Graham Crackers Alton Brown Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

GRAHAM CRACKERS



Graham Crackers image

Provided by Alton Brown

Time 55m

Yield 25 to 30 minutes

Number Of Ingredients 11

8 3/8 ounces graham flour
1 7/8 ounces all-purpose flour
3 ounces dark brown sugar
3/4 teaspoon aluminum-free baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/8 teaspoon ground cinnamon
3 ounces unsalted butter, cut into 1/4-inch cubes and chilled
2 1/4 ounces molasses
1 1/2 ounces whole milk
1/2 teaspoon vanilla extract

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.

SOUR CREAM CHEESECAKE



Sour Cream Cheesecake image

Provided by Alton Brown

Categories     dessert

Time 2h31m

Yield 8 to 10 servings

Number Of Ingredients 10

33 graham cracker squares, crumbled
4 ounces (1 stick) unsalted butter, melted, plus additional, for brushing the pan
1 tablespoon sugar
20 ounces cream cheese
1 1/4 cups sour cream
1 cup sugar
1 tablespoon vanilla extract
2 eggs
3 yolks
1/3 cup heavy cream

Steps:

  • Preheat oven to 300 degrees F. Brush some of the melted butter around a 9 by 3-inch cake pan. Adhere parchment to the bottom and the sides.
  • In a small bowl, combine crumbled graham crackers, the remaining melted butter, and 1 tablespoon of sugar. Press 2/3 of the mixture into the bottom of the parchment-lined pan. Place remaining crumbs on a sheet pan and bake both the crust and the remaining mixture for 10 minutes. Cool. Reserve additional crumb mixture for sides.
  • In a mixer with a paddle attachment, beat sour cream for 10 seconds. Add the cream cheese and sugar and mix on low for 30 seconds and then turn up to medium. Scrape the bowl.
  • In a separate container, combine vanilla, eggs, yolks, and heavy cream. With the mixer on medium, slowly pour the liquid mixture in. When half of it is incorporated, stop and scrape. Continue adding the mixture until the rest of the ingredients are incorporated. Once completely combined, pour into the cooled crust.
  • Lower oven temperature to 250 degrees F. Place cheesecake into a preheated water bath, in the oven for 1 hour. Turn the oven off and open the door for one minute. Close the door for one more hour. Remove the cheesecake from the water bath and place in the refrigerator for 6 hours to completely cool before serving.
  • When ready to serve, place the entire cake pan into a hot water bath for about 15 seconds. Unmold onto a cake round or serving dish. Take the remaining graham cracker mixture and press into the sides of the cake.
  • To slice, place your knife into a hot water bath and wipe dry each time you make a pass through the cake.

SEEDY CRISPS



Seedy Crisps image

Provided by Alton Brown

Categories     appetizer

Time 42m

Yield 10 to 12 servings

Number Of Ingredients 8

5 ounces whole-wheat flour
4 3/4 ounces all-purpose flour, plus additional for rolling
1/3 cup poppy seeds
1/3 cup sesame seeds
1 1/2 teaspoons table salt
1 1/2 teaspoons aluminum-free baking powder
3 tablespoons olive oil
6 1/2 ounces water

Steps:

  • In a medium bowl whisk together both flours, poppy seeds, sesame seeds, salt, and baking powder. Add the oil and stir until combined. Add the water and stir to combine and create a dough. Turn the dough out onto a floured surface and knead 4 to 5 times. Divide the dough into 8 equal pieces, cover with a tea towel and allow to rest for 15 minutes.
  • Preheat the oven to 450 degrees F.
  • For a thin snacking cracker: On a lightly floured surface, roll out 1 piece of dough to 1/16-inch and place on a parchment lined baking sheet. If there is room on the sheet pan, repeat with a second piece of dough. Bake on the middle rack of the oven for 4 minutes then flip and bake for an additional 2 to 3 minutes or until golden brown. Remove from the oven and place on a cooling rack. When cool, break into desired size pieces. Repeat procedure with remaining dough.
  • For a thicker dipping cracker: On a lightly floured surface, roll out the dough as above but to 1/8-inch thick. Bake for 6 minutes on the first side, then flip and bake another 4 to 6 minutes.
  • For super even thickness and easy rolling: Roll out using a lightly floured pasta roller. Flatten the dough until it will pass through the first setting and go to the highest number that your pasta roller will allow without tearing the dough. Bake according to the thin cracker instructions.
  • Note: Baking times will vary depending on exact thickness of dough and oven temperature, so watch them closely. Store in an airtight container for up to 2 weeks.

STRAWBERRY PEPPER ICEBOX CAKE



Strawberry Pepper Icebox Cake image

Provided by Alton Brown

Categories     dessert

Time 8h30m

Yield 10 to 12 servings

Number Of Ingredients 8

1 cup strawberry preserves, divided
8 ounces cream cheese, softened
1 cup sour cream
1 tablespoon plus 1 teaspoon lemon zest
1 1/2 cups heavy cream, cold, divided
1/4 cup powdered sugar
13 graham crackers
2 1/2 teaspoons coarsely ground black pepper, divided

Steps:

  • Line an 8-by-4-by-3-inch loaf pan with plastic wrap, leaving enough overhang in each direction to completely cover the top. Measure out 2/3 cup of the strawberry preserves. Set both aside.
  • Beat the cream cheese in the bowl of a stand mixer fitted with the paddle attachment on high until fluffy, about 4 minutes, stopping to scrape down the sides of the bowl as needed. Add the sour cream and lemon zest and beat until combined, about 30 seconds more. Transfer to a large mixing bowl.
  • Swap the paddle for the whisk and whip 1/2 cup of the cream along with the powdered sugar on medium-high until stiff peaks form, about 3 minutes. Fold into the cream cheese mixture and transfer to a zip-top bag.
  • Cover the bottom of the prepared loaf pan with a layer of graham crackers. Snip the corner of the zip-top bag and pipe in approximately 1/4 to 1/2 cup of the whipped cream mixture and smooth with a spoon or spatula. (It's totally fine to eyeball this; just know you'll end up with 6 cream layers.) Top with about 3 tablespoons of preserves (again, it's fine to eyeball), followed by 1/2 teaspoon of pepper and another layer of whipped cream.
  • Continue layering-crackers, whipped cream, preserves, pepper, whipped cream, crackers-until you have 4 layers of graham crackers (see Cook's Notes). Fold the excess plastic wrap over the cake and refrigerate 8 hours and up to 24.
  • When ready to serve, whip the remaining 1 cup cream in the bowl of a stand mixer on medium-high until stiff peaks have almost formed. Drop the mixer to low and work in the remaining 1/3 cup strawberry preserves and 1 teaspoon black pepper. Boost the speed back to medium-high until stiff peaks form.
  • Pull back the plastic wrap and invert the cake onto a serving dish. Remove the plastic wrap completely and frost with the strawberry whipped cream. Slice and serve immediately.

GRAHAM CRACKERS - ALTON BROWN



Graham Crackers - Alton Brown image

From "Good Eats," episode "Flat Is Beautiful: Going Crackers." If you can't find graham flour, sift together 2/3 c all-purpose flour, 1/3 c coarse-ground wheat bran and 1 1/2 tsp wheat germ. Avoid baking powder with aluminum; it will make your crackers taste metallic.

Provided by DrGaellon

Categories     Dessert

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 11

1/8 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 teaspoon aluminum-free baking powder
1 7/8 ounces all-purpose flour (about 1/2 cup)
3 ounces dark brown sugar (about 5 1/2 tbsp)
8 3/8 ounces graham flour (about 1 cup)
3 ounces unsalted butter, diced (6 tbsp)
2 1/4 ounces molasses (about 3 tbsp plus 1/2 tsp)
3 tablespoons whole milk
1/2 teaspoon vanilla extract

Steps:

  • In a food processor, combine cinnamon, baking soda, salt, baking powder, flour, brown sugar and graham flour. Pulse to combine. Add very cold butter and pulse until it resembles coarse cornmeal.
  • Add molasses, milk and vanilla. Pulse until a smooth dough forms. Press dough into a 1/2" thick disc, wrap in plastic and refrigerate 30 minutes.
  • Roll dough between sheets of parchment to 1/8" thickness. Cut into 2x2" squares with a pizza cutter (or an accordion cutter, if you have one). Prick each cracker 3 times with the tines of a fork (or a docking roller if you have one). Remove irregular edges and bake in preheated 350°F oven for 25 minutes until the color has gotten slightly paler. Allow to cool completely IN THE PAN. Store in zip top bag with as much air removed as possible for up to 14 days.

SEEDED CRACKERS - ALTON BROWN



Seeded Crackers - Alton Brown image

From "Good Eats," episode "Flat Is Beautiful: Going Crackers". You really need an aluminum-free double-acting baking powder for this, but if you can't find one, go with 1/2 t baking powder and 1 t cream of tartar.

Provided by DrGaellon

Categories     Breads

Time 54m

Yield 10-12 serving(s)

Number Of Ingredients 8

5 ounces whole wheat flour (about 1 cup)
4 3/4 ounces all-purpose flour (about 1 cup)
1/3 cup sesame seeds
1/3 cup poppy seed
1 1/2 teaspoons table salt
1 1/2 teaspoons aluminum-free baking powder
3 tablespoons olive oil
6 1/2 fluid ounces water (3/4 cup plus 1 tbsp)

Steps:

  • Combine in a medium bowl: both flours, both seeds, salt, baking powder. Stir well. Stir in oil. Add water and stir until just combined.
  • Turn dough out onto a floured board. Knead a few times, to ensure dough is evenly mixed and smooth. Cut into 8 pieces and cover with a towel 15 minutes.
  • Preheat oven to 450°F.
  • Flatten one dough ball and pass through a pasta roller at the widest setting. Reduce the pasta roller and continue rolling through and tightening down until dough is about 1/8" thick. Place dough sheet on a parchment-lined baking sheet. Using pizza cutter, cut sheets into 2x2" squares, removing any leftover irregular edges. Bake 8-12 minutes or until browned and crisp. Transfer to a rack and cool completely. Store in a zip top bag with as much air removed as possible. Use within 2 week.s.

More about "graham crackers alton brown recipes"

STRAWBERRY PEPPER ICEBOX CAKE - ALTON BROWN
strawberry-pepper-icebox-cake-alton-brown image
Web Cover the bottom of the prepared loaf pan with a layer of graham crackers. Snip the corner of the zip-top bag and pipe in approximately 1/4 to 1/2 cup of the whipped cream mixture and smooth with a spoon or spatula.
From altonbrown.com


GRAHAM CRACKERS RECIPE | ALTON BROWN | COOKING CHANNEL
Web Feb 11, 2015 8 3/8 ounces graham flour 1 7/8 ounces all-purpose flour 3 ounces dark brown sugar 3/4 teaspoon aluminum-free baking powder 1/2 teaspoon baking soda 1/2 …
From cookingchanneltv.com
Servings 25-30
Calories 269 per serving
Total Time 55 mins


HOMEMADE GRAHAM CRACKERS | ALTON BROWN'S RECIPE
Web Aug 6, 2020 Leave the crackers on the pan and bake on the middle rack of the oven until the edges just start to darken, about 25 minutes. Remove from the oven, set the sheet …
From altonbrown.com
Category Sweets
Total Time 1 hr 25 mins


GRAHAM CRACKERS - SAVING ROOM FOR DESSERT
Web Mar 5, 2013 6 ounces whole wheat stone ground pastry flour, or graham flour 6 ounces all-purpose flour, plus extra for dusting rolling surface 3 ounces dark brown sugar ¾ …
From savingdessert.com


TOP 42 GRAHAM CRACKERS RECIPE RECIPES
Web Classic Graham Crackers Recipe You Will Want to Make . 2 weeks ago thespruceeats.com Show details › 5/5 (6) › Total Time: 1 hr 50 mins › Category: Snack, Dessert › Calories: …
From gengo.keystoneuniformcap.com


SOUR CREAM CHEESECAKE RECIPE | ALTON BROWN
Web In a food processor, process the graham crackers with the sugar, being sure to leave some larger pieces. Drizzle in the rest of the melted butter and pulse to combine. Dump two …
From altonbrown.com


BEST-EVER KEY LIME PIE - ONCE UPON A CHEF
Web 1½ cups finely crushed graham cracker crumbs, from about 12 whole graham crackers ⅓ cup packed light brown sugar; 4 tablespoons unsalted butter, melted; For the …
From onceuponachef.com


CLASSIC HOMEMADE PIE CRUST RECIPE | ALTON BROWN
Web In the bowl of a food processor, combine flour and salt by pulsing 3 to 4 times. Add butter and pulse 5 to 6 times until texture looks mealy. Add lard and pulse another 3 to 4 times.
From altonbrown.com


SOURDOUGH CHEESE CRACKERS RECIPE | ALTON BROWN
Web Place 3 tablespoons of the butter and the starter in the work bowl of a stand mixer fitted with the paddle attachment, and work on low speed until creamy and homogeneous, …
From altonbrown.com


GRAHAM CRACKER DESSERTS - ALLRECIPES
Web Dec 21, 2021 Graham crackers, oats, brown sugar, flour, cinnamon, and butter make up the topping for this no-bake fruit dessert. Allrecipes home cook Jessome added a little …
From allrecipes.com


SPICY SALTINE CRACKERS - ALTON BROWN
Web Yield: 40 crackers Turn dry, bland Saltine crackers into a spicy, flavorful snack with this easy recipe from the Pantry Raid video series. Feel free to use any hot sauce that you …
From altonbrown.com


FLAT IS BEAUTIFUL: GOING CRACKERS | GOOD EATS | FOOD NETWORK
Web Flat is Beautiful: Going Crackers Although some people believe that crackers only come from boxes, host Alton Brown proves that the humble cracker is vastly improved by a …
From foodnetwork.com


ALL THE RECIPES FROM ALTON BROWN’S GOOD EATS: THE RETURN
Web Chicken Parm There’s a secret ingredient in the breading on Alton’s juicy chicken: salt and vinegar potato chips! They lend both flavor and texture to the finished dish. Get the …
From foodnetwork.com


Related Search