Minatamis na Garbansos

Ingredients:
1 (425g) can garbansos (chick peas)
2 cups brown sugar
4 cups water
2 cups evaporated milk
2 cups cornflakes


Directions:
1. Drain canned garbansos (chick peas), set aside.
2. Combine brown sugar and water, let simmer for 10 minutes.
3. Add in garbansos to simmered syrup and continue cooking for 8 minutes or until garbansos are tender.
4. Tender to a bowl and pour evaporated milk.
5. Serve on top of crushed ice or simply chill and top with cornflakes.

Preparation time: 5 minutes
Cooking time: 10 minutes
Makes 12 servings.


Source: Nestle

Apple Turon A La Mode

Apple-filled turon dressed up for the season with caramel sauce and vanilla ice cream.


Ingredients:
1/2 cup margarine
2 cups peeled and cubed apple
1/2 cup orange juice concentrate
1/2 cup brown sugar
1/2 tsp cinnamon ground
1/2 cup all-purpose flour dissolved in
1 can (158 ml) evaporated milk
10 pcs lumpia wrapper
oil for deep frying

Caramel Sauce:
1 (300 ml) condensed milk
1 cup cream cheese
1 tbsp vanilla ice cream


Directions:
1. Melt margarine in a pan, saute apples, orange juice and brown sugar untill cooked through, about 7 minutes. Add cinnamon and flour mixture. Cook until thickened. Set aside. Put about 1-2 tablespoons of apple filling in a lumpia wrapper. Roll up and seal well. Deep fry until golden and drain in paper towels.
2. For the caramel sauce, combine all ingredients in blended and puree for about 3 minutes. If not using a blender, combine with a wire whisk then chill.
3. To serve, arrange a piece of apple turn with a scoop of vanila ice cream in a dessert plate. Drizzle caramel sauce over ice cream and turon.

Preparation time: 10 minutes
Cooking time: 20 minutes
Servings: 10


Source: Nestle Carnation

Fiesta Sago

Ingredients:
4 cups small sago, cooked, drained
1/2 cup condensed milk
1 cup thick coconut milk (kakang gata)
3 pcs large mangoes, scooped into balls

Glaze:
1/4 cup water
1/4 cup sugar
1 cup scooped mango bits after "balling"


Directions:
1. While hot, spoon sago on 6 to 8 muffin cups to about 2/3 full. Refrigerate for 2 hours. Combine coconut milk and condensed milk in a bowl and pour in dessert plates. Unmold sago over plates. Garnish with mango balls.
2. Osterize all ingredients for glaze. Simmer in a saucepan for 10 minutes or until slightly thick. Pour over sago.
3. If osterizer is not available, mash fruit and push through a sieve.
4. Replace mango with any fruit in season like melon.


Makes 6-8 servings.


Source: Carnation

Coconut Bars

Ingredients:
2 1/2 cups desiccated coconut
1 can condensed milk
2 pcs pandan (screwpine) leaves, tied in a knot
1/2 tsp vanilla
butter for greasing pan
food coloring


Directions:
1. Toast coconut until slightly brown. Add condensed milk and pandan. Cook, stirring constantly until thick
2. Remove pandan leaves and spread half of the mixture (color if desired) into a lightly greased pan.
3. Add a few drops of contrasting food coloring on remaining half and spread on top of first layer. Cool and then cut into desired shapes.

Makes 8-10 servings.


Source: Carnation

Majareal

Ingredients:
1 1/2 cup raw and shelled peanuts
1 can condensed milk
1 tsp anise seeds
cooking oil for greasing


Directions:
1. Pour boiling water over peanuts. Let stand for 10 minutes. Peel off skin. Grind until smooth and fine.
2. Combine peanuts with the rest of the ingredients. Cook, stirring constantly until very thick. Transfer to an oil-greased chopping board and roll to a sheet about 1/4 inch thick. Cut into bars or any desired shape.

Makes 6-8 servings.


Source: Carnation

Carnation Nougats

Ingredients:
1 can condensed milk
1/4 cup brown sugar
2 cups cashew nuts (or other nuts)
1/4 cup butter


Directions:
1. Combine condensed milk and brown sugar in a pan.
2. Cook, stirring constantly until thick. Stir in nuts and butter.
3. Pour into foil-lined or buttered pan. Cool. Cut into bite-sized pieces.

Makes 16 bars.


Source: Carnation

Masapan De Buko

Ingredients:
2 cups grated buko
1 can condensed milk
4 egg yolks
1 tbsp cornstarch
1/2 tsp vanilla
2 tbsp butter
1 can evaporated milk
glazed fruits, diced


Directions:
1. Combine first 2 ingredients in a saucepan. Cook over low heat for 15 minutes or until thick, stirring constantly.
2. In a bowl, beat next 3 ingredients together. Stir into buko mixture. Continue cooking over low heat, stirring constantly until mixture leaves sides of pan. Remove from heat and stir in butter.
3. Pour into muffin pan lined with 1 1/2 inch paper cups. Brush top with evaporated milk and garnish with glazed fruit. Bake at 350F for 15 minutes or until golden brown.

Makes 2 dozens.


Source: Carnation

Yema Balls

Ingredients:
1 can condensed milk
12 egg yolks
2 tbsp calamansi juice
2 cups sugar


Directions:
1. Combine all ingredients except sugar in a pan. Cook, stirring constantly until mixture leaves the sides of the pan. Cool then shape into 1/2-inch diameter balls. Let stand for 10 minutes.
2. Caramelize sugar. Using toothpick, dip yema balls in caramel. Make sure the whole ball is coated. Arrange in a greased tray and cool. Wrap in cellophane.

Makes 24 balls.


Source: Carnation

Squash Pudding

Ingredients:
1 1/4 cups squash, boiled and mashed
3/4 cup condensed milk
1/4 cup raisins
1 cup grated young coconut
2 tbsp butter
1/2 tsp vanilla


Directions:
1. Combine first 2 ingredients in a heavy saucepan.
2. Cook, stirring continuously until thick. Stir in raisins, coconut and butter.
3. Cook for 5 minutes more. Stir in vanilla and transfer into a serving dish.

Makes 8-10 servings.


Source: Carnation

Cassava Suman

Ingredients:
1/2 kg cassava, peeled and grated
1 can condensed milk
1 1/2 cups grated young coconut
1 tsp vanilla
wilted banana leaves


Directions:
1. Squeeze out and discard juice from grated cassava.
2. Combine with the rest of the ingredients in a bowl. Put 2 tablespoonful of mixture in a 6"x6" banana leaf. Roll up and tuck in sides. Steam for 40 minutes.


Makes 10 pieces.


Source: Carnation

Puto Espesyal

Ingredients:
1 1/4 cups all-purpose flour
2 tsp baking soda
1/4 tsp nutmeg
1/8 tsp salt
3/4 cup butter
3 eggs
2/3 cup condensed milk
1/2 tsp vanilla
red eggs, white cheese cut to wedges


Directions:
1. Line a 9-inch round pan with wax paper. Set aside.
2. Sift together flour, soda, nutmeg and salt. Set aside.
3. Cream butter until light and fluffy. Add eggs one at a time, beating well as you go on. Pour in condensed milk and vanilla. Fold in flour mixture. Pour batter into prepared pans.
4. Steam for 20 minutes or until cake is partially set but still moist on top. Top with red egg wedges and white cheese. Steam for antoher 10 minutes or until toothpick comes out clean.

Makes 8-10 servings.


Source: Carnation

Bibingkang Malagkit

Ingredients:
1 cup brown sugar, dissolved in
6 cups thin coconut milk
500 g uncooked malagkit (sticky rice)
wilted banana leaves

Topping:
3/4 cup coconut cream (kakang gata)
1 can condensed milk


Directions:
1. Boil sugar-coconut milk mixture. Add malagkit. Simmer, stirring constantly over low fire until cooked. Pack into a pan lined with banana leaves. Set aside.
2. Combine coconut cream and condensed milk in a pan. Cook over low fire, stirring constantly until thick. Pour into cooked malagkit and broil for about 30 minutes or until golden.

Makes 8-10 servings.


Source: Carnation

Coconut Macaroons

Ingredients:
1 pack desiccated coconut (approx 2 1/2 cups)
1 can condensed milk
3/4 cup sugar
1 tsp vanilla
3 eggs
cherry, diced (optional)


Directions:
1. Combine all ingredients in a bowl. Drop by teaspoonful into small corrugated paper cups.
2. Top with cherry if desired. Bake for 7-10 minutes at 350F. Cool completely before serving.

Makes approximately 4 dozens.


Source: Carnation

Pastillas De Leche

Ingredients:
1 can condensed milk
2 1/4 cups full cream milk
2 tbsp butter
1 tsp grated dayap (lime) rind (optional)
1/4 cup sugar


Directions:
1. Combine first 4 ingredients. Mix well until it can be handled.
2. Put mixture between 2 wax papers and flatten with rolling pin to about 1 cm thick.
3. Cut into strips and roll in sugar. Wrap individually in colored cellophane.

Makes 2 dozen pastillas.


Source: Carnation