Graham Crackers

Jamaica Observer Eating Well: Graham Crackers

The Reverend Sylvester Graham from Connecticut, USA was an advocate of healthy nutrition. He lived from 1794-1851 and was a Temperance man. He also believed that food should contain no seasoning or stimulant that might inflame the blood.

He had many controversial theories about food and although he lived for only 57 years, some of his theories had more longevity. He vigorously promoted the use of his special flour – Graham flour – for which he eschewed the wheat germ but retained the bran. Graham flour is still a speciality flour today, but now nobody removes the wheat germ – indeed, with the advances in nutrition information, we now know that the wheat germ is more than the mere stimulant that Reverend Graham thought it was. It is valuable not only for the Vitamin E which it contains, but it is a source of protein (½ cup of natural wheat germ supplies 19 grams of complete protein which is more than 3 eggs), many of the B vitamins, unsaturated fatty acids and iron.

We also now know that the bran which the good gentleman so conscientiously advocated is very important to the diet. Bran, the residue after the whole wheat flour has been ground and sifted is coarse cellulose which provides good bulk for the diet, just what the doctor orders for “regularity”.

The Graham cracker became well known by the 1880’s and is probably best know as the main ingredient in the Graham cracker crumb crust, a blend of cracker crumbs, melted butter and sugar. This crust which is a crumbly, crunchy, textured alternative to the rolled-out pastry crust is at its best when filled with chilled desserts – a cream pie filling, a fruity gelatine concoction, even an ice-cream mixture, but most certainly a cheesecake.

Here is an easy dessert: you need a cracker crumb pie crust, a can of drained fruit – preferably berries (blueberries, for example) – or crushed pineapple; but fresh strawberries or orange segments will do nicely. You will also need 2 cups of sour cream (or as a substitute 1 cup cream and 1 cup plain yogurt combined) and ¼ pound cream cheese and sugar.

Crust: Combine 1 ¼ cups whole-wheat (Graham) cracker crumbs, 1/3 cup melted butter and ½ cup sugar. Press the mixture into a 9” pie plate using the back of a tablespoon and finally a smaller plate for a smooth and even surface. Bake for 8 to 10 minutes or until lightly browned at 350° F.

Filling: Mix together the cream cheese, sour cream and ¼ cup sugar. Top with the mixture into a cooled pie crust, top with the drained fruit and sprinkle with a dessert spoon of extra sugar, more or less. Chill thoroughly before serving.

© Elizabeth North 08/02/1995