Jennifers Graham Cracker Sandwiches Food

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.

GRAHAM CRACKER SANDWICHES

Steps:

• In a medium bowl, beat butter with 1 cup confectioners' sugar until light and fluffy.
• Gradually add remaining confectioners' sugar alternating with the cream until frosting is fluffy and desired consistency.
• Beat in the vanilla and salt.
• If you're using peanut butter, add it now. Or divide the frosting in half and make half peanut butter and half vanilla.
• Spread a generous portion of the frosting on 1 graham cracker, top with another, and squeeze gently.
• Eat immediately or cover and let stand a few hours. The graham crackers will get softer as they absorb moisture from the frosting. I personally love that, but if you don't, eat them immediately. Skinny Mint Cookies Special Kay Bars No Bake Chocolate Peanut Butter Cookies Chocolate Peanut Butter Bonbons

GRAHAM CRACKER GRAPE SANDWICHES

Steps:

• Spread cream cheese on top of graham crackers and top with halved grapes. Eat open-faced or add another cream cheese-covered graham cracker on top for a complete sandwich.

JENNIFER'S GRAHAM CRACKER SANDWICHES

Steps:

• Whisk together flours, wheat germ, cinnamon, baking soda, and salt.
• Beat butter and sugar with a mixer on medium speed until pale and fluffy, about 2 minutes. Beat in honey. Scrape down sides of bowl. Add flour mixture, and beat until combined.
• Turn out dough, and divide in half. Shape dough into 2 balls. Wrap each in plastic, and refrigerate for 20 minutes. Roll out each ball into a rectangle (1/8- to 1/4-inch thick) on a floured piece of parchment. Refrigerate until firm, about 30 minutes.
• Preheat oven to 350 degrees. Using a fluted pie cutter, mark 24 rectangles (each 1 1/2 by 2 3/4 inches) on each dough sheet, scoring but not cutting all the way through. Prick dough with a fork to create dotted lines. Freeze until firm, about 30 minutes.
• Transfer dough on parchment to baking sheets. Bake until golden brown, 17 to 19 minutes. Let cool on sheet. Break cookies at perforations.
• Transfer chocolate to a resealable plastic bag. Cut a tiny opening in 1 corner. Transfer half the cookies to a wire rack, and drizzle with chocolate. Refrigerate until set, about 20 minutes. Spread 1 teaspoon jam on underside of each remaining cookie; top with decorated cookies.

GRAHAM CRACKER AND MEXICAN CHOCOLATE ICE CREAM SANDWICH

Steps:

• For the Mexican chocolate ganache: Put the chocolate in a heatproof bowl. Bring the cream just to a boil in a small pan. Pour immediately over the chocolate and let sit for a minute or 2. Whisk until the chocolate is melted and the ganache is completely smooth. Set aside to cool.
• For the ice cream sandwiches: Break the graham crackers in half. Put the candied walnuts on a small plate. Turn the pint of ice cream on its side and use a serrated knife to slice through the carton, creating 6 ice cream discs. Spread some of the Mexican chocolate ganache on each graham cracker half. Add an ice cream disc (remove the carton) to 6 of the graham cracker halves and top with the remaining graham crackers. Roll the edges in the candied walnuts. Serve immediately.

EASY GRAHAM-CRACKER SANDWICHES

Steps:

• Spread 1/2 tablespoon cream cheese on each graham-cracker square. Top half the squares with pear slices, then close sandwiches with remaining squares. Serve immediately.

GRAHAM-CRACKER SANDWICHES

Steps:

• Make the cookies: Whisk together flours, graham cracker crumbs, and 1 teaspoon salt in a medium bowl.
• Beat butter and sugars with a mixer on medium speed until pale and fluffy. Add eggs, 1 at a time, and beat for 2 minutes. Reduce speed to low, and gradually add flour mixture. Beat until well combined, 2 to 3 minutes. Divide dough in half, and shape each half into a disk. Wrap in plastic wrap. Refrigerate until firm, at least 2 hours.
• Preheat oven to 350 degrees. Roll out dough to a scant 1/4-inch thickness on a lightly floured surface. Cut out star shapes using a 3-inch cutter. Gently press a 2 1/2-inch star cookie cutter into the center of each to create an outline. Transfer cookies to parchment-lined baking sheets, spacing each 1 inch apart. Refrigerate for 15 minutes.
• Bake cookies until pale gold, 12 to 15 minutes. Let cookies cool on sheets set on wire racks for 10 minutes. Transfer cookies to racks, and let cool completely.
• Make the marshmallow filling: Cook sugar, corn syrup, and 3/4 cup water in a medium saucepan over high heat, stirring and brushing down sides of pan with a pastry brush to prevent sugar crystals from forming, until a candy thermometer reaches 260 degrees, about 10 minutes.
• Meanwhile, sprinkle gelatin over remaining 3/4 cup water in a heatproof bowl, and let stand for 5 minutes to soften. Set bowl over a pan of simmering water, and cook, whisking constantly, until gelatin dissolves. Remove from heat. Whisk egg whites with a mixer on medium speed until soft peaks form.
• Once sugar mixture reaches 260 degrees, immediately whisk gelatin mixture into saucepan (it will foam up). Reduce speed on egg whites to low, and gradually add sugar-gelatin mixture to egg whites. Raise speed to high, and beat until mixture is thick, about 10 minutes.
• Transfer half of the marshmallow filling to a disposable pastry bag or a resealable plastic bag, and snip a 1/4-inch opening. (Leave remaining marshmallow in bowl with mixer on low speed.) Immediately, pipe marshmallow around edges of half of the cookies and fill in centers, then top with another cookie, pressing lightly. Dip edges of cookies into coconut to coat. Repeat with remaining marshmallow filling, cookies, and coconut.

GRAHAM CRACKER SNACK SANDWICH

Steps:

• You will obviously not need a whole banana if you only make 4 little rectangle sandwiches, but again, this can all be personalized.
• spread 4 rectangles with peanut butter.
• add sliced strawberries, bananas, etc.
• add top rectangles (I add a little PB to tops for "glue").

GRAHAM CRACKER PUDDING 'SANDWICHES'

Steps:

• Beat cream cheese with mixer in large bowl until smooth (you really need an electric mixer to get this fluffy enough).
• Gradually blend milk into cream cheese.
• Add pudding powder and beat 2 minutes.
• Fold whipped topping in gently.
• On each of 18 graham squares, spoon approx 1/4 c pudding mixture and top with second graham square.
• Wrap each sandwich individually in plastic wrap.
• Freeze at least 4 hrs or until firm.

SUPER EASY GRAHAM CRACKER SANDWICHES

Steps:

• I recommend using Jiffy brand frosting mix for the consistancy to be correct.
• Make frosting according to box directions.
• Break graham crackers in half cross way to make each into 2 squares.
• Spread frosting on one square & top with the other square.
• Repeat.
• This couldn't be easier - these will be eaten in no time. Especially good once the graham crackers soften a bit & the frosting firms up a bit.