Turon

Ingredients:
Bananas saba that cut in half
1 ½ cup sugar
12 pieces lumpia wrapper
2 cups cooking oil

Procedures:
1. Roll the banana on the sugar plate and ensure that
1. That the banana is coated with enough sugar.
2. Place the banana with sugar coating in the spring roll wrapper.
3. Fold and lock the spring roll wrapper, use water to seal the edge.
4. In a pan, heat the oil and put in some sugar. Wait until the
brown sugar floats.
5. Put in the wrapped banana and fry until the wrapper turns
golden brown and the extra sugar sticks on wrapper.
6. Serve hot as dessert or snack. Share and Enjoy!

Mango Float
Ingredients:
1 tablespoon of crushed graham
Graham crackers
1 cup of all purpose cream or cool whip
¾ cup condensed milk
2 cups of mangoes thinly sliced

Procedures:
1. In a bowl, combine the cream/cool whip and
condensed milk.
1. Then on the layered crackers on the bottom,
spread the milk and cream mixture.
2. Then spread out the thin sliced mangoes
evenly on top of the cream.
3. 4. Make another layer of graham crackers
, spread the cream and mango slices.
4. 5. Garnish the top layer with mango and
sprinkle the crushed graham.
5. 6. Chill for at least 3 hours before serving.
Munchkin
Ingredients:
1 package chocolate flavored
graham cracker cookies
1 can condensed milk
Mini marshmallow
1 cup shredded coconut, or
powdered sugar, for rolling.

Procedures:
1. Slowly crush your graham crackers into fine pieces.
2. Pour ¼ cup condensed milk.
3. Make some balls with the graham cracker mixture.
4. Add marshmallow to the mixture.
5. Roll your munchkin balls into the shredded
coconut or powdered sugar
6. Chill for several hours before eating.

Blueberry Cheesecake
Ingredients:
1 cup graham cracker crumbs
¼ cup melted butter2packeges cream cheese, softened
1 cup sour cream
¾ cup white sugar
2 tablespoons all-purpose flour
1 teaspoon extract
4 large eggs
2 cups frozen blueberries, dry pack
1/3 cup blueberry jelly

Procedures:

1. Preheat the oven to 325 degree F ( 165 degrees C)

2. Mash cream cheese in a mixing bowl
until soft and creamy.
3. Gradually beat insour cream, ¾ cup of
sugar, flour, and vanilla.
4. Beat in eggs, one at a time. Pour mixture
into the crumb-lined pan
5. Bake in the preheated oven until firm
to the touch, about 1 hour
6. Place baked cheesecake in the fridge,
about 4 hours.
7. Transfer to a serving platter. Place frozen
blueberries on top.
8. Chill in the fridge until ready to serve.

Cake Pops
Ingredients:
1 package yellow cake mix
1 cup of water
3 large eggs
½ cup vegetable oil
1 container prepared chocolate frosting
18 lollipop sticks
1 bag chocolate candy melts
1 tube decorating icing
1 tablespoon multicolored candy sprinkles

Procedures:
1. Bake the cake, then let it cool.
[Link] the cake, stir in the frosting, and refrigerate
until chilled.
[Link] the mixture into evenly sized balls.
4. Coat each ball in melted candy melts, then push
a lollipop stick into each ball.
5. Let the cake pops harden upright in a Styrofoam block.

Banana bread
Ingredients:
2 to 3 medium (7" to 7-7/8" long) very ripe bananas,
peeled (about 1 1/4 to 1 1/2 cups mashed)
1/3 cup (76g) butter, unsalted or salted, melted
1/2 teaspoon baking soda (not baking powder)
1 pinch salt
3/4 cup (150g) sugar (1/2 cup if you would
like it less sweet, 1 cup if more sweet)
1 large egg, beaten
1 teaspoon vanilla extract
1 1/2 cups (205g) all-purpose flour

Procedures:
1. Preheat the oven to 350°F (175°C)
2. Mash the bananas and add the butter
3. Mix in the remaining ingredients
4. Bake the bread ( Bake for 55 to
65 minutes at 350°F (175°C)
[Link] and serve
Coffee Jelly
Ingredients:
1/4 cup Unflavored Gelatin
1 cup Water
1 tablespoon NESCAFÉ Classic
3 tablespoons Brown Sugar
1 packet NESTLÉ® All Purpose Cream
1/3 cup NESTLÉ® Carnation® Condensada

Procedures:
1. Add gelatin to ¼ cup of water to bloom. Set aside.
2. Simmer ¾ cup of water with coffee and sugar. Stir
in gelatin mixture. Gently simmer until dissolved.
Pour into a container. Set aside to cool. Cut into cube
3. Combine NESTLÉ® All Purpose Cream
and NESTLÉ® Carnation® Condensada.
[Link] gelatin at the bottom of a serving glasses.
5. Add pour cream mixture and shaved ice. Serve immediately .

Leche Flan
Ingredients:
10 pieces eggs
1 can condensed milk (14 oz)
1 cup fresh milk or evaporated milk
1 cup granulated sugar
1 teaspoon vanilla extract

Procedures:
[Link] the sugar in a large llanera. Place over low hea
t until the sugar has melted and turns golden.
[Link] move the llanera to avoid burning and
to distribute sugar evenly. Remove from heat and allow it to harden.
[Link] a bowl, beat Eden Melt Sarap until smooth. Add eggs one
at a time. Make sure to beat the mixture after each egg is added.
[Link] evaporated milk and condensed milk. Mix well.
[Link] thoroughly mixed, let the mixture sit for a few minutes.
[Link] llanera with foil and place in a baking dish
with 1-inch water. Bake for 375F for
1 hour or until a toothpick inserted into the leche flan comes out clean.
[Link] from oven and allow to cool.
8. Top with shredded Eden cheese and enjoy!
Buko pie
Ingredients:
2 cups all-purpose flour
1/3 cup butter
1 teaspoon salt
1/3 cup vegetable shortening
6 to 8 tablespoons cold water
2 cups young coconut meat
3/4 cup granulated white sugar
1/2 cup cornstarch diluted in 1/2 cup young coconut water
1/2 cup evaporated milk

Procedures:
[Link] flour, salt, butter, shortening, and cold water
to create a crust. Divide into two parts, flatten, roll
into a pan, and set aside for filling.
2. Add the granulated white sugar and stir. Put-in the
young coconut meat and cook for 3 minutes.
[Link]-in the cornstarch diluted in young coconut
water and stir thoroughly while cooking. Cook until the
texture thickens.
4. Turn-off the heat and allow the mixture to
cool down.
5. Preheat oven to 375 degrees Fahrenheit.
6. Arrange the cooked filling in the cake pan.
7. Put the second crust over the filling and seal the sides.
8. Create holes on the secondary crust using a fork.
This will serve as exhaust vents that will prevent
the crust from deforming.
9. Bake for 45 to 55 minutes or until the color
turns golden brown. Note: Baking time may vary; make
sure to check the color of the crust to determine if baking is complete.
10. Let cool and serve. Share and enjoy!
Maja Blanca
Ingredients:

2 cans (13.5 ounces each) coconut milk

1 can (14 ounces) cut corn, drained
½ cup sugar
¼ cup cold water
½ cup cornstarch
¼ cup desiccated coconut flakes

Procedures:
1. In a saucepan, combine coconut milk, corn,
and sugar. Over medium heat, bring to a gentle boil,
stirring occasionally until sugar is dissolved.
2. In a small bowl, mix cornstarch and cold
water until completely smooth.
[Link] add to coconut milk, whisking
vigorously to prevent lumps.
4. Continue to cook, whisking regularly, for about 2 to
4 minutes or until mixture thickens to a smooth
paste consistency.
5. In a lightly greased 8 x 8 baking dish,
transfer thickened coconut mixture.
6. Using a spatula, smooth surface.
7. Allow pudding to cool for a few minutes.
Cover and refrigerate for about 1 to 2 hours or
until completely set.
8. In an ungreased skillet over medium heat,
toast shredded coconut, stirring frequently, for
about 1 to 2 minutes or until golden brown. Remove
from heat immediately.
9. To serve maja blanca, sprinkle toasted
coconut flakes on top and cut into squares.
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