Any suggestions for half a gallon of buttermilk, says the person who CAN'T REMEMBER

Rosemary, Raisin, Pecan Crisps, great with cheese, especially brie

Rosemary, Raisin, Pecan Crisps

2 cups flour
2 tsp baking soda
1 tsp salt (1/2 tsp on Julie's blog, 1 tsp in book)
2 cups buttermilk
1/4 cup brown sugar
1/4 cup honey
1 cup raisins
1/2 cup chopped pecans
1/2 cup roasted pumpkin seeds (optional)
1/4 cup sesame seeds
1/4 cup flaxseed, ground
1 tbsp chopped fresh rosemary

Preheat oven to 350
In large bowl, stir together flour, baking soda and salt. Add buttermilk, brown sugar and honey and stir a few strokes. Add remaining ingredients and stir till just blended.
Pour batter into 2 4x8 greased loaf pans. bake about 45 minutes, till golden and springy to touch. Remove from pans and cool on wire rack. the cooler the bread, the easier it is to slice really thin. You can leave it till the next
day or pop it in the freezer. Slice the loaves as thin as you can and place slices in single layer on ungreased cookie sheet. bake at 300 F for about 15 minutes, flip them over and bake for another 10 minutes till crisp and deep golden. Try not to eat them all at once!!

Makes about 8 dozen crackers.

Source: Grazing: A Healthier Approach to Snacks and Finger Food by Julie Van Rosendaal

http://dinnerwithjulie.com/2009/01/27/rosemary-raisin-pecan-crisps/

 
Thanks, all. I made Val's *Spicy Baked Chicken* and used a full quart.

Taste/tenderness turned out very well. It doesn't "look" as pretty as the photo and I probably should have turned it at least once...the top side was a bit too done and the bottom side (sitting on cooling rack over a cookie sheet) was sortof mushy. No...forget "sortof". It was DEFINITELY mushy. Needs to face upward to firm up.

I'd definitely make this again.

Holding off opening the second quart until butter comes to its senses and drops below $5/lb. I'm on a baking moratorium until then.

 
Marg, I use 1 tsp kosher salt (Diamond Crystal brand). But I like salt. Recommend using less to

start to see what pleases your taste buds.

 
These are good! EAsy and much cheaper than these Raincoast Crisps that are made right here and cost

3 arms and 2 legs.

I think I'll try chilling it really thoroughly next time just to see how thin I can get the slices.

Great recipe to vary in lots of ways. Thanks Pat (once again)

 
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