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December 2006 Issue
Graham Crackers
by J. Sinclair
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I'll admit it. I keep graham crackers in the house for two reasons. First, I have them to make s'mores in front of the fireplace. Second, to spread frosting or peanut butter over them as a quick sugar fix! But these fun crackers are for more than s'mores.

Graham crackers were named for the 19th century champion of wholemeal wheat (graham) flour and vegetarianism in general, Sylvester Graham. Graham crackers are whole wheat crackers sweetened with honey or molasses and were invented by Graham in 1829. But what we really think of when they are mentioned are the yummy desserts that can be made with them! Here are two of my favorites!


Blueberry Lavender Cranberry Crisp

  • 3 cups blueberries
  • 1 cup cranberries
  • 1/2 teaspoon lavender flowers
  • 3/4 cup sugar
  • 1-1/2 cups crushed oatmeal graham crackers
  • 1/2 cup brown sugar
  • 1/2 cup melted butter
  • 1/2 cup sliced almonds
Preheat the oven to 350 degrees F.

Combine the blueberries, cranberries, lavender flowers, and sugar. Mix well and pour into an 8 x 8-inch baking pan.

Combine the crushed crackers, brown sugar, melted butter, and sliced almonds. Crumble over the top of the filling.

Bake for 20 to 25 minutes, or until the filling is bubbly. Cool at least 15 minutes before serving.

  • Yields: 6-8 servings
  • Preparation Time: 35 minutes

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