ith a knife. Combine flour, graham cracker crumbs, baking powder, baking soda
Melt margarine, marshmallows and cherry juice in double boiler.
Pour over crushed graham crackers and other dry ingredients.
Mix well and pack in box (graham cracker box). Chill until firm.
Keep refrigerated.
Keeps for several months. I always chop the pecans.
allspice and cloves with graham cracker crumbs, then add fruit, dates and coconut
Beat cream cheese, sugar and eggs well.
Pour into graham cracker crust and bake in a 350\u00b0 oven for 15 minutes.
Add 1 can pie fruit, and serve.
Top with whipped cream, if desired.
br>Mix baking powder with graham cracker crumbs; add to creamed mixture
Grease and flour 2 (9-inch) cake pans.
Preheat oven to 350\u00b0. Beat egg whites until stiff; set aside.
Blend shortening and sugar.
Add egg yolks, vanilla and milk.
Add graham cracker crumbs and baking powder, then walnuts.
Fold egg whites into batter.
Pour evenly into pans and bake at 350\u00b0 for 25 to 30 minutes or until cake springs back when lightly touched.
Let cake cool and then frost.
ombine the flour, brown sugar, graham cracker crumbs, baking powder, baking soda
Cream butter and sugar.
Beat eggs well and add to creamed mixture.
Dust nuts with 2 tablespoons flour.
Then combine remaining flour and baking powder.
Add graham cracker crumbs and flour, alternately with milk, to batter, mixing well after each addition.
Add nuts and coconut last.
Mix in one bowl the graham cracker crumbs, nuts, brown sugar, cinnamon and butter.
Set aside.
Cream together sugar, eggs and margarine.
Add baking powder, salt and milk.
Stir in pineapple, coconut, black walnuts and graham cracker crumbs.
Bake at 350\u00b0 for 1 hour and 15 minutes in greased, floured tube pan (can be baked for 1 hour and 30 minutes).
Cream butter and sugar. Add eggs, one at a time, beating after each. Add graham cracker crumbs, baking powder, milk, coconut, pecans and vanilla. Bake in 3 (9-inch) layer pans at 325\u00b0 for about 30 minutes or until done.
In
3-quart
saucepan,\tstir Pet milk, marshmallows and orange juice
over
low
heat
until marshmallows are melted. Remove from
heat.
Stir
in dates, raisins, walnuts, candied fruit
and candied
cherries.\tStir until well blended graham cracker crumbs and spices (spices may be omitted, if desired). Press firmly into 5 or 6-cup ring mold or loaf pan lined with wax paper.
Cover tightly
and
chill
for 2 days.
Makes a 3 pound cake.
f flour and stir in cracker crumbs.
In another large
o combine; set cake batter aside.
Place graham cracker crumbs, remaining 1
Put into a 3-quart saucepan the Pet milk, miniature marshmallows and orange juice.
Stir over medium heat until marshmallows melt.
Take off heat.
Stir in dates, raisins, walnuts, mixed candied fruit and candied cherries.
Stir in well a mixture of graham cracker crumbs, cinnamon, nutmeg and cloves. Press firmly into a 5 to 6-cup ring mold or loaf pan lined with wax paper.
Cover tightly.
Chill 2 days.
Makes 3 pounds.
Melt butter and marshmallows.
Mix fruit and nuts together with graham cracker crumbs.
Pour melted butter and marshmallows over mixture.
Mix well.
May have to use hands as it is very thick.
Press into two cake pans or a loaf pan and refrigerate.
Chop fruit.
With nuts and fruits chopped, add raisins, coconut and graham cracker crumbs.
Mix well.
Melt marshmallows in milk.
Cook slowly over low heat.
Pour over nuts and fruits mixture.
Mix well.
Spray a 10-inch tube pan with Pam.
Press firmly in tube pan very tight and refrigerate overnight.
Turn upside-down on plate next day.
May have to set a few minutes but will come out of pan.
Keep refrigerated.
Keep wrapped.
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.
Mix brown sugar, spices and cocoa in a small bowl.
In a large bowl, mix graham cracker crumbs and milk.
Add fruits, nuts and sugar-spice mixture.
Mix well.
Put into a tube cake pan lined with waxed paper.
Pack it down real good; put waxed paper on top of pan.
Wrap in foil, pan and all.
Put in refrigerator and let set 1 1/2 months.
This is real good for Christmas.
Mix crushed
crackers,\traisins,
pecans,
cherries and spices in mixing
bowl.
Melt marshmallows in Eagle Brand milk and pour over other ingredients.
Mix as well as you can, then into cracker box lined
with
wax paper and pack cake into it. Store in refrigerator.