Macaroons

 

macaroons

 

Ingredients
14 ounces (about 400 grams) Sweet Shredded Coconut (or Desecated Coconut)
1/2 cup butter
1/2 cup brown sugar
3 pieces raw eggs
14 ounces condensed milk

Procedure

  1. Place the butter in a big bowl and cream using a fork
  2. Add-in the brown sugar and mix well
  3. Add the eggs and condensed milk then stir/beat until all ingredients are blended
  4. Put-in the Sweetened Shredded Coconut and distribute evenly with the other ingredient in the mixture
  5. In a mold (with paper cups if possible), place 1 tablespoon of the mixture on each of the cups
  6. Pre-heat oven at 370 degrees Fahrenheit for 10 minutes
  7. Bake the Coconut Macaroon mixture for 20 to 30 minutes or until color turns golden brown.
  8. Serve during dessert or snack time. 

Enjoy! ^_^

 

Reference: Panlasang Pinoy

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Chewy Chocolate Chip Cookie

Chewy Chocolate Chip Cookie

Ingredients:

1 cup unsalted butter, melted
1/4 cup granulated sugar
1 1/4 cups packed light brown sugar
1 Tablespoon vanilla
2 eggs
2 cups plus 2 Tablespoons all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup coarsely chopped nuts, optional
1 (12 ounce) package semisweet chocolate chips (2 cups)

Directions:

1. Heat oven to 375 degrees F.

2. Beat butter, vanilla, sugars, and eggs in large bowl with electric mixer on medium speed. Stir in flour, salt, and baking soda. A stiff dough will form.

3. Stir in chocolate chips, and if using nuts add also.

4. Drop dough by rounded tablespoons onto ungreased cookie sheet 2 inches apart.

5. Bake about 10 to 12 minutes. Cool 1 to 2 minutes then finish cooling on wire rack.

Raspberry Cheesecake Muffins

Raspberry Cheesecake Muffins

Raspberry Cheesecake Muffins

Ingredients list:

1 cup of fresh raspberries.
3 eggs.
1 cup of sugar
1 3oz pkt cream cheese.
6 tablespoons of butter.
1 ½ teaspoon of vanilla.
2 ½ teaspoon of baking powder.
2 cups of plain flour.
½ teaspoon of salt.

Instructions:

  1. Preheat oven to 400°F.
  2. Grease muffin tin or alternatively line each with paper cases.
  3. In a bowl, beat together the cream cheese with ¼ cup of sugar, 1 egg and ½ teaspoon of vanilla until completely smooth.
  4. Put to one side for later.
  5. In a saucepan, combine the butter, milk and remaining vanilla stir continually over a medium heat until the butter has melted.
  6. Cool the mixture until until warm to touch, then beat in the remaining 2 eggs, 1 at a time.
  7. In a large bowl, combine the baking powder, flour, salt, and remaining ¾ cup of sugar.
  8. Add butter and milk mixture to the flour and baing powder mixture and stir until blended.
  9. Add the raspberries and gently fold into the mixture.
  10. Divide the mixture equally amoung each muffin tin/paper case.
  11. Spoon approximately 2 teaspoons of cream cheese mixture on top of each of the muffins.
  12. Bake about for about 20 minutes or until the muffins are springy but firm.

Strawberry Muffins

Strawberry Muffins

Strawberry Muffins

Ingredients list:

4 medium eggs, beaten.
3 cups of all-purpose flour.
2 ½ cups of fresh strawberries, rinsed, hulled and sliced.
2 cups of sugar.
1 ½ cups of chopped walnuts.
1 cup of vegetable oil.
1 tablespoon of cinnamon.
1 teaspoon of baking soda.
1 teaspoon of salt.

Instructions:

  1. Preheat your oven to 400°F (210°C).
  2. Lightly coat full-size muffin tins with non-stick cooking spray.
  3. In a suitably sized bowl, combine the flour, sugar, cinnamon, baking soda, and salt.
  4. In a another bowl, combine the eggs, strawberries and the vegetable oil.
  5. Mix the contents of the two bowls together.
  6. Gently fold in the chopped walnuts.
  7. Fill the muffin tins about two-thirds full and bake for 15 minutes.
  8. Allow to cool.

Banana Muffins

Ingredients list:

1/2 cup butter, room temperature.
1 cup granulated sugar.
2 large eggs.
2 large bananas, ripe, mashed.
1 teaspoon vanilla extract.
2 cups all-purpose flour.
1 teaspoon salt.
1 teaspoon baking powder.
1/2 teaspoon baking soda.
1/2 cup chopped pecans or walnuts.

Instructions:

  1. Grease 12 muffin cups or line with paper muffin liners.
  2. Cream butter and sugar with an electric hand-held mixer until light and fluffy.
  3. Beat in eggs, one at a time, beating after each addition.
  4. Add bananas and vanilla and beat until smooth.
  5. Mix together the flour, salt, baking powder, and baking soda.
  6. Stir flour mixture into butter mixture, alternating with the sour milk or buttermilk.
  7. Stir until dry ingredients are moistened then gently stir in chopped nuts.
  8. Spoon banana muffin batter into prepared muffin cups or liners.
  9. Bake at 400°F for about 15-18 minutes, or until tops are lightly browned.
  10. Cool muffins by turning them out onto rack to cool longer.

Cherry Muffins

Ingredients list:

1 large egg, beaten.
3 ½ cups of unbleached flour.
2 cups of milk.
¾ cup of tart cherries, drained.
1/3 cup of vegetable oil.
1/3 cup of chopped pecans.
¼ cup of sugar.
1 tablespoon of baking powder, and 1 teaspoon of baking powder.
2 teaspoons of almond extract.
1 teaspoon of salt.

Instructions:

  1. In a suitably sized mixing bowl, combine the flour, baking powder, salt and the sugar.
  2. In another bowl, combine the beaten egg, milk, almond extract, and vegetable oil; blending thoroughly.
  3. Mix the ingredients together gently.
  4. Gently fold in the drained cherries and chopped nuts.
  5. Spoon the batter into greased muffin tins filling each about two-thirds full.
  6. Bake at 400°F (205°C) for 25 minutes.

Blueberry Muffins

Blueberry Muffins

Blueberry Muffins

Ingredients

3 cups of all-purpose flour
1 Tbsp baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
10 Tbsp unsalted butter (1 1/4 stick), softened
1 cup sugar
2 large eggs
1 1/2 cup plain yogurt
1 teaspoon grated lemon peel
1 1/2 cups blueberries
1 Tbsp flour (if using defrosted frozen berries)

Direction

1 Adjust the oven rack to the middle-lower part of the oven. Preheat oven to 375°F.

2 Whisk together the flour, baking powder, baking soda, and salt and set aside.

3 In a large mixing bowl, cream butter and sugar together, beating until fluffy. Add eggs one at a time, beating until incorporated after each one. Beat in the grated lemon peel.

4 Beat in one half of the dry ingredients until just incorporated. Beat in one third of the yogurt. Beat in half of the remaining dry ingredients. Beat in a second third of the yogurt. Beat in the remaining dry ingredients and then the remaining yogurt. Again be careful to beat until just incorporated. Do not over beat. Fold in the berries. If you are using frozen berries, defrost them first, drain the excess liquid, and then coat them in a light dusting of flour.

5 Use standard 12-muffin muffin tins. Coat each muffin cup lightly with olive oil or grape seed oil using a pastry brush, or with a little butter. Or use one of those convenient vegetable oil sprays. Distribute the muffin dough equally among the cups. Bake until muffins are golden brown, about 25 to 30 minutes. Test with a long toothpick (we use a thin bamboo skewer) to make sure the centers of the muffins are done. Set on wire rack to cool for 5 minutes. Remove muffins from the tin and serve slightly warm.

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Peanut Butter Raisin Bars

Peanut Butter Raising Bars

Peanut Butter Raising Bars

Ingredients

1/4 cup firmly packed light-brown sugar
1/4 cup corn syrup
1/4 cup chunky peanut butter
2 cups Spoon Size Shreeded Wheat, coarsely crushed
3/4 cup seedless raisins
Directions

In large saucepan over medium heat, stir together brown sugar and corn syrup until sugar dissolves and mixture is warm. Remove from heat; blend in peanut butter. Stir in cereal and raisins until well coated. Press into lightly greased 8×8″ baking pan. Cool until firm. Cut into 24 bars. Store in airtight container.

Lemon Bars

Ingredients

3/4 cup butter
1 1/2 cups flour
1/3 cup powdered sugar
4 eggs
2 cups sugar
4 tablespoons flour
1 teaspoon baking powder
dash salt
6 tablespoons lemon juice

Directions

Cream together butter, 1 1/2 cup flour, and powdered sugar. Pat in a 13x9x2 inch baking pan. Bake 18 minutes at 350 F or 325 F if using a glass pan. Beat together the rest of the ingredients and pour over crust. Bake an additional 25 minutes. Sprinkle with powdered sugar.

By Michael Angelo Misolas Posted in Recipes