Cook With Milk

Chocolate Cake with Yema Filling

admin — Mon, 24 Nov 2008 07:33:59 +0000

Prep Time:
Cook Time:
Servings:

Ingredients for the Chocolate sponge cake

75 g Cake Flour
37 g Cocoa Powder
75 g White Sugar
½ tsp. Baking Powder
95 ml. Water
62 ml. Corn Oil
3 pcs. Egg yolk
4 pcs. Egg white
75 g Sugar
½ tsp. Cream of Tartar

Procedure:
In a bowl mix cake flour, cocoa powder, white sugar, and baking powder.

In bowl mix water, corn oil, and egg yolk. Then pour into dry mixture. Mix.

In mixer bowl put egg white, sugar and cream of tartar. Beat until fluffy. Then add into chocolate mixture.

Pour in 8-inch baking pan and bake for 45 minutes.

Ingredients for the Yema
10 pcs. Egg yolk
1 can Milkmaid Full cream sweetened condensed milk

Procedure:
Mix all the ingredients and cook in a baine marie style until thick.

Ingredients for the Chocolate Icing
½ cup Cocoa Powder
1 tsp. Coffee
2 cups Evaporated Milk
1 cup Milkmaid Full cream sweetened condensed milk
¼ cup All Purpose Flour
2 tsp. Baking Soda
1 tbsp. Butter

Procedure:
Mix all the ingredients and cook in a baine marie style until thick.

To assemble the cake:

Cut the chocolate sponge crosswise, put the yema in the middle and cover with another chocolate sponge.

Pour the chocolate icing in the middle of the cake and level it using spatula.

Milkmaid overflows with Pure Indulgence

admin — Mon, 24 Nov 2008 07:07:12 +0000

For more than 30 years, Milkmaid has been a staple in countless cupboards as the homemaker’s indispensable partner in making richer, more delectable desserts. Now, it emerges from the pantry and into the spotlight by celebrating its legacy of Pure Indulgence.

In an exquisite gourmet lunch at Felix at Greenbelt 5 on November 12, 2008, Milkmaid, the only full cream sweetened condensed milk made from 100 percent pure cow’s milk, treated special guests to an afternoon filled with delightfully sweet and creamy goodness.

"Milkmaid is a brand trusted by generations of homemakers not only in the Philippines but the world over. It is the condensed milk of choice of moms, chefs and those who want only the best ingredients in their desserts," said Blen M. Fernando, Vice President for Marketing of Alaska Milk Corporation.

"Today, we’re celebrating Milkmaid’s remarkable legacy by showing just how easy it is to whip up pure indulgence," Fernando added.

Chef Florabel Co, one of the country’s distinguished young chefs and the woman behind renowned restaurants Florabel’s, Café Ten Titas, and Felix among others, unveiled mouthwatering culinary creations in time for the Yuletide season inspired by Mikmaid.

There is Milkmaid Chocolate Cupcakes with Fresh Strawberry Topping, an amazingly indulgent dessert that is so effortless to make, even kids can do it. The traditional chocolate cake gets a luxurious makeover with the velvety Milkmaid Chocolate Cake with Yema Filling. And for a savory treat, there is Milkmaid Creamy de Conditos, a macaroni salad with a decadently scrumptious twist.

During the event, Chef Florabel also indulged guests with a live cooking demonstration to show how astonishingly simple these recipes can be. This was followed by a spectacular parade of desserts made with Milkmaid.

“With these recipes, you will see that there are more Milkmaid possibilities beyond the conventional buko salad and leche flan. We also made sure that these treats are easy to make,” revealed Mayan Salapantan, Senior Brand Manager for Milkmaid.

“But as simple as they are, they taste of pure indulgence — something that can be easily achieved using only the best ingredients,” Salapantan said.

With Milkmaid, mothers can now serve pure indulgence to their families and friends this Christmas. Milkmaid is available in leading supermarkets nationwide.

Ginumis ni Lola Trining

admin — Mon, 17 Mar 2008 09:45:03 +0000

Sago’t Mangga ni Mommy Tina

admin — Fri, 07 Mar 2008 02:21:19 +0000

Canned Milk Cooking Tips

admin — Thu, 06 Mar 2008 15:36:45 +0000

To open canned milk, use a standard can opener and punch holes on the opposite sides of the milk can. This technique will ensure easy pouring.
Evaporated milk will add creaminess to thick sauces, puddings, and slow-cooking recipes. One of its great qualities is that it doesn’t curdle even when cooked under high temperatures.
Canned milk makes for an excellent dipping sauce for breading meats, fish, and poultry.
If need be, very cold whole evaporated milk can be whipped, but it will collapse quickly. Whip just before serving and don’t expect to store any leftovers.
If you must substitute evaporated milk with whole milk, 1/2 cup evaporated milk plus 1/2 cup water is equal to one cup whole milk.
Condensed milk contains sugar, thus it is normally used for sweets. Condensed milk in baked goods lends crust color, tenderness, moisture, and flavor. By lessening the sugar in the recipe, you can cut the caloric count of a super sinful dessert.
Carmelized condensed milk is a specialty topping for desserts. However, preparing it is quite dangerous and should not be attempted by amateurs. To caramelize condensed milk, boil a sealed can of condensed milk for two to three hours. The can must be permitted to cool down completely before opening to avoid any risk of explosion and possible burns.
When storing canned milk, place it an airtight plastic. One trick is to put a cling wrap over the opening and wrap it tightly with a rubber band. Canned milk should be refrigerated and used up within five to seven days after opening.
Do not freeze evaporated milk. The milk solids separate from the water when thawed and no amount of stirring and blending will completely restore it back to its original consistency.

Carnation Culinary Treats

admin — Thu, 06 Mar 2008 10:57:37 +0000

Last December 2007, supermarket shoppers were in for a treat with the Carnation Culinary Treats, a series of cooking demos that featured and highlighted the use of Carnation milk in popular dishes during the Christmas season. It is well known that Carnation the Cooking Milk adds a certain creaminess to well-loved Christmas dishes.

Merchandising and leafleting were also conducted to inform the shoppers of the event. Carnation customers also availed of free salad bowl and spoon redemptions for every purchase of Carnation Evap or Carnation Condensada. There were also six (6) raffle promo winners of five hundred to three thousand pesos worth of grocery items.

Interactive games were also conducted to increase involvement among the shoppers.

At hand was celebrity chef, Rosebud Benitez, of QTV’s Ka-Toque culinary show, who performed the cooking demo. Live coverage was also held in every cooking demo, which was all featured weekly in QTV’s Chef’s-to-Go.

The participating supermarkets were Puregold Q.I., Waltermart Supermarket in Makati and Robinsons Supermarket in Marikina.

Cathedral Windows

admin — Thu, 06 Mar 2008 02:29:41 +0000

Prep Time:
Cook Time:
Servings: 10-12

Ingredients

3 packs assorted flavored gulaman (lime, orange, strawberry or lemon) and prepared according to package directions.
4 packs unflavored gulaman powder
1 can Carnation Condensada
3 cups water
1 cup Carnation Evap
1/8 tsp vanilla (optional)
sugar

Procedures:

Cut assorted flavored gulaman into cubes and set aside.

In a pan, place Carnation Condensada, Carnation Evap and other remaining ingredients and cook over medium heat until gulaman is totally dissolved. Pour into 12 individual serving molds or 1 12-cup capacity mold or bowl. Place enough flavored gulaman approximately 1/2 cup over each mold. Let cool and chill until set and ready to serve.

Crema de Fruta

admin — Thu, 06 Mar 2008 02:28:04 +0000

Prep Time:
Cook Time:
Servings: 10-12

Ingredients

36 pcs Ladyfingers (commonly known as Broas)
1 can fruit cocktail, drained and reserve syrup
2 cans Carnation Evap
1 can Carnation Condensada
1/2 cup water
5 yolks
1/4 cup cornstarch, dispersed in 1/4 cup fruit cocktail syrup
1/8 tsp vanilla (optional)
1 tbsp unflavored gelatin
1/2 cup water or fruit cocktail syrup
sugar

Procedures:

Place Carnation Evap, Carnation Condensada, water and yolks in a pan. Cook over medium heat, stirring continuously for 7 minutes or until steaming hot. Blend in cornstarch slurry and vanilla and cook for 5 more minutes or until very thick. Let cool a bit before using.

To assemble, arrange ladyfingers in a deep mold and pour 1/3 of the custard sauce over. Top with fruits and cover again with ladyfingers. Repeat procedure to make 3 layers. Chill.

Dissolve gelatin in water over low heat. Let cool a bit before pouring on top of the chilled dessert. Chill again until top is firm and serve chilled.

Pastillas

admin — Thu, 06 Mar 2008 02:26:21 +0000

Prep Time:
Cook Time:
Servings: Makes 3 dozens

Ingredients

1 can Carnation Condensada
1/4 cup Carnation Evap
3/4 cup powdered milk
sugar

Procedures:

Place Carnation Condensada, Carnation Evap and powdered milk in a pan and mix well. Cook over low heat, stirring continuously until mixture starts to forms a soft ball. Place in a bowl and chill for at least 4 hours.

Form into logs and cut into 2” pieces. Roll in sugar and wrap in colored paper if desired.

Leche Flan

admin — Thu, 06 Mar 2008 02:23:17 +0000

Prep Time:
Cook Time:
Servings: Makes 3 flans

Ingredients

1 1/2 cups sugar
2 tbsp water
1 can Carnation Condensada
4 cups Carnation Evap
9 yolks
3 eggs
1/4 tsp grated dayap rind (optional)
1 tsp dayap juice (optional)

Procedures:

Place sugar and water in a heavy-bottom saucepan and cook over low heat, swirling pan every so often to prevent sugar from “crystallizing”, DO NOT MIX. Cook until golden in color, this will take about 10 to 15 minutes and pour on 3 leche flan molds. Set aside.

Place Carnation Evap, Carnation Condensada and the rest of ingredients in a bowl and mix well. Pour over caramel and cover with foil. Steam in barely simmering water for 30 to 45 minutes. Making sure the water doesn’t boil so as to have a very smooth flan. Let cool and chill before unmolding.