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Pinwheel Cookies


1 1/2 cups all-purpose flour
3/4 cup sugar
1/2 cup butter
1 pc. egg
2 teaspoons cocoa
1 teaspoon vanilla
2 teaspoon baking powder


  1. Cream butter
  2. Add sugar gradually and continue mixing until fluffy.
  3. Add beaten egg and vanilla.
  4. Combine dry ingredients and mix well.
  5. Flavor one part with chocolate and leave the part plain.
  6. Roll and chill
  7. Slice and bake at 400 F until done.

Mixing Procedure of Pie Crust
Single Crust:
Double Crust:

Single Crust:

2 cups all-purpose flour
1 teaspoon salt
1/2 cup shortening
1/4 cup water, iced, or cold
  1. Prepare and measure all the needed ingredients. Sift flour together with salt into mixing
    bowl. Shortening should be measured and added to flour mixture at room temperature. Blend
    with pastry blender or cut in flour and shortening with two knives until the mixture resembles small peas.
  2. Add cold water little by little into the flour mixture while tossing gently with a fork. Then press
    dough together with the use of table knife. Add a few drops of water if dough will not hold together.
  3. Flour the surface of a table or board and the rolling pin for rolling dough. (Roll dough between
    sheets of wax paper instead of pastry cloth if the latter is not available.) Place the dough on the board,
    gather and form into a ball, and then flatten it with your hands.
  4. Roll dough from center toward the edges forming a round flat shape. Release pressure near the
    edge to keep he even thickness of dough. Then trim or cut with a pastry cutter or knife giving a
    one-inch allowance around the actual diameter of the pie plate for the bottom crust. Less allowance
    is given for the top crust. (When using wax paper or cloth, the dough is rotated while being rolled, to
    form a uniform thin crust of about 1/3 cm. thick.)
  5. Roll the pin over the dough so that the latter sticks lightly to the sides of the former. Then roll
    the dough, off the pin and onto the pie plate. This will prevent the dough from breaking and stretching.
  6. Prick the pie dough over the bottom and sides, using the tines of a fork. This will allow the
    escape of air which would otherwise make the dough expand when heated and would give the pie
    shell an irregular shape and surface.
Double Crust:
3 cups all-purpose flour
1 1/2 teaspoon iodized salt
3/4 cup shortening
1/3 cup cold water


  1. Use the proportion of ingredients for double crust pie. Blend ingredients following the steps
    for making single pie crust. Divide the dough into two. Roll out one for the lower crust. Trim or cut
    to fit accurately into the pan.
  2. Prepare the chosen filling and pour onto the lower crust. Roll out remaining dough and place
    over the filling as upper crust.
  3. Cut edge of top crust, keeping it at least 1/2 inch wider than the bottom crust. Crimp the edges
    of upper and lower crusts together or flute with forefingers and thumb, the times of a fork, or the tip
    of a teaspoon. Prick or slit the top of a double crust pie to allow air to escape. Any design can be used for this purpose.

  4. The pie shell should be baked in a pre-heated oven. A double crust pie is baked at 425F for 3-35 minutes
    if fruit filling is uncooked, and 25 minutes if filling is cooked. Pie crust should be flaky and golden brown in color.

Egg Pie

Use the basic recipe for single crust pie or use the recommended pastry recipe below.


2 cups all-purpose flour
1 teaspoon salt
2 teaspoons sugar
1/2 cup butter or margarine
1 egg, slightly beaten
2 teaspoons water

Preheat oven to 350 F. Sift all-purpose flour, sallt and sugar into bowl. Cut in shortening until particles
in the mixture are the small peas. Add water to egg and add little by little into the flour, while tossing lightly with a
fork. Form into a ball. Knead gently and roll dough with floured rolling pin. Cut and fit into pie plate.

1 big can evaporated milk
6 pcs. eggs
2 cups sugar

  1. Make the crust.
  2. Combine milk and sugar.
  3. Heat just enough to make it hot.
  4. Beat the eggs well at 3 speed.
  5. Pour the milk mixture.
  6. Beat until well blended
  7. Pour in the crust and bake at 350 F until done.

Buco Pie

Use double crust pie as directed.

2 cups slivered or scrapped young coconut or "buco"
3/4 cup sugar
1/2 cup coconut water
1/2 cup evaporated milk

Blend all ingredients for filling. Cook over slow fire, stirring continuously until thick. Pour into the prepared pie
shell. Top with another half of the pie dough. Bake as directed for double crust pie until done.

Macapuno Tarts

Prepare and use the pastry for a double crust pie.

Macapuno filling:

1 1/2 cup macapuno preserve
2 tablespoons flour
4 egg yolks and 3 tablespoons sugar
1 tablespoon melted butter
1/2 teaspoon lemon rind, grated


  1. On floured surface or board, roll out pastry dough to about 1/4 inch thick. Cut out rounds 4 inches in diameter
    Fit around pastry into muffin tins or molder. Prick bottom with fork. Bake at 350 F for about 10 minutes.
  2. Beat egg yolks and sugar together, add macapuno and lemon rind and flour to melted butter. Stir well
    to combine all the ingredients.
  3. Fill the muffin cups or molder with macapuno filling to 2/3 full.
  4. Bake at 325 F for 15 minutes.

Ube Frosting


1 cup butter
1 cup evaporated milk
3/4 cup sugar
1/4 teaspoon ube food color (violet)


  1. Dissolve sugar in milk.
  2. Chill for 15 minutes.
  3. Cream butter until fluffy.
  4. Add sugar with milk gradually.
  5. Spread over the cake.
  6. Refrigerate and serve cold
Fudge Icing


1 3/4 cups cake flour
4 1/2 teaspoons baking powder
1/4 teaspoon iodized salt
2 squares of unsweetened chocolate
4 egg yolks
1/2 cup milk
1 teaspoon vanilla
4 egg whites


  1. Pre heat oven to 350 F.
  2. Sift together flour, baking powder, and salt in a bowl. Set aside.
  3. Melt chocolate over very low heat then stir in boiling water.
  4. Cream butter. Add sugar gradually and beat until mixture is light and fluffy.
  5. Blend in chocolate. Stir in flour and milk alternately, first and last with flour. Add vanilla and
    stir until mixture is smooth.
  6. Beat egg whites with 1/2 teaspoon of cream of tartar. Fold gently the batter mixture into the
Chocolate Butter Frosting


6 tablespoons butter
6 tablespoons cocoa
4 tablespoons hot water
1 teaspoon vanilla
3 cups sifted icing sugar (powdered sugar)


  1. Cream butter until light and fluffy. Stir in cocoa, hot water, and vanilla until well blended.
  2. Add sugar gradually and beat until of right consistency. (Add little more sugar if neccessary
    or a little more water if too dry.
  3. Frost top of cooled cake with a table knife or spatula. This frosting is just enough for a 9 inches
    x 13 inches brownie or cake.
Mocha Icing


1 1/4 cups granulated sugar, sifted
3/4 lb. butter
1 can (14 oz.) evaporated milk
1 teaspoon instant coffee powder or granules

Cream butter until smooth. Add sugar and milk gradually (1 tablespoon at a time) while beating at medium
speed using an electric mixer. Add 1 level teaspoon of instant coffee granules. Continue beating for about
5 minutes or unti it achieves the right spreading consistency. Makes about 2 cups.

Hopiang Munggo


Boiled munggo, mashed sugar

Water Dough:
2 cups all-purpose flour
1/2 cup and 2 tablespoons oil
1/2 cup and 1 1/2 tablespoons water

Oil Dough:
1 1/2 cups all-purpose flour
1/3 cup and 3 tablespoons oil
1 egg yolk for brushing

Sweeten munggo by combining mashed boiled monggo beans with enough sugar. Simmer over medium heat
until sugar is thoroughly dissolved. Stir occasionally to avoid scorching. Remove from fire when desired consistency
for filling is achieved.

Water Dough:
Put all-purpose flour in a mixing bowl. Make a well at the center and pour the liquid ingredients, oil and water.
Mix thoroughly . Knead until smooth. Divide the dough into 18 or more pieces (you may divide the dough into
1 tablespoon per piece.) Set aside.

Oil Dough:
Put all-purpose flour in a mixing bowl. Make a well at the center and pour the oil. Mix well. Knead gently until
smooth. Divide dough in the same number of pieces in water dough.
Flatten each dough with the use of rolling pin. Place oil dough on top of water dough and flatten with rolling pin
so they will stick to one another. Add one or more teaspoons of sweetened mongo beans and fold into squares.
Brush with sugary beaten egg yolk. Bake for 25-30 minutes at moderate oven temperature of 350 F. Cool and serve.

Meat Turnovers (Empanada)

(Use the double crust pastry dough)

3/4 kilo ground chunk or lean pork
3 tablespoons raisins
1 medium potato, pared and diced
2 tablespoons diced red bell paper
3/4 teaspoon salt
1 clove garlic, minced
1 small onion, chopped
1/8 teaspoon pepper
2 tablespoons cooking oil


  1. In a cooking pan, saute garlic and onion in hot cooking oil. Add meat and cook until brown. Add potatoes, seasoning
    and red bell pepper. Cook until the potatoes become tender. Remove from heat, add raisins. Let it cool and drain the excess
    fat. Set aside.
  2. On a slightly floured board, roll the prepared pastry dough for about 1/8 inch thick. Cut into 4-inch squares or cut cut with
    a glass or a cup into circles.
  3. Get a piece of dough. Wet edges with water and place a spoonful of filling on one side of dough and fold the other side over
    that makes a triangular shape. Seal edges by pressing it with tines of fork.
  4. Arrange them in cookies sheet and let stand for about 30 minutes.
  5. Preheat the oven to 400 F.
  6. Bake turnovers in preheated oven 25 to 30 minutes or until done.

You can use cooked meat, ground beef, or a combination of the two, shrimps, or crabmeat.

Steamed Bun with Filling (Siopao)

4 cups sifted all-purpose flour
2 tablespoons sugar
1/4 cup lukewarm water
1cup lukewarm water (plain water will do)
1 1/2 teaspoons yeast
2 dozens 4 inches square pieces of waxed paper Asado Filling:

1 kilo chopped pork
3-4 cups white sugar
2 cups soy sauce
1 head garlic, chopped
1 teaspoon vetsin
1 teaspoon ground black pepper
4 cups water
1/4 cup cornstarch
1/4 cup flour

Bola-Bola Filling:
1 kilo ground pork
1/2 dozen salted eggs
1 tablespoon ground black pepper
1 tablespoon salt
1 cup chopped turnips
1 head garlic, chopped
1 big onion, chopped
1 cup flour


  1. Sprinkle yeast and sugar in a bowl into 1/4 cup lukewarm water. Let stand for 3 minutes and stir to dissolve them completely.
    Set aside for 5 minutes.
  2. Put the sifted flour in a large bowl. Gradually pour the yeast mixture amd lukewarm milk or water. Stir with a wooden spoon.
    Then stir lightly with hands until mixture is thoroughly combined.
  3. Knead the dough gently on a slightly floured board (be sure not to produce so much gluten on dough). Form into ball. Place the
    dough in a large bowl, and cover with a damp towel or cloth. Let rise in warm, clean place for 1 1/2 - 2 hours or until dough doubles
    in bulk.
  4. Punch down dough with fist. Cover and let rise again for another 30 minutes until it doubles in volume again.
  5. Transfer dough on a slightly floured surface, knead gently and roll to form a long cylinder about 2 inches in diameter. Slice into
    1 inch round or more. Flatten each to a 4-5 inches diameter round.
  6. Place a 1-2 tablespoons of filling (asado or bola-bola) at the center of a siopao wrapper. Gather the wrapper's sides at the center,
    forming a mound with a beautiful tip. Set aside for 10 minutes more to let it grow.
  7. Cook in a steamer for 30 minutes

Asado Filling:
  In a deep saucepan, mix all asado ingredients except cornstarch and flour, bring to a boil and cook until almost dry. Add cornstarch and flour. Stir together and simmer for 5 minutes. Remove from heat and cool before filling into the dough.

Bola-Bola Filling:
  Saute garlic and onion, add pork. Season with salt and pepper. Add turnips, sliced salted eggs, and flour. Cook while blending very well about 5 - 10 minutes. Remove from heat and chill before filling into the dough.



1 1/2 cups water
3/4 cup brown sugar
1 cup rice flour
1 teaspoon lye water or lye solution
1 teaspoon anise seeds
Grated fresh coconut


  1. Combine water, sugar, and lye solution. Bring to a boil. Let it cool.
  2. Add the boiled mixture into the flour. Stir until smooth.
  3. Fill the greased muffin pans to about 3/4 full of mixture.
  4. Steam for 25 minutes or until done. (To test, insert a toothpick at the center. It it comes out clean, the kutsinta is already done.)
  5. Cool before removing from molder.
  6. Serve with fresh grated coconut.



2 cups rice flour, soaked in 1 1/2 cups water
2 cups white sugar
2 coconuts (5 cups coconut milk)
1/3 kilo ubi, boiled, mashed and starined
1/4 teaspoon powdered anise


  1. For the top layer, mix 1 1/2 cups thick coconut milk (first extraction), 1/2 cup rice flour, 2/3 cup sugar.
  2. To the rest of the rice flour, add the remaining coconut milk,sugar, and anise and stir very well.
  3. Divide the mixture into two parts. Mix one part with the ubi to be used for the middle layer. Use the other part for the bottom layer. Add red food coloring to make it light pink.
  4. Boil water in a carajay and place a bamboo steamer with thick muslin cloth and pour 3/4 cup of the pink mixture for the bottom layer. Cover the carajay and steam mixture until firm. Pour over the part of the ubi mixture and steam again. When firm, pour over coconut milk mixture for top layer and steam again.
  5. When firm, remove from the steamer. Allow to cool.
  6. Slice into 1/2-inch wedges. Arrange on a platter lined with fresh or wilted banana leaves. Top with coconut budbod if desired.