STRAWBERRY CAKE WITH BUTTER ICING

One of the first Cake recipe that I learned from my Mom. The icing is her secret recipe, when I was growing up guests who flocked our home usually goes straight to the dessert counter so they can have a slice right away. It is a bestseller in any party she hosted.

I made some variations to her original recipe, I lessened the butter and sugar so that it will not be too sweet. The end result is still the same like how my Mom used to make it. ( just a little bit in line with our health conscious time) I made the cake with fresh strawberries, there is nothing like using fresh ingredients, the taste of your cake will be tastier, all natural, no store bought, please.

Cake

3cups cake flour
1 1/2 c milk ( 1% or 2%)
5 eggs (large)
2tsp. BP (baking powder)
1/4 tsp. salt
3/4c butter (room temperature)
1 1/4c  white sugar
1- 2tsp. pure vanilla

Separate eggs. Beat eggs whites till soft peaks incorporate 1 c sugar little at a time.

In a separate bowl,  beat butter till soft, mix egg yolks and 1/4c sugar, flour, vanilla, BP, salt and milk. Fold eggwhite mixture to batter. Bake in a rectangle pan or pyrex dish at 350degrees oven 35-45mins or till prick clear by a fork in the middle of cake.

Strawberry topping

1 1/2 c fresh strawberries, cut into small pieces
1/2c white sugar
1 tbsp. water
Cook till soft on low heat, about ten minutes, do not burn.

Butter icing

1 bar butter (use the salted butter variety)
1 condensed milk

Make sure that butter is in room temperature, beat butter incorporate milk slowly. When in soft but not runny consistency proceed to ice the cake. If it becomes too runny, put icing in fridge for ten minutes then proceed to ice.

I like to make my cake a day ahead. Then put the icing the day of your party, freeze it for at least two hours so that the butter icing is set and will not run. You don't want an icing that melts in the heat of the day.

KINILAW NA SALMON (MARINATED SALMON IN VINEGAR)

There is nothing like eating fresh Salmon, it has this smooth melt in the mouth taste that uniquely its own. I like Salmon better than tuna, it is perfect for all kinds of dishes, one can  imagine.

This recipe was concocted by a Sister Mason, we got to taste it three Summers ago and the inclusion of the coconut milk made this Kinilaw so tasty, you will want to get your second, third servings. It is that delicious. It has now become a staple in our family gathering. We included veggies in our version as our family has this thing about incorporating roughage in every dish.

One whole Sockeye Salmon cut into cube ( you can use any other varieties of Salmon)
2 1/2 cups white Vinegar
1 can Coconut milk
1 red bell pepper, julienned
1 yellow bell pepper, julienned
1 whole ginger, grated(medium size)
3 whole lemon
1 Daikon (labanos) cut into bite size pieces
1/2 bunch of Cilantro, chopped
1-2 tsp. freshly crushed black pepper
6 cloves of garlic pressed and cut into tiny pieces
Half of a  medium Red onion, chopped
4 leaves of green onions, chopped
2-3 siling labuyo (fresh chilies) optional,  cut into tiny pieces
salt to taste
sugar to taste

In a bowl, mix salmon, one cup vinegar and juice of one lemon . Let stand for one hour in the fridge. Drain vinegar and lemon mixture. In the marinated Salmon pour the one cup of vinegar with juice of one lemon and 1tbsp. salt. Let stand for two hours in the fridge. Drain vinegar mixture. Heat coconut milk till boiling, let it cool. In a bowl combine marinated salmon, garlic, ginger, red onion,  peppers (red and yellow), daikon, 1/2 cup vinegar, juice of one lemon, siling labuyo, salt, pepper, sugar. Mix together. Add the cooled coconut milk, green onion and chopped cilantro. Serve chilled.  

IGADO OR PORK RAGOUT

Igado is an Ilocano dish, that I learned from a dear friend, way back when I was still  in the Philippines. It is often associated with Menudo sans tomato sauce. I made some variations from the original recipe to make it a little bit modern and  appeal to the youngsters  as well.

1k pork cut into cubes
1k chicken cut into cubes
1/2k pork liver
1large onion chopped
1 whole crushed garlic
1 whole can chickpeas
1 whole can quail eggs
1/2 c soy sauce
4tbsp. vinegar (cider or sugar cane vinegar)
1tbsp. fish sauce (patis) or more to taste
4 pcs. bay leaves
2tbsp. vegetable oil
1tbsp. brown sugar
1/2c water
2tsp. crush black pepper or more to taste

Marinate pork, chicken and liver with soy sauce, vinegar, half of the crushed garlic and brown sugar, mix together,  leave overnight in the fridge.

Fry pork on both sides till brown, put aside. Fry the remaining garlic and onions till it gets translucent. Mix in chicken, the marinade sauce, bay leaves and the cooked pork. Bring to a boil, once it boils, leave it on medium heat for twenty minutes, stirring occasionally.

Add the liver and fish sauce. Cook for five minutes over medium heat, then low heat for ten minutes.

Add the chickpeas, crushed pepper and quail eggs, cook for ten more minutes on medium.

Igado sounds daunting to make, but it is actually easy,  as long as you follow the instructions of slow cooking and taste test your food along the way.

Remember that in cooking, you have to project a little of yourself into it. So cook with love. Passion comes from within and your cooking will reflect how you feel.

PUTO (Steamed bun w/Cheddar cheese) and LECHE FLAN ( Egg Custard)

A filipino party will not be complete without these two desserts. A staple of many  gatherings, the Puto and Leche Flan are always a big hit. Here's my recipe that I must confessed has undergone lots of variations through the years.

It has now revolved into  lesser calories dense desserts without sacrificing its taste and richness. I've lessen the sugar content on both recipes and the Puto is like a Sponge Cake made out of egg whites sans the yolks.  The recipes call for these two to be together as you will be saving the egg whites for the Puto. You make not one but two desserts for the cost of one. Economical and less stressful as you now came up with another dessert to serve in your party.



Leche Flan

1 doz eggs ( you will need ten yolks and 2 whole eggs) set aside the egg whites for the puto
1 can carnation milk (evap)
1 can carnation milk condensed
3/4c white sugar

For the syrup or caramel that you place underneath your flan,  you either use brown syrup or use  Maple or hotcake syrup (I usually use this when I am pressed for time). If making your own syrup : 1 cup brown sugar plus 1/4c water. Mix together, then cook in medium heat,  bring to a boil.  You'll know the syrup is cooked once you do the spoon test, if the syrup adheres to the spoon then it is done. Spoon syrup in your prepared flan pan.

In a bowl mix your milk (evap and condensed), sugar and eggs ( I like to use the strainer to ensure that the mixure has no lumps before putting the flan in the pan). Boil water in the steamer  once it is boiling put flan mixture boil 30-50mins. Halfway to cooking process, lower flame to medium to avoid bubbles in your flan.

If you don't have a steamer you can bake it in the oven. You will need to put hot water in a separate pan, put it in the lowest part of the oven, the flan goes to the higher part of the oven. Bake for 40mins at 350degrees. Halfway to baking lower your oven to 275degrees. To test if your flan is done, insert a knife if it comes out clean your leche flan is ready. I usually cook my leche flan day before an event so that you can leave it overnight and it will be easier to take out from the pan and will be nicely cold.




PUTO


The eggwhites of your leche flan (usually 1 1/2 cups)
2 c flour (cake or pastry flour)
3/4 white sugar
3tsp. baking powder
1/4 tsp. salt
1/2 c oil
1/2 c water

Cheddar cheese for garnish. I like to use the aged cheddar cheese as they have more taste.

In a mixer, beat your eggwhites till foamy, then add sugar slowly, little at a time. The eggwhites is done once soft peaks forms, In a separate bowl, mix flour, baking powder, salt, oil and water. Mix eggwhites and batter (flour, etc.) together. Decorate your Puto w/ cheddar cheese slices. Put in a prepared pan that you have rubbed w/ little oil on all sides (the insides of the pan only).

You can either use a steamer or bake it in the oven. If using a steamer, steam for 30mins, half-way through the cooking process, lower flame half-way.  If using the Oven, read instructions above as it is the same as the leche flan. The only difference is that you don't need to lower the temperature of  your oven, make your baking consistent at 350degrees. Your puto is done when you insert a fork in the center and it comes out clean.

ALMOND POUND CAKE

One of my favorite Cake to bake is Pound Cake. Originally created using a pound of butter, flour, eggs and sugar. The ratio in the olden days was 1:1:1:1.

 In my recipe I lessened the amount of butter and sugar, I find that  cakes that are too sweet are unappetizing. Putting icing in your cake already up the ante in sweetness.

2 c cake flour
1 c milk
3/4 c butter
3/4c white sugar
2 tsp. baking powder
2 tsp. almond extract
dash of salt
5 eggs ( separate egg whites and yolks)

Icing: 1 1/2 c powdered sugar
1 c butter
1/2c cream cheese
1/4c buttermilk
2 tsp. almond extract
slivered almonds for garnish

Cream butter with egg yolks and 1/2 cup sugar. Alternate milk and flour w/ salt and baking powder in batter little amount at a time. In mixer beat egg whites, when soft peaks form put 1/4c sugar drizzle slowly. Transfer beaten egg whites to cake batter. Fold in rectangle pan.   Bake in 350degrees oven for 30-40mins or prick toothpick at center of cake and it comes out clean.

For Icing - beat softened butter and cream cheese in mixer slowly drizzle milk with  almond extract alternate with powdered sugar till soft consistency is reached. Ice cake and garnish with slivered almonds.

The wow factor of this Cake is unbeatable.

PORK CHOPS WITH DAIKON AND TOMATOES

When I got home this afternoon, I realized that I didn't thaw anything for dinner. Luckily,   I had some frozen pork chops  in the fridge, that I microwaved for five minutes so it  will soften enough to cook.

We working Moms,  should learn to improvise when it comes to putting food in front of our family. We cannot rely on recipe books all the time, we also need to experiment in the kitchen. So from the chiller, I found  some left-over daikon and cherry tomatoes and in the pantry I found a can of tomato sauce, putting them all together, I came up with a fast (less than 40mins.) and so delicious meal perfect for dinner.

4 pieces pork chops (fat trimmed)
1 large Daikon (labanos) (cut in bite size pieces)
1/2c tomato sauce
10 pieces of ripe cherry tomatoes (leave whole)
One medium size onion
4 cloves of garlic
1tsp. italian seasoning
2 pieces of laurel leaves
2 tbsp. vegetable oil
salt and pepper to taste

In a large wok or pan (enough to cook pork chops and veggies) heat the vegetable oil then brown pork chops three minutes on each sides. Set aside pork chops, lessen oil to 1tbsp. Saute garlic then onions until it turns translucent. Add pork chops, daikon and laurel leaves. Simmer for ten minutes in low heat. Add tomato sauce, italian seasoning  and cherry tomatoes let simmer for twenty minutes (should be in low heat). Season with salt and pepper. You can tell that the pork chops is cook when you prick it with a fork clear fluid comes out.

Serve with rice or bread and  green salad.

When cooking pork or beef, it is better to simmer them in low heat. Let them boil in high then transfer setting to low. The taste will be balanced and that melt in the mouth feeling is priceless.

CRAB SALAD

A fast and easy way to feed your family is with salads. I usually make one at the start of the week, put it in an airtight container and my two darlings just eats them when they get home. Of course it usually don't last till the end of the week, but you get my drift. As working Moms, we want to feed our brood but we don't really have the time to do intricate cooking as we would normally do during the week-end or in our days off, so for those days when you are too tired, make a salad.

500 gm (1/2kilo) Elbow Macaroni  (any brand will do, I like to cook mine al dente)
500gm cooked crab flakes
1/2c mayonnaise ( add more depending on your taste and preference)
1 whole can pineapple tidbits (drained)
one of each - small sweet yellow and orange bell pepper ( red or green will also do, the point here is to have color in your salad)
3 stalks of green onions
1/2 bunch of cilantro or  fresh parsley
4 pieces dill pickles
salt, pepper and sugar to taste (ratio here is 2:1:1/2)

Put  elbow macaroni in boiling water ( drizzle  water with a little bit of salt and oil) cook for about 9 mins. or depending on the package instructions till al dente (half-way cooked). Prepare other ingredients. Drain pineapple, cut and julienned bell peppers, chop green onions, cilantro and dill pickles. Place pineapple, bell peppers, green onions, cilantro and pickles in a bowl together with the crab meat. In a small bowl mix mayonnaise,salt and pepper then incorporate into your salad. I like to add just a little sugar to my mayo mixture to get that sweet and sour taste. Chill for about an hour, serve with french bread, cheese and whatever fruits you have at home.

I like to sneak in lots of veggies in my salad. It not only provides the nutrients we all need,  it also give the crunchiness and that  pop of color that makes any dish appetizing.

BROWNIES WITH ALMONDS

One of the first baked product I learned to make was brownies. As a self-confessed chocoholic, I love all things made from chocolates. Just a small bite of this yummy goodness can make you swoon. It is easy to bake and always illicit a second round at the dessert  table at any party.


2 c sifted all purpose flour
3/4c butter
1 whole bar unsweetened baking chocolate ( I like to use Hershey's )
2 tbsp. cocoa powder
5 whole eggs
1 1/4 cups granulated white sugar
2 tbsp. light corn syrup
1 tsp. vanilla
1 tsp. baking powder
1/4 tsp. salt
1/2 c almonds( you can add more if you like)

In a microwave, melt butter and chocolate together, about 2-3 minutes (check and mix  every 1 minute). Transfer to a mixing bowl, cool about 5minutes (important for the choco and butter to be at room temperature so not to cook the eggs when added). With the use of a mixer,  add sugar, salt, corn syrup and vanilla extract. Then add the eggs one at a time. Add flour, baking powder, cocoa powder and salt to the mixture. Beat for about two minutes.

In a rectangular pyrex pan or a regular pan will do, transfer brownie batter. Sprinkle almonds on top ( I like my brownies covered in almonds). Bake in a pre-heated 350 degrees oven at 30-35 minutes or until a toothpick inserted in the middle comes out clean. Once cooled lightly brush 1tbsp. corn syrup on top to make brownie glisten (this is totally optional).

Through the years, I have made some variations on the original recipe that I found in an old recipe book that my Mom used to  keep, I think it was a circa 1940s. Which unfortunately, got lost or was swept away by the floods that usually ravaged Mandaluyong when I was growing up. I've lessen the amount of butter, sugar and added the corn syrup to make the brownies fit the calorie concious present time.

POTATO SALAD

In my family,  a party will not be complete if there's no salads. Two kinds of salad should always be prepared aside from the main dishes made out of fish, other seafoods,  meat (beef and pork) and chicken.

This potato salad recipe is very easy to do and the color combination makes the dish attractive and appealing.

6 strips of Bacon (fried and cut into tiny pieces)
2 kilos (4.4lbs) yukon gold or red potatoes (boiled and cut into bite size pieces)
1 dozen boiled eggs
1 bunch of green onions cut into tiny pieces (reserve 1/3 for garnish)
1 cup mayonnaise
1/4c mustard
1/4c dill pickles
2 tsp. salt (more depending on your taste)
1 tsp. pepper (you can add more per your taste)
1tsp. sugar ( add more per your taste)
dash of sweet paprika for garnish

In a bowl, combine potatoes, green onions and eight boiled eggs (cut into bite size pieces). In a small bowl mix mayonnaise, pickles, mustard, salt, pepper and sugar. Incorporate mayonnaise mixture to your potatoes mixture. Taste if the mayonnaise mixture is to your liking (should be a little salty and a little sweet) if not add salt, pepper and sugar till you get the right combination that you want.

Cut the remaining eggs (four eggs) into four pieces each. Garnish top of your potato salad with the pieces of bacon, eggs, green onions and paprika.

Then  sit back, enjoy your wine, good company and wait for the compliments the guests will surely  say about your potato salad.

BAKED SALMON

If you want to wow your guest in any party make sure to serve Baked Salmon. It is very easy to cook and one of those food that just have that impressive reputation. When in season, usually Summer time,  we buy lots of Salmon and freeze it. We then  can enjoy salmon the whole year round.

Ingredients

1 whole Sockeye Salmon or any other kinds of Salmon (about 2 1/2kilos)
1/2 cup Rancher's dressing
1 whole lemon
1/4c mustard
1/4c parsley flakes
1/2tbsp. salt

Prepare your Salmon ( clean and cut head off, you can either leave it whole or fillet it, pat dry). Spread salt all over fish. In a small bowl, mix rancher's dressing, mustard and lemon juice. Spread mixture over Salmon. Drizzle parsley flakes on top of fish. Bake in 350degrees oven for 40-45mins. The fish is done when you prick it with a fork and no blood comes out or when the fish turns pink.  

BANANA APRICOT MUFFINS

I love to bake early in the morning. The smell of muffins baking just perfumes my whole kitchen that seems to last the whole day.

Muffins are a staple in our family. I usually bake some on my days off and freeze them, and just pop them in the microwave for a quick breakfast or snack.

When my daughter was a child she loves cupcakes and muffins because she can just eat them using her hand.

1 cup whole wheat flour
1 cup all purpose flour
1/2c oil
3/4c sugar (white or brown)
3 eggs
1/2 c milk
1/2 c water
1tbsp. cinnamon
1 tsp. allspice
4 bananas ( mashed)
2 ripe apricots
2tsp. Baking powder
1/4tsp. salt


Using  a mixer beat the whole eggs (do not separate egg yolks and whites) about two munutes. In egg mixture mix oil, BP, spices, salt and sugar. Incorporate water w/ milk and flour alternately to the egg mixture. Mix mashed bananas and one apricot (chopped in small pieces) to batter. Garnish w/remaining apricot. Bake in 350degrees oven 30-40minutes.

Perfect for coffee or tea.

THREE KINDS OF COOKIES

From the time I was twelve to the present,  I've been baking desserts.  My love affair with all things made out of flour was sanctioned and blessed by my Mother.

 My Mom a self taught cook and baker has given me the rare gift of creating yummy goodies that my family and friends thoroughly enjoy.

During the holidays, it has been my self-created tradition to give baked munchies to my relatives and friends. Call me old fashioned, for me the best gift you can give a love one is one that you made yourself. 

CRANBERRIES AND RAISINS COOKIES

2 C flour
1/2tsp. cinnamon
1/2tsp. salt
1tsp. allspice
1tsp. pumpkin spice
1tsp.baking powder
1tsp. orange extract
1C cranberries
1C raisins
3/4C brown sugar
1/4C Water
1 egg
3/4butter

Cream butter, add egg and sugar. In a separate bowl mix flour, BP and spices. Add dry ingredients to creamed butter. Add raisins and cranberries. Mix everything together and form into balls. Bake for 15mins at 350degrees.

CHOCOLATE CHIPS COOKIES

1 egg
2C flour
2/3C brown sugar
1C chocochips
1/4C water with 1tsp. coffee liquor or vanilla
1/2tsp. salt
3/4C butter
1/2tsp Baking Powder

Cream butter, add egg and sugar. In a separate bowl mix flour, salt and BP. Add dry ingredients to creamed butter. Add chocolate chips. Mix everything together and form into balls. Bake for 15mins at 350degrees.

BLACK AND WHITE CHOCO COOKIES

2C flour
1 egg
3/4C butter
1/2C chocolate powder (Hershey or any high quality chocolate)
2/3C brown sugar
1/4C water
1/2 tsp. salt
1/2 tsp. baking powder
1/2 C powdered sugar

Cream butter, add egg and sugar. In a separate bowl mix flour, chocolate powder, salt and BP. Add dry ingredients to creamed butter. Mix everything together and form into balls. Put powdered sugar in a saucer and coat the cookie balls. Bake for 15mins at 350degrees

SHRIMPS IN COCONUT MILK

A favorite of my family. There is a saying in my home country (Philippines), add coconut milk to any dish and  your food will come out perfect. Growing up, I still remember my brothers hard at work grating the coconuts to be use for the main course, my Mom would cook for our lunch or dinner. They take turns in the grating horse ( a contraption where one can sit down and a sort of grater is attached into  the head of the stool).  It sounds complicated but it wasn't really. Anyways, it became a family affair where all the kids can take turns grating and having a good laugh along the way.

Fast forward to now, of course I don't need to take the odious chore of grating coconuts. All I need to do is open a can and presto, instant coconut milk for the harried housewife.

1 kilo fresh or frozen and thawed Shrimps ( 2.4lb)   
1 can coconut milk
1 medium onion
4 cloves of garlic- minced
2 bunches of pepper leaves
2 small siling labuyo or green chili pepper
1/4c water
1tbsp. olive oil
2tsp. fish sauce (patis) you can add more per your taste or you can use salt
a dash of sugar

Clean shrimps (do not remove shells), cut off antenna. Separate the heads from 6 shrimps put aside in a bowl (for the rest of the shrimps leave as is). Mashed the shrimp heads in 1/4c water , drain and reserve liquid for cooking, discard shrimp heads.

Saute garlic and onions in olive oil.  When translucent, add shrimps, coconut milk, water and the green chili peppers.  Cover and let simmer for 5mins. (if you don't want it to be too spicy, take out chili peppers after 5 mins.). Add fish sauce to taste and a dash of sugar and the  pepper leaves. Let it simmer (medium to low heat), once the shrimps turns pink, then your dish is done.