Chefie’s World

I was in Davao since last Thursday to do a cooking/baking demonstration for Gaisano Mall of Davao. This was requested two months ago and it has finally materialized. You know it usually is before or after Chrismas am I in Davao…I love it…I really like going there except for…………Getting back to the real reason I was there, Friday was just for preparation of the recipe, ingredients and tasting portions to feed at least 250 people who would go and watch. The grocery has been having a display and promotion of Western American products and part of this was my demonstration. I did Rye Pecan Bread, Fruit and Oatmeal Cookies, Fig and Walnut Bars and Honey Corn Muffins, all with products coming from WUSATA which stands for Western United States Agricultural Trade Associations. Although the stage was quite high, I think I was effective in presenting new ingredients to be made in to popular or common baked goodies, variations were also talked about during the events. Since the mall had a midnight sale, we had quite a number of participants and wonderers ( wondering what was going on ) but still wanted a sample of whatever I was presenting. I was helped by four graduates of our Intensive Cooking and Baking Program in Davao who were very efficient, quick and industrious, super sipag, I didn’t have to detail them with the work they had to do. Also, the witches or should I say girls of CACS Davao were there…Tita Butz, Agnes the Witch, Jovie, Yaya Cita came to advertise and market the school. A fulfilling and tiring event just a few days away from the season of plenty. Enjoy the recipes!

RYE PECAN ROLLS

Ingredients:

1 ½ tbsps instant yeast
2 ½ cups water
¾ cup rye flour
560 – 600 gms bread flour
2 tsps fine salt
1 cup coarsely chopped pecans

Procedure:

Sprinkle yeast over water.
Add all the other ingredients. Knead dough for 10 minutes.
Add pecan nuts. Ferment in an oiled bowl until double.
Shape as desired. Proof until double.
Bake in a preheated 350 F oven until brown.
Cool well and slice.

FRUIT AND OATMEAL COOKIES

Ingredients:

1 â…“ cups whole wheat flour
â…” cup old fashioned or rolled oatmeal
1 tsps baking powder
½ tsp baking soda
½ tsp cinnamon powder
½ tsp salt
½ cup butter
¾ cup brown sugar
3 tbsps sugar
1 pc egg
1 tsp vanilla extract
1 cup dried cherries, cranberries, dates, apricots,
coarsely chopped

Procedure:

Combine whole wheat flour, oatmeal, baking powder, baking soda, cinnamon powder and salt. Set aside.
Beat butter with brown and white sugar until well combined.
Add egg and vanilla extract.
Stir in flour mixture and fold in dried fruits.
Shape cookies in baking sheet, leaving enough space in between
each cookie. Bake at 350 F for 15 to 18 minutes.
Remove cookies from baking sheet and cool completely in a wire
rack.

FIG AND WALNUT BARS

Ingredients:

1 cup butter
2 cups brown sugar
2 cups all purpose flour
â…› tsp salt
1 tsp baking powder
1 tsp baking soda
3 pcs eggs
1 cup walnuts, coarsely chopped
1 cup dried figs, coarsely chopped

Procedure:

Preheat oven to 350 F. Prepare a 9×13 pan.
Grease, line and grease baking pan.
Cream butter and sugar until light. Add in eggs.
Mix all purpose flour, salt, baking powder and baking soda.
Then add this to egg mixture. Fold in walnuts and figs.
Pour batter into container and bake for 30-40 minutes.
Cool in pan for 10 minutes, before cooling completely in a
rack. Cut and slice into desired sizes.

HONEY CORN MUFFINS

Ingredients:

â…” cup butter, unsalted
¾ cup + 2 tbsps sugar
2 tbsps honey
2 pcs eggs
1 tsp salt
pinch freshly ground pepper
2 ¼ cups all purpose flour
½ cup yellow cornmeal
2 tsps baking powder
¼ cup fresh milk
â…” cup canned whole corn kernels, drained
â…“ cup cremed corn

Procedure:

Preheat oven to 400 F. Grease 3-4 mini muffin trays.
Mix flour, cornmeal, salt and freshly ground pepper.
Cream butter, sugar and honey until light.
Add eggs one at a time. Add in dry ingredient mixture
alternately with milk and cream corn.
Fold in whole corn kernels.
Scoop into muffin trays. Bake for 15-20. Cool on rack.

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This entry was posted on Tuesday, December 23rd, 2008 at 5:26 pm and is filed under Food, personal, recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.