These. Crisps. OMG

C

carianna-in-wa

Well-known member
I picked up a box of Cranberry Hazlenut Raincoast Crisps at our local grocery store on the recommendation of my mother-in-law. Eating them with brie.

By the bucketload.

They would make a great have-on-hand appetizer. They are SERIOUSLY delicious.

Dean and Deluca sells them for $10, but I got them at the store for 6.99. Yes, that's a lot for crackers. I think they are worth it.

Edited to say: Twitter has it rumored they're appearing in the January 2012 O Magazine. smileys/smile.gif

http://lesleystowe.com/raincoastcrisps/about/

 
Addictive

These are addictive. The hostess at my last book club meeting served the Cranberry Hazelnut crisps.

 
a recipe

This recipe is from a friend, Heather N. I have not made them but she served them to me and they were wonderful. She renamed them Suncoast Crisps because she lives in California.

Suncoast Crisps

1 cup whole wheat flour
3/4 cup dried cranberries or dried sour cherries
1/2 cup pumpkin seeds (or sunflower)
1/2 cup pecans
2 Tablespoons flax seed meal
1 Tablespoon flax seed
1 Tablespoon millet (optional)
1 Tablespoon oat bran
1 Tablespoon sesame seeds
1 tsp. rosemary, minced
3/4 cup buttermilk (or plain yoghurt)
1 1/2 Tbs. brown sugar
1 1/2 Tbs. honey
1 Tbs. molasses
1 scant teaspoon baking soda
1/2 teaspoon fine sea salt
Kosher salt for sprinkling

Mix first 10 dry ingredients in large bowl.
In measuring cup, mix buttermilk, honey, brown sugar, molasses, baking soda, and salt.
Combine wet into dry ingredients.
Pour batter into greased 8 x 4 loaf pan or two 3 x 6 pans.
Bake @350°F for 45 minutes for the larger pan and 32-35 minutes for the smaller ones.
Cool, wrap, and store overnight in the fridge. (Or freeze and finish later)
Thinly slice with a very sharp serrated knife.
Place on cookie sheets lined with parchment; sprinkle lightly with kosher salt.
Oven dry @ 225° convection about 45 minutes until crisp. Turn off oven and leave the crackers to dry, then cool and store airtight.
About 60 crackers

 
Thanks for the recipe!! They sound like something I had at a restaurant and couldn't get enough of!

 
Yes, they're a local item and of course quite HOT here. I just look at them & think I'm going

to eat something totally healthful. They are so capable as transport for a dip or spread but at the same time, they are so unique. I could eat them as is.

 
Be sure to check out the recipe link on the site. I've tried several with excellent results.

Lesley Stowe’s Blue Cheese & Caramelized Onion Dip is delicious. I've also made the Death by Chocolate with Raspberry Splash. The latter freezes well.

http://lesleystowe.com/cook/recipes/

 
You must log in or register to reply here.
Back
Top