Avocado Brownies

Ingredients:
 16 ½ avocados
 4 1/4 cup maple syrup or honey
 5 1/2 cup oat flour or wheat flour
 5 1/2 cup cacao powder
 16 1/2 tbsp. coconut oil
 5 1/2 tbsp. instant coffee/ soy coffee
 5 1/2 tbsp. vanilla extract
 1 tsp. salt

Procedure
 Using a masher, mash the avocados to a smooth consistency, though a few small
chunks is fine, too.
 Add the oat flour, cacao powder, maple syrup, coconut oil, instant coffee, vanilla,
and salt to the avocado mash and mix well.
 Transfer the avocado brownie batter into a small (8×8 or 9×9) baking dish that is
lined with parchment paper. Spread evenly.
 Bake the brownies for 20 minutes at 350 degrees Fahrenheit. Allow to cool for at
least 1 hour.
 Once cool, remove the parchment paper from the pan (with the brownies in it) and
lay flat. Then slice the brownies. Serve
 Cinnamon Sugar Soft Pretzels
Ingredients:
For the pretzels: For the topping:
 8 cups warm milk  1 cup baking soda
 5 tablespoons yeast  12 1/2 cups warm water
 1 cup brown sugar  16 cups and ½ tbsp. butter
 16 1/2 tablespoons butter melted
melted  2 cup sugar
 2 3/4 tablespoons salt  2 3/4 tablespoons cinnamon
 18 3/4 cups flour more or less
as needed

Procedure
 In a large bowl or the bowl of a stand mixer, dissolve the yeast in the warm milk.
When the mixture is bubbly, mix in the brown sugar, butter, one cup flour, and
salt, and mix until combined.
 Add the remaining flour, one cup at a time, and mix until a smooth and slightly
sticky dough forms. Cover the bowl with plastic wrap and let rise about one hour,
until doubled in size.
 After the dough has risen, preheat the oven to 450. Line two baking sheets with
parchment paper and set aside. Divide the dough into twelve equal sized pieces,
and roll each piece into a long skinny rope. Twist into a pretzel shape.
 In a medium bowl, mix together the warm water and baking soda until dissolved.
Dip each pretzel into the baking soda mixture and place on the prepared baking
sheets. Bake 7 to 11 minutes, or until golden brown.
 In a shallow dish, whisk together the sugar and cinnamon. Brush the pretzels with
melted butter, then dip them in the cinnamon sugar mixture.
 Peanut Butter Cookies
Ingredients:
 8 cup peanut butter
 8 cup white sugar
 8 egg large

Procedure
 Preheat the oven to 325F.
 Combine the peanut butter, sugar and egg in a large bowl and mix until
ingredients are well blended, and the dough is smooth.
 Scoop out enough dough to roll a 1 inch ball. Complete 12-15 balls and place
them about 2- 3 inches apart on a parchment lined baking sheet.
 Gently flatten each ball with a fork in a criss-cross pattern.
 Bake the cookies for 20 minutes at 325F or until they have started to brown.
Remove from the oven and allow them to cool for about 10 minutes before
serving.
 No-Bake Squash Cheesecake
Ingredients:
CRUST FILLING
 1-1/2 cups graham cracker  16 ounces cream cheese, softened (2
crumbs blocks)
 2 teaspoon sugar  1/2 cup sugar
 1/3 cup melted butter  1/2 cup brown sugar
 1/2 teaspoon cinnamon  1 (15 ounce) can pumpkin puree
/squash puree (about 2 cups minus 2
Tablespoons)
 1 teaspoon vanilla extract
 1 Tablespoon pumpkin pie spice or
cinnamon
 16 ounces whipping cream (35%)
(473 mL)
Procedure
CRUST
 Combine the graham cracker crumbs, sugar and cinnamon, then add the melted butter.
Mix together until combined.
 Pour the crumbs into a spring form pan and press them into an even layer covering the
bottom. Refrigerate for at least 30 minutes to 1 hour.
FILLING
 Using an electric mixer, beat together the cream cheese, sugar and brown sugar until
creamy.
 Add the vanilla, pumpkin pie spice and pumpkin puree. Continue beating until fully
mixed.
 In a separate bowl, beat the whipping cream until stiff peaks form.
 Fold the whipped cream into the pumpkin mixture. Continue folding and stirring gently
until the colour is consistent and the mixtures are fully combined.
 Pour the filling onto the chilled crust. Spread it out evenly and smooth the top with a
butter knife or spatula.
 Cover the cheesecake with aluminum foil or plastic wrap. Place the springform pan on a
plate (it will leak a little bit), then refrigerate for 4 hours or overnight.
 Use a thin knife to cut around the entire edge of the springform pan to help release the
cheesecake. Then carefully remove it from the springform pan.
 Serve with whipped cream. Sprinkle with additional cinnamon or pumpkin pie spice.
Note: this recipe is good for 12 servings do it 4 – 5 times to have a yield of 50
 Banana chocolate chip muffins
Ingredients:
 6 ripe bananas
 1 cup vegetable oil
 2 large egg
 1/2 cup milk
 2 teaspoon vanilla extract
 1 cup sugar
 2 and 3/4 cups all-purpose flour
 2 tablespoon baking powder
 1/2 teaspoon salt
 1 1/2 cup chocolate chips

Procedure
 Preheat oven to 350 F.
 Mash the bananas in a large bowl using a fork
 Add the vegetable oil, egg, milk, vanilla and sugar and whisk together.
 Add the flour, baking powder and salt. Stir until just combined (do not overmix)
 Stir in the chocolate chips.
 Divide the mixture into a lined muffin tray. Fill each slot about 3/4 full.
 Bake for 20-25 minutes. Check muffins with a toothpick.
 Transfer muffins onto a rack and cool.
Note to Achieved the desired yield cook two batch of the recipe. Cause the yield is 28-32
muffins
 Spiced Carrot Muffins
Ingredients:
 6 + 3/4 cups all-purpose flour
 3 + 1 1/2 teaspoon baking powder
 3 teaspoon baking soda
 1 1/2 teaspoon salt
 6 teaspoons cinnamon
 1 1/2 teaspoon allspice
 1 1/2 teaspoon nutmeg
 6 large eggs, room temperature
 1 cup vegetable oil
 3 teaspoon vanilla extract
 3 + 3/4 cup brown sugar, packed
 3 cup buttermilk, room temperature (or 3 cup heavy cream + juice of 1/4 of a
lemon)
 3 + 1 1/2 cups carrots, grated

Procedure
 Preheat oven to 375 F. In a medium bowl, sift together flour, baking powder,
baking soda, salt, cinnamon, allspice, and nutmeg. Set aside.
 In a large bowl, whisk together eggs, oil, vanilla, brown sugar, and buttermilk (or
heavy cream with lemon juice). Pour dry ingredients into the wet ingredients and
stir with a spatula until most of the flour is mixed in. Add grated carrots and fold
in until just combined.
 Line a muffin tin with muffin liners or spray the inside with nonstick baking
spray. Spoon enough batter into each mold so they are 90% full. Bake on a rack in
the top third of your oven for 20 to 25 minutes, or until a cake tester comes out
clean.
 APPLE TART CAKE
Make 6 Cakes
Ingredients:
FOR THE CAKE:  9 large Honeycrisp, Granny
Smith, or Fuji apples, peeled
 6 cup all-purpose flour
and thinly sliced
 4 1/2 cup granulated sugar
 6 teaspoon baking powder FOR THE TOPPING:
 3 teaspoon salt  9 tablespoons unsalted butter,
 1 ¾ cold unsalted butter, cut melted and cooled slightly
into large cubes  9 tablespoons granulated
 3 teaspoon vanilla extract sugar
 3 large egg, lightly beaten  3 teaspoon ground cinnamon
 3 large egg

Procedure
FOR THE CAKE:
 Preheat the oven to 350°F. Butter and flour a 9-inch springform pan.
 Place the flour, sugar, baking powder, and salt in the bowl of a stand mixer fitted
with the paddle attachment. Blend until mixed together.
 Add the pieces of butter, and mix on low speed until the butter chunks are
distributed throughout the flour, with small, pea-sized pieces remaining.
 Add the vanilla and egg, and blend well until the mixture resembles chunky
cornmeal. Evenly spread the dough on the bottom of the prepared springform pan,
gently pressing the dough on the bottom and slightly up the sides.
 Starting from the outside edge of the pan, arrange the apples in a tight, circular
pattern.
 Transfer the pan to the oven, and bake for 25 minutes.
FOR THE TOPPING:
 While the cake bakes, make the topping by mixing together the granulated sugar,
melted butter, cinnamon, and egg with a whisk or fork.
 Once the cake has baked for 25 minutes, remove from the oven and spread the
topping evenly over the top of the apples.
 Bake for another 25-30 minutes, until the topping appears dry. Transfer the pan to
a wire rack, and cool for 10 minutes.
 Run a thin knife around the edge of the pan, and remove the sides of the pan.
 Serve while still warm, or cool completely and serve at room temperature.
 MACADAMIA NUT COCONUT CAKE
Ingredients:
FOR THE CAKE:  3 cup chopped roasted and
salted macadamia nuts
 4 1/2 cups unsalted butter,
 1 1/2 cup sweetened shredded
softened
coconut flakes
 3 8-ounce package cream
 1 cup toasted coconut flakes,
cheese, softened
for garnish
 9 cups granulated sugar
 18 large eggs FOR THE GLAZE:
 9 cups all-purpose flour
 3/4 cup plus two tablespoons
 3/4 cup whole milk
passion fruit juice
 3 teaspoon vanilla extract  3 3/4 cups confectioners’
 1 1/2 teaspoon coconut sugar, sifted
extract
Procedure
 Preheat oven to 325°F. Grease and flour a 12-cup bundt pan.
 Add butter and cream cheese to the bowl of a stand mixer fitted with the paddle
attachment. Beat on medium speed until creamy, about 2-3 minutes.
 Gradually add sugar and beat on medium speed until light and fluffy, about 5-7
minutes.
 Add eggs one at a time, beating until combined between each addition.
 Add half of the flour, and beat until just combined on low speed. Add milk and
beat until just combined. Add remaining flour and beat until just combined.
 Fold in vanilla extract, coconut extract, nuts, and 1/2 cup shredded coconut until
combined.
 Transfer batter to the pan. Bake for 70-80 minutes, until set and golden brown. A
toothpick inserted in the center should come out clean.
 Cool in the pan on a wire rack for 10-15 minutes. Remove from the pan and cool
completely on wire rack, for about 2 hours.
 When completely cool, make the glaze. Whisk together juice and sifted
confectioners’ sugar until smooth and glossy. Spoon the glaze over the cake and
garnish with toasted coconut flakes.
Note: 6 cakes just double the measurements this measurement is for 3 cakes.
 PUTO FLAN
Ingredients:
 butter - melted, for greasing the molds
EGG CUSTARD
 33 egg yolks
 6 1/4 cup sweetened condensed milk
 1/2 cup vanilla extract
PUTO BATTER
 16 1/2 egg whites
 4 1/3 cup fresh milk
 8 1/3 cup all-purpose flour
 4 1/3 cup sugar
 4 1/3 tablespoon baking powder

Procedure
 Brush the molds with some melted butter.
 In a bowl, whisk together the egg yolks, sweetened condensed milk, and vanilla
extract until well combined.
 Fill in about a third of each mold with the custard mixture. Steam for 5 minutes.
 Meanwhile, prepare the Puto batter. First, beat the egg whites with an electric
mixer until soft peak forms. Then add the fresh milk while continuously beating.
Add the flour, sugar and baking powder and beat for another minute or two.
 Pour some Puto batter on top of the steamed custard to fill about 3/4 of the mold.
Steam for another 10-12 minutes or until an inserted toothpick comes out clean.
 Let them cool down a bit before removing from the molds.
 Crema De Fruta
Ingredients:
 18-20 pieces ladyfingers or  2 cups milk
graham biscuits  2 tablespoons vanilla extract
 1 big can fruit cocktail - -
GELATIN
drained and juices reserved
 6 pieces Maraschino cherries  1/2 cup water
- (optional)  1/2 tablespoon gelatin
CUSTARD powder
 1 tablespoon sugar
 1/3 cup sugar  1 cup reserved fruit cocktail
 1 tablespoon corn starch juice
 3 pieces eggyolks
Procedure
CUSTARD
 Warm milk in the microwave for several seconds on high until warm but not
boiling.
 In a saucepan, combine sugar and cornstarch. Add the egg yolks and beat until it
becomes pale and smooth. Gradually add the milk while continuously stirring.
 Bring the mixture to a gentle simmer over low heat, whisking constantly, until
custard thickens enough to coat the back of a spoon, 10-12 minutes. Add vanilla
extract and stir several times to blend. Remove from heat and let it cool down.
GELATIN
 Dissolve gelatin and sugar in water. Bring it to a boil over medium heat, stirring
regularly to dissolve the lumps and granules.
 Turn off the heat. Add the reserved fruit cocktail juice. Let it cool down.
ASSEMBLY
 Arrange a layer of ladyfingers at the bottom of a 6x8-inch or 7x7-inch pan.
 Pour half of the custard on top and spread evenly. Spread half of the fruit cocktail
on top of the custard.
 Create another layer of the ladyfingers, custard and fruit cocktail. You may add
some cherries if you like, spaced evenly.
 Lastly, very gently pour the gelatin all over the final layer covering the fruits
completely.
 Chill in the fridge for at least an hour or overnight. Best serve cold.
Note: each pan has its measures to achieved the desired yield make at least 8 pan.
 PICHI-PICHI
Ingredients:
 4 cups grated cassava,no need to squeeze out liquids
 1 1/2 cup sugar
 3 1/2 cups water
 2 teaspoons baking soda solution or 2 tsp lye water
FOR COATING AND TOPPING
 2 cup coconut, grated
 2 cup grated cheese, optional

Procedure
 In a deep bowl, combine all ingredients together and mix thoroughly.
 Fill individual cup molds about three-quarter full or a bit more but leave some
space because it can rise a bit while steaming.
 Arrange the filled molds in a steamer and steam for about 20-30 minutes or until
they become translucent.
 Let them cool down completely so it is easier to remove from the molds, or place
them in the fridge to shorten the cooling time.
 Roll each Pichi Pichi in grated coconut or grated cheese.
 Tiramisu
Ingredients:
 1 1/2 cup hot water
 1 tbsp strong coffee
 20-22 pieces ladyfingers/ or graham biscuit
 1 cup mascarpone cheese
 1/4 cup sugar
 1 tsp vanilla extract
 1 1/2 cup whipping cream
 1/4 cup dutch processed cocoa powder

Procedure
 Place the hot water in a shallow bowl and sprinkle the coffee powder on top. Stir
to blend and set aside to cool down to room temperature.
 In a bowl, whip mascarpone cheese, sugar and vanilla extract until fluffy. Avoid
overbeating it or will start to curdle. Set aside.
 Pour whipping cream in a chilled mixing bowl and whip until stiff peaks. Scoop
whipped cream into the mascarpone mixture and gently fold in, using a spatula,
until well combined.
 Dip one side of the ladyfingers in coffee and line them in a single layer on a 7x10
pan or dish.
 Spread half of the cream mixture on top of the first layer of ladyfingers. Repeat
the process of layering the ladyfingers and the remaining cream.
 Sprinkle with cocoa powder until the top is completely covered. Chill for at least
2 hours or until ready to serve. Can also be made a day or two ahead.
Note: each mold there is 8 servings make at least 6 mold
 Coconut Milk Pudding With Corn
Ingredients:
 1 can (13.5 fl oz) coconut milk
 1 1/2 cup evaporated milk - or fresh milk
 1 cup sweetened condensed milk
 3/4 cup cornstarch - - dissolved in 3/4 cup milk
 1/2 cup corn kernel - - drained
 1/2 cup desiccated coconut
 butter or margarine - - for greasing pan

Procedure
 Grease a (21x21cm) square pan with butter or margarine. Set aside.
 Combine coconut milk, milk and condensed milk in a pot and bring to boil over
medium heat while stirring occasionally.
 Add the corn kernel. Pour in the cornstarch mixture and stir constantly and
quickly until the texture turns into a paste-like consistency. Remove from heat
and transfer to greased pan immediately. Gently tap the pan on the kitchen
counter a couple of times to get rid of trapped bubbles and even out the surface
with spatula or spoon. Let the Maja Blanca settle and cool down.
 Toast the coconut flakes in a pan over low fire until browned. Stir constantly to
avoid burning them. Set aside.
 Sprinkle top with toasted coconut flakes.
Note: make 5 more pan with the same measurements
 Chocolate And Milk Jelly Pudding
Ingredients:
 1 can (370ml) evaporated milk
 1/2 cup cocoa powder
 1 cup sugar
 250 ml cream
 250 ml sweetened condensed milk
 3 cups water
 2 teaspoons jelly powder

Procedure
 Pour 2 cups of water (room temperature) in a small pot. Sprinkle 1 teaspoon
gelatin and stir until dissolved. Bring to boil.
 Lower heat to low. Add milk and sugar. Stir well until granules are completely
dissolved. Add the cocoa powder and stir until no longer lumpy and becomes
smooth.
 Pour into the molds halfway full.
 Pour another cup of water in a pot. Sprinkle remaining gelatin and stir until
dissolved. Bring to boil.
 Lower heat to low. Add cream and condensed milk and stir until well blended.
 Pour on top of the setting chocolate jelly. Let it cool to set.
 Serve chilled. You may also drizzle some chocolate syrup and add some nuts or
dust with cocoa powder for presentation.
Note: make at least 4 of the mixture to have the desired yield
 Plantain Bananas In Syrup
Ingredients:
 50 pieces plantain banana (Saging na Saba) - - each one cut into 3 parts
diagonally
 8 cup brown sugar
 12 1/2 cup water
 8 teaspoon vanilla extract - (optional)
 2 teaspoon salt - (optional)
 8 cup cooked tapioca pearls (sago) - (optional)
 8 can evaporated milk - (optional)
Procedure
 In a saucepan, heat water until it boils. Add sugar and salt, stirring continuously
until completely dissolved.
 Add vanilla extract. Bring to boil then lower heat to medium. Let it simmer for 10
minutes.
 Add the plantain bananas and cover. Continue cooking for another 10 minutes
until bananas are tender and syrup has thickened.
 Add the tapioca pearls before and remove from heat. Let it cool down to room
temperature or chill before serving.
 Add ice (cubes or crushed) and evaporated milk to each serving.
 Mango Sago With Coconut Milk
Ingredients:
 3 cup small sago pearls - - or tapioca pearls
 6 liter water - - for boiling
 2 cup sugar
 6 1/4 cup coconut cream
 19 big ripe mangoes - - peeled and cut into cubes
Procedure
 In a pot, bring 6 liter of water to boil. Add the small sago pearls and cook for 15
minutes or until translucent. (Check package instructions.) Stir occasionally to
prevent from sticking together.
 Turn off heat and strain the sago pearls using a fine sieve. Rinse thoroughly until
the sago pearls are no longer hot to touch. Transfer to a bowl and soak in little
water.
 Reserve about a cup of the mango cubes for later as toppings. Place the remaining
in a blender. Add sugar and pulse on high speed until it turns into a smooth puree.
 Drain water from the cooked sago pearls and transfer in a larger bowl. Add the
mango puree and coconut cream and mix with a spoon or spatula until well
blended.
 Divide the mango sago into small containers top each with the reserved mango
cubes. Chill for at least an hour before serving.

 Buko Pandan Salad
Ingredients:
 12 1/2 cups coconut juice
 2 pouch (12g) jelly powder (gulaman) - - use green if available. Gelatin may also
be used
 2 cup sugar
 6-8 pieces Pandan leaves - - or use pandan extracts
 4 can (14 oz) sweetened condensed milk
 4 pack (250mL) all-purpose cream - - or table cream / whipping cream
 8 cups coconut meat - - shredded into strips
 2 cup tapioca pearls - - uncooked
 4 bottle (12oz) kaong (sugar palm fruit) - - syrup drained and rinsed
 4 bottle (12oz) nata de coco (coconut gel) - - syrup drained and rinsed

Procedure
 In a pot, bring 1 liter of water to boil. Add the small sago or tapioca pearls and
cook for 15 minutes or until translucent. (Check package instructions.) Stir
occasionally to prevent from sticking together.
 Turn off heat and strain the sago pearls using a fine sieve. Rinse thoroughly until
the sago or tapioca pearls are no longer hot to touch. Set aside.
 In a pot, add coconut juice and dissolve the jelly powder or gulaman. Add the
sugar and pandan leaves and bring it to boil while stirring constantly.
 Once it boils, remove from heat and pour into a square pan and let cool to set.
You may place it in the fridge to fasten the process. Once ready, cut the gelatin
into cubes.
 In a big bowl, add the cream and sweetened condensed milk and stir until well
blended. Add the coconut strips, tapioca pearls, pandan jelly cubes, kaong and
nata de coco and gently mix until well combined. (see Note 3)
 Cover bowl and leave it in the fridge to chill or transfer to another container if
planning to freeze.
 CASSAVA CAKE
Ingredients:
FOR THE CAKE
 1 pack (16 oz) frozen, grated cassava - - thawed
 1 cup desiccated coconut - - (optional)
 3/4 can (1 can is 14 oz) condensed milk
 3/4 can (1 can is 12.05 fl oz) evaporated milk
 3/4 can (1 can is 13.5 fl oz) coconut milk
 5 tablespoons sugar
 2 egg yolks
FOR THE CUSTARD TOPPING
 1/4 can condensed milk
 1/4 can evaporated milk
 1/4 can coconut milk
 2 egg yolks
 1 tablespoon flour - - dissolved in 2 tablespoons milk

Procedure
 Grease pan or baking dish with butter and set aside.
 In a big, deep bowl, combine all the ingredients for the cassava cake and mix well until
the sugar is dissolved.
 Pour the mixture into the greased pan or baking dish and bake for 45 minutes to 1 hour at
375°F/180°C.
 After the cake is baked, combine and mix all the ingredients for the custard in a bowl.
Pour this on top of the pre-baked cassava cake and bake for another 15-25 minutes or
until custard is cooked and turns golden.
Note: 10 servings per pan make at least 5 pans to achieved desired yield
 PALITAW
Ingredients:
 10 cup glutinous rice flour
 5 cup water - or cup coconut milk
 10 cup coconut - (grated)
 2 1/2 cup sugar
 2 cup sesame seeds - (roasted) - (optional)

Procedure
 In a bowl, combine glutinous rice flour and water and mix into a soft, pliable
dough. If too soft or sticky add some more g. rice flour, a tablespoon at a time. If
a piece of dough is cracking when flattened, then add a bit of water.
 Form small balls, each an inch in diameter. Then flatten the balls to a quarter-inch
thickness by pressing them in between your palms.
 In a pot or deep pan over medium-high heat, bring about 5-inch deep of water into
a rolling boil.
 Gently drop each flattened dough into the boiling water. Do not overcrowd the
pot. When the pieces float to the surface, remove from water using a slotted spoon
and drain well.
 When cool enough to handle, roll in a plate of mixed sugar and coconut and
sprinkle with sesame seeds.
 Purple Yam Jam
Ingredients
 1 pound purple yam - (frozen) - thawed and grated
 1 can (10 fl oz) sweetened condensed milk
 1 can (13.5 fl oz) coconut milk
 1 can (12.5 fl oz) evaporated milk
 3/4 cup butter
 1/2 cup sugar
Procedures
 Melt the butter in a wide, deep pan over medium heat. Add the grated yam and
coconut milk. Bring it to a boil while stirring occasionally. Let it cook for 15
minutes. Transfer the yam mixture in a blender or use a stab mixer to turn it into a
fine puree.
 Return the yam mixture back to the pan and add the remaining ingredients. Turn
heat to medium-low and let it simmer while stirring regularly, for another 20-30
minutes or until it turns into a thick, sticky dough and pulls away from the side of
the pan when stirring.
 Grease 2 -3 llanera generously with butter. Divide the Ube Halaya into the llanera
and let it cool down to room temperature. Cover with plastic wrap and place in the
fridge for at least 2 hours before serving.
Note: this mixure is good for 6 servings make at least 8 of the mixture and put in the llaneras’