Thank you for visiting our Graham Crackers portal, the most comprehensive recipe collection for this yummy all American cracker. Here you can locate recipes in our database such as Homemade Graham Crackers, Chocolate Graham Crackers, Cinnamon Graham Crackers, Gingerbread Graham Crackers, Toffee Graham Crackers, and many others. We also feature several articles about the cracker that contain many fun and interesting facts. For example did you know that the graham crackers were first invented in 1829 by Reverend Sylvester Graham, a Presbyterian minister based out of Bound Brook New Jersey? For many more unique facts like this one, please browse around our web portal. If you have any questions or comments about any of our website content, then drop us an email. In addition to hosting our own graham cracker based recipes, we also regularly accept user submitted recipes, our only requirement being that they're original authored works.
This easy chocolate graham crackers recipe was forwarded to me by David of beautiful Anchorage Alaska. For the first step you will want to preheat your oven to 350 degrees Fahrenheit or 176 degrees Celsius. Next take out two neatly cut pieces of parchment paper roughly the size of your cookie sheets. Next take out a mixing bowl and stir together the white all purpose baking flour, whole wheat baking flour, the granulated kosher salt, cocoa powder, white sugar, and baking powder. Next cut the salted softened butter into the flour mixture stirring until the mixture is nice and crumbly. Moving right along next take out another separate mixing bowl and mix together the fresh milk and agave nectar. Once your agave has totally dissolved into the milk you can then combine the ingredients batches in both mixing bowls. Vigorously whip the mixture together until a nice graham cracker dough forms. Work this finished dough on a lightly floured surface until it's even and smooth. Cut the dough into two evenly sized pieces and then roll both of them into a rectangle on top of the parchment paper. Next you will want to perforate the surface of your nice rolled out crackers many times with a sharp fork. Next up you will need to lay the graham cracker rectangles and their parchment paper on to a baking sheet. Slide the baking sheet into the oven to cook for fifteen minutes. Once you remove the graham crackers from the oven you will want to immediately cut them into standard size crackers pieces. Serve these delicious treats warm with a cold glass of milk. They also go well with a warm cup of cocoa.
Fred from Chicago Illinois mailed my staff this yummy mock Nabisco graham crackers recipe, and it was delicious when I tried it out. To start out, first you will want to sift together the whole wheat baker's flour, unbleached all purpose baker's flour, pure baking powder, and Arm & Hammer baking soda. For the next step, take out a medium size mixing bowl, and whip together the softened real unsalted butter, pure dark brown granulated sugar, and organic liquid bees honey. Once this batter is nice and even, gradually stir in the evenly sifted ingredients, followed by the chilled cow's milk and premium gourmet vanilla extract. Vigorously stir these ingredients together until a nice firm graham cracker dough forms. Wrap the dough ball in plastic wrap, and then tuck it away in the refrigerator to chill for four hours. Once the cracker dough has chilled, set your oven to a preheat temperature of 350 degrees Fahrenheit, or 175 degrees Celsius. Moving along, next dust you kitchen counter with flour, then divide your dough ball into four equal portions. Flatten these portions out with a roller until they reach an eighth inch thickness. Next cut out even rectangle graham cracker shapes, and then poke each piece with a fork several times. You are now ready for the baking part of the recipe, so place wax baking paper on to a cookies sheet, line out your sweet uncooked graham crackers, then slide them into the oven to bake for thirteen to fourteen minutes, or until they are golden brown. Let your graham crackers cool for several minutes, then dish them out along with a tall cold glass of milk. Don't forget to dunk them in the classic beverage, as milk is made for graham crackers.
To begin this delicious gingerbread graham crackers recipe, you should first take out a mixing bowl, and sift together the baking flour, baking powder, ground cinnamon, ground cloves, ground nutmeg, and ground ginger. Set these ingredients aside once the step is complete. Take out another mixing bowl, and add in the all vegetable shortening, light brown sugar, water, egg, molasses, and vanilla extract. Mix these ingredients together until an even and consistent graham cracker batter begins to form. Moving along, gradually stir both mixing bowl ingredients together, stirring until a firm dough forms. Divide the dough into three clumps patted down to about a one and a half inch thickness, wrap these in plastic wrap, then place them in the refrigerator to chill for roughly three hours. Once your dough has chilled, preheat your oven to 350 degrees Fahrenheit, or 175 degrees Celsius. Using a clean and floured surface, roll your graham cracker dough to about an eighth of an inch thickness. Cut the dough into small graham cracker shaped rectangles, then place them on a ungreased cookie sheet. Poke holes in the surface of each rectangle using a fork. Bake each batch for about eight to twelve minutes, or until the crackers are golden. Keep a close watch over the crackers while baking, as you don't want to burn them. These gingerbread graham crackers are perfect for creating gingerbread houses, or other eatable holiday crafts. They can also be eaten as is with a tall glass of cold milk, with which you can dunk them into.
To begin this recipe, you will first need to take out a cookie sheet, and then line up your forty eight graham cracker quarters. Each whole graham cracker will break into four separate pieces, it is those pieces you are using with this recipe. Next take out a medium size saucepan and add in the butter and sugar, stirring over low heat until both ingredients completely melt. The melting process should take roughly ten minutes. Next carefully pour the melted mixture over the graham crackers so that you have an even coating on each cracker. Using a flat mixing spoon or butter knife, evenly level out any inconsistencies. Next evenly sprinkle on all the crushed salted pecans. Your toffee graham crackers are now ready to bake, so preheat your oven to roughly 350 degrees Fahrenheit. Once the oven has adequately heated, bake the graham crackers for eight to ten minutes. Do be very careful that the yummy graham crackers don't burn. Next remove the graham crackers from the oven, and place them on to a separate unheated metal cookie sheet. You are now ready to prepare the sweet chocolate sauce, so take out another small saucepan, and add in the chocolate chips and milk. Stir these tasty ingredients over low heat until all of the chocolate has melted. Using a spoon, drizzle ribbons of melted chocolate over all of the fresh baked graham crackers. Once you are done with the aforementioned step, slide the cookie sheet into the refrigerator to chill for one to two hours, or until the fresh chocolate and toffee coating on the graham crackers completely hardens. Enjoy these delicious snacks with a hot cup of coffee, warm herbal tea, or a large cold glass of milk.
To begin this recipe, you will first need to take out a large mixing bowl, and sift together the whole wheat flour, white unbleached flour, baking soda, and baking powder. Once you are done with that step, set the bowl aside. Moving along, next take out a second mixing bowl, and add in the softened real butter, dark brown sugar, and raw liquid honey. Vigorously stir these ingredients together until a light and fluffy cream forms. Next add the sifted flour ingredients from the first mixing bowl into the second mixing bowl with the butter. Stir these ingredients together until a graham cracker dough begins to form. Next add in the milk and vanilla extract, stir these ingredients until they disappear completely into the dough. You will now want to cover this second mixing bowl, and then place it into the refrigerator to chill overnight. The next day, preheat your oven to 350 degrees Fahrenheit, or 175 degrees Celsius. Take out your graham cracker dough and separate it into four even lumps. On a clean and floured surface, roll all four clumps of dough one at a time into a five by fifteen inch rectangle. Divide each graham cracker dough sheet into small rectangles. Place the cut dough rectangles on to an ungreased cookie sheet, and then perforate each cracker with a fork. Bake the graham crackers for about fifteen minutes, or until they are nice and golden. Do keep a close eye on them so that you do not burn them. Let the fresh made honey graham crackers cool for approximately five to fifteen minutes before serving them.
