Friday, February 8, 2013

Graham Crackers

We love graham crackers around here.  The problem is that the boxes are too small, and we eat them too fast.  Several dollars worth of crackers can implode in a matter of minutes into a small smattering of crumbs.

So occasionally (and not often enough) we make our own.  It's really easy, cheap, and fairly good for you.  And one recipe makes a lot of crackers .  Even more than we can eat in a sitting... although we try.  This recipe comes from my favorite basic cookbook that has great menus and even has recipes for cold cereal (like Wheaties) and crackers (like Wheat Thins) - Deseret Recipes from (not listed right now, sorry!).

Homemade Graham Crackers

mix together:
1/4 cup dry milk
1/2 cup water
2 tablespoons lemon juice or vinegar

beat well in large bowl:
1 cup brown sugar
1/2 cup honey
1 cup vegetable oil
2 teaspoons vanilla
2 lightly beaten eggs

Combine curdled milk and brown sugar mixtures, and add:
1 teaspoon salt
1 teaspoon baking soda
6 cups (more or less) whole wheat flour

Divide in 3 or 4 equal parts (3 for cookie-like crackers, 4 for more crispy crackers).  Place each dough ball on a greased and floured cookie sheet (grease and flour aluminum foil, or use parchment paper to be able to get all the cracker off!) and roll to about 1/8 inch thick.  Prick with fork.

Bake at 375 for about 15 minutes or until light brown.  Remove from oven and cut in squares immediately (or they get too crispy and you can't cut them or get them off the pans without making a crumbly mess.  But the twins didn't mind licking it up.)

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