367736 Mon Feb 05 07:13:33 -0800 2007 2 31 Home Cooking 0 2260457 Hi guys, My baking pal, miss_mia, and I are hot on the trail of this recipe from the NYT Mag, probably from this Nov/Dec. I cut the recipe out and saved it for a while, in my laptop bag, until, in a misguided attempt to clean out the bag, i tossed the recipe. Boy, that was silly. So, if anyone either still has that recipe or has a great graham cracker recipe you're willing to share, we'd both really appreciate it! if it's any help in terms of remembering the recipe, i think that it was for marshmallow-graham cracker sandwich cookies. I don't recall chocolate being involved, so they weren't technically s'mores, but maybe there was chocolate and i just forgot that part... Thanks! Brownie Mon Feb 05 07:13:33 -0800 2007 16421 brownie 1 2261082 This looks like it *might* be what you're looking for...? There was another article about s'mores, but only mentioned store-bought G-crackers. This was the only thing I could find that mentioned making your own. From a 10/29/06 article entitled "Recipe Redux, 1975: Dick Taeuber's Cordial Pie:" (looks like the complete thing is a recipe for homemade ice cream sandwiches) For the graham crackers: 2 cups flour 1/2 cup wheat flour 1 teaspoon salt 1/2 teaspoon cinnamon 1 cup unsalted butter 1/2 cup packed dark brown sugar 1/4 cup honey For the Cognac ice cream: 1 cup milk 2 cups cream 2/3 cup sugar 6 egg yolks 2 tablespoons Cognac 2 tablespoons chocolate liqueur. 1. Make the graham crackers: sift together the flours, salt and cinnamon. Set aside. In a mixer fitted with a paddle attachment, cream the butter and sugar. Add the honey and mix until blended. Add the dry ingredients in two batches, mixing until combined before adding the second batch. Mold the dough into 2 balls, wrap in plastic, flatten and chill for at least an hour. 2. Preheat oven to 350 degrees. Roll out half the dough on a piece of parchment paper to a large square, 1/8-inch thick. Cut the sheet of dough into 3- by 3-inch squares, leaving them as is on the parchment; trim any excess dough from the edges. Transfer this sheet of dough to a baking sheet, using the parchment paper to lift it. Repeat with the remaining dough. Chill for 30 minutes. Bake until golden, 14 to 16 minutes. Let cool, then break into precut squares. Mon Feb 05 10:09:51 -0800 2007 2260457 56950 misterbrucie 1 2261915 Misterbrucie, thank you! that's just the thing! Mon Feb 05 13:09:01 -0800 2007 2260457 16421 brownie