Project in T.L.E.

(Second Grading Period)

Pies, Pastries and Native Delicacies Recipe.

Submitted by: Mary Claret Vianney Tarriela Cantos

Submitted to: Mrs. Joan Canta

Pies and Pastries

Strawberry-Cream Cheese Pastries

INGREDIENTS:
1 package (8 oz) cream cheese, softened cup sugar 1 tablespoon whipping cream teaspoon ground cinnamon teaspoon grated lemon peel 1 teaspoon lemon juice 8 rolls Betty Crocker Fruit Roll-Ups strawberry chewy fruit snack (from 5-oz box) 2cans (8 oz each) Pillsbury refrigerated crescent dinner rolls or 2 cans (8 oz each) 1 tablespoon milk 2 tablespoons sugar

DIRECTIONS:
1. Heat oven to 375F. In medium bowl, beat cream cheese and 1/2 cup sugar with electric mixer on medium speed until creamy. Beat in cream, cinnamon, lemon peel and lemon juice. 2. Remove fruit snack rolls from wrappers; fold each in half lengthwise. 3. If using crescent rolls: Unroll both cans of dough; separate into 8 rectangles, firmly pressing perforations to seal. If using dough sheets: Unroll both cans of dough; cut into a total of 8 rectangles. 4. Place 1 folded fruit roll lengthwise down center of each dough rectangle. Spoon 2 rounded tablespoons cream cheese mixture onto one half of each fruit snack roll; spread slightly. Fold dough rectangle in half crosswise. Place on ungreased cookie sheet; press edges with fork to seal. Brush tops with milk; sprinkle with 2 tablespoons sugar. With sharp knife, cut 3 diagonal slits in top of each square. 5. Bake 13 to 18 minutes or until deep golden brown. Cool on cookie sheet 10 minutes. Remove from cookie sheet. Serve warm.

Mini RaspberryAlmond Swirls

INGREDIENTS:
cup sugar cup slivered almonds 1package (3 oz) cream cheese, softened, cut into pieces teaspoon vanilla 1/8 teaspoon almond extract 1 egg yolk cup seedless red raspberry jam 24 fresh raspberries 3 tablespoons semisweet chocolate chips 1 teaspoon shortening

DIRECTIONS:
1. Heat n to 375F. Spray 24 mini muffin cups with cooking spray. In food processor, place sugar and almonds. Cover; process about 30 seconds or until almonds are finely ground. Add cream cheese, vanilla, almond extract and egg yolk. Cover; process about 10 seconds or until well blended. 2. If using crescent rolls: On lightly floured surface, unroll dough into 1 large rectangle. With floured rolling pin or fingers, roll or press dough into 12x9-inch rectangle, firmly pressing perforations to seal. If using dough sheet: On lightly floured surface, unroll dough into 1 large rectangle. With floured rolling pin or fingers, roll or press dough into 12x9-inch rectangle. 3. Spread cream cheese mixture evenly over dough rectangle. With pizza cutter or knife, cut rectangle lengthwise into 2 narrow rectangles. Starting with cut edge, roll up each narrow dough rectangle (filling will be soft). With serrated knife, cut each roll into 12 slices; place cut side up in muffin cups. 4. Bake 11 to 13 minutes or until light golden brown. Remove rolls from oven. With handle of wooden spoon, make indentation in center of each roll; spoon 1 teaspoon jam into each. 5. Bake 2 to 4 minutes longer or until golden brown. Run knife around edge of each muffin cup to loosen. Remove rolls from cups; place on cooling racks. 6. Place raspberry over jam on each roll. In 1-cup microwavable measuring cup, microwave chocolate chips and shortening uncovered on High 30 to 45 seconds, stirring once, until melted. Drizzle chocolate over warm rolls. Serve warm or cool. Store rolls in refrigerator.

Cherry-Almond Swirls
INGREDIENTS:
cup granulated sugar cup slivered almonds 1 package (3 oz) cream cheese, softened, cut into pieces teaspoon vanilla 1/8 teaspoon almond extract 1 egg yolk 1 can (8 oz) refrigerated crescent dinner rolls cup cherry preserves cup powdered sugar 2 teaspoons water

DIRECTIONS:
1. Heat oven to 375F. Spray 12 regular-size muffin cups with cooking spray. In food processor, place granulated sugar and almonds; process about 30 seconds or until almonds are finely ground. Add cream cheese, vanilla, almond extract and egg yolk; process about 10 seconds or until well blended. 2. If using crescent rolls: On lightly floured surface, unroll dough into 1 large rectangle. With floured rolling pin or fingers, roll or press dough into 12x9-inch rectangle, firmly pressing perforations to seal. If using dough sheet: On lightly floured surface, unroll dough into 1 large rectangle. With floured rolling pin or fingers, roll or press dough into 12x9-inch rectangle. 3. Spread cream cheese mixture evenly over dough rectangle. Starting with 1 long side of dough rectangle, roll up dough into log (filling will be soft). With serrated knife, cut log into 12 slices; place slices, cut side up, in muffin cups. 4. Bake 11 to 15 minutes or until light golden brown. With handle of wooden spoon, make indentation in center of each roll. Spoon 1 teaspoon preserves into each indentation. 5. Bake 2 to 4 minutes longer or until golden brown. Run knife around edge of muffin cups to loosen; remove rolls from cups and place on cooling racks. 6. In small bowl, mix powdered sugar and water until smooth; drizzle over warm rolls. Serve warm or at room temperature. Store in refrigerator.

Crescent Cranberry Wreaths

INGREDIENTS:
1/3 cup finely chopped sweetened dried cranberries 2 tablespoons cherry or strawberry preserves white chocolate baking bar, chopped teaspoon vegetable oil

DIRECTIONS:
1. Heat oven to 375F. Lightly spray cookie sheet with cooking spray. In small bowl, mix cranberries and preserves. 2. If using crescent rolls: Unroll dough into 2 rectangles. Press each to form 8x6-inch rectangle, pressing perforations to seal. If using dough sheet: Unroll dough; cut into 2 rectangles. Press each to form 8x6-inch rectangle. 3. Spread cranberry mixture over 1 rectangle to edges. Place second rectangle on top; press lightly. With sharp knife or pizza cutter, cut lengthwise into six 8-inch-long strips. Twist each strip 3 times, and shape into ring on cookie sheet; pinch ends to seal. 4. Bake 9 to 12 minutes or until golden brown. Cool on cookie sheet 2 minutes. Meanwhile, in small microwavable bowl, microwave baking bar and oil uncovered on High 30 seconds; stir until melted and smooth. If necessary, microwave 10 to 20 seconds longer. Drizzle over warm wreaths. Serve warm.

Almond-Apricot Crescent Ring

INGREDIENTS: 2 tablespoons butter or margarine, softened 2 tablespoons packed brown sugar cup chopped dried apricots 1/3 cup chopped almonds cup powdered sugar 2 to 3 teaspoons milk

DIRECTIONS:
1. Heat oven to 375F. Spray large cookie sheet with cooking spray. Unroll dough on work surface; press into 12x8-inch rectangle. 2. In small bowl, mix butter, brown sugar and apricots. Spread to within 1/2 inch of dough edges. Sprinkle with almonds. 3. Starting with long side of rectangle, roll up; pinch edge to seal. With serrated knife, cut into 12 slices. Arrange slices on cookie sheet in a circle, overlapping slightly. 4. Bake 15 to 20 minutes or until golden brown. Cool 5 minutes. Remove from cookie sheet to cooling rack. 5. In small bowl, mix powdered sugar and milk until thin enough to drizzle. Drizzle over warm crescent ring.

Apricot-Curry Chicken Sandwiches

INGREDIENTS:
1 tablespoon Curry Powder teaspoon Ground Cinnamon teaspoon Gound Nutmeg teaspoon Ground Cloves 1 teaspoon salt 4 boneless skinless chicken breasts (about 6 oz each) cup Pure Canola Oil small red onion, finely chopped (1/2 cup) teaspoon Crushed Red Pepper 1 jalapeo chile, seeded, finely chopped 1 jar (10.25 oz) Smuckers Low Sugar Reduced Sugar Apricot Preserves (1 cup) Dash salt 2 slices (3/4 oz each) Cheddar cheese, cut into quarters cup Fisher Natural Sliced Almonds, lightly toasted* 1 Egg 1 tablespoon water

DIRECTIONS:
1. In small bowl, mix curry powder, cinnamon, nutmeg, cloves and 1 teaspoon salt. Cut each chicken breast in half crosswise to make total of 8 equal portions. Coat chicken evenly with seasoning mixture. 2. In 12-inch nonstick skillet, heat 3 tablespoons of the oil over medium-high heat. Add chicken; cook 3 to 4 minutes on each side or until lightly browned. Remove from heat. 3. In 2-quart saucepan, heat remaining 1 tablespoon oil over medium-high heat. Add onion, red pepper and chile; cook 4 to 6 minutes, stirring frequently, until onion is tender. Reduce heat to medium. Stir in preserves; cook about 5 minutes or until heated. Stir in dash of salt; remove from heat. Cool slightly. 4. Heat oven to 375F. Line cookie sheet with cooking parchment paper. On work surface, unroll dough sheets. Cut each sheet into quarters. On center of each dough rectangle, place cheese piece; top with 1 teaspoon preserves mixture, 1 teaspoon almonds and chicken piece. In small bowl, beat egg and water until well blended; brush on edges of dough rectangle. Bring up dough over filling; press edges to seal. Place seam side down on cookie sheet. 5. Brush tops with remaining egg mixture; sprinkle with any remaining almonds. Bake 12 to 18 minutes or until golden brown. Serve warm with remaining preserves mixture.

Caramel Pecan Buns

INGREDIENTS:

2 tablespoons butter 1 cup chopped pecans cup packed brown sugar 4 teaspoons water

DIRECTIONS:

1. Bake cinnamon rolls as directed on package. 2. To caramelize pecans, melt butter in 10-inch skillet over medium heat; add pecans. Cook, stirring constantly, 1 minute or until butter just starts to brown. Pecans can burn easily, so don't walk away from the stove. Add brown sugar and water. Cook, stirring constantly, until the brown sugar melts and bubbles, about 2 minutes. Spoon over buns while they are hot out of the oven. 3. Remove cover from icing; microwave on Medium (50%) 5 to 10 seconds or until thin enough to drizzle. Drizzle over warm buns. Serve warm.

Strawberry RolyPolies
INGREDIENTS:
(Rolls) 1 can (11 oz) refrigerated breadsticks 3 rolls Betty Crocker strawberry fruit snack rolls (from 4.5-oz. box) to 1/3 cup sugar 1 egg white, beaten

(Garnish) 12 fresh strawberries 12 orange slices

DIRECTIONS: 1. Heat oven to 375F. Grease cookie sheet with shortening or spray with cooking spray. Unroll dough; separate into 12 breadsticks. Stretch each breadstick until about 9 inches long. 2. Unroll all fruit snack rolls. With scissors, cut each evenly into 4 (about 8inch-long) pieces. Place 1 piece on each breadstick. Roll up each breadstick, coiling dough into spiral shape; press ends to seal. Place sugar in shallow dish. Brush top and side of each coil with beaten egg white; roll in sugar. Place sugar side up on greased cookie sheet. 3. Bake at 375F. for 11 to 16 minutes or until light golden brown. Immediately remove from cookie sheet. Cool 5 minutes. Serve warm with strawberries and orange slices.

Olive-Feta Pinwheels
INGREDIENTS:
2 tablespoons cream cheese spread (from 8-oz container) cup crumbled feta cheese (1 oz) cup chopped pitted kalamata olives 2 tablespoons chopped fresh oregano or parsley

DIRECTIONS: 1. Heat oven to 350F. Spray cookie sheet with cooking spray. 2. If using crescent rolls: Unroll dough; separate into 2 long rectangles. Press each into 12x4-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; cut into 2 long rectangles. Press each into 12x4inch rectangle. 3. Spread 1 tablespoon cream cheese spread over each rectangle. Sprinkle evenly with feta cheese, olives and oregano. 4. Starting with one short side, roll up each rectangle. With serrated knife, cut each roll into 8 slices; place cut side down on cookie sheet. 5. Bake 15 to 20 minutes or until edges are golden brown. Immediately remove from cookie sheet. Serve warm.

Chocolate-Filled Pillows with Chocolate Sauce

INGREDIENTS:
(Pillows) 18 milk chocolate candy drops 1 tablespoon whipping cream 1 teaspoon sugar

(Chocolate Sauce) cup whipping cream cup milk chocolate chips

DIRECTIONS: 1. Heat oven to 375F. Spray large cookie sheet with cooking spray. Unroll dough on work surface; press dough into 12x8-inch rectangle. Cut into 6 squares. Place on cookie sheet. 2. Place 3 chocolate candy drops in center of each dough square. Bring 4 corners of dough to center of candies; twist firmly. Pinch edges to seal. Brush tops with 1 tablespoon whipping cream; sprinkle with sugar. 3. Bake 14 to 19 minutes or until deep golden brown. 4. Meanwhile, in 1-quart saucepan, heat sauce ingredients over low heat 1 to 2 minutes or until melted and smooth. Spoon 2 tablespoons sauce onto each serving plate. Top each with 1 pillow; drizzle with remaining sauce.

Native Delicacies

Budbud Pilipit
Ingredients: 3cups malagkit (glutinous rice) 5 cups coconut milk, first extract 1 tsp salt 1/2 cup sugar Banana leaves

How to cook Budbud Pilipit: Wash malagkit very well. Drain. Cook with coconut milk, salt, and sugar in a wok, stirring constantly. When mixture is almost dry, stir to prevent it from sticking to bottom of wok. Reduce heat, and cover mixture with banana leaves for a few minutes. Wrap 2 tablespoons of cooked malagkit in wilted banana leaves. Tie in pairs, and steam 30 minutes in a big pot. Serve with hot chocolate or ripe mangoes.

Masapan De Pili
Ingredients: 2 cups ground pili nuts 6 egg yolks 1 cup sugar 1/2 cup butter

How to make Masapan De Pili: Combine ingredients in a saucepan. Cook until thick. Place in small paper cups and brush tops with beaten egg yolk. Bake in a hot oven until brown.

Binaki Recipe
Ingredients:

1/2 cup sugar 1/4 cup powdered milk 1 teaspoon baking powder 5 ears young corn, grated and ground. Enough water to cover for boiling

How to make Binaki:

Combine sugar, powdered milk and baking power. Add corn and mix thoroughly. Pile 2 corn husks and put in 2 tablespoons of the mixture. Wrap and tie. Repeat the same procedure with the rest of the mixture. Arrange in a saucepan and add just enough water for boiling. Cook for 35 minutes.

Baye-Baye
Ingredients: 2 cups pinipig 1 cup coconut water 1/2 cup sugar 1 & 1/2 cups butong (young coconut), grated

How to make Baye-Baye: Grind toasted pinipig. In a bowl, mix ground pinipig, coconut water and sugar. Blend well and add grated butong. Divide into serving portions. Wrap each serving in banana leaves or wax paper. Chill before serving

Binu-Hang Gabi
Ingredients: 6 pieces gabi or taro tuber 6 tablespoons brown sugar 1-1/2 cups grated coconut

How to make Binu-Hang Gabi: Wash gabi thoroughly. Bore a hole on each tuber top and scrape out flesh without destroying shape of tuber. Mix gabi meat with brown sugar and coconut. Stuff gabi shells with mixture and cook in a pan of water until done. Pare gabi, slice and serve.

Tupig
Ingredients: 4 pcs mature coconut, shredded 1 pc young coconut, shredded 1/4 cup toasted sesame seeds 4 cups water 1 kg malagkit flour 3/4 cup molasses banana leaves, wilted

How to make Tupig: Extract coconut milk from mature coconut by adding water and squeezing out gata or coconut milk. Strain and set aside. Add remaining ingredients to coconut milk. Mix well. Pour 1/4 cup batter on wilted banana leaves, roll and seal ends. Bake over live charcoal 15 to 20 minutes or until done.

Sinocmane
Ingredients:
3 cups malagkit rice, boiled 2 cups brown sugar 1 cup camoteng ube, boiled (purple colored sweet potato) 1 cup coconut milk 1 cup butter 1 cup buko, shredded 1 cup latik Banana leaves

How to make Sinocmane: Mix malagkit, camoteng ube, butter, buko and sugar in pan with coconut milk. Cook until thick. When cooked, spread sinocmane on banana leaves and slice into squares. Garnish with latik on top.

Binagol
Ingredients:
3/4 cups shredded raw gabi (Taro root) 1 cup rich coconut milk (2 medium coconuts) 3/4 cup brown sugar 4 clean medium coconut shells (4-1/2 diameter and 2 high) 1/2 can (1 oz) full cream condensed milk 4 egg yolks Wilted banana leaves String for tying

How to make Binagol:

Mix first three ingredients and cook over moderate heat for 6 minutes, constantly stirring.

Lower heat and continue cooking for 10 minutes.

Add condensed milk and cook over low heat 20 minutes longer, stirring constantly. Fill

each coconut shell with mixture. Make a well in center and drop raw egg yolk.
Cover top with tuber mixture and spread until smooth, very close to brim or shell. Cover

whole shell with two layers banana leaves and tie securely with strings.
Steam half an hour

Butse-Butse
Ingredients: 3/4 cup chopped and peeled kamote or sweet potatoes 1 & 1/2 cups brown sugar 5 calamansi, squeezed 2 cups grated cassava

How to make Butse-Butse: Boil kamote and mash. Add sugar and a little amount of water to moisten mixture. Add calamansi juice and mix well. Set aside. To the grated cassava, add a little sugar and water and set aside. Form kamote mixture and cassava mixture into balls. Insert kamote balls into cassava balls and fry until brown. Roll in sugar and serve.

Bocarillo
Ingredients:
1-1/2 cups sugar 2 cups grated coconut 1/2 cup evaporated milk (undiluted) 2 eggs, slightly beaten 1 tablespoon calamansi juice

How to make Bocarillo: Mix sugar and grated coconut. Cook over moderate heat, stirring constantly to avoid burning. Add milk little by little, mixing thoroughly. Add slightly beaten eggs, continue mixing over moderate heat. Flavor with kalamansi juice. Remove from fire and drop by teaspoonfuls on wilted banana leaf or wax paper.