Polvoron is powdered milk candy, made of flour, sugar butter and powdered

milk. The flour is toasted, all the ingredients are mixed and shaped into round
or oval-shaped molds. It is believe that making polvoron started during the
American occupation to use up the huge amount of powdered milk brought in
by the Americans. Polvoron over the years has become one of the most loved
sweet Filipino delicacy.
Today, in the Philippines, there are many home based small business that are
making polvoron and selling then in the market, you will even find it in the
supermarket shelves and the traditional version have come a long way, now
you will find polvoron and choco flavour, polvoron and pinipig, polovorn and
nuts and the latest one is white and dark chocolate covered polvoron, they
dipped the polvoron in chocolate, I haven't tried it but there must be a special
technique or equipment they use because the polovorn will break before you
can dipp it on the chocolate.
Polvoron is now becoming a favourite "pasalubong" gifts to overseas friends and
family. It is easy to make, even the kids could help, my daughter enjoys
moulding the polvoron and then straight to her mouth.
Easy steps in making polvoron.
Ingredients:
4 cups of all purpose flour
2 cups powdered milk
1 1/2 cup melted butter
2 cups sugar
You will also need the following:
Japanese paper or cellophane
Polvoron Moulder - if you live overseas, polvoron moulder may be available in
some Pinoy Stores in your area.
When I went back to the Philippines I bought these polvoron moulder at SM.
There are round and oval moulders and they can be available in regular size or
extra large.
Polvoron has become one of the most sought-after items and a favorite gift to
give to overseas friends and family. It is primarily made with toasted flour,
powdered milk, sugar and melted butter pressed in a special mold.
There is such a huge demand for polvoron that in a survey conducted by
the Business section of the Philippine Daily Inquirer last 2007, Goldilocks
Bakeshop named polvoron as their top-selling itemit sold more than their
cakes! Polvoron comes in different flavors like Pinipig, Peanut, Pili, Cashew,
Cookies & Creme, Classic, and Chocolate.
Special Polvoron Recipe
Materials needed:
Mixing bowl Polvoron Ingredients:
Measuring cups and spoons 4 cups all-purpose flour
Wooden spoon 2 cups powdered milk
Saucepan 1 1/2 cup melted butter
Japanese paper or cellophane 2 cups sugar
Polvoron molder
Procedure on how to make Polvoron:
1. On a pan, toast flour in moderate heat for about 15 minutes, or until light
brown, stirring constantly to avoid burning.
2. Remove the pan and transfer the mixture into a big bowl.
3. Add the powdered milk, and toss for another 3-4 minutes.
4. Add sugar and melted butter. Mix well.
5. Fill the polvoron mould with the mixture, press it hard by using a spoon,
then release it. If it is still too loose, add more butter or olive oil. Make sure
that you could pick up the polvoron without it crumbling straight away.
6. Place the polvoron in an airtight container, then chill in the fridge until firm.
7. Carefully wrap the polvoron individually in japanese paper or cellophane.
8. Keep the polvoron refrigerated until you want to eat them. You can store
them on the fridge for about a week, or you can freeze them.
Polvoron Ingredients:
1 cup plain flour 1 cup melted butter or half
1 1/2 cup full cream powder milk margarine half butter
1/2 cup sugar ( preferable very fine 1/2 teaspoon salt
sugar) 1/4 cup roasted pinipig
Polvoron Preparation:
Step 1. Roast the flour in a wok Step 6. Try your molder. Mold one
(slow heat to avoid burning) and if it is still too loose, add more
Step 2. Roast flour until it is slightly butter to it. make sure that you
brown could pick up the polvoron without
Step 3. Take it off the heat it crumbling straight away
Step 4. Mix milk, sugar, pinipig, salt Step 7. Wrap them with papel de
and melted butter with the flour hapon.
Step 5. Blend them together
Try this simple polvoron recipe and sell it to your friends, stores and even to
pasalubong shops to make an additional income into your pocket. This can be
a great business idea after all.
Things you'll need:
2 mixing bowls 1/4 cup butter
rubber spatula/scraper 1/2 cup light brown sugar
baking sheet 4 egg yolks
1/2 can condensed milk 4 egg whites
4 cups shredded or flaked 1/2 cup light brown sugar
desiccated coconut
Preheat oven to 350F. Place foil bake cups on a baking sheet.
With your rubber spatula, cream butter until light and fluffy. Add sugar and
egg yolks then mix until smooth. Mix in condensed milk and shredded or
flaked desiccated coconut.
In another bowl, beat egg whites until frothy. Add sugar and continue beating
until stiff.
Mix in the egg yolk mixture. Fill bake cups with the mixture and bake for 20
minutes or until golden brown
Chocolate macaroons Eggs, sugar, vanilla, shredded coconut and melted dark
chocolate.
Life with macaroons: coconut macaroons/goldilocks macaroons/ french
macaroons
Baking is one of my leisure that i treasure in life! I haven't post my baking
experiences for so long and was not able to blog for 2 weeks because of my
busy sched.

So without any further ado I would like to share my baking journey with the
MACAROONS!....

The philippine Macaroons

If you are in the Philippines, Macaroons has many variations like the popular
macaroons of Goldilocks and a recipe of any Filipino granny ( we call them
Lola) /aunt/mom/sister commonly called as coconut macaroons. I remember
when I was 10 years old I am already baking coconut macaroons as my
assignment for our Christmas party. Ive been doing it until I was 17 and
passed the tradition to my younger sister. LOL Here is the simple recipe of my
coconut macaroons adapted from my mom - the ingredients:
2 cups dessicated coconut. I
1 can condensed milk
2 eggs
1/2 cup sugar
1/2 cup butter

Mix all ingredients. Pour in small paper cups in muffin tins and bake for 15-
20mins at medium heat (300 deg f). Wait until golden brown.
Coconut macaroons is indeed a part of Filipino desserts in any
[Link] macaroons the ready to eat macaroons another variations
of macaroons available in Goldilocks outlets. this is also my favorite.... so sweet
and creamy....Me and French Macaroons

Globally when we say Macaroons it refers to the French macaroons (also

known as Paris Macaroons) a distinct sweet, soft and chewy pastry. Some
countries like Switzerland, Japan, South Korea etc has their own variations.
Ingredients:

115 grams almond flour, 200 grams powdered sugar

meringue: 90 grams egg white and 1/4 cup sugar

Preheat oven to 300 deg F. Line baking sheets.

Combine almond flour and confectioners sugar. set aside.
Beat egg whites and sugar until medium stiff peaks. Fold broyage into
meringue. Pipe into round disks. set aside to from skin. Make the macaroons
for about 10 minutes or until just [Link]: 1/2 cup eggwhite, 1/2 cup
sugar, 1 1/2 cup butter warm egg whites and suger over simmering water
stirring constantly. When warm, take out bowl from simmering water and beat
until stiff. when cold or at room temperature, add cubed butter. *for flavoring
and color: ass 1 1/2 tsp of flavoring to the macaroons and [Link]
home made french macaroons!

Ingredients:
1cup flour
1/2 or 1/4 cup butter or materials to use:
margarine(butter is better)i used wooden stick
1/4 it didnt go well, actually it is cooking pan(try not using tefal)
according to your mixture strainer
1/2 sugar plates
2/3 or 1/2 cup milk(I suggest using molder(you could make more if you
Nido Fortified) use the oblong shape)
mixing bowl
.

Most important thing needed

PRESENCE OF BODY AND MIND or else...
Ingredients
 2/3 cup butter, at room 1 cup granulated sugar $
temperature $ 1/4 cup milk $
1 cup firmly packed brown sugar 1/2 teaspoon grated lemon peel
2 cups all-purpose flour $ 4 teaspoons lemon juice
1 cup finely chopped walnuts 1 teaspoon vanilla $
2 packages (8 oz. each) cream 2 large eggs $
cheese, at room temperature $
Preparation
1. 1. In a bowl, with an electric mixer on medium speed, beat butter and brown
sugar until smooth. Stir in flour and walnuts. Reserve 2 cups of the dough;
lightly press remaining evenly into a 9- by 13-inch baking pan. Bake in a 325
oven until dry to the touch, about 15 minutes. Let cool 10 minutes.
2. 2. In a bowl, with an electric mixer on medium speed, beat cream cheese and
granulated sugar until smooth. Beat in milk, lemon peel, lemon juice, vanilla,
and eggs until smooth, scraping down sides of bowl as needed. Pour cream
cheese mixture over crust. Sprinkle reserved dough evenly over the top.
3. 3. Bake in a 325 oven until a knife inserted into the center comes out clean,
about 35 minutes. Let cool completely on a rack, then cover and chill until
firm, at least 2 hours, or up to 1 day (see notes). Cut into 12 bars.
Ingredients
2 cups sugar 1 teaspoon baking powder
3/4 cup baking cocoa 1 cup (6 ounces) semisweet
1 cup canola oil chocolate chips
4 eggs 1 cup chopped walnuts, divided
1/4 cup 2% milk 14 ounces caramels
1-1/2 cups all-purpose flour 1 can (14 ounces) sweetened
1 teaspoon salt condensed milk
Directions
In a large bowl, beat the sugar, cocoa, oil, eggs and milk. Combine the flour,
salt and baking powder; gradually add to egg mixture until well blended. Fold
in chocolate chips and 1/2 cup walnuts.
Spoon two-thirds of the batter into a greased 13-in. x 9-in. baking pan. Bake at
350 for 12 minutes.
Meanwhile, in a large saucepan, heat the caramels and condensed milk over
low heat until caramels are melted. Pour over baked brownie layer. Sprinkle
with remaining walnuts.
Drop remaining batter by teaspoonfuls over caramel layer; carefully swirl
brownie batter with a knife.
Bake 35-40 minutes longer or until a toothpick inserted near the center comes
out with moist crumbs (do not overbake). Cool on a wire rack. Yield: 2 dozen.
 Nutritional Facts1 serving (1 each) equals 376 calories, 18 g fat (5 g saturated
fat), 43 mg cholesterol, 189 mg sodium, 51 g carbohydrate, 2 g fiber, 6 g
protein.
Ingredients
18 caramels 1/2 teaspoon vanilla extract
1/3 cup butter 1 cup all-purpose flour
2 tablespoons milk 1/2 teaspoon baking powder
3/4 cup sugar 1/4 teaspoon salt
2 eggs 1 cup chopped salted cashews
Directions
In a large saucepan, cook and stir the caramels, butter and milk over low heat
until the caramels are melted and mixture is smooth. Remove from the heat;
stir in sugar until smooth.
In a small bowl, combine eggs and vanilla; stir into caramel mixture. In a large
bowl, combine the flour, baking powder and salt; stir into caramel mixture
until blended. Fold in cashews.
Transfer to a greased 9-in. square baking pan. Bake at 350 for 24-28 minutes
or until a toothpick inserted near the center comes out clean. Cool on a wire
rack. Cut into bars. Yield: 25 brownies.
Nutritional Facts1 brownie equals 129 calories, 6 g fat (3 g saturated fat), 24
mg cholesterol, 115 mg sodium, 17 g carbohydrate, trace fiber, 2 g protein.
Ingredients
1. 115g unsalted butter, softened 6. 160g plain flour
2. 50g granulated sugar 7. 1/4 tsp bicarbonate of soda
3. 70g light muscovado sugar 8. 100g milk or Bourneville chocolate,
4. 1/2 tsp vanilla extract cut into chunks
5. 1 large egg, lightly beaten
Method
1. 1. Preheat the oven to 180C/fan160C/gas 4. Lightly grease 2-3 non-stick
baking sheets. Put the butter and sugars into a large bowl and cream together
using an electric hand whisk until pale and fluffy. Gradually beat in the vanilla
and egg.
2. 2. In a small bowl, mix the flour, bicarbonate of soda and a good pinch of salt,
then add to the creamed mixture, along with the chocolate chunks. Mix until
combined to a softish dough.
3. 3. Put tablespoonfuls of the dough onto the baking sheets, spaced well apart.
Bake for 8-10 minutes, then remove from the oven. Leave on the baking sheets
for 2 minutes, then transfer to a wire rack to cool. Eat immediately or store in
an airtight container for up to 5 days.
 Nutritional info
Per cookie: 165kcals, 8.9g fat (5.3g saturated), 2.1g protein, 20g carbs, 12.3g
sugar, 0.2g salt
Ingredients
3/4 cup butter, softened 1/4 teaspoon salt
1-1/2 cups packed brown sugar 1-1/2 cups 60% cacao bittersweet
3 eggs chocolate baking chips
3 ounces unsweetened chocolate, 1 cup chopped cashews
melted and cooled TOPPING:
3 teaspoons vanilla extract 16 caramels
1-1/4 cups all-purpose flour 3 tablespoons 2% milk
Directions
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at
a time, beating well after each addition. Beat in chocolate and vanilla. Combine
flour and salt; gradually beat into creamed mixture just until moistened. Stir in
chocolate chips.
Pour into two greased 9-in. square baking pans. Sprinkle with cashews. Bake
at 325 for 20-25 minutes or until a toothpick inserted near the center comes
out with moist crumbs (do not overbake). Cool on wire racks.
In a small saucepan, combine caramels and milk. Cook and stir over medium-
low heat until caramels are melted. Drizzle over brownies. Yield: about 2-1/2
dozen.
Nutritional Facts1 brownie equals 198 calories, 11 g fat (6 g saturated fat), 32
mg cholesterol, 101 mg sodium, 25 g carbohydrate, 1 g fiber, 3 g protein.
ngredients
4 cups Fudge Brownie Mix (recipe also in Recipe Finder)
2 eggs
2 teaspoons vanilla extract
Directions
In a large bowl, combine the brownie mix, eggs and vanilla; mix well.
Drop by tablespoonfuls 2 in. apart onto ungreased baking sheet. Bake at 375
for 8-10 minutes or until the tops are cracked. Cool for 2 minutes before removing
from pans to wire racks to cool completely. Yield: about 3 dozen.

Ingredients
4 cups Brownie Mix 1-1/3 cups chopped walnuts
4 eggs 1 cup (6 ounces) semisweet
2 teaspoons vanilla extract chocolate chips
Directions
In a bowl, combine the brownie mix, eggs and vanilla. Fold in the walnuts and
chocolate chips. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350 for
35 minutes or until a toothpick inserted near the center comes out clean. Cool
on a wire rack. Yield: 2 dozen.
Ingredients
4 ounces white baking chocolate, 1/3 cup butter
chopped 1/2 cup packed brown sugar
 2 eggs, beaten 1/4 teaspoon salt
1/4 teaspoon vanilla extract 1 cup finely chopped dried apricots
3/4 cup all-purpose flour 1/4 cup sliced almonds
1/2 teaspoon baking powder 1/4 cup flaked coconut
Directions
In a saucepan, melt chocolate and butter over low heat, stirring constantly.
Remove from the heat; stir in brown sugar, eggs and vanilla until blended. Set
aside. In a bowl, combine the flour, baking powder and salt. Stir in chocolate
mixture. Combine apricots, almonds and coconuts; stir half into the batter.
Pour into a greased 9-in. square baking pan. Sprinkle remaining apricot
mixture on top. Bake at 350 for 25 minutes or until golden brown. Cool on a
wire rack. Cut into bars. Yield: about 2 dozen.
Nutritional Facts1 serving (1 each) equals 91 calories, 4 g fat (2 g saturated
fat), 25 mg cholesterol, 73 mg sodium, 12 g carbohydrate, 1 g fiber, 1 g protein.
Ingredients
3/4 cup butter 24 large marshmallows
4 ounces unsweetened chocolate, 1 package (14 ounces) flaked
chopped coconut
2 cups sugar TOPPING:
3 eggs, lightly beaten 1 cup (6 ounces) semisweet
1 cup all-purpose flour chocolate chips
3/4 cup chopped slivered almonds 3/4 cup sugar
1 teaspoon vanilla extract 1/4 cup butter
FILLING: 1/4 cup milk
1 cup sugar 1/4 cup chopped slivered almonds,
1 cup 2% milk toasted
Directions
In a microwave, melt butter and chocolate; stir until smooth. Cool slightly. Add
sugar. Stir in the eggs, flour, almonds and vanilla (batter will be thick).
Transfer to a greased 13-in. x 9-in. baking pan. Bake at 350 for 25-30 minutes
or until a toothpick inserted in the center comes out clean (do not overbake).
Cool on a wire rack.
In a large saucepan, combine filling ingredients; bring to a boil. Pour over
cooled brownies.
In another saucepan, combine the chocolate chips, sugar, butter and milk;
bring to a boil. Spoon over the filling. Sprinkle with almonds. Cover and
refrigerate for 2 hours or until set. Store in the refrigerator. Yield: 4 dozen.
Nutritional Facts1 brownie equals 206 calories, 11 g fat (7 g saturated fat), 24
mg cholesterol, 59 mg sodium, 28 g carbohydrate, 1 g fiber, 2 g protein.