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Craving sweets

22 March 2019

Having a sweet tooth can be both a blessing and a curse. A curse because of the usual results of overindulging in sweets – excessive weight gain or worse, diabetes. We need not overemphasize what everyone should already know, that everything, including or especially, eating sweets, should be done in moderation.

But a craving for sweets could also lead one to whip up dishes to satisfy the palate. When there is a health issue that has to be considered, coming up with the right quantity or alternative to sugar, could also result in a healthier treat, one not prescribed by standard menus.

Below is a list of recipes compiled by Rodelia Pedro Villar, better known as “Lovely” in the online group she founded, Domestic Workers Corner, which are bound to satisfy any sweets lover. Yummy as they are, Rodelia has purposely gone easy on the sugar for healthier results, although no one is the wiser for this. She’d like to think a dessert by any other recipe should stay as sweet.

Homemade Pineapple Upside-Down Cake

3 tbps butter
1/2 cup light brown sugar,
4 slices pineapples (from can, drained)
5 maraschino cherries
1 ½ cups all-purpose flour, sifted
2 tsps baking powder
¼ tsp salt
1/3 cup solid vegetable shortening
2/3 cup granulated sugar
1 large egg
3/4 tsp vanilla extract
2/3 cup milk

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1. Preheat the oven to 350 degrees F.
2. Place the butter in baking pan and set it over low heat to melt.
3. When melted, sprinkle the brown sugar over the butter.
4. Arrange the pineapple rings in a single layer on top of the sugar.
5. Cut the maraschino cherries in half, and place one half, cut-side up, in the center of each pineapple ring. Set the pan aside.
6. Sift the flour, baking powder and salt, then sift once more. Set aside.
7. Using an electric mixer, mix together the shortening, granulated sugar, egg and vanilla. Blend in the flour mixture alternately with the milk, beginning and ending with flour. Stir only enough after each addition to combine.
8. Pour the batter carefully into the pineapple-lined baking pan and bake for 40 minutes.
9. Test for doneness by inserting a toothpick in the center or pressing the cake lightly with a fingertip; if the impression springs back, the cake is done.
10. Run a knife around the edges of the pan and place a serving dish on top. Invert the cake onto the serving dish. Leave the pan over the cake for several moments to allow the syrup to soak into the cake.

Homemade Leche Flan

10 pcs raw eggs
1 small can condensed milk
1 cup fresh milk (or evaporated milk)
1 cup granulated sugar
1 tsp vanilla extract

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1. Break open each egg, then separate the yolk from the egg white (only egg yolks will be used)
2. Place all the egg yolks in a big bowl then beat using a fork or an egg beater
3. Add the condensed milk and mix thoroughly
4. Pour in the fresh milk and vanilla. Mix well
5. Put the mold (llanera) on top of the stove and heat using low fire
6. Sprinkle the granulated sugar onto the mold and mix thoroughly until the solid sugar turns to liquid (caramel) and becomes light brown in color.
7. Spread the liquefied sugar evenly on the flat side of the mold
8. Wait for 5 minutes, then pour the egg yolk and milk mixture onto the mold
9. Cover the top of the mold using an aluminum foil
10. Steam the mold with the egg and milk mixture for 30 to 35 minutes.
11. After steaming, allow the flan to cool down then refrigerate
12. Serve as dessert

Puto ala Goldilocks

2 cups all-purpose flour
2/3 cup white sugar
2 tbsp baking powder
¼ tsp salt
1 tbsp butter or margarine (softened)
1 ½ cup water
1 egg

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1. Mix dry ingredients in a mixing bowl
2. Mix wet ingredients
3. Combine dry and wet mixture and mix well
4. Pour into molds then steam for 10 minutes over low fire.

Filipino coconut macaroons

1/3 cup butter, softened
3/4 cup sugar
2 eggs
1 can (14 ounces) sweetened condensed milk
1/2 teaspoon vanilla extract
1/2 cup flour
2 cups desiccated coconuts

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1. In a bowl, cream butter using a hand mixer on low speed. Add sugar and beat together until well blended and fluffy.
2. Add eggs one at a time, beating continuously.
3. Add condensed milk and vanilla extract and continue to beat until everything is all blended.
4. In a medium bowl, combine flour and desiccated coconut. Add to the egg mixture and beat until combined.
5. Scoop into paper-lined mini muffin pans and bake in a 200F oven for about 15 to 20 minutes or until golden in color.
6. Let cool for about 5 minutes then serve.


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