Here's to a season of great eats

Pistachio cake with buttercream frosting

Ingredients:

5 piece eggs

6 tbsp sugar

1 tsp vanilla

1/2 cup Purefoods Baron all purpose flour

1/2 cup pistachio, ground

Frosting:

4 piece egg whites

1/2 tsp cream of tartar

1/2 cup sugau

1 cup Magnolia Gold Butter Unsalted, softened

1/2 cup pistachio, chopped

Procedure:

Preheat oven to 3250F. Grease and line Glad Cook and Bake Paper 3- 8”x1” round baking pans. Set aside. Cream eggs and sugar until light and fluffy. Add vanilla extract. Sift in flour and pistachio. Divide among the prepared pans. Bake for 30 minutes or when a toothpick inserted comes out clean. Let cool on racks.

To make Butter Cream Frosting: Beat egg whites with cream of tartar until frothy. Slowly add the sugar and beat until stiff peaks are formed.  Add butter one tablespoon at a time. Unmold cakes then fill and frost with butter cream. Sprinkle the remaining chopped pistachio nuts on cake to decorate.

Makes 6-8 servings

Pastillas de leche cheesecake bars

Ingredients:

Crust:

3 cup pascencia cookies, crushed

1/2 cup Magnolia Gold Butter, melted and cooled

1 cup store bought pastillas de leche, cut into small chunks

Filling:

2-225g bar Magnolia Cream cheese

1/2 cup sugar

1/2 cup store bought pastilles de leche, mashed

2 tsp vanilla 

1 tbsp lemon juice 

2 tsp lemon rind, grated

3 piece eggs

3 piece egg yolks

1 cup cream

1/2 cup Purefoods Baron all-purpose flour

Topping:

1 cup dulce de leche or store bought caramel sauce

15 piece store bought pastillas de leche, cut in half

Procedure:

Preheat oven at 2750F and line with Glad Aluminum Foil one 9x13” rectangular baking pan. Set aside.

To make the Crust: Combine crushed pascencia cookies and melted butter in a mixing bowl. Stir all ingredients until well blended. Press mixture on the bottom of the prepared pan. Sprinkle pastillas chunks over the prepared crust. Set aside.

Beat cream cheese and sugar until very light and fluffy. Add mashed pastillas de leche and mix until smooth. Add vanilla, lemon juice, lemon rind, eggs, egg yolks, cream and flour. Beat until mixture is smooth. Pour into prepared pan. Bake at 2750F in a bain marie for about 1 hour. Turn oven off. Leave cheesecake inside the oven for 30 minutes more.  Cool completely. Chill at least 4 hours before unmolding the cheesecake.

Spread dulce de leche or caramel sauce over the cooled cheese cake. Let set in the chiller for at least 4 hours. Cut 11/2 x 2” squares. Top each square with a piece of pastilles de leche. Serve.

Makes 30 to 38 cheesecake bars