Free Recipe Graham Crackers 2

Recipe Type: C Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 1

Ingredients for Graham Crackers 2 Recipe

1/4 c Milk or soy milk
1 ts Lemon juice or vinegar
1/4 c Sunflower oil
1/4 c Honey or maple syrup
2 c Sifted whole-wheat Pastry
-flour
1/2 ts Baking soda
1/2 ts Baking powder
1/4 ts Sea salt

Graham Crackers 2 Preparation

Combine the milk and lemon juice and set aside for a few minutes to curdle. In a small bowl, whisk the oil and honey. Whisk in the curdled milk. In a medium-sized bowl, sift the sifted flour, baking soda, baking powder, and salt. Make a well in the center and pour in the liquid mixture. Stir gently until the dough pulls away from the sides of the bowl and balls up in the center. Preheat the oven to 350 degrees. Lightly grease baking sheets or line them with baking parchment. Using a rolling pin on a lightly greased or lightly floured surface, roll the dough out about 1/8-inch thick. Cut out traditional squares or other shapes — with cookie cutters. Arrange them on the prepared sheets and prick the dough with a fork. Bake in the preheated oven 10 to 15 minutes, until lightly browned. Transfer the crackers to racks and cool thoroughly before storing in a tightly closed tin. They will keep well for several weeks. This recipe yields about 2 dozen crackers. Note: Substitute 1/4 cup buttermilk or beaten yogurt for the milk or soy milk and omit the lemon juice. Comments: These slightly sweet whole-wheat crackers are a classic American comfort food. They assuaged our anxieties in kindergarten and still help us get through sleepless nights. Homemade grahams are especially fresh and crisp, and they don”t have to be square. Recipe Source: BREADTIME STORIES by Susan Jane Cheney (c) 1991. Ten Speed Press, Berkeley, CA – 257 pages – $16.95. As reprinted in the Mar/Apr, 1992 issue of Cookbook Digest. Formatted for MasterCook II by: Joe Comiskey {* Prodigy Service ID # JPMD44A} on 12-14-1995. Re-formatted for Meal-Master by: Nancy Filbert {*Prodigy Service ID# LRCE87A} January, 1996. Posted to MC-Recipe Digest V1 #954 by Nancy Berry <nlberry@prodigy.net> on Dec 11, 1997

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