COOKIES

to cool. Store in airtight container at room temperature for up to one week.

Chocolate Chip Cookies Ingredients 2 1/4 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 cup unsalted butter, at room temperature 3/4 cup granulated white sugar 3/4 cup firmly packed light or dark brown sugar 2 teaspoons pure vanilla extract 2 cups Ghirardelli Milk Chocolate Chips 1 cup chopped walnuts or pecans (optional) Directions: 1. Preheat the oven to 375 degrees F. Stir together the flour, baking soda, and salt; set aside. 2. In a large bowl, beat the butter with the white and brown sugars using an electric mixer at medium speed until the mixture is creamy and lightened in color, about 4 minutes. Add the vanilla and eggs, one at a time, mixing on low speed until incorporated. 3. Gradually blend the flour mixture into the creamed mixture. Stir in the chocolate chips and nuts. Drop by the tablespoonful onto ungreased cookie sheets about 2 inches apart. 4. Bake for 9 to 11 minutes, until the cookies are golden brown. Transfer the cookies to wire racks

Soldier Buttons Ingredients 2 cups all-purpose flour 1 cup butter, softened 1 cup confectioners' sugar 1 egg 1 teaspoon vanilla extract 1/4 cup strawberry preserves Directions 1. Mix together flour, confectioners' sugar, butter or margarine, egg, and vanilla. 2. Shape dough with your hands to 1 1/2 inch rounds, and place on greased cookie sheets. Press your finger in the

middle, and fill each hole with jam.

3. Bake at 350 degrees F (175 degrees C) for 12 minutes, or until the bottoms are lightly browned.

and salt. Add to the egg mixture and beat until combined. Fold in the chopped pistachios and cranberries. 3. Transfer the dough to your parchment lined baking sheet and form into a log, about 12 inches (30 cm) long and 3 1/2 inches (9 cm) wide. You may have to dampen your hands to form the log as the dough is quite sticky. Bake for 25 minutes, or until firm to the touch. Remove from oven and let cool on a wire rack for about 10 minutes.

Cranberry Pistachio Biscotti Recipe Ingredients 1 cup chocolate cookie crumbs 2/3 cup (135 grams) granulated white sugar 2 large eggs 1 teaspoon pure vanilla extract 1 teaspoon baking powder 1/4 teaspoon salt 1 3/4 cups (245 grams) allpurpose flour 1/2 cup (60 grams) shelled, unsalted pistachios, coarsely chopped 1/2 cup (75 grams) dried cranberries or cherries Directions 1. Preheat oven to 350 degrees F (177 degrees C) and place the oven rack in the center of the oven. Line a baking sheet with parchment paper. Set aside. 2. In the bowl of your electric mixer (or with a hand mixer), beat the sugar and eggs on high speed until thick, pale, and fluffy (about 5 minutes). (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) At this point beat in the vanilla extract. In a separate bowl, whisk together the flour, baking powder

4. Reduce oven temperature to 325 degrees F (165 degrees C). Transfer the log to a cutting board and cut into 3/4 inch (2 cm) slices, on the diagonal. Place thebiscotti, cut side down, on the baking sheet. Bake for about 10 minutes, turn slices over, and bake for another 10 minutes or until golden brown. Remove from oven and let cool. Store in an airtight container.

Peanut Butter Cup Cookies Recipe Ingredients

 2 1/2 cups (325 grams) all purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 cup (226 grams) unsalted butter, room temperature 3/4 cup (160 grams) light brown sugar 3/4 cup (150 grams) granulated white sugar 2 large eggs 1 teaspoon pure vanilla extract Directions 1. Preheat oven to 350 degrees F (177 degrees C) and place rack in the center of the oven. Butter, or spray with a non stick vegetable spray, 48 miniature muffins tins. 2. In a bowl, whisk together the flour, baking soda, and salt. 3. In the bowl of your electric mixer (or with a hand mixer), beat the butter. Add the sugars and beat until light and fluffy (about 2 3 minutes). Add the eggs, one at a time, beating well after each addition. 1. Beat in the vanilla extract. Add the flour mixture and beat just until incorporated. Fill each miniature muffin cup with about one tablespoon of batter. 4. Bake the cookies for about 8 minutes, or until the cookies are lightly browned around the edges but still soft in the center. (Note: While the cookies are baking remove the foil wraps and paper liners from each peanut butter cup.) Remove the cookies from the oven, and gently press one miniature peanut butter cup into the center of each cookie. The peanut butter cup should be even with the top of the batter. Return the cookies to the oven and bake

an additional 3 minutes or until cookies are golden brown. 5. Remove from oven and cool completely (about two hours) on a wire rack before removing the cookies from the pan. These can be stored for several days at room temperature or in the refrigerator, or they can be frozen.

Swedish Angel Crisps Cookies Recipe Ingredients 1/2 Cup white sugar 1/2 Cup brown sugar 1/2 Cup shortening 1/2 Cup butter or margarine 1 egg 1 teaspoon vanilla extract 2 Cup all-purpose flour 1 teaspoon baking soda 1 teaspoon cream of tartar 1/2 Cup chopped nuts sugar for rolling cookie balls Directions 1. Preheat oven to 350 F. Cream together the shortening, sugars, and butter until smooth. 2. Stir in the egg and vanilla extract. 3. Sift together the flour, baking soda, and cream of tartar. 4. Stir into the sugar mixture. 5. Roll dough into walnut sized balls. 6. Roll the balls in chopped nuts then in sugar. 7. Place on an ungreased cookie sheet and bake for 12 to 15 minutes or until cookies are light brown.

NOTE: You can also add 1/3 cup unsweetened cocoa to this recipe. It makes the cookies taste like brownie cookies.

CAKES

1 teaspoon baking soda 1 teaspoon cinnamon (optional) 1/4 cup fresh milk 1 cup cooking oil 1/4 cup quick cooking oatmeal 2-1/4 cups all-purpose flour 1-1/2 cups overripe banana (you can use lacatan, latundan for better result) Pre-heat the oven to 350F or 175C. Procedure: 1. In a large bowl, combine first all the dry ingredients (flour, baking powder, baking soda, sugar, salt, cinnamon and on another bowl the wet ingredients (cooking oil, honey, milk. except the eggs). 2. Crack the eggs one by one in a separate bowl to check if its a good egg. This procedure will also help you to get the tiny egg shells in case you didnt crack them carefully. 3. Beat the egg then fold it into the wet ingredients. 4. Then combine both wet and dry ingredients. 5. Mash the bananas and put them into the mixture. 6. Put batter into a greased loaf pan. Bake for about an hour at 180C until a toothpick inserted into center of the loaf comes out clean. 7. Let the cake cool in pan for 10 minutes, then turn out onto a wire rack BROWNIES Ingredients: 1/2 cup (1 stick) butter or margarine, melted 1 cup sugar 1 teaspoon vanilla extract 2 eggs 1/2 cup all-purpose flour

BANANA CAKE Growing up in Banana Republic, we all have our childhood memories of banana eating. From Banana que to banana con hielo or just simply eating fresh sweet bananas. This is one way to cook your overripe bananas, transform them into a delicious loaf bread cake. Banana Cake Revisited: with so many mix reviews I updated this recipe. Original recipe was more of banana bread than a cake. So as to not disappoint you here is my banana cake recipe! Ingredients: 4 whole eggs 1 cup granulated sugar and half a cup brown sugar 1/4 cup honey 1 teaspoon salt 1 teaspoon baking powder

1/3 cup HERSHEYS Cocoa 1/4 teaspoon baking powder 1/4 teaspoon salt 1/2 cup chopped peanuts(optional) Creamy Brownie Frosting: 3 tablespoons butter or margarine, softened 3 tablespoons HERSHEYS Cocoa 1 tablespoon light corn syrup or honey 1/2 teaspoon vanilla extract 1 cup powdered sugar 1 to 2 tablespoons milk Procedure: 1. Heat oven to 350F. Grease 9-inch square baking pan. 2. Stir together butter, sugar and vanilla in bowl. 3. Add eggs; beat well with spoon. 4. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. 5. Stir in nuts, if desired. Spread batter evenly into prepared pan. 6. Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. 7. Cool completely in pan on wire rack. 8. Prepare CREAMY BROWNIE FROSTING; spread over brownies. 9. Cut into squares. About 16 brownies. Creamy Brownie Frosting: Beat butter, cocoa, corn syrup and vanilla in small bowl until blended. Add powdered sugar and milk;

beat to spreading consistency. About 1 cup frosting.

Chocolate Italian Cream Cake Ingredients 1/2 cup butter 1/2 cup shortening 2 cups white sugar 5 eggs 2 cups all-purpose flour 1 teaspoon baking soda 1/4 cup unsweetened cocoa powder 1 cup buttermilk 1 teaspoon vanilla extract 1 cup shredded coconut 1 cup chopped pecans 1 cup cream cheese 1/2 cup butter 1/4 cup unsweetened cocoa powder 4 cups sifted confectioners' sugar 1 cup chopped pecans 1 teaspoon vanilla extract Directions 1. Preheat oven to 325 degrees F (165 degrees C). Grease and

flour three 8-inch round cake pans. Separate the eggs. 2. Cream 1/2 cup of the butter, shortening and sugar together. Add egg yolks, one at a time, beating after each addition. Stir in 1 teaspoon of the vanilla. 3. Sift soda, flour and 1/4 cup cocoa together. Add alternately with buttermilk to the creamed mixture, beginning and ending with dry ingredients. Stir in the coconut and 1 cup of the chopped pecans. 4. Beat the egg whites until stiff peaks form and fold into the batter. Pour batter into the prepared cake pans. 5. Bake at 325 degrees F (165 degrees C) for 25 to 30 minutes. Let cakes cool completely before frosting between layers and on sides. 6. To Make Frosting: Cream the cream cheese and butter together. Sift confectioner's sugar and 1/4 cup cocoa, beating in a little at a time until well-creamed. Add 1 teaspoon vanilla and 1 cup pecans.

Ingredients milk 4 2 1 6 1 cups all-purpose flour cups white sugar tablespoon baking powder eggs (12 fluid ounce) can evaporated

1 1/2 cups water 2 1/4 cups Edam cheese, shredded

Directions 1. Grease small cake, puto molds, or ramekins for use in a steamer. Mix the flour, sugar, and baking powder together in a bowl. In a separate, large bowl, scramble the eggs with the evaporated milk and water. Fold the dry mixture into the eggs until evenly blended. Fill the prepared molds 2/3 of the way up with the batter and top with shredded cheese. 2. Fill a wok or a sauce pan that will hold a steamer basket with a few inches of water. Bring the water to a boil over medium-high heat. Place the molds into a steamer basket and place over the boiling water and cover. 3. Steam until a toothpick inserted in the center of one of the putos comes out clean, about 30 minutes. Cool on a wire rack and serve warm or at room temperature. Footnotes If you do not have access to a steamer: Preheat oven to 350 degrees F (175 degrees C) oven. Pour your batter into greased muffin tins and place the tins into a large high sided pan; place onto the rack of the preheated oven. Carefully pour boiling water into the large pan, so

PUTO

that it reaches half way up the sides of the muffin tin. Bake until a toothpick inserted in the center comes out clean, about 35 minutes.

the cake mix. Press into prepared pan. 3. In a large bowl mix cream cheese, almond extract, confectioner's sugar, and the remaining 2 eggs beat for 3 minutes with an electric mixer set on medium high speed. Spread over top of cake mixture. 4. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes and until browned on top. Allow cake to cool before cutting.

Gooey Butter Cake Ingredients 1/2 cup butter 1 (18.25 ounce) package yellow cake mix 3 eggs 1 (8 ounce) package cream cheese 1/2 teaspoon almond extract 4 cups confectioners' sugar Directions

YEAST BREAD Clone of a Cinnamon Ingredients 1 cup warm milk (110 degrees F/45 degrees C) 2 eggs, room temperature 1/3 cup margarine, melted 4 1/2 cups bread flour 1 teaspoon salt 1/2 cup white sugar 2 1/2 teaspoons bread machine yeast 1 cup brown sugar, packed 2 1/2 tablespoons ground cinnamon 1/3 cup butter, softened 1 (3 ounce) package cream cheese, softened 1/4 cup butter, softened 1 1/2 cups confectioners' sugar 1/2 teaspoon vanilla extract 1/8 teaspoon salt

1.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch cake pan. 2. Melt the butter or margarine. Stir melted butter or margarine along with 1 egg into

Directions: 1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start. 2. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon. 3. Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C). 4. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

Ingredients 2 cups warm water (110 degrees F/45 degrees C) 2/3 cup white sugar 1 1/2 tablespoons active dry yeast 1 1/2 teaspoons salt 1/4 cup vegetable oil 6 cups bread flour Directions 1. In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles creamy foam. 2. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour. 3. Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans. 4. Bake at 350 degrees F (175 degrees C) for 30 minutes.

Amish White Bread

Simple Whole Wheat Bread Ingredients 3 cups warm water (110 degrees F/45 degrees C) 2 (.25 ounce) packages active dry yeast 1/3 cup honey 5 cups bread flour 3 tablespoons butter, melted 1/3 cup honey 1 tablespoon salt 3 1/2 cups whole wheat flour 2 tablespoons butter, melted Directions 1. In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly. 2. Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled. 3. Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise

until dough has topped the pans by one inch. 4. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely

Traditional White Bread Ingredients 2 (.25 ounce) packages active dry yeast 3 tablespoons white sugar 2 1/2 cups warm water (110 degrees F/45 degrees C) 3 tablespoons lard, softened 1 tablespoon salt 6 1/2 cups bread flour Directions 1. In a large bowl, dissolve yeast and sugar in warm water. Stir in lard, salt and two cups of the flour. Stir in the remaining flour, 1/2 cup at a time,

beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. 2. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. 3. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. 4. Preheat oven to 425 degrees F (220 degrees C). 5. Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.

Buttery Rolls Ingredients 1 cup warm milk (70 to 80 degrees F) 1/2 cup butter or margarine, softened 1/4 cup sugar 2 eggs 1 1/2 teaspoons salt 4 cups bread flour 2 1/4 teaspoons active dry yeast Directions 1. In bread machine pan, place all ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). 2. When cycle is completed, turn dough onto a lightly floured surface. Divide into 24 portions; shape into balls. Place in a greased 13-in. x 9-in. x 2-in. baking pan. Cover and let rise in a warm place for 15 minutes. Bake at 375 degrees F for 13-16 minutes or until golden brown.

QUICK BREAD

NUTTY QUICK BREAD Ingredients 2 cups 1% buttermilk 1 cup Grape-Nuts cereal 1 egg, lightly beaten 3 cups all-purpose flour 1 cup sugar 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt Directions

1.

In a bowl, combine the buttermilk and cereal; let stand for 10 minutes. Add egg. Combine the dry ingredients; stir into cereal mixture just until moistened. Spoon into two greased 8-in. x 4-in. x 2-in. loaf pans. Bake at 375 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Directions 1. In a small bowl, combine the dates and water; let stand for 15 minutes (do not drain). In a mixing bowl, cream butter and brown sugar; add egg and mix well. Combine flour, baking soda and salt; add to the creamed mixture alternately with dates and liquid. Stir in walnuts. 2. Pour into a greased 8-in. x 4-in. x 2-in. loaf pan. Bake at 350 degrees F for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

Walnut-Date Quick Bread Ingredients 1 cup chopped dates 1 cup boiling water 3 tablespoons butter, softened 1 cup packed brown sugar 1 egg 1 3/4 cups all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 1 cup chopped walnuts

Cheesy Onion Quick Bread Ingredients 1 medium onion, chopped 1 teaspoon olive oil 1 1/2 cups reduced-fat biscuit/baking mix 1 egg, lightly beaten 1/2 cup fat-free milk 1 cup shredded reduced-fat Cheddar cheese, divided 2 teaspoons poppy seeds

1 tablespoon butter or stick margarine Directions 1. In a small nonstick skillet, saute onion in oil until tender; set aside. Place biscuit mix in a bowl. Combine egg and milk; mix well. Stir into the biscuit mix just until moistened. Stir in the onion mixture, 1/2 cup cheese and poppy seeds. 2. Transfer to an 8-in. x 4-in. x 2-in. loaf pan coated with nonstick cooking spray. Sprinkle with the remaining cheese. Drizzle with butter. Bake at 400 degrees F for 20-25 minutes or until a toothpick inserted near the center comes out clean and loaf is golden brown. Cool for 10 minutes before removing from pan to a wire rack. Store in the refrigerator.

Eggnog Quick Bread Ingredients 2 eggs, beaten 1 cup eggnog 2 teaspoons rum flavored extract 1 cup white sugar 1 teaspoon vanilla extract 1/2 cup butter, softened 2 1/4 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1/4 teaspoon ground nutmeg Directions

1.

Preheat oven to 350 degrees F (175 degrees C). Grease bottom only of a 9x5 inch loaf pan, or three 3x5 inch loaf pans. 2. Blend together the eggs, eggnog, rum extract, sugar, vanilla and butter. 3. Sift together the flour, baking powder, salt and nutmeg. Add to eggnog mixture and stir just enough to moisten; pour into prepared pan. 4. Bake bread in large pan for 40 to 60 minutes, or until a tester inserted in the center comes out clean. Breads baked in the smaller pans require 35 to 40 minutes. Cool for 10 minutes, and remove from pan. Cool completely, wrap tightly and store in refrigerator.

PASTRIES

Blueberry Quick Bread Ingredients 5 cups all-purpose flour 1 1/2 cups sugar 2 tablespoons baking powder 1 teaspoon salt 3/4 cup cold butter or margarine 1 1/2 cups chopped walnuts 4 eggs 2 cups cold milk 2 teaspoons vanilla extract 3 cups fresh or frozen blueberries Directions

1.

In a large bowl, combine flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in walnuts. In a small bowl, beat eggs, milk and vanilla; stir into dry ingredients just until moistened. Gently fold in blueberries. Pour into two 9-in. x 5-in. x 3-in. loaf pans. Bake at 350 degrees F for 65-75 minutes or until bread tests done. Cool in pan 10 minutes before removing to a wire rack.

Pastry Cream Ingredients 2 cups milk 1/4 cup white sugar 2 egg yolks 1 egg 1/4 cup cornstarch 1/3 cup white sugar 2 tablespoons butter 1 teaspoon vanilla extract Directions

1. In a heavy saucepan, stir

together the milk and 1/4 cup of sugar. Bring to a boil over medium heat.

2.

In a medium bowl, whisk together the egg yolks and egg. Stir together the remaining sugar

and cornstarch; then stir them into the egg until smooth. When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing so that you do not cook the eggs. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs don' t curdle or scorch on the bottom. 3. When the mixture comes to a boil and thickens, remove from the heat. Stir in the butter and vanilla, mixing until the butter is completely blended in. Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using.

2 cups unsalted butter, at room temperature Directions

1.

Puff Pastry Ingredients 5 cups bread flour 2 1/2 teaspoons salt 2 cups water, or as needed

Mix the flour and salt together in a large bowl or in the bowl of a stand mixer that is fitted with a dough hook. Gradually stir in water until the dough holds together enough to clean the sides of the bowl. You may not need the full amount of water. Shape into a flat ball, and allow to rest for at least 10 minutes. 2. Place the butter between two pieces of plastic wrap and pound into a flat disc using a rolling pin or other heavy object. Refrigerate until firm, about 20 minutes. 3. On a lightly floured surface, roll out the dough into a large rectangle about 1/2 inch thick. Place the disc of chilled butter in the center and fold the two ends over it so that it is completely encased in dough. Roll out the dough again, taking care not to let the butter break through the dough, to about 1/2 inch thickness. Fold into thirds. This is the first ''turn''. Rotate the dough 90 degrees and roll out into a rectangle again. Fold into thirds. By this time the butter is starting to warm up. Place the dough on a baking sheet and mark it with two pokes from your finger (two turns). Wrap in plastic and refrigerate for at least 30 minutes. 4. Repeat this rolling, folding and turning two more times, then refrigerate until firm. Repeat two

more times for a total of 6 ''turns''. Wrap and refrigerate. The dough is now ready to roll out and use in any recipe calling for puff pastry. Roll the dough out as thin as 1/4 inch to make pastries. Bake in a preheated oven of at least 400 degrees F (200 degrees C) to get the maximum puff from your pastry.

quickly into a smooth ball. Wrap in plastic wrap, and chill for 1 hour. 2. When ready to make pie, roll dough out as you would any crust. Do not let sit out, or handle excessively allowing to soften. Easiest to work with if firm.

Puff Pastry Salmon Sweet Short Pastry Ingredients 2 cups all-purpose flour 2 tablespoons white sugar 1 teaspoon salt 1 teaspoon vanilla extract 1/2 cup unsalted butter, chilled 4 tablespoons shortening, chilled 5 tablespoons ice water Directions Ingredients 2 (12 ounce) skinless, boneless salmon fillets seasoned salt to taste 1/2 teaspoon garlic powder 1 teaspoon onion powder 1 (17.25 ounce) package frozen puff pastry, thawed 1/3 cup pesto 1 (6 ounce) package spinach leaves Directions 1. Preheat oven to 375 degrees F (190 degrees C). 2. Season the salmon fillets with salt, garlic powder, and onion powder. Divide 1/2 of the spinach between two sheets of puff pastry, and mound in the center. Place a salmon fillet on

1.

Place flour in a bowl with the sugar and salt. Cut the butter and shortening into pieces, and cut into the flour until crumbly. Mix in vanilla. Add just enough water to form a ball: it should not be sticky. Knead

top of each mound of spinach. Spread the pesto on the salmon fillets, and top with remaining spinach. Moisten the edges of the puff pastry with water, fold to the center, and seal the seams. 3. Bake in preheated oven for 20 to 25 minutes until the pastry is puffed and golden, and the salmon has cooked all the way through.

butter in a sauce pan and heat until melted. Add the apples and cook until fruit is tender. 3. Combine 1/2 cup of the sugar with the cornstarch. Stir into the fruit mixture, then cook until thickened. Cool then pour into the pie shell. Cover with the top crust and seal. 4. Bake at 350 degrees F (175 degrees C) until golden brown.

PIES

BUKO PIE Ingredients: Filling: 1 tasang asukal 1/3 tasang cornstarch 1 tasang sabaw ng buko 1 tasang gatas evaporada 1 kutsaritang vanilla 2 tasang ginayat na buko Crust: 2 tasang flour 1/2 kutsaritang asin 1 kutsaritang asukal 1/2 tasang mantikilya 1/4 tasang shortening 5-6 kutsarang malamig na tubig eggwash Paraan ng pagluluto:

Apple Pie II Ingredients 1/2 cup apple juice 1/2 cup white sugar 1/2 cup butter 6 Golden Delicious apples peeled, cored and sliced 1/2 cup white sugar 2 tablespoons cornstarch 2 (9 inch) unbaked pie crusts Directions 1. Preheat oven to 350 degrees F (175 degrees C). 2. Combine the apple juice, 1/2 cup white sugar and the

Filling: 1. Painitin ang oven sa 375 F. Ihanda ang 8 inch pie plate.

2. Ihanda ang palaman: Sa kasserola, paghaluin ang asukal at cornstarch. 3. Ibuhos ang sabaw ng buko at gatas. 4. Lutuin hanggang lumapot. Idagdag ang vanilla at buko. Palamigin. Crust: Sa isang mangkok, paghaluin harina ,asin at asukal.idagdag ang mantikilya at shortening. Haluing maigi. Magdagdag ng sapat na tubig para makabuo ng masa. Hatiin ang masa sa dalawa na mas malaki ang isang bahagi. Kunin ang mas malaking bahagi at padaanan ng rolling pinhanggang maging manipis at maging kasinglaki ng pie plate. Ilipat sa pie plate para matakpan ang ilalim at mga gilid nito. Ibuhos ang palaman. Panipisin ang natirang masa at takpan ang palaman. Pisilin ang mga gilid para magdikit ang dalawang crust. Maglagay ng singawan sa pamamagitan ng pagtusok ng tinidor sa ibabaw ng crust pahiran ng eggwash. Hurnuhin ng 25-30 minuto o hanggang pumula ang crust. Palamigin bago hiwain.

Dried Cherries and Apple Pie Ingredients 1 cup dried cherries 4 cups thinly sliced apples 1 cup white sugar 1/4 cup all-purpose flour 1/2 teaspoon ground cinnamon 1 tablespoon butter 1

recipe pastry for a 9 inch double crust pie Directions

1.

Combine cherries and apple slices in a large bowl. Stir together sugar, flour, and cinnamon; mix well with fruit. Let stand 15 minutes. 2. Spread fruit mixture into pastry lined 9 inch pie pan. Dot with butter or margarine. Cover with top crust. Seal and flute the edges. Cut slits in the crust to allow steam to escape. 3. Bake at 425 degrees F (220 degrees C) for 40 to 50 minutes, or until edge is golden brown and apples are tender. Bacon and egg pie Cooking Time 40 minutes Ingredients (serves 4) 8 slices multi-grain bread, crusts removed

250g Primo Premium Middle Bacon, rind and fat removed, chopped 1 small brown onion, coarsely chopped 4 eggwhites, lightly whisked 4 eggs 1/2 cup grated mozzarella cheese 1/4 cup grated light tasty cheese steamed snow peas, broccoli and carrot, to serve Method 1. Preheat oven to 180C. Lightly grease a 3cm deep, 22cm (base) flan or quiche dish. Using a rolling pin, roll out bread until flat. Arrange bread over base and sides of dish, overlapping so base is completely covered. Place dish on an oven tray. Bake for 10 minutes or until bread is lightly toasted. 2. Heat a non-stick frying pan over medium heat. Add bacon and cook, stirring, for 5 minutes. Add onion. Cook, stirring, for a further 5 minutes or until onion is soft. 3. Spread half the bacon mixture over bread base. Pour eggwhites over bacon mixture. Crack whole eggs over mixture. Sprinkle with remaining bacon mixture and combined mozzarella and tasty cheeses. Season with salt and pepper. 4. Bake pie for 20 minutes or until eggs have set. Cut into 4. Serve with mixed steamed vegetables. Keep warm this winter with our selection of casseroles, slow

cooker recipes, soup recipes and pasta bakes.

Aussie meat pies Ingredients 1 tablespoon olive oil 1 large brown onion, finely chopped 500g lean beef mince 1 tablespoon corn flour 3/4 cup beef stock 3/4 cup tomato sauce 2 tablespoons Worcestershire sauce 1 tablespoon barbecue sauce 1 teaspoon Vegemite 2 sheets frozen, ready-rolled shortcrust pastry, thawed 2 sheets frozen puff pastry, thawed 1 egg, beaten Method 1. Heat oil in a saucepan over medium-high heat. Add onion. Cook for 3 minutes or until soft. Add mince. Cook for 4 minutes, stirring with a wooden spoon, or until browned. 2. Mix cornflour and 1 tablespoon of stock to form a paste. Add remaining stock. Add stock, sauces and Vegemite to mince. Bring to the boil. Reduce heat to medium-low. Simmer for 8 minutes or until thick. Cool. 3. Preheat oven to 220C. Place a baking tray into oven. Grease 4 x 8cm base measurement pie pans.

4. Cut 4 x 15cm circles from shortcrust pastry. Use to line bases and sides of pans. Fill with mince. Brush rims with water. Cut 4 x 15cm circles from puff pastry. Place over meat. Press to seal. Trim. Brush with egg. Season. 5. Place pies onto hot tray. Bake for 20 to 25 minutes or until golden. Serve.