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Paul Newman's Graham Cracker Cake
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- #35616
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1/2 cup butter or margarine
2 cups graham cracker crumbs
1 cup sugar
2 tablespoons flour
1 cup milk
2/3 tablespoon baking powder
1/4 teaspoon salt
3 eggs, separate
APRICOT WHIP
2 cups apricot pulp
2 cups heavy cream, whip
1 cup blanched almonds
2/3 tablespoon vanilla extract
directions
Cream butter and sugar, add egg yolk and beat thoroughly.
Sprinkle flour over graham crackers, add baking powder and salt. Add milk alternately. Fold in egg whites, mix lightly and add nuts.
Bake in 2 greased and floured pans for 30 minutes at 350 degrees F. Frost with apricot whip.
For Apricot Whip: Put apricots in blender to make puree, cook in juice from apricots until thickens to jam. Chill.
Fold whipped cream into jam. Add vanilla. Spread over cake. Keep refrigerated until ready to use.
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nutrition data
461 calories, 32 grams fat, 40 grams carbohydrates, 7 grams protein per serving.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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