Cranberry Hazelnut Crackers

Included in a basket of home-made goodies from my neighbour at Christmas were these most delicious crackers...chock full of seeds, nuts and craisins. I'm still waiting for her to give me the recipe...but in the meanwhile I knew they were called rainforest crackers...and so I did my own research. I combined several recipes...and came up with a copycat version of Kristi's Christmas crackers. They are now Olympic crackers at our house...the munchie of choice while we watch the winter games.

Cranberry-Hazelnut Seed Crackers

Ingredients:

• 2 cups (500 ml) whole wheat flour
• 2 Tbsp. (30 ml) flax seeds
• 2 Tbsp. (30 ml) sesame seeds
• 1 cup (250 ml) pumpkin seeds
• 1/2 cup (125 ml) sunflower seeds
• 1 cup (250 ml) dried cranberries ("craisins")
• 1 tsp. (5 ml) salt
• 1/2 cup hazelnuts
• 1/4 cup (60 ml) brown sugar
• 2 tsp. (10 ml) baking soda
• 2 cups (500 ml) soured milk or buttermilk
• 1/4 cup (60 ml) molasses

Method:

1. Mix dry ingredients in a large mixing bowl.
2. Stir the milk and molasses together.
3. Pour the liquids over the dry ingredients.
4. Turn into four small greased loaf pans...or six mini-loaf pans.
5. Bake at 350 F for 45-60 minutes....or until toothpick comes out clean.
6. Cool slightly...then remove from pans and cool to room temperature on rack.
7. Wrap loaves in foil, or place them in a sealed container overnight.
8. Preheat oven to 250 F.
9. Slice the loaves as thinly as possible...about 1/8 - 1/4 inch thick.
10. Lay the slices on a cookie sheet lined with parchment paper...you will need several pans.
11. Bake at 250F until crisp (about 45 minutes, depending on how thick your slices are).
12. Cool and store in sealed containers for up to 3 weeks.

Enjoy them just as they are...or serve with your favorite cheese...or spread with cream cheese. Be forewarned...they are addictive!

Sundried Tomato Pesto Torte

This recipe came from a professional caterer...and has become a favorite in my kitchen. It is easy to make, very tasty, and serves up nicely.

  Ingredients:

• 1-250 gram package cream cheese
• 1 1/2 teaspoon Club House Garlic and Red Pepper Seasoning (or your favorite brand)
• 2 Tablespoons parmesan cheese
• 1/3 cup chopped sundried tomatoes (oil-packed, rinsed and drained)
• 1/4 cup homemade or store bought pesto

Method:

1. Beat Cream cheese until soft; add seasonings and parmesan cheese. Set aside.
2. Spray a small round bowl (about 2 cup size) with Pam, and line with plastic wrap, making sure edges overhang.
3. Place 1/3 cream cheese mixture in bottom of bowl...pressing to form to bowl.
4. Top with pesto.
5. Spread another 1/3 cream cheese mixture over pesto...smoothing as much as possible.
6. Spread with chopped sundried tomatoes.
7. Top with remaining cream cheese, smoothing surface and pressing down gently.
8. Cover with plastic wrap and refrigerate overnight.

To serve:

1. Remove top plastic wrap and place bowl upside down on serving plate.
2. Remove bowl...holding firmly to remaining plastic wrap.
3. Remove remaining plastic wrap.
4. Serve with crackers or bread.