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Salt-free seasoning blends for all your cooking needs.
Visit our sister-site, aPinchof.com, for more than 100 pages of information about herbs and spices. You'll find articles, recipes, kitchen tips, books and posters along with the ever-popular Question and Answer section. Sign up for the aPinchOf.com newsletter! Quick Links to Products | Recipes with Seed Explosion! Crunchy Cheese Chips More method than recipe, you can create these "mock potato chips" with any sort of cheese. Don't use an insulated baking sheet here-- the cheese won't brown properly.
Preheat the oven to 400 degrees. Place mounds of grated cheese, about 2 teaspoons each, onto a cookie sheet. Sprinkle each mound with a good pinch of the Seed Explosion! Blend. Place the sheet in the oven for 5-7 minutes, or until the cheese is a deep golden brown, nearly burned looking. Cool slightly and use a thin metal spatula to remove from the pan. These are good warm or at room temperature.
Seed Explosion Crackers
1/2 cup all-purpose flour 1/4 cup cornmeal 2 teaspoons Seed Explosion! 1/4 teaspoon salt 1/4 teaspoon baking powder 1 Tablespoon olive oil 1/4 cup milk non-stick spray oil
Preheat the oven to 350 degrees. Combine the flour, cornmeal, seeds, salt and baking powder in a small bowl. Stir in the olive oil and milk to make a stiff but pliable dough. For ease in handling, spray a rolling pin, your hands and a 9"x11" cookie sheet with the non-stick spray. Roll the dough out to fill the baking sheet evenly, it will be very thin. Use a sharp knife to score the dough into 2"x2" squares (or a shape you desire). Prick the entire surface with a fork. Bake for about 10 minutes. The edges will have begun to brown but the center may not be crisp. Remove the side pieces and return the sheet to the oven for 3 more minutes. The crackers will crisp further as they cool. Makes about 2 dozen crackers.
Seeded Wheaties Follow this recipe for baking powder biscuits or substitute half wheat flour for white flour in your favorite recipe.
2/3 cup all-purpose white flour 2/3 cup whole wheat flour 2 teaspoons baking powder 1/2 teaspoon salt 2 teaspoons Seed Explosion! 1/3 cup vegetable shortening 1/2 cup milk
Preheat oven to 425 degrees. In a medium mixing bowl, combine white and wheat flours with baking powder, salt, and seeds. With a fork or pastry blender, cut in the shortening until mixture resembles coarse crumbs. Gently stir in the milk just until the mixture is moistened. Turn the dough onto a lightly floured surface and knead about 30 seconds. Pat into a circle about 1/2-inch thick. With a 2-inch cookie cutter, cut into biscuits. Transfer the rounds to an ungreased baking sheet. Bake about 10-12 minutes, just until they are beginning to brown. Best served warm. Makes about 10 biscuits.
Seeded Rye Muffins These tasty treats are based on a recipe found on the package of Bob's Red Mill Dark Rye Flour.
1 cup whole wheat pastry flour 1 cup rye flour 2 Tablespoons turbinado sugar (like Sugar-in-the-Raw) 3 teaspoons Seed Explosion! 1 teaspoon salt 1 teaspoon baking powder 1/2 teaspoon baking soda 1 cup buttermilk (see note) 1 egg 1/2 cup canola oil
Preheat oven to 400 degrees. Grease a muffin tin (12 muffins). Combine dry ingredients in a large bowl. Combine wet ingredients in a medium bowl; stir into the flour mixture, just until well moistened. Spoon the batter into the prepared muffin tin. Bake about 15 minutes or until tops spring back when touched.
NOTE: Although you can use regular milk, buttermilk gives the muffins a much more tender crumb.
Other ideas for Seed Explosion Blend
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