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  • Graham Crackers

    Posted on WSTibbs Comment on the AskWoody Lounge

    Home Forums Outside the box Fun Stuff Graham Crackers

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      • #395109 Reply
        WSTibbs
        AskWoody Lounger

        I’ve been looking at recipes on Amercian websites which mention Graham crackers. Are these similar to what we have in Australia as Marie biscuits? i.e. plain sweet biscuits which can be easily rolled into crumbs and used in all sorts of recipes as bases. Thanks for any guidance.

      • #729788 Reply
        WSSamantha
        AskWoody Lounger

        They sound very much alike. Check out this definition by Epicurious

        • #729802 Reply
          WSTibbs
          AskWoody Lounger

          Thanks Samantha. Looks like I can substitute our Marie’s. Great site – I’ve bookmarked for future ref.

          • #729839 Reply
            WSgwhitfield
            AskWoody Lounger

            Tibbs,

            Not quite sure if they’re the same thing, though it sounds as if they can be substituted.

            Graham crackers are whole wehat, Maries are refined white flour (from memory).

            If you’d posted this last week, we could have asked our honeymooning couple WMVPs to bring some to Sydney. (check out http://www.katieswedding.com[/url%5D)

            • #729926 Reply
              WSLawS
              AskWoody Lounger

              Recently http://www.topsecretrecipes.com[/url%5D posted the recipe for Nabisco

              • #730298 Reply
                WSgwhitfield
                AskWoody Lounger

                Ah yes, so it was.


                Top Secret Recipesversion ofNabisco

              • #730315 Reply
                WSLawS
                AskWoody Lounger

                Thanks for posting this. I am locked out of the site at work because it is considered Entertainment.

                One less thing on my to-do list exclamation

              • #730345 Reply
                WSTibbs
                AskWoody Lounger

                Thanks everyone. As Geoff says, looks like they could be used in the same recipes but they would probably give a bit different taste.

                I had been following the suggestions for the Honeymoon Couple but noted they were not getting down south to good old Melbourne. Maybe on their anniversary !

              • #730346 Reply
                WSTibbs
                AskWoody Lounger

                Thanks everyone. As Geoff says, looks like they could be used in the same recipes but they would probably give a bit different taste.

                I had been following the suggestions for the Honeymoon Couple but noted they were not getting down south to good old Melbourne. Maybe on their anniversary !

              • #730316 Reply
                WSLawS
                AskWoody Lounger

                Thanks for posting this. I am locked out of the site at work because it is considered Entertainment.

                One less thing on my to-do list exclamation

              • #730971 Reply
                WSjscher2000
                AskWoody Lounger

                Actually, it’s more than “similar,” it is a whole wheat flour, according to the Epicurious dictionary:[indent]


                graham flour
                Whole-wheat flour that is slightly coarser than regular grind. It was developed by Rev. Sylvester Graham, a Connecticut cleric, who was one of the early leaders in health food advocacy.


                [/indent]But… the grind may be partially responsible for the slightly “airy” texture of the crackers. Anyway, the only known uses for graham crackers by anyone I know are (1) crushing them to make a crust for a cheesecake, and (2) s’mores.

              • #731564 Reply
                WSBerylM
                AskWoody Lounger

                confused “s’mores” ?? confused

                Sorry, it’s probably another “other side of the pond” thing! (I’m UK).

              • #731602 Reply
                WSBowlie
                AskWoody Lounger

                I’ve never heard of them either but check this out. Thank you google. burga

              • #731652 Reply
                WSLawS
                AskWoody Lounger

                Ahh! S’mores. I could not get to the Girl Scout recipe but they are definitely better when the marshmallow is toasted over a campfire that has properly burned down to coals. Cooking marshmallows over flames leaves them burnt on the outside and raw on the inside. It is also better when the chocolate is at room temperature so that it melts when assembled. Last summer I made one with Andes Mints and more than ever, I wanted s

              • #731653 Reply
                WSLawS
                AskWoody Lounger

                Ahh! S’mores. I could not get to the Girl Scout recipe but they are definitely better when the marshmallow is toasted over a campfire that has properly burned down to coals. Cooking marshmallows over flames leaves them burnt on the outside and raw on the inside. It is also better when the chocolate is at room temperature so that it melts when assembled. Last summer I made one with Andes Mints and more than ever, I wanted s

              • #731603 Reply
                WSBowlie
                AskWoody Lounger

                I’ve never heard of them either but check this out. Thank you google. burga

              • #731565 Reply
                WSBerylM
                AskWoody Lounger

                confused “s’mores” ?? confused

                Sorry, it’s probably another “other side of the pond” thing! (I’m UK).

              • #730972 Reply
                WSjscher2000
                AskWoody Lounger

                Actually, it’s more than “similar,” it is a whole wheat flour, according to the Epicurious dictionary:[indent]


                graham flour
                Whole-wheat flour that is slightly coarser than regular grind. It was developed by Rev. Sylvester Graham, a Connecticut cleric, who was one of the early leaders in health food advocacy.


                [/indent]But… the grind may be partially responsible for the slightly “airy” texture of the crackers. Anyway, the only known uses for graham crackers by anyone I know are (1) crushing them to make a crust for a cheesecake, and (2) s’mores.

              • #730299 Reply
                WSgwhitfield
                AskWoody Lounger

                Ah yes, so it was.


                Top Secret Recipesversion ofNabisco

            • #729929 Reply
              WSLawS
              AskWoody Lounger

              Recently http://www.topsecretrecipes.com[/url%5D posted the recipe for Nabisco

          • #729840 Reply
            WSgwhitfield
            AskWoody Lounger

            Tibbs,

            Not quite sure if they’re the same thing, though it sounds as if they can be substituted.

            Graham crackers are whole wehat, Maries are refined white flour (from memory).

            If you’d posted this last week, we could have asked our honeymooning couple WMVPs to bring some to Sydney. (check out http://www.katieswedding.com[/url%5D)

          • #730080 Reply
            WSSamantha
            AskWoody Lounger

            Glad to have been of help. Epicurious is one of my favorite food sites, and the first place I turn to when I want inspiration for a meal.

          • #730081 Reply
            WSSamantha
            AskWoody Lounger

            Glad to have been of help. Epicurious is one of my favorite food sites, and the first place I turn to when I want inspiration for a meal.

        • #729803 Reply
          WSTibbs
          AskWoody Lounger

          Thanks Samantha. Looks like I can substitute our Marie’s. Great site – I’ve bookmarked for future ref.

      • #729789 Reply
        WSSamantha
        AskWoody Lounger

        They sound very much alike. Check out this definition by Epicurious

      • #825333 Reply
        WScapri
        AskWoody Lounger

        Marie biscuits just don’t do it. I’m living in Oz now..and whenever I go home load up on Graham crackers…wish David Jones would carry them in their food shops…my favourite recipe..nanaimo squares needs them…recently made them for a group of ex-pats and their Aussie spouses..some had never tried them before and all agreed..not the same using anything else

        • #825562 Reply
          WSBowlie
          AskWoody Lounger

          Nanimo Bars exclamation exclamation exclamation exclamation exclamation exclamation question question question question question
          Oh west coast decadent living – haven’t had one for a very long time. How about posting the recipe here please

          • #829233 Reply
            WScapri
            AskWoody Lounger

            Bottom Layer
            Butter …….

            • #836047 Reply
              WSBowlie
              AskWoody Lounger

              I don’t think Dr. Atkins would approve but yum

            • #836048 Reply
              WSBowlie
              AskWoody Lounger

              I don’t think Dr. Atkins would approve but yum

            • #836053 Reply
              WSLawS
              AskWoody Lounger

              What is vanilla custard powder? Can we substitute vanilla pudding mix (cooked or instant)? confused

              • #836778 Reply
                WScapri
                AskWoody Lounger

                it’s not quite like vanilla pudding. You usually find it in the baking section at the supermarket at least you can in Canada and Australia. Haven’t looked in any other countries. I would presume it is used to make custard (which I’ve never made). Only ever used it for nanaimo bars. You might not get the right consistency if you substitute, but likely vanilla pudding mix would be the best thing to try.

              • #836779 Reply
                WScapri
                AskWoody Lounger

                it’s not quite like vanilla pudding. You usually find it in the baking section at the supermarket at least you can in Canada and Australia. Haven’t looked in any other countries. I would presume it is used to make custard (which I’ve never made). Only ever used it for nanaimo bars. You might not get the right consistency if you substitute, but likely vanilla pudding mix would be the best thing to try.

              • #836798 Reply
                WSBowlie
                AskWoody Lounger

                Bird’s Custard is now a Kraft foods product. It doesn’t seem to be available in the USA (pity) but a google gives you a number of sites where it can be ordered from. It isn’t the same as Vanilla pudding mix, but I have no idea if a US equivalant is available. Good luck – a Nanaimo bar is worth it yum

              • #836799 Reply
                WSBowlie
                AskWoody Lounger

                Bird’s Custard is now a Kraft foods product. It doesn’t seem to be available in the USA (pity) but a google gives you a number of sites where it can be ordered from. It isn’t the same as Vanilla pudding mix, but I have no idea if a US equivalant is available. Good luck – a Nanaimo bar is worth it yum

            • #836054 Reply
              WSLawS
              AskWoody Lounger

              What is vanilla custard powder? Can we substitute vanilla pudding mix (cooked or instant)? confused

          • #829234 Reply
            WScapri
            AskWoody Lounger

            Bottom Layer
            Butter …….

        • #825563 Reply
          WSBowlie
          AskWoody Lounger

          Nanimo Bars exclamation exclamation exclamation exclamation exclamation exclamation question question question question question
          Oh west coast decadent living – haven’t had one for a very long time. How about posting the recipe here please

      • #825334 Reply
        WScapri
        AskWoody Lounger

        Marie biscuits just don’t do it. I’m living in Oz now..and whenever I go home load up on Graham crackers…wish David Jones would carry them in their food shops…my favourite recipe..nanaimo squares needs them…recently made them for a group of ex-pats and their Aussie spouses..some had never tried them before and all agreed..not the same using anything else

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