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Graham Cracker Crust
Source: U.S. Department of Defence

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DESSERTS (PASTRY AND PIES) No.I 002 00
GRAHAM CRACKER CRUST
Yield 100
Portion 1 Crust
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
1181 cal
144 g
9g
65 g
0 mg
1380 mg
50 mg
Ingredient
Weight
Measure
Issue
MARGARINE
1-7/8 lbs
3-3/4 cup
CRACKERS,GRAHAM,CRUMBS
3-5/8 lbs
SUGAR,GRANULATED
1-1/3 lbs
3 cup
Method
1 Grind graham crackers or crush on board with rolling pin. Combine butter or margarine, crumbs, and sugar in mixer bowl. Mix at
low speed until well blended, about 2 minutes.
2 Place about 8 ounces or 1-3/4 cups crumb mixture in each pie pan. Press firmly into an even layer against bottom and sides of each
pan.
3 Chill at least 1 hour before filling is added.
Notes
1 For a firmer shell, omit Step 3; using a convection oven, bake at 325 F. for 7 minutes or until lightly browned on low fan, open vent.
2 4 lb 1 oz (13-5 oz) preformed graham cracker crusts may be used.



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Copyright © 1995-2019 ITA all rights reserved.
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Graham Cracker Crust

Yield: 100 Portion: 1 Crust
Calories: 1181 cal
Carbohydrates: 144 g
Protein: 9g
Fat: 65 g
Cholesterol: 0 mg
Sodium: 1380 mg
Calcium: 50 mg

Ingredient Weight Measure Issue
MARGARINE 1-7/8 lbs 3-3/4 cup
CRACKERS,GRAHAM,CRUMBS 3-5/8 lbs
SUGAR,GRANULATED 1-1/3 lbs 3 cup

Method:
1 Grind graham crackers or crush on board with rolling pin. Combine butter or margarine, crumbs, and sugar in mixer bowl. Mix at
low speed until well blended, about 2 minutes.
2 Place about 8 ounces or 1-3/4 cups crumb mixture in each pie pan. Press firmly into an even layer against bottom and sides of each
pan.
3 Chill at least 1 hour before filling is added.
Notes
1 For a firmer shell, omit Step 3; using a convection oven, bake at 325 F. for 7 minutes or until lightly browned on low fan, open vent.
2 4 lb 1 oz (13-5 oz) preformed graham cracker crusts may be used.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/pastry_and_pies/graham_cracker_crust.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence