Strawberry Pie..:)


  1. Bring sugar, water and cornstarch to a boil over medium heat.
  2. Cook stirring constantly for 1 minute or until thickened.
  3. Stir in strawberry gelatin until dissolved.
  4. Remove from heat; chill 2 hours.
  5. Arrange strawberries in pastry shell and pour gelatin mixture over.
  6. Cover and chill 2-4 hours.
  7. Serve pie with whipped cream if desired.


Custard Cake:)



  • 1 cup sugar
  • 1/4 cup water


  • 1/2 can of 14 oz condensed milk
  • 1/2 can of 12 oz evaporated milk
  • 4 egg yolks


  • 1 1/2 cups cake flour
  • 1/2 cup sugar
  • 1/2 tbsp baking powder
  • 1/4 tsp salt
  • 4 egg yolks
  • 1/4 cup orange juice
  • 1 tsp lemon extract
  • 1/2 cup vegetable oil


  • 4 egg whites,
  • 1/2 tsp cream of tartar
  • 1/8 cup sugar


Chocolate Pie..:)


  • 1 whole Pie Crust, Baked And Cooled (or Can Use Oreo Or Graham Cracker Crust)
  • 1-1/2 cup Sugar
  • 1/4 cup Cornstarch
  • 1/4 teaspoon Salt
  • 3 cups Whole Milk
  • 4 whole Egg Yolks
  • 6-1/2 ounces, weight Bittersweet Chocolate, Chopped Finely
  • 2 teaspoons Vanilla Extract
  • 2 Tablespoons Butter
  • Whipped Cream, For Serving


Combine the sugar, cornstarch, and salt in a medium saucepan. Stir or whisk together.

Pour in milk and egg yolks, and whisk together.

Stir over medium heat until the mixture just barely comes to a boil and becomes thick, about 6-8 minutes (maybe less, maybe more; just watch it!) The second it starts to bubble and thicken (note: It should be thick like pudding!) remove it from the heat. Add the chocolate, vanilla, and butter, and stir until everything is beautifully combined.

Pour the pudding into the pie crust (if there is extra, spoon it into small dishes) and place in the fridge to chill for 4 hours uncovered.

Cut into slices and serve with whipped cream!

Graham Mango Cake..:)


  • graham crackers
  • 2-3 pcs – ripe mangoes
  • 3 packs – all purpose cream (chilled)
  • 2 cans – condensed milk
  • cheese
  • 1 – large rectangular tupperware


  1. in a large bowl, whip chilled all purpose cream
  2. add condensed milk and mix until mixture is homogenous
  3. chill the mixture for 10 minutes
  4. puree the mango
  5. mix the mango puree into the mixture
  6. start the layering: bottom layer must be the mixture.
  7. alternate the mixture and the graham crackers
  8. grate cheese in one layer of mixture
  9. top the graham cake with cream.
  10. chill the cake on the fridge for 4 hrs (so graham crackers will absorb some of the cream)
  11. after chilling, store in the freezer.
  12. optional: decorate the top with mango slices, crushed grahams &/or grated cheese.

Blueberry Muffin ..:)



  1. Heat oven to 375°.
  2. Grease 18 regular-size muffin cups (or 12 large size muffins).
  3. In bowl, mix butter until creamy. Add sugar and beat until pale and fluffy.
  4. Add eggs one at a time, beating after each.
  5. Beat in vanilla, baking powder and salt.
  6. With spoon, fold in half of flour then half of milk into batter; repeat.
  7. Fold in blueberries.
  8. Spoon into muffin cups and sprinkle topping onto each muffin.
  9. Bake 15 to 20 minutes, until golden brown and springy to touch.

Donut Cake .. :)

  1. Preheat oven to 325 degrees F.
  2. In a large bowl, add cake mix, sour cream, milk, butter, vanilla extract, and eggs, and whisk to combine.
  3. Spray a bundt pan with baking spray. …
  4. Bake cake until golden, 40-45 minutes. …
  5. Make frosting: Blend strawberries in a blender. …
  6. Pour frosting over cake and top with sprinkles!


Maja Blanca.. :)

  • 4 cups coconut milk
  • ¾ cup cornstarch
  • 14 ounces condensed milk
  • ¾ cup fresh milk
  • ¾ cup granulated sugar
  • 15 ounces whole sweet kernel corn
  • 5 tbsp toasted grated coconut
  1. Pour the coconut milk in a cooking pot and bring to a boil.
  2. Add the sugar, condensed milk, and whole sweet kernel corn then stir until all the ingredients are evenly distributed.
  3. Simmer for 8 minutes
  4. Combine the milk and cornstarch then whisk until the cornstarch is diluted
  5. Pour the fresh milk and cornstarch mixture in the cooking pot and stir thoroughly.
  6. Allow to cook while stirring until the mixture reaches your desired thickness
  7. Pour the mixture in a serving tray then arrange and flatten the top using a flat tool such as a wooden spatula
  8. Allow to cool down then refrigerate for at least 1 hour
  9. Garnish with toasted grated coconut (or latik if available)