Foods | Cooking
Hints & Tips
I love crackers with nuts and dried fruits in
them. They are expensive to purchase, but very inexpensive to make. These
easy-to-make crackers require no rolling out as other recipe do. The
crisps are twice-baked like biscotti and thinly sliced. They are excellent
served with some cheese and wine, and they are so addictive! I was first introduced to these crackers by Cathy
Farley and her blog
Wives With Knives.
I have slightly varied the original recipe for my tastes.
Check out more of Linda's
Appetizer Recipes and also
Nuts and Seeds Appetizer Recipes for more great appetizer ideas.
Dried Fruit, Nut, and Seed Crisps
This is a recipe that you want to use
Mise en Place and prepare all your ingredients before combining all the ingredients.
Savory Snack Food,
Nuts and Seeds
Yields: serves many
Prep time: 30 min
Bake time: 55 min
Dried Fruit, Nuts, and Seeds (see recipe below)
2 cups all-purpose flour*
2 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk
1/4 cup firmly-packed brown sugar
1/4 cup honey or maple syrup
Preheat oven to 350 degrees F. Using non-stick cooking spray, lightly coat three (3) 8" by 4 1/4"
small loaf pans.
In a bowl, toss together the Dried Fruit, Nuts and Seeds (dried apricots,
cherries or cranberries, hazelnuts, pumpkin seeds, sesame seeds, flax seeds, and
rosemary); set aside. NOTE: By tossing the dried fruit
with the nuts and seeds, this coats the dried fruit and keeps them from sticking together.
In a large bowl, mix together the flour, baking soda, salt,
buttermilk, brown sugar, and honey; stir just to combine (don't over mix the
Add the prepared Dried Fruit, Nuts, and Seed mixture; stir just
until blended. Pour batter into the prepared loaf pans. Bake approximately 30
minutes until golden and springy to the touch. Remove from oven and let cool 10
minutes on a wire rack. After 10 minutes, remove from the loaf pans and let
completely cool on the wire rack.
When cooled, wrap tightly in plastic wrap and
either refrigerate or place in the freezer until ready to cut.
When ready to slice, remove from the refrigerator or freezer.
Frozen Loaves: Loaves will store in the freezer about 2 months. If the loaves are frozen,
let thaw slightly for easier cutting. Also by keeping the loaves in the
freezer, this allows you to bake and and slice a batch as you need or want them.
Refrigerated Loaves: The cooler the
bread, the easier it is to slice them really thin. In other words, don't try to slice room temperature loaves.
Slicing the Loaves: Using a sharp knife (I used my serrated bread
knife), slice the loaves as thinly as you can. Place the slices on ungreased cookie sheets. If your
knife is not sharp, please sharpen it before beginning to slice.
Preheat oven to 300 degrees F.
Bake the slices approximately 15 minutes on one side, and then
turn them over and bake for approximately another 10 minutes until crisp and deep golden.
Remove from oven, remove from baking pan to a wire cooling rack, and let cool. Store in an airtight container.
Dried Fruit, Nuts, and Seeds:
1/2 cup dried apricots, coarsely chopped
1/2 cup dried cherries or dried cranberries, coarsely chopped
1/2 cup roasted hazelnuts, lightly chopped
Toasted Squash and Pumpkin Seeds
1/4 cup roasted sesame seeds
1/4 cup flax seeds
1 tablespoon fresh rosemary, chopped
If you cannot purchase roasted nuts, toast the
nuts in a 300 degree F. oven for approximately 10 minutes (watch closely so they do not burn), stirring frequently.
you desire, you can use 1 cup all-purpose flour and 1 cup whole wheat flour.
Your Crisps will be slightly denser.
What's Cooking America© copyright 2004 by Linda Stradley - United States Copyright TX 5-900-517- All rights reserved. -