Cheese Bars

pizap-com14814112293161pizap-com14814110648001

Hello! What I am sharing you today is a recipe from my aunt Nida. I admit my aunt has a big contribution on my interest for baking that soon became a passion. So I’d like to thank my aunt for sharing this recipe to me. 🙂 . This recipe is loved by my Filipino friends here in Ireland especially cheese lovers (;  .  I couldn’t find a single post about cheese bars here in the internet so  I decided to put it in my blog.

cheese bars

cheese bars

INGREDIENTS:

4 cups all purpose flour

1 tsp baking powder

1 can condensed milk

1 egg

2 cups white sugar

1/2 bar grated cheese

1/2 bar grated cheese (for toppings)

1 cup butter at room temperature

PROCEDURE:

1. Preheat oven at 165’C.

2. Sift flour and baking powder. Set aside.

3. Cream butter and sugar until light and fluffy. Add egg, condensed milk & grated cheese.

4.Pour the flour mixture gradually until well blended.

5.Spread the mixture  in  greased baking pan.Put the remaining grated cheese for toppings. Bake at moderate heat until golden brown or done.

Note: I used 10x15x2  non-stick baking sheet and bake it for 25-30 minutes.

Updated 10/12/2016

Advertisements

Vanishing cookies…

I baked this cookies the other day, somehow I want to make myself busy as I’ve been down this past days .  I miss baking too and I still have lots of leftover oatmeal so I then used the recipe that I got from  MARUISM. Cookies are not too sweet and I must say I like this one better than the first oatmeal cookie I have baked.

pizap.com13756125868511

 VANISHING OATMEAL RAISIN COOKIES

Preparation Time: 20 minutes
Cook Time: 8 minutes
Ingredients:

1/2 cup, plus 6 tablespoon butter, softened
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon(I used only half of teaspoon as I don’t want the cinnamon will overpower the flavor of the cookie)
1/2 teaspoon salt (optional)
3 cups Quaker Oats (quick or old fashioned, uncooked)
1 cup raisins

Procedure:

Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.

Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

pizap.com13756128446532

 

Raisin oatmeal cookies

Want something healthy then this cookie recipe is perfect for you and to your  kids too.   Not into raisins? You can substitute them with chocolate chips (;

raisin oatmeal

raisin oatmeal

1 1/4 cups all purpose flour
1/2  cup  oatmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon powder
1/2 teaspoon salt
1/2 cup butter
1/3 cup white sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla extract
2/3 cup raisins

 In a bowl, combine flour, oatmeal, baking powder, baking soda, cinnamon powder, and salt. Set aside.

2  Beat butter with white and brown sugar until well combined. Add egg and vanilla extract.

3
  Stir in flour mixture. When combined, fold in raisins.

4
  Shape cookies and place on a greased baking sheet, leaving enough space in between each cookie.

5
  Bake at 350°F for 15 to 18 minutes.

 Remove cookies from baking sheet and cool completely on a wire rack.

Got the recipe from http://www.youtube.com/watch?v=LtMDj8E4RIE

bibingkang malagkit or sticky rice

This is almost similar to biko, the only difference is the topping and the colour of the cake.  I never heard and eat like this before . I am glad that I did not hesitate to try baking it, it’s a very delicious native delicacy. In fact, I prefer this over biko. The topping was not really dark because I can’t find molasses so I just added more dark brown sugar in the recipe.

sticky rice cake

sticky rice cake

Topping:

Procedure:
1. Wash and drain sticky rice. Combine with sugar and water and cook in rice cooker. Once the switch turns to warm, add butter. Mix well and set aside.
2. Preheat oven to 300 F.
3. Spread the rice mixture in a greased baking pan/dish. Using a greased wooden spoon, smooth the rice mixture until the surface is even. Bake for 20 minutes.
4. Meanwhile, combine topping ingredients in a small saucepan and cook over low heat for 20 minutes.
5. Pour over rice mixture. Increase oven temperature to 350F, and bake for another 15 minutes. Turn the broiler to low and continue cooking until the topping is all bubbly.
6. Allow to cool down. Slice and serve.

 

I miss Pandesal

I just miss the pandesal I used to buy on our local bakery store in my country Philippines. It is usually eaten with coffee in the morning.It is also the most popular bread among Filipinos.  So I then search for a good recipe , but of course there are loads of it so it’s up to you which one you will choose. I then manage to pick one whom I think might meet my expectations. I wanted my  pandesal to be soft, crusty and of course tasty and  this recipe didn’t fail me 🙂 from Panlasang Pinoy.

pandesal

Ingredients

Note: I did not use bread flour as I can’t find one  instead I use  four cups of all purpose flour, still  it turned out right.

Cooking Procedure

  1. Combine the yeast, sugar, and warm milk and stir until the yeast and sugar are fully disolved
  2. In the mixing bowl, combine the dry ingrdients starting with the flour then the sugar, salt, and baking powder . Mix well by stirring
  3. Add the egg, butter, cooking oil, and yeast-sugar-milk mixture in the mixing bowl with the dry ingredients then mix again until a dough is formed. Use your clean hands to effectively mix the ingredients.
  4. In a flat surface, knead the dough until the texture becomes fine.
  5. Mold the dough until shape becomes round then put back in the mixing bowl. Cover the mixing bowl with damp cloth and let the dough rise for at least 1 hour
  6. Put the dough back to the flat surface and divide into 4 equal parts using a dough slicer
  7. Roll each part until it forms a cylindrical shape
  8. Slice the cylindrical dough diagonally (These slices will be the individual pieces of the pandesal)
  9. Roll the sliced dough over the breadcrumbs and place in a baking tray with wax paper (makes sure to provide gaps between doughs as this will rise later on)
  10. Leave the sliced dough with breadcrumbs in the tray for another 10 to 15 minutes to rise
  11. Pre heat the oven at 375 degrees fahrenheit for 10 minutes
  12. Put the tray with dough in the oven and bake for 15 minutes
  13. Turn off the oven and remove the freshly baked pandesal.
  14. Serve hot. Share and enjoy!

Cassava cake

Another Filipino dessert and also one of my favorites. This was my second time to bake cassava. I’ve baked before using other  recipe unfortunately it is not successful, though I love the taste, but something went wrong maybe because I did not thoroughly defrosted my frozen grated cassava well,  so impatient of me.  But I will try it again as soon as I’m in the mood to bake it. But for now I’m sharing another recipe of cassava cake which I found very easy, simple recipe unlike the other one who requires more ingredients. What I love about this recipe is that it is not so sweet, but very delicious in fact my husband complimented my cake 🙂 Hope you can try this too. Note that this will takes a longer time in baking because of the denseness but I will tell you it is worth waiting for 🙂 Thanks to TulipFleurs  for sharing the recipe.

INGREDIENTS :

2 packages Frozen Grated Cassava

1 Bottle Macapuno (Coconut Strings)

1 Can Condensed Milk (not evaporated)

1 Can Coconut Milk

¼ Cup Butter (softened) to be used in greasing the pan

Preheat oven to 350 degrees. Mix all ingredients together and pour in a greased  pan. Bake for 45 minutes or until top is lightly browned.

Note: I baked mine for 1 hour and 30 minutes, I think it depends on the oven 😉

I’ve found another delicious recipe for cassava cake, in fact this has been my favourite :). http://www.pinaycookingcorner.com/2011/03/cassava-cake.html

Ingredients:

Cake:
  • 2 packs grated cassava (1 lb each)
  • 1 ½ 14-oz. can condensed milk
  • 1 14-oz. can coconut cream
  • 1 12-oz. can evaporated milk
  • 3 eggs
  • ¼ cup sugar (If you want it sweeter, you can double the amount of sugar)
Toppings:
  • ½ can condensed milk
  • 1 egg
Procedure:
1. Preheat oven to 375 degrees.
2. In a small bowl, mix ½ can condensed milk and 1 egg. Set aside.
3. In a large bowl, mix all cake ingredients thoroughly.
4. Transfer to a lightly greased baking dish or pan. Bake for 1 hour.
5. Pour the condensed milk and egg mixture on top of the cassava cake. Bake for 20 minutes more or until desired brown color is achieved.
6. Remove from oven and allow to cool down completely. (In the Philippines, it is usually topped with grated cheese, but my daughters don’t like it that way so I omitted that part.)
7. Slice and serve for dessert or even for snack.