Bourbon Pecan Pumpkin Pie

Ingredients :

3 large , Eggs Lightly Beaten
1 can(s) , Pumpkin
3/4 cup(s) , Brown Sugar
1 1/2 cup(s) , Half and Half
3 tablespoon(s) , Bourbon
1 teaspoon(s) , Cinnamon
1/2 teaspoon(s) , Ground Ginger
1/4 teaspoon(s) , Salt
2 tablespoon(s) , Butter
1/4 cup(s) , Brown Sugar
1 cup(s) , Pecans Halves
1/4 cup(s) , Bourbon
1 whole , Premade Pie Shell

Preparation :

Combine eggs, pumpkin, 3/4 cup sugar, half-and-half, 3 tablespoons bourbon, cinnamon, ginger, and salt, mix well. Pour mixture into the pie shell, bake at 425 for 10 minutes. Reduce heat to 350, and bake an additional 45 minutes or until set. Set aside to cool.

Combine butter and 1/4 cup brown sugar in a saucepan, cook over medium heat, stirring until sugar dissolved. Add pecans and 2 tablespoons bourbon, stirring to coat. Spoon mixture over the pie.

Heat the remaining bourbon in a saucepan just long enough to produce fumes (do not boil), remove from heat, ignite, and pour over pie. Serve pie when flames die down.

Frozen Peanut Butter Pies

Ingredients :

1-1/2 cups confectioners' sugar
8 ounces cream cheese, softened
3/4 cup crunchy peanut butter
3/4 cup milk
12 ounces whipped topping
1/4 cup chopped Spanish peanuts
2 baked (8-inch) pie shells
  Chocolate curls

Preparation :

Beat the confectioners' sugar and cream cheese in a mixer bowl until fluffy, scraping the bowl occasionally.  Add the peanut butter.

Beat until mixed.  Add the milk gradually, beating constantly until mixed.  Fold in the whipped topping and peanuts.

Spoon into the pie shell.

Freeze for 15 to 30 minutes.  Cut into slices.  Top each slice with chocolate curls.

Hint:

Prepare chocolate curls by pouring melted chocolate onto a waxed-paper-lined baking sheet.  Spread the chocolate into a two- to three-inch strip.  Let stand until the chocolate is cool and slightly sticky but not firm.  Pull a vegetable peeler or knife slowly across the chocolate until a curl forms, allowing the chocolate to curl on top of the utensil.  Transfer the curl with a wooden pick to a plate.  Repeat the process with the remaining chocolate.  Chill until just before serving.

SERVINGS: 6 - 8

California Dreams

Ingredients :

32 caramel candies 
1/3 cup evaporated milk 
1/2 cup flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup dark brown sugar, packed
1/2 cup rolled oats 
4 Tablespoons butter or margarine, softened
6 ounces semi-sweet chocolate chips 
1/2 cup chopped pecans 

Preparation :

1. Preheat oven to 350 degrees.

2. In the top of a double boiler, combine caramels and milk.  Heat over simmering water until melted, stirring occasionally.  Remove from heat and set aside.

3.  Sift together flour, baking soda and salt in a medium bowl.  Stir in brown sugar and oats.  Mix in butter until mixture forms coarse crumbs. 

4.  Press 1/2 of the flour mixture evenly into a buttered 8-inch square pan.  The layer will be fairly thin.   Sprinkle chocolate chips and pecans over surface evenly.  Pour caramel mixture over chocolate chips and nuts.  Sprinkle with remaining flour mixture. 

5.  Bake for 20 minutes or until lightly browned.  Cool. Refrigerate until set, then cut into squares.

YIELDS:  16 squares

Brazo de Mercedez

Ingredients :

2 can condensed milk
1 t vanilla
2 ? c cake flour
? c confectioner
1 c sugar
8 pcs. eggs
oil

Preparation :

Beat egg whites and cream of tartar until soft peaks are formed. Gradually add sugar beating continuously until stiff peaks are formed.  Pour in a lined pan heavily greased and bake when done invert in cheesecloth with confectioner sugar. 

Filling : 

Combine eggyolk, condensed milk, vanilla. Cool into very low heat or in double broiler until it thickens. Remove from fire, apply the filling into baked products.
Roll as in jelly roll.

Crema de Fruta

Ingredients :

2 ? c cakeflour 
1 t vanilla 
1 t baking powder 
1 c sugar 
5 pcs. eggs 
1 box alsa gulaman 
? c oil
? t cream of tartar 
?  c pineapple juice
? c sugar

For Filling : 

3 pcs. eggyolk 
1 can condensed milk 
1 can nestle cream 
1 can all purpose cream

For Toppings : 

1 big can Fiesta 
Fruit Cocktail drained 
1 c sugar 
1 pk. Raisins

Preparation :

Assemble all needed tools and ings. Sift and measure all dry ings. Combine together. Make a well at the center and blend thoroughly. Beat eggwhites until fluffy and fold in the batter mixture. Put custard mixture on the center on top of bread then put the fruit cocktail then the gelatin. Wait until the gelatin hold its shape.

For Filling : 

Put or combine eggyolk, condensed, Nestle cream and all purpose cream in a carajay and heat until thick.

Jelly Roll

Ingredients :

1 c cakeflour
1 bottle pineapple reserve
oil for greasing
1 c sugar
1 t cream of tartar
cloth of wax paper
5 pcs. eggs(separated)
? c water bond paper
1 t baking powder
? c sugar

Preparation :

Combine sifted cakeflour, baking powder and sugar together.  Pour eggyolk, vanilla and water. Mix well. Beat eggwhite till foamy and add gradually with sugar beat peaks formed. Cut and fold a merique into batter mixture and blend well. Pour in utility tray with wax paper. Bake until done. Cool and place into pastry cloth. Sprinkle with sugar. Spread the filling into the cake evenly. When done, roll the place in the pastry cloth. Slice in 2-10 equal portion.

Macapuno Pandan Roll

Ingredients :

5 pcs. eggyolk
1 t vanilla
1 t baking powder
? c pandan juice
1 ? c cakeflour 
? c cream of tartar
1 c sugar
? c sugar 
Macapuno (preserved)oil, food color

Preparation :

Sift flour. Place in a bowl together with baking powder.  Make a well at the center and add liquid ings. Blend until well distributed. Beat eggwhites until soft peaks are formed. Gradually add cream of tartar and sugar, beating well until very stiff but not dry.  Add food color to the batter mixture. Fold batter mixture into beatened eggwhites and pour into oiled pan. Bake at 250o F for 20-25 mins. Invert in cheese cloth with sugar. Let it cool spreading filling and roll.

Almond Gelatin with Fruit Cocktail and Lychees

Ingredients :

1 package (4.55 ounces) Agar Dessert Mix Artificial Almond Flavor
1 can (17 ounces) fruit cocktail, refrigerate before using
1 can (10 ounces) lychees, refrigerate before using 

Preparation :

Follow the instructions to make almond gelatin, let cool and refrigerate overnight. Cut the cold almond gelatin into square blocks in a big bowl, pour the fruit cocktail with juice and lychees with the juice in and slightly mix together.

Sweet Potato Pudding

Ingredients :

3 medium size sweet potatoes
4 cups whole milk
1 can condensed milk
1/4 teaspoon cardamon powder
1 tablespoon brown sugar
1 cup cane sugar
1 tablespoon unsalted butter
blanched almonds and raisins

Preparation :

Remove the skin of sweet potatoes and wash under running water. Then cut into small squares. Boil the whole milk in a heavy bottomed skillet on medium heat. Add sweet potatoes to the boiling milk and lower heat. Continue to cook until sweet potatoes are well done, stirring occasionally. Remove from heat and mash potatoes until smooth.

In a separate skillet, heat 1 tablespoon unsalted butter. Add blanched almonds and raisins and fry on very low heat until they turn light brown. Remove from skillet to a plate and set aside. In the same hot skillet, add brown sugar and cardamon powder, keeping heat low. Next, add mashed sweet potatoes along with condensed milk and sugar. Turn heat to medium, cook, stirring constantly until the consistency becomes desirably thick.

Remove from heat. Immediately transfer the dessert to a serving bowl and let set to cool. Garnish with almonds and raisins. Chill in refrigerator. Serve with a dash of heavy cream on top.

Oven Caramel Popcorn

Ingredients :

Popcorn (to equal 8 to 9 quarts popped)
2 cups brown sugar
1 cup margarine
1 teaspoon salt
1/2 cup light corn syrup
1 teaspoon vanill
1/2 teaspoon soda

Preparation :

Preheat oven to 250 degrees.  Pop popcorn to equal 8 to 9 quarts.  Bring brown sugar, margarine, salt, syrup and vanilla to a boil.  Continue to boil for 5 minutes.  Add baking soda, stir and quickly pour over the popped corn, coating well.  Bake on two cookie sheets for 1 hour, stirring 3 times.  Store in tightly closed tins. 

YIELDS: 8 ? 9 quarts

Fiesta Fruit Wiggle

Ingredients :

1 piece gulaman bar (white or colored), shredded  
1/3 cup evaporated milk  
1/4 cup sugar  
1 can (439g) DEL MONTE Fiesta Fruit Cocktail, drained  
1 pack (125 ml) DEL MONTE Fruit Salad Cream, chilled  
1/4 cup sweetened condensed milk  
1/4 cup grated cheese  

Preparation :

1   BOIL 1-2/3 cups water. Add shredded gulaman and cook for 3 minutes. Strain into pan (square or round). Stir in evaporated milk and sugar. Cool and chill until set. Cut into cubes or desired shapes.


 2   COMBINE with DEL MONTE Fiesta Fruit Cocktail, DEL MONTE Fruit Salad Cream and condensed milk. Toss lightly. Top with grated cheese.

Classic Lasagna

Ingredients :

3/4 pound Italian Turkey Sausage
5 1/2 cups chopped onion
4 cloves garlic, minced
1/2 cup Burgundy, or other dry red wine
2 tablespoons red wine vinegar
1/8 teaspoon crushed red pepper
2 stewed tomatoes, undrained and chopped
1 4 ounce can tomato paste
1/4 cup chopped fresh parsley
1/8 teaspoon pepper
1 1/2 cups nonfat ricotta cheese
vegetable cooking spray
12 lasagna noodles, cooked
1 cup provolone cheese, shredded 

Preparation :

Cook turkey sausage in a large saucepan over medium heat until browned, stirring to crumble sausage. Drain; wipe drippings from pan with a paper towel. Return sausage to skillet. Add onion and garlic; saute 5 minutes. Add Burgundy and next 4 ingredients; stir well. Cover, reduce heat, and simmer 10 minutes. Remove from heat, and set aside. Combine parsley and next 3 ingredients; stir well, and set aside. Spread 1/2 cup tomato mixture in bottom of a 13-x 9- x 2-inch baking dish coated with cooking spray. Arrange 4 noodles over tomato mixture, top noodles with 2 cups tomato mixture, half of the ricotta cheese mixture, and 1/3 cup shredded provolone cheese. Repeat the layers, beginning and ending with noodles. Spread the remaining 1 1/2 cups tomato mixture over noodles, and sprinkle with the remaining 1/3 cup provolone cheese. Cover and bake at 350 degrees for 20 minutes. Uncover and bake an additional 10 minutes. Let stand 5 minutes before serving.

Caramel Frosting

Ingredients :

1/4 c Sweet cream or Half & Half
1 tb Butter
6 tb Brown sugar
1/4 ts Salt
2 c Confectioners' sugar
1 ts Vanilla

Preparation :

Mix cream, butter, brown sugar and salt and place over low heat. Stir
until sugar is dissolved. Do not let boil! Remove from heat. Stir in
confectioners' sugar and vanilla. Stir until cool enough to spread on
a 9"" cake.

Rocky Road Frosting

Ingredients :

1/2 c BUTTER
1/4 c COCOA
1/3 c BUTTERMILK
4 c POWDERED SUGAR
1/2 c MINIATURE MARSHMALLOWS

Preparation :

COMBINE BUTTER, COCOA AND BUTTERMILK IN A SMALL PAN
AND BRING TO A BOIL. POUR OVER POWDERED SUGAR AND
MARSHMALLOWS. BEAT UNTIL SMOOTH. SREAD ON CAKE

Fruit Fizz

Ingredients :

12 oz clear softdrink (Sprite or 7-Up), chilled until ready to serve 
1 can (439 g) DEL MONTE Fiesta Fruit Cocktail, drained (reserve syrup)  
1 medium (200 g) green apple  
1 small (1.5 k) pakwan (watermelon), seeds removed  

Preparation :

1   CUT pakwan & apple into tidbits or squares.  
2   SOAK apple in fruit cocktail syrup for 10 minutes. Drain. Combine with pakwan and DEL      MONTE Fiesta Fruit Cocktail. Chill.  
3   POUR chilled softdrink just before serving.

Fruit Crepes

Ingredients :

2 Tbsp melted margarine  
2/3 cup flour  
3/4 cup evaporated milk  
3/4 cup water  
3 pcs eggs, beaten  
1/2 tsp iodized rock salt  
FILLING 

1 can (850 g) DEL MONTE Fiesta Fruit Cocktail, drained (reserve syrup)  
2 Tbsp sugar  

Preparation :

 1   BEAT all ingredients for crepe until smooth . Cover and refrigerate for 1 hour. 

 2   BRUSH a non-stick pan with oil, then heat over medium flame. Pour 1/4 cup crepe batter onto pan. Tilt to cover bottom. Cook for 2 minutes until top is set. Lift edge of crepe, then invert. Cook the other side for 1 minute. Repeat procedure with the remaining batter. Stack each piece in between layers of wax paper to prevent from sticking to each other. Set aside.

 3   SIMMER fruit cocktail syrup and sugar for 15 minutes. Set aside. Spoon 1/4 cup of DEL MONTE Fiesta Fruit Cocktail across the center of each crepe and roll. Spread fruit cocktail syrup on top of crepes.

Holiday Truffles

Ingredients :

18 oz Semisweet chocolate chips
-3 packages
1 cn Sweetened condensed milk
2 tb Almond flavored liquer
1/4 ts Almond extract
2 tb Orange liquer

Preparation :

In heavy, medium sized pan, over low heat, melt chips with sweetened
condensed milk. Remove from heat, divide into 2 bowls. To one bowl, add
almond liquer and almond extract, To the other bowl,add orange flavored
liquer. Chill 1 hour. Shape into one inch balls.Roll in coating. Chill
until firm ( 1 hour) Store covered at room temperatur

Almond Bark

Ingredients :

1 c Whole unblancehed almonds
3 pk (6oz)semisweet choco chipsOR
1 lb White candy coating
2 tb Solid vegetable shortening

Preparation :

Spread almonds in a baking pan and toast in a 350 oven for about 8 minutes,
shaking pan occasionally. Let cool. Line a rimmed 10x15 inch pan with wax
paper, covering bottom and sides of pan. Place chocolate chips or candy
coating in the top of a double boiler. Add shrotening, stir over barely
simmering water just until mixture begins to melt. remove from heat; stir
until completely metled. stir in toasted almonds. Turn mixture into pan and
spread to distribute nuts evenly; tto spread more smoothly, drop pan onto
counter several times from a height of about 8 inches. refrigerate candy
just until firm. Break into pieces before serving. to store, cover airtight
and refrigerate for up to 3 weeks. Makes about 1 1/4 pounds.

Golden Banana Rolls

Ingredients :

6 pcs saba bananas (cooking or plantain bananas), peeled and each sliced lengthwise into 4 pcs  
12 pcs lumpia wrappers (egg rolls), each cut into 2 pcs 
1 cup brown sugar  
1 cup water  
2 pcs pandan leaves (screw pine) 
1 can (234 g) DEL MONTE Fresh Cut Pineapple Chunks  
4 Tbsp margarine  

Preparation :

1   WRAP each banana slice with lumpia wrapper. Fry in hot oil until golden brown. Drain and set aside.

2   COMBINE sugar, water and pandan leaves. Mix well. Cook for 20 minutes. Add DEL MONTE Fresh Cut Pineapple Chunks and simmer until thick. Add margarine and pour over fried banana rolls just before serving.

Creamy Fruit Surprise

Ingredients :

1 Tbsp unflavored gelatin  
3/4 cup evaporated milk  
1/2 cup sugar  
1 can (439 g) DEL MONTE Fruit Cocktail, drained (reserve syrup)  
250 ml all-purpose cream, chill 

Preparation :

1   DISSOLVE gelatin in 3 Tbsp. water. Add 1/4 cup fruit cocktail syrup. Heat until gelatin is dissolved. Stir in milk and sugar. Chill for 10 minutes or until mixture begins to thicken. Stir in cream.


 2   ADD DEL MONTE Fiesta Fruit Cocktail. Pour in individual molds. Cover and chill until set. Top with red cherries as garnish.