#155_Summer Coolers: Cantaloupe Drinks

Cantaloupe drinks,
along with halo-halo, was one street food in the Philippines
that was so popular specially among the kids
to sell at summer time.
Parents would set up stands so these
young "entrepreneurs" can be pre-occupied
during summer when they are out of school.
That was ancient ago. Memories, memories!!
I don't know how kids spend their summer time nowadays, though.
Maybe they are into computers or video games too
just like any other kids around the world, I don't know!

The secret of a good cantaloupe drink
is the use of syrup instead of just plain sugar.

To make simple syrup, boil 1 part water and 1 part sugar;
simmer (do not stir) until sugar is dissolved about 3-4 minutes.
Remove from heat and let it cool completely.

Coconut & Cantaloupe Shredder

This hand-held tool is designed for shredding
young coconuts and cantaloupes, and what not.
No other gadgets can do the job
of producing spaghetti-like strips like this one
(except the strips are shorter than spaghetti).


Wash the cantaloupe and split it in half using a knife,
then discard the seeds.
Shred the cantaloupe meat making sure not to go
very deep so as not to include the white part in your drink.


This hand-cranked ice shaver produces
a soft and fluffy and snow-like shaved ice.

Spoon some grated cantaloupes into a glass
and add a couple spoons of the syrup,
more or less, depending on how sweet you want it.
Put some shaved ice and serve with a spoon.
A truly Summer cooler!!


Left over syrup can be stored in a jar with lid and refrigerated for future use.

#154_Tri-Color Rotini Pasta Salad

This salad is very quick to prepare
and can be made up to 6 hours ahead of time.

Cook the pasta al dente, then drain in a colander.
When well drained, transfer to a bowl
and pour some Italian Salad Dressing into the pasta.
Season with salt and pepper and about
3 tablespoons of Salad Supreme
Toss well to coat all the pasta.

Prepare the veggies:

peel and slice cucumber; slice green pepper and red onion
and the olives. Mix them all in with the pasta.
Cover and chill for at least 2 hours before serving.

#153_Banana Caramel Cream Pie

For this dessert I use the graham cracker crust made from scratch.
Click here for the crust recipe.

This is a recycled concept from 2 recipes:
Banana Cream Pie recipe #31, (click here) and the
Banoffee Pie recipe #150 (click here)

For the cream filling,
I used the recipe for the Banana Cream Pie
with a little bit of twist
by adding store-bought caramel topping.
The outcome is a lot better than the
Banoffe Pie and the Banana Cream Pie.

(Option 1)
Using store-bought individual serving graham cracker crusts
such as the picture above is a convenient way to serve
this dessert as you can eliminate a lot of mess.

(Option 2)
or use the store-bought 9-inch graham cracker pie

crusts and slice them into wedges.

Spread half a jar of caramel topping evenly on the crust;
refrigerate for at least 1 hour.
I recommend using Mrs. Richarson's caramel topping,
if you have access to it.
I'm not into brands but I find this is the best kind
as the others are thinner in consistency
and tend to be runny when spread on the pie.

Cream Pie Filling:

1 large (5.1 oz) instant Lemon Pudding mix

1 large box (4 envelopes) Dream Whip

3 cups cold fresh milk
Combine these 3 ingredients in a bowl and whip until thick, but of spreadable consistency.
(If you have a food processor use it. It is the best for the job).

You can slice up some bananas and combine with the cream filling, (optional)

Slice bananas into disks and arrange them on top of the caramel topping.
Spread cream filling on top of the bananas.
Top with cool whip or whipped heavy cream.

Drizzle caramel topping on top

Place the whole pan on a serving platter and unlock the spring lock.

Spring form pan has spring lock on the side so you can get your cakes
or pies out easily without any mess.

Enjoy a slice!

Notes: 1. To prevent the bananas from getting dark, sprinkle some Ever Fresh fruit protector found in the canning section of your grocery store.

2. If you don't have Cool Whip, you can use 1 pint of heavy cream and whip it with 1/2 cup white sugar.

#152_Black Forest Torte

This dessert looks like you've worked all day to make it,
but in reality it is easier to make it than it looks.
It only calls for a few ingredients plus using the cake mix
makes it super easy to do,
and yet it looks so elegant and the taste is so heavenly.

A friend of mine, Carol, who raved about making it for their
Christmas dinners every year, gave me the recipe.
I told her that it might become our family favorite too.
I think it has become one of our family favorite
as this is my second time to make this dessert.


Here's the recipe
in Carol's own hand writing
with a very slight tweak made by me:

1 pkg. Devil's Food cake mix plus ingredients to make the cake
1 cup sour cream
1 container (8 oz.) frozen whipped topping
1/2 tsp almond extract
1 pkg. (3.4 oz) white chocolate instant pudding
1 can (21 oz) Cherry Pie filling
another 1/4 tsp almond extract
1/4 cup almonds, sliced

1) Pre-heat oven to 350 degrees. Prepare cake mix according to package directions using 10 inch round pan. Bake cake for 30 minutes. Cool on rack 15 minutes. Remove from pan and cool completely.
2) Cut cooled cake in half horizontally using serrated bread knife. Place bottom half of cake on serving plate.

Cream Filling:
3) Combine sour cream, whipped topping, 1/2 tsp almond extract, using a whisk. Add pudding mix and whisk vigorously until mixture is well blended and thick. This is the cream filling.
4) Fill cake decorator with 1/2 of cream filling; set aside.

5) Spread remaining half of cream filling evenly over bottom layer of cake and (this is optional) sprinkle some chopped nuts on top.

This is the bottom layer of cake

6)Combine pie filling with 1/4 tsp. almond extract.

7) Carefully spread 1/2 of pie filling over the cream.

8) Place the other half of cake on top of the bottom layer of cake. Using the cake decorator filled with cream filling, (step 4), pipe cream filling around of cake about 1/2 inch from edge. Fill the center with remaining pie filling. (I did it the other way around, as you can see). Sprinkle almonds over pie filling (which I didn't do),

Have a slice!!

UBOS na UBOS!!
Try niyo!

NOTE: Substitutes...
If you don't have sour cream, you can just use 1/4 cup plain milk. It's what I used the first time and I didn't notice any difference.

For the frozen whipped topping, you can whipped your own by using 2 cups heavy cream.Whip until frothy then add 1/2 cup white sugar. Continue to whip until thick but spreadable.

#151_Mango Custard Chiffon Cake

This was my first Mango Custard Chiffon Cake to make which was purely experimental,
but luckily it turned out really good except the cake part wasn't thick enough.
My next tries were perfect (I think!)

The procedure is quite lengthy, but don't let it turn you off because
this cake is so delicious and it is worth all your effort.

There are 3 parts to making Custard Cake
and I got each part from 3 different sources:

1) Caramel from Tyler Florence of Food Net Work
2) Custard or Leche Flan by Manang of kusinanimanang
3) Chiffon Cake refer to my Orange Chiffon Cake, recipe which I had adapted from Joyofbaking.com

Without further ado, let's get started. First, with the mangoes....

Select good quality mangoes that are ripe, but firm.
Manila Mangoes are the best kind to use in this recipe.
Slice 2 fresh mangoes into chunks.
(Save the seeds to nibble on pulps).
Set aside.

(1) Caramel
Adapted from Tyler Florence

Make caramel using 1 cup white sugar and 2 Tb water.
In a stainless steel pot or pan,
combine sugar and water and cook over
medium high heat until sugar begins to melt.
Turn down heat and continue to cook without stirring.
The melted sugar will slowly turn into light brown then
to amber color (like burnt orange color)
Coat pans (I used 2 loaf pans) with the caramel,
swirling it around to coat about 1 inch up the sides of pans.

When caramel is set, spread cubed mangoes on top of caramel.
Set aside and prepare the Custard....

(2) Custard or Leche Flan
I have a recipe for the custard but it calls for
10 egg yolks which made me think twice
because of its cholesterol content.
Then I remembered copying down manang's recipe
even before I started blogging. Her recipe uses 4 whole eggs.

Recipe for the Custard or Leche flan:
recipe by kusinanimanang
4 whole eggs
1 can condensed milk
1 can evaporated milk
1 tsp. vanilla

Mix everything in a blender pulsing 3-4 times
Pour this mixture equally into the prepared pans and
let them sit on the counter while preparing the Chiffon Cake batter.(3) Chiffon Cake batter

There are 2 parts to the Chiffon Cake batter:
A) the egg yolk mixture
B) the egg whites mixture or meringue

Separate 7 large eggs and set aside.
According to joyofbaking, it is easier to separate the egg yolks from the white
while eggs are still cold.

(A) Egg Yolk Mixture:
2 1/4 sifted cake flour
3/4 cup sugar
1 tsp salt
1 Tbsp baking powder
Sift all ingredients in a bowl.

Make a well in the center and add:
1/2 cup canola oil
1/2 cup + 2 tbsp orange juice
1 tsp vanilla
7 large egg yolks
Stir all ingredients using a hand-held mixer, or a wire whisk
until everything is well blended together.

This is the egg yolk mixture.
Set it aside and make the egg white mixture...

(B) Egg Whites Mixture or Meringue
7 egg whites, @ room temp
1 tsp cream of tartar
3/4 cup white sugar

Using a stand mixer with the wire whisk attachment, whip egg whites with
cream of tartar till frothy then gradually add sugar.

Continue to whip until stiff-peak stage is formed.

This is a critical part of making the chiffon cake.
You don't want the egg whites to be neither under beat nor over beat.
See links below on how to whip perfect egg whites.



Fold the (A)egg yolk mixture into the (B)egg white mixture,
doing this in 3 parts, meaning
Fold 1/3 of meringue into the egg yolk mixture,
then take another 1/3 and fold.
When well incorporated, fold in the last third until
you won't see white part anymore.
This is the Chiffon Cake Batter.

Now we are ready to put the custard and the chiffon cake together....
Carefully and gently spoon cake batter on top of the custard mixture.
Bake the custard cake in bain marie or water bath:
Place the pans with the custard/cake in a larger pan,
then slide it in a pre-heated 350 degrees oven.
Pour some boiling water into the larger pan
up to sides of the height of flan.
Bake for 50 minutes to 1 hour.

The cake is done when tooth pick (or bamboo skewer)

inserted in to the cake comes out clean.

After taking them out of the oven,

let them cool completely on a wire rack,
then invert them onto a platter.
Refrigerate for at least 4 hours before slicing.
ENJOY!!

Related Recipes:Chiffon Cake, click here.
Buko Pandan Chiffon Cake, click here.


Links on how to whip egg whites to stiff peak:

http://www.ehow.com/how_4542568_whip-egg-whites-stiff-peaks.html

http://lowfatcooking.about.com/od/dessert/ss/meringue_2.htm

http://www.ehow.com/how_7604373_stiffly-beat-egg-whites.html

http://www.nytimes.com/1998/10/21/dining/food-chain-shrinking-egg-whites.html

#151_Chicken Salad in Bread Cones

Bread Cones

or
Bread Cornucopia

This is a copycat idea from a site,
the Knead for Bread, click here ,
that I stumbled upon the other day

where the author used store-bought molds to shape the bread.
I was so impressed at how elegant his bread cones were,
and before I wondered where I can order those cone molds from,
he mentioned a link to a site where another blogger made hers out of paper.

Paper??!! yes, cardstock papers from flyers. She is a genious!
I'll just give you their links instead of repeating
the instructions in this post.
Click here.

Using paper to make the molds for the cones is so intriguing
and at the same time impressive to me that
I didn't waste any time trying to make the bread cones
following her instructions.
Please go to her site, click here.

I was kind of nervous that I might start a fire,
so I kept a good eye on the oven
the whole time the bread cones were baking.
Very amazing!! and very clever!!

My cones didn't turn out as good-looking

as theirs because I didn't brush them with egg wash,
nevertheless, they definitely taste awesome!

For the dough, I used my Pan de Sal recipe #20, click here
because it has already been tested by me
and I already know the measurements by heart.

For the filling , I used some left over chicken salad, recipe here,
but chopped the bacon and diced the tomatoes
and mixed them all up.

Very presentable!
I give this a two-thumbs up!!

The next item I'd like to try is their Asian Doughnuts.
Looks like Pinoy pilipit.

#150_Banoffee Pie

Banoffee Pie is a British dessert
made of bananas, cream and toffee or dulce de leche.

This recipe is from Curtis Stone, a chef from Australia,
who made this dessert

at the Kathie Lee and Hoda Show, click here.
When I made it for Father's Day, click here,
the whipped cream tasted like it needed some sugar,
so I added 1/2 a cup in this recipe.

Ingredients:
Crust

9 ounces graham crackers

1 stick butter, melted

Toffee sauce

1/2 cup (packed) dark brown sugar
3 tablespoons water

1 14-ounce can sweetened condensed milk

1/2 cup (1 stick) butter

Filling

1 1/4 cups heavy cream
1/2 cup sugar

5 small bananas (about 1 1/2 pounds total)

To make the crust:

1) Line the bottom of a 9-inch springform pan with parchment paper.

2) Blend the graham crackers in a food processor until they are finely ground.

3) Pour the melted butter over the crumbs and process to blend well. The crumbs should stick together when pressed.

4) Press the crumb mixture over the bottom and 1½ inches up the sides of the springform pan. Refrigerate.

To make the toffee sauce:

1) Place a medium-heavy saucepan over medium heat.

2) Combine the sugar and 3 tablespoons of water in the saucepan.

3) Stir over medium heat until the sugar dissolves. Increase the heat and boil without stirring until the color is deep amber, occasionally swirling the pan and brushing down the sides with a pastry brush dipped into water, about 5 minutes.

4) Stir in the condensed milk and butter. Continue stirring for 5 minutes or until the sauce thickens slightly.

5) Remove the toffee sauce from the heat and spread 1 cup of the sauce over the prepared crust and refrigerate for about 1 hour or until the caramel is semi-firm.

6) Keep the remaining caramel sauce at room temperature.

Pie Filling:

Using an electric mixer, beat the cream in a large bowl until frothy; add sugar gradually and continue to whip until thick and very soft billowy peaks form.

Very thinly slice 3 of the bananas into discs. Fold the sliced bananas into the softly whipped cream and spoon into the prepared pie crust.

Slice the remaining bananas and arrange them decoratively over the pie.

Rewarm the remaining toffee sauce gently over low heat.

Drizzle some of the sauce decoratively over the pie. If the sauce has thickened too much to drizzle, stir a few tablespoons of milk into the sauce to create a thinner consistency.

Cut the pie into wedges and transfer to plates.

Drizzle each pie wedge with more sauce and serve.

#149_Super Easy Slushy Punch

Slushy Punch.

This drink is not only refreshing, but
also elegant to serve in any occasion.
The recipe has been in our family since my friend,
Aida taught me how to make it many years ago.
Since then I had served it in several wedding receptions
and in many family gatherings.
Kids and adults alike enjoy it every time I serve it.

All you need is ready-to-drink punch and Sprite

It is super easy to make except you need to prepare it ahead of time
to freeze the ready-to-drink punch.

You can use any kind and any flavor of punch you like.
Fill ice cube trays with your favorite punch
and freeze them until they become solid.
You can also use little plastic containers to freeze the punch in.

About 2 hours before you need it,
put the frozen punch in a punch bowl...

Pour bottles of Sprite in to the bowl.
Let it sit to thaw out the frozen cubes of punch
until they become soft and
slushy.


To garnish:

Add some sliced strawberries or sliced limes
in to the orange slush and allow them to float.
For the strawberry flavored slush, add sliced oranges.

For the Proportion:
To a gallon of frozen punch, add 2 two-liter bottles of Sprite.

ENJOY
AND HAVE A REFRESHING SUMMER!!