Preheat oven to 375\u00b0.
Mix cereal and peanuts in large bowl. Heat peanut butter, margarine and cinnamon in 1-quart saucepan over low heat, stirring occasionally until blended.
Pour this mixture over cereal and peanuts, stirring until completely coated. Spread in ungreased rectangular baking dish.
Bake, stirring occasionally, for 15 minutes.
Stir in raisins, spread mixture on a wax paper covered cookie sheet.
Let stand at least 2 hours to cool.
Then serve as a snack or place in a covered container to use the following day ...
Grease a 13 x 9-inch pan.
Heat syrup, margarine and morsels to boiling, stirring constantly.
Remove from heat; stir in vanilla. Pour over cereal in bowl, toss until coated.
Fold in marshmallows, 1 cup at a time.
Press in pan with greased spoon.
Let stand for 1 hour.
Cut into 2-inch squares.
Store at room temperature.
Makes 24.
Set oven to 350 degrees.
Grease a 13 x 9-in baking sheet.
In a mixing bowl, cream butter and sugars.
Add eggs, beat well.
Beat in vanilla.
Combine flour, cereal, 3/4 cup oats, baking soda, baking powder and salt.
Gradually add to creamed mixture.
Stir in 3/4 cup peanuts, and 2/3 cup chocolate chips.
Spread in prepared baking dish.
Coarsely chop remaining peanuts; sprinkle over top with remaining oats and chocolate chips.
Bake for 25-30 mins, or until golden brown.
Combine marshmallows, butterscotch chips, peanut butter, butter and corn syrup in a large saucepan. Stir constantly on a low heat until melted. Add vanilla and remove from heat.
Stir in Golden Grahams cereal until well coated with butterscotch mixture. Press mixture into a buttered 9x13 pan.
Refrigerate for 30 minutes. Cut into squares.
oz of the crushed graham crackers with the melted butter
In a mixing bowl, combine graham wafer and vanilla cookie crumbs
ntil golden brown.
Immediately remove from pan.
Mini Applesauce-Graham
and canola oil.
Crush graham crackers (I pulsed mine in
stand mixer, beat the graham cracker crumbs, butter, sugar and
br>Put the General Mills Golden Grahams Cereal in the bowl
In food processor, process crackers to coarse crumbs.
Using pulse control, blend in remaining ingredients to a coarse, crumbly texture.
Press mixture into 9-inch pie pan.
Chill crust until ready to fill.
(See reduced calorie pie recipes for filling.) Nutrient Exchange: 1/2 bread and 1/3 fat.
ake batter aside.
Place graham cracker crumbs, remaining 1/4
Mix together graham cracker crumbs, chocolate chips and nuts.
Blend in condensed milk.
Pour into an 8x8x2\" pan which has been greased and bottom lined with waxed paper and greased again.
Bake in a preheated 350 degree oven for about 30 minutes or until the top is a golden brown.
Remove from pan immediately to a wire rack, and remove the waxed paper.
Cool.
Cut into 2\" squares - makes 16 squares.
he 1 1/4 cups graham cracker crumbs, melted butter, and
until coconut and almonds are golden brown, 5 to 10 minutes
Place whole graham crackers on cookie sheet. Break pecans on top of graham crackers.
Put sugar and margarine in saucepan; bring to a boil.
Boil 2 minutes.
Pour mixture over graham crackers and pecans.
Bake in a 350\u00b0 oven for 8 minutes.
Cool. Remove with spatula to wax paper to harden.
ut the custard in the graham line pie plate.
Add
Preheat oven to 350 degrees F (175 degrees C).
Combine graham cracker crumbs, softened butter or margarine, and 2 tablespoons sugar. Press mixture onto bottom of a greased 9 x 13 inch baking pan. Bake for 20 minutes.
Beat eggs, sugar, flour, and lemon juice. (If mixture is too thick, water may be added to thin it.) Pour the mixture over the hot graham cracker crust. Bake for 25 minutes, or until golden brown.
Dust the top with confectioners' sugar. After cooling, cut into squares.
Layer 9 x 11-inch or 9 x 13-inch Pyrex dish with whole graham crackers.
Prepare pudding by box directions.
Mix Cool Whip with the prepared pudding.
Pour over graham crackers.
Add another layer of graham crackers.
Take frosting and dab on top of graham crackers as well as possible.
Heat in microwave for 50 seconds. Now that the chocolate has softened, continue to spread the chocolate across the top.
Chill in refrigerator for 12 hours.
Preheat the oven to 375\u00b0. In the bowl of a food processor fitted with the metal blade, process the graham crackers and sugar to fine crumbs. With the motor running, add the butter and process until the crumbs are moist and stick together. Press the graham cracker mixture into the bottom and sides of a 9-inch pie pan. Bake in the center of the oven for 8 minutes or until the edges are slightly brown. Makes a single 9-inch crust.