Peaches and Graham Float Cake Recipe

Peaches and Graham Float Cake

A Graham Float Cake That's a Definite Hit!

Yes, this refrigerator cake, or “float cake” or even “icebox cake” as some may call it, doesn’t involve the usual process of baking as for most cakes and pastries. One doesn't have to be an expert in the culinary field to create this marvelous dessert. This so easy to make that even kids can also join in and help out as there are only three processes involve here: mix, chill and wait. First, simply mix all the ingredients together with a spoon or spatula. You don’t even need to use a mixer here to whip the cream for this recipe. It’s actually up to you if you wish to whip your cream some more before using it. Also, there really are no sets of rules that limit one from throwing in the fruits of her fancy into the bowl. Interestingly, there are a handful of versions of this recipe that make use of  mangoes and even fruit cocktails to top up the cake, which, in a way, give this dessert an added aesthetic appeal to its overall look. Next, the chilling and the waiting stages will take a few hours. You have to chill your Peaches and Graham Float Cake for a certain time to help it set and allow the Graham crackers to soften, as they absorb the moisture in. After that, the long wait is over and you can finally enjoy a piece of this saccharine goodness. 😁

 

Fun Fact!

Did you know that the first icebox cake was first introduced in the U.S. during the 1930s? The funny thing is that the companies back then weren’t actually promoting the cake but the “icebox”, which they were selling, as a kitchen appliance. The cake just happened to be a part of their promotional gimmick to increase sales. Before the development of the electric refrigerator, iceboxes were the refrigerators of those days. An icebox is a compact, non-mechanical refrigerator which was a common kitchen appliance during the twentieth century.  On the other hand, the typical icebox cake is a dessert made with cream, nuts, fruits and wafer and set in the refrigerator. The cake rose to popularity among households that the companies, who manufactured its ingredients (i.e. condensed milk and wafer cookies), began printing its recipe on the back of their boxes. 

Now, let’s start mixing. 🥣

Recipe	Peaches and Graham Float Cake
Serving	8
Prep Time	10 minutes
Mixing and Chilling Time	8 hours and 20 minutes to 1 day

For the cream mixture

◻️ 1 big can or 2 small cans condensed milk 

◻️ 2 250 ml tetra packs all-purpose cream 

      (any brand of your choice)

◻️ 2 cups peaches, thinly sliced 

     *You may  opt to buy the ones in can that are already sliced. 

◻️ 1 pack Graham crackers

◻️ Mixing bowl

◻️ Spatula or / and spoon

◻️ Baking tray (9” X 6 1/2” X 2”)

◻️ small bowl or container

1 In a mixing bowl, pour in the condensed milk and all-purpose cream. Mix well and set aside.

*By the way, you may chill the cream mixture before you use it for your Peach and Graham float cake. I just prefer to chill the cream mixture first so it won’t be a bit runny when I spread it on layers of Graham crackers. However, you may skip the whole cream mixture chilling process and simply proceed directly to the next step. 

2 Crush 6 - 7 pieces of Graham crackers and put them in a small bowl or container. You may opt to buy ready-made crushed Graham crackers in the grocery store. Set aside. 

3 Prepare the baking tray. Scoop out some cream mixture and spread it evenly across the base of the tray.

4 Do the first layer. Arrange 4 – 5 pieces of Graham crackers alongside each other across the tray.

5 Scoop out again some cream mixture and spread it across the top of the crackers.

6 Next, arrange the peaches alongside each other to cover the top of the cream mixture. 

7 Sprinkle some crushed Graham crackers along the sides of the peach float, as well as by the edges and corners of the tray to finish the first layer.

8 Do steps 4 - 7 to create the second layer. Place the Peaches and Graham float cake inside the refrigerator and chill for 4 hours or more before serving. Serve chill and enjoy. 

Chilled Peaches and Graham Float Cake

👍 It’s hard to work with cream mixture that is a bit runny. To avoid such a hassle, better chill it first before working on your Peaches and Graham Float Cake.
👍 Chill the cream mixture in the refrigerator for at least 4 hours before using it to make dessert. I chilled mine overnight and what I got was a creamy consistency that I really want.
👍 To keep the cream mixture chilled the entire time you are making your dessert, I suggest that after you mixed all the ingredients for the cream mixture, cover the bowl with a lid and give it some time to chill and set in the refrigerator. It will by then be ready for its next use. The cold bowl will keep the mixture chilled during its application.

As I have said, making this dessert is just a walk in the park that even kids would find fun and interesting to indulge into.  Moreover, it's so quick to prepare that you can easily produce batch after batch of this dessert wherever you want it and whenever. Have you ever tried making this kind of dessert? I would love to know your thoughts. 

If you like today's special, you may share this recipe and follow me here on Blogger and Facebook for more free recipes to try and enjoy.

 

Till next time!

Happy Cooking ! 

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Leche Flan Recipe

Leche Flan

A Creamy Flan Treat

It is customary among Filipino households to serve Leche Flan on their dining tables during fiestas, parties and other meaningful festivities. Whenever I see one on the table, it gives me a reason to look forward to having my dessert.  Let’s face it. Most Filipinos have a sweet tooth. Aside from the melt-in-your-mouth creamy custard, the Leche Flan also has a coating of rich caramelized syrup that marvelously drips all the way down to the plate. Arm with a spoon, you can’t help but feel exhilarated to get a taste of this delectable sweetness, inch by inch. This famed dessert is made with a mixture of egg yolks and milk. You may save the egg whites for your next unforgettable dish.  

Now, let’s cook! 🥢

Recipe	Leche Flan
Serving	9
Prep Time	15 minutes
Cooking Time	1 hour and 10 minutes

Ingredients:

For the caramel syrup

◻️ 1 cup of brown granulated sugar

◻️ 3 tbsp of water

For the custard mixture

◻️ 12 pcs of egg yolks

◻️ 1 tsp of vanilla extract

◻️ 1 big can of evaporated milk

◻️ 1 big can of condensed milk 

      (or 2 small cans of condensed milk)

KITCHEN TOOLs:

◻️ 3 regular-sized molds (llaneras) 

      - or any size / shape of mold

◻️ Whisk or mixing spoon

◻️ Aluminum foil

◻️ Fine strainer

◻️ Mixing bowl

◻️ Small pan

◻️ Steamer

◻️ Spoon

Leche Flan's Other Ingredients

InsTructions:

1 Put the pan on the stove. Turn on the burner to medium high. Pour in the sugar and water. Stir the sugar mixture from time to time.

2 Once boiling, lower the flame a bit and constantly stir. Let it simmer for about 5 minutes or so until the sugar totally melts and the color of the syrup changes to golden honey. 

3 Scoop 3 - 4 spoonful of caramel syrup into each of the regular-sized mold (llanera) or 2 - 2 1/2 spoonful of syrup for small mold, depending on how much syrup you want to put inside the mold. Set aside. Wait for the syrup to harden. The hardening process will take about 10 minutes.

4 In a bowl, put in the egg yolks.  Whisk gradually. Don’t over mixed. Pour in the evaporated milk and condensed milk. Mix gradually.  Then, pour in the vanilla extract and mix gently again.

 

5 Get a fine strainer and a new bowl. Using the strainer, filter the mixture into the new bowl, leaving any unmixed egg whites residues behind. This will ensure the fine texture of the custard.

6 When the syrup has hardened, pour the mixture in each mold. Tap the molds a few times to release any presence of air in the custard mixture. Cover the molds with aluminum foil. 

7 Arrange the molds inside the steamer. Place the steamer on the stove and turn on the burner to medium flame. Steam the Leche Flan for about 50 minutes. 

8 To test if the flan is done, open the foil of one of the molds and insert a toothpick into the custard. If the toothpick comes out clean, the flan is done. Turn off the stove. Otherwise, let it steam for another 5 minutes and test again.

9 Let the Leche Flans cool down before chilling them inside the refrigerator. Serve chill and enjoy.

Indeed, Leche Flan will always have a special place in every Filipino’s heart. Time and again, this classic dessert has proven that its exquisite taste is something that one will definitely crave for. Have you ever tried making this kind of dessert? I would love to know your thoughts. 

If you like today's special, you may share this recipe and follow me here on Blogger and Facebook for more free recipes to try and enjoy. 

Till next time! 

Happy Holidays !🎄

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Crispy Dulong Fish Omelette| Dulong Okoy | Tortang Dulong Recipe

Crispy Dulong Okoy | Tortang Dulong

Crispy Fried Yumminess Made from Fresh Dulong Fish (Silver fish)

This dish is so easy to fry as the patties are made thinly so you can enjoy the crunchiness of the omelette in every bite. Yes, they are made from Dulong or Silver fish. Dulong fish are prevalent in the Philippine archipelago. They are caught in hordes like the sardines. Many of them are so tiny, about less than an inch in length, and their color range from silvery to almost transparent. These fish remind me of Bagoong (shrimps/fish paste), only that their smell is far better. I don’t know if my nose is playing a trick on me but I swear I can smell a hint of chicharon aroma coming from them (which, for me, is heavenly as I'm a fan of chicharon), making me want to cook them immediately while  fresh.

Fun Fact!

Did you know that Dulong fish, or Silver fish if you wish to call them, are rich in calcium which makes our bones and teeth strong? Aside from this, they also contain Omega-3 fatty acids which are good for our brain and heart. Plus, they are packed with vitamins A and E that are helpful in the prevention of poor vision and dull skin.

Now, let’s start cooking! 🥢

Dulong Fish

Recipe	Tortang Dulong/ Dulong Okoy (Dulong Fish Omelette)
Serving	8
Prep Time	15 minutes
Cooking Time	45 minutes

For the fish mixture

◻️ 500 g Dulong fish

◻️ 3 tbsp carrot, grated

◻️ 3 tbsp spring onions, chopped (optional) 

◻️ 3 tbsp red onion, minced

◻️ 3 tbsp garlic, grated

◻️ 1/2 tbsp black pepper, ground

◻️ 1/2 tsp Ajinomoto mix

      (or any seasoning mix - optional)

◻️ 4 tbsp all-purpose flour

◻️ 2 1/2 tbsp cornstarch

◻️ 1 egg

other ingredient

◻️ 1/2 cup cooking oil

Dulong Okoy Basic Ingredients

◻️ chopping board

◻️ kitchen knife

◻️ frying pan or Wok

◻️ spider strainer or stainless oil drain rack

◻️ mixing bowl

◻️ mixing spoon

◻️ spatula (2 preferably)

1 In a bowl, combine ingredients for the fish mixture. Blend them well together with a spoon. Add the all-purpose flour and cornstarch. Mix them well in the mixture and set aside.

Dulong Fish mixture

2 Put a wok or pan on the stove. Turn on the stove to medium flame. If the burner is on high flame during frying, you might burn the outer part of your omelette way before it is even halfway cooked. Wait until the oil is hot. 

3 Scoop out the fish mixture from the bowl using a spoon. Pour in 3 - 4 spoonful of mixture in the wok or pan, depending on how big you want your patty to be. 

4 Spread the fish mixture evenly to create a thin layer of patty. You can fry around 2 - 3 patties at the same time if you are using a big wok. 

Dulong Fish Patty

5 Let the patties fry for about 2 - 3 minutes then turn it over to its other side by using two spatulas. Let the other side fry for another 2 - 3 minutes.  Remove from the wok or pan. Rest the omelette on an oil drain rack for a few seconds to remove the excess oil before transferring it on a serving plate. You may also use a spider strainer placed on top of an oil strainer pot container to drain the oil from your fried food.

Frying A Dulong Fish Patty

6 Repeat steps 3 - 5 until all the mixture is used up. Serve with ketchup or sweet chili sauce and enjoy.

👍 I find it convenient to use two spatulas, instead of only one, when it’s time to flip the omelette over to its other side during frying.

👍 Also the fish, by itself, is already salty so there’s no need to put salt anymore. It’s up to you if you wish to adjust the taste by seasoning the fish mixture with some salt, but please do it sparingly.

Have you ever tried cooking this dish? I would love to know your thoughts. 

If you like today's special, you may share this recipe and follow me here on Blogger and Facebook for more free recipes to try and enjoy. 

Till next time!

Happy Cooking ! 

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