ADVERTISEMENT
- Real Recipes from Real People -

Graham Crackers

Misc.

Hi Allison,

I'll add my 2 cents because I'm not sure if from the above posters you still can figure out what a Graham cracker is! Graham crackers are plain, square cookies (biscuits) made using Graham flour, a whole wheat flour that contains the bran of the wheat kernel (named after a 19th century minister who advocated nutrition). Nabisco makes Graham crackers commercially. Are they unavailable in your part of Australia? English whole-meal biscuits and Scottish oatcakes have a similar flavor, but are thicker. If you need the Graham crackers for a pie crust, you can simply substitute some other type of plain cookie crumbs (vanilla wafers or chocolate wafers); the flavor will be different but the result will be the same.


MsgID: 033702
Shared by: Susan
In reply to: ISO: graham crackers
Board: International Recipes at Recipelink.com
  • Read Replies (4)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Allison Thomas
2
  grace/Alberta
3
  deb from calgary
4
  Betsy at TKL
5
  Susan
ADVERTISEMENT
Random Recipes
  • Lemonade Jellies (candies)
  • LEMONADE JELLIES Vegetable oil for coating pan 3 envelopes unflavored gelatin 1 cup water, divided use 2 cups granulated sugar 3/4 cup fresh lemon juice 1 teaspoon grated fresh lemon rind Superfine sugar (for coating...
  • Buffalo Chicken Supper in a Sub
  • BUFFALO CHICKEN SUPPER IN A SUB 1 pound chicken breast tenders 1 teaspoon garlic powder 1 teaspoon chili powder 1/2 teaspoon paprika 2 tablespoons flour 1 tablespoon olive oil 2 tablespoons bottled hot sauce 3/4 cup s...
  • Nut Tree Restaurant Turkey Tamales
  • NUT TREE RESTAURANT TURKEY TAMALES 50 large corn husks (5 per tamale) FOR THE TAMALE SAUCE: 3 cups all-purpose flour 8 cups water 2 to 4 tablespoons chili powder, depending on heat desired 2...
  • Family Favorite Chili (crock pot)
  • FAMILY FAVORITE CHILI 2 pounds extra lean ground beef, rinsed and drained 1 cup chopped onion (1 large) 2 cloves garlic, finely chopped 1 (28 ounce) can tomatoes, canned, diced, undrained 1 (15 ounce) can tomato sauc...
ADVERTISEMENT
  • Pistachio Biscotti
  • PISTACHIO BISCOTTI THIS IS MMM....GOOD 1 1/2 cups pistachios 1/2 cup (1 stick) unsalted butter 3 eggs 1 cup sugar 1 teaspoon vanilla extract 3 1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon...
  • Polish Sweet Bread
  • This recipe was given to me by my neighbor whose Polish grandmother baked for her family. It is delicious and very good toasted. I think you will like it. POLISH SWEET BREAD 8 cups bread flour 5 large eggs 1/4 lb. b...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Graham Crackers
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!