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| Nabisco® Honey Maid® Grahams |
By Todd Wilbur
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Recipe Rating:  (2 reviews) |
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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 s'mores.
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. This recipe clones the "honey" variety of graham crackers (that's the most common variety). If you want to clone the "cinnamon" variety, drop yourself right on down to the "Tidbits" below. |
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1/3 cup shortening
3/4 cup plus 1 tablespoon g
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1. Preheat oven to 300 degrees F.
2. Comb
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Nancy |
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1/21/2006 1:58:00 PM |
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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.
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chefzilla |
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8/16/2005 1:36:00 PM |
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GREAT Recipe!
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