M.Y. San Grahams Mango Float

Ingredients

1 200 g handypack M.Y. San Grahams Honey3 tablespoons M.Y. San Grahams Honey, crushed1 1/2 cup (1 1/2 250 ml brick) all purpose cream3/4 cup condensed milk2 cups mangoes slicedProcedures

1. DO FILLING- In a bowl, combine chilled 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.

Feeling Expert tip:Add some finely chopped mangoes in the cream filling. Filling will set faster if chilled cream is whipped before combining with condensed milk.

M.Y. San Grahams Banana Cream Pie

Ingredients

10 pieces M.Y. San Grahams Honey3 pieces bananas, lacatan, sliced 1/4"

thick4 tablespoons sugar1 1/2 tablespoons cornstarch1 can (250 mL) evaporated milk2 pieces egg yolk1 1/2tablespoons butter, melted3/4 teaspoon vanilla3/4 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 Grahams Choco-Nut Delight

Ingredients

Crust:

1 cup (10 crackers) M.Y. San Grahams Choco, crushed1/4 cup peanut butter2 tablespoons sugar4 sugar butter or margarine, meltedFilling:1 cup (250 ml brick) all purpose cream, chilled overnight1/3 cup creamy peanut butter3 tablespoons powdered or confectionery sugar6 pieces Choc NutProcedures

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 and Serve*. >

Feeling Expert tip:Make your Grahams Choco-Nut even more tempting with Chocolate Icing.Chocolate Icing: good for 8 slices20 pieces, milk chocolate pieces, chopped2 tablespoons fresh milk1.Put chocolate pieces and milk in a saucepan. Melt over low fire.2.Immediately spread melted chocolate over the chilled pie.3.Chill and serve.Rate this Recipe

M.Y. San Grahams Chocolate Marble Cheesecake

Ingredients

Crust:

1 cup (10 crackers) M. Y. San Graham Chocolate,crushed6 tablespoons butter or margarine, melted3 tablespoons sugarFilling:1/2 box cream cheese1/4 cup powdered sugar1/2 cup (1/2 of 250 ml

brick)all purpose cream

1/2 teaspoon vanilla extract18 pieces Chocolate pieces (ex. Curly Tops)

chopped2 tablespoons milk1 teaspoon cocoa powderProcedures

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

2. DO FILLING- Beat cream cheese and powdered sugar until light and fluffy. Add vanilla and beat. In a

another bowl, whip all purpose cream till doubled in volume and stiff. Fold into the cream cheese mixture.

Take 1/3 of the cream mixture and set aside.

3. MELT CHOCLATE – Melt chocolate pieces and milk in a saucepan. Stir into 1/3 of the whipped cream

mixture.

4. LAYER- Pour remaining 2/3 cream mixture previously set aside into prepared crust. Spoon and dot

chocolate cream into the cream mixture. Chill and serve.

Feeling Expert tip:Add cocoa powder in chocolate to darken color.

M.Y. San Grahams Strawberry Cheesecake

Ingredients

Crust:

1 cup (10 crackers) M. Y. San Grahams Chocolate, crushed

8 tablespoons (1/2 of 225g block)

butter or margarine, melted

3 tablespoons sugarFilling:1/2 box cream cheese, room temperature1/4 cup confectioner’s sugar1/2 cup (1/2 of 250 ml brick) all purpose cream, chilled1/2 teaspoon vanilla1 cup fresh strawberries, sliced thinly1/3 cup strawberry jamProcedures

1. DO CRUST - In a bowl, combine crushed M.Y. San Grahams, butter and sugar. Press onto the bottom of an

8x8 pan. Set aside.

2. DO FILLING - Beat cream cheese and confectioner’s sugar until light and fluffy. Add vanilla. Mix. In a

separate bowl, whip all purpose cream until thick. Mix whipped cream to cream cheese mixture.

3. LAYER - Pour filling into prepared piecrust. Arrange sliced strawberries on top of filling. In a small sauce

pan, heat strawberry jam, and lightly brush over strawberries.

4. CHILL and SERVE.

Feeling Expert tip:To wash strawberries: Fill a bowl with water and 1 tablespoon of rock salt. Soak the strawberries, drain and then rinse under water.

M.Y. San Grahams Mango Torte

Ingredients

Crust:

1 cup (10 crackers) M.Y. San Grahams Honey, crushed

8 tablespoons (1/2 of 225g block)

butter or margarine , melted

Filling:1/3 cup sugar3 tablespoons cornstarch1 cup evaporated milk2 large egg yolks, slightly beaten1 teaspoons vanilla4   mangoes, sliced or formed into

balls1/3 cup mango jam1 tablespoon butterProcedures

1. DO CRUST - In a bowl, combine crushed M.Y. 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.

Feeling Expert tip:When doing the custard, do not let the mixture boil, or the mixture will have lumps.Whip cream and decorate edges.

M.Y. San Grahams Sans Rival

Ingredients

Butter cream filling:

1/2 cup butter, softened1/2 cup Star margarine1 1/4 cups powdered or confectionery sugar1 1/4 teaspoons vanilla extractBase and Nuts:9 pieces M.Y. San Grahams Honey1/4 cup cashew nuts, choppedProcedures

1. DO FILLING: Whip butter and margarine until smooth. Add in powdered sugar and vanilla extract. Beat until

creamy and well blended. Stir in chopped cashew nuts.

2. ASSEMBLE: Lay a piece of plastic wrap (about 12 x 11 inches) on the working area. Spread the chopped

cashew nuts evenly on top of plastic wrap*. Spread thick layer of butter cream on top of 3 whole MY San

Grahams Chocolate. Arrange and lay the crackers, butter cream facing down, side by side over the nuts.

Repeat 2 times to make 3 layers.

3. COVER the top and sides with a thick layer of butter cream. Leave some of the butter cream for decoration.

Cover with plastic wrap to hold.

4. CHILL for 30 minutes. Turn loaf over and unwrap. Serve**.

Feeling Expert tip:Use the MY San Grahams as measurement guide. ¼ cup of chopped nuts should cover length of 3 whole MY San Grahams laid side by side.Use a piping bag to decorate edges of Sansrival with remaining butter cream. You may add about ¼ cup finely chopped cashews on the side.

M.Y. San Grahams Pineapple Box Cake

Ingredients

12 pieces M.Y. San Grahams Honey

1/4 cup (3crackers) M.Y. San Grahams Honey, crushed1 439g can crushed pineapple, drained (reserve juice)1 1/2 cups (1 1/2 of 250 ml brick) all purpose cream, chilled and whipped1/2 168ml can condensed milkProcedures

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 a fourth 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. FINISH AND GARNISH. Spread the crushed M.Y. San Grahams on top. CHILL before serving.

Feeling Expert tip:Whip the chilled all purpose cream first in a separate bowl and set aside in the refrigerator before mixing.

M.Y. San Grahams Banana Caramel Pie

Ingredients

Crust:

1 cup (10 crackers) M. Y. San Graham Honey,crushed8 tablespoons butter or margarine, meltedFilling:6 tablespoons csugar1/4 cup unsalted butter2   egg yolks1 cup (250 ml brick) all purpose cream, chilled2   bananas, slicedProcedures

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

Ingredients

Crust:

1 cup (10 crackers) M.Y. San Grahams Honey, crushed

8 tablespoons (½ 225g block) unsalted butter, meltedFilling:1 cup (250 ml brick) all purpose cream, chilled1/2 cup condensed milk1/8 teaspoon pandan extract1 cup buko, shredded (about 1 buko)1 bar green gulaman1 cup buko juiceProcedures

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 Macaroons

Ingredients

2 cups (1 200g Handypack) M.Y. San Grahams Honey, crushed2 1/2 cups desiccated coconut2 tablespoons butter, melted1 tablespoon flour1 can (301 ml) condensed milk2   egg yolksProcedures

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 Grahams Brownies

Ingredients

1 Cup (10 crackers) M.Y. San Grahams Honey, crushed1/4 Cup peanuts, toasted, chopped

2 Tablespoons confectioner's sugar1 Tablespoon peanut butter1 Tablespoon condensed milk2 Tablespoons white sugar3 Tablespoons cocoa powder1/4 Cup butter or margarine, meltedProcedures

1. MIX crushed M.Y. 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.

Feeling Expert tip:Cashew or walnuts could be substituted for peanuts.

M.Y. San Grahams Buko Pie

Ingredients

Crust:

1 1/2 cup (15 crackers) M.Y. San Grahams Honey, crushedFilling:6 tbsps sugar1/4 cup unsalted butter2 egg yolks1 cup (1 225g ml brick) all purpose cream, chilled2 bananas slicedProcedures

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. FXWhipped 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 Crema de Fruta

Ingredients

Crust:

12 pieces M.Y. San Grahams Honey *dipped in fruit cocktail juice

Filling:2 1/2 tablespoons sugar

5 tablespoons cornstarch1 1/4 cups condensed milk1 1/4 cups water2   egg yolks, beaten slightly2 cups fruit cocktail, drained * reserve some juiceGulaman:1/2 bar clear gulaman1/2 tablespoon sugar1 cup waterProcedures

1. DO FILLING- Mix sugar and cornstarch in a saucepan. In a bowl, combine condensed milk and water.

Gradually add milk mixture to the cornstarch mixture. Cook on low heat until thickened, about 8-10 minutes.

Turn off heat.

2. *ADD egg yolks to the thickened cornstarch-sugar mixture, beating vigorously to avoid cooking the eggs.

Return pan to low heat and cook for 2 minutes more. Cool.

3. ASSEMBLE: Arrange 6 M.Y. San Grahams (dipped in the fruit cocktail syrup ) on the bottom of an 8 inch

square pan. Spread half of the custard evenly on top of the crackers. Top with a fourth of the fruit cocktail.

Repeat procedure.

4. BREAK gulaman bar in half of the cold water to soften. Boil the remaining water, add the softened gulaman

mixture and the sugar. Boil until gulaman is completely dissolved. Pour gulaman on top of fruit cocktail. Chill

and serve.

Feeling Expert tip:When adding beaten egg yolks, add it slowly to your heated condensed milk mixture and stir constantly. This will ensure a smooth custard consistency.

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 sugar3 tablespoons cornstarch1/2 cup evaporated milk1/2 cup water2   egg yolks1 teaspoon vanilla2 cups fruit cocktail, drained3 tablespoons instant gelatin powder3/4 cup waterProcedures

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 Graham Banana Chocolate Pudding

Ingredients

Crust:

1 cup M.Y. San Chocolate Graham crackers,crushed

1/4 cup peanut butter1/4 cup sugar1 tablespoon water

Filling:1/2 cup sugar1/4 cup unsweetened cocoa powder5 tablespoons cornstarch  pinch salt3 cups non fat milk1/2 teaspoon vanilla extract2   ripe bananas, slicedProcedures

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 Graham Frozen Mango Yogurt Pie

Ingredients

Crust:

1 cup M.Y. San Honey Graham crackers, Crushed

2 tablespoons natural flavored yogurt2 tablespoons brown sugar

Filling:1 pack x 225gm lite cream cheese1/2 cup sugar1 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.