Graham Cracker Christmas Tree Decoration Recipes

CHRISTMAS GRAHAM HOUSES

Steps:

• Using a serrated knife, cut 10 crackers in half to make 20 squares. Cut four of the squares diagonally in half to make eight triangles., Empty frosting into a large bowl; gradually beat in confectioners' sugar. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert #4 round pastry tip. Fill bag two-thirds full with frosting mixture., For each roof (make four), pipe a strip of frosting along three edges of two of the squares. Pipe a strip of frosting along short edges of two of the triangles. Hold triangles upright with unfrosted edges at the bottom. Place squares on top of the triangles, lining up edges to make a sloped roof (unfrosted edges should be at the bottom). Let stand 1 hour to set., For each short house (make two), pipe frosting on two opposite edges of four of the squares. Join frosted edges to form walls. For each tall house (make two), pipe frosting on long edges of four rectangles; join to form walls., Cut remaining cracker to make four doors; attach to houses with frosting. Pipe a thin strip of frosting along bottoms of roofs; place on walls. Decorate as desired. Let stand 2 hours or until set.

CHRISTMAS TREE DECORATIONS

Steps:

• Preheat oven to 325 degrees F (170 degrees C).
• Place the butter and sugar in a clean bowl and mix together vigorously with a wooden spoon until the color and texture of the mixture becomes pale. Place the mixture into the bowl of a food processor and add the flour, salt, baking powder, cinnamon, cloves and freshly ground black pepper. Blend the mixture. While the food processor is blending, gradually pour the eggs and honey down the funnel of the food processor's lid into the bowl until a dough has formed (you may not require all of the liquid if the dough has come together before it is used up). If the dough is too dry add a little water to the mixture. If the dough is too wet add a little flour.
• Halve the dough. Wrap 1 half of the dough in cling film, place it into a freezer bag, and refrigerate. Place the other half of the dough onto a floured work surface. Roll the dough, with a rolling pin, into a disk to about 1/4-inch thick. Using a set of Christmas biscuit cutters, cut decoration shapes out of the dough. Re-roll the remaining dough and cut out more shapes until the dough is used up. Remove the second half of the dough from the fridge and repeat this process. With the pointed end of a small icing nozzle, puncture a hole just below the top of each decoration (through which ribbon or wire can later be threaded to hang them). Arrange the decorations on baking sheets lined with a layer of reusable silicon baking parchment and cook for 20 minutes or until they are cooked through and golden-brown in color. Transfer the decorations to a wire rack to cool.
• Prepare the icing according to the packet instructions (the icing texture should be liquid enough to be easy to apply but thick enough not to run off the decorations). Ice the decorations using a teaspoon (use the tip of the spoon for dripping the icing onto the decoration and the back of the teaspoon for smoothing). Sprinkle the gold or silver balls over the decorations and press them gently onto the icing. Cut the ribbon into short lengths and thread the ribbon through the holes in the decorations. Tie the decorations to what ever needs decorating with the ribbon.

GRAHAM CRACKER CHRISTMAS TREE DECORATION

Steps:

• Take 3 graham cracker sheets (rectangle) and break into squares. Place one square for your base and top with a squirt of frosting. Add another square on top. Repeat 5-6 times for your tree trunk base. Now squirt an X on the top square layer. With your remaining graham sheets, first break into squares, then cut on the diagonal to make several triangles. It is easier to cut with a serrated knife. Take two triangles and place them on your trunk base in the frosting X. Repeat with two more triangles. Use more frosting to line your sides for extra strength (like you would for a gingerbread house). I used 8 triangles total. Line each edge with frosting. Decorate before the frosting sets. A quick and easy thing for kids to make - and eat!

GRAHAM CRACKERS

Steps:

• In a medium bowl, cream together the shortening and brown sugar.
• Stir in the vanilla.
• Combine the whole wheat flour, all purpose flour, baking powder, baking soda and salt, stir into the creamed mixture alternately with the milk.
• Cover and chill dough until firm.
• Preheat oven to 350 degrees F.
• Grease cookie sheets.
• On a lightly floured surface, roll the dough out to 0.125 inch thickness.
• Cut into rectangles.
• Place 1/2 inch apart onto the prepared cookie sheets.
• Bake for 10-12 minutes in the preheated oven, or until crisp.
• Edges will be golden brown.
• Remove from baking sheet to cool on wire racks.

VEGAN GLUTEN-FREE GRAHAM CRACKERS

Steps:

• In a large bowl, beat butter-style sticks, brown sugar, agave and molasses until creamy and smooth, 3-4 minutes. In another bowl, whisk remaining ingredients; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; cover and refrigerate until firm enough to roll, about 30 minutes., Preheat oven to 350°. Roll each portion between 2 sheets of parchment into an 10x8-in. rectangle. Using a knife or fluted pastry wheel, cut each rectangle into twenty 2-in. squares. Place 1 in. apart on parchment-lined baking sheets. If desired, prick holes with a fork. Refrigerate until firm, about 20 minutes., Bake until edges are light brown, 10-12 minutes. If desired, re-prick holes with a fork. Cool completely on pans on wire racks. Store in an airtight container.