Graham Crackers (Dairy)

 Seriously, what could be better than homemade graham crackers? I know, s’mores made with homemade grahams!


¾ cup                    wheat bran
2 tablespoons      wheat germ
1½ cups                organic all-purpose flour
½ cups                  dark brown sugar
¾ teaspoon         baking powder
½ teaspoon         baking soda
¾ teaspoon         sea salt

4 ounces              unsalted butter – cut into 1/2-inch cubes and chilled
2 tablespoons    honey
1 teaspoon          vanilla extract
1 large                 egg

3 tablespoons sugar
1 tsp cinnamon


Put bran, germ, flour, sugar, baking powder, baking soda, and salt into the bowl of a food processor fitted with a blade and pulse several times until combined.  Add the butter and pulse for 5-10 seconds, or until the butter is evenly disbursed and resembles oatmeal flakes.

Mix together honey, vanilla, and egg.  Pour into the processor and process until the dough forms a ball, approximately 1 minute.  Shape into 2 squares measuring 6”x6.”  Wrap in plastic wrap and refrigerate for 30 minutes.

Preheat the oven to 325 degrees F.

Mix together sugar and cinnamon.  Unwrap dough and place silpat on the baking pan.   Sprinkle 1/3 of the cinnamon sugar over one of the dough squares and roll the dough out to approximately 11” x 11”.  Repeat with the second square of dough.    Sprinkle the remaining cinnamon sugar evenly over the doughs.

With a pizza cutter or a knife, cut the rough edges to make a perfect rectangle as large as possible.  Leave the scraps where they are.  Make 3 cuts in each direction to create 16 even squares in each dough.  Pierce each square with a fork in 3 times in a line so it looks like a domino.

Bake on the middle rack of the oven for 10 minutes then turn the pan around.  Bake for 10 more minutes, turn the oven off, recut the cuts made before baking and then put back in the turned off oven for 10 more minutes to finish crisping.    When cool store in an airtight container for up to 1 week.

Dough may be frozen with equal results.

My daughter wants to try to make chocolate chip grahams..will experiment!

Zucchini Bread (Parve)

 Mom B used to make zucchini bread/cake. We all loved it growing up. Now my daughter has deemed it her favorite sweet bread. I have switched up the recipe, with less sugar and added wheat flour and use olive oil in place of veggie oil. Incredible moist and freezes well. 

1 cup white flour
1 cup wheat flour
2 t baking soda
1 t salt
1/4 t baking powder
3 t cinnamon
3 eggs
1 cup olive oil
3/4 cup brown sugar
2-3 cups grated zucchini (the more zucchini, the more moisture to the bread)
2 t vanilla
1 cup raisins or craisins
1 cup chopped walnuts

Preheat oven to 350. Mix all dry ingredients in a large bowl with portable mixer. Add wet ingredients and mix thouroughly. This is enough for two loaf pans or 4 medium loaves. Bake 40 minutes, be sure not to over bake. If desired sprinkle with turbine sugar before baking.

Snickerdoodles (Pareve)

One of my daughters favorites. They seem seasonal, but for us, any season will do.

1 cup shortening (we like to use Earth Balance Butter for baking)
1.5 cups sugar
2 eggs
1 3/4 cup flour
1 cup whole wheat flour
2 t cream of tartar
1 t baking soda
1/2 t salt
Cinnamon sugar (mix 1 T cinnamon with 1/4 cup sugar)

Heat oven to 350. Cream together the shortening and sugar with a mixer until fluffy. Add eggs, beat thoroughly. Mix dry ingredients in another bowl. Add to shortening mixture. Beat well. Take up into a ball and wrap in plastic wrap, refrigerate around 30 minutes until firm. Tear of walnut size pieces of dough, roll each into a ball and roll lightly in cinnamon sugar mixture. Plan on ungreased baking sheet, spacing 2 inches apart. Bake until light brown and firm on top 10-15 minutes. the tops will be deeply cracked and the centers will still be somewhat soft. Cool on baking sheet 5 minutes, cooling on a rack to finish.