Sunday, October 2, 2011

Graham Crackers..Really??

Have you ever wondered if you could make graham crackers?, how hard they would be? Well, probably not...You say, why make when you can buy a box for a $1.99. But, you can not find shaped grahams. So in my quest for something unique, I thought why not cut them into stars. They will look so cute with a fire roasted marshmallow in between, or you can frost cream cheese frosting in the middle of two and freeze. They can be packed away into school lunches. Your children will be the envy of the lunch table....

So with thoughts of an Autumn marshmallow roast on our backyard fire pit, these will be delish...Give these a try they are more simple then I would have ever thought!

Graham Cracker Recipe

*2 1/2 cups plus 2 tablespoons unbleached pastry flour or unbleached all-purpose flour
*1 cup dark brown sugar, lightly packed
*1 teaspoon baking soda
*3/4 teaspoon kosher salt
*7 tablespoons (3 1/2 ounces) unsalted butter, cut into 1-inch cubes and frozen
*1/3 cup mild-flavored honey, such as clover
*5 tablespoons whole milk
*2 tablespoons pure vanilla extract

**In the bowl of a food processor fitted with the steel blade or in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, brown sugar, baking soda, and salt. Pulse or mix on low to incorporate.

**Add the butter and pulse on and off on and off, or mix on low, until the mixture is the consistency of a coarse meal.
**In a small bowl, whisk together the honey, milk, and vanilla extract. Add to the flour mixture and pulse on and off a few times or mix on low until the dough barely comes together. It will be very soft and sticky.
**Turn the dough out onto a lightly floured work surface and pat the dough into a rectangle about 1 inch thick. Wrap in plastic and chill until firm, about 2 hours or overnight.
**Divide the dough in half and return one half to the refrigerator. Sift an even layer of flour onto the work surface and roll the dough into a long rectangle about 1/8 inch thick. The dough will be sticky, so flour as necessary. Cut into any shape you like and place on a parchment lined sheet pan.

*Repeat with the second batch of dough.
*Adjust the oven rack to the upper and lower positions and preheat the oven to 350 degrees.
* Using a toothpick or skewer, prick the dough to form two dotted rows about 1/2 inch for each side of the dividing line.
Bake for 25 minutes, until browned and slightly firm to the tough, rotating the sheets halfway through to ensure even baking.
Yield: 10 large crackers

Cream Cheese Frosting

*8-ounce package of cream cheese
*2 tablespoons butter, softened
*1 teaspoon pure vanilla extract
*3 cups of powdered sugar, sifted

Beat the butter in the bowl of an electric mixer until creamy. Mix in the cream cheese and beat until light and fluffy. Stir in the vanilla extract and when fully incorporated add the powdered sugar. Mix until smooth and creamy. Place in the refrigerator for an hour before using.

1 Others Say::

suburbangrandma said...

I really have to make these for my grandchildren. I bet they will taste much better than the boxed ones.