Ingredients

• 2 cups young gabi, boiled and coarsely chopped
• 1 (300 ml) can condensed milk
• 1 cup confectioner’s sugar
• 1/2 cup granulated sugar

Instructions

1. Blender gabi and condensed milk until smooth.
2. Cook over low heat in saucepan.
3. When thick, add confectioner’s sugar.
4. Continue cooking until almost dry.
5. Transfer into butter-greased pan. Then cut into desired pieces.
6. Roll in granulated sugar.
7. Serve or wrap in colorful Japanese paper or cellophane.

Ingredients

• 2 cups ground pili nuts
• 6 egg yolks
• 1 cup sugar
• 1/2 cup butter

Instructions

1. Combine ingredients in a saucepan. Cook until thick.
2. Place in small paper cups and brush tops with beaten egg yolk.
3. Bake in a hot oven until brown.

• 2 cups peanuts, roasted and unsalted
• 2 cups sugar
• 2 1/2 tbsp water
• 1 tbsp butter

Instructions

1. In a saucepan, melt sugar until it turns brown. Do not stir. Continue to cook until theliquid thickens.
2. Add the water. Simmer until the liquid thickens (it should from a string when lifted with a spoon).
3. Add butter and stir continuously utnil the butter melts. Pour in peanuts and continue stirring. Make sure the peanuts are completely coated with the liquid.
4. Brush butter on a small square pan. Pour the peanut mixture on the pan. Set aside for 10-15 minutes or until the mixture hardens.
5. Break the peanut brittle into secdtions. Wrap in cellophane or put in airtight containers.

• 1 kilo cooked and mashed ube (purple taro)
• 4 small cans condensed milk
• 1 medium-sized can evaporated milk
• 1 cup cornstarch
• 1/4 cup water
• violet food coloring (optional)
• refined white sugar

Instructions

1. Dissolve cornstarch in water. Set aside.
2. Combine mashed ube and condensed milk in a pan. Cook over low heat. Add violet food coloring, if desired. Stir thoroughly.
3. Remove pan from heat, then add dissolve cornstarch. Mix well.
4. Put pan back on the stove. Continue cooking the ube mixture until it is thick. One indicateion that it is cooked is when the mixture no longer sticks to the pan.
5. Pour evaporatd milk in swirling motions so that there ar white streaks on the violet mixture. Stir twice. Allow to cook.
6. Shape the ube mixture into balls. Roll on sugar. Put the ube balls in a glass jar or wrap individually in cellophane, if desired.

• 1 egg white
• 1/2 tsp (2 ml) grated orange rind
• 2 tsp (10 ml) lemon juice
• Dash salt
• 2 cups (475 ml) sifted powdered sugar, firmly packed
• 2 tbsp (30 ml) powdered sugar
• 1/4 cup (60 ml) soft peanut butter

Instructions

1. Beat egg white until stiff.
2. Stir in orange rind, lemon juice, salt and 2 cups (475 ml) sugar until well blended.
3. Sprinkle the 2 tbsp (30 ml) sugar over a piece of waxed paper, and turn the mixture out onto this.
4. Using a rolling pin rubbed with more sugar, roll out to 1/8 inch thick.
5. Carefully spread the peanut butter over the sheet like jelly on a jelly roll.
6. Roll the sheet up like a jelly roll and wrap it in the waxed paper.
7. Lay the wrapped roll on a piece of cardboard to keep it straight and chill in the refrigerator for 1 hour, then transfer to a covered candy box.
8. When ready to serve, cut in slices 1/4 inch thick.

• 5 eggyolks
• 1 can condensed milk, big
• SYRUP COATING:
• 1/2 cup sugar
• 1/2 tsp. cream of tartar
• 1 tbsp. butter

Instructions

1. Cook eggyolks and milk in saucepan until thick and can be formed into 1/2 inch balls. Place a toothpick in each ball and dip in syrup. Place in a greased tray and let cool. Wrap in colored cellophane paper.
2. Syrup Coating:
3. Melt all ingredients in a saucepan. Dip balls in syrup. If syrup is not enough to coat balls, make another batch of syrup to coat rest of balls.

• 8 cups popped corn, unsalted
• 1 cup brown sugar
• 1/2 cup margarine

Instructions

1. Boil sugar and margarine in saucepan until sugar is melted. Pour over popcorn and toss to coat all pieces. Spread out on a greased trayto cool. Keep in airtight container.

• 6 cups all-purpose flour
• 1/4 cup white sugar
• 1 tsp. fine salt
• 1 1/2 shortening or margarine (chilled)
• 1 cup cold water

Instructions

1. Mix together flour, salt & sygar. Cut-in shortening, using a pastry blender or 2 knives. When it turns into cornmeal size, add water gradually while mixing lightly with hand. Then, roll out on a board and using a round cutter, cut to fit muffin pans. Grease muffin pans before fitting in dough.
2. Filling:
3. 3 cups sweetened macapuno (or macapuno preserves)
4. 1/4 cup butter or margarine
5. 6 eggs yolks
6. Melt butter in a low fire. Then, fold in macapuno and beaten egg yolks. Blend well. Fill in muffin pans with molded dough bake in a preheated oven at 350F for 15 minutes or until tart becomes light brown.

• 4 cups cake flour
• 2 cups powdered milk
• 2 cups white sugar
• 1 cup butter or margarine (melted)

Instructions

1. Toast flour in moderate heat for 15 minutes or until light brown, stirring constantly. Add powdered milk, toss for another 5 minutes. Cool.
2. Add sugar and melted butter. Mix well. Pack well in mold. Wrap in tissue or Japanese paper.