February 05, 2009
A friend of mine at work is having to eat a very limited diet for a while, due to recent surgery on her small intestine. She told me she was ...
edit Ingredients
1 ½ |
|
2 |
tablespoons milk |
½ |
box powdered sugar |
1 |
cup sugar |
2 |
|
⅓ |
cup milk |
1 ½ |
cups graham cracker crumbs |
1 |
cup chopped pecans |
1 |
cup shredded coconut |
1 |
tablespoon vanilla |
½ |
edit Preparation
Step 1 |
Boil 1 1/2 sticks butter, sugar, yolks, and 1/3 cup milk 2 minutes. Set aside. Mix graham cracker crumbs, pecans, coconut, and vanilla, mixing well. |
Step 2 |
Cover bottom of 13x9 inch pans with graham crackers over top and cover with mixture of 1/2 stick butter, 2 tablespoons milk and powdered sugar, mixed well. Refrigerate overnight; cut into squares. |
edit Tools
Pan
edit About Graham Crackers
A sweet, crisp whole wheat cracker.
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Edited by: Sheri, Alisa Escanlar
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Wikipedia
The graham cracker was developed in 1829 in Bound Brook, New Jersey, by Presbyterian minister Rev. Sylvester Graham. Though called a cracker, it is sweet rather than salty and so bears some resemblance to a cookie - digestive biscuits are the closest approximation. The true graham cracker is made with graham flour, a combination of fine-ground white flour and coarse-ground wheat bran and germ. Graham crackers are often used for making s'mores and pie crusts.
