{"id":1002,"date":"2012-09-15T17:45:01","date_gmt":"2012-09-15T21:45:01","guid":{"rendered":"http:\/\/recipephany.com\/?p=1002"},"modified":"2023-08-13T17:05:13","modified_gmt":"2023-08-13T21:05:13","slug":"rosemary-raisin-crisps-plus-a-couple-math-recipephanies","status":"publish","type":"post","link":"http:\/\/recipephany.com\/?p=1002","title":{"rendered":"Trader Faux Rosemary Raisin Crisps, Plus Math Recipephanies"},"content":{"rendered":"

Imagine the Snack Fairy tapping her wand on a piece of plain melba toast. Pecans, seeds, raisins, fragrant rosemary, and a kiss of honey appear, transforming it into an object of desire: Trader Joe\u2019s Rosemary Raisin Crisps.<\/p>\n

\"\"<\/a><\/p>\n

Leave it to a Canadian to reverse engineer a recipephany for a similar cracker called Lesley Stowe\u2019s Raincoast Crisps. Her blog, \u201cDinner with Julie,\u201d<\/a> shows how it is twice baked, like biscotti, but easier. You stir up tiny eggless quick breads, bake and freeze them, and then thinly slice the frozen bread and bake fresh crackers on demand.<\/p>\n

The crisps shrink to about 70 percent of their original size, perfect for spreading cheese (see Mock Boursin recipe below) or free-style snacking.<\/p>\n

To see if I could substitute four mini-loaf pans for two larger ones, I poured two mini-pans of water into one larger pan and it fit fine.<\/p>\n

Some math recipephanies<\/span><\/strong><\/span><\/p>\n

I\u2019m not a mathematician,
\nbut I use math in my kitchen.<\/em><\/p>\n

This reminds me of my sister-in-law Chris\u2019s recipephany involving her mom\u2019s brownies.<\/p>\n

\u201cFor years I was cutting two half-cup sticks of oleo (now I use butter) at the \u2153 cup marks to get \u2154 cup, because that is what my mom always did,\u201c she said. \u201cI was left with two little nubs, which I always just stuck into the butter dish. One day it occurred to me, \u2018Wait a second. One cup is 3\/3. I should just cut \u2153 cup off of 1 stick and that would leave me with \u2154 cup!\u2019 One much handier piece of the stick of butter was left over. Not a biggie, but I laughed so hard! It changed my life.\u201d<\/p>\n

I admit, dealing with thirds can be tricky. I recently made \u2154 of a recipe, and everything divided easily until I got to the \u00bd cup of milk. Then it struck me that \u2154 x \u00bd is the same as \u00bd x \u2154, which is \u2153. Very tidy.<\/p>\n

My husband\u2019s aunt, a spectacular baker and cook in the finest Italian tradition, recently told me how she used math to finagle a favorite recipe out of her mother.<\/p>\n

She said, \u201cMy mother made wonderful pannetone, but she couldn’t tell me the recipe because she didn\u2019t know the proportions. \u2018You just have to get the feel of it,\u2019 she said. I replied, \u2018That\u2019s fine for you, but that won’t work for me.\u2019 So I measured out each of the ingredients, making sure to put out more than my mother would use. When she was done, I measured what was left over. That told me exactly what she used and I finally had the recipe.\u201d<\/p>\n

A note about the crisps: With my first batch, the raisins fell to the bottom. To avoid this, thanks to Leah’s excellent advice below, I chopped and tossed them with flour before adding them to the batter. It scattered them beautifully.<\/p>\n

Rosemary Raisin Pecan Crisps<\/span><\/strong><\/h3>\n

2 cups flour
\n2 tesapoons baking soda
\n\u00bd teaspoon salt
\n2 cups buttermilk (or 2 tablespoons white vinegar and enough milk to make 2 cups)
\n\u00bc cup brown sugar (or \u00bc cup white sugar plus a dash molasses)
\n\u00bc cup honey
\n1 cup raisins, chopped (dust with flour)
\n\u00bd cup chopped pecans
\n\u00bc cup roasted sunflower seeds
\n\u00bc cup sesame seeds
\n\u00bc cup flax seed, ground
\n1 tablespoon chopped fresh rosemary<\/p>\n

Preheat oven to 350\u00b0.<\/p>\n

In a large bowl, stir together the flour, baking soda and salt. Add buttermilk, sugar, molasses and honey and stir a few strokes. Add the raisins, pecans, sunflower seeds, sesame seeds, flax seed and rosemary and stir just until blended.<\/p>\n

Pour the batter into two 8\u201dx 4\u201d greased loaf pans or four mini-loaf pans (5\u00be\u201d by 3\u00bc\u201d by 2\u00bc\u201d). Bake about 35 minutes for larger loaves, about 25 minutes for the smaller loaves, until golden and springy to the touch. Remove from the pans and cool on a wire rack.<\/p>\n

The colder the bread, the easier it is to slice really thin. (I store the loaves in the freezer until needed.) Slice the frozen or cold loaf as thinly as you can and place slices in a single layer on an ungreased cookie sheet. Bake at 300\u00b0 for about 15 minutes, then flip slices over and bake another 10 minutes, until dry, crisp and golden brown. Makes about 8 or 9 dozen crackers.<\/p>\n

Mock Boursin<\/span><\/strong><\/p>\n

Beat together:
\n8 ounces cream cheese, softened
\n3 tablespoons butter, softened
\n\u00bc teaspoon of each (dried): basil, marjoram, dill weed, thyme
\n\u00bd teaspoon dried oregano
\n\u00bc teaspoon coarsely ground pepper
\ngarlic to taste<\/p>\n

Spoon into custard cups, and grind black pepper on top to garnish. Cover and chill. This freezes well.<\/p>\n","protected":false},"excerpt":{"rendered":"

Imagine the Snack Fairy tapping her wand on a piece of plain melba toast. Pecans, seeds, raisins, fragrant rosemary, and a kiss of honey appear, transforming it into an object of desire: Trader Joe\u2019s Rosemary Raisin Crisps. Leave it to a Canadian to reverse engineer a recipephany for a similar cracker called Lesley Stowe\u2019s Raincoast Crisps. Her blog, \u201cDinner with Julie,\u201d shows how it is twice baked, like biscotti, but easier. You stir up tiny eggless quick breads, bake and freeze them, and then thinly slice the frozen bread and bake fresh crackers on demand. The crisps shrink to about 70 percent of their original size, perfect for spreading cheese (see Mock Boursin recipe below) or free-style snacking. To see if I could substitute four mini-loaf pans for two larger ones, I poured two mini-pans of water into one larger pan and it fit fine. Some math recipephanies I\u2019m not a mathematician, but I use math in my kitchen. This reminds me of my sister-in-law Chris\u2019s recipephany involving her mom\u2019s brownies. \u201cFor years I was cutting two half-cup sticks of oleo (now I use butter) at the \u2153 cup marks to get \u2154 cup, because that is what my mom always did,\u201c she said. \u201cI was left with two little nubs, which I always just stuck into the butter dish. One day it occurred to me, \u2018Wait a second. One cup is 3\/3. I should just cut \u2153 cup off of 1 stick and that would leave me with \u2154 cup!\u2019 One much handier piece of the stick of butter was left over. Not a biggie, but I laughed so hard! It changed my life.\u201d I admit, dealing with thirds can be tricky. I recently made \u2154 of a recipe, and everything divided easily until I got to the \u00bd cup of milk. Then it struck me that \u2154 x \u00bd is the same as \u00bd x \u2154, which is \u2153. Very tidy. My husband\u2019s aunt, a spectacular baker and cook in the finest Italian tradition, recently told me how she used math to finagle a favorite recipe out of her mother. She said, \u201cMy mother made wonderful pannetone, but she couldn’t tell me the recipe because she didn\u2019t know the proportions. \u2018You just have to get the feel of it,\u2019 she said. I replied, \u2018That\u2019s fine for you, but that won’t work for me.\u2019 So I measured out each of the ingredients, making sure to put out more than my mother would use. When she was done, I measured what was left over. That told me exactly what she used and I finally had the recipe.\u201d A note about the crisps: With my first batch, the raisins fell to the bottom. To avoid this, thanks to Leah’s excellent advice below, I chopped and tossed them with flour before adding them to the batter. It scattered them beautifully. Rosemary Raisin Pecan Crisps 2 cups flour 2 tesapoons baking soda \u00bd teaspoon salt 2 cups buttermilk (or 2 tablespoons white vinegar and enough milk to make 2 cups) \u00bc cup brown sugar (or \u00bc cup white sugar plus a dash molasses) \u00bc cup honey 1 cup raisins, chopped (dust with flour) \u00bd cup chopped pecans \u00bc cup roasted sunflower seeds \u00bc cup sesame seeds \u00bc cup flax seed, ground 1 tablespoon chopped fresh rosemary Preheat oven to 350\u00b0. In a large bowl, stir together the flour, baking soda and salt. Add buttermilk, sugar, molasses and honey and stir a few strokes. Add the raisins, pecans, sunflower seeds, sesame seeds, flax seed and rosemary and stir just until blended. Pour the batter into two 8\u201dx 4\u201d greased loaf pans or four mini-loaf pans (5\u00be\u201d by 3\u00bc\u201d by 2\u00bc\u201d). Bake about 35 minutes for larger loaves, about 25 minutes for the smaller loaves, until golden and springy to the touch. Remove from the pans and cool on a wire rack. The colder the bread, the easier it is to slice really thin. (I store the loaves in the freezer until needed.) Slice the frozen or cold loaf as thinly as you can and place slices in a single layer on an ungreased cookie sheet. Bake at 300\u00b0 for about 15 minutes, then flip slices over and bake another 10 minutes, until dry, crisp and golden brown. Makes about 8 or 9 dozen crackers. Mock Boursin Beat together: 8 ounces cream cheese, softened 3 tablespoons butter, softened \u00bc teaspoon of each (dried): basil, marjoram, dill weed, thyme \u00bd teaspoon dried oregano \u00bc teaspoon coarsely ground pepper garlic to taste Spoon into custard cups, and grind black pepper on top to garnish. Cover and chill. This freezes well.<\/p>\n","protected":false},"author":1,"featured_media":1918,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[35,489,18,96,4],"tags":[140,139,141],"class_list":["post-1002","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-appetizers","category-crackers","category-snacks","category-technique","category-techniquesingredients","tag-mock-boursin","tag-rosemary-raisin-crisps","tag-rosemary-raisin-pecan-crisps"],"yoast_head":"\nTrader Faux Rosemary Raisin Crisps, Plus Math Recipephanies - Recipephany<\/title>\n<meta name=\"description\" content=\"Pecans, seeds, raisins, fragrant rosemary, and a kiss of honey make these crackers an object of desire\u2014like those from Trader Joe's.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"http:\/\/recipephany.com\/?p=1002\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Trader Faux Rosemary Raisin Crisps, Plus Math Recipephanies - Recipephany\" \/>\n<meta property=\"og:description\" content=\"Pecans, seeds, raisins, fragrant rosemary, and a kiss of honey make these crackers an object of desire\u2014like those from Trader Joe's.\" \/>\n<meta property=\"og:url\" content=\"http:\/\/recipephany.com\/?p=1002\" \/>\n<meta property=\"og:site_name\" content=\"Recipephany\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/recipephany\" \/>\n<meta property=\"article:published_time\" content=\"2012-09-15T21:45:01+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-08-13T21:05:13+00:00\" \/>\n<meta property=\"og:image\" content=\"http:\/\/recipephany.com\/wp-content\/uploads\/2012\/09\/rosecrax5sm.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"540\" \/>\n\t<meta property=\"og:image:height\" content=\"360\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Diane Brody\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Diane Brody\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"http:\\\/\\\/recipephany.com\\\/?p=1002#article\",\"isPartOf\":{\"@id\":\"http:\\\/\\\/recipephany.com\\\/?p=1002\"},\"author\":{\"name\":\"Diane Brody\",\"@id\":\"http:\\\/\\\/recipephany.com\\\/#\\\/schema\\\/person\\\/ceb5256036c2109ed88f1857793eff60\"},\"headline\":\"Trader Faux Rosemary Raisin Crisps, Plus Math Recipephanies\",\"datePublished\":\"2012-09-15T21:45:01+00:00\",\"dateModified\":\"2023-08-13T21:05:13+00:00\",\"mainEntityOfPage\":{\"@id\":\"http:\\\/\\\/recipephany.com\\\/?p=1002\"},\"wordCount\":746,\"commentCount\":5,\"publisher\":{\"@id\":\"http:\\\/\\\/recipephany.com\\\/#organization\"},\"image\":{\"@id\":\"http:\\\/\\\/recipephany.com\\\/?p=1002#primaryimage\"},\"thumbnailUrl\":\"http:\\\/\\\/recipephany.com\\\/wp-content\\\/uploads\\\/2012\\\/09\\\/rosecrax5sm.jpg\",\"keywords\":[\"mock boursin\",\"Rosemary raisin crisps\",\"rosemary raisin pecan crisps\"],\"articleSection\":[\"Appetizers\",\"Crackers\",\"Snacks\",\"Technique\",\"Techniques & Ingredients\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"http:\\\/\\\/recipephany.com\\\/?p=1002#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"http:\\\/\\\/recipephany.com\\\/?p=1002\",\"url\":\"http:\\\/\\\/recipephany.com\\\/?p=1002\",\"name\":\"Trader Faux Rosemary Raisin Crisps, Plus Math Recipephanies - 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