Pandesal or Bread of Salt (which is also the title of a popular short story written by NVM Gonzales) is probably the most popular bread in the Philippines. Pandesal is the favorite “agahan or almusal” (breakfast food) of most Filipinos. Pandesal can eaten plain or with filling. It is best to have it while freshly hot from the oven. Common fillings or palaman for pandesal are: Cheese pimiento, CheezWhiz, a slice of cheese, coco jam, butter, and liver spread. In the Philippines, most bake shops and bakeries sell Pandesal. Sometimes, this is sold in rolling stores (usually a honking bicycle with a big box on the back). When purchasing from a neighborhood bakery, be sure to be there before 8 in the morning because the supply runs out after that time. Pandesal can also be eaten as it is. I like having pandesal along with hot coffee. I am one of those people who loves to dip it in hot black coffee. How do you eat pandesal? Try this easy Pandesal recipe and let me know what you think.
Combine the yeast, sugar, and warm milk and stir until the yeast and sugar are fully dissolved
In the mixing bowl, combine the dry ingredients starting with the flour then the sugar, salt, and baking powder . Mix well by stirring
Add the egg, butter, cooking oil, and yeast-sugar-milk mixture in the mixing bowl with the dry ingredients then mix again until a dough is formed. Use your clean hands to effectively mix the ingredients.
In a flat surface, knead the dough until the texture becomes fine. For faster and easier kneading, you may use a Stand Mixer with dough hook.
Mold the dough until shape becomes round then put back in the mixing bowl. Cover the mixing bowl with damp cloth and let the dough rise for at least 1 hour
Put the dough back to the flat surface and divide into 4 equal parts using a dough slicer
Roll each part until it forms a cylindrical shape
Slice the cylindrical dough diagonally (These slices will be the individual pieces of the pandesal)
Roll the sliced dough over the breadcrumbs and place in a baking tray with wax paper (makes sure to provide gaps between dough as this will rise later on)
Leave the sliced dough with breadcrumbs in the tray for another 10 to 15 minutes to rise
Pre-heat the oven at 375 degrees Fahrenheit for 10 minutes
Put the tray with dough in the oven and bake for 15 minutes
Turn off the oven and remove the freshly baked pandesal.
The combination of ham and kale is traditional for a reason: it’s so unbelievably good. But this satisfying casserole is easy to adapt to other greens and meat pairings, depending on what you have on hand: Try cooked sausage with frozen spinach or Andouille with frozen mustard greens.
Level:Easy
Total:1 hr 25 min
Prep:10 min
Inactive:15 min
Cook:1 hr
Yield:8 to 10 servings
Ingredients
Creamed corn:
3 tablespoons unsalted butter, plus more for greasing the baking dish
1 medium onion, finely chopped
1 teaspoon fresh thyme leaves
Kosher salt and freshly ground black pepper
Two 16-ounce bags frozen corn, thawed
1 1/2 cups heavy cream
1/2 pound thick-sliced deli ham, diced
5 ounces frozen kale (about 1 3/4 cups)
Cornbread topping:
3/4 cup yellow cornmeal
3/4 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon sugar
Kosher salt and freshly ground black pepper
1 1/2 sticks (12 tablespoons) cold unsalted butter, cut into small pieces
3/4 cup heavy cream
1 cup shredded sharp yellow Cheddar
Hot sauce, for serving
Directions
Special equipment: a 2-quart oval baking dish
1. Preheat the oven to 350 degrees F. Butter a 2-quart oval baking dish.
2. For the creamed corn: Melt the butter in a large skillet over medium heat. Add the onions, thyme, 1/2 teaspoon salt and a few grinds of pepper, and cook, stirring frequently, until the onions are soft and translucent, about 10 minutes. Add the corn and cream, and bring to a simmer, stirring occasionally, until the mixture reduces in volume and bubbles rapidly, about 15 minutes. Transfer 2 cups of the corn mixture to a food processor, puree until smooth, then stir it back into the skillet. Fold in the ham and kale. Transfer the creamed corn to the prepared baking dish; set aside. Clean the food processor bowl.
3. For the cornbread topping: Pulse the cornmeal, flour, baking powder, sugar and 1/2 teaspoon each salt and pepper in a food processor to combine. Add the butter, and pulse until the mixture resembles coarse breadcrumbs. Add the cream and 1/2 cup of the Cheddar, and pulse until the batter just comes together.
4. To assemble: Sprinkle the cornmeal batter over the creamed corn. (Don’t worry if the corn isn’t completely covered; the batter will puff and spread as it bakes.) Sprinkle with the remaining 1/2 cup Cheddar. Place the casserole on a baking sheet, and bake until the corn is bubbling and the crust is puffed and golden brown, about 35 minutes. Let cool for 15 minutes. Serve with hot sauce.
When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.
What is French Toast and where did it get its name? I’m sure just about everyone has had French Toast sometime or other, it is after all a popular breakfast food and is featured on many restaurants’ breakfast menus. But I everyone knows its origins or how it got its name.
Some version of this popular breakfast fare has been around for centuries. Yes I said centuries. And why not? All French Toast is bread that’s been soaked in a milk and egg mixture and then fried. We know that milk and eggs have been a food staple through out most of civilization.
According to Apicius a collection of recipes from the 5th. Century AD the dish we know as French Toast was around during the Roman Empire. Their version called Pan Dulcis, was bread soaked in a milk mixture then fried in oil or butter. In the court English of Henry V during the 15th. Century “Pain Perdu” was all the rage. The name which was in French literally means “lost bread” because it calls for soaking hard or stale bread in a milk and egg mixture then frying it. The French still call it Pain Perdu to this day.
So how did it come to be called French Toast in America when clearly it didn’t originate in France? Well legend has it that a New York innkeeper named Joseph French created the dish in 1724 and sold it as French Toast. It’s believed he meant to call it French’s Toast but he was grammatically inept and forgot the apostrophe.
Whatever you call it and whatever its origins French Toast is delicious and actually very simple to make. Of course there are now different versions of this simple dish including IHOP’s Stuffed French Toast and Denny’s Fabulous French Toast. I actually make Creme Brulee French toast on Christmas mornings!
I look at French Toast as a blank canvas. You can have it just with syrup and butter, and that’s delicious! Or you can embellish it with fruit, whipped cream, jam, nutella, or whatever else you can think of. But before you can embellish you’ll need the basic recipe. I prefer to use day old french bread, but really you can use whatever bread you have on hand. But do try to avoid using freshly baked bread as it tends to be too soft and will fall apart when soaked in the liquid mixture. Once you’ve got the basics you can add toppings or even add ingredients to the batter. So here’s the basic recipe!
Basic French Toast
Ingredients:
6-8 slices of day old French Bread or whatever bread you have on hand
2 Eggs
1/2 Cup Milk
1/4 Cup Sugar
1/2 Tsp. Vanilla
Butter for frying and for topping
Syrup
Fruits, jams, whipped cream, etc. for toppings (optional)
Directions:
Beat Eggs, Milk, and Sugar together until well combined.
Stir in vanilla.
Melt a pat of batter in a skillet.
Dip both sides of bread slice in egg mixture until soaked.
Lift bread out of liquid and let excess liquid drain off.
Place soaked bread in skillet and cook until first side starts to brown.
Flip over and cook other side until brown.
Place in serving dish and serve immediately.
Serve with butter and syrup or whatever topping you like.
Lettuce leaves, tomato slices, red onion slices, ketchup and mustard, for serving
Directions
1. Prepare a grill for medium heat. Divide the ground beef into 6 even pieces and shape each into a 1-inch-thick patty. Press in the center of each patty so it is slightly thinner than the edges. Sprinkle generously on both sides with salt and pepper. Lightly oil the grill grates.
2. Grill the burgers, flipping once, until well browned and medium rare, 6 to 7 minutes per side, topping with a slice of cheese in the last few minutes of grilling. Lightly brush the buns with oil and grill until lightly toasted. Put the burgers on the bottom buns and top with the lettuce, tomato, onions and top buns. Serve with ketchup and mustard on the side.
Waking up to the aroma of freshly baked Cinnamon Rolls is one of life’s simple pleasures. It’s a sure way to get everyone out of bed and onto the breakfast table.
But who has the time to wake up at the crack of dawn to start a batch of dough? Not me that’s for sure! But I do love my cinnamon rolls so I found a way to make them fresh without all the work. Really! These cinnamon rolls are super easy to make, it uses frozen bread dough! Now how cool is that?
You can take them out the night before and let them rise in the fridge. In the morning you just have to put them in a pan, brush them with cinnamon butter (I use the Chef Shamy spread you can buy at Costco) and pop them in the oven. In a very short time your house will smell like cinnamon!
I like to either glaze each roll with a thin glaze or if I have the ingredients make a cream cheese icing for them.
1 Stick butter, 1/2 cup brown sugar (packed), 1 Tbs. Ground Cinnamon – mixed together to make a paste
Glaze:
1 1/2 Cup Powdered Sugar
2 Tbs. Milk
1 Tsp. Vanilla
Directions:
Place frozen dough rolls on a parchment covered tray, cover with plastic wrap, and let rise in the refrigerator overnight.
Roll 2 rolls together to form a ball and cut 4 slits from top to bottom, but don’t cut all the way thru.
Place this into a greased muffin tin. Repeat with the rest of the dough. You will have 12 rolls.
Spread the Butter Paste on top of the rolls and also in between the slits. It’s best to do this with clean hands so you can get the paste deep into the slits.
Cover with plastic wrap that has been lightly sprayed with baking oil.
Let the dough rise until it’s double in size.
Preheat oven to 350 degrees.
Remove plastic wrap and place risen rolls in the oven and bake about 15 minutes.
Gently remove from muffin tins and brush the tops with glaze or icing.
The Glaze:
Mix glaze ingredients together until sugar is dissolved. Glaze will be slightly thicker but not icing consistency. Spread this on warm rolls before serving.
If you prefer ice with your favorite cream cheese icing.
You’re probably wondering what in the world Dalgona Coffee is. Basically it’s whipped coffee which you can serve hot or cold. I prefer it cold topped with whipped cream!
I know topping whipped coffee with whipped cream seems, well, over the top. But I love my iced coffee sweet and the whipped cream adds that extra sweetness my sweet tooth craves.
Aside from feeding my caffeine and sugar addiction Dalgona Coffee gives me a good reason to put my handheld immersion blender to good use. I’d gotten one for Christmas a few years ago and seldom get to use it, that’s probably because I forgot I had one.
Anyway if you don’t have an immersion blender you can use a hand mixer or whip it the gold old fashioned way with a whisk. Just be prepared to whisk for about 20 minutes or so to get a really good consistency. Or you could order your immersion blender from amazon by simply clicking here!
By the way this article contains affiliate links. Should you click on a link and decideto make a purchase we receive a small commission at no extra cost to you. Our team usesthese commissions to maintain this website so we can continue to share cool ideas and recipeswith you!
In case you’re wondering Dalgona Coffee is a Korean Beverage which is named after a Korean sugar sweet. Most Dalgona Coffee doesn’t contain dalgona its name is derived from.
Dalgona Coffee became an internet sensation due to the Coronavirus Pandemic this year. People worldwide who are locked down (that’s like most of the world) posted videos and pictures of themselves on Social Media making this frothy concoction by hand. It probably also gave them their caffeine fix when running out to the neighborhood Starbucks or cafe isn’t an option due to strict lock down rules.
Anyway here’s the recipe:
Dalgona Coffee
Ingredients:
3 Tbs. Instant Coffee Powder
3 Tbs. Sugar
2 Tbs. Water
Milk
Ice Cubes
Directions:
Place coffee powder and sugar together in a small bowl.
Add water and mix vigorously with a whisk or if you prefer an immersion blender or handheld mixer.
Mix until fluffy .
Add ice cubes to your glass and pour enough milk until the glass is 3/4 full.
Top with the whipped coffee. And if you want sprinkle with cocoa powder, cinnamon, or top with whipped cream.
Serve chilled. Before you drink it mix the whipped coffee into the milk. This is super yummy!
Pandesal can eaten plain or with filling. It is best to have it while freshly hot from the oven. Common fillings or palaman for pandesal are: Cheese pimiento, CheezWhiz, a slice of cheese, coco jam, butter, and liver spread. In the Philippines, most bake shops and bakeries sell Pandesal. Sometimes, this is sold in rolling stores (usually a honking bicycle with a big box on the back). When purchasing from a neighborhood bakery, be sure to be there before 8 in the morning because the supply runs out after that time. Pandesal can also be eaten as it is. I like having pandesal along with hot coffee. I am one of those people who loves to dip it in hot black coffee. How do you eat pandesal? Try this easy Pandesal recipe and let me know what you think.
You’re probably wondering what in the world Dalgona Coffee is. Basically it’s whipped coffee which you can serve hot or cold. I prefer it cold topped with whipped cream!
