Graham Cracker Walnut Whipped Cream Caramel Cake Food

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 CAKE (NO BAKE, 5 INGREDIENTS)

Steps:

• In a large bowl, whip the chilled heavy cream with 1/2 cup powdered sugar and 1 teaspoon vanilla extract until stiff peaks form. Set aside.
• In another bowl, mix the sour cream with the remaining 1/2 cup powdered sugar and 1 teaspoon vanilla extract. Gently fold the whipped cream into the sour cream mixture until combined. Add more sugar if you have a sweeter taste preference.
• Spread about 1 1/2 cups of the frosting to cover the bottom of a 9 X 13 inch pan. Top with a layer of graham crackers, breaking the crackers as necessary, so the crackers fit like a puzzle in a single even layer. Top with more frosting, about 2 cups (it doesn't have to be exact), spreading the frosting to cover the graham crackers.
• You should have these layers in the end: 1 1/2 cups frosting, graham crackers, 2 cups frosting, graham crackers, 2 cups frosting, graham crackers, remaining frosting.
• Grate a chocolate bar on top of the last layer of frosting.
• Chill the cake in the refrigerator for at least 6 hours, or overnight before serving. You can make the cake up to 2 days in advance.

GRAHAM CRACKER WALNUT WHIPPED CREAM CARAMEL CAKE

Steps:

• Separate eggs.
• Beat yolks til thick; add sugar, baking powder and flavorings. Beat egg whites stiff. Fold into yolks. Fold in crackers and nuts.
• Pour into two ungreased spring-form pans or 2 9" cake pans lined with wax paper. {this is what I do] Bake 30 minutes at 325° Cool. Whip two cartons real real cream[0ne pint] Frost cooled cake with whipped cream.
• Refrigerate 4 hours.
• Directions for Caramel Sauce.
• Mix all ingredients for sauce together and cook on med. to low heat until smooth and thick. Cool and drizzle over cake.

GRAHAM CRACKERS

Steps:

• Place both flours, sugar, baking powder, baking soda, salt and cinnamon into the bowl of a food processor and pulse several times to combine. Add the butter and pulse until the mixture resembles cornmeal. Add the molasses, milk and vanilla extract and process until the dough forms a ball, approximately 1 minute. Press the ball into a 1/2-inch thick disk, wrap in plastic wrap, and refrigerate for 30 minutes.
• Preheat the oven to 350 degrees F.
• Unwrap the chilled dough and place it onto a large piece of parchment paper and top with a second sheet of parchment paper. Roll the dough out until it is 1/8-inch thick. Slide the rolled dough and parchment paper onto a half sheet pan. Remove the top sheet of parchment paper and cut the dough, using a rolling pizza cutter into 2-inch square pieces, by making vertical and then horizontal cuts all the way across the dough. Trim off any excess. Using a fork, poke holes all over the top of the dough. Leave the crackers on the pan and bake on the middle rack of the oven for 25 minutes or until the edges just start to darken. Remove from the oven, set the sheet pan with the crackers on a cooling rack and allow to cool completely. Once completely cool, break into individual crackers and store in an airtight container for up to 2 weeks.

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 (175 degrees C). Grease cookie sheets. On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut into rectangles. Place 1/2 inch apart onto the prepared cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven, or until crisp. Edges will be golden brown. Remove from baking sheet to cool on wire racks.

CREAM CARAMEL CAKE

Steps:

• For the cake: allow butter, egg yolks, egg whites and buttermilk to stand at room temperature for 30 minutes. Meanwhile, grease and flour three 9-inch round cake pans; set aside.
• In a bowl add all of your dry ingredients (except sugar); set aside.
• In a mixing bowl beat butter to soften it up then add sugar and beat until creamy. Beat one egg yolk in at a time. Beat on high for 5 minutes.
• Alternately add flour and buttermilk to butter mixture, beginning and ending with flour mixture. Beat on low speed after each addition just until combined. Combine liqueurs and vanilla and gently stir into batter.
• Thoroughly wash beaters. In a seperate mixing bowl beat egg whites on medium to high speed until stiff peaks form (tips stand straight up). Fold half of egg whites into batter gently. Then add the other half and fold gently.
• Divide batter among prepared pans. Bake for 20-25 minutes at 325° or until cake top springs back when touched. Cool cake in pans on wire rack for 10 minutes. Remove cakes and cool thoroughly.
• While cake cools prepare frosting by beating 1 cup of butter until smooth. Gradually add 2 cups of powdered sugar, beating well. Slowly beat in 6 tbsps of liqueurs (combined to your liking). Beat in vanilla. Gradually add remaining cups of powdered sugar, beating until smooth and of spreading consistency.
• To assemble: place one layer of cake on serving plate and spread with 3/4 cup of frosting. Repeat process with addition layers and frost side of cake. This is best when cake has sat overnight or for 24 hours.