What to do with graham cracker crumbs?
I got a big bag of them in preparation for Christmas baking and didn't end up using them. Looking for smallish recipes - I don't want a huge pan of magic bars sitting around. Any ideas? I'd prefer bars or cookies to desserts like cheesecake, etc.
Todao...don't the crumbs burn?? My son told me today that one of his favorite breakfast dishes is french toast coated in cereal...WTF? (trying to grasp the concept) Sorry, but how do you do this? Dip the bread in the egg mixture and then in cereral or graham cracker crumbs and then fry?
That's what I would do, if I was to, it's basically breading. The crumbs will stick, then proceed as you normally would for French toast. But I'm not getting the pancake or waffle thing. Make pancakes, dip in egg batter, then fry?? I guess, like pancake French toast. The waffles seem more problematic though.
As you said, WTF.
These Harvard Squares are good - this recipe makes a 13X9-inch pan, but they are very thin . . . so not quite as dangerous as magic bars! http://www.marshmallowfluff.com/pages...
These tarts are in my bookmarked recipes folder - you could top them with any fruit you like: http://www.joyofbaking.com/GrahamCrac....
Wish I could point you to something more healthful, or smaller . . . but the only reason I buy those things is for holiday baking, too. I'm sure if you wrapped them well they'd store nicely in your freezer 'til you were ready to indulge again!
As long as they are real dry, divide them up in plastic bags and freeze. They will last a good year. You can tighten up the sauce for saurbraten with them also. Mix them up with peanut butter and sugar for a streussel type topping for vanilla or banana cream pie.
S'more brownies that I make are a fudgey brownie baked off then a bag of mini marshmallows and a heavy sprinkling of graham cracker crumbs are added on top and broiled for a second or two to get that "toasted" top.
You can make the crumbs savory with herbs and create a crust for baked egg cups using a muffin tin well sprayed with PAM.
I like the idea of topping yogurt or smoothies with graham.
You can make homemade granola or energy bars and incorporate graham cracker crumbs.
These Chocolate Peanut Butter Bars taste like peanut butter cups.
Chocolate Peanut Butter Bars
One stick unsalted butter
One cup peanut butter (any type)
1-1/2 cups graham cracker crumbs
1-1/2 cups powdered sugar
12 oz. pkg. semi-sweet chocolate chips
1. Melt together peanut butter and butter and blend until smooth.
2. Add graham cracker crumbs and powdered sugar. Mix well and press evenly into a 13 x9 x 2 baking pan that has been fitted with parchment or waxed paper.
3. Melt chocolate chips until smooth and pour over peanut butter mixture. Smooth over the top.
4. Can refrigerate half an hour until firm, or leave at room temperature until firm and chocolate hardens. Cut into square bars. Store at room temperature.
I use them for breading chicken. I buzz them in the blender with fresh herbs and salt. I dip chicken thighs in egg and then the breading. then I bake them for 30-45 minutes at 350 F.
There's a recipe for cheesecake bars on the Nestle Butterscotch morsels bag that uses an 8x8 pan. The crust is chips melted with butter and mixed with the crumbs. The cheesecake layer is thin so it's not ultra-rich (matter of fact, I usually double the filling and it's still not too thick).
Last week I did a variation of Oreo truffles - a small batch (12 melon-ball sized pieces) using only a third of an 8oz. package of cream cheese. Instead of sandwich cookies I used graham cracker crumbs, fig jam, and Trader Joe's Speculoos Cookie Butter (a clone of Biscoff butter, which is essentially pulverized graham-like crackers plus more fat). The coating was melted white chocolate but could have been any chocolate. My proportions (I did not measure) were probably a bit off, so the filling was a tad soft even after I froze the formed balls before coating, so I am keeping them in the freezer. I think you could use crumbs, cream cheese, and your favorite jam, or dried fruit.