Handmade Graham Crackers

First of all, these (the dough and the cookie) are so addictive, I am having trouble getting them baked AND off the cookie sheet. The fact that they are made with whole wheat flour, local honey and wheat germ only adds to my delusional beliefs that it's okay, dare I say healthy, to eat this in heaping spoonfuls.... Hhhmm, whole grains, fiber, wheat germ, eggs...now, if I can dip them in peanut butter and chocolate, this could be a new breakfast item in our house!!

This is a classic Martha Stewart recipe, and I honestly believe it is one of the best. I have experimented using more whole wheat flour (less white) as well as increasing the amount of cinnamon in the recipe, both with great success. I also just cut mine into squares or some sort of fun shape, having a "classic" representation of store bought crackers has no appeal to me what so ever...

I hope you give these little cookies a try, and if you need assistance or help resisting eating the whole batch... just call me, I will personally relieve you of any unnecessary cookie dough.

Martha Stewart's Graham Cracker Recipe

Makes 20

. 1 1/2 cups all-purpose flour, plus more for working

. 1 cup whole-wheat flour, local Colorado Whole wheat works well.

. 1/2 cup untoasted wheat germ

. 1/2 teaspoon salt

. 1 teaspoon baking soda

. 1 teaspoon ground cinnamon

. 1 cup unsalted butter, softened (2 sticks)

. 3/4 cup packed light-brown sugar

. 2 tablespoons high-quality, local honey

Directions

. Preheat oven to 350 degrees. Whisk flours, wheat germ, salt, baking soda, and cinnamon in a medium bowl; set aside.

. Put butter, brown sugar, and honey into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, 2 to 3 minutes, scraping down sides of bowl as needed. Reduce speed to low. Add the flour mixture, and mix until combined.

. Turn out dough onto a floured surface, and divide into quarters. Roll out each piece between 2 sheets of floured parchment paper into rectangles a bit larger than 9 by 6 inches, about 1/8 inch thick.

. Using a fluted pastry wheel, trip the outermost edges or each rectangle, and divide into three 6 by 3-inch rectangles. Pressing lightly, so as not to cut all the way through, score each piece in half lengthwise and crosswise, to form four 3 by 1 1/2-inch crackers. Stack parchment and dough on a baking sheet and chill in freezer until firm, about 20 minutes.

. Remove two sheets of dough from freezer. Pierce crackers using the tines of a fork. Transfer to large baking sheets lined with parchment paper. Bake, rotating halfway through, until dark golden brown, 8 to 9 minutes. Repeat with remaining dough. Let cool on sheet 5 minutes; transfer crackers to wire racks to cool completely.

* These are my Grahams in The Round.  I slightly under bake them and use them for desserts and ice cream sandwiches or open faced custom  s'mores.
* This dough is VERY forgiving! It can be re-rolled countless times and still come out perfect.


I hope you give these a try.


See you at the Market!
Chef Deb




Please, support your local farmers and food producers by visiting YOUR local Farmer's Market. It's a great experience, you strengthen your community, and YOU keep valuable dollars where they matter most...in the place you call home!  See ya there!

Honey Sticky Buns

This may appear to be an over the top boast, but.....

Make these sticky buns and you will have the love and adoration of everyone who eats them. Just be careful and don't let the power go to your head.

Chef's Notes:

* You will need a stand mixer. hand mixers are not powerful enough to make this dough.
* The dough must be made 1 day ahead and proofed in the refrigerator over night.
* The butter must be cool and pliable, not room temperature, not ice cold.

Brioche

Sponge:
3/4 cup. Milk

1 cup  All Purpose flour
4 tsp. Yeast

Dough:
8 oz. Butter, soft and pliable
1/3 cup Sugar
2 tsp. salt
4 ea. Eggs, room temp.
2 ea. Egg Yolks, room temp.
3 cups  All Purpose flour

1. For Sponge – warm milk to 110 degrees and add the yeast. Dissolve yeast completely then add flour, mix until smooth. Cover and let rise until doubled about 15 minutes.

2. For Dough – Add the sponge, eggs and egg yolks, flour, sugar and salt to the bowl. Mix in a stand mixer with the paddle attachment until mixture is smooth and consistent. This will take a few minutes and will look rough initially. Once the sponge is incorporated, switch to a dough hook. Add the soft butter one or two pieces at a time. Dough will be soft and sticky. Once butter is incorporated, mix on low speed for 5 minutes until a smooth dough develops.

3. Place in a clean oiled bowl, wrap and refrigerate overnight.

4. Next day, remove dough from refrigerator, prep your filling and topping.

Filling:

8 oz. Butter, softened
1  cup brown sugar
or filling of choice

Topping:

8 oz. Butter, softened
1 cup Brown sugar
1 1/2 cup Honey
1½ tsp. Ground cinnamon
½ tsp. Salt
2 cups Pecan pieces

1. Cream butter and sugar. Add honey, salt and cinnamon. Mix until combined.
2. Spread over bottom of a 2,  9" greased pan. Sprinkle pecans over caramel filling on bottom of pan.
3. Roll out brioche dough into a 12” x 24” rectangle and spread filling. Do not take the filling all the way to the edges.
4. Roll up dough and cut into 12 equal pieces.
5. Place rolls on top of caramel and nuts in pan.
6. Cover with plastic wrap, proof/let rise until double, about 1 1/2 to 2 hours (just don't put them in a warm place, the dough will turn greasy. 
7. Bake for 20 – 25 minutes in a 375° oven.
8. When done, remove from oven and let rest/cool for 8- 10 minutes. (not any longer or the buns will not release from pan. If the caramel sets, just return the buns to hot oven for 5 minutes) Cover pan with plate and carefully turn pan over.  Enjoy.  

Call me when they're out of the oven, I will bring the milk!

See you at the Market.

Chef Deb