Peanut Brittle

     Ingredients:

     1 tablespoon of unsalted butter to brush the baking sheet

     2 cups white granulated sugar

     pinch of salt
     1/4 corn syrup
     1/4 teaspoon baking soda 

     2 cups unsalted roasted peanuts

     1/2 teaspoon oil for wooden spoon

      Method:

1. Use softened butter to brush baking sheet and set aside.
2. In a medium saucepan combine sugar, water, corn syrup and salt, let boil over high heat.
3. Swirl until sugar dissolves, (do not stir) until light golden brown or until it reaches soft crack stage if using a candy thermometer.
4. Add baking soda, stir then add the peanuts, mix quickly to coat the peanuts.
5. Transfer to the greased baking sheet. Flatten peanuts and let cool.
6. Crack the peanut brittle before it dries up completely. 
7. Enjoy your peanut brittle.

       Health Benefits

• Peanuts are rich in energy (567 calories per 100 g) and contain health benefiting nutrients, minerals, antioxidants and vitamins that are essential for optimum health.
• They compose sufficient levels of mono-unsaturated fatty acids (MUFA), especially oleic acid. MUFA helps lower LDL or "bad cholesterol" and increaseS HDL or "good cholesterol” level in the blood. Research studies suggest that Mediterranean diet which is rich in monounsaturated fatty acids help to prevent coronary artery disease and stroke risk by favoring healthy blood lipid profile.
• Peanut kernels are a good source of dietary protein; compose fine quality amino acids that are essential for growth and development.
• Research studies have shown that peanuts contain high concentrations of poly-phenolic antioxidants, primarily p-coumaric acid. This compound has been thought to reduce the risk of stomach cancer by limiting the formation of carcinogenic nitrosamines in the stomach.
• Peanuts are an excellent source of resveratrol, another polyphenolic antioxidant. Resveratrol has been found to have a protective function against cancers, heart disease, degenerative nerve disease, Alzheimer's disease, and viral/fungal infections.
• Furthermore, studies suggest that resveratrol may reduce stroke risk through altering molecular mechanisms in the blood vessels (reducing susceptibility to vascular damage through decreased activity of angiotensin, a systemic hormone responsible for blood vessel constriction that would elevate blood pressure), and by increasing production of vasodilator hormone, nitric oxide.
• Recent research studies suggest that roasting/boiling enhances antioxidant bio-availability in the peanuts. It has been found that boiled peanuts have two and four-fold increase in isoflavone antioxidants biochanin-A and genistein content, respectively. (Journal of agricultural and food chemistry).
• The kernels are an excellent source of vitamin E (a-tocopherol); containing about 8 g per100 g. vitamin E is a powerful lipid soluble antioxidant which helps maintain the integrity of cell membrane of mucus membranes and skin by protecting from harmful oxygen free radicals.
• The nuts are packed with many important B-complex groups of vitamins such as riboflavin, niacin, thiamin, pantothenic acid, vitamin B-6, and folates. 100 g of peanuts provide about 85% of RDI of niacin, which contributes to brain health and blood flow to the brain.
• The nuts are a rich source of minerals like copper, manganese, potassium, calcium, iron, magnesium, zinc, and selenium. http://www.nutrition-and-you.com

Puto Leche Flan

Ingredients for the flan...

4 egg yolks

1 can condensed milk

1 teaspoon of lemon juice

1/4 teaspoon of yellow color if using powder food color

For the batter:

2 cups all-purpose flour or cake flour

1 cup white granulated sugar

a pinch of salt

1 cup water

3 teaspoon baking powder

4 cups egg whites

Method:

1. Fill water on steamer 1/3 full then boil water on medium heat, while waiting for the water to boil, grease the moulds for the puto leche flan.
2. Prepare the flan by mixing the ingredients, condensed milk , egg yolk and the lemon juice then fill the greased moulds about 1/3 full. Steam for about 5 minutes then set aside.
3. Combine all ingredients for the puto batter (do not over mix the batter) then pour batter over the steamed flan just below the rim. Steam for 10 minutes.
4. Let cool then remove from individual moulds, loosen it with a knife and arrange on your favorite container.
5. Enjoy this beautiful and delicious recipe. 

Flan is a bake or steamed custard quite similar to crème caramel. It is typically made with eggs, cream or milk, gelatin and vanilla. Often, the custard is synonymous with crème caramel because it includes a layer of burnt or caramelized sugar on the bottom. Little ramekins of flan are then inverted, so the crunchy sugar is on the top.

This custard is quite popular in Latin American countries, but its origin is French. Often, flan served in Latin countries or restaurants does not have the caramel sugar layer, but instead is simply plain, more resembling Italian cream.

Sometimes, Latin American restaurants make the distinction between regular flan and dolce de leche, which served with a milk caramel sauce. Unlike crème caramel, the milk caramel sauce is added after the custard is baked and inverted. It is creamy rather than crunchy.

Flan enjoys great popularity in the US, in Latin American countries, and in the Philippines. It is also very popular in Japan, where some variants may be made with soy milk, since many native Japanese do not regularly consume cow milk.

There are also some instant flan mixes available. Thickening from these tend to come from the addition of either agar or gelatin. Authentic flan would probably not use either thickener, but would depend upon the addition of eggs to create the proper thickness. Most restaurant recipes, however, suggest gelatin. http://www.wisegeek.com

Banana Cake

• Banana is one of the high calorie, tropical fruits. 100 grams of fruit carry 90 calories. Besides, it contains good amount of health benefiting anti-oxidants, minerals, and vitamins.
• Banana fruit is composed of soft, easily digestible flesh made up of simple sugars like fructose and sucrose that upon consumption instantly replenishes energy and revitalizes the body. Thus, for these qualities, bananas are being used by athletes to get instant energy and as supplement food in the treatment plan for underweight children.
• The fruit holds a good amount of soluble dietary fiber (7% of DRA per 100 g) that helps normal bowel movements; thereby reducing constipation problems.
• It contains health promoting flavonoid poly-phenolic antioxidants such as lutein, zea-xanthin, ß and a-carotenes, albeit, in small amounts. These compounds help act as protective scavengers against oxygen-derived free radicals and reactive oxygen species (ROS) that play a role in aging and various disease processes.
• Banana is good source of vitamin-B6 (pyridoxine); provides about 28% of daily-recommended allowance. Pyridoxine is an important B-complex vitamin that has beneficial role for the treatment of neuritis, and anemia. Further, it helps decrease homocysteine (one of the triggering factor in coronary artery disease (CHD) and stroke episodes) levels within the human body.
• The fruit is also a moderate source of vitamin-C (about 8.7 mg per 100g). Consumption of foods rich in vitamin-C helps the body develop resistance against infectious agents and scavenge harmful oxygen-free radicals.
• Fresh bananas provide adequate levels of minerals like copper, magnesium, and manganese. Magnesium is essential for bone strengthening and has a cardiac-protective role as well. Manganese is utilized as a co-factor for the antioxidant enzyme, superoxide dismutase. Copper is required in the production of red blood cells.
• Fresh banana is a very rich source of potassium. 100 g fruit provides 358 mg potassium. Potassium is an important component of cell and body fluids that helps control heart rate and blood pressure, countering bad effects of sodium. www.nutrition-and-you.com

Ingredients:

3/4 cup white granulated sugar

1/2 brown sugar

1/2 cup corn oil

3 whole eggs

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

3/4 cup buttermilk or milk

1 cup mashed banana

1 tablespoon orange zest

Cream cheese frosting:

1 cup cream cheese

6 tablespoons unsalted butter

1 teaspoon vanilla extract

3 cups confectioners sugar

Method:

1. Preheat oven at 350 degrees centigrade or 175 degrees Fahrenheit.
2. Grease 8 x 2 inches round pan or  8 x 8 x 1 1/2 inches square pan.
3. Sift flour twice, add in salt, baking powder and baking soda then set aside.
4. In the electric mixer, cream corn oil, sugar, and eggs until frothy.
5. Mash the bananas then add to the creamed ingredients plus milk.
6. On low speed add dry ingredients and mix just until combined.
7. Do not over mix so the dough is soft and tender but not tight and tough.
8. Pour the batter into the prepared pan and bake for 40 to 45 minutes or until toothpick is dry when inserted.
9. Let the cake cool in the pan for 10 minutes then turn out onto the cooling rack to cool completely.
10. Whip the frosting if desired then frost the cooled cake, decorate with nuts if desired and enjoy.