KUTSINTA FILIPINO FOOD RECIPE



Video tutorial by Loren sweety



The Puto kutsinta Filipino food for snacks or what we commonly called this one is kakanin. We love to ate this food because of its yummy and tasety flavor. Good for morning snack along with any soft drinks you want.



Homemade Puto Bibingka Filipino Recipe

Assemble thesae Supplies:

1/2 cup soaked rice flour/ soaked atlis 30 minutes 
1/2 cup plain flour or hot cake flour
1 cup coconut milk 
1/2 cup sugar /adjust acc.to your taste
1/4 cup melted butter
can add 1 tsp baking powder 
2 whole eggs





Watch the Video Tutorial By Tagalog Kitchen



Puto Bibingka is a popular filipino food that serve in the different celebration especially Christmas Simbang Gabi. We Filipino Always find this best food for early morning, it complete our day as we take this food together with the chocolate. In making this Easy Bibingka there are lot of style on how to make it. So, is in you how you going to cook this one.



Pineapple-Tequila Cake Recipe

WHO DOESN’T SMILE SHEEPISHLY AT the old George Carlin quote, “one tequila, two tequila, three tequila, floor”? I certainly learned the hard way that a little tequila can go a very, very long way. Fortunately, good tequila is as flavorful as it is alcoholic. This cake contains only three tablespoons of booze, but it packs a wallop of tequila taste. A big piece will leave you stuffed, but happily hangover free.


FOR THE PINEAPPLE TOPPING:
4 tablespoons (½ stick) unsalted butter
⅔ cup packed light brown sugar
1 tablespoon gold tequila
½ small pineapple, peeled, quartered, and sliced

MAKES
8 TO 10
SERVINGS

FOR THE CAKE:

1½ cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
¼ teaspoon ground cinnamon
6 tablespoons (¾ stick) unsalted butter, softened
¾ cup sugar
2 large eggs
2 tablespoons gold tequila
¾ cup well-shaken buttermilk
Preheat the oven to 350°F.

TO MAKE THE PINEAPPLE TOPPING, place a 9-inch nonstick metal cake pan on the stovetop over low heat. Add the butter to the pan and let it melt, stirring occasionally. Add the brown sugar and the tequila and cook, stirring constantly, until the mixture is smooth and thick, 4 to 5 minutes. Remove the pan from the heat and arrange the pineapple slices over the sugar mixture. Set aside.
TO MAKE THE CAKE, whisk the flour, baking powder, salt, and cinnamon together in a medium bowl.
In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating well after each addition. Beat in the tequila. Add the flour mixture alternately with the buttermilk, beginning and ending with the flour and beating just until incorporated after each addition.
Pour the batter into the pan over the pineapple. Bake until the cake is set and golden and a toothpick inserted in the center comes out clean, about 45 minutes.
Cool the cake in the pan for 15 minutes and then run a knife around the edges. Set a plate upside down over the cake and flip the cake, inverting it onto the plate. Serve the cake warm or at room temperature.
SHAKE IT UP: Substitute dark rum for the tequila.



Devilish Angel Food Cake Recipes

ANGEL FOOD CAKE IS OFTEN TOUTED FOR BEING low in fat and therefore sin free. I can’t speak for everyone, but “healthy” isn’t really a characteristic I look for in dessert. This version of angel food cake, laced with cocoa and spiked with cinnamon schnapps, is downright devilish. Scrumptious and fluffy, it’s perfect for hot summer nights when topped with scoops of raspberry or chocolate sorbet. It sounds strange, but it’s important to allow angel food cakes to cool upside down. Otherwise, they won’t come out of the pan properly. (Boozy Baker)



MAKES
8 TO 10
SERVINGS

FOR THE CAKE:
1¼ cups confectioners’ sugar
1 cup cake flour
½ teaspoon ground cinnamon
¼ teaspoon salt
12 large egg whites, at room temperature
1½ teaspoons cream of tartar
1 cup granulated sugar
2 teaspoons cinnamon schnapps
2 tablespoons cocoa powder

FOR THE CINNAMON SCHNAPPS GLAZE:
1 cup confectioners’ sugar
2 tablespoons cinnamon schnapps
Preheat the oven to 350°F.

TO MAKE THE CAKE, sift together the confectioners’ sugar, flour, cinnamon, and salt in a large bowl. Resift a second time, and set aside.
In another large bowl, combine the egg whites and cream of tartar. Beat with an electric mixer on high speed until they form soft peaks, 2 to 3 minutes. Gradually add the granulated sugar and continue beating until thick and shiny. Add the cinnamon schnapps and beat to combine.
Working in four additions, gently fold the flour mixture into the egg white mixture until just incorporated.
Ladle out 1 cup of the batter and place it in a small bowl. Sprinkle the cocoa powder over the batter and fold in gently, just until combined.

Alternately spoon the plain batter and the chocolate batter into an ungreased 10-inch tube pan. Swirl the batters together with a butter knife. Transfer the pan to the oven and bake 35 to 40 minutes, or until the top is golden brown and the cake springs back when pressed lightly. Invert the cake over a wine bottle or on a rack and allow it to cool completely before removing it from the pan.
TO MAKE THE CINNAMON SCHNAPPS GLAZE, combine the confectioners’ sugar with the cinnamon schnapps in a small bowl and whisk until smooth. Drizzle over the cooled cake.
SHAKE IT UP: Substitute cinnamon-flavored vodka for the cinnamon schnapps.



Coffee Maple Walnut Cake

THIS CAKE TASTES A LITTLE BIT LIKE PANCAKES. Add coffee liqueur and you’ve got a complete, boozy brunch. Because I’m from New England, I’m a purist when it comes to maple syrup—only the real thing will do. Don’t be tempted to substitute the artificial stuff. This is a great recipe to make ahead, as the flavors intensify overnight. (Boozy Baker)


MAKES 8 SERVINGS

FOR THE CAKE:
2 cups (about 8 ounces) finely ground walnuts
1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
¼ pound (1 stick) unsalted butter, softened
1 cup sugar
3 large eggs, separated
1 teaspoon pure vanilla extract
½ cup milk

FOR THE COFFEE MAPLE SYRUP:
¼ cup sugar
¼ cup maple syrup
⅓ cup coffee liqueur
2 tablespoons water

Preheat the oven to 350°F. Grease a 9-inch springform pan with butter, or spray it with nonstick spray. Dust the pan with flour and tap out the excess.
TO MAKE THE WALNUT CAKE, whisk together the walnuts, flour, baking powder, and salt in a medium bowl.
In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy, about 2 minutes. Add the egg yolks, one at a time, beating after each addition. Beat in the vanilla. Add the dry ingredients alternately with the milk, beginning and ending with the flour and beating well after each addition. Wash and dry the beaters.
In a large bowl, beat the egg whites until they hold stiff peaks. Gently fold the egg whites into the batter.
Pour the batter into the prepared pan and gently smooth the surface with a spatula. Bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean.
Set the pan on a wire rack to cool.

TO MAKE THE COFFEE MAPLE SYRUP, combine the sugar, maple syrup, coffee liqueur, and water in a small saucepan. Bring to a boil over medium heat. Reduce the heat to medium low and simmer the syrup until it thickens slightly, 3 to 5 minutes.
Pour half the warm syrup over the cake in the pan. Let the cake stand for at least 1 hour before serving to allow the syrup to really soak into it. Serve with the remaining syrup.
SHAKE IT UP: For a totally nutty version, substitute walnut liqueur.



Plum Biercake



THIS CAKE IS A GROWN-UP VERSION OF GINGERBREAD that can be enjoyed at any time of the year. The cinnamon and molasses lend it a festive note that’s perfect for the holidays, yet the plums are decidedly summery. Beer, of course, knows no season. Doppelbock is a very strong German lager with a dark color and rich, malty flavor.

The recipe comes together fast, and the cake will last for up to three days well wrapped on the countertop. Leave a knife nearby for easy snacking.

MAKES 6 TO 8 SERVINGS

2 cups all-purpose flour
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon baking soda
¼ teaspoon salt
¼ pound (1 stick) unsalted butter, softened
¾ cup sugar
1 large egg
3 tablespoons molasses
1 cup German doppelbock beer
4 small plums, halved lengthwise, pitted, and cut into wedges
Preheat the oven to 350°F. Grease a 9-inch round baking pan with butter, or spray it with nonstick spray. (A square pan will work too.) Dust the pan with flour and tap out the excess.
In a medium bowl, whisk together the flour, ginger, cinnamon, baking soda, and salt.
In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy, about 2 minutes. Beat in the egg and the molasses. Alternately add the flour mixture and the beer to the butter mixture, beginning and ending with the flour. Beat just until smooth and combined.
Pour the batter into the prepared pan. Arrange the plum wedges in rows on top of the batter. Bake the cake for about 40 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack and then cut into squares and serve.

SHAKE IT UP: Can’t find doppelbock? Substitute another dark, richly flavored beer, such as a porter or stout.


Molten Chocolate Orange Cake

THIS CAKE IS IMPOSSIBLY RICH and incredibly gooey. Think of it as a full-scale version of the individual chocolate lava cakes so often found on steakhouse menus. While it is irresistible when served warm straight from the oven, the center will stay moist and fudgy overnight so feel free to bake it a day ahead. Store it tented with foil at room temperature. The bracing flavors of the Orange Up cocktail are the perfect complement to the cake’s decadent texture. Sip slowly between bites. Boozy Baker

MAKES 10 TO 12 SERVINGS

10 ounces bittersweet chocolate, chopped
½ pound (2 sticks) unsalted butter, softened
1¼ cups granulated sugar
6 large eggs, separated
¼ cup orange liqueur, such as Grand Marnier
1 tablespoon freshly grated orange zest (optional)
1 teaspoon pure vanilla extract
1 cup all-purpose flour
¼ teaspoon salt
Confectioners’ sugar, for dusting

Preheat the oven to 350°F. Butter a 9-inch spring form pan or spray it with nonstick spray. Line the bottom of the pan with parchment paper.
Melt the chocolate in a heatproof bowl set over a pan of simmering water. Set aside to cool slightly.
In a large bowl, beat the butter and 1 cup of the sugar with an electric mixer until light and fluffy, about 2 minutes. Beat in the egg yolks, the orange liqueur, the orange zest (if using), and the vanilla extract. Stir in the melted chocolate. Stir in the flour and salt just until combined.
In another large bowl, beat the egg whites and remaining ¼cup sugar until soft peaks form, about 4 minutes. Stir one-third of the egg whites into the batter to lighten it. Carefully fold in the remaining egg whites in two additions.
Pour the batter into the prepared pan and bake for 35 to 40 minutes, until the top of the cake is dry and cracked and a toothpick inserted in the side comes out clean, but a toothpick inserted in the center comes out lightly coated with chocolate. Cool the cake slightly; then unmold and dust with confectioners’ sugar before serving.
SHAKE IT UP: For a berry version, omit the orange zest and substitute framboise for the orange liqueur.



Green Tea and Banana Cake with Sake Syrup


A LOT OF THE TRENDY SUSHI RESTAURANTS in my neighborhood serve fancy fusion rolls with ingredients like mango and papaya. The delicate flavors commonly associated with Japanese cuisine (and Japanese wine) pair especially well with tropical fruits. Here, I’ve given a traditional banana loaf cake an Eastern twist with fragrant green tea powder and a floral sake glaze. Boozy Baker

MAKES8 TO 12 SERVINGS

FOR THE CAKE:
2 cups all-purpose flour
¾ teaspoon baking powder
¼ teaspoon salt
¼ pound (1 stick) unsalted butter, softened
1 cup granulated sugar
3 large eggs
½ cup sour cream
1 cup mashed ripe banana (about 2 bananas)
1 tablespoon green tea powder (matcha)
FOR THE GLAZE:
¾ cup confectioners’ sugar
3 tablespoons sake

Preheat the oven to 350°F. Grease a 9 × 5-inch loaf pan with butter, or spray it with nonstick spray. Line the bottom with parchment paper and butter or spray the paper. Dust the pan with flour and tap out the excess.
TO MAKE THE CAKE, in a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat together the butter and sugar with an electric mixer until light and fluffy, about 2 minutes. Beat in the eggs one at a time, and then beat in the sour cream and the banana. Gradually add the flour mixture to the butter mixture and beat just until combined.
Scoop 1 cup of the batter out of the bowl and pour it into a smaller bowl. Add the green tea powder to the cup of batter and stir with a whisk until well blended.
Spoon the “plain” batter alternately with the green tea batter into the prepared pan. Swirl the batters together with a knife. Bake for 60 to 70 minutes, or until golden brown on top and a toothpick inserted in the center comes out clean.
Cool the cake for 20 minutes in the pan. Remove the cake from the pan, peel off the parchment paper, and cool completely on a wire rack.
TO MAKE THE GLAZE, combine the confectioners’ sugar and the sake in a small bowl and whisk until smooth. Drizzle over the cake.


Fig and Orange Cake with Ouzo Glaze Recipe


MAKES 8 TO 10 SERVINGS

WHO BRINGS OUZO TO A CASUAL HOUSE PARTY instead of wine or a six-pack of beer? I have no idea which of my friends gave me a bottle of this potent licorice-flavored Greek liquor, but I owe them many thanks. Unsure of what to do with the leftovers, I came up with this recipe, which is the first cake I ever baked with booze. If the figs seem dry, plump them in a bit of ouzo before adding them to the cake. Then use the drained ouzo to make a cocktail with tonic water and a squeeze of fresh orange juice. [Boozy baker]

FOR THE CAKE:
1 cup all-purpose flour
¾ cup cake flour
2 teaspoons baking powder
½ teaspoon ground cinnamon
¼ teaspoon salt
½ pound (2 sticks) unsalted butter, softened
1 cup sugar
4 large eggs
1 teaspoon pure vanilla extract
2 teaspoons ouzo
Freshly grated zest of one large orange
1 cup chopped dried figs
FOR THE GLAZE:
1 cup confectioners’ sugar
2 tablespoons ouzo

How to Cook:
Preheat the oven to 350°F. Grease a 9×5-inch loaf pan with butter or nonstick spray. Line the bottom with parchment paper and grease the paper. Dust the pan with flour and tap out the excess.
TO MAKE THE CAKE, whisk together the all-purpose flour, cake flour, baking powder, cinnamon, and salt in a medium bowl.
In a large bowl, beat the butter with an electric mixer until creamy, about 2 minutes. Add half of the sugar and beat to combine. Add the rest of the sugar and beat until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating to incorporate after each addition and scraping down the sides of the bowl as necessary. Beat in the vanilla extract, ouzo, and the orange zest.
Add the flour mixture to the butter mixture and beat at low speed just until blended. Fold the figs into the batter with a wooden spoon.
Pour the batter into the prepared pan and bake for 50 to 55 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. Cool the cake in the pan for 15 minutes.

TO MAKE THE GLAZE, combine the confectioners’ sugar with the ouzo in a medium bowl and whisk until smooth.
Remove the cake from the pan and place it on a wire rack set over a large plate or a baking sheet. Spoon the ouzo glaze over the cake and allow it to cool completely before serving.
SHAKE IT UP: Substitute Pernod, arrack (an anise-flavored liquor from the Middle East), or absinthe for the ouzo.



Ginataang Tilapia Filipino Food Recipe

Assemble these supplies:

Tilapya
Pechay
Gata Ng Niyog/coconut milk
Garlic
Onion
tomatoes
Ginger & Salt




Ginataang Tilapia is one of the best food originated in the Philippine. This food cooked with coconut milk or we called this n the Philippines "Gata ng niyog". Some filipinos serve this food with pechay, banana peppers and some many others.


Arroz Caldo Filipino Food Recipe


Watch the video tutorial & Learn how to cook Arroz Caldo Filipino Food Recipe


Philippine Arroz Caldo Formula is normally regarded as a new The Spanish language dish because of its title. That dish is really a Chinese language Congee which was modified towards style on the The Spanish language colonial settlers exactly who patronized Chinese language dining establishments inside Philippines.



Ginataang Alimasag Filipino Food Recipe


Watch the video tutorial & Learn how to cook Ginataang Alimasag or Crabs cooked in Coconut Milk




Short description about the video:

The Filipino called this Alimasag in English are commonly called blue crabs. They are caught in the sea and they have smaller/thinner claws. this is very yummy food one of the best food of many Filipino people live in the Philippines now a days.


Ginataang Kalabasa Filipino Food Recipe

Pinoy Style Ginataang Kalabasa Filipino Food Recipe

Assemble these supplies:
1 kilo squash, cut into cubes (1"x1")
1/4 kilo shrimp, shelled and deveined
3 pieces tomatoes, diced
2 onions, chopped
1 head garlic, minced
2 tablespoons of ginger root, crushed and minced
4 tablespoons of cooking or olive oil
2 pieces long chili peppers
2 tablespoons of shrimp paste (bagoong)
2 cups coconut milk
1 cups coconut cream (katang gata)
2 cups chicken stock
2 tablespoons of fish sauce (patis)

Steps in preparation:
  1. On a big pan, heal oil. Sauté garlic, onions until light brown then add ginger, cook until onions become translucent.
  2. Add the tomatoes, squash, chicken stock, shrimp paste and the coconut milk. Let boil then simmer for 10 to 15 minutes or until the liquid has reduced and the squash becomes tender.
  3. Add the coconut cream, long chili peppers and the shrimps. Bring again to a boil and simmer for a few more minutes.
  4. Serve hot with plain rice.
  5. Ginataang Kalabasa Cooking Tip:
  6. This ginataan recipe can be used on any vegetable, combination of vegetables, fish or meat.
Estimated cooking & preparation time: 1 hour


Pork Pochero Recipe - Pinoy Taste


Learn how to cook pocher in filipino style. Watch the video tutorial.



Short Description About the Pochero:

Pork Pochero is a Filipino stew cooked with red ripe tomatoes or tomato sauce we can also use garbansos or pork & beans in can and add assorted vegetables (Nette Cooking).


Bulalo Recipe Filipino Taste


Learn how to cook Bulalo Recipe Watch this Video tutorial




Short description about Bulalo:

The Bulalo a light colored soup that is made by cooking beef shanks and marrow bones until the collagen and fat has melted into the clear broth. Bulalo is native to the Southern Luzon region of the Philippines (Wikipedia).


Leche Flan Recipe Video Tutorial - Filipino Style


FILIPINO LECHE FLAN - The video shows the instructions how to cook a Leche Plan and those thing that we need to prepare as well as the ingredients. 


As a Filipino we always love to cook like this for any occasions we celebrate. So, Learn how to cook Leche Plan Filipino Style.



Pork Kare Kare Filipino Recipes

Pork Kare-Kare is a Best Filipino Food and popular traditional Filipino dish and often served at holiday meals, festivals, and parties with family and friends. It's especially good when you pair it with bagoong. This dish was fully developed during the Spanish era by the Kapampangans (Pampanguenos) in Pampanga (TheCookingUniverse,2013).





Lumpiang Shanghai Recipe | Pinoy Taste

Once upon a time there was a Chinese Food called Lumpiang Shanghai in the land of the  Philippines. Lumpiang Shanghai originate from Chinese and it also so called lumpia. It was brought by Chinese immigrants to the Land of the Philippine hundred years ago. Most of the Filipino people really love to prepare the Lumpiang ShangHai in every celebration of feast because this food is a common menu for the Filipinos. Lumpiang shanghai may best if you can add some sweet and sour sauce or ketchup.This recipe develope from panlasang pinoy.

Assemble these supplies
  • 1 cup onion
  • 2 eggs
  • 2 teaspoon salt
  • 2 teaspoons garlic powder
  • 1/4 cup parsley, minced
  • 1/2 teaspoon ground black pepper
  • Lumpia wrapper (Spring roll skin)
  • 3 to 6 cups cooking oil
  • 2 lbs. ground pork
  • 1/2 cup green onions
  • 1 cup carrots

Steps in Preparation
In a mixing bowl, combine all the ingredients with the pork starting with the onion, carrots, green onions, parsley, salt, ground black pepper, garlic powder, and 1 piece raw egg. Mix well.
Wrap the about 1 to1 1 1/2 tablespoons of the mixture in a lumpia wrapper (for proper way, see video). Do this until all the mixture are consumed.
Heat the cooking oil in a deep fryer (350F). Deep fry the lumpia for 10 minutes.
Remove from the deep fryer and let the excess oil drip.
Transfer to a serving plate. Serve with sweet and sour sauce . Number of servings: 8



Homemade Cassava Cake - Christmas Recipe



Assemble these supplies
2 packs grated cassava (about 2 lbs total weight)
1 can coconut milk
½ can evaporated milk
6 tbsp cheese, grated
½ cup condensed milk
14 tbsp sugar
2 pieces raw egg
¼ cup butter, melted

For Topping:
2 tbsp flour
2 tbsp cheese, grated
1 piece raw egg
1 can coconut milk
2 tbsp sugar
½ cup condensed milk

How to Cook

  • Combine the grated cassava, butter, condensed milk, evaporated milk, cheese, sugar, and eggs in a mixing bowl and mix thoroughly
  • Add the coconut milk in the mixing bowl where the mixed ingredients are. Mix again.
  • Grease the baking tray then pour-in the batter (ingredients that has just been mixed)
  • Pre -heat oven for 350 degrees Fahrenheit for 10 minutes then put-in the baking tray with batter and bake for 1 hour.Remove from the oven and set aside.
  • Meanwhile prepare the batter by combining the sugar and flour and put-in the heated saucepan.
  • Pour-in the condensed milk then mix thouroughly.
  • Add the cheese while stirring constantly.
  • Pour the coconut milk and stir constantly for 10 minutes
  • Pour the topping over the Cassava Cake (baked batter) and spread evenly.
  • Separate the yolk from the egg white of the remaining egg (we’ll be needing the egg white)
  • Glaze the topping with the egg white (you may use a basting brush for this step)
  • Broil the Cassava cake until color turns light brown.
  • Garnish with grated cheese and serve. Share and enjoy!
  • Number of servings (yield): 8



Coffee and Cream Cake Christmas Recipe



Assemble these supplies:

  • 2 1/2 cups all-purpose flour
  • 1 3/4 cups sugar
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup Vegetable oil
  • 1/2 cup strong brewed colfee
  • 1/2 cup colfee-flavored liqueur
  • 3 large eggs
  • 1 cup sour cream

Coffee and Cream Frosting
(recipe follows)



Garnish: cinnamon sticks, chocolate-covered espresso beans

Steps in Preparation:
  1. Preheat oven to 325°. Lightly grease and flour 3 (8—inch) cake pans. 
  2. In a large bowl, combine flour, sugar, baking soda, baking powder, and salt. Add oil, coffee, liqueur, and eggs. Beat at niec liuin speed with an electric mixer until smooth. Stir in sour Cream. Pour into prepared pans and bake for 30 to 32 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans and let cool completely on wire racks. Spread Coffee and Cream Frosting in between layers and on top of cake. Garnish with cinnamon sticks and chocolate-covered espresso beans, if desired. Store in refrigerator.

Coffee and Cream Cake Frosting
  • 1 teaspoon unflavored gelatin
  • 1/4 cup cold water
  • 2 cups heaw whipping cream
  • 1/4 cup sugar
  • 2 tablespoons coffee-flavored liqueur
Makes about 4 cups

In a small bowl, soften gelatin in 1/4 cup cold water; let stand for 2 minutes. Microwave gelatin mixture on High in 30—second intervals until dissolved (approximately l minute total). Set aside, and let cool for 5 minutes.

In a large bowl, beat cream at medium—high speed with an electric mixer until slightly thickened. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Stir in gelatin mixture and liqueur. Cover and chill for 4 hours.




Best Cakes Food Recipes for Christmas

Christmas season for me, is one of the greatest festive holidays on the calendar. People are really food oriented especially when they are celebrating a holiday like Christmas. The Christmas is near, we need to find some especial food sometimes, but we don't know what to prepare. So, if you are penetrating for the perfect long weekend recipes, don't miss our top favourite Christmas foods and drinks.

1. Drunken Sponge cake (Bizcocho borracho)




















Enjoy your Christmas with a yummy food, may God Bless you this Christmas season and have a momentous event with your family, friends, classmates, and special someone. Take note; more food, more fun is equal to abundant life.



Fresh Strawberry Cake Recipe



Fresh Strawberry Cake is a best food for christmas season and most of the people choose this kind of recipe to prepare. This Christmas I want to share with you this perfect favorite recipe for fresh homemade strawberry cake. You can makes 1 (9-inch) cake (Adapted from Paula Deen's Holiday Baking, 2007).

Assemble These Supplies:
1 3/1 cups sugar
1 cup butter
5 egg whites
2 teaspoons strawberry extract
2 cups pureed fresh strawberries
1/2 cup sour cream
3 cups cake flour
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
Strawberry Cream Cheese
Frosting (recipe follows)
Garnish: fresh strawberries

Steps in Preparation:

  1. » Preheat oven to 350°. Grease and flour 3 (9-inch) cake pans.
  2. » In a large bowl, beat butter and sugar at medium speed with an electric mixer until fluffy. Add egg whites, one at a time, beating well after each addition. Stir in strawberry extract, pureed strawberries, and sour cream.
  3. » In a medium bowl, sift together flour, baking powder, baking soda, and salt. Gradually add to butter mixture, beating until combined. Pour batter evenly into prepared pans and bake for 30 to 35 minutes,or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans and let cool completely on a wire rack. Spread Strawberry Cream Cheese Frosting between layers and on top and sides of cake. Garnish with fresh strawberries, if desired.

For Making the Strawberry Cream Cheese Frosting
You can make 3 1/2 cups

  • 1 (8-ounce) package cream cheese, soflened
  • 1/4 cup butter, softened
  • 1/4 -cup pureed fresh strawberries
  • 1/2 teaspoon strawberry extract
  • 6 1/2 cups confectioners’ sugar

» ln a large bowl, beat butter and cream cheese with an electric mixer at medium speed until smooth.
»Add pureed strawberries and strawberry extract, beating until combined. Gradually beat in confectioners’ sugar until smooth. 



Chocolate Malt Cake

Chocolate Malt Cake is a best recipes for this christmas season or any holidays with your family. This recipes originated from Paula Deen's Holiday Baking (2007).
Assemble these supplies:

2 1/4 cups all-purpose flour
1 1/4 cups sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon baking powder '
1/2 teaspoon salt
1 cup milk
1 cup malted milk powder
1 cup vegetable oil 3 large eggs
1 cup sour cream
1 teaspoon vanilla extract Chocolate Malt Icing (recipe follows)
Garnish: malted milk balls

Steps in Preparation:
  1. Preheat oven to 350 degrees. Grease and flour 3 (9-inch) cake pans. 
  2. In a large bowl, combine flour, sugar, cocoa, baking soda, baking powder, and salt. 
  3. In a small bowl, combine milk and malted milk powder, stirring to dissolve. Add milk mixture, oil, and eggs to flour mixture, beating at medium speed with an electric mixer until smooth. Add sour cream and vanilla, beating just until combined. Pour batter evenly into prepared pans, and bake for 20 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove cakes from pans and let cool completely on wire racks. Spread Chocolate Malt Icing between layers and on top and sides of cake. Garnish with malted milk balls, if desired. 
For The  Chocolate Malt Icing 
You can Makes 4 cups 

1 cup butter, softened 
1/2 cup unsweetened cocoa powder 
3/4 cup heavy whipping cream 
1/2 cup malted milk powder 
5 cups confectioners' sugar 

In a large bowl, beat butter and cocoa powder at medium speed with an electric mixer until creamy .
In a small bowl, combine cream and malted milk powder, stirring to dissolve. 
Add cream mixture to butter mixture, beating at low speed to combine. 
Gradually beat in confectioners' sugar until smooth. 



Creamy Fruity Jelly Slice (Crema de fruta and Graham Cake)



The Philippines Style of Creamy Fruity Jelly Slice (Crema de fruta and Graham Cake)
Previous Christmas Period, My partner and I invited some buddies over for dinner. I needed trouble pondering which kind of a treat I should be generating for the kids. I desired to create Crema De Fruta yet it really is as well tasky, My partner and i considered generating Graham Cake yet it really is as well typical during the Winter season in your Philippines. So, My partner and i searched the web and also discovered a new recipe from "The Straightforward Cooking Channel": in facebook named "Christmas Slice". My partner and i tried out your recipe and also My partner and i appreciated this a great deal. But then My partner and i made the decision which perhaps I will choose this recipe a lot more interesting and more fun and also voila! My own, personal model involving Creama De fruta, Graham Cake and also Yuletide Peel! Frothy Fruity Jello Peel! I really hope that you just give my personal recipe trying! This doesn't happen need to be Yuletide year that you can check it out. You can try this every time. I really hope you love my personal recipe and also well then, i'll know very well what you would imagine. Cheers!! (Brain,2013).

Step 1: For the Crust
Assemble these supplies:

200 Grams Honey Graham Crackers or any kind of crackers will do.
That's about a cup of crushed crackers.

6 oz Unsalted melted butter (About close to 1 cup of melter butter)
You'll also need a 9 1/2 inch spring form pan lined with wax paper or baking sheet.

Steps in preparation:

  1. Put 200 grams of Honey Graham Crackers in food processor and crush it for about a minute or until it's almost like sand.
  2. Transfer it to a bowl and mix with unsalted butter until it has the consistency of wet sand.
  3. Grease the sides of the spring form pan with melted butter.
  4. Pour crushed graham mixture in the spring form pan and flatten it by using a spatula or anything that you can use to flatten it.
  5. Put it in the freezer for 15 to 20 minutes.

Step 2: For the Creamy Jelly filling (Middle)
Assemble these supplies:

250 ML all purpose cream (About 1 cup)
760 Grams Sweetened Condensed milk (that's about 3 & 1/4 cups)
2 tbsp unflavored powdered gelatin
1 tsp granulated sugar
1/3 cup of water

Steps in preparation:

  1. Heat the water in the Microwave for a minute and 30 seconds.
  2.  pour in the powdered gelatin and the sugar in the hot water. Mix until it's completely dissolved.
  3. In a bigger bowl, mix together the gelatin mixture, condensed milk and all purpose cream using a balloon whisk. Mix well until smooth.
  4. Pour the white creamy jelly mixture into the now hardened crust from the freezer gently by using the balloon whisk to break the fall as to not to dissolve the crust
  5. Put it back in the freezer for another 15 to 20 minutes or until it firms up.


Step 3: For the Fruity Jelly (Top)
Assemble these supplies:

About 3 cups fruit cocktail, drained (800 grams)
1 cup of fruit cocktail juice
1 cup of water
2 tbsp unflavored powdered gelatin and 1 tbsp granulated sugar
About 6 to 8 drops of red food coloring (or any color of your choice)

Steps in preparation:

  1.  In a heated sauce pan, mix in the water and the fruit cocktail juice.
  2. Add in the sugar and the unflavored gelatin and stir until completely dissolved over low heat.
  3.  Add in a few drops of red food coloring.
  4.  When the fruity jelly mixture is completely dissolved, turn the heat off and set aside. Let it cool for at least 30 minutes. You can put it in front of an electric fan or put inside the refrigerator for faster cooling. It is important to cool this mixture down to room temperature before you pour it on top of the cake.
  5. Get the now firmed up Creamy Jelly Filling from the freezer and place the drained fruit cocktail on top of it.
  6. Put it back in the freezer for about 10 minutes.
  7. When the Fruity Jelly mixture is cold enough, pour it on top of the cake then put it back in the freezer for about 10 to 20 minutes or until the jelly is firm.
  8. Gently remove it from the spring form pan.
  9. You can serve it with whipping cream. As you see, I tried to decorate it with whipping cream but I need more practice.

This recipe serves 6 to 8 persons.



HOMEMADE CATHEDRAL WINDOW RECIPE

Cathedral Windows Recipe is a Filipinos desserts which is one of the most desired desserts especially during Christmas season.Cathedral Broken Windows Gelatin dessert, Sprinkle a colorful gelatin on topped also known as Christmas Jello in the Philippines.



Assemble these supplies:

  • 4 packs of knox unflavored gelatine powder  
  • 1 cup cold water -1 can of condensed milk 
  • 1 cup of pineapple juice -1 cup all purpose cream 
  • 1/2 cup sugar 
  • 1 can of evap milk 
  • Mango and orange

Steps in Preparation: 
  1. Transfer 1 cup cold water in a pan and add knox gelatin. 
  2. Dissolve gelatine completely. 
  3. Cook over medium-low heat until it simmers. 
  4. Stir continuously. 
  5. When gelatine liquid simmers, add 1 cup of pineapple juice. -add 1 can evap, 1 can condensed, 1 cup all purpose cream.  
  6. Add 1/2 cup sugar.  -when sugar is dissolved turn off heat.  
  7. Transfer cooked gelatine mixture in a bowl and refrigerate until it thickens. Flavored Gelatine: 
  8. Add 6 cups of tap water to 1 pack of Mr. Gulaman. If you want just a portion of it, adjust it proportionately (e.g.: 2 cups for 1/3 mixture of gelatine powder in a single pack). -dissolve it completely. -bring it to simmer while stirring continuously. 
  9. Pour on a separate container for each flavor. 

Serving: Cool and chill the gelatin for a couple of hours before serving.