Graham Crackers

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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.

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

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

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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)

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

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Ah yes, so it was.

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Top Secret Recipesversion ofNabisco

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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

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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 !

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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 !

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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

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

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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.

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[/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.

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“s’mores” ??

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

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

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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

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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

Reply | Quote

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

Reply | Quote

“s’mores” ??

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

Reply | Quote

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.

Reply | Quote

Ah yes, so it was.

---

Top Secret Recipesversion ofNabisco

Reply | Quote

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

Reply | Quote

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)

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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.

Reply | Quote

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.

Reply | Quote

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

Reply | Quote

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

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

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Bottom Layer
Butter …….

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I don’t think Dr. Atkins would approve but

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I don’t think Dr. Atkins would approve but

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

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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.

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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.

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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

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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

Reply | Quote

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

Reply | Quote

Bottom Layer
Butter …….

Reply | Quote

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

Reply | Quote

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

Reply | Quote