Cook City (Magluto Tayo, Bona Appetit, Cooking Recipes)

Ingridients
2/3 CUP SHORTENING
3/4 CUP WHITE GRANULAR SUGAR
1 TSP. VANILLA
1 EGG
4 TSP. MILK
2 CUPS FLOUR
1-1/2 TSP. BAKING POWDER
1/4 TSP. SALT


Preparation
Use electric mixer to cream shortening, sugar and vanilla. Add egg; beat till
light and fluffy. Stir in milk. Sift together flour, salt and baking powder and blend
into creamed mixture. Divide dough in half and chill for 1 hour. Roll out half of cookie
dough on a slightly floured surface to 1/8 inch thickness. Cut with desired shape cookie
cutters. Bake on parchment lined cookie sheet at 375 degree F. oven for about 6 to 8 min.
Cool slightly then remove from cookie sheet. Makes about 2 dozenCookies.

Roll only half of dough at a time; keep remainder chilled for easier rolling

• 1/4 cup sugar (or more, up to 1/2 cup, to taste)
  


• 1 1/2 Tbsp four


• 1/2 teaspoon cinnamon


• 4 Tbsp (1/4 cup) unsalted butter


• 3 lbs. tart apples (such as granny smith), peeled, cored, and sliced (about 6 large apples)


• 3 Tbsp fresh lemon juice


• 1 teaspoon vanilla extract
  

• 2 cups flour


• 1/4 cup sugar


• 2 tsp. baking powder


• 1/4 tsp. salt


• 2 Tbsp unsalted butter, chilled and cut into small pieces


• 2 Tbsp coarsely chopped crystallized ginger


• Zest of one orange


• 1 cup heavy cream, plus more for glaze

1. Filling directions: Melt the butter in a large sauté pan over medium heat. Stir in apple slices, lemon juice, cinnamon, sugar and flour. Cover partially and cook until just tender, about 10 minutes. Stir in vanilla. Transfer to buttered 10" pie dish. (This recipe has the crust only on the top).


2. Crust directions: In a large bowl, combine flour, sugar, baking powder and salt. Cut in butter with a pastry blender or your fingertips until mixture resembles fine crumbs. Stir in ginger. Stir orange zest into cream; then, using a fork, stir cream into flour until the doug holds together. Gather dough into a ball; knead briefly then roll out to a little larger than pie dish. Transfer to dish; trim off excess. Score the center so the steam can escape while baking. Brush with cream.


3. Bake 10 minutes in a 450º oven. Reduce heat to 375º and bake 20-25 minutes. Serve warm with whipped cream.

Ingredients

• 1/2 cup (125 ml) butter
• 3/4 cup (175 ml) sugar
• 2 eggs
• 1 tsp (5 ml) vanilla
• 3/4 cup (175 ml) flour
• 1/2 cup (125 ml) chopped nuts
• 2 tbsp (30 ml) cocoa
• 1/4 tsp (1 ml) salt
• 1/4 tsp (1 ml) baking powder
• 2 cups (475 ml) mini marshmallows
• 1 pkg. (6 oz (168 grm).) semi-sweet chocolate chips
• 1 cup (225 ml) peanut butter
• 1-1/2 cups (350 ml) Rice Krispies

• Cream butter and sugar.
• Beat in eggs and vanilla.
• Stir together flour, nuts, cocoa, baking powder and salt.
• Stir into egg mixture.
• Spread in bottom of greased 13x9" pan.
• Bake at 350 degrees (175 C.) F. for 15-20 minutes.
• Sprinkle marshmallows on top and bake 3 minutes or until golden brown.
• Cool.
• In a saucepan combine chocolate chips and peanut butter.
• Cook and stir over low heat until blended.
• Stir in cereal.
• Spread on top.
• Chill.
• Cut into bars.

Ingridients

• 1 cup sugar
  
• 2 cups milk
  
• 1 cup cocoa powder, sifted
  
• 3 1/2 ounces bittersweet chocolate, chopped
  
• 4 egg yolks, beaten lightly

• Place the cherries in a bowl and cover with rum. Allow to soak for several hours or overnight.
• Heat the light cream and sugar together until the sugar is dissolved and bubbles begin to form around edge of the pot. Whisk yolks until creamy. Add 1/2 cup of the warm cream to the egg yolks. Pour the warmed yolks back into the half-and-half and continue to cook, stirring, until the custard mixture coats the back of a spoon. Do not boil the mixture or it will curdle. Stir in the vanilla, allow to cool completely, then chill.
• Pour into the ice-cream maker and freeze according to manufacturer's directions. Drain the cherries. When the mixture begins to thicken as it freezes, add the cherries and freeze until ice cream is the proper
  consistency.

Ingredients:

• 120 g butter
• a pinch of salt
• 1 cup of sugar
• 4 egg yolks
• 125g sour cream mixed with one rounded teaspoon bicarbonate of soda
• 2 cup cocoa dissolved in 3/4 cup hot coffee
• 2 cups plain flour
• 4 egg whites
• 2 cup sugar

• 200ml kirsch
• 300 ml fresh cream, whipped
• 1 jar sour cherries
• 200g dark chocolate

• Grease and line a 25 cm spring form cake tin. Do not pre-heat your oven.
• Cream sugar with the butter. Add egg yolks, one at a time. Beat gently. Fold in the sour cream mixture. Add the cocoa and flour, alternately, until the ingredients are well mixed.
• Beat the egg whites, gradually adding the sugar.
• Fold the egg whites into the flour, egg and cocoa mixture.
• Pour into the baking tin and place in a cold oven, on the middle shelf, and bake for 55 minutes at 175 C.

• When the cake is cooked and cooled, cut into 3 equal layers and freeze until required. While the cake is still semi-frozen, sprinkle two layers with kirsch. Spread the first layer with whipped cream and add some sour cherries. The second layer is placed on this and just spread with whipped cream. Finally the third layer is placed on the top. The top and sides of the cake are then covered with whipped cream. Grate dark chocolate onto the sides of the cake. The top of the cake can be decorated with rosettes of cream, cherries and more grated chocolate.

Ingredients:

• 2 1/4 cups cake flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup granulated sugar substitute, or 8 packets or 1/2 cup sugar
• 2/3 cup low fat margarine, softened
• 1/2 cup liquid egg substitute, or 4 egg whites or 2 eggs
• 2 ounces baking chocolate, melted
• 1 teaspoon vanilla
• 3 bananas, mashed
• 1/2 cup buttermilk

• Sift flour, baking powder baking soda and salt together. Cream shortening with sugar substitute until fluffy. Add egg substitute 1/4 cup at a time; beat well after each addition. Add chocolate and mix thoroughly. Stir in vanilla extract. Add dry ingredients alternately with mashed bananas and milk in small amounts. Beat well after each addition. Pour into two 9 inch pans sprayed with cooking spray and dusted with flour. Bake at 350F for 30 to 35 minutes or until cake tests done.

Ingredients

• 1-1/2 sticks of butter
• 1-1/2 cups (350 ml) of sugar
• 6 eggs
• 6 oz (168 grm) of unsweetened chocolate
• 1 pie crust
• Whipped Cream:
• 1 pint heavy cream
• 4 tsp (20 ml) of vanilla
• 2 tsp (10 ml) powdered sugar

• Cream butter well.
• Add sugar until creamy.
• Separate egg yolks and whites and beat seperatly.
• Add to butter mixture.
• Melt chocolate on low heat; when melted, add to mixture and beat well until smooth.
• Pour into cooked pie shell and chill for 2 hours.
• Whipped Cream:
• In a chilled bowl, beat cream on medium speed.
• Sprinkle powdered sugar into cream.
• Add vanilla and beat on high until peaks form and it is thick.
• Chill and serve.

Ingredients

• 20 graham crackers, crushed between sheets of wax paper
• 1 can cherry pie filling
• 1 box Dream Whip (mixed as directed on package)
• 1 cup (225 ml) confectioners sugar
• 3 tbsp (45 ml). sugar
• 1 8 oz (224 grm). pkg. cream cheese
• 1 stick butter

• Melt butter and mix with graham crackers.
• Put in pie pan to make a crust (press crumbs against pie pan).
• In deep bowl mix Dream Whip as directed on package.
• Blend in sugar, confectioners sugar, and cream cheese.
• Pour into pie shell.
• Put cherry pie filling on top
• Chill until served.

Ingredients

• 3/4 cup (175 ml) Hershey's cocoa
• 1/2 tsp (2 ml). baking soda
• 2/3 cup (150 ml) vegetable oil
• 1/2 cup (125 ml) boiling water (measure accurately)
• 2 cups (475 ml) sugar
• 2 eggs
• 1-1/3 cups (325 ml) unsifted all-purpose flour
• 1 tsp (5 ml). vanilla
• 1/4 tsp (1 ml). salt

• Stir cocoa and baking soda in a medium bowl.
• Blend in 1/3 cup (80 ml) vegetable oil.
• Add boiling water; stir until mixture thickens.
• Stir in sugar, eggs and remaining 1/3 cup (80 ml) vegetable oil; stir until smooth.
• Add flour, vanilla and salt; blend completely.
• Pour into lightly greased 13x9x2" pan or two 8" square pans.
• Bake in a 350-degree oven for 35 to 40 minutes for 13x9x2" pan, 30 to 32 minutes for 8" square pans.
• Cool; frost, if desired.

Ingredients

• 3 egg whites
• 1 tsp (5 ml) white vinegar
• 1 cup (225 ml) sugar
• 1/2 cup (125 ml) crushed saltine crackers
• 1 tsp (5 ml) baking powder
• 1 tsp (5 ml) vanilla
• TOPPING:
• 1 3 oz (84 grm). package softened cream cheese
• 1/2 cup (125 ml) powder sugar
• 1 tsp (5 ml) vanilla
• 1/2 cup (125 ml) whipped topping
• 1 21 oz (588 grm). can cherry pie filling

• In a mixing bowl, beat egg whites and vinegar on medium speed til soft peaks form.
• Gradually beat in sugar, 1 tbsp (15 ml) at a time, on high, til glossy peaks form and sugar is dissolved.
• Fold in cracker crumbs, baking powder and vanilla.
• Spread on the bottom and up the sides of a deep dish greased pie plate.
• Bake at 350 degrees (175 C.) for 14 - 18 minutes.
• Cool. Pie shell will fall into place.
• In a small bowl, beat the cream cheese, powder sugar, and vanilla until fluffy.
• Fold in whipped topping.
• Spoon into pie shell.
• Top with pie filling.
• Chill for a minimum of 2 hours.