Cranberry Almond Raincoast Crisps Recipes
CRANBERRY ALMOND "RAINCOAST" CRISPS
I got this recipe from the blog http://dinnerwithjulie.com/2009/01/27/rosemary-raisin-pecan-crisps/. They are a copy-cat of Raincoast Crisps, which I can no longer find in my town. Since I prefer the cranberry flavor, I changed the recipe a little, which I post here. These are fabulous with goat cheese or other savory cheese spreads, or on their own as a savory snack. (Raincoast Crisps is a trademarked name, made by Lesley Stowe foods.)
Provided by cathyfood
Categories Low Cholesterol
Time 1h15m
Yield 96 crackers, 48 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350° F.
- Place dried cranberries in a small glass bowl with 1 - 2 TB orange juice and heat in the microwave for 30 seconds. Drain before using.
- Measure all fruits, nuts and seeds into medium bowl, set aside.
- In a large bowl, stir together the flour, baking soda and salt.
- Add the buttermilk, brown sugar and honey to flour mixture and stir a few strokes. Add the drained cranberries, almonds, pumpkin seeds, sesame seeds, and flax seed meal and stir just until blended.
- Pour the batter into two 8"x4" loaf pans that have been sprayed with nonstick spray. Bake for about 35 minutes, 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 chill in the refrigerator. Slice the loaves as thin as you can and place the slices in a single layer on an ungreased cookie sheet. Heat the oven heat to 300° F and bake them for about 15 minutes, then flip them over and bake for another 15 minutes, until crisp and deep golden. Place on racks; if still flexible, return to oven for another 10 minutes. Try not to eat them all at once.
CRANBERRY CRISPS
I developed this recipe after sampling a similar cookie while traveling in North Carolina. These pretty cookies keep well in the freezer, so I always have some on hand for midday munching.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 5 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the oats, flour, baking soda, cinnamon, salt and baking powder; gradually add to creamed mixture and mix well. Stir in the cranberries and walnuts. , Drop by tablespoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 350° for 12-14 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts : Calories 214 calories, Fat 10g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 96mg sodium, Carbohydrate 30g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
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