Here's what I'm working on:
-pane siciliano (I've made this bread more times than any other in the past few months, so it deserves an entry.)
-Asheville Bread Festival (Yes, I went...where were you??)
-pie crust (Will I ever top my m-i-l? A tall order, considering I did not grow up eating pie.)
-Wiltshire on Market review
Anyway, I made graham crackers on Monday night, just to say that I could. (I doubt I'll be doing this again.)
- I used a total of 10.25 oz of graham flour; no all-purpose flour.
-Following other reviews, I substituted the molasses with 2 oz of honey.
-I used liberal dashes of cinnamon, but it really didn't make a difference in flavor.
-No whole milk in this house; just skim.
-I couldn't roll my first batch very thinly, so it became a delectable crunchy cookie. Mr. S. had better luck with rolling the dough out to the correct thickness with the second batch, but the crackers became slightly burnt. Still edible though.