Binangkal Recipe

Ingredients:
2 1/2 cups flour
1/4 tsp salt
1/2 tsp baking soda
2 tsp baking powder
3/4 cups brown sugar
2/3 cups water
2 tbsp oil
Sesame seeds

Procedures:
1. Sift together dry ingredients.
2. Mix brown sugar, water and oil then add to flour mixture.
Mix until well-blended.
3. Using a teaspoon, take small bits of batter then roll in sesame
seeds.
4. Fry in deep hot oil until golden brown.
5. Line your storage container with paper towel
6. The Binangkal will keep for a week.
 Classic Waffle Recipe

Ingredients:
2 cups all purpose flour
2 tbsp sugar
4 tsp baking powder
1 tsp salt
2 eggs
1 1/2 cups warm milk
6 tbsp unsalted butter, melted (see notes if using salted butter)
1 tsp vanilla extract

Procedures:
Preheat waffle iron.
In a large bowl combine the flour, sugar, baking powder and salt
and whisk to combine.
In a separate small bowl whisk the eggs and stir in the warm
milk, melted butter and vanilla extract. Pour the wet ingredients
into the dry and whisk until blended.
Ladle the batter into the preheated waffle iron and cook until the
waffles are golden brown and crisp. Serve immediately or lay on
a cooling rack until cool. Store in zip close bags in freezer.*
 Garlic BreadSticks Recipe

Ingredients:
1 cup plus 2 tbsp self rising flour
1 cup non fat plain Greek Yogurt
cooking spray
Lowry’s Garlic Salt*

Procedures:
Preheat oven to 375 degrees F.
In a medium bowl use a sturdy spoon or your dough hook to
combine 1 cup of self rising flour and the greek yogurt until the
dough begins to pull away from the sides. Sprinkle in extra flour
if needed.
Dust a piece of parchment paper with self rising flour and gently
press the dough into a rectangle shape, about 10 inches long by
5 inches wide. Use a sharp knife to cut at least 8 breadsticks.
Spray the tops with cooking spray and sprinkle with the garlic
salt to your desired taste.
Bake for 17 to 19 minutes, or until tops are lightly golden
brown. Let cool slightly before enjoying!
 Easy Fudge Brownie Recipe

Ingredients:
1 cup butter
2 cups sugar
4 eggs, lightly beaten
2 tsp vanilla extract
2/3 cup cocoa powder
1 cup flour
1/2 tsp salt
1/2 tsp baking powder
1 cup mini chocolate chips

Procedures:
Preheat the oven to 350 degrees F. Grease a 9×13″ baking pan or line with
parchment paper. Set aside.
Melt the butter and let cool slightly. Stir in the sugar, eggs and vanilla extract until
combined.
Add in the cocoa powder, flour, salt and baking powder. Use a sturdy wooden
spoon or rubber spatula to gently stir the ingredients, just until combined. DO NOT
whisk or over mix (this will add extra air to the batter and result in cake-like
brownies instead of fudge-like ones).
Fold in the chocolate chips and pour batter into prepared baking pan. Spread out
evenly.
Bake for 25 to 30 minutes, until the center is set. Let cool slightly before slicing.
Enjoy!
 Chocolate Banana Bundles

Ingredients:
2 tablespoons butter
1/4 cup packed brown sugar
2 medium ripe bananas, halved lengthwise
1 sheet frozen puff pastry, thawed
4 ounces semisweet chocolate, melted
Vanilla ice cream, optional

Procedures:
Preheat oven to 400°. In a large cast-iron or other heavy skillet,
melt butter over medium heat. Stir in brown sugar until blended.
Add bananas; stir to coat. Remove from heat; set aside.
Unfold puff pastry. Cut into four rectangles. Place a halved
banana in center of each square. Overlap two opposite corners of
pastry over banana; pinch tightly to seal. Place on parchment
paper-lined baking sheets.
Bake until golden brown, 20-25 minutes. Drizzle with chocolate.
If desired, serve warm with ice cream.
 Nutella Hand Pies

Ingredients:
1 large egg
1 tablespoon water
1 sheet frozen puff pastry, thawed
3 tablespoons Nutella
1 to 2 teaspoons grated orange zest
ICING:
1/3 cup confectioners' sugar
1/2 teaspoon orange juice
1/8 teaspoon grated orange zest
Additional Nutella, optional
Procedures:
Preheat oven to 400°. In a small bowl, whisk egg with water.
Unfold puff pastry; cut into 9 squares. Place 1 teaspoon Nutella in center
of each; sprinkle with orange zest. Brush edges of pastry with egg
mixture. Fold 1 corner over filling to form a triangle; press edges to seal.
Transfer to an ungreased baking sheet.
Bake until pastry is golden brown and cooked through, 17-20 minutes.
Cool slightly.
In a small bowl, mix confectioners' sugar, orange juice and orange zest;
drizzle over pies. If desired, warm additional Nutella in a microwave and
drizzle over tops.
 Berry-Filled Doughnuts

Ingredients:
Oil for deep-fat frying
2 tubes (6 ounces each) small refrigerated flaky biscuits (5
count)
1/2 cup seedless strawberry jam
3/4 cup confectioners' sugar

Procedures:
In an electric skillet or deep fryer, heat oil to 350°. Separate
biscuits; press each to flatten slightly. Fry biscuits, a few at a
time, until golden brown, 1 to 1-1/4 minutes per side. Drain on
paper towels.
Cut a small hole in the tip of a pastry bag; insert a small pastry
tip. Fill bag with jam. With a small knife, pierce a hole into the
side of each doughnut; fill with jam.
Toss with confectioners' sugar. Serve warm.
 Chicken Empanada

Ingredients:
1 1/2 lb boneless chicken breast cut into cubes
1 piece medium-sized onion minced
1 tablespoon garlic minced
1 cup potato diced
1 cup carrot diced
1 cup green peas
1/4 cup raisins
1 teaspoon salt
1/2 teaspoon ground black pepper
4 tablespoon + 1 teaspoon sugar
1/2 piece chicken cube
2 tablespoon cooking oil
3 cups flour
6 tablespoon water cold
1 piece raw egg
1 cup butter cold
1/2 teaspoon baking powder
Procedures:
Make the Filing by pouring the cooking oil in a pan and then allow it to heat-up
Once the oil is hot, saute the garlic and onions
Add the chicken breast then cook until color turns light brown (about 5 minutes)
Add water and chicken cube then simmer for 10 minutes
Put-in carrots and potatoes and simmer for 5 minutes
Add the green peas, raisins, and 1 teaspoon sugar then simmer for another 5
minutes
Sprinkle 1/2 teaspoon salt and pepper. Turn off the heat, drain the excess liquid,
and set aside.
Make the dough by combining the dry ingredients in a mixing bowl starting with
the flour, 4 tablespoon. sugar, baking powder, and 1/2 teaspoon salt. Mix well
using a wire whisk.
Cut the butter into small thin pieces place in the mixing bowl with the dry
ingredients.(the butter should be cold and solid before doing this)
Add water gradually and mix all the ingredients thoroughly until a dough is
formed. You may use a pastry blender to ease the process.
Divide the dough into individual pieces by grabbing a piece from the whole
mixture and rolling it in your hand until a spherical shape is formed. Do this until
all the dough is consumed. Set aside in a cool place for at least 20 minutes
Flatten the spherical dough by pressing it with your palm against a flat surface. Use
a rolling pin to flatten it fully while creating a round shape.
Arrange about a quarter to half a cup of filling (the chicken that you cooked in the
first few steps) at the middle of the flattened dough. Fold the dough so that
opposite ends meet (you should have formed a half moon shaped dough)then press
the edges and seal. (refer to the video for the technique)
After all the fillings are consumed, crack the egg and separate the white from the
yolk. Beat the egg white lightly and mix a little water.Glaze the crust by brushing
the egg wash.
Put a wax paper on top of a baking tray or grease the baking tray then arranged the
sealed doughs.
Pre-heat oven at 400 degrees Fahrenheit for 10 minutes. Bake the sealed doughs
for 25 minutes at the same temperature.
Remove from the oven.
Serve hot. Share and Enjoy!
 Twisted Fried Doughnuts

Ingredients:
1 1/2 cups all purpose flour (add a little extra for dusting)
1/4 cup white sugar
1/2 tsp. salt
3/4 tbsp. yeast
1-2 cups cooking oil, for frying
1/2 cup water

Procedures:
Sift all purpose flour, add salt and yeast then mix very well Using a large bowl.
Make a well in the middle and pour the water then mix until forms dough.
Sprinkle flour and knead the dough until it becomes smooth and form ball.
In case the dough is still too sticky, add a little flour, then knead more until you get to the
right consistency.
Get a clean bowl, grease with oil and place the dough on it and cover with clean cloth and
let it rest for 1 at least an hour or so. (These process will double the size of the dough.
After an hour when the dough rises, punch down and knead, cut in your desired sizes.
Roll the dough into a long stick and from a twist.
Place the twisted dough on a tray and cover with a clean cloth and let it rest for 1 hour to
rise.
In a large frying pan, heat cooking oil over medium heat.
Drop the twisted dough in batches and fry until color turns golden brown.
Remove from the pan and drain on paper towels, drop in a bowl of sugar and roll.
Coat Shakoy evenly and shake off the excess white sugar.
serve while it’s hot with cold or hot drinks,
Traditional Layered French Croissants

Ingredients:
2 tablespoons all-purpose flour,1 1/2 cups unsalted butter, at
room temperature4 cups all-purpose flour, divided1/2 teaspoon
salt,3 tablespoons sugar,2 (.25 ounce) packages active dry
yeast,1/4 cup lukewarm water,1 cup milk,1/2 cup heavy cream1
egg,1 tablespoon water

Procedures:
Sprinkle 2 tablespoons of flour over the butter and mix it together with your hands
in a mixing bowl or on a work surface. Transfer the butter to a length of foil or
parchment paper and pat it into a 6 inch square. Fold up the foil to make a packet
and refrigerate until chilled, about 2 hours.
Combine 2 cups of the flour with the salt and sugar in a mixing bowl. Dissolve the
yeast in the lukewarm water (100 degrees F/38 degrees C) and set aside until
frothy, about 10 minutes. Meanwhile, warm the milk and the heavy cream to
lukewarm. Add the yeast, milk, and cream to the flour mixture and stir well. The
dough will have a batter-like consistency.
Stir in the remaining 2 cups of flour 1/4 cup at a time to form a soft dough. It
should no longer be sticky. Turn the dough onto a lightly floured work surface and
knead until smooth, about 5 minutes. Place the dough in a mixing bowl and cover
with plastic wrap. Refrigerate for 1 hour.
To begin the rolling and folding process, both the butter and the dough should be at
a cool room temperature. [See Cook's Note.] Place the dough on a floured surface
and roll it into a 10-inch square. Set the block of butter diagonally on the square
dough. Bring each point of dough to the center of the butter square; the edges of
the dough should overlap. Pinch the edges together to seal.
Starting from the center of the square and working outward, use a rolling pin to roll
the dough out into a rectangle. The butter should be pliable enough to roll
smoothly with the dough; if it's too soft and starts to ooze out the corners, wrap the
dough in plastic and refrigerate before proceeding. Roll the dough into a long
rectangle, approximately 8 by 18 inches. Fold the length of dough into thirds, like a
business letter.
If the dough is still cool, you can continue with another fold. Otherwise, wrap it in
plastic and refrigerate for 45 minutes to 1 hour. Remove the dough from the
refrigerator and let it warm up for about 10 minutes before you begin rolling it out
again.
Position the dough so that the open ends are at 12 and 6 o'clock. Roll the dough
into a rectangle, working from the center of the dough and pressing outwards.
Reposition the dough as necessary to fit your work space. You should have a long
rectangle for the "book fold." Fold both ends of the dough into the middle; the ends
don't have to be touching, but should be close. Fold the already-folded dough in
half; it will look like a thick book. Wrap the dough well with plastic and refrigerate
for 1 to 2 hours.
Remove the dough from the refrigerator and let it rest at room temperature for
about 20 minutes. Roll the dough into a rectangle again and fold it into thirds, like
a business letter. Wrap it in plastic and refrigerate for 4-6 hours or overnight.
To shape the croissants, roll the dough into a 10- by 38-inch rectangle on a lightly
floured work surface. It should be about 1/4 inch thick. Use a pizza wheel or sharp
paring knife to trim the edges of the dough. Divide the rectangle in half so that you
have two 5-inch wide strips of dough. Use a clean yardstick to mark each strip into
triangles that are 5 inches wide at their bases. Cut the triangles and place them onto
parchment-lined baking sheets. Chill for 15 to 20 minutes, if necessary.
Starting at the base of the triangle, roll the dough up into a log; the tip of the
triangle should be under the body of the croissant to prevent it from unraveling.
Bend in the corners to form the traditional crescent shape. Repeat with the
remaining dough.
Arrange the croissants on the parchment-lined baking sheets and allow to rise until
doubled in size, about 1 to 2 hours.
Preheat an oven to 425 degrees F (220 degrees C). Beat the egg with the
tablespoon of water to make the egg wash. Brush the croissants with egg wash and
bake in the preheated oven until deep brown, 22 to 25 minutes. Cool on a rack
before serving.