Ingredients

• 1/4 cup and 2 tablespoons chopped dried cherries
• 1/4 cup and 2 tablespoons chopped dried mango
• 3/4 cup dried cranberries
• 3/4 cup dried currants
• 1/4 cup and 2 tablespoons chopped candied citron
• 3/4 cup chopped pecans
• 1-1/2 cups light rum
• 3/4 cup packed brown sugar
• 1-1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 3/4 teaspoon ground cinnamon
• 3/4 cup unsulfured molasses
• 3 egg
• 1/4 cup and 2 tablespoons milk
• 1-1/2 cups butter

Instructions

1. Soak dried fruit in 1/4 cup rum for at least 24 hours. Cover tightly, and store at room temperature.
2. Preheat oven to 325 degrees F (165 degrees C). Butter and line with parchment paper a 6 inch round pan.
3. Whisk together the flour, baking soda, salt, and cinnamon.
4. Cream together the butter and sugar until fluffy. Beat in the egg. Add the flour in three batches, alternating with the milk and molasses. Stir in the fruit/ rum mixture and nuts.
5. Scrape batter into prepared pan, and bake for 40 to 45 minutes. Let cake cool in the pan for 10 minutes, then sprinkle with 2 tablespoons rum.
6. Place a piece of parchment paper, large enough to wrap entire cake, on a flat surface. Moisten a piece of cheesecloth, large enough to wrap the cake, with 1 tablespoon rum. Place the cheesecloth on top of the parchment paper, and unmold the cake on top of it. Sprinkle the top and sides of the cake with the remaining rum. Wrap the cake, pressing the cheesecloth closely to the surface of the cake. Place the cake in an airtight tin, and let age for at least 10 weeks. If storing longer, douse with additional rum for every 10 weeks of storage.

Ingredients

Filling:

• 5 cups milk
• 1 cup sugar
• 2 tablespoons unsalted butter
• 1 tablespoon vanilla extract
• 8 egg yolks
• 1/4 cup toasted and finely ground
• cashew nuts

Meringue:

• 10 egg whites
• 1 cup sugar
• 1 teaspoon vanilla extract

Instructions

Filling:

1. Simmer milk over low heat in a sauce pan. Let mixture boil until reduced to 2 cups.
2. Add sugar, butter and vanilla extract, stirring all the while. Remove from heat.
3. Beat egg yolks in mixing bowl. To egg yolks, gradually add milk mixture by spoonfuls, beating all the while. Stir well to avoid curdling.
4. Add cashew nuts and continue cooking entire mixture over low heat, stirring constantly, until mixture has consistency of a paste. Set aside.

Meringue:

1. Preheat oven to 400 F. Beat egg whites until stiff.
2. Gradually add 1 cup sugar while beating the mixture continuously. Stir in vanilla.
3. Line large cookie sheet with parchment paper greased with butter and spread meringue on top.
4. Bake until brown. Spread filling evenly on top of meringue and roll into a log.
5. Brush with butter and brown again in oven.

• 12 egg whites
• 2 cups white sugar
• 1 teaspoon cream of tartar
• 2 cups chopped cashews, toasted
• 1 pound butter, softened
• 12 egg yolks
• 2 cups white sugar
• 1 cup water
• 2 tablespoons dark rum
• 2 cups chopped cashews, toasted

Instructions

1. Preheat oven to 300 degrees F (150 degrees C). Line 4 – 8×12 inch pans with parchment paper.
2. In a large glass or metal mixing bowl, beat egg whites until foamy. Sprinkle with cream of tartar. Gradually add 2 cups white sugar, continuing to beat until stiff peaks form. Fold in 2 cups chopped nuts. Divide meringue between the 4 pans, and spread evenly to edges.
3. Bake in preheated oven for 30 minutes, or until light golden brown. Remove the meringue from the baking pans while still hot; allow to cool. When cool, trim edges so that all 4 meringue layers are uniformly shaped. Set aside.
4. To make buttercream filling: In a large bowl, Beat butter until light and fluffy. In a separate large bowl, whip egg yolks until thick and lemon colored.
5. Meanwhile, in a saucepan, combine 2 cups sugar and 1 cup water. Bring to a boil, and heat to 270 to 290 degrees F (132 to 143 degrees C), or until a small amount of syrup dropped into cold water forms hard but pliable threads. Add the hot syrup in a thin stream to the beaten egg yolks, while beating at high speed. Beat in the whipped butter until smooth. Beat in rum.
6. On one layer of meringue, spread approximately 1/4 of the buttercream evenly to edges. Repeat layers until all is used. Smooth sides with spatula. Sprinkle top with 2 cups chopped cashews. Freeze until solid. To serve, cut 1 inch slices from the frozen dessert.

• For sponge cake
• 6 eggs, yolks and whites separated
• 1 cup all-purpose flour
• 1 cup sugar
• 1 tsp baking powder
• 4 tbsp cold water
• 1/4 tsp cream of tartar
• 1/4 cup sugar

For Filling:

• 1/2 kilo potato, mashed
• 3 eggs yolks
• 1 tsp dayap rind
• 3/4 cup sugar
• 1/4 cup butter
• 3/4 cup milk

Instructions

1. Preheat oven to 325°F. Grease and line two rectangular pans (13×9″), then set aside.
2. To make sponge cake:
   a.) Beat egg yolks until light. Add water and sugar. Continue beating until thick.
   b.) Sift flour and baking powder. Fold into egg yolk mixture, then set aside.
   c.) Beat egg whites and cream of tartar in a separate bowl utnil they form soft peaks. Add in sugar. Continue beating until stiff but not dry, then fold in the egg yolk mixture.
   d.) Pour into the greased pans. Bake until the sponge cake is “bouncy”, that is, it springs back when lightly touched.

• 2 packs of graham crackers.(reserve 3 crackers and crush it in a bowl with a glass)
• 4 large mangoes, bones removed. (remove the skins and then slice)
• 1 can condensed milk
• 2 packs all purpose cream.

Instructions

1. Place a layer of graham crackers at the bottom of your container(preferably plastic tupperware with cover).
2. Mix the condensed milk and cream together and add a layer on top of the graham crackers.
3. Place your sliced mangoes on top. be generous.make sure thatthe cream covers all of the graham.
4. Repeat procedure until the container is full. top with crushed grahams.
5. Serve cold.

• 2 cups all-purpose flour
• 2 tbsps. sugar
• 3 tsps. baking powder
• 1/2 tsp. salt
• 1/2 cup butter (1/2 bar)
• 1 beaten egg
• 2/3 cup full cream evaporated milk
• 1 tbsp. vanilla

MANGO-BANANA FILLING:

• 1/2 cup sugar
• 2 tbsps. cornstarch
• 2 cups unsweetened pineapple juice
• 1 tbsp. calamansi juice (or 1 tbsp. lemon juice)
• 3 large carabao mangoes, peeled and sliced diagonally (like diamonds)
• 2 medium bananas (lacatan, not saba), sliced (add a little calamansi juice to prevent the bananas from browning)
• 1/2 cup Nestle’s Cream, chilled and whipped (whipped in a mixer)
• 1 recipe of the shortcake

Instructions

1. Pre-heat oven to 450 degrees Fahrenheit.
2. Cut in butter into the sifted mixture (using a fork) until the mixture looks like pea-sized pieces (like what we do with pie crusts).
3. Beat one egg. Add the 2/3 cup milk gradually into the beaten egg, mixing it as you keep adding the milk. Add the vanilla and blend well.
4. Put wax paper in your baking pan. Then, Grease this pan with butter, at the sides and at the papered bottom. I believe I used a 10 x 13 pan, something like this. Or use a round pan. See what works for you.
5. Pour mixture onto the baking pan.
6. Bake for 15 to 18 minutes or until the cake tests done. Use the toothpick test.
7. Prepare your fruits. Slice the mangoes and marinate sliced bananas in calamansi juice. Mix these two fruits in a glass bowl and set aside.
8. Slice the shortcake lengthwise since you’ll be putting the filling in the middle and on top of the cake. Separate these layers. Set aside the bottom part of the cake in its serving platter or dish.
9. Mix sugar and cornstarch in your saucepan or pot (quart-sized or larger).
10. Add 2 cups unsweetened pineapple juice and blend thoroughly.
11. Stir this mixture over a flame. Cook until thickened. You’ll know it’s cook because the mixture will feel thick to the touch and will look transparent. When it starts getting transparent, stir (always in the same direction) for an additional one to two minutes so that the cornstarch is fully-cooked.
12. Add the fruit mixture to the thickened pineapple juice mixture. Stir in the same direction you started with.
13. Cool the mixture.
14. Divide the mixture into two portions.
15. For the whipping cream: Chill bowl. Pour one can of cream and beat/whip. Add a drop or two of calamansi juice to make the mixture slightly thicker.
16. Put the filling into the bottom layer. Pour 1/2 of the thickened cream on top of the fruit mixture on the bottom layer.
17. Put the upper half of the cake over the bottom layer. Pour the other half of the fruit mixtrue and top with the remaining cream.
18. Chill this mixture in your refrigerator.

• 1 box butter cake
• 1 (12 oz.) pkg. coconut
• 1 c. sugar
• 1 (16 oz.) carton sour cream
• 1 (9 oz.) carton Cool Whip

Instructions

1. Bake cake in 2 round layer pans; allow to cool.
2. Cut each layer in half to make 4 layers.
3. Mix next 3 ingredients and chill.
4. Save out 1 cup of sour cream mixture and add to a 9 ounce carton of Cool Whip.
5. Spread coconut-sugar-sour cream mixture between cake layers.
6. Ice cake with Cool Whip mixture.
7. Can be baked the day before and refrigerated.

• 12 oz. pkg. chocolate chips
• 2 tbsp. instant coffee (powdered)
• 2 tbsp. water
• 2 tbsp. sugar
• 7 eggs, separated
• 1 tsp. vanilla
• Pinch of salt
• 8 1/2 oz. pkg. Nabisco chocolate
• wafers

Instructions

1. Combine chips, coffee, sugar, water, and salt in top of double boiler on very low heat (careful not to scorch), until melted. Stir and cool. Add egg yolks and vanilla; mix well. Beat egg whites until stiff. Fold chocolate mixture into whites. Roll wafers with a rolling pin until fine or put in blender; then sift wafers. Arrange 1/3 wafer crumbs in 8 x 8 inch square pan; cover with 1/2 of chocolate mixture. Add another 1/3 of crumbs, then chill 1 hour in freezer. Add other 1/2 of chocolate mixture, then rest of crumbs. Chill in freezer 2 hours, then move to refrigerator for several hours or overnight. Serve with dollop of whipped cream on top.

• 3 c. flour, sifted
• 2 c. sugar
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1/4 tsp. salt
• 2 tsp. cinnamon
• 4 eggs
• 1 c. oil
• 2 lg. grated carrots
• 1/2 c. black walnuts, chopped
• 1/2 tsp. vanilla

Instructions

1. In large bowl, mix the first six ingredients. Fold and stir thoroughly by hand. In smaller bowl, combine the other ingredients. Stir until thoroughly mixed. Make a well in dry ingredients and combine the contents of the two bowls. Beat by hand until smooth. Pour into two (9 x 1 1/2 inch) round pans. Bake in preheated 350 degree oven for 35 minutes. ICING: Optional; but cream cheese icing is delicious.

• 1/4 c. butter or margarine
• 1 egg
• 1/4 tsp. soda
• 3/4 tsp. baking powder
• 1 tsp. cinnamon
• 1/2 tsp. salt
• 1 c. sugar
• 1 c. flour
• 2 c. apples, chopped
• 1/2 c. nuts, chopped

Instructions

1. Mix all together. Put into 8 x 10 or 9 inch square pan. Bake at 350 degrees until done, about 45 minutes. You may double this for a 9 x 13 inch pan. Needs no frosting.