes, stirring occasionally. Remove from the heat and transfer the mixture to a large bowl or heat-proof pitcher.
Stir in the whipping cream and vanilla. Then add the 3/4 cup brown sugar, stirring until the sugar is dissolved. Cover and refrigerate until well chilled.
While the cream mixture is chilling, stir together the peaches, 1/2 cup brown sugar, and lemon juice. Stir the peach mixture into the chilled mixture.
Pour the chilled mixture into the ice cream freezer can. Cover tightly with the lid. Fit the can securely into the ice cream freezer. Alternately pack layers of crushed ice and rock salt into the outer container. Do not use table salt. Table salt dissolves too quickly. You can buy rock salt (sometimes called ice cream salt) at the grocery store. Use 6 parts ice to 1 part rock salt. Fit the motor into place and secure. Turn on the motor. The ice cream is done when the motor begins to strain. If you're using a hand-cranked ice cream maker, the ice cream is done once the crank becomes difficult to turn.
When the ice cream is done, remove the ice to below the level of the can lid. This prevents melted ice from seeping into the can. Wipe the can and lid with a damp cloth to remove any ice and salt clinging to the can. Remove the lid and the dasher. Scrape ice cream from the dasher back into the can.
Resist spooning into your fresh batch of homemade ice cream until it ripens. During the ripening process, the ice cream hardens and becomes smoother. After you have removed the dasher, cover the can with several layers of waxed paper or foil. Plug the opening in lid with a cork and replace the lid. If necessary, drain off any excess water in the tub. Pack more crushed ice and rock salt into the outer container using 4 parts ice to 1 part salt. Cover the freezer with heavy cloth or newspaper and let the ice cream ripen about 4 hours.
Remove the can from the freezer and wipe it with a clean damp cloth. The ice cream is now ready to enjoy. After the first spoonful, you'll know it was worth the wait.

Makes about 2 quarts.

Recipe provided by Better Homes and Gardens - BHG.com a member of the Home and Family Network for the best of cooking, gardening, decorating and more. © Copyright 2003 Meredith Corporation. All Rights Reserved.