Buko Pie

Ingredients
Crust:

2 cups all-purpose flour 1 tsp salt 2/3 cup shortening 1 piece eggyolk 1 tsp vinegar 1/4 cup ice water

Php5500 Php500 Php 4500 Php 600 Php 1200 Php 100

Filling:

4 cups coconut meat 1 cup coconut water 1 300 ml can Sweetened Condensed Milk 2/3 cup cornstarch

Php 2500 Php 1000 Php 4500 Php 1500

Procedure: 1 Blend flour and salt in a bowl Cut in shortening using two knives or a pastry cutter Combine yolk, vinegar and water; slowly add the liquid to the flour mixing until dough can be handled 2 Divide dough into 2 parts with one part slightly bigger than the other Roll bigger dough to about 2 inches larger than a 16-inch pie plate Fit dough into a pie plate, letting sides hang Roll out remaining dough for the crust Set aside 3 Combine filling ingredients in a thick saucepan Cook stirring constantly until thickened Cool then pour into prepared crust Cover with top crust; flute or crimp edges together to seal Bake for 1 hr at 425 degrees F.

Oatmeal Chocolate Coconut Chewy

Ingredients 1 cup butter, softened 1 1/4 cups packed brown sugar 1/2 cup white sugar 2 eggs 2 tablespoons milk 2 teaspoons vanilla extract 1 3/4 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt (optional) 3 cups rolled oats 2 cups semisweet chocolate chips 1 cup chopped walnuts (optional) 1 cup shredded coconut Php 3875 Php 3650 Php 1200 Php 2500 Php 4075 Php 5500 Php 1500 Php 500 Php 4600 Php 3975 Php 8900 Php 2000

Php 650

Directions 1. Preheat oven to 375 degrees F (190 degrees C) 2. In a large bowl, cream together the butter, brown sugar and white sugar until smooth Beat in the eggs one at a time, then stir in the milk and vanilla Combine the flour, baking soda and salt; stir into the sugar mixture until well blended Stir in the oats, chocolate chips walnuts and coconut until evenly distributed Drop by rounded tablespoons onto ungreased cookie sheet 3. Bake 10 to 12 minutes in the preheated oven for a chewy cookie or 14 minutes for a firmer cookie 4. Cool for 1 minute on the cookie sheet and then remove to wire rack Cool completely and then store in tightly sealed container

Deep Dish Brownies

Ingredients 3/4 cup butter, melted 6500 1 1/2 cups white sugar 3650 1 1/2 teaspoons vanilla extract 5775 3 eggs 1800 3/4 cup all-purpose flour 5500 1/2 cup unsweetened cocoa powder 5200 1/2 teaspoon baking powder 5378 1/2 teaspoon salt 500

Directions 1. Preheat oven to 350 degrees F (175 degrees C) Grease an 8 inch square pan 2. In a large bowl, blend melted butter, sugar and vanilla Beat in eggs one at a time Combine the flour, cocoa, baking powder and salt Gradually blend into the egg mixture Spread the batter into the prepared pan 3. Bake in preheated oven for 40 to 45 minutes, or until brownies begin to pull away from the sides of the pan Let brownies cool, then cut into squares Enjoy!

Chocolate Ice Cream

Ingredients 1 (14 ounce) can sweetened condensed milk 4500 2/3 cup chocolate syrup 9875 2 cups heavy cream 6800

Directions 1. Line a 9x5 inch loaf pan with aluminum foil In a large bowl, stir together condensed milk and chocolate syrup until color is even In a separate bowl, whip cream until stiff peaks form Fold cream into chocolate mixture and pour all into prepared pan Cover and freeze 6 hours, until firm

Rocky Road Ice Cream

Ingredients 1 (14 ounce) can sweetened condensed milk4500 1/2 cup unsweetened cocoa powder5200 2 cups heavy cream6800 1 cup light cream6900 1 tablespoon vanilla extract5775 1/2 cup chopped pecans8395 1 cup miniature marshmallows4800

Directions 1. In a medium saucepan over low heat, cook and stir condensed milk and cocoa until smooth and slightly thickened, 5 minutes Remove from heat , and allow to cool slightly Stir in heavy cream, light cream, and vanilla Refrigerate until cold 2. Pour mixture into the canister of an ice cream maker, and freeze according to manufacturer's directions Stir in nuts and marshmallows halfway through the freezing process

Creamy Chocolate Mousse

Ingredients 7 ounces bittersweet chocolate, chopped 12585 7 egg yolks, beaten 4200 2 tablespoons sugar3297 1 pinch salt 500 7 egg white 4200 1 1/4 cups heavy cream6800 1 tablespoon kirschwasser (optional) 9889

Directions 1. Place chocolate in a metal bowl over a pan of simmering water Stir occasionally until mostly melted, then remove from heat, and stir until smooth Set aside to cool slightly 2. In a separate bowl, whip heavy cream to medium stiff peaks, but do not allow it to become grainy Set aside 3. In a separate bowl, whip egg whites with salt until soft peaks form Sprinkle in the sugar, and continue whipping to medium stiff peaks Fold in egg yolks and kirshwasser 4. Fold in the melted chocolate until completely incorporated, then fold in whipped cream until evenly blended Spoon into dessert cups, and chill until firm, about 1 hour