1 1/2 c bulargear (cracked wheat)
4 c water
1 c raisins
1/2 t caraway seeds
1 T pistachio nuts, shelled
1 T walnuts, shelled, chopped
1/4 c maple syrup

1 scant tablespoon (1 package) dry yeast
4 T sugar
3/4 c lukewarm milk or warm water
2 1/2 c all-purpose flour
1 pinch salt
1 t cinnamon, ground
2 eggs, separated
2 T butter or margarine, softened
1 apricot or strawberry preserves, for filling
sugar
oil, for deep-frying

330 g mochiko
1 c unbleached all-purpose
1 flour
2 c sugar
1/3 c milk
2 c coconut milk
2 T lard

2 T coconut or, grated makapuno preserve
2 T papaya shreds, ripe and firm
1/2 c melon shreds, ripe and firm
2 T langka (fresh or preserved)
1 T ubi
1 T kaong
2 tsp sugar
1/4 c evaporated milk
ice, crushed

1/2 c mochi rice
5 c coconut milk
1 c young cork kernels
sugar, to taste
1 t salt
1 c coconut cream (first extract from coconut), grated

4 c fresh cassava
2 c coconut milk
2 T butter, melted
3 eggs
2 c sugar
1 T salt
1/2 c pure coconut cream
cheese, grated or strips of cottage cheese

5 1/2 c mochi rice
5 1/2 c water
13 oz can coconut milk
1 lb dark brown sugar
1 banana leaves

4 bananas
1/2 c apricot liqueur
1 c pancake mix
cooking oil
1/2 c soft bread crumbs
3 T butter, melted
4 T sugar
1 t ginger, ground

2 lb baked sweet potatoes or yams
2 egg whites at room temperature
1/4 lb almonds, sliced
5 oranges, halved, fruit removed, optional
1 c sugar
1 t vanilla extract

2 1/4 c unbleached all-purpose flour, sifted
1 c butter
1/2 t salt ice water
8 oz almond paste
1 large egg
2 T sugar
1/3 c almonds, ground