Comments on: Food Storage Back to Basics: Wheat-Home Made Graham Crackers Recipe

By: Christine - Hammock House

Christine - Hammock House — Thu, 09 Dec 2010 05:20:00 +0000

Update:

I’ve made them, we tried them, had to make another whole batch because my family loved them! Awesome.

Thank you Crystal!!

By: Christine - Hammock House

Christine - Hammock House — Fri, 12 Nov 2010 04:45:00 +0000

This is great, thank you! We love graham crackers, cannot wait to try them.

Just an FYI – if you run out of parchment paper, for rolling out of dough, try wax paper, possibly will work better than aluminum foil.

Also, if you sew, or even if you don’t, you can get a ‘tracing wheel’ (it is used for marking patterns onto fabric), to make your score on the crackers. Think, the edges of Saltines or Cheez-it crackers.
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By: Katherine

Katherine — Tue, 28 Sep 2010 16:08:00 +0000

I made these for the first time last weekend and they were so easy and so good. My husband, mom and grandma liked them better than the store-bought kind. I didn’t think they were quite as sweet as store bought but they really grew on me. I only made 1 of the 3 balls of dough so the other 2 are sitting in my freezer waiting for me to thaw, roll, prick and bake. I used butter instead of shortening – I wonder if that made any difference? Thanks for this recipe.

By: Looneymommy

Looneymommy — Thu, 19 Aug 2010 21:31:00 +0000

Just a note: I love this recipe and have made similar in the past. Honey Info.: I was also told PURE honey will actually go solid. I buy mine from a honey farmer and it does go solid. I just scoop it out of the small buckets that it comes in from the farmer and it works great. I was told that the honey bears and bottles that you buy in regular grocery stores have things added to them (not what I want) so they will stay liquified. So, solid/crystallized honey is better.

By: Lanniemcvern

Lanniemcvern — Fri, 23 Jul 2010 02:01:09 +0000

I'm making these right now and my “dough” is so runny! I've checked and checked my measurements and the ingredients and I don't know what I've done wrong! I'm going to try adding more flour to try to save it, but I'm afraid it may be beyond help. I'm sad.

By: Helen

Helen — Thu, 22 Jul 2010 20:41:03 +0000

Have you ever tried using shortening powder? I love it because it is easy to use, and it has a much longer shelf life than shortening sticks. It's a dry powder — just measure out the same amount you would use of regular shortening, and add it with your other dry ingredients. It's great in buttermilk biscuits!