Graham Crackers Food

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GRAHAM CRACKERS



Graham Crackers image

A sweet whole wheat cracker. These are very versatile. They can be eaten plain or used in recipes as whole crackers or just crumbs.

Provided by Carol Emley

Categories     Desserts     Cookies     Cut-Out Cookie Recipes

Yield 24

Number Of Ingredients 9

½ cup shortening
¾ cup packed brown sugar
1 teaspoon vanilla extract
2 cups whole wheat flour
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ cup milk

Steps:

  • In a medium bowl, cream together the shortening and brown sugar. Stir in the vanilla. Combine the whole wheat flour, all purpose flour, baking powder, baking soda and salt, stir into the creamed mixture alternately with the milk. Cover and chill dough until firm.
  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut into rectangles. Place 1/2 inch apart onto the prepared cookie sheets.
  • Bake for 10 to 12 minutes in the preheated oven, or until crisp. Edges will be golden brown. Remove from baking sheet to cool on wire racks.

Nutrition Facts : Calories 118.6 calories, Carbohydrate 18.2 g, Cholesterol 0.2 mg, Fat 4.6 g, Fiber 1.4 g, Protein 2 g, SaturatedFat 1.1 g, Sodium 74.3 mg, Sugar 6.9 g

HOMEMADE GRAHAM CRACKERS



Homemade Graham Crackers image

Making graham crackers at home is easier than you think. The whole wheat cookie can be enjoyed as a snack or used in your favorite recipes.

Provided by Kristina Vanni

Categories     Snack     Dessert

Time 1h50m

Number Of Ingredients 10

2 cups whole wheat flour
1/4 cup granulated sugar
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1/4 cup vegetable oil
1/4 cup honey
2 tablespoons milk (plus additional, as needed)
2 teaspoons vanilla extract

Steps:

  • Gather the ingredients.
  • In a large bowl, combine the flour, sugar, cinnamon, baking powder, and salt.
  • In a separate medium bowl, whisk together the egg, oil, honey, 2 tablespoons of milk, and vanilla extract.
  • Stir the wet ingredients into the dry ingredients.
  • The dough will be fairly stiff, but additional milk can be added if necessary to form a soft but not sticky dough.
  • Knead the dough until smooth.
  • Divide the dough in half, wrap in plastic wrap, and chill until firm, at least one hour.
  • When ready to bake, preheat the oven to 300 F. Working with one piece at a time, roll the dough to 1/16 inch thickness onto a piece of parchment paper.
  • Transfer on the parchment paper to a baking sheet. Repeat with the second piece of dough. Bake the sheets of dough for 10 minutes.
  • Remove the pans from the oven and, using a pizza wheel or sharp knife, immediately score the sheets of dough into 3x2-inch rectangles.
  • Prick with a fork and return to the oven and continue to bake for 18 to 20 minutes longer.
  • Remove the sheets from the oven and cut the rectangles all the way through. Allow to cool to room temperature directly on the baking sheets. This will help them become as crisp as possible. The trimmings can be ground into graham cracker crumbs.
  • Enjoy as you would your favorite store-bought graham crackers.

Nutrition Facts : Calories 110 kcal, Carbohydrate 18 g, Cholesterol 11 mg, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, Sodium 96 mg, Sugar 7 g, Fat 4 g, UnsaturatedFat 0 g

GRAHAM CRACKERS



Graham Crackers image

Provided by Alton Brown

Time 55m

Yield 25 to 30 minutes

Number Of Ingredients 11

8 3/8 ounces graham flour
1 7/8 ounces all-purpose flour
3 ounces dark brown sugar
3/4 teaspoon aluminum-free baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/8 teaspoon ground cinnamon
3 ounces unsalted butter, cut into 1/4-inch cubes and chilled
2 1/4 ounces molasses
1 1/2 ounces whole milk
1/2 teaspoon vanilla extract

Steps:

  • Place both flours, sugar, baking powder, baking soda, salt and cinnamon into the bowl of a food processor and pulse several times to combine. Add the butter and pulse until the mixture resembles cornmeal. Add the molasses, milk and vanilla extract and process until the dough forms a ball, approximately 1 minute. Press the ball into a 1/2-inch thick disk, wrap in plastic wrap, and refrigerate for 30 minutes.
  • Preheat the oven to 350 degrees F.
  • Unwrap the chilled dough and place it onto a large piece of parchment paper and top with a second sheet of parchment paper. Roll the dough out until it is 1/8-inch thick. Slide the rolled dough and parchment paper onto a half sheet pan. Remove the top sheet of parchment paper and cut the dough, using a rolling pizza cutter into 2-inch square pieces, by making vertical and then horizontal cuts all the way across the dough. Trim off any excess. Using a fork, poke holes all over the top of the dough. Leave the crackers on the pan and bake on the middle rack of the oven for 25 minutes or until the edges just start to darken. Remove from the oven, set the sheet pan with the crackers on a cooling rack and allow to cool completely. Once completely cool, break into individual crackers and store in an airtight container for up to 2 weeks.

GRAHAM CRACKER BARS



Graham Cracker Bars image

I love these, my grandma used to make these during the holidays. I remember going over to their house and always trying to sneak a couple of squares before dinner.

Provided by Marney

Categories     Bar Cookie

Time 12m

Yield 10-12 squares, 5-10 serving(s)

Number Of Ingredients 5

4 -8 graham crackers
1 cup brown sugar
1 cup butter
1/2-1 cup chopped nuts, pecans are good
1 (8 ounce) bag chocolate chips

Steps:

  • Line a 10x15 pan with foil.
  • Cover with a single layer of graham crackers.
  • Mix the sugar and butter in a sauce pan. Boil for 2 minutes.
  • Pour over the graham crackers, sprinkle with the nuts and then the chocolate chips.
  • Bake at 350 degrees farenheit for 5 minutes.
  • Let cool and cut into 2 inch squares.

Nutrition Facts : Calories 813.8, Fat 58, SaturatedFat 32.4, Cholesterol 97.6, Sodium 409.2, Carbohydrate 79.2, Fiber 4.1, Sugar 69.5, Protein 5

HOW TO MAKE YOUR OWN HOMEMADE " GRAHAM CRACKERS "



How to Make Your Own Homemade

This is in response to a request for an alternative to Graham Crackers for those who live in countries where these are unavailable. I've tried shortcutting these to make a baked graham cracker crust, but found sometimes shorter isn't always better. These remind me of Nabisco's Honey Grahams. If you wish to make them into the Cinnamon Grahams, just sprinkle a little cinnamon and sugar over the top before baking.

Provided by Cindy Lynn

Categories     Pie

Time 4h15m

Yield 24 crackers

Number Of Ingredients 13

1 cup white flour
1 1/4 cups whole wheat flour
5 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon ground cinnamon
3 tablespoons butter or 3 tablespoons margarine, cold and sliced into small pieces
1/4 cup vegetable shortening (I use Crisco.)
2 tablespoons honey
1 tablespoon molasses
1/4 cup water
1 teaspoon vanilla extract

Steps:

  • Combine flours, sugar, salt, baking soda, baking powder, and cinnamon in a large bowl.
  • Work in the butter and shortening with your fingers until the mixture has the consistency of coarse crumbs.
  • In a separate bowl, mix the honey, molasses, water and vanilla.
  • Sprinkle this mixture over the dry ingredients and toss with a fork until well blended.
  • Form the dough into a ball.
  • Cover and chill for several hours.
  • Cut the dough in half and let it sit for 15 minutes at room temperature.
  • Sprinkle a piece of wax paper with whole wheat flour.
  • Roll out one of the dough pieces flat to about 7 x 15 inches.
  • If the dough cracks or breaks, just pinch the edges back together.
  • Poke a fork into the dough at 1/2-1" intervals.
  • Then cut into 2 1/2" squares.
  • Use a spatula to move the squares to a large, ungreased baking sheet.
  • You can place them close together.
  • Repeat with the other half of the dough.
  • Bake in the center of the oven for 15 minutes at 350 deg F or until lightly browned on the edges.
  • Store at room temperature in an airtight container.
  • Will keep up to a month (Remember there are no preservatives).

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