Monday, 15 November 2010
Wednesday, 13 October 2010
Saturday, 21 August 2010
Claire Dolsen's Raincoast Crisps
After tasting these delicious biscuits with creamy brie at the Victoria shower, I had many people ask after the recipe. Here it is- enjoy!
Claire's Raincoast Crisps:
Preheat oven to 350'
2 cups flour (all white flour or 1 cup white flour and 1 cup whole wheat flour)
2 tsp baking soda
1 tsp salt
2 tbs brown sugar
Stir together in large bowl
2 cups buttermilk
2 tbs honey
Add to dry ingredients and stir slightly
1 cups raising or dried cranberries or a mix of the two
1/2 cup chopped pecans
1/2 cup pumpkin seeds
1/4 cup flax seeds
1/4 cup sesame seeds
1 tbs chopped rosemary
Add to other ingredients and stir just until blended. Mixture will still be quite wet.
Pour batter into 2 greased 4"x8" loaf pans or 4 smaller pans
Bake appx. 45 minutes (less for smaller pans) until golden and springy
Remove from pans and cool on rack. Freeze for a short period (or longer for later use) or leave a day or two to make slicing easier.
Slice really thing with a breaded knife. Put on a cookie sheet and bake again at 300' for 10-15 minutes and then flip and bake another 10 minutes until crisp and golden.
Makes 7 dozen.
Claire's Raincoast Crisps:
Preheat oven to 350'
2 cups flour (all white flour or 1 cup white flour and 1 cup whole wheat flour)
2 tsp baking soda
1 tsp salt
2 tbs brown sugar
Stir together in large bowl
2 cups buttermilk
2 tbs honey
Add to dry ingredients and stir slightly
1 cups raising or dried cranberries or a mix of the two
1/2 cup chopped pecans
1/2 cup pumpkin seeds
1/4 cup flax seeds
1/4 cup sesame seeds
1 tbs chopped rosemary
Add to other ingredients and stir just until blended. Mixture will still be quite wet.
Pour batter into 2 greased 4"x8" loaf pans or 4 smaller pans
Bake appx. 45 minutes (less for smaller pans) until golden and springy
Remove from pans and cool on rack. Freeze for a short period (or longer for later use) or leave a day or two to make slicing easier.
Slice really thing with a breaded knife. Put on a cookie sheet and bake again at 300' for 10-15 minutes and then flip and bake another 10 minutes until crisp and golden.
Makes 7 dozen.
Thursday, 19 August 2010
Tofino Mini-Moon
So, I know it's a bit unorthodox to post honeymoon pics before wedding pics- but I don't have any wedding pics yet! Thanks for everyone that has shared some of their own pics from the weekend. We were having so much fun soaking it all in that our camera remained tucked away and charged up for Tofino. I will definitely share the link and photos when I hear back from our photographer, Kelsey. Thanks for helping make this such an incredibly AWESOME experience for both Mark and I. I feel so blessed with such an incredible group of family and friends. xxoo
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