Type what you have

Ingredients

• ✓ salt
• oil
• all-purpose flour
• baking powder
• banana
• sugar

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

Ingredients

• ✓ salt
• glutinous sweet rice
• coconut milk
• cocoa powder
• sugar
• coconut milk

Instructions

1. 1 Combine rice and light coconut milk in a large pot; bring to a boil for 10 minutes, while stirring occasionally to keep rice from sticking to the bottom of the pot.
2. 2 Stir cocoa powder, sugar, and salt into rice; reduce heat to low, cover, and continue cooking, stirring occasionally, until rice is tender, about 10 minutes more.
3. 3 Pour thick coconut milk into rice mixture; stir to combine. Serve hot.

By lola

Ingredients

• ✓ salt
• coconut
• evaporated milk
• sweetened condensed milk
• egg
• white sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place chopped coconut into a large bowl; stir in evaporated milk, condensed milk, beaten eggs, sugar, and salt. Pour mixture into a round 3-quart baking dish. Place the baking dish into a large roasting pan. Fill the pan with water to about halfway up the sides of the baking dish.
3. 3 Carefully place the pan into the preheated oven; bake until a toothpick inserted into the center comes out clean, about 60 minutes. Let cool for at least 30 minutes before serving.

By lola

Ingredients

• ✓ salt
• glutinous rice flour
• white sugar
• water
• white sugar
• sesame seed
• coconut

Instructions

1. 1 Mix the rice flour, 1/2 cup sugar, and the water together in a bowl into a soft dough; set aside.
2. 2 Stir 1/2 cup sugar and sesame seeds together in a small bowl. Toss the coconut with the salt together in a separate bowl.
3. 3 Bring a large pot of water to a boil.
4. 4 Take a portion of the soft dough and roll it into a ball between the palms of your hands. Pull lengthwise and shape into a tongue. Drop into the boiling water. The cake is ready when it floats. Scoop it out with a strainer and roll it in the sugar and sesame seed mixture. Place it on a serving platter. Repeat with the rest of the dough. Top the cakes with coconut and serve warm.

By lola

Ingredients

• ✓ salt
• water
• green mung bean
• white sugar
• glutinous rice flour
• white sugar
• cooking oil

Instructions

1. 1 Combine 1 cup water and mung beans in a pot and bring to a boil; cook over medium heat until beans are very tender, about 30 minutes. Mash beans thoroughly, then stir in 1/2 cup sugar until well combined; set aside.
2. 2 Mix together rice flour, remaining 1/4 cup water, 2 tablespoons sugar, and salt in a large bowl; knead just enough to form a ball. Divide dough into small pieces and roll into balls. Flatten each dough ball, then spoon 1 tablespoon mashed bean mixture into the middle of dough. Wrap dough around bean mixture and pinch edges to seal.
3. 3 Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C). Fry balls in batches in hot oil until golden brown, 5 to 10 minutes per batch. Drain on paper towels and serve hot.

By lola

Ingredients

• ✓ salt
• egg
• white sugar
• butter
• all-purpose flour
• cornstarch
• powdered milk
• baking powder

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

Ingredients

• ✓ salt
• rice flour
• water
• coconut milk
• sugar
• tapioca starch
• yeast
• vanilla extract
• oil

Instructions

1. 1 Whisk rice flour, water, coconut milk, sugar, tapioca starch, yeast, vanilla extract, and salt together in a bowl until smooth. Cover with a lid. Let batter rest until air bubbles rise to the surface, about 2 hours. Stir well.
2. 2 Grease cake molds with oil. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Place cake molds on top and pour batter into each, leaving 1 3/4 inches of space at the top for rising. Bring water to a boil. Cover and steam until a toothpick inserted into a cake comes out clean, about 10 minutes.

By NPFamily Recipes

Ingredients

• ✓ salt
• all-purpose flour
• sugar
• baking powder
• coffee
• cooking oil
• egg yolk
• egg white
• cream of tartar
• white sugar

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

Ingredients

• ✓ salt
• all-purpose flour
• sugar
• baking powder
• vegetable oil
• egg yolk
• orange peel
• vanilla extract
• orange juice
• water
• egg white
• cream of tartar
• white sugar

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

Ingredients

• ✓ salt
• banana leaf
• cooking spray
• sweet rice flour
• rice flour
• baking powder
• water
• coconut milk
• ube yam spread
• ube extract
• macapuno
• muscovado sugar
• butter
• muscovado sugar
• coconut

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

Ingredients

• ✓ salt
• violet food coloring
• butter
• white sugar
• evaporated milk
• macapuno
• blue food coloring
• red food color
• sugar
• cream of tartar
• egg white
• vegetable oil
• corn syrup
• egg yolk
• vanilla extract
• milk
• ube
• baking powder
• cake flour

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

Ingredients

• ✓ salt
• all-purpose flour
• water

Instructions

1. 1 Gather all your ingredients, and preheat the oven to 325 degrees F (165 degrees C).
2. 2 Whisk together flour and salt in a mixing bowl until well combined. Gradually stir in water, about 1/2 cup at a time, until a dough forms. When it gets too difficult to stir with a spoon, use your hands to mix it.
3. 3 Transfer dough to a floured work surface and knead until soft and pliable.
4. 4 Roll out to a thickness of 1/8 inch; cut desired shapes with cookie cutters.
5. 5 Transfer dough shapes to ungreased cookie sheets; use a toothpick to make a hole in each ornament for hanging.
6. 6 Bake in the preheated oven until hard, about 1 hour, switching racks halfway through.
7. 7 Remove from the oven and let cool to room temperature. Decorate as desired with acrylic paint and craft varnish to preserve. Thread a string through each hole.
8. 8 Decorate and enjoy!

By Phyllis

Ingredients

• ✓ salt
• all-purpose flour
• water

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Combine flour, water, and salt in a large bowl; mix well. Knead for 10 minutes until smooth.
3. 3 Transfer dough to a floured work surface; continue kneading until soft and pliable, adding more flour as needed if sticky.
4. 4 Roll out dough to ⅛-inch thickness; cut into desired shapes with cookie cutters.
5. 5 Place shapes on ungreased baking sheets. Use a toothpick or skewer to make a small hole in each ornament for hanging.
6. 6 Bake in the preheated oven until firm and dry, about 30 to 60 minutes depending on size and thickness. Cool completely on a wire rack before decorating.

By Darlene Coleman

Ingredients

• ✓ salt
• butter
• white sugar
• all-purpose flour

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C).
2. 2 Cream butter and sugar together. Add flour and salt, stir until blended. Roll out 1/2 inch thick on floured board and cut into shapes with small (2 inch) cutters.
3. 3 Bake for 50 minutes. Sprinkle with sugar.

By Sally Box

Ingredients

• ✓ salt
• strawberry
• white sugar
• champagne

Instructions

1. 1 Place the strawberries into a blender, and sprinkle with sugar and salt. Process until smooth. Cover, and chill for 2 hours. Stir in champagne just before serving.

By Tara Besares

Ingredients

• ✓ salt
• butter
• all-purpose flour
• confectioners' sugar

Instructions

1. 1 Combine the butter, flour and confectioners' sugar together. At first it will have a pie crust consistency. Roll into one large log and wrap in wax paper or plastic wrap. Chill for at least one hour.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 Slice chilled log into 1/4 inch thick slices. Place cookies on a baking sheet. Bake in preheated oven until edges just begin to turn golden, about 10 minutes. Watch carefully so they don't burn.

By Linda K

Ingredients

• ✓ salt
• white rice
• white sugar
• milk
• butter

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C).
2. 2 In a 1 quart baking dish combine rice, salt and sugar. Stir in scalded milk and dot with butter.
3. 3 Bake in preheated oven for 1 1/2 hours, or until rice is very tender and milk is thick and creamy. Stir gently with a fork every 15 minutes during the first hour.

By Kim

Ingredients

• ✓ salt
• all-purpose flour
• baking soda
• cream of tartar
• white sugar

Instructions

1. 1 In a large bowl, combine the flour, salt, baking soda, cream of tartar, and sugar. Stir with a whisk, then place into a one quart canning jar.
2. 2 Attach a tag with the following recipe to the jar: Snickerdoodles 1. Preheat oven to 350 degrees F (175 degrees C). 2. In a large bowl, cream 1 cup of butter and 2 eggs. Pour in the snickerdoodle mix, and stir until a dough forms. In a small bowl, combine 1/2 cup of sugar and 1 tablespoon of cinnamon. Roll the dough into 1 inch balls, roll the balls in the cinnamon-sugar mixture, and place 2 inches apart on an ungreased cookie sheet. 3. Bake for 10 to 15 minutes in the preheated oven. Cookies should be light brown. Cool on wire racks.

By Diane

Ingredients

• ✓ salt
• rhubarb
• sugar
• balsamic vinegar

Instructions

1. 1 Place chopped rhubarb in a medium-sized saucepan. Add sugar, balsamic vinegar, and salt; stir to coat rhubarb evenly. Let sit for 10 minutes until rhubarb has released its juices.
2. 2 Bring rhubarb mixture to a light boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until rhubarb is soft and mixture has thickened, about 20 minutes. Remove from heat and let cool. Mixture will further thicken upon cooling. Place in a jar or storage container and refrigerate for up to a week.

By France Cevallos

Ingredients

• ✓ salt
• heavy cream
• vanilla pudding mix
• sour cream

Instructions

1. 1 Blend heavy cream, pudding mix, sour cream, and salt in a medium bowl using a whisk or a hand mixer set on medium speed until well-blended and smooth. Refrigerate for 5 to 10 minutes.

By Stacey Ballis

Ingredients

• ✓ salt
• white chocolate
• sweetened condensed milk
• chocolate creme-filled sandwich cookie

Instructions

1. 1 In a heavy saucepan over low heat, melt white chocolate squares, sweetened condensed milk, and salt. Remove from heat; stir in crushed cookies.
2. 2 Spread evenly into a wax paper-lined 8-inch square pan. Chill in the refrigerator until firm, about 2 hours.
3. 3 Turn chilled fudge onto a cutting board; peel off wax paper. Cut fudge into squares. Store leftovers covered in the refrigerator.

By Allrecipes Member

Ingredients

• ✓ salt
• egg white
• white sugar
• cream of tartar
• chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Generously grease a cookie sheet or line with parchment paper.
2. 2 Blend egg whites and salt with an electric mixer until peaks begin to form. With the mixer still running, gradually add sugar, 1 tablespoon at a time, until all is incorporated, then add the cream of tartar.
3. 3 Gently fold in chocolate chips using a wooden spoon or rubber spatula. Using a teaspoon, drop batter onto prepared cookie sheet. Place in the oven, and turn off heat. Leave in the oven at least 4 hours, or overnight for even better results.

By Leigh Cotter

Ingredients

• ✓ salt
• all-purpose flour
• lard
• ice water

Instructions

1. 1 Whisk flour and salt together in a large bowl. Cut in lard with a knife or pastry blender until the mixture resembles coarse crumbs.
2. 2 Sprinkle in water, 1 tablespoon at a time, blending gently with a fork or pastry blender until all flour is moistened and dough almost cleans the sides of the bowl.
3. 3 Divide the dough in half and shape flattened rounds. Wrap in plastic and refrigerate for at least 1 hour.

By SandraJ

Ingredients

• ✓ salt
• white sugar
• cornstarch
• milk
• vanilla extract

Instructions

1. 1 In a saucepan, combine the sugar, corn starch and salt. Add milk and cook over medium heat, stirring constantly until mixture thickens. Add vanilla and continue to cook for 2 to 3 minutes.
2. 2 Pour into individual molds rinsed with cold water; chill until firm and unmold.

By Sandra

Ingredients

• ✓ salt
• egg white
• vanilla extract
• semisweet chocolate chip
• white sugar

Instructions

1. 1 Preheat oven to 325 degrees F (170 degrees C).
2. 2 Beat egg whites with the salt until foamy. Slowly add sugar, one tablespoonful at a time, beating after each addition until the meringue stands in stiff peaks.
3. 3 Stir in vanilla and fold in chocolate chips. Drop by teaspoonfuls on a lined baking sheet and place in preheated oven.
4. 4 After 2 minutes, turn off oven. Leave meringues in oven overnight. Remove from pan and store in cookie tin lined with paper towel.

By Pat Kersteter

Ingredients

• ✓ salt
• egg white
• cream of tartar
• vanilla extract
• white sugar

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 In a large bowl, beat egg whites, cream of tartar, and salt until soft peaks form. Add vanilla; slowly beat in sugar until very stiff and glossy. Spread meringue mixture into a 9-inch pie plate to form a shell.
3. 3 Bake in the preheated oven for 50 minutes. Turn the oven off; leave meringue in oven for 1 hour. Let cool.

By Carol

Ingredients

• ✓ salt
• unsweetened chocolate
• butter
• sugar
• evaporated milk

Instructions

1. 1 Fill the lower pot of a double boiler halfway with water and bring to a boil. Melt chocolate, butter, and salt together in the upper pot. Add sugar, 1/2 cup at a time, stirring after each addition.
2. 2 Gradually add evaporated milk, a little at a time, and continue stirring until well mixed.
3. 3 Serve hot over ice cream. Extra sauce may be stored in the refrigerator and reheated in the microwave.

By Cathy

Ingredients

• ✓ salt
• all-purpose flour
• shortening
• egg
• white vinegar
• water

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 In large bowl mix flour and salt. Cut in shortening with two butter knives.
3. 3 In a separate bowl, mix together egg, vinegar, and water. Drizzle wet mixture into dry mixture, cutting it in.
4. 4 Roll out dough, and fit into two 9-inch pie pans.
5. 5 Bake in the preheated oven for 12 minutes.

By Felicia Bass

Ingredients

• ✓ salt
• white sugar
• cocoa powder
• egg white
• chocolate chip

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C). Line 2 baking sheets with parchment paper. Sift 1/4 cup sugar, cocoa, and salt into a small bowl.
2. 2 In a large bowl, beat egg whites with an electric mixer until soft peaks begin to form. Mix in remaining 1/4 cup of sugar gradually, and beat until medium-firm peaks form. Sprinkle in cocoa mixture gradually, and continue beating until egg whites are stiff. Fold in chocolate chips. Drop mixture onto baking sheets by rounded teaspoonfuls, spacing about 1 inch apart.
3. 3 Bake in preheated oven for 40 minutes for crispy cookies. Cool cookies on baking sheets.

By Lauren

Ingredients

• ✓ salt
• dark chocolate
• white sugar
• butter
• egg

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch baking dish.
2. 2 Combine dark chocolate, sugar, butter, and salt in top of a double boiler over simmering water; heat, stirring frequently and scraping down the sides with a rubber spatula, until melted and smooth, about 5 minutes. Remove from heat and mix in eggs until well blended. Pour batter into the prepared baking dish.
3. 3 Bake in the preheated oven until edges pull away from the sides of the baking dish, about 35 minutes.

By lanicook