Simple Christmas Baking: Part 3 Graham Crackers

I made these last night; they were delightful. The dough rolled out easily and the end result was crispy and slightly sweet. I noted that the next time I make them, I may experiment by using less sugar. I cut mine into trees, sheep, camels, and some very tiny snowmen. I think our whole family will enjoy eating these, and in other seasons, I’ll cut them into different shapes.

Homemade Graham Crackers

“What?” I can hear people saying, “Why would you make graham crackers when you can buy perfectly good ones at the store!” Well, these only have 7 ingredients, compared to the 12+ in commercially available crackers. Second, here’s your chance to use those Christmas cookie cutters for something with some nutritional integrity. 

1/2 C. softened butter

2/3 C. brown sugar (I’d recommend reducing the sugar to 1/2 or even 1/3 C. This recipe makes rather sweet crackers.)

1/2 C. water

2 3/4 C. whole wheat flour

1/2 t. salt

1/2 t. baking powder

1 t. (or more) cinnamon

1/2 t. freshly grated nutmeg

Mix the butter and sugar in the mixer bowl. Beat until smooth and creamy. Add the remaining ingredients and mix well. Allow to sit for 30-45 minutes. Turn the dough onto a floured surface and roll to a 1/8” thickness. Cut into squares or long rectangles, or with cookie cutters. Place on a cookie sheet. Bake at 350 for 20 minutes, or until lightly browned.

Simple Christmas Baking: Part 2 Dried Cherry Oven Pancake

Dried Cherry Oven Pancake

Here’s another recipe that can be served for breakfast or dessert. It’s easy to mix up and it can bake while you spend time with your family. Make this with dried Michigan cherries! (You can get them in big boxes at Meijer.)

1 T. butter, melted, plus more for the pan

3 large eggs, beaten

1/3 C., plus 1 t. granulated sugar

3/4 C. all-purpose flour (or a scant less whole-wheat pastry flour; the final product will not rise as high with whole-wheat flour, though.)

1 1/4 C. whole milk

1/2 C. dried cherries

Heat oven to 375. Butter the bottom and sides of a 2-quart baking dish. In a bowl, combine the eggs and 1/3 C. sugar. Whisk in the flour until no lumps remain. Whisk in the milk and melted butter. Pour the batter into the prepared pan and scatter the cherries over the top. Sprinkle with the remaining sugar and bake until puffed and golden, about 45 minutes. Serve warm.