M.Y.

San Grahams Banana Bites

Ingredients 1 168 ml can 2 cups (1 Handypack) 4 tablespoons 3 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. Feeling Expert tip: You can also add some chopped nuts ( about 1/4 cup) to the crushed grahams for coating. condensed milk M.Y. San Grahams Chocolate, crushed cocoa powder bananas, lacatan, cut in 1-inch pieces

Filling: 1/2 cup 1/4 cup 5 tablespoo ns pinch 3 cups 1/2 teaspoon 2 Procedures

sugar unsweetened cocoa powder cornstarch salt non fat milk vanilla extract ripe bananas, sliced

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. Feeling Expert tip: Top the pudding with a spoonful of nondairy whipped cream and preserved cherries to give the pudding a more festive look.

M.Y. San Grahams Rocky Road Balls M.Y. San Graham Banana Chocolate Pudding
Ingredients Crust: 1 1/4 1/4 1 cup M.Y. San Chocolate Graham crackers,crushed cup peanut butter cup sugar tablespoo water n Ingredients 1/2 cup (5 crackers) 3 pieces M.Y. San Grahams Honey, crushed M.Y.San Grahams Choco, chopped 1/2 cup condensed milk 2 tablespoons chopped peanuts 1 cup (75 gms) mini marshmallows Procedures 1. COMBINE crushed MY San Grahams, chopped MY San Grahams,

condensed milk, chopped peanuts and a fourth of the 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. Feeling Expert tip: Add sugar to sweeten further, if desired. For a different finish, the Rocky Road Balls may be rolled in dessicated coconut, roasted pinipig, chopped peanuts, or grated chocolate pieces instead of marshmallows.

Ingredients 12 pieces 1/4 cup (3crackers) 1 439g can 1 1/2 cups (1 1/2 of 250 ml brick) 1/2 168ml can Procedures

M.Y. San Grahams Honey M.Y. San Grahams Honey, crushed crushed pineapple, drained (reserve juice) all purpose cream, chilled and whipped condensed milk

M.Y. San Grahams Mango Float

Ingredients 1 200 g handypack 3 tablespoons 1 1/2 cup (1 1/2 250 ml brick) 3/4 cup 2 cups Procedures M.Y. San Grahams Honey M.Y. San Grahams Honey, crushed all purpose cream condensed milk mangoes sliced

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 and top with sliced mangoes. Repeat process to make 2 or 3 layers, ending with the cream and sliced mangoes on top. 3. FINISH- Sprinkle crushed grahams on top of cream. 4. CHILL and SERVE. Feeling Expert tip: Add some finely chopped mangoes in the cream filling.Filling will set faster if chilled cream is whipped before combining with

1. DO THE FILLING- In a bowl combine crushed pineapple, whipped all purpose cream, and condensed milk. Divide into 4 equal parts. Set aside. 2. LAYER and ASSEMBLE- Spread a fourth of the pineapple cream mixture on the bottom of an 8 x 8 inch baking dish. Dip 4 pieces of crackers into reserved pineapple juice and place on top of pineapple cream mixture. Repeat procedure for the remaining crackers and cream mixture. 3. FINISH AND GARNISH. Spread the crushed M.Y. San Grahams on top. CHILL before serving. Feeling Expert tip: Whip the chilled all purpose cream first in a separate bowl and set aside in the refrigerator before mixing.

M.Y. San Grahams Buko Pandan Pie

Ingredients Crust: 1 8 cup (10 crackers) tablespoons ( 225g block) M.Y. San Grahams Honey, crushed unsalted butter, melted

condensed milk.

M.Y. San Grahams Pineapple Box Cake

Filling: 1 cup (250 ml brick) 1/2 cup 1/8 teaspoon

all purpose cream, chilled condensed milk pandan extract

1 cup 1 bar 1 cup Procedures

buko, shredded (about 1 buko) green gulaman buko juice

Procedures 1. MIX crushed M.Y. 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. Feeling Expert tip: Cashew or walnuts could be substituted for peanuts.

1. DO CRUST. Combine crushed MY San Grahams and melted butter in a mixing bowl. Spread and press the crumb mixture evenly onto the bottom of pan. Chill for 10 minutes. 2. DO FILLING: Whip all purpose cream till doubled in volume. Gently mix in condensed milk and buko pandan extract until well blended. Stir in shredded buko. Set aside in the refrigerator. 3. BREAK and soften gulaman bar in the cup of buko juice. Boil until gulaman is dissolved. Cool slightly. Pour and stir quickly the gulaman mixture into whipped cream. 4. SPREAD filling over the pie crust. Chill and serve*. Feeling Expert tip: Add 2 tablespoons of desiccated coconut per 8 servings for added taste.

M.Y. San Grahams Macaroons

Ingredients 2 cups (1 200g Handypack) 2 1/2 cups 2 tablespoons 1 tablespoon 1 can (301 ml) 2 M.Y. San Grahams Honey, crushed desiccated coconut butter, melted flour condensed milk egg yolks Procedures

M.Y. San Grahams Brownies

Ingredients 1 Cup (10 crackers) 1/4 Cup 2 Tablespoons 1 1 2 3 Tablespoon Tablespoon Tablespoons Tablespoons M.Y. San Grahams Honey, crushed peanuts, toasted, chopped confectioner's sugar peanut butter condensed milk white sugar cocoa powder butter or margarine, melted

1. COOK MIXTURE In a saucepan, mix desiccated coconut, M.Y. 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. Feeling Expert tip: Do not break eggs directly into bowl containing other ingredients. Use a "safety bowl" so you do not break a bad egg into your mixture.

1/4 Cup

M.Y. San Grahams Choco Mousse Tart

Ingredients 8 pieces M.Y. San Grahams Choco Crackers, crushed 3 tablespoo butter or margarine, melted ns 18 pieces chocolate pieces (ex. Flat Tops) 1/4 cup all purpose cream, chilled Procedures 1. Do Crust. Combine crushed MY San Grahams and melted butter in a mixing bowl. Spread and press mixture on bottom of tart mold.* Freeze for 10 minutes. 2. MELT chocolate pieces in saucepan over low heat. Use 1/3 of melted chocolate and brush it on to crust. Chill for 10 minutes. Pop out the tart from the mold. 3. Do Mousse. Whip all purpose cream in a bowl until stiff. Mix remaining 2/3 melted chocolate into whipped cream. 4. Spoon 1/2 teaspoon of whipped cream and chocolate mixture into each tartlet. Chill and serve. Feeling Expert tip: If no tart mold is available, you can use an 8x8 pan, but increase proportion per 6 tarts as follows: 10 pieces of MY San Grahams Chocolate, crushed, 1/2 cup melted butter, 24 pieces chocolate; 1/2 cup all purpose cream

1/2 1/2 18

cup (1/2 of 250 ml brick) teaspoon pieces

all purpose cream vanilla extract Chocolate pieces (ex. Curly Tops) chopped milk cocoa powder

2 tablespoons 1 teaspoon Procedures

1. DO CRUST- In bowl, combine all ingredients and press evenly onto the bottom of a 8-inch pie pan. Chill 2. DO FILLING- Beat cream cheese and powdered sugar until light and fluffy. Add vanilla and beat. In a another bowl, whip all purpose cream till doubled in volume and stiff. Fold into the cream cheese mixture. Take 1/3 of the cream mixture and set aside. 3. MELT CHOCLATE Melt chocolate pieces and milk in a saucepan. Stir into 1/3 of the whipped cream mixture. 4. LAYER- Pour remaining 2/3 cream mixture previously set aside into prepared crust. Spoon and dot chocolate cream into the cream mixture. Chill and serve. Feeling Expert tip: Add cocoa powder in chocolate to darken color.

M.Y. San Grahams Banana Caramel Pie

Ingredients Crust: 1 cup (10 crackers) tablespoons M. Y. San Graham Honey,crushed butter or margarine, melted csugar unsalted butter egg yolks all purpose cream, chilled

M.Y. San Grahams Chocolate Marble Cheesecake

Ingredients Crust: 1 cup (10 crackers) 6 tablespoons 3 tablespoons Filling: 1/2 box 1/4 cup M. Y. San Graham Chocolate,crushed butter or margarine, melted sugar cream cheese powdered sugar

8 Filling: 6 tablespoons 1/4 cup 2 1 cup (250 ml brick)

2 Procedures

bananas, sliced

Procedures 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 and Serve*. >

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.)

Feeling Expert tip: Make your Grahams Choco-Nut even more tempting with Chocolate Icing. Chocolate Icing: good for 8 slices 20 pieces, milk chocolate pieces, chopped 2 tablespoons fresh milk 1. Put chocolate pieces and milk in a saucepan. Melt over low fire. 2. Immediately spread melted chocolate over the chilled pie. 3. Chill and serve.

M.Y. San Grahams Choco-Nut Delight

Ingredients Crust: 1 cup (10 crackers) cup tablespoons sugar M.Y. San Grahams Choco, crushed peanut butter sugar butter or margarine, melted all purpose cream, chilled overnight creamy peanut butter powdered or confectionery sugar Choc Nut

M.Y. San Grahams Mango Torte

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

1/4 2 4 Filling: 1 cup (250 ml brick) 1/3 cup 3 tablespoons 6 pieces

Filling: 1/3 cup 3 tablespoons 1 cup 2 large 1 teaspoons 4

sugar cornstarch evaporated milk egg yolks, slightly beaten vanilla mangoes, sliced or formed into balls

1/3 cup 1 tablespoon Procedures

mango jam butter

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.

1. DO CRUST - In a bowl, combine crushed M.Y. 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. Feeling Expert tip: When doing the custard, do not let the mixture boil, or the mixture will have lumps. Whip cream and decorate edges.

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 teaspoo vanilla extract ns Base and Nuts: 9 piece M.Y. San Grahams s Honey 1/4 cup cashew nuts, chopped

M.Y San Grahams Toffee

Ingredients 8 pieces M.Y. San Grahams Chocolate, chopped 2 tablespoo butter ns 4 1/2 tablespoo condensed milk ns 1 tablespoo cocoa powder n pinch of salt 1/2 cup marshmallows, cut up into small pieces 12 pieces chocolates (ex. Flat Tops) chopped Procedures

mixture. 4. CHILL and SERVE.

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 wax paper. Repeat the procedure for the rest of the

To make chocolate crinkles, substitute the instant coffee with cocoa powder.

M.Y. San Graham Oatmeal Raisin Cookies

Ingredients 3/4 cup 6 tablespoo ns 1 6 tablespoo ns 1 teaspoon 3/4 cup brown sugar margarine, softened egg non fat milk

Feeling Expert tip: The more finely chopped the chocolate is the faster it will melt.You can use white chocolate or dark chocolate pieces.

M.Y. San Choco Grahams Mocha Crinkles

Ingredients 1/2 cup (5 crackers) 3 pieces 1/3 cup 2 tablespoons 1/4 cup 1 teaspoon 2 tablespoons Procedures ) M.Y. San Grahams Choco, crushed M.Y.San Grahams Choco, chopped margarine, softened chopped peanuts sugar instant coffee, diluted in 3 teaspoons hot water powdered sugar

vanilla M.Y. San Honey Graham crackers 3/4 cup flour 1 teaspoon baking soda 1/2 teaspoon cinnamon powder 1/4 teaspoon salt 1 1/2 cups oatmeal 1/2 cup raisins Procedures 1. Pre heat oven to 350F. Beat sugar and margarine in a large bowl until light and fluffy. Add egg, milk and vanilla. Mix well. 2. Combine dry ingredients, except oats and raisins and add into the butter mixture. Stir until well blended. 3. Stir in oats and raisins. Drop by tablespoonful onto a cookie sheet lined with non stick baking paper. 4. Bake for 10 minutes or until golden brown in color. Feeling Expert tip: Using a small ice cream scooper to drop the cookie batter onto the cookie sheets makes the work faster and easier and yields more even sized cookies.

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. Feeling Expert tip:

M.Y. San No Bake Graham Peanut Butter Cookies

Ingredients 2 cups M.Y. San Honey Graham crackers 1/2 cup peanut butter 6 tablespoo honey ns 1/2 cup crushed cornflakes Procedures 1. Combine all ingredients in a large bowl. Mix well. 2. Divide the mixture into 24 one tablespoon balls. Flatten them into disks, to look like cookies. 3. Put crushed cornflakes on a plate. Coat the cookies lightly with the flakes. Serve. Feeling Expert tip: Using a small ice cream scooper to drop the cookie batter onto the cookie sheets makes the work faster and easier and yields more even sized cookies.

1. DO FILLING- In a mixing bowl, cream butter and margarine until well blended and smooth. Add salt, confectionery or powdered sugar and strawberry jam. Beat until fluffy. Add strawberries . 2. DO SANDWICH- Take one piece of M.Y. San Grahams Chocolate . Spread 2 tablespoons of filling on it. Top with another piece of cracker . 3. DO ICING- Pour milk into confectionery or powdered sugar. Blend until thick. 4. GARNISH- Spread about 1 teaspoon of icing evenly on top of each strawberry sandwich. CHILL. Serve and enjoy. Feeling Expert tip: To give icing a pink color, put a few drops of red food coloring to icing. Other jams and fruits may also be used like; fresh mango

with mango jam.

M.Y. San Choco Mango Graham Truffles

Ingredients 1/2 cup 1 cup M.Y. San Chocolate Graham crackers semi sweet chocolate chips, melted nonfat milk chopped dried mangoes

M.Y. San Grahams Strawberry Princess

Ingredients 7 Strawberry filling: 1/4 1/4 3 1/4 1/4 Icing: 9 1 Procedures pieces M.Y. San Grahams Chocolate, cut into 3 pieces

cup cup tablespoo ns cup cup

butter, softened Star margarine confectionery or powdered sugar strawberry jam strawberries, chopped

2 tablespoons 1/3 cup (about 65 gms) Procedures

tablespoo powdered sugar ns tablespoo milk n

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.

M.Y. San Grahams Banana Cream Pie

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

M.Y. San Chocolate Graham Brittle Bars

Ingredients 18 squares 1/2 1/2 1/2 1/2 50 cup cup teaspoon cup grams (about 1/4 cup) Procedures M.Y. San Chocolate Graham crackers brown sugar margarine vanilla chopped cashew nuts semi sweet chocolate chips

teaspoon cup (3/4 of 250 ml brick) Procedures

1. Line a cookie sheet with nonstick baking paper. Arrange graham squares on the pan. 2. In a saucepan, heat brown sugar and margarine until boiling. Continue cooking 5 minutes more, stirring constantly. Remove from heat. Add vanilla. 3. Working quickly, pour caramel over graham squares. Spread evenly. Sprinkle with chopped nuts. 4. Melt chocolate chips. Drizzle over the nuts. Chill for a few minutes to allow chocolate to set. Serve. Feeling Expert tip: To test if the brown sugar and margarine has been boiled long enough, drop a bit of the syrup into a small bowl of ice cold water. The drop of syrup should turn into a crisp brittle.

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 eggmilk 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.

M.Y. San Grahams Melon Fluff

Ingredients Crust:

1 8

cup (10 crackers) tablespoons

M.Y. San Grahams Honey, crushed ( 1/2/ of 225g block ) butter or margarine, melted condensed milk all purpose cream, chilled and whipped melon strips sago (cooked) M.Y. San Grahams Honey all purpose cream, chilled and whipped

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 and stir to combine. Stir in cup cream. Mix well. In a bowl, beat egg yolks. Add the egg yolks to the slightly cooled caramel mixture, a little at a time, stir constantly. Return to fire and cook until slightly thickened. Cool completely. Whip cup of chilled allpurpose 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.)

Filling: 1/2 can (301mL) 1 cup (250 ml brick) 1 1/2 cups 1/2 cup 12 pieces 1/2 cup (1/2 of 225 ml brick) Procedures

1. DO CRUST - In a bowl, combine M.Y. 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 allpurpose 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 whipped cream 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)

M.Y. San Grahams Apple Crumble Pie

Ingredients Crumb : 1 1/2 cup or 15 pieces whole 3 tablespoons 1 cup (225g block) 1/2 cup Filling: 2 pieces 1/4 cup 1/4 cup 1/2 teaspoon 2 tablespoons 4 tablespoons Procedures

M.Y. San Grahams Buko Pie

Ingredients Crust: 1 1/2 cup (15 crackers) M.Y. San Grahams Honey, crushed Filling: 6 tbsps sugar 1/4 cup unsalted butter 2 egg yolks 1 cup (1 225g ml all purpose cream, chilled brick) 2 bananas sliced

M.Y. San Grahams Honey, crushed sugar unsalted butter quick cooking oats* (optional) apples, thinly sliced and cut into pieces brown sugar white sugar cinnamon powder flour water

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.

Procedures 1. In a medium bowl, combine all ingredients. Mix well. Reserve 1/3 cup of the mixture for the pie topping. 2. Press the rest of the mixture onto the bottom and sides of an 8 inch round pie pan. Set aside. 3. Combine fruits in a sauce pan. Sprinkle with sugar and tapioca. Toss well. Cook covered over low heat for 20 minutes, stirring occasionally. 4. Transfer fruits into the prepared pie crust. Top with the crisp mixture. Serve warm or cold. Feeling Expert tip: Available in supermarkets and groceries, instant tapioca is made from cassava flour. It is used for puddings and as a thickening agent for soups and sauces. It gives a distinct texture to the filling of this pie. It may be substituted with an equal amount of cornstarch.

M.Y. San Graham Tropical Fruit Crisp

Ingredients Crisp: 2/3 1/3 3 1/2 1/4 Fruit: 2 1 1 1 2 cup M.Y. San Honey Graham crackers, Crushed cup oatmeal tablespoo brown sugar ns teaspoon cinnamon powder cup margarine, melted cups chopped fresh pineapple solo papaya, peeled, seeded, and cubed mango, peeled, seeded, & cubed tablespoo sugar n tablespoo instant tapioca ns

M.Y. San Grahams Buko Balls

Ingredients 1/3 cup (4 crackers) 1 cup 1/2 cup Procedures M.Y. San Grahams Choco, crushed buko meat, shredded and chopped brown sugar

1. MIX - Mix buko and sugar in a saucepan. Stir and simmer for about 8 minutes or until mixture is slightly dry. Cool. 2. ROLL - Form mixture into balls. Roll in crushed M.Y. San Grahams Chocolate. Serve. Feeling Expert tip: Put crushed M.Y. San Grahams Chocolate in a small bowl, so you can get an even coating.

M.Y. San Apple Graham Coffee Cake

Ingredients Streusel Topping: 1/2 1/4 2 1/2 1/2 1/4 Cake: 1 1 3/4 1/4 1 2 Gulaman: 3 1 1/2 2 2 Procedures

4. Bake for 1 hour, or until toothpick inserted in the center of the cake comes out clean. Remove from oven. Cool. Remove cake from pan. Serve. Feeling Expert tip: The best apples for baking are called "Granny Smith" apples. Its crunchy texture, sharp taste, and bright green skin have made it popular for both cooking and baking.

cup

M.Y. San Honey Graham crackers,crushed cup flour tablespoo brown sugar ns teaspoon cinnamon powder cup oatmeal cup cold margarine, cut into pieces cup cup cup cup cup cups M.Y. San Honey Graham crackers,crushed all purpose flour sugar margarine, melted non fat milk fruit cocktail, drained * reserve some juice

teaspoons baking powder teaspoon cinnamon powder teaspoon salt egg whites medium apples

1. Combine dry ingredients in a medium bowl. Cut margarine into dry ingredients until crumbly. Set aside. 2. Pre heat oven to 350F. Line the bottom of an 8 inch round cake pan with non stick paper. 3. In a large bowl, combine all ingredients except the apples. Mix well. Stir in apples. Spread of the cake batter into the prepared pan. Sprinkle with half the streusel topping. Top with remaining cake batter and sprinkle remaining streusel.