Mango Tapioca in Coconut Milk

This Filipino favorite features soft tapioca pearls in coconut milk and a topping of sweet Philippine mangoes. It’s the perfect ending to a feast of local flavors.

Serves 5 to 6

Prep Time 2 hours,

      including chilling time

Ingredients:

1/2 cup uncooked mini tapioca pearls 

(sago)

1 (400-ml) can coconut milk

2/3 cup milk

1/4 cup sugar

flesh from the cheeks of 2 mangoes, diced

toasted desiccated coconut, for garnish

Procedure:

1  Cook tapioca pearls according to package directions.

2  Combine coconut milk, milk, and sugar in a heavy saucepan over medium heat. Bring to a boil. Remove mixture from heat and allow to cool. Once cool, place in the refrigerator to chill for 1 hour.

3  Combine tapioca pearls and coconut milk mixture in a bowl. Mix well, then divide among serving glasses. Top with diced mangoes and toasted desiccated coconut.

Apple Cake Tatin

Makes 6 servings
Prep Time 15 min  
Baking Time 40 min


Ingredients:

6 tablespoons (3/4 stick) unsalted butter, 
   at room temperature, plus extra for greasing the dish
1 1/4 apples, peeled and sliced into 12 pieces
1 3/4 cups granulated sugar, divided
2 extra-large eggs, at room temperature
1/3 cup sour cream
1/2 teaspoon grated lemon zest
1/2 teaspoon pure vanilla extract
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
Confectioners' sugar



Procedure:

Preheat the oven to 350 degrees F.

Generously butter a 9-inch glass pie dish and arrange the apples in the dish, cut side down.

Combine 1 cup of the granulated sugar and 1/3 cup water in a small saucepan and cook over high heat until it turns a warm amber color, about 360 degrees F on a candy thermometer. Swirl the pan but don't stir. Pour evenly over the apple slices.

Meanwhile, cream the 6 tablespoons of butter and the remaining 3/4 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy. Lower the speed and beat in the eggs 1 at a time. Add the sour cream, zest, and vanilla and mix until combined. Sift together the flour, baking powder, and salt and, with the mixer on low speed, add it to the butter mixture. Mix only until combined.

Pour the cake batter evenly over the apple slices and bake for 30 to 40 minutes, until a cake tester comes out clean. Cool for 15 minutes, then invert the cake onto a flat plate. If an apple slice sticks, ease it out and replace it in the design on top of the cake. Serve warm or at room temperature, dusted with confectioners' sugar.

Caramel Apple Cake

Makes 8-10 servings

Prep Time 1 hr 0 min  

Baking Time 1 hr 30 min

Ingredients:

For the Caramel and Apples:
4 tablespoons unsalted butter, plus more for the pan
3 cups sugar
5 tablespoons light corn syrup
1 cup heavy cream
4 large apples (1 3/4 to 2 pounds)

For the Batter:
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup sour cream
1/3 cup fresh orange juice
1 tablespoon vanilla extract
1 stick unsalted butter, softened
1 1/2 cups sugar
3 large eggs


Procedure:

Butter a 9-by-3-inch round cake pan. Make the caramel: Cook the sugar and corn syrup in a large skillet over medium-high heat, stirring occasionally, until the sugar is dissolved and the mixture is dark amber, 7 to 10 minutes.


Reduce the heat to medium. Carefully add the cream and 4 tablespoons butter (it will splatter) and cook, stirring, until combined, about 3 minutes.


Remove the skillet from the heat and let sit 1 minute. Pour 1 1/2 cups caramel into a glass measuring cup and set aside. Pour the remaining caramel into the prepared pan and set aside until set, about 30 minutes.


Cut 3 apples into quarters and cut out the cores with a paring knife. Arrange the pieces skin-side down in the pan (overlapping them slightly) to form a ring about 1/2 inch from the edge. Save any pieces that do not fit for later.


Halve the remaining whole apple crosswise. Scoop out the seeds with a melon baller or measuring spoon, leaving the stem on the top half. Chop the bottom and any of the leftover quartered apples into pieces; set aside.


Arrange the apple top, stem-side down, in the center of the pan. If the quartered apples shift, just push them back into place.


Preheat the oven to 350 degrees F. Make the batter: Whisk the flour, baking powder, baking soda, salt and cinnamon in a medium bowl. In a small bowl, whisk the sour cream, orange juice and vanilla.


Using a stand mixer with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, about 5 minutes.


Crack the eggs into a small bowl. Slip them into the mixer bowl, one at a time, and beat until the mixture is pale and creamy, about 5 more minutes. Scrape down the bowl and beater with a rubber spatula.


With the mixer on low speed, add half of the sour cream mixture, then half of the flour mixture. Repeat. Turn off the mixer and scrape down the bowl with a rubber spatula; finish combining the batter by hand.


Spread the batter over the apples in the pan. Top with the chopped apple. Bake on the middle oven rack until the cake is brown on top and springs back when pressed, 1 hour to 1 hour 20 minutes (don't worry if the top is dark). Cool in the pan on a rack.


Bring 1 inch of water to a simmer in a skillet wide enough to hold the cake pan. Carefully run a sharp knife around the inside of the pan several times, then rest the pan in the water to soften the caramel, about 8 minutes. Remove the pan from the water and dry.


Invert a plate on top of the cake, then flip over the cake and plate. Using pot holders or a towel, wriggle the pan off. Soften the reserved 1 1/2 cups caramel in the microwave, about 2 minutes. Drizzle the cake with some of the caramel. Slice and serve with the rest.

Fresh Apple Cake

Makes 6 to 8 servings, about 3/4 cup
Prep Time 25 min  
Baking Time 2 hr 30 min

Ingredients:

Honey Glaze:
1 cup confectioners' sugar
2 tablespoons honey
2 tablespoons milk

Apple Cake:
3 cups diced apples, about 2 apples
1 cup lightly toasted chopped walnuts
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
1 1/4 cups vegetable oil
3 eggs


Procedure:

Glaze: Add all the ingredients to a small bowl and stir until smooth. Set the bowl aside.

Cake: Preheat the oven to 325 degrees F. Lightly grease a Bundt pan or tube pan.

In a bowl, mix together the apples, walnuts, vanilla, and cinnamon. In a separate bowl, sift together the flour, baking soda, and salt.

Using an electric mixer beat the sugar, oil, and eggs in a large bowl. Add in the dry ingredients and beat until completely combined. Fold in the apple mixture.

Scrape the batter into the prepared pan and bake for 1 hour and 30 minutes or until a tester inserted into the middle of the cake comes out clean.

Allow the cake to fully cool in the pan, about 1 hour, and then turn it out onto a plate.

Drizzle the apple cake with some of the honey glaze, serve and enjoy!


Note:
The cake can be wrapped tightly and stored in the refrigerator for 3 to 5 days.

Apple-Pecan Pie a la Mode

Pair a warm, fruit-filled pastry with cold, rich ice cream for pure decadence. 

Makes 1 slice

Ingredients:

1 slice of store-bought apple pie

      

a generous scoop of  Butter Pecan ice cream

      (rich butter ice cream with 

       crisp butter-roasted pecans)

chopped pecans 

whipped cream (optional)

Procedure:

1  Warm up apple pie in a microwave or oven, then top with a generous scoop of Butter Pecan ice cream (rich butter ice cream with crisp butter-roasted pecans).

2  Garnish with chopped pecans. Serve with whipped cream if desired. Don’t forget to share with a friend!

Apple Walnut Coffee Cake

When folding in the flour and sour cream, make sure to scrape down the sides of the bowl after each addition to come out with a well-mixed consistency. You can use chilled butter for the walnut topping to produce better crumbs.

Makes one 10-inch cake  

Prep Time 30 minutes  

Baking Time 50 minutes

Ingredients:

For the walnut topping

1 cup finely chopped walnuts

1/2 cup packed light brown sugar

1 1/4 teaspoon cinnamon

1 tablespoon all-purpose flour

2 tablespoons butter, slightly softened

For the apple cake

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup butter, softened

1 cup sugar

2 eggs

1 teaspoon vanilla extract

1/2 teaspoon lemon zest

1 cup sour cream

2 to 2 1/2 cups diced apples

Procedure:

1  Make the walnut topping: In a bowl, combine walnuts, brown sugar, cinnamon, and flour. Add the butter and crumble between your fingertips until the mixture forms coarse crumbs. Refrigerate mixture while preparing the cake batter. 

2  Make the apple cake: Preheat oven to 350F. Grease and flour the bottom and sides of a 9- by 13-inch rectangular cake pan or a 10-inch springform pan. 

3  Sift together the flour, baking soda, baking powder, and salt

4  In the bowl of an electric mixer, cream together butter and sugar until the mixture becomes light. Beat the eggs one at a time, beating well after each addition. Add the vanilla and lemon zest.

5  At lowest speed of the mixer, beat in flour mixture alternately with the sour cream. 

6  Fold in apples by hand just until evenly distributed in the batter. 

7  Pour into prepared baking pan. Sprinkle the top evenly with the prepared walnut mixture. 

8  Bake for approximately 40 to 50 minutes for a rectangular pan and 45 to 55 minutes for a 10-inch springform pan or until a toothpick inserted into the center of the cake comes out clean.

Pecan Caramel Apple

Here's an easy-to-prepare dessert when you're in the mood for something sweet and tasty.

Ingredients:

1/2 cup water

1/2 cup light brown sugar

1/4 cup heavy cream

apples

chopped pecans

Procedure:

1  In a saucepan, combine water and brown sugar.

2  Stir gently over low heat until sugar is completely dissolved and mixture appears smooth. Gently bring to a boil, then cover and simmer for 3 minutes, or until the mixture turns into a thick syrup. Remove from heat.(For a step-by-step guide, click to see How to Make Caramel here)

3  Carefully stir in cream. Pierce the center of each apple with a popsicle stick or dowel. Swirl apple in the caramel syrup until coated and roll in pecans. Refrigerate at least 1 hour pre-serving.

Frozen Banana Boos

These easy frozen banana ghosts make for a frightfully fun Halloween.

Ingredients:

bananas

white chocolate

milk chocolate or candy covered chocolate

Procedure:

1  Peel some bananas and stick them in the freezer.

2  Melt the white chocolate and dip the frozen bananas to fully coat them. Insert a barbecue stick or popsicle stick before putting them back in the freezer to set.

3  Before serving, draw eyes and an open mouth with the chocolate. Stick on styrofoam to serve these ghouls.

Make ahead tip: You can freeze your bananas days in advance. Simply cut one end of the banana and skewer one end with a popsicle stick without removing the peel to prevent it from darkening. Coat with chocolate on Halloween day itself.

RASPBERRY DELIGHT SALAD

Preparation Time: 30 minutes
Cooking Time: 15 minutes (to roast garlic cloves)
Servings: 10-12


Ingredients:


Dressing:1/3 cup lemon juice
1/3 cup vinegar
2/3 cup raspberry conserve or jam
3 roasted garlic cloves, pressed
3 tablespoons roasted garlic oil
1 8g MAGGI Magic Sarap
pinch of black pepper 

Salad Mix:
8 cups mixed salad greens
½ cup NESTLÉ Cottage Cheese marinated in
½ tbsp MAGGI Magic Sarap1 cup stir-fried mushrooms
2 cups sliced cucumber
1 cup tomato wedges
1 cup apple wedges
½ cup walnuts




Procedure:
1. Process dressing ingredients in a blender until smooth. Cover and chill 2 hours.
2. In a bowl, toss ingredients of salad. Drizzle dressing over salad mix and serve immediately. Makes 10 - 12 servings.




Nutritional Content:
Calories: 115
Carbohydrates (g): 19
Protein (g): 3
Fats (g): 3


Good to Know: 
This salad is rich in fiber. Health experts recommend eating 25 - 35 grams of fiber daily.

MELON AND SHRIMP COCKTAIL

Preparation Time: 10 minutes
Cooking Time:
Servings: 6


Ingredients:
1/2 medium melon
1/2 medium honeydew

Dressing:
1/4 cup mayonnaise
1/2 cup NESTLE Cream
2 tbsp MAGGI Chili Sauce
1 tbsp MAGGI Savor Classic
1/2 kg medium prawns, cooked & shelled
prepared lettuce leaves
ground white pepper, to taste




Procedure:

1. Slice melon and honeydew halves into two pieces each. Pare off skin & slice into 1/2" wedges crosswise. Arrange in a platter and set aside to cool in the fridge. 2. Blend the next four ingredients in a bowl. Toss in about 4 tbsp of the dressing into prepared shrimps or just enough to coat shrimps well. 3. Arrange shrimps on a bed of lettuce along side melons and serve remaining dressing on melon. Serve chilled.

Nutritional Content:
Calories: 306
Carbohydrates (g): 17
Protein (g): 7
Fats (g): 24

PINEAPPLE PERSUASION

Preparation Time: 00:15
Cooking Time: 00:15
Servings: 6


Ingredients:
1/2 kg medium shrimps peeled deveined tails intact
1 cup long bean sprouts, blanched
1 cup finely chopped fresh pineapple
1/2 cup chopped red onion
1/4 cup chopped coriander leaves
1 tbsp thinly sliced finger chili
1/2 cup chopped water chestnuts

Dressing:
1 160g can NESTLE Cream
1/4 tsp sesame oil
1 tsp grated ginger




Procedure:
1.  Grill shrimps for 10 mins. until cooked. Set aside.
2.  Toss rest of the ingredients with grilled shrimps. Combine dressing ingredients and serve with the shrimp salad.




Nutritional Content:
Calories:
Carbohydrates (g):
Protein (g):
Fats (g):

MANGO CREAM PARFAIT

Preparation Time: 10 minutes
Cooking Time: 00:00
Servings: 4

Ingredients:

2 cans 160g NESTLE Cream, chilled
2 tbsp confectioner`s sugar
1/4 cup mango puree
2 medium ripe mangoes sliced into cubes
1 cup NESTLÉ Cornflakes

Procedure:

1. Whisk NESTLÉ Cream, confectioner`s sugar, and mango puree.
2. Place cream mixture, fruit and NESTLÉ Cornflakes in layers. Repeat layering for remaining ingredients ending with cereal on top.
3. Chill very well before serving. 

Nutritional Content:  Calories: 291  Carbohydrates (g): 34
                                Protein (g): 5  Fats (g): 15 

Good to Know:
A bowl of NESTLE Cornflakes with milk contains 11 essential vitamins and minerals, including calcium and iron.  

MANGO CREAM PIE

Preparation Time: 15 minutes
Cooking Time: 10 minutes (for custard)
Servings: 4-6

Ingredients:

1/3 cup melted butter
1 1/2 cups crushed graham crackers
1 tbsp unflavored gelatin
1/4 cup cold water
1 cup evaporated milk
1 300 ml can condensed milk
1/8 tsp salt
3 pcs eggs, separated
1 tsp vanilla extract
1 tetra brick 250ml NESTLE All Purpose Cream, whipped
1 1/2 cups sweet mangoes, scooped into balls
mango balls for garnish

Procedure:

1.  Mix butter and graham crackers. Press around sides and bottom of a medium size rectangular dish. Chill. 2.  Soften gelatin in cold water. Add to milk and condensed milk and salt on top of double boiler. Cook stirring until gelatin is dissolved. 3.  Beat eggyolks slightly. Stir in a little hot milk mixture and return to the heated milk mixture. Cook over boiling water until slightly thickened. Cool then chill. 4.  Fold in stiffly beaten eggwhites, vanilla, and mangoes. Pour into prepared crust; chill until firm. 5.  Garnish with whipped cream and mango balls.

Nutritional Content: Calories: 571  Carbohydrates (g): 57
                                Protein (g): 14  Fats (g): 32

NOODLE FRUIT SALAD

Preparation Time: 00:15
Cooking Time: 00:00
Servings: 6

Ingredients:

1/4 cup cornstarch
2/3 cup lychee syrup
2/3 cup peaches syrup
2 eggyolks, slightly beaten
1/4 cup sugar
1 tbsp butter
1 170g can NESTLE Cream
250g penne noodles, cooked
1 can peaches, drained and cut into cubes
1 400g can lychees, drained and halved
150g fresh grapes, washed
2 pieces kiwi, peeled and cut into cubes (optional)
1/4 cup grated cheese
1/2 cup coarsely chopped walnuts (optional) 

Procedure:

1. To prepare dressing, combine cornstarch, lychee syrup, peaches syrup, eggyolks, and sugar in a double boiler. Cook stirring constantly until thick. Remove from fire, then stir in butter. Cool, then add in NESTLÉ Cream. Set aside.
2. In a salad bowl, toss the rest of the ingredients together. Gently mix in prepared dressing. Chill before serving.

Nutritional Content:  Calories: 447  Carbohydrates (g): 68
                                Protein (g): 10  Fats (g): 15

CHOCOLATE-PEANUT BUTTER PUDDING

Ingredients:

1/4 cup sugar

1/2 cup MILO

3 tbsp cornstarch

1 tetrabrick 250ml NESTLE All Purpose Cream diluted with

1/2 cup water

1/2 cup creamy peanut butter

1 tsp vanilla

4 pieces lacatan bananas

Procedure:

1. In a double boiler, combine first three ingredients; stir in diluted NESTLE All Purpose Cream, peanut butter and vanilla. Cook stirring constantly until thick. Let stand to cool. 

2. Pour 1/3 of pudding into 4 individual dessert cups, top each with half of bananas. Repeat layering with the rest of the ingredients ending with the pudding. Chill until set.

Nutritional Content:

Calories: 431

Carbohydrates (g): 51

Protein (g): 14

Fats (g): 19

Good to Know: 

Peanuts are good sources of protein, fiber, iron, magnesium, phosphorus, zinc, copper, niacin, and folate.  Most of its fat is monounsaturated fat, the healthier type of fat.

BANANA YOGURT PIE

Ingredients:

Crust: Combine in a bowl-

1 cup graham cracker crumbs

½ cup crushed NESTLÉ Corn Flakes

½ cup melted butter

½ cup sugar

Filling:

1 7g. pack unflavored gelatin

6 pieces NESTLÉ NIDO Yogurt, Banana

½ cup NESTLÉ All Purpose Cream

¼ cup thinly sliced bananas (optional)

Procedure:

1. Prepare crust and mold onto a buttered 8” inch spring form cake tin or 9” inch tart tin. Spread while pressing with a spoon on the bottom and side of the container. Refrigerate until set for at least 1 hour.
2. Prepare filling. Sprinkle the gelatin on 3 tbsp. cold water and wait for it to bloom for about 5 minutes.
3. Combine yogurt and cream then fold in the prepared gelatin. Pour the filling onto the prepared crust and refrigerate until set or for about 3 hours.

Nutritional Content:

Calories: 320

Carbohydrates (g): 23

Protein (g): 4

Fats (g): 24

Good to Know: 

Some people cannot drink milk because of lactose intolerance. The live microorganisms in yogurt help break down lactose making milk easier to digest.

Good to Remember:

Yogurt is a high-calcium food. If you don’t drink much milk, just have more yogurt to get the calcium you need.

APPLE TURON A LA MODE

Ingredients:

Filling:

1/2 cup butter

2 cups peeled and cubed apple

1/2 cup NESTLÉ Premium Squeeze Orange Juice

1/2 cup brown sugar

1 tsp cinnamon ground

1/2 cup all purpose flour dissolved in

1/2 cup evaporated milk

10 pcs lumpia wrapper

oil for deep frying

Coffee-Cream Cheese Sauce:

1 301ml can condensed milk

1 cup cream cheese

1 tbsp NESCAFE Classic

10 scoops NESTLÉ Ice Cream - Vanilla Heaven 

Procedure:

1. Melt butter in a pan, sauté apples, NESTLÉ Premium Squeeze Orange Juice, and brown sugar until cooked through, about 7 minutes.

2. Add cinnamon and flour mixture. Cook until thickened. Set aside.

3. Put about 1 to 2 tablespoons of apple filling in a lumpia wrapper. Roll up and seal well. Deep-fry until golden and drain in paper towels.

4. For the sauce, combine all condensed milk, cream cheese, and NESCAFE Classic in a blender and puree for about 3 minutes. If not using a blender, combine with a wire whisk then chill.

5. To serve, arrange a piece of apple turon with a scoop of NESTLÉ Vanilla Ice Cream in a dessert plate. Drizzle caramel sauce over ice cream and turon.

Nutritional Content:

Calories: 292

Carbohydrates (g): 28

Protein (g): 9

Fats (g): 16

Good to Know: 

Ice cream activates an area in the brain that enables us to feel pleausre and it only takes a spoonful to cause this effect.