Cathedral Window

INGREDIENTS

• 3 packs assorted flavored gulaman (lime, orange, strawberry or lemon) and prepared according to package directions.
• 4 packs unflavored gulaman powder
• 1 can Carnation Condensada
• 3 cups water
• 1 cup Carnation Evap
• 1/8 tsp vanilla (optional)
• sugar

PROCEDURES

• Cut assorted flavored gulaman into cubes and set aside.
• In a pan, place Carnation Condensada, Carnation Evap and other remaining ingredients and cook over medium heat until gulaman is totally dissolved. 
• Pour into 12 individual serving molds or 1 12-cup capacity mold or bowl. Place enough flavored gulaman approximately 1/2 cup over each mold. 
• Let cool and chill until set and ready to serve.

PANA COTTA

INGREDIENTS

• 1/3 cup skim milk
• 1 (.25 ounce) envelope unflavored gelatin
• 2 1/2 cups heavy cream
• 1/2 cup white sugar
• 1 1/2 teaspoons vanilla extract
• fruits (optional)

PROCEDURE

• Pour milk into a small bowl, and stir in the gelatin powder. Set aside.
• In a saucepan, stir together the heavy cream and sugar, and set over medium heat. Bring to a full boil, watching carefully, as the cream will quickly rise to the top of the pan. Pour the gelatin and milk into the cream, stirring until completely dissolved. Cook for one minute, stirring constantly. Remove from heat, stir in the vanilla and pour into six individual ramekin dishes.
• Cool the ramekins uncovered at room temperature. When cool, cover with plastic wrap, and refrigerate for at least 4 hours, but preferably overnight before serving.

COOKIES-AND-CREAM SHAKE

INGREDIENTS

• 6 scoops vanilla ice cream - recipe
• 1 cup milk (250 ml)
• 1/4 cup semisweet chocolate chips (50 ml)
• 4 cream-filled chocolate sandwich cookies
• Whipped cream (optional)

PROCEDURE

• In a blender, combine ice cream, milk, chocolate chips, and chocolate sandwich cookies. Blend until frothy.
• Pour into glasses and serve immediately with straws.
• Garnish with a dollop of whipped cream, if desired.
• Variation: Substitute chocolate chip cookies for the chocolate sandwich cookies.

BAKED MACARONI

INGREDIENTS

• Butter, garlic, onion
• ground lean beef and ground pork
• Red and green pepper
• Beef cube
• cooked macaroni
• bacon, ham
• pasta sauce, your choice
• tomato paste
• nestle cream or white sauce
• grated cheese
• ground black pepper, oyster sauce
• mushroom

PROCEDURE

• Saute garlic and onion on butter.  
• Add ground beef and pork, cook until liquid is all gone.  
• Add bellpeppers, beef cube, bacon and ham, pasta sauce, tomato paste.  Season with ground black pepper, oyster sauce (optional).  
• On a baking dish, spread one layer of macaroni, then top with sauce and nestle cream or white sauce.  
• Then add another layer of macaroni, then top with more sauce.  Spread grated cheese on top.  Bake at 250°F oven for about 15 minutes.
• White sauce:  melt butter, add flour, then evap milk on low heat.  Cook until the sauce is thick.

CREAM PUFFS

INGREDIENTS

• 2 (3.5 ounce) packages instant vanilla pudding mix
• 2 cups heavy cream
• 1 cup milk
• 1/2 cup butter
• 1 cup water
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 4 eggs

PROCEDURE

• Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.
• Preheat oven to 425 degrees F (220 degrees C).
• In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet.
• Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.
• When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.

CLUBHOUSE SANDWICH

INGREDIENTS

• 6 stalk(s) celery
• 2 onions
• 4 sprig(s) fresh parsley
• 1 teaspoon(s) salt
• 3/4 teaspoon(s) ground black pepper
• 2 pound(s) chicken pieces, (breast and thighs)
• 1 cup(s) mayonnaise
• 2 tablespoon(s) green onion, thinly sliced
• 1 tablespoon(s) fresh tarragon leaves, chopped
• 1 tablespoon(s) fresh lemon juice
• 8 slice(s) bacon
• 12 slice(s) white bread, toasted
• 2 medium tomatoes, sliced
• 4 lettuce leaves

PROCEDURE

• Cook the chicken: Cut 3 celery stalks and the onions into large pieces. In a 4-quart saucepan, combine 2 quarts water, celery pieces, onions, parsley, 1/2 teaspoon salt, and 1/2 teaspoon pepper and bring to a boil. Reduce heat to medium, add chicken, and simmer until chicken is cooked through -- about 25 minutes. Remove chicken and allow to cool.
• Make the chicken salad: Remove the chicken meat from the bone and discard theskin and bones. Chop or shred the chicken into bite-size pieces. Dice the remaining celery into 1/4-inch pieces. In a medium bowl, combine chicken, mayonnaise, green onion, tarragon, diced celery, lemon juice, and remaining salt and pepper. Cover and refrigerate 4 hours or overnight.
• Cook the bacon: In a large skillet over medium-high heat, cook bacon until crisp and brown -- 4 to 6 minutes. Transfer bacon to a paper towel to drain.
• Assemble the sandwiches: On a work surface, place 4 slices of toasted bread and spread 1/2 cup of chicken salad on each. Add another slice of toast and place 2 slices bacon, 2 slices tomato, and a lettuce leaf on each sandwich. Place the remaining slices of toast on top of sandwiches, cut into quarters, and secure with a toothpick.

CREMA DE FRUTA

INGREDIENTS

• 1 Sponge cake
  
• 1 canned fruit cocktail or peaches, pineapples, and other fruits ( well drained )

Custard Filling:

• 3/4 cup sugar
• 4 Tbsp flour
• 2 3/4 cup single cream (evaporated milk or half double cream half milk)
• 5 egg yolks
• 3/4 cups water

Gelatin:

• 1 1/2 cups pineapple juice
• 2 envelopes unflavoured gelatin
• 1 cup water
• 6 Tbsp sugar
• 2 Tbsp lemon juice

PROCEDURE

• Custard Filling:
  Combine all ingredients in a heavy based saucepan.
  Stir constantly while bringing it gently to boil until it thickens.
  Remove from heat and cool.

• Gelatin:
  Blend all ingredients in a saucepan and cook for about 15 minutes or until the gelatin is well dissolved.
  Remove from heat and cool.

• To assemble:
  Cut the sponge cake to fit the serving pan.
  Put in the sponge cake as the first layer.
  Spread the custard filling on top of the sponge cake, making sure to level and even it out all over the pan.
  Arrange the canned fruits on the custard.
  Pour in the gelatin on top; if possible, completely submerging the fruits.
  Chill in the fridge until the gelatin is set.

FUDGE BROWNIES

INGREDIENTS

• 8- 1 ounce squares of unsweetened chocolate
• 1 cup butter
• 5 eggs
• 3 cups sugar
• 1 tablespoon vanilla
• 1-1/2 cups flour
• 1 teaspoon salt
• 2-1/2 cups chopped pecans or walnuts, toasted

PROCEDURE

• Preheat oven to 375 degrees F. Grease a 9 x 13 pan.
• 
  
• Melt chocolate and butter in a saucepan over low heat; set aside. In a mixer, beat eggs, sugar and vanilla at high speed for 10 minutes.
• 
  
• Blend in chocolate mixture, flour and salt until just mixed. Stir in the nuts. Pour into prepared pan.
• 
  
• Bake for 35-40 minutes. (Don't overbake.) Cool and frost if desired, but that is not necessary.

CHOCOLATE CHIP COOKIE

INGREDIENTS:

• ½ cup (110 g) light brown sugar
• ½ cup plus 1 tablespoon (120 g) sugar
• 1 large egg
• 1+¾ cups (220 g) flour
• 2 tablespoons unsweetened cocoa powder
• ½ teaspoon baking soda
• ¾ teaspoon baking powder
• ½ teaspoon salt
• 1+¼ sticks (140 g) butter
• 1 teaspoon vanilla extract
• 6 oz (170 g)semisweet chocolate chips
• Salt

PROCEDURE:

• Cream butter with sugar until light and fluffy using an electric mixer.
• Add the egg and vanilla and mix well.
• Add baking soda, baking powder, salt, sifted cocoa powder, and sifted flour and mix well.
• Add chocolate chips.
• Place the cookie dough in the refrigerator until next day.
• Preheat oven to 350 deg F (180 deg C).
• Line a baking sheet with parchment paper or a nonstick baking mat.
• Drop by rounded large spoonfuls of dough (as big as golf balls) onto the cookie sheet.
• Sprinkle lightly with sea salt.
• Bake the chocolate chip cookies until light brown but still soft, about 15 to 20 minutes. Always try with a few cookies to check whether the dough is OK.
  
• Allow cookies to cool on baking sheet for a few minutes, then move the cookies to a wire rack.

TIRAMISU

INGREDIENTS

• egg yolks
• 3 tablespoons sugar
• 1 pound mascarpone cheese
• 1 1/2 cups strong espresso, cooled
• 2 teaspoons dark rum
• 24 packaged ladyfingers
• 1/2 cup bittersweet chocolate shavings, for garnish

PROCEDURE

• In a large bowl, using an electric mixer with whisk attachment, beat egg yolks and sugar until thick and pale, about 5 minutes.
• Add mascarpone cheese and beat until smooth.
• Add 1 tablespoon of espresso and mix until thoroughly combined.
• In a small shallow dish, add remaining espresso and rum.
• Dip each ladyfinger into espresso for only 5 seconds.
• Letting the ladyfingers soak too long will cause them to fall apart.
• Place the soaked ladyfinger on the bottom of a 13 by 9 inch baking dish, breaking them in half if necessary in order to fit the bottom.
• Spread evenly 1/2 of the mascarpone mixture over the ladyfingers.
• Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture.
• Cover tiramisu with plastic wrap and refrigerate for at least 2 hours, up to 8 hours.
• Before serving, sprinkle with chocolate shavings.

MOCHA SHAKE

INGREDIENTS

• 1/4 C. warm water
• 
  
• 2 T. Hershey's cocoa
• 
  
• 1 T. sugar
• 
  
• 1 C. cold coffee
• 
  
• 1 C. vanilla ice cream
• 
  
• Crushed ice
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• Whipped cream (optional)

PROCEDURE

• In blender container, combine water, cocoa and sugar. Cover; blend on low speed. Add coffee; cover and blend.
• 
  
• Add ice cream; cover and blend until
• smooth.
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• Serve immediately over crushed ice. Garnish with whipped cream, if desired.
• 
  
• Makes about (3) 6-oz. servings.

LECHE FLAN

INGREDIENTS:

• 1 can (390g) evaporated milk

• 1 can (390g) condensed milk

• 10 egg yolks

• 1 teaspoon of vanilla extract or lemon essence

For the caramel:

• 1 cup sugar

• 3/4 cup water

PROCEDURE:

• In a saucepan, mix the sugar & water. Bring to a boil for a few minutes until the sugar caramelize.

• Pour the caramelized sugar into aluminum moulds - you can use any shape: oval, round or square. Spread the caramel on the bottom of the moulds.

• Mix well the evaporated milk, condensed milk, egg yolks and vanilla by hand or blender.

• Gently pour the mixture on top of the caramel on the aluminum moulds. Fill the moulds to about 1 to 1 1/4 inch thick.

• Cover moulds individually with aluminum foil.

• Steam for about 20 minutes (the traditional way to make Leche Flan is by open-air steaming on either an open cooking fire or stove top) OR

• Bake for about 45 minutes. Before baking the Leche Flan, place the moulds on a larger baking pan half filled with very hot water. Pre-heat oven to about 370 degrees before baking.

• Let cool then refrigerate.

• To serve: run a thin knife around the edges of the mould to loosen the Leche Flan. Place a platter on top of the mould and quickly turn upside down to position the golden brown caramel on top.

BLUEBERRY CHEESECAKE

INGREDIENTS

• 1 1/2 cups graham cracker crumbs
• 3 tablespoons granulated sugar
• 1/3 cup butter, melted
• 3 (8-ounce) packages cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 (21-ounce) can blueberry pie filling

PROCEDURE

• In a medium bowl blend together graham cracker crumbs, 3 tablespoons sugar, and melted butter; mix well. Press onto the bottom and up the sides of a 9-inch springform pan; set aside.
  

• Using an electric mixer softened cream cheese until light and fluffy. Gradually add 1 cup sugar; mixing well. Add in eggs, one at a time, beating well after each addition. Add in vanilla and beat well. Pour half of the batter into the prepared pan. Spoon blueberry pie filling on top of the batter in a ring pattern about halfway from the edge of the cake. Pour the remaining batter on top.

• Bake in a 375°F(190°C) oven for 35 to 40 minutes. Cool to room temperature on a wire rack. Loosen the crust from sides of pan and cool 30 minutes more. Remove the sides of the pan; cool cheescake completely.

• Cover and chill at least 4 hours before serving.