Foot and Fire

Line ladyfinger or broas in a rectangular deep container, pour peach syrup-condensed milk-and-cream mixture, place some mangoes and peach bits and pieces then line another batch of broas then pour mixture and arrange fruits anew. Repeat until six layers are done. Chill in the fridge and serve as dessert.

3 cups cornstarch flour 2 cup milk 2 coconut milk or water 1 can corn kenels or preferrably cream of corn 1/2 cup cheese 3 cups sugar In a casserole, mix all ingredients and stir until no lump is left. Place on top of fire, and stir mixture constantly until it thickens. Transfer in a mold and let cool and form before slicing. Serve chilled with cheese or corn kernels on top.  

By GERLIE M. UY 1 big can of fruit cocktail, drained 1 block cheese, cut into small cube pieces 2 cups raisins 2 cans corn kernels, drained 20 pcs young coconut (buko), shredded (reserve water for the juice) 3 condensed milk 3 all purpose cream Mix all ingredients and refrigerate to chill. Serve as cold dessert! the young coconut!

By GERLIE M. UY TONGUE OUT. The boy is salivating over the mutant coconut aka macapuno. gelatinous and smooth, that is macapuno sans sugar. chopped macapuno. dissolved sugar. bringing the sugar into boil. Cool a bit and this is ready to go!!! 1 T sesame seeds 1 small macapuno coconut (mutant coconut) water 2 cups washed sugar 1 cup water 1T vanilla syrup Toast sesame seeds. Set aside. Shred or chop macapuno coconut and this will yield about two cups. Bring water to boil and put the macapuno for about five minutes. Drain and set aside. Meanwhile, in a bowl, dissolve sugar in 1 cup water. Transfer mixture in a small casserole under medium fire and stir constantly for about five minutes until dissolved. Add the macapuno and let simmer uncovered for another ten minutes. Add vanilla and toasted sesame seeds and remove from fire. Let cool and transfer in a glass container.   Serve with bread, as is or as toppings to fave fruit.

 Toothpick 200g seedless grapes 100g sweetened chocolate bar, melted Pierce through each seedless grape with a toothpick to make a lolipop. Deep each lolipop in the melted chocolate. Chill oand/or stay in the fridge overnight to let the chocolate coat become firm. Ready to serve after each meal. By GERLIE M. UY <p><p><p><p><p> </p>&a...

10 Chocolate Lover Cookie Recipes Here are chocolate cookies to try out for Woman's Day.  I am not a chocolate person but it pays to bite a square or a round of any choco sweets sometimes. I will definitely try some of these recipes.... http://www.womansday.com/Articles/Food/Recipes/10-Chocolate-Lover-Cookie-Recipes.html 10 Chocolate Lover Cookie Recipes By WomansDay.com Staff Posted June 01, 2010 from WomansDay.com Whether it’s a midday sweet or an after-dinner dessert, cookies are the perfect treat—especially when they’re packed with tantalizing chocolate. And not just any plain old chocolate, but various combinations of bittersweet, semisweet, dark, milk, white and cocoa powder that are spun into decadent creations fit for the most discerning sweet tooth. From traditional Soft Chocolate Chunk Cookies to more modern Chocolate-Dipped Oreo Pops , resistance will prove futile ...

This one of the easy-to-learn Filipino desserts. It is also very flexible as one can simply make it with coco milk, sugar and cornstarch only. This is a Maja Blanca Special because of its overloaded add-ons. 4 cups cornstarch, sifted 8 cups coconut milk 2 cans condensed milk 1 cup shredded buko or young coconut 1 can corn kernel, water included 100 gms salted peanut, crushed 100 gms raisins Prepare coconut milk by putting eight cups of water to grated coconut. Press between hands to get the juice. Repeat squeezing until all coconut is done. Strain the milk. In a casserole, place cornstarch and slowly add coconut milk while stirring constantly until lumps are dissolved. Add milk, shredded coconut, canned corn plus the water, half of the peanuts and all raisins. Put the casserole over fire, starting from high heat. Stir constantly preferrably using wooden laddle. When while stirring the laddle hits lumps at the bottom of the casserole, shift heat to medium. Continue stirring until lumps...

1/2 cup butter 1 to 1-1/2 c brown sugar 2 large eggs, beaten 2 c flour, sifted 1/2 t baking powder 1/4 t iodized salt 1/2 c evaporated milk 1/2 t vanilla 3/4 t baking soda 6 medium size very ripe bananas, mashed/pureed 100 gms salted or plain peanut, crushed Pre-heat oven to 350F. Grease a 9 X 13 baking pan or muffin tins. In a mixing bowl, cream the first three ingredients until well-blended. Set aside. Combine the sifted flour, baking powder and salt. In the mixing bowl of creamed ingredients, alternately add mixed flour and milk, a little at a time. Blending the mixture each time the ingredient is added in order to avoid lumps. Put together the last four ingredients and add to the mixture. Bake cake for 30 minutes if baking in 9 X 13 pan. Makes about 24 1-inch thick squares.

We have boiled pretty camote (sweet potatoes) this morning. It's so boring eating it up. I gathered my Mambucal Honey and some remnant peanut butter in the fridge and made some twists. 2 C honey 1/2 C peanut butter (1 C if desired) 1 C banana ketchup 1 C apple cider vinegar Combine all ingredients. If the peanut butter lumps, whip in a blender. Serve as dip for fried fish, chicken and french fries. Also, this can be a dressing to your favorite vegetable/fruit salad. Add hot chili pepper sauce, if desired.

This light and yummy dessert is an alternative to the usual heavy creamed and mayo-laden macaroni-fruit salad. If you love the Buko-Lychee combi for your shake, try this one out, and i'm sure you will love it. The jelly pack is cheap and this recipe can be budget friendly too. 3 small packs powdered jelly (green or no color) 3 shredded buko 2 cans lychee 18 cups buko water and lychee water 2 to 3 cups sugar Direction: 1. In a large sauce pan, place the buko and lychee water and dissolve the powdered jelly and sugar. stir and let stand for 5 minutes. 2. put over strong fire and when heated but not boiling, mix in the buko and the lychee. let boil once and stir constantly. 3. remove from fire and place in the molding plate. 4. Let cool and freeze; the colder the better. Eat all you can. Makes 2 1/2 galloon (i use ice cream canister to mold) of jelly.