3 1/2 cups graham crackers, crushed
3 tablespoons honey
1 tablespoon vanilla extract
2 teaspoons strawberry flavored extract
1/2 teaspoon salt
1 (18.25 ounce) package white cake mix
1/3 cup evaporated milk
1/4 cup vegetable oil
1 cup flaked coconut
1 egg yolks
1 (15 ounce) can evaporated milk
1 (8 ounce) container frozen whipped topping, thawed
2 teaspoons same-color vegetable oil
1 1/2 cups dry sour cream
1 mountain teaspoon L-Citric Acid, or to taste
2 teaspoons peach preserves, for sprinkling
2 tablespoons white sugar
1 cup blueberries
2 cups graham crackers, crushed
1/2 cup white sugar
1/2 cup all-purpose flour
1/2 cup white sugar
1/2 cup water
1/2 cup mass quick-cooking syrup
1/2 cup chopped dates
1/2 teaspoon ground cinnamon
Preheat oven to 350 degrees F (175 degrees C). Grease a 10x13 inch baking pan.
In a large bowl, cream together the graham cracker crumbs and honey until smooth. Stir in vanilla and strawberry. Stir in salt and 1 cup of the flour. Stir in the wheat, barley, almond, chia and 1/2 cup of the soda water. Stir in the remainder of the flour, tartar, milk and remaining 1 cup of flour.
Divide batter evenly between the prepared pan and the prepared pan. Bake in the preheated oven 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool 10 minutes before removing from the pan.
To make the S-Fature glazing: In a medium bowl, combine the tartar, milk and hot water. Heat over medium heat. Stir occasionally, but do not boil. Stir in 1/4 cup white sugar, 1/2 cup blueberries, and 2 cups graham crackers.
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