Marble Sundae

Filed Under Cebu Food-trip Adventures

• 1 pint chocolate ice cream
• 3/4 cup sugar
• 1/3 cup water
• pinch of cream of tartar
• 4 Maya Farms eggyolks
• 1 1/2 cups all-purpose cream

Procedures:
How to prepare/serve:

1. Mold ice cream in a gelatin container. Freeze.
2. Combine sugar, water and cream of tartar in a saucepan.
3. Bring to a boil and cook until syrup spins a thread.
4. Beat eggyolks until thick and lemon-colored.
5. Add syrup gradually while continously beating.
6. Cook this mixture in a double boiler, stirring constantly until thick and smooth.
7. Chill.
8. Beat cream until double in volume.
9. Fold the cream into the eggyolk mixture.
10. Pour over the molded ice cream.
11. Freeze.

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Green Mango Salad

Filed Under Cebu Food-trip Adventures, Cebu Native Fruits

Yes…this is best for preggies!

Ingredients:

5 pieces siling labuyo, minced
2 tablespoons chopped red bell pepper
2 tablespoons patis
3 tablespoons kalamansi juice
3 tablespoons sugar
2 tablespoons chopped green onions
3 cups shredded green mango
1/4 cup shrimps, boiled and halved
(optional)

How to Prepare:

Combine all the ingredients except for the shrimps.
Toss to mix.
Before serving, top with the shrimps.

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No – Bake Cheesecake

Filed Under Cebu Food-trip Adventures

                                     Hungry?…. sorry, just for desert.

Ingredients:

• Crumb Crust:
• 1 cup crushed graham crackers
• 1 cup finely chopped cashew nuts
• 1 tablespoon sugar
• 1/3 cup melted butter
• Cream Cheese Filling:
• 1 225-gram pack cream cheese
• 1/2 cup sugar
• 1 1/4 cups thick cream
• 1 tablespoon unflavored gelatin dissolved in
• 1/4 cup hot water
• 3 medium-sized mangoes, chopped

Procedures:

1. Line a 9-inch spring form pan with aluminum foil.

Prepare Crumb Crust:

1. Combine all the ingredients in a bowl.
2. Mix well.
3. Press evenly over the base of the prepared pan.
4. Refrigerate for 30 minutes.

Prepare Cream Cheese Filling:

1. Process cream cheese and sugar in a blender.
2. Add cream and process until smooth and well-combined.
3. Add cooled gelatin mixture.
4. Stir in chopped mangoes.
5. Pour into chilled crust.
6. Refrigerate for several hours until set.

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Butter Nut Chewies

Filed Under Cebu Food-trip Adventures

Ingredients:

• 2 Maya Farms eggs
• 2 cups brown sugar
• 1 teaspoon vanilla
• ½ cup melted margarine
• 1 ½ cups Gold Medal all – purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 cup cashew nuts, finely chopped

Procedures:

How to serve/prepare:

1. Preheat oven 350°F.
2. Grease a 13”x 9 x 2-inch rectangular pan.
3. Set aside.
4. Beat eggs until light and foamy.
5. Beat in sugar, vanilla and margarine until creamy.
6. Combine flour with baking powder and salt.
7. Add to egg mixture.
8. Mix until well-blended.
9. Stir in nuts.
10. Spread evenly in the prepared pan.
11. Bake for 25 to 30 minutes or until top is light brown.
12. Cool then cut into squares.

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Rocky Road Squares

Filed Under Cebu Food-trip Adventures

Ingredients:

• 1 500-gram pack Supermoist Devil’s Food Cake Mix
• 1 cup chopped cashew nuts
• 3 cups marshmallows

Chocolate Glaze:

• 2 squares unsweetened chocolate, melted and cooled
• 1 ½ cups confectioner’s sugar
• 8 tablespoons hot water
• 1 ½ teaspoons vanilla
• ¼ cup coarsely chopped cashew nuts

Procedures:

How to prepare/serve:

1. Preheat oven to 325°F.
2. Grease and flour a 13 x 9 x 12 inch rectangular pan.
3. Set aside.
4. Prepare mix according to the package instructions.
5. Stir in nuts.
6. Pour into prepared pan and bake until half-done.
7. Remove pan from oven and sprinkle the marshmallows on top.
8. Bake again for another 10 minutes or until cake is done and marshmallows are puffed and golden brown.
9. Prepare Chocolate Glaze:
10. Mix unsweetened chocolate, sugar, water and vanilla in a small bowl.
11. Beat until smooth.
12. If necessary, add more water, a tablespoon at a time until desired consistency.
13. Carefully spread over marshmallows then sprinkle with nuts.
14. Cool completely then cut into 2-inch squares.

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Maja Blanca

Filed Under Cebu Food-trip Adventures

Ingredients:

• 2 cups thick coconut milk
• 4 packs unflavored gelatin
• ½ cup fresh milk
• ½ can whole corn kernel
• 6 cups thick coconut milk

Procedures:

How to serve/prepare:

1. Boil 2 cups thick coconut milk until oil comes out and latik or the residue is brown but not burnt.
2. Set aside.
3. Put gelatin in a bowl together with the water of the corn and the milk.
4. Put the coconut milk in a frying pan over medium heat.
5. Stir until it boils.
6. Add the gelatin mixture and continue stirring when it is thick and yellow in color, pour into pan and add the corn kernels.
7. Cool to set then sprinkle with latik.

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