INGREDIENTS:

POLVORON
INGREDIENTS:
1 1/2 cups powdered milk ( Anchor or Nido)
2 cups all purpose flour (toasted)
1 cup sugar
3/4 cup melted butter
HOW TO PREPARE POLVORON:
1. Toast the flour until brown in color. Remove from heat. Let it cool.
2. Melt the butter. Set aside.
3. Combine powdered milk, sugar and toasted flour.
4. Add the melted butter and mix until well combined. Make sure you
break the lumps while stirring the mixture.
5. Divide polvoron mixture if you want to add other flavors (2 tbsp of
each like peanuts, cashew, etc.).
6. Press the mould in the Polvoron mixture till you have filled up the
cavity, its okay that it is overflowing a bit.
7. On a plate, press the mould to make the mixture more compacted.
8. Push the ejector handle to release the moulded Polvoron, if it is still
sticking to the flat metal plate, gently hold the sides of the Polvoron
with your thumb and forefinger and move it a little bit, it will release
itself.
9. Use a cellophane wrapper to wrap the molded Polvoron.
10.Serve, share and Enjoy!

3
1
1
1/8
1
1

Cups
Tbsp.
Cup
Tbsp.
Cup
Tbsp.

Cake Flour (Sifted)

Baking Powder
Sugar (White)
Salt
Oil
Vanilla

3/4
8-9
8-9
1
1/2

Orange Juice
Egg Yolk
Egg White
Cream of Tartar
White Sugar
Sprinkle Candy

PROCEDURE:
1.
2.
3.
4.
5.
6.

Pre heat oven.

Combine flour, baking powder, 1 cup sugar and salt and place
inside the mixing bowl.
Make a well at the center then add the oil, juice, egg yolk, and
vanilla then stair center until well blended.
Beat egg whites and cream of tartar then gradually add the
sugar continuously until stiff peaks are formed.
Cut and fold the batter mixture into the meringue mixture using
rubber scraper.
Pour into the baking pan and baked for 30-40 minutes.

CHOCO CHIP COOKIES

INGREDIENTS

CUPCAKE

Cup
Pcs
Pcs
Tbsp.
Cup

2 cups all-purpose flour

1 cup softened butter
cup white sugar
1 cup brown sugar
2 pieces raw eggs

1 teaspoons vanilla extract

1 teaspoon baking soda
1 teaspoon salt
2 cups semisweet chocolate chips
cup chopped walnuts

3.
4.
5.

Shape into balls or mini logs.

Wrap the pastillas in a cellophane or food paper. If you don't like wrapping, shape
into balls and insert a toothpick at the center.
Enjoy your yummy dessert!

YEMA
INGREDIENTS

INSTRUCTIONS
1.
Preheat oven to 350 degrees Fahrenheit.
2.
In a mixing bowl, combine all-purpose flour, salt, and baking
soda. Mix well and set aside.
3.
On a separate mixing bowl, put in butter and beat. Gradually
add both sugars while beating.
4.
Add-in the vanilla extract and eggs (one piece at a time) while
beating.
5.
Gradually add the flour, salt, and baking soda mixture and beat
until all the ingredients are well mixed.
6.
Put-in the chocolate chips and chopped nuts. Fold until the chips
and nuts are well incorporated.
7.
Arrange parchment paper in a baking sheet. Scoop and drop the
mixture on the parchment paper. Note: try to press the mixture
a little bit to make the cookie flat. This will also give you room if
you want to place extra chocolate chips on top of the cookie.
8.
Place inside the oven and bake for 7 to 9 minutes.
9.
Remove from the oven and place in cooling racks.
10.
Serve. Share and enjoy!

3
1
3
3

tbsp unsalted butter

can (14 ounces) condensed milk
egg yolks
tbsp peanuts, chopped

INSTRUCTIONS
1.
Place the butter in a heated saucepan and allow to melt
2.
Stir-in the condensed milk and allow to cook for 3 minutes
3.
Add the egg yolks then continue stirring for 2 minutes
4.
Set the heat to medium and put-in the chopped peanuts then stir until the
mixture becomes thick (about 15 to 20 minutes). Adjust heat to low when texture
is about to be achieved.
5.
Turn-off the heat and allow the mixture to cool down
6.
When the temperature of the mixture is tolerable, scoop a spoonful then roll with
your hands to form a sphere (ball shape).
7.
Transfer to a serving dish and apply your desired presentation
8.
Serve. Share and Enjoy!

CHANTILLY BAR
INGREDIENTS
1 cup butter (room temperature)
2 cups brown sugar
2 eggs (room temperature)
2 cups all-purpose flour
3 cups instant oatmeal
1 tsp baking powder
1 tsp baking soda

PASTILLAS
INGREDIENTS:
2 cups powdered milk (Anchor or Nido)
1 can, 14 oz condensed milk
sugar for coating
Add 1/2 - 1 cup powdered milk if needed

1.

HOW TO PREPARE PASTILLAS:

1.
Combine powdered milk and condensed milk. Mix and blend evenly using a spoon.
2.
Set aside for few 10-15 minutes before shaping.

2.
3.

1 tsp salt
1 tsp vanilla
1 can condensed milk
1/2 cup cocoa powder (preferably
unsweetened)
1 tbsp. butter
1 cup chopped walnuts or whatever
type of nuts you prefer

INSTRUCTIONS
Preheat the oven to 320*F
(Bowl 1)
In a large bowl, sift the flour, baking soda, baking powder, and salt
(Bowl 2)
In your Mixer bowl. cream the butter and sugar at a medium speed

4.
5.
6.
7.
8.

9.
10.

11.

12.

Add the eggs gradually until it's mixed together. Add the flour mixture
carefully to your butter mixture and stop the mixer when it's all smooth.
Add the oatmeal by folding them in together using a spatula.
For the cocoa mixture:
In a small pan, mix the condensed milk and cocoa.
Cook at low heat while continuously stirring just until it comes to a boil. Add
the butter and remove the pan from the heat. Then add your preferred
chopped nuts.
Use 9x13 inch pan. Line it with wax paper, otherwise, spray or brush it with
butter as an alternative.
Pour 2/3 of the oatmeal batter in the baking pan and flatten it using your
spatula. Make sure that the entire bed of the pan is covered with the batter.
Then pour all your cocoa mixture as the second layer.
When putting the remaining oatmeal batter, the easiest way would be using
a spoon and just put a spoonful on your palm and flatten it. Put it on top
until you used all the remaining batter on top of your cocoa mixture.
You can sprinkle more chopped nuts on top of it. Place the pan in the center
of the oven and let it bake for 35 minutes, let it cool before slicing.

1 cup granulated sugar

1 tsp vanilla extract
INSTRUCTIONS
1.
2.
3.
4.
5.
6.

LECHE FLAN

7.

INGREDIENTS

8.

10 pieces raw eggs

1 small can condensed milk
1 cup fresh milk (or evaporated milk)

9.
10.
11.
12.

Using all the eggs, separate the yolk from the egg white (only
egg yolks will be used).
Place the egg yolks in a big bowl then beat them using a fork or
an egg beater
Add the condensed milk and mix thoroughly
Pour-in the fresh milk and mix well
Put the mold (llanera) on top of the stove and heat using low fire
Put-in the granulated sugar on the mold and mix thoroughly until
the solid sugar turns into liquid (caramel) having a light brown
color. Note: Sometimes it is hard to find a Llanera (Traditional
flan mold) depending on your location. I find it more convenient
to use individual Round Pans in making leche flan.
Spread the caramel (liquid sugar) evenly on the flat side of the
mold
Wait for 5 minutes then pour the egg yolk and milk mixture on
the mold
Cover the top of the mold using an Aluminum foil
Steam the mold with egg and milk mixture for 30 to 35 minutes.
After steaming, let the temperature cool down then refrigerate
Serve for dessert. Share and Enjoy!