MY San Grahams Mango Float

Take pleasure from one of summer`s best offers – sweet mangoes! What better way to combat heat than serving chilled MY San Grahams Mango Float? This refreshing concoction of succulent mangoes, cream and MY San Grahams Honey is not only affordable but it`s also trouble-free to prepare.


MY San Grahams Mango Float

INGREDIENTS

1 pack 200g handypack MY San Grahams Honey
3 tablespoon MY San Grahams Honey, crushed
1 1/2 cup (1 1/2 250ml brick) all-purpose cream
3/4 cup condensed milk
2 cup mangoes sliced


PROCEDURE

1. DO FILLING. In a bowl, combine cream and condensed milk.

2. LAYER. Lay 8 pieces of crackers in an 8 x 13 rectangular pan. Pour cream on top and top with sliced mangoes. Repeat process to make 2 or 3 layers, ending with the cream and sliced mangoes on top.

3. FINISH. Sprinkle crushed grahams on top of cream.

4. CHILL and serve.

MY San Grahams Choco Marble Cheesecake

Congratulations to all the graduates! Enjoy life’s sweetness.

Congratulate your graduate by dishing up this yummy treat with a special twist. You can do just that with this recipe that adds a little excitement to the good old cheesecake. Biting into this sumptuous dessert is sure to invite compliments from everyone.


MY San Grahams Choco Marble Cheesecake

INGREDIENTS

Crust:
1 cup (10 crackers) MY San Grahams Chocolate, crushed
6 tablespoons butter or margarine, melted
3 tablespoons sugar

Filling:

1/2 box cream cheese
1/4 cup powdered sugar
1/2 cup (1/2 of 250-ml brick) all-purpose cream
1/2 teaspoon vanilla extract
18 pieces chocolate pieces (like Curly Tops), chopped
2 tablespoons milk
1 teaspoon cocoa powder


PROCEDURE

1. DO CRUST. In a bowl, combine all ingredients and press evenly onto the bottom of an 8-inch pie pan. Chill.

2. DO FILLING. Beat cream cheese and powdered sugar until light and fluffy. Add vanilla and beat. In another bowl, whip all-purpose cream until stiff and doubled in volume. Fold into the cream cheese mixture. Take 1/3 of the cream mixture and set aside.

3. MELT chocolate pieces and milk in a saucepan. Stir into 1/3 cup whipped cream mixture.

4. LAYER. Pour remaining 2/3 cup of cream mixture into prepared crust. Spoon and dot chocolate cream into the cream mixture. Chill and serve.

MY San Grahams Apple Crumble

Some believe that the forbidden fruit mentioned in some religious writings is actually an apple. In a famous fairy tale, a beautiful princess fell into a long and seemingly lifeless slumber after biting into an enchanted apple. The apple has been featured in so many stories probably because this shiny, red, highly attractive fruit looks so tempting.

We’d like to tempt you then, to try our take on the classic apple crumble. You can make this delectable dessert featuring naturally sweet apples and honey flavored MY San Grahams more tempting by topping it with a scoop of vanilla ice cream. Mmm!


MY San Grahams Apple Crumble

INGREDIENTS

Crumb Mixture:
1 1/2 cup or 15 pieces whole MY 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


PROCEDURE

1. MAKE CRUST. In a pan melt butter. Add oats, MY 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 has thickened. Cool.

4. 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.

MY San Grahams Pinipig Balls

Allow your children to make merienda for a change. They’ll certainly enjoy shaping and coating these MY San Grahams Pinipig Balls. These golden, bite-size goodies are fun to make, crunchy, and really tasty. Best of all, since they’re so easy to prepare, your kids can serve these treats in a snap during snack time.


MY San Grahams Pinipig Balls

INGREDIENTS

1/2 cup (5 crackers) M.Y. San Grahams Honey, crushed
1/2 cup powdered milk
1/4 cup condensed milk
1/2 cup and 3 tablespoons pinipig, toasted and finely chopped


PROCEDURE

1. MIX everything in a bowl except 3 tablespoons of pinipig.

2. FORM mixture into balls.

3. ROLL balls in the remaining pinipig. Serve and enjoy.

MY San Grahams Peanut Butter Polvoron

For most people, whistling through a mouthful of polvoron was one of their favorite games as children. It was amusing to watch the powder fly through the air as one whistled. But once they try our MY San Grahams Polvoron—with its milky, peanut butter flavor— we’re certain that they’ll savor it to the last crumb!

Which is why we added this recipe to our MY San Grahams website, under the “Desserts R Ur Biz” category. Try making a batch today and see if you could start your own homegrown dessert empire.


MY San Grahams Peanut Butter Polvoron

INGREDIENTS

3/4 cup (8 crackers) MY San Grahams Honey, crushed
1/3 cup sugar
1 tablespoon butter or margarine, softened
1/4 cup peanut butter
2 tablespoons condensed milk


PROCEDURE

1. BLEND the softened butter, peanut butter and condensed milk in a mixing bowl.

2. COMBINE crushed MY San Grahams and sugar. ADD this to the peanut butter mixture. Mix well.

3. SHAPE into oval pieces with the use of a polvoron mold. Wrap individually in cellophane. Chill and serve.

MY San Grahams Pineapple Box Cake

Here’s a dessert that’s sure to bring a smile on lolo and lola’s faces (especially if you made it yourself!) It’s the MY San Grahams Pineapple Box Cake. It’s main ingredient, pineapple, lends a mild and natural sweetness to the creamy custard filling. Serve this chilled, in time for your grandparents’ story-telling session. Happy Grandparents’ Day!


MY San Grahams Pineapple Box Cake

INGREDIENTS

12 pieces MY San Grahams Honey
1/4 cup (3crackers) MY San Grahams Honey, crushed
1 can (439g) crushed pineapple, drained (save juice)
1 1/2 cups (1 1/2 250ml brick) all-purpose cream, chilled and whipped
1/2 can (168ml) condensed milk


PROCEDURE

1. DO THE FILLING. In a bowl combine crushed pineapple, whipped all purpose cream, and condensed milk. Divide into 4 equal parts. Set aside.

2. LAYER AND ASSEMBLE. Spread ¼ of the pineapple cream mixture on the bottom of an 8 x 8 inch baking dish. Dip 4 pieces of crackers into reserved pineapple juice and place on top of pineapple cream mixture. Repeat procedure for the remaining crackers and cream mixture.

3. GARNISH. Spread the crushed MY San Grahams on top. Chill before serving.

MY San Grahams Banana Pockets

Bite into these crisp, golden MY San Grahams Banana Pockets, lightly dusted with powdered sugar, to get into its wonderful fruity center. What’s amazing about this recipe is that it only requires a few easy-to-find ingredients and a few minutes to prepare. Result? A snack for your kids that’s simply mouthwatering! Don’t let the day end without trying this recipe.


MY San Grahams Banana Pockets

INGREDIENTS
1/2 cup (5 crackers) MY San Grahams Honey, crushed
1 tablespoon honey (optional)
3 tablespoons brown sugar
1 piece ripe lacatan banana, chopped into small pieces
15 pieces wonton or siomai wrapper
2 tablespoons confectioner’s sugar


PROCEDURE

1. MAKE FILLING. In a bowl, mix crushed grahams, honey, brown sugar and banana pieces.

2. FORM. Scoop 1 tablespoon of mixture into a wonton wrapper and seal edges with water.

3. FRY. Deep-fry until golden brown.

4. SERVE. Place on individual plates and dust with confectioner’s sugar.