FRUIT DESSERT

Yummy Blueberry Cobbler

INGREDIENTS
 3 cups fresh blueberries
 1/2 lemon

 1 1/8 cups white sugar

 4 1/2 tablespoons butter, softened

 1 1/2 cups all-purpose flour
 1 1/2 teaspoons baking powder

 1 1/2 cups white sugar

 3/4 teaspoon salt

 1 1/2 tablespoons cornstarch

 1 pinch ground cinnamon

 3/4 cup boiling water

 3/4 cup whole milk

PROCEDURE
 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 11x7 inch baking
dish.
 Spread the blueberries out to cover the entire bottom of the baking dish. Squeeze the
juice from the lemon over them. In a medium bowl, stir together the butter and 1 1/8
 cups sugar until smooth. Stir in flour and baking powder alternately with the milk until
smooth. Batter will be thin. Spoon over the berries, and spread evenly.
 In a small bowl, stir together 1 1/2 cups of sugar, salt, and cornstarch. Sprinkle over the
top of the batter. Dust with a pinch of cinnamon, then pour the boiling water over the
entire dish.
 Bake for 45 minutes in the preheated oven, or until golden brown .

SOFT CUSTARD

Soft Custard
INGREDIENTS
 1 whole vanilla bean, split lengthwise
 1/2 cup heavy cream
 1 cup milk
 8 large egg yolks
 1/3 cup sugar

PROCEDURE
 Heat split vanilla bean, cream, and milk in the top of a double boiler over gently
simmering water, until almost boiling.
 In a medium bowl, whisk together egg yolks and sugar. Scrape vanilla seeds into milk,
and discard pod. Pour a little of the hot milk into the eggs, whisking constantly. Pour the
remaining hot milk into eggs, still whisking constantly. Transfer the egg mixture back to
the double boiler, and cook, whisking constantly, until the mixture thickens, about 3
minutes. Be sure not to let the mixture boil, because it will curdle.
 Remove the pan from the heat, and pour the custard through a fine-mesh sieve into a
clean bowl set in a bowl of ice water. Stir the mixture as it cools to stop the cooking.
 When cool, transfer to an airtight container, and store in the refrigerator until ready to
use. Will keep 2 days in refrigerator.

BAKED CUTSARD

BAKED CUSTARD
INGREDIENTS
 3 EGGS BEATED

1
 ⁄2 SUGAR

 3 CUPS MILK

 1 TEASPOON VANILA

1
 ⁄2TEASPOON GROUND NUTMEG

 PROCEDURE
 Preheat oven to 300°F.
 Combine eggs, milk, sugar and vanilla in a bowl, mixing until smooth.
 Pour into six ramekin dishes or custard cups.
 Sprinkle with nutmeg.
 In a large baking dish filled half-way up with water, place custard cups.
 Bake for 1 hour 15 minutes to 1 hour 30 minutes or until knife comes out clean when
inserted into middle of one of the custards.
  Refrigerate until serving time.

SOFT CHEESE

Easy Cream Cheese

Danish
INGREDIENTS
 2 (10 ounce) cans refrigerated crescent roll dough
 2 (8 ounce) packages cream cheese, diced

 3/4 cup white sugar

 1 1/2 teaspoons lemon juice

 1 teaspoon vanilla extract.

 2 teaspoons sour cream

 1 cup confectioners' sugar

  1 tablespoon milk

 1 tablespoon butter, softened

PROCEDURE
 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
 Line bottom of baking pan with 1 can of crescent rolls. Pinch all seams together to seal.
 In a large bowl, mix together cream cheese, white sugar, lemon juice, vanilla extract
and sour cream. Spread filling on top of rolls. Place second can of rolls on top of filling.
 Bake in preheated oven for 20 to 30 minutes.
 In a small bowl, stir together confectioners' sugar, milk and butter. After Danish has
cooled, drizzle with icing.

SEMI HARD CHESSE

Cheddar Bacon Muffins

INGREDIENTS
 3 rashers bacon
 250g self-raising flour
 150g tasty cheese or Cheddar
 1/2 teaspoon salt
 1/2 teaspoon ground black pepper
 1/2 teaspoon ground turmeric (optional)
 1 level teaspoon mustard powder (optional or to taste)
  100ml natural yoghurt
 100ml milk
 2 eggs
PROCEDURE
 Preheat oven to 200 degrees C.
 Grill bacon rashers, cool, then chop roughly.
 Mix together all the dry ingredients: flour, cheese, bacon, salt, pepper, spices.
 In a separate bowl, beat 2 eggs and add the yoghurt and milk.
 Make a well in the dry ingredients and add the wet ingredients - mix quickly but
gently, don't take too long. The mixture should be lumpy and just about fall off
spatula - if not add a touch more milk.
 Grease a muffin tin and spoon in for 6 large or 10 small muffins.
 Bake for 15 mins or until the tops are golden. Turn out onto a rack to cool.

HARD CHEESE

Gorgonzola Cheesecake
INGREDIENTS
 250 g (8 5/6 oz) of soft cheese (like mascarpone cheese),
 120 g (4 1/4 oz) of mild Gorgonzola,
 100 g (3 1/2 oz) of yogurt,
  70 ml (2/7 cup) of fresh cream,
 50 g (1 3/4 oz) of sugar,
 3 gelatine leaves,
 40 ml (1/6 cup) of milk,
 250 g (8 5/6 oz) of biscuits,
 175 g (6 1/6 oz) of butter,
 fresh fruit, mint leaves.

PROCEDURE
 In a bowl crumble the biscuits, add the softened butter and mix everything. Put the
obtained mixture into a food ring mold and make the bottom of our cheesecake. Put it
into the refrigerator. Soak the gelatine leaves into water. Blend the Gorgonzola, the
yogurt, the soft cheese and the sugar in order to get a creamy mixture. In a saucepan
heat the cream and the milk, when it is very hot, add the previously squeezed gelatine
and add to the Gorgonzola mixture. Take the bottom out of the refrigerator and pour
the mixture into the mold, leave it to stand in the refrigerator for at least 2-3 hours.
Take the cheesecake out of the refrigerator, remove the food ring mold and garnish
with fruit and mint.

CORNSTARCH

Chocolate Cornstarch Pudding

INGREDIENTS
 1/2 cup white sugar
 3 tablespoons unsweetened cocoa powder
  1/4 cup cornstarch

 1/8 teaspoon salt

 2 3/4 cups milk

 2 tablespoons butter, room temperature

 1 teaspoon vanilla extract

PROCEDURE
 In a saucepan, stir together sugar, cocoa, cornstarch and salt. Place over medium
heat, and stir in milk. Bring to a boil, and cook, stirring constantly, until mixture
thickens enough to coat the back of a metal spoon. Remove from heat, and stir in
butter and vanilla. Let cool briefly, and serve warm, or chill in refrigerator until
serving.

RICE

Ingredients: Brown Rice Chocolate Chip Blender Muffins

 1/2 cup granulated sugar
1/2 cup brown sugar
1 tablespoon vanilla extract
2 whole eggs
1 cup plain yogurt
1 tablespoon baking powder
1/4 teaspoon salt
1-3/4 cups all purpose flour
1/2 cup miniature chocolate chips

Directions:

1. Preheat oven to 375.

2. Line a muffin tin with muffin cups and lightly grease. Set aside.
3. Combine the rice, granulated sugar, brown sugar, vanilla extract, eggs, yogurt, baking
powder and salt in a blender.
4. Blend until smooth.
5. Add the flour and pulse lightly until just combined - over-mixing will lead to tough
muffins.
6. Remove the lid and fold in the chocolate chips.
7. Spoon the batter evenly into the prepared muffin cups. Bake at 375 for 20-30 minutes until
a toothpick inserted comes out clean.
8. Let cool 5 or more minutes
9. Bake at 375 for 20-30 minutes until a toothpick inserted comes
out clean.
10. Let cool 5 or more minutes before serving.
Find a Recipe… BREAD

Bread Pudding II
INGREDIENTS
 6 slices day-old bread
 2 tablespoons butter, melted
 1/2 cup raisins (optional)
 4 eggs, beaten
 2 cups milk
 3/4 cup white sugar
 1 teaspoon ground cinnamon
 1teaspoon of vanilla extact

PROCEDURE

 Preheat oven to 350 degrees F (175 degrees C).

 Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter
or margarine over bread. If desired, sprinkle with raisins.
 In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until
well mixed. Pour over bread, and lightly push down with a fork until bread is covered
and soaking up the egg mixture.
 Bake in the preheated oven for 45 minutes, or until the top springs back when lightly
tapped.

FRUIT COBBLER

Easy Batter Fruit Cobbler

INGREDIENTS
 4 tablespoons butter
 3/4 cup all-purpose flour
 3/4 cup all-purpose flour
 3/4 cup sugar
 1 teaspoon baking powder
 1/4 teaspoon salt
 3/4 cup milk
 2 cups of sliced fresh peaches or nectarines, or whole blueberries, strawberries, raspberries, blackberries
or a combination of fruits (or a 12-ounce package of frozen berries)
 1 tablespoon sugar

PROCEDURE
 Adjust oven rack to upper-middle position, and heat oven to 350 degrees.
 Put butter in an 8-inch square or 9-inch round pan; set in oven to melt. When butter has melted, remove
pan from oven.
 Whisk flour, 3/4 cup of sugar, baking powder and salt in small bowl. Add milk; whisk to form a smooth
batter. Pour batter into pan, then scatter fruit over batter. Sprinkle with remaining 1 Tb. of sugar.
 Bake until batter browns and fruit bubbles, 50 to 60 minutes. Serve warm or at room temperature with a
dollop of whipped cream or a small scoop of vanilla ice cream, if desired.

ICE CREAM

Ice Cream Cake

INGREDIENTS
 2 quarts coffee (or any other flavor) ice cream, softened slight
 ¼cup vegetable oil
 3 large egg
 1 box chocolate cake mix

Procedure

 One hour before starting your cake, turn the freezer to its highest setting.
 Heat oven to 350º F. Grease and flour two 8-inch round cake pans

SHERBET

Fruit Sherbet
INGREDIENTS
 11/2 cup of sugar
 1 cup of orange juice
 1 cup milk
 1/2 cup of pinapple
 1 cup of lemon
PROCEDURE
 In a large pitcher, mix together the lemon juice and sugar. Stir in the orange juice, milk,
and pineapple juice. Pour into a plastic container, and freeze until stiff.

SORBET

Champagne Sorbet with Berry Medley

INGREDIENTS
 1 (750 milliliter) bottle champagne
  1 cup of white sugar
 1 pint of blue berry
 6 mint fresh leaves

PROCEDURE
 Pour champagne into a shallow metal pan or bowl, and stir in the sugar. Cover with
plastic wrap, and place in freezer. Freeze for 4 hours, whisking every 30 minutes. The
frozen mixture will be firm and granular.
 Spoon the sorbet mixture into a blender or food processor, and process until smooth.
Return to the metal container, cover, and re-freeze for up to 48 hours.
 Combine strawberries and blueberries in a small bowl. Spoon berries into the bottom of
champagne flutes or wine glasses, and top with sorbet. Garnish with mint sprig if
desired.

Frozen Lemon Souffle

Frozen Lemon Souffle

INGREDIENTS
 cup granulated sugar
 2/3 cup cold heavy cream
 Confectioners' sugar, for dusting
  1 tablespoon finely grated lemon zest plus 3/4 cup lemon juice (from 3
lemons)
 1/4 teaspoon salt
 1 1/2 cups raspberries (6 ounces)

PROCEDURE
1. Wrap outside of a 3 1/2-cup souffle mold or four 6-ounce ramekins with parchment,
extending 2 to 3 inches above rim (it should fit snugly). Secure with tape; set aside.
2. In a medium saucepan, whisk together granulated sugar, lemon zest and juice, egg yolks, and
salt over medium-high. Cook, whisking constantly, until mixture is thick enough to coat the
back of a spoon and small bubbles form around edge of pan, about 5 minutes (do not boil).
Immediately remove from heat while continuing to whisk. Pour through a fine-mesh sieve into
a heatproof bowl, pressing on lemon curd with a rubber spatula.
3. Place plastic wrap directly against surface of curd and refrigerate until cool, about 30 minutes
(or up to overnight).
4. In a large bowl, using an electric mixer, beat egg whites on high until stiff peaks form, 2
minutes. Gently fold egg whites into cooled lemon curd. In the same large bowl, beat cream on
high until stiff peaks form, 1 to 2 minutes. Gently fold whipped cream into lemon mixture.
Pour into mold and freeze until firm, 6 hours (or up to overnight). To serve, remove parchment,
top with raspberries and dust with confectioners' sugar.

FROZEN MOUSSE

Frozen Chocolate
Mousse
INGREDIENT

 1/2 cup whipping (heavy) cream

 1 tablespoon almond-flavored liqueur or Italian syrup
 tablespoons chocolate-flavor syrup Cocoa, if desire.
PROCEDURE
  Beat whipping cream in chilled small bowl with electric mixer on high speed until stiff.
Fold in liqueur and chocolate syrup.
 Spoon into 2 paper-lined foil cupcake liners. Cover and freeze at least 4 hours but no
longer than 48 hours. Place in refrigerator 15 minutes before serving. Sprinkle with
cocoa.

COLD SANDWICH

COLD OPEN FACED SANDWICH

REGULAR COLD SANDWICH
 TEA SANDWICH
PINWHEEL SANDWICH
MULTI DECKER SANDWICH
WRAP ROLLED SANDWICH

Hot sandwich
REGULAR HOT SANDWICH
 OPEN FACED SANDWICH
GRILLED SANDWICH
DEEP FRIED SANDWICH
FILLED ROLLS SANDWICH

DESSERT
FRUIT DESSRT
CUSTARD DESSERT -SOFT CUSTARD
BAKED CUSTARD
CHESSE DESSERT - SOFT CHEESE
SEMI HARD CHESSE
HARD CHEESE
PUDDING DESSERT -CORNSTARCH
BREAD
RICE
GELATIN DESSERT
FRUIT COBBLERS

Dessert
 Dessert is a course that
concludes a meal, often an evening
meal. The course usually consists
of sweet foods, such as confections
dishes or fruit, and possibly a
beverage such as dessert wine or
liqueur, but in America it may
include coffee, cheeses, nuts, or
 other savory items regarded as a
separate course elsewhere.

SANDWICH
A Sandwich is a food typically
consisting of vegetables , sliced
cheese or meat, placed on or between
slices of bread, or more generally any
dish wherein two or more pieces of
bread serve as a container or wrapper
for another food type.
 RECIPE
BOOK
(CARMENS BOOK OF RECIPE)

SUBMITTED TO :HONEY JANE G. PAROGINOG

SUBMITTED BY :[Link] VILLARMEA
YR .AND SECTION :9 Mendeleev