RECIPE

BOOK
(Bakery Products)

Submitted to: Ma’am Jeneth Barba

Submitted by: Pamela P. Moraleja
CHOCOLATE CHIPS
Ingredients
• 2 and 1/4 cups (280g) all-purpose flour
• 1 teaspoon baking soda
• 1 and 1/2 teaspoons cornstarch
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, melted
• 3/4 cup of dark brown sugar
• 1/2 cup (100g) granulated sugar
• large egg + 1 egg yolk
• 2 teaspoons pure vanilla extract
• 1 and 1/4 cups chocolate chips

Instructions
1. Whisk the flour, baking soda, cornstarch, and salt together in a large bowl. Set aside.
2. In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no brown
sugar lumps remain. Whisk in the egg and egg yolk. Finally, whisk in the vanilla extract. The mixture will
be thin. Pour into dry ingredients and mix together with a large spoon or rubber spatula. The dough will
be very soft, thick, and appear greasy. Fold in the chocolate chips. The chocolate chips may not stick to
the dough because of the melted butter, but do your best to combine them.
3. Cover the dough tightly and chill in the refrigerator for at least 2–3 hours or up to 3 days. I highly
recommend chilling the cookie dough overnight for less spreading.
4. Take the dough out of the refrigerator and allow it to slightly soften at room temperature for 10
minutes.
5. Preheat oven to 325°F (163°C). Line large baking sheets with parchment paper or silicone baking mats.
Set aside.
6. Using a cookie scoop or Tablespoon measuring spoon, measure 3 scant Tablespoons (about 2 ounces,
or 60g) of dough for XL cookies or 2 heaping Tablespoons (about 1.75 ounces, or 50g) of dough for
medium/large cookies. Roll into a ball, making sure the shape is taller rather than wide—almost like a
cylinder. This helps the cookies bake up thicker. Repeat with remaining dough. Place 8–9 balls of dough
onto each cookie sheet.
7. Bake the cookies for 12–13 minutes or until the edges are very lightly browned. (XL cookies can take
closer to 14 minutes.) The centers will look very soft, but the cookies will continue to set as they cool.
Cool on the baking sheet for 10 minutes. Meanwhile, press a few extra chocolate chips into the tops of the
warm cookies. This is optional and only for looks. After 10 minutes of cooling on the baking sheets,
transfer cookies to a wire rack to cool completely.
8. Cookies stay fresh covered at room temperature for up to 1 week.
BUTTER MILK NUT BREAD
Ingredients
• 1 egg
• 1 cup packed brown sugar
• 2 tablespoons shortening, melted
• 2 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1/2 cup chopped nuts

Instructions
1. In a bowl, beat the egg.
2. Gradually beat in brown sugar and shortening.
3. Combine flour, baking powder, baking soda and salt; add to egg mixture alternately with
buttermilk.
4. Beat just until moistened. Stir in nuts.
5. Pour into a greased 9x5-in. loaf pan. Bake at 350° for 45-55 minutes or until a toothpick
inserted in the center comes out clean.
6. Cool for 10 minutes; remove from pan to a wire rack.
BANANA MUFFIN
Ingredients
• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 3 large bananas, mashed
• ¾ cup white sugar
• 1 egg
• ⅓ cup butter, melted

Instructions
1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups
with paper liners. Sift flour, baking powder, baking soda, and salt together in a bowl; set aside.
2. Mix bananas, sugar, egg, and melted butter in a separate large bowl until well combined; fold
in flour mixture until smooth. Spoon batter into the prepared muffin cups, filling each 2/3 full.
4. Bake in the preheated oven until tops spring back when lightly pressed, about 25 to 30
minutes. 5. Cool briefly in the tin, then transfer to a wire rack to cool completely.
HONEY RAISIN BARS
Ingredients
• 3/4 c. shortening
• 1/2 c. sugar
• 1/2 c. brown sugar, firmly packed
• 1/2 c. honey
• 2 eggs
• 1 tsp. vanilla
• 1 3/4 c. flour
• 1 tsp. baking soda
• 1 tsp. salt
• 1 1/2 tsp. ground cinnamon
• 1/2 tsp. nutmeg
• 3/4 c. quick cooking oatmeal
• 1 c. raisins
•1/2 c. chopped walnuts, optional

Instructions
1.Cream together shortening and sugars until light and fluffy.
2. Beat in honey, eggs and vanilla. Blend well.
3. Sift flour, baking soda, salt, cinnamon and nutmeg together.
4. Gradually add dry ingredients to creamed mixture. Mix well.
5. Stir in oats, raisins and walnuts.
6. Spread mixture in 15 1/2 x 10 1/2 x 1 jelly roll pan which has been greased.
7. Bake at 375 degrees for 18 to 20 minutes.
8. Cool in pan on rack.
9. Cut into bars. Roll in confectioners' sugar if desired.
CHOCOLATE REFRIGERATED COOKIES
Ingredients
• ½ cup whole-wheat pastry flour
• ½ cup all-purpose flour
• ½ cup unsweetened cocoa powder, sifted
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ¾ cup packed light brown sugar
• 1/2 cup plus 2 tablespoons granulated sugar
• 6 tablespoons cool unsalted butter, cut into chunks
• 1 large egg white
• 1 teaspoon vanilla extract

Instructions
1. Whisk whole-wheat pastry flour, all-purpose flour, cocoa, baking soda and salt in a medium
bowl.
2. Blend brown sugar, granulated sugar and butter in a large bowl with an electric mixer on
medium speed until combined and still a little grainy, about 5 minutes. Beat in egg white and
vanilla until smooth. Turn the mixer off; add the flour mixture then beat at low speed until well
combined (the dough will still be crumbly). Gather the dough into a ball using your hands.
3. Lightly dust a work surface with flour, turn the ball of dough out onto it and form into an 8-
inch-long log, about 2 inches in diameter. Wrap in plastic wrap and refrigerate until firm, at least
2 hours or up to 2 weeks (see Tip).
4. When ready to bake, position racks in the upper and lower thirds of the oven; preheat to 350
degrees F. Line 2 large baking sheets with parchment paper or silicone baking mats.
5. Unwrap the log and slice into 1/4-inch-thick rounds, rolling the log as you slice to prevent it
from flattening. Place the cookies 1 inch apart on the baking sheet. Bake, switching the pans
back to front and top to bottom halfway through, until just beginning to crack along the edges, 10
to 12 minutes. Cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool
completely, about 20 minutes.
PINEAPPLE NUTS COOKIES
Ingredients
• 8 oz crushed pineapple (juice packed) PINEAPPLE CREAM CHEESE FROSTING
•1/2 c butter (or margarine) • 2 Tbsp cream cheese (soft style)
• 2 c all-purpose flour • 1 Tbsp butter (or margarine)
• 1 c packed brown sugar • 1 Tbsp reserved juice
• 1 egg • 1 1/2 c sifted powdered sugar
•1 tsp baking powder
• 1 tsp vanilla
•1/4 tsp baking soda
• 1/2 c chopped pecans

Instructions
1. Grease a cookie sheet. Set aside.
2. Drain pineapple, reserving the juice for frosting. Set pineapple and juice aside.
3. In a large mixing bowl beat the butter (or margarine) with an electric mixer on medium to high
speed about 30 seconds or until softened.
4. Add about half of the flour to the butter. Then add brown sugar, eggs, baking powder, vanilla,
and baking soda. Beat until thoroughly combined.
5. Beat or stir in the remaining flour. Then stir in the drained pineapple and pecans.
6. Drop dough from a rounded teaspoon 2 apart on the prepared cookie sheet.
7. Bake in a 375F oven for 8 to 10 minutes or until edges are lightly browned.
8. Remove cookies from the cookie sheet and cool on a wire rack.
9. Frost cookies with Pineapple Cream Cheese Frosting. Store in refrigerator.

Pineapple Cream Cheese Frosting:

1. In a small bowl beat 2 tablespoons of soft style cream cheese, 1 tablespoon butter, and 1
tablespoon of reserved juice until well combined.
2. Gradually beat in 1 1/2 cups sifted powdered sugar.
3. If necessary, beat in an additional 1 or 2 tablespoons of the reserved juice to make a frosting of
spreadable consistency. Makes about 3/4 cup.
Pandesal
Ingredients
• 1/4 cup warm water
• 1 package (1/4 ounce) active dry yeast
• 1 cup lukewarm milk
• 2 ounces butter, room temperature
• 2 eggs, beaten
• 1/2 cup sugar
• 1-1/2 teaspoons salt
• 4 1/4 cups flour and 1/4 to 1/2 cup more for kneading
• 1/2 cup fine breadcrumbs

Instructions
1. In a stand mixer bowl, combine water and yeast. Allow to sit for 10 minutes or until the
mixture becomes bubbly. Stir well.
2. In a small bowl, combine milk, butter, eggs, sugar, and salt. Stir together until incorporated.
3. Add milk mixture and 2 cups flour to yeast mixture. Using a dough hook, beat to combine.
4. Gradually add the remaining 2 1/4 cups flour in 1/2 cup increments and continue to combine
all ingredients.
5. On a lightly floured surface, turn over dough and knead, sparingly adding the remaining 1/4
cup flour as necessary, for about 10 minutes or until smooth, supple and elastic.
6. In a lightly oiled large bowl, place dough. Cover with film and allow to rise for about 1 to 1
1/2 hours or until double in size.
7. On a lightly floured surface, transfer dough and divide into 24 pieces. Shape each piece into a
ball and roll-on breadcrumbs to coat.
8. Arrange balls about 1-inch apart on a lightly greased baking sheet. Cover with a cloth and
allow to rise for about 1 to 1 1/2 hours or until double in size.
9. Bake in a 350 F oven for about 15 to 20 minutes or until golden brown. Serve hot.
PAN DE COCO
Ingredients
• 4 cups all-purpose flour For the Filling
• 3/4 cup sugar • 2 cups desiccated coconut • 1 cup water
• 1/4-ounce instant dry yeast • 3/4 cup brown sugar, unpacked • 1 tablespoon flour,
• 1 1/4 cups lukewarm milk • 1 cup milk or coconut milk dissolved in 1/4 cup
• 1/2 cup vegetable oil • 1/2 tablespoon vanilla extract milk
• 1/2 teaspoon salt • 3 tablespoons butter

Instructions
1. In a large bowl, sift together the flour and sugar.
2. Add the instant dry yeast and mix.
3. Add the lukewarm milk, vegetable oil, and salt. Using a wooden spoon or spatula, mix until it
sticks together and forms a dough.
4. Turn the dough on a flat surface and knead for 5 minutes. Avoid adding more flour or the
bread will be too dense and crumbly. If it is too sticky, apply some oil on your hands to prevent
the dough from sticking. If it is too dry, add a bit of oil to the dough. As you continue kneading,
the dough should be less and less tacky and easier to handle.
5. Place the dough in a greased bowl and cover with a plastic wrap or a clean kitchen towel.
Leave it to rise for 30 minutes to an hour or until it has almost doubled its size.
6. Meanwhile, prepare the filling. In a pan, combine desiccated coconut, brown sugar, coconut
milk, water, butter, and vanilla extract. Over low heat, bring to a simmer.
7. Cook until liquid is mostly absorbed. If you prefer filling to be more compact and stickier (not
crumbly), add 1 tablespoon flour dissolved in 1/4 cup of milk after the liquid has been absorbed.
8. Continue to cook, stirring regularly, for another 2-3 minutes or until thick and sticky.
9. Remove filling from heat and allow to slightly cool.
10. Gently deflate the dough and tip it to a flat surface. Roll into a log and cut into half. Roll each
half again and cut into two. Divide each log into 6 equal parts for a total of 24 pieces.
11. Cover the dough pieces with a kitchen towel and let rest for at least 3-5 minutes.
12. Flatten each dough with the palm of the hand. Hold the flattened dough in the curve of your
hand and add about 1 tablespoon of coconut filling in the center. Pinch the corners together to
fully enclose the filling.
13. Arrange the filled dough, pinched side down, on a baking sheet at about 1 inch apart.
14. Using a fork, poke small holes in the center of each filled dough. Cover with a clean kitchen
towel and let them rest for another 20-30 minutes.
15. Bake in a 340 F oven for 10 minutes. Remove from the oven and brush with egg wash.
Return to oven and bake for another 5 minutes or until golden brown
SPANISH BREAD
Ingredients
FOR DOUGH FOR FILLING FOR BREADING
• 3 cups all-purpose flour • ¼ cup butter • 2 tablespoons milk
• 1 ½ teaspoons instant yeast • ½ cup bread crumbs • ½ cup bread crumbs
• ¼ cup white sugar • 2 teaspoons flour
• 1 teaspoon salt • ⅛ cup water or milk
• ¾ - 1 cup lukewarm milk • ½ cup brown sugar /white sugar
• 3 tablespoons butter, melted • ⅛ teaspoon salt
• 1 egg • butter - for brushing

Instructions
1. In a big bowl, mix together flour, sugar, and salt. Pour in lukewarm milk, melted butter, and
beaten egg. Mix until well blended. Add the instant yeast and mix well to form a slightly sticky
dough.
2. Tip the dough on a surface greased with oil. Knead the dough with lightly oiled hands until it
becomes smooth and elastic, about 10-12 minutes.
3. Form the dough into a ball and place the dough in a greased bowl. Cover with a kitchen towel
or plastic wrap and place it in a warm area and let it rise until it doubled in size. Depending on
how warm it is, could take 30 minutes to an hour or even longer.
4. Meanwhile, prepare the filling. In a saucepan over medium-low heat, melt butter until bubbly.
Add the ¼ cup bread crumbs and mix well. Add flour, water or milk, sugar, salt and rest of
breadcrumbs. Cook until it gets thick. Remove from heat and continue stirring until it forms a
thick paste-like texture.
5. Punch down the dough and divide into 16 equal parts using a knife of dough slicer. Roll each
piece into a long triangle (like a pizza slice). Brush the middle part with butter or margarine then
spread filling on the surface leaving about a centimeter around the edges unfilled. Roll the dough
starting from the wider end towards the smaller end enclosing the filling.
6. Brush each rolled dough with milk or water then roll it on a plate of breadcrumbs and place on
baking sheet lined with parchment paper: make sure that the end part sits at the bottom so it
won't open up while baking. Cover with cloth or kitchen towel or cling wrap and let them rise for
another 20-30 minutes or until they doubled in size. Remove cover before baking.
7. Place the baking sheet on the middle rack and bake at 150°C (300°F) for 20 minutes.
8. Remove the Spanish bread from the oven and transfer to a bread basket. Enjoy while still
warm.
CINNAMON ROLL
Ingredients
ROLLS FILLING Icing
• 2 3/4 c all-purpose flour • 3 tbsp unsalted butter • 1 c confectioners’ sugar
• 1/4 c granulated sugar • 1 tsp ground cinnamon • 1/2 tsp vanilla extract
• 1/2 tsp salt • 1/4 c light or dark brown sugar • 2–3 tbsp coffee or milk
• 3/4 c whole milk
• 3 tbsp unsalted butter, melted
• 2 1/4 tsp yeast
• 1 large egg

Instructions
1. Make the dough: Whisk the flour, sugar, and salt together in a large bowl. Set aside.
2. Combine the milk and butter together in a heatproof bowl. Microwave or use the stove and
heat until the butter is melted and the mixture is warm to the touch (about 110°F/43°C, no
higher). Whisk in the yeast until it has dissolved. Pour mixture into the dry ingredients, add the
egg, and stir with a sturdy rubber spatula or wooden spoon OR use a stand mixer with a paddle
attachment on medium speed. Mix until a soft dough forms.
3. Transfer dough to a lightly floured surface. Using floured hands, knead the dough for 3
minutes. You should have a smooth ball of dough. If the dough is super soft or sticky, you can
add a little more flour. Place in a lightly greased bowl (I use non-stick spray), cover loosely, and
let the dough rest for about 10 minutes as you get the filling ingredients ready.
4. Fill the rolls: After 10 minutes, roll the dough out in a 14×8-inch (36×20-cm) rectangle.
Spread the softened butter on top. Mix together the cinnamon and brown sugar. Sprinkle it all
over the dough. Roll up the dough tightly to make a 14-inch log. Cut into 11 even rolls and
arrange in a lightly greased 9-inch round cake pan, pie dish, or square baking pan.
5. Rise: Tightly cover the rolls with aluminum foil or plastic wrap and allow to rise in a warm,
draft-free environment until the rolls have doubled in size, at least 60–90 minutes. See blog post
above for my trick to this step!
6. Bake the rolls: After the rolls have doubled in size, preheat the oven to 375°F (190°C). Bake
for 25–28 minutes until lightly browned. If you notice the tops are getting too brown too quickly,
loosely cover the rolls with aluminum foil and continue baking.
7. Make the icing: Whisk the confectioners’ sugar, vanilla extract, and coffee/milk together.
Drizzle over warm rolls.
8. Cover leftover frosted or unfrosted rolls tightly and store for up to 3 days at room temperature
or up to 5 days in the refrigerator.
DINNER ROLL
Ingredients
• 1 c milk
• 2 1/4 tsp instant yeast
• 2 tbsp granulated sugar, divided
• 1 large egg
• 1/4 c unsalted butter
• 1 tsp salt
• 3 c all-purpose flour or bread flour

Instructions
1. Whisk the warm milk, yeast, and 1 tbsp of sugar together in the bowl of your stand mixer.
Cover and allow to sit for 5 minutes.
2. Add the remaining sugar, egg, butter, salt, and 1 c flour. With a dough hook or paddle
attachment, mix/beat on low speed for 30 seconds, scrape down the sides of the bowl with a
rubber spatula, then add the remaining flour. Beat on medium speed until the dough comes
together and pulls away from the sides of the bowl, about 2 minutes.
3. Keep the dough in the mixer and beat for an additional 3 full minutes or knead by hand on a
lightly floured surface for 3 full minutes.
4. 1st Rise: Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl,
turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean
kitchen towel. Allow the dough to rise in a relatively warm environment for 1-2 hours or until
double in size. (I always let it rise on the counter. Takes about 2 hours. For a tiny reduction in
rise time, see my answer to Where Should Dough Rise? in my Baking with Yeast Guide.)
5. Grease a 9×13-inch baking pan or two 9-inch square or round baking pans. You can also bake
the rolls in a cast iron skillet or on a lined baking sheet. *
6. When the dough is ready, punch it down to release the air. Divide the dough into 14-16 equal
pieces. Shape each piece into a smooth ball. I do this entirely in my hands and you can watch in
the video tutorial above. Arrange in prepared baking pan.
7. 2nd Rise: Cover shaped rolls with aluminum foil, plastic wrap, or a clean kitchen towel. Allow
to rise until puffy, about 1 hour.
8. Adjust oven rack to a lower position and preheat oven to 350°F (177°C). (It’s best to bake the
rolls towards the bottom of the oven so the tops don’t burn.)
9. Bake the rolls: Bake for 20-25 minutes or until golden brown on top, rotating the pan halfway
through. If you notice the tops browning too quickly, loosely tent the pan with aluminum foil.
Remove from the oven, brush with optional honey butter topping, and allow rolls to cool for a
few minutes before serving.
10. Cover leftover rolls tightly and store at room temperature for 2-3 days or in the refrigerator
for up to 1 week.
CHEESE BREAD
Ingredients
FOR THE DOUGH FOR THE STREUSEL TOPPING
• 1 tablespoon active dry yeast • 2 cups cheese (grated cheese)
• ¼ cup warm water • ½ cup flour
• 1 tablespoon sugar • 1 ¼ cups powdered sugar
• ½ cup butter or shortening • ¼ cup butter
• 1 cup milk • 1 cup powdered milk (skimmed milk)
• ¾ cup sugar
• ½ teaspoon salt
• 3 ½ cups all-purpose flour
• ½ cup potato flakes (optional)
• 1 egg

Instructions
1. In a small bowl, proof yeast by mixing together the yeast, warm water, and 1 Tablespoon of
sugar. This takes about 3-5 minutes.
2. Meanwhile, in a mixing bowl, whisk together milk, butter or shortening, sugar and salt until
well combined. You may use a bloom whisk or electric mixer.
3. Add the potato flakes and 2 cups flour and mix until paste-like consistency is achieved.
4. Add the rest of the flour, egg, and the bloomed yeast and mix using a spatula to form a dough.
You might need to add more flour if the mixture is too liquid or too sticky but not too much. The
dough is supposed to be sticky. Scrape the sides of the bowl while tipping the sticky dough over
to a floured working surface. Knead for 7-10 minutes or until dough is smooth and elastic. Do
the windowpane test.
5. Form the dough into a ball and place in a greased bowl. Cover the bowl with plastic wrap and
let it rest and rise in a warm place for 40 minutes to an hour or until it doubled in size. I usually
warm my oven at 50°C for 5 mins and turn it off then put the bowl of dough on the middle rack
then close the door. This shortens the waiting time to 20-30 mins.
6. Prepare the cheese streusel. In a big bowl, using a spatula, cut the butter into the flour until
small chunks are formed. Add the powdered sugar and powdered milk and mix until it gets
crumbly. Add the grated cheese and mix until well distributed.
7. Take the dough from the oven and remove the cover. Line 2 baking sheets with parchment
paper. Pinch a small piece from the dough about the size of a golf ball and roll it between your
palms to form a ball.
8. Cover each dough ball generously with cheese streusel pressing it gently around so the topping
would stick. Arrange the covered dough balls on the lined baking sheet. Leave some gaps in
between as they will rise a bit again. Do not let them rise so much.
9. Bake them in a preheated oven at 300°F /150°C for 12 minutes or until they turn slightly
golden. 10. Turn off the oven but leave the cheese bread in the oven for another 5 minutes.
CHOCOLATE CHIPS BUTTER MILK NUT BREAD BANANA MUFFIN

HONEY RAISIN BARS CHOCOLATE REFRIGERATOR COOKIES PINEAPPLE NUT COOKIES

PANDESAL PAN DE COCO SPANISH BREAD

CINNAMON ROLL DINNER ROLL CHEESE ROLL