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Wednesday, May 9, 2012

Graham Crackers

My sister made some graham crackers once years ago.  They were pretty good, but quite different than “store bought”.  We never made them again.  A couple years ago or so I told a friend I’d try to find that recipe for her.  Turns out it wasn’t in the book my mom and I both thought it was in.  I found this one in a magazine I’d saved, but I’m not sure it’s the one my sister made since there were no smudges or telltale marks to show it had ever been used before. ;-)  Anyway, I finally got around to trying this recipe out this year, and here it is.

Graham Crackers

1/3 C. oil
1/2 C. honey
1 Tbs. molasses
2 tsp. vanilla
1/2 tsp. salt
3 1/2 C. wheat flour (presumably meaning whole wheat)
1 1/2 tsp. baking powder
1 tsp. baking soda
2 tsp. cinnamon
1/3 C milk

Mix liquids first except milk.  Add dry ingredients alternately with the milk. If dough is too sticky, add more flour.  Roll into smallish walnut size balls and flatten with your hands.  Place about 1/2 an inch apart on lightly greased OR parchment paper lined cookie sheet.  Prick with a fork.  Bake a 300F until edges are slightly browned.  Cool on cookie sheets about 5 minutes before removing to wire racks.  Can be frozen in airtight containers.

Note: I added a bit of lemon juice to this recipe to try to make it taste more like the graham crackers my friend and I enjoy at a restaurant.  The change may have added some flavor, but it didn’t make these taste more like the restaurant’s variety.  These are good, not very sweet, and quite filling.

I also changed the method of rolling them.  The recipe calls for rolling them out and cutting them into squares.  The dough seemed to me to be of the sort that would stick to the surface, so I opted for rolling them into balls and flattening by hand.  It worked very well, and saved some frustration I suspect. :-)


  1. These were very good, better than the store bought ones.

  2. I am going to give these a go, my husband would like them as they aren't the standard sweet biscuit.