Homemade Graham Crackers

Yes...homemade Graham crackers!  I bought my Cuisinart in 1982 in a little kitchen boutique in Beverly Hills.  Actually, they had the lowest price for the new DLC-X, which was the largest food processor made at the time.  I was excited because I could now make up to 3 loaves a bread at a time!  I remember calling my mother to share in my excitement, but all she could say was, "bread should be made in a wooden bowl!" That concept was changed in a couple of years when she, herself, bought a Cusinart!!

I took a couple of classes, offered by Cuisinart, and one of the best things I made were these Graham Crackers.  I love baking them.  They're super easy to make, take just a few ingredients and will bring a big smile to your little ones.  I know this to be true because I would make them for my kids and that was their reaction each time.  Whether they had them plain, with peanut butter, or when we did a cookout...the base for Smores. Try them for your picnic this weekend and start a family tradition.

HONEY GRAHAM CRACKERS
2 cups all-purpose unbleached flour
1/3 cup whole wheat flour
1/2 cup dark brown sugan, packed
3/4 tsp. baking soda
1/2 tsp. salt
4 T (1/2 stick) unsalted butter
1/3 cup honey
1 tsp. vanilla extract
5 T water
Use the metal blade of your food processor to combine the flours, brown sugar, soda, salt and butter, about 10 pulses.  Add the remaining ingredients, pulse 5 times, then process until the mixture forms a mass, about 20 seconds.

  Remove the dough and press it into a ball, then, divide in half.  Cover one half with plastic wrap to prevent drying out while you work with the other half.  If you have a kitchen scale, weigh the halves to ensure they're even.

Preheat oven to 325F-degrees.  Butter a 14 x 17-inch baking rimless baking sheet.

Roll out the first half of the dough, right onto the baking sheet.  Lightly flour the surface of the dough so it will roll out very thin and covers the baking sheet.  Use a sharp knife to cut the dough; on the short side every 3-inches; on the long side every 4-inches.  Then use the dull side of the knife to divide the rectangles in half.  Prick evenly with a fork or use a pastry roller with tines, as I did.

Bake 6 minutes, then turn the sheet and continue baking for another 6 minutes until evenly browned and firm to the touch.  Repeat process with the remaining dough.  Makes 2 dozen graham crackers.  Enjoy!