Milo Ice Cream Cake

Milo Ice Cream Cake | The Sugar Hit: "

Ingredients:
For the Chocolate Malt Cake:
1 + ¼ cups (190g) plain flour
1 + ½ cups (335g) caster sugar
½ cup (50g) malt powder (Horlicks, Ovaltine)
¼ cup (30g) cocoa
1 tsp baking soda
1 + ½ cups (375ml) boiling water
2 eggs
½ cup (125ml) canola oil

For the Milo Crumbs:
⅓ cup (50g) flour
⅓ cup (40g) milk powder
⅓ cup (40g) Milo
⅓ cup (40g) cocoa
1 tsp salt
1 tsp cornflour (cornstarch)
6 tbsp (85g) butter
1 L Vanilla Ice Cream (homemade or storebought)

For the Malted Hot Fudge:
⅓ cup (85ml) cream
¼ cup (60ml) water
¼ cup (25g) malt powder (Horlicks, Ovaltine, Milo)
6 oz (150g) dark chocolate
1 tbsp glucose or light corn syrup

Instructions:

1. First, make the cake.
2. Preheat the oven to 180C/375F, and grease and line a 8 inch/18cm cake tin.
3. Place all the dry ingredients in a large bowl, and add the hot water, ½ a cup at a time, mixing well after each addition.
4. Add in the eggs, mixing well after each addition, and finally the canola oil. Pour the batter into the tin and bake for 50-55 minutes, until a skewer inserted comes out clean.
5. Next make the crumbs.
6. Place all the dry ingredients in a bowl and mix to combine.
7. Slowly stream in the butter, beating all the while, until the mixture is totally homogenised and can be squeezed together into clumps.
8. Spread the mixture onto a lined baking tray and place in the oven (with the cake) for 10 minutes. Watch it carefully, as it burns easily.
9. Once the crumbs are done (firm and slightly crisp), and the cake is baked, let them cool completely.
10. To make the hot fudge, place all the ingredients in a small saucepan over a low heat until the mixture is melted and shiny.
11. To assemble the ice cream cake, line an 18cm/8inch cake tin with plastic wrap.
12. Slice the chocolate cake into two even layers and place one of them in the base of the tin.
13. Fold ⅔ of the milo crumbles through the vanilla ice cream, and layer that onto the cake base.
14. Top with remaining cake layer, wrap in cling film and freeze for at least 2 hours, or for up to 1 month.
15. To serve the cake, let it rest out of the freezer for 10-15 minutes, then pour over the hot fudge, top with the remaining Milo crumbs, and eat!"

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Mango Ice Box

A match made in heaven - mangoes, cream, and lady fingers for a totally enjoyable tropical dessert

Preparation Time: 10 minutes
Cooking Time: 00:00
Servings: 24

WHAT YOU WILL NEED:

1 300 ml can condensed milk
2 cans 300g NESTLE Cream
20 pieces lady fingers
4 medium size ripe mangoes sliced thinly
1/3 cup lady finger crumbs

HERE'S HOW:

1. Combine condensed milk and NESTLÉ Cream in a bowl. Set aside.
2. Arrange 10 pieces lady fingers in a 12x7x2-inches rectangular dish. Top with half the mango slices. Pour in half of the cream mixture. Repeat for the remainder of the ingredients.
3. Top with crumbs, and freeze for a minimum of 4 hours.

Nutritional Content:
Calories: 147
Carbohydrates (g): 19
Protein (g): 2
Fats (g): 7

Homemade Delicious “Especially Dark” Chocolate Cake

Homemade Delicious “Especially Dark” Chocolate Cake – The Best Cake Recipe from Hershey’s: "

Ingredients:

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY’S SPECIAL DARK Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling strong coffee"

Directions (cake):
Heat oven to 350°F. Grease and flour two 9-inch round baking pans. (I like to add a round piece of parchment paper to the bottom of my pans but you don’t have to.)

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; With electric mixer beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with DARK CHOCOLATE FROSTING. (see recipe below)

DARK CHOCOLATE FROSTING

Ingredients:

1/2 cup (1 stick) butter, melted
2/3 cup HERSHEY’S SPECIAL DARK Cocoa
3 cups powdered sugar
1/2 cup heavy cream
1 teaspoon vanilla extract
Melt butter. Set aside while you mix dry ingredients.

In a mixing bowl, stir together cocoa and powdered sugar then mix in vanilla, heavy cream and butter. Beat with electric mixer until you get a creamy spreading consistency. Add a tablespoon or two of heavy cream if frosting is too dry, or a little extra sugar if too wet.

Makes about 2 cups frosting.


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ALASKA CREMA FRUITY DESSERT PIZZA

Ingredients:
For the pizza crust:
1/8 cup Alaska Sweetened Condensed Milk
1/8 cup grated cheese
4 pcs. thin pizza crust (small)

For the Pizza Cream:
1 1/2 cups cream cheese, softened
1/2 cup Alaska Crema
1 1/2 tbsps powdered sugar
1/2 tsp vanilla extract

For the Pizza Toppings:
2 pcs kiwi, sliced
10 pcs strawberries, sliced
1/2 cup flaked coconut
1/3 cup pumpkin seeds
1/2 cup cereals

Procedure:

1. For the crust, spread Alaska Sweetened Condensed Milk on the pizza crusts then sprinkle with grated cheese. Heat in an oven toaster for 2 to 3 minutes. Let it cool and set aside.
2. To make pizza cream, beat cream cheese until completely softened. Add remaining ingredients and continue whipping until fluffy.
3. To assemble, spread the pizza cream among the crusts then arrange the toppings. Slice then serve.

ALASKA MANGO & CHOCOLATE CHIP NAPOLEON

Ingredients:
18 pcs otap cookies
1 whole ripe mango (cut into slices)
1-1/2 tbsp Alaska Sweetened Condensed Milk
2 tbsp chocolate chips
1 pack Alaska Crema

Procedure:

1. Arrange a layer of otap cookies in a container and set aside.
2. Whip Alaska Crema until it has doubled in volume. Gently fold in Alaska Sweetened Condensed Milk into the whipped cream.
3. Place a layer of the cream on top of the prepared otap cookies.
4. Place sliced mangoes, another layer of cream and sprinkle with chocolate chips.
5. Top with another layer of otap cookies
6. Chill and serve.

ALASKA GRAHAM MUNCHBALLS

Ingredients:
5-1/2 cups graham crackers, crushed
1 can Alaska Condensada 300ml
2/3 cup Alaska Evaporada
3 cups desiccated coconut
1/3 cup powdered sugar
3 cheeks ripe mango cut into small cubes

Procedure:
1. Combine graham crackers, Alaska Condensada and Alaska Evaporada in a bowl.
2. Shape mixture into balls and insert mango in the middle.
3. In a separate bowl, combine desiccated coconut and powdered sugar.
4. Roll balls in desiccated coconut and powdered sugar mixture.
5. Chill and serve.

KAPECHINO ALASKA
Ingredients:
1-3/4 cups Alaska Condensada
1 can Alaska Evaporada 370 ml
4 liters water
1 cup instant coffee powder
4 pieces star anise (optional)

Procedure:
1. Boil water with star anise. Remove from heat then add in instant coffee powder
2. Strain out star anise and mix in Alaska Evaporada. Divide coffee among cups.
3. Serve with a drizzle of Alaska Condensada.

Frozen Fruit Salad

Frozen Fruit Salad | Del Monte Philippines: "

Ingredients:
24 pc Broas
1 pc Green Apple (diced with peel)
10 pc Grapes (halved)
1 can (300 ml) Condensed Milk (for fruit mixture)
1 pack (250 ml) All-Purpose Cream (for fruit mixture)
1 cup Mayonnaise (for fruit mixture)
¼ tsp Iodized Fine Salt (for fruit mixture)
1 can (432 grams) Del Monte Fiesta Fruit Cocktail (drained, reserve syrup)

Cooking Procedure:

1. In a bowl, combine DEL MONTE Fiesta Fruit Cocktail with apples and grapes, then mix thoroughly. Set aside.
2. Using 8'x12" pan, arrange half of broas to cover bottom of pan. Drizzle with half of fruit cocktail syrup and half of fruit mixture.
3. Do the same with the remaining broas, syrup and fruits. Cover and freeze overnight.

Makes 12 servings

Lusog Notes: This dessert is a good source of fiber."



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Banana Cake

Banana Cake: "

Ingredients:
2 1/4 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed ripe bananas (about 3)
3/4 cup buttermilk or sour milk*
1/2 cup shortening
1 teaspoon vanilla
2 eggs

Directions:

1. Grease and lightly flour two 8x1-1/2-inch or 9x1-1/2-inch round baking pans or grease one 13x9x2-inch baking pan; set pan(s) aside.
2. In a large mixing bowl stir together flour, sugar, baking powder, baking soda, and salt. Add bananas, buttermilk or sour milk, shortening, and vanilla. Beat with an electric mixer on low speed until combined. Add eggs; beat on medium speed for 2 minutes. Pour batter into the prepared pan(s).
3. Bake in a 350 degree F oven for 25 to 30 minutes for round pans or about 35 minutes for 13x9-inch pan or till a wooden toothpick comes out clean. Cool layer cakes in pans on wire racks for 10 minutes. Remove layer cakes from pans. Cool thoroughly on racks. Or, place 13x9-inch cake in pan on a wire rack; cool thoroughly. Frost with desired frosting. Makes 12 to 16 servings.

From the Test Kitchen

*

If you don't have buttermilk on hand, substitute sour milk in the same amount. For the 3/4 cup of sour milk needed, place 2-1/4 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 3/4 cup total liquid; stir. Let the mixture stand for 5 minutes before using it in a recipe.

Nutrition Facts:

Per serving: 297 kcal cal., 10 g fat (3 g sat. fat, 36 mg chol., 267 mg sodium, 49 g carb., 1 g fiber, 4 g pro.

Percent Daily Values are based on a 2,000 calorie diet

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Agar-Agar Fruit Cocktail Dessert

Chow Times » Filipino Cuisine: Agar-Agar Fruit Cocktail Dessert: "

The Agar-Agar Fruit Cocktail Dessert is quick and easy to make as most of the ingredients can be stocked in the pantry. This dessert is versatile as you can used various can fruits of your preference.

Ingredients:

2 tablespoons agar-agar powder
1/2 cup granulated sugar
4 cups water
1 cup 2% milk
1 teaspoon flavoring extract like almond, coconut, lychee etc
1 jar (12 ounce) young coconut string, drained
1 large can (796ml) fruit cocktail, drained
1 small can (6 ounce) of thick cream

Instruction:

Combine sugar, agar-agar powder, flavoring extract, milk and water in a medium sauce pan. You may used the liquid from the fruit cocktail (as part of the water) to sweeten the agar-agar and reduce the sugar from this recipe.

Cook on medium heat with constant stirring until it comes to a boil.

Pour the slightly thicken agar-agar mixture into a baking pan and let it cool in a cold water bath. The agar-agar will solidify when it cools.

Cut up the agar-agar using a lemon zester to scrape the agar-agar into long strips that resemble noodles or young coconut strings. If you dont have young coconut strings in your pantry, you can flavored the agar-agar with coconut extract and it will look and taste like young coconut strings.

Combine the drained fruit cocktail, young coconut strings and agar-agar in a large bowl.

Add a can of thick cream.

Mix well and chill before serving.
"
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Pineapple Coffee Cake

WHAT YOU WILL NEED:
1 can (20 oz.) DOLE® Pineapple Chunks
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 cup chopped walnuts
3 tablespoons butter or margarine, diced
2 cups prepared baking mix
2 tablespoons granulated sugar
1 egg

HERE'S HOW:

• Drain pineapple, reserve 2/3 cup juice. Pat pineapple dry.
• Mix brown sugar, cinnamon, walnuts and butter in medium bowl; set aside.
• Beat reserved juice with baking mix, granulated sugar and egg in large bowl for 30 seconds. Spoon into 9-inch round baking pan sprayed with nonstick vegetable cooking spray. Top with half of walnut mixture, pineapple and remaining walnut mixture.
• Bake at 400°F., 20 to 25 minutes. Cool

Fabulous 5-Minute Fudge Wreath

Make our easy and delicious fudge wreath this season! It's the perfect treat to give friends and family during the holidays. Get the kids involved and make a few extra for last-minute gifts.

SERVINGS: 32

PREP: 5 min + chilling

WHAT YOU WILL NEED::
Unsalted butter, softened
One 12-ounce package semisweet chocolate chips
1 cup butterscotch chips
One 14-ounce can sweetened condensed milk (save the can)
1 teaspoon pure vanilla extract
One 8-ounce can walnuts, plus more for topping
½ cup raisins or dried currants (a couple of handfuls)
Candied red and green cherries (optional)

HERE'S HOW:

1. Grease an 8-inch round cake pan with softened butter. Pour the chocolate and butterscotch chips, condensed milk and vanilla into a medium saucepan. Put the pan on the stove and turn the heat to low.
2. Cover the empty condensed-milk can with plastic wrap and put it in the center of the round cake pan.
3. Stir the chips and milk until they melt together, about 3 minutes. Have a GH (Grown-up Helper) move the pan off the stove if it's too heavy. Place the pan on a pot holder so it does not burn the kitchen counter. Stir in the nuts and raisins. Scoop the fudge into the cake pan all around the plastic-covered can in the center to form a wreath or ring shape. Let it be all bumpy and funky on top. Keep pushing the can back to the center if the fudge moves it away from there. Cut the red cherries in half with scissors and the green cherries into quarters. Use the green pieces to make leaves and the red to make holly berries. Decorate the fudge with several groups of holly berry sprigs made from the cherries and garnish with walnuts between the sprigs. (The fudge looks good left plain, too!)
4. Put the fudge in the fridge and chill until firm. Remove the can from the center, then loosen the sides and bottom of the fudge with a spatula. Cut the fudge into thin slices to serve.

Pastillas de Amor

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Servings: 8-10

WHAT YOU WILL NEED:

½ kg ube, boiled and grated
½ cup BEAR BRAND
¼ cup butter, melted
¼ cup grated cheese
½ cup condensed milk
Sugar for coating

HERE'S HOW:

1. Combine grated ube, BEAR BRAND, butter, cheese and condensed milk in a pan.
2. Cook slowly over low heat until ingredients are fully combined and mixture is sticky enough to hold a shape when molded.
3. Roll in sugar and wrap in colorful cellophane or transfer on small moulds of desired shape.

Nutritional Content:
Calories: 203
Carbohydrates (g): 26
Protein (g): 4
Fats (g): 9

Love Nests

Preparation Time: 15 minutes plus 40 minutes to set
Cooking Time: 10 minutes
Servings: 6-8

WHAT YOU WILL NEED:

2 tbsp butter, melted
10 pieces NESTLÉ Milk Chocolate, chopped
¼ - ½ cup NESTLÉ Thick Cream
2 cups NESTLÉ KoKo Krunch
Different shapes of gummy candies, marshmallows or jelly beans

Procedure:

1. Line a baking pan with foil. Slightly brush with butter or spray with a non stick vegetable spray. Set aside.
2. Melt chocolate in double boiler. Thin with the cream adding more to achieve coating consistency.
3. Gently fold in the KoKo Krunch into the melted chocolate. Spoon mixture into the prepared pan and using your fingers, shape each mound into a small nest. Make a small indentation in the center of each nest.
4. Keep prepared nests in the refrigerator for 30-40 minutes or until set.
5. When ready to serve, put gummies, mallows or jelly beans in the center of each nest and serve immediately.

Nutritional Content:
Calories: 127
Carbohydrates (g): 13
Protein (g): 1
Fats (g): 8

Apple Pie

Preparation Time: 00:30
Cooking Time: 01:00
Servings: 8-10

WHAT YOU WILL NEED:

Crust:
1 cup all-purpose flour
1/2 tsp salt
1/3 cup shortening
1/2 slightly beaten egg yolk
1/2 tsp vinegar
2 tbsp cold water

Filling:
2 eggs slightly beaten
1 170g can NESTLÉ Cream
1/2 cup granulated sugar
2 tbsp all-purpose flour
2 tsp cinnamon
1 tsp vanilla
5 medium apples peeled cored and cut to wedges

Crumble:
1/2 cup all-purpose flour
1/4 cup brown sugar
2 tsp cinnamon
1/4 cup butter

HERE'S HOW:

1. Preheat oven at 350 degrees F.
2. Sift together flour and salt for crust.
3. Cut in shortening by using two knives or a pastry blender.
4. Combine the rest of the ingredients for crust and pour into the dough mixture. Gather to a ball.
5. Roll out with a rolling pin until 2 inches bigger than your pie plate. Fit into the pie plate and flute edges. Set aside.
6. Combine all ingredients for the filling and pour into prepared crust.
7. Sift together the first three ingredients for crumble. Cut in butter and sprinkle mixture on top of the apple filling.
8. Bake for 45 min. to 1 hr. in a preheated oven.

Nutritional Content:
Calories: 489
Carbohydrates (g): 37
Protein (g): 2
Fats (g): 37

Banana Freeze

A quick frozen dessert that will satisfy any sweet tooth craving

Preparation Time: 00:15
Cooking Time: 00:00
Servings: 4-6

WHAT YOU WILL NEED:

1 cup (about 4 pieces) lacatan bananas, mashed
1 cup + 2 tbsp sugar
1 tbsp NESTLÉ Premium Squeeze Orange Juice
1 160g can NESTLÉ Cream

HERE'S HOW:

1. Combine bananas, sugar, NESTLÉ Premium Squeeze Orange Juice and NESTLÉ Cream in a bowl.
2. Whisk until smooth. Freeze until set.

Nutritional Content:
Calories: 303
Carbohydrates (g): 50
Protein (g): 1
Fats (g): 11

Carrot Yema Balls

Vitamin loaded version of yemas

Preparation Time: 00:30
Cooking Time: 00:30
Servings: 0

WHAT YOU WILL NEED:

1 301ml condensed milk
1/4 cup macapuno or langka in syrup
1/3 cup crushed NESTLE CORNFLAKES
2 tbsp butter or margarine
1 cup carrots, boiled and mashed
6 pieces egg yolks
2 tbsp chopped peanuts
1/4 cup cornstarch
1 cup white sugar

HERE'S HOW:

1. In a kawali, combine all ingredients except the white sugar.
2. Cook mixture over low heat while stirring until thick enough to hold its shape. Cool.
3. Form 2 tsp of mixture into balls and roll in sugar. Wrap in colored paper or cellophane.

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

Cashew and Cheese Moonlight Dance

A simple but truly satisfying refrigerated cake for the cheese and cashew lovers!

Preparation Time: 15 minutes plus 4 hours chilling time
Cooking Time:
Servings: 8-10

WHAT YOU WILL NEED:

2 250ml NESTLÉ All Purpose Cream
½ cup condensed milk
1 cup grated cheddar cheese, divided
14 pieces graham crackers
½ cup chopped and roasted cashew

HERE'S HOW:

1. Mix together NESTLÉ All Purpose Cream, condensed milk, and ½ cup of cheese.
2. Arrange Graham Crackers on a square glass or aluminum container. Spread about ½ cup of cheese-cream mixture and ¼ cup chopped cashew nuts on top of graham crackers for filling. Sandwich with another layer of graham crackers and finish it off with the remaining cheese-cream mixture. Top with the rest of the cheese and cashew nuts.
3. Chill for at least 4 hours before serving.

Nutritional Content:
Calories: 349
Carbohydrates (g): 21.9
Protein (g): 9.2
Fats (g): 24.9

Choco Banana Cream Pie

Chocolate crust and a layer of melted chocolate adds a different twist to this traditional dessert.

Preparation Time: 00:15
Cooking Time: 00:00
Servings: 10

WHAT YOU WILL NEED:

2 cups chocolate wafer cookies
1/2 tsp. ground cinnamon
5 tbsps. butter melted
8 oz. semi-sweet chocolate chopped
3/4 cup NESTLE Cream
1 tbsp. butter
1/2 tsp. vanilla extract
1-1/2 cups NESTLE Cream
3 ripe lacatan bananas cut diagonally 1/2" thick and soaked in lemon juice

HERE'S HOW:

1. Preheat oven at 325 degrees F. Butter a 9-inch diameter springform pan.
2. Combine cookies and cinnamon in processor and grind.
3. Add butter and process until moist.
4. Press mixture onto bottom and sides of pan. Bake until set, 7 minutes. Cool.
5. Combine chopped chocolate, NESTLE Cream and butter on top of double boiler set over simmering water. Stir until chocolate is melted and smooth.
6. Stir in vanilla.
7. Spread NESTLE Cream on crust. Arrange bananas on top,
8. Drizzle 1/2 cup warm chocolate sauce over bananas.
9. Chill pie until chocolate is firm.

Nutritional Content:
Calories: 447
Carbohydrates (g): 34
Protein (g): 8
Fats (g): 30

Choco Cheesecake Squares

Easy cheesecake bars with choco-malted crust

Preparation Time: 00:15
Cooking Time: 00:45
Servings: 24

WHAT YOU WILL NEED:

Crust:
3/4 cup butter
3 cups graham cracker crumbs
1 cup MILO

Filling:
1 cup cream cheese
1 300ml can condensed milk
1 pc egg
1 tsp vanilla extract
1 tsp lemon rind(or flavoring)

HERE'S HOW:

1. Melt butter in a medium saucepan. Add graham cracker crumbs. Mix well. Stir in MILO. Mix well.
2. Leave about 1/4 cup for topping. Press remaining mixture evenly onto a 13 x 9 x 2inch-baking pan. Set aside.
3. Beat cream cheese until light. Slowly stir-in condensed milk, egg, and vanilla. Pour over prepared crust then sprinkle over reserved crumb mixture.
4. Bake until set, about 45 min. at 350 degrees F preheated oven.
5. Cool then cut into 24 squares.

Nutritional Content:
Calories: 173
Carbohydrates (g): 20
Protein (g): 3
Fats (g): 9

Choco Peanut Oats Crunch

Preparation Time:
Cooking Time:
Servings:

WHAT YOU WILL NEED:

2 cups sugar
½ cup NESTLÉ Fresh
½ cup semi-sweet chocolate chips
Pinch of salt
½ cup butter
1 cup peanut butter
3 cups NESVITA Oatmeal

HERE'S HOW:

1. In a thick saucepan, combine sugar, NESTLÉ Fresh, chocolate chips, salt and butter. Mix well. Cook over low heat until chocolate melts.
2. When chocolate is melted, bring mixture to a boil. Boil for a minute to make sure that sugar is completely dissolved.
3. Remove from heat and stir in peanut butter, keep on stirring until mixture is smooth.
4. Add in NESVITA Oatmeal and mix again. Drop by the teaspoon into a parchment lines baking sheets. Let cool. When cool enough to handle, reshape the cookie into desired shape.
5. Store at room temperature on a covered container or cookie jar.

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