M.Y. San Grahams Pineapple Box Cake and Crema de Fruta

Image by normanack via FlickrImage by Made In PHL via FlickrImage by Zeetz Jones via FlickrImage by Zeetz Jones via FlickrI have lifted these 2 simple recipes from M.Y. San's Grahams wrapper. Hope it is useful to many.
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M.Y. San Grahams
Pineapple Box Cake

Ingredients

• 12 pcs M.Y. San Grahams Honey
• 1/4 cup M.Y. San Grahams Honey, crushed
• 1 439g can crushed pineapple, drained
• 1 1/2 cup (1 1/2 of 250mL brick) all-purpose cream, chilled and whipped
• 1/2 168mL can condensed milk

Procedure

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.

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M.Y. San Grahams
Crema de Fruta

Ingredients

Crust:

• 12 pcs M.Y. San Grahams Honey, dipped in fruit cocktail juice

Filling:

• 1 1/2 tbsp sugar
• 5 tbsp cornstarch
• 1 1/4 cup condensed milk
• 1 1/4 cup water
• 2 pcs egg yolk, beaten slightly
• 2 cups fruit cocktail, drained (reserve some juice)

Gulaman:

• 1/2 bar clear gulaman
• 1/2  tbsp sugar
• 1 cup water

Procedure

1. DO FILLING - Mix sugar and cornstarch in a saucepan. In a bowl, combine condensed milk and water. Gradually add milk mixture to the cornstarch mixture. Cook on low heat until thickened, about 8-10 minutes. Turn off heat.
2. ADD - egg yolks to the thickened cornstarch-sugar mixture, beating vigorously to avoid  cooking the eggs. Return pan to low heat and cook for 2 minutes more. Cool.
3. ASSEMBLE - Arrange 6 M.Y. San Grahams (dipped in the fruit cocktail syrup) on the bottom on an 8-inch square pan. Spread half of the custard evenly on top of the crackers. Top with a fourth of the fruit cocktail. Repeat procedure.
4. BREAK - gulaman bar in half of the cold water to soften. Boil the remaining water; add the softened gulaman mixture and the sugar. Boil until gulaman is completely dissolved. Pour gulaman on top of fruit cocktail. Chill and serve.

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Cookie Cravings: Chocolate Salami

Brought to you by FairPrice

FairPrice's new Marie Biscuits bring back the flavour of old times

ANNETTE TAN

food@newstoday.com.sg

(Photos: Jason Ho)

Like cream crackers, Marie Biscuits are old-school snacks that never fail to stir up a little nostalgia. Great for dipping in coffee or tea, they made for ideal afternoon snacks or quick breakfasts back in the day.

FairPrice brings back a slice of those sepia-tinged times with its new range of Marie Biscuits. These include Chocolate Marie Biscuits and Small Marie Biscuits.

Aside from munching on them with your favourite hot drink, Marie biscuits are also good for creating other confections.

Crush and mix them with melted butter for a lovely cheesecake crust, or break them up into little pieces and turn them into this wonderfully whimsical Italian dessert that is so easy to make.

Chocolate salami goes by its name because it looks just like salami but is far more delicious, if you ask me. It can be whipped up in all of 5 minutes, popped in the fridge for a couple of hours and ready to serve by the time dinner's up. As the Italian's say, molte bene!

FairPrice Marie Biscuits ($1.65 per 350g packet), FairPrice Chocolate Marie Biscuits ($1.65 per 350g packet) and FairPrice Small Marie Biscuits ($1.35 per 250g packet) are available at all FairPrice supermarkets.

Chocolate Salami

Serves 4

• 150g crushed FairPrice Marie Biscuits
  
• 1/4 cup Dutch-processed cocoa powder
  
• 75g icing sugar
  
• 1/4 cup orange juice
  
• 75g grams butter, melted
  
• Plain flour for dusting
  

1. In a bowl, mix the crushed cookies, cocoa powder and sugar.
   
2. Add the melted butter and orange juice and stir to blend well.
   
3. Cut two lengths of waxed paper, one for each "salami".
   
4. Sprinkle each paper lightly with plain flour.
   
5. Put half the dough on each paper, spread out into a line.
   
6. Roll it up into a log, making sure the sides and ends are lightly covered with the flour. Scrunch and roll each end to secure.
   
7. Set the logs in the refrigerator for a few hours. To speed this up, you can set them in the freezer.
   
8. Remove wrapping, slice and serve.
   

From TODAY, Makan – Thursday, 16-Jul-2009

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