Featured Cookbook

ORDER/INFO

1. California Pizza Kitchen Vegetarian Pizza

2. Little Debbie Oatmeal Lights

3. Nabisco Honey Maid Grahams

Book Description

Is there an audience for Todd Wilbur's Low-Fat Top Secret Recipes, a collection of fat-reduced and make-it-yourself formulas for the likes of Screaming Yellow Zonkers? Judging from the success of Wilbur's previous cookbooks, which also provide favorite food-product recipes, the answer is you bet. This book is for those times when a chocolatey Oreo or gooey Entenmann's cinnamon roll--made at home--is just what the doctor ordered. The 75 or so recipes are divided into two sections

... (more)

Low-Fat Top Secret Recipes: Creating Kitchen Clones of America's Favorite Brand-Name Foods

Authors: Todd Wilbur

Date: June 2000

ISBN: 0452281490

Publisher: Plume Books

Paperback

ORDER/INFO

The beginning of the graham cracker goes back to the early 1800's when Sylvester Graham thought his new invention was the secret to a lifetime of perfect health, even sexual prowess-certainly extraordinary claims for a cracker. But this came from the man thought to be quite a whacko in his time, since he had earlier claimed that eating ketchup could ruin your brain. So, while his crispy whole wheat creation was not the cure for every known ailment, the sweet crackers still became quite a fad, first in New England around the 1830's and then spreading across the country Today, graham crackers remain popular as a low-fat, snack time munchable, and they're the main ingredient in s'mores.

You don't need to use graham flour for this recipe, since it's similar to the whole wheat flour you find in your local super- market. Just pick your favorite variety among these three clones of Nabisco's most popular crackers, and be sure to rollout the dough paper thin.

• Makes 44 crackers

• Nutrition Facts

• Serving Size-2 Crackers

• Fat (Per Serving)-3g

• Total Servings-22

• Calories (Per Servings)-120

1. Preheat oven to 300 degrees.

2. Combine shortening with sugar, honey (warmed for 20 to 30 seconds in the microwave), and vanilla in a large bowl. Blend with an electric mixer until smooth.

3. Combine flours, salt, baking powder, and baking soda in another large bowl, and then add the dry mixture to the wet ingredients and blend well with an electric mixer.

4. Slowly add the water to the mixture while beating. You may have to mix by hand until the mixture forms a large ball of dough.

5. Divide the dough in thirds and roll 1/3 out in the shape of a rectangle that is at least 1/16 inch thick on wax paper: This dough should be paper thin! It will double when cooked to the desired 1/8-inch thickness. Use a knife to trim the dough so that it has straight edges in the shape of a rectangle slightly smaller than the size of the baking sheet you are using.

6. Grease the baking sheet with a light coating of shortening. Turn the dough over onto the baking sheet, and carefully peel away the wax paper.

7. Use a knife to score the dough in 5x2 3/8-inch rectangles. Use a toothpick to poke holes that are 1/4 inch apart across the entire surface of the dough.

8. Bake for 22 to 24 minutes or until the dough begins to turn light brown around the edges. Be sure to turn the baking sheet around about halfway through the cooking time.

9. Cool the graham cracker sheets before breaking them apart along the scored lines. Repeat the process with the remaining dough.

Cinnamon Graham Crackers

Makes 44 crackers

• 1/3 cup shortening

• 3/4 cup plus 1 tablespoon granulated sugar

• 3 tablespoons honey; warmed

• 1 tablespoon molasses

• 1 1/2 teaspoons vanilla

• 1 3/4 cups whole wheat flour

• 1 1/4 cups all-purpose flour

• 1 1/4 teaspoons salt

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 cup plus 2 tablespoons water

• Topping

• 1 1/2 teaspoons cinnamon

• 2 tablespoons sugar

1. Preheat oven to 300 degrees.

2. Combine shortening with sugar, honey (warmed for 20 to 30 seconds in the microwave), molasses, and vanilla in a large bowl. Blend with an electric mixer until smooth.

3. Combine flours, salt, baking powder; and baking soda in another large bowl, and then add the dry mixture to the wet ingredients and blend well with an electric mixer.

4. Slowly add the water to the mixture while beating. You may have to mix by hand until the mixture forms a large ball of dough.

5. Divide the dough in thirds and roll 1/3 out in the shape of a rectangle that is at least 1/16 inch thick on wax paper: This dough should be paper thin! It will double when cooked to the desired 1/8-inch thickness. Use a knife to trim the dough so that it has straight edges in the shape of a rectangle slightly smaller than the size of the baking sheet you are using.

6. Grease the baking sheet with a light coating of shortening. Turn the dough over onto the baking sheet, and carefully peel away the wax paper.

7. Use a knife to score the dough in 5x2 3/8-inch rectangles. Use a toothpick to poke holes that are 1/4 inch apart across the entire surface of the dough.

8. Sprinkle a light coating of the cinnamon/sugar over the top surface of the dough. Shake the baking sheet around gently to evenly distribute the cinnamon/sugar topping.

9. Bake for 22 to 24 minutes or until the dough begins to turn light brown around the edges. Be sure to turn the baking sheet around about halfway through the cooking time.

10. Cool the graham cracker sheets before breaking them apart along the scored lines. Repeat the process with the remaining dough.

Chocolate Graham Crackers

Makes 44 Crackers

• 1/3 cup shortening

• 3/4 cup plus I tablespoon granulated sugar

• 3 tablespoons honey warmed

• 1 tablespoon chocolate syrup

• 1 1/2 teaspoons vanilla

• 1 1/2 cups whole wheat flour

• 1 1/4 cups all-purpose flour

• 1/3 cup cocoa

• 1 1/4 teaspoons salt

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/4 cup water

• 1/4 cup fat-free milk

• 2 tablespoons whole milk

• Topping

• 2 tablespoons granulated sugar

1. Preheat oven to 300 degrees.

2. Combine shortening with sugar, honey (warmed for 20 to 30 seconds in the microwave), chocolate syrup, and vanilla in a large bowl. Blend with an electric mixer until smooth.

3. Combine flours, cocoa, salt, baking powder; and baking soda in another large bowl, and then add the dry mixture to the wet ingredients and blend well with an electric mixer.

4. Slowly add the water and milk to the mixture while beating. You may have to mix by hand until the mixture forms a large ball of dough.

5. Divide the dough in thirds and roll 1/3 out in the shape of a rectangle that is at least 1/16 inch thick on wax paper: This dough should be paper thin! It will double in thickness when cooked to the desired 1/8-inch thickness. Use a knife to trim the dough so that it has straight edges in the shape of a rectangle slightly smaller than the size of the baking sheet you are using.

6. Grease the baking sheet with a light coating of shortening. Turn the dough over onto the baking sheet and carefully peel away the wax paper.

7. Use a knife to score the dough in 5x2 3/8-inch rectangles. Use a toothpick to poke holes that are 1/4 inch apart across the entire surface of the dough.

8. Sprinkle a light coating of granulated sugar over the top surface of the dough. Gently shake the baking sheet around to help evenly distribute the sugar:

9. Bake for 22 to 24 minutes or until the dough begins to turn light brown around the edges. Be sure to turn the baking sheet around about halfway through the cooking time.

10. Cool the graham cracker sheets before breaking them apart along the scored lines. Repeat the process with the remaining dough.

More From This Book:

1. California Pizza Kitchen Vegetarian Pizza

2. Little Debbie Oatmeal Lights

3. Nabisco Honey Maid Grahams

Home - Request a Recipe - Index - Women for Women International - Kiva.org - Hunger Relief - Organ Donation  

Copyright 1995 - 2008 The Kitchen Link, Inc. All Rights Reserved

http://www.recipelink.com - Privacy  - Contact