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Graham Cracker Crust Question
http://cookaholics.org/viewtopic.php?f=14&t=4020
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Author:  TheFuzzy [ Sat Mar 14, 2015 3:39 pm ]
Post subject:  Graham Cracker Crust Question

Folks,

So the graham cracker crust was invented independantly of PBC's Honey Maid pseudo-graham crackers, as far as I know. But if you make a crust using "real" 100% whole wheat graham crackers, you end up with a crust which is dry, crumbly, and doesn't hold together. Believe me, I've tried.

My thinking is that making a crust using "traditional" graham crackers must require more melted butter and sugar than Honey Maids do. But how much more? Has anyone tried?

Author:  Cubangirl [ Sat Mar 14, 2015 3:56 pm ]
Post subject:  Re: Graham Cracker Crust Question

How much sugar and melted butter are you using? I've can't find any recipes where I noted using real wheat grahams, but know I've bought them. I generally use low-fat ones, and get them at TJ's.

Author:  TheFuzzy [ Sat Mar 14, 2015 3:58 pm ]
Post subject:  Re: Graham Cracker Crust Question

Alina,

1.5 cups graham cracker crumbs, 6 Tbs butter, 1/4 cup white sugar.

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