Thursday, May 8, 2008

It's SnackTime!!!

O.k. so snack time usually does not inspire me towards creativity but we have enjoyed these Homemade Graham Crackers before and since our cupboards are bare of "easy" snack foods right now we will be making these today:)
This recipe (and many others that I use) came from Crystal Miller's wonderful website The Family Homestead.
I don't remember when I first stumbled upon her site but it has afforded me many new recipes several, including this one, that we really enjoy. I am a by-the-cookbook, follow-the-recipe type of person in the kitchen so I always appreciate those who do the experimenting with foods for me, especially those who produce healthy, cheap meals for large families.
Thanks Crystal!

Graham Crackers
1/3 c. olive oil
1/3 c. honey
¼ c milk
2T molasses
1 t. vanilla
2 ½ to 3 cups whole wheat pastry flour
1 t baking powder
½ t. baking soda
¼ t. salt
1 t cinnamon

In a large mixing bowl using a wire whip mix combine olive oil, milk, honey, molasses and vanilla. In a smaller mixing bowl combine 2 ½ cups of pastry flour, baking powder, soda, salt and cinnamon. Add this to the liquid mixture. At some point you will want to switch from the wire whip to large mixing spoon. Add the extra ½ cup flour if your dough is sticky. A little sticky is ok. By the time you finish adding the extra flour you will be doing the mixing with your hands.

Preheat your oven to 300 degrees. While the oven is heating up divide dough in half. Spray a large cookie sheet (15x13 approx. size) with non-stick spray such as Pam. Now roll out one of the dough halves onto the cookie sheet. A cookie sheet without sides is the easiest. It should pretty much fill up the whole cookie sheet. You can rub a little extra flour onto your rolling pin if needed.

Using a pizza cutter, cut dough into squares and poke with a fork.

Bake for about 20 to 25 minutes. Let cool on cookie sheet and separate and carefully remove them.

step by step,

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