Hi everybody hopefully you got to enjoy some of the beautiful weather while it lasted. I am learning that there is no way to ever figure our weather out around here. After eight years of living in Exline, I have come to believe we have a strange dome over the area and therefore our weather is subject to its whims. I am no longer surprised it snows in May or almost 70 degrees in December, so I give and will learn to enjoy it.
The mowers are going nonstop, the planting has begun the short sleeve shirts are on and the humming birds have arrived along with the bees. Let the craziness began and the heat to make us all wish it was not so hot and humid.
I love this place and all the quirky people that make it fun.
Just another little reminder for severe weather awareness. Get the NOAA weather radio plugged in. I looked up what they say the codes for our area are and the two closest were WXN91 and WXM36 162.425 and 162.550. If anyone has different codes or numbers, let me know.
This week’s recipe is one that sounded good and yummy with a big glass of milk.
Homemade Graham Crackers
Makes about four dozen
Preheat oven to 350F
3/4 c. unbleached all-purpose flour
1 1/2 c. whole-wheat graham flour (Bob’s Red Mill is the brand I use)
1/2 c. sugar (use half brown sugar)
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. ground cinnamon
1/2 c. cold, unsalted butter, cut into small pieces
4 Tb. honey
1/4 c. cold water
1 tsp. vanilla extract (or maple extract..yum)
In a food processor or the bowl of an electric mixer, mix together the flours, sugars, baking powder, baking soda, salt, and cinnamon. Add the cold butter and mix or process until the mixture resembles coarse crumbs. Add the honey, water and vanilla. Mix until the dough comes together in a ball. Between two sheets of waxed paper or plastic wrap, roll the dough 1/2-inch thick. Chill for 1 hour, until firm. Lightly flour the dough and roll 1/8-inch thick. With a sharp knife or cookie cutter, cut into 2-inch squares. Arrange the crackers on nonstick, silpat, or parchment lined cookie sheets. With a fork, prick several holes in each cracker. You can sprinkle with some sugar crystals if you like. Bake for 15 minutes, until lightly browned at the edges. Remove from the oven and let cool in the pan.