Breads and Pastries Recipes

[HzTStOXA]

---

Frozen Mangoes

Ingredients
Ripe mangoes (carabao or piko variety)
2 cups refined sugar
1 teaspoon calamansi juice

Materials
Stainless steel knife
Mixing utensils
Polyethylene bags

Procedure
1. Scoop up to 10 cups of mangoes.
2. Mix gently with sugar and calamansi juice.
3. Pack in polyethylene bags
4. Seal and freeze.

~Ginger Tea~

Ingredients
Giner, whole and fresh

Materials
Forced draft drier
Wide trays
Table
Knife
Insect-proof containers

Procedure
1. Wash ginger then peel.
2. Slice ginger very thinly (about 1/8 inch thick)
3. Drain any excess water and spread pieces of ginger on trays.
4. Dry ginger pieces in forced draft drier or any drier at 63 to 65C until slices become crisp and dry. (In the absence of a suitable drier, dry ginger slices under the sun.)
5. Pack in airtight, insect-proof containers.

[HzTStOXA]

~Guyabano Jam~

Ingredients
2 cups guyabano pulp
2 cups refined sugar

Materials
Mixing utensils
Cooking utensils
Sterilized jars
Processing equipment

Procedure
1. Mix pulp and sugar
2. Cook mixture until jam consistency is reached
3. Pour mixture into jars while hot. Remove aire bubbles.
4. Half seal and process in boiling water for 25 minutes before sealing jars.

~Homegrown Muchrooms~

Ingredients
Sprawn mushroom (available from a mushroom grower)

Materials
Raised platform
Plastic
Dry rice straw
Dry hanging banana leaves
Dry rice hay

Procedure
1. Soak rice hay overnight.
2. Tie banana leaves with rice straw. Cut them into 2 to 10 inch bundles.
3. Place bundles on raised platform and cover with plastic.
4. Plant spawns in between bundles or seed them with spawns.
5. Wait for about 10 days for spores to appear. Spray plastic with very little water.
6. Harvest in 14 days. You can make 2 harvests before repeating the whole process.

[HzTStOXA]

~Homemade Noodles~

Ingredients
2 pieces eggs
½ teaspoon salt
2 tablespoons water
White flour

Materials
Cooking utensils
Mixing utensils
Plastic bags
Sealing equipment

Procedure
1. Beat eggs lightly in a mixing bowl.
2. Add salt and water. Mix well.
3. Add flour enough to make a very stiff dough.
4. Roll on flat surface to paperlike thinness.
5. Cover with cloth and let dry for 20 minutes in warm place.
6. Roll in a tight scroll, then cut into thin strips. Dry thoroughly.
7. Place in airtight plastic bags and seal.

~Homemade Yogurt~

Ingredients
2 cups water
3 tablespoons whole cream milk
3 tablespoons yogurt or curd culture (available at a yogurt or curd maker) Flavorings (enhancements) Sugar (optional)

Materials
Plastic cups or any plastic molds
Cooking utensils
Water
Stove

Procedure
1. Boil water in a container. At boiling point, add whole cream milk powder. Turn off stove, then submerge container in cold water while stirring its contents continually.
2. As solution gets lukewarm, mix in curd culture. Stir until mixture is properly dissolved.
3. Add sugar and flavor of choice into yogurt.
4. Pour solution into cups or molds and keep overnight in a heated area or over hot water for mixture to thicken.
5. Cover or seal containers and refrigerate for longer life.

[HzTStOXA]

~Jackfruit-Pineapple Marmalade~

Ingredients
1 cup jackfruit
3 cups pineapple
2 cups refined sugar
1 cup glucose

Materials
Sterilized jars
Cooking utensils

Procedure
1. Slice jackfruit thinly and cut pineapply into small pieces.
2. Mix ingredients in a saucepan.
3. Boil mixture, stirring constantly until it thickness.
4. Pour into sterilized jars while mixture is still hot, allowing air bubbles to escape/
5. Half seal and sterilize jars again for 30 minutes in boiling water.
6. Seal jars and refrigerate.

~Jewely Cleaner~

Ingredients
1 tablespoon washing soda (available at a chemical store)
1 tablespoon rock salt
1 quart boiling water

Materials
Alumni pie plate (available at a supermarket)
Cooking utensils
Bottles

Procedures
1. Pour washing soda on aluminum pie plate.
2. Add salt. Mix.
3. Add boiling water to mixture. Mix well.
4. Dip jewely into this solution to have it cleaned.
5. Store solution in bottle for future use.

[HzTStOXA]

~Kasuy (Cashew) Pastillas~

Ingredients
1 can condensed milk
11 tablespoons ground kasuy nuts
2 tablespoons corn syrup
1 teaspoon flavoring (of your choice)
Refined sugar (as needed)

Materials
Wax paper (for wrapping)
Board and rolling pin
Cooking utensils

Procedure
1. Combine ingredients in a saucepan.
2. Cook over low heat, stirring constantly until a soft dough is formed.
3. Transfer dough onto buttered board and roll out to ¼ inch thick.
4. Cut into desired pieces.
5. Wrap in wax papers and store.

~Liquid Soap~

Ingredients
50 grams coconut oil
26 grams potash solution 45%
0.25 grams E.D.T.A water softener
Citronella, camay, or essence (as needed)
Color of your choice (as needed)
200 ml. water
Alcohol

Materials
Cooking utensils
Bottles

Procedure
1. Heat coconut oil at 75C
2. Little by little, add potash solution and continue stirring until solution becomes homogenous.
3. Add water softener and mix thoroughly.
4. Add citronella and color. Stir thoroughly until mixture becomes thick and homogenous.
5. In case mixture becomes very cloudy, add alcohol (ethyl isoprophyl) to make liquid soap transparent.
6. Store in bottles for future use.

[HzTStOXA]

~Lowfat Garbanzo Mayonnaise~

Ingredients
2 cups water
4 tablespoons garbanzo flour
2 teaspoons salt
1/3 cup edible oil
¼ cup lemon juice

Materials
Cooking utensils
Sterilized jars
Blender

Procedure
1. In a saucepan, combine water, garbanzo flour, and salt.
2. Cook over medium fire, stirring constantly, until mixture thickens. Lower fire and cook for another 3 minutes.
3. Put mixture in blender and blend slowly, adding oil a little at a time, then lemon juice in same manner.
4. When mixture has thickened, place it in sterilized jars and refrigerate immediately.

[HzTStOXA]

~Mangosteen Jam~

Ingredients
2 cups ripe mangosteen pulp
1 ½ cups refined sugar

Materials
Mixing utensils
Cooking utensils
Sterilized jars
Processing equipment

Procedure
1. Mix mangosteen pulp and sugar.
2. Cook mixture until it reached jam consistency.
3. Pour jam into sterilized jars while hot. Remove air bubbles.
4. Sterilize jars in boiling water for 25 minutes before sealing them.

~Marshmallow~

Ingredients
Gulaman bar
2 cups refined sugar
Water
Pinch of salt
1 cup icing sugar
1 cup cornstarch

Materials
Cooking utensils
Plastic bags
Rotary beater

Procedure
1. Shred gulaman bar.
2. Soak ¼ cup packed shredded gulaman in 2 cups cold water for 5 minutes. Drain.
3. Combine sugar and ¼ cup water and boil until syrup thickens.
4. Add soaked gulaman and let cool.
5. Add salt.
6. Beat mixture with a rotary beater until it becomes thick and white.
7. Pour into pans thickly dusted with icing sugar and cornstarch. Chill in refrigerator until firm.
8. Cut into cubes.
9. Roll on icing sugar and cornstarch mixture.
10. Put in plastic bags and seal.

[HzTStOXA]

~Masa Pan de Coco~

Ingredients
Young coconuts ¾ cup refined sugar
¼ cup crushed pineapple
½ cup evaporated milk
2 egg yolks
2 egg whites
1 tablespoon flour
1 teaspoon vanilla
6 tablepoons skinless peanuts

Materials
Mixing utensils
Cooking utensils
Paper boxes

Procedure
1. Grate coconuts.
2. Mix coconut, sugar, and pineapple. Heat over low fire until mixture becomes a litlle thicker and brownish.
3. Add milk and cook over low fire, stirring constantly.
4. Add flour, vanilla, and slightly beaten egg yolks.
5. Continue stirring until mixture is thick enough to be put in mold.
6. Pour into paper boxes.
7. Brush top of mixture (in the mold) with beaten egg whites and bake until tops become golden brown.
8. Serve hot or cold.

~Mayonnaise (The Cooked Method)~

Ingredients
4 tablespoons white flour
1 tablespoon sugar
1 teaspoon salt
1 piece egg
1 soup water
1 cup oil
½ cup lemon juice
¼ teaspoon citric acid (food grade)

Materials
Mixining utensils
Sterilized jars

Procedure
1. Mix first 5 ingredients, stirring constantly until they become a thick mixture.
2. Cool mixture then add oil and lemon juice alternately, stirring constantly.
3. Add citric acid.
4. Pour mixture into sterilized jars.
5. Seal and refrigerate.

[HzTStOXA]

~Mayonnaise (The uncooked method)~

Ingredients
1 cup water
2/3 cup milk powder (any kind)
1 cup edible oil
1 teaspoon salt
1 teaspoon citric acid (food grade)

Materials
Blender
Sterilized jars

Procedure
1. Pour water into blender.
2. Add rest of ingredients into running blender.
3. Blend until mixture becomes thick.
4. Pour mixture into sterilized jars.
5. Refrigerate immediately.

~Milk Toffee~

Ingredients
1 cup condensed milk
1 cup refined sugar
2 teaspoons peanuts
Plastic paper (for wrapping)

Materials
Cooking utensils
Sterilized jars

Procedure
1. Chop peanuts. Set aside.
2. Heat saucepan and pour condensed milk.
3. Add sugar and stir.
4. Sprinkle peanuts as mixture thickens.
5. Pour hot mixture on the cutting board and cut into desired sizes.
6. Let pieces coolm then wrap them individually.
7. Store in jars.

[HzTStOXA]

~Mixed Fruit Candy~

Ingredients
2 tablespoons gum Arabic (food
Grade, used in candymilk)
2 tablespoons cold water
2/3 cup ripe papaya pulp
2/3 cup mango pulp
1 2/3 cups white sugar
½ cup all-purpose flour
¼ teaspoons citric acid (food grade)
2 pieces egg whites

Materials
Mixing utensils
Cooking utensils
Container
Cellphone papers

Procedure
1. Mix gum Arabic in cold water. Let stand for 16 minutes.
2. Mix rest of ingredients and cook them over low fire until mixture becomes very thick
3. Remove mixture from fire, pour beaten egg whites and mix.
4. Shape mixture into small candy balls and put them in buttered cookie sheets.
5. Cook in a 65C oven for 5 hours.
6. Wrap in cellphone paper. Keep in airtight containers.

~Mustard Pickles~

Ingredients
2 cups cucumbers
2 small onions
5 stalks celery
1 kilo cauliflower
2 cups green tomatoes
2 green peppers
2 cups water
¼ cup salt
½ cup flour
½ cup refined sugar
2 ½ tablespoons dry mustard
1 tablespoon turmeric
4 ½ cups vinegar
1 tablespoon celery seed (optional)

Materials
Cooking utensils
Sterilized jars

Procedure
1. Chop cucumbers, onion, celery, and tomatoes separately. Set aside.
2. Separate cauliflower into flowerets and cut lengthwise. Set aside.
3. Cut green peppers into strips.
4. Combine the first 8 ingredients> Let stand overnight.
5. Drain well and set aside.
6. Mix flour, sugar, mustard, and turmeric.
7. Add slowly half a cup vinegar, stirring constantly to make a paste, before adding the rest of the vinegar. Stir and bring to a boil.
8. Add celery seeds and boil for 5 minutes, stirring constantly prevent lumping.
9. Add drained vegetable, bring to a boil, and simmer for about 15 minutes or until vegetables are tender.
10. Pack in previously sterilized jars.
11. Process jars in hot water for 10 minutes for further sterilization.