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Thursday, November 18, 2010

M.Y. San Grahams Recipes

By Juvy S. Iliwiliw


I have always admired a colleague who is a teacher, student, business woman, friend, wife and most of all a mother of three beaming children. You might not believe how much she handles all roles in a day but she has made it all these years. She is forty three years old but you can never see in her any trace of hardship in fulfilling her responsibilities. She is as lovely and gay everyday. She said that she simply love her husband and children and would always inspire herself with the thought that the happiness they can give to her can't be bought with money and gold. I can really see in her what's the importance of marrying someone we love in achieving a desirable marriage.

One thing I love about her, she is always a good cook and she was able to share with me these simple, quick and easy dessert recipes that she often prepares on their table on weekends, the only uninterrupted days she can be with her family. If she has her children to try the taste of her Grahams home-made goodies, I have my friends in church who are really a ready support in tasting these recipes.

And let me share to you what they have to say about what I have made for them to taste that day.

Janice, a single and inspired friend who was teaching native dance steps to the youth that day told me that teaching the dance steps is never hard at all if it means having another slice of my Grahams Mango Float.

Lovely, indeed a lovely friend of mine even licked that tin pan where there are crumbs of Grahams Brownies left. She said that she can't afford to waste a single crumb because she just love the taste of it.

But I like what Enrique had said, "Juvy, you are now ready to be married because you are a superb cook!"

It might all be flattery or not but everyone has enjoyed the food and they are crying for more. You can do these recipes at home and taste it for yourself.



Chocolate Grahams Tiramisu


You will need:


18        pieces M.Y. San Grahams Chocolate
1/2       cup coffee mixture (1 tsp coffee + 2 tsps sugar + 1/2 cup water)
2          tbsps sugar
225      grams Magnolia Cream Cheese
1/2       cup confectioner's sugay
1          box all purpose cream, chilled
2          tbsps cocoa powder

Here's how:


1. MIX - In a bowl, mix cheese and confectioner's sugar until light and fluffy. In a separate bowl, whip all purpose cream until double in volume. Put whipped cream in cheese mixture. Blend well.
2. DIP - In a bowl, combine coffee mixture and sugar. Dip M.Y. San Grahams Chocolate in the mixture.
3. LAYER - In a serving dish, lay 6 pieces of soaked crackers. Spread 1/3 of cream mixture evenly. Make 2 more layers using the soaked crackers and remaining cream. Garnish top layer with cocoa powder. Chill before serving.


Chocolate Grahams Silvanas


You will need:


7         pieces M.Y. San Grahams Chocolate, cut into 3
1/4      cup M.Y. San Grahams Chocolate, crushed
1/4      cup butter
1/4      cup vegetable shortening
           pinch of salt
1/2      cup confectioner's sugar
1/2      teaspoon vanilla extract
1/2      cup unsalted peanuts, crushed

Here's how:


1. Do filling: In a bowl, cream butter and vegetable shortening until smooth and well blended. Add salt, confectioner's sugar and vanilla extract. Cream until fluffy. Fold in nuts. Refrigerate for 30 minutes.
2. Do base: Take a piece of cut Grahams Chocolate, spread 1 tablespoon of filling, top with another piece of cut Grahams Chocolate. Freeze for 5 minutes. Spread filling on the outside of base and roll in crushed Grahams Chocolate. Chill and serve.

Grahams Buco Delight


You will need:


2 1/4      cup Fresh coconut, meat and cut into strips
3/4         cup Coconut water
3/4         cup Sugar
1/3         cup Cornstarch
3/4         cup Evaporated Milk
2            cups M.Y. San Crushed Grahams

Here's how:


1. In a medium sized pan, combine coconut water, and sugar.
2. Cook over medium heat until sugar is completely dissolved.
3. In a small bowl, dissolve cornstarch in evaporated milk.
4. Pour milk-cornstarch mixture into the coconut water.
5. Whisk well until no lumps form and mixture coats back of spoon.
6. Add coconut meat and cook for 5 minutes.
7. In a 9 x 9 x 3 glass dish, evenly spread 1/2 cup of M.Y. San Crushed Grahams on the base.
8. Pour 1/3 of the Coconut mixture on top of the grahams base. Spread evenly.
9. Repeat the procedure with the remaining ingredients ending with grahams on top.
10. Chill the prepared dessert for at least 1 hour or until mixture is slightly firm.

Grahams Brownies


You will need:


1         cup M.Y. San Crushed Grahams
1/4      cup Peanuts, toasted, chopped
2         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

Here's how:


1. In a medium sized bowl combine, M.Y. San Crushed Grahams, peanuts, confectioner's sugar, peanut butter and condensed milk. Mix very well.
2. In a separate small bowl, combine cocoa powder, sugar and butter or margarine. Mix until well blended.
3. Pour cocoa-butter mixture into Grahams.
4. Mix until very well blended.
5. Pour mixture into 9 x 9 x 2 pan.
6. Chill for 30 minutes or until firm.
7. Slice into serving portions.

Grahams Banana Cream

You will need:


8-10     pieces M.Y. San Grahams
FILLING
2          tablespoons Sugar
1/2       tablespoon Cornstarch
3/4       cup evaporated milk
1          piece egg yolk
1/2       tablespoon butter or margarine
1/4       teaspoon Vanilla Extract
2          pieces bananas, lacatan, sliced 1/4" thick

Here's how:


1. In a medium sized pan, combine cornstarch, sugar and milk.
2. Cook over low heat until cornstarch and sugar are completely dissolved.
3. Place egg yolk in a small bowl. Add 1 tablespoon milk mixture and mix well.
4. Pour egg-milk mixture into the pan. Mix until well blended.
5. Add vanilla and butter and cook until mixture coats back of spoon.
6. Add sliced bananas and cook for 3-5 minutes.

To Assemble:
1. Line a 6 x 6 pan with a layer fo M.Y. San Grahams
2. Pour 1/3 of the mixture on top of M.Y. San Grahams and spread evenly.
3. Create 2 more layers alternating grahams and banana cream mixture.
4. Chill for 1 hour until firm.
5. Cut into serving portions.

Note:

  • Soak sliced bananas in water until ready to cook, to prevent browning
  • Make sure bananas are just the right degree of ripeness to achieve the desired flavor and amount of sweetness.
  • Could add more bananas if desired.
  • Could add toasted, chopped peanuts for more flavo


Chocolate Grahams Mousse


You will need:


1/2        cup M.Y. San Grahams Chocolate, crushed
3           tablespoons melted butter
1 1/2     tablespoons all purpose cream
1/4        cup all purpose cream, chilled
18         pieces Ricoa Curly Tops

Here's how:


1. Mixed crushed Grahams Chocolate and melted butter until well blended. Press crumbs in all sides of a small dish. Freeze for 20 minutes or until firm.
2. Put Curly Tops in a stainless steel bowl. Put bowl over a saucepan filled with 2 inches of water. Heat over low fire until chocolate is melted.
3. Spoon about 3 tablespoons of melted chocolate into chilled crush and spread to coat thinly. Chill.
4. Put remaining melted chocolate in a bowl. Add 1 1/2 tablespoons of all purpose cream. Set aside. In another bowl, whip chilled cream. Fold in whipped cream into chocolate mixture. Chill. Fill crust with mousse mixture. Chill before serving.
Grahams Mango Float

You will need:


1          handy pack M.Y. San Grahams
3          tbsps M.Y. San Crushed Grahams
1 1/2    cup all purpose cream
1/4       cup condensed milk
2          cups sliced mangoes

Here's how:


In a rectangular dish arrange 8k-10 pcs of M.Y. San Grahams. Set aside. In a bowl, combine cream and milk. Mix well. Spread half of mixture on the layer of crackers. Spread out the sliced mangoes on top of cream. Make another layer of M.Y. San Grahams topped with cream and mango. Garnish top layer with M. Y. San Crushed Grahams. Chill for at least 3 hours.




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