Sansrival Grahams Recipes

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line 4 - 8x12 inch pans with parchment paper.
• In a large glass or metal mixing bowl, beat egg whites until foamy. Sprinkle with cream of tartar. Gradually add 2 cups white sugar, continuing to beat until stiff peaks form. Fold in 2 cups chopped nuts. Divide meringue between the 4 pans, and spread evenly to edges.
• Bake in preheated oven for 30 minutes, or until light golden brown. Remove the meringue from the baking pans while still hot; allow to cool. When cool, trim edges so that all 4 meringue layers are uniformly shaped. Set aside.
• To make buttercream filling: In a large bowl, Beat butter until light and fluffy. In a separate large bowl, whip egg yolks until thick and lemon colored.
• Meanwhile, in a saucepan, combine 2 cups sugar and 1 cup water. Bring to a boil, and heat to 270 to 290 degrees F (132 to 143 degrees C), or until a small amount of syrup dropped into cold water forms hard but pliable threads. Add the hot syrup in a thin stream to the beaten egg yolks, while beating at high speed. Beat in the whipped butter until smooth. Beat in rum.
• On one layer of meringue, spread approximately 1/4 of the buttercream evenly to edges. Repeat layers until all is used. Smooth sides with spatula. Sprinkle top with 2 cups chopped cashews. Freeze until solid. To serve, cut 1 inch slices from the frozen dessert.

Steps:

• DO FILLING. Whip butter and margarine until smooth. Add in powdered sugar and vanilla extract. Beat until creamy and well blended. Stir in chopped cashew nuts.
• ASSEMBLE. Lay a piece of plastic wrap (about 12 x 11 inches) on the working area. Spread about 1/4 cup chopped cashew nuts evenly on top of plastic wrap. Spread thick layer of butter cream on top of 3 whole Graham crackers. Arrange and lay the crackers, butter cream facing down, side by side over the nuts. Repeat 2 times to make 3 layers.
• COVER the top and sides with a thick layer of butter cream. Leave about 1/3 cup of butter cream for decoration. Cover with plastic wrap to hold.
• CHILL for 30 minutes. Turn loaf over and unwrap. Serve.

Steps:

• Seperate each cracker into four sections.
• Arrange in a jellyroll pan with edges touching.
• Melt butter in a saucepan; stir in sugar and pecans.
• Bring to a boil; cook 3 minutes, stirring frequently.
• Spread mixture evenly over graham crackers.
• Bake at 300 for 12 minutes.
• Remove from pan and cool on wax paper.

Steps:

• PREPARE LAYERS. Combine coffee, sugar and water to make black coffee. Combine the black coffee, sugar and rum in a bowl. Dip the graham cracker crumbs in the coffee and rum mixture. Lay the soaked graham crackers on a dish. Reserve for use later.
• DO COFFEE CREAM FILLING. In a bowl, whisk together the cream cheese and powdered sugar until light and fluffy. Add 2 tablespoons rum.
• WHISK the all-purpose cream in another bowl until it doubles in volume.
• FOLD the whipped cream into the cheese mixture, making sure both are blended thoroughly. Divide into three equal parts.
• Lay 6 pieces of Grahams. Pour 1/3 of coffee cream. Spread evenly. Do another layer alternating crackers and cream. Chill until cream is set. Sift with cocoa powder on top. Serve.

Steps:

• Preheat oven at 350 degrees F. Line a 12x18in cookie sheet (or 3 9in rounds) with a parchment paper.
• Finely chop the cashew for the meringue.
• Beat the egg whites and cream of tartar on medium speed until foamy.
• Add the sugar. Beat until hard peaks.
• Fold in the cashew.
• Spread the meringue in pans as thinly and as evenly as possible. (thickness about 1cm) Bake for 25mins or until golden brown. Let cool.
• Whip the butter until creamy.
• Beat egg yolks in a separate bowl.
• Boil sugar and water in a saucepan. Check the syrup consistency by pouring half a teaspoon of syrup into cold water. If the syrup forms a soft ball, the syrup is done. Be careful not to overcook it or it will crystalize.
• In a steady stream, pour the syrup into the egg yolks while beating at high speed.
• Fold in the whipped butter and cashew nuts.
• If using 12x18in baking sheet, cut the meringue in 4 and remove from parchment paper. If using the round pans, simply remove parchment paper.
• Set aside 1/3 cup of the filling. Alternately layer the meringue and the remaining filling starting with meringue. Use the 1/3 cup to coat the sides. Pour excess on top.
• Cover the top and sides of the cake with the remaining nuts.
• Freeze for about an hour and let chill for about 2 hours before serving.

Steps:

• Grease and flour three inverted 18" x 15" cookie sheets and set aside.
• To make the meringue, beat egg whites until soft peaks are formed.
• Gradually add the sugar, beating well after each addition.
• Continue beating until egg whites are very stiff.
• Fold in cashew nuts and vanilla.
• Spread thinly in prepared pans.
• Bake at 300 degrees Fahrenheit for 20 minutes or until golden brown.
• Cut wafers down the center if desired.
• Loosen and slide wafers to a flat surface and cool.
• To make the frosting, boil sugar and water until it spins a thread.
• Meanwhile, beat egg yolks until thick.
• Pour syrup into eggyolks in thin streams while beating.
• Cool the eggyolk mixture.
• Cream in the butter.
• Blend in the rum.
• To assemble the Sans Rival, layer the wafers on top of eachother with frosting in between each layer.
• Cover the top and sides with frosting and sprinkle the top with cashew nuts is desired.
• Served chilled.