{"id":4781,"date":"2020-10-16T22:56:36","date_gmt":"2020-10-17T02:56:36","guid":{"rendered":"http:\/\/recipephany.com\/?p=4781"},"modified":"2022-09-06T08:38:21","modified_gmt":"2022-09-06T12:38:21","slug":"grahammies-great-homemade-graham-crackers","status":"publish","type":"post","link":"http:\/\/recipephany.com\/?p=4781","title":{"rendered":"Grahammies: Great Homemade Graham Crackers"},"content":{"rendered":"

\u201cHow wacky,\u201d you say. \u201cYou don’t make<\/em><\/strong> graham crackers, you make things with<\/em><\/strong> graham crackers\u2014like s\u2019mores and pie crusts. Why bother?\u201d<\/p>\n

It\u2019s no bother, and it\u2019s totally worth it. A homemade graham cracker is like homemade pasta. Once you bite in, you can\u2019t believe it could taste\u2014and make you feel\u2014that good. This recipe bakes up a graham cracker that\u2019s crisp and sweet, with a toasted wheatiness and tang of molasses. Sure it\u2019s familiar\u2014you\u2019ve had something like it before, from a box. But this is the real thing.<\/p>\n

This Boston Globe<\/em> recipe lay dormant for 42 years in my recipe box. When I dug it out and gave it a whirl recently, it was like discovering a comet or finding a lost Beatles track.<\/p>\n

The term \u201ccracker\u201d doesn\u2019t do it justice. Like the Snickerdoodle<\/a> or Tiny Tart<\/a>, it deserves a more distinctive name. So we\u2019re branding it \u201cGrahammy,\u201d particularly suitable now that I\u2019m a grandmother.<\/p>\n

You can make a meal with Grahammies. My husband and I both grew up in households where a bowl of broken graham crackers submerged in milk constituted a valid lunch. The crackers turned into\u2014thanks to the miracle of capillary action\u2014a sweet ethereal mush in just seconds. I\u2019m proud we passed this dish down to our kids. Rest assured, Grahammies will also disintegrate nicely in milk, although they might retain their crunch a few seconds longer. And I\u2019ve got to believe they\u2019re more wholesome.<\/p>\n

Another reason to make your own is that Grahammies fall into the \u201ceasy\u201d category\u2014a breeze compared to sugar cookies. And you can probably make delicious vegan Grahammies by substituting your favorite plant-based beverage for the milk.<\/p>\n

And while we\u2019re on the topic of healthy ingredients, don\u2019t be concerned that these do not call for graham flour, a coarse whole wheat flour named after The Reverend Sylvester Graham, the granddaddy of American vegetarianism. Regular whole wheat works great.<\/p>\n

If it weren\u2019t for Graham, though, all flour might still be white. In the early 1800s, he convinced millers to stop discarding the nutritious germ and bran. He preached temperance and eating wisely at a time doctors prescribed cutting out vegetables, eating lots of meat and drinking port wine to fight disease. Sadly, he died after following this very prescription, breaking his own rules in a desperate attempt to beat the Grim Reaper*.<\/p>\n

While Grahammies can replace graham crackers as snacks and in recipes, go ahead and serve them as you would cookies and cakes. They\u2019re that delicious. So let\u2019s lift our milk glasses and toast Graham for making this recipe possible. And to the prospect of my making Grammy\u2019s Grahammies for my grandson.<\/p>\n

*Or, “Graham Reaper,” as my sister-in-law Grammy Sheila corrected.<\/p>\n

Grahammies: Great Homemade Graham Crackers<\/span><\/strong><\/h3>\n

Adapted from The Boston Globe, \u201c<\/em>Recipe Rack,\u201d June 21, 1978<\/p>\n

Allow time for the dough to chill, from one hour to overnight. <\/em><\/p>\n

    \n
  • 2 cups whole wheat flour<\/li>\n
  • 1 cup flour<\/li>\n
  • 1 teaspoon baking powder<\/li>\n
  • \u00bd teaspoon soda<\/li>\n
  • \u00bd teaspoon salt<\/li>\n
  • \u00bd cup shortening<\/li>\n
  • \u00be cup sugar<\/li>\n
  • 1 tablespoon molasses<\/li>\n
  • 2 teaspoons vanilla<\/li>\n
  • Scant \u00be cup milk<\/li>\n<\/ul>\n
      \n
    1. Mix flours, baking powder, soda and salt on a large sheet of wax paper or in a medium bowl.<\/li>\n
    2. Cream shortening, sugar and molasses in a large bowl until fluffy. Add vanilla.<\/li>\n
    3. Add the flour mixture to the creamed shortening mixture, alternating with milk and mixing well after each addition. It should all come together into a pliable dough, so adjust milk as needed so that it is neither too dry nor too wet to handle.<\/li>\n
    4. Wrap dough in plastic wrap and chill until firm, for an hour to overnight.<\/li>\n
    5. Preheat oven to 350\u00b0.<\/li>\n
    6. Divide dough into thirds. Roll out each portion on a lightly floured surface (or between two sheets of lightly floured wax paper) and trim to make a rectangle about 6\u201dx12\u201d and 1\/8″ thick. Save trimmed dough to roll into extra Grahammies.<\/li>\n
    7. Transfer each rectangle to a greased baking sheet. Cut each rectangle into six 2\u201d x 6\u201d rectangles. Score a line across the center of each rectangle, so that when you break them in half you\u2019ll have 12 2\u201d x 3\u201d Grahammies from each third of dough. Prick rectangles with a fork and separate slightly so they can brown around the edges. You can make the batches separately, baking one while rolling out the next. Or, roll all out and bake all at the same time.<\/li>\n
    8. Bake at 350\u00b0 about 18-20 minutes, or until crisp and edges are brown.<\/li>\n
    9. Remove immediately to cool on wire racks. Makes about 18 double Grahammies, or 36 Grahammies after you break them apart.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

      \u201cHow wacky,\u201d you say. \u201cYou don’t make graham crackers, you make things with graham crackers\u2014like s\u2019mores and pie crusts. Why bother?\u201d It\u2019s no bother, and it\u2019s totally worth it. A homemade graham cracker is like homemade pasta. Once you bite in, you can\u2019t believe it could taste\u2014and make you feel\u2014that good. This recipe bakes up a graham cracker that\u2019s crisp and sweet, with a toasted wheatiness and tang of molasses. Sure it\u2019s familiar\u2014you\u2019ve had something like it before, from a box. But this is the real thing. This Boston Globe recipe lay dormant for 42 years in my recipe box. When I dug it out and gave it a whirl recently, it was like discovering a comet or finding a lost Beatles track. The term \u201ccracker\u201d doesn\u2019t do it justice. Like the Snickerdoodle or Tiny Tart, it deserves a more distinctive name. So we\u2019re branding it \u201cGrahammy,\u201d particularly suitable now that I\u2019m a grandmother. You can make a meal with Grahammies. My husband and I both grew up in households where a bowl of broken graham crackers submerged in milk constituted a valid lunch. The crackers turned into\u2014thanks to the miracle of capillary action\u2014a sweet ethereal mush in just seconds. I\u2019m proud we passed this dish down to our kids. Rest assured, Grahammies will also disintegrate nicely in milk, although they might retain their crunch a few seconds longer. And I\u2019ve got to believe they\u2019re more wholesome. Another reason to make your own is that Grahammies fall into the \u201ceasy\u201d category\u2014a breeze compared to sugar cookies. And you can probably make delicious vegan Grahammies by substituting your favorite plant-based beverage for the milk. And while we\u2019re on the topic of healthy ingredients, don\u2019t be concerned that these do not call for graham flour, a coarse whole wheat flour named after The Reverend Sylvester Graham, the granddaddy of American vegetarianism. Regular whole wheat works great. If it weren\u2019t for Graham, though, all flour might still be white. In the early 1800s, he convinced millers to stop discarding the nutritious germ and bran. He preached temperance and eating wisely at a time doctors prescribed cutting out vegetables, eating lots of meat and drinking port wine to fight disease. Sadly, he died after following this very prescription, breaking his own rules in a desperate attempt to beat the Grim Reaper*. While Grahammies can replace graham crackers as snacks and in recipes, go ahead and serve them as you would cookies and cakes. They\u2019re that delicious. So let\u2019s lift our milk glasses and toast Graham for making this recipe possible. And to the prospect of my making Grammy\u2019s Grahammies for my grandson. *Or, “Graham Reaper,” as my sister-in-law Grammy Sheila corrected. Grahammies: Great Homemade Graham Crackers Adapted from The Boston Globe, \u201cRecipe Rack,\u201d June 21, 1978 Allow time for the dough to chill, from one hour to overnight. 2 cups whole wheat flour 1 cup flour 1 teaspoon baking powder \u00bd teaspoon soda \u00bd teaspoon salt \u00bd cup shortening \u00be cup sugar 1 tablespoon molasses 2 teaspoons vanilla Scant \u00be cup milk Mix flours, baking powder, soda and salt on a large sheet of wax paper or in a medium bowl. Cream shortening, sugar and molasses in a large bowl until fluffy. Add vanilla. Add the flour mixture to the creamed shortening mixture, alternating with milk and mixing well after each addition. It should all come together into a pliable dough, so adjust milk as needed so that it is neither too dry nor too wet to handle. Wrap dough in plastic wrap and chill until firm, for an hour to overnight. Preheat oven to 350\u00b0. Divide dough into thirds. Roll out each portion on a lightly floured surface (or between two sheets of lightly floured wax paper) and trim to make a rectangle about 6\u201dx12\u201d and 1\/8″ thick. Save trimmed dough to roll into extra Grahammies. Transfer each rectangle to a greased baking sheet. Cut each rectangle into six 2\u201d x 6\u201d rectangles. Score a line across the center of each rectangle, so that when you break them in half you\u2019ll have 12 2\u201d x 3\u201d Grahammies from each third of dough. Prick rectangles with a fork and separate slightly so they can brown around the edges. You can make the batches separately, baking one while rolling out the next. Or, roll all out and bake all at the same time. Bake at 350\u00b0 about 18-20 minutes, or until crisp and edges are brown. Remove immediately to cool on wire racks. Makes about 18 double Grahammies, or 36 Grahammies after you break them apart.<\/p>\n","protected":false},"author":1,"featured_media":4782,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[450,7,6,489,5,1,18,31],"tags":[630,628,629],"class_list":["post-4781","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-biscuits","category-breakfast","category-cookies","category-crackers","category-desserts","category-other","category-snacks","category-vegan","tag-digestive-biscuits","tag-graham-flour","tag-homemade-graham-crackers"],"yoast_head":"\nGrahammies: Great Homemade Graham Crackers - Recipephany<\/title>\n<meta name=\"description\" content=\"Grahammies are crisp and sweet, with a toasted wheatiness and tang of molasses\u2014the real thing.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"http:\/\/recipephany.com\/?p=4781\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Grahammies: Great Homemade Graham Crackers - 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