Amateur baker
- Egg (custard) pie
- Corn muffins
- (Something like) tiramisu
- Chocolate cheesecake
- Chocolate and mango tart
- Vanilla cupcakes with cream cheese frosting
- Chicken pie with butter crust
- Chocolate chip cookies
- Mixed berries muffins
- Banana nut muffins, fresh bananas, coffee and some thoughts about baking
Oh, so sweet!
- Mango Royale
- Green tea and rambutan dessert
- Refrigerator cake
- Easy dessert crepes
- Crepes a la mode
- Mocha pudding
- Choco-mocha-cinnamon pudding
- Christmas jello
- Coffee jelly dessert
- Tiramisu, party style
Pinoy desserts
Food for the gods
There are many recipes for food for the gods. Some start with plain flour. There is even one that uses graham cracker crumbs. Well, I’m not that good at baking. When I do make the occasional baked dessert, I try to stick to simple recipes. So, when I found a recipe for food of the gods at the back of a Maya pancake mix box, I decided it was something I could do without turning the baked dessert into a disaster.
Food for the gods was the dessert I prepared for yesterday’s picnic to celebrate my daughter’s 11th birthday. The traditional recipe calls for walnuts and dates. Both are rather expensive in the Philippines since we do not grow them locally. But raisins are cheap. And a friend gave me a huge bag of roasted and salted macadamia nuts. I substituted. Was it good? Well, one of my friends had a sandwich (with my special tuna spread) in one hand and a piece of food for the gods in the other and was exclaiming between mouthfuls how good they both were… how buttery the food for the gods was… how rich… how wonderful… 
This recipe yields about 36 2×2-inch squares of food for the gods.
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Comments
9 Responses to “Food for the gods”
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hi, ive been working in sri lanka for the past seven months now and your recipe blog was certainly heaven sent. i do have problems with chili here - which is a staple for locals. more power to your site.
I read somewhere that cocoa was food for and of the Gods, but what the heck, i just love cookies…
I cannot find butterscotch brownies anywhere in the US East Coast. What is the alternative to it? Thanks
help me connie!!! this is my third time to bake in my life *embarassed*, the first time was your chocolate crinkle recipe then your butterscotch fudgy brownie and this time food for the gods. Im having a problem now… the sides of the cake are cook but the middle part is ohso “wet”
even if i extended the time. Is it my oven? I do not want to purchase a new one because I am still learning, any suggestions is highly appreciated. thanks
ogz, possible causes: 1) temperature too high or 2) baking pan too small.
thanks con, i will try to lower the temperature on my second attempt. Thanks for enlightening me
what is butterscotch brownie mix and where can I find it?
Also, how much is g? is that equal to cups or teaspoons?
your recipe calls for 500 g. of pancake mix. How do I measure that?
Val, there are conversion tables available online.
hi what brand of butterscoth brownine and ppancake mix do you use? any substitutes?
Thanks