CRACKLE TOP DOUGH
Provided by Food Network
Categories dessert
Time 2h20m
Yield enough for 16 eclairs
Number Of Ingredients 5
Steps:
- To make the crackle tops: Remove the butter from the refrigerator 10 minutes before you're ready to make the dough.
- After 10 minutes, cut the butter into small cubes and toss it and the brown sugar and salt into a food processor. Process until almost blended. Add the flour and pulse until the dough forms moist curds. Pulse in the vanilla.
- Scrape the dough onto a piece of parchment or wax paper and shape it into a disk. Cover with another piece of parchment or wax paper and roll the dough out so that it's about 1/16th inch thick. Slide the dough, still between the paper, onto a cutting board and freeze it for at least 2 hours. (The dough can be frozen for up to 2 months, in which case it should be wrapped airtight.)
GRAHAM CRACKER CRUNCH TOPPING
A warm graham cracker crunch to top your ice cream with! Spoon hot over a bowl of cold vanilla ice cream. Really tasty, really easy!
Provided by EUC
Categories Desserts Frozen Dessert Recipes
Time 20m
Yield 2
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter a small baking pan.
- In a small bowl, mix together crumbled graham crackers, brown sugar and cinnamon. Combine melted butter and vanilla, then stir in. Spread evenly in prepared pan. Sprinkle white sugar and salt over the top.
- Bake in preheated oven for 15 minutes, or until lightly browned.
Nutrition Facts : Calories 320.5 calories, Carbohydrate 50.6 g, Cholesterol 30.5 mg, Fat 12.9 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 7.5 g, Sodium 368.2 mg, Sugar 43.8 g
CRACKER PIE CRUST
I used RITZ® crackers to make this easy pie crust, but you could easily use a generic equivalent--any golden round crackers will do the trick! The slight saltiness from the crackers is a nice change from the norm. This pie crust is great for cheesecakes, no-bake pies, and more.
Provided by Diana Moutsopoulos
Time 15m
Yield 8
Number Of Ingredients 3
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine cracker crumbs, melted butter, and sugar in a mixing bowl. Stir together until evenly incorporated. Pour mixture into a 9-inch round pie dish. Press evenly over the bottom and up the sides of the dish using a glass.
- Bake in the oven until golden brown, 7 to 10 minutes. Let cool before adding filling.
Nutrition Facts : Calories 305.6 calories, Carbohydrate 27.9 g, Cholesterol 22.9 mg, Fat 20.4 g, Fiber 0.8 g, Protein 2.6 g, SaturatedFat 7.8 g, Sodium 446.1 mg, Sugar 5.6 g
GRAHAM CRACKER DOUGH
Steps:
- Put the all-purpose flour, wheat flour, wheat germ, salt, baking soda, and cinnamon in a mixing bowl and gently whisk until all the ingredients are incorporated and there are no visible lumps.
- Beat the butter in the bowl of a standing mixer fitted with a paddle attachment at high speed until it is light and fluffy, about 3 minutes.
- Add the brown sugar, crumbling it with your hands as you add it to remove any lumps, and mix on medium-high speed until smooth, about 1 minute. Add the honey and mix until combined. Scrape down the sides and bottom of the bowl using a rubber spatula halfway through mixing to ensure that the ingredients are combined.
- Add approximately half the flour mixture and mix on low speed just until the flour is incorporated, about 30 seconds. Repeat with the remaining flour. Scrape down the sides and bottom of the bowl to ensure the flour is fully incorporated.
- Empty the dough onto a lightly floured surface and gently push it together. Form it into a flat disk 1 to 2 inches thick. Wrap the dough in plastic wrap and let it chill in the refrigerator for at least 30 minutes or up to 4 days.
- Once the dough has chilled, it can be rolled and used as directed (see Rolling Dough, page 10), or frozen in sheets (wrapped tightly with plastic wrap on a sheet pan or piece of cardboard) until needed or for up to 2 months.
- If baking immediately, preheat the oven to 350˚F. Line two sheet pans with parchment paper or spray lightly with nonstick cooking spray.
- Place the dough on a piece of parchment paper or on a lightly floured flat surface. Lightly flour the top of the disk and begin rolling the dough. Lift and rotate the dough between each roll to prevent it from sticking. Repeat the process until the dough is between 1/8 and 1/4 inch thick.
- Using a paring knife, cut the dough into 2-inch squares and place them about 1/2 inch apart on the prepared pans.
- To coat, combine the granulated sugar and cinnamon in a small bowl and toss lightly with a fork. Sprinkle the dough with the sugar mixture.
- Bake for 18 to 20 minutes, rotating the pans once halfway through, until the cookies are a dark golden brown color. Remove the cookies from the oven, let them cool slightly on the pans, then transfer them to a wire rack to cool to room temperature.
- Serve the cooled cookies immediately, or keep them in an airtight container at room temperature for up to 1 week.
- Polish your look
- These graham crackers also taste great when coated in dark chocolate. Simply bake them without sugar and cinnamon on top, then follow the directions to dip the cookies from Chocolate Mint Cookies (page 63) or Dipping in Chocolate (page 17).
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