Food recipes
Rosemary Raisin Pecan Crisps
Rosemary Raisin Pecan Crisps Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking soda salt, table milk, buttermilk, fluid, cultured, lowfat sugars, brown honey raisins, seeded nuts, pecan...
Rosemary Raisin Pecan Crisps
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
milk, buttermilk, fluid, cultured, lowfat
sugars, brown
honey
raisins, seeded
nuts, pecans
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, sesame seeds, whole, dried
seeds, flaxseed
spices, rosemary, dried
Directions:
Preheat oven to 350F.
In a large bowl, stir together the flour, baking soda and salt.
Add the buttermilk, brown sugar and honey and stir a few strokes.
Add the raisins, pecans, pumpkin seeds, sesame seeds, flax seed and rosemary and stir just until blended.
Pour the batter into two 4x 8-inch loaf pans that have been sprayed with non-stick spray.
Bake for about 45 minute until golden and springy to the touch.
Remove from the pans and cool on a wire rack.
The cooler the bread, the easier it is to slice really thin.
You can leave it until the next day or pop it in the freezer.
Slice the loaves as thin as you can and place the slices in a single layer on an ungreased cookie sheet.
Try slicing and baking one loaf and popping the other in the freezer for later.
Reduce the oven heat to 300F and bake them for about 15 minutes then flip them over and bake for another 10 minutes, until crisp and deep golden.
Try not to eat them all at once!
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
milk, buttermilk, fluid, cultured, lowfat
sugars, brown
honey
raisins, seeded
nuts, pecans
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, sesame seeds, whole, dried
seeds, flaxseed
spices, rosemary, dried
Directions:
Preheat oven to 350F.
In a large bowl, stir together the flour, baking soda and salt.
Add the buttermilk, brown sugar and honey and stir a few strokes.
Add the raisins, pecans, pumpkin seeds, sesame seeds, flax seed and rosemary and stir just until blended.
Pour the batter into two 4x 8-inch loaf pans that have been sprayed with non-stick spray.
Bake for about 45 minute until golden and springy to the touch.
Remove from the pans and cool on a wire rack.
The cooler the bread, the easier it is to slice really thin.
You can leave it until the next day or pop it in the freezer.
Slice the loaves as thin as you can and place the slices in a single layer on an ungreased cookie sheet.
Try slicing and baking one loaf and popping the other in the freezer for later.
Reduce the oven heat to 300F and bake them for about 15 minutes then flip them over and bake for another 10 minutes, until crisp and deep golden.
Try not to eat them all at once!