Pancakes with Buttermilk | Healthy Bakes Recipe

Pancakes with Buttermilk 

Ingredients
2 cups AP flour
2 cups buttermilk
6 tablespoons fresh milk
2 eggs
2 tablespoons granulated white sugar
1 teaspoon baking soda
2 teaspoons baking powder
4 tablespoons butter, melted
1/2 teaspoon salt
1/2 cup whipped butter

Procedures

• Combine all dry ingredients in a bowl game with the flour, salt, baking soda, sugar and baking powder. Mix well with a wire whisk.
• In another clean bowl, combine eggs, butter, milk and melted butter. Stir.
• Pouring-in the liquid mixture in the container with the dry mixture. Gently stir until all ingredients are incorporated.
• Heat a pan and then lightly spray a little cooking oil.
• When the pan is heated, spoon about half a cup of the mixture and pour into the pan. Cook for 1-2 minutes. Flip the pancakes and then cook the other side for the same time.
• Transfer to individual plates and then top with a dollop of whipped butter and pancake syrup.

Strawberry Jam Recipe | Healthy Strawberry Recipe

Strawberry Jam Recipe | Healthy Strawberry Recipe 

Ingredients:

2 pounds fresh strawberries, hulled
4 cups white sugar
1/4 cup lemon juice

Procedures:
In a large bowl, crush strawberries in batches until you have 4 cups of mashed berry. In a heavy saucepan, combine the strawberries, sugar and lemon juice. Stir over low heat until sugar dissolves. Increase heat to high, and bring the mixture to boiling. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). Transfer to sterilized hot jars, leaving 1/4 to headspace 1/2 inch, and seal. Process in a water bath. If the jam is to be consumed immediately, do not bother with processing, and just refrigerate.

Queso de Bola Cheesecake Recipe | Healthy Bake Recipe

Queso de Bola Cheesecake Recipe

Ingredients:
For the crust
1 1/2 cups crushed graham cracekrs
1/4 cup sugar
1/3 cup butter, melted

For the filling
1 sachet (about 1 tablespoon) gelatin
1/4 cup fresh milk
1 cup all-purpose cream
2 (8-ounce) bars cream cheese
3/4 cup sugar
1 1/2 cups grated queso de bola

• Procedures:
• Make the crust: Prepare muffin tins and line with paper cups. (You can also use individual ramekins 18-20.)
• In a bowl, combine the graham crackers, sugar and butter. Divide evenly into cups or ramekins, to one side of the chiller.
• Make the filling: Sprinkle gelatin in milk. Transfer to pan and melt then cool to room temperature. Whip cream and set aside in the chiller.
• In a bowl, beat together cream cheese and sugar until fluffy. Mix in cheese ball. Add the gelatin mixture, mix wel. Fold in whipped cream. Divide evenly over prepared crust. Let stand in refrigerator overnight.

Baumkuchen Cake Recipe - The King of Cakes | Quick Healthy Cake Recipe - How to make Baumkuchen Cake

Baumkuchen Cake Recipe - The King of Cakes From Europe

Ingredients:
* 1 cup butter, room temperature
* 3/4 cup sugar
* 8 eggs (separated)
* 2 tablespoons dark rum
* 1 lemon zest
* 1/8 teaspoon salt
* 1/3 cup minced almonds
* 1 cup flour, mixed with
* 2 tablespoons flour, mixed with
* 1 cup cornstarch
* 2 tablespoons cornstarch
* 1/2 cup apricot jam, melted
* Almond paste (optional)
* Powdered sugar (optional)
* Chocolate icing (optional)

Procedures:

• Beat butter and sugar until creamy good. Gradually add the egg yolks and rum zest, salt, almonds, flour and cornstarch mixture to the butter and sugar until it forms light, frothy mass.
• Whisk the egg whites until very stiff and gently fold into the batter.
• Pour about 2 tablespoons of dough (a thin covering) in a 8-1/2 "greased with butter.
• On the top shelf of the oven, or broil in a preheated oven for 2 minutes or until golden. Watch carefully, this browning can take place very quickly.
• Repeat until all the dough is gone - you should have about 14 to 16 layers. When the cake is done, let stand a few minutes before running a sharp knife along the sides of the pan. Remove the cake from pan and glaze with melted apricot jam. Once the jam is set, you can add an additional diluted enamel almond paste or immediately finish the cake with a thin icing made ​​of sugar or chocolate maximum possible quality (use your favorite chocolate).

Jam Filled Cake Chocolate Glaze | Healthy Bake Jam Chocolate Cake Glaze Recipe

Jam-Filled Cake with Chocolate Glaze

Ingredients
Cake
1/2 cup (1 stick) unsalted butter, plus more for pan
1 1/2 cups all-purpose flour, (spooned and leveled), plus more for pan
1 1/2 teaspoons baking powder
1/2 teaspoon coarse salt
3 large eggs, room temperature
1 cup sugar
1/2 cup whole milk
1 teaspoon pure vanilla extract
1 1/2 cups thick fruit jam, such as raspberry
Chocolate Glaze
6 ounces bittersweet or semisweet chocolate, finely chopped
1 tablespoon light corn syrup
2/3 cup heavy cream
20 to 30 Chocolate-Glazed Raspberry Cream Puffs (optional)

Procedures: 

• Make the cake: Preheat oven to 350 degrees. Butter and flour a 9-inch pan round cake (2 inches deep). In a medium bowl, mix flour, baking powder and salt. In a large bowl, using an electric mixer, beat eggs and sugar on high speed until pale and fluffy, 5 minutes. In a small saucepan, bring milk and butter to a simmer over medium heat. With mixer on medium, gradually add the flour mixture to the egg mixture and beat until combined. With the mixer on low, add the milk mixture in a steady stream and beat until combined. Fold in vanilla.
• Pour the mixture into the mold. Bake until the top is light golden and a toothpick inserted in center of cake comes out clean, 35-40 minutes. Cool in pan on wire rack 10 minutes. Run a knife around edge of pan, turn cake out onto rack to cool completely (to top), 30 minutes
• . With a serrated knife, cut the top of the cake to make it level, and then divide the cake in half horizontally. Place the bottom layer on a serving dish pie or jam dish and spread evenly on top with an offset spatula. Cover with the second layer.
• Make glaze: Place the chocolate and corn syrup in a medium heatproof bowl. In a small saucepan, bring the cream to a boil. Immediately pour over the chocolate and let stand 2 minutes. Stir until the mixture is smooth. Pour glaze over cake and spread with offset spatula so it drips down the sides. Refrigerate until glaze is set, about 45 minutes (or up to 2 hours). To serve, cream puffs available (if used) in the top of the cake.

Layered Fruitcake Creme Fraiche Frosting | Healthy Bake Fruitcake Creme Fraiche Frosting Recipe

Layered Fruitcake with Creme Fraiche Frosting

Ingredients

For The Cake
Unsalted butter, for pans
2 cups (8 ounces) almond flour
3 tablespoons bread flour
1 cup plus 2 tablespoons confectioners' sugar
1/2 teaspoon ground nutmeg
1/2 teaspoon coarse salt
2 tablespoons golden raisins
2 tablespoons dried cranberries
2 tablespoons candied orange peel
2 tablespoons candied lemon peel
1/3 cup dark-chocolate-covered almonds
1 tablespoon brandy
10 large egg whites, room temperature
1/4 cup granulated sugar
3/4 cup apricot jam, warmed, pureed in a food processor, and strained
For The Frosting And Glaze
36 ounces cream cheese, room temperature
2 1/4 cups confectioners' sugar, sifted
3 cups heavy cream
1 1/2 tablespoons pure vanilla extract
2 1/4 cups (18 ounces) creme fraiche
1 1/2 cups fine sanding sugar

Procedures:

• Sugared lemon zest Sugared Lemon Zest, optional
• For cake: Preheat oven to 400. Butter three 8-by-2-inch round cake pans. Funds Line with parchment cut to fit, and butter the parchment.
• Whisk together flour, powdered sugar, nutmeg and salt in a bowl.
• Chop the fruit and peels, chop the almonds. Mix with brandy.
• In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until foamy. Gradually beat in granulated sugar. Increase speed to medium-high, beating until stiff peaks form. Transfer to a large bowl. Sprinkle third of the flour mixture through the peaks and with a spatula until combined. Gently fold in another third of the flour mixture. Mix brandy fruits and nuts with remaining flour mixture, then fold into the batter.
• Divide batter between prepared pans and smooth tops. Bake until cakes are golden brown and slightly away from the sides of the molds, 15 to 17 minutes. Chill mold on wire racks for 20 minutes. Run a knife around the edges to loosen, then invert cakes onto racks to cool completely. (Cakes can be wrapped in plastic and refrigerate overnight.)
• For the frosting: Beat the cream cheese with a stand mixer on medium-high speed until soft, 3 to 4 minutes. Reduce speed to low and beat the icing sugar. Increase speed to medium-high, and beat until fluffy, about 3 minutes. Switch to the whisk attachment. With the mixer on low speed, beat in 1 1/2 cups of cream and vanilla. Add creme fraiche, and beat until smooth, scraping down sides of bowl if necessary. (Frosting is best used the day to do it, refrigerate in an airtight container until needed.)
• To assemble: Place 4 1/2 cups frosting in a large bowl, refrigerating remaining glaze. Beat until very stiff peaks form. Place one cake on a baking sheet lined with paper inverted. Brush with 2 tablespoons jam. Using a spatula, spread 3/4 cup frosting over jam. Repeat with the second cake, 2 tablespoons of jam, and 3/4 cup frosting. Top with remaining cake. Refrigerate remaining 3 cups frosting. Freeze cake for 1 hour.
• Spread remaining 3 cups frosting over top and sides of cake, smoothing with an offset spatula. Freeze for 1 hour.
• For glaze: Add remaining 1 1/2 cups chilled cream frosting, and beat until combined. Place pie on a rack set on a baking sheet lined with parchment. Using a ladle, spoon glaze over cake, allowing it to drip sides, until the cake is covered. (You have a generous amount of residual enamel. The icing on the cake will appear slightly translucent but more opaque when chilled.) Refrigerate, covered, at least 4 hours or overnight.
• With 2 spatulas, transfer cake to a serving plate or cake stand. Sprinkle sanding sugar over the top and gently pull sideways entire layer cake. Clean the edges sugar dish. Garnish with lemon zest with sugar if desired. Serve immediately. (Cake will keep at room temperature for about an hour, but it is better and easier to slicewhen cold.)

Lemon Meringue Cupcakes | Healthy Bake Lemon Cupcakes

Lemon Meringue Cupcakes

Ingredients
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
4 large eggs, room temperature
Finely grated zest of 3 lemons (about 3 tablespoons), plus 2 tablespoons fresh lemon juice
1 teaspoon pure vanilla extract
1 cup buttermilk

Procedures:

• Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Mix flour, baking powder and salt.
• With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is until incorporated, scraping down sides of bowl if necessary. Whisk zest and vanilla. Add the flour mixture in three batches, alternating with two additions of buttermilk and lemon juice, and beat until combined after each.
• Divide dough into lined molds, filling each three-quarters full. Bake, rotating tins halfway through, until golden brown and a toothpick inserted in the center comes out clean, about 25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months in airtight containers.
• Finally, spread a spoonful of lemon curd in the middle of each cupcake. Fill a pastry bag fitted with a large star open tip (Ateco # 828 or Wilton # 8B) with frosting. Pipe frosting on each cupcake, turning the tip slightly and releasing as you pull up to form a peak. Hold a small kitchen torch 3 to 4 inches from surface of frosting, and move it back and forth until frosting is lightly browned all over. Serve immediately.

Christmas Chocolate Tree Recipe | Quick Healthy Chocolate Tree Recipe | Chocolate Christmas Tree Recipe

Christmas Chocolate Tree Recipe 

Ingredients

• 300g dark chocolate, chopped
• 1 1/2 cups roasted nuts, chopped
• cake sprinkles for decorating
• icing sugar to sprinkle over to finish

Procedures:

• First, you will need to use templates crossed on nonstick baking paper. See photo. You will need one in each of the following sizes: 16 cm, 13 cm, 10 cm, 7 cm and 4 cm. Use a pencil dark enough should turn the paper to put the chocolate in - do any ink on chocolate. You also have to make a 19cm but I suggest you do this directly on the surface to be present in the tree. This may be a pie plate or plate etc.
• In a medium bowl, melt chocolate microwave on high for 1 minute. Remove and stir until smooth. You may have another 30 seconds.
• Mix through the nuts. Let the mixture cool slightly, enough so that the chocolate holds its shape and does not spread when spoons are placed on the paper.
• Spoon the chocolate with a small spoon is easier, along junctions to form the tree branches.
• Decorate the branches with cake sprinkles.
• Chocolate sets put an extra tablespoon in the center of each cross that this will help to give height and form of the tree trunk when assembled Keep the remaining hot chocolate on a bowl of hot water while the tree is placed. When you are sure the branches are set, again place a spoonful of chocolate in the center of the branch beginning with cross base 19cm.
• Place ontop 16cm branch back to their branches are among the basic branches. See the photo of the finished tree. You have to play to get the balance right, sometimes just adding a small piece walnut under one side is all that is needed. Continue all crosses.
• Leave the Christmas tree chocolate to set. Sprinkle with icing sugar, chocolate tree come alive when you do this - the magic of Christmas.

Chocolate Cranberry macadamia Brownies | Quick Healthy Chocolate Recipe Cranberry Macadamia Brownies Recipe

Chocolate Cranberry and Macadamia Brownies

Ingredients
150g dark chocolate , broken into chunks
200g butter
200g soft brown sugar
150g self-raising flour
40g cocoa powder , sifted
3 large eggs , beaten
50g dried cranberries
100g macadamia nuts
60g cranberry sauce

Procedures: 

• Heat the oven to 180C / 160C fan / gas 4 and line 20 cm x 20 cm baking tin with baking paper. Black Melt the chocolate and butter in the microwave or in a heatproof bowl over boiling water only.
• Mix powdered sugar, flour and cocoa and mix with the melted chocolate and butter mixture, followed by the eggs. Stir through the dried cranberries and macadamia nuts, and then through the cranberry sauce swirl.
• Pour into pan and smooth the surface. Bake for 25 to 30 min. Let cool before slicing.

Healthy Bake Recipe List

* White Chocolate
* Mango Napoleon
* Apple Walnut Torte
* Holiday Bread Pudding
* Candied Yams
* Peaches and cream Pie
* Gingerbread Cookies
* Granache Truffles
* Chocolate Fruit Cake
* Peachy Banana Split Cake

Peachy Banana Split Cake

Peachy Banana Split Cake

By: Cecilele Esperanze

Peachy Banana Split Cake

Ingredients: serve 4 to 6

2 pieces pound cake loaves

1 cup all purpose cream, well chilled

¼ cup powdered sugar

¾ cup sliced peaches

¾ cup sliced bananas

½ cup slivered almonds, divided into 2 portions

Procedures: 

With a serrated knife, slice each pound cake horizontally into 2 equal portions. Set aside.

In a mixing bowl, whip the cream and sugar until fluffy. Divide the resulting cream into 4 portions.

On a serving platter, place one layer of pound cake and cover with 1 portion of the cream mixture, sliced bananas and 1 portion of nuts. Top with another portion of peach cream mixture on top and garnish with the bananas and peaches. Repeat with the other sliced pound cake loaf using the remaining cream mixture and fruit toppings. Chill before serving. 

Chocolate Fruit Cake

Chocolate Fruit Cake

Recipe by Norma chikiamco

Chocolate Fruit Cake

Ingredients:

1 loaf fruitcake

8 ounce semisweet baking chocolate

1 cup all purpose cream

Rainbow sprinkles, optional

Procedures: 

Cut the fruitcake into 1 ½ x 1 ½ inch slices.

Line the jelly roll pan or baking tray with the waxed paper. Position the wire rack on jelly roll pan. Arrange fruitcake slices on top of the rack about 1 inch apart.

Put chocolate in a heat proof bowl.

In a saucepan, heat all purpose cream just until bubbles appear on the sides. Pour cream into the chocolate and cover bowl for about two mixture with a wooden spoon until chocolate melts and mixture is smooth.

Pour chocolate over fruitcake slices, distributing evenly. Let the chocolate drip on the pan(the waxed paper will catch the drippings).

If desired, decorate with sprinkles. Let stand or chill in refrigerator until chocolate is set

To serve:

Transfer fruitcake slices into cupcake holders. 

Chocolate Granache Truffles

Granache Truffles

Recipe from Barry Callebaut institute

Ingredients: make around 50 pcs

200 grams heavy cream

600 grams dark chocolate

300 grams butter tempered chocolate, for dipping chocolate shavings or crushed nuts or cocoa powder

Procedures:

In a saucepan, heat the cream to boiling then leave to cool to about 40^oC

Put the chocolates in a microwave safe bowl and microwave for 20 to 30 seconds. Remove bowl and stir chocolates. Return bowl to microwave oven and heat for another 20 to 30 seconds. Repeat the procedure, stirring each time until chocolates are completely melted.

Mix the melted chocolate into the cream, stirring until the mixture is smooth. Let cool to room temperature, around 20^oC

Beat the butter lightly. Mix with the cooled chocolate and stir until smooth. Transfer to a piping bag with a large tip. Pipe out ganache into small balls onto parchement paper. Let harden in the refrigerator.

When hardened, dip the truffles in the tempered chocolate crushed nuts or cocoa powder.

Baked Ham with Vegetable Stuffing

Baked Ham with Vegetable Stuffing

Recipe by Jundy Gueco

Ingredients: serve 8 to 10

1 ¼ kilos cooked ham, whole and boneless

Stuffing

8 sliced bacon

1 tablespoon butter

1 medium onion, finely chopped

150 grams fresh spinach, sliced thinly

½ cup thinly sliced fresh button mushrooms

½ cup teaspoon dried rosemary cheddar strips, for topping

Procedures:

Slice the whole ham at ¼ inch intervals without cutting completely through, leaving the ham still whole at the bottom. Place in an ovenproof dish and set aside.

Place bacon on ungreased skillet. Turn on heat to medium low and cook bacon until fat is drawn out and bacon turns crisp but not to dark, about 3 minutes. Remove bacon from pan, place between paper towels. Put bacon in a bowl and crumble to medium pieces. Discard excess oil from pan.

In the same skillet, heat butter. Lightly sauté onion until nearly transparent, about 2 minutes. Stir in spinach and mushrooms;

Cook on medium high heat for 2 minutes. Drain excess moisture from the pan. Add bacon, cheese and rosemary. Heat through.

Pack stuffing between the ham slices. Decorate with extra strips of cheese.

Heat in microwave oven(medium – high) for 3 minutes or until strips of cheese start to melt. Or bake in preheated conventional oven (350^oF) for 5 minutes or until the cheese melts. 

Gingerbread Cookies

Gingerbread Cookies

Recipe by Tina Conception Diaz

Ingredients: serve 8 to 10 Gingerbreads

3 ²_/3 cups all purpose flour

½ teaspoon baking soda

¼ teaspoon salt

1 teaspoon cinnamon

2 teaspoons ground ginger

1 cup butter, softened

2 teaspoon ground ginger

¾ cup brown sugar, packed

1 egg

½ cup dark vanilla syrup or molasses

Royal icing

3 ½ cups powdered sugar, sifted

3 egg whites

Food colors, for tinting

Procedures:

Preheat oven to 325 ^oF

In a medium size bowl, combine flour, baking soda, salt, cinnamon and ginger. Whisk well with a wire whip. Set aside.

In a mixing bowl, cream butter and sugar on medium speed. Add egg and vanilla syrup or molasses and continue beating until well incorporated. Add flour mixture and mix on low speed just until combined.

Gather dough into a ball. Divide into two, flattening each ball into disks. Wrap in plastic wrap and chill for 30 minutes of until firm.

Using a floured rolling pin, roll dough on floured surface to ¼ inch thickness. Lift dough once in a while and rotate to keep it from sticking to the surface. Dust surface and rolling pin with flour as needed or when dough starts to stick. Dip cookie cutters in flour and use to cut cookie shape. Reroll scraps of  dough until all dough is used up. To keep from stretching the cut out dough, use a pancake turner to transfer the dough onto an ungreased cookie sheet.

Bake in preheated oven for 10 to 12 minutes. Using a pancake turner, carefully transfer cookies to a flat surface and cool.

While cookies are cooling work on the frosting by placing powdered sugar in a mixing bowl. Add egg whites and beat at medium speed until soft and fluffy. Tint icing using desired colors. Place frosting in icing bag with desired decorating tip and decorate baked cookies. Let frosting dry for several hours before handling cookies.

Note: if you do not have cookie cutters, cut out a pattern from a cardboard. Place over rolled cookie dough and cut using a knife.

Peaches and cream frozen Pie

Peaches and cream frozen Pie

Recipe by: Norma Chikiamco

Ingredients: serves 8 to 10

Crust

1 ½ cups graham crackers(about 9 strips or 27 pieces)

2 tablespoon sugar

1/3 cu melted butter

Procedures:

Crush graham crackers into fine crumbs. Mix together with sugar and butter.

Pres into tow 9 x 5 x 3 inch (standard size) loaf pans

Chill for 30 minutes then bake in a 350^oF oven for 8 minutes. Let cool.

Filling

2 cans( 16 ounce) peach slices, drained

3 cups whipping cream or all purpose cream, well chilled

2 cups confectioners sugar

Procedures:

Wipe the drained peach slices dry with paper towels. Set aside in refrigerator.

In an electric mixer, whip the cream at medium to high speed, adding sugar gradually. Continue beating until mixture is thick.

Arrange a layer of peach slices on each cooled pie crust. Spread a layer of cream. Repeat layers with remaining peaches and cream, ending with peaches.

Freeze 6 to 8 hours. Thaw in refrigerator 30 minutes before serving for easier slicing. 

Chocolate Christmas Tree

Chocolate Christmas Tree

Recipe By: Norma Chikiamco

Ingredients: serve 6 to 8

Cartolina

Baking paper

2 packs (8 ounces each) semisweet baking chocolate

1 cup all purpose cream

½ cup semisweet chocolate chips

½ cup chopped nuts

½ - 1 cup mini marshmallows assorted cake decorations

Procedures:

Make the cone for the Christmas tree

Cut the cartonila into a rectangle 20 x 10 inches in size. Draw a line in the center. Attach the baking paper to the cartolina, making sure to cover all sides. Fold one side of the cartolina into the center, using the line as guide. Fold other end over to make a cone. Trim base so cone will stand straight. Seal with tape to keep in place. Set aside.

With knife, chop the semisweet baking chocolate into small pieces. Place in a heatproof bowl.

Heat cream in a saucepan, stirring occasionally, until small bubbles begin to appear. Remove cream from heat and pour it on the pieces of baking chocolate. Cover bowl for about 1 minute to allow chocolate to melt. Stir cream and chocolate together until smooth. Blend chocolate chips, nut and marshmallow into the chocolate mixture.

Stand the pointed end of the cone in side the tall glass(such as a pilsen glass or parfait glass). Spoon the chocolate mixture into the cone. Chill in refrigerator until chocolate hardens, about 4 hours.

Carefully unwrap the chocolate tree from the cartonlina and baking paper. Make the tree stand on a serving dish. Decorate with stars, chocolate dragees or with any desired confectionery. Using melted chocolate as glue.

Candied Yams

Candied Yams

Recipe by Dorothy Ferreria

Ingredients: serve 8

1 kilo yams or sweet yellow potatoes

For the sauce

1 cup white sugar

½ cup water

¼ cup butter juice of 1 orange

½ cup water

1 pandan leaf

¼ cup mango or pineapple jam or orange marmalade

Juice of 2 calamansi, optional

½ cup cooked red sago or red kaon

Procedures:

Wash yams or sweet potatoes well, removing all traces of dirt and grime. Peel and slice into large chunks.

To make the sauce

In a large saucepan or work, combine sugar and water.  Place over medium heat and allow to boil. Lower heat and allow to caramelize to a rice golden brown.

Working quickly, pour in butter, juice and rind of 1 orange, water, pandan and jam. Mix well.

Add raw camote cubes and continue cooking on low heat, stirring frequently, until camote cubes are fork tender. If desired, add the calamansi juice after cooking for a stronger citrus flavor. Remove the pandan leaf and rind before serving. Garnish with sago and kaong. 

Holiday Bread Pudding

Holiday Bread Pudding

Ingredients:
1 cup unsalted butter
1 cup brown sugar
1 tsp of cinnamon
1 cup of raisins
1 cup of dried cranberries
1 cu of glazed fruits
1 pc apple cut into small cubes
1 orange juice and zest
2 tsp brandy
2 tsp dark rum
1 small loaf of bread rich in butter cut into cubes and remove crusts
2 cups whipping cream
2 cups milk
1 tsp vanilla extract
1 cup brown sugar
12 pc egg yolks
1 cup chopped walnuts

Preparations:
Melt the butter in a saucepan then add the sugar and cinnamon. Mix until sugar is melted. then add raisins, dried cranberries, apples, glazed fruits, orange juice, and zest, cook until fruits are tender. Flambe mixture with brandy and rum, then set aside. In a saucepot, mix the cream, milk vanilla, and half of the brown sugar. Bring to a simmer. In a separate bowl, whisk together the egg yolks and the remaining browns sugar. Slowly pour in hot cream and milk mixture. Strain the mixture, before adding in the bread and fruit mixture. add the walnuts. Line a ring mould with foil then lightly butter it before spooning in the mixture. Bake at 300F for 30 to 45 minutes of until center is almost set. allow to cool before unmoulding. served warm  with a scoop of ice cream and caramel souce

Suman Cake

Suman Cake 

Ingredients:
3 cups glutinous rice
5 cups coconut milk
1 cup brown sugar
2 tsp salt
2 cups cream
1/4 cup white sugar
1/4 teaspoon gelatin

Preparation:
Mix the rice, coconut milk brown sugar, and salt in low flame until dry. transfer to a springform pan and press to the bottom. cool then refrigerate. In a separate saucepan, mix the cream and white sugar and gelatin powder and heat until the gelatin dissolved cool the room temperature and pour on the suman. Refrigerate until it sets. serve with fresh mango slices and latik souce.