Graham Cracker Cake I Recipes

GRAHAM CRACKER CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and line with parchment two 9 inch round pans.
• Combine the crumbs, 1/2 cup pecans, flour, baking powder, and salt.
• In a large bowl, cream the butter and the light brown sugar until fluffy. Slowly beat in the egg yolks, one at a time. Stir in the vanilla. Alternately add the milk and the crumb mixture while beating on low.
• Beat the egg whites in a bowl until foamy. Add the sugar slowly, and beat to soft peaks. Fold into the crumb batter, and pour into the pans.
• Bake for 25 minutes, or until a tester comes out clean. Cool in the pans on a rack about 10 minutes, then invert and cool completely.
• To Make Frosting: In a saucepan over medium heat, melt the 2 tablespoon sugar until it turns golden. Remove from heat, and add 4 tablespoons of the butter; swirl. Whisk in the dark brown sugar, and place back on the heat. Bring to a boil, stirring all the time. Add the cream, and bring back to a boil. Boil 1 minute, and remove caramel from heat.
• Place the confectioners' sugar in a large bowl, and mixing on medium speed, slowly drizzle in the caramel. Beat until the bottom of the bowl is just barely warm, about 5 minutes. Add the remaining 1 1/4 cups butter, 1 tablespoon at a time. Beat until smooth, and chill frosting until ready to ice the cake. Frost the cake, and press the pecans into the sides.

GRAHAM CRACKER CRUST I

Steps:

• Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended . Press mixture into an 8 or 9 inch pie plate.
• Bake at 375 degrees F (190 degrees C) for 7 minutes. Cool. If recipe calls for unbaked pie shell, just chill for about 1 hour.

GRAHAM CRACKER CAKE

Steps:

• Preheat oven to 350 degrees.
• Put the graham crackers in a brown paper bag, and smash them up. Squish and pound vigorously. Sitting on the bag insures very fine crumbs. You should end up with about 2 cups.
• Melt the butter in a large pan over low heat. Stir the eggs and honey in a bowl with the melted butter.
• In another bowl mix the graham cracker crumbs, baking powder, baking soda and salt. Pour half the graham cracker mixture into the honey mixture and stir well. Add the milk to the honey mixture, and stir again. Add the rest of the crumbs, and mix well.
• Grease a 9-inch square baking pan, and pour in the batter. Bake for 20 minutes or until the cake is nicely browned.

QUICK GRAHAM CRACKER CAKE

Steps:

• Set aside 2 tablespoons graham cracker crumbs. In a large bowl, beat the remaining crumbs, cake mix, sugar, water, egg whites and oil for 2 minutes. , Pour into two greased and floured 9-in. layer pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let stand a few minutes before removing from pans to wire racks to cool completely. , Cut each cake horizontally into two layers. Place bottom layer on a serving plate. Spread whipped cream between layers and frost entire cake. Sprinkle reserved graham cracker crumbs on top. Refrigerate until serving time.

GRAHAM CRACKER CAKE

Steps:

• Mix sugar, melted margarine, and pineapple.
• Add the finely crushed graham crackers to the mixture until thick enough to spread (fairly thick).
• Place a layer of the whole graham crackers on a serving/cake plate.
• (You're going to build up layers to form a cake, similar in size and shape of a 1/4 sheet cake).
• Spread a layer of the mixture on the whole cracker layer.
• Put a layer of whole crackers on the mixture.
• Keep alternating layers of the mixture and the whole crackers until you have a desireable size and shape.
• "Frost"top and sides with remaining mixture.
• Best when made the day before, so that the graham crackers can get kind of soft and the flavors can combine.
• Can be refrigerated or just covered.

GRAHAM CRACKER CAKE

Steps:

• Preheat oven to 325°.
• Grease and flour a 9x13x2-inch glass baking pan.
• Pour crushed graham crackers into a bowl.
• Separate the egg yolks. (Reserve the egg whites for another recipe.)
• With a mixer, cream the butter and sugar on high until well blended. Reduce speed to low, add egg yolks, vanilla and cinnamon. Blend well to combine.
• Sprinkle flour and baking powder into bowl w/graham cracker crumbs. With mixer on low, alternate adding crackers and milk in 1/3's. Start with graham crackers, end w/milk. The batter is fairly dry, so make sure it is well mixed.
• If you're using nuts, add them at this point by hand, stirring gently ino the batter.
• Spoon the batter into the pan, smoothing toward the edges.
• Bake for 40-45 minute The cake will pull away from the edges of the pan when it is done, and the middle will be springy to the touch.
• Remove from oven, let cool completely, then dust w/powdered sugar or frost and cut into serving squares.