Makes one 9-inch pie with 8 servings
Recipe Cost: about P75.65
Cost per serving: about P9.45
Feeling Expert
sa Dessert Tip
When adding beaten egg yolks, make sure to add it slowly to your heated condensed milk mixture while stirring constantly. This will ensure a smooth custard consistency.
MY San Grahams Chocolate Fudge
Ingredients
For piecrust mixture:
2/3 cup MY San Grahams Chocolate, crushed
2 tablespoons sugar
5 tablespoons butter, melted
For chocolate filling:
1/4 cup cocoa powder
1/2 cup condensed milk
1/2 cup butter
1/4 cup sugar
1/4 teaspoon salt
2 large eggs, beaten slightly
1 teaspoon vanilla extract
3/4 cup crushed MY San Grahams Chocolate
For whipped topping:
1/2 cup all purpose cream, chilled overnight
2 tablespoons powdered or confectioner’s sugar
Procedure
For piecrust mixture:
1. DO CRUST. Combine crushed MY San Grahams Chocolate and melted butter in a mixing bowl.
2. PRESS the crumb mixture evenly onto the bottom of the pan.
3. CHILL for 10 minutes.
For chocolate filling:
1. DO FILLING. Combine cocoa powder, condensed milk, butter substitute, sugar and salt in a saucepan. Heat until smooth and chocolate has melted. Remove from fire.
2. POUR hot mixture over beaten eggs. Return all of the mixture back into the saucepan.
3. HEAT gently over low fire until slightly thickened.
4. STIR in crushed grahams and vanilla. Pour mixture into piecrust.
For whipped topping:
1. DO TOPPING. Whip all-purpose cream in a bowl until stiff. Whip in powdered sugar. Spread mixture over chilled pie.
2. CHILL and serve.
Â*
Makes 7 pieces.
Cost of recipe: About P70.00
Cost per serving: About P10.00
Feeling Expert
sa Dessert Tip
With the reserved 1/4 cup butter cream, use a piping bag to decorate the top of the silvanas. To make a substitute piping bag, simply use a plastic bag and cut off a small portion of its end to make a hole.
MY San Grahams Silvanas
Ingredients
For base and crumbs:
1/3 cup MY San Grahams Chocolate, crushed
5 pieces MY San Grahams Chocolate, each cut into 3 pieces
For butter cream filling:
75 grams cashew nuts, finely chopped
1/2 teaspoon vanilla extract
1/2 cup powdered or confectionery sugar
1/4 cup Star ® margarine
1/4 cup butter, softened
Procedure
1. DO FILLING. Whip butter and margarine until smooth. Add powdered sugar and vanilla extract. Beat until creamy and well-blended. Set aside about 1/4 cup for decorating. Mix in chopped cashew nuts.
2. ASSEMBLE. Spread about 1 teaspoon butter cream on square MY San Grahams piece. Top with another square piece to make it look like a sandwich. Repeat this procedure until you have 7 sandwiches.
3. SPREAD a thin layer of butter cream all over each graham-butter cream sandwich. Roll and cover sandwiches in crushed MY San Grahams Chocolate. Chill and serve.
Â*
Makes 8 servings.
Cost of Recipe: About P99.50
Cost per serving:About P12.45
Feeling Expert
sa Dessert Tip
Want to make your cheesecake look more chocolatey? Just add cocoa powder to the melted chocolate to darken its color.
MY San Grahams Choco Marble Cheesecake
Ingredients
Filling:
1 teaspoon cocoa powder
2 tablespoons milk
1/2 cup (1/2 of 250-ml brick) all-purpose cream
18 pieces chocolate pieces (like Curly Tops), chopped
1/2 teaspoon vanilla extract
1/4 cup powdered sugar
Crust:
3 tablespoons sugar
Filling:
1/2 box cream cheese
Crust:
1 cup (10 crackers) MY San Grahams Chocolate, crushed
6 tablespoons butter or margarine, melted
Procedure
1. DO CRUST. In a bowl, combine all ingredients and press evenly onto the bottom of an 8-inch pie pan. Chill.
2. DO FILLING. Beat cream cheese and powdered sugar until light and fluffy. Add vanilla and beat. In another bowl, whip all-purpose cream until stiff and doubled in volume. Fold into the cream cheese mixture. Take 1/3 of the cream mixture and set aside.
3. MELT chocolate pieces and milk in a saucepan. Stir into 1/3 cup whipped cream mixture.
4. LAYER. Pour remaining 2/3 cup of cream mixture into prepared crust. Spoon and dot chocolate cream into the cream mixture. Chill and serve.
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Makes 8 servings.
Cost of recipe: About P150.20
Cost per serving: About P 18.78
Feeling Expert
sa Dessert Tip
For a decorative twist, lay thin strips of waxed paper in a criss- cross pattern over the chilled tiramisu and sift cocoa powder over. Carefully peel wax paper and discard.
When sifting cocoa powder, make sure you use a fine sifter. To get an even dust of cocoa powder,sift at least a foot high over the cake.
MY San Grahams Tiramisu
Ingredients
Filling:
2 tablespoons cocoa powder
2 tablespoons rum (optional)
1 cup (250ml brick) all-purpose cream, chilled overnight
250 grams or 1 block cream cheese
1/2 cup confectioner`s sugar
Layers:
2 tablespoons sugar
18 pieces (1 225g Handypack) MY San Grahams Chocolate
1/2 cup black coffee (1 teaspoon coffee, 2 teaspoons sugar, 1/2 cup water)
3 tablespoons rum (optional)
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 2 tablespoons rum.
3. WHISK the all-purpose cream in another bowl until it doubles 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 MY San Grahams Chocolate. Pour 1/3 of coffee cream. Spread evenly. Do another layer alternating crackers and cream. Chill until cream is set. Sift with cocoa powder on top. Serve.
Â*
Makes 8 servings.
Cost of recipe: About P99.50
Cost per serving: About P12.45
Feeling Expert
sa Dessert Tip
To prevent the crumble mixture from burning, use the smallest saucepan. (It holds approximately 4 cups of water.)
In making the crumble, make sure you immediately pour the mixture into the loaf pan to prevent it from hardening in the saucepan.
You can put some of the coffee crumble (chop into bits) into the coffee cream.
MY San Grahams Mocha Crumble
Ingredients
Filling:
1 cup (250 ml brick) all-purpose cream, chilled
6 tablespoons confectioner’s sugar
1 teaspoon instant coffee powder (if desired, add another teaspoon for stronger flavor)
Crumble:
2 tablespoons water
1 1/2 teaspoons baking soda
Filling:
1 tablespoon hot water
Crumble:
2 tablespoons light corn syrup/hotcake syrup
3/4 cup white sugar
4 pieces MY San Grahams Chocolate, chopped
12 pieces MY San Grahams Chocolate
Procedure
1. DO CRUMBLE. In a small saucepan, combine sugar, light corn syrup and water. Bring to a boil. Upon boiling, put to medium heat and continue boiling. DO NOT STIR. You know it is ready when mixture falls with a thread-like consistency when it is lifted with a spoon; this is about 15 minutes. Turn off heat. Add baking soda and chopped MY San Grahams Chocolate. Mix well. Immediately pour into a loaf pan or "liyanera" lined with greaseproof paper. Cool until hard. Cut into chunks.
2. DO COFFEE CREAM FILLING. In a bowl, whip chilled all-purpose cream until thick. Add confectioner's sugar. Dissolve coffee powder in hot water. Add coffee to cream mixture. Mix well.
3. LAYER. In a 8 x 8 square pan, lay 6 pieces of MY San Grahams Chocolate . Pour half of coffee cream. Spread evenly. Do another layer alternating crackers and cream. Chill until cream is set. Top with prepared crumble. Serve.
Â*
Makes 8 servings.
Cost of recipe: About P87.60
Cost per serving: About P10.95
Feeling Expert
sa Dessert Tip
Use the MY San Grahams as measurement guide. 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 1/4 cup finely chopped cashews on the side.
MY San Grahams Sansrival
Ingredients
For base and nuts:
1/4 cup cashew nuts, chopped
For butter cream filling:
1/2 cup Star ® margarine
1 1/4 cups powdered or confectionery sugar
For base and nuts:
9 pieces MY San Grahams Honey
For butter cream filling:
1 1/4 teaspoons vanilla extract
1/2 cup butter, softened
Procedure
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 about 1/4 cup chopped cashew nuts evenly on top of plastic wrap. Spread thick layer of butter cream on top of 3 whole MY San Grahams Honey. 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 about 1/3 cup of butter cream for decoration. Cover with plastic wrap to hold.
4. CHILL for 30 minutes. Turn loaf over and unwrap. Serve.
Â*
Makes 12 pieces.
Cost of Recipe: About P37.40
Cost per piece: About P3.10
Feeling Expert
sa Dessert Tip
1. For more sweetness in each bite, simply add sugar to taste.
2. You can also try rolling the Rocky Road Balls in dessicated coconut, roasted pinipig, chopped peanuts, or grated chocolate pieces instead of marshmallows.
MY San Grahams Rocky Road Balls
Ingredients
1/2 cup (5 crackers) MY San Grahams Chocolate, crushed
3 pieces MY San Grahams Chocolate, chopped
1/2 cup condensed milk
2 tablespoons chopped peanuts
1 cup (75 gms) mini-marshmallows
Procedure
1. COMBINE crushed MY San Grahams, chopped MY San Grahams, condensed milk, chopped peanuts and 1/4 cup 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.
Â*
Makes 10 pieces.
Cost of recipe: About P23.25
Cost per serving: About P2.35
Feeling Expert
sa Dessert Tip
Put crushed MY San Grahams Chocolate in a small bowl, so you can get an even coating.
MY San Grahams Buko Balls
Ingredients
1/2 cup brown sugar
1/3 cup (4 crackers) MY San Grahams Chocolate, crushed
1 cup buko meat, shredded and chopped
Procedure
1. MIX buko and sugar in a saucepan. Stir and simmer for about 8 minutes or until mixture is slightly dry. Cool.
2. FORM mixture into balls. Roll in crushed MY San Grahams Chocolate. Serve.
Â*
Makes 12-15 pieces.
Cost of recipe: About P32.00
Cost per serving: About P2.70
Feeling Expert
sa Dessert Tip
Cashew or walnuts may be substituted for peanuts.
MY San Grahams Brownies
Ingredients
1/4 cup butter or margarine, melted
3 tablespoons cocoa powder
2 tablespoons white sugar
1 tablespoon condensed milk
1 tablespoon peanut butter
2 tablespoons confectioner’s sugar
1/4 cup peanuts, toasted, chopped
1 cup (10 crackers) MY San Grahams Honey, crushed
Procedure
1. MIX crushed MY 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.
Â*
Makes 15 pieces
About P 27.75
About P1.85
Feeling Expert
sa Dessert Tip
For classic chocolate crinkles, simply substitute the instant coffee with cocoa powder.
MY San Grahams Chocolate Mocha Crinkles
Ingredients
1 teaspoon instant coffee, diluted in 3 tsp hot water
1/3 cup margarine, softened
1/4 cup sugar
3 pieces MY San Grahams Chocolate, chopped
1/2 cup MY San Grahams Chocolate, crushed
2 tablespoons powdered sugar
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.
Â*
Makes 24 pieces.
Cost of Recipe: About P93.60
Cost per serving: About P3.90
Feeling Expert
sa Dessert Tip
Do not break eggs directly into a bowl containing other ingredients. Use a "safety bowl" so you do not break a bad egg into your mixture.
MY San Grahams Macaroons
Ingredients
2 egg yolks
1 tablespoon flour
1 can (300 ml) condensed milk
2 tablespoons butter, melted
2 1/2 cups desiccated coconut
2 cups (1 200g Handypack) MY San Grahams Honey, crushed
Procedure
1. COOK MIXTURE. In a saucepan, mix desiccated coconut, MY 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.
Â*
Makes 8 servings.
Cost of recipe: About P109.50
Cost per serving: About 13.70
Feeling Expert
sa Dessert Tip
When doing the custard, do not let the mixture boil, or the mixture will have lumps.
Whip cream and decorate edges.
MY San Grahams Mango Torte
Ingredients
Filling:
1 teaspoons vanilla
1/3 cup mango jam
4 mangoes, sliced or formed into balls
2 large egg yolks, slightly beaten
1 tablespoon butter
3 tablespoons cornstarch
1 cup evaporated milk
1/3 cup sugar
Crust:
8 tablespoons (1/2 of 225g block) butter or margarine, melted
1 cup (10 crackers) MY San Grahams Honey, crushed
Procedure
1. DO CRUST. In a bowl, combine crushed MY 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.
Â*
Makes 8 servings.
Cost of recipe: About P104.05
Cost per serving: About P13.00
Feeling Expert
sa Dessert Tip
All-purpose cream will whip better when it is chilled (refrigerated in the coldest part of the refrigerator).
MY San Grahams Melon Fluff
Ingredients
Topping:
1/2 cup (1/2 of 225 ml brick) all-purpose cream, chilled and whipped
Filling:
12 pieces MY San Grahams Honey
1/2 cup sago (cooked)
1 1/2 cups melon strips
1 cup (250ml brick) all purpose cream, chilled and whipped
1/2 can (300ml) condensed milk
Crust:
1 cup (10 crackers) MY San Grahams Honey, crushed
8 tablespoons (1/2 of 225g block) butter or margarine, melted
Procedure
1. DO CRUST. In a bowl, combine MY 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 MY San Grahams. Pour the rest of the melon on top and chill. Finish with whipped cream on top. Serve.
Â*
Makes 20 pieces.
Cost of recipe: About P50.00
Cost per serving : About P2.50
Feeling Expert
sa Dessert Tip
Mix the powdered milk with condensed milk first to dissolve thoroughly.
MY San Grahams Pinipig Balls
Ingredients
1/2 cup and 3 tablespoons pinipig, toasted and finely chopped
1/4 cup condensed milk
1/2 cup powdered milk
1/2 cup (5 crackers) M.Y. San Grahams Honey, crushed
Procedure
1. MIX everything in a bowl except 3 tablespoons of pinipig.
2. FORM mixture into balls.
3. ROLL balls in the remaining pinipig. Serve and enjoy.
Â*
Makes 8 servings.
Cost of recipe: About P102.80
Cost per serving: About P12.85
Feeling Expert
sa Dessert Tip
Use Fuji apples, they are crispier and juicer for baking, than the normal Washington apples.
May be served warm (microwave for 1-2 minutes) and top with vanilla ice cream.
MY San Grahams Apple Crumble
Ingredients
Crumb Mixture:
1/2 cup quick cooking oats (optional)
Filling:
2 pieces apples, thinly sliced and cut into pieces
1/4 cup brown sugar
1/4 cup white sugar
1/2 teaspoon cinnamon powder
2 tablespoons flour
4 tablespoons water
Crumb Mixture:
1 1/2 cup or 15 pieces whole MY San Grahams Honey, crushed
3 tablespoons sugar
1 cup (225g block) unsalted butter
Procedure
1. MAKE CRUST. In a pan melt butter. Add oats, MY 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 has thickened. Cool.
4. 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
Â*
Makes 20 pieces
Recipe cost: about P19.50
Cost per piece: about P0.98
Feeling Expert
sa Dessert Tip
Add crunch to your polvoron by adding pinipig or nuts to the recipe.
MY San Grahams Peanut Butter Polvoron
Ingredients
1 tablespoon butter or margarine, softened
1/3 cup sugar
3/4 cup (8 crackers) MY San Grahams Honey, crushed
1/4 cup peanut butter
2 tablespoons condensed milk
Procedure
1. BLEND the softened butter, peanut butter and condensed milk in a mixing bowl.
2. COMBINE crushed MY San Grahams and sugar. ADD this to the peanut butter mixture. Mix well.
3. SHAPE into oval pieces with the use of a polvoron mold. Wrap individually in cellophane. Chill and serve.
No Cook Desserts!!
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