Crunchy Rolled Oat Cookies

Ingredients
(A) 200g margarine, 100g icing sugar, 1 egg & half tsp vanilla essence
(B) 300g wholemeal flour, 75g rolled oats
(C) 90g rolled oats

Method
Beat (A) till creamy, stir in (B) to form a dough. Make dough into small balls, coat on (C) and flatten them in a tray. Put in oven and bake at 180 degrees C for 10-15 minutes. Cool cookies and store in an airtight container to keep them fresh and crunchy for days.

Fabulous Oatmeal-Bran Cake

INGREDIENTS

• 1 1/2 cups boiling water
• 1/2 cup rolled oats
• 1/2 cup whole bran cereal
• 1 cup white sugar
• 1 cup packed light brown sugar
• 1/2 cup shortening
• 2 eggs
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 1/2 cups all-purpose flour

DIRECTIONS

1. Pour boiling water over oats and bran cereal, and let stand 10 minutes.
2. Combine the remaining ingredients, and add oat mixture to them. Pour into two 8 or 9 inch pans.
3. Bake at 350 degrees F ( 175 degrees C) for 30 to 40 minutes. To make muffins bake about 15 minutes, or until toothpick comes out clean.

Never Fail Applesauce Spice Cake

INGREDIENTS

• 2 1/2 cups all-purpose flour
• 1 3/4 cups white sugar
• 1 1/2 teaspoons baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground allspice
• 1/2 cup butter
• 1/2 cup buttermilk
• 1 1/2 cups applesauce
• 2 eggs
• 3/4 cup chopped walnuts
• 1/4 cup butter
• 1 cup chopped pecans
• 4 cups confectioners' sugar
• 1 (8 ounce) package cream cheese, softened
• 1 1/2 teaspoons vanilla extract

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DIRECTIONS

1. Sift flour, white sugar, soda, salt, baking powder, and spices into a large mixing bowl. Mix in 1/2 cup butter or margarine, buttermilk, and applesauce. Beat for 2 minutes with an electric mixer on medium speed. Beat in eggs. Fold in 3/4 cup chopped nuts. Pour batter into a greased and floured 9 x 13 inch pan.
2. Bake at 350 degrees F (175 degrees C) for 50 minutes.
3. Mix confectioners' sugar, cream cheese, and vanilla until smooth. Melt 1/4 cup butter over medium heat, and add 1 cup chopped pecans. Keep stirring until browned. Stir cooled pecans into cream cheese mixture. Frost the cooled cake.

Thai Halo-Halo

Ingredients

3/4 cup sugar
3/4 cup water
2 cups water chestnuts, diced
1 tsp. red food coloring, dispersed in
1 cup water
1/2 tsp. langka essence
1 tsp. green food coloring, dispersed in
1 cup water
1/2 tsp. pandan essence
3/4 cup cassava flour
4 cups water
1 cup CARNATION Evap
4 cups crushed ice

Instructions

1. Make syrup by boiling sugar and water, stir until sugar is completely dissolved.

2. Divide water chestnuts into 2, place 1 part into red colored water and add langka essence. Marinate chestnuts absorb red color.

3. Repeat procedure using green food coloring and pandan essence.

4. Divide cassava flour into 2 bowls. Drain water chestnuts very well, roll in flour until well coated. Keep 2 colors separately. Shake excess flour from chestnuts using a strainer.

5. Boil 2 cups water, drop red chestnuts into boiling water. When chestnuts starts to float, remove from boiling water and soak in prepared syrup. Repeat procedure for the green chestnuts.

6. To assemble, in a bowl combine red and green water chestnuts, ice and milk. Serve right away.

*Cook Notes:

1. Other colors and flavorings can be used for a more colorful halo-halo. 2. Sweetened black monggo beans, white beans and other sweets can be added for a special halo-halo. 3. Water chestnuts or apulid is available in the canned vegetable section of the supermarket while langka and pandan essences and cassava flour can be found in the baking section of the supermarket.

Snow White Desert

Ingredients

Japanese style fruit mousse that's so easy to prepare.

1 3/4 cup water
3 bars white gulaman, shredded
1 301 ml. CARNATION Condensada
2 tbsp. lemon juice
2 egg whites
2 cups cubed ripe mangoes

Instructions

1. Boil water then add shredded gulaman and CARNATION Condensada. Cook over low heat until gulaman has completely dissolved.
2. Pass through a strainer then stir-in lemon juice and set aside to cool.
3. Beat egg white for at least 10 minutes until stiff but not dry.
4. Fold in milk-gulaman mixture into the beaten egg whites and transfer on an 8x8 in. pyrex dish or 6 individual ramekins.
5. Top with mangoes and chill for at least 3 hours or until set.

Cook Notes:

You can substitute mango with any favorite fruit in season.

Peanut Butter Nerds

Ingredients

1 jar (18 oz.) peanut butter
1 stick butter (melted)
1 lb. powdered sugar
1 1/4 cups Rice Krispies (or equivalent rice breakfast cereal
1 (12 oz.) and 1 (6 oz.) package semi sweet chocolate morsels
1/4 stick paraffin wax (or use chocolate dipping products like Baker's or Candiquik)

Instructions

Put peanut butter into a large bowl, add alternately (small amounts at a time) butter and sugar. Mix well until all sugar disappears. Add rice and continue mixing. Form into balls the size of walnuts.

Melt morsels and wax in a double boiler, remove from heat. Leave water on the stove at medium temperature. Do not let water boil.

Dip balls into the chocolate mixture with a large spoon, lift out with two forks, rocking back and forth to remove excess chocolate. When chocolate gets too thick, return to hot water until soft enough to dip again. You may need to return mixture back to hot water two or three times.

Place dipped balls on wax paper to cool. Makes three or four dozen.

Yum Yum Salad

Ingredients

2 envelopes unflavored gelatin
1 cup boiling water
1/4 cup lemon juice
1 8 oz. cream cheese, softened
1 cup pineapple, crushed
1/2 cup chopped walnuts
1 250 ml NESTL� All Purpose Cream
dessicated coconut, toasted

Instructions

1. Combine gelatin, hot water, lemon juice and cream cheese in pan and stir over low heat until cheese is blended well into the mixture.

2. Remove from heat; add crushed pineapple and walnuts. Let cool and stir in the NESTL� All-Purpose Cream.

3. Stuff into cucumber boats and tomato cups.

4. Sprinkle with toasted coconut before serving.