Homemade Organic Graham Crackers

This recipe doesn’t use Graham flour, but the whole wheat flour turned out just fine.  If you’re a purist, use organic Graham flour instead of the whole wheat flour.  This is a slightly adapted version of Alton Brown’s recipe which can be found at Food Network.

Here’s What You’ll Need:

  • 1 1/4 cup organic whole wheat flour
  • 1/4 cup organic non-bleached white flour
  • 1/3 cup organic light brown sugar
  • 3/4 tsp. Homemade Baking Powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. Real Salt
  • 1/8 tsp. organic ground cinnamon
  • 6 Tbsp. organic pasture butter, cut into 1/4-inch cubes and chilled
  • 1/3 cup organic blackstrap molasses
  • 3 Tbsp. organic grass-fed whole milk
  • 1/2 tsp. Homemade Organic Vanilla Extract

Here’s How I do it:

  1. Place both flours, sugar, baking powder, baking soda, salt and cinnamon into a medium-sized mixing bowl.
  2. Add the butter and mix until the mixture resembles cornmeal.
  3. Add the molasses, milk and vanilla extract and process until the dough forms a ball, approximately 1 minute.
  4. Press the ball into a 1/2-inch thick disk, cover with a tea towel, and refrigerate for 30 minutes.
  5. Preheat the oven to 325° Fahrenheit.
  6. Take the chilled dough and place it onto a large piece of parchment paper and top with a second sheet of parchment paper.
  7. Roll the dough out until it is 1/8-inch thick.
  8. Slide the rolled dough and parchment paper onto a half sheet pan.
  9. Remove the top sheet of parchment paper.
  10. Cut the dough, using a pizza cutter, into 2-inch square pieces by making vertical and then horizontal cuts all the way across the dough.
  11. Trim off any excess.
  12. Using a fork, poke holes all over the top of the dough.
  13. Leave the crackers on the pan and bake on the middle rack of the oven for 25 minutes or until the edges just start to darken.
  14. Remove from the oven, set the sheet pan with the crackers on a cooling rack and allow to cool completely.
  15. Once completely cool, break into individual crackers.
  16. Store in an airtight glass container for up to 2 weeks.
  17. Enjoy!

Organic Homemade Single Pastry Crust

I found this recipe in the Southern Heritage Plain and Fancy Poultry cookbook printed in 1983.  Despite the title this pastry is designed for use in sweet pies, too.  This recipe has been adapted from it’s original version; The process for which to make this recipe is my own.

Here’s What You’ll Need:

  • 1 1/3 cups organic white non-bleached flour
  • 1/2 tsp. Real Salt
  • 1/8 tsp. organic nutmeg (optional)
  • 1/3 cup organic or home-rendered lard
  • 3 Tbsp. organic whole milk from grass-fed cows

Here’s How I do it:

  1. Combine the flour, salt and nutmeg into a medium-sized mixing bowl.
  2. Add the lard and the milk to the mixture.
  3. Blend together until mixture forms a ball.
  4. Clean the mixing bowl and grease the bowl with lard to prevent the dough from sticking to it.
  5. Place the pastry into the refrigerator for 30 minutes.
  6. On a lightly floured surface, roll the dough to a thickness of 1/8″.
  7. Place the pastry into the bottom of a 9′ pie plate.
  8. Trim any excess from the edges.
  9. Use in any recipes that call for a single pie crust.
  10. Enjoy!
  11. Roll dough into a 1/8′

This pastry will yield one 9″ pastry crust.

Homemade Organic Handheld Hot Pocket Dough

I found the original recipe here, adapted the ingredients and used my own method to make the dough.

Here’s What You’ll Need:

  • 2 1/4 tsp. active dry yeast [1 pkg.], organic preferred
  • 1 cup warm unchlorinated and unfluoridated water
  • 1/2 tsp. Real Salt
  • 2 tsp. organic first-cold-pressed olive oil
  • 1 tsp. organic dried oregano
  • 1 1/2 cup organic whole wheat flour
  • 1-2 cups organic white unbleached flour

Here’s How I do it:

  1. Mix the envelope of active dry yeast into the warm water and stir well.
  2. Cover the bowl and sit in a warm place for 5 minutes.
  3. Check to see if there’s a thin layer of foam on top.  (If there’s no foam, discard this mixture and start over.)
  4. Mix 2-1/2 cups of flour into the mixing bowl.
  5. Sprinkle the salt and oregano on top and add the oil.
  6. Make a hole in the middle of the flour.  (Just like you would for gravy in mashed potatoes.)
  7. Pour the yeast into the bowl and begin mixing.
  8. I use my hands, and mix the dough until it forms into a ball.
  9. This part of the recipe I learned from my Darling, and it’s not in any dough books that I’ve read so pay attention!  When you add flour to the dough ball push the dough up with your fingers to where it looks like a mushroom.  I am told that this technique is called mushrooming.  That way the dough that is still tacky is pushed out and can have flour added.
  10. Do this quite a few times until your dough is smooth and springy.
  11. Put some oil into a bowl (about a capful of olive oil works well) and add the dough ball.  Place a towel on top and allow it to sit for a few hours, until its size is at least doubled.
  12. Now you’re ready to use it in other recipes.  Enjoy!