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Different Recipes for Graham Crackers

Apple Crumble Pie

INGREDIENTS:

PIE + FILLING:

  • Unbaked pie crust, fitted to a 9-inch pie plate, edges crimped (see note for recipe and tutorial)
  • 6 medium-large crisp, tart/sweet apples (see note for weight), cored, peeled, and sliced evenly about 1/4-inch thick
  • 1/2 cup (3.75 ounces) brown sugar
  • 1/4 cup (1.25 ounces) all-purpose flour
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • Pinch of salt

CRUMBLE:

  • 2/3 cup (3.25 ounces) all-purpose flour
  • 1/2 cup (3.75 ounces) brown sugar
  • 1/2 teaspoon cinnamon
  • Pinch of salt
  • 6 tablespoons butter, melted

DIRECTIONS:

  1. Preheat the oven to 375 degrees F. Refrigerate the pie crust (in the pan) while preparing the filling/topping.
  2. FOR THE APPLE FILLING, in a large bowl, add the sliced apples. Add in the brown sugar, flour, lemon juice, cinnamon, nutmeg and salt. Stir the mixture carefully (to avoid breaking apart the apples) until it is evenly combined. Set aside.
  3. FOR THE CRUMBLE, in a medium bowl, mix together the flour, brown sugar, cinnamon and salt. Drizzle the melted butter over the ingredients and mix with a spoon or spatula until the mixture is crumbly (sometimes I ditch the spoon and get my hands right in there to get it mixed).
  4. Fill the chilled pie crust evenly with the apple mixture – if the apples have released a lot of liquid, do your best to transfer just the apples and thick, sugary mixture to the pie plate and leave most of the thin liquid in the bowl (once the apples are in the pie plate, I drizzle about 2-3 tablespoons of leftover liquid over the pie and discard the rest; don’t panic if there isn’t much liquid at all).
  5. Place the pie on a foil-lined, rimmed baking sheet. Spread the crumble topping evenly over the top of the apples.
  6. Bake for 45-50 minutes (covering loosely with foil the last 10-15 minutes, if the pie crust or crumble is overly browning) until the filling is hot and bubbling and the crust is evenly browned.
  7. Let the pie cool to room temperature (or just slightly warm) before serving. It will thicken and set up as it cools.

Recipes Source: http://mysan-grahams.com.ph/recipes/list

Apple Graham Coffee Cake

Ingredients

GRAHAM STREUSEL TOPPING

  • 1/2 cup M.Y. San Honey Graham crackers,crushed
  • 1/4 cup flour
  • 2 tablespoons brown sugar
  • 1/2 teaspoon cinnamon powder
  • 1/2 cup oatmeal
  • 1/4 cup cold margarine, cut into pieces

CAKE

  • 1 cup M.Y. San Honey Graham crackers,crushed
  • 1 cup all purpose flour
  • 3/4 cup sugar
  • 1/4 cup margarine, melted
  • 1 cup non fat milk
  • 3 teaspoons baking powder
  • 1 teaspoon cinammon powder
  • 1/2 teaspoon salt
  • 2 egg whites
  • 2 medium apples

Procedure

  1. Combine dry ingredients in a medium bowl. Cut margarine into dry ingredients until crumbly. Set aside.
  2. Pre heat oven to 350F. Line the bottom of an 8 inch round cake pan with non stick paper.
  3. In a large bowl, combine all ingredients except the apples. Mix well. Stir in apples. Spread half of the cake batter into the prepared pan. Sprinkle with half the streusel topping. Top with remaining cake batter and sprinkle remaining streusel.
  4. Bake for 1 hour, or until toothpick inserted in the center of the cake comes out clean. Remove from oven. Cool. Remove cake from pan. Serve.

Recipes Source: http://mysan-grahams.com.ph/recipes/list

Banana Bites

Ingredients

Procedure

  1. DO CARAMEL – Peel wrapper off the can of condensed milk. Place can in a small saucepan filled with brown sugar. 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.

Recipes Source: http://mysan-grahams.com.ph/recipes/list

Banana Cream Pie

Ingredients

Procedure

Banoffee Milk Shake

INGREDIENTS

  • 4 1/2 pieces bananas
  • 3/4 cup evaporated milk
  • 1/2 cup condensed milk caramel
  • 2 1/4 cups ice
  • 3/4 cups M.Y. San Grahams Honey Crushed
  • 1 1/2 teaspoons cinnamon

Procedure

1. Mix cinnamon and M.Y. San Grahams Honey Crushed. Set aside

2. DO SHAKE – In a blender, combine all remaining ingredients and blend until smooth.

3. LAYER – place graham-cinnamon mixture into the bottom of each glass. Pour in the banana smoothie mixture.

3. FINISH – garnish with crushed graham and sliced bananas (optional)

Recipes Source: http://mysan-grahams.com.ph/recipes/list

Brownies

INGREDIENTS

  • 1 1/8 cup MY San Grahams Chocolate, crushed
  •  4   Tablespoons chocolate syrup
  •  1/3 cup butter or margarine, melted
  •  1/2 cup chocolate
  •  1/4 cup toasted peanuts, coarsely chopped
  • 3 Tablespoons sugar

Procedure

1. MIX melted butter or margarine, crushed MY San Grahams chocolate, peanuts, and sugar. Stir in chocolate syrup and continue mixing until all ingredients are well incorporated.

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

Recipes Source: http://mysan-grahams.com.ph/recipes/list

Buko Balls

Ingredients

Procedure

  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.

Recipes Source: http://mysan-grahams.com.ph/recipes/list

Buko Pandan Pie

Ingredients

CRUST

  • 1 cup (10 crackers) M.Y. San Grahams Honey, crushed
  • 8 tablespoons (1/2 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

Procedure

Calamansi-Vanilla Graham Cracker Pudding

Ingredients

Ingredients for the Graham Cracker Pudding

  • 8 pieces M.Y. San Graham Crackers Honey Flavor
  • ¼ cup milk
  • ¼ cup cream
  • 1 egg
  • 3 tbsp white sugar
  • 1 tbsp calamansi juice
  • ½ tsp vanilla extract

Ingredients for the Toppings

  • ½ tbsp M.Y. San Crushed Grahams Honey Flavor
  • 1 tsp white sugar
  • ½ tsp ground cinnamon

Procedure

  1. Preheat the oven to 300° Fahrenheit.
  2. Combine the M.Y. San Crushed Grahams, white sugar, and ground cinnamon and then set the mixture aside.
  3. In a separate bowl, whisk together the milk, cream, egg, sugar, calamansi juice, and vanilla extract. Make sure all the ingredients are well-incorporated.
  4. Soak the M.Y. San Graham Crackers for 3 minutes in the liquid before layering them on top of each other in a small casserole.
  5. Top with the M.Y. San Crushed Grahams mixture that was previously set aside, and then bake for 20-25 minutes or until firm.
  6. Serve immediately.

Recipes Source: http://mysan-grahams.com.ph/recipes/list

Caramel Crumble Shake

INGREDIENTS

  • 1 1/3 cups vanilla ice cream
  • 7 pieces M.Y. San Grahams Honey, slightly crushed
  • 3/4 cups evaporated milk
  • 7 pieces butter ball candy, crushed
  • 1 1/3 cups ice

Procedure

1. DO SHAKE – Mix all ingredients in a blender, blend until smooth. Pour into glasses.

2. FINISH – Garnish with crushed butter ball candy, scoop of vanilla ice cream and drizzle with caramel (optional).

*Feeling expert tip:

Crush the candy and graham crackers first before placing in the blender so blending would be easier.

Recipes Source: http://mysan-grahams.com.ph/recipes/list

Celeste Moran’s Rocky Road Bites Recipe

Ingredients

  • 1 milk chocolate bar, cut into square bits
  • 1/3 cups of peanuts, crushed
  • 2 small packs of mini marshmallows (assorted colors)
  • 1/4 cup of chocolate chips for toppings
  • 1/2 cup of chocolate chips for drizzle

Procedure

1.      LINE – Line an oven tray with parchment paper then place the Grahams cracker squares on top.

2.      TOP – Place the square chocolate bits on top of the crackers.

3.      HEAT – Put the pan in the over and heat it for 2-3 minutes to melt the chocolate.

4.      SPREAD – Remove from the oven then spread the chocolate evenly from edge to edge of the cracker.

5.      TOPPING – Press the marshmallows on top of the chocolate, then sprinkle the chocolate chips and crushed nuts.

6.      DRIZZLE – Melt the remaining chocolate chips and drizzle over the top using a spoon.

7.      COOL – Refrigerate for 10-15 minutes.

Recipes Source: http://mysan-grahams.com.ph/recipes/list

Choco Mango Graham Truffles

Ingredients

Procedure

  1. Set aside 1 tablespoon crushed grahams on a small plate.
  2. Combine the rest of the Graham Crackers, melted chocolate chips, and nonfat milk in a large bowl. Mix well.
  3. Divide the mixture into one teaspoon balls. In the palm of your hand, flatten chocolate balls into disks. Put a little chopped dried mango at the center of each disk and then roll to make a stuffed chocolate ball.
  4. Coat the chocolate mango balls with the reserved graham crumbs. Chill and serve.

Choco Mousse Tart

INGREDIENTS

  1. 6    pieces MY San Grahams Choco Crackers, crushed
  2. 2 ¼  tablespoons butter or margarine, melted
  3.  1/2 cup chocolate
  4.  1/3 cup All-purpose cream

Procedure

1. DO CRUST. Combine crushed MY San Grahams and melted butter in a mixing bowl. Spread and press mixture on bottom of tart mold. Chill for 5-10 minutes. Pop out the tart from the mold.

2. MELT chocolate pieces in saucepan over low heat. Let it cool to room temperature.

3. DO MOUSSE. Whip all-purpose cream in a bowl until stiff. Gently fold in melted chocolate into the whipped cream.

4. SPOON chocolate mousse into each tartlet. Chill and serve.

Choco-Nut Delight

Ingredients

Procedure

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

  • 20        pieces milk chocolate pieces, chopped
  • 2          tablespoons fresh milk

Procedure:

  1. 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.

Chocolate Graham Brittle Bars

Ingredients

Procedure

  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.

Chocolate Covered Graham Cracker Christmas Bark

Ingredients

  • 12 pcs M.Y. San Graham Crackers Honey Flavor (divided into 3 along the dotted lines)
  • 200g dark chocolate chips
  • 100g white chocolate chips
  • ¼ cup crushed peppermint candy
  • ¼ cup melted white chocolate
  • ¼ cup candy sprinkles
  • Caramel sauce (store-bought or homemade)

Procedure

  1. Melt the dark chocolate chips in and the white chocolate in two separate double boilers.
  2. As you wait for the chocolates to melt, prepare a tray lined with parchment paper.
  3. Once the dark and white chocolates have melted, keep them warm by leaving them on top of the double boiler, but with the heat turned off. The hot water at the bottom should keep their temperature steady.
  4. Dip each M.Y. San Graham Cracker square in the chocolate (24 in the dark chocolate, 12 in the white chocolate).
  5. Allow the excess chocolate to drip before transferring them to the tray lined with parchment paper.
  6. Once all the M.Y. San Graham Cracker squares have been coated with chocolate, garnish 12 of the ones covered in dark chocolate with white chocolate and crushed peppermint candy.
  7. For the other 12 M.Y. San Graham Cracker squares covered with dark chocolate, use caramel sauce.
  8. Scatter rainbow candy sprinkles on top of the white chocolate covered M.Y. San Graham Cracker squares.
  9. Keep the Chocolate-covered Graham Christmas Tree Bark in the chiller until ready to serve.

Chocolate Marble Cheesecake

Ingredients

Crust

  • 8 pieces MY San Grahams Chocolate, crushed
  • 2 Tablespoons butter or margarine, melted
  • 2 Tablespoons sugar

Filling

  • 3/4 cup cream cheese, softened
  •  1/4 cup condensed milk
  •  1/2 cup All-purpose cream
  • 2 Tablespoons milk
  •  1/2 cup chocolate pieces
  • 1 sachet unflavored gelatin

Procedure

  1. DO CRUST – In a bowl, combine all ingredients and press evenly onto the bottom of a pie pan. Chill.
  2. MELT CHOCOLATE – Melt chocolate pieces and milk in a saucepan. Let it cool to room temperature.
  3. DO FILLING. Beat cream cheese until smooth. Add condensed milk and all-purpose cream and beat for about 2 minutes. Take 1/3 of the cream mixture then mix in the chocolate mixture.
  4. LAYER. Pour remaining 2/3 cup of cream mixture into prepared crust. Spoon and swirl chocolate cream into the cream mixture. Chill and serve.

Coffee Banana Shake

Ingredients

  • 7 pieces M.Y.San Grahams Honey, slightly crushed
  • 1/3 cup water
  • 1 1/3 teaspoons instant coffee powder
  • 1 piece banana
  • ¾ cup evaporated milk
  • 2 ¼ tablespoons brown sugar
  • 1 1/3 cups ice

Procedure

1. DO SHAKE – Mix all ingredients in a blender, blend until smooth. Pour into glasses

2. FINISH – Garnish with whipped cream and crushed grahams.

 

Creamy Chocolate Tablea Graham Cracker Fudge Pops

Ingredients

  • 2 cups M.Y. San Graham Crackers Honey Flavor (broken into tiny bits)
  • 1/4 cup tablea chocolate
  • 1/2 cup hot water
  • 2 cups whole milk
  • 2/3 cups white sugar
  • 1/4 cup all-purpose flour
  • Popsicle mold/containers
  • Popsicle sticks

Procedure

  1. In a saucepan, melt the tablea chocolate in hot water. Let it slightly cool down once it’s completely melted.
  2. Add the milk, sugar, and all-purpose flour to the chocolate.
  3. Whisk together and combine well over medium heat.
  4. Whisk continuously until it thickens and boils. Make sure to mix well to prevent the chocolate at the bottom from burning.
  5. Once thickened (this will take about 2-3 minutes), transfer everything to a bowl and allow the mixture to cool down slightly.
  6. Fold in half of the M.Y. San Graham Crackers and reserve the other half for rolling.
  7. Transfer the mixture into ice pop containers, placing a single popsicle stick in each.
  8. Put the popsicles in the freezer overnight.

Assembly

  1. Once the fudge popsicles have frozen, remove them from the container and roll in the remaining M.Y. San Graham Crackers.
  2. Store in the freezer until ready to serve.

Crema de Fruta

Ingredients

For pie crust mixture:

12 pcs M.Y.San Grahams Honey

*dipped in fruit cocktail juice

For custard filling:

  • 2 ½      tablespoons sugar
  •  5          tablespoons cornstarch
  •  1 ¼      cups condensed milk
  •   1 ¼      cups water
  •   2          egg yolks, beaten slightly.
  •   2       cups fruit cocktail, drained * reserve some juice

For gulaman:

  • ½         bar clear gulaman
  •  1          tablespoon sugar
  •  1          cup water

Procedure

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.

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 sal

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

Procedure

  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 CREPE 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 1/2 cup of the crepe 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 crepe onto a serving plate. Drizzle with chocolate syrup. Top with vanilla ice cream if desired.

Fruit Pie

Ingredients

Crust:

  • 7 pieces MY San Grahams Chocolate, crushed
  • 4 tablespoons butter or margarine, melted
  • 1 tablespoon sugar

Filling:

  • ¼ cup sugar
  • 2 tablespoons cornstarch
  •  ½ cup evaporated milk
  •  ½ cup water
  • 1 piece egg yolk
  • 1 teaspoon gelatin, bloomed in 1 tbsp water
  • 1 teaspoon vanilla extract

Topping:

  • ¾ cup fruit cocktail, drained
  • 1 envelop gelatin, bloomed in 1/3 cup water
  • 1 tablespoon sugar

Procedure

1. DO CRUST. In a bowl, combine all ingredients and press evenly onto the bottom of a desired container. Chill.

2. DO FILLING. In a sauce pan, combine sugar, cornstarch, evaporated milk, and water. Heat over medium-low heat while stirring continuously.  Add in egg yolk, whisking mixture vigorously until egg yolk is fully incorporated. Continue stirring until mixture starts to thicken. Remove from heat and add in bloomed gelatin and vanilla. Pour mixture over chilled crust and place back in the refrigerator.

3. DO TOPPING. Once filling has set, place an even layer of fruit cocktail on top of the filling. Place back in the chiller.  In a microwave safe bowl, combine bloomed gelatin and sugar. Microwave for about 30 seconds or until granules have completely dissolved. Pour gelatin mixture over the layer of fruit cocktail. Chill.

4. SERVE.

Graham Banana Chocolate Pudding

Ingredients

Procedure

  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.

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 (1/2 tub x 125ml) non fat mango yogurt

Procedure

  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.

Graham Oatmeal Raisin Cookies

Ingredients

  • 3/4 cup brown sugar
  • 6 tablespoons margarine, softened
  • 1 egg
  • 6 tablespoons non-fat milk
  • 1 teaspoon vanilla
  • 3/4 cup M.Y. San Honey Graham Crackers
  • 3/4 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinammon powder
  • 1/4 teaspoon salt
  • 1 1/2 cups oatmeal
  • 1/2 cup raisins

Procedure

  1. Preheat oven to 350F. Beat sugar and margarine in a large bowl until light and fluffy. Add egg, milk and vanilla. Mix well.
  2. Combine dry ingredients, except oats and raisins and add into the butter mixture. Stir until well blended.
  3. Stir in oats and raisins. Drop by tablespoonsful onto a cookie sheet lined with non stick baking paper.
  4. Bake for 10 minutes or until golden brown in color.

Graham Pineapple Cashew Tarts

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: Note: Container/bowl should be very dry specifically in whisking egg whites

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

Procedure

  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 325 degrees Fahrenheit. 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.

Graham Tropical Fruit Pie

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 / cornstarch

Procedure

  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.

Grahams Macaroons

Ingredients

Procedure

1. In a bowl combine grahams, desiccated coconut, flour, butter, condensed milk, and egg yolks. Mix until all ingredients are well incorporated.

2. Take a tablespoon full of the mixture and form into balls. Roll balls over desiccated coconut for coating.

3. Line a small tray with wax paper. Place balls on wax paper and place in a preheated 325 degree F oven for about 8 to 10 minutes or until balls have turned light golden brown in color.

4. Remove from the oven, let cool, and serve.

Grahams, Chocnut, and Chocolate Cake with Marshmallow Frosting Jar Dessert

Ingredients

Grahams Layer

  • 1 ½  cup M.Y. San Grahams Honey Crushed
  • 6 tbsp butter (melted)
  • 1/3 cup Chocnut crumbs

Other Layers

  • Leftover chocolate cake or cupcake
  • Chocnut crumbs (as topping)

Marshmallow Frosting

  • 20 large marshmallows
  • 1/3 cup milk

Procedure

  1. MIX – To make the Grahams layer, combine the Crushed Grahams with melted butter and chocnut crumbs in a pan, add the marshmallow and milk. Heat over low heat until mixture becomes smooth.
  2. CRUBMLE – Crumble the leftover chocolate cake or cupcake.
  3. LAYER – Layer in a jar starting with the Grahams-Chocnut crust. The next layers are leftover Chocolate cake/cupcakes, Marshmallow frosting, and topped with crumbled Chocnut bars.

Ice Cream Cake

Ingredients

Procedure

  1. Arrange 1 layer of M.Y. San Grahams on the bottom of the container.
  2. Spread 1 flavor of ice cream from Selecta Super Thick Classic Chocolate Mantecado – Mango 1.5L
  3. Repeat steps 1 & 2 until there are different layers for all ice cream flavors.
  4. Top with sliced mangoes or chocolate syrup, as desired.

M.Y. San Choco Grahams Mocha Crinkles

Ingredients

Procedure

  1. COMBINE the crushed MY San Grahams, chopped MY San Grahams softened margarine, sugar, and coffee in a mixing bowl.
  2. SHAPE mixture into one inch balls. Roll the balls in powdered sugar. Flatten the balls. Chill before serving.

M.Y. San Grahams Pineapple Box Cake

Ingredients

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

Procedure

  • DO THE FILLING- In a bowl combine crushed pineapple, whipped all purpose cream, and condensed milk. Divide into 4 equal parts. Set aside.
  • 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.
  • FINISH AND GARNISH. Spread the crushed M.Y. San Grahams on top. CHILL before serving.

M.Y. San Grahams Rocky Road Balls

Ingredients

Procedure

  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.
  4. Chill before serving.

M.Y. San Grahams Strawberry Princess

Ingredients

Procedure

M.Y. San Grahams Tiramisu

Ingredients

LAYERS

  • 18 pieces (1 225g Handypack) M.Y. San Grahams Chocolate
  • 1/2 cup black coffee (1 tsp coffee, 2 tsps sugar,1/2 cup water)
  • 3 tablespoons rum* (optional)
  • 2 tablespoons sugar

 

FILLING

  • 250 grams or 1 block cream cheese (at room temperature)
  • 1/2 cup confectioners sugar (if regular sugar, extend time of beating)
  • 2 tablespoons rum* (optional)
  • 1 cup (250 ml brick) all purpose cream, chilled overnight or put in freezer for 30 minutes
  • 2 tablespoons cocoa powder

Procedure

  1. PREPARE LAYERS- Combine the black coffee, sugar and rum in a bowl. Dip/brush the graham cracker crumbs in the coffee and rum mixture. Lay the soaked graham crackers on a dish/8×8 inch pan. 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. In another bowl, whisk the all purpose cream till doubled 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 M.Y. San Grahams Chocolate . Pour 1/3 of coffee cream. Spread evenly. Do another layer alternating crackers and cream. Chill for 3 hours to overnight or until cream is set. Sift with cocoa powder on top. Serve.

M.Y. San Mango Grahams Shake

Ingredients

  • ¾ cups Crushed M.Y. San Grahams Honey
  • Mangoes
  • Vanilla Ice Cream
  • 2 ¼ cups Ice

Procedure

  1. DO SHAKE – In a blender, combine Crushed M.Y. San Grahams, ice, vanilla ice cream, ice and mangoes.
  2. BLEND – Blend all ingredients until smooth.
  3. FINISH – Garnish with crushed graham.

M.Y. San Peanut Butter Bites

Ingredients

Procedure

  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.

 

Mango Float

Ingredients

 

  • ¾ cup condensed milk
  • 1 ½ cup (1 ½ 250 ml brick) all-purpose cream
  • 3 tablespoons M.Y.San Grahams Honey, crushed
  • 1 200g handypack M.Y.San Grahams Honey
  • 2 cups mangoes sliced
  • ¾ cups condensed milk

Procedure

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.

Recipes Source: http://mysan-grahams.com.ph/recipes/list

Mango Torte

Ingredients

Crust:

  • 1 cup MY San Grahams Honey, crushed
  • 3 tablespoons butter or margarine, melted
  • 2 tablespoons sugar

Filling:

  • 1 cup all-purpose cream
  • 1/3 cup condensed milk
  • 1 teaspoon gelatin, bloomed in 1 tbsp water
  • 1 cheek large ripe mango, chopped

Topping:

  • 1 cheek large ripe mango, sliced
  • 1 envelop gelatin, bloomed in 1/3 cup water
  • 1 tablespoon sugar

Procedure

1. DO CRUST. In a bowl, combine all ingredients and press evenly onto the bottom of a desired container. Chill.

2. DO FILLING. Whip all-purpose cream until volume has doubled. Fold in condensed milk. In a microwave safe bowl, microwave bloomed gelatin for 30 seconds or until gelatin granules have melted completely. Allow to cool slightly then fold into cream mixture. Add in chopped mango bits into cream. Pour mixture over prepared crust. Place back in the chiller to set.

3. DO TOPPING. Once filling has set, place slices of mango on top. Place back in the chiller.  In a microwave safe bowl, combine bloomed gelatin and sugar. Microwave for about 30 seconds or until granules have completely dissolved. Pour gelatin mixture over the layer of mango slices. Chill.

4. SERVE.

Recipes Source: http://mysan-grahams.com.ph/recipes/list

No Bake Graham Peanut Butter Cookies

Ingredients

Procedure

  1. Combine all ingredients in a large bowl. Mix well.
  2. Divide the mixture into 24 one tablespoon balls. Flatten them into disks, to look like cookies.
  3. Put crushed cornflakes on a plate. Coat the cookies lightly with the flakes. Serve.

Recipes Source: http://mysan-grahams.com.ph/recipes/list

Rich Marshmallow Hot Chocolate in Graham Cracker Cups

Ingredients

Ingredients for the Graham Cracker Cups
  • 1 ½ cups M.Y. San Crushed Grahams (Honey Flavor)
  • ½ cup white sugar
  • ½ cup melted butter
Ingredients for the Hot Chocolate
  • 1/3 cup cocoa powder
  • ½ cup whole milk
  • ½ cup cream
  • ¼ – 1/3 cup brown sugar (depending on how sweet you want it to be)
  • ½ cup marshmallows

Procedure

Procedure for the Graham Cracker Cups

  1. In a bowl, whisk together the M.Y. San Crushed Grahams and sugar until well-blended.
  2. Pour in the melted butter and mix well until the butter is evenly distributed.
  3. Divide the mixture into 12 muffin cups on a muffin tray, and push and pack them in firmly to form the cups for the hot chocolate.

Procedure for the Hot Chocolate

  1. In a small pot, combine the cocoa powder, milk, cream, and brown sugar.
  2. Boil for a minute, then turn off the heat for it to slightly cool. If it’s too hot, the heat may break the graham cracker cups.

Assembly

  1. Carefully remove the graham cracker cups from the muffin pan and transfer them to a tray.
  2. Divide the marshmallows amongst the graham cracker cups.
  3. Place the graham cracker cups in the chiller until ready to serve.
  4. Bring out the graham cracker cups from the chiller and pour in the hot chocolate.
  5. Consume immediately.

Recipes Source: http://mysan-grahams.com.ph/recipes/list

Sans Rival

Ingredients

 

Filling:

  • ¾ cup butter, softened
  • ½ cup confectioner’s sugar
  • ½ cup all-purpose cream, chilled
  • 1 teaspoon vanilla extract

Layers:

  • 18 pieces MY San Grahams Honey
  • 1/3 cup fresh milk
  • 1 cup cashew nuts, chopped

Procedure

  1. DO FILLING. Whip butter until smooth. Add in confectioner’s sugar, all-purpose cream, and vanilla. Beat until creamy and well blended. Set aside.
  2. LAYER. Set aside 1 piece of graham for topping. Lightly soak one side of the graham in milk, then lay 2 layers of grahams in a pan. Spread filling over the grahams then sprinkle cashew nuts on top. Repeat to make 3 to 4 layers.
  3. CHILL. Place the Sans Rival in the refrigerator for 30 minutes.  Crumble the reserved graham then sprinkle on top.
  4. SERVE.

Recipes Source: http://mysan-grahams.com.ph/recipes/list

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