CAKE POPS

Cake Pops 

INGREDIENTS FOR CAKE POPS:

• crumbled cake
• frosting (see recipe below)
• candy melt or white and/or chocolate bar (I used a pack of candy melts I bought from the store)
• cookie sticks or pop sticks
• sprinkles to decorate

Here's a recipe for BUTTER CREAM FROSTING:

• 1 cup unsalted butter, softened 
• 3-4 cups sifted powdered sugar
• 1/4 tsp table salt
• 1 tbsp vanilla extract
• up to 4 tablespoons milk 

Instructions:

1. Beat butter for a few minutes on medium speed.
2. Add 3 cups of powdered sugar. Beat until the sugar has been incorporated with the butter. 
3. Add vanilla extract, salt, and 2 tablespoons of milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time.

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PROCEDURE TO MAKE CAKE POPS: As you can see there is no exact portioning of how much cake & frosting. It will depend on what kind of cake you are going to use.  Once the cake is cool, break it up in a large bowl.  Stir frosting into the crumbled cake.  Mix well. (The consistency should be almost like a thick, crumbly dough).  Using your hands, grab a little bit of the dough and roll into 1-2 inch balls. As you are rolling, press the dough together to make sure its compacted tightly- you don’t want them falling apart later on! (If it's still falling apart that means you need a little more frosting). Place balls on a baking sheet lined with parchment paper. Refrigerate for about 30 minutes to 1 hour, or until the balls are cool and hard.  MELT THE CHOCOLATE BAR OR CANDY MELT - use a microwave (30 seconds at at time) or a double broiler for best results. Once the chocolate is melted and cooled to room temperature, stick the cookie or pop stick into each cake pop, and dip the balls until completely coated and smooth. Coat the tops with a few sprinkles right after you dip the cake pops.

BAKED FISH FILLET

Baked Fish Fillet        

 

INGREDIENTS:

• 4-5 pieces Tilapia Fillets, washed thoroughly 
• 1 tbsp olive oil
• 2 tbsp lemon juice
• 1/2 tbsp dried basil
• garlic salt for seasoning 
• cherry tomatoes, sliced 

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HOW TO PREPARE: Arrange the tilapia fillets in a pan covered with an aluminum foil. Brush both sides of the fillets with enough olive oil.  Squeeze with lemon juice. Sprinkle with basil and garlic salt.  Top with cherry tomatoes. Bake at 350 degrees for 30 minutes or until tilapia flakes easily with a fork.

SKINLESS LONGGANISA

INGREDIENTS:

• 1 lb ground pork
• 5-7 cloves garlic, crushed
• 1 onion, finely chopped
• 2 tbsp vinegar
• 2 tbsp soy paste
• 1/4 cup brown sugar
• 1 tsp salt
• 1 tsp pepper

• 1 tbsp plain bread crumbs
• 1 egg
• cooking oil for frying

HOW TO MAKE SKINLESS LONGGANISA:

• Combine all ingredients except egg, breadcrumbs and oil. Marinate for at least an hour or overnight.
• Add the egg and bread crumbs. Mix well.
• Roll a small amount of the pork mixture in a wax paper. 
• Heat oil in a wok or frying-pan.  Fry in batches in hot oil until fully cooked.

EGG PIE!!!

INGREDIENTS:

• 9" or 10"ready made pie crust 

   ( I used frozen ready made pie crust )

Filling:

• 1 3/4 cups fresh milk
• 4 egg yolks
• 4 egg whites

• 1/2 cup sugar  
• 1 1/2 tbsp cornstarch 
• 1 tsp vanilla 

HOW TO MAKE EGG PIE:

• Preheat oven to 350 degrees F.
• In a bowl, mix the cornstarch, sugar, and egg yolks. Stir in the milk and vanilla into the mixture.
• Beat the egg white until soft peak.
• Add the beaten egg white into the filling mixture. 
• Add the mixture into the prepared crust.
• Bake for 20 minutes. Bring down temperature to 275 deg F and bake for 1 hour or until the custard is just set and the top turns brown.  The center should be a little wobbly. 
• Remove from the oven.
• Cool the pie in room temperature for an hour, then place in the refrigerator to cool down further. The pie is best served cold.
  

CREMA DE FRUTA

INGREDIENTS:

• 1/2 cup all purpose flour

• 3/4 cup sugar
• 1 can evaporated milk 
• 1 cup water
• 6 egg yolks, beaten
• 2 tbsp melted butter
• graham crackers
• unflavored gelatin
• fruitcocktail and/or peaches, pineapples, etc.

PROCEDURE:

• Combine flour, sugar, water, evaporated milk, egg yolks and butter in a saucepan until well mixed. 
• Simmer in low heat while stirring constantly until the mixture thickens. Remove from heat.
• Arrange the first layer of graham crackers in a square pan or tray.
• Spread the prepared mixture over the graham crackers.
• Top the mixture with another layer of graham crackers. Repeat until 3 to 4 layers depending on your size preference.
• Top with fruit cocktail and/or peaches. 
• Cook the gelatin as instructed in the label and pour it over the graham and fruit layer.
• Let it cool for a while and put in the fridge. Best served when chilled.
  

LASAGNA (Gusto ko nitooo!!!)

LASAGNA


INGREDIENTS:

• Lasagna noodles
• 1 1/2 lbs ground beef
• 1 medium onion, sliced
• 4 cloves garlic, minced
• 2 jars Marinara Sauce
• 1 container, 15 oz ricotta cheese
• 4 cups shredded mozzarella cheese
• 1/2 cup grated parmesan cheese
• 2 eggs lightly beaten
• 2 tbsp cooking oil for sautéing

HOW TO COOK LASAGNA:

• Preheat oven to 375 degrees F. 
• Cook noodles according to package instructions. Set aside.
• In a large pan, saute garlic and onion in cooking oil.
• Add ground beef and cook until color turns brown.
• Add 1 1/2 jars marinara sauce. Simmer for 5-8 minutes. Set aside.
• In a large bowl combine ricotta cheese, 3 1/2 cups mozarella cheese, parmesan cheese and eggs.
• Grease a 13x9 baking dish with cooking spray. 
• Spread 3/4 cup Barilla sauce over the bottom of the greased baking dish.
• Place 3-4 lasagna noodles over the bottom slightly  overlapping.
• Spread half of the cheese mixture over noodles and cover with 1/2 of the meat sauce.
• Repeat layers. Cover last layer of noodles with remaining meat sauce and cheese mixture.

• Sprinkle with remaining mozzarella cheese.
• Cover with foil and bake for 30 minutes.
• Remove foil and bake additional 10 minutes.
• Remove from oven. Serve and enjoy!

Brownies Recipe

INGREDIENTS:

• 1/2 cup butter, melted
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 2 eggs
• 2/3 cup flour
• 1/2 cup unsweetened cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup chopped mixed nuts (walnuts and/or peanuts)
  
  FROSTING:

• 3 tbsp butter softened
• 1 1/3 cups powdered sugar
• 1/2 cup unsweetened cocoa
• 1/3 cup milk
• 1 tsp vanilla extract

HOW TO PREPARE BROWNIES:

• Heat oven to 350 degrees F. Grease a baking pan.
• Combine melted butter and sugar. Mix thoroughly.
• Add the eggs. Mix until smooth. 
• Add the salt, baking soda, cocoa, flour and vanilla.
• Stir in chopped nuts.
• Pour batter into lightly greased pan. 
• Bake for 20-25 minutes. 
• Remove from oven. 
• Make the frosting.
• Beat butter in medium bowl. 
• Add powdered sugar and cocoa alternately with milk, beating to spreading consistency. 
• Stir in vanilla until smooth. 
• Spread the icing on the brownies while the brownies are still slightly warm. 
• Top with chopped peanuts.

PINEAPPLE UPSIDE-DOWN CAKE

Pineapple Upside-Down Cake 

INGREDIENTS:

• 1 tbsp unsalted butter, melted
• 1 1/2 tbsp brown sugar
• 1 can pineapple rings or slices in juice
• 6 tbsp unsalted butter, softened 
• 1/2 cup sugar
• 2 eggs, beaten
• 1 tsp vanilla extract
• 1 cup self-rising flour

HOW TO MAKE PINEAPPLE UPSIDE DOWN CAKE:

• Preheat oven to 350 degrees F.
• Lightly grease an 8in ring tin. 
• Combine melted butter and brown sugar. Pour over into the the ring tin.
• Arrange pineapple slices on the base of the ring tin. Reserve 1/2 cup of the pineapple juice.
• Beat softened butter and the sugar using electric beater until creamy.
• Continue beating while adding the eggs gradually. 
• Add the vanilla extract and beat until well combined.
• Fold in flour alternately with the reserved pineapple juice. 
• Transfer the mixture over the pineapple and smooth the surface.
• Bake for 35-40 minutes or until toothpick or skewer inserted into the center of the cake comes out clean.
• Remove from the oven. Leave in the tin for few minutes to cool.
• Transfer to a serving plate. Enjoy!
  

HOW TO MAKE POLVORON

INGREDIENTS:

• 1 1/2 cups powdered milk ( Anchor or Nido)
• 2 cups all purpose flour (toasted)
• 1 cup sugar
• 3/4 cup melted butter

HOW TO PREPARE POLVORON:

• Toast the flour until brown in color. Remove from heat. Let it cool.
• Melt the butter. Set aside.
• Combine powdered milk, sugar and toasted flour.
• Add the melted butter and mix until well combined. Make sure you break the lumps while stirring the mixture.
• Divide polvoron mixture if you want to add other flavors (2 tbsp of each like peanuts, cashew, etc.).
• Press the mould in the Polvoron mixture till you have filled up the cavity, it’s okay that it is overflowing a bit.
• On a plate, press the mould to make the mixture more compacted.
• Push the ejector handle to release the moulded Polvoron, if it is still sticking to the flat metal plate, gently hold the sides of the Polvoron with your thumb and forefinger and move it a little bit, it will release itself.
• Use a cellophane wrapper to wrap the molded Polvoron.
• Serve, share and Enjoy! 

MARKETING PLAN

MALUNGGAY EMPANADA

4P's

Product

               It is made from dough with malunggay leaves. Malunggay helps strengthens the immune system. It has anti-cancer compounds that help stop the growth of cancer cells. It helps heals cancer and it is also contain four times Vitamin A.


Price

              The product empanada will priced at P8.50 using value added pricing. VALUE ADDED PRICING is a pricing strategy that attaches value-added features and services to differentiate a market offering and support higher prices, rather than cutting prices to match competitors. Since its a healthy food it is considered as value added strategy.

Place

              School Canteen and store

Promotion


               Using free taste, buy one take one, discounts, and for only 15 pesos you already have empanada and drinks.

THE FALLEN (A Cake with Inner Guilt)

Ingredients:

1 /4 C fresh butter, room temp
1 / 3 C granulated sugar
4 med fresh eggs
1 / 3 C all-purpose flour
1/4 tsp salt
1 C bittersweet chocolate, melted
Extra butter for greasing the pans all over
Extra granulated sugar for dusting the butter in the pans.
Confectioner's sugar, for dusting

Procedure:

1. Preheat oven to 400F.
2. Generously butter  muffin tins or silpat (about 1 level tbsp butter per big muffin tin pan). Dust with granulated sugar and tap out excess. Set aside. Cream butter and granulated sugar until fluffy.
3. Add more eggs one at a time, beating well after dmg each addition.
4. With wire whip or low speed beater, beat in flour and salt until it just combined.
5. Beat in melted chocolate without overmixing.
6. Spoon thick batter into individual muffin cups.
7. Place muffin tin on a shallow tray.
8. A some water on the tray to create steam.
9. Bake just until tops of cakes no longer Jiggle When pan is shaken slightly, 10 to 12 mins. Remove from oven; let stand 10 mins to cool and set.
10. Serve with coffee or ice cream, or berries.