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The Kitchen Table

How Many Like Graham Crackers?

12 years ago

I just had some cinnamon sugar ones with my hot tea. I like both the plain and the ones with cinnamon sugar. I like them with peanut butter on them too. One of the first times I went to my future Mother's in law home she served them with icing between them. I like them that way too. Anyone else out there like them?

Sue in Cold Central Indiana

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Comments (25)

oldfixer
12 years ago
Plain with a slab of butter.
Who's going to mention Smores?
gadgets
12 years ago
I don't keep them on hand very often. When I do, I will eat them plain if I have a glass of milk to go with them. Other times, I like them with peanut butter and/or jelly. Now I wish I had one.

Shirley
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From Cook's Thesaurus: graham cracker crumbs Equivalents: 14 crackers = 1 cup crumbs. Notes: These mildly sweet crumbs make a terrific cheesecake or pie crust. Look for the crumbs in baking supplies section, or buy whole graham crackers and crush them yourself. Many markets also carry readymade graham cracker pie crusts. Substitutes: Vanilla wafer crumbs (These are sweeter, so add a bit less sugar to the crust mixture.) OR chopped nuts (1 cup graham cracker crumbs + 1 cup sugar = 1 1/2 cup chopped nuts + 1/8 cup sugar) OR chocolate wafer crumbs OR zwieback crumbs (works well in cheesecakes)
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Here is the graham cracker recipe. Graham Crackers - from smitten kitchen Adapted from Nancy Silvertons Pastries from the La Brea Bakery, and 101 Cookbooks, because for some absurd reason that will be immediately rectified, this book is not yet in my collection. If youÂre new to graham crackers, do know that the word "cracker" is misleading. TheyÂre moderately sweet, like a cookie or biscuit, but they do have the snap of a cracker. I canÂt say that IÂd serve them with cheese, but if youÂve never schmeared them with cream cheese frosting, youÂre missing out. The topping amount will make a heavy coating, like the store-bought ones. Make only half if you just want a light-to-moderate sprinkling. Makes 10 4 x 4.5-inch graham crackers or 48 2-inch squares 2 1/2 cups plus 2 tablespoons (375 grams) unbleached all-purpose flour (a swap of 1/2 cup with whole wheat flour or 1 cup whole wheat pastry flour works well here, too) 1 cup (176 grams) dark brown sugar, lightly packed 1 teaspoon (6 grams) baking soda 3/4 teaspoon kosher or coarse sea salt (4 grams) 7 tablespoons (3 1/2 ounces or 100 grams) unsalted butter, cut into 1-inch cubes and frozen 1/3 cup (114 grams) mild-flavored honey, such as clover 5 tablespoons (77 grams) milk, full-fat is best 2 tablespoons (27 grams) pure vanilla extract Topping (optional) 3 tablespoons (43 grams) granulated sugar 1 teaspoon (5 grams) ground cinnamon Make the dough: Combine the flour, brown sugar, baking soda, and salt 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. 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. [Alternately, if you don't have a food processor or electric mixer, you can cut the ingredients together with a pastry blender. Just make sure they're very well incorporated.] 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. Lay out a large piece of plastic wrap and dust it lightly with flour, then turn the dough out onto it and pat it into a rectangle about 1-inch thick. Wrap it, then chill it until firm, about 2 hours or overnight. Meanwhile, prepare the topping, if using, by combining the sugar and cinnamon in a small bowl and setting aside. Roll out the crackers: 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. Trim the edges of the rectangle to 4 inches wide. Working with the shorter side of the rectangle parallel to the work surface, cut the strip every 4 1/2 inches to make 4 crackers. [This makes a traditional graham cracker shape. I rebelled and made mine into 2-inch fluted squares with one of these.] Place the crackers on one or two parchment-lined baking sheets and sprinkle with the topping. Chill until firm, about 30 to 45 minutes in the fridge or 15 to 20 minutes in the freezer. Repeat with the second batch of dough. Finally, gather any scraps together into a ball, chill until firm, and re-roll. Adjust the oven rack to the upper and lower positions and preheat the oven to 350Â°F. Decorate the crackers: Mark a vertical line down the middle of each cracker, being careful not to cut through the dough (again, this is for the traditional cracker shape). Using a toothpick or skewer (I like to use the blunt end of a wooden skewer for more dramatic dots), prick the dough to form two dotted rows about 1/2 inch for each side of the dividing line. Bake for 15 to 25 minutes, until browned and slightly firm to the touch, rotating the sheets halfway through to ensure even baking. [The baking time range is long because the original recipe calls for 25 minutes but my new oven -- which I suspect runs crazy hot but have yet to confirm with the actual purchase of an oven thermometer -- had them done in way less. Be safe, check them sooner. Nobody likes a burnt cracker!]
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I think parchment is better under the ceramic pie weight balls. I fill the dish with them, and as soon as it's cool enough to touch, I pull the paper into a cone, grab the point for moving to the jar, and they just funnel back in They don't prevent slumping however. Lovemycorgi, you're right about the weights. They prevent the puffage. Docking would too, but only if the filling is very thick or dry--otherwise it would leak! What prevents slumping is a very cold dish/crust and a very hot oven. Chill your crust lined pie plate for half an hour, and blind bake at 425° F.
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morz8 - Washington Coast
12 years ago
I do like them, and don't think to buy them very often. Once in a while I'll pick up the little teddy bear shaped treats (like goldfish only bears and graham instead of cheese) - how's that for a grownup snack.

My mother didn't bake often, in fact, rarely...but she did make a 'cookie' with powdered sugar/milk frosting in between two graham crackers. We loved those as kids.
cheryl_ok
12 years ago
Yes I like them also but only with milk. I really don't like milk and don't drink it, sometimes I get a craving for Oreo cookies or graham crackers...gotta dunk um
grandmamary_ga
12 years ago
Actually had one today. I like mine plain or with a little butter on them topped with cinnamon sugar, but my husband loves them with peanut butter.
Mary
teddybear_2009
12 years ago
Make flapper pie for my grandson he loves it .
angelaid
12 years ago
Plain. Haven't had one since I was a kid. Now I want some.
clubm
12 years ago
Just threw empty box out today...need to buy more. I have them for breakfast with hot tea.
Georgysmom
12 years ago
I like them plain or with strawberry jam, but haven't had them in years.
nanny98
12 years ago
I hadn't had them for several years... then recently have had them and think they have changed. I never before noticed how "vanilla-like" that they smelled.... and of course they are smaller or less in a package. Don't think it is my imagination, but maybe/
pekemom
12 years ago
Bought some a couple of weeks ago, the regular ones, haven't had them in a while but they were good with hot cocoa....the peke even likes them...
kayjones
12 years ago
I like mine with a few squares of Hershey bar and a marshmallow melted between two graham crackers - YUM!
linda_in_iowa
12 years ago
I hadn't bought them for several years but bought a box today that have cinnamon on them.
kittiemom
12 years ago
I like them, but don't usually keep them on hand. I try to keep temptations out of the house...
susanjf_gw
12 years ago
boy they are a temptation, too! plain, but s'mores omg!
User
12 years ago
I can eat the whole box in one sitting. So I don't buy them often. My favourite pie crust is a graham wafer crust. Especially with any type of cream pie, especially lemon meringue.
rhizo_1 (North AL) zone 7
12 years ago
Teddybear, I had never heard of flapper pie before now. It sounds great!

Cinnamon graham crackers were a staple in our household as a child, plus my mother would use them in several of her desserts. I don't have a sweet tooth anymore, but if I did these crackers would be in my pantry.
gazania_gw
12 years ago
Graham crackers are a staple here. With peanut butter or icing spread between two crackers. I like to make up several at a time and let them sit for a day till the grahams get a little soft.

When I was in grade school and could come home for lunch my mom often gave me graham crackers spread with peanut butter to dunk in a cup of hot Postum. To this day that is a 'comfort' food for me. Course it has to be coffee instead of Postum which has disappeared. Anybody remember it?
houstonmom_gw
12 years ago
I love graham crackers!

My mom used to eat broken up graham crackers in a bowl covered with milk (it's actually very good!). When my kids were introduced to that treat by her, they started calling her "Gram Cracker" instead of grandma!
two25acres
12 years ago
As a kid graham crackers and chocolate milk were a staple in our house. We would break up the crackers and put them in the glass of chocolate milk, so good. Today I will splurge on some Oberweiss chocolate milk and graham crackers maybe once a year. Have a lactose problem so I can't handle it more than that now. Now I have a major craving for it but its minus 10 here now, I won't be giving into this tempation today.
maxmom96
12 years ago
I haven't had any in years, except to crumb and use as a cake base, but when I was a school kid, graham crackers with simple icing, sprinkled with chopped nuts between, was my 'sweet' in my packed lunch every day.
rhizo_1 (North AL) zone 7
12 years ago
Gazania, I mentioned Postum the other day. I loved that stuff and missed it terribly when taken off the market. There are alternatives, but I haven't tried any yet.
ruthieg__tx
12 years ago
I love them with some peanut butter. Since I have to watch the sugar, I buy the plain ones these days but I love the cinnamon and sugar..
heather_on
12 years ago
I haven't had them in years but have fond memories of going to Girl Guides camp and having smores around the campfire. I also remember Postum but wasn't really fond of it.
naughtykitty
12 years ago
I dont eat them very often but when I do, it's spread with Nutella. You must try it this way! YUM!

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