Honey Graham Yummies Recipes

HONEY GRAHAM SNACK MIX

Steps:

• Place cereals, nuts and coconut in a large bowl.
• In a medium saucepan combine the butter, corn syrup and sugar. Stirring occasionally, bring to a boil over medium heat. Boil for 2 minutes.
• Pour immediately over the cereal mixture and stir to combine well.
• Pour onto wax paper lined baking sheets to cool, then break into bite size chunks.

HOMEMADE HONEY GRAHAMS

Steps:

• Whisk together first 8 ingredients; cut in butter until crumbly. In another bowl, whisk together honey and water; gradually add to dry ingredients, tossing with a fork until dough holds together when pressed., Divide dough in half. Shape each into a disk; cover and refrigerate until firm enough to roll, about 30 minutes., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to an 8-in. square. Using a knife or fluted pastry wheel, cut each into sixteen 2-in. squares. If desired, prick holes with a fork. Place 1 in. apart on parchment-lined baking sheets. , Bake until edges are light brown, 10-12 minutes. Remove from pans to wire racks to cool. Store in an airtight container.

HONEY GRAHAM CRACKERS

Steps:

• Sift together the whole wheat flour, all-purpose flour, baking powder and baking soda; set aside.
• In a medium bowl, cream together the margarine, brown sugar and honey until light and fluffy. Stir in the sifted ingredients alternating with the milk and vanilla. Cover dough and refrigerate overnight.
• Preheat the oven to 350 degrees F (175 degrees C). Divide the chilled dough iinto quarters. On a well floured surface, roll the dough out one quarter at a time iinto a 5x15 inch rectangle. Divide into rectangles using a knife. Place rectangles ointo ungreased cookie sheets. Mark a line down the center of each one, and prick with a fork. For a cinnamon flavored cracker, sprinkle with a cinnamon sugar mixture before baking.
• Bake for 13 to 15 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.

NO-BAKE HONEY CAKE

Steps:

• Heat 1/3 cup cream until almost boiling (in the microwave or on the stovetop). Add 1/3 cup chocolate and let sit undisturbed for 2-3 minutes. Using a spoon, stir until smooth.
• Whip 4 oz butter until fluffy, add 1 packet cream cheese 1 tablespoon at a time until no chunks of cream cheese are visible. While still whipping, pour 14 oz condensed milk, until fully incorporated. Transfer to a large bowl.
• In the now empty bowl of the mixer, whip 2 cups heavy cream until stiff peaks.
• Add heavy cream into the condensed milk cream in 3 additions and carefully fold it in.
• Put a dab of frosting across the serving plate. Put the first row of 4 crackers. Press to secure them to the plate.
• Put about 1 cups frosting on top of the crackers and spread out evenly. Keep alternating layers until all frosting and crackers are used up.
• Cover the cake in remaining frosting.
• Crush up about 4 crackers into crumbs. Take a palm full of crumbs, then cupping your hand press against the side of the cake.
• Pour ganache on top of the cake and spread out, being careful not to allow for dripping over the sides.
• Decorate the top edges of the cake with cut up Peanut Butter Cups, if desired
• Allow the cake to sit in the fridge for 24 hours before eating.
• Let come to room temperature before serving

HONEY NUT COOKIE BALLS

Steps:

• Mix white chocolate and cinnamon until blended.
• Combine cream cheese spread and graham crumbs; shape into 24 (1-inch) balls. Dip in white chocolate mixture; place in single layer in shallow waxed paper-lined pan. Drizzle with semi-sweet chocolate.
• Refrigerate 1 hour or until firm.

HONEY GRAHAM YUMMIES

Steps:

• Arrange grahams in single layer in jellyroll pan.
• Cook butter and sugar for 2 minutes and pour over grahams.
• Sprinkle with walnuts.
• Bake at 350 degrees for 10 minutes.
• When cool enough to handle, break apart.
• Optional: Pour bag of chocolate bits over graham crackers when taken out of the oven.
• Wait 5 minutes for bits to melt (they will still retain their shape after melting).
• Spread over graham crackers.
• Allow to cool and break apart.