M.Y. San Grahams Choco Mousse Tart

M.Y. San Grahams Choco Mousse Tart


Ingredients

8 pieces M.Y. San Grahams Choco Crackers, crushed
3 tablespoons butter or margarine, melted
18 pieces chocolate pieces (ex. Flat Tops)
1/4 cup all purpose cream, chilled

Procedures

1. Do Crust. Combine crushed MY San Grahams and melted butter in a mixing bowl. Spread and press mixture on bottom of tart mold.* Freeze for 10 minutes.
2. MELT chocolate pieces in saucepan over low heat. Use 1/3 of melted chocolate and brush it on to crust. Chill for 10 minutes. Pop out the tart from the mold.
3. Do Mousse. Whip all purpose cream in a bowl until stiff. Mix remaining 2/3 melted chocolate into whipped cream.
4. Spoon 1/2 teaspoon of whipped cream and chocolate mixture into each tartlet. Chill and serve.


Feeling Expert tip:

If no tart mold is available, you can use an 8x8 pan, but increase proportion per 6 tarts as follows: 10 pieces of MY San Grahams Chocolate, crushed, 1/2 cup melted butter, 24 pieces chocolate; 1/2 cup all purpose cream

M.Y. San Graham Banana Chocolate Pudding

M.Y. San Graham Banana Chocolate Pudding


Ingredients

Crust:

1 cup M.Y. San Chocolate Graham crackers,crushed
1/4 cup peanut butter
1/4 cup sugar
1 tablespoon water

Filling:

1/2 cup sugar
1/4 cup unsweetened cocoa powder
5 tablespoons cornstarch
pinch salt
3 cups non fat milk
1/2 teaspoon vanilla extract
2 ripe bananas, sliced

Procedures

1. In a medium bowl, combine all ingredients. Mix well. Divide the graham into 8 pudding cups. Press onto bottom of cups. Set aside.
2. In a saucepan, mix sugar, cocoa powder, cornstarch, and salt. Slowly whisk in milk. Cook over medium heat until thickened, about 10 minutes. Remove from heat and stir in vanilla. Cool.
3. Arrange banana slices on top of crusts. Pour pudding into pudding cups. Chill. Serve.


Feeling Expert tip:

Top the pudding with a spoonful of nondairy whipped cream and preserved cherries to give the pudding a more festive look.

M.Y. San Grahams Fruit Crepe

M.Y. San Grahams Fruit Crepe


Ingredients

Crepe batter:

1 cup (10 crackers) M.Y. San Grahams Honey, crushed
3 eggs
4 tablespoons sugar
3/4 cup evaporated milk
1/2 cup water
1/2 cup all purpose flour
pinch salt

Filling:

1/4 cup butter
3 tablespoons brown sugar
1 cup papaya, sliced
1/2 cup pineapple, sliced
1/4 cup chocolate syrup
2 tablespoons butter

Procedures

1. DO FILLING - In a frying pan, melt brown sugar. Add butter and blend well. Add fruits and coat with the syrup. Transfer everything into a bowl. Set aside.
2. DO CRÉPE BATTER - In a large bowl, combine the eggs, sugar, salt, milk and water. Stir well. Add the flour and crushed M.Y. San Grahams to the egg mixture. Mix until smooth.
3. MAKE CREPE - Lightly grease a frying pan with 2 tablespoons butter. When hot, pour ½ cup of the crêpe batter, swirling the pan while batter is poured, to cover the pan's base evenly. When set, add filling in the center and fold all sides in to make a square.
4. SERVE - Transfer filled crêpe onto a serving plate. Drizzle with chocolate syrup. Top with vanilla ice cream if desired.


Feeling Expert tip:

To melt the brown sugar faster add about 1 teaspoon of water and heat.

M.Y. San Grahams Buko Balls

M.Y. San Grahams Buko Balls


Ingredients

1/3 cup (4 crackers) M.Y. San Grahams Choco, crushed
1 cup buko meat, shredded and chopped
1/2 cup brown sugar

Procedures

1. MIX - Mix buko and sugar in a saucepan. Stir and simmer for about 8 minutes or until mixture is slightly dry. Cool.
2. ROLL - Form mixture into balls. Roll in crushed M.Y. San Grahams Chocolate. Serve.


Feeling Expert tip:

Put crushed M.Y. San Grahams Chocolate in a small bowl, so you can get an even coating.

M.Y. San Grahams Peanut Butter Bites

M.Y. San Grahams Peanut Butter Bites



Ingredients
1/2 cup (5 crackers) M.Y. San Grahams Honey, crushed
3/4 cup powdered milk
1/4 cup sugar
1 cup peanuts, toasted, chopped
1/2 cup (1/2 of 225g block) butter or margarine, melted

Procedures

1. MIX – In a bowl, mix all ingredients, except butter.
2. Add butter and mix until color is even.
3. Use a polvoron molder to shape mixture. Chill for 30-45 minutes until firm.
4. Serve as is or wrap in cellophane or plastic.


Feeling Expert tip:

Finely chopped chocolate, about ¼ cup, can also be added.

M.Y. San Grahams Rocky Road Balls

M.Y. San Grahams Rocky Road Balls


Ingredients

1/2 cup (5 crackers) M.Y. San Grahams Honey, crushed
3 pieces M.Y.San Grahams Choco, chopped
1/2 cup condensed milk
2 tablespoons chopped peanuts
1 cup (75 gms) mini marshmallows

Procedures

1. COMBINE crushed MY San Grahams, chopped MY San Grahams, condensed milk, chopped peanuts and a fourth of the marshmallows in a large bowl. Blend well.
2. SHAPE mixture into one inch balls.
3. ROLL the balls in the remaining mini marshmallows to finish. Chill before serving.


Feeling Expert tip:

Add sugar to sweeten further, if desired.
For a different finish, the Rocky Road Balls may be rolled in dessicated coconut, roasted pinipig, chopped peanuts, or grated chocolate pieces instead of marshmallows.

M.Y. San Grahams Banana Bites

M.Y. San Grahams Banana Bites


Ingredients

1 168 ml can condensed milk
2 cups (1 Handypack) M.Y. San Grahams Chocolate, crushed
4 tablespoons cocoa powder
3 pieces bananas, lacatan, cut in 1-inch pieces

Procedures

1. DO CARAMEL - Peel wrapper off the can of condensed milk. Place can in a small saucepan filled ¾ of the way with water. Boil covered for 1 hour. Cool can for 10 minutes. Transfer condensed milk into a large bowl. Add 2/3 cup of crushed Grahams Chocolate and cocoa powder to the condensed milk. Mix.
2. PREPARE BITES - Put the rest of the crushed Grahams Chocolate into a plate. Coat each piece of banana with caramel mixture. Roll the caramel coated banana pieces in the crushed Grahams Chocolate and form into balls.
3. FREEZE for 20 minutes. SERVE.


Feeling Expert tip:

You can also add some chopped nuts ( about 1/4 cup) to the crushed grahams for coating.

M.Y. San Graham Frozen Mango Yogurt Pie

M.Y. San Graham Frozen Mango Yogurt Pie

Ingredients


Crust:
1 cup M.Y. San Honey Graham crackers, Crushed
2 tablespoons natural flavored yogurt
2 tablespoons brown sugar

Filling:

1 pack x 225gm lite cream cheese
1/2 cup sugar
1 cup (2 tubs x 125ml) non fat mango yogurt

Procedures

1. In a medium bowl, combine all ingredients. Mix well. Press into the bottom of an 8 inch round pan. Set aside.
2. Beat cream cheese and sugar until light and fluffy.
3. Add mango yogurt. Mix well. Pour into the prepared pan.
4. Freeze until set. Top with fresh mango slices before serving, if desired.


Feeling Expert tip:

Make this frozen yogurt pie in your favorite flavor! Substitute mango yogurt for other fruit flavors like strawberry, peach or mixed berries.

M.Y. San Graham Tropical Fruit Crisp

M.Y. San Graham Tropical Fruit Crisp


Ingredients

Crisp:

2/3 cup M.Y. San Honey Graham crackers, Crushed
1/3 cup oatmeal
3 tablespoons brown sugar
1/2 teaspoon cinnamon powder
1/4 cup margarine, melted

Fruit:

2 cups chopped fresh pineapple
1 solo papaya, peeled, seeded, and cubed
1 mango, peeled, seeded, & cubed
1 tablespoon sugar
2 tablespoons instant tapioca

Procedures

1. In a medium bowl, combine all ingredients. Mix well. Reserve 1/3 cup of the mixture for the pie topping.
2. Press the rest of the mixture onto the bottom and sides of an 8 inch round pie pan. Set aside.
3. Combine fruits in a sauce pan. Sprinkle with sugar and tapioca. Toss well. Cook covered over low heat for 20 minutes, stirring occasionally.
4. Transfer fruits into the prepared pie crust. Top with the crisp mixture. Serve warm or cold.


Feeling Expert tip:

Available in supermarkets and groceries, instant tapioca is made from cassava flour. It is used for puddings and as a thickening agent for soups and sauces. It gives a distinct texture to the filling of this pie. It may be substituted with an equal amount of cornstarch.

M.Y. San Grahams Apple Crumble Pie

M.Y. San Grahams Apple Crumble Pie


Ingredients

Crumb:

1 1/2 cup or 15 pieces whole M.Y. San Grahams Honey, crushed
3 tablespoons sugar
1 cup (225g block) unsalted butter
1/2 cup quick cooking oats* (optional)

Filling:

2 pieces apples, thinly sliced and cut into pieces
1/4 cup brown sugar
1/4 cup white sugar
1/2 teaspoon cinnamon powder
2 tablespoons flour
4 tablespoons water

Procedures

1. MAKE CRUST- In a pan melt butter. Add oats, M.Y. San Crushed Grahams and sugar. Cook for 3 minutes or until combined.
2. Press half of the crumb mixture evenly onto the bottom of an 8 X 8 square pan. Refrigerate for 30 minutes.
3. MAKE FILLING- Combine apples, brown sugar, white sugar, cinnamon, flour and water in a saucepan. Cook covered for about 20 minutes or until apples are tender and sauce is thickened Cool.
4. CHILL and SERVE. Spread the apple mixture over the refrigerated crust. Spread remaining half of the Grahams mixture over the apple filling. Press crumbs firmly. Cover and chill before serving.


Feeling Expert tip:

Use Fuji (red yellow in color) apples, they are crispier and juicier for when used for cooking. (compared to Washington apples)
May be served warm (microwave for 1-2 minutes) and topped with vanilla ice cream.

M.Y San Choco Grahams Fruit Pie

M.Y San Choco Grahams Fruit Pie


Ingredients

Crust:

1 cup (10 crackers) M.Y. San Grahams Chocolate, crushed
8 tablespoons (½ of 225g block) butter or margarine, melted
3 tablespoons sugar

Filling:

1/4 cup sugar
3 tablespoons cornstarch
1/2 cup evaporated milk
1/2 cup water
2 egg yolks
1 teaspoon vanilla
2 cups fruit cocktail, drained
3 tablespoons instant gelatin powder
3/4 cup water

Procedures

1. DO CRUST - In a bowl, combine crushed M.Y. San Grahams Chocolate, 3 tablespoons sugar and butter. Press onto the bottom of an 8x8 pan. Chill.
2. DO CUSTARD – In a saucepan, mix sugar and cornstarch. Gradually add milk and ½ cup water, stirring constantly. Cook on low heat until thick. In a bowl, beat egg yolks. Add half of the milk mixture to the eggs. Mix. Pour the egg mixture back into the pan. Blend well. Add vanilla. Cook for 10 minutes more while stirring constantly. Set aside and cool.
3. DO GELATIN – In a saucepan, dissolve gelatin in ¾ cup water. Bring to boil while constantly stirring.
4. LAYER – Pour cooled custard onto the prepared crust. Arrange fruit cocktail on the custard. Pour the warm gelatin over the fruit cocktail.
5. CHILL and SERVE.


Feeling Expert tip:

Pour the hot milk slowly to the beaten egg yolks, so you do not "cook" the eggs.

M.Y. San Grahams Banana Caramel Pie

M.Y. San Grahams Banana Caramel Pie


Ingredients

Crust:

1 cup (10 crackers) M. Y. San Graham Honey,crushed
8 tablespoons butter or margarine, melted

Filling:

6 tablespoons csugar
1/4 cup unsalted butter
2 egg yolks
1 cup (250 ml brick) all purpose cream, chilled
2 bananas, sliced

Procedures

1. DO CRUST - In a medium bowl, combine all ingredients and press into an 8x8x2 pan. Set aside.
2. DO FILLING - In a frying pan, melt sugar until caramelized. Remove from heat. Add butter to caramelized sugar and stir to combine. Stir in ½ of the cream. Mix well. In a bowl, beat egg yolks. Add the egg yolks to the slightly cooled caramel mixture, a little at a time, stirring constantly. Return to fire and cook until slightly thickened. Cool completely. Whip ½ the remaining chilled all-purpose cream and fold into cooled caramel. Reserve 2 tablespoons of caramel for the topping.
3. DO TOPPING - Arrange sliced bananas on the prepared piecrust and top with caramel filling. Decorate with the reserved caramel topping. Chill and serve.


Feeling Expert tip:

Whipped cream tips- All purpose cream will whip better when it is chilled ( refrigerated in the coldest part of the refrigerator, but not the freezer.)

M.Y. San Grahams Buko Pandan Pie

M.Y. San Grahams Buko Pandan Pie


Ingredients

Crust:

1 cup (10 crackers) M.Y. San Grahams Honey, crushed
8 tablespoons (½ 225g block) unsalted butter, melted

Filling:

1 cup (250 ml brick) all purpose cream, chilled
1/2 cup condensed milk
1/8 teaspoon pandan extract
1 cup buko, shredded (about 1 buko)
1 bar green gulaman
1 cup buko juice

Procedures

1. DO CRUST. Combine crushed MY San Grahams and melted butter in a mixing bowl. Spread and press the crumb mixture evenly onto the bottom of pan. Chill for 10 minutes.
2. DO FILLING: Whip all purpose cream till doubled in volume. Gently mix in condensed milk and buko pandan extract until well blended. Stir in shredded buko. Set aside in the refrigerator.
3. BREAK and soften gulaman bar in the cup of buko juice. Boil until gulaman is dissolved. Cool slightly. Pour and stir quickly the gulaman mixture into whipped cream.
4. SPREAD filling over the pie crust. Chill and serve*.


Feeling Expert tip:

Add 2 tablespoons of desiccated coconut per 8 servings for added taste.

M.Y. San Grahams Buko Pie

M.Y. San Grahams Buko Pie


Ingredients

Crust:

1 1/2 cup (15 crackers) M.Y. San Grahams Honey, crushed

Filling:

6 tbsps sugar
1/4 cup unsalted butter
2 egg yolks
1 cup (1 225g ml brick) all purpose cream, chilled
2 bananas sliced

Procedures

1. DO CRUST - In a medium bowl, combine all ingredients and press into an 8x8x2 pan. Set aside.
2. DO FILLING - In a frying pan, melt sugar until caramelized. Remove from heat. Add butter and stir to combine. Stir in ½ cup cream. Mix well. In a bowl, beat egg yolks. Add the egg yolks to the slightly cooled caramel mixture, a little at a time, stir constantly. Return to fire and cook until slightly thickened. Cool completely. Whip ½ cup of chilled all-purpose cream and fold into cooled caramel. Reserve 2 tablespoons of caramel for the topping.
3. DO TOPPING - Arrange sliced bananas on the prepared piecrust and top with caramel filling. Decorate with the reserved caramel topping. Chill and serve.



Feeling Expert tip:

Whipped cream tips- All purpose cream will whip better when it is chilled ( refrigerated in the coldest part of the refrigerator, but not the freezer.)

M.Y. San Grahams Melon Fluff

M.Y. San Grahams Melon Fluff


Ingredients

Crust:

1 cup (10 crackers) M.Y. San Grahams Honey, crushed
8 tablespoons ( 1/2/ of 225g block ) butter or margarine, melted

Filling:

1/2 can (301mL) condensed milk
1 cup (250 ml brick) all purpose cream, chilled and whipped
1 1/2 cups melon strips
1/2 cup sago (cooked)
12 pieces M.Y. San Grahams Honey
1/2 cup (1/2 of 225 ml brick) all purpose cream, chilled and whipped

Procedures

1. DO CRUST - In a bowl, combine M.Y. San Crushed Grahams and butter. Press onto the bottom of an 8x8 pan. Chill.
2. DO FILLING - In a bowl, combine condensed milk and whipped all-purpose cream. Blend. Add in melon strips and sago. Stir.
3. LAYER - Pour half of the melon mixture onto the prepared crust. Top with M.Y. San Grahams. Pour the rest of the melon on top and chill. Finish with whipped cream on top. Serve.


Feeling Expert tip:

Whipped cream tips- All purpose cream will whip better when it is chilled ( refrigerated in the coldest part of the refrigerator)

M.Y. San Grahams Banana Cream Pie

M.Y. San Grahams Banana Cream Pie


Ingredients

10 pieces M.Y. San Grahams Honey
3 pieces bananas, lacatan, sliced 1/4" thick
4 tablespoons sugar
1 1/2 tablespoons cornstarch
1 can (250 mL) evaporated milk
2 pieces egg yolk
1 1/2
tablespoons butter, melted
3/4 teaspoon vanilla
3/4 cup (3/4 of 250 ml brick) all purpose cream, chilled

Procedures

1. DO CUSTARD – In a pan, mix cornstarch, sugar and milk. Cook over low heat until cornstarch and sugar are dissolved. In a bowl, mix egg yolks and half of milk mixture. Pour egg-milk mixture back into the pan. Stir. Add vanilla and butter. Simmer on low heat until thick. Add bananas. Cook for 3-5 minutes.
2. LAYER – In a 6x6 pan, layer M.Y. San Grahams. Pour 1/2 of mixture. Spread evenly. Do one more layer alternating M.Y. San Grahams and mixture.
3. WHIP CREAM- Put chilled all purpose cream in a bowl and whip till stiff and doubled in volume.
4. CHILL and TOP with whipped cream. SERVE.


Feeling Expert tip:

Top the pie with chocolate shavings or drizzle with chocolate syrup.

M.Y. San Graham Pineapple Cashew Tart

M.Y. San Graham Pineapple Cashew Tart


Ingredients

Crust:

3/4 cup M.Y. San Honey Graham crackers, Crushed
1/4 cup margarine, melted
Filling:
1/2 cup cashew nuts, chopped
1/2 cup pineapple jam

Topping:

1 egg white
2 tablespoons sugar
1/2 cup dessicated coconut flakes

Procedures

1. In a medium bowl, combine all ingredients. Mix well. Press 2 teaspoons of the mixture into the bottom of each mini cupcake pan or tart mold. Set aside.
2. Put 1 teaspoon chopped cashew nuts on top of each prepared tart crusts.
3. Cover the nuts with 1 teaspoon pineapple jam.
4. Pre heat oven to 325ºF. Whip egg white and sugar in a bowl until stiff peaks form. Fold in dessicated coconut.
5. Top each tartlet with the meringue, making sure sides are covered.
6. Bake tarts for 15 minutes or until meringue topping is golden brown in color. Remove from oven and cool. Remove tarts from molds. Serve.


Feeling Expert tip:

For a new twist to this recipe, substitute pineapple jam with sugar free mango, guava, strawberry or raspberry jam, and use walnuts, pili nuts or peanuts in place of the cashew nuts.

M.Y. San Grahams Choco Mousse Tart

M.Y. San Grahams Choco Mousse Tart


Ingredients

8 pieces M.Y. San Grahams Choco Crackers, crushed
3 tablespoons butter or margarine, melted
18 pieces chocolate pieces (ex. Flat Tops)
1/4 cup all purpose cream, chilled

Procedures

1. Do Crust. Combine crushed MY San Grahams and melted butter in a mixing bowl. Spread and press mixture on bottom of tart mold.* Freeze for 10 minutes.
2. MELT chocolate pieces in saucepan over low heat. Use 1/3 of melted chocolate and brush it on to crust. Chill for 10 minutes. Pop out the tart from the mold.
3. Do Mousse. Whip all purpose cream in a bowl until stiff. Mix remaining 2/3 melted chocolate into whipped cream.
4. Spoon 1/2 teaspoon of whipped cream and chocolate mixture into each tartlet. Chill and serve.


Feeling Expert tip:

If no tart mold is available, you can use an 8x8 pan, but increase proportion per 6 tarts as follows: 10 pieces of MY San Grahams Chocolate, crushed, 1/2 cup melted butter, 24 pieces chocolate; 1/2 cup all purpose cream

M.Y. San Grahams Macaroons

M.Y. San Grahams Macaroons


Ingredients

2 cups (1 200g Handypack) M.Y. San Grahams Honey, crushed
2 1/2 cups desiccated coconut
2 tablespoons butter, melted
1 tablespoon flour
1 can (301 ml) condensed milk
2 egg yolks

Procedures

1. COOK MIXTURE – In a saucepan, mix desiccated coconut, M.Y. San Crushed Grahams, butter, flour, condensed milk and egg yolks. Heat and stir to combine well.
2. FORM AND SERVE – Cool mixture then form into balls. Roll balls in extra cup of desiccated coconut. Serve.


Feeling Expert tip:

Do not break eggs directly into bowl containing other ingredients. Use a "safety bowl" –so you do not break a bad egg into your mixture.

M.Y. San Chocolate Graham Brittle Bars

M.Y. San Chocolate Graham Brittle Bars


Ingredients

18 squares M.Y. San Chocolate Graham crackers
1/2 cup brown sugar
1/2 cup margarine
1/2 teaspoon vanilla
1/2 cup chopped cashew nuts
50 grams (about 1/4 cup) semi sweet chocolate chips

Procedures

1. Line a cookie sheet with nonstick baking paper. Arrange graham squares on the pan.
2. In a saucepan, heat brown sugar and margarine until boiling. Continue cooking 5 minutes more, stirring constantly. Remove from heat. Add vanilla.
3. Working quickly, pour caramel over graham squares. Spread evenly. Sprinkle with chopped nuts.
4. Melt chocolate chips. Drizzle over the nuts. Chill for a few minutes to allow chocolate to set. Serve.




Feeling Expert tip:

To test if the brown sugar and margarine has been boiled long enough, drop a bit of the syrup into a small bowl of ice cold water. The drop of syrup should turn into a crisp brittle.