Graham Flour Recipes
April Said:
Do you have to use a graham cracker crust for cheesecake?We Answered:
cheese cake has to have a crumb crust. It does not have to be graham crackers but it does have to be crumbs of something.You can NOT use a standard pie crust as it won't cook properly and even if you could cook it properly it would not taste right anyway.
Jessie Said:
Can anyone change this recipe so that it would make one big 10 inch cookie instead of alot of little ones?We Answered:
Sure you can.. just bake it longer, check it after the regular time for baking.......... then check it every 2 minutes.......... I used to make them for my sons......... they made great pancake cookies, as they called themJosephine Said:
Anyone has a recipe for "Graham Torte" The one I like appeared on a Silhouette Holiday novel coll 16 yrs agoWe Answered:
2 eggs, separated2 Tbsp. margarine or butter, softened
3/4 cup sugar
2 cups finely crushed HONEY MAID Honey Grahams (about 14 whole grahams)
2 tsp. CALUMET Baking Powder
1/8 tsp. salt
1 cup milk
1 tsp. vanilla
1 cup whipping cream, whipped
1/3 cup chopped PLANTERS Walnuts
PREHEAT oven to 350°F. Beat egg yolks, margarine and sugar in large bowl with electric mixer on medium-high speed until well blended. Combine graham crumbs, baking powder and salt. Add to egg mixture alternately with the milk, beating until well blended after each addition. Blend in vanilla.
BEAT egg whites in small bowl with electric mixer on high speed until stiff peaks form. Add to graham mixture; stir gently until well blended. Pour evenly into 2 greased 8-inch round cake pans.
BAKE 20 min. or until toothpick inserted in centers comes out clean. Cool 10 min. Remove from pans to wire racks; cool completely.
PLACE 1 of the cake layers on serving plate; spread top of cake layer with half of the whipped cream. Sprinkle with half of the walnuts; cover with remaining cake layer. Spread top with remaining whipped cream; sprinkle with remaining walnuts. Store in refrigerator.
Darryl Said:
What is Rye Graham Pumpernickle Flour?We Answered:
Pumpernickel flour: A dark rye flour make by grinding whole rye grain somewhat coarser than for rye flour. Used especially in pumpernickel bread and Boston brown bread.Mike Said:
Can I use graham cracker crumbs in place of graham flour?We Answered:
Check in the organic/health food section of your grocery store or visit your local health food store for graham flour. I would use whole wheat flour as a subsitute or white flour.Isaac Said:
What are your favorite meal and desert recipes? Here's mine...?We Answered:
Melt-In-Your-Mouth Meatloaf (Crock Pot)2 eggs
¾ cup milk
2/3 cup seasoned breadcrumbs
2 tsp. dried minced onion or Lipton onion soup mix
½ tsp. salt
½ tsp. rubbed sage
1½ lbs. ground beef
¼ cup ketchup
2 Tbsp. brown sugar
½ tsp. ground mustard
½ tsp. Worcestershire sauce
In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well (mixture will be moist). Shape into a round loaf: place in a 5-qt. Slow cooker. Cover and cook over low for 5 – 6 hours or until a meat thermometer reads 160°.
In a small bowl, whisk the ketchup, brown sugar, mustard, and Worcestershire sauce. Spoon over the meatloaf. Cook 15 minutes longer or until heated through. Let stand for 10 – 15 minutes before cutting.
From Sept./Oct. 2003 Quick Cooking p. 43
Fudge Lover’s Strawberry Truffle Cake
Prep Time: 25 min. (prep time takes a lot longer if you hand chop the chocolate)
Start to Finish: 2 Hr. 50 min
Cake
1box Betty Crocker Supermoist chocolate fudge cake mix
1 1/3 cups water
½ cup vegetable oil
3 eggs
2 cups cut-up fresh strawberries
Ganache
2 packages (8 oz. each) semisweet chocolate, finely chopped
1 1/3 cups heavy whipping cream
¼ cup butter (do not use margarine)
Garnish
6 fresh strawberries, cut in half lengthwise through the stem
¼ cup white vanilla baking chips
½ tsp. vegetable oil
1. Heat oven to 350F. Spray bottom of 13x9 in. pan with cooking spray. In large bowl, beat cake mix, water, ½ cup oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
2. Bake 33 to 38 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
3. Meanwhile, in large bowl, place chopped chocolate; set aside. In 2-quart saucepan, heat whipping cream and butter over medium heat, stirring occasionally, until butter is melted and mixture comes to a boil. Pour cream mixture over chocolate; stir until smooth.
4. Line bottom of 9-inch springform pan with a circle of waxed paper. Cut cake into 1-inch cubes. In large bowl, beat half of the cake cubes on low speed until cake is crumbly. Add remaining cake cubes and 1 ¾ cups of the ganache (reserve remaining ganache). Beat on low speed 30 seconds, then on medium speed until well combined (mixture will look like fudge). Fold in 2 cups cut-up strawberries. Spoon mixture into springform pan; smooth top. Cover with plastic wrap; freeze 45 minutes until firm enough to unmold.
5. Run knife around side of pan to loosen cake mixture. Place serving plate upside down on pan; turn pan and plate over. Frost side and top of cake with remaining ganache. Arrange strawberry halves on top of cake.
6. In small microwavable bowl, microwave baking chips and ½ tsp. oil uncovered on High 45 seconds, stirring every 15 seconds, until melted. Place in small resealable food-storage plastic bag; cut off tiny corner of bag. Drizzle over top of cake. Refrigerate until ready to serve. Cake is best served the same day. 12 servings.