Breads and Pastries Recipes

[Edward11]

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Bundle of thanks for this.But please do share with us some sweet and cakes recipes for diabetes patients too.

[deanna_psyche]

since we're talking about bread naa ko recipe para snacks. naa ko idea especially sa wala mahurot nga sud.an.

left over or newly cooked nga chicken meat cut into strips ug cheese unya iroll sa sliced bread unya idip ang sliced bread sa mixed nga egg ug harina para mupilit den ifry nice na cya para snacks and di masayang nga left over pwede pud isda instead sa chicken.

[Aisley]

Well no doubt that all these recipes are good. I am a great lover of pasta. Thanks for sharing wonderful recipes. I will must try these recipes.

Yoga Spokane

[HzTStOXA]

~Apple Chutney~

Ingredients
12 pieces apples
7 pieces tomatoes
4 pieces native onions
3 pieces bell pepper
1 cup seedless raisins
1 tablespoon mustard seeds
2 cups refined sugar
1 cup vinegar
2 teaspoons salt

Material
Cooking utensils
Sterilized jars

Procedure
1. Cut first 4 ingredients into desired pieces.
2. Combine cut pieces with rest of ingredients.
3. Cook until mixture thickens
4. Pack in sterilized jar, leaving ½-inch head space
5. Seal

~Appliance Cleanser~

Ingredients
1 tablespoon bleach solution (available at a chemical store.)
1 tablespoon baking soda
¼ cup water

Material
Wide-mouthed plastic container
Spoon
Bottles

Procedure
1. Pour bleach solution into container
2. Add baking soda. Mix well.
3. Add water and mix again.
4. Use this mixture in cleansing appliances. (Be sure, however, to clean appliances with running water after application to avoid any chemical trace.)
5. Store mixture in bottles for future use.

[HzTStOXA]

~Banana Catsup~

Ingredients
10 pieces ripe cooking bananas (saba)
10 cup water
2 pieces onions
1 clove garlic
2 cups vinegar
1 teaspoon calamansi juice or a pinch of citric acid
1 tablespoon cornstarch
3 teaspoons salt
1 cup refined sugar
Atswetes seeds soaked in water (for food coloring)

Material
Cooking utensils
Blender
Sterilized containers

Procedure
1. Peel bananas and slice into small pieces.
2. Boil bananas for 10 minutes.
3. Puree boiled bananas in water.
4. Chop onions and crush garlic.
5. Blend onion and garlic with rest of ingredients except the atswetes solution.
6. Boil mixture of spices until it lets out of a strong smell.
7. Pour banana puree into same container and boil new mixture until it becomes sticky.
8. Pour atswetes coloring into mixture until it gives out your desired color.
9. Pour hot mixture in containers. Refrigerate 10C for future use.

~Banana Cracker~

Ingredients
1 kilo green cooking bananas (saba)
½ kilo refined sugar
Vegetable oil

Material
Cooking utensils
Strainer
Plastic bags

Procedure
1. Peel bananas and cut into thin slices.
2. Coat slices with sugar.
3. Deep-fry until they become golden brown
4. Using a strainer, drain oil from banana slices.
5. Pack banana slices and seal.

[HzTStOXA]

~Banana Flour~

Ingredients
Good quality, almost-ripe cooking bananas (saba)
1% salt solution ( tablespoon salt dissolved in 5 cups water).
Solution must be enough to cover bananas while soaking.
Hot water

Material
Wire trays
Cabinet drier
Grinder, strainer, or sieve
Cooking utensils
Airtight containers

Procesure
1. Peel and soak bananas in salt solution for about an hour.
2. Discard salt water and blanch bananas in hot water for 4 minutes.
3. Wash bananas in tap water.
4. Cut bananas lengthwise, 1mm, 1 thick.
5. Spead bananas over wire trays and crispy dry in cabinet.
6. Grind dried bananas. Sieve.
7. Store banana flour in airtight containers.

~Banana Fritters~

Ingredients

200 grams bananas (saba)
2 pieces egg yolks
1 cup flour
1 grain salt
4 cups water
1 tablespoon refined sugar Edible oil (as needed)

Material
Cooking utensils
Bags
Trays

Procedure
1. Cut bananas thinly and dry.
2. Put dried bananas in trays and cover them with water. Soak for 2 hours. Drain.
3. Beat egg yolks in mixing bowl. Add flour, salt, water, and sugar. Mix well until mixture thickens.
4. Add bananas. Mix to coat bananas.
5. Fry a spoonful of mixture at a time until fritter becomes golden brown.

[HzTStOXA]

~Banana Fritters~

Ingredients

200 grams bananas (saba)
2 pieces egg yolks
1 cup flour
1 grain salt
4 cups water
1 tablespoon refined sugar Edible oil (as needed)

Material
Cooking utensils
Bags
Trays

Procedure
1. Cut bananas thinly and dry.
2. Put dried bananas in trays and cover them with water. Soak for 2 hours. Drain.
3. Beat egg yolks in mixing bowl. Add flour, salt, water, and sugar. Mix well until mixture thickens.
4. Add bananas. Mix to coat bananas.
5. Fry a spoonful of mixture at a time until fritter becomes golden brown.
6. Store in plastic bags.

~Banana Jam~

Ingredients
6 pieces ripe table bananas
22 tablespoons refined sugar
8 tablespoons calamansi juice
25 tablespoons orange juice

Material
Mixing utensils
Cooking utensils
Sterilized jars

Procedure
1. Cut bananas into bite sizes.
2. Mix sugar, calamansi juice, and orange juice in a saucepan. Stir until sugar is completely dissolved.
3. Add bananas and boil until mixture reaches jam consistency.
4. Pour mixture into jars and half-seal.
5. Process jars in boiling water for 30 minutes.
6. Seal jars and refrigerate.

[HzTStOXA]

~Banana Sauce~

Ingredients
40 grams banana flour (see “Banana Flour” on p. 13)
2 grams ground garlic
2 grams ground onion
0.2 grams chili poweder
0.4 grams cloves
10 grams salt
280 grams refined sugar
Water
80 ml. good-quality vinegar
0.2 grams food coloring

Materials
Mixing utensils
Cooking utensils
Sterilized containers

Procedure
1. Combine the first 7 ingredients.
2. Add 100 ml. water and blend until mixture becomes smooth.
3. In a saucepan, combine 2.50 ml. water and 80 ml. vinegar. Boil.
4. Add banana flour mixture to water-vinegar solution.
5. Cook over low fire until this thickens.
6. Pour into sterilized containers and seal.

~Banana Spread~

Ingredients
100 grams ripe bananas
Water
Soduim metabisulfate (0.02% of ingredients’ total weight)
2 teaspons margarine
4 tablespoons refined sugar
¼ teaspoon gelatinized cornstarch
¼ teaspoon calamansi juice

Material
Cooking utensils
Double boiler
Sterilized bottles
Blender
Nylon mesh

Procedure
1. Wash, peel, and cut bananas into small pieces.
2. Blend cut pieces with equal amount of water containing sodium metabisulfate.
3. Strain mixture through a nylon mesh to remove banana seeds.
4. Add rest of ingredients to mixture.
5. Cook over a double boiler, constantly stirring, until a thick consistency is reached and until basic reading in double boiler shows 52C
6. Pour banana spread into half-sealed bottles. Process in boiling water for 30 minutes.
7. Seal bottles and store in a cool dry place.

[HzTStOXA]

~Barquillos~

Ingredients
5 egg yolks
1 cup whole liquid milk
¼ cup sifted flour
1 powdered rind calamansi
2 tablespoons sugar
Butter

Material
Mixing utensils
Wafer iron or barquillera
Beater
Spoons
Plastic bags for storage
Wooden cones

Procedure
1. Beat egg yolks lightly and add to liquid milk.
2. Add flour, powdered rind, and sugar to make a smooth paste.
3. Apply butter on both sides of water iron for easy removal of barquillos.
4. Heat wafer iron.
5. Pour a tablespoon of paste at center of wafer iron and press plates together. Wait until wafer becomes brown.
6. Shape barquillos by using wooden cone. Butter them while still soft and warm.
7. Pack in airtight plastic bags.

~Black Shoe Polish~

Ingredients
4% carnauba wax
3% solubilized nigrosine base (oleate)
9% crude Montana wax
15% paraffin wax
50% turpentine
20% benzene

Materials
Stove
Cooking utensils where temperature can be monitored (a food grade thermometer may be handy where said utensils are unavailable.)
Small cans or molds

Procedure
1. Melt carnauba wax at 90C stirring continuously
2. Add nigrosine base and then Montana wax.
3. Add paraffin wax, allowing it to melt completely.
4. Reduce temperature to around 82-83C. Add turpentine little by little while constantly stirring mixture.
5. Add benzene. Lower temperature to 50C
6. Pour mixture into cans and store.

[HzTStOXA]

~Buko Pie~

Pie Crust Ingredients
2 cups all-purpose flour
1 teaspon salt
2/3 cup pure lard (cow or chicken)
¼ cup ice water

Material
Sieve
Container
Pastry blender or fork

Buko Pie Ingredients
5 cups not-too-young buko
1 tablespoon sugar
1 ½ tablespoons flour
1 cup sugar
3 tablespoons flour
¼ teaspoons salt
¼ teaspoon salt
2/3 cup water
2/3 cup raisins
2 tablespoons butter

Materials
Cooking utensils
Mixing utensils

Crust Procedure
1. Sift flour in container.
2. Add salt and lard and mix roughly using a pastry blender or fork.
3. Sprinkle water a little at a time.
4. Mix until flour is dampened and made into a dough.
5. Press dough and set aside.

Pie Procedure
1. Slice buko. Set aside.
2. Heat oven to 205C.
3. Line a 23-cm. pie pan with half of crust making a high, rounded edge.
4. Mix 1 tablespoon sugar and 1 ½ tablespoons flour and sprinkle on bottom of crust.
5. In a saucepan, mix 1 cup sugar, 3 tablespoons flour, salt, and cinnamon.
6. Add water and drop raisins.
7. Cook in medium heat till everything becomes smooth.
8. Add butter and buko while stirring. When mixture gains some thickness, take it out and pour into the crust.
9. Use the remaining crust to cover the pie. Sprinkle with sugar.
10. Bake until pie becomes golden brown.

~Calamansi Peelings Preserved~

Ingredients
10 pieces big green calamansi
3 cups refined sugar
Water

Materials
Cooking utensils
Sterilized jars

Procedure
1. Wash calamansi fruits. Make a slit at lower end of each fruit and remove juice and seeds.
2. Soak peelings in water overnight. Drain.
3. Boil peelings until they become greenish.
4. Soak peelings again in water for 3 days, changing water twice a day.
5. Boil peelings, changing water thrice
6. Make a syrup by mixing 3 cups of sugar to 1 ½ cups of water.
7. Cook peelings in syrup until it becomes thick. Drain syrup, saving it for later use.
8. Pack peelings in sterilized jars and pour back syrup, allowing air bubbles to escape.
9. Half-seal and process in boiling water for 30 minutes.
10. Seal completely.