Peach Cobbler

Peach Cobbler



INGREDIENTS:

1/2 cup sugar
Juice and grated rind of 1 lemon
1/4 teaspoon almond extract
2 cups sliced peeled Georgia peaches
1 cup sugar
3/4 cup flour
3/4 cup milk
2 teaspoons baking powder
1/2 cup butter or margarine


TO PREPARE:

* Combine 1/2 cup sugar, lemon juice, lemon rind and almond flavoring in a bowl; mix well. Sprinkle over the peaches in a bowl; set aside.

* Mix 1 cup sugar, flour, milk and baking powder in a bowl. Melt the butter in a 2-quart baking dish. Spoon the batter into the dish. Spread the peach mixture over the top; do not stir.

* Bake at 300 degrees for 1 hour.


VARIATION: This can be made with any fresh fruit. A combination of peaches and blackberries is especially good.

Snack Attack Chocolate Cake

Snack Attack Chocolate Cake


INGREDIENTS FOR CAKE:

2 cups all-purpose flour
2 cups granulated sugar
1 cup butter (2 cubes)
4 tablespoons cocoa
1 cup water
1/2 cup buttermilk
2 eggs, slightly beaten
1 teaspoon baking soda
1 teaspoon vanilla extract


INGREDIENTS FOR FROSTING:

1/2 cup butter (1 cube)
4 tablespoons cocoa
5 tablespoons buttermilk
4 cups (1 box) powdered sugar, sifted
1 teaspoon vanilla extract
1 cup walnuts, chopped


TO PREPARE THE CAKE:

Preheat oven to 400 degrees. Grease a 9 x 13-inch pan.

Sift together flour and sugar. Set aside.

In a saucepan over high heat, bring butter, cocoa and water to boil, then pour over sugar and flour mixture. Mix well.

Add buttermilk, eggs, baking soda and vanilla to flour mixture and mix well.

Pour into prepared pan.

Bake 25 minutes at 400 degrees or until toothpick inserted in center of cake comes out clean.


TO PREPARE THE FROSTING:

In a saucepan over high heat, bring butter, cocoa and buttermilk to boil. Remove from heat. Add sugar, vanilla, and walnuts and beat with a wire whisk until well blended. While frosting is still warm, spread on cooled cake.

Cloaked Apples

Cloaked Apples


INGREDIENTS:


6 tart apples (such as Granny Smith or Jonathan)
1 teaspoon fresh lemon juice
1/2 cup raisins soaked overnight in 1/2 cup brandy (optional), reserve brandy
1/4 cup sugar
3 tablespoons unsalted butter, thinly sliced
1/4 cup heavy cream


FOR TOPPING:

1 (3-ounce) package cream cheese, softened to room temperature
1/2 cup heavy cream
1/4 cup sugar
Reserved brandy from raisins (optional)


TO PREPARE:

For topping: In a food processor fitted with metal blade, process cream cheese for 15 seconds. Scrape sides of bowl. Add cream, sugar, and reserved brandy and process for 15 seconds or until smooth. Refrigerate until serving.

Preheat oven to 400 degrees. Peel and core apples. Cut into 1/8-inch slices and sprinkle with lemon juice. Generously butter a 9-inch ceramic tart dish or pie pan. Arrange apple slices in dish, overlapping them slightly and layering with raisins. Sprinkle evenly with sugar and 3 tablespoons butter. Bake 30 minutes.

Increase oven temperature to 500 degrees. Add cream and bake for 5 minutes more. Serve warm with cream cheese topping.

Mint Chocolate Cupcakes

Mint Chocolate Cupcakes



INGREDIENTS FOR CUPCAKES:

2 cups cake flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsweetened cocoa
2/3 cup (1 stick and 2-2/3 tablespoons) unsalted butter, at room temperature
1-1/2 cups superfine sugar
3 large eggs
2 teaspoons peppermint extract
1 cup milk


INGREDIENTS FOR FROSTING:

3 ounces semi-sweet chocolate
4 tablespoons unsalted butter
1 teaspoon peppermint extract


TO PREPARE:

Preheat oven to 350 degrees. Line muffin cups with paper liners. Sift flour, baking soda, salt, and cocoa. Set aside. Cream butter and sugar until light, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in peppermint extract. Slowly blend in flour mixture, alternating with milk, until blended. Spoon batter into paper liners, filling each cup three-fourths full.
Bake 12 to 15 minutes, or until cake tester inserted in center comes out clean. Do not overbake. Cool cupcakes in pan on a wire rack 5 minutes. Remove cupcakes to wire rack to cool completely.
Melt chocolate and butter in a medium saucepan over low heat. Stir until smooth. Remove saucepan from heat and stir in peppermint extract. Cool frosting until spreadable. Frost cupcakes.

Cinnamon Bars

Cinnamon Bars


INGREDIENTS:

1/2 cup butter, softened
1/2 cup margarine, softened
1 cup sugar
1 egg yolk
2 cups sifted flour
1-1/2 tablespoons cinnamon
1 teaspoon salt
1 egg white
1/2 cup chopped walnuts or pecans


TO PREPARE:

* Cream the butter, margarine and sugar in a mixer bowl until light and fluffy. Beat in the egg yolk.

* Stir the flour, cinnamon and salt together. Fold gently into the creamed mixture. Spread in a greased 9x13-inch baking pan.

* Beat the egg white in a mixer bowl until stiff peaks form. Spread over the batter; sprinkle with the nuts.

* Bake at 300 degrees for 25 to 30 minutes or until golden brown. Cool in the pan on a wire rack. Cut into bars.

Kahlua Bars

Kahlua Bars


INGREDIENTS FOR THE BROWNIES:

4 ounces unsweetened chocolate
2/3 cup butter, room temperature
2 cups granulated sugar
4 eggs
1 teaspoon vanilla extract
1/2 cup Kahlua
1-1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt

INGREDIENTS FOR THE FROSTING:

2 tablespoons Kahlua
1 teaspoon instant coffee
1/2 cup butter (1 cube), room temperature
2 cups powered sugar
1/2 teaspoon vanilla extract
2 to 3 teaspoons milk

INGREDIENTS FOR THE TOPPING:

1 ounce semi-sweet chocolate
1 tablespoon butter

TO PREPARE THE BROWNIES:

Preheat oven to 350 degrees. Grease a 9 x 13-inch baking pan.

In a medium saucepan over low heat, melt the chocolate and butter together. Remove pan from heat and mix in sugar, eggs, vanilla and Kahlua. Stir in flour, baking powder and salt.

Spread in prepared pan. Bake at 350 degrees, 25 to 30 minutes or until batter starts to pull away from sides of pan. Cool.

TO PREPARE THE FROSTING:

In a small bowl, mix Kahlua with instant coffee, stirring until coffee is dissolved. In a medium bowl, cream butter, powdered sugar and vanilla together. Add coffee mixture and beat until well blended. Add milk to desired consistency. Spread frosting over cooled brownies.

TO PREPARE THE TOPPING:

In a small saucepan, melt chocolate and butter together. Cool slightly, then drizzle topping over frosting. Cool until chocolate is set. Cut into bars.

Princess Cookies

Princess Cookies



INGREDIENTS:

1 cup (2 sticks) butter or margarine, softened
1 cup firmly packed light brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups old-fashioned oats
2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1-1/2 cups dried whole cherries
1-1/4 cups good-quality white chocolate chunks

TO PREPARE:

Cream butter and sugar together with an electric mixer. Add eggs, mixing well, followed by vanilla extract. In a separate bowl, combine oats, flour, salt and baking soda. Add to creamed mixture in several additions. Stir in dried cherries and white chocolate chunks.

Drop by teaspoonsful onto ungreased baking sheets, 1 inch apart. Bake in a 375-degree oven for 10 to 12 minutes or until golden brown.

Banana Pudding

Banana Pudding

INGREDIENTS:

2 cups vanilla wafers
1/4 cup rum
1/4 cup bourbon

1-1/4 cups plus 1 tablespoon sugar
3/4 cup all-purpose flour
1/2 teaspoon salt
4 cups milk
8 large egg yolks, beaten
2 teaspoons plus 1/2 teaspoon vanilla extract
8 ripe bananas, sliced
1 cup plus 1/2 cup crumbled chocolate-covered toffee bars
2 cups heavy whipping cream


TO PREPARE:

Place vanilla wafers in a shallow bowl and sprinkle with rum and bourbon. Set aside.
Combine 1-1/4 cups sugar, flour, salt, milk, egg yolks, and 2 teaspoons vanilla in top of a double boiler. Place over simmering water. (Do not let water boil or touch bottom of top pan.) Stir continuously until thick enough to heavily coat back of a metal spoon. Place top of double boiler in a bowl of ice water. Stir about 5 minutes to stop the cooking.
Layer half of vanilla wafers, half of bananas, half of custard and 1/2 cup crumbled toffee bars in an 8 by 12-inch glass baking dish. Repeat layers.
Whip cream, 1 tablespoon sugar, and 1/2 teaspoon vanilla. Spread whipped cream over pudding. Sprinkle remaining 1/2 cup crumbled toffee bars over top. Refrigerate before serving.

Deep South Lemon Pie

Deep South Lemon Pie



INGREDIENTS:

5 egg whites
2 tablespoons sugar
1 can condensed milk
1/2 cup lemon juice
1/2 teaspoon yellow food coloring
1 baked graham cracker crust


TO PREPARE:

Make graham cracker crust according to directions on graham cracker crumb box. Be sure to bake for eight minutes at 350 degrees. Let cool. Reserve 1/2 cup crumbs for pie topping. Grate one tablespoon lemon rind and sprinkle on crust. Let stand while filling is being made.

For filling, beat egg whites very stiff, adding sugar gradually. Mix in a separate bowl condensed milk, lemon juice and food coloring. When this is mixed well, fold into stiffly beaten egg whites. Pour mixture into graham crust, sprinkle with 1/2 cup graham crumbs. Keep refrigerated. This pie may also be frozen for future use.

Triple Chocolate Ecstasy

Triple Chocolate Ecstasy


INGREDIENTS FOR THE CAKE:

4 ounces semisweet chocolate
1/2 cup butter or margarine, softened
2 eggs
2 cups sugar
1-1/2 cups milk
1 teaspoon vanilla extract
1/2 teaspoon salt
1-1/2 cups flour
1 teaspoon baking powder
1 cup finely chopped pecans

INGREDIENTS FOR THE FILLING:

4 ounces semisweet chocolate
1/4 cup butter or margarine
1/2 cup confectioners' sugar
1/3 cup milk

INGREDIENTS FOR THE FROSTING:

2 cups whipping cream
1 cup confectioners' sugar
1 teaspoon vanilla extract
2/3 cup baking cocoa

TO PREPARE THE CAKE:

* Grease two 9-inch cake pans; line the bottoms with waxed paper and grease the paper.

* Melt the chocolate and butter in a 3-quart saucepan over low heat, stirring to blend well; remove from heat.

* Beat in the eggs with a wooden spoon. Stir in the sugar, milk, vanilla and salt. Add the flour and baking powder; stir until smooth. Stir in the pecans. Spoon into the prepared pans.

* Bake at 350 degrees for 30 to 35 minutes or until a cake tester inserted near the center comes out clean. Cool in the pans on a wire rack for 5 minutes. Invert the layers onto the rack; remove the waxed paper. Cool completely.

TO PREPARE THE FILLING:

* Melt the chocolate and butter in a small saucepan over low heat; remove from heat. Stir in the confectioners' sugar and then the milk.

* Chill for 1 hour or until of spreading consistency.

TO PREPARE THE FROSTING AND ASSEMBLE:

* Combine the cream, confectioners' sugar and vanilla in a large mixer bowl. Sift the baking cocoa over the top; stir to mix well. Chill for 30 minutes.

* Beat at high speed for 30 to 60 seconds or until stiff peaks form.

* Place 1 cake layer bottom side up on a cake plate. Spread with the filling. Place the second layer bottom side down over the filling. Spread the frosting over the top and side of the cake. Garnish with fruit slices or chocolate curls.

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.