Charmed, the small charm you see in the lower picture.
With only a couple more posts I will be celebrating 1000 posts
here at Delights of the Heart.
The charm is small, but made by me.
I will be sending it to someone when I reach 1000.
Leave a comment here to receive a chance to win this charm.
The gift is a recipe for each of you.
A recipe for Cranberry Hazelnut Crackers.
It comes from Cathy at Wives with Knives here.
2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
2 cups buttermilk
1/4 cup brown sugar
1/4 cup honey or maple syrup
1 cup dried cranberries or raisins
1/2 cup hazelnuts or pecans, lightly chopped
1/2 cup roasted pumpkin seeds (pepitos)
1/4 cup sesame seeds
1/4 cup flax seed
1 tablespoon fresh rosemary, chopped
Preheat oven to 350 degrees F.
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, nuts, pumpkin seeds, sesame seeds, flax seed and rosemary and stir just until blended.
Pour the batter into two 8"x4" loaf pans or 4 small loaf pans (I used 5-3/4"x3") that have been sprayed with nonstick spray. Bake for 30-35 minutes until golden and springy to the touch. (I like these crackers very crisp so for my second batch I reduced the temperature to 300 (275 F. convection) and baked them for 20 minutes on each side and they were perfect. Watch that they don't get too brown. Remove from the pans and cool on a wire rack.
The cooler the bread, the easier it is to slice really thin. You can leave it until the next day or pop it into the refrigerator. (I refrigerated the loaves overnight and they sliced perfectly the next day). Slice the loaves as thin as you can and place the slices in a single layer on an ungreased cookie sheet. Reduce oven heat to 300 degrees F. (I turned the heat down to 250 degrees) and bake the slices for another 10 minutes on each side.
Makes about 6 dozen crackers.