BAKING AND DESSERT

MY BLUEBERRY SCONE

SCONE: A SHORT HISTORY
Scones are biscuit-like pastries or quick breads that are often rolled into round shapes and cut into quarters, then baked, sometimes on a griddle. Scones can be savory or sweet and are usually eaten for breakfast, but are also served with tea and in coffeehouses.

History
Scones got their start as a Scottish quick bread. Originally made with oats and griddle-baked, today’s version is more often made with flour and baked in the oven. As for the origin of the word “Skone”, some say it comes from the Dutch word schoonbrot, which means beautiful bread, while others argue it comes from Stone of Destiny, where the Kings of Scotland were crowned. According to Webster’s Dictionary, scones originated in Scotland in the early 1500s.

Scones became popular and an essential part of the fashionable ritual of taking tea in England when Anna, the Duchess of Bedford (1788 – 1861), one late afternoon, ordered the servants to bring tea and some sweet breads, which included scones. She was so delighted by this, that she ordered it every afternoon and what now has become an English tradition is the “Afternoon Tea Time” (precisely at 4:00 p.m.). They are still served daily with the traditional clotted cream topping in Britain. IMPROVE YOUR BRAIN!

SO, NOW COMING BACK TO MY BLUEBERRY SCONE, First request from my YOUTUBE family by cooking4fun channel a.k.a. Tess. I hope it adjoin what she’s expecting from me!
I got known her through youtube. She’s also uploading some of her home cooking video on youtube. Until at the end we became friends and ended at none friends!…hahhahaa…..
Because of some differences in life…I decided to make a distance from her. She is AWARE of it and what could be the REASON she knows it too. I don’t want to elaborate it here, the thing is I granted her REQUEST eventhough she could make it also alone. She has the video also in which she shares her own RECIPE of this 👿 BAKED IN MY TURBO BROILER!

YOU NEED…….

* 2 cups all purpose flour
* 250 g blueberry fresh or frozen
* 1/2 cup of granulated sugar
* 1/2 cup of whole milk
* 1/2 cup of sour cream
* 8 tbsps. frozen butter
* 1 tsp. grated lemon zest
* 2 tbsps. or 1 pack (8g) baking powder
* 1 tsp. salt

HOW TO…….

1.) Add all dry ingredients together and all liquid ingredients separately.

2.) Then add the frozen butter to dry mixture, work into the flour until they blend together. Add liquid mixture and blueberry, fold it until it’s just combined.

3.) Give rest for about 5 minutes in the freezer. Then transfer to the baking pan, bake for 25 minutes, oven 190°C.
Take it from me Baby and ENJOY……. 😈

ABOUT, BAKING AND DESSERT

MERIENDA-KAKANIN-PANGHIMAGAS

👩‍🍳FOR MORE SNACK RECIPES:⬇️

https://crazyhomecooking.wordpress.com/2020/01/03/purple-yam-and-glutinous-rice-cake-ube-biko/

https://crazyhomecooking.wordpress.com/2020/04/05/%f0%9f%8c%8d%f0%9f%8c%8f%f0%9f%8c%8edalgona-coffee-whipped-coffee/

https://crazyhomecooking.wordpress.com/2020/04/08/%f0%9f%87%b5%f0%9f%87%adube-palitaw-with-purple-yam-powder/

https://crazyhomecooking.wordpress.com/2020/04/02/%f0%9f%8c%8e%f0%9f%8c%8d%f0%9f%8c%8fno-flour-banana-%f0%9f%8d%8c-pancake-%f0%9f%a5%9e-with-cinnamon/

APPLE COMPOTE

A compote is sweetened, stewed fruit. just like this recipe, I used apples which I got from province of Burgenland here in Austria. We visited a family friend way out there, on our way home I bought some apples from the land farmers. To make sure that I could get truely fresh and crunchy, which my family and I love most!
Can be a dessert. This is good for breakfast or side dish for pan cakes, I tell you a perfect match!

YOU NEED…….

* 8 to 10  apples, peeled, seeded and cut into chunks
* 1 cinnamon stick or 1 tsp. cinnamon powder
* 1 tsp. cloves
* Grated rind of 1 large lemon
* Juice of 1/2 large lemon
* 1/2 to 3/4 cup granulated sugar, more or less to taste, depending on tartness of apples

HOW TO…….

My MAJA MAIS

With this RECIPE, I was inspired by my daughter who’s craving for something sweet that day. Since I always have everything in the cupboard, so let the stuff out and start making this with all my imaginations and really an experiment which turned out good!
Sometimes, I was asking myself what if I fail?! The easy way of preparing Maja Mais, my Version!

YOU NEED…….

* 1 cup of cornstarch
* 250 g condensed milk
* 1 cup of coconut milk
* 1 cup of water
* a pinch of salt
* 1/2 tsp. butter, softened

HOW TO…….

MY CINNAMON PALITAW

During Lent season in the Philippines specially in the provinces, the so called “KAKANIN” is very famous at kadalasang kasama sa handaan. This serves not only as dessert but also for snacks (merienda). Today this was our snack, my daughter helped me to prepare it. I added cinnamon powder for a change and you know what it turned out sooo…SUPER!

YOU NEED…….

* rice flour – about a cup.
* 3/4 cup water
* grated coconut or coconut flakes
* Lots of white sugar
* Toasted linga (sesame seeds)
* 1 tsp. cinnamon powder

HOW TO…….

TURON (Pinoy Merienda)

Picture down here home made Turon by my daughter, which was our merienda last Sunday afternoon.

My Version, made in Austria!
Using chiquita banana. Wala akong makuha na saging na saba sa kasalukuyan at kesa naman sa masira ang napakaraming chiquita na saging na ito gawing tiron na merienda ng aking mag-ama.

YOU NEED…….

* Bananas, I used chiquita banana
* Lumpia wrapper
* some Sugar
* some cooking oil

HOW TO…….

GINATAANG MAIS (SWEET CORN KERNELS IN COCONUT MILK)

Want to try my own VERSION of “GINATAANG Mais”?
So here it is, we use to eat this as “merienda” (snacks), “panghimagas” (dessert) or ‘in-between-meals.
My hubby’s favorite too, he couldn’t get enough from it!

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YOU NEED…….

* 1 cup of Glutinous Rice
*  320g Corn Kernels in can or 8 pcs. fresh Corn on the cob (mais)
* 400ml Coconut Milk
* 1 tsp. Salt
* some sugar
* some sliced ripe Jackfruit (Langka)

HOW TO…….

DIDI’S STRAWBERRY SHAKE (my dauhgter)

This is my dauhgter’s way of making her own strawberry shake. My daughter Diana-Grace, Didi to all, she’s 14 going to 15 on this coming august 18. She loves dessert and fruits. Mostly she always make dessert or meriendas out of fruits. And this is one of her experiments!
Check it out folks…….from my 14 year old daughter!

YOU NEED…….

* 1 kg strawberry
* 1 cup of sour cream
* 1 cup of milk
* 1 cup of frozen milk
* 3 tbsps. sugar

HOW TO…….

KAMOTE CUE (Deep Fried Caramelized Sweet Potatoe)

When was the last time you ate Kamote Cue?
Kamote Cue is usually serve as merienda (afternoon snacks) in the Philippines. I remember during my elementary days…my mother she used to cook this during weekends always acompanied with watér or sugar Melon. My aunt she used to cook this by adding cinnamon powder. But I love my Kamote Cue most serve with Sago and Gulaman!

YOU NEED…….

* 4 pcs. big Kamote (sweet potatoes), peeled and sliced
* some brown sugar
* about 4 to 5 cups vegetable oil
* some bamboo sticks

HOW TO…….

MY BANANA CUE

Remembering my late nanay how she cooked this. Today craving for it, so I decided to have as merienda using chiquita banan which I bought from Merkur Supermarket!

YOU NEED AND HOW TO…….

8pcs. Banana

Some Vegetable Oil for frying

8pcs. Sticks

1 cup Brown Sugar

TUBERS in COCONUT MILK with GLUTINOUS RICE BALLS (GINATAANG HALO-HALO)

GUINATAAN GINATAAN- means cooked with “gata” or coconut milk (or cream); “Halo-halo literally means mix-mix.
Ginataang halo-halo- or Tubers in coconut milk and cream with glutinous rice balls, chunks of banana or saba, sweet potatoes or camote, cassava, taro root or gabi, and sugar. Here I added Purple Yam with coconut. A sweet snack or dessert, this treat I usually cooked on weekends wherein all family members are at home. Today is eceptional. Thank you for checking this recipe happy prepping and guten appetit.

IMG_8957

YOU NEED…….

* Sweet Potatoes (Camote or Kamote)
* Cassava (Kamoteng Kahoy)
* Banana (Saba or chiquita)
* Taro Root(Gabi)
* Jackfruit (Langka) ripe
* Corn Kernels (Mais)
* Glutinous Rice Balls (Bilo-bilo)
* Purple Yam (Ube or Ube Macapuno)
* Sugar
* Coconut Milk and Cream

HOW TO…….

MY MAJA BLANCA

One of my experiment using ready mix stuff!…..
An experiment which turned out good. As a dessert or for in between is also good idea. It is so easy and I use coconut milk in tetra pack and just enjoy the cake itself. I also added corn kernels to the mixture for added flavor.

YOU NEED…….

* 1 pack Galinco Maja Blanca Mix
* 1/4 cup water
* 1 1/2 cup of coconut milk
* half a can of corn kernels

HOW TO…….

MY GULAMAN CHIC

Gulaman, in Filipino cuisine, refers to the bars of dried seaweed used to make jellies or flan, as well as the desserts made from it. Just like what I want to share to you here. But this is in a form of powder which I think some kind of new products in the market now a days (Seaweed Extract). It has also come to refer to the refreshment or dessert.This drink consists of gulaman cubes and/or sago (tapioca pearls) suspended in milk (just like what I did here), fruit juice or brown-sugar water flavored with pandan leaves. It is most likely a cheaper local version of the Chinese conjac jelly.
This was a very long time request by a friend of mine on Youtube!
You know who you are, so here you have it…sorry for the delayed response, better than not ever…

YOU NEED…….

* 4 packs of unflavored Gulaman, I used MR. GULAMAN green from Philippines

* 2 to 3 Liters Milk

* 1 can Condensed Milk

* 2 bottles of Kaong, green and white

* 1 bottle of Nata de Coco

* some Tapioca pearls (sago green color or different colors)

HOW TO…….

QUICK FRUIT SALAD

Again, just to get rid of the canned fruits which I don’t need for cooking pata hamonado, beacuase only the syrups I used. Result, a very good quick fruit salad for dessert!  *** There’s no cooking involved just mix all together the ingredients in a big bowl and once the salad has been assembled, place in a covered container and keep in the fridge until needed.

YOU NEED…….

* 1 canned Peach (without syrup)
* 1 canned Fruit cocktail (without syrup)
* 1 canned Corn Krenels (without syrup)
* 1 Apple, peeled and cut into small cubes ( I used Granny’s Smith)
* 2 cups of Sour cream
* some sweetened Condensed Milk (depends upon your preference, how much you need)

HOW TO…….

MY VERSION OF YEMMA BALLS!

Yema is a sweet concoction made with milk and egg yolks. But this onother version of mine with less eggyolk I replace cocout milk or cream powder instead. Traditional recipes don’t include coconut cream but I wanted something unique, so I decided to add some. They were so good that my daughter was “tasting” the cooked mixture before she could roll it into balls.

This is not the traditional way, MY VERSION!
This is also a request by loudasspnay channel from youtube!

YOU NEED…….

* 1 1/2 can of Condensed Milk
* 2 cups of powdere full cream Milk
* 150 g pouch of Coconut Cream pewder
* 1 Eggyolk
* 1 tbsp. Butter sotened
* 1 cup of white Sugar
* small paper cups

HOW TO…….

CHAMPORADO

Champorado is a sweet chocolate rice porridge in Filipino cuisine. It is traditionally made by boiling sticky/sweet rice and cocoa powder giving it a distinctly brown color.  Requested by dranny79 channel a.k.a. Ann. One of my youtube family. The secret of good champorado is patience. Slow cooking, continous stirring so the rice and the cocoa wont separate, until the rice becomes mushy. I do not have a recipe for this comfort food. I cooked mine out of my memory and from my own estimates. As you see many times when I cook I do not measure.

YOU NEED…….

* 3 cups of water
* 1 cup of glutinous rice (malagkit)
* some cocoa or cacao
* some sugar
* some milk

HOW TO…….

BAKING AND DESSERT

APPLESTRUDEL

BAKE YOUR OWN APPLESTRUDEL (APPLE STRUDEL)

Every weekend it’s either hubby or I, we use to bake our own apple strudel. At home we are all apple strudel lovers. Maybe this is not the traditional recipe, but according to my family’s preference. Our 2 kids doesn’t like the filling prepared with raisins but I still add sometimes. Once it’s done no question at all, they get treated to a mouth-watering, oven-warm slice.
In Vienna, the filling is usually prepared with or without bread crumbs and raisins. I learned not only how this famous Viennese dessert is made, but also given the original Viennese Apple Strudel recipe to try out at home, and an oven-fresh slice to indulge in on the spot. The aroma and taste of baking strudel will follow back home!

Apple Strudel is a real Austrian Speciality ither baked in an oven or Turbo broiler, doesn’t make any difference at all. One time we tried also the one with vanille sauce, was not bad but we prefer without. For us it’s not only for dessert or snack (“meryenda”) but also we use to have it for breakfast and for in between (brunch). I love my apple strudel with a cup of tea with milk.  Can be served warm or cold, usually sprinkled with powdered sugar.

YOU NEED…….

STRUDEL DOUGH
* 2 c. flour
* 1/4 tsp. salt
* 1 whole egg
* 1 tbsp. butter
* 3/4 c. lukewarm water

HOW TO…….

Mix flour, egg, butter, and salt, Add lukewarm water and mix. Place on board and knead for 10 minutes. The more you knead the dough the better it will be to work with. Place in greased bowl. Cover and let rest for 1 hour. Divide dough in half.

How to Stretch Dough: Spread table with cloth to hang over sides. Sprinkle lightly with flour and place dough in center. With a floured rolling pin, roll out dough into 8 inch circle. Slide hands gently under dough and let dough rest on the back of your hands, with your palms down. Now pull the dough gently toward you. Stretch and pull dough as you go around. Dough should be thin as tissue paper.

YOU NEED…….

APPLE FILLING:

4 lbs. of apples
1/4 c. butter, melted
1 1/4 c. sugar
1 tsp. cinnamon
1 1/2 tbsp. flour

HOW TO…….

Peel apples and slice. Add sugar, cinnamon, flour and mix. Brush melted butter over dough. Spread 1/2 apple mixture over dough. Fold sides up and over the filling and roll. Pick table cloth up to roll. Shape roll to fit 9 x 13 inch greased with melted butter. Brush the roll generously with melted butter. Bake at 180 C degrees for 45 minutes, until lightly brown.

APPLESTRUDEL (Apple strudel) a la Dada (my hubby)!

Applestrudel, everybody’s favorite at home!
Inspired by my hubby, I learned this method from hi…wink!
Take it from me Baby, made from Austria!
I would say; Sweet apples, currants, and raisins are spiced with cinnamon, wrapped in phyllo with fresh breadcrumbs and baked until golden and hot. Take note: I baked it in my TURBO BROILER!…Try it folks 😀

Apple strudel can be accompanied by tea, coffee, or even champagne…lol…
Toppings of vanilla ice cream, whipped cream, custard, or vanilla sauce are popular in many countries. If the strudel is cooked right, you won’t need any toppings. It should turn out puffier than when it was frozen.

YOU NEED…….

* 7 pcs. Apples of your preference, peeled and sliced smaller
* some butter
* 1 pouch of Kotanyi applestrudel mixture
* some bread crumbs
* confectioner sugar, about 2 tbsps.
* sugar
* dough, a ready made of any brand!
* fruit extract 20 ml

HOW TO…….

Please check this video out!