Maja Terrine

Ingredients:
1/2 cup grated cassava
1 cup condensed milk
1/2 cup grated ube (purple yam)
1/2 cup grated camote (sweet potato), yellow
1/2 cup rice powder, dissolved in
1 cup water


Directions:
1. Mix together all ingredients.
2. Pour into a deeper pan and let it steam for 35-40 minutes.


Source: Alaska

Pandan Mousse

Ingredients:
2 pandan leaves
1 240 ml condensed milk
1 egg
1 240 ml whipped cream
3 pcs gelatin sheets (dissolved in 2 tbsp water)


Directions:
1. Boil pandan leaves with milk then add the dissolved gelatin.
2. Add the whipped cream and mix thoroughly. Chill overnight before serving.


Source: Alaska

Granny's Fiesta Cake

Ingredients:
3 cups all-purpose flour
1 1/2 cups sugar
1 tsp baking soda
1 tsp iodized salt
2 tsp ground cinnamon
1 cup corn oil
1/2 cup evaporated milk
4 eggs
1 tsp vanilla
1 can (850 g) Fiesta Fruit Cocktail, drained
1/2 cup cashew nuts, chopped
1/2 cup raisins
3/4 cup desiccated coconut


Directions:
1. Preheat oven to 350F.
2. With an electric mixer, blend flour, sugar, baking soda, salt, cinnamon, oil, milk, eggs and vanilla. Beat for 3 minutes.
3. Using a wooden spoon, fold in Fiesta Fruit Cocktail, nuts, raisins and desiccated coconut. Make sure they are evenly distributed. Pour batter onto a greased and floured 9" tube pan or in a muffin pan lined with paper.
4. Bake for 1 hour if you're using a tube pan, or 30 minutes if a muffin pan is used. Cool on wire rack.


Make a birthday cake look extra-special by adding sugar glaze on top. Mix 1/2 cup powdered sugar, 1-2 tbsp water and 1/2 tsp vanilla.
Has Iron - for healthy red blood cells.
Makes 24 slices.


Source: Del Monte Kitchenomics

Crema de Fruita

Ingredients:

1 loaf butter cake

2 cups all-purpose cream

4 pcs egg yolks

2 tbsp white sugar

2 cups fruit cocktail, drained

4 tbsp Lady's Choice Pineapple Jam

1 pack Lady's Choice Alsa Clear Gulaman, prepare according to package instructions.

Directions:

1. Slice butter cake and lay on bottom of dessert pan.

2. Heat cream, Lady's Choice Pineapple Jam and sugar on medium fire while stirring constantly.

3. Add egg yolks and continue stirring until mixture thickens.

4. Remove from heat and allow to cool. Mixture will thicken some more when cooled down.

5. Pour mixture on butter cake slices and Lady's Choice Alsa Clear Gulaman.

6. Cools in chiller. Serve cold.

Source: Lady's Choice

Sunshine Carrot Cake

Ingredients:
2 cups all-purpose flour
2 tsp baking soda
2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp iodized salt
3 pcs eggs
1 1/2 cups sugar
3/4 cup mayonnaise
1 can (234 g) crushed pineapple
2 cups shredded carrots
1/2 cup desiccated coconut
3/4 cup coarsely chopped cashew nuts


Directions:
1. Preheat oven to 350F. Mix first 5 ingredients to form flour mixture. In a medium bowl, beat eggs, sugar, mayonnaise and crushed pineapple (with syrup) until well blended. Gradually beat in flour mixture. stir in remaining ingredients.
2. Grease and lightly dust two 9 1/2" x 5 1/2" loaf pans with flour. Pour batter into prepared pans. Bake for 40-45 minutes or until toothpick inserted at the center comes out clean.
3. Optional cream cheese frosting: Cream 1/4 cup softened butter and 1/3 cup cream cheese until smooth. Add 1 cup powdered sugar and 1 tsp vanilla. Mix well. Spread on cake then sprinkle with 1/4 cup chopped cashew nuts.


Makes 24 slices.
Cool cake before applying frosting. You may also use a medium-sized bundt pan instead of two loaf pans.
Excellent source of Vitamin A - for good eyesight.


Source: Del Monte Kitchenomics

Mango Charlotte Crave

Ingredients:
1/2 cup sugar
1 1/2 tbsp unflavored gelatin, dissolved in 1 tbsp water
1 can (439 g) fiesta fruit cocktail, drained (reserve syrup)
2 egg yolks
1/2 cup milk
1 large ripe mango, mashed
1/2 cup all purpose cream
1 pack broas (14 pcs)


Directions:
1. Boil 1/2 cup sugar, 1/4 cup fruit cocktail syrup and 1/2 cup water for 10 minutes. Pour mixture into gelatin and stir to dissolve. Set aside.
2. Combine yolks, milk and 2 tbsp sugar. Simmer while stirring over medium heat until mixture thickens or coats the spoon. Add mango, fiesta fruit cocktail and gelatin mixture. Cook for 2 minutes.
3. Stir in cream. Pour in square pan (7" x 7") lined with broas. Top with some fruit cocktail and mangoes, if desired. Cover and freeze until firm.

Makes 12 servings.
Rich in Vitamin C - helps fight common infections.


Source: Del Monte Kitchenomics

Crema de Pina

Ingredients:
Cake:
1 1/2 cups cake flour
2 1/4 tsp baking powder
1/2 tsp iodized salt
6 eggs, separated
6 tbsp oil
3/4 cup sugar
1 tsp vanilla
1/2 tsp cream of tartar

Filling:
1 cup white sugar
1/3 cup cake flour
1 can (385 ml) evaporated milk
3 eggs, beaten
1 can (439 g) sliced pineapple, drained (reserve syrup)

Gelatin:
2 pouches unflavored gelatin
sliced pineapple syrup


Directions:
1. Cake: sift together first 3 ingredients in a bowl. Make a well. Add egg yolks,oil, sugar and vanilla. Mix well. Set aside.
2. Add cream of tartar to egg white. Beat until soft peak stage. Add 6 tbsp sugar gradually.
3. Continue beating until stiff but not dry. Combine flour mixture with the egg white.
4. Cut and fold. Pour into greased 9" x 13" pan. Bake at 350F for 20 minutes.
5. Cool pan in upside down position (do not remove from pan). Set aside.
6. Filling: Blend ingredients well except pineapple. Cook over medium heat with continuous stirringuntil thick. Cool. Spread over cake. Arrange sliced pineapple over filling. Set aside.
7. Gelatin: Dissolve gelatin in sliced pineapple syrup. Heat 2 cups water. Add gelatin mixture.Stir until dissolved. Cool slightly. Pour over cake. Refrigerate and serve cold.

Makes 10 servings.


Source: Del Monte Kitchenomics

Pine-Cherry Fudge Cake

Ingredients:
Cake:
2 cups all-purpose flour
2 cups sugar
1 can (21 cl) 100% Unsweetened Pineapple Juice
3/4 cup evaporated milk
1/4 cup margarine
1 1/4 tsp baking soda
1 tsp iodized fine salt
1 tsp almond extract
1/2 tsp baking powder
2 pcs eggs
1/2 cup cocoa powder, sifted
1/4 cup cherries, chopped

Fudge Frosting:
1/2 cup margarine
2 cups sugar
1/2 cup cocoa powder, sifted
2/3 cup evaporated milk
1/2 tsp iodized fine salt
2 tsp vanilla


Directions:
1. Preheat oven to 350F.
2. Cake: Grease and flour rectangular (12" x 8" x 2") pan or two round (9" x 2")pans. Mix all ingredients except cherries. Fold in cherries. Pour into pan/s.Bake for 40 minutes. Cool and remove from pan/s. Spread frosting on top and sides(and in between layer for round cake).
3. Frosting: Combine all ingredients in a saucepan and boil for 2 minutes, stirringoccasionally. Place pan over ice and beat until smooth and of spreading consistency.

Makes 32 servings.
Good source of Potassium - for proper muscle and nerve functioning.
For a darker, thicker fudge icing, use chocolate blocks instead of cocoa powder.Check the label for the proper substitution proportion.


Source: Del Monte Kitchenomics

Fruit Angel Cake

Ingredients:
2 cans (130 g) fiesta fruit cocktail, drained and coarsely chopped
1 cup cake flour
1 2/3 cups sugar
12 pcs egg whites
1 1/2 tsp cream of tartar
1/4 tsp iodized fine salt
1 1/2 tsp vanilla


Directions:
1. Preheat oven to 375F. Sift together flour and half of sugar. Set aside.
2. Beat egg whites, cream of tartar ands alt until foamy. Gradually add remaining sugar, beating on high speed until glossy and stiff peaks form.
3. Fold in vanilla and flour mixture, 1/4 cup at a time.
4. Fold in fiesta fruit cocktail. Pour into ungreased tube pan (10"x4") and bake for 30 to 35 minutes. Invert tube pan on rack to cool.

Makes 20 servings.
It is a good source of vitamin C - helps fight common infections.
For a visually appealing presentation, place the cake in a cardboard box decorated with white or pink ribbons.


Source: Del Monte Kitchenomics

Gelatin Whip Cake

Ingredients:
Cake:
6 tbsp white sugar
3/4 cup cake flour
1 tsp baking powder
1/4 tsp iodized fine salt
3 eggs, separated
1/2 tsp vanilla
3 tbsp oil
reserved pineapple syrup
1/4 tsp cream of tartar
3 tbsp white sugar


Frosting:
2 tsp unflavored gelatin
1/4 cup cold water
1/4 cup white sugar, dissolved in
1/4 cup hot water
1/4 cup kesong puti
2 packs (125 ml each) fruit salad cream, chilled
1 can (234 g) fresh cut crushed pineapple, drained
2 packs (20 g each) mini marshmallows


Directions:
1. Preheat oven to 350F. Grease two 9" round pans.
2. Cake: Sift first 4 ingredients. Make a well at the center. Add egg yolks, pineapple syrup, vanilla and oil. Beat until light and creamy. Set aside.
3. Beat egg whites with cream of tartar until soft peaks form. Add sugar gradually. Continue beating until stiff. Fold flour mixture into egg white mixture until well blended. Pour into pans. Bake for 15 minutes. When done, invert ino cake rack and remove from pan. Allow to cool.
4. Frosting: Stir gelatin in cold water. Mix with sugar-water mixture. Chill for 10 minutes. Beat kesong puti until creamy. Add fresh cut crushed pineapple. Set aside. Beat fruit salad cream for 2 minutes. Add gelatin gradually. Beat for another 1 minute. Fold in pineapple mixture Spread cream mixture in between layer, top and sides of cake. Sprinkle with marshmallow. Chill until ready to serve.

Makes 10 servings.


Source: Del Monte Kitchenomics

Fruitcake Roons

Ingredients:
1/2 cup brown sugar
1 cup crushed pinapple, drained
2/3 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp iodized salt
1 cup glazed fruits
1/2 cup raisins
1 cup toasted and coarsely-chopped cashew nuts
2 tbsp brandy
1/8 tsp cinnamon
1/4 tsp allspice
1/4 cup margarine
1/2 cup white sugar
1 egg
2 tbsp molasses


Directions:
1. Preheat oven to 300F. Cook brown sugar and crushed pinapple in a saucepan for 12 minutes or until dry. Set aside.
2. Sift together flour, baking soda and salt. Set aside.
3. Mix the glazed fruits, raisins, nuts, candied crushed pinapple, brandy, cinnamon and allspice. Set aside.
4. Cream margarine until light and fluffy.
5. Gradually add sugar. Add egg. Blend thoroughly. Add molasses.
6. Coat fruits with flour mixture. Blend fruit-flour mixture with the batter.
7. Drop 3 heaping tsp in a each aluminum cup. Bake for 25 minutes.


Makes 26 pieces.
Candied crushed pineapple replaces imported ingredients.


Source: #43, Del Monte Kitchenomics