ROLLED OAT COOKIES

MACAROONS

INGREDIENTS:
1 cup Rolled Oats cup Raisins 2 cups All Purpose Flour 1 cup Sugar 1 cup Butter 2 tsp. Vanilla 1/8 tsp. Salt 1 pc. Egg

INGREDIENTS:
3pcs. Egg cup Cake Flour 1 cup Butter 1 can condense milk 1 cup Sugar 250g desiccated Coconut 1 tsp. Vanilla Paper Cups

PROCEDURE:
Cream the butter until light and fluffy. Add sugar one at a time alternate with egg. Add flour, oats, and vanilla and mix it well. Place a spoonful of mixture in a baking tray space apart and flatter slightly. Bake for 10-15 minutes or until bottom turns into brown.

PROCEDURE:
Cream the butter until light and fluffy. . Add sugar alternate with egg and continue beating. Add desiccated milk and cake flour. Add condense milk and vanilla and mix very well. Pour in muffin pans lined with paper cups, 3/4 filled, bake for 2025mins. Cool.

CUSTARD CAKE

CHOCOLATE CHIP MUFFIN

INGREDIENTS: INGREDIENTS:
SYRUP: cup Sugar CUSTARD: 5 Egg yolks 5 Whole eggs 1 cup Sugar 2 cups Evaporated milk 1 tsp. Vanilla CAKE: 2 cup Cake flour 1 cup Sugar 7 Eggs (separated) 1 tbsp. Baking powder 1 cup Evaporated Milk 1 tbsp. Vanilla cup sugar Pinch cream of tartar 1 cup butter/margarine 1 kilo Sugar 10pcs. Eggs 750ml Whole natural yogurt 1 Evaporated Milk 1500 g All-purpose Flour (1 kilo) 5tbsp. Bicarbonate soda 750g Chocolate chip

PROCEDURE:
Use a muffin

PROCEDURE:
Cream the sugar. Add eggs and beat well. Add dry ingredients. Form on grease cookie by using tip of paper bag. Bake for 3 minutes at 350 degrees.