This is how my mother taught me to eat graham crackers: divide them in half the long way along the lines so you have a long two-section piece. Dunk it in milk, and lean over because the cracker will get soft and droop. Be careful not to keep it in the milk too long or the wet part will fall off into the glass. If you don't divide it the long way, you can also take two short sections and stack them one on the other and dunk that way. Yes, you could also stack the long pieces, but some reason she never did it that way. When you run out of crackers, drink the milk.

It seems like a lot of work to make your own crackers, but once in awhile, don't you pine for the simplicity of real ingredients? And reading through this particular list makes me want to see how it all comes out.

Honey Graham Crackers
1 cup all-purpose flour
3/4 cup whole wheat flour
1/2 cup rye flour, plus additional for rolling out the dough
5 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
3 tablespoons chilled unsalted butter, cut into small bits
1/4 cup solid vegetable shortening (Crisco)
2 tablespoons honey
1 tablespoon molasses
1/4 cup cold water
1 teaspoon vanilla extract

Blend the dry ingredients together in a bowl. Work in the butter and shortening with a pastry blender until small, even particles are formed. Mix together the wet ingredients in a small bowl. Sprinkle gradually over the dry ingredients, tossing with a fork until the liquid is evenly incorporated. Press the dough together into a ball. It may be crumbly, but do not add water. Wrap in plastic and chill for several hours or overnight. Preheat the oven to 350 degrees. Halve the dough and let soften about 15 minutes. Sprinkle a sheet of waxed paper sparingly with rye flour. Place one piece of the dough on top, and flatten it with a rolling pin. Sprinkle lightly with rye flour and top with another sheet of waxed paper. Roll out to form a 7 by 15 inch rectangle, rolling slowly and with even pressure so the crumbly dough does not break.

Peel off the top sheet of waxed paper and prick the dough all over at 1/2 to 1 inch intervals, using a skewer, sharp-tined fork, or a puff pastry pricker if you have one. Cut into approximately 2 1/2 inch squares. Transfer to a large, ungreased baking sheet with a spatula, placing the squares very close together, almost touching. Repeat the process with remaining piece of dough and re-roll and cut the scraps. Bake the crackers in the middle level of the oven for about 15 minutes until they brown slightly on the edges. Remove to a rack and let cool completely, then store airtight. Keep for at least 24 hours before serving.

Graham Cracker Sandwiches

Graham crackers
Left-over frosting

Spread the frosting on a piece of graham cracker and top with a same-sized 'nother piece of graham cracker.

We didn't have these very often because my mother didn't bake many cakes. In fact, I can remember only one time that she made them.