Yummies

True to its name, this is yummy. Goes perfectly well with a cup of coffee or tea or just as a snack.

So very easy...just mix and stick in the oven and voila...

Another pastry that can be cut into squares, wrapped in artful packaging as giveaway for Christmas.


3/4 cup sifted all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs, slightly beaten
1/2 cup sugar
1/2 cup brown sugar
1/2 cup chopped cashew nuts

Pre-heat oven to 350 degrees Fahrenheit. 

Grease and line with parchment paper an 8 x 8 x 2 baking pan. Set aside.

In a medium bowl, mix the eggs, sugar, brown sugar, cashew nuts and salt.
Blend in the dry ingredients (flour, baking powder and salt). Pour into pan and bake for 20 to 25 minutes.
Remove from oven and spoon the cashew caramel topping evenly on top and BROIL for 5 to 10 minutes.


***if you do not have a broiler in your oven, just continue to bake for another 10 to 15 minutes
      in the oven


Cashew Caramel Topping

3 tablespoons butter
1/3 cup brown sugar
3 tablespoons cream (not milk)
1/2 cup chopped nuts
1/4 teaspoon salt

In a small bowl, mix all the ingredients and set aside. 

Crepe Cake

My friend and I discovered this pastry  while we were having coffee and dessert in Starbucks in Rustan's Makati.  My friend found it so yummy.  I am not sure if it is still included in their menu as of todate.

Here is my version.

The recipe does not require an oven nor a mixer.

This is best served cold.

*** I used a crepe pan but you can substitute a teflon or non stick pan the size around 7 inches.

1 1/2 cups sifted all-purpose flour

3 teaspoons sugar

1/2 teaspoon baking powder

4 whole eggs

1 cup fresh milk

1 cup water

1/2 teaspoon vanilla

2 tablespoons melted butter

1/2 cup vegetable oil

Mix all ingredients in a blender or in a bowl with a wire whisk. Strain to remove lumps. Pour a little, approximately 1/4 cup of the batter into a slightly greased non-stick teflon pan. Swirl the batter on the pan to cover the whole bottom

Cook until the bottom of the crepe when you take a peek has golden brown blotches before you flip it over and cook the other side.

Makes approximately 14 (7 inch crepes).  

Custard Cream

 2 1/2 cups fresh milk
1/3 cup cornstarch
3/4 cups granulated sugar
6 egg yolks

Blend milk and cornstarch with a wire whisk on top of a heavy saucepan or double boiler, add the remaining ingredients. Cook over low fire until it thickens. Stirring continuously. Remove from fire. Set aside to cool.

***alternate the crepe and custard, beginning and ending with a crepe

Ganache

1 cup heavy cream

1 1/4 cups semi-sweet chocolate or bittersweet chocolate, chopped

Put chocolate into a  bowl; set aside. Heat cream in a medium saucepan until just simmering. Remove from fire. Pour over chocolate. Let stand 15 minutes; whisk until smooth. Let cool completely.

Pour over the cake.