Breads and Pastries Recipes

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~Powder Soap~

Ingredients
1 kilo leftover laundry soap
250 grams soda ash

Materials
Wire mesh
Containers
Sieve

Procedure
1. Dry soap pieces in sun for 2 days.
2. Grate dried soap pieces against a wire mesh or pulverize them into small particles.
3. Sieve.
4. Add soda ash and mix. (Soda ash can absorb moisture and keep powder dry.)
5. Pack soap in containers.

~Quick-setting Cottage Cheese~

Ingredients
2 cups skimmed milk powder
4 cups water
1 cup calamansi juice or 2 teaspoons citric acid
1 teaspoon salt

Materials
Mixing utensils
Cooking utensils
Containers for storage

Procedure
1. Thoroughly mix milk powder and water.
2. Heat to near boiling.
3. Add calamansi juice or critic acid and stir gently until solution curdles.
4. Let whey, which is the color of calamansi juice, separate from curd.
5. Strain curd through cheese cloth.
6. Add salt to cottage cheese.
7. Store in containers and refrigerate.

[HzTStOXA]

~Quick-setting Homemade Soap~

Ingredients
2 cups water
100 grams soda ash
200 grams caustic soda
1 kilo cooking oil (cocont oil or crude coconut oil may do)
Dye (optional)
2 teaspoons soduim silicate
8 drops perfume (lemon oil, ilang-ilang oil, citronella)

Materials
Plastic pail
Wood or stainless steel spoon (no aluminum, please, because of the reactions)
Cup
Measuring scale of any kind
Molds (plastic cups)

Procedure
1. Pour water into plastic pail.
2. Add soda ash and stir until miture dissolves in water.
3. Add caustic soda to mixture. Stir carefully without spilling mixture on skin or clothing. Be careful not to allow children to be around to avoid.
4. Add cooking oil to mixture and stir in one direction for 15 minutes. Solution becomes thick at this time. (Give your soap a desired color by adding dye to oil.)
5. Add sodium silicate and perfume to solution and stir in same direction for another 15 minutes or until solution thickens.
6. Pour solution carefully into molds and keep it there for six hours. (Be sure soap has already thickened before removing it from molds.)
7. You may use this creamy-white wash soap after leaving it aside to settle for 3 days.

~Raised Waffles~

Ingredients
2 teaspoons yeast
3 cups refined sugar
1 ½ cups lukewarm milk
2 cups flour
2 pieces eggs
2 teaspoons salt
1 tablespoon cooking oil

Materials
Cooking utensils
Waffle iron (available at department stores)
Airtight plastic bags

Procedure
1. Dissolve yeast and sugar in milk.
2. Add flour and mix. Allow to rise twice its size.
3. Add rest of ingredients. Mix and let stand for 15 minutes.
4. Bake in hot waffle iron.
5. Store in airtight plastic bags and seal.

[HzTStOXA]

~Raisin-Honey Cookies~

Ingredients
1 ¼ cups peanut butter
¼ cups soft shortening
2 teaspoons vanilla
3 piece eggs
1 cup liquid honey (artificial may do)
2 cups seedless raisins
1 cup quick-cooking rolled oats
1 cup toasted wheat germ
1 ½ cups chopped walnuts
1 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
½ teaspoon cinnamon
½ teaspoon nutmeg

Materials
Cooking utensils
Mixing utensils
Airtight plastic bags

Procedure
1. Heat oven to about 190C. Grease cookie sheets wth butter or margarine.
2. Combine peanut butter, shortening, vanilla, eggs, and honey in a large bowl and beat until blended.
3. Add raisins, oats, wheat germ, and walnuts. Stir mixture thoroughly.
4. Add rest of ingredients and stir to blend.
5. Drop mixture by rounded spoonfuls on cookie sheets, leaving a little space between. Top batter with a raisin.
6. Bake for 20 minutes or until nicely browned.
7. Cool cookies and pack in airtight plastic bags.

[HzTStOXA]

~Red Salted Eggs~

Ingredients
Fresh eggs
Salt
Red food coloring

Materials
Clay box
Containers
Cooking utensils
Stove

Procedure
Method 1
1. Make a brine solution of 100% salt by weight.
2. Put eggs in this solution and keep them there for 12 days.
3. Hardboil eggs.
4. Add food coloring into water to make colors in shell.

Method 2
1. Mix 4 parts clean sticky clay with 1 part of salt.
2. Put eggs in this clay mixture and let them stay there for 19 days.
3. Hardboil eggs.
4. Add red food coloring into water to make colors in shell.

~Rice-wash Natural Vinegar~

Ingredients
9 cups fresh hugas-bigas water (first wash)
1 cup & 15 teaspoons refined sugar
¼ teaspoon yeast
1 litre vinegar starter

Materials
Cooking utensils
Bottles
Cotton

Procedure
1. Mix sugar in hugas-bigas water and boil for 5 minutes. (You may pasteurize this mixture at 65C for 20 minutes.)
2. Cool mixture and pour into bottles.
3. Add yeast and cover bottles with a loose cotton.
4. Let this solution ferment for 6 days.
5. Pour solution into a pot for pasteurization at 65C for 20 minutes.
6. Allow solution to cool, then add vinegar starter (Ferment pasteurized solution undisturbed for one month in a loosely-covered container. This now becomes a vinegar starter. Vinegar starter is also available at the DOST).
7. Add 1 part of starter to 6 parts of hugas-bigas and sugar solution using same procedure in developing new vinegar starter.
8. Pasteurize vinegar before using or selling.

[HzTStOXA]

~Santol Chutney~

Ingredients
3 cups fresh santol
2 eloves garlic
10 pieces native onion
2 pieces hot pepper
1 ½ cups vinegar
3 cups brown sugar
3 teaspoons salt
1 small box raisins

Materials
Cooking utensils
Sterilized jars

Procedure
1. Wash santol and blanch for 10 minutes. Peel and remove seeds. Set aside.
2. Mince garlic, onion, and pepper. Set aside.
3. Boil vinegar and sugar. Add spices and salt and simmer for 5 minutes.
4. Add santol and cook until mixture thickens.
5. Add raisins
6. Pack into sterilized jars.

~Sesame-Oatmeal Beakfast Crackers~

Ingredients
4 cups oats
2 cups sesame seeds
1 teaspoon salt
1 tablespoon refined sugar
1/3 cup oil

Materials
Cooking utensils
Oven
Plastic Bags

Procedure
1. Combine dry ingredients and mix.
2. Add oil and mix well.
3. Roll on a cookie sheet and cut into desired shapes.
4. Bake at 350F for 20 minutes
5. Reduce heart and bake until golden brown.
6. Stone in plastic airtight bags.

[HzTStOXA]

~Soy Sapal Sweet~

Ingredients
Soy sapal
Rice Flour
Water
Salt
Artificial flavorings

Materials
Mixing utensils
Aluminum trays
Cabinet drier
Cooking utensils

Procedure
1. Make a smooth paste by mixing soy sapal, rice flour, salt, and water.
2. Spread mixture thinly on trays and steam for 15 minutes or until mixture becomes gel.
3. Cool gel into small sizes.
4. Heat cabinet drier (70C) and dry gel pieces.
5. Fry pieces and coat them with flavors of your choice.
6. Pack them to airtight plastic bags or containers for safe storage.

~Soy Whole Wheat Quick Noodles~

Ingredients
1 cup soy flour
2 ½ cups whole wheat flour
2 teaspoons salt
4 ½ cups water

Materials
Cooking utensils
Mixing utensils
Plastic bags
Sealing equipment

Procedure
1. Mix flours and salt. Add water and mix.
2. Roll dough on flat surface until paper-thin.
3. Let dry for 45 minutes.
4. Roll in a tight scroll, then cut into thin strips. Dry thoroughly.
5. Put in airtight plastic bags and seal.

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~Super Stuffed Dates~

Ingredients
Young coconut
2 cups dates
½ cup peanut butter
Juice of 1 orange
2 tablespoons cornstarch

Materials
Cooking utensils
Plastic bags

Procedure
1. Shred coconut. Set aside.
2. Slit center of dates lenghtwise and remove pits.
3. Mix peanut butter, coconut, and juice then stuff this filling into the center of pitted dates.
4. Close dates by pressing edges together.
5. Roll in cornstarch.
6. Store in airtight plastic bags.

~Sweetened Banana Chips~

Ingredients
Firm, good-quality, almost ripe cooking bananas (saba)
Cooking oil
Syrup (1 cup sugar boiled in 1 cup water)

Materials
Deep frying pan
Strainer that fits in frying pan
Airtight containers

Procedure
1. Peel bananas and soak in water to remove milkish taste.
2. Drain water and slice bananas into desired sizes.
3. Soak banana in strainer that fits in deep frying pan.
4. Fry banana slices till golden brown.
5. Lift strainer to drain oil.
6. Soak banana slices in sugar syrup for 5 minutes.
7. Drain and fry again until chips are golden brown.
8. Store in containers.

[HzTStOXA]

~Tomato-Pear Chutney~

Ingredients
Tomatoes
Dried pears
Green pepper
Native onions
½ cup refined sugar
½ cup white vinegar
½ teaspoon salt
½ teaspoon powdered ginger
½ teaspoon powdered mustard
½ canned powdered pimiento

Materials
Cooking utensils
Sterilized bottles

Procedure
1. Peel and slice up to 2 ½ cups tomatoes. Set aside.
2. Slice sperately up to 2 ½ cups dried pears, ½ cup and 1 teaspoon pepper, and ½ cup of onions.
3. In a saucepan, combine sliced fruits and rest of ingredients except pimiento.
4. Cook over low fire for an hour or until mixture becomes thick and homogenous.
5. Add pimiento and boil for 4 more minutes.
6. Pack in sterilized bottles and store.

~Tomato Sauce~

Ingredients
4 pieces good-quality tomatoes
Salt to taste
2 teaspoons edible oil
(preferably olive oil)
2 teaspoons tomato paste
½ teaspoon dried basil leaves
1 clove garlic
150 ml. beef broth
Ground pepper to taste

Materials
Cooking utensils
Sterilized bottles

Procedure
1. Skin, cut into pieces, and remove seeds of tomatoes. Set aside.
2. Crush garlic. Set aside.
3. Saute garlic and tomatoes for 4 minutes.
4. Add tomato paste, basil leaves, and broth to mixture. Let boil, then simmer for 6 minutes.
5. Sprinkle a dash of salt and pepper.
6. For thicker sauce, boil mixture longer.
7. Store in sterilized bottles.

[HzTStOXA]

~Watermelon Rind Pickles~

Ingredients
¼ cup cinnamon sticks
4 cups watermelon rind
2 tablespoons salt
Water
1 cup vinegar
8 cups refined sugar
1 tablespoon cloves

Materials
Small cloth bag
Cooking utensils
Sterilized jars

Procedure
1. Break cinnamon sticks and place in small cloth bag.
2. Cut melon rind into two-inch slices and put in saucepan. Add salt and enough boiling water to cover rind.
3. Simmer solution ntil rind gets tender.
4. Drain water and chill rind in cold water overnight.
5. Combine vinegar, sugar, cinnamon, sticks, and clove in saucepan. Boil to make syrup.
6. Drain cold water from rind and add rind to the syrup solution.
7. Simmer solution until watermelon rind becomes clear and transparent. Remove pieces of spices and cinnamon bag from rind.
8. Pack rind in sterilized jars and cover with hot syrup, leaving ½ - inch head space.
9. Seal and process jars.

~Wheat-Oatmeal Breakfast Crackers~

Ingredients
4 cups whole wheat flour
3 cups oats
1 tablespoon refined sugar
1 teaspoon salt
2/3 cup oil
Water

Materials
Mixing utensils
Cooking utensils
Airtight plastic bags

Procedure
1. Combine dry ingredients and mix.
2. Beat water and oil together then add to dry ingredients and mix well.
3. Knead mixture lightly.
4. Roll out thin on lightly-oiled cookie sheets and cut into desired shapes.
5. Preheat oven to 400F. Reduce temperature to 325F and bake for 25 minutes or until light brown.
6. Reduce heat again and continue baking until thoroughly dry.
7. Store in airtight plastic bags.

[HzTStOXA]

~White Coconut Oil~

Ingredients
Mature coconut
Water

Materials
Cooking utensils
Container with faucer
Grater
Cheese cloth

Procedure
1. Grate coconut
2. Hadpress to obtain milk without adding water.
3. Strain milk using cheese cloth. Collect extract and keep in a sperate container.
4. Add water to residue or sapal in a 1:1 ratio. Mix Thoroughly and handpress to extract more milk.
5. Pour second milk extract into a container with faucer. This will allow water to be seperated from milk.
6. Collect first and second extracts and heat (100C) until oil seperates from milk.
7. Filter oil when it becomes clear and transparent and allow it to cool down. If oil shows opaqueness, reheat oil to allow remaining water to evaporate.