San Grahams Banana Bites
Ingredients 1 168 ml can 2 cups (1 Handypack) 4 tablespoons 3 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. condensed milk M.Y. San Grahams Chocolate, crushed cocoa powder bananas, lacatan, cut in 1-inch pieces

Filling: 1/2 cup 1/4 cup 5 tablespoo ns pinch 3 cups 1/2 teaspoon 2 Procedures

sugar unsweetened cocoa powder cornstarch salt non fat milk vanilla extract ripe bananas, sliced

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 Rocky Road Balls M.Y. San Graham Banana Chocolate Pudding
Ingredients Crust: 1 1/4 1/4 1 cup M.Y. San Chocolate Graham crackers,crushed cup peanut butter cup sugar tablespoo water n Ingredients 1/2 cup (5 crackers) 3 pieces M.Y. San Grahams Honey, crushed 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,

Y. CHILL and SERVE. 2. DO THE FILLING. M.Y. chilled condensed milk pandan extract . chilled and whipped condensed milk M.In a bowl. Feeling Expert tip: Add some finely chopped mangoes in the cream filling.Lay 8 pieces of crackers in an 8 x 13 rectangular pan. Feeling Expert tip: Whip the chilled all purpose cream first in a separate bowl and set aside in the refrigerator before mixing. crushed crushed pineapple. LAYER. San Grahams Honey M. Set aside. the Rocky Road Balls may be rolled in dessicated coconut. San Grahams Honey. Chill before serving. ROLL the balls in the remaining mini marshmallows to finish. San Grahams Honey. FINISH. San Grahams on top. Repeat process to make 2 or 3 layers. Pour cream on top and top with sliced mangoes. 4. San Grahams Buko Pandan Pie Ingredients Crust: 1 8 cup (10 crackers) tablespoons (½ 225g block) M. melted condensed milk. Repeat procedure for the remaining crackers and cream mixture. CHILL before serving. whipped all purpose cream. Ingredients 12 pieces 1/4 cup (3crackers) 1 439g can 1 1/2 cups (1 1/2 of 250 ml brick) 1/2 168ml can Procedures M. and condensed milk. if desired. For a different finish. San Grahams Mango Float Ingredients 1 200 g handypack 3 tablespoons 1 1/2 cup (1 1/2 250 ml brick) 3/4 cup 2 cups Procedures M.Sprinkle crushed grahams on top of cream.Spread a fourth of the pineapple cream mixture on the bottom of an 8 x 8 inch baking dish.Y. ending with the cream and sliced mangoes on top.Y. 3. 3. San Grahams Pineapple Box Cake Filling: 1 cup (250 ml brick) 1/2 cup 1/8 teaspoon all purpose cream. San Grahams Honey. crushed unsalted butter.In a bowl combine crushed pineapple. 2. crushed all purpose cream condensed milk mangoes sliced 1.Y. roasted pinipig. Dip 4 pieces of crackers into reserved pineapple juice and place on top of pineapple cream mixture. Divide into 4 equal parts.condensed milk. Blend well. M. or grated chocolate pieces instead of marshmallows. SHAPE mixture into one inch balls.Y. Feeling Expert tip: Add sugar to sweeten further.Y.Filling will set faster if chilled cream is whipped before combining with 1. chopped peanuts and a fourth of the marshmallows in a large bowl. LAYER and ASSEMBLE. FINISH AND GARNISH. combine chilled cream and condensed milk. drained (reserve juice) all purpose cream. 2. Spread the crushed M.Y. chopped peanuts. DO FILLING.Y. 3. San Grahams Honey M.

3.1 cup 1 bar 1 cup Procedures buko. San Grahams Macaroons Ingredients 2 cups (1 200g Handypack) 2 1/2 cups 2 tablespoons 1 tablespoon 1 can (301 ml) 2 M. condensed milk and egg yolks. Stir in shredded buko. M. Spread and press the crumb mixture evenly onto the bottom of pan. confectioner's sugar. Roll balls in extra cup of desiccated coconut.Y. Heat and stir to combine well. sugar and butter or margarine in a separate bowl. Gently mix in condensed milk and buko pandan extract until well blended. Feeling Expert tip: Add 2 tablespoons of desiccated coconut per 8 servings for added taste. butter. M. San Grahams Brownies Ingredients 1 Cup (10 crackers) 1/4 Cup 2 Tablespoons 1 1 2 3 Tablespoon Tablespoon Tablespoons Tablespoons M.Y.Y. 3. 4. 1/4 Cup . COMBINE cocoa powder. Slice and serve. POUR mixture into a pan and chill for 30 minutes until firm. Boil until gulaman is dissolved. Chill and serve*. Set aside in the refrigerator. SPREAD filling over the pie crust. 2. COOK MIXTURE – In a saucepan. DO CRUST. flour. 2. toasted. peanuts.Y. San Crushed Grahams.Y. peanut butter and condensed milk in a medium sized bowl. shredded (about 1 buko) green gulaman buko juice Procedures 1. Feeling Expert tip: Do not break eggs directly into bowl containing other ingredients. melted 1. crushed desiccated coconut butter. 1. Cool slightly. mix desiccated coconut. DO FILLING: Whip all purpose cream till doubled in volume.Y. crushed peanuts. Serve. San Grahams Honey. MIX crushed M. San Grahams Honey. Chill for 10 minutes. melted flour condensed milk egg yolks Procedures M. Combine crushed MY San Grahams and melted butter in a mixing bowl. chopped confectioner's sugar peanut butter condensed milk white sugar cocoa powder butter or margarine. FORM AND SERVE – Cool mixture then form into balls. Feeling Expert tip: Cashew or walnuts could be substituted for peanuts. BREAK and soften gulaman bar in the cup of buko juice. Pour and stir quickly the gulaman mixture into whipped cream. San Grahams. POUR the cocoa-butter mixture into the graham cracker mixture and mix until very well blended. 4. Use a "safety bowl" –so you do not break a bad egg into your mixture. 2.

1/2 cup all purpose cream 1/2 1/2 18 cup (1/2 of 250 ml brick) teaspoon pieces all purpose cream vanilla extract Chocolate pieces (ex. LAYER.Y. Curly Tops) chopped milk cocoa powder 2 tablespoons 1 teaspoon Procedures 1. you can use an 8x8 pan. San Graham Chocolate. Stir into 1/3 of the whipped cream mixture. Chill for 10 minutes. chilled Procedures 1. Feeling Expert tip: Add cocoa powder in chocolate to darken color.* Freeze for 10 minutes. Take 1/3 of the cream mixture and set aside. but increase proportion per 6 tarts as follows: 10 pieces of MY San Grahams Chocolate.Y. Chill 2. Flat Tops) 1/4 cup all purpose cream. 3. crushed 3 tablespoo butter or margarine. San Grahams Banana Caramel Pie Ingredients Crust: 1 cup (10 crackers) tablespoons M.crushed butter or margarine. DO CRUST. Y. Fold into the cream cheese mixture. Spoon 1/2 teaspoon of whipped cream and chocolate mixture into each tartlet. Add vanilla and beat. Do Mousse. melted ns 18 pieces chocolate pieces (ex. Chill and serve. San Grahams Choco Crackers. whip all purpose cream till doubled in volume and stiff. MELT chocolate pieces in saucepan over low heat. Whip all purpose cream in a bowl until stiff. Combine crushed MY San Grahams and melted butter in a mixing bowl. Y. combine all ingredients and press evenly onto the bottom of a 8-inch pie pan. Feeling Expert tip: If no tart mold is available. Do Crust. DO FILLING. 4. In a another bowl. melted sugar cream cheese powdered sugar 8 Filling: 6 tablespoons 1/4 cup 2 1 cup (250 ml brick) . 3. Chill and serve. Mix remaining 2/3 melted chocolate into whipped cream. 24 pieces chocolate. M. 4. Pop out the tart from the mold. Use 1/3 of melted chocolate and brush it on to crust. Spoon and dot chocolate cream into the cream mixture. San Grahams Chocolate Marble Cheesecake Ingredients Crust: 1 cup (10 crackers) 6 tablespoons 3 tablespoons Filling: 1/2 box 1/4 cup M. San Graham Honey.Y.Y.Beat cream cheese and powdered sugar until light and fluffy.crushed butter or margarine. MELT CHOCLATE – Melt chocolate pieces and milk in a saucepan. chilled M.In bowl. 2. melted csugar unsalted butter egg yolks all purpose cream. Spread and press mixture on bottom of tart mold. crushed.Pour remaining 2/3 cream mixture previously set aside into prepared crust.M. San Grahams Choco Mousse Tart Ingredients 8 pieces M. 1/2 cup melted butter.

Put chocolate pieces and milk in a saucepan. Chill and serve. Return to fire and cook until slightly thickened. Freeze for 20 minutes. Remove from heat. Spread and press half of mixture into pan. Break Choc Nut® into chunks and gently stir into peanut butter cream. ASSEMBLE: Spread half of the mixture into the crust. 2. Set aside. Reserve 2 tablespoons of caramel for the topping. sliced or formed into balls . Sprinkle remaining crust mixture evenly over peanut butter cream. Chocolate Icing: good for 8 slices 20 pieces.In a medium bowl.Y. melt sugar until caramelized. 2. > 1. melted all purpose cream. Immediately spread melted chocolate over the chilled pie.Y. 2. but not the freezer. Whip ½ the remaining chilled all-purpose cream and fold into cooled caramel. stirring constantly. crushed peanut butter sugar butter or margarine. In a bowl. FREEZE for 30 minutes and Serve*. Add butter to caramelized sugar and stir to combine. slightly beaten vanilla mangoes. San Grahams Choco. chilled overnight creamy peanut butter powdered or confectionery sugar Choc Nut M. chopped 2 tablespoons fresh milk 1. San Grahams Honey.Y. sliced Procedures 1. DO TOPPING .Y. milk chocolate pieces. DO CRUST . Spread remaining peanut butter mixture over the crust.Arrange sliced bananas on the prepared piecrust and top with caramel filling. 3. Stir in ½ of the cream. combine all ingredients and press into an 8x8x2 pan. DO CRUST: Combine all ingredients. DO FILLING . San Grahams Mango Torte Ingredients Crust: 1 8 cup (10 crackers) tablespoons (1/2 of 225g block) M. Melt over low fire. Decorate with the reserved caramel topping. crushed butter or margarine . 3. melted 1/4 2 4 Filling: 1 cup (250 ml brick) 1/3 cup 3 tablespoons 6 pieces Filling: 1/3 cup 3 tablespoons 1 cup 2 large 1 teaspoons 4 sugar cornstarch evaporated milk egg yolks. San Grahams Choco-Nut Delight Ingredients Crust: 1 cup (10 crackers) cup tablespoons sugar M. Chill and serve. 4.In a frying pan. M.2 Procedures bananas. Cool completely.All purpose cream will whip better when it is chilled ( refrigerated in the coldest part of the refrigerator. Whip in peanut butter and powdered sugar until blended. Chill for 10 minutes.) Feeling Expert tip: Make your Grahams Choco-Nut even more tempting with Chocolate Icing. Add the egg yolks to the slightly cooled caramel mixture. Mix well. 3. a little at a time. beat egg yolks. Feeling Expert tip: Whipped cream tips. DO FILLING: Whip all purpose cream until stiff.

stirring constantly. 4. Stir in chopped cashew nuts. CHILL for 30 minutes. chopped 2 tablespoo butter ns 4 1/2 tablespoo condensed milk ns 1 tablespoo cocoa powder n pinch of salt 1/2 cup marshmallows. Turn loaf over and unwrap.Y San Grahams Toffee Ingredients 8 pieces M.1/3 cup 1 tablespoon Procedures mango jam butter Procedures 1. Heat mango jam until melted and brush over mangoes. CHILL and SERVE. San Grahams and butter. then stir back into saucepan with remaining milk mixture. Continue to cook until thick. San Grahams s Honey 1/4 cup cashew nuts. Gradually stir in half of the warm milk mixture into beaten egg yolks. Spread the chopped cashew nuts evenly on top of plastic wrap*.Y. butter cream facing down. or the mixture will have lumps. ¼ cup of chopped nuts should cover length of 3 whole MY San Grahams laid side by side. ASSEMBLE: Lay a piece of plastic wrap (about 12 x 11 inches) on the working area. Add in powdered sugar and vanilla extract. COVER the top and sides with a thick layer of butter cream. chopped M. 3. Stir in butter and vanilla.In a bowl. San Grahams Chocolate. Remove from heat. Feeling Expert tip: When doing the custard. Spread thick layer of butter cream on top of 3 whole MY San Grahams Chocolate. You may add about ¼ cup finely chopped cashews on the side.Y. DO FILLING: Whip butter and margarine until smooth. M. side by side over the nuts. Repeat 2 times to make 3 layers. do not let the mixture boil.Pour custard into prepared piecrust and top with mango slices or balls. San Grahams Sans Rival Ingredients Butter cream filling: 1/2 cup butter. Arrange and lay the crackers. Flat Tops) chopped Procedures . DO CRUST . Cover with plastic wrap to hold. combine crushed M. Cook over medium heat. Use a piping bag to decorate edges of Sansrival with remaining butter cream. DO CUSTARD . softened 1/2 cup Star margarine 1 1/4 cups powdered or confectionery sugar 1 1/4 teaspoo vanilla extract ns Base and Nuts: 9 piece M. Gradually stir in milk.Y. LAYER . until thick. Serve**. cut up into small pieces 12 pieces chocolates (ex. Beat until creamy and well blended. 2. 4.Mix sugar and cornstarch in a saucepan. Whip cream and decorate edges. 3.Y. 2. Feeling Expert tip: Use the MY San Grahams as measurement guide. Press onto the bottom of an 8x8 pan. Chill. Leave some of the butter cream for decoration. 1.

except oats and raisins and add into the butter mixture. SHAPE mixture into one inch balls. stirring constantly. softened chopped peanuts sugar instant coffee. softened egg non fat milk Feeling Expert tip: The more finely chopped the chocolate is the faster it will melt. San Choco Grahams Mocha Crinkles Ingredients 1/2 cup (5 crackers) 3 pieces 1/3 cup 2 tablespoons 1/4 cup 1 teaspoon 2 tablespoons Procedures ) M.Y. 2.Y. and salt in a saucepan. ADD chocolate and marshmallows. Combine dry ingredients. CHILL and SERVE. 1. 4. condensed milk. Add chopped M. diluted in 3 teaspoons hot water powdered sugar vanilla M. 2. COMBINE butter. Add egg.Y. 3.Y.San Grahams Choco. Beat sugar and margarine in a large bowl until light and fluffy. Chill before serving.Y. Boil mixture over medium heat. 3. Cool. SCOOP 1 tablespoon of the mixture and drop onto a wax paper. Mix well. Mix well until marshmallows are melted. and coffee in a mixing bowl. San Grahams Choco. 2. San Grahams Chocolate. Stir until well blended. substitute the instant coffee with cocoa powder. Pre heat oven to 350ºF.Y. milk and vanilla. Repeat the procedure for the rest of the To make chocolate crinkles. San Honey Graham crackers 3/4 cup flour 1 teaspoon baking soda 1/2 teaspoon cinnamon powder 1/4 teaspoon salt 1 1/2 cups oatmeal 1/2 cup raisins Procedures 1. Bake for 10 minutes or until golden brown in color. Flatten the balls. cocoa powder. 4. M. M. San Graham Oatmeal Raisin Cookies Ingredients 3/4 cup 6 tablespoo ns 1 6 tablespoo ns 1 teaspoon 3/4 cup brown sugar margarine. for about 5 minutes. Drop by tablespoonful onto a cookie sheet lined with non stick baking paper. 1.You can use white chocolate or dark chocolate pieces.mixture. San No Bake Graham Peanut Butter Cookies . chopped MY San Grahams softened margarine. COMBINE the crushed MY San Grahams. Stir in oats and raisins. chopped margarine. Feeling Expert tip: M.Y. Roll the balls in powdered sugar. crushed M. Feeling Expert tip: Using a small ice cream scooper to drop the cookie batter onto the cookie sheets makes the work faster and easier and yields more even sized cookies. sugar.

Put a little chopped dried mango at the center of each disk and then roll to make a stuffed chocolate ball. 3. Serve and enjoy. Other jams and fruits may also be used like. 3. 1.Y. DO SANDWICH. 2. 2. Add salt. CHILL.In a mixing bowl. Beat until fluffy. Top with another piece of cracker . melted chocolate chips. Mix well. cream butter and margarine until well blended and smooth. GARNISH. Divide the mixture into 24 one tablespoon balls. Flatten them into disks. Divide the mixture into one teaspoon balls. Feeling Expert tip: Using a small ice cream scooper to drop the cookie batter onto the cookie sheets makes the work faster and easier and yields more even sized cookies. flatten chocolate balls into disks. M. fresh mango with mango jam. San Grahams Chocolate. cut into 3 pieces cup cup tablespoo ns cup cup butter. San Grahams Strawberry Princess Ingredients 7 Strawberry filling: 1/4 1/4 3 1/4 1/4 Icing: 9 1 Procedures pieces M. San Honey Graham crackers 1/2 cup peanut butter 6 tablespoo honey ns 1/2 cup crushed cornflakes Procedures 1. put a few drops of red food coloring to icing.Ingredients 2 cups M. to look like cookies. Put crushed cornflakes on a plate.Y. Set aside 1 tablespoon crushed grahams on a small plate. San Chocolate Graham crackers semi sweet chocolate chips. Spread 2 tablespoons of filling on it. 4. Add strawberries . Coat the cookies lightly with the flakes. Serve.Pour milk into confectionery or powdered sugar. Combine the rest of the Graham Crackers. melted nonfat milk chopped dried mangoes M. San Grahams Chocolate . chopped 2 tablespoons 1/3 cup (about 65 gms) Procedures tablespoo powdered sugar ns tablespoo milk n 1. 2. and nonfat milk in a large bowl. confectionery or powdered sugar and strawberry jam.Y. San Choco Mango Graham Truffles Ingredients 1/2 cup 1 cup M. Combine all ingredients in a large bowl. Blend until thick.Y. softened Star margarine confectionery or powdered sugar strawberry jam strawberries.Take one piece of M. In the palm of your hand. DO FILLING. . Mix well.Y.Y.Spread about 1 teaspoon of icing evenly on top of each strawberry sandwich. 3. Feeling Expert tip: To give icing a pink color. DO ICING.

Chill and serve.Y. San Grahams Honey bananas. Arrange graham squares on the pan. San Grahams and mixture. In a bowl. chilled M. Stir chocolate between settings. sliced 1/4" thick sugar cornstarch evaporated milk egg yolk M. Serve. Pour 1/2 of mixture. stirring constantly. pour caramel over graham squares. 1.Y. drop a bit of the syrup into a small bowl of ice cold water. Feeling Expert tip: To test if the brown sugar and margarine has been boiled long enough. CHILL and TOP with whipped cream. The drop of syrup should turn into a crisp brittle. LAYER – In a 6x6 pan. Chill for a few minutes to allow chocolate to set. San Grahams. M. 4. M. Add vanilla and butter. 3. In a saucepan.4. lacatan. Add vanilla. 2. mix egg yolks and half of milk mixture. Continue cooking 5 minutes more. to avoid burning the chocolate. melted vanilla all purpose cream. San Chocolate Graham crackers brown sugar margarine vanilla chopped cashew nuts semi sweet chocolate chips teaspoon cup (3/4 of 250 ml brick) Procedures 1. Feeling Expert tip: Top the pie with chocolate shavings or drizzle with chocolate syrup. heat brown sugar and margarine until boiling. San Chocolate Graham Brittle Bars Ingredients 18 squares 1/2 1/2 1/2 1/2 50 cup cup teaspoon cup grams (about 1/4 cup) Procedures M.Y. San Grahams Banana Cream Pie Ingredients 10 pieces 3 pieces 4 1 1/2 1 2 1 1/2 tablespoo ns 3/4 3/4 tablespoons tablespoons can (250 mL) pieces butter. Working quickly. Do one more layer alternating M.Y. sugar and milk. San Grahams Melon Fluff Ingredients Crust: . Simmer on low heat until thick. Feeling Expert tip: For fast and easy chocolate chip melting: Put chocolate chips in a microwave safe container and set it on medium power for 30 seconds at a time. Remove from heat. Cook over low heat until cornstarch and sugar are dissolved.Y. Line a cookie sheet with nonstick baking paper. Sprinkle with chopped nuts. Coat the chocolate mango balls with the reserved graham crumbs. Spread evenly. Drizzle over the nuts. DO CUSTARD – In a pan. Stir. layer M. 3. Melt chocolate chips. WHIP CREAM. 2.Y.Put chilled all purpose cream in a bowl and whip till stiff and doubled in volume.Y. Add bananas. Cook for 3-5 minutes. 4. SERVE. Spread evenly. mix cornstarch. Pour eggmilk mixture back into the pan.

Add in melon strips and sago. a little at a time. Serve.Y. Stir in ½ cup cream. Pour the rest of the melon on top and chill. chilled brick) 2 bananas sliced M. crushed sugar unsalted butter quick cooking oats* (optional) apples. Decorate with the reserved caramel topping. DO CRUST .In a bowl. DO FILLING . but not the freezer.Y. combine M.1 8 cup (10 crackers) tablespoons M. DO FILLING . Top with M.Y. Chill and serve. Cool completely. melt sugar until caramelized. San Grahams Honey. DO TOPPING .Pour half of the melon mixture onto the prepared crust. Blend. Return to fire and cook until slightly thickened. 2.Y. San Grahams Honey all purpose cream.All purpose cream will whip better when it is chilled (refrigerated in the coldest part of the refrigerator.Y. Whip ½ cup of chilled allpurpose cream and fold into cooled caramel.In a frying pan. San Grahams Buko Pie Ingredients Crust: 1 1/2 cup (15 crackers) M. Mix well. Add butter and stir to combine. Reserve 2 tablespoons of caramel for the topping. 3. Feeling Expert tip: Whipped cream tips. Stir.Y. Press onto the bottom of an 8x8 pan.) Filling: 1/2 can (301mL) 1 cup (250 ml brick) 1 1/2 cups 1/2 cup 12 pieces 1/2 cup (1/2 of 225 ml brick) Procedures 1.Y. thinly sliced and cut into pieces brown sugar white sugar cinnamon powder flour water . crushed ( 1/2/ of 225g block ) butter or margarine. Set aside.Y. 2. Chill. San Grahams Apple Crumble Pie Ingredients Crumb : 1 1/2 cup or 15 pieces whole 3 tablespoons 1 cup (225g block) 1/2 cup Filling: 2 pieces 1/4 cup 1/4 cup 1/2 teaspoon 2 tablespoons 4 tablespoons Procedures M. 3.All purpose cream will whip better when it is chilled ( refrigerated in the coldest part of the refrigerator) M. combine condensed milk and whipped allpurpose cream.In a bowl. In a bowl. melted condensed milk all purpose cream.In a medium bowl. Finish with whipped cream on top. San Grahams. LAYER .Arrange sliced bananas on the prepared piecrust and top with caramel filling. chilled and whipped melon strips sago (cooked) M. San Grahams Honey. DO CRUST . San Crushed Grahams and butter. San Grahams Honey. stir constantly. beat egg yolks. combine all ingredients and press into an 8x8x2 pan. chilled and whipped Procedures 1. crushed Filling: 6 tbsps sugar 1/4 cup unsalted butter 2 egg yolks 1 cup (1 225g ml all purpose cream. Add the egg yolks to the slightly cooled caramel mixture. Feeling Expert tip: Whipped cream tips. Remove from heat.

Top with the crisp mixture.Form mixture into balls. 4. . and cubed mango. It gives a distinct texture to the filling of this pie. Press crumbs firmly. peeled. Feeling Expert tip: Available in supermarkets and groceries. 2. Set aside. Reserve 1/3 cup of the mixture for the pie topping. Feeling Expert tip: Use Fuji (red yellow in color) apples. seeded. Sprinkle with sugar and tapioca. San Grahams Buko Balls Ingredients 1/3 cup (4 crackers) 1 cup 1/2 cup Procedures M. M. Spread remaining half of the Grahams mixture over the apple filling. cinnamon. Cool. (compared to Washington apples) May be served warm (microwave for 1-2 minutes) and topped with vanilla ice cream. M.Y. It is used for puddings and as a thickening agent for soups and sauces. peeled. seeded. Crushed cup oatmeal tablespoo brown sugar ns teaspoon cinnamon powder cup margarine. 3. Add oats.Y. they are crispier and juicier for when used for cooking. Toss well. 3. Mix well. Procedures 1. Transfer fruits into the prepared pie crust. crushed buko meat.Y. 4. San Honey Graham crackers. Press half of the crumb mixture evenly onto the bottom of an 8 X 8 square pan. stirring occasionally. San Graham Tropical Fruit Crisp Ingredients Crisp: 2/3 1/3 3 1/2 1/4 Fruit: 2 1 1 1 2 cup M. & cubed tablespoo sugar n tablespoo instant tapioca ns M.In a pan melt butter. MAKE CRUST. melted cups chopped fresh pineapple solo papaya. flour and water in a saucepan.Y.Y.Y. Cook covered over low heat for 20 minutes. combine all ingredients. Cook for 3 minutes or until combined. 2. Stir and simmer for about 8 minutes or until mixture is slightly dry. MIX . San Grahams Chocolate in a small bowl. In a medium bowl. San Crushed Grahams and sugar. Cover and chill before serving. instant tapioca is made from cassava flour.Combine apples.Y. white sugar. ROLL . Cook covered for about 20 minutes or until apples are tender and sauce is thickened Cool. Serve warm or cold. San Grahams Choco. MAKE FILLING. Press the rest of the mixture onto the bottom and sides of an 8 inch round pie pan. It may be substituted with an equal amount of cornstarch. Refrigerate for 30 minutes. so you can get an even coating.1. CHILL and SERVE. Spread the apple mixture over the refrigerated crust. Combine fruits in a sauce pan. brown sugar. San Grahams Chocolate. Serve. shredded and chopped brown sugar 1.Mix buko and sugar in a saucepan. 2. Feeling Expert tip: Put crushed M. Roll in crushed M.

Remove cake from pan.Y. sharp taste.Y. Feeling Expert tip: The best apples for baking are called "Granny Smith" apples. 2. Pre heat oven to 350ºF. Serve. Top with remaining cake batter and sprinkle remaining streusel. melted non fat milk fruit cocktail. Sprinkle with half the streusel topping.M. Remove from oven. San Honey Graham crackers.Y. Bake for 1 hour. San Honey Graham crackers. Its crunchy texture. or until toothpick inserted in the center of the cake comes out clean. In a large bowl.crushed cup flour tablespoo brown sugar ns teaspoon cinnamon powder cup oatmeal cup cold margarine.crushed all purpose flour sugar margarine. cup M. Mix well. combine all ingredients except the apples. Cool. Spread ½ of the cake batter into the prepared pan. Cut margarine into dry ingredients until crumbly. Combine dry ingredients in a medium bowl. 3. and bright green skin have made it popular for both cooking and baking. . drained * reserve some juice teaspoons baking powder teaspoon cinnamon powder teaspoon salt egg whites medium apples 1. San Apple Graham Coffee Cake Ingredients Streusel Topping: 1/2 1/4 2 1/2 1/2 1/4 Cake: 1 1 3/4 1/4 1 2 Gulaman: 3 1 1/2 2 2 Procedures 4. Set aside. Line the bottom of an 8 inch round cake pan with non stick paper. Stir in apples. cut into pieces cup cup cup cup cup cups M.

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