Melon Rind Preserves

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Many Filipinos refer to the muskmelon simply as “melon.”  Flesh and juice from the muskmelon fruit are popular ingredients for a variety of refreshments and desserts.  The rinds are usually discarded.  But we can make something out of it.  we can use it to make melon rind preserves.


6 cups melon rinds

Lime water

2 cups sugar

1 cup water

Lemon juice


1.   Soak small pieces of melon rinds in lime water for 3 hours.

2.   Dispose of lime water after soaking and rinse rinds with fresh water several times.

3.   Boil rinds in water for 30 minutes or until tender.

4.   Prepare syrup using 2 cups sugar and 1 cup water with a little amount of lemon juice.

5.   Boil rinds in syrup for an hour.

6.   Continue cooking until rinds are transparent and the syrup is thick.  Flavoring may be added.

Source:  Agriscope

Homemade Pancake Mix

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Yes, you can make your pancake from scratch.  Preparing this mix will only take you minutes, but the mix can last for weeds, depending on how often you might want to serve or eat your pancakes—for breakfast or brunch.

NT1594883What you need:

●  10 cups all-purpose flour (3 lbs)

 ●  2 ½ cups instant nonfat dry milk

  ●  ½ cups sugar

  ●  ¼ cup baking powder

  ●  2 tbsp salt

What you will do:

  1.  In a large bowl, combine all ingredients and seal in a large airtight container.
  2. Store in cool, dry place and use within six to eight months.

This recipe makes about 13 cups of pancake mix.

  To make your pancakes, you will need:

  ●  Homemade pancake mix

  ●  Egg

  ●  Vanilla

  ●  Vegetable Oil

  ●  Fruits of syrup

  ●  ½ cup water

Combine homemade pancake mix with ½ cup water, egg, vanilla, and vegetable oil.

  1. Add water until all dry ingredients are moistened.
  2. In a nonstick skillet, drip about ¼ cup of the batter and cook until the edges appear dry.
  3. Flip pancake and make sure both sides are perfectly browned.
  4. Serve with fruits or syrup for an appetizing breakfast or brunch.

Visual courtesy:  handingchao

Honey-Flavored Milk Candies

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Children love to eat candies.  Why not try giving them milk candies?  Once they have eater a piece, they will surely ask for more.  Milk candies, especially those flavored with honey are very nutritious.


5 cups of fresh milk

¼ cups honey

2 tablespoon refined sugar


  1.  Put the fresh milk in an aluminum pan or in an enamel basin.
  2. Add the sugar to the milk.
  3. Boil and evaporate the mixture until it reaches 1/3 of its original volume.
  4. Add honey and stir.
  5. Continue stirring over low heat until it becomes thick.
  6. Prepare a greased tray.
  7. Put the cooked milk in the tray.
  8. Spread the milk evenly, about one centimeter thick.
  9. Allow it to cool for three house.
  10. Cut and scrap in cellophane

Source:  Pamphlet on How to Make Hone-Flavored Milk Candies

Broken Glass

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NO, gelatin is not for kids only.  If munching one JellyaceTM after another is already a delight, your gelatin experience can be further heightened by this colorful and delicious dessert.

2What you will need:

Small box of gelatin package (cherry, lime, lemon, and orange)

4 cups boiling water

1 ½ cups cold water

¼ cup sugar

½ cup cold fresh calamansi juice (or pineapple juice)

¼ cup refined sugar

1 ¾ cups whipping cream

8-inch square pans

Tube pans

What you have to do:

  1. Dissolve the cherry gelatin in one cup of boiling water.
  2. Add one-half cup of cold waer to the cherry gelatin.
  3. Pour the gelatin into an 8-inch square pan and chill overnight.
  4. Do the same steps (1 to 3) for the lime and orange flavors.

The Day of Serving

  1. Dissolve the lemon gelatin and sugar in one cup boiling water.
  2. Add the fresh calamansi juice
  3. Chill until slightly thickened.
  4. While waiting for the lemon gelatin to thicken, cut the cherry-, lime-, and orange-flavored gelatins into half-inch cubes.
  5. Blend one cup cream with the lemon gelatin in a tube pan.
  6. Fold in (lay one pat over another) the gelatin cubes into the tube pan.
  7. Chill the mixture for four to six hours, until firm.
  8. Remove from mold and serve with extra-whipped topping.


Jello Recipes.

Broken Glass Cake.

Photo courtesy:   brightestblue

Homemade Peanut Butter


Here’s something to get messy with, all you peanut lovers out there.   Peanut butter is nothing more than roasted peanut crushed into a paste.  Try this at home and in time, you could come up with your own variation of this classic comfort food.

peanut-butter-factoryWhat you need:

■  1 cup roasted shelled peanut

■  1 to 2 tablespoons (tbsp) vegetable or corn oil

■  ¼ teaspoon salt (optional)

■  sugar (optional)

■  measuring cup and spoon

■  blender (for smooth peanut butter)

■  food processor or grinder (for chunky peanut butter)

■  Jar for the finished product

TAKE NOTE! If you can’t find roasted shelled peanuts, buy the roasted unshelled ones.  Just shell them by taking off the red skin.

What you will do:

  1. If you want chunky peanut butter, chip the peanut in a food processor or grinder.  If you want smooth or creamy peanut butter, chop the peanuts in a blender.
  2. Add 1 tbsp to 2 tbsp of vegetable or corn oil, a bit a a time, and regrind or blend the mixture until it looks like spreadable peanut butter.  This may take 3 minutes to 4 minutes.  You can use a rubber spatula to scrape the mixture from the sides of the container back into contact with the blade.
  3. Add only a little bit of sugar or salt at a time until it tastes just right for you.
  4. Homemade peanut butter contains no preservatives or chemical additives.  Store your homemade peanut butter in a jar in the refrigerator.  If the oil rises to the top, simply stir it back into the peanut butter before spreading.

This will yield about half a cup of creamy peanut butter and three fourths cup of crunchy peanut butter.


► Blender Peanut Butter.

► Let’s Make Peanut Butter.

► Mills, Laura.

Photo courtesy:  walyou


Sweet-and-sour Pickle

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This classic sweet-and-sour pickle is an example of a fresh pickle, which means that it’s preserved by vinegar.  It’s high sugar content helps retard bacterial growth.

picklesWhat you need:

Soft vegetable brush

8 pounds small pickling cucumber

4 cups cider vinegar

8 cups sugar

2 tablespoons pickling salt

2 tablespoons mixed pickle spices

A large, deep, stainless-steel, nonreactive pot

8 to 10 1-pint glass canning jars and two-piece canning lids

Canning equipment

A narrow plastic spatula

What to do:

  1. Using a soft vegetable brush, scrub the cucumbers in cool running water.  Cut 1/16 inch of the blossom end.  Discard any cucumbers that are bruised or damaged.
  2. Put the cucumbers in the nonreactive pot and cover with boiling water.  Let them stand at room temperature for 24 hours.
  3. Drain off the water and again cover with boiling water.  Repeat the process daily for three more days.
  4. On Day 5, bring the vinegar, salt, sugar and spices to a boil in the nonreactive pot.  Slice th cucumbers into ¼-inch thick chips and add to the pot.  Let the pot stand at room temperature for one more day.
  5. On Day 6, drain off the liquid and bring it back to a boil.  Add the cucumbers.  Boil 1 minute and portion the pickles into clean, hot canning jars, filling each to within ¾ inch of the top.
  6. Cover the pickles with the brine, filling to within ½ inch of the top of the jars.  To remove air bubbles, gently run the plastic spatula (don’t use a metal one) around the jar, keeping the utensil between the pickles and the jar’s inner surface.  If necessary, add more liquid to readjust headspace.  Wipe any residue off the rims with a clean, damp towel.  Apply lids and screwbands evenly and firmly until resistance is met—fingertip tight.  Process 10 minutes in a boiling water canner.  The pickles will be ready to eat the next day. – Bato Balani

Photo courtesy:  foodpreservationguide

Pickling Mushrooms

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Mushrooms have long been valued for their taste.  Pickling mushrooms is one way to ensure that you’ll always have this delicious item to perk up your meals.  Pickling is the process of preserving food y using salt or vinegar solution.  Mushrooms can be preserved just like other vegetables.  This is how it is done.


1 kilo fresh mushrooms

3 cups vinegar

2 cups sugar

1/3 cup salt and red pepper

20 grams onion and carrots

2 grams ginger



  1. Blanch mushrooms in boiling water for 5 minutes.  Drain in tray.
  2. Heat vinegar in casserole.  Don’t stir.
  3. Add all ingredients and oil.  This will be your pickling solution.
  4. Pak the blanched mushrooms in small bottles and press down to remove the air.
  5. Slowly pour the pickling solution to cover the mushrooms.
  6. Cap the bottles loosely and steam for one hour.
  7. Seal the cam with the candle serving.

Photo courtesy:  topnews

Dried Banana Flowers

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Want to make your “paksiw na pata” and “pata tim” more delectable?  Well, dried banana flowers, considered as rare dining fare, added to the dishes is the answer.  And here’s how to do it.


Fresh flowers of Saba variety

4 cups of water

1 tbsp Sodium metabisulfate (for every kilogram of banana flowers)



Soy sauce


  1. Cut off fresh flower stems and stalks and remove the brittle midrib.  Wrap in clean cloth.
  2. Boil 4 cups of water with 1 tbsp.  of sodium metabisulfate.
  3. Soak the wrapped flowers in the boiling solution for 5 minutes.  Drain.
  4. In equal amounts of sugar, vinegar, and soy sauce, soak the flowers overnight.
  5. Drain flowers again.  Allow to dry under the sun.  pack in jars, can s of plastic bags.  Seal.

Photo courtesy:  heavytable

Source:  “Agriscope”, The Philippines’ Agribusiness Magazine. Quezon City:  World Media Groove, Inc. May 1987.