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.
Nutrition Facts : Calories 709.3 calories, Carbohydrate 59.2 g, Cholesterol 168.1 mg, Fat 52 g, Fiber 1.4 g, Protein 5.2 g, SaturatedFat 28.1 g, Sodium 255.5 mg, Sugar 46.2 g
GRAHAM CRACKER SHEET CAKE
A very moist, delicious cake. My Gram gave me this recipe. I think of her every time I make it. Enjoy!
Provided by Cassie *
Categories Cakes
Time 50m
Number Of Ingredients 17
Steps:
- 1. Preheat oven to 350 degrees F. Spray a 9x13 pan with a nonstick baking spray; set aside.
- 2. In large mixing bowl, place all ingredients except for nuts, cream cheese, ice cream topping, 1/4 cup butter, and powdered sugar. Mix until combined, then beat 2 minutes on medium speed. Stir in chopped walnuts and pour into prepared pan.
- 3. Bake for 25-35 minutes until cake is dark golden brown and set. Cool completely on wire rack.
- 4. Frosting: When cake is cool, combine cream cheese with caramel ice cream topping and butter; beat well. Add 1-1/2 cups powdered sugar. Beat well and add remaining powdered sugar until frosting is soft and spoonable. Frost cooled cake; store in refrigerator.
- 5. This cake is wonderful without the frosting, served with a dollop of whipped cream.
~ WALNUT CARAMEL CHEESECAKE ~
With working, I'm feeling like the families being neglected...LOL! So, I treated them with some cheesecake. An easy, yet yummy delight! Enjoy!
Provided by Cassie *
Categories Other Desserts
Time 1h
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 350 degree F. Have a prepared graham cracker crust ready or use a store bought ad I did. Next, add caramels and milk to a small saucepan and over low heat, stir until melted. ( can also do this in microwave, stirring every 30 seconds until melted.) - Home made caramel can be used as well. Spread caramel into bottom of crust. Sprinkle nuts over caramel. Set aside.
- 2. In a large bowl, beat the cream cheese and sugar until well combined. Beat in eggs and vanilla until creamy and well blended.
- 3. Spread cream cheese mixture evenly over caramel layer. Bake for 40 - 45 minutes or until set. Cool on rack for 15 minutes.
- 4. In small pan melt the 10 caramels with milk over low heat or melt in microwave. Drizzle top of cheesecake with caramel and sprinkle with nuts. Add a dollop of whipped cream as serving if desired. Keep leftovers refrigerated.
CREAM CARAMEL CAKE
Perfect for the Holidays... this cake is amazing. Use mocha syrup, coffee liqueur and Irish cream in whatever parts you like as long as it equals the total amount needed in both cake and frosting. Mocha syrup can be hard to find so I opt for Kahlua and Irish Cream or one or the other. Strong coffee can be substituted for liqueurs.
Provided by MacChef
Categories Dessert
Time 3h15m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 914.9, Fat 33.3, SaturatedFat 20.2, Cholesterol 170.3, Sodium 429.6, Carbohydrate 149.7, Fiber 0.6, Sugar 121.6, Protein 6.4
GRAHAM CRACKERS
A sweet whole wheat cracker. These are very versatile. They can be eaten plain or used in recipes as whole crackers or just crumbs.
Provided by Carol Emley
Categories Desserts Cookies Cut-Out Cookie Recipes
Yield 24
Number Of Ingredients 9
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.
Nutrition Facts : Calories 118.6 calories, Carbohydrate 18.2 g, Cholesterol 0.2 mg, Fat 4.6 g, Fiber 1.4 g, Protein 2 g, SaturatedFat 1.1 g, Sodium 74.3 mg, Sugar 6.9 g
QUICK GRAHAM CRACKER CAKE
Imagine two food favorites-graham crackers and whipped cream-in one wonderful cake. The results are heavenly!
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16-20 servings.
Number Of Ingredients 7
Steps:
- Set aside 2 tablespoons graham cracker crumbs. In a large bowl, beat the remaining crumbs, cake mix, sugar, water, egg whites and oil for 2 minutes. , Pour into two greased and floured 9-in. layer pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let stand a few minutes before removing from pans to wire racks to cool completely. , Cut each cake horizontally into two layers. Place bottom layer on a serving plate. Spread whipped cream between layers and frost entire cake. Sprinkle reserved graham cracker crumbs on top. Refrigerate until serving time.
Nutrition Facts : Calories 244 calories, Fat 15g fat (7g saturated fat), Cholesterol 33mg cholesterol, Sodium 210mg sodium, Carbohydrate 26g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.
CARAMEL GRAHAM CRACKERS
A simple but delicious treat. Using both butter and margarine is important.
Provided by Haresj
Categories Desserts Candy Recipes Toffee Recipes
Time 30m
Yield 48
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a jelly roll pan with aluminum foil.
- Melt butter and margarine together in a saucepan; stir brown sugar into butter mixture until dissolved; bring to a boil, reduce heat to medium, and cook at a boil until caramelized, about 2 minutes.
- Spread graham crackers in a single layer onto prepared aluminum foil. Pour butter mixture over graham crackers. Sprinkle pecans over the crackers.
- Bake in preheated oven until topping begins to solidify, about 12 minutes. Let crackers cool before breaking into pieces to serve.
Nutrition Facts : Calories 75.6 calories, Carbohydrate 6 g, Cholesterol 5.1 mg, Fat 5.8 g, Fiber 0.3 g, Protein 0.5 g, SaturatedFat 1.7 g, Sodium 57.5 mg, Sugar 4.1 g
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