In 1984, I was anticipating my 39th birthday (with mixed emotions) and about to give birth to my second child. It was around that time that I discovered Whole Foods For The Whole Family , a cookbook from La Leche League International.
My WFWF's pages are worn, some torn, some covered in clear plastic contact paper to preserve what is left of them, and many have pencilled-in notes telling when I made a recipe or what I discovered about it.
Graham Crackers are on page 100 of this 1981 edition of Whole Foods For The Whole Family, and I saw a note that I first made them in May of 1989, again in April of 1991... and most recently in February 2013.
GRAHAM CRACKERS
(Total calorie count - 2228)
Ingredients...
1/3 C. oil
1/3 C. honey
2 T. molasses
1 t. vanilla
2-1/2 to 3 C. wholewheat flour
1 t. baking powder
1/2 t. baking soda
1/4 t. salt
1 t. cinnamon
1/4 to 1/2 C. milk
oil or butter for greasing
(T. = tablespoon and t. = teaspoon)
Directions...
1. Mix oil, honey, molasses and vanilla in large bowl.
2. Combine 2-1/2 C.flour with baking powder, baking soda, salt and cinnamon in medium bowl.
3. Add dry mixtures to liquids, alternating with milk; mix well. When the dough gets too stiff to mix with spoon, use hands.
4. If dough is too sticky, then add up to 1/2 C. more flour; form dough into ball.
5. Preheat oven to 300-degrees.
6. Grease cookie sheets with a little oil or butter.
7. Divide dough in half.
8. Roll dough directly onto cookie sheets, to cover entire sheet.
9. Use a knife to cut dough into 2-1/2 inch squares, but do not separate.
10. Prick surface of each cracker with fork or shampoo brush.
11. Bake for 15 to 25 minutes or until outer edges are slightly browned.
12. Remove cookies sheets from oven using potholders.
13. Let cool on cookie sheets.
14. When cool separate and remove with turner.
15. Store in air tight container.
(Don’t you love some of the wording above, such as “remove with turner”? Well, you have to remember that the book was published over thirty years ago.)
I didn’t grease or butter my pan, choosing instead to use parchment paper. I don't remember parchment paper being around in 1981, do you? We used to use wax paper for some of these oven projects--dangerous! I use parchment paper for so many baking projects now--a great product!
Also, I cut the parchment to the inside size of the pan, then placed the parchment on the back of the cookie sheet. There I rolled out the dough, cut the pieces (with a pizza cutter) and pricked it with a fork.
Next I easily slid parchment and dough onto the counter, turned the cookie sheet over and slide the parchment/dough into the cookie sheet.
As simple at that!
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You can go HERE to see a picture of my copy of Whole Foods for the Whole Family and to try out another recipe from the book.
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A REMINDER...
I discovered recently that my blog settings for Comments were incorrect and only allowed registered users to comment. Oh, no! I want everyone to be able to comment, even anonymously, if you want.
The settings are changed so, please, speak up. I would love to hear your opinions on the blog and the recipes. If you make any of the foods, let me know what worked for you and what didn’t.
