Ice Cream Cake

Ice cream cake is either ice cream in the shape of a cake or ice cream and cake layered together to make a single form. Ice cream cake can be used for all occasions such as birthday, weddings and others.

Ice cream cakes are made in many ice cream stores and in many different varieties. Ice cream cakes are primarily made by layering two different types of hard ice cream, with soft serve acting as the "icing".

Here is a recipe that is very easy to follow and very affordable.

Ingredients:

• 1 pack all purpose cream
• 1 small can light cream
• 1 big can condensed milk
• 1 1/2 pack Graham biscuits
  

Fillings: Choices of

• Fruit Cocktail (drained)
• Preserved Peaches (drained & sliced)
• Ripe Mango (sliced)
  

Toppings: (Optional)

• Marshmallow
• Cheese (Sliced)
  

Procedures:

1. In a bowl, combine first three ingredients. Mix well.
2. In a tin can, layer the prepared cream first, then biscuits, cream again, next the filling.
3. Repeat layering until all ingredients consumed.
4. Finally, put the toppings.
5. Chill at least overnight.

Halo-halo

Halo-halo is a popular Filipino dessert that is a mixture of shaved ice and milk to which are added various boiled sweet beans and fruits, and served cold. Halo-halo comes from the Tagalog word "halo" meaning "mix".

It is basically a mixture of sweet preserved beans(red beans, chick peas), coconut meat (macapuno), jackfruit (langka), pounded dried rice (pinipig), sweet yam (ube), cream flan (leche flan), shreds of sweetened plantain (saba), filled with crushed ice, milk (or coconut milk) and topped with ice cream. The halo-halo basically is sweet, creamy, and a filling dessert.

Ingredients:

• 2 tablespoons kaong
• 2 tablespoons nangka (jackfruit)
• 2 tablespoons macapuno (a variety of coconut meat sold in bottles)
• 2 tablespoons sweetened kidney beans
• 2 tablespoons sweetened garbanzos
• 2 tablespoons sweetened plantains
• 2 tablespoons ube or yam
• 2 tablespoons custard or creme caramel
• 2 tablespoons sweetened corn kernels
• crushed ice to fill glass
• 2/3 evaporated milk a scoop of ice cream on top

Serving procedure:

1. In a clear tall glass, place kaong, nangka, macapuno, beans, garbanzos and other sweets.
2. Fill glass with shaved ice.
3. Sprinkle sugar and top with either (or a combination of) leche flan, ube halaya, or ice cream.
4. Condensed milk is poured into the mixture upon serving.

Leche Flan

Ingredients:

• 12 egg yolks
• 2 can condensed milk
• 5 cans small evaporated milk
• 2 cups fine white sugar
• 2 tablespoon vanilla or
• ¼ teaspoon grated dayap rind (optional)

Equipments:

• Loaf pan or Square pan
• Steamer
• Strainer

Caramelizing Syrup :

1. In a stainless steel pan, dissolve 3/4 cups of sugar, add 1/4 cup water over low heat.
2. Pale brown means sweeter and too dark means bitter.
3. Once caramelized, pour the syrup in the pan and make sure to coat all the parts of the pan.

Custard Procedures:

1. In a mixing bowl, combine all the egg yolk, condensed milk, evaporated milk, sugar and vanilla. Mix well. Remove any solids by using a strainer.
2. Pour the mixture in the pan and cover it with an aluminum foil, so that the moisture from the steam won't come in the pan as it will become watery.
3. Steam Cook for 40-45 minutes, or until knife inserted in the center comes out clean.
4. Remove the pan and let it cool at room temperature.
5. Refrigerate for several hours before serving.

To unmold the leche flan- run a sharp knife around the edge and carefully invert it unto a platter or serving dish, let the caramelized sugar flow over the leche flan.

Cassava Cake

Ingredients:

Cake:

• 2 Lbs Grated Cassava
• 1 14 oz. Can Sweetened Condensed Milk (Reserve 1/3 cup for Topping)
• 1 12 oz. Can Evaporated Milk 1 14 oz. Can Coconut Milk (Reserve 1/3 cup for Topping)
• 1 13 oz. Can Coconut Cream (Reserve 1/3 cup for Topping)
• 2/3 Cup Sugar
• 3 Eggs plus 3 Egg Whites
• 1 Cup Grated Coconut

Toppings:

• 3 Egg Yokes
• 1/3 Cup Reserved Sweetened Condensed Milk
• 1/3 Cup Reserved Coconut Milk
• 1/3 Cup Reserved Coconut Cream

Procedure:

1. Preheat oven to 325° f.
2. In large mixing bowl combine cake ingredients. Mix well.
3. Pour equally into two large greased rectangular pans.
4. Bake until top is no longer liquid (approximately 30 minutes).
5. Mix topping ingredients well and spread evenly on the two cakes.
6. Bake an additional 20 to 30 minutes.
7. Cool cakes completely.
8. Slice each cake into 24 equal squares.
   
   

Mushroom Burger

Mushroom have a similar taste and texture to meat when cooked. No doubt, it created a big wave when introduced to the market.

This is a welcome alternative for those who prefer a healthy lifestyle. It is because of its capacity to lower cholesterol levels and also a good source of minerals.

Starting this business from your home only needs small capital. A kilo of mushroom burger will gave a yield of 1800 grams.

Patties could be prepared in various sizes (30, 40, 50 and 100 grams). Different variety of mushrooms are available at the market. All you need is choose which can yield best according to your preferences.

Other organic fibers such as bamboo fibers, soy protein and other plant fiber can also be added to increase profit and lower the cost.

Here are the materials needed:

• Metal bowls
• Measuring spoons
• Measuring cup
• Weighing scale
• Burger molders
• Spatula
• Potato Masher
• Tray

For the ingredients:

Meat materials:

• 700 g Beef lean or pork lean, ground finely
• 300 g Mushroom, ground

Curing Mix (dissolved in 1/4 cup water):

• 1 1/4 tsp Salt, refined
• 1 tsp Phosphate

Extenders:

• 1/4 cup TVP
• 1/4 cup Qualicel
• 1/2 cup Versagel
• 1 1/2 cup water if beef or 1 1/4 cup if pork or chicken

Seasonings:

• 1 1/2 tbsp Sugar, refined
• 1 tbsp Black pepper, ground
• 2 tbsp Garlic, chopped (or 2 tsp garlic powder)
• 1/2 tsp Vetsin (MSG)
• 1/2 tsp Meat enhancer
• 3/4 cup Onion, chopped finely
• 1/2 tsp Celery powder
• 2 tsp Hamburger seasoning
• 3 tbsp Milk or whey powder
• 2 pcs Egg, fresh medium

The following ingredients should be added in the last mixing:

• 1/2 cup Bread crumbs
• 4 tbsp Potato starch
• 1/2 tsp Beef aroma
• 1/2 tsp Meaty ginisa
• 1 tsp BF blend

Procedures:

1. Select good quality raw materials. Grind meat and mush room finely.
2. Add salt and phosphate (dissolve in 1/4 cup water). Mix until tacky.
3. Add extenders: TVP, Versagel and Qualicel. Mix again until homogenous mixture is attained.
4. Add seasonings and remix.
5. To attain firm patties, chill mixture for 1-2 hours in the refrigerator.
6. Form into the patties with the use of hamburger molder
7. (50 grams per patty), i kg. should contain 20 pieces. For 30 grams patty - i kg. should contain 33 pieces.
8. Freeze patties before packing. Store in freezer. Cook with little amount of fat.

Yield: i kg. = 1.5 to 1.8 kgs.

Meat Processing - Skinless Sausage (Longganisa)

INGREDIENTS:

• ¾ kg lean pork
• ¼ kg fat
• 2 tbsp salt
• 1½ -2 tsp garlic
• 1 ¼ tsp accord powder
• ½ tablet ascorbic acid (250 mg)
• 5 tbsp brown sugar
• ¼ - ½ tsp prague powder
• 1½ - 2 tsp black pepper
• 1 tbsp anisado wine or gin
• 1 tbsp vinegar
• 1 tbsp soy sauce
• ½ tsp vetsin (optional)

UTENSILS:

• mixing bowl
• measuring spoon
• knife
• tray
• chopping board
• weighing scale
• meat grinder

PROCEDURE:

1. Mix the above ingredients well with the meat until mixture becomes tacky. Chill.
2. Form into 2-3 inches long sausage.
3. Wrap in paperlane plastic.
4. Allow to cure in the refrigerator for 2-3 days.
5. For longganisa in casings, stuff the meat mixture into sausage casings and tie with string to form 2-3 inches sausage links.
6. Hang to dry in a cool, dry place.

Meat Processing - Corned Beef

INGREDIENTS:

• 1 kg beef (punta y pecho, tadyang,tapadera or paypay)
• 2 tbsp salt
• ¼ - ½ tsp vetsin (optional)
• ¼ - ½ tsp prague powder
• 1 tsp sugar
• ½ tablet ascorbic acid (250 mg)

UTENSILS:

• fork
• pressure cooker
• knife
• stove
• chopping board
• mixing bowl
• measuring spoon

PROCEDURE:

1. Wash meat thoroughly.
2. Cut the meat into 2.54 cm (1 inch) cubes.
3. Mix salt, vetsin, prague powder, sugar and ascorbic acid.
4. Mix curing ingredients with the cubed meat.
5. Place in covered container and cure in the refrigerator for 3-4 days.
6. Wash the meat, add water (1/3 of its volume) and cook for 20 minutes. Remove the foam like formation on the broth.
7. Continue boiling until meat is soft and tender.
8. For faster cooking use a pressure cooker and cook beef for 30 minutes at 10- lb. pressure.
9. Drain and cool.
10. Flake with fork (the flaked meat is ready for consumption).
11. Pack meat into bottles/cans and add 1 tbsp broth, leave 0.63 cm (¼-inch) head space.
12. Exhaust at 82°C.
13. Seal.
14. Process at 10-lb. pressure for 40 minutes.
15. Cool cans under running water; air cool bottles at room temperature.
16. Label and store in a cool place.

Welcome to my Blogsite!

Happy New Year to All!!!

Perhaps everybody is contemplating on the big wave of this so called "recession". I hope everybody has made their "fallbacks" or planning for some options to cope up with recession.

For me, i have lots of plans, different plans and one of this is to experiment this world of "blogging". While pursuing this plan, i would also like to impart some knowledge to help with your recession fallbacks.

What does that mean? I am planning to concentrate my blogging on different ways of earning extra income in order for everybody to gain confidence on setting up their own, probably business.

Also, please bear with me as i was only starting to explore this "world of blogging".

For those experienced blogger, i would greatly appreciate your comments or suggestions on this endeavor...