in a small bowl: honey, milk, and vanilla. Stir until honey dissolves.
is widely celebrated for her vegetarian masterpieces like the Moosewood Cookbook The Enchanted Broccoli Forest in a small bowl: honey, milk, and vanilla
Mollie Katzen's graham cracker recipe, featured in her iconic vegetarian cookbook The Enchanted Broccoli Forest Her graham crackers are a celebration of —a
Mollie rarely deals in cups of white sugar and bleached flour. Her graham crackers are a celebration of —a coarse-ground whole wheat flour invented by Sylvester Graham in the 19th century. The result is a cracker that is substantially more interesting than the store-bought version. The dough is so dry and shaggy it cracks when you roll it
: Unlike commercial brands, these rely on a subtle blend of honey and brown sugar rather than high-fructose corn syrup.
The dough is so dry and shaggy it cracks when you roll it. You end up with a jigsaw puzzle of broken crackers. Why it happens: Graham flour absorbs more moisture than all-purpose flour. If your kitchen is dry, or your whole wheat flour is old, the liquid ratio fails.