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Sunday, April 9, 2017

Extra Income

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Saturday, March 12, 2011

Laguna's Best Cake: Mer-Nel's Cake House













It all started one Valentine's day in 1980 when a group of people ordered heart-shaped chocolate cakes... and the rest as they say is history. Through their heart-shaped cakes, it became their trademark. They named their business Mer-Nel's Cake House, which was coined after Merle and his husband's first name.  Today, their heart-shaped cakes are their bestsellers accounting for 80% of their sales.

Their cakes are famous for the right combination of sweet and chocolate that makes it a perfect moist cake, you won't get tired of every bite.  Whatever shape it is, it's delicious!  It truly is a must for every occasion!

You can visit them at Lopez Ave. Batong Malake, Los Banos Laguna, Philippines, or call (049)536-1145.  Happy eating!

Tuesday, March 8, 2011

Los Baños: Buko Pie

Buko Pie is one of the products you must try when traveling south.  It’s the specialty of the Laguna Province, specifically Los Baños. It is a traditional Filipino pastry style, young-coconut-filled pie. It’s just like a coconut cream pie; the only difference is it’s made with young coconuts (buko in Filipino) and has no cream.

Estimated cooking time is 1 hour and 30 minutes.

INGREDIENTS

Crust:
·                     2 cups all-purpose flour
·                     1 tsp. salt
                                               ·                     2/3 cup shortening
·                     1 piece eggyolk
·                     1 tsp. vinegar
·                     1/4 cup ice water
Filling:
·                     4 cups coconut meat
·                     1 cup coconut water
·                     1 300 ml. can Sweetened Condensed Milk
·                     2/3 cup cornstarch

COOKING INSTRUCTIONS
·         4 cups coconut meat
·         1 cup coconut water
·         1 300 ml. can Sweetened Condensed Milk
·         2/3 cup cornstarch
·         Blend flour and salt in a bowl. Cut in shortening using two knives or a pastry cutter.
·         Combine yolk, vinegar and water; slowly add the liquid to the flour mixing until dough can be handled.
·         Divide dough into 2 parts with one part slightly bigger than the other. Roll bigger dough to about 2 inches larger than a 16-inch pie plate.
·         Fit dough into a pie plate, letting sides hang.
·         Roll out remaining dough for the crust.
·         Set aside.
·         Combine filling ingredients in a thick saucepan.
·         Cook stirring constantly until thickened. Cool then pour into prepared crust.
·         Cover with top crust; flute or crimp edges together to seal.
·         Bake for 1 hr. at 425 degrees F.

Happy eating!