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VANILA CREAM PIE

PREPARATION With the rack in the lowest position, preheat the oven to 180 °C (350 °F). In a bowl, combine the crumbs, brown sugar and melted butter. Press lightly into a 20-cm (8-inch) pie plate. Bake for about 10 minutes. Cool completely. In a bowl, combine the cornstarch with 75 ml (1/3 cup) of milk. Set aside. Split the vanilla bean in half and scrape the seeds out with the tip of a knife. If using vanilla extract, add it without steeping. In a saucepan, pour the remaining milk. Add the pod and seeds to the saucepan. In a bowl, whisk together the eggs and sugar. Whisk in about 60 ml (1/4 cup) of hot milk to temper the eggs. Whisk in the remaining hot milk. Pour the mixture back into the saucepan and stir over low heat until it thickens. Pour into a bowl and cover with plastic wrap directly on the surface of the vanilla cream. Allow to cool to room temperature. In a bowl, whip the cream until soft peaks form. Add the sugar and vanilla extract. Whip until stiff peaks f...
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FILPINOS TREATS

Ingredients  1 / 4  cup  walnuts 3 / 4  cup  all-purpose flour 1 / 2  cup  unsalted butter 4  1 / 2  tablespoons  malt flavor Ovaltine powder 4  1 / 2  tablespoons  nonfat dry milk 1 / 4  cup  sugar 1 / 4  teaspoon  kosher salt 1 / 2  teaspoon  vanilla extract Preheat oven to 350° F. Arrange walnuts on a baking sheet in a single layer and toast until golden brown, 8 to 10 minutes. Let cool, then chop finely. Meanwhile, in a large skillet, cook flour over medium-low heat, stirring often, until golden brown, about 15 minutes. Transfer to a large plate to let cool. Wipe skillet clean and return it to the stove. Add butter and cook over medium heat, without stirring, until fragrance is nutty and solids are golden brown, 4 to 5 minutes. Set aside to let cool. In a large bowl, stir together reserved flour, Ovaltine powder, dry milk, sugar, and salt. Add reserved butter and vanilla, s...
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BANG BANG BANG

crushed nuts (peanuts, walnuts, pecans, almonds, etc) dried fruits (dates, blueberries, cranberries, raisins) shredded coconut caramel pieces diced marshmallows peanut butter chip
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CHOCOLOCO

YIELD 2 dozen INGREDIENTS 1/2 cup unsweetened applesauce 1/3 cup water 1/3 cup vegetable oil 1 tablespoon vanilla extract 3/4 cup unsweetened cocoa powder 1 cup superfine sugar 1 1/3 cups Bob's Red Mill white rice flour 1/4 teaspoon salt 1 teaspoon baking powder 1 1/2 cups Enjoy Life semi-sweet chocolate chips PREPARATION 1. Preheat oven to 350° (180°C, or gas mark 4). 2. With a mixer, beat the applesauce, water, oil vanilla, cocoa, and sugar until smooth. Add the flour, salt, and baking powder and mix until well combined. Stir in the chocolate chips. 3. Spoon batter into greased mini muffin tins. Do not over-fill. 4. Bake for about 25 minutes, or until brownie is firm around the corners and leaves an indentation when poked in the middle. Let cool completely, then remove from the tin with a small knife or spatula. 5. Frost or dust with powdered sugar if desired.
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