Post by JJ Judkins on Mar 14, 2009 14:01:19 GMT -6
* Exported from MasterCook *
Graham Crackers
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads Ethnic
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup shortening
2 cup brown sugar
1 cup granulated sugar
2 cup white flour
4 cup graham flour
1 teaspoon soda
2 teaspoon baking powder
1/2 teaspoon salt
1 cup sweet or sour milk
1 teaspoon vanilla
Cream shortening and sugar together until fluffy. Add
vanilla.
Sift flour. Measure, and add salt, soda and baking powder to flour.
Sift again.
Add sifted dry ingredients alternately with milk to shortening
mixture. Mix thoroughly after each addition. Chill dough in
refrigerator overnight.
In the morning, turn out on floured board and roll as thin as
possible. Cut in squares or any shape desired. Place 1" apart on a
greased cookie sheet. Bake at 350-F until crisp and a golden brown.
Mrs. Henry E. Yoder, Grantsville, Md.
Source: Mennonite Community Cookbook, by Mary Emma Showalter, 1957.
Recipes from old Mennonite cookbooks, brought up to date with
standard measures and directions.
From: Sallie Austin
Cuisine:
"AMISH"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 767 Calories; 35g Fat (39.9% calories from fat); 4g Protein;
113g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 360mg Sodium. Exchanges: 2 Grain(Starch); 7
Fat; 5 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Graham Crackers
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads Ethnic
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup shortening
2 cup brown sugar
1 cup granulated sugar
2 cup white flour
4 cup graham flour
1 teaspoon soda
2 teaspoon baking powder
1/2 teaspoon salt
1 cup sweet or sour milk
1 teaspoon vanilla
Cream shortening and sugar together until fluffy. Add
vanilla.
Sift flour. Measure, and add salt, soda and baking powder to flour.
Sift again.
Add sifted dry ingredients alternately with milk to shortening
mixture. Mix thoroughly after each addition. Chill dough in
refrigerator overnight.
In the morning, turn out on floured board and roll as thin as
possible. Cut in squares or any shape desired. Place 1" apart on a
greased cookie sheet. Bake at 350-F until crisp and a golden brown.
Mrs. Henry E. Yoder, Grantsville, Md.
Source: Mennonite Community Cookbook, by Mary Emma Showalter, 1957.
Recipes from old Mennonite cookbooks, brought up to date with
standard measures and directions.
From: Sallie Austin
Cuisine:
"AMISH"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 767 Calories; 35g Fat (39.9% calories from fat); 4g Protein;
113g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 360mg Sodium. Exchanges: 2 Grain(Starch); 7
Fat; 5 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0