Santa Graham Crackers Food

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.

SANTA GRAHAM CRACKERS

Steps:

• Take icing and divide into 2/3 and 1/3. You will add a couple of drops to the larger portion of icing. You want it to be flesh colored. Then for the smaller bowl of icing you will want to add enough red food coloring to be a nice red color for the hat.
• You will take the graham crackers to be into 2 crackers so they are square (not retangle). You will ice with the light colored leaving a corner for the red.
• Then add the mini marshmallows for the beard, and one for the top of his hat. Add the red hots for the eyes, and use the spice drops for the nose I cut them in half). These are great!

SANTA CLAUS CRACKERS

Steps:

• Use kitchen scissors to cut a pepperoni hat; attach to cracker with a dab of ricotta. Spread on a ricotta beard. Add celery slices for mustache and capers for eyes and nose. Cover bottom of hat with more ricotta for fluffy trim.

CINNAMON AND SUGAR GRAHAM CRACKERS

Steps:

• Preheat oven to 350 degrees. Whisk together flours, baking soda, baking powder, cinnamon, and 1/4 teaspoon salt. Beat butter and sugar with a mixer on medium speed until pale and fluffy. Mix in egg. Add flour mixture, and mix to combine.
• Divide dough in half. Roll out each dough half to 1/8-inch thickness on a lightly floured surface. Refrigerate until firm, about 30 minutes.
• Cut out eighteen 2 1/2-inch-square crackers, using a fluted cookie cutter or a knife. Transfer to baking sheets, spacing 1/2 inch apart.
• Bake, rotating sheets halfway through, until golden brown, about 10 minutes. Transfer sheets to wire racks, and let cool.

PECAN BARK

Steps:

• Preheat oven to 350 degrees.
• Line a cookie sheet with foil and lightly grease.
• Place graham crackers on the cookie sheet in one layer.
• Sprinkle pecans evenly over the graham squares.
• In a small sauce pan melt the unsalted butter.
• Add brown sugar to the pan and stir until mixture begins to boil.
• Pour sugar mixture over pecans and graham squares.
• Bake in oven for 10 minutes.
• Remove pan from oven and place into freezer for 1 hour.
• Break bark into pieces while still cold.