Recipes

[ChiliPepper]

Homemade Graham Crackers Recipe

Prep Time

30 mins

Cook Time

10 mins

Resting time

1 hr

Total Time

40 mins

My Homemade Graham Cracker recipe gives us what we all know and love: those toasty, cinnamon-y, golden brown crunchy cookies perfect for pie crusts and dessert sandwiches!

Servings: 22 Graham Crackers

Ingredients

• 2 cups (10oz/284g) whole wheat flour
• 1 cup (6oz/170g) light brown sugar
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 7 tablespoons (3 1/2oz/100g) butter, room temperature
• 3 tablespoons whole milk
• 1/3 cup (3oz/85g) honey
• 2 teaspoons vanilla extract

Instructions

1. Line 2 large cookie sheets with parchment paper, set aside.

2. In a large bowl, mix the flour, sugar, cinnamon, baking soda, and salt.

3. Add the butter to the dry ingredients and rub in with your fingertips until the mixture looks like coarse breadcrumbs. You can also do this in a food processor.

4. In a separate jug, whisk together the milk, honey, and vanilla.

5. Add the milk mixture to the flour and mix until a dough forms. The dough will be sticky and soft. 

6. Wrap in plastic and chill for at least 1 hour so it's easy to roll. Like previously mentioned this is a very soft dough, so the longer it chills the better. 

7. On a well-floured surface, roll out the dough to a little more ¼ inch thick. Note: keep the surface and your rolling pin dusted with flour to prevent the dough from sticking too much. 

8. Using a pizza cutter, cut the dough into 2 x 5-inch rectangles. Using a knife, score the cookies down the center lengthwise, then in half across. Using a fork, ****** the Grahams on either side of the scored lines. This will create the classic Graham Cracker cookie pattern. Gently transfer the cookies to the prepared cookie sheet.

9. Bake the cookies at 350°F (180°C) for roughly 10-12 minutes. I like to bake them for 10 minutes so they are still soft and not crunchy. 

10. Store the cooled cookies in an airtight container at room temperature for up to 5 days. Eat as is or use them to make S'mores. 

[ChiliPepper]

Beautiful birds, too pretty not to post this one:

[ChiliPepper]

[ChiliPepper]

[ChiliPepper]

Grand Marnier Strawberry Sundaes

When your farmstand rubies start to soften, dip them in citrus liquer and sugar.

Very little needs to be done with summer fruit to make it extraordinary, but as your farmstand strawberries start to soften, a quick dip in citrus liqueur and sugar is a perfect second act.

Boozy, macerated berries top vanilla ice cream in this simple sundae from Anna Watson Carl.

• SERVES:  4-6
• COOK: 1 hour 5 minutes

Ingredients:

•  1 lb. fresh strawberries, hulled and quartered
•  ¼ cups fresh orange juice
•  ¼ cups Grand Marnier
•  ¼ cups turbinado sugar
•  2 tsp. finely grated orange zest
•  Vanilla ice cream, for serving

Instructions:

 

In a large bowl, stir together the strawberries, orange juice, Grand Marnier, sugar, and orange zest.

Set aside to rest at room temperature for 1 hour.

Serve with vanilla ice cream.

[vabreeze]

@ChiliPepper,

I miss buying chocolate graham crackers which, I assume, have been discontinued  {i've not seen them on the shelves where I shop).  I intend to try your recipe sometime in the future.  Do you think I wiould have success if I reduce the flour by 4 tablespoons and add 4 TBS cocoa powder or just add 4 TBS cocoa powder to the recipe as you have written it?

I am so happy to see this thread really active again. There are really good jewels of culinary info found here!

[ChiliPepper]

---

@vabreeze wrote:

@ChiliPepper,

I miss buying chocolate graham crackers which, I assume, have been discontinued  {i've not seen them on the shelves where I shop).  I intend to try your recipe sometime in the future.  Do you think Iwiouldd have success if I reduce the flour by 4 tablespoons and add 4 TBS cocoa powder or just add 4 TBS cocoa powder to the recipe as you have written it?

I am so happy to see this thread really active again. There are really good jewels of culinary info found here!

---

@vabreeze 

Hi there!!!

A couple of the other posters mentioned that chocolate graham crackers had been discontinued so you might be right.

I have never had them or even seen them in the past so I'm not sure.

What a great idea to modify this recipe to chocolate. When I do something like that I usually start with a half recipe so I'm not out much if it doesn't work out as planned.

King Arthur has a yummy looking recipe for chocolate graham crackers you might want to check out. Sorry, I'm on my phone & I can't seem to ever get recipes to post from my phone.

BTW, Teddy Grahams still come in chocolate I believe. Not cheap but they are good for a quick, sweet snack. Plus, they are so cute & fun to use as dippers!

[vabreeze]

@ChiliPepper,

Thanks for your reply.  I had never thought about halving a recipe when modifying it in the event the outcome is disastrous- good idea.  I found the King Arthur recipe-I love reading and disecting/altering recipes to my taste preferences.

[ChiliPepper]

@vabreeze 

Ya, I halve a lot of recipes because I am cooking for one. Don't get me wrong, I don't mind leftovers but sometimes it's just too much. Some things freeze well & some don't so I take that into consideration too.

I halve or quarter when I bake 'cause if I bake it - I eat it & my waistline definitely doesn't need it LOL!!!

Let us know if you end up making the chocolate grahams, I know the other ladies will be interested in how they come out.

Tonight it was sliced kielbasa, onions, green peppers, jalapeños & pineapple. I made a sauce with a little bit of bar-b-q sauce I wanted to use up, some garlic, crushed red pepper & pineapple juice. I cooked it in the air fryer. Very easy because I had the veggies already chopped up. Very yummy & I have enough leftovers for lunch at work tomorrow!!!

How's your summer going so far? Any fun things or yummy food your way?

[ChiliPepper]