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Recipes

Avocado Ice Cream (Basic)

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Ingredients:

600 ml Thickened Cream(Refrigerated at least 5 hrs)

1 Can Condensed Milk

1 Cup Can Evaporated Milk

1 Cup Mashed Avocado

1 TSP Vanilla Extract

Instruction:

Using a STAND MIXER or HANDHELD MIXER

Beat thickened cream until double in size.

Add condensed milk and evaporated milk while mixing at low speed to avoid splashing.

Mix at High Speed for 1 minute.

Add the Avocado and Vanilla extract and beat again at high speed for 2 min.

Put in the fridge overnight before serving.

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Recipes

Puto Kutsinta

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Ingredients:

1 Cup Plain Flour Or All-purpose Flour

1 Cup Tapioca Flour or Cassava Flour

1 Cup Brown Sugar

3 Cups Water

1 1/2 tsp Lye Water

1 Tbsp Annatto/Achuete Powder

Grated Cheese/Coconut for Toppings

Procedure:

1. Combine the dry ingredients (Plain Flour, Tapioca Flour, Brown Sugar).

2. Add the water to the Dry Ingredients.

3. Dilute the Achuete/Annato Powder to a 2 tbsp Water.

4. Add the Achuete/Annato Mixture to the Flour Mixture. Mix

5. Add the Lye water.

6. Mix well.

7. Sift the mixture to make sure there are no lumps.

8.Steam for 20 min.

 

 

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Recipes

Bread Pudding with Pineapple

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Ingredients:

8 cups cubed bread
4 medium eggs.
1 1/4 cups sugar
1 Tbsp Cinnamon Powder
A pinch of salt
2 1/2 cups Evaporated Milk
1/2 or 113 grams cup butter, (melted)
1 tsp. vanilla extract
1/2 cup crushed pineapple

Instruction:

-Prepare a rectangular 12x8x2 baking pan.

– In a medium mixing bowl, combine all the recipes except the cubed bread. Whisk until well mixed.

-Put the bread into a large mixing bowl.

-Pour the egg mixture into the bread, and lightly mix until the bread is covered and soaking up with the egg mixture.

–  Place the mixture in the oven and bake at 350°F for 45-50 minutes or until the top is slightly golden brown.

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Recipes

Special Ensaymada

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This version elevates the classic with a creamy, melt-in-your-mouth icing that pairs perfectly with the soft bread and cheesy finish.

Special Ensaymada Recipe

Ingredients:

For the Dough:

  • 3 cups all-purpose flour
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1 tablespoon instant yeast
  • 1/4 cup unsalted butter, softened
  • 3 egg yolks
  • 1/2 cup warm milk
  • 1/4 cup warm water (adjust as needed)
  • 1/2 teaspoon vanilla extract (optional)

For the Whipped Butter Icing:

  • 1/2 cup unsalted butter, softened
  • 1/2 cup powdered sugar
  • 1/4 teaspoon vanilla extract (optional)

For the Topping:

  • 1 cup grated cheese (cheddar or Edam)

Instructions:

1. Prepare the Dough:

  • In a bowl, mix warm milk, sugar, and yeast. Let it sit for 5 minutes to activate the yeast.
  • Add egg yolks, softened butter, and vanilla extract. Mix until combined.
  • Gradually add the flour and salt, mixing until a soft dough forms. Add water as needed to adjust the dough consistency.
  • Knead the dough for about 8-10 minutes until smooth and elastic. Cover and let it rise for 1-2 hours or until doubled in size.

2. Shape the Ensaymada:

  • Once the dough has risen, punch it down and divide into 12-15 pieces.
  • Roll each piece into a rope and shape it into a coil or twist. Place the shaped dough on greased ensaymada molds or a baking tray.
  • Cover and let rise again for 30-45 minutes.

3. Bake:

  • Preheat your oven to 350°F (175°C).
  • Bake the ensaymada for 15-18 minutes, or until lightly golden.

4. Prepare the Whipped Butter Icing:

  • In a mixing bowl, beat the softened butter until light and fluffy.
  • Gradually add powdered sugar and vanilla extract, and continue whipping until the icing is smooth and creamy.

5. Assemble the Ensaymada:

  • Once the ensaymada has cooled, generously spread the whipped butter icing on top of each one.
  • Sprinkle grated cheese over the icing.

Enjoy!

This version of ensaymada has a soft, pillowy dough topped with a rich and fluffy whipped butter icing that melts in your mouth. The cheese adds a perfect salty balance, making this treat truly special!

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