Graham Cracker Dreams Recipes

LAYERED RASPBERRY DREAM

Steps:

• Combine graham cracker crumbs, brown sugar, and cinnamon in a bowl; stir in melted butter. Set aside 1/2 cup of graham cracker mixture; press remaining mixture into a 9x13-inch dish. Chill crust until firm, about 30 minutes.
• Beat cream cheese, confectioners' sugar, and 1 teaspoon vanilla extract together in a bowl until soft and fluffy. Spread cream cheese mixture over graham cracker crust and chill until firm, about 30 more minutes.
• Whisk raspberry gelatin and boiling water together in a separate large bowl until gelatin has dissolved; stir in lemon juice. Gently fold frozen raspberries into warm gelatin; cold raspberries will cause gelatin to begin to set. Spread raspberry mixture over cream cheese layer in pan.
• Spread whipped topping over raspberries and sprinkle dessert with reserved crumb topping. Chill at least 2 more hours.

GRAHAM CRACKERS

Steps:

• In a medium bowl, whisk together flours, cinnamon, baking soda, baking powder, and salt. Using an electric mixer, cream butter, brown sugar, and honey until fluffy, 2 to 3 minutes. Scrape down sides of bowl. With mixer on low speed, add egg, and mix until combined, Add flour mixture, and mix until combined.
• Turn out dough onto a lightly floured surface. Roll between two sheets of parchment to a 1/8-to-1/4-inch thickness. Remove top piece of parchment paper and place dough on a baking sheet. Refrigerate until firm, about 30 minutes.
• Using a fluted pastry wheel, cut dough into 2 1/4-inch squares and prick dough with a fork to create dotted lines. Transfer to two parchment-lined baking sheets and freeze until firm, about 30 minutes.
• Preheat oven to 350 degrees with racks in upper and lower thirds. Bake graham crackers until golden brown, rotating sheets from top to bottom and front to back halfway through, 12 to 14 minutes. Transfer crackers to a wire rack to cool completely.

LEMON SQUARES - GRAHAM CRACKER CRUST

Steps:

• Preheat the oven to 350 degree F with a rack in the center of the oven.
• Make in a 9 inch square pan.
• Place the graham cracker crumbs and the melted butter in a medium mixing bowl.
• Use a wooden spoon or a rubber spatula to mix them together thoroughly.
• Scrape the mixture into the baking pan, and use your fingers to press the mixture evenly onto the bottom of the pan.
• Bake for 7 minutes, then remove the pan from the oven to cool while you make the lemon filling.
• Keep the oven at temperature setting.
• Break the eggs into a large mixing bowl, then add the granulated sugar.
• With the mixer on high speed, beat the mixture until it is light yellow and almost doubled in volume, about 3 minutes.
• Move the beaters around the bowl and scrape down the sides with a rubber spatula several times while mixing.
• Add the baking powder and salt, and beat on low speed until just mixed, scraping down the sides of the bowl.
• Beat in the lemon zest and juice.
• Pour and scrape the filling into the crust and smooth the top with a rubber spatula.
• Bake for 25 minutes, or until the top is golden brown and wiggles only slightly when the pan is moved.
• Remove the pan from the oven and allow it to cool.
• Place confectioners' sugar in a small sieve and sprinkle generously over the top of the cooled fining.
• Cut into 16 squares.

GRAHAM CRACKER DREAMS

Steps:

• Line 9x13 casserole pan with whole graham crackers end to end covering bottom of pan.
• In a medium sauce pan bring to a boil butter, sugar, milk and egg.
• Boil for one minute stirring constantly.
• Remove from heat, add walnuts and graham cracker crumbs.
• Spread mixture over whole graham crackers; cool in fridge 30-45 minutes.
• FROSTING:.
• Mix butter, powdered sugar and vanilla with electric mixer on low speed.
• Add milk to mixture 1 TBS at a time until you get a spreadable consistancy.
• Spread over filling and refrigerate at least one hour before serving.
• *NOTE: For a chocolate filling add 3 TBS cocoa powder with the graham cracker crumbs. Can also sprinkle chocolate chips on top of frosting.*.