Here’s how to make “Banana Bread”

Ingredients:

# -3 large ripe bananas
# 1/3 cup melted butter (I didn’t have enough butter today, so I used light tasting olive oil as a substitute – the bread turned out nicely)
# 3/4 – 1 cup sugar
# 1 egg ,beaten
# 1 teaspoon vanilla
# 1 teaspoon baking soda
# pinch of salt
# 1/2 – 1 teaspoon ground cinnamon
# 1 1/2 cups all-purpose flour

Directions:

* Combine all ingredients in a bowl – I know, I know…one is “supposed” to combine like ingredients first…but this way has always worked for me
* Beat with mixer.
* Grease and flour a bread pan (or muffin tin). .
* Pour batter into pan..
* Bake at 350 degrees for one hour or until a toothpick inserted near the center comes out clean..

Now that you have learned how to make banana bread, please be sure to view the other bread recipes.

Here’s how to make “Brunch Casserole”

Ingredients:

10 slices bread, cubed
1 cup ham
1 cup grated cheese
4 eggs

1 tsp. prepared mustard
3 (250 ml.) fresh milk
1 can cream of mushroom

Directions:

Arrange bread cubes in a buttered dish, top with ham and cheese. Whisk together eggs, mustard and fresh milk. Blend in cubes; set aside.

Mix together cream of mushroom and remaining 1/2 cup milk. Pour over bread cubes and bake for 40-45 minutes at 350°F preheated oven or until tops are browned.

Here’s how to prepare “Filipino Breakfast Scones”

Ingredients:

2 cups all purpose flour
2 tsps. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3 tbsps. sugar

1/3 cup butter or margarine
1/2 cup all purpose cream
1 large egg, lightly beaten
2 tsps. milk
1 tbsp. sugar

Directions:

Combine first five ingredients in a medium bowl; stir well. Cut in butter with pastry blender until mixture is crumbly. Add all purpose cream and egg, stirring just until dry ingredients are moistened. Turn dough onto a lightly floured surface, and knead lightly 4 to 5 times. Divide dough into six pieces. Gently knead until small dough forms a ball and is smooth. Pat dough into 2-1/2″ circle. Place on a greased baking sheet. Brush top with milk and sprinkle with one tablespoon sugar.

Bake at 400°F, to 14 to 16 minutes or until lightly browned. The outside of the scones will be firm and the middle soft. Serve the scones warm with strawberry jam, cream and butter.

Here’s how to prepare “Fruit Pastries”

Ingredients:

2 cups White King all purpose flour
1 tsp salt
2/3 cup Butterfresh margarine
6-8 tbsps cold water

Cream filling:

1/4 cup sugar
1 tbsp cornstarch
1/2 tsp salt
1 (250ml) Selecta Moo fresh milk
4 eggyolks, slightly beaten
1 tsp vanilla

Directions:

Sift together flour and salt in a bowl. Cut in Butterfresh margarine until particles are pea-sized. Add water little by little while tossing the mixture with a fork. Form dough into a ball. Roll out pastry into 1/8″-thick. Fit dough into greased pastry molds.

Fill each pastry shell with cream filling. Top with assorted fruits (kiwi,peach,mango, blueberry and strawberry).

Procedure for Cream filling:

Mix sugar, cornstarch and salt on top of a double boiler. Add milk gradually and stir to blend, then heat to boiling over medium heat, stirring constantly.

Add the slightly beaten eggyolks into the hot mixture and beat thoroughly. Cook for 15 minutes. Remove from heat and stir in vanilla. Cool thoroughly.

Here’s how to make “Sweetheart Cupcakes” which is perfect for your Valentine’s Day

Ingredients:

* 1 (18.25 ounce) package white cake mix
* 1 1/4 cups water
* 1/3 cup vegetable oil
* 3 egg whites
* 8 drops red food coloring
* 2 drops raspberry candy oil

Directions:

1. Preheat an oven to 350 degrees F (175 degrees C). Line a standard muffin tin with paper cupcake liners.
2. Beat the cake mix, water, vegetable oil, and egg whites together on low speed for 30 seconds, then on medium for 2 minutes, until smooth. Fill cupcake liners 1/3 full with white batter; set aside.
3. Stir 4 drops of red food coloring into the remaining bowl of batter to make the batter pink, stir in the raspberry oil. Pour 1/3 of pink batter into a resealable plastic bag and set aside.
4. Mix more food coloring into the remaining bowl of pink batter until it is an orange/red color and pour the batter into a resealable plastic bag. Cut a corner off the bag, stick the open tip into the center of each cup of white batter and squeeze in about two tablespoons of red batter.
5. Cut the corner off the bag with the pink batter, stick the open tip into the center of the red batter and squeeze about 1 tablespoon pink batter into each cup.
6. Bake the layered cupcakes in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool completely before frosting.

Here’s how to make a “Club Submarino”

Ingredients:

1 loaf french bread/baguette
1/4 cup mayonnaise
15 gms. mozzarella cheese
15 gms. provolone cheese
2 slices sweet ham, shaved (optional)

2 slices turkey ham
2 slices bacon
60 gms. lettuce, shredded
2 slices tomatoes (firm, ripe)

Directions:

Slice the french/bagauette lengthwise. Spread evenly mayonnaise on each half of bread. Layer two strips of bacon on top half of bread.

Sprinkle evenly mozzarella cheese and provolone cheese on top of bacon. Place sweet ham and turkey slices on bottom half of the bread. (Meat must be evenly distributed.)

Bake at 375°F for 3-1/2 minutes or until cheese melts enough and the cold cuts sizzle. Do not over bake as your bread crust will be burned.

Top bottom half with lettuce and place slices of tomato. Serve hot.

Note:
Pre-heat oven for 30 minutes.

Here’s how to make “Chicken Burger Grill”

Ingredients:

1 k.Swift Sarimanok Chicken Burger Patties
burger buns
mayonnaise or any choice of dressing

lettuce
cucumber slices
tomato slices

Directions:

*Grill chicken burger patties for 5 minutes on each side until done.

*Spread mayonnaise on buns, top each bun with lettuce, cucumber, tomatoes and grilled chicken burger patty.

*Serve with green salad and french fries on the side.

Here’s how to prepare “Star-Cinnamon Soft Bread Sticks”

Ingredients:

1 (320 gms.) pack soft bread sticks, about 8 pcs.
1/4 cup margarine

1/2 cup sugar
1 tbsp. ground cinnamon

Directions:

Melt margarine in a microwave oven or in a saucepan. Brush onto bread sticks. Combine sugar and cinnamon in a bowl. Srinkle on top of bread sticks. Let stand for about 30 minutes or until bread sticks have dried up. (Makes 8 servings)

Here’s how to prepare “Cream Puffs”

Ingredients:

Vanilla cream
1 cup water
1/4 tsp salt
1/2 cup Butterfresh margarine
1 cup White King all purpose flour
4 eggs

Vanilla Cream:
1 tbsp cornstarch
1 cup Selecta Moo fresh milk
1/3 cup sugar
2 eggs
1/2 tsp vanilla extract

Directions:

Preprare vanilla cream; set aside. Meanwhile mix water, salt and butter in a saucepan. Using medium heat, cook this mixture unitl it boils.

Stir in White King all purpose flour, stirring constantly until thick and batter leaves the sides of the pan. Set aside and let cool. Beat in eggs one at a time, beat until mixture is smooth.

Using a cake decorator without tip, form beehives on a greased cookie sheet. Bake in preheated oven for about 40-50 minutes at 400°F. Slit side open with pointed knife to let out the steam. Cool.

Fill each puff with vanilla cream and pour a little caramel syrup on top.

Procedure for Vanilla Cream: Scald Selecta Moo fresh milk in saucepan for 10 minutes. Cool. Blend cornstarch with milk. Add sugar gradually; mix thouroughly.

Beat in eggs with wire whisk. Cook over low flame; stirring constantly until thick. Add vanilla; blend well.

Caramel Syrup: 1 cup sugar 1/2 cup hot water

Procedure for caramel syrup: Melt sugar in heavy metal container. As soon as sugar is light brown, add 1/2 cup hot water to dissolve caramelized sugar and form syrup. May be stored in covered bottle.

Here’s how to prepare “Brownies”

Ingredients:

2 pcs (2 oz.) unsweetened chocolate
1 cup white sugar
2 whole eggs
1 tsp. vanilla

¾ cup all purpose flour
½ cup butter
½ cup nuts (walnuts, peanut or casuy), chopped

Directions:

Prepare an 8x8x2″ -baking pan by greasing lightly.

Preheat oven at 350ºF.

Melt butter and chocolate in a pan.

Upon removing from fire, add in sugar, eggs, and vanilla.

Beat lightly until just combined (too much beating will make brownies rise then fall).

Stir in flour and nuts (reserve some nuts for topping, if desired).

Pour onto pan, spread evenly and bake for 30 minutes or if toothpick is inserted at the center, it come out clean.

Cool in a rack then slice into squares.

N.B. if using brownie mix such as Maya, simply follow package directions.