DESSERT TIME

RECIPE BOOK

Enjoy the Sweetness of your Life

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Dessert time and Enjoy!

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INTRODUCTION:

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F
or some of us with a sweet tooth, a meal is incomplete if it does not end

with a dessert. Whatever type of food you are passionate about, whether

you need to plan menus for dessert to a large family, three courses for an

elegant dinner party or a romantic meal for two, this selection of some simple

dessert recipes is sure to inspire you for each and every simple occasion.

As sweet foods are some people’s comfort food, these recipes are simple and

easy to prepare for the people who just tend to cook at home. We want you to

enjoy the food with a big and sweet smile in your face even the recipe is as simple

as your life. These sweet recipes are not all the same, there is a cold and warm food

for you to choose. It’s dessert time and enjoys the rest of the remaining sweetness

of our simple recipe for you.

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ACKNOWLEDGEMENT:

W
e want to express our overwhelming gratitude to those

people who put their efforts and Gods’ lasting forever

support in fulfilling this recipe book successful. Thus, we

heartedly give thanks and appreciations are due to the following;

Our Computer (Living in the I.T Era) teacher Ma’am Mignonette Tuncul,

who shared with us everything that she knows and imparted her knowledge to us

towards the successful of this book.

Also to the chefs who develops the recipes for us. And most importantly, to

our Almighty Heavenly Father of all for giving us strength, confidence, unending

love and for all the blessings that He gives upon us. For the guidance, grace, and

wisdom that helped us complete our task.

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DEDICATION:

T he fulfilment of this recipe book won’t be easy if we don’t help

each other and without the dreams that inspires us.

This book is wholeheartedly dedicated to our family and friends

who gave inspiration to us and encourages our mind to finish this work.

Also, to all the chefs who we truly respect to their unbelievable foods

they serve for us.

This completion is also dedicated to our teammates that unites and

responsible to their given tasks, and motivates each other.

This accomplishment is mostly dedicated to our true God for

giving us the knowledge and wisdom to finish our work successfully.

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Table of Contents
Desserts

Chocolate Cupcakes……………………………………………………………………..………7

Cheesy Cassava Cake……………………………………………………………..…………….9

Leche Flan………………………………………………………………………………………....11

Mango Graham Float……………………………………………………….………………..13

Fudge Ice Cream……………………………………………………………….…………….….15

Blueberry Tarts…………………………………………………………………………………..17

Ice Cream Sandwiches……………………………………………………………………..…19

Macarons……………………………………………………………………………………………21

Doughnuts………………………………………………………………………………………….23

Strawberry Pie…………………………………….................................................25

Berry Fool…………………………………………………………………………………………..27

Conversion Table………………………………………………………………………………..29

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Chocolate Cupcakes

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1 ⅓ cups all-purpose flour

¼ teaspoon baking soda

2 teaspoons baking powder

Prep: 15 mins ¾ cup unsweetened cocoa powder

⅛ teaspoon salt
Cook: 15 mins
3 tablespoons butter, softened
Total: 30 mins 1 ½ cups white sugar

2 eggs
Servings: 16
¾ teaspoon vanilla extract

1 cup milk

Procedures
Step 1

Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift
together the flour, baking powder, baking soda, cocoa and salt. Set aside.

Step 2

In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a
time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with
the milk; beat well. Fill the muffin cups 3/4 full.

Step 3

Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes
out clean. Frost with your favorite frosting when cool.

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Cheesy Cassava Cake

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Ingredients

2 CUPS CASSAVA, GRATED

Prep: 5 - 10 mins 1 3/4 CUPS CONDENSED MILK

Servings: 5 - 10 people 1 3/4 CUPS COCONUT MILK

1 CUP CONDENSED MILK

1 CUP EVAPORATED MILK

1 CUP EDEN CHEESE, GRATED

1 PIECE EGG YOLK

Procedures
Step 1

Preheat the oven to 375F. Prepare a baking pan and grease with butter. Set aside. Combine the
cassava, condensed milk, and coconut milk in a deep bowl. Make sure every ingredient is well
combined.

Step 2

Transfer the cassava mixture to the baking tray and bake for 40-45 minutes.

Step 3

Combine the condensed milk, evaporated milk, Eden Cheese, and egg yolk in a bowl. Pour the
mixture over the top of the baked cassava.

Step 4

Bake for another 15-25 minutes. Remove from the oven. Serve warm.

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Leche Flan
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Prep and Cook: 1.5 hours INGREDIENTS

•1-410mL Angel Evaporated

Servings: 3 Filled Milk

•1-380mL Angel Condensada

•3/4 cup white sugar

•7 egg yolks

•2 whole eggs

Procedures
Step 1

Pour the sugar in three llaneras then heat over medium flame until it caramelized. Set aside.

Step 2

In a bowl, mix the rest of ingredients together. Strain twice.

Step 3

Pour into llaneras. Cover with aluminum foil.

Step 4

Cook in *bain marie it steam for 1-1/2 hours or until firm.

*also called water bath. This method of cooking where a pan or container of food is placed in a
shallow pan with hot water. then place to bake in an oven or a stove.
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Mango Graham Float

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  Prep Time: 10 minutes

Ingredients
 Cook Time: 1 minute
 Total Time: 11 minutes 1 tablespoon of crushed graham

20 pieces Graham crackers

  Servings: 4 1 cup all purpose cream or coolwhip

3/4 cup condensed milk

2 cups of mangoes thinly sliced

Procedures
Step 1

In a rectangular dish, arrange 8 to 10 pieces of graham crackers. Set aside.

Step 2

In a bowl, combine the cream/cool whip and condensed milk. (Mix well)

Step 3

Then on the layered crackers on the bottom, spread the milk and cream mixture. Then spread out the
thin sliced mangoes evenly on top of the cream.

Step 4

Make another layer of graham crackers; spread the cream and mango slices. (You can do lots of layers
if you want)

Step 5

Garnish top layer with mango and sprinkle the crushed graham. Chill for at least 3 hours before
serving. 16
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Fudge Ice Cream

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Ingredients

  1 box Betty Crocker™ Super Moist™

chocolate fudge cake mix
Prep Time: 15mins ½ cup butter or margarine, melted

3 eggs
 Total Time: 6hr & 25mins
1 can or jar (16 oz) hot fudge
  Servings: 15 topping, warmed

2 cups chopped Oreo chocolate creme

sandwich cookies (20 cookies)

½ gallon vanilla ice cream, slightly

softened

Procedures
Step 1

Heat oven to 350°F (325°F for dark or nonstick pan). Line bottom and sides of 13x9-inch pan with foil,
leaving foil overhanging at 2 opposite sides of pan. Grease or spray bottom only of foil.

Step 2

In large bowl, mix cake mix, butter and eggs with spoon until blended (batter will be very thick). Using
greased fingers, spread or pat in pan. Bake 18 to 21 minutes or until surface appears dry and is no longer
shiny. Run knife around side of cake to loosen. Cool completely in pan, about 1 hour.

Step 3

Spread warmed fudge topping over cake; sprinkle with 1 cup of the chopped cookies. Freeze until firm,
about 30 minutes.

Step 4

Spread ice cream over cookies. Cover and freeze at least 4 hours or overnight until firm. Sprinkle with
remaining 1 cup chopped cookies. Let stand 15 to 20 minutes before serving. For easier cutting, remove
from pan, using foil to lift. Store covered in freezer.
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Blueberry Tarts

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  Ingredients

3 cups fresh blueberries, plus extra for

garnish, if desired

1/4 cup orange juice

Cook Time: 5 mins
3/4 cup sugar
  Servings: 6 3 tablespoons cornstarch

1 package (6 shells) graham cracker tart

shells

(see Note) Whipped cream or whipped

topping for garnish (optional)

Procedures
Step 1

In a blender, puree 1-1/2 cups blueberries and the orange juice. In a small saucepan, combine
pureed blueberry mixture, sugar, and cornstarch.

Step 2

Cook over medium heat until thickened; remove blueberry sauce from heat and let cool.

Step 3

Place about 1/4 cup fresh blueberries in each tart shell. Completely cover fresh berries with
thickened, cooled sauce.

Step 4

Serve plain or top tarts with a dollop of fresh whipped cream or whipped topping and some fresh
berries.
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Ingredients
Cooking Time: 12 mins
6 whole graham crackers
  Servings: 6 6 scoops vanilla or favorite flavor ice
cream, softened

1 cup semisweet chocolate chips

1 cup white chocolate baking chips

2 tablespoons vegetable oil, divided

Assorted cookie decorating sprinkles

Procedures
Step 1

Line a baking sheet with plastic wrap. Break graham crackers in half, making 12 squares. Place a
scoop of softened ice cream on 6 squares and place remaining 6 squares on top, pressing down firmly.
Place sandwiches in freezer until firm.

Step 2

Place semisweet and white chips in separate microwave-safe bowls. Add 1 tablespoon oil to each
bowl then microwave for 2 to 3 minutes, stirring well until melted and smooth.

Step 3

Dip each ice cream sandwich halfway into melted chocolate (3 sandwiches in semisweet chocolate
and the other 3 in white chocolate). Immediately decorate with sprinkles and place on the baking
sheet. Return sandwiches to freezer until chocolate hardens, then enjoy immediately, or wrap
individually in plastic wrap and keep frozen until ready to serve.
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Macarons

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Ingredients
FOR MACARONS
 Prep: 30mins
1 ¾ cups powdered sugar (210 g)

Cook: 20mins 1 cup almond flour (95 g), finely ground

1 teaspoon salt, divided

Total: 1hr & 50mins 3 egg whites, at room temperature

-- -- -- ¼ cup granulated sugar (50 g)

½ teaspoon vanilla extract

2 drops pink gel food coloring

FOR VANILLA BUTTERCREAM

1 cup unsalted butter (230 g), 2 sticks, at room

temperature

3 cups powdered sugar (360 g)

1 teaspoon vanilla extract

3 tablespoons heavy cream

Procedures
Make the macarons: In the bowl of a food processor, combine the powdered sugar, almond flour, and ½ teaspoon of salt,
and process on low speed, until extra fine. Sift the almond flour mixture through a fine-mesh sieve into a large bowl. In a
separate large bowl, beat the egg whites and the remaining ½ teaspoon of salt with an electric hand mixer until soft peaks
form. Gradually add the granulated sugar until fully incorporated. Continue to beat until stiff peaks form (you should be
able to turn the bowl upside down without anything falling out). Add the vanilla and beat until incorporated. Add the
food coloring and beat until just combined.

Add about ⅓ of the sifted almond flour mixture at a time to the beaten egg whites and use a spatula to gently fold until
combined. After the last addition of almond flour, continue to fold slowly until the batter falls into ribbons and you can
make a figure 8 while holding the spatula up. Transfer the macaron batter into a piping bag fitted with a round tip. Place 4
dots of the batter in each corner of a rimmed baking sheet, and place a piece of parchment paper over it, using the batter
to help adhere the parchment to the baking sheet.

Pipe the macarons onto the parchment paper in 1½-inch (3-cm) circles, spacing at least 1-inch (2-cm) apart. Tap the
baking sheet on a flat surface 5 times to release any air bubbles. Let the macarons sit at room temperature for 30 minutes
to 1 hour, until dry to the touch. Preheat the oven to 300˚F (150˚C). Bake the macarons for 17 minutes, until the feet are
well-risen and the macarons don’t stick to the parchment paper. Transfer the macarons to a wire rack to cool completely
before filling.

Make the buttercream: In a large bowl, add the butter and beat with a mixer for 1 minute until light and fluffy. Sift in the
powdered sugar and beat until fully incorporated. Add the vanilla and beat to combine. Add the cream, 1 tablespoon at a
time, and beat to combine, until desired consistency is reached. 24
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Doughnuts

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Ingredients
FOR DOUGH

1 c. whole milk
Prep: 25 mins
1/4 c. plus 1 tsp. granulated sugar, divided

Total: 2hrs & 15mins 1 packet (or 2 1/4 tsp.) active dry yeast

4 1/2 c. all-purpose flour, plus more for surface

  Servings: 16 1/2 tsp. kosher salt

6 tbsp. melted butter

2 large eggs

1/2 tsp. pure vanilla extract

Canola or vegetable oil, for frying

FOR GLAZE

1/4 c. whole milk

2 c. powdered sugar

1/2 tsp. pure vanilla extract

Procedures
Grease a large bowl with cooking spray and set aside. In a small, microwave-safe bowl or glass measuring cup, add milk.
Microwave until lukewarm, 40 seconds. Add a teaspoon of sugar and stir to dissolve, then sprinkle over yeast and let sit until
frothy, about 8 minutes.

In a medium bowl, whisk together flour and salt. In a large bowl, whisk together remaining sugar, butter, eggs, and vanilla
with a wooden spoon. Pour in yeast mixture, mix to combine, then add in dry ingredients, stirring with a wooden spoon until
a shaggy dough forms. Transfer to a lightly floured surface and knead until elastic and only slightly tacky, adding more flour
a teaspoon at a time if needed, about 5 minutes.

Form into a tight ball then place dough in oiled bowl and cover with a clean dish towel. Let dough rise in a warm spot in
your kitchen until doubled in size, about 1 hour.

Line a large baking sheet with parchment. Punch down dough, then turn onto a lightly floured work surface and roll out into
a ½” thick rectangle. Using a doughnut cutter or 3” and 1” biscuit cutters, punch out your doughnuts. Re-knead scraps
together and punch out as well. Place doughnuts and holes onto baking sheets, cover with dish towel, and let rise again, about
40 minutes more.

Make glaze: In a large bowl, whisk together milk, powdered sugar, and vanilla until smooth. Set aside.

Line a large baking sheet with paper towels. In a large dutch oven over medium heat, heat 2'' oil to 350°. Cook doughnuts, in
batches, until deeply golden on both sides, about 1 minute per side. Holes will cook even faster! 26
Transfer doughnuts to paper towel-lined baking sheet to drain and cool slightly. Dip into glaze, then place onto a cooling
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Strawberry Pie

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Ingredients

1 (9-inch) frozen ready-to-bake

Cooking Time: 12 mins deep- dish pie shell, thawed

1 (4-serving) package strawberry

  Servings: 6 flavored gelatin

1/2 cup sugar

3 tablespoons cornstarch

3/4 cup ginger ale

1 quart fresh strawberries, hulled

and cut in half

Procedures
Step 1

Bake pie shell according to package directions; set aside to cool.

Step 2

In a medium saucepan, combine remaining ingredients, except strawberries, over medium heat. Cook
5 to 7 minutes, or until gelatin has dissolved and mixture is clear, stirring occasionally.

Step 3

Remove from heat and let cool about 5 minutes. Stir in strawberries then pour into baked pie shell.

Step 4

Chill at least 4 hours, or until set. Serve, or cover and keep chilled until ready to serve.

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 Berry Fool
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Ingredients

1 (12-ounce) package frozen

Cooking Time: 12 mins raspberries or strawberries (not in

  Servings: 4 syrup), thawed

1/4 cup plus 1 tablespoon sugar,

divided

1 cup heavy whipping cream

Procedures
Step 1
In a blender or food processor, combine raspberries or strawberries with
1/4 cup sugar. Process until berries are pureed, scraping down sides when
necessary.
Step 2
In a large bowl, beat heavy cream with mixer until soft peaks form. Add
remaining 1 tablespoon sugar and continue whipping until stiff peaks form.
Step 3
Using a rubber spatula, gently fold in the raspberry puree, leaving some
streaks of white whipping cream. Spoon into four individual parfait glasses.
Refrigerate for 2 hours then serve. 30
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Conversion

table
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Group Activity:
Rheyana Bangkirig
Rose Ann Bawat
Jay Braceros
Trishia Buted

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