When we were overseas, we could not find graham crackers. We found a lot of other really good cookies and crackers, but sometimes I just wanted a graham cracker to dunk in milk or a good base for a s’more.
Cutting into long thin rectangles, and then baking the crackers until crisp, we often used these for when the children were teething. As they grew older, we cut them into small animal shapes for “animal crackers”. They also enjoyed these cut into large hearts and stars with shaped cut out from the middle.
The recipe makes a lot, but if stored in a cool dry place, they last for weeks. Unless your family enjoys them as much as mine, then the crackers only last a short while.
While overseas, we often could not get some of our favorite foods. Most of the time it did not matter, but occasionally we wanted comfort food from home. Not only are English muffins easy to make, but use ingredients that were found easily while we traveled.
They are good plain, but English muffins are much better toasted. They are good eaten in so many ways; with eggs and cheese, as hamburger rolls, smothered in butter, or as a base for peanut butter and jelly.
We could not buy bagels in Swaziland. So, I learned how to make them. It was always fun to surprise the single guys with fresh bagels when they got home from work. This was a favorite recipe that I made often.
While you can use all purpose flour, the high gluten bread flour makes a much better bagel. If you do not have bread flour, add a Tbl of gluten to the mix.
To change the bagel crust some, either add 1 1/2 tablespoon sugar or 1/4 cup instant malted milk powder to the the boiling water before adding the bagels.