HOMEMADE GRAHAM CRACKER CRUST RECIPEMy graham cracker crust recipe is below. But first, start saving money by making your own graham crackers.These graham crackers make a heavenly crust. Try it, and save money. The dough needs to chill overnight, so plan accordingly. More homemade pie recipes at the end of the page... 
HOMEMADE GRAHAM CRACKERS 2 cups whole wheat flour 1 cup flour 1 tsp baking powder 1/2 tsp baking soda 1/2 cup butter 1/2 cup dark brown sugar, packed 1/3 cup honey 2 tsp pure vanilla extract 1/2 tsp cinnamon (optional) 1/2 cup milk PREHEAT oven to 350 degrees. Bring out your baking sheets. Sift the first 4 ingredients together and set aside. In a mixing bowl, cream together the butter (or margarine), brown sugar and honey until light and fluffy. Beginning with the dry ingredients, alternate adding the flour mixture with the milk. Cover tightly and chill dough overnight. Divide the dough into 4 sections. Cover your rolling pin, dough and surface well with flour. Roll the dough out thinly one section at a time Cut the dough into rectangles or any shape you want using cookie cutters. Place on ungreased baking sheet. To look like a graham cracker, mark a line down the center and prick with a fork. Sprinkle with cinnamon and sugar if you like. Bake for 13-15 minutes and cool on wire racks.
I recommend this with cream pies. Again, don’t over bake the crust. This recipe makes a nine-inch deep dish pie. Ingredients 2 cups crushed vanilla wafers Preheat the oven to 400 degrees. You will need one buttered, nine-inch deep-dish pie pan either a light-colored or glass pan. Crush the vanilla wafers. Place the crushed wafers in a deep-dish pan. Place the nuts in a food processor or blender and pulse just long enough to chop the nuts finely, not into a paste. Scrape the nuts into the pie pan. Add the sugar. Stir to combine. |
BEST GRAHAM CRACKER CRUST RECIPE
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SECRET #1
There are many way to prepare these strawberries, but I am going to give you my easy methods. When you are melting the chocolate over a double boiler, don't let the water touch the bottom of your upper pan. Heat until only 1/2 of the chocolate is melted, then remove from heat and stir gently until it is all melted.
The chocolate should actually be cool or tepid to the touch. If it's hot, chances are it will seize up and thicken. If it does that, no amount of heating or stirring will fix it.
If you don't have a double-boiler, use a saucepan - bring the water to a boil, and then use a stainless steel bowl to rest in the saucepan to melt the chocolate.
SECRET #2
Strawberries are grown with many pesticides, so rinse the strawberries first with a veggie wash, and let them drain on paper towels until they were thoroughly dry so the chocolate would adhere properly. Any moisture would have interfered with the chocolate adhering.
SECRET #3
Spike the strawberries! Fill a syringe with a sweet white dessert wine, and slowly inject the wine into the strawberries from near the stem (after you've done the dipping in chocolate.) You want to inject enough wine to saturate the berries, but watch not to add too much otherwise they end up becoming runny. These are always a hit when I bring them to dinner parties.
SECRET #4
Pierce the strawberries on the stem side with a toothpick. Holding the strawberry by the toothpick, dip into the chocolate mixture. Turn the strawberries upside down and insert the toothpick into Styrofoam for the chocolate to cool.
PERFECT Chocolate Covered Strawberries Recipes
A delicious twist on my favorite red velvet cake recipe. Yum.
HOMEMADE RED VELVET CHEESECAKE RECIPE
Ingredients
CRUST:
1-1/2 cups graham cracker crumbs
1/4 cup butter, melted
1-1/2 TBS white sugar
shaved chocolate bar
CHEESECAKE:
3 (8oz) pkgs cream cheese, softened
1-1/2 cups white sugar
4 eggs, beaten
3 TBS cocoa, unsweetened
1 cup sour cream
1/2 cup buttermilk*
1 TBS pure vanilla extract
1 tsp white vinegar
2 (1oz) bottles of red food coloring
TOPPING:
3 oz cream cheese, softened
1/4 cup butter, softened
2 cups powdered sugar, sifted
2 tsp pure vanilla extract
shaved chocolate bar, for garnish
Directions
PREHEAT oven to 325 degrees. The cake is baked with a water bath to prevent cracking. Wrap a large pan with foil (big enough for the spring form pan to fit in).
Mix the graham crackers and sugar together and add the melted butter. Mix with a fork and press into a 9 inch spring form pan. Sprinkle the bottom of the crust with chocolate shavings from a candy bar.
Beat 3 packages of cream cheese with 1-1/2 cups white sugar until fluffy. Add the remaining ingredients and mix well. Pour into the prepared spring form pan and place in the center of the foil covered pan. Fill with water.
Bake for 10 minutes and lower oven temperature to 300 degrees and bake for 70-80 minutes. The cheesecake is done when the center is firm. Cool completely on a wire rack.
TOPPING:
Beat the cream cheese with the butter until fluffy. Add the powdered sugar and vanilla extract and mix until smooth and creamy. Spread evenly over the top of the cooled cheesecake. Garnish with the shaved chocolate bar.
*Buttermilk:
Place 1-1/2 tsp vinegar or lemon juice in 1/2 measuring cup and fill remainder with milk. Wait 15 minutes, stir, and it's ready for this recipe.