Crackham Recipes

Steps:

• Mix ingredients together.
• Press onto bottom and up sides of pan until desired size.
• Bake silver pan at 350F for 8-10 minutes, or dark pan at 300F for 8-10 minutes.
• Fill!

Steps:

• Cream together butter and sugars. Mix in honey. Stir in the flours, salt and cinnamon, and mix until just incorporated. Refrigerate dough for 2 hours.
• Preheat oven to 325 degrees F.
• Divide dough equally and fill pie pans. Bake in preheated oven until just set.

Steps:

• Preheat the oven to 350 degrees F. Process the graham crackers and sugar in a food processor to a fine crumb. Add the melted butter and pulse until moist. Press the crumbs into a 9-inch pie plate and bake until firm, 12 to 15 minutes. Let the crust cool completely on a wire rack before filling.

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.

Steps:

• Preheat the oven to 400°. Rinse the ham and slice off the tough outer skin, taking care not to remove too much of the fat along with it. Score the ham, cutting long crisscrossing lines at least ¼ inch deep and 1 inch apart all over. Place the ham in a heavy nonreactive (glass or stainless steel) roasting pan or baking dish and slowly pour ½ cup bourbon over the meat, letting it sink in as much as possible. Place the ham, uncovered, in the oven.
• In a saucepan, boil the orange juice until reduced by half. Remove from the heat and stir in the brown sugar, mustard, molasses and the remaining 1½ cups of bourbon.
• After the ham has baked for about 45 minutes, remove it from the oven and cover with the glaze, making sure you get into all the crevices that have now opened up; pour the remaining glaze into the pan. Return the ham to the oven and bake for at least 1½ hours longer, brushing it with glaze very 30 minutes or so (if the top of the ham begins to burn, cover it with aluminum foil). When the glaze is well-browned, remove the ham from the oven, place it on a serving platter and cover loosely with foil.
• Taste the juices from the roasting pan and season with salt if needed. Pour some of the sauce over the ham and place the rest in a serving bowl. Serve immediately, carving the ham at the table.

Steps:

• Mix sugar, melted margarine, and pineapple.
• Add the finely crushed graham crackers to the mixture until thick enough to spread (fairly thick).
• Place a layer of the whole graham crackers on a serving/cake plate.
• (You're going to build up layers to form a cake, similar in size and shape of a 1/4 sheet cake).
• Spread a layer of the mixture on the whole cracker layer.
• Put a layer of whole crackers on the mixture.
• Keep alternating layers of the mixture and the whole crackers until you have a desireable size and shape.
• "Frost"top and sides with remaining mixture.
• Best when made the day before, so that the graham crackers can get kind of soft and the flavors can combine.
• Can be refrigerated or just covered.

Steps:

• Line cookie sheet with foil and arrange graham crackers.
• Sprinkle with nuts.
• Boil margarine and sugar for 3 minutes, pour over crackers.
• Bake at 350 for 7 minutes.
• Cool completely, break into pieces!

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.
• Grease cookie sheets.
• On a lightly floured surface, roll the dough out to 0.125 inch thickness.
• Cut into rectangles.
• Place 1/2 inch apart onto the prepared cookie sheets.
• Bake for 10-12 minutes in the preheated oven, or until crisp.
• Edges will be golden brown.
• Remove from baking sheet to cool on wire racks.