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Nabisco Honey Maid Grahams Recipe
Nabisco Honey Maid Grahams
By Todd Wilbur

Recipe Type: Snack
Calories: 120
Cook Time: 18 minutes
Recipe Rating: 5.0 (3 reviews)
 

The beginning of the graham cracker goes back to the early 1800s when Sylvester Graham thought his new invention was the secret to a lifetime of perfect health, even sexual prowess - certainly extraordinary claims for a cracker. But this came from the man thought to be quite a wacko in his time, since he had earlier claimed that eating ketchup could ruin your brain. So, while his crispy whole wheat creation was not the cure for every known ailment, the sweet crackers still became quite a fad, first in New England around the 1830s and then spreading across the country. Today, graham crackers remain popular as a low-fat, snack-time munchable, and, most notably, they're the main ingredient in smores.

You don't need to use graham flour for this recipe, since that stuff is similar to the whole wheat flour you find in your local supermarket. Just pick your favorite variety among these three clones of Nabisco's most popular crackers, and be sure to roll out the dough paper thin.

Nutrition Facts
Serving size--2 crackers
Total servings--22
Calories per serving--120
Fat per serving--3 g

1/3 cup shortening
3/4 cup plus 1 tablespoon granulated sugar
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Use the Right Flour and You can go 100% WW
Denise Rutledge  
Submitted on: 08/26/11
Replace the whole wheat flour and the all purpose flour with whole wheat pastry flour and you can go 100% whole wheat. It's a great cracker!
Nancy  
Submitted on: 01/21/06
I've recently found out I've got a form of celiac disease, which means I can't eat anything with gluten (wheat, rye, barley or oats). One of the things I've really missed that there isn't a commercial substitute for is graham crackers. This recipe worked out wonderfully using a gluten-free baking mix called Pamela's Ultimate Pancake and Baking Mix in place of all three cups of the flour. I've posted a rave about this recipe and Top Secret Recipes in the celiac disease message board I go to, so I'm sure there will be a ton of happy celiacs. The true test of this recipe -- my 2yo and my very, very picky 3yo both like them.
chefzilla  
Submitted on: 08/16/05
GREAT Recipe!


Honey (Original)
1. Preheat oven to 300 degrees F.

2. Combine shortening with sugar, honey (warmed for 20 to 30 seconds in the microwave), and vanilla in a large bowl. Blend with an electric mixer until smooth.

3. Combine flours, salt, baking powder, and baking soda in another large bowl, and then add the dry mixture to the wet ingredients and blend well with an electric mixer.

4. Slowly add the water to the mixture while beating. You may have to mix by hand until the mixture forms a large ball of dough.

5. Divide the dough in thirds and roll 1/3 out in the shape of a rectangle that is at least 1/16 inch thick on wax paper. This dough should be paper thin! It will double when cooked to the desired 1/8-inch thickness. Use a knife to trim the dough so that it has straight edges in the shape of a rectangle slightly smaller than the size of the baking sheet you are using.

6. Grease the baking sheet with a light coating of shortening. Turn the dough over onto the baking sheet, and carefully peel away the wax paper.

7. Use a knife to score the dough in 5 x 2 3/8-inch rectangles. Use a toothpick to poke holes that are 1/4-inch apart across the entire surface of the dough.

8. Bake for 22 to 24 minutes or until the dough begins to turn light brown around the edges. Be sure to turn the baking sheet around about halfway through the cooking time.

9. Cool the graham cracker sheets before breaking them apart along the scored lines. Repeat the process with the remaining dough.

Makes 44 crackers.

Cinnamon
1. Preheat oven to 300 degrees F.

2. Combine shortening with sugar, honey (warmed for 20 to 30 seconds in the microwave), and vanilla in a large bowl. Blend with an electric mixer until smooth.

3. Combine flours, salt, baking powder, and baking soda in another large bowl, and then add the dry mixture to the wet ingredients and blend well with an electric mixer.

4. Slowly add the water to the mixture while beating. You may have to mix by hand until the mixture forms a large ball of dough.

5. Divide the dough in thirds and roll 1/3 out in the shape of a rectangle that is at least 1/16 inch thick on wax paper. This dough should be paper thin! It will double when cooked to the desired 1/8-inch thickness. Use a knife to trim the dough so that it has straight edges in the shape of a rectangle slightly smaller than the size of the baking sheet you are using.

6. Grease the baking sheet with a light coating of shortening. Turn the dough over onto the baking sheet, and carefully peel away the wax paper.

7. Use a knife to score the dough in 5 x 2 3/8-inch rectangles. Use a toothpick to poke holes that are 1/4-inch apart across the entire surface of the dough.

8. Sprinkle a light coating of the cinnamon/sugar over the top surface of the dough. Shake the baking sheet around gently to evenly distribute the cinnamon/sugar topping.

9. Bake for 22 to 24 minutes or until the dough begins to turn light brown around the edges. Be sure to turn the baking sheet around about halfway through the cooking time.

10. Cool the graham cracker sheets before breaking them apart along the scored lines. repeat the process with the remaining dough.

Makes 44 crackers.

Chocolate
1. Preheat oven to 300 degrees F.

2. Combine shortening with sugar, honey (warmed for 20 to 30 seconds in the microwave), chocolate syrup, and vanilla in a large bowl. Blend with an electric mixer until smooth.

3. Combine flours, salt, baking powder, and baking soda in another large bowl, and then add the dry mixture to the wet ingredients and blend well with an electric mixer.

4. Slowly add the water to the mixture while beating. You may have to mix by hand until the mixture forms a large ball of dough.

5. Divide the dough in thirds and roll 1/3 out in the shape of a rectangle that is at least 1/16 inch thick on wax paper. This dough should be paper thin! It will double when cooked to the desired 1/8-inch thickness. Use a knife to trim the dough so that it has straight edges in the shape of a rectangle slightly smaller than the size of the baking sheet you are using.

6. Grease the baking sheet with a light coating of shortening. Turn the dough over onto the baking sheet, and carefully peel away the wax paper.

7. Use a knife to score the dough in 5 x 2 3/8-inch rectangles. Use a toothpick to poke holes that are 1/4-inch apart across the entire surface of the dough.

8. Sprinkle a light coating of granulated sugar over the top surface of the dough. Shake the baking sheet around gently to evenly distribute the sugar topping.

9. Bake for 22 to 24 minutes or until the dough begins to turn light brown around the edges. Be sure to turn the baking sheet around about halfway through the cooking time.

10. Cool the graham cracker sheets before breaking them apart along the scored lines. repeat the process with the remaining dough.

Makes 44 crackers.