November 19th, 2004
with apologies to Lesley Stowe
6 p.m. Friday. Youneed cocktail nibbles for your dinner guests. Fast.
Once again, your reachfor Leslie Stowe's delicious Raincoast Crisps, which you will serve withSalt Spring Island Goat Cheese embellished with a hot pink edible flower.
We'd done it timeand time again at $8.99 a box. Until we realized: hey, I can do that!
Herewith, a foolproofrecipe developed in the Vitamin V test kitchen:
Vitamin V Crisps
Combine in a bowl:
1/2 C white flour
1/4 C flax or wheat germ
1/4 C sesame seeds
1/4 C poppy seeds
1/4 C sunflower seeds, chopped
1/4 C pecans, chopped
1 teaspoon fine sea salt
1 teaspoon baking soda
2 tablespoons brown sugar
Set aside.
In a saucepan, overlow heat, for less than one minute, combine:
1/4 C buttermilk
2 tablespoons blackstrap molasses
Gradually add wetingredients to dry until dough just starts to hold together (you may notneed all the liquid or may need a pinch more flour). Roll as thinly aspossible between two sheets of parchment paper and bake on a cookie sheetin slow oven (250 degrees) for one hour.
After 30 minutes,take off top sheet of parchment paper.
When one hour is up,turn off oven with crisps still inside and forget about them.
You'll arrive homeat 6 p.m. to a sheet of perfect crisps to break into bite-sized pieces.
Next week: homemadegoat's cheese.
Kidding!
