Graham Cracker Crumbs

Sylvester Graham, an ordained Presbyterian minister born in West Suffield, Connecticut in 1794, donated his name to the popular cracker we call “graham.” Mr. Graham, in his mid-thirties, declared war on meats, fats, and white bread. He became a strict vegetarian and a self-appointed doctor of medicine. He refused any food that wasn’t “natural”, as he believed God intended men to only eat food in its natural state. His war on white bread led him and his followers to refuse white flour, preferring instead to grind wheat without the bran layer removed from the kernel and use the resulting flour for bread, crackers, etc. When the bran is ground with the kernel, a brown meal results-nicknamed “graham” flour. It is no other than whole-wheat flour used today, but is just a bit coarser. Most of the graham crackers you buy in the store are simply made from whole-wheat flour.

Mud Pie

1 1/2 c. graham cracker crumbs
1/2 c. butter - melted
1/4 c. sugar
Mix well and press into 9” pie plate, bake 8 min. Cool.
Spread a thin layer of
1/2 - 9 oz. hot fudge sauce
in bottom of crust.
Freeze crust.
When crust is frozen, remove from freezer
1 1/2 qts. Jamoca almond fudge ice cream
Let ice cream soften slightly. Spread or spoon ice cream into crust leveling with a spoon. Freeze at least 1 1/2 hours
spread a generous layer of
1/2 - 9 oz. hot fudge sauce
over ice cream.
Sprinkle over pie
1/4 c. slivered or chopped almonds
Freeze at least 1/2 hour.
Meanwhile, whip
3/4 c. whipping cream
Spread on pie and freeze again 2 more hours.

English “Plum” Pudding

1 C. ground suet
1 C. molasses
1 C. milk
1/2 C. currants
1 tsp. soda
1 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1 C. crushed graham crackers
1/2 C. sugar
1 c. chopped raisins
1/2 C. chopped walnuts
1/2 tsp. cloves
Mix all dry ingredients with flour and mix together. Add more cracker crumbs and flour until it is as stiff as can be mixed. Put into greased coffee cans, cover tightly with foil. Steam 4 hours or pressure cook 1 hour at 5 pounds pressure.
This pudding should be made in October, wrapped in cheesecloth and foil, and frozen until Christmas time. Thaw and steam 1 hour before serving with the following sauce:
1 C. brown sugar
1 T. flour
1/2 C. white sugar
Mix together.
ADD:
1/2 cube butter
1 C. hot water
Cook until thick and add
1 teaspoon vanilla
1/2 teaspoon rum flavoring.
(I grew up on this delicacy, and it was much anticipated with our Christmas dinners. Grandma always steamed the pudding can in a tea kettle on the old wood and coal range that sat right beside her top-of the-line electric range in her huge kitchen where we always gathered.)

Cherry Cheese Cake

16 squares graham crackers
3 T. sugar
4 T. melted butter
Crush crackers, add sugar and melted butter. Press into an 8”x8” dish. Bake 8 min. at 350º F.
8 oz. cream cheese
1/2 c. powdered sugar
8 oz. cool whip
Mix cream cheese with powdered sugar and then add cool whip. Spread on top of crust. Top with 1 can cherry pie filling. Double this recipe and put it into a 9x13 pan.
Bake for about 45 min. at 350º.

Reeses Peanut-butter Bars

1 pkg. crushed Graham crackers
2 2/3 cup powdered sugar
1 c. peanut butter
1 c. melted oleo
Mix ingredients well and spread in greased 9x13 pan.
Frosting
1/4 c. oleo
1/4 c. milk
1 c. white sugar
1/2 c. milk chocolate chips
Bring first three ingredients to a full boil. Remove from heat and add chocolate chips. Stir until melted. Pour over peanut butter mixture.
Marshmallow Nut Loaf
1/2 lb marshmallows
1/2 cup sweet cream
1/2 cup dates
1/2 lb graham crackers
1/2 lb walnut or pecan meats
Soften marshmallows in cream, finely crumb graham crackers, quarter dates lengthwise, coarsely cut or break walnut or pecan meats. Mix and work into loaf, keep in cool place, slice when ready to serve, either alone or with whipped cream.

Miracle Cheese Cake

2 Cups crushed graham crackers
1/4 Cup sugar
1/2 stick or 1/4 Cup oleo or butter, melted
1 pkg (3 oz) lemon jello
1 Cup boiling water
1 T lemon juice
1 8-oz cream cheese - room temperature & creamed
1 Cup sugar
1 tsp vanilla
1 large can Milnot - chilled for about 2 hours (Evaporated milk with the dairy removed and oil infused, thus making it better for whipping and more moist.)
Mix the first three ingredients together to make the crust. Once mixed well, pat in oblong cake pan reserving 1/2 Cup to sprinkle on top of cake.
Set in 300 oven for 8 minutes to set. Mix the next three ingredients to dissolve jello and set aside.
Blend the next three ingredients well then mix with cooled jello mixture.
1 large can Milnot, chilled for about 2 hours in freezer then beaten.
Now fold in cheese and jello mixture. Pour this on graham cracker lined pan and top with remaining crumbs. Keep refrigerated.

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