Confectionery

Procedure:

Dissolve gelatin in hot water. Add coconut concentrate. Heat and let boil for a few minutes. Let stand to cool. Beat eggwhites with cream of tartar until fluffy. Slowly add sugar. Then add Calamansi or Lemon juice. Place coconut mixture on an ice bath to hasten the thickening of the mixture. Stir constantly. When the mixture starts to thicken, add the eggwhites. Mix well. Pour into jelly molds and chill for 3 hours or until set.

Note: Suggested formulations and process procedures were tested only in the laboratory. The manufacturer/user should evaluate and verify its suitability in actual production.

Procedure:

Preheat oven to 350ºF. Grease 8-inch square baking pan. Set aside. Combine flour, sugar, cashew nuts, butter and egg in large mixer bowl. Beat until mixture is crumbly. Reserve one cup of crumb mixture. Press remaining crumb mixture onto bottom of prepared pan. Mix preserves and coconut. Spread preserves within one inch of edge of unbaked mixture. Crumble remaining mixture over preserves. Bake for 42 minutes. Cool completely. Cut into bars.

Suggestion:  Strawberry preserves can be replaced by any type of preserves or other spreads or fillings desired.

Note: Suggested formulations and process procedures were tested only in the laboratory. The manufacturer/user should evaluate and verify its suitability in actual production.

Procedure:

Cream shortening, sugar and vanilla. Add eggs and mix well. In a separate bowl, mix sifted flour, baking soda and salt. Blend into the creamed shortening. Stir in Toasted Niblets. Roll teaspoonful of mixture into a ball. Place on baking sheets and press with a fork. Bake for 8-10 minutes or until brown at 375ºF. Cool and serve.

Note: Suggested formulations and process procedures were tested only in the laboratory. The manufacturer/user should evaluate and verify its suitability in actual production.