Crunchy Grahams Recipes

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CRUNCHY GRAHAM CRACKER CRUST



Crunchy Graham Cracker Crust image

Make pleasing your guests a breeze with this graham cracker crust recipe. Put a different spin on your next pie with our Crunchy Graham Cracker Crust Recipe!

Provided by My Food and Family

Categories     Bread

Time 18m

Yield Makes 1 (9-inch) crust, 8 servings.

Number Of Ingredients 3

1-1/2 cups graham cracker crumbs
1/4 cup sugar
1/4 cup (1/2 stick) butter or margarine, melted

Steps:

  • Preheat oven to 375°F. Mix all ingredients until well blended.
  • Press firmly onto bottom and up side of 9-inch pie plate.
  • Bake 8 min. or until lightly browned; cool completely.

Nutrition Facts : Calories 160, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 15 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g

TOFFEE CRUNCH GRAHAMS



Toffee Crunch Grahams image

Only four ingredients make up these toffee bars loaded with crunchy almonds. "My sister gave me the recipe years ago, and it's still a family favorite," shares Carol Horne, Perth Ontario.

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 4 dozen.

Number Of Ingredients 4

12 whole graham crackers
1-1/2 cups butter, cubed
1 cup packed brown sugar
2 cups sliced almonds

Steps:

  • Line a 15x10x1-in. baking pan with heavy-duty foil. Place graham crackers in pan. In a saucepan, bring butter and brown sugar to a boil, stirring constantly. Carefully pour over graham crackers. Sprinkle with almonds. , Bake at 400° for 6-8 minutes or until bubbly. Cool in pan for 4 minutes. Cut each cracker into four sections; transfer to wire racks to cool completely.

Nutrition Facts : Calories 107 calories, Fat 8g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 71mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 1g fiber), Protein 1g protein.

TOFFEE CRUNCH GRAHAMS



Toffee Crunch Grahams image

From Quick Cooking/Taste of Home: Only four ingredients make up these toffee bars loaded with crunchy almonds. NOTE: one poster suggested putting the almonds on first so that they were also covered in toffee!

Provided by MakeMineCadburys

Categories     Candy

Time 20m

Yield 4 dozen, 24 serving(s)

Number Of Ingredients 4

12 graham crackers, whole
1 1/2 cups butter, cubed
1 cup dark brown sugar
2 cups sliced almonds

Steps:

  • Line a 15x10 baking pan with heavy duty foil.
  • Place graham crackers in one layer in the pan.
  • In a saucepan, combine butter and brown sugar and bring to a boil, stirring constantly.
  • Carefully pour toffee mixture over graham crackers.
  • Sprinkle with almonds.
  • Bake at 400 degrees for 6-8 minutes or until bubbly.
  • Cool in pan for 4 minutes.
  • Cut each cracker into four sections; transfer to wire rack to cool completely.

Nutrition Facts : Calories 195.4, Fat 15.7, SaturatedFat 7.6, Cholesterol 30.5, Sodium 106.5, Carbohydrate 13.1, Fiber 1, Sugar 10.3, Protein 2

GRAHAM CRACKER CRUNCH TOPPING



Graham Cracker Crunch Topping image

I found this on the back of a box of Kroger box of graham crackers. It really is good. As stated on the box, if you are going to put this on chocolate ice cream,try using orange or mint extract rather than vanilla. Also, when using chocolate ice cream, you may want to omit the cinnamon. I tried it on the chocolate ice cream, and left the cinnamon in, and I thought it tasted great. Guess it's a personal thing.

Provided by FLUFFSTER

Categories     Dessert

Time 15m

Yield 2 serving(s)

Number Of Ingredients 7

3 graham cracker squares, crumbled
1/4 cup brown sugar, packed
1/8 teaspoon ground cinnamon
2 tablespoons butter, melted
1 teaspoon vanilla extract
2 tablespoons sugar
1 dash salt

Steps:

  • Preheat oven to 350°.
  • Butter a 8X8-inch baking pan.
  • In a small mixing bowl, mix together crumbled graham crackers,brown sugar and cinnamon.
  • Combine with melted butter and vanilla, mix well.
  • Spread evenly in prepared pan.
  • Sprinkle sugar and salt over the top.
  • Bake for 8-10 minutes, or until lightly browned.
  • Cool slightly, then put on top of your favorite ice cream.

Nutrition Facts : Calories 349.5, Fat 13.6, SaturatedFat 7.6, Cholesterol 30.5, Sodium 297.3, Carbohydrate 55.9, Fiber 0.7, Sugar 45.9, Protein 1.6

HONEY GRAHAM CRACKERS



Honey Graham Crackers image

Make your own honey graham crackers at home! These are simple to make, and can be used in recipes that call for graham crackers.

Provided by Rebecca Paulus

Categories     Desserts     Cookies     Cut-Out Cookie Recipes

Time 8h30m

Yield 24

Number Of Ingredients 9

2 cups whole wheat flour
1 cup unbleached all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ cup margarine, softened
½ cup packed brown sugar
⅓ cup honey
1 teaspoon vanilla extract
½ cup milk

Steps:

  • Sift together the whole wheat flour, all-purpose flour, baking powder and baking soda; set aside.
  • In a medium bowl, cream together the margarine, brown sugar and honey until light and fluffy. Stir in the sifted ingredients alternating with the milk and vanilla. Cover dough and refrigerate overnight.
  • Preheat the oven to 350 degrees F (175 degrees C). Divide the chilled dough iinto quarters. On a well floured surface, roll the dough out one quarter at a time iinto a 5x15 inch rectangle. Divide into rectangles using a knife. Place rectangles ointo ungreased cookie sheets. Mark a line down the center of each one, and prick with a fork. For a cinnamon flavored cracker, sprinkle with a cinnamon sugar mixture before baking.
  • Bake for 13 to 15 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.

Nutrition Facts : Calories 121.1 calories, Carbohydrate 19.9 g, Cholesterol 0.4 mg, Fat 4.1 g, Fiber 1.4 g, Protein 2.1 g, SaturatedFat 0.8 g, Sodium 89.2 mg, Sugar 8.7 g

GRAHAM CRACKER CRUNCH TOPPING



Graham Cracker Crunch Topping image

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

2 graham crackers, crumbled
¼ cup brown sugar
⅛ teaspoon ground cinnamon
2 tablespoons melted butter
1 teaspoon vanilla
2 tablespoons white sugar
1 dash salt

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

CRISPY WHOLE WHEAT GRAHAM CRACKERS



Crispy Whole Wheat Graham Crackers image

My homemade grahams are buttery and crisp, with an incredible depth of flavor thanks to earthy whole wheat flour and the mellow maltiness of golden syrup-a type of light molasses.

Provided by Stella Parks

Categories     Dessert     Kid-Friendly     Whole Wheat     Bake     Cookies     Cinnamon     Small Plates

Yield 24 (2 1/4-by-4 3/4-inch) crackers, plus 8 ounces (2 cups) crumbs

Number Of Ingredients 8

3/4 cup (5 1/2 ounces) sugar
1 1/2 teaspoons baking soda
1/2 teaspoon Diamond Crystal kosher salt (half as much if iodized)
1/4 teaspoon ground cinnamon
1 tablespoon vanilla extract
1/4 cup (3 ounces) golden syrup, such as Lyle's, sorghum, unsulfured molasses (not blackstrap), or honey
1 1/2 sticks (6 ounces) unsalted butter, solid but creamy-about 70°F
2 1/2 cups (12 ounces) whole wheat flour (not stone-ground or white whole wheat), plus more for dusting

Steps:

  • Make the dough:
  • Combine sugar, baking soda, salt, cinnamon, vanilla, golden syrup, and butter in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed to moisten, then increase to medium and beat until somewhat light, about 3 minutes. Reduce speed to low, add whole wheat flour, and mix to form a soft dough.
  • Scrape dough onto a work surface and knead gently to form a ball. Divide in half. Use immediately or wrap in plastic and refrigerate for up to 1 week; soften for 30 minutes at room temperature, then knead on a bare work surface until pliable and smooth.
  • Roll and bake the dough:
  • Adjust oven rack to middle position and preheat to 350°F. Generously flour a large sheet of parchment and place one portion of dough in the center. Pat into a 5-by-6-inch rectangle, sprinkle with flour, flip, and dust again. Working from the center out and adding more flour as needed, roll the dough until roughly 15-by-11 inches and very thin. Slide onto an aluminum baking sheet and brush away excess flour. Repeat with remaining dough.
  • For grocery store look-alikes, score each sheet of dough into twelve 2 1/4-by-4 3/4-inch rectangles and dock with a bamboo skewer or the narrow end of a chopstick (a strictly cosmetic procedure). Otherwise, leave the dough uncut.
  • Bake until crackers are tawny brown and firm, though your fingertip may leave a faint indentation, about 20 minutes. Immediately cut along the pre-scored lines with a knife, or cut into free-form shapes using a pizza wheel. Cool to room temperature directly on the baking sheets. Enjoy scrap pieces as a snack, or pulverize into crumbs. The grahams can be stored in an airtight container for up to 3 weeks at room temperature or frozen for up to 3 months.
  • Mix it up!
  • Chocolate: My mom used to sandwich chocolate graham crackers with peanut butter for an after-school snack, a combo I re-create by reducing the whole wheat flour to 10 ounces (21/4 cups), sifted with 1 ounce (1/3 cup) natural or Dutch-process cocoa powder. To retain their deep cocoa color, roll the dough in sifted cocoa powder. Serve with generous smears of peanut butter and a tall glass of milk.
  • Cinnamon Sugar: We rarely had sugar-coated grahams in our pantry when I was a kid, but they were always at my best friend's house, and seemed all the more special for their rarity. For the dough, increase the cinnamon to ½ teaspoon. Before docking, dust each sheet of dough with a half batch of Cinnamon Sugar (page 44), or any Sugar Sprinkle (page 46). Otherwise, dock and bake as directed. After the crackers cool, gently tap each against the baking sheet to knock off any excess sugar.
  • Coconut (vegan): Replace the butter with 5 1/2 ounces (3/4 cup) virgin coconut oil (solid but creamy-about 70°F) and add 1 teaspoon pure coconut extract along with the vanilla.
  • Gingerbread: This variation has all the spicy complexity of a Christmas cookie, with the unique flavor and crunch of a classic graham. Make the dough with sorghum or unsulfured molasses (not blackstrap) and increase the cinnamon to 1 teaspoon. Along with the sugar, add 1 tablespoon orange zest, 2 teaspoons ground ginger, 1/8 teaspoon ground cloves, and a few cracks of black pepper.
  • Graham Cracker Crumb Crust: Combine 9 ounces (2 cups) finely ground graham cracker crumbs with 2 ounces (4 tablespoons) melted unsalted butter. Scatter into a 9-by-1 1/4-inch glass or ceramic pie plate and press into an even layer over the bottom and up the sides. Bake at 350°F until firm, about 18 minutes. Cool to room temperature for immediate use in your favorite recipe, or wrap tightly in plastic and refrigerate for up to 1 week.
  • Gluten-Free: Replace the whole wheat flour with 6 ounces (11/4 cups) white rice flour, 4 ounces (1 cup plus 2 tablespoons) oat flour, and 1/2 ounce (1 tablespoon) kinako.

HOMEMADE GRAHAM CRACKER CRUST



Homemade Graham Cracker Crust image

Instead of purchasing a crust, make this graham cracker crust recipe with just three everyday ingredients. -Janaan Cunningham

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 1 pie crust (9 inches).

Number Of Ingredients 3

1-1/2 cups crushed graham cracker crumbs (24 squares)
1/4 cup sugar
1/3 cup butter, melted

Steps:

  • In a small bowl, combine the crumbs and sugar; add butter and blend well. Press onto the bottom and up the sides of an ungreased 9-in. pie plate., Refrigerate for 30 minutes before filling, or bake at 375° until crust is lightly browned, 8-10 minutes. Cool on a wire rack before filling.

Nutrition Facts : Calories 173 calories, Fat 10g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 147mg sodium, Carbohydrate 21g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein.

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