Thursday, November 27, 2008
Johnson's Thanksgiving Dinner (Check out related pictures in my other blog: pinayinutah.blogspot.com)
The three kinds of cheesecakes shown in mini-tart shells or mini-pie crusts
Cherry cheesecake in a mini pie crust
Saturday, November 22, 2008
This is one of the "make-ahead" items on my list for the Thanksgiving dinner. It was getting late and the lighting wasn't very good, but I went ahead and took this picture anyway so that I can post this entry tonight as I'm afraid I won't be able to do it in the next few days.
Some people might wonder what ube is? It is a root crop which is sometimes called purple yam used in making desserts. Mr. Wiki (pedia) can tell you more about it.
I will be making a Brazo de Mercedes with Ube on Wednesday for my Filipino friends who are coming to the dinner. For the halaya ube, I can make it days ahead, so that will be real helpful with the time element. As the chefs in Food Network say, a sucessful dinner is all about timing. I hope so.
The recipe is really simple as you can see it has only 3 ingredients and if you want a good workout for your arm, you'll want to try making this dessert.
Here's the recipe for the Ube de Jalea:
1 package grated frozen ube, thawed out
1 stick butter
1 can condensed milk
1) Pass the thawed out ube through a sieve because you want this to be really smooth.
2) Put all the ingredients in a non-stick pan and cook over medium heat, stirring constantly until thick.
3) Press the cooked jalea onto a buttered dish.
1. Because I will be spreading the ube halaya on the merigue (for the brazo cake) I made it a little thinner than I normally do.
2. I usually mix in about 2 tbsp. of mochico with just enough water to dissolve it, into the halaya mixture for body and better texture.
Friday, November 21, 2008
Thursday, November 20, 2008
Here's a sample of the Johnson family traditional Thanksgiving dinner menu:
Roast turkey ....and all the trimmings, such as gravy, mashed potatoes, stuffings/dressings, and ham. I hope I will be able to find a 22-pound turkey. I looked today, but the biggest I saw was 20 lbs. I will be making some cheesecakes which is my husbands favorite dessert
The kids will be bringing the drinks, side dishes and desserts, desserts and lots of desserts
I will have about 15 Filipino friends at the dinner so maybe I will make the following:
Crema de frutas, ube brazo de mercedes and maybe some nilagang karneng baka (pochero? or bulalo?)
Sunday, November 16, 2008
Strawberry shortcake is my #1 dessert. It is a popular summer dessert because summer season is when strawberries are in abundance.
It is strange to see a lot of strawberries this time of the year, but last week this one store had plenty of them and their price was like it was last summer. As soon as I saw these beautiful California grown strawberries I knew what I was going to do with them. The first thing that came to my mind was Strawberry Shortcake! The second thing was to freeze them for smoothies. I bought a case of 8 lbs. for less than seven dollars, that's an unbelievable price for winter season.
The above procedure is far different from this recipe that I'm sharing with you. This version is quick and easy and the modern way. I'm sure those who are strawberry shortcake connoisseurs will frown upon this recipe as I usually use store-bought pound cake, or angel food cake, or some dessert cups. Sometimes I use just white cake made from the boxed cake mix for the base. I don't think I'd use biscuits for the base though for two reasons: one, I don't like biscuits that much, two, biscuits are their best when they are warm and I don't think I want to eat this dessert with warm biscuits. Well, of course that's just me.
Here's my version of the Strawberry Shortcake which is as easy as 1-2-3:
1) Wash, hull, and slice about 1 lb. of fresh strawberries.
4) Fill these store-bought dessert cups with the strawberry fillings
1) The other kind of cake pictured with the dessert cup is angel food bar (cake) also made specially for shortcakes. Slice it up depending on the thickness you prefer. It will give you about 10 slices.
2) If using cake from cake mix, 9 x 13 or 11 x 15, spread the filling on top of cake and slice into serving size squares. Top each slice with whipped cream.
Since I've perfected making Chiffon Cake, I've been using the chiffon cake or the mamon as the cake base for Strawberry Shortcake. It is so delish, you gotta try it. Click here for chiffon cake, or here for mamon.
Another simple and easy cake to make would be German chocolate cake with coconut-pecan frosting because you can use boxed cake mix, and the frosting can be made from scratch. It might not look as good as the picture shows because I fouled up with one of the ingredients. I put in the whole can of evaporated milk by mistake, instead of just 1 cup so it took me awhile to cook the frosting down. I had to add a tablespoon of corn syrup so it woudn't be too runny. As you can see, the top is still a little thinner than it is supposed to be, but the taste wasn't affected at all. Still yummy!
Here's the recipe:
1 German chocolate cake mix, bake according to directions on the box
1 recipe for coconut pecan frosting:
Recipe for coconut pecan frosting:
1 cup evaporated milk
3 egg yolks, slightly beaten
1 cup white sugar
1 stick butter
1 1/2 cups shredded coconut
1 cup chopped pecans
1 cup sifted powdered sugar
1 tsp vanilla extract
1)In a deep pan, or pot, preferably non-stick, combine the milk, egg yolks, sugar and butter. Cook stirring over medium heat until thick, (about 15 minutes or til it reaches the consistency of pudding)
2) Turn down heat to medium low, and add the coconut, pecans, powdered sugar and vanilla. Stir for 2 more minutes. Turn off heat. (it might be a little runny at this point but when you spread it on the cake, the frosting settles quickly)
3) Spread frosting on the cake immediately. (it is easier to spread the frosting on the cake while the frosting is warm).
4) Chill in fridge before slicing.
1)This frosting recipe is good for two 8-inch layers, one 9x13 cake and 24 cupcakes.
Saturday, November 15, 2008
Wednesday, November 12, 2008
If I fix hamburger sandwiches, it is for Sunday dinners. He'd be happy as a lark with his two burgers and I'd be happy as a maya (a Philippine bird, a tree sparrow) with my rice and adobo or anything Pinoy.
instead of browning them in oil.
Arrange meatballs in an aluminum-lined sheet pan for easy clean up
1 tsp. Mrs Dash
NOTES from MaMely:
2. Instead of bread crumbs, I use saltine crackers or oatmeal or both. I put them in a food processor and grind them. I also put the onion and garlic together in food processor to finely chop them.
Sunday, November 9, 2008
Saturday, November 8, 2008
Forget your calorie counting because this is a calori-fic dessert. I don't know how else to describe it but just that....a calorie-laden dessert and yet it it terrific.
A friend gave me this recipe more than 20 years ago and it has been in the family since then. It is one of a few recipes I never altered or modified because there's no reason to, except for the garnish that I added.
The recipe is really simple and easy to make and it only calls for 6 ingredients. It requires no baking, but it is even easier if you use a food processor to mix the pudding as it only takes a minute. If you use a hand mixer to mix it, it takes awhile to get to the spreading consistency.
Tuesday, November 4, 2008
Years ago my husband was into juicing. He juiced and mixed up different kinds of vegetables. He liked the juice but cleaning up was a bit of a task. There's a lot of different parts of the juicer to clean afterwards. About 10 years ago, our son Kelly, bought him an industrial type blender that he saw at the State Fair, where some guys were doing demos powderizing marbles. It is heavy duty and my husband liked it a lot and cleaning up is easy. He tried and experimented with different kinds of fruits or vegetables that can be can mixed together. Most of the juices you won't want to smell bu it didn't take him long before he finally came up with what he liked the best.
Monday, November 3, 2008
Sunday, November 2, 2008
Modified version of Crema de Frutas
I have been making this cake in an 11x 15 cake pan, but lately I discovered that by using 3- 8x8 aluminum square pans, I can give away 2 of them and keep one for me. I think they look festive enough for Christmas give-aways too.
In a bowl beat cream cheese and set aside. In another bowl, beat pudding and milk until thick; ( food processor works best for this part) Add the cream cheese and continue to beat and mix well. Consistency should be like mayonnaise. Spread over cooled cake.
(Note: you can also use 1 box instant lemon pudding mix and 1 box of white chocolate pudding mix...excellent combination)
REFRIGERATE CAKE FOR AT LEAST 5 HOURS BEFORE SLICING.