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Banana Creme filled Graham Crackers

Banana Creme filled Graham Crackers

 

 

It’s been on my list for a long time now—-making homemade graham crackers.  And after seeing Honey Maid Grahamfuls by Nabisco, I thought now is the time to make them.  I often do that.  See something I like and say–I want to make that! So I set off looking for a graham cracker recipe.  I’m happy to say, I found a keeper over at Smitten Kitchen.  Since I love getting my hands in the dough, I opted for using my pastry blender instead of a food processor.  After chilling the dough, I kept it in the refrigerator and pinched off small amounts to roll-as-I-go which kept it from getting too sticky.  I found my small Wilton rolling pin to be the perfect tool for rolling the right thickness.  Since I was attempting my copycat recipe for Grahamfuls, I just had to fill them with this “can’t stop licking the spoon” banana creme.  Don’t ask me why baby food,  I just happened to walk into it and said “Why not?”  Now just think of the creme possibilities next time your on the baby food aisle!  Enjoy!

Graham Crackers

2 1/2 cups plus 2 tablespoons unbleached  flour
1 cup dark brown sugar, lightly packed
1 teaspoon baking soda
3/4 teaspoon kosher or coarse sea salt
7 tablespoons unsalted butter, cut into 1-inch cubes and cold
1/3 cup mild-flavored honey, such as clover
5 tablespoons whole milk
2 tablespoons vanilla extract

Combine the flour, brown sugar, baking soda, and salt in the bowl. Add the butter (using a pastry blender or food processor) and mix until the mixture is the consistency of a coarse meal.  In a small bowl, whisk together the honey, milk, and vanilla. Add to the flour mixture and mix until the dough barely comes together.  It will be very soft and sticky. Dust a piece of plastic wrap with flour and turn dough out on to it.  Pat the dough into a rectangle about 1-inch thick. Wrap it, then chill it until firm, about 2 hours or overnight.  Roll out the crackers and place on a parchment lined baking sheet.  Place in the freezer for 10-15 minutes.  Remove from the freezer and with a blunt end of a wooden skewer make two rows of holes 1/2 inch apart.  Bake in a preheated 350 degree oven for 15-25 minutes, rotating the sheets halfway to ensure even baking.  Graham cracker are done when edges are golden brown and center is firm.  Makes 48  2-inch crackers.

Recipe from Smitten Kitchen

Banana Creme

3 cups powdered sugar, sifted
1/4 cup butter, softened
1/4 cup white candy melts, melted and cooled slightly
4 tablespoons banana baby food

Combine all ingredients and stir well.  Immediately fill graham crackers as candy melts will harden upon sitting.

Recipe from Season of Sweets

 

 

 

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