M.Y. San Grahams Banana Bites

Ingredients1 168 ml can condensed milk2 cups (1

Handypack)M.Y. San Grahams Chocolate, crushed

4 tablespoons cocoa powder3 pieces bananas, lacatan, cut in 1-inch

piecesProcedures

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.

M.Y. San Graham Banana Chocolate Pudding

IngredientsCrust:

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

1/4 cup peanut butter1/4 cup sugar1 tablespoo

nwater

Filling:1/2 cup sugar1/4 cup unsweetened cocoa powder5 tablespoo

nscornstarch

  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 Grahams Rocky Road Balls

Ingredients1/2 cup (5

crackers)M.Y. San Grahams Honey, crushed

3 pieces M.Y.San Grahams Choco, chopped

1/2 cup condensed milk2 tablespoons chopped peanuts1 cup (75 gms) mini marshmallows

Procedures1. 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. Chill before serving.

Feeling Expert tip:Add sugar to sweeten further, if desired.For a different finish, the Rocky Road Balls may be rolled in dessicated coconut, roasted pinipig, chopped peanuts, or grated chocolate pieces instead of marshmallows.

M.Y. San Grahams Mango Float

Ingredients1 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 cream

3/4 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 Pineapple Box Cake

Ingredients12 pieces M.Y. San Grahams Honey1/4 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 whipped

1/2 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 Buko Pandan Pie

IngredientsCrust:

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

8 tablespoons (½ 225g block)

unsalted butter, melted

Filling:1 cup (250 ml brick) all purpose cream, chilled1/2 cup condensed milk1/8 teaspoon pandan extract 1 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 Brownies

Ingredients1 Cup (10

crackers)M.Y. San Grahams Honey, crushed

1/4 Cup peanuts, toasted, chopped2 Tablespoons confectioner's sugar

1 Tablespoon peanut butter

1 Tablespoon condensed milk

2 Tablespoons white sugar

3 Tablespoons cocoa powder

1/4 Cup butter or margarine, melted

Procedures

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 Macaroons

Ingredients2 cups (1 200g

Handypack)M.Y. San Grahams Honey, crushed

2 1/2 cups desiccated coconut2 tablespoons butter, melted1 tablespoon flour1 can (301 ml) condensed milk2   egg yolks

Procedures1. 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 Choco Mousse Tart

Ingredients8 pieces M.Y. San Grahams Choco Crackers,

crushed3 tablespoo

nsbutter or margarine, melted

18 pieces chocolate pieces (ex. Flat Tops)1/4 cup all purpose cream, chilledProcedures

1. Do Crust. Combine crushed MY San Grahams and melted butter in a mixing bowl. Spread and press mixture on bottom of tart mold.* Freeze for 10 minutes.

2. MELT chocolate pieces in saucepan over low heat. Use 1/3 of melted chocolate and brush it on to crust. Chill for 10 minutes. Pop out the tart from the mold.

3. Do Mousse. Whip all purpose cream in a bowl until stiff. Mix remaining 2/3 melted chocolate into whipped cream.

4. Spoon 1/2 teaspoon of whipped cream and chocolate mixture into each tartlet. Chill and serve.

Feeling Expert tip:If no tart mold is available, you can use an 8x8 pan, but increase proportion per 6 tarts as follows: 10 pieces of MY San Grahams Chocolate, crushed, 1/2 cup melted butter, 24 pieces chocolate; 1/2 cup all purpose cream

M.Y. San Grahams Chocolate Marble Cheesecake

IngredientsCrust:

1 cup (10 crackers) M. Y. San Graham Chocolate,crushed6 tablespoons butter or margarine, melted3 tablespoons sugarFilling:1/2 box cream cheese

1/4 cup powdered sugar1/2 cup (1/2 of 250 ml

brick)all purpose cream

1/2 teaspoon vanilla extract 18 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 Banana Caramel Pie

IngredientsCrust:

1 cup (10 crackers)

M. Y. San Graham Honey,crushed

8 tablespoons butter or margarine, meltedFilling:6 tablespoons csugar1/4 cup unsalted butter2   egg yolks

1 cup (250 ml brick)

all purpose cream, chilled

2   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 Choco-Nut Delight

IngredientsCrust:

1 cup (10 crackers)

M.Y. San Grahams Choco, crushed

1/4 cup peanut butter2 tablespoons sugar4 sugar butter or margarine, meltedFilling:1 cup (250 ml

brick)all purpose cream, chilled overnight

1/3 cup creamy peanut butter3 tablespoons powdered or confectionery

sugar6 pieces Choc Nut Procedures

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.

M.Y. San Grahams Mango Torte

IngredientsCrust:

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 beaten

1 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

1/2 cup butter, softened1/2 cup Star margarine1 1/4 cups powdered or confectionery

sugar1 1/4 teaspoo

nsvanilla extract

Base and Nuts:

9 pieces

M.Y. San Grahams Honey

1/4 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 Toffee

Ingredients8 pieces M.Y. San Grahams Chocolate,

chopped 2 tablespoo

nsbutter

4 1/2 tablespoons

condensed milk

1 tablespoon

cocoa powder

    pinch of salt

Butter cream filling:

1/2 cup marshmallows, cut up into small pieces

12 pieces chocolates (ex. Flat Tops) choppedProcedures

1. COMBINE butter, condensed milk, cocoa powder, and salt in a saucepan. Boil mixture over medium heat, stirring constantly, for about 5 minutes.

2. ADD chocolate and marshmallows. Mix well until marshmallows are melted. Add chopped M.Y. San Grahams Chocolate. Cool.

3. SCOOP 1 tablespoon of the mixture and drop onto a wax paper. Repeat

the procedure for the rest of the mixture.

4. CHILL and SERVE.

Feeling Expert tip:The more finely chopped the chocolate is the faster it will melt.You can use white chocolate or dark chocolate pieces.

M.Y. San Choco Grahams Mocha Crinkles

Ingredients1/2 cup (5

crackers)) M.Y. San Grahams Choco, crushed

3 pieces M.Y.San Grahams Choco, chopped 1/3 cup margarine, softened2 tablespoons chopped peanuts1/4 cup sugar1 teaspoon instant coffee, diluted in 3 teaspoons hot

water2 tablespoons powdered sugar

Procedures1. 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.

Feeling Expert tip:To make chocolate crinkles, substitute the instant coffee with cocoa powder.

M.Y. San Graham Oatmeal Raisin Cookies

Ingredients3/4 cup brown sugar6 tablespoo

nsmargarine, softened

1   egg6 tablespoo

nsnon fat milk

1 teaspoon vanilla3/4 cup M.Y. San Honey Graham

crackers3/4 cup flour1 teaspoon baking soda1/2 teaspoon cinnamon powder1/4 teaspoon salt1 1/2 cups oatmeal1/2 cup raisinsProcedures

1. Pre heat oven to 350ºF. 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 tablespoonful onto a cookie sheet lined with non stick baking paper.

4. Bake for 10 minutes or until golden brown in color.

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.

M.Y. San No Bake Graham Peanut Butter Cookies

Ingredients2 cups M.Y. San Honey Graham

crackers1/2 cup peanut butter6 tablespoo

nshoney

1/2 cup crushed cornflakesProcedures

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.

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.

M.Y. San Grahams Strawberry Princess

Ingredients7 pieces M.Y. San Grahams Chocolate, cut into 3

piecesStrawberry filling:1/4 cup butter, softened1/4 cup Star margarine3 tablespoo

nsconfectionery or powdered sugar

1/4 cup strawberry jam1/4 cup strawberries, choppedIcing:9 tablespoo

nspowdered sugar

1 tablespoon

milk

Procedures1. DO FILLING- In a mixing bowl, cream butter and margarine

until well blended and smooth. Add salt, confectionery or powdered sugar and strawberry jam. Beat until fluffy. Add strawberries .

2. DO SANDWICH- Take one piece of M.Y. San Grahams Chocolate . Spread 2 tablespoons of filling on it. Top with another piece of cracker .

3. DO ICING- Pour milk into confectionery or powdered sugar. Blend until thick.

4. GARNISH- Spread about 1 teaspoon of icing evenly on top of each strawberry sandwich. CHILL. Serve and enjoy.

Feeling Expert tip:To give icing a pink color, put a few drops of

red food coloring to icing. Other jams and fruits may also be used like; fresh mango with mango jam.

M.Y. San Choco Mango Graham Truffles

Ingredients1/2 cup M.Y. San Chocolate Graham

crackers1 cup semi sweet chocolate chips,

melted2 tablespoons nonfat milk1/3 cup (about 65

gms)chopped dried mangoes

Procedures1. 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.

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. Stir chocolate between settings, to avoid burning the chocolate.

M.Y. San Chocolate Graham Brittle Bars

Ingredients18 squares M.Y. San Chocolate Graham

crackers1/2 cup brown sugar1/2 cup margarine1/2 teaspoon vanilla1/2 cup chopped cashew nuts50 grams (about 1/4

cup)semi sweet chocolate chips

Procedures1. 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.

Feeling Expert tip:To test if the brown sugar and margarine has been boiled long enough, drop a bit of the syrup into a small bowl of ice cold water. The drop of syrup should turn into a crisp brittle.

M.Y. San Grahams Banana Cream Pie

Ingredients10 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, melted

3/4 teaspoon vanilla3/4 cup (3/4 of 250 ml

brick) all purpose cream, chilled

Procedures1. 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 Melon Fluff

IngredientsCrust:

1 cup (10 crackers) M.Y. San Grahams Honey, crushed8 tablespoons ( 1/2/ of 225g block ) butter or

margarine, meltedFilling:1/2 can (301mL) condensed milk1 cup (250 ml brick) all purpose cream, chilled and whipped1 1/2 cups melon strips1/2 cup sago (cooked) 12 pieces M.Y. San Grahams Honey1/2 cup (1/2 of 225 ml

brick)all purpose cream, chilled and whipped

Procedures1. DO CRUST - In a bowl, combine M.Y. San Crushed Grahams

and butter. Press onto the bottom of an 8x8 pan. Chill.2. DO FILLING - In a bowl, combine

condensed milk and whipped all-purpose cream. Blend. Add in melon strips and sago. Stir.

3. LAYER - Pour half of the melon mixture onto the prepared crust. Top with M.Y. San Grahams. Pour the rest of the melon on top and chill. Finish with whipped cream on top. 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)

M.Y. San Grahams Buko Pie

IngredientsCrust:

1 1/2 cup (15 crackers) M.Y. San Grahams Honey, crushed

Filling:6 tbsps sugar1/4 cup unsalted butter2 egg yolks1 cup (1 225g ml

brick) all purpose cream, chilled

2 bananas sliced

Procedures1. 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.

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 Apple Crumble Pie

IngredientsCrumb:1 1/2 cup or 15 pieces

wholeM.Y. San Grahams Honey, crushed

3 tablespoons sugar1 cup (225g block) unsalted butter1/2 cup quick cooking oats* (optional)Filling:2 pieces apples, thinly sliced and cut into

pieces1/4 cup brown sugar1/4 cup white sugar1/2 teaspoon cinnamon powder2 tablespoons flour4 tablespoons waterProcedures

1. MAKE CRUST- In a pan melt butter. Add oats, M.Y. 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 is thickened Cool.

4. CHILL and SERVE. 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.

Feeling Expert tip:Use Fuji (red yellow in color) apples, they are crispier and juicier for when used for cooking. (compared to Washington apples)May be served warm (microwave for 1-2

minutes) and topped with vanilla ice cream.

M.Y. San Graham Tropical Fruit Crisp

IngredientsCrisp:

2/3 cup M.Y. San Honey Graham crackers, Crushed

1/3 cup oatmeal3 tablespoo

nsbrown sugar

1/2 teaspoon cinnamon powder1/4 cup margarine, meltedFruit:2 cups chopped fresh pineapple1   solo papaya, peeled, seeded, and

cubed1   mango, peeled, seeded, & cubed1 tablespoo

nsugar

2 tablespoons

instant tapioca

Procedures1. 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.

Feeling Expert tip:Available in supermarkets and groceries, instant tapioca is made from cassava flour. It is used for puddings and as a thickening agent for soups and sauces. It gives a distinct texture to the filling of this pie. It may be substituted with an equal amount of

cornstarch.

M.Y. San Grahams Buko Balls

Ingredients1/3 cup (4

crackers)M.Y. San Grahams Choco, crushed

1 cup buko meat, shredded and chopped

1/2 cup brown sugarProcedures

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.

Feeling Expert tip: Put crushed M.Y. San Grahams Chocolate in a small bowl, so you can get an even coating.

M.Y. San Apple Graham Coffee Cake

IngredientsStreusel Topping:1/2 cup M.Y. San Honey Graham

crackers,crushed1/4 cup flour2 tablespoo

nsbrown sugar

1/2 teaspoon cinnamon powder1/2 cup oatmeal1/4 cup cold margarine, cut into piecesCake:1 cup M.Y. San Honey Graham

crackers,crushed1 cup all purpose flour3/4 cup sugar1/4 cup margarine, melted1 cup non fat milk2 cups fruit cocktail, drained * reserve some

juiceGulaman:3 teaspoons baking powder1 teaspoon cinnamon powder1/2 teaspoon salt2   egg whites2   medium applesProcedures

1. Combine dry ingredients in a medium bowl. Cut margarine into dry ingredients until crumbly. Set aside.

2. Pre heat oven to 350ºF. 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 ½ 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.

Feeling Expert tip:The best apples for baking are called "Granny Smith" apples. Its crunchy texture, sharp taste, and bright green skin have made it popular for both cooking and baking.