In a glass cup, alternately layer the yogurts, preserves and graham
cracker crumbs until filled to the rim.
Roll each cake in the saltine
cracker crumbs until totally coated.
Not exact matches
In a food processor blitz the digestives or graham
crackers until they are fine
crumbs.
2 Press the graham
cracker crumbs into the bottom of the springform pan: Gently press down on the
crumbs using your fingers,
until the
crumbs are a nice even layer at the bottom of the pan, with maybe just a slight rise along the inside edges of the pan.
Add egg mixture to meat in a large bowl, along with
crackers, oatmeal or bread
crumbs, parsley and cook onions and garlic; mix with a fork
until evenly blended and meat mixture does not stick to bowl.
Place the graham
crackers in a zip - top bag, seal bag and mash with a rolling pin
until the
crackers are reduced to fine
crumbs.
Stir with a fork
until the graham
cracker crumbs are moistened.
In food processor, pulse animal
crackers, coconut, and sugar to fine
crumbs; then continue to process
until powdery, about 5 additional seconds.
And finally, the graham
cracker crumble on top is a mixture of graham
cracker crumbs, butter and sugar, that is baked
until crispy.
Hi Ali, I would do it similarly to how I do my gingersnap cookie crust, and the recipe for that is here: https://www.fifteenspatulas.com/2012/02/23/mini-cheesecakes-with-gingersnap-crust-and-raspberry-sauce/ Basically, what you do is pulse graham
crackers in the food processor
until it's ground up into a fine
crumb, then you mix in a few tbsp of melted butter (3tbsp per cup of ground
crumbs), and then you can press it out into your pan.
Place the
crackers in a food processor (or a gallon zip - top bag) and pulse
until you have fine
crumbs.
Pulse
until the
crackers are chopped to fine
crumbs.
Place chocolate graham
cracker crumbs and melted butter in food processor, pulse
until well combined.
Add chopped graham
crackers (and any
crumbs), marshmallows, and chocolate and gently fold in
until evenly incorporated.
To make the
cracker crumbs you can place the
crackers in a food processor and run
until they are crushed or place them in a ziptop bag and roll over them with a rolling pin
until they are crushed.
In a large bowl, stir together graham
cracker crumbs, sugar, and melted butter
until evenly coated.
For the crust: 1 2/3 cup crushed graham
crackers 1/4 cup sugar dash of ground cinnamon 1/4 cup plus 2 Tablespoons melted butter Mix together the graham
cracker crumbs, sugar, cinnamon and melted butter
until evenly moistened.
Place graham
crackers, sugar and cocoa powder in a KitchenAid ® 14 - Cup Food Processor and process on high for a few minutes
until you have fine
crumbs.
Place the chocolate graham
cracker in a food processor or blender and blend
until they have turned into
crumbs.
Combine Graham
cracker crumbs, sugar and butter in a bowl and mix
until mixture comes together when pinched between fingers.
Stir graham
cracker crumbs, butter, salt, and sugar together
until sandy and coarse.
Although I usually use store bought graham
crackers crumbs, this time I used
crackers and pulsed them in the food processor
until finely ground.
In a medium bowl, combine the graham
cracker crumbs, sugar and melted butter
until it has the consistency of wet sand.
Process graham
crackers in food processor
until finely ground, about 30 seconds (you should have about 11/4 cups
crumbs).
Pulse graham
crackers in a food processor
until fine
crumbs form.
In food processor, pulse animal
crackers, coconut, and sugar to fine
crumbs, eighteen to twenty 1 - second pulses; then process
until powdery, about 5 seconds.
In medium bowl, combine graham
cracker crumbs, 1/3 cup melted butter and white sugar
until well mixed.
Place the biscuits (or graham
crackers if used) into the bowl of a food processor and blend
until crumbs form.
Make the crust: Preheat oven to 375 F. Mix graham
cracker crumbs, sugar, and melted butter
until well blended.
Combine graham
cracker crumbs and butter
until crumbs are moistened.
In a medium bowl, mix together the graham
cracker crumbs, butter and salt
until incorporated and resembling wet sand.
Pulse graham
crackers, sugar, cinnamon, and salt in a food processor
until fine
crumbs form.
SUBSTITUTIONS: (1) If you can't find gluten - free bread
crumbs, just crush
crackers until they become small
crumbs.
Break chocolate Graham
Crackers into a food processor and blitz
until you have
crumbs.
1) Pulse ginger snaps and salt in a food processor
until evenly sized
crumbs are created, graham
cracker cust
Grind graham
crackers with 3 tablespoons butter and honey in processor
until fine
crumbs form.
In a medium bowl, combine
cracker crumbs, sugar, and butter
until moistened; press firmly into bottom of a 9 - inch nonstick springform pan.
For the Filling: To the bowl of a food processor fitted with a blade attachment, add the pistachios, walnuts, graham
cracker crumbs, salt and cinnamon, and pulse
until coarsely chopped.
If you don't have a food processor you can place the whole graham
crackers in a resealable plastic bag and bash them with a rolling pin
until they are broken into
crumbs, pour the
crumbs into a bowl and mix with the sugar and butter.
Add the melted butter and pulse
until the graham
cracker crumbs are coated.
Procedures: Stir together graham
cracker crumbs, sugar and butter or magarine
until mixture resembles moist sand.
Add gingersnap
crumbs, pumpkin, graham
cracker crumbs, sugar, zest, cinnamon, salt and cream cheese and beat with an electric mixer
until smooth.
Place graham
cracker crumbs, remaining 1/4 cup sugar, and melted butter in a large bowl; stir
until well combined.
Make the crust: In a medium bowl, mix
cracker crumbs, sugar, and butter
until moistened; press firmly into bottom of pan.
CRUST: In a small bowl, combine
cracker crumbs and sugar; add butter and stir
until moistened.
Place graham
cracker crumbs, cocoa powder and in a food processor and process
until the mixture resembles fine
crumbs.
Pulse graham
cracker crumbs, flour, salt, and 1/4 cup granulated sugar in a food processor
until finely ground.
Preheat the oven to 350 degrees F. To make the crust, place the graham
cracker crumbs, melted butter, and cinnamon in a food processor and pulse
until combined.
To make the Wasa topping last one package of
crackers in a ziplock bag, smash for 3 mins
until you get
crumbs of all sizes, set aside.
Pulse the graham
crackers and salt together in a food processor
until coarse
crumbs form.