M.Y.

San Grahams Apple Crumble Pie

Ingredients Crumb: 1 1/2 cup or 15 pieces whole M.Y. San Grahams Honey, crushed 3 tablespoons sugar 1 cup (225g block) unsalted butter 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 Procedures 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 Choco Mango Graham Truffles

Ingredients 1/2 cup M.Y. San Chocolate Graham crackers 1 cup semi sweet chocolate chips, melted 2 tablespoons nonfat milk 1/3 cup (about 65 gms) chopped dried mangoes Procedures 1. 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.

MY San Grahams Choco-Nut Delight

1/4 cup tablespoon 2 sugar s tablespoon 4 butter or margarine, melted s Peanut Butter Cream Filling: (250-ml brick) all-purpose cream, chilled 1 cup overnight 1/3 cup creamy peanut butter tablespoon 3 powdered or confectionery sugar s 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. 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.

M.Y. San Grahams Sans Rival

Ingredients Butter cream filling: 1/2 cup butter, softened 1/2 cup Star margarine 1 1/4 cups powdered or confectionery sugar 1 1/4 teaspoons vanilla extract Base and Nuts: 9 pieces M.Y. San Grahams Honey 1/4 cup cashew nuts, chopped Procedures 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. 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 cup finely chopped cashews on the side.

M.Y. San Graham Banana Chocolate Pudding

Ingredients Crust: 1 cup M.Y. San Chocolate Graham crackers,crushed 1/4 cup peanut butter 1/4 cup sugar 1 tablespoon water Filling: 1/2 cup sugar 1/4 cup unsweetened cocoa powder 5 tablespoons cornstarch

pinch salt 3 cups non fat milk 1/2 teaspoon vanilla extract 2 ripe bananas, sliced Procedures 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. M.Y. San Grahams Banana Bites

Ingredients 1 168 ml can condensed milk 2 cups (1 Handypack) M.Y. San Grahams Chocolate, crushed 4 tablespoons cocoa powder 3 pieces bananas, lacatan, cut in 1-inch pieces Procedures 1. DO CARAMEL - Peel wrapper off the can of condensed milk. Place can in a small saucepan filled 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. M.Y. San Grahams Banana Caramel Pie

Ingredients Crust: 1 cup (10 crackers) M. Y. San Graham Honey,crushed 8 tablespoons butter or margarine, melted Filling: 6 tablespoons csugar 1/4 cup unsalted butter 2 egg yolks 1 cup (250 ml brick) all purpose cream, chilled 2 bananas, sliced Procedures 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 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 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 Banana Cream Pie

Ingredients 10 pieces M.Y. San Grahams Honey 3 pieces bananas, lacatan, sliced 1/4" thick 4 tablespoons sugar 1 1/2 tablespoons cornstarch 1 can (250 mL) evaporated milk 2 pieces egg yolk 1 1/2 tablespoons butter, melted 3/4 teaspoon vanilla 3/4 cup (3/4 of 250 ml brick) all purpose cream, chilled Procedures 1. 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.