Rosemary Raisin Pecan Crisps (for nomadchowwoman) :)
I've made these a few times and the results were fantastic!
My $0.02...You'll need a good knife(and better knife skills than mine) to slice them evenly and thinly. The thicker crisps tend to soften in an airtight container - but maybe I didn't let them bake quite long enough?
Let me know what you think & what variations you tried if any. Enjoy! :)
OK--I baked these today using Julie's recipe, and I pronounce them . . . a success!
The hardest thing about making these babies is, as you suggest, slicing the loaves thinly and evenly. I once had a cheap little meat slicer, and that would have been perfect for the slicing job, but today I used a smallish, thin-bladed bread knife (which worked better than my larger, heavier, "better" one).
My favorite of the Rain Coast Crisp types is the cranberry-hazelnut, so I varied the recipe accordingly: subbed dried cranberries for raisins and hazelnuts for pecans and omitted the rosemary. I also used 1 cup of AP flour + 1 cup white WW flour (instead of 2 c AP flour).
Once I chopped the nuts, toasted the pumpkin seeds, and assembled all the ingredients, mixing everything was a breeze. I then divided the battter among 4 mini loaf pans (instead of two 8X4 pans in the recipe) and baked for 28 minutes (instead of 35) in a 350F oven. I removed the loaves from their pans and cooled them completely before wrapping them and putting them into the freezer.
Leaving three in the freezer for later use, I took out the fourth, which wasn't completely frozen, but very cold and firm, and proceeded to slice. I got 22 slices, some thicker than others. Ideally, I think, I would have gotten 26-28 slices. (But the economic benefit of baking these myself is very obvious. This was only 1/4 of the total yield.) BTW, if anyone has any tips on getting the thinner slices, I'm all ears. I suspect the frozen solid loaves will be easier to slice thinly, or at least I hope so.
I baked the slices at 300 for 15 minutes before flipping and baking another 18 min. (rather than the 25 total in Julie's recipe, but, as I said, my slices were a little thicker I'm sure).
As I happened to have some of the commercially made RC Crisps in my pantry, I did a side-by-side comparison. Except that the commercial crisps had a slightly higher crown, they looked exactly alike--well, that and the fact that all the commercial ones were thin enough to curl; only about a third of mine had any curl to them. The higher crown could probably be achieved if I divided the batter among three mini loaf pans instead of four, but I am perfectly happy w/the slightly smaller, squarer crisps.
Now, for the taste test. Both DH and I agreed that mine and Lesley Stowe's taste pretty much exactly the same--and with cheese, we definitely could tell no difference.
So, I am thrilled at this find. I will be making these often, switching up nuts and fruits. No more grousing about how pricey these addictive little crackers are at WF. Thank you so much, Maplesugar!
(It occurred to me, as I was slicing these loaves, that for all those folks who groan when holiday fruitcakes (these reminded me of baby FCs) come their way, perhaps fruitcake crisps or biscotti might be a way to re-purpose--or re-gift!--them.)
Wow, these look absolutely wonderful. I'm going to make them next weekend! Thanks so much, maplesugar.
Just wanted to reply again, as I made a batch of these crisps, slightly modified to use the ingredients I had in the house. They turned out absolutely delicious. Here's my version:
Opera Girl's Rosemary Raisin Walnut Crisps
makes about 48 crisps
1/2 C. (75 g.) all purpose flour
1/2 C. (80 g.) whole wheat flour
1 tsp. baking soda
1/4 tsp. kosher salt
1 C. (240 ml.) lowfat buttermilk
1/4 C. (84 g.) honey
1/2 C. (80 g.) raisins
1 C. (120 g.) walnut halves and pieces
5" sprig fresh rosemary, de-stemmed and coarsely chopped
1. Preheat the oven to 350F and grease a nonstick loaf pan.
2. In a medium mixing bowl, stir together the flours, baking soda, and salt until thoroughly combined.
3. Add the buttermilk and honey to the dry ingredients and stir just until combined.
4. Add the raisins, walnuts, and rosemary, stirring until evenly distributed throughout the batter.
5. Pour the batter into the loaf pan. Bake for 40 minutes, or until golden brown and springy to the touch.
6. Remove loaf from pan and let cool on a wire rack for about an hour. Once cooled, wrap in foil and transfer to the freezer. Let chill for at least two hours.
7. Preheat the oven to 300F and line a baking sheet with parchment paper.
8. Using a serrated bread knife, slice the loaf as thinly as possible, into about 1/8" thick slices.
9. Lay the slices out in a single layer on the baking sheet. Bake for 15 minutes on one side, flip over, and bake another 15 minutes on the second side.
10. Remove crisps to a wire rack to cool. Store in an airtight container for up to two weeks.
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