Crunchy Graham Cracker Crust Food

SUPER-EASY GRAHAM CRACKER CRUST

Steps:

• Preheat oven to 350°. Combine cracker crumbs, butter and sugar; press onto bottom and up the sides of an ungreased 9-in. deep-dish pie plate. Bake until crust is lightly browned, 10-12 minutes. Cool on a wire rack.

CRUNCHY GRAHAM CRACKER CRUST

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.

GRAHAM CRACKER CRUNCH

Steps:

• Line cookie sheet with foil and arrange graham crackers.
• Sprinkle with nuts.
• Boil margarine and sugar for 3 minutes, pour over crackers.
• Bake at 350 for 7 minutes.
• Cool completely, break into pieces!

GRAHAM CRACKER CRUST

Steps:

• Mix ingredients together.
• Press onto bottom and up sides of pan until desired size.
• Bake silver pan at 350F for 8-10 minutes, or dark pan at 300F for 8-10 minutes.
• Fill!

GRAHAM CRACKER CRUST

Steps:

• Preheat the oven to 350 degrees F. Process the graham crackers and sugar in a food processor to a fine crumb. Add the melted butter and pulse until moist. Press the crumbs into a 9-inch pie plate and bake until firm, 12 to 15 minutes. Let the crust cool completely on a wire rack before filling.

GRAHAM CRACKER-OATMEAL CRUST

Steps:

• Preheat oven to 350°.
• Process crackers in food processor until finely ground.
• You can also place crackers in plastic bag and grind down using rolling pin.
• Combine crumbs, butter, oats, brown sugar, vanilla and salt, stirring until crumbs are moistened.
• Press mixture evenly across 9-inch pie plate.
• Bake crust until crisp, about 7 minutes.
• Let cool completely before filling.
• Crust may also be wrapped tightly in plastic and frozen up to one month.

GRAHAM CRACKER CRUNCH TOPPING

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.

CRISPY WHOLE WHEAT GRAHAM CRACKERS

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.