Pandan Gulaman Salad

Pandan-flavored gulaman with young coconut meat and kaong served with sweetened cream and crunchy pinipig

Preparation Time: 20 minutes
Cooking Time: 20 minutes
Servings: 10

WHAT YOU WILL NEED:

4 cups buko juice
4 pcs pandan leaves tied to a knot
2 bars red gulaman, shredded
1 cup sugar
2 cups buko meat, shredded
1 cup sweetened green kaong
shaved ice

Dressing:
3 170g cans NESTLÉ Cream combined with
1 301ml can condensed milk

pinipig, toasted

HERE'S HOW:

1. Boil buko juice with pandan leaves for about 20 min. Stir in gulaman and sugar. Cook until dissolved. Strain into a 9 x 9 in. square pan then chill until set. Cut into 1 in. cubes. Set aside.
2. Arrange gulaman cubes, buko meat and kaong in 10 glasses. Scoop shaved ice, on top, drizzle with dressing and sprinkle pinipig.

Nutritional Content:
Calories: 355
Carbohydrates (g): 52
Protein (g): 40
Fats (g): 15

Toffee Saba With Cornflakes

Boiled saba banana topped with toffee and cornflakes

Preparation Time: 00:05
Cooking Time: 00:15 plus 2 hours to caramaelize condensada
Servings: 8

WHAT YOU WILL NEED:

12 pieces ripe saba boiled

Coffee Caramel:
1 can condensed milk
1 tbsp NESCAFE CLASSIC

2 20g packs NESTLE Cornflakes

HERE'S HOW:

1. Place condensed milk in a saucepan with enough water to cover the can.
2. Boil for 1 to 2 hours to cook the milk. Cool. Open can and add NESCAFE CLASSIC and mix well.
3. In a separate saucepan, boil the ripe saba for 15 minutes. Set aside to cool. Peel.
4. Spoon Coffee Caramel onto the cooked saba.
5. Top with NESTLÉ Cornflakes.

Nutritional Content:
Calories: 308
Carbohydrates (g): 62
Protein (g): 6
Fats (g): 4

Buchi De Leche

Fried malagkit balls filled with custard and rolled in nutty sesame seeds

Preparation Time: 00:20
Cooking Time: 00:15
Servings: 20

WHAT YOU WILL NEED:

Filling:
1 tbsp all-purpose flour
1/3 cup cornstarch
2/3 cup sugar
pinch of salt
100 g langka(fresh or preserved) cut into cubes
1 tetrabrick 250ml NESTLE All Purpose Cream
3 pcs eggyolks, slightly beaten
1/4 cup butter
1/2 tsp vanilla

cooking oil for deep-frying

1/2 k galapong
1/2 cup sesame seeds

HERE'S HOW:

1. For the filling: Combine flour, cornstarch, sugar, salt, langka, and NESTLE All Purpose Cream in a heavy saucepan. Cook stirring continuously over low fire. When thick, remove from fire and stir in eggyolks, butter, and vanilla. Cook for about 2 minutes more. Cool then set aside in a chiller.
2. For the galapong: Knead galapong forming a cylinder and cut into 20 equal portions. Flatten into patties and put about 1 tbsp. of chilled filling in the center. Gather edges to the center, sealing well. Roll in sesame seeds and deep-fry in hot oil. Drain in paper towels and serve right away.

Nutritional Content:
Calories: 223
Carbohydrates (g): 26
Protein (g): 5
Fats (g): 11

Rich Chocolate Cake

All time favorite dessert made more special with NESTLE Cream.


Preparation Time: 00:15
Cooking Time: 01:00
Servings: 12

WHAT YOU WILL NEED:

3 oz unsweetened chocolate, chopped
1 cup boiling water
2 1/2 cups cake flour sifted
2 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup butter
2 1/2 cups sugar
3 pcs eggs, separated
1 tsp vanilla
1 cup NESTLÉ Cream soured with 1 tsp vinegar

Frosting:
2 oz unsweetened chocolate
2 tbsp butter
1 eggyolk
2 cups confectioners' sugar
1 tsp vanilla
1/3 cup NESTLÉ Cream

HERE'S HOW:

1. Preheat oven to 350 °F. Lightly butter and flour two 9-inch round layer pans.
2. Combine chocolate and water and cook over low heat stirring until chocolate melts. Cool slightly.
3. Meanwhile, sift together flour, baking powder, baking soda and salt; set aside.
4. In a bowl, cream butter; add 2 cups sugar and eggyolk one at a time, beating until mixture is light and fluffy. 
5. Stir in melted chocolate and vanilla. Add sifted dry ingredients alternately with soured cream.
6. In another bowl, beat eggwhites and remaining 1/2 cup sugar until stiff. Carefully fold in chocolate mixture. Pour evenly into prepared pans and bake for 40-45 min. until done.
7. Cool in pan and prepare frosting. On top of double boiler over simmering water, melt chocolate and butter. Set aside to cool for about 10 min. Transfer to a large bowl; beat in eggyolk and stir continously until thick. Add sugar, vanilla, and NESTLÉ CREAM; stir until mixture is creamy.
8. Fill and frost cooled chocolate cakes.

Nutritional Content:
Calories: 570
Carbohydrates (g): 91
Protein (g): 5
Fats (g): 21

Carrot Orange Cake

Very moist cake with citrusy and spicy notes that will go well with a good cup of coffee

Preparation Time: 00:20
Cooking Time: 00:55
Servings: 18

WHAT YOU WILL NEED:

1 1/2 cups vegetable oil
1 cup brown sugar, lightly packed
1 cup white sugar
4 large eggs
1/3 cup NESTLE Premium Squeeze Orange Juice
1 tbsp grated orange peel
2 cups all-purpose flour
2 tsp baking soda
1 tsp baking powder
1 tsp cinnamon powder
1 tsp ground ginger
1/2 tsp nutmeg
1/2 tsp salt
3 cups finely grated carrots
1 cup raisins

Frosting:
1 8-oz package cream cheese
1 160g can NESTLE Cream
2 tsp grated orange peel
5 cups powdered sugar, sifted

HERE'S HOW:

1. Preheat oven to 350 degrees F. Lightly butter a 13inches x 9inches x 2inches baking pan; line bottom with wax paper. Set aside.
2. Using electric mixer, beat oil and the two sugars in large bowl until blended. Add eggs one at a time beating well after each addition. Beat in orange juice and peel. Sift dry ingredients together in a bowl; add to sugar mixture. Add carrots and raisins; beat well.
3. Pour batter into prepared pan; bake for 55 minutes or until done.
4. Cool and prepare frosting. Beat cream cheese; add NESTLÉ Cream gradually. Beat in orange peel and sugar, adding just enough sugar for spreading consistency (about 5 cups).
5. Refrigerate until ready to use. Split cake into two equal layers. Spread frosting in between cakes, and frost decoratively on top and sides.

Nutritional Content:
Calories: 463
Carbohydrates (g): 48
Protein (g): 4
Fats (g): 28

Tropical Fruit Pie

No bake pie with creamy pineapple filling

Preparation Time: 00:20
Cooking Time: 00:00
Servings: 8

WHAT YOU WILL NEED:

2 cups graham cracker crumbs
2/3 cup butter, melted
1 can 300ml condensed milk
1 can 160g NESTLÉ Cream
1 1/2 cups crushed pineapple drained well
1/4 cup lemon juice
1 tsp gelatin
1 tbsp hot water
1 tsp vanilla
1/8 tsp salt

HERE'S HOW:

1. Combine cracker crumbs and butter thoroughly. Press into a springform pan and chill for about 15 min.
2. Combine condensed milk, NESTLE Cream, pineapple and lemon juice in a bowl.
3. Dissolve gelatin in hot water and add to pineapple mixture. Pour into prepared crust. Chill until set.
4. Garnish with pineapple slices and maraschino cherries if desired.

Nutritional Content:
Calories: 456
Carbohydrates (g): 46
Protein (g): 5
Fats (g): 28

Baked Bibingka Supreme

Baked moist rice cake with a lovely contrast of flavors and texture from the salty egg and cheese, creamy butter, and crunchy caramelized sugar.

Preparation Time: 20 minutes
Cooking Time: 30 minutes
Servings: 6 - 8

WHAT YOU WILL NEED:
2 cups all purpose flour
2 tsp baking powder
1 tsp salt
3 eggs
1 cup sugar
1 1/3 cup NESTLE Fresh Milk
¼ cup butter
¼ cup sugar
½ cup grated cheese
2 pcs salted eggs, sliced

HERE'S HOW:

1. Preheat oven to 350ºF. Grease and line bottom of 2 8-inch layer baking pan with banana leaves or wax paper. Set aside.
2. Sift flour, baking powder and salt together. Set aside.
3. Beat the eggs until light and creamy. Gradually add sugar, beating well after each addition.
4. Add flour mixture alternately with NESTLE Fresh Milk into the egg. Beat to blend thoroughly.
5. Pour mixture in lined pans. Bake for 10 minutes, then remove from the oven.
6. Spread butter on top then sprinkle with sugar and grated cheese. Decorate with salted egg slices and bake for 10 to 15 minutes more.

Nutritional Content:
Calories: 246
Carbohydrates (g): 20
Protein (g): 10
Fats (g): 14

Baked Pili Delight

NESTLÉ version of mazapan de pili, easy to make and perfect as sweet-ender for a hot and spicy Bicolano meal!

Preparation Time: 20 minutes
Cooking Time: 20 minutes
Servings: 6 - 8

WHAT YOU WILL NEED:
3 cups pili nuts, ground
2 cups NESTLÉ Corn flakes, ground
½ cup sugar
½ cup condensed milk
1 tsp vanilla
1 slightly beaten egg yolk for brushing

HERE'S HOW:

1. Mix first 4 ingredients in a kawali and cook while continuously stirring over moderate heat until the mixture holds together. Remove from heat and allow to cool.
2. Mold into desired shapes and brush with the prepared egg yolks. Bake in a 300 degree F pre-heated oven for 10 minutes, then set aside to cool before wrapping individually in colorful candy wrappers.

Nutritional Content:
Calories: 560
Carbohydrates (g): 2
Protein (g): 4
Fats (g): 60

Creamy Halo-Halong Minatamis

Preparation Time: 20 minutes
Cooking Time:
Servings: 6-8

WHAT YOU WILL NEED:

2 cups sweetened garbanzos, drained
1 cup sweetened beans, drained
1 cup red kaong, drained
1 cup green nata de coco, drained
1 cup sweetened macapuno
1 250ml NESTLÉ All Purpose Cream
Halayang ube (optional)
NESTLÉ Cornflakes (optional)

HERE'S HOW:

1. Combine, garbanzos, beans, kaong, nata de coco and macapuno in a bowl. Toss withi NESTLÉ All Purpose Cream. Set aside to cool in the refrigerator.
2. To assemble, arrange on a salad bowl or a serving plate. Top with halayang ube and NESTLÉ Cornflakes before serving if desired.

Nutritional Content:
Calories: 236
Carbohydrates (g): 31
Protein (g): 6
Fats (g): 10

Walnut Mocha Bars

Chewy and nutty squares with the inviting aroma and flavor of coffee and chocolate

Preparation Time: 00:05
Cooking Time: 00:25
Servings: 16

WHAT YOU WILL NEED:

2 cups graham cracker crumbs
1 cup walnuts, chopped
1 tbsp NESCAFE Classic
1 300ml can condensed milk
1/4 tsp salt
3/4 cup chopped NESTLE Dark Chocolate

HERE'S HOW:

1. Preheat oven at 325 °F.
2. In a bowl, combine graham cracker crumbs, walnuts, NESCAFE Classic, condensed milk, salt, and chocolate chips.
3. Pour batter into a 9-inches greased square pan. Bake for 25-30 min. then remove from oven. Cool slightly and cut into 2 inch square while still warm.
4. Dust bars with confectioners'sugar.

Nutritional Content:
Calories: 226
Carbohydrates (g): 29
Protein (g): 5
Fats (g): 10

Native Rice Pudding with Dried Mangoes

Native rice dessert and dried mangoes served with a sweet creamy sauce.

Preparation Time: 15 minutes plus 15 minutes to soak malagkit rice
Cooking Time: 35 minutes
Servings: 6 - 8

WHAT YOU WILL NEED:

1 cup uncooked malagkit rice soaked in
1 cup water
2 cups coconut milk
½ cup chopped dried mangoes

Sweetened Cream Sauce:
1 can 300g NESTLÉ Cream
½ cup brown sugar
1 tbsp flour
1/8 tsp vanilla

HERE'S HOW:

1. Soak malagkit in water for at least 15 minutes. Transfer rice and water in a heavy bottomed pan. Add coconut milk. Cook over low heat the same way as in cooking regular rice or “sinaing”.
2. When almost dry and malagkit has puffed. Remove from heat.
3. Toss in dried mangoes and mix to combine. Transfer in individual containers and let cool.
4. To prepare the sweetened cream sauce. Combine NESTLÉ Cream and brown sugar in a pan. Simmer until sugar dissolves. Thicken with flour then add vanilla.
5. Drizzle prepared sauce on top of rice pudding before serving.

Nutritional Content:
Calories: 456
Carbohydrates (g): 36
Protein (g): 6
Fats (g): 32

Ube Biko

Native rice cake with violet yams - a dreamy dessert or snack perfect with a hot brew of salabat (ginger tea) or coffee.

Preparation Time: 00:20
Cooking Time: 00:45
Servings: 8-10

WHAT YOU WILL NEED:

1 1/2 cups ube, boiled & mashed
3/4 cup condensed milk
1/2 cup NESTLE Fresh Milk
1/4 k malagkit rice, cooked
crushed panutsa and grated cheese for topping

HERE'S HOW:

1. Combine ube, condensada, and NESTLE Fresh Milk in a thick saucepan. Cook stirring constantly until slightly thick.
2. Add in malagkit and cook until thick. Spread onto an 8" banana leaf-lined bilao.
3. Top with crushed panutsa and grated cheddar cheese for topping, if desired. Slice and serve with hot tea, coffee, or chocolate.

Nutritional Content:
Calories: 305
Carbohydrates (g): 64.3
Protein (g): 6.3
Fats (g): 2.5

YUMMY MUFFINS

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Servings: 0

WHAT YOU WILL NEED:

1 cup all purpose flour
¼ cup sugar
1 cup CERELAC Wheat Banana and / or Mixed Fruits
3 tsp baking powder
¾ cup NESTLE Fresh Milk
½ cup butter, melted
1 egg, slightly beaten

HERE'S HOW:

1. Heat oven to 400°F. Grease bottoms of 12 muffin cups or line with paper baking cups.
2. In a medium bowl, sift together flour and baking powder. Stir in sugar and mix well.
3. In another bowl, combine milk, oil and egg. Beat well. Pour into the flour mixture all at once.
4. Stir just until the dry ingredients are moistened. Batter will lumpy. Divide batter into the muffin cups.
5. Bake for 15 – 20 minutes or until golden brown. Cool on wire rack.

Yummy Pastillas

Something you can make with your kids, A pastillas recipe that is as delicious as the store-bought cheese ones.

Preparation Time: 20 minutes
Cooking Time:
Servings: Makes 20 � 24 pcs

WHAT YOU WILL NEED:

1 ½ cups NIDO FORTIFIED Full Cream Milk
½ cup condensed milk
¼ cup melted butter
white sugar, (for rolling)
cellophane paper

HERE'S HOW:

1. Sift powdered milk into CARNATION Condensada.
2. Add in melted butter. Mix and blend well.
3. Knead and set aside for 5 to 10 minutes before shaping into small balls or small cylinders.
4. Roll in sugar and wrap in cellophane.

Nutritional Content:
Calories: 137
Carbohydrates (g): 12.9
Protein (g): 4.5
Fats (g): 7.5

Delicious Low-Fat Polvoron

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Servings: Makes 55 pieces

WHAT YOU WILL NEED:

2 cups all purpose flour
2 cups NESVITA Pro-weight Management
¼ cup sugar
½ cup butter
1 cup coarsely crushed NESTLÉ Fitnesse Cereals or pinipig

HERE'S HOW:

1. Toast flour in a pan over slow heat until light brown in color.
2. Remove from heat. While still hot, stir in NESVITA and sugar. Mix very well.
3. Add butter and crushed NESTLÉ Fitnesse or pinipig. When mixture is fully incorporated, shape polvoron into desired shape by the use of a polvoron mold.
4. Arrange on a container and refrigerate for at least 2 hours for easy handling before wrapping on cellophane or Japanese paper.

Nutrional Content Per Serving:
Calories:57
CHO (g):7.2
PRO (g):2.2
Fats (g):1.5

Lumpiang Kamoteng Kahoy

Preparation Time: 30 minutes
Cooking Time: 10 minutes
Servings: Makes 18-20

WHAT YOU WILL NEED:

1 kg kamoteng kahoy, boiled and mashed
½ cup butter
½ cup NESTLÉ All Purpose Cream
½ cup sugar
15 pieces lumpia wrapper, cut into 2 half moons
Cooking oil for frying
Sugar for dusting

HERE'S HOW:

1. In a bowl, combine mashed kamoteng kahoy with butter, NESTLÉ All Purpose Cream and sugar until fully incorporated. Set aside.
2. Scoop around 2 tbsp of the prepared kamoteng kahoy into a lumpia wrapper.
3. Roll into logs similar to a lumpiang shanghai. Fry until golden brown on all sides. Transfer on a plate lined with paper towels to drain excess oil.
4. Sprinkle with sugar before serving.

Nutritional Content:


Calories: 161.9
Carbohydrates (g): 18.2
Protein (g): 0.4
Fats (g): 9.7

Salad Parfait

WHAT YOU WILL NEED:

2 large ripe mangoes, peeled and diced
¼ cup chopped chives
2 teaspoons honey
3 cups chopped mesclun greens
2 – 180 grams Century Tuna Lite, drained
salt and pepper to taste
2 teaspoons lemon juice
1 teaspoon ground mustard

HERE'S HOW:

1. In a bowl, combine mangoes, chives and honey. Set aside and chill.
2.  In another bowl, mix together tuna, olive oil, lemon juice, mustard, salt and pepper. Blend well until tuna breaks into smaller flakes. Food processor can be used to achieve fine flakes.

To assemble: Fill bottom of parfait glasses with mangoes, mesclun, tuna, mangoes and tuna last. Top with cherry tomatoes and serve with melba toast on the side. 

Makes 6 servings.

Layered Cookie And Cake

WHAT YOU WILL NEED:

3 pc raisin bread, cut into 1/2" cubes
1 can DEL MONTE Fiesta Fruit Cocktail, drained
1 tbsp brown sugar

CHOCOLATE CREAM
1/2 cup all-purpose cream, chilled
1 tbsp sugar, -
1/8 tsp vanilla extract, (optional)
3-4 pc chocolate cookies, crushed (without cream filling)

HERE'S HOW:

1. CHOCOLATE CREAM: Whip all-purpose cream with vanilla until light and almost double in volume. Add sugar and cookie crumbs gradually. Whip until well mixed. Set aside.
2. SPREAD half of bread cubes on an 8"x5" pan. Add half of DEL MONTE Fruit Cocktail. Sprinkle with brown sugar and cover with half of cream mixture.
3. LAYER with remaining ingredients with fruit cocktail on top. Refrigerate for 2 hours. Slice and serve.

Contains Iron for healthy red blood cells.

Banana Sour Cream Muffins

WHAT YOU WILL NEED:

3 medium ripe DOLE Bananas
1 cup softened margarine
1-1/3 cups granulated sugar
2 eggs
1/2 cup sour cream
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1-1/2 cups chopped macadamia nuts or almonds, divided
1/4 cup packed brown sugar
1 teaspoon ground cinnamon

HERE'S HOW:

1. Blend bananas in food processor or blender container. Cover; blend until smooth. Add margarine, granulated sugar, eggs, sour cream and vanilla. Cover; process until well blended.
2. Stir together flour, baking soda, baking powder and salt in medium bowl.
3. Combine banana mixture with flour mixture and 1 cup nuts; stir just until blended. Spoon mixture into muffin tins lined with paper baking cups.
4. Stir together brown sugar, remaining 1/2 cup nuts and cinnamon. Sprinkle mixture over muffins in baking pan.
5. Bake at 350ºF., 20 to 25 minutes or until wooden pick inserted in center comes out clean. Remove muffins from pan; cool on rack. Serve warm or at room temperature.
   

Nutrition Goal: Low Cholesterol

Banana Blueberry Muffins

WHAT YOU WILL NEED:
2 extra-ripe, medium DOLE Bananas, peeled
6 tablespoons margarine
6 tablespoons packed brown sugar
1 egg
1-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon grated lemon peel
1 cup DOLE Fresh Frozen Blueberries

HERE'S HOW:

1. Puree bananas in blender (1 cup).
2. Beat margarine and sugar until light and fluffy. Mix in bananas and egg.
3. Combine flour, baking powder, soda, salt and lemon peel. Blend into mixture just until moistened. Fold in blueberries.
4. Line 6 large muffin cups with paper liners. Coat lightly with vegetable spray. Divide batter evenly.
5. Bake at 375° F., 20 to 25 minutes.