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Sunday, December 19, 2010

More Grahams Recipes

Sprinkles, chocolate syrup and whipped cream o...Image via Wikipedia
By Juvy S. Iliwiliw

I will be adding five more M.Y. San Grahams recipes and I will give more than just recipes because I will be adding dessert tips for you. These tips will be helpful so that you will be called an expert in each of the recipes that you will try doing.


You will need:

1/3         cup M.Y. San Grahams Chocolate, crushed
1            cup buco meat, shredded and chopped
1/2         cup brown sugar

Here's how:

1. MIX - mix buco and sugar in saucepan. Stir and simmer for about 8 minutes or until mixture dry. Cool.
2. ROLL - form mixture into balls. Roll in crushed M.Y. San Grahams Chocolate. Serve.

Dessert Tip:

Have you noticed that brown sugar hardened easily? To prevent this, you have to put small pieces of apple, orange or lemon inside the sugar jar. The citric acid of the fruits would help the brown sugar to stay soft for a period of time.


You will need:

8         pieces M.Y. San Grahams Chocolate, chopped
2         tbsp unsalted butter
4 1/2   tbsp condensed milk
1         tbsp cocoa powder
1/2      cup marshmallows, cut up into small pieces
12       pieces Flat tops chocolate candies, chopped
           a pinch of salt

Here's how:

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 sheet of wax paper. Repeat the procedure for the rest of the mixture.


Dessert Tip:

Marshmallows easily hardened when they are not eaten right away. In order to maintain the texture of the marshmallows, put them in a plastic bag together with slices of fresh bread then seal the plastic bag. After two days, the marshmallows will still be as good as new!


You will need:

1           cup M.Y. San Crushed Grahams
3           pieces eggs
4           tbsp sugar
3/4        cup evaporated milk
1/2        cup water
1/2        cup all-purpose cream
2           tbsp margarine
1           cup papaya, sliced
1/2        cup pineapple, sliced
1/4        cup margarine
3           tbsp brown sugar
1/4        cup chocolate syrup
             a pinch of salt

Here's how:

1. DO FILLING - in a frying pan, melt brown sugar. Add butter and blend well. Add fruits and coat with the syrup. Transfer everything into a bowl. Set aside.

2. DO CREPE BATTER - in a large bowl, combine the eggs, sugar, salt, milk and water. Stir well. Add flour and M.Y. San crushed Grahams to egg mixture. Mix until smooth.

3. COMBINE - lightly greased a frying pan with butter. When hot, pour 1/2 cup of the crepe, batter, swirling the pan while batter is poured to cover the pan's base evenly. When set, add filling in the center and fold all sides in to make a square.

4. SERVE - transfer filled crepe onto a serving plate. Drizzle with chocolate syrup. Top with vanilla ice cream if desired.

Dessert Tip:

If you need fruits substitute in a recipe, choose those that are in season. In this way, fresher, riper, more affordable and more available your fruits substitute will be.


You will need:

1         cup M.Y. San Crushed Grahams
9         tbsp margarine, melted
1/2      can (310 mL) condensed milk
1         cup all-purpose cream
1 1/2   cups melon strips
1/2      cup sago
12       pieces M.Y. San Grahams Honey
1/2      cup all-purpose cream, chilled and whipped

Here's how:

1. DO CRUST - In a bowl, combine M.Y. San Crushed Grahams and margarine. Press onto bottom of an 8" x 8" pan. Chill.

2. DO FILLING - In a bowl, combine condensed milk and all-purpose cream. Blend. Add in melon strips and sago. Stir.

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

Dessert Tip:

No Melon? No problem! You can use whatever kind of fresh, frozen or canned fruit as long as it has the same measure stated in the recipe.


You will need:

16      pieces M.Y. San Grahams Chocolate
4        pieces M.Y. San Grahams Chocolate, chopped
3/4     cup white sugar
2        tbsp light corn syrup/hotcake syrup
2        tbsp water
1 1/2  tsp baking soda
1        tbsp hot water
1        tsp instant coffee powder (if desired, add another teaspoon for stronger flavor)
1        cup all-purpose cream, chilled
6        tbsp confectioner's sugar

Here's how:

1. DO CRUMBLE - In a saucepan, combine sugar, light corn syrup and water. Bring to a boil. Upon boiling, put to medium heat and continue boiling for 15 minutes. Do not stir. Turn off heat. Add baking soda and chopped M.Y. San Grahams Chocolate. Mix well. Pour into loaf pan or "liyanera" lined with greaseproof paper. Cool until hard. Cut into chunks.

2. DO COFFEE CREAM - In a bowl, whipped chilled all-purpose cream until thick. Add confectioner's sugar. Dissolve coffee powder in hot water. Add coffee to cream mixture. Mix well.

3. DO LAYER - In a pan, make two layers of M.Y. San Grahams Chocolate at the bottom. Pour half of coffee cream. Spread evenly. Do another double-layer, alternating crackers and cream. Chill until cream is set. Top with prepared crumble. Serve.

Dessert Tip:

To make the the cake base or crust taste even better, instead of doing only one layer of crackers, make it two layers.

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