Banana coffee with Choco Chip Streusel

Hello!!! Happy New Year to all!!! Here's a lips watering cake that you'll surely love. Moist banana cake layered with sugar, nuts and velvety dark chocolate.

Streusel:

1 1/4 cups chopped dark chocolate

1/3 cup packed brown sugar

1/2 cup chopped walnuts(or other variety of nuts), toasted

1 tbsp ground cinnamon

Batter:

1 1/2 cups all-purpose flour

3/4 tsp baking soda

3/4 tsp baking powder

1/4 tsp salt

1/2 cup unsalted butter, softened

3/4 cup sugar

2 medium eggs

1 1/3 cups mashed very ripe bananas

2 tbsp coffee dissolved in 1 tbsp hot water

3 tbsp evaporated milk combined with 1 tsp vinegar

Procedure:

1. Preheat oven to 350 degrees F. Butter and flour 9 1/2" x 4" tube pan.

2. Stir chopped chocolate, brown sugar, walnuts and cinnamon in small bowl until well blended. Set aside.

3. Sift flour, baking soda, baking powder, and salt into medium bowl. Set aside.

4. Cream butter in a large bowl using an electric mixer.

5. Add sugar gradually, when butter is light and creamy.

6. When mixture is fluffy, add egg one at a time.

7. Beat in mashed bananas, coffee and milk with vinegar then add in the dry ingredients and blend well.

8.Spread half of batter in prepared tube pan. Sprinkle with half of streusel. Repeat with remaining batter streusel. Bake banana coffee cake about 45 mins. or until tester inserted into center comes out clean. Cool coffee cake in a pan or rack.

Shelf life- Banana coffee cake stays fresh and moist on the shelf for 5-7 days but when refrigerated, can last from 2-3 weeks. Reheat in the microwave oven before serving to maintain moistness of cake.

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White Chocolate Fudge

By: Michelle McAdoo

Kraft Kitchen

The easiest desserts you can make without turning on the oven. Best gifts for this coming holiday season.

Ingredients:

2 pkg. (6 squares each) BAKER'S Premium White Baking Chocolate
3/4 cup sweetened condensed milk
1 cup coarsely chopped PLANTERS Almonds, toasted
1/2 cup dried cranberries
1 Tbsp. grated orange peel

Directions:

LINE 8-inch square pan with foil, with ends of foil extending over sides of pan; set aside. Microwave chocolate and milk in large microwavable bowl on HIGH 2 to 3 minutes or until chocolate is almost melted; stir until chocolate is completely melted. Add almonds, cranberries and orange peel; stir until well blended.

SPREAD chocolate mixture into prepared pan. Refrigerate 2 hours or until firm.

LIFT fudge from pan, using foil handles. Cut into 48 pieces. Store in tightly covered container in refrigerator up to 3 weeks. (Do not freeze.)

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Chicken Cacciatore

By: Kraft Kitchen

Ingredients:

1/4 cup Kraft Zesty Italian Dressing
3 lb. chicken thighs and drumsticks
1/2 lb. fresh mushrooms (about 10 medium), sliced
(about 2 cups)
1-1/2 cups coarsely chopped onions (about 1 medium)
1/2 cup each: red and green pepper strips
1 clove garlic, minced
1 can (14.5 oz.) crushed tomatoes
1 tsp. salt
1 tsp. dried thyme leaves
3 cups instant white rice, uncooked


Directions:

HEAT dressing in large skillet on medium-high heat. Add chicken, in batches; cook 2 to 3 min. on each side or until browned on both sides.

PLACE mushrooms, onions, peppers and garlic in slow cooker; top with the chicken. Combine tomatoes, salt and thyme; pour over ingredients in slow cooker. Cover with lid. Cook on LOW for 6 to 8 hours (or on HIGH for 5 hours).

COOK rice as directed on package. Serve chicken mixture overthe rice.

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Menudo

Ingredients:

2 lbs. lean pork cut into cubes

1 - 1½ cup soy sauce

bay leaf (about 6 pcs.)

pepper (seeds or powder)

1 tsp. achuete powder

2-3 kalamansi

1 whole garlic

2 big onions (finely chopped)

2 tomatoes (finely chopped)

1 cup carrots (cubes)

1 cup potatoes (cubes)

cooking oil

1 medium sized can (or 2 small cans) tomato sauce

salt and Msg. to taste

Directions:

Marinade pork in soy sauce, bay leaf, pepper, achuete, half of the garlic, 1 onion and lemon overnight turning it every 1 to 2 hours. The next day, saute other half of the garlic, tomatoes and onions in oil. Add the pork mixture and simmer until pork is tender. Add carrots and potatoes and simmer for about 5 minutes then add tomato sauce. Stir and cook until tomato sauce is fully blended with the pork. Season to taste.

Variations: May Add pork liver if you want.

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Fried Calamari

Ingredients:

squid rings about 1/2 inch
2 cups flour
cooking oil

2 tbsp. dried parsley
salt and pepper
lemon juice or kalamansi juice

Procedure:

1. For Batter, combine all dry ingredients
2. Put the squid into the batter
3. Fry for 3-4 mins (oil temp. must be 350-375 degrees to achieve crispy calamari)
4. Sprinkle a little bit of salt into the fried calamari for flavor
5. Squeeze lemon juice or kalamansi juice on top

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Minatamis na saging sa Gata

Ingredients:

10 pcs. ripe bananas
1 can coconut milk or 2 grated coconuts
3-4 tablespoon sugar

Cooking Procedure:

In a pot, place the peeled bananas. Pour the coconut milk then add the sugar.

Simmer for 30-45 minutes or until the banana is cooked.

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Pork Binagoongan

Ingredients:

1 lb. pork, sliced
1/4 cup oil
4 to 6 cloves of garlic, crushed
1 onion, sliced thinly
1 large tomato, diced
1/2 cup bagoong
1/2 cup vinegar
2 cups water
Msg. to taste

Procedure:

In frying pan, heat oil and fry the sliced pork until brown.
Sauté garlic, onions and tomatoes after pork has browned. Add bagoong.
Pour in vinegar and water, let it simmer until pork is tender.

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Spring Roll

Ingredients:

1/2 pound ground pork
1/2 pound ground shrimp or beef
1/2 cup waterchestnuts -- chopped
1/2 cup green onion -- finely chopped1 tablespoon soy sauce1 teaspoon salt
1 teaspoon freshly ground pepper
1 package egg roll wrappers -- or lumpia wrappers1 cup cooking oil

Cooking Method:

LUMPIANG SHANGHAI (filling):

1. Combine pork, shrimp, water chestnuts, green onion and soy sauce.
2. Season with salt and pepper.
3. Place a level tablespoon of filling on center of each egg roll wrapper.
4. Brush edges with a few drops of water. Fold one flap over filling. Fold inside flaps and roll up toward top point.
5. Deep fry in hot oil and drain on paper towel.
6. Serve with Sweet and Sour Sauce or Garlic Vinegar Sauce.

- Sweet and Sour Sauce -

2 cups water
1/2 cup catsup
1/3 cup sugar1 teaspoon salt
1 teaspoon red-hot sauce
3 tablespoons cornstarch, dissolved in 4T.water

Sauce Procedure:
1. Mix all ingredients in a pan.
2. Bring to a boil and simmer for 5 minutes or until sauce thickens. Serve hot.

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Chicken Adobo in Coconut Milk

Ingredients:

1 kilo chicken cut into parts

1/4 teaspoon salt
1/2 cup soysauce
1 cup white vinegar
1 1/2 garlic chopped
3 pcs. chili pepper
1 cup coconut milk (first squeeze)
2 tablespoons oil
1/2 teaspoon peppercorn

Procedure:

1.In a deep skillet, brown chicken in oil.
2.Add salt, soysauce, peppercorn, garlic and vinegar.
3.Bring to a boil, lower the fire and cook uncovered for 10 minutes.
4.When it gets too dry just add 1/2 cup of water.
5.Cover and let simmer until chicken becomes tender.
6.Pour coconut milk and chilli pepper.
7.Cook for a few more minutes to thicken the sauce.

Serve hot.

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