Thanks to the person who ask about making homemade grahm crackers and to the person who submitted the recipe, I made some today and they turned out quite well, except the first batch I burned a little and they burn quick, but the second batch was just right, except I found I had to add a lot of floor as rolling it out so it didn't stick to the wax paper, had to knead some in like roll out sugar cookies or tea cakes, so they were a little floury, I brushed some of it off after they were baked. Anybody have any comments or suggestions. Carol

-- Carol (cwaldrop@peoplescom.net), September 27, 2000

Answers

I would love the recipie if you have time and can share. Good luck in perfectint them. I bet they are good!

-- Bernice (geminigoats@yahoo.com), September 27, 2000.

I have never tried the recipe, but you might find parchment paper works better than waxed paper. Parchment paper is less likely to rip and can be reused depending on what the original use is. For instance, if I bake cookies on it, I can use that sheet repeatedly in the oven. A bit more than waxed paper, but not if you buy a good sized roll of it.

-- Anne (HT@HM.com), September 27, 2000.

Bernice, the recipe is on the earlier thread, called "Recipe for Graham Crackers"

-- Carol Waldrop (cwaldrop@peoplescom.net), September 27, 2000.

If the dough is sticky, add a little more flour before you roll it out.

-- Cathy Horn (hrnofplnty@webtv.net), September 28, 2000.

Anne, where can you buy parchment paper?

-- Cindy (atilrthehony_1@yahoo.com), September 28, 2000.

2001 farmers almanac has cracker receipes in there, including graham crackers

-- STAN (sopal@net-port.com), September 28, 2000.

I've bought it at the odd homeware stores and also at a bakery (by the sheet, they thought I was odd). I think Pampered Chef sells it in a roll too. Check your fancy grocery store or maybe your co-op could order it. Try King Arthur Flour; I'm fairly certain they have a website. Though I caution you....if you like baking King Arthur will turn into another wish book!!

Parchment is very handy when you want non-stick. I HATE that pseudo- food-safe coating on "non-stick" pans, so

-- Anne (HT@HM.com), September 28, 2000.

What about refrigerating the dough for a couple hours before you roll it out? Tami in WI

-- Tami Bowser (windridg@chorus.net), October 03, 2000.

The perfect tip of homemade graham cracker making is sprinkling a pinch of corse sugar on top!And also, I find if I or my husband want an extra little treat after dinner, spreading a litle bit of homemade frosting always does the trick! Good luck with all of your graham cracker making. Merry Making!

-- Susie (susiehomemaker@hotmail.com), March 15, 2001.