Green Bay, WI
Give your biscuits a name and tell us about your recipe.
Pumpkin and Spice Crackers —I used a basic cracker recipe and modified it to include pumpkin.
Would you describe yourself as a rogue baker, or do you strictly adhere to the recipe?
It totally depends on what I am baking. With some recipes, I am making changes all of the time. With others, I stick very strictly to the recipe.
Tell us about how you added a Wisconsin twist to your creation.
For my Wisconsin twist: A few years ago I got an heirloom variety Boston Marrow Squash that was grown in a local garden. I discovered that it worked better than actual pumpkin in my favorite pumpkin recipes. So, the following growing season, my father-in-law planted some of the seeds from the squash in his garden and grew many more of the Boston Marrow. Since then he has been sharing the Boston Marrow Squash with me. I have found that it has a very solid consistency and an exceptional flavor and is a favorite with my family. So, when I was thinking of unique flavors for my crisp bread, I thought of adding the Boston Marrow. For the toppings, I used a basic sea salt for the first row, the second is poppy seed and sea salt, and the third is toasted sesame seed and sea salt. For the fourth row, I left them plain and finally for the last row I used maple sugar crystals. My sister and her family make their own maple syrup from trees grown on their property in northeastern Wisconsin. I used their maple syrup to make the sugar crystals that are topping the last row.
How did you do?