How to make a Strawberry Cheesecake

Ingredients:

• 125 grams digestive biscuits                                                                                           
• 75 grams butter (soft)                                                                                                     
• 300 grams cream cheese
• 60 grams sugar
• 1 teaspoon vanilla extract
• 250 ml double cream
• strawberry jam (2 pots)
• strawberries
•  (fresh, a few to decorate or strawberry sauce to drizzle - optional)

 Procedures:

1. Crush the digestive biscuits in a bowl (just use your fingers).
2. Melt the butter and then pour into the bowl of crushed biscuits and stir well. Find a container or flat bowl and press the biscuit mixture on the bottom evenly. Use a metal tablespoon/ teaspoon to spoon out jam and spread it evenly over the layer of biscuit, (make sure the spoon is wet to stop the jam from sticking)
3. In a separate large bowl beat together the cream cheese, sugar and vanilla extract until smooth. In another bowl or a processor, whip the double cream, and then pour and fold it into the cream cheese mixture.
4. Carefully spoon the cheesecake mixture onto the biscuit and strawberry base, then using another wet metal tablespoon/teaspoon smooth the surface perhaps leaving a whippy effect or decorating with a fork.
5. (Optionally) drizzle the top with strawberry sauce or decorate with strawberries.
6. Leave in the fridge overnight or for 3- 5 hours.

                 

HOW TO MAKE A MILK GELATIN






 Gelatin dessert with milk is simple to make, and with a few additional ingredients, even your foodie friends will be impressed. The key to making a gelatin dessert with milk is to correctly bloom the gelatin. Also, allow the gelatin dessert to set properly before unmolding or serving. Change up this simple yet elegant dessert by adding the flavors of the season such as apple and cinnamon for fall, pumpkin and rich aromatic spices for winter, and fresh berries for the summer.

2 3/4 CUPS WHOLE MILK (any types of milk will work fine)
4 TB GELATIN (GRENETINA), 
3 TB SUGAR
1/2 CUP WATER
1 CONDENSE MILK
1 CAN 12O2 EVAPORATED MILK
ESSENSE FLAVORING CHOICE

PROCEDURE

MIX TOGETHER IN DRY, 3 TB SUGAR AND 4TB GELATIN  POWDER AND MIX THE DRY INGREDIENTS OF GELATIN WITH 1/2 WATER. STIR AND MIX, DO DO NOT OVER MIX AFTER DO THAT, SET ASIDE FOR A BIT. AND NEXT OPEN THE EVAPORATED MILK (CARNATION)POUR IN MEASURING CUP, ADD  3/4 CUP WHOLE MILK WITH EVAPORATED MILK, YOU SHOULD HAVE 2 CUPS TOTAL. NOW ADD THIS MIXTURE IN PAN, ADD WITH I CAN OF CONDENSE MILK (THESE IS YOUR SWEETNER) STIR SO IT DOES`NT STICK HEAT UP TO A VAPOR POINT, ONCE THAT YOU REACHED THE VAPOR POINT ADD THE GELATIN MIXTURE AND DISSOLVE COMPLETELY, ONCE DESOLVED ADD REMAINING 2 CUPS MILK AND 1TB OF FLAVORING READY TO USE., POUR INTO MOLDS OUR POUR BEHIND FLOWERS.



 Just remember when ever you are adding new GELATIN that is already firm and refrigerated,. the new gelatin being added must be warm. not cold, because it will never stick to gelatin when you unmold.

                                                                  prepared by: jeffrey abando

Banana Split Icebox Cake

 

Ingredients

•  1 carton (16 ounces) frozen whipped topping, thawed (or use 3 batches of homemade whipped cream  which is about 6 cups of whipped cream)
•  1 cup (8 ounces) sour cream
•  1 package (3.4 ounces) instant vanilla pudding mix
•  1 can (8 ounces) crushed pineapple, drained
•  24 whole graham crackers
•  2 medium bananas, sliced thin
•  Toppings: additional sliced bananas and sliced fresh strawberries
•  Chocolate Drizzle:
•  ¼ cup heavy cream
•  ¼ cup semi-sweet chocolate chips

 Instructions

1. In a large bowl, mix the whipped topping, sour cream, and pudding mix until blended. Fold in pineapple. Fill a Ziploc bag with pudding mixture and cut off the corner of the bag.
2. On a flat serving plate or large baking dish arrange four graham crackers in a rectangle. Pipe about 1 cup of the pudding mixture over the crackers; top with about ¼ cup banana slices. Repeat layers five times. Cover and refrigerate for at least 8 hours or overnight. Graham crackers should be soft.
3. Before serving, make the chocolate drizzle. For the Chocolate Drizzle: Heat the cream in the microwave until hot (about 20-30 seconds). Place chocolate chips in a small bowl and pour hot cream over the chips. Let it sit for a second and then stir until chocolate is smooth. Let cool slightly while preparing the bananas and strawberries for the topping.
4. Arrange sliced fruit on top. Drizzle with chocolate and serve.

Graham Pudding Ingredients:

• 

  Graham Pudding Recipe
  3 1/2 c. milk, scalded
• 3/4 c. sugar
• 1/3 c. cornstarch
• 1/2 tsp. salt
• 1 tbsp. butter
• 1 tsp. vanilla
• 2 egg yolks
• 1/2 c. milk

How to make Graham Pudding

• Combine dry ingredients, beat egg yolks and the 1/2 cup cold milk. Pour mixture into the hot scalded milk until it thickens. Add 1 teaspoon vanilla and 1 tablespoon butter. Fold in-whipped cream or beaten egg whites, or top with meringue.
• Make alternate layers in a serving dish of pudding, then graham cracker crumbs, then add sliced bananas and marshmallows. Continue until the dish is full. Top with whipped cream.

• Graham Pudding is ready to serve.

KALAMANSI PIE

INGREDIENTS:

1 ¼ cups sugar

1/3 corn starch

½ teaspoon salt

1 ½ cups boiling water

3 eggs, separated

1/3 cup kalamansi juice

Combine 1cup of the sugar, corn starch and salt in a double boiler. Add boiling water, stirring constantly. Cook over boiling water until smooth and thickened, stirring constantly. Cover and cook 15 minutes. Beat egg yolks with ¼ cup sugar, and gradually pour hot mixture over them, while stirring. Return to double boiler and cook 5 minutes longer. Just before removing from heat add kalamansi juice. Mix well; cool. Pour into baked pie shell. Top with meringue made from 3 egg whites. Brown lightly in 350F, oven.

 MERENGUE

INGREDIENTS:

2 egg whites

¼ cup sugar

1 ½ teaspoon kalamansi juice

Beat the egg white to which juice has been added, with electric mixer, rotary hand beater or wire whip until they are foamy. Add sugar gradually, beating constantly, until soft peaks are formed and all sugar has been added, but they are not dry. Place on pie, sealing edges to pie crust. Bake 15-20 minutes until golden brown, 250-300 F.

PILI PASTILLAS

INGREDIENTS:

1 cup chopped pili nuts

1 can condensed milk

1 tablespoon almond extract

Chop pili nuts after blanching and peeling. Mix with condensed milk and glucose and cook to paste consistency. Stir in flavouring. Roll into a thin sheet and cut into desired pieces. Wrap individually in waxed paper.

LECHE FLAN

                                                                

 INGREDIENTS:

2 cups fresh milk

8 egg yolks

1 cup sugar

Finely grated rind of 1 dayap

Scald milk in double boiler for 15 minutes. Beat  egg yolks. Add sugar, milk and finely grated grind. Stir until thoroughly mixed. Pour into a mold lined with caramelized sugar. Place leche flan mold in pan of hot water and bake until it becomes firm. (To caramelized sugar, dissolve 1 cup sugar in ¼ cup water and cook till sugar caramelizes.)