Sansrival Grahams Recipes

SANSRIVAL GRAHAMS

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.

NO BAKE GRAHAM SANS RIVAL

Steps:

• Prepare 1 cup crushed cashews. In another bowl cream butter till it looks light and fluffy, scraping the sides as you do. Add the condensed milk whip well and set aside.
• To arrange, prepare a pan and place graham crackers at the bottom, top with 1/3 to ½ cup of cream spread evenly, sprinkle with 1/3 cup of cashews. Add another layer of graham and repeat till you make 4 to 5 layers. Top completely with cashews.
• Cover and let it set in the fridge overnight.
• Take a slice and enjoy!

SANS RIVAL

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.

SANS RIVAL

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.