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phoenix
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Post subject: Graham crackers Posted: Mon May 14, 2012 9:48 pm |
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Joined: Sat Jan 08, 2011 6:33 pm Posts: 954 Location: Northern California
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Hi everyone, I am looking for a good graham cracker recipe. Everything I've tried so far has not been sweet enough. Thanks Nancy
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Emilie
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Post subject: Re: Graham crackers Posted: Mon May 14, 2012 9:59 pm |
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Joined: Mon Apr 04, 2011 5:56 am Posts: 531 Location: Virginia
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Nancy, have you tried the one on Smitten Kitchen? I made those once and thought they were good. Can't remember anything particular about the level of sweetness, though.
Emilie
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merstar
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Post subject: Re: Graham crackers Posted: Mon May 14, 2012 11:34 pm |
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Joined: Mon Mar 28, 2011 8:07 pm Posts: 328
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These are really good - from Alton Brown. (I used honey instead of molasses). I like the fact that the recipe calls for graham flour, not whole wheat flour. Graham flour is more coarsely ground than whole wheat flour. From desertculinary: "While basically whole wheat flour, what makes this flour different is that the parts of the wheat kernel, the bran, germ, and endosperm, are actually ground separately, rather than in one fell swoop for a more coarse texture."http://www.foodnetwork.com/recipes/alto ... index.htmlAlso posted here with photos: http://desertculinary.blogspot.com/2009 ... ckers.html
_________________ Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces.
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JesBelle
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Post subject: Re: Graham crackers Posted: Tue May 15, 2012 7:50 am |
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Joined: Fri Jan 16, 2009 7:50 pm Posts: 2062
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I use the Alton Brown recipe, too, and I also swap out molasses for honey. They are addictive. Hodgson Mills makes a very good graham flour that is pretty widely available.
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Darcie
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Post subject: Re: Graham crackers Posted: Tue May 15, 2012 11:05 am |
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Joined: Thu Dec 18, 2008 7:18 pm Posts: 1244
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Hmmm, I must be the only person who didn't like the Alton Brown recipe. Maybe I need to revisit it. I found them to have an unpleasant texture (not crispy enough), and didn't care for the flavor. But I didn't use honey; I used the molasses. Also, I used Bob's Red Mill graham flour.
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merstar
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Post subject: Re: Graham crackers Posted: Tue May 15, 2012 1:13 pm |
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Joined: Mon Mar 28, 2011 8:07 pm Posts: 328
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JesBelle wrote: I use the Alton Brown recipe, too, and I also swap out molasses for honey. They are addictive. Hodgson Mills makes a very good graham flour that is pretty widely available. Hodgson Mills is the one I used also. The only problem I had with the graham crackers, as I would have had with any graham crackers, was to roll them out thin enough. It was hard for me to get them at the 1/8 inch thickness, which is crucial to getting the right consistency! I don't think I ever quite got them to 1/8 inch, so I had to bake them longer to get them crispy enough. But, in the end, they came out great.
_________________ Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces.
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pepperhead212
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Post subject: Re: Graham crackers Posted: Tue May 15, 2012 1:20 pm |
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Joined: Fri Dec 19, 2008 7:58 pm Posts: 1206
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If you want an easy way to roll things out to a given thickness, use wood! Besides the rolling pin that is. Simply place two pieces of wood, of the thickness you want, on the counter (I have several thicknesses, about 18" long), and roll until the roller hits the wood. If you have a woodworking shop you can make your own, but you can also buy wooden dowels, 1/8", 1/4", 3/8", 1/2", and many other sizes, though I doubt you would be rolling much thicker than these. They sell them in 3' lengths, and you can just cut it in half. Even if they warp, it doesn't really matter, as they just flatten out on the counter as you roll.
_________________ Dave
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merstar
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Post subject: Re: Graham crackers Posted: Tue May 15, 2012 2:15 pm |
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Joined: Mon Mar 28, 2011 8:07 pm Posts: 328
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pepperhead212 wrote: If you want an easy way to roll things out to a given thickness, use wood! Besides the rolling pin that is. Simply place two pieces of wood, of the thickness you want, on the counter (I have several thicknesses, about 18" long), and roll until the roller hits the wood. If you have a woodworking shop you can make your own, but you can also buy wooden dowels, 1/8", 1/4", 3/8", 1/2", and many other sizes, though I doubt you would be rolling much thicker than these. They sell them in 3' lengths, and you can just cut it in half. Even if they warp, it doesn't really matter, as they just flatten out on the counter as you roll. Wow, that's a great idea! Thanks, Dave!
_________________ Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces.
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phoenix
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Post subject: Re: Graham crackers Posted: Tue May 15, 2012 9:12 pm |
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Joined: Sat Jan 08, 2011 6:33 pm Posts: 954 Location: Northern California
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Thanks everyone! I will try the alton brown with honey substitution and report back. Nancy
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Tatoosh
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Post subject: Re: Graham crackers Posted: Wed May 16, 2012 8:02 pm |
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Joined: Thu Mar 31, 2011 6:55 am Posts: 516 Location: Cordillera, Luzon, Philippines
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I checked out the Hodgson Mills website and I did not see a "Graham" flour in their product list. Is the flour known by a different name?
_________________ Tatoosh aka Steve
Ancient Amerikano Adventuring Abroad: another fat guy up a mountain in the Philippines
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