"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Whole Wheat Graham Crackers Recipe

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This recipe for Whole Wheat Graham Crackers, by , is from The Ann Arbor 2nd Ward Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sarah Evans
Added: Monday, January 31, 2011

Category:
Category:

Ingredients:  
Ingredients:  
Mix together:
cup of evaporated milk (or 1/3 cup of dry milk powder plus cup water)
2 Tablespoons lemon juice or vinegar
Mix the following ingredients in the order listed. Blend well to keep oil in emulsion.
1 cup dark brown sugar (or 1 cup molasses)
cup honey (or white sugar)

1 cup oil (or cup oil and cup apple sauce)
2 teaspoons vanilla (or almond extract)
2 eggs, beaten slightly
Combine above two mixtures. Add the following:
6 cups whole wheat flour
1 tsp. salt
1 tsp. soda

Directions:
Directions:
Divide mixture into four equal parts. Place each part on a greased and floured cookie sheet. Roll from center to edges until about 1/8 inch thick. Prick with a fork.
Bake at 375 degrees for about 15 minutes or until light brown. Remove from oven and cut into squares (or use cookie cutters) immediately. Makes 60 crackers.

Personal Notes:
Personal Notes:
My girls like to put sprinkles on them before I bake them. They think they are cookies.

 

 

 

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