Comments on: more successful times

By: MsSeaGypsy

MsSeaGypsy — Mon, 30 Jan 2012 16:45:00 +0000

put about a half cup of white vinegar and hot water in that pan and let it soak for awhile. I’m an expert burner.

By: Erin Zackey

Erin Zackey — Thu, 25 Feb 2010 04:15:05 +0000

Ooo, I just made these with the kids, yum, thanks!

By: Lee Ann Foster

Lee Ann Foster — Sat, 23 Jan 2010 17:05:17 +0000

Dear Kristin,

Thank you, via Tracy … inspired to make these.

Thank you Lee Ann.

By: to bring across state lines | homemade graham crackers | Food Loves Writing

Fri, 22 Jan 2010 00:08:07 +0000

[...] wheat than unbleached all-purpose flour, which I liked, but I’ve also seen those proportions swapped, if you’d [...]

By: ingrid

ingrid — Wed, 13 Jan 2010 19:40:28 +0000

Homemade graham crackers are one of those things I’ve been wanting to make. Thanks for reminding me. Sorry to hear about your recent kitchen mishaps. Hope your mojo’s back soon.

Btw, do you recommend that cookbook? I’ve looked at it briefly but was waiting to see to see a review of it. Thank you.
~ingrid

By: Hannah

Hannah — Mon, 11 Jan 2010 23:58:33 +0000

I know those sort of weeks well. They are so frustrating, but I love when you get something like this at the end – so perfect.

By: Elizabeth

Elizabeth — Mon, 11 Jan 2010 15:28:30 +0000

In a pinch, my mom used to make cookies for our school lunches that were simple graham crackers with peanut butter frosting (peanut butter, powdered sugar, milk) in between. You let them chill to harden and they are insanely good. I bet that would be divine with these grahams!

By: Chiot's Run

Chiot's Run — Mon, 11 Jan 2010 14:08:27 +0000

I have always wanted to make graham crackers, I just never remember until too late. I must make these soon!

By: Julia

Julia — Sun, 10 Jan 2010 17:18:03 +0000

Graham crackers. Brilliant!

By: Devon

Devon — Sun, 10 Jan 2010 01:28:45 +0000

You must have a lot on your mind. That’s the surest cause of the burnts.