Strawberry Dessert Squares

Ingredients:
7 egg whites
1 teaspoon cream of tartar
Dash salt
1/2 cup sugar
1 cup whipping cream
Fresh or frozen strawberries

Maple Pralines

Ingredients:
2 cups white granulated sugar
1 cup dark brown sugar
3 Tablespoons white corn syrup
1 cup whipping cream
Pinch of salt
3 teaspoons maple flavoring
3 or more cups of pecans

Coffee Gelatin

Ingredients:
2 envelopes unflavored gelatin
2 Tablespoons cold water
2 Tablespoons instant coffee powder
2/3 cup sugar
1/4 teaspoon salt
3 cups milk
1/4 cup Cognac
2 cups whipping cream, whipped
12 ladyfingers, split

Vanilla Chocolate Chip Pie

Ingredients:
1 unbaked pie shell (9-inch)
6 Tablespoons white sugar
2 Tablespoons brown sugar
1/2 Tablespoon flour
1/2 cup butter
2 eggs
1/2 teaspoon vanilla
1/2 cup white syrup
1/2 cup chocolate chips
1/2 cup pecans

Orange Gelatin Dessert

Ingredients:
1 can frozen orange juice
1 package gelatin
1/2 cup sugar
2 Tablespoons flour
2 egg yolks
1 cup milk
2 egg whites, stiffly beaten
1 loaf angel food cake
1/4 pint whipping cream
1 can mandarin orange sections

Procedure:
1. Thaw orange juice concentrate.
2. Sprinkle gelatin on top and set aside.
3. Combine sugar and flour.
4. Mix thoroughly and set aside.
5. Beat egg yolks until thick with pinch of salt and set aside.
6. Heat milk to scalding in double boiler.
7. Pour a small amount of milk into flour mixture, stirring vigorously.
8. Return to double boiler.
9. Cook 2 to 3 minutes stirring constantly.
10. Pour some of this hot mixture into eggs, stirring constantly.
11. Return to double boiler.
12. Cook until thickened and mixture coats spoon.
13. Combine with gelatin and orange juice while hot.
14. Stir until gelatin dissolves. Cool.
15. Beat egg whites and add to mixture.
16. Slightly oil large loaf pan.
17. Break up angel food cake in small pieces and add to custard.
18. Place in pan and let refrigerate for several hours or overnight.
19. Unmold and ice with whipped cream that has been whipped and sweetened to taste.
20. Garnish with mandarin oranges and replace in refrigerator.

Serves eight people.

Cheese Salad Sherbet

Ingredients:
1-1/2 cups sugar
3/4 cup lemon juice
1 cup light cream
4-ounce package Bleu cheese, crumbled
2-1/2 cups milk

Procedure:
1. Combine sugar and lemon juice.
2. Blend cheese, milk and cream.
3. Add to sugar mixture.
4. Pour into 2 ice cube trays.
5. Freeze until firm. Break into chunks and beat with mixer until smooth.
6. Return to trays and freeze until firm.
7. Serve sherbet in small scoops with fresh fruit.

Serves eight people.

Peanut Butter Bars

Something to keep you company while watching the UFC 104 live stream.

Ingredients:
4 cups Special K cereal
1 cup sugar
1 cup light corn syrup
1-1/2 cups peanut butter
12 ounces semi-sweet chocolate chips, melted

Procedure:
1. Butter an 11x15-inch pan, and spread with cereal.
2. In a saucepan, combine sugar and corn syrup; bring to a boil.
3. Remove from heat and stir in peanut butter.
4. Pour over cereal and mix.
5. Spread melted chocolate on top.
6. Chill two hours and cut into squares.

Makes twenty four pieces.

Apple Custard Pie

Ingredients:
CRUST:
1-3/4 cups all-purpose flour, sifted
1/4 cup granulated sugar
1 teaspoon cinnamon
2/3 cup butter
1/4 cup water

FILLING:
1 egg
1-1/2 cups sour cream
1 cup granulated sugar
1/4 cup all-purpose flour
2 teaspoons vanilla extract
1/2 teaspoon salt
2-1/2 pounds Macintosh apples, pared, quartered, cored and sliced

TOPPING:
1/2 cup butter, room temperature
1/2 cup all-purpose flour
1/3 cup granulated sugar
1/3 cup brown sugar, firmly packed
3 teaspoons cinnamon
1 cup walnuts, coarsely chopped

Procedure:
CRUST:
1. In a large bowl, combine flour, sugar and cinnamon.
2. Cut in butter with a pastry blender until mixture has the consistency of coarse meal.
3. Sprinkle in just enough water to moisten dough.
4. May add additional water if necessary to form ball.
5. Preheat over to 450 degrees.
6. Roll out dough on a lightly floured surface to a 12-inch diameter circle.
7. Fit into a 10-inch pie plate.
8. Fold under overhanging pastry flush with rim.
9. Flute to make a stand-up edge.
10. Chill until ready to fill.

FILLING:
1. In a large mixing bowl, beat egg slightly.
2. Stir in sour cream, sugar, flour, vanilla and salt until mixture is smooth.
3. Add sliced apples, stirring gently just to coat apples.
4. Spoon filling into shell.
5. Bake at 450 degrees for 10 minutes, lower heat to 350 degrees and bake 35 minutes longer.
6. While pie bakes, prepare topping.

TOPPING:
1. In a small bowl, combine butter, flour, sugar, brown sugar, cinnamon, and walnuts and blend well.
2. Remove pie from oven and sprinkle topping evenly over filling.
3. Return to oven.
4. Bake for 15 minutes longer or until topping is lightly browned.
5. Cool pie on wire rack.

Serves eight people.

Caramel Custard

Ingredients:
1/2 cup sugar
3 eggs
1/4 cup sugar
1/2 teaspoon vanilla
Dash salt
2 cups milk

Procedure:
1. In a small skillet, cook 1/2 cup sugar over moderate heat until it forms a light caramel-colored syrup.
2. Pour the syrup into 6 custard cups or into a 6- to 7-inch ring mold.
3. In a bowl, beat 3 eggs lightly and stir in 1/4 cup sugar, vanilla and salt.
4. Gradually beat in the milk that has been scalded.
5. Pour the mixture into prepared cups or mold and set in a baking pan.
6. Pour hot water around the cups/mold to reach three-quarters of the way up the sides.
7. Bake the custard in a 350 degree oven for about 45 minutes.
8. Remove from water and let cool on a wire rack.
9. Refrigerate and invert when ready to serve.

Serves six people.

Chocolate Ref Cake

Ingredients:
18 lady fingers
2 Tablespoons water
6 ounces semi-sweet chocolate chips
1/2 cup butter
1/2 cup powdered sugar
4 eggs, separated
1 teaspoon vanilla
Whipped Cream
Shaved chocolate

Procedure:
1. Split lady fingers.
2. Line bottom and sides of 9 x 5 x 3-inch loaf pan with wax paper.
3. Arrange lady fingers against sides and along bottom of pan.
4. Save remaining to use between filling.
5. Add 2 Tablespoons water to chocolate and melt over hot water.
6. Stir until smooth. Cool.
7. Cream butter; add powdered sugar.
8. Beat egg yolks until thick.
9. Add to the butter and sugar mixture.
10. Add chocolate and vanilla.
11. Beat egg whites until stiff; gently stir into chocolate mixture.
12. Alternate layers of filling and lady fingers in lined pan.
13. Chill overnight.
14. Garnish with whipped cream and shaved chocolate.

Serves eight people.

Strawberry Lady Finger Dessert

Ingredients:
2 packages lady fingers
6 eggs, separated
1 cup sugar
1 pint whipping cream
Pinch of salt
1 teaspoon vanilla
Strawberries for topping

Procedure:
1. Line a spring mold pan with split lady fingers, covering the bottom first, then sides.
2. Beat egg yolks until thick and lemon-colored.
3. Add sugar gradually and beat until light.
4. Beat whipping cream until thick.
5. Fold into egg mixture.
6. Add salt to egg whites and beat until stiff.
7. Fold into cream mixture, adding vanilla.
8. Pour mixture into lined pan of lady fingers and freeze immediately.
9. Top with fresh or frozen fruit to serve.

Serves 10 people.

Banana Flambee

Ingredients:
3 tablespoons butter
1 tablespoon brown sugar
4 ripe bananas, peeled and cut in half lengthwise
10 ounces package frozen raspberries, partially thawed
2 tablespoons Grand Marnier
2 tablespoons sugar

Procedure:
1. Melt the butter in a copper or other heavy skillet and add the brown sugar.
2. When the sugar has dissolved, add the bananas to it.
3. Saute them on each side for about three minutes.
4. Put raspberries, Grand Marnier and sugar in blender and blend until smooth.
5. Strain through a fine sieve and add to bananas and reheat.
6. Pour a little more Grand Marnier over the banana mixture and ignite with a match.
7. Serve while it is still burning.

Serves six people.

Pecan Balls

Ingredients:
1 cup pecan nuts, grounded
1/2 cup butter
2 tablespoons sugar
1 cup flour
1 teaspoon vanilla
Powdered sugar

Procedure:
1. Cream butter and sugar.
2. Add remaining ingredients and mix together.
3. Roll in balls.
4. Bake on greased cookie sheet for 15 to 20 minutes at 350 degrees.
5. Roll in powdered sugar while hot and again when cool.

Makes 2 dozen.

Cherry Dessert Surprise

Ingredients:
2 cups pitted, dark, sweet cherries
1/4 cup sugar
2 tablespoons cornstarch
1/4 cup brandy
Vanilla ice cream

Procedure:
1. In saucepan, blend sugar and cornstarch.
2. Gradually stir in cherry syrup, mixing well.
3. Cook and stir over medium heat until mixture thickens and bubbles.
4. Remove from heat and stir in cherries.
6. Heat brandy small metal pan with long handle.
7. Carefully ignite heated brandy and pour over cherry mixture.
8. Stir to blend into sauce and serve immediately over ice cream.

Serves two people.

Pinoy Halo Halo

Ingredients:
Cooked tapioca (sago)
Pinipig
Fresh sweet melon
Crushed ice
Ice cream
Ube haleya
Leche flan
Evaporated Milk
White sugar

Sweetened:
Red beans
Garbanzos
Saba banana
Kamote
Langka
Kaong
Macapuno

Procedure:
1. Fill half of a tall glass with all sweetened ingredients, tapioca (sago), pinipig and fresh sweet melon.
2. Add two tablespoons of sugar.
3. Fill the rest of the glass with crushed ice.
4. Pour milk over until it milk layer reaches 1/4 of the glass.
5. Top with ice cream, ube haleya and leche flan.

Serves one person.