Get Crackering!

Have you ever tried those tasty

crackers that come in the rectangular pretty boxes

and have the words Rain and Coast 

on the label?

You know the ones that feature dried fruits and roasted nuts...

they're a wee bit expensive but oh so good?

I found a great "knock off" and easy recipe on line.
I also remember that Kathy from
Mennonite Girls Can Cook also made these recently!

My rosemary is still green in the herb garden

in spite of the recent snow and freezing temperatures,

so it is perfect to use for this.

It's as easy as making quick bread!

Rosemary, Pumpkin Seed and Cranberry Crackers

2 Cups All-purpose Flour

2 tsp. baking soda

½ tsp. salt

2 Cups buttermilk

¼ Cup brown sugar

¼ Cup honey

1 Cup dried Cranberries or Raisins

½ Cup chopped pecans

½ Cup roasted pumpkin seeds

¼ Cup sesame seeds

¼ Cup ground flax seeds

1 Tbsp. chopped fresh rosemary

Whisk together the flour, baking soda, salt and brown sugar. Stir together the buttermilk and honey and pour it into the flour, stir just till incorporated. Gently fold in the remaining ingredients just until blended. Pour the batter into 2 greased loaf pans and bake at 350F for 35 minutes or until golden and springs back to the touch.

Remove from the pans and cool. In fact, it’s best to totally cool them and even partially freeze them before slicing. You can even freeze them at this point and leave the slicing and crisping for another day.

Slice the loaves as thin as possible and lay the slices out in a single layer onto large ungreased baking sheets. Bake at 300F for 15 minutes on one side – flip them over and bake for another 10-15 minutes on the other side until crisp and deep golden.

This recipe makes approx. 8 dozen crackers. Store in an airtight container and try not to eat them all at once J.

These crackers are perfect for serving the Antipasto we

just made the other week.

Till next time ............. get crackering before the rosemary freezes solid!