Candied Tamarind

Ingredients:
1 kilo tamarind (peeled)
1 kilo brown sugar
2 tbsp salt

Procedure:
1. Mix well and cook over moderate fire. Stir continuously until dry.
2. The candy is ready when the mixture is easily removed from the pan and can already be molded.
3. Mold into balls and dredge with sugar.

Kutsinta

Ingredients:
1- 1/2 cup water
3/4 cup brown sugar
1 cup flour
grated fresh coconut
1 tsp lye water

Procedure:
1. Bring water and sugar to a boil. Let cool.
2. Add to flour, stir until smooth.
3. Add lye water and mix well.
4. Fill greased muffin pans 3/4 full with mixture.
5. Steam for 25 minutes or until toothpick inserted comes out clean.
6. Cool before removing from pans.
7. Serve with grated fresh coconut.

Mango Mambo Triangles

Ingredients:
1/2 cup margarine, softened
1 cup sugar
1 pc. egg
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 cup cashew nuts, chopped

Filling:
3/4 cups mango jam
1/3 cup dried mangoes, chopped

Streusel crumbs:
1/2 cup margarine
3/4 cup all purpose flour
1/4 cup brown sugar
1/2 tsp ground cinnamon

Procedure:
1. Pre-heat oven to 375F. Grease and line a 13" x 9" x 3" baking pan.
2. Cream margarine and sugar until light in color.
3. Add egg and fold in flour, baking soda, and salt.
4. Fold in cashew nuts.
5. Press dough mixture into prepared pan.
6. Bake for 30 minutes or until light brown.
7. Prepare streusel crumbs by cutting margarine into the flour, sugar, and cinnamon using a pastry cutter until mixture looks like coarse crumbs.
8. Spread mango jam evenly on the baked crust and sprinkle with chopped dried mangoes.
9. Top with streusel crumbs. Bake for 25-30 minutes until top turns golden brown.

Makes 36 triangles

Type: ovo-vegetarian

Cafe Bars

Ingredients:
1 cup margarine
1 cup unsweetened cocoa powder
2 1/2 cups sugar
1 tsp vanilla
5 pcs egg
1 1/2 cups all purpose flour
3 tbsps instant coffee powder
1/2 tsp salt
1 cup walnuts, coarsely chopped
1/4 cup coffee liquor

White frosting:
1/2 cup powdered sugar
1 1/2 tbsp coffee liquor

Procedure:
1. Pre-heat oven to 350F.
2. Grease and line a 13"x9"x3" baking pan.
3. In a sauce pan, melt margarine and stir in cocoa powder.
4. Remove from heat and add sugar, vanilla, and eggs.
5. Mix well.
6. Stir in flour, coffee powder and salt. Fold walnuts.
7. Pour into prepared pan.
8. Bake for 45-60 minutes.
9. Cool and brush with coffee liquor.
10. Drizzle with frosting.

Makes 24 bars

Type: ovo-vegetarian

Caramel Banana Tower

Ingredients:
5 baked wontons
2 Tbsps butter, melted
1 piece lakatan
1/2 cup sugar
4 Tbsp butter
1 Tbsp rum
1 Tbsp whipped cream
1 scoop vanilla ice cream
1 Tbsp chocolate syrup

Procedure:
1. Oil baking sheet and place wonton wrappers.
2. Bake until brown for less than three minutes.
3. Brush with melted butter.
4. Store in an air-tight container
5. In a non-stick pan, melt sugar and butter.
6. Cook until light brown, add rum, and bananas. Set aside.
7. To serve, heat banana mixture.
8. On a plate, place one wonton wrapper, add 1 tablespoon banana filling.
9. Add some cream as glue and cover with wonton wrapper, repeat, ending with wonton wrapper.
10. Place scoop of vanilla ice cream on the side, drizzle plate with banana sauce and chocolate syrup. Serves one.

Type: ovo-lacto vegetarian

3-in-1 Ice Cream Crepe

Ingredients:
1/2 gal 3-in-1 SELECTA ice cream
1 pack hotcake mix
chocolate syrup
strawberry syrup

Procedure:
1. For every 250 g. hotcake mix, add 1/2 cup of water. Mix until smooth.
2. Allow batter to rest for 3 to 4 hours.
3. Cook in large flat pan for 4 to 5 minutes.
4. Transfer batter in plate then scoop 3-in-1 SELECTA Ice cream.
5. Place three scoops on the center of the crepe.
6. Roll then drizzle with chocolate syrup and strawberry syrup.
7. Serve when needed.

Type: ovo-lacto vegetarian

Crema de Fruta

Ingredients:
1/2 gal. Crema de Fruta Ice Cream
2 pks. butter flavor layer cake or cup cake

Procedure:
1. slice butter cake then arrange in plate.
2. Scoop ice cream.
3. Serve immediately and enjoy!


Type: Ovo-Lacto vegetarian