Cooking
Page 162 in the old book / page 200 in the new book
My not-yet-perfected rolling technique resulted in graham crackers that were more like cartoon graham crackers than "real" graham crackers. Because they were thicker in the middle, each had a bulging waistline. Not so straight rows of fork-pricks contributed to their almost comical appearance. Well... comical to me anyway. No one else seemed to notice.
They did notice that these graham crackers weren't much like store-bought. The biggest difference was textural - the crackers were fairly thick and therefore not very crunchy. They also softened up over the course of the day, since the box they were in was left uncovered most of the time.
Rather than chilling the dough and then rolling it out on a floured pastry cloth as instructed in the recipe, I was feeling lazy and decided to try rolling the dough between sheets of wax paper before chilling. I marked out the 15 by 5 inch oblong on my counter with freezer tape rolled each portion of the dough and then placed it and the wax paper on a cookie sheet in the refrigerator. It worked very well and was much easier than pounding away on chilled dough. The wax paper peeled away from the dough quite easily. Only one problem... which I'm just now realizing. I'm pretty sure I divided the dough into thirds rather than fourths. Which explains why the crackers were too thick.
Between the error I made rolling out the dough and the fact that I had to substitute light for dark brown sugar, I'm thinking these graham crackers perhaps deserve a second chance. They had a bit of cinnamon in them which gave them an interesting flavor, but lacked the crunchiness you expect in a graham cracker. Apparently, that was my fault rather than the recipe's.
Here's the panel...
Suzanne: "The Graham Cracker wasn’t as sweet as the store bought crackers. It was also thicker and therefore not quite as crunchy. I hate to say it, but I think I Iike the store bought grahams better then this recipe. Somehow it was missing that honey taste. Rating - 2.0"
Denny: "Just a 2. Little softer than store-bought. I'm not sure if that's better or not. They were OK. Rating - 2.0"
Laura: "Thicker and 'chewier' than store-bought, but still tasty! Rating - 3.5"
Terri: "I have a true love of graham crackers since my kindergarten snack (50 years ago) was graham crackers with homemade butter! Yum! These honey graham crackers today were delicious, but slightly on the dry side. I had mine with coffee so they seemed a bit moister. Rating - 3.0"
Overall rating by the panel - 2.6
Next Week - Swedish Honey Cookies
Nutrition Facts
- Oven Baked S'mores Recipe
S'mores. Did you know you can make them in the oven? I admit from the outset I saw this on the Food Network recently and have had it in my mind to make them ever since. I believe s'more are to many Americans what madeleines were to Proust, the...
- Mondays With Maida - Swedish Honey Cookies
Page 164 in the old book / page 201 in the new book Another in our series of plain brown cookies. These were very crisp and had an interesting combination of spices - cinnamon and coriander. The aroma coming from the oven as they baked was amazing, but...
- Mondays With Maida - Whole-wheat Squares
Page 158 in the old book / page 196 in the new book These squares are similar to wheatmeal biscuits. They are hard, dry, and very plain... which may not sound like much of a recommendation, but they are actually quite good. They are very buttery, not...
- Mondays With Maida - Swedish Rye Wafers
Page 157 in the old book / page 195 in the new book I had a hunch these wouldn't be a hit, but I liked them. They are so buttery, that they are more like pastry then a cookie. They are rather plain, very crumbly and slightly sweet. I had hoped that...
- Sugar High Friday #10---oh, Honey!
Graham Cracker Honey Ice Cream/S'Mores Sundae So many options! One of the reasons I love Sugar High Fridays so much is all the choices...this month's food fest is hosted by the always-charming Nic of bakingsheet I finally decided to make ice...
Cooking
Mondays with Maida - Honey Graham Crackers
Page 162 in the old book / page 200 in the new book
My not-yet-perfected rolling technique resulted in graham crackers that were more like cartoon graham crackers than "real" graham crackers. Because they were thicker in the middle, each had a bulging waistline. Not so straight rows of fork-pricks contributed to their almost comical appearance. Well... comical to me anyway. No one else seemed to notice.
They did notice that these graham crackers weren't much like store-bought. The biggest difference was textural - the crackers were fairly thick and therefore not very crunchy. They also softened up over the course of the day, since the box they were in was left uncovered most of the time.
Rather than chilling the dough and then rolling it out on a floured pastry cloth as instructed in the recipe, I was feeling lazy and decided to try rolling the dough between sheets of wax paper before chilling. I marked out the 15 by 5 inch oblong on my counter with freezer tape rolled each portion of the dough and then placed it and the wax paper on a cookie sheet in the refrigerator. It worked very well and was much easier than pounding away on chilled dough. The wax paper peeled away from the dough quite easily. Only one problem... which I'm just now realizing. I'm pretty sure I divided the dough into thirds rather than fourths. Which explains why the crackers were too thick.
Between the error I made rolling out the dough and the fact that I had to substitute light for dark brown sugar, I'm thinking these graham crackers perhaps deserve a second chance. They had a bit of cinnamon in them which gave them an interesting flavor, but lacked the crunchiness you expect in a graham cracker. Apparently, that was my fault rather than the recipe's.
Here's the panel...
Suzanne: "The Graham Cracker wasn’t as sweet as the store bought crackers. It was also thicker and therefore not quite as crunchy. I hate to say it, but I think I Iike the store bought grahams better then this recipe. Somehow it was missing that honey taste. Rating - 2.0"
Denny: "Just a 2. Little softer than store-bought. I'm not sure if that's better or not. They were OK. Rating - 2.0"
Laura: "Thicker and 'chewier' than store-bought, but still tasty! Rating - 3.5"
Terri: "I have a true love of graham crackers since my kindergarten snack (50 years ago) was graham crackers with homemade butter! Yum! These honey graham crackers today were delicious, but slightly on the dry side. I had mine with coffee so they seemed a bit moister. Rating - 3.0"
Overall rating by the panel - 2.6
Next Week - Swedish Honey Cookies
Nutrition Facts
- Oven Baked S'mores Recipe
S'mores. Did you know you can make them in the oven? I admit from the outset I saw this on the Food Network recently and have had it in my mind to make them ever since. I believe s'more are to many Americans what madeleines were to Proust, the...
- Mondays With Maida - Swedish Honey Cookies
Page 164 in the old book / page 201 in the new book Another in our series of plain brown cookies. These were very crisp and had an interesting combination of spices - cinnamon and coriander. The aroma coming from the oven as they baked was amazing, but...
- Mondays With Maida - Whole-wheat Squares
Page 158 in the old book / page 196 in the new book These squares are similar to wheatmeal biscuits. They are hard, dry, and very plain... which may not sound like much of a recommendation, but they are actually quite good. They are very buttery, not...
- Mondays With Maida - Swedish Rye Wafers
Page 157 in the old book / page 195 in the new book I had a hunch these wouldn't be a hit, but I liked them. They are so buttery, that they are more like pastry then a cookie. They are rather plain, very crumbly and slightly sweet. I had hoped that...
- Sugar High Friday #10---oh, Honey!
Graham Cracker Honey Ice Cream/S'Mores Sundae So many options! One of the reasons I love Sugar High Fridays so much is all the choices...this month's food fest is hosted by the always-charming Nic of bakingsheet I finally decided to make ice...