MY San Grahams Buko Pandan (

jpg) INGREDIENTS For crust mixture: 1 cup MY San Grahams Honey, crushed (1 cup = 10 crackers) 8 tablespoons unsalted butter, melted (225g block = 16 Tbsp) For buko pandan filling: 1 cup all purpose cream, chilled (1 cup = 250ml brick) 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

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. ** Make your MY San Grahams Choco-Nut Delight even more tempting with Chocolate Icing (good for 8 slices). Chocolate Icing: 20 pieces milk chocolate, chopped 2 tablespoons fresh milk

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 Choco-Nut Delight ( INGREDIENTS Crust: 1 cup MY San Grahams Chocolate, crushed (1 cup = 10 crackers) 1/4 cup peanut butter 2 tablespoons sugar 4 tablespoons butter or margarine, melted Peanut Butter Cream Filling: 1 cup all-purpose cream, chilled overnight (1 cup = 250-ml brick) 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.

Put chocolate pieces and milk in a saucepan. Melt over low fire. Immediately spread melted chocolate over the chilled pie. Chill again before serving. MY San Grahams Tiramisu (

Ingredients Filling: 1/2 cup confectioner`s sugar 1 cup (1 cup = 250ml brick) all-purpose cream, chilled overnight 2 tablespoon rum (optional) Layers: 18 piece (18 pcs = 225g Handypack) MY San Grahams Chocolate 2 tablespoon sugar Filling: 250 gram (1 block = 250 grams) cream cheese 2 tablespoon cocoa powder Layers: 3 tablespoon rum (optional) 1/2 cup (1 cup = 2 tsp. coffee, 4 tsp. suger, 1 cup water) black coffee 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

the nadd some sliced fruits.. 3. sliced 1. When sifting cocoa powder.. Yung pinakatop budburan mo ng grounded graham which is nabibili na sa grocery so hindi ka na mag grind. 4.. To get an even dust of cocoa powder. . Remove from heat.. 5... DO FILLING. beat egg yolks. making sure both are blended thoroughly.00 Cost per serving: About P22. Stir in 1/2 of the cream. cooled caramel. 3. just buy mangoes or peaches. then put the graham in a container (rectangular). then nestle creme and condensed y y y y y y y y y 1. make sure you use a fine sifter. Whip the remaining chilled all-purpose cream and fold into 3. WHISK the all-purpose cream in another bowl until it doubles in volume. melt sugar until caramelized. Add the egg yolks to the slightly cooled caramel mixture a little at a time. fruit cocktail. Return to fire and cook until slightly thickened.. Cost of recipe: About P178.. Carefully peel wax paper and discard. it's the best graham dessert. Makes 8 servings. Divide into three equal parts. then just alternate it. Very simple.. Chill and serve. DO CRUST. Pour 1/3 of coffee cream. then add the mixture plus the sliced fruits. Feeling Expert sa Dessert Tip For a decorative twist.. DO TOPPING. Sift with cocoa powder on top..the rum. Cool completely. Add butter and stir to combine. 2. FOLD the whipped cream into the cheese mixture. 2. http://www. Arrange sliced bananas on the prepared piecrust and top with caramel filling. melted Filling: 6 tablespoons sugar 1/4 cup unsalted butter 2 egg yolks 1 cup (1 cup = 250-ml brick) all-purpose cream.. just mix the creme & milk.cross pattern over the chilled tiramisu and sift cocoa powder over. lay thin strips of waxed paper in a criss. In a frying pan. Serve.sift at least a foot high over the cake. Mix well.. Do another layer alternating crackers and cream. Reserve 2 tablespoons of caramel for the topping. LAYER. Decorate with the reserved caramel topping. Crust: 1 cup (1 cup = 10 crackers) MY San Grahams Honey. Set aside. crushed 8 tablespoons butter or margarine.25 4. chilled 2 bananas. combine all ingredients and press into an 8x8x2 pan. In a medium-sized bowl. Lay 6 pieces of MY San Grahams Chocolate. Chill until cream is set. In a bowl. stirring constantly. Spread evenly.