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Jemput Jemput (Banana Fritters)
Dessert Southeast Asian

Jemput Jemput (Banana Fritters)

4.1

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Heat oil in a deep fryer or heavy-bottomed pan to 375 degrees F (190 degrees C).
  2. 2 Sift flour, salt, and baking powder into a medium bowl.
  3. 3 In a separate bowl, mash together bananas and sugar. Gradually mix flour mixture into mashed bananas, stirring until well combined.
  4. 4 Working in batches if necessary, drop spoonfuls of batter into hot oil and cook, turning once, until browned, 2 to 8 minutes. Drain on paper towels.

By TUNASUSHI

Philippine Butter Cookies
Dessert Southeast Asian

Philippine Butter Cookies

3.9

Prep
5 min
Cook
12 min
Total
17 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
  2. 2 In a medium bowl, cream together the butter and sugar until smooth. Beat in the eggs, one at a time. Stir in the cornstarch, cream of tartar and baking powder until well blended. Roll the dough into 1 inch balls and place them 1 inch apart onto the prepared cookie sheets.
  3. 3 Bake for 10 to 12 minutes in the preheated oven, or until light brown. Remove to wire racks to cool.

By John J Pacheco

Puto
Dessert Southeast Asian

Puto

4.2

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Grease small cake molds or ramekins that will fit in a steamer basket.
  2. 2 Mix flour, sugar, and baking powder together in a bowl. In a separate large bowl, scramble eggs with evaporated milk and water. Fold dry mixture into eggs until evenly blended. Fill the prepared molds 2/3 of the way up with batter and top with shredded cheese.
  3. 3 Fill a wok or a saucepan that will hold a steamer basket with a few inches of water. Bring water to a boil over medium-high heat. Place the molds into a steamer basket, place over boiling water, and cover.
  4. 4 Steam until a toothpick inserted in the center of one of the putos comes out clean, about 30 minutes. Cool on a wire rack and serve warm or at room temperature.

By Czy S

Lipardo's Puto Seco
Dessert Southeast Asian

Lipardo's Puto Seco

3.8

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet.
  2. 2 Stir together egg, white sugar, butter, flour, cornstarch, powdered milk, baking powder, and salt in a bowl. Knead for a few minutes to make a soft dough. Divide dough into 12 portions. Roll each portion into a ball and slightly flatten. Place on the prepared baking sheet 1 inch apart.
  3. 3 Bake in the preheated oven until light brown, about 10 minutes. Cool completely and store in an airtight container.

By Maria Lourdes V Lipardo-Ayub

Mocha Chiffon Cake
Dessert Southeast Asian

Mocha Chiffon Cake

3.2

Prep
30 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Preheat an oven to 325 degrees F (165 degrees C).
  2. 2 Sift the flour, 1 cup sugar, baking powder, and salt together in a bowl. Make a well in the center of the flour mixture. Pour the coffee, oil, and egg yolks into the well; beat well by hand until the batter is smooth with no lumps.
  3. 3 Beat egg whites with the cream of tartar in a large bowl until foamy. Gradually add 1/2 cup sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Fold the batter into the egg whites; pour into a non-stick Bundt® fluted tube pan.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Loosen the sides with a knife and release the cake onto a serving platter.

By lola

Mamon (Sponge Cakes)
Dessert Southeast Asian

Mamon (Sponge Cakes)

4.8

Prep
20 min
Cook
40 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease 16 muffin cups.
  2. 2 Stir flour, 1 cup sugar, baking powder, and salt together in a large bowl until well combined. Make a well in the center and add oil, egg yolks, orange peel, vanilla, orange juice, and water. Mix well by hand until smooth with no lumps. Set aside.
  3. 3 Beat egg whites and cream of tartar in a large glass or metal mixing bowl until foamy. Gradually add 1/2 cup sugar, continuing to beat until soft peaks form. Lift your beater or whisk straight up: egg whites should form soft mounds rather than a sharp peak.
  4. 4 Fold flour mixture into egg whites until incorporated. Pour batter into the prepared muffin cups to about 2/3 full.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

By lola

Purple Yam and Coconut Mochi (Ube Bibingka)
Dessert Southeast Asian

Purple Yam and Coconut Mochi (Ube Bibingka)

5.0

Prep
10 min
Cook
55 min
Total
95 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a 9x9-inch baking pan with banana leaves or parchment paper and coat with cooking spray.
  2. 2 Whisk rice flours, baking powder, and salt together in a large bowl, then stir in the water and coconut milk. Add ube spread and ube extract. Fold in macapuno and 1 tablespoon muscovado. Pour into the prepared pan.
  3. 3 Bake in the preheated oven until top starts to crack and leaves turn brown, about 35 minutes. Brush top with 1 tablespoon butter, then bake until a toothpick inserted in center comes out clean, about 20 minutes more.
  4. 4 Melt remaining 2 tablespoons butter in a small saucepan over medium heat. Stir in 1/4 cup muscovado sugar; cook, stirring, until it starts to boil. Remove from heat and pour over warm mochi, covering evenly. Sprinkle with toasted coconut. Let cool, at least 30 minutes.
  5. 5 Use banana leaves to lift mochi out of the pan. Cut into 25 small squares; cut squares diagonally into triangles.

By Yana Gilbuena

Ube-Macapuno Cake
Dessert Southeast Asian

Ube-Macapuno Cake

3.8

Prep
30 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Line the bottom of three 9-inch round pans with parchment paper, but do not grease.
  2. 2 Make the ube cake: Mix flour, baking powder, and salt together in a large bowl; set aside. Place grated ube in a large bowl. Combine 3/4 cup milk and 1 teaspoon vanilla; gradually blend into ube until smooth. Blend in egg yolks, corn syrup, and oil. Beat in flour mixture until smooth; set aside.
  3. 3 Combine egg whites and cream of tartar in a large bowl; beat with an electric mixer until foamy. Gradually add sugar, then red and blue food coloring, continuing to beat until stiff peaks form. Fold 1/3 of the whites into batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pans.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 to 35 minutes. Invert pans on a wire rack and let cool upside down. When cool, run a knife around the edges to loosen cake from the pans. Spread coconut preserves onto the cooled cake layers; stack layers on a cake stand or serving plate.
  5. 5 Make the buttercream: Combine evaporated milk and 3/4 cup sugar; set aside. Combine butter and sugar in a large bowl; beat with an electric mixer until smooth and creamy. Beat in food coloring, one drop at a time, until the desired tint is achieved. Frost top and sides of cake with buttercream.

By Jackie

Cake Mix Cookies VII
Dessert

Cake Mix Cookies VII

4.4

Prep
5 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 In a medium bowl, stir together the cake mix and baking powder. Add eggs and oil, then mix until well blended. Stir in chocolate chips, or your choice of additions. Drop by rounded spoonfuls onto cookie sheets.
  3. 3 Bake for 8 to 10 minutes in the preheated oven. Bake less for chewy cookies and more for crispy cookies. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

By Angela

Homemade Graham Crackers
Dessert

Homemade Graham Crackers

3.9

Prep
30 min
Cook
15 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a large baking sheet. Whisk together flour, baking powder, and cinnamon in a bowl; set aside.
  2. 2 Use an electric mixer to beat butter and brown sugar together until light. Stir in flour mixture. Slowly pour in water; stir until dough is formed. Refrigerate dough for 30 minutes.
  3. 3 On a well-floured board, roll dough to between 1/8- and 1/4-inch thick. Use a knife or cookie cutter to cut dough into squares or rectangles. Transfer crackers to the prepared baking sheet.
  4. 4 Bake in the preheated oven until light brown, 11 to 13 minutes.
  5. 5 Remove crackers from the oven. Use a fork to pierce multiple holes on the tops of crackers.

By steph

Tea Cakes II
Dessert

Tea Cakes II

4.4

Prep
Cook
Total

Instructions

  1. 1 Cream together eggs, butter, sugar and baking powder. Stir in the flour. Dough will be stiff.
  2. 2 Shape in walnut sized balls and flatten with the bottom of a glass.
  3. 3 Place on an ungreased cookie sheet and bake at 350 degrees F (175 degrees C) for 8 minutes. If you brown them, you've overbaked them. These may also be rolled out and cut with cookie cutters.

By Susan Rains

Brownie Mix in a Jar
Dessert

Brownie Mix in a Jar

4.5

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Mix together flour, baking powder, and salt in a quart jar. Add cocoa powder to form the next layer, and wipe out the inside of the jar with a dry paper towel so the other layers will show through the glass. Add white sugar, and top with chopped pecans.
  2. 2 Write an instructions tag and attach to the brownie mix (see below).

By Lisa

Easy Surprise Cake
Dessert

Easy Surprise Cake

2.3

Prep
10 min
Cook
20 min
Total
60 min

Instructions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease 2 8-inch cake pans.
  2. 2 Place the butter and sugar into a mixing bowl, and mash together with a wooden spoon until the mixture is creamy and thoroughly combined. In a separate bowl, beat the eggs, and pour into the butter mixture. Stir until combined.
  3. 3 Sift the flour and baking powder together in a bowl, and lightly stir into the butter mixture. Pour half the batter into each prepared cake pan.
  4. 4 Bake in the preheated oven until a toothpick inserted into the middle of a cake comes out clean, 20 to 25 minutes. Cool in pans for 10 minutes before removing to finish cooling on wire racks.

By luv4baking

Oatmeal Cookie Mix I
Dessert

Oatmeal Cookie Mix I

4.2

Prep
5 min
Cook
12 min
Total
17 min

Instructions

  1. 1 In a large bowl, stir together the flour, baking powder, salt, brown sugar and oats. Blend in the shortening so that it is fully absorbed. Store this mixture in an airtight container at room temperature for up to 8 weeks in a cool dry place. Prepare cookies from the mix using the following recipe.
  2. 2 Use: 2 cups of cookie mix, 1 egg, beaten, 1 teaspoon vanilla and 1 cup of chocolate chips, coconut, raisins or nuts. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheet. In a large bowl, stir together the cookie mix, egg, vanilla and the additions of your choice. Drop by rounded spoonfuls onto the prepared cookie sheet. Flatten slightly with a fork. Bake for 8 to 10 minutes in the preheated oven. Cool on wire racks. makes about 2 dozen.

By Belinda

Lazy Peach Cobbler
Dessert

Lazy Peach Cobbler

3.0

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Melt margarine in a 9x13-inch glass baking pan in the preheated oven.
  3. 3 In a large bowl, combine flour, sugar, and baking powder. Pour reserved peach juice into flour mixture and stir until smooth.
  4. 4 Remove the glass pan from the oven and pour in batter starting in the center; batter will spread over the entire pan. Add peaches by placing them in the center of the pan; allow peaches to spread on their own.
  5. 5 Bake cobbler in preheated oven for 20 to 25 minutes, or until just brown on top.

By Angela

Wonderful Streusbury Cake
Dessert

Wonderful Streusbury Cake

4.4

Prep
15 min
Cook
75 min
Total
150 min

Instructions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
  2. 2 Whisk together the flour and baking powder in a bowl; set aside. Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Pour the batter into prepared pan.
  3. 3 Bake in the preheated oven until the top is golden brown and a toothpick inserted into the center comes out clean, about 1 hour 15 minutes. Cool completely before removing from the pan.

By peffchels

The Best Blondies
Dessert

The Best Blondies

4.0

Prep
10 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Adjust oven rack to lowest position; heat to 325 degrees. Spray a 9-by-13-inch baking pan with vegetable cooking spray. Fit a12-by-18-inch piece of heavy-duty foil into the pan so you can use the foil overhang as a handle to pull baked blondies from the pan; coat foil with cooking spray.
  2. 2 Whisk flour, baking powder and salt in a small bowl. Then, heat butter and brown sugar in a large pan until bubbling hot. Whisk eggs and vanilla in a large bowl. Slowly whisk hot sugar mixture, then dry ingredients, into eggs. Stir in optional add-ins (if using chocolate, let batter cool slightly first).
  3. 3 Scrape batter into prepared pan, then bake until blondies are just set, about 45 minutes. Remove from oven and let cool for five minutes. Pull blondies from the pan using foil handles and set on a wire rack. Cool completely before cutting into 24 pieces.

By USA WEEKEND columnist Pam Anderson

High Altitude Layer Cake
Dessert

High Altitude Layer Cake

3.3

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease and flour two 9 inch round cake pans. Sift the cake flour and baking powder into a bowl and set aside.
  2. 2 In a large bowl, beat the butter and sugar until light and fluffy, up to 10 minutes. Mix in eggs one at a time, fully blending each one in before adding the next. Stir in vanilla. Stir in the flour and baking powder, alternating with the milk until the batter is smooth. Divide the batter evenly between the prepared pans. Tap the bottoms of the pans on the counter a few times to remove air bubbles.
  3. 3 Bake in the preheated oven until a knife inserted into the center of the cakes comes out clean, 25 to 30 minutes. Cool cakes in the pans set over a wire rack.

By Mt Harvard

Champagne Cake
Dessert

Champagne Cake

4.0

Prep
30 min
Cook
25 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch round cake pan.
  2. 2 Sift flour, baking powder, and salt together in a medium bowl.
  3. 3 Beat sugar and butter with an electric mixer in a large bowl until very light and fluffy. Mix in flour mixture alternately with Champagne.
  4. 4 Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form.
  5. 5 Fold 1/3 of the egg whites into cake batter to lighten it, then fold in remaining egg whites. Pour batter into prepared pan.
  6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.

By Krissyp

Brownie Mix in a Jar III
Dessert

Brownie Mix in a Jar III

4.3

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Mix together flour, salt and baking powder. Set aside.
  2. 2 Layer ingredients in order given in a 1 quart sized wide mouth canning jar. Add flour mixture last. Press each layer firmly in place.
  3. 3 Attach this message to jar: Butterscotch Brownies 1. Empty jar of brownie mix into large mixing bowl. Use your hands to thoroughly blend mix. 2. Add: 3/4 cup butter or margarine, softened at room temperature. DO NOT USE DIET MARGARINE. Mix in 2 eggs, slightly beaten and 2 teaspoons vanilla. 3. Mix until completely blended. 4. Spread batter into a sprayed 9 x 13 inch metal pan. 5. Bake at 375 degrees F (190 degrees C) for 25 minutes. Cool 15 minutes in baking pan. Cut brownies into 1 1/2 inch squares. Cool completely in pan. Makes 2 dozen brownies.

By Lisa

Baked Carrot Pudding
Dessert

Baked Carrot Pudding

3.9

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Steam or boil carrots until tender; mash. In an electric mixer with whisk attachment or by hand, beat eggs into carrots, one at a time. Beat in sugar, vanilla and baking powder. Fold in flour. Pour into a 2 quart baking dish.
  3. 3 Bake in preheated oven 30 minutes, until puffed and set.

By Judith Nees

Plain Eggless Cake
Dessert

Plain Eggless Cake

4.5

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
  2. 2 Sift flour, baking powder, and baking soda together in a large bowl. Make a well in the center and pour in condensed milk, orange juice, melted butter, and vanilla. Mix until well combined, then pour into the prepared pan.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 30 to 45 minutes. Let cool to room temperature.

By Margaret

Peach Cobbler V
Dessert

Peach Cobbler V

4.4

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Place butter or margarine in a 9x13 inch pan and melt in oven while it is preheating.
  2. 2 In a medium bowl, mix together flour, sugar, and baking powder. Stir in milk.
  3. 3 Remove pan of melted butter or margarine from oven. Pour mixture into pan, but DO NOT STIR. Spread pie filling onto batter, without stirring.
  4. 4 Bake in preheated oven for 50 to 60 minutes, until fruit is bubbly and batter is set and golden brown.

By Jan Lester

Brownies In A Jar
Dessert

Brownies In A Jar

4.3

Prep
Cook
Total

Instructions

  1. 1 Pour sugar into a clean and dry one quart jar. Press down firmly.
  2. 2 Add cocoa powder and press down firmly. Pour in chopped pecans, making sure pecans are evenly layered in the jar. Combine flour, baking powder and salt. Pour into jar and seal.
  3. 3 Attach the following directions to the jar: Empty mix into large bowl. Use your hands to mix thoroughly. Add 3/4 cup of butter or margarine and 4 slightly beaten eggs. Mix until completely blended. Spread batter into a lightly greased or sprayed 9 x 13 inch pan. Bake at 350 degrees F (180 degrees C) for 30 minutes or until done. Cool in pan. Cut into 2 inch squares.

By Doreen

Cookie Mix in a Jar VIII
Dessert

Cookie Mix in a Jar VIII

4.4

Prep
Cook
Total

Instructions

  1. 1 Mix together the flour, baking powder and baking soda. Set aside.
  2. 2 Layer ingredients in order given in a 1 quart ''wide mouth'' canning jar. Press each layer firmly in place. It will be a tight fit. Add chopped peanut butter cups last.
  3. 3 Attach these directions to Jar: Reese's Peanut Butter Cup Cookies 1. Remove peanut butter cups from jar. Set aside. 2. Empty remaining cookie mix into large mixing bowl. Use your hands to thoroughly blend mix. 3. Add 1/2 cup butter or margarine, softened at room temperature. DO NOT USE DIET MARGARINE. Add in 1 egg, slightly beaten, and 1 teaspoon vanilla. 4. Mix until completely blended. You will need to finish mixing with your hands. 5. Mix in peanut butter cups. 6. Shape into walnut sized balls. Place 2 inches apart on greased cookie sheets. 7. Bake at 375 degrees F (190 degrees C) for 12 to 14 minutes until edges are lightly browned. Cool 5 minutes on baking sheet. Remove cookies to racks to finish cooling. Makes 2 1/2 dozen cookies.

By Lisa

Amazing Sugar Cookies
Dessert

Amazing Sugar Cookies

4.5

Prep
15 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Mix flour, baking soda, and baking powder in a small bowl.
  3. 3 Beat butter and 1 1/2 cups sugar with an electric mixer in a large bowl until smooth; stir in egg and vanilla extract. Gradually blend flour mixture into butter mixture. Roll dough into walnut-sized balls and toss in remaining 1/4 cup sugar; place 2 inches apart onto ungreased baking sheets.
  4. 4 Bake in preheated oven until golden, 8 to 9 minutes. Let stand on cookie sheet for 2 minutes before removing to wire racks to cool.

By Sue Lavey

Black Walnut Cookies II
Dessert

Black Walnut Cookies II

3.5

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
  2. 2 In a medium bowl, beat eggs and sugar together until well blended. Sift together the flour, salt and baking powder, gradually add to the egg mixture. Stir in the nuts until they are evenly distributed.
  3. 3 Drop by teaspoonfuls onto the prepared cookie sheet. Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool before removing from cookie sheets.

By Cynthia

Cookie Mix in a Jar VII
Dessert

Cookie Mix in a Jar VII

3.7

Prep
Cook
Total

Instructions

  1. 1 In a separate bowl, mix together the flour, baking powder and salt.
  2. 2 Layer ingredients in order given in a 1 quart ''wide mouth'' canning jar. Clean the inside of the jar with a dry paper towel after adding the confectioners' sugar and after adding the cocoa powder. Be sure to pack everything down firmly before adding the flour mixture, it will be a tight fit.
  3. 3 Instructions to attach to Jar: Peanut Butter Cookies 1. Empty jar of cookie mix into large mixing bowl. Use your hands to thoroughly blend mix. 2. Add: 1/2 cup butter or margarine, softened at room temperature. DO NOT USE DIET MARGARINE. Add 1/2 cup creamy peanut butter, 1 egg, slightly beaten, and 1 teaspoon of vanilla. 3. Mix until completely blended. You will need to use your hands to finish mixing. 4. Shape into walnut sized balls and place 2 inches apart on a parchment lined baking sheets. DO NOT USE WAXED PAPER. Press balls down with a fork. 5. Bake at 350 degrees F (175 degrees C) for 9 to 11 minutes until edges are browned. Cool 5 minutes on baking sheet then transfer to a cooling rack to finish cooling. Makes 3 dozen cookies.

By Lisa

Orange Sponge Cake
Dessert

Orange Sponge Cake

3.7

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 9 inch round pan.
  2. 2 Separate the eggs while cold, then bring to room temperature.
  3. 3 Beat egg yolks, sugar and grated orange rind until light and fluffy. Mix flour and baking powder together. Alternately add flour mixture and orange juice to the egg yolk mixture.
  4. 4 In a separate large CLEAN bowl, with a CLEAN whisk or beaters, beat egg whites to stiff peaks, and fold into batter.
  5. 5 Pour batter into prepared pan and bake at 325 degrees F (165 degrees C) for 50 to 60 minutes.

By Jackie Lim