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  • Writer's pictureKate

On the first day of vacay...

Using up my remaining time off (since the Bank of Ashmerica does not let you carry over time). I have been so busy, I have not been doing much of anything, but Day One of the vacation saw me making two recipes that are so delicious, I had to sit down and post. As we speak, I am actually too full to move and my only regret is that I cannot eat any more. I mean, I know gluttony is a sin and all, but, but.....

I skipped the pecans in the cheese wafers, because Mr. Double Up does not like nuts. The only change I would make is to bake them on parchment because half of them crumbled when I took them off the pan - we actually stood there eating handfuls of crumbs because that's how good these are. You don't get a real picture, because WE ATE THEM ALL (except for a dozen I am giving as a gift). Making more tomorrow!!

Farmington Cheese Wafers

Fruit and Nut Crostini

(but wait, didn't you say Mr. Double Up doesn't like nuts? I split the batch in half, and only put nuts in my half - please!!!)

  • 2 3/4 cup flour

  • 2/3 cup sugar

  • Large pinch of sea salt

  • 2 teaspoons baking soda

  • 1 teaspoon cinnamon

  • 1 cup dried cherries or raisins

  • 1 cup chopped nuts

  • 2/3 cup water

  • 1 cup butter

  • 1 teaspoon vanilla

  • Zest of 1 orange

1. In a bowl, combine the flour, dehydrated whole cane sugar, salt, baking soda, and cinnamon. Use a whisk to thoroughly combine

2. In a small saucepan, combine the water, butter, vanilla, and orange zest. Gently warm together until the butter is melted and it’s all mixed. Turn off the heat.

3. Add the dried cherries and chopped nuts to the flour bowl and toss gently to coat Aadd the butter mixture into the flour mixture. Use a spatula to completely combine.

4. Line two loaf pans with plastic wrap or parchment paper. Add half of the mixture to each loaf pan and use the spatula to press dough down so it’s completely flat in the bottom of the pan. Let chill in the refrigerator for at least two hours.

5. Preheat the oven to 350 degrees.

6. Remove one of the loaf pans from the refrigerator and remove the dough by lifting up on the plastic. Remove the plastic entirely. Cut the loaf into 1/4″ slices. Place these slices on a parchment lined baking sheet. Bake for 13 minutes, until solid and golden. The end result will be a crispy crostini, so err on the side of over done versus underdone. In my oven, it took 17-18 minutes.

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