Raincoast Crisps 2 Apricot Hazelnut Crisps Recipes

Steps:

• Preheat oven to 350°. In a small bowl, cream butter and 1/2 cup sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour and baking powder; gradually beat into creamed mixture., Press dough into a greased 8-in. square baking pan; spread with preserves. In a small bowl, mix melted butter, water and remaining sugar; stir in hazelnuts. Spread over preserves., Bake until edges are golden brown and center is set, 30-35 minutes. Cool 15 minutes on a wire rack. Cut into sixteen 2-in. squares. Cut squares into triangles. Remove to wire racks to cool completely., Dip 1 side of each triangle halfway into melted chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container.

Steps:

• Preheat oven to 350° F. Grease two 8×4-inch loaf pans or several mini loaf pans, for a smaller crisp. Measure out fruit and seeds and chop nuts and any herbs and set aside. If you are using raisins, you can plump them if you like by soaking in boiling water for 10 minutes and then draining before adding to recipe) In a large bowl, stir together the flour, baking soda and salt. Add the buttermilk, brown sugar and honey and stir a few strokes. Add the pumpkin seeds, sesame seeds and flax seed. Add your fruit and nuts as per the recipe specifications above. Add any herbs as specified. Stir just until combined. Pour the batter into two greased 8 x 4" loaf pans (or several mini loaf pans). *If making Salty Date and Almond, sprinkle salt on top of loaves before baking. Bake for about 35 minutes (less for mini loaves), until golden and springy to the touch. Remove from the pans and cool on a wire rack. Once loaves have cooled, wrap or place in a freezer bag and put in freezer for at least several hours (to make them easier to slice thin). When ready to bake, remove from freezer. Slice the loaves as thin as you can and place the slices in a single layer on an ungreased cookie sheet. Preheat oven to 300° F. and bake them for about 15 minutes. Remove from oven, flip them over and bake for another 10 minutes, until crisp and deep golden. Remove to a cooling rack to cool and crisp up. Recipe makes about 8 dozen crackers. Prep time: 10 min | Cook time: 50 min | Total time: 1 hour Number of servings (yield): 8 dozen crisps

Steps:

• Start with a wooden cheese board or large platter to start arranging your appetizers. Add the wedge of Emmental and arrange a handful of leslsey stowe raincoast crisps® cranberry and hazelnut crackers alongside. Scatter a bunch of grapes, and some additional nuts and berries alongside for added color and crunch.
• Pour the pale ale into chilled glasses and enjoy.To add even more flavor to this delicious pairing, add slices of spicy soppressata for the perfect bite.

Steps:

• Start with a large platter to begin arranging your appetizers. Add the wedge of Brie and arrange the lesley stowe raincoast crisps® cranberry and hazelnut crackers alongside. Then, add slices of spicy soppressata and garlicky mortadella for a savory pop to your sweet and toasty spread.
• Serve this elegant sampling, with a glass of your favorite Pinot Noir