Filipino Dessert Recipe :Buko Pie

Filipino Dessert Recipe :Buko Pie



Filipino Dessert Recipe Ingredients :



Crust

• 2 cups all-purpose flour
• 1 tsp. sugar
• 1/2 tsp. salt
• 1/2 cup margarine or butter, cut into thin slices
• 1/4 cup shortening
• 5-6 tbsp. cold water
• eggwash

Filling

• 1/2 cup sugar
• 1/3 cup cornstarch
• 1 cup evaporated milk
• 1 cup buco water/juice
• 1 tsp. vanilla
• 2 cups grated buco (young coconut meat)

Filipino Dessert Recipe Instructions :



Preheat oven to 375°F (190°C). Prepare an 8-inch pie plate.



Filling

(a) Combine sugar and cornstarch in asaucepan. Add evaporated milk and bucowater. Cook over medium heat until thickened.



(b) Add vanilla and grated buco meat. Cook for another 5 minutes and then set aside to cool.

Crust



(a)Combine flour, sugar and salt in a bowl. Cut in the butter (if using) and shortening until the mixture looks like coarse crumbs.



(b)Add a tablespoon of water one at a time. Mix with a fork until the dough is smooth and does not stick to the sides of the bowl.



(c) Form into two balls, one of which should be bigger than the other.



(d) Roll out the bigger dough to form a 9-inch circle that is about 1/4-inch thick. Fit this dough into the bottom and sides of the pie plate. Filled up with the buco mixture filling. Set aside.

2.Roll out the smaller dough into a circle, big enough to cover the top of the pie. To seal the sides of the pie, pinch the top and bottom crusts together.



3. Using a knife or fork, prick holes on the top crust so that steam can escape the pie while baking. Brush the top crust with eggwash.



4. Bake in the oven for about 30 minutes or until golden brown. Allow to cool before slicing.

Filipino-dessert-sweet-filipino recipe

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Totally Tasty Tuesdays

Welcome to another Totally Tasty Tuesday! 

You've gotta see what was linked up last week...

Cheesecake in a Jar

from The Lady Behind the Curtain

Ice Cream Brownie Cake

from Somewhere in the Middle

Lemon Chicken & Broccoli Bowl 

From Lovely Little Snippets

How tasty do these look? They are just 3 of so many yummy recipes shared last week. And that pasta dish is calling my name. Perfect on a hot night. 

Thanks for linking up last week. 

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I {Heart} The Pioneer Woman

I really do. I'm not even sure how I discovered her, but I am so happy I did. Actually, her site was on someone's blog roll, now that I think about it. Anyway, she has a new cooking show on Food Network, in case you didn't know. It debuted yesterday and I loved it. So naturally, I had to make some of her glorious food to celebrate. I've already made her Chicken Fried Steak, but those potatoes-oh.my.

I have her cook book (she's already working on another one!) and these potatoes are in it. Incredibly creamy and decadent. We're talking butter here, folks, and lots of it.To go along with the potatoes, I made her meatloaf. Again. Incredible.

Just look at it. Wrapped in bacon? Yes please!

And these...

Totally heavenly. I figure the mashing I did counts out the butter and cream cheese.

Be sure to watch her show next Saturday if you missed it yesterday. 

Down home goodness at it's best!

{Click on the pictures for the recipes. Photos are from Pioneer Woman}

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Creamy Tomato Tortellini

I {heart} pasta. Completely and absolutely. I am forever wishing that there would be an "All Carb" diet invented to help lose weight. I'd totally win that, if it were a contest. Somebody get on that, would you? You'd get rich and make so many people happy. Wouldn't that be nice?

9 oz. refrigerated package of cheese tortellini
2 garlic cloves, minced (or 1 tsp. minced garlic)
4 tsp. butter
4 1/2 tsp. flour
1 c. milk
15 oz. jar marinara sauce
4 oz. cream cheese, softened

Cook tortellini according to package directions. In a pan, saute garlic in butter for 1 minute. Stir in the flour. Add milk and bring to a boil. Add the marinara sauce, cream cheese, and salt and pepper, to taste. Stir until the cheese melts in. Serve over the pasta.

I linked this to Church Supper, Melt in Your Mouth Monday, This Chick Cooks, Newlyweds

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Gluten-Free Bread Machine Tips

Warm, gluten-free bread with sorghum flour, just baked.

Need to troubleshoot a gluten-free bread machine disaster? Here's a few key tips on baking gluten-free bread in a bread machine.

Match your g-free bread recipe or gluten-free bread mix to your bread machine (pan sizes vary). Are you baking a 1.5 pound loaf? Or a 2-pound loaf? Check manufacturer's instructions for loaf sizing. Often, "short" loaves are the result of not enough dough for the size of the pan.

Use a good recipe. Or a tasty gluten-free bread mix with superior ingredients (sorghum flour, brown rice flour, almond flour, millet, to name a few). Not all recipes and mixes are created equal. A bread based on white rice flour and potato starch is never going to be amazing. Honestly. Remember that starches are dirt cheap for manufacturers (hence their popularity). But they're also devoid of nutrition, texture and flavor. So choose wisely. Because the cheap stuff still sports a hefty price tag (the gluten-free market is booming, after all). So why not go for the higher protein, more flavorful gluten-free flours?

More tips:

Read more + get the recipe >>

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Cereal Treats Bars Winner

Using random.org to choose a winner, it gave me #16 Angie, who said, "My kids love vanilla yogurt topped with granola... sometimes they'll add bananas or strawberries as well!"

Congrats to you Angie! Thanks to all who entered.

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Gluten-Free Vanilla Cupcakes Recipe with Mocha Icing

Gluten-free vanilla cupcakes. Let's celebrate.

The world is my oyster. No. Wait. I'm allergic to oysters. At least that is what a blood test declared, four years ago. Puzzling. I never had any symptoms. That I recall. Though who knows. I haven't actually eaten an oyster in (...let me count), maybe 17 years. They were fried oysters. At a jumping local hang-out on the Cape. The Land Ho in Orleans. Famous for grilled burgers, golden dipped fish and chips, fried clams. And yeah. Oysters. And beer. Truth is, I would much prefer a cupcake. No slimy, muscular middle. No fishy liquor. Just tender, soft sweetness in exactly the right portion. Not too big. Not too heavy. Not too much.

Just right.

As you may have guessed, I have issues (who among us doesn't?). Texture is a big honking issue for me. Size is an issue (portions bigger than my head? A serious turn off). And taste, well, that goes without saying (you know how I loathe bean flour). If I was a storybook character I would inhabit The Princess and the Pea.

Read more + get the recipe >>

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Cereal Treats Bars Giveaway

If you missed out on the last giveaway, don't you fret. I've got another one because it's...

The good folks at General Mills through MyBlogSpark have a little something that's just in time for Back to School!

Cereal Treats Bars contain less than 140 calories per bar and are made with wholesome cereal, making them a snack option that you can feel good about giving your kids.

Plus there are TWO Box Tops for Education seals on each box of Cereal Treat Bars, making earning cash for your school doubly cool!

One lucky winner will receive this fabulous package:

It contains:

One box of Lucky Charms^® Cereal Treats Bars

One box of Golden Grahams^® Cereal Treats Bars

Lunch bag

Locker whiteboard

Colored pencil set

Simple rules to enter:

Tell me what you feed your kid(s) for breakfast that's quick and nutritious.

Be sure to leave you email address.

That's it!

You have until Midnight Mountain Time on Thursday 8/25. 

Winner will be chosen using random.org

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Filipino Dessert : Sweet Filipino polvoron

Filipino Dessert : Sweet Filipino polvoron recipe



Filipino Dessert Recipe Ingredients:

• 3 cups sifted flour
• 1 cup sifted powdered milk
• 3/4 cup sifted sugar
• 1/2 cup pound melted butter
• 1 teaspoon lemon or vanilla extract
• Toasted pinipig

Filipino Dessert Recipe Instructions:

1. Toast flour in a heavy skillet or saucepan over moderate heat until light brown, stirring constantly. Remove from heat and cool.

2. Add powdered milk, sugar, melted butter, pinipig, and lemon or vanilla extract.

3. Form little cakes the diameter of a silver dollar but about a quarter-inch high.

4. Wrap individually in wax paper.

The Filipino dessert recipe is ready to serve..enjoy it !

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Totally Tasty Tuesdays

Another week of totally tasty goodness has come! So many great recipes linked up. Check out these recipes that caught my eye this past week...

Taco Chicken from The Better Baker

Chocolate Chip Cookie Dough Brownies

from Life as a Lofthouse

Mississippi Mud Cake

from Inspired Nesting

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Lemon Blueberry Bars

I love lemons. I love them in Lemon Bars, Lemonade, Diet Coke, you name it. I love them. So naturally I love them in this form. With blueberries. They just go together so nicely. They are buddies, lemons & blueberries. This dessert is so creamy that it's like a pudding. I love the tang of the lemons. Throw in some plump blueberries and you've got yourself a fabulous summer treat.

For the crust:
1 1/2 c. graham cracker crumbs

6 tablespoons butter, melted

1/4 cup granulated sugar

Zest of one lemon

For the filling:

2 large egg yolks

1 (14 ounce can) sweetened condensed milk (fat free works well)

1/2 cup fresh lemon juice

1 teaspoon lemon zest

1 cup fresh blueberries

Preheat the oven to 350 degrees F. Spray an 8x8 inch baking dish with cooking spray. Set aside. In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and lemon zest. Stir until graham cracker crumbs are moist. Press crumbs firmly into prepared pan. Bake the graham cracker crust for 10 minutes. Remove from oven and allow to cool to room temperature.

To make the filling, combine the egg yolks and condensed milk in a medium bowl. Stir in the lemon juice and lemon zest. Stir until mixture is smooth and begins to slightly thicken. Gently fold in the blueberries.

Pour the lemon blueberry filling evenly over the graham cracker crust. Bake for 15 minutes, or until just set. Cool to room temperature, then chill in the refrigerator for at least one hour before serving. Cut into bars and serve.

Refrigerate any leftovers.

Recipe Source: Two Peas and Their Pod

Printable Version

This recipe may have been linked to these parties.

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Pillsbury Sweet Moments Winner!

Using Random.org to generate a number, I got #10...

Lark who said this about her Sweet Moment:

"My "Sweet" moment is when I am out on my morning Run. Nothing beats the feeling of accomplishment!"

Congrats Lark! 

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Pillsbury Sweet Moments Giveaway

This giveaway is closed.
You know how much I love you guys, right?

So that's why I'm giving one of you the chance to win a little something sweet.

Have you ever thought, “there aren’t enough moments in the day?” If so, it’s time to escape with Pillsbury® Sweet Moments^®. Whether it’s reading a book, relaxing with a glass of lemonade or something just for you, Pillsbury^® Sweet Moments^® can help make your moment of the day even sweeter.

These ready-to-eat, bite size brownies are layered with delicious fillings, covered in a cocoa-kissed shell and topped off with a cocoa drizzle.

• Sweet Moments are now available in two delicious new flavors, each with a combination of rich, luxurious brownie and velvety cheesecake: Caramel Brownie Cheesecake and Raspberry Brownie Cheesecake



• Find these and additional flavors like Cocoa Fudge Escape and Cocoa Caramel Obsession in your local grocer’s refrigerator aisle.

One of you will win 2 VIP coupons for the free purchase of any Pillsbury^® Sweet Moments^® variety, a journal, mug, and fleece blanket.

All you gotta do is tell me about your sweet moment. What do you do just for you?

Leave it in a comment before Thursday 8/18 at midnight, Mountain time.

This giveaway was provided by General Mills through MyBlogSpark.

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Totally Tasty Tuesdays

Welcome to this week's TTT. Check out what blogland brought us this week...

Texas Roadhouse Rolls with Cinnamon Honey Butter

from Life as a Lofthouse

Southern Fried Chicken Tenders

from Everyday Mom's Meals

Cake Batter Blondies

from Six Sister's Stuff

So many great links this week! By far the biggest link up I've had at 67. Yay! Thanks for contributing each week. Now let's do it again.

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Raw Zucchini Pasta in a Vegan Curry Cream Sauce

Fresh, raw zucchini pasta- angel hair style.

I'm not usually one to focus a recipe around a cooking gadget. Though heaven knows, I love me my kitchen power tools as much as any scratch cook out there. A gluten-free goddess has gotta have some fun, after all. And sometimes, to change things up, you need to break out of your routine and try something completely new.

Which, not surprisingly, brings me to pasta.

I love pasta. Especially gluten-free pasta. But I don't love cranking up the gas stove to boil bulky pots of salted water when the kitchen is already steamy with late summer heat and I'm faint and famished (and did I mention, hot flashing like some cussing heaving alligator from the swamps of wherever it is they film True Blood. I may idly dream of gleaming white porcelain bowls heaped with creamy mounds of angel hair spaghetti kissed by a delicate white sauce, but I'm not inclined to heat up my kitchen just to satisfy this culinary craving.

I get prickly and sticky just thinking about it.

So I started investigating raw pasta. Which led me to discover a modest little kitchen tool that makes magic happen. A spiral slicer that turns August's ubiquitous zukes into tender strands of pasta. And not like, puny three inch strands.

I'm talking long, lovely, curvy strands of angel hair spaghetti.

Read more + get the recipe >>

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Grilled Pizza

Homemade pizza makes me happy. It makes my kids happy. When I decided to try Grilled Pizza, it was an experience. A delicious one. I love Our Best Bites and when I discovered their pizza sauce, it changed my pizza life. I won't use any other sauce. Plus it makes a great dipping sauce for breadsticks. Now, the grilling of pizza isn't that hard. The trickiest part was not burning the crust while heating the toppings. Give it a try. Just make sure you have all your toppings ready to go. I love a thick crust. It was nice and crunchy on the outside, and soft in the middle. Make them thick or thin. Just make them.

Pizza dough (store bought or make your own)
Olive Oil to brush on the dough
Toppings (cheese, pepperoni, olives, etc.)
pizza sauce of your choice (regular, bbq, alfredo)

Preheat your grill. This is an important step. The rack needs to be nice and hot so the dough will start cooking immediately and the overall temperature needs to be hot in order to act like an oven when the lid is closed. I set my gas grill to medium-high heat, and leave the lid shut. 
Next, get all of your toppings ready. You have to move very quickly while on the grill so everything needs to be prepared and easy to grab. I set everything I need next to the grill.

When your dough is ready, roll it out with a rolling pin, or even just use your hands to press and stretch it. Circle or rectangle, it doesn't matter. It's easiest to make personal sized pizzas when grilling it. Plus each person can make their own to their liking. That way you can turn it over with out trouble. Once your dough is flattened out, drizzle a little olive oil on one side and brush it around. 
Toss it (oil side down) straight on the grill and then shut the lid immediately.
You’ll want the heat to stay inside so it acts like an oven and cooks the dough. The timing all depends on the heat of the grill and the thickness of the dough. But it usually only takes about 5 minutes or less. Have a spatula handy to lift up the dough and check it. You’ll want to see nice brown grill marks, but avoid burning it. If you can tell that your dough is cooking too fast and too hot, you may want to use indirect heat. For a gas grill with multiple burners, turn off the burner directly under the pizza, but leave the others on. For a charcoal grill, move the charcoal to one side of the grill and place the pizza on the other side.
As soon as you flip it, grab that tray with your toppings and put them on the cooked side right away. Shut the lid again and leave it shut. The second side cooks pretty fast. If the bottom of your pizza is done, but the top still needs to cook, you can place it on an upper rack if you have one.

Take a peek at the bottom crust and as soon as it’s done and your cheese is all melted, grab a spatula and pull it off.

Dig in.

If you can grill pizza, you can grill pretty much anything.

Printable Version

Linked to: Jam Hands, Melt in Your Mouth Monday, This Chick Cooks, Whatever You Want Wednesday

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Totally Tasty Tuesdays

I'm doing it different today and from now on. I will be sharing the top 3 most viewed recipes that were linked up the previous week as well as the link up party. So let's get to it!

First up is Heidi's Smothered Chicken Burritos
from Fantastical Sharing of Recipes

Next we have Lasagna Roll Ups 

from Chef in Training

and don't forget Sloppy Joans 

from Talking Dollars and Cents

Check out what's cooking this week...

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