Chocolate Cake

Ingredients:
3eggs 2 cups sugar 6 tablespoons cocoa 3 cups flour 1 teaspoon salt 2 teaspoons baking soda 1 cup margarine 1 cup buttermilk 1 cup boiling water or 1 cup coffee 2 teaspoons vanilla

Procedure:
1) Measure all ingredients into mixing bowl. 2) Blend with electric mixer, beginning on low setting, and increasing speed until batter is of smooth consistency. 3) Pour into greased and floured cake pan (s) (1 9x13 or 3 small layer). 4) Bake at 350 degrees until toothpick tests clean. 5) Frost with your favorite frosting when cool.

CASSAVA CAKE
Ingredients:
2 packs (16 oz) grated cassava 1 can ( 14oz) condensed milk 1 can (13.5 oz) coconut milk 1 bottle (12 oz) macapuno strings (use only 1/2 bottle, the other 1/2 for topping) FOR TOPPING: 1/2 can condensed milk 1/2 can evaporated milk or 1/2 can coconut milk 1 egg yolk 1/2 bottle macapuno strings

Procedure:
1) Preheat oven to 375 degrees F. 2) Prepare a baking pan and grease with butter. Set aside. Combine all ingredients in a deep bowl. Make sure every ingredients are well combined. 3) Transfer to the greased baking tray. 4) Bake for 40-45 minutes. 5) Combine the topping ingredients. 6) Pour-in over to the top of the baked cassava. 7)Bake for another 15-25 minutes. 8)Remove from oven. Serve warm. Enjoy!

STRAWBERRY CAKE
Ingredients:
6 tablespoons unsalted butter, softened, plus more for pie plate 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt1 cup plus 2 tablespoons sugar 1 large egg 1/2 cup milk 1 teaspoon pure vanilla extract 1 pound strawberries, hulled and halved

Procedure:
1) Preheat oven to 350 degrees. Butter a 10-inch pie plate. Sift flour, baking powder, and salt together into a medium bowl. 2) Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low; mix in egg, milk, and vanilla. 3) Reduce speed to low; gradually mix in flour mixture. Transfer batter to buttered pie plate. Arrange strawberries on top of batter, cut sides down and as close together as possible. Sprinkle remaining 2 tablespoons sugar over berries. 4) Bake cake 10 minutes. Reduce oven temperature to 325 degrees. Bake until cake is golden brown and firm to the touch, about 1 hour. Let cool in pie plate on a wire rack. Cut into wedges. Cake can be stored at room temperature, loosely covered, up to 2 days.

BLACK FOREST CAKE

INGREDIENTS:
2 1/8 cups all-purpose flour 2 cups white sugar 3/4 cup unsweetened cocoa powder 1 1/2 teaspoons baking powder 3/4 teaspoon baking soda 3/4 teaspoon salt 3 eggs 1 cup milk 1/2 cup vegetable oil 1 tablespoon vanilla extract 2 (20 ounce) cans pitted sour cherries 1 cup white sugar 1/4 cup cornstarch 1 teaspoon vanilla extract 3 cups heavy whipping cream 1/3 cup confectioners' sugar

Procedure:
1. 2. 3. 4. 5. 6. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch, round, cake pans; cover bottoms with waxed paper. In a large bowl, combine flour, 2 cups sugar, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and 1 tablespoon vanilla; beat until well blended. Pour batter into prepared pans. Bake for 35 minutes, or until wooden toothpick inserted in centers comes out clean. Cool layers in pans on wire racks 10 minutes. Loosen edges, and remove to racks to cool completely. Drain cherries, reserving 1/2 cup juice. Combine reserved juice, cherries, 1 cup sugar and cornstarch in a 2 quart saucepan. Cook over low heat until thickened, stirring constantly. Stir in 1 teaspoon vanilla. Cool before using. Combine whipping cream and confectioner's sugar in a chilled medium bowl. Beat with an electric mixer at high speed until stiff peaks form. With long serrated knife, split each cake layer horizontally in half. Tear one split layer into crumbs; set aside. Reserve 1 1/2 cups Frosting for decorating cake; set aside. Gently brush loose crumbs off top and side of each cake layer with pasty brush or hands. To assemble, place one cake layer on cake plate. Spread with 1 cup frosting; top with 3/4 cup cherry topping. Top with second cake layer; repeat layers of frosting and cherry topping. Top with third cake layer. Frost side of cake. Pat reserved crumbs onto frosting on side of cake. Spoon reserved frosting into pastry bag fitted with star decorator tip. Pipe around top and bottom edges of cake. Spoon remaining cherry topping onto top of cake.

BUTTER CAKE
INGREDIENTS:
250g butter, softened 1cup caster sugar 1teaspoons vanilla essence 3eggs

2 1/2 cups self-raising flour 2/3 cup milk icing sugar mixture, to serve

PROCEDURE:
1) Preheat oven to 180C/160C fan-forced. Grease and line an 8cm-deep, 19cm (base) square cake pan with baking paper. 2) Using an electric mixer, cream butter, caster sugar and vanilla in a medium bowl on medium-high speed until light and fluffy. 3) Add eggs, 1 at a time, beating to combine. Add half the flour. Stir to combine. Add half the milk. Stir to combine. Repeat with remaining flour and milk. 4) Spread mixture into prepared pan. Bake for 1 hour or until a skewer inserted into the centre comes out clean. Stand in pan for 10 minutes. Turn out onto a wire rack to cool. Dust with icing sugar. Serve.

OATMEAL COOKIE
INGREDIENTS:
1 cup (110 grams) walnuts or pecans, toasted and chopped (optional) 3/4 cup (170 grams) unsaltedbutter, room temperature 1 cup (210 grams) packed light brownsugar 1 largeegg 1 teaspoon purevanillaextract 3/4 cup (105 grams) all purposeflour 1/2 teaspoonbaking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 3 cups (260 grams) old-fashioned rolled oats 1 cup driedcranberries, cherries, or raisins or 1 cup white or darkchocolate chips(optional)

PROCEDURE:

1) Preheat oven to 350 degrees F (177 degrees C) andline two baking sheets with parchment paper. 2) To toast nuts: Place nuts on a baking sheet and bake for 8-10 minutes or until lightly browned and fragrant. Let cool and then chop into pieces. 3) In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until creamy and smooth (about 2 - 3 minutes). Add the egg and vanilla extract and beat to combine. In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon. Add the flour mixture to the creamed mixture and beat until incorporated. Stir in the nuts, oats, and dried cranberries or chocolate chips. 4) For large cookies, use 1/4 cup of batter (I like to use an ice cream scoop) and space the cookies about 2 inches (5 cm) apart on the baking sheet. Then wet your hand and flatten the cookies

slightly with your fingers so they are about 1/2 inch (1.25 cm) thick. Bake the cookies for about 12 -15 minutesor until light golden brown around the edges but still soft and a little wet in the centers. Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool.

MACADAMIA NUTS CHOCOLATE CHIP COOKIE

INGREDIENTS:
1/2 cup butter, softened 1/3 cup packed dark brown sugar 1/3 cup white sugar 1 egg 1 teaspoon vanilla extract 1 1/8 cups sifted all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup macadamia nuts, chopped 1 1/4 cups semisweet chocolate chips

PROCEDURE:
1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 2 large cookie sheets with vegetable shortening. 2. Cream the butter and sugars together in a large bowl. Beat in the egg and vanilla extract until well blended. Sift together the flour, baking soda, and salt; gradually blend into the batter. Stir in the chopped macadamia nuts and chocolate chips. Drop by rounded teaspoonfuls onto the cookie sheets, about 2 inches apart. 3. Bake in preheated oven for 10 to 12 minutes, or until the cookies are golden brown. Remove from the oven, and transfer the cookies to cooling racks.

BUTTER COOKIE
INGREDIENTS:
1 cup butter 1 cup sugar 1 teaspoon vanilla extract 2 cups all-purpose flour, sifted or stirred before measuring dash salt 1 teaspoon baking powder blanched almond halves

PROCEDURE:
Cream butter and sugar until light and fluffy. Add vanilla. Sift together flour, salt, and baking powder. Stir dry ingredients into butter mixture; mixing until well blended. Shape dough into small balls. Place on ungreased cookie sheets; press an almond half into the top of each ball. Bake butter cookies at 300 for 20 minutes, or until just lightly browned. Makes 5 to 6 dozen butter cookies.

CHOCOLATE CHIP COOKIE

INGREDIENTS:
2 1/4 cups all-purpose flour 1/2 teaspoon baking soda 1 cup (2 sticks) unsalted butter, room temperature 1/2 cup granulated sugar 1 cup packed light-brown sugar 1 teaspoon salt 2 teaspoons pure vanilla extract 2 large eggs 2 cups (about 12 ounces) semisweet and/or milk chocolate chips

PROCEDURE:
1) Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in thechocolate chips. 2) Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper. 3) Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.

FROSTED ORANGE COOKIE

INGREDIENTS:
2 medium navel oranges 1/2 cup butter-flavored shortening 1 cup sugar 1/2 cup milk2 cups all-purpose flour1 teaspoon baking powder1/2 teaspoon baking soda

1/2 teaspoon salt 2-1/2 cups confectioners' sugar 1 tablespoon butter, melted

PROCEDURE:
1. With a sharp knife, score each orange into quarters; remove peel. Use knife to remove white pith from peel and fruit; discard. Quarter oranges and place in a blender. Add peel; cover and process until smooth (mixture should measure 3/4 cup). 2. In a large bowl, cream shortening and sugar until light and fluffy. Beat in milk and 6 tablespoons orange mixture. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture until blended. 3. Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350 for 10-13 minutes or until set and edges are lightly browned. Remove to wire racks to cool. 4. For frosting, in a small bowl, combine confectioners' sugar, butter and enough of the remaining orange mixture to achieve spreading consistency. Frost cookies. Yield: about 4 dozen.

GROWTH PORTFOLIO IN SCIENCE SUB. BY: MA.CHRISTIA ISABEL GOMEZ SUB. TO: MS. OFELIA MANZON

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