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Homemade Westcoast Crackers & Seasonings Cookbook Giveaway

Homemade Westcoast Crackers & Seasonings Cookbook Giveaway

Miscellany/Trivia, Recipes

Seasonings

Look Mom, I’m in my first cookbook!

It doesn’t have my name on the cover, but I am very proud to have been included in Seasonings, Flavours of the Southern Gulf Islands by Pender Island residents and friends, Andrea & David Spalding.

Highlighting some of the food growers, gatherers, producers and cooks across Pender, Mayne, Galiano, Saturna and Saltspring, the recipes in Seasonings reflect the variety and abundance of island food throughout the seasons, and include four celebration menus contributed by the region’s top chefs.

theresa-seasonings

Which, apparently, includes me!  I had the pleasure and honour of contributing a three-course dinner menu for the Winter Solstice:

  • Hazlenut Bisque
  • Beef Wellington & Baked Golden Beets
  • Caramel Pound Cake with Brandied Apples

Andrea and David also gave me a lovely little write-up, including an explanation of what I do all day.

As an online-cook/chef, my day is a little different than your average industry professional.  While a restaurant cook may spend 12+ hour days in their kitchen at work, I spend an equal number of hours at home, split between sitting on the chair in my office, writing, and standing on the fatigue-reducing rubber mat in the kitchen, creating new recipes.  In between, I talk and type up both IV and my other blog, Outlander Kitchen, to anyone who will listen.

It can be real grind and I have to dig deep for inspiration some days, but I wouldn’t change what I do for anything in the world. (Well, I would take a steady paycheque, but that’s getting closer…)

pre-baked crackers

This homemade version of Raincoast Crisps is heavily adapted from Mae Moore’s Wetcoast Cracker recipe in Seasonings.  Preferring homemade to paying $8+ a box crackers (no matter how delicious), Mae created a recipe from the ingredient list on the box and then generously passed it on to several Pender neighbours, including me.

As many of you know, I am incapable of using a recipe as anything more than a guideline.  So my version of Mae’s crackers are quite different.  Both are delicious.  If you want to try Mae’s, you’ll have to buy the book. ;)

Or, follow the instructions below the recipe to enter to win a signed copy of Seasonings from Island Vittles!

(Click on the title below for a printable version of the recipe.)

: Homemade Westcoast Crisps

: The homemade version of those delicious, artisanal crackers…you know, the really expensive ones that you love…but your wallet doesn’t.

  • Flour (all-purpose, ww, spelt, rye or a combination) – 2 cups
  • Baking Soda – 2 tsp
  • Salt – ½ tsp
  • Buttermilk – 2 Cups
  • Brown Sugar – ¼ Cup
  • Honey – 1/4 cup
  • Raisins – 1 Cup
  • Walnuts, chopped – ½ Cup
  • Pumpkin Seeds, roasted – ½ Cup
  • Sesame or Flax Seeds – ¼ Cup
  • Fresh Rosemary, chopped – 2 Tble
  1. Preheat oven to 350° F.
  2. Grease (4) mini loaf pans or (2) 8″x4″ loaf pans.
  3. 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 raisins, walnuts, pumpkin seeds, sesame seeds and rosemary and stir just until blended.
  4. Pour the batter into prepared loaf pans. Bake for about 35 minutes, until golden and springy to the touch. Remove from the pans and cool completely on a wire rack.
  5. Slice the loaves about 1/8″ thick and place the slices in a single layer on an ungreased cookie sheet. If you used regular sized loaf pans, cut each cracker in half.
  6. Reduce the oven heat to 300° F and bake them for about 15 minutes, then flip them over and bake for another 10 minutes, until crisp and deep golden. Cool on a rack. Store in a sealed container.
  7. Serve with cheese, chutneys, or all by themselves

Notes:

  • You can freeze the unsliced loaves until needed.  When ready to use, partially defrost, slice, then proceed as instructed for the second bake.
  • Be adventurous — or frugal — use whatever nuts and seeds take your fancy, or those that happen to be in your pantry. (I made a rhyme!)

Preparation time: 10 minute(s)

Cooking time: 1 hour(s)

Copyright © 2009-2012 Island Vittles/Theresa Carle-Sanders. Don’t Steal – Karma’s Real.

And now for the big giveaway!  Enter to win an author-signed copy of Seasonings, Flavours of the Southern Gulf Islands (hopefull) in time for Christmas.

To enter:

  1. Leave a comment at the bottom of this post, telling me what your favourite Island Vittles recipe or post is, and why.
  2. For a 2nd entry, subscribe to Island Vittles’ posts – Choose “Subscribe to IV’s RSS” or “Receive new posts by email” located near the top on the right sidebar.
  3. For a 3rd entry, tweet the title and link of your favourite Island Vittles recipe on Twitter.  Make sure to tag me @IslandVittles to ensure I see your tweet.

The contest is open until 6pm, PST (GMT-8), Sunday, December 9th, 2012.  I will pick the winners with the help of a random number generator and make the big announcement on Monday, December 10th.