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Table of
Contents
Strawberry oatmeal bars

lemon crinkle cookies

UBE PIE

CHOCOLATE FUDGE CAKE

 STRAWBERRY
OATMEAL BARS
 INGREDIENTS
2 sticks (1 cup/225g) salted
butter, cut into pieces, plus
more for greasing pan
1 1/2 cups all-purpose flour
1 1/2 cup oats
1 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
One 10 to 12-ounce jar
strawberry preserves
 INGREDIENTS
GLAZE

1 1/2 cups powdered sugar (195

grams)
3-5 tablespoons heavy cream
1/2 teaspoon vanilla extract
EQUIPMENT
9-by-13-inch rectangular pan
whisk
spatula
large bowl
wired cooling rack
Measuring cups
 PROCEDURE
1. Preheat the oven to 350 degrees F. Butter a 9-by-13-inch rectangular pan.
2. Mix together the butter, flour, oats, brown sugar, baking powder and salt.
3. Press half the oat mixture into the prepared pan.
4. Spread with the strawberry preserves.
5. Sprinkle the other half of the oat mixture over the top and pat lightly.
6. Bake until light brown, 30 to 40 minutes.
7. Let cool completely, and then cut into squares.
 PROCEDURE GLAZE

1. Sift the powdered sugar into a medium-sized bowl.

2. Add the heavy cream a tablespoon at a time until you reach the consistency
you'd like your icing or drizzle to be, whisking in between each addition.
3. Add vanilla extract.
4. Whisk well and immediately drizzle or spread over the bars.
LEMON CRINKLE COOKIES
Ingredients
100G GRANULATED SUGAR
1/2 TABLESPOON GRATED LEMON ZEST
1/4 TEASPOON SALT
1/4 CUP UNSALTED BUTTER MELTED (56.5G)
1 LARGE EGG
30 ML FRESH LEMON JUICE
1/2 TEASPOON VANILLA EXTRACT
140G ALL-PURPOSE FLOUR
1/4 TEASPOON BAKING SODA
49G CONFECTIONERS’ SUGAR
Equipment
MIXING BOWLS
MEASURING CUPS
BAKING SHEETS
SPRING-LOADED SCOOP
WIRE COOLING RACK
WHISK
ZESTER
 PROCEDURE
WHISK TOGETHER THE SUGAR, LEMON ZEST, AND SALT. WHISK IN THE MELTED BUTTER,
EGGS, LEMON JUICE, AND VANILLA UNTIL WELL COMBINED.

IN A SEPARATE BOWL, WHISK TOGETHER THE FLOUR AND BAKING SODA. FOLD THE FLOUR
MIXTURE INTO THE SUGAR MIXTURE UNTIL WELL COMBINED.

COVER AND REFRIGERATE FOR AT LEAST 30 MINUTES.

PREHEAT THE OVEN TO 350°F. LINE 2 COOKIE SHEETS WITH PARCHMENT PAPER.

ADD THE CONFECTIONERS’ SUGAR TO A SMALL BOWL AND SET IT ASIDE.

SCOOP THE CHILLED COOKIE DOUGH USING A 1 ½ TABLESPOON SPRING-LOADED SCOOP.

 PROCEDURE
ROLL THE SCOOPED DOUGH BETWEEN YOUR PALMS TO FORM SMOOTH BALLS. COAT EACH
DOUGH BALL VERY WELL WITH THE CONFECTIONERS’ SUGAR, AND PLACE 1 1/2 INCHES
APART ON A LINED BAKING SHEET.

BAKE FOR 12 TO 14 MINUTES OR UNTIL THE TOPS CRACK AND THE BOTTOM EDGES ARE JUST
STARTING TO BROWN.

LET COOL ON THE PAN FOR 2 MINUTES THEN TRANSFER THE COOKIES TO A WIRE RACK AND
ALLOW TO COOL COMPLETELY.
UBE PIE
 INGREDIENTS
Crust Ingredients:
2 1/2 cups all-purpose flour
1 teaspoon salt
1 tablespoon granulated sugar
1 cup cold unsalted butter, cut into cubes
6-8 tablespoons ice water
Filling Ingredients:
2 cups mashed purple yam (ube)
1 cup coconut milk
3/4 cup granulated sugar
2 eggs
1/4 cup butter, melted
1/4 teaspoon salt
BE ST 1 teaspoon vanilla extract
LL ER 1/2 teaspoon ube flavoring (optional, for extra
SE color and flavor)
 EQUIPMENT
Mixing Bowls: For mixing the pie crust and filling
ingredients.
Measuring Cups and Spoons: To accurately
measure ingredients.
Pastry Cutter or Fork: For cutting the cold butter
into the flour for the pie crust.
Rolling Pin: For rolling out the pie crust dough.
Pie Dish: To bake the pie in.
Oven: For baking the pie.
Knife or Pastry Wheel: For trimming excess dough
and cutting slits in the top crust.
Brush: For applying egg wash (if desired) on top of
the pie crust.
BE ST Baking Sheet: Placing the pie dish on a baking
LL ER sheet helps catch any spills or drips from the pie
SE filling during baking.
 PROCEDURE
FOR THE CRUST:
1. In a large mixing bowl, combine the all-purpose flour, salt, and granulated
sugar.
2. Add the cubed cold unsalted butter to the flour mixture. Using a pastry
cutter or fork, cut the butter into the flour mixture until it resembles
coarse crumbs.
3. Gradually add the ice water, one tablespoon at a time, mixing gently with a
fork until the dough comes together. Be careful not to overmix.
4. Divide the dough into two equal portions, shape each portion into a disc, wrap
them in plastic wrap, and refrigerate for at least 30 minutes to chill.
 PROCEDURE
FOR THE FILLING:

1. Preheat your oven to 350°F (175°C).

2. In a mixing bowl, combine the mashed purple yam, coconut milk, granulated
sugar, eggs, melted butter, salt, vanilla extract, and ube flavoring (if using).
Mix until smooth and well combined.
 PROCEDURE
ASSEMBLING AND BAKING THE PIE:
1. Remove one portion of the chilled dough from the refrigerator. On a floured
surface, roll out the dough into a circle large enough to fit into a 9-inch pie
dish.
2. Carefully transfer the rolled-out dough to the pie dish, pressing it gently
into the bottom and sides. Trim any excess dough hanging over the edges.
3. Pour the prepared ube filling into the pie crust, spreading it out evenly.
4. Remove the second portion of chilled dough from the refrigerator. Roll it
out into a circle large enough to cover the filling.
5. Place the rolled-out dough over the filling, sealing the edges with the
bottom crust. You can crimp the edges decoratively if desired.
 PROCEDURE
ASSEMBLING AND BAKING THE PIE:
6. Cut a few slits on the top crust to allow steam to escape during baking.
7. Optionally, brush the top crust with a beaten egg for a shiny finish.
8. Place the pie in the preheated oven and bake for 45-50 minutes, or until the
crust is golden brown and the filling is set.
9. Once baked, remove the pie from the oven and let it cool completely on a wire
rack before slicing and serving.

TA-DA ENJOY!
CHOCOLATE
FUDGE CAKE
 Ingredients
CHOCOLATE FUDGE CAKE BATTER:
1 CUP 142G ALL-PURPOSE FLOUR
⅓ CUP 28G COCOA POWDER
½ TEASPOON BAKING POWDER
½ TEASPOON BAKING SODA
¾ CUP 150G GRANULATED SUGAR
¼ TEASPOON SALT
1 LARGE EGG
¼ CUP 60ML SUNFLOWER OIL
⅓ CUP 80ML SOUR CREAM
½ TEASPOON PURE VANILLA EXTRACT
½ CUP 120ML HOT COFFEE
 Ingredients
CHOCOLATE FUDGE FROSTING:
⅓ CUP 80ML WHIPPING CREAM
1 TABLESPOON 15ML HONEY
PINCH OF SALT
5 OZ 142G DARK CHOCOLATE FINELY
CHOPPED
¼ CUP 60ML SOUR CREAM
Equipment
MIXING BOWLS
MEASURING CUPS
BAKING SHEETS
WIRE COOLING RACK
WHISK/MIXER
9X9 PAN
 PROCEDURE
1. Preheat your oven to 350°F. Line a 9-inch square cake pan with parchment paper.
2. Sift flour, cocoa, baking powder and baking soda into a large bowl. Add sugar and salt and
whisk to blend well.
3. Combine egg, oil, sour cream and vanilla in a medium bowl and whisk to blend until smooth.
Pour into the bowl with the dry ingredients and mix with an electric hand mixer on medium-low
until blended. It will be thick and somewhat dry. Add the hot coffee gradually in two stages
to minimize clumps forming and beat until evenly combined and the batter smooth.
4. Spread batter into prepared pan and bake for 24-27 minutes until the cake springs back when
pressed gently and a skewer inserted into the center comes out clean. Transfer pan to a wire
rack and let cool for 15 minutes before inverting onto the rack to cool completely.
 PROCEDURE
5. For the frosting, combine cream, honey, salt, and chopped dark chocolate in a small saucepan
over low heat and stir gently as the chocolate slowly melts. Keep an eye on it and let the
chocolate melt slowly, then whisk gently until it is smooth and glossy. Be careful not to over-
heat it.

6. Pour it into a bowl and add the sour cream. Stir gently with a whisk until all of the sour cream
is incorporated and the mixture is smooth, then place it in the fridge for about 15 minutes to cool
but not until it is firm. It should be the consistency of soft pudding. Whisk vigorously for about
20 seconds to lighten it up and use immediately. This frosting will firm up once it cools
completely and sets.
 References:
Kanell, J. (2022, August 1). Lemon Crinkle Cookies. Preppy
Kitchen. https://preppykitchen.com/lemon-crinkle-cookies/?
fbclid=IwAR2eYHrkVfrTAwZrtusvG7D_FRR7edlrqpVnvelFgV4FL

Thank You!
hc1uoDwtCmZcjA

Ree. (2014, December 16). Strawberry Oatmeal Bars. Food

Network; Food Network.
https://www.foodnetwork.com/recipes/ree-
drummond/strawberry-oatmeal-bars-recipe-2040764

christina.marsigliese. (2022, July 6). ULTIMATE Moist Chocolate

Fudge Cake. Scientifically Sweet.
https://scientificallysweet.com/moist-chocolate-fudge-cake/?
fbclid=IwAR1VPZxcWeqya-
iwJFYMTg7PKB7IjWFp1sDqHZNM6qsUap4N7MnF7nkrdWM#recipe