Corned Beef and Potato Cakes

Another Yummy-Licious recipe from San Miguel Corporation's Culinary News Letter. The Yummy-Licious Corned Beef and Potato Cakes. It's so easy to prepare and would not take much of your time. If you want something new, you may try this and here's what you will need;

Ingredients:

2 pc medium potato, peel and cut into cubes
2 can Purefoods corned beef jalapeñ0
1/2 cup Purefoods Baron All Purpose flour
3 pcs egg, slightly beaten
1 cup bread crumbs
Salt and Pepper to taste
Magnolia Nutri-oil, for deep frying

Barbecue Sauce:

2/3 cup tomato catsup
1/4 cup Cervesa Negra
1 tsp cayenne pepper
1/2 cup brown sugar
1/4 cup Purefoods Supremo Cane Vinegar

Procedure:

1. Place potatoes in saucepan with water and bring to a boil. Boil until tender. When potatoes are tender, mash it. Set aside.

2. In a bowl, mix together mashed potatoes, corned beef, salt and pepper. Shape into mini cakes. Coat mini cakes with all purpose flour, dip in beaten eggs and coat with breadcrumbs. Freeze.

3. Heat oil for deep-frying. Fry mini cakes and drain on paper towel. Serve with Barbecue Sauce.

4. In a saucepan, combine together ingredients of BBQ sauce. Let simmer for 10 minutes and set aside.

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Fruity Cheesecake

Hello Guys!!! Want's to avoid the hazzle of baking? Now you can do it with this mouth watering no-bake fruity cheesecake. You will need the following;

Ingredients

Crust:

1-1/2 cups graham cracker crumbs

1/3 cup melted butter

1 tbsp brown sugar

1/2 tsp ground cinnamon

Filling:

1-1/2 tbsp unflavored gelatin

1/3 cup fiesta fruit cocktail syrup

1 pack(125 ml) fruit salad cream, chilled

1/4 cup white sugar

1 tsp vanilla extract

1 pack(225 g) cream cheese, softened

Topping:

2 tbsp sugar

1 tbsp cornstarch, dissolved in 1/4 cup fruit cocktail syrup

1 can(850 g) Fiesta Fruit cocktail, well drained (use syrup for filling)

How to do:

1. Combine ingredients for crust. Mix weel. Press into 9" pie plate (or springform pan). Cover and freeze for 30 mins.

2. Topping: Combine first two ingredients then simmer until thick. Cool. Stir in fiesta fruit cocktail. Set aside.

3. Filling: Combine gelatin and fruit cocktail syrup. Stir until well blended. heat over low fire until gelatin is dissolved. Add sugar and vanilla. Set aside.

4. Beat cream cheese until smooth and fluffy. Set aside. Beat fruit salad cream until soft peak. Add Cream cheese then gradually add gelatin mixture while mixing. Fold in three fourths of fiesta fruit cocktail mixture. Pour over crust. Chill until set. Top with remaining Fiesta fruit cocktail.

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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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