MY San Grahams Brownies

Moist and fudgy brownies coupled with a steaming mug of

coffee or tea… Seems like the perfect treat for a rainy

Sunday afternoon, doesn’t it? Our unique brownie recipe is

made with delicious chocolate graham crackers and creamy

peanut butter. Make a batch today.


MY San Grahams Brownies

INGREDIENTS
1 cup (10 crackers) MY San Grahams Honey, crushed
1/4 cup peanuts, toasted, chopped
2 tablespoons confectioner’s sugar
1 tablespoon peanut butter
1 tablespoon condensed milk
2 tablespoons white sugar
3 tablespoons cocoa powder
1/4 cup butter or margarine, melted


PROCEDURE

1. MIX crushed MY San Grahams, peanuts, confectioner's sugar, peanut butter and condensed milk in a medium sized bowl.

2. COMBINE cocoa powder, sugar and butter or margarine in a separate bowl.

3. POUR the cocoa-butter mixture into the graham cracker mixture and mix until very well blended.

4. POUR mixture into a pan and chill for 30 minutes until firm. Slice and serve.

MY San Grahams Banana Caramel Pie

MY San Grahams has come up with yet another delightful combination featuring banana and caramel custard. This recipe is composed of only seven simple ingredients that you can easily find in the market this payday weekend. If you wish to serve this pie after dinner, prepare it in the afternoon and allow it to chill. End your meal with this creamy creation, and your family will surely ask for second helpings!


MY San Grahams Banana Caramel Pie


INGREDIENTS

Crust:

1 cup (10 crackers) MY San Grahams Honey, crushed
8 tablespoons butter or margarine, melted

Filling:

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


PROCEDURE

1. DO CRUST. In a medium-sized 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 1/2 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, stirring constantly. Return to fire and cook until slightly thickened. Cool completely. Whip 1/2 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.

MY San Grahams Rocky Road Balls

Round up the kids-- now’s their chance to become chefs for the day. All they have to do
to preRound up the kids-- now’s their chance to become chefs for the day. All they have to do
to prepare this snack is turn MY San Grahams Chocolate, crunchy peanuts and fluffy
marshmallows into little yummy balls.

The wonderful thing about this recipe is that it’s absolutely simple.
First, all the ingredients are easy to find. Secondly, except for chopping the peanuts
and overseeing production, even pre-schoolers can make this treat themselves.
It’s easy. It’s fun. And there’s no baking involved. Have your kids try it today.


MY San Grahams Rocky Road Balls


INGREDIENTS
1/2 cup (5 crackers) MY San Grahams Chocolate, crushed
3 pieces MY San Grahams Chocolate, chopped
1/2 cup condensed milk
2 tablespoons chopped peanuts
1 cup (75 gms) mini-marshmallows


PROCEDURE

1. COMBINE crushed MY San Grahams, chopped MY San Grahams, condensed milk,
chopped peanuts and 1/4 cup 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.

MY San Grahams Tiramisu

Italy’s most famous dessert was first created in the town of Treviso in the 1960’s.
Yet it was only in the early 90’s that tiramisu became popular worldwide. Tirami su’
is actually an expression, “Pick me up”, a fitting name especially since its main
ingredients are energy giving cream, sugar and invigorating espresso.

To liven up your Father’s Day celebration, MY San Grahams will guide you in creating
a uniquely delicious gift for the best dad. Don’t worry! Our mouthwatering tiramisu
can be made in just a few simple steps.



MY San Grahams Tiramisu


INGREDIENTS

Layers:
18 pieces (1 225g Handypack) MY San Grahams Chocolate
1/2 cup black coffee (1 teaspoon coffee, 2 teaspoons sugar, 1/2 cup water)
3 tablespoons rum (optional)
2 tablespoons sugar


Filling:

250 grams or 1 block cream cheese
1/2 cup confectioner’s sugar
2 tablespoons rum (optional)
1 cup (250ml brick) all-purpose cream, chilled overnight
2 tablespoons cocoa powder


PROCEDURE

1. PREPARE LAYERS. Combine the black coffee, sugar and rum in a bowl. Dip the graham
cracker crumbs in the coffee and rum mixture. Lay the soaked graham
crackers on a dish. Reserve for use later.

2. DO COFFEE CREAM FILLING. In a bowl, whisk together the cream cheese and powdered sugar
until light and fluffy. Add 2 tablespoons rum.

3. WHISK the all-purpose cream in another bowl until it doubles in volume.

4. FOLD the whipped cream into the cheese mixture, making sure both are blended
thoroughly. Divide into three equal parts.

5. LAYER. Lay 6 pieces of MY San Grahams Chocolate. Pour 1/3 of coffee cream.
Spread evenly. Do another layer alternating crackers and cream.
Chill until cream is set. Sift with cocoa powder on top. Serve.

MY San Grahams Choco-Nut Delight

Remember when we were in grade school and everyone looked forward to recess? We’d play patintero and taguan; and spend most of our allowances on sampaloc candy, scrambol, sago at gulaman, banana cue and fishballs.

Like these well-loved snacks, the unique flavor of Choc-Nut® can bring back memories of the good old days. Today, you can enjoy the nutty goodness of this Choc-Nut®-inspired sweet treat combined with MY San Grahams Chocolate. You’ll be keen on preparing this dessert because there’s absolutely no baking required. It’s so easy to make that even your kids can help you prepare it. And like you, we’re sure that they’ll delight in this blast from the past!




MY San Grahams Choco-Nut Delight

INGREDIENTS

Crust:
1	cup	(10 crackers) MY San Grahams Chocolate, crushed
1/4	cup	peanut butter
2	tablespoons	sugar
4	tablespoons	butter or margarine, melted
Peanut Butter Cream Filling:
1	cup	(250-ml brick) all-purpose cream, chilled overnight
1/3	cup	creamy peanut butter
3	tablespoons	powdered or confectionery sugar
6	pieces	Choc Nut®

PROCEDURE

1. DO CRUST. Combine all ingredients. Spread and press half of mixture into pan. Chill for 10 minutes.

2. DO FILLING. Whip all-purpose cream until stiff. Whip in peanut butter and powdered sugar until blended. Break Choc Nut® into chunks and gently stir into peanut butter cream.

3. ASSEMBLE. Spread half of the mixture into the crust. Freeze for 20 minutes. Sprinkle remaining crust mixture evenly over peanut butter cream. Spread remaining peanut butter mixture over the crust.

4. FREEZE for 30 minutes. Serve and enjoy.

MY San Grahams Buko Pandan

It’s a warm summer afternoon with the temperature reaching almost 37°C! What would be better than a refreshing merienda made in a snap and served chilled? Time for some MY San Grahams Buko Pandan. It’s a perfect combination of milk, fresh buko, pandan and gulaman on a honey-flavored graham piecrust. Aaah… delicious!

MY San Grahams Buko Pandan

INGREDIENTS For crust mixture: 1 cup (10 crackers) MY San Grahams Honey, crushed 8 tablespoons (1/2 225g block) unsalted butter, melted For buko pandan filling: 1 cup (250ml 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 PROCEDURE 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 gulaman mixture into whipped cream. 4. SPREAD filling over the pie crust. Chill and serve.

MY San Grahams Mango Torte

just want to share all the recipe that i've been collecting for years now...

Much like cheesecake, MY San Grahams Mango Torte has a graham piecrust topped with light yet creamy custard, and luscious yellow mangoes.

If you've perfected the art of making the MY San Grahams Mango Float, then this pie is something you should try to master next.

Hear oohs and aahs when you serve this lovely mango pie next weekend!



MY San Grahams Mango Torte

INGREDIENTS

Crust:
1	cup	(10 crackers) MY San Grahams Honey, crushed
8	tablespoons	(1/2 of 225g block) butter or margarine, melted
Filling:
1/3	cup	sugar
3	tablespoons	cornstarch
1	cup	evaporated milk
2	large	egg yolks, slightly beaten
1	tablespoon	butter
1	teaspoons	vanilla
4		mangoes, sliced or formed into balls
1/3	cup	mango jam

PROCEDURE

1. DO CRUST. In a bowl, combine crushed MY San Grahams and butter. Press onto the bottom of an 8x8 pan. Chill.

2. DO CUSTARD. Mix sugar and cornstarch in a saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until thick. Gradually stir in half of the warm milk mixture into beaten egg yolks, then stir back into saucepan with remaining milk mixture. Continue to cook until thick. Remove from heat. Stir in butter and vanilla.

3. LAYER. Pour custard into prepared piecrust and top with mango slices or balls. Heat mango jam until melted and brush over mangoes.

4. CHILL and serve.