Tags: Dessert / M. Y. San Grahams / Recipe

Pinoy Scramble

- Thursday, April 23, 2015 No Comments

Pinoy Scramble

by M. Y. San Grahams

INGREDIENTS:

Ice Scramble Mixture:
3 Tablespoons Banana flavoring
2/3 cup Evaporated Milk
¾ cup Sugar
4 ½ cups Ice
¼ Teaspoon Red food coloring

Garnish:
¼ cup Chocolate syrup
2 Tablespoons Powdered milk
5 pieces MY San Grahams chocolate

Miscellaneous:
6 pieces plastic sundae spoons
6 pieces plastic cups (6oz)

INSTRUCTIONS:

1. Mix milk powder and finely crushed M.Y. San Grahams Chocolate. Set aside.

2. DO SHAKE - In a blender, combine banana flavoring, powdered milk, sugar, water, red food color and ice. Blend until smooth and thick. Place ice scramble mixture in a container and freeze for 1-2 hours or until desired consistency is achieved. Make sure to mix it every 30 minutes or so. Place graham mixture at the bottom of each cup then fill with ice scramble mixture.

3. FINISH – Drizzle with chocolate syrup then sprinkle a bit of graham mixture.

EXPERT TIP:

For a creamier ice scramble, condensed milk may be used to replace sugar.

Pinipig Balls

- Wednesday, April 22, 2015 No Comments

Pinipig Balls

by M. Y. San Grahams

INGREDIENTS:

Makes 20 pieces

1/2 cup (5 crackers) M.Y. San Grahams Honey, crushed

1/2 cup powdered milk

1/4 cup condensed milk

1/2 cup and 3 tablespoons pinipig, toasted and finelychopped

INSTRUCTIONS:

1. MIX - In a bowl, mix everything except the tablespoons of pinipig.

2. FORM - Form mixture into balls.

3. ROLL - Roll balls in the remaining pinipig. Serve and enjoy.

FEELING EXPERT TIP:

Mix the powdered milk with condensed milk first to thoroughly dissolve the powder.

Tags: Dessert / M. Y. San Grahams / Recipe

Melon Fluff

- Tuesday, April 21, 2015 No Comments

Melon Fluff

by M. Y. San Grahams

INGREDIENTS:

Crust:

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

Filling:

1/2 can (301mL) condensed milk
1 cup (250 ml brick) all purpose cream, chilled and whipped
1 1/2 cups melon strips
1/2 cup sago (cooked)
12 pieces M.Y. San Grahams Honey
1/2 cup (1/2 of 225 ml brick) all purpose cream, chilled andwhipped

INSTRUCTIONS:

1. DO CRUST In a bowl, combine M.Y. San Crushed Grahams and butter. Pressonto 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 whippedcream 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)

Tags: Dessert / M. Y. San Grahams / Recipe

Mango Torte

- Monday, April 20, 2015 No Comments

Mango Torte

by M. Y. San Grahams

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

INSTRUCTIONS:

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.

EXPERT TIP:

Instead of dissolving gelatin in plain water and sugar for the topping, add in a bit of mango puree for a more intense mango flavor.

Tags: Dessert / M. Y. San Grahams / Recipe

Mango Shake

- Sunday, April 19, 2015 No Comments

Mango Shake

by M. Y. San Grahams

INGREDIENTS:

For the Yellow Mango Shake:
1 3/4 pieces ripe mangoes, chopped
1/4 cup all-purpose cream
2 1/4 tablespoons condensed milk
1 cup ice

For the Green Mango Shake:
1/3 piece green mango, chopped
1/4 cup all-purpose cream
2 1/4 tablespoons condensed milk
1 cup ice

3 pieces M.Y. San Grahams Honey (crushed)
Chopped mangoes for garnish

INSTRUCTIONS:

1. DO YELLOW MANGO SHAKE – Mix all ingredients for yellow mango shake in a blender, blend until smooth. Set aside.

2. DO GREEN MANGO SHAKE – Mix all ingredients for green mango shake in a blender. Blend until smooth. Set Aside

3. LAYER - In six glasses, place green mango shake at the bottom of the glass. Divide unto the glasses equally. Then place 1/8 cup crushed honey grahams into each glass. After, pour yellow mango shake equally to the 6 glasses.

4. FINISH - Garnish with chopped mangoes (optional).

5. SERVE.

EXPERT TIP:

Use really ripe mangoes. Green mangoes should not be too sour- almost to the ripe side. But if you prefer the sour taste, get the firm green mangoes.

Tags: Dessert / M. Y. San Grahams / Recipe

Mango Float

- Saturday, April 18, 2015 No Comments

Mango Float

by M. Y. San Grahams

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

INSTRUCTIONS:

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 andtop with sliced mangoes. Repeat process to make 2 or 3 layers, ending with the creamand sliced mangoes on top.

3. FINISH- Sprinkle crushed grahams on top of cream.

4. CHILL and SERVE.

FEELING EXPERT TIP:

Whipping the chilled cream will help the filling set faster and make it stable. It can be done with an electric mixer or by hand with a wire whisk. For faster whipping, place the bowl of chilled cream over a bowl of ice.

Tags: Dessert / M. Y. San Grahams / Recipe

M.Y. San Peanut Butter Bites

- Friday, April 17, 2015 No Comments

M.Y. San Peanut Butter Bites

by M. Y. San Grahams

INGREDIENTS:

1/2 cup (5 crackers) M.Y. San Grahams Honey, crushed
3/4 cup powdered milk
1/4 cup sugar
1 cup peanuts, toasted, chopped
1/2 cup (1/2 of 225g block) butter or margarine, melted

INSTRUCTIONS:

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.
5. Makes 25 pieces

FEELING EXPERT TIP:
Finely chopped chocolate, about 1/4 cup, can also be added.

Tags: Dessert / M. Y. San Grahams / Recipe

M.Y. San Mango Grahams Shake

- Thursday, April 16, 2015 No Comments

M.Y. San Mango Grahams Shake

by M. Y. San Grahams

INGREDIENTS:

¾ cups Crushed M.Y. San Grahams Honey

Mangoes

Vanilla Ice Cream

2 ¼ cups Ice

INSTRUCTIONS:

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.