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Name: Graham Crackers
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 18
Cuisine: American
Ingredients: 3/4 c Graham flour; 3 tb Granulated sugar; 1 1/4 c Whole wheat pastry flour; 1/2 c Firmly packed light brown; 1/2 ts Baking soda; 1/4 c Honey; 1/2 c Skim milk; 1 c All-purpose flour; 1 ts Ground cinnamon; 1/4 ts Salt; 1 ts Vanilla extract; 1 ts Baking Powder; 3/4 ts Ground cinnamon; 1/2 c (1 stick) unsalted butter;

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INGREDIENTS

3/4 c Graham flour
3 tb Granulated sugar
1 1/4 c Whole wheat pastry flour
1/2 c Firmly packed light brown
1/2 ts Baking soda
1/4 c Honey
1/2 c Skim milk
1 c All-purpose flour
TOPPING
1 ts Ground cinnamon
1/4 ts Salt
1 ts Vanilla extract
1 ts Baking Powder
3/4 ts Ground cinnamon
1/2 c (1 stick) unsalted butter;

Graham cra

INSTRUCTIONS

Combine the graham flour and whole wheat pastry flour in a bowl. On top, sift together the all-purpose flour, baking powder, baking soda, salt, and cinnamon. Whisk and set aside. Combine the butter and brown sugar in the bowl of a stationary electric mixer fitted with the paddle attachment. Cream at low speed for 1 minute. Mix in the honey and vanilla. With the machine running at low speed, add half of the flour mixture (about 1 1/2 cups), and then the milk, mixing until combined after each addition. Turn the mixer off and scrape down the sides of the bowl. Add the remaining flour and mix just to incorporate. Turn a third of the dough out onto 1 side of a 16-inch-long sheet of wax paper. Fold the wax paper crosswise over the dough and press it down to a thickness of about 3/4 inch. Repeat the process for another third of the dough and then for the remaining third. Stack the wrapped sheets of dough on a baking or cookie sheet and freeze for 1 hour. Roll each piece of dough out to about 9 by 12 inches and trim with a sharp knife to a neat 8-by-9-inch rectangle. Cut evenly into six 4-by-3-inch crackers and place on ungreased cookie sheets. Score the top of each cracker in half lengthwise, using the back of the knife. With the tines of a fork, prick 3 diagonal lines about 1/2 inch apart into the top of each cracker. Sprinkle with the sugar and cinnamon topping. Bake for about 13 minutes, until lightly colored. Remove the crackers to wire racks to cool. Recipe is from _The Complete Cookie_ by Barry Bluestein and Kevin Morrissey. Posted to EAT-L Digest by Felicia Pickering on Feb 22, 1998

NOTES

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Graham Crackers

3/4 c Graham flour
3 tb Granulated sugar
1 1/4 c Whole wheat pastry flour
1/2 c Firmly packed light brown
1/2 ts Baking soda
1/4 c Honey
1/2 c Skim milk
1 c All-purpose flour
 TOPPING
1 ts Ground cinnamon
1/4 ts Salt
1 ts Vanilla extract
1 ts Baking Powder
3/4 ts Ground cinnamon
1/2 c (1 stick) unsalted butter;

Combine the graham flour and whole wheat pastry flour in a bowl. On top,  sift together the all-purpose flour, baking powder, baking soda, salt, and  cinnamon. Whisk and set aside. Combine the butter and brown sugar in the  bowl of a stationary electric mixer fitted with the paddle attachment.  Cream at low speed for 1 minute. Mix in the honey and vanilla. With the  machine running at low speed, add half of the flour mixture (about 1 1/2  cups), and then the milk, mixing until combined after each addition. Turn  the mixer off and scrape down the sides of the bowl. Add the remaining  flour and mix just to incorporate. Turn a third of the dough out onto 1  side of a 16-inch-long sheet of wax paper. Fold the wax paper crosswise  over the dough and press it down to a thickness of about 3/4 inch. Repeat  the process for another third of the dough and then for the remaining  third. Stack the wrapped sheets of dough on a baking or cookie sheet and  freeze for 1 hour. Roll each piece of dough out to about 9 by 12 inches and  trim with a sharp knife to a neat 8-by-9-inch rectangle. Cut evenly into  six 4-by-3-inch crackers and place on ungreased cookie sheets. Score the  top of each cracker in half lengthwise, using the back of the knife. With  the tines of a fork, prick 3 diagonal lines about 1/2 inch apart into the  top of each cracker. Sprinkle with the sugar and cinnamon topping. Bake for  about 13 minutes, until lightly colored. Remove the crackers to wire racks  to cool.    Recipe is from _The Complete Cookie_ by Barry Bluestein and Kevin  Morrissey.    Posted to EAT-L Digest  by Felicia Pickering <MNHAN063@SIVM.SI.EDU> on Feb  22, 1998

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Nutrition

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Serving Size: 1 Graham cra (41g)
Recipe Makes: 18 Graham cr

Calories: 89
Calories from Fat: 5 (6%)

Amt Per Serving		% DV

	Total Fat 0.6g	1 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.2g
Cholesterol 0.3mg		0 %
Sodium 154mg		5 %
Potassium 106.1mg		3 %
Total Carbohydrate 18g		5 %
	Dietary Fiber 1.8g	7 %
	Sugars, other 16.2g
Protein 3.3g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 89

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