We all have favorite name-brand products, and crackers are no exception. I grew up on Nabisco’s Wheat Thins. Years later I developed a taste for the more sophisticated shredded-wheat Triscuit. When I first met my wife, she introduced me to Kellogg’s buttery Club Crackers. Each of these products is a little different (and today we prefer healthier versions of all three). But I think most would agree, there’s nothing quite like the taste of a graham cracker.
As I put graham crackers under the spotlight today I wonder what comes to your mind first. For me, it’s two things. First, I’m taken back to childhood mornings at Sunday school, where the preferred snack was honey graham crackers and pineapple juice. I can’t think of another time or place where I ever had that combination of foods. Maybe the sugar overload was a strategy to keep us awake during the Bible stories? Second, I endlessly debate whether a graham is a cracker or a cookie. If you’re at all familiar with the ingredients, grahams lean towards “cookie”. They’re called a cracker, they look like a cracker, but nine out of ten stores stock them in the cookie aisle.
It’s appropriate my first memory of graham crackers is at church. They’re named after Sylvester Graham, a nineteenth-century preacher whose constant message was temperance. In Graham’s time, temperance was a movement against the consumption of alcoholic beverages, but also encouraged what may have been the first vegetarian diet. Wheat was its cornerstone, and wheat (flour) is the primary ingredient in graham crackers. To be clear, Sylvester didn’t invent the graham cracker (we’re not sure who did) but his preaching inspired its name.
The sweet ingredient in graham crackers used to be molasses, one of my favorite items in the pantry. Inevitably, molasses gave way to processed sugar. But as I discovered recently, honey is a key ingredient in today’s best-tasting grahams.
For you, maybe graham crackers taste best in s’mores (which I wrote about in Toasty of the Town), or the crust of a cheesecake, or even Moon Pies for you baby boomers. But for me, grahams taste best all by themselves. They play like a “cheat” to the more sugary options out there, and I can pretend I’m just snacking on a “cracker”.
I keep a stash of grahams in my office drawer to satisfy my occasional sweet tooth. I only need a couple of the 2″x 5″s and I’m back on track. The other day however, I pulled open the drawer to nothing but crumbs. Horrors! Grahams have been my go-to since the beginning of Lent because I’ve given up chocolate and “sweets”. So I quickly added them to my store list and vowed to shop later in the day.
Here then, I present what is the best graham cracker recipe I’ve ever tried. (Okay, it’s the only recipe I’ve ever tried but it doesn’t matter; I don’t need another one.) Gemma’s Bigger Bolder Baking takes grahams to a way higher rung on the cookie ladder (including a helpful video if you’re baking-challenged like me). I’ve eaten a million Honey-Maids yet it took me sixty years to realize grahams can be SO… MUCH… BETTER. Why? Because these contain a lot more of the good stuff and a lot less of the nasty chemical flavorings and preservatives.
You should expect these homemade grahams to taste better when you see the ingredients. The ratio of flour to brown sugar is 2:1 (emphasis on the “1”). Now add another 1/3 cup of honey. That’s a lot of “sweet” for a cracker, er, cookie that looks like a thin cardboard rectangle. But I’m talking delicious with a capital “D”. Think chewy instead of crunchy, with a rich “graham” flavor lingering much longer than store brands. They’re almost too good to be called a graham.
Okay, let’s close the box on graham crackers with a quick review:
- They were invented as an alternative to unfavorable indulgences.
- They’re a cookie by definition but a cracker by name.
- They make you want to try Moon Pies (if you haven’t already).
- They satisfy a craving for sweets without being “a sweet” (disregard earlier comment about brown sugar and honey).
- They are unquestionably better made from scratch than store-bought.
If I haven’t sold you on how much better the humble graham cracker can be, consider this. They’re simple to make and you already have all of the ingredients you need. So, what are you waiting for? Go bake some crackers, Graham!
Some content sourced from Wikipedia, “the free encyclopedia”.
Lego Grand Piano – Update #10
(Read about how this project got started in Let’s Make Music!)
We worked entirely underneath the piano today, with the instrument flipped onto its back. Bag #10 – of 21 bags of pieces – contained an intimidating pile of tiny parts. I didn’t realize what I was even building until somewhat magically, pedals, legs, and castors appeared before my eyes. That’s right folks, this baby-baby grand now rolls.
I also took a deep breath and tackled the “loose piece” I’ve mentioned with the last two builds. Sparing you the heart-stopping details, let’s just admit I installed a tiny piece ninety degrees wrong. Correcting meant removing all the piano strings and working in a deep, dark corner, with the assistance of an X-Acto knife, eyeglass screwdriver, and pliers. Like I’ve said before, don’t get any part of this performance wrong. It’ll cost you later. Dearly.
Running Build Time: 8.1 hours. Musical accompaniment: Satie’s Gymnopidies 1, 2, and 3 (a deliberate choice to soothe me while I repositioned the loose piece). Leftover pieces: 3
Conductor’s Note: The tiny pedal to the right is called the “damper”. It’s used to sustain the notes you play after you take your hands off the keys. Remarkably, the Lego Grand Piano has the same mechanical action you’d find with this pedal in a real piano. Sit down at a keyboard some time, press the right pedal with your foot, and (with the piano lid raised) you’ll see just how many moving parts it takes to sustain notes. You’ll find those same moving parts in the Lego Grand Piano.