Old Fashioned Graham Crackers With Turbinado Sugar Recipes

Steps:

• 1. In a medium bowl, whisk together the flours, cinnamon, baking soda, and salt.
• 2. In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter, granulated sugar, and brown sugar on medium speed until the mixture is light yellow and fluffy, about 3 minutes. With the mixer on low speed, add a third of the flour mixture and 1/4 cup of water. Mix for 30 seconds. Repeat this step once, then add the remaining flour mixture and mix just to combine. Turn the dough out onto a lightly floured surface and knead by hand for about 10 seconds. Divide the dough in half. Cover one half with plastic wrap and set it aside.
• 3. Place a sheet of parchment paper on a work surface, put the dough on the parchment, and top with a second sheet of parchment. Roll the dough out to about 1/8-inch thickness. Repeat with the second half of the dough. Chill the dough for about 30 minutes.
• 4. Preheat the oven to 350°F.
• 5. Remove the dough from the refrigerator, peel off both sheets of parchment, and put the dough on a cutting board. Using a square cookie cutter, cut out the dough, rerolling the scraps twice. Put the cookies on a parchment paper-lined baking sheet. Sprinkle each cookie with a pinch of turbinado sugar.
• 6. Bake, rotating the sheet halfway through, for 20 minutes, or until the cookies are a dark golden color around the edges. Let cool for 10 minutes, then transfer to a wire rack to cool completely.

Steps:

• Heat oven to 350 degrees. Combine graham cracker crumbs, flour, and baking powder in small bowl; set aside.
• Cream butter and sugar in bowl of electric mixer and light and fluffy, about 7 minutes. Add eggs one at a time, beating after each addition. Mix in vanilla. Beat in flour mixture, alternating with milk until combined. Stir in nuts.
• Pour into two greased and floured 8-inch cake pans; bake 25 minutes or until toothpick comes out clean. Cool in pans 15 minutes. Remove cakes from pans; cool on wire rack.
• For frosting, beat cream in bowl of electric mixer until it starts to thicken. Add confectioners' sugar; beat until soft peaks form.
• Place one layer os cake on platter. Spread some of the whipped cream over top. Top the other cake layer. Spread remaining whipped cream on sides and top. If desired, pat additional graham cracker crumbs around sides of cake.

Steps:

• Combine sugar and evaporated milk in a medium saucepan and bring to a boil. (stir constantly to prevent scorching).
• Remove from heat; add peanut butter and vanilla. Mix well.
• Add crushed crackers and toss lightly to blend. Allow mixture to stand for 15 minutes.
• Drop mixture by small teaspoon onto waxed paper.
• Allow candies to firm before serving.