Wednesday, January 14, 2009

The Same Old Line

I love looking at Allrecipes and seeing the comments. Comments like "My family hated this mushroom chicken. We don't like mushrooms, so we left them out, and instead of butter we used pam, and we added about 2 cups of onions. This recipe is terrible!"

Now, the problem here is obviously not the original recipe, but the person who decided to venture far off from the recipe with all their substitutions and add ins. And that my friends, is what we're about to do!!!!

We'll begin with the Montpelier biscuits, otherwise known as "common crackers"........yeah.......the main ingredient in this recipe......let's just say they are impossible to find. Apparently, if you live in Vermont, you can get these by the barrel - literally. Here in California you have to mail order them. But they look like pretty basic crackers, right?




So I picked up my own common crackers - Carr's.

Then next ingredient snafu I had was the sliced cheddar. I accidentally grated all my cheddar trying to make my life easier. But I did have some of Thatboy's favorite on hand, and I figured warm brie on crackers sounds mighty tasty. So for those of you playing along at home, we now have brie on crackers instead of cheddar on biscuits.

And because good things always come in threes, I ran into another little snag while putting together the recipe. You see, apparently, these Montpelier biscuits, or common crackers can be sliced in half. My Carr crackers? Not so much.

The good news is, you really can't go wrong with melty brie on crackers! So I give this recipe a big thumbs up. Even though it's a far cry from the original.


Montpelier Biscuits and Cheese (From The Fannie Farmer Cookbook)
  • Montpelier or other hard biscuits (I used Carr crackers)
  • Butter, softened
  • Sharp Cheddar Cheese (I used Brie)
  1. Preheat oven to 425. Split the biscuits and spread with soft butter. (Obviously I didn't do this. Just buttered each individual cracker)
  2. Cover with a 1/4 inch slice of Cheddar (Brie) and bake for 8 minutes, until the cheese is bubbly.

11 comments:

  1. Oh I miss your wit my dear! It looks like you have been cooking, creating and commenting in some wonderful ways while I have been MIA. Cheers to the new year and all the great dishes to come.

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  2. Hysterical! Both versions sound quite tasty...

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  3. Fannie Farmer is giving you a hard time, isn't she? Looks good to me though!

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  4. I like the substitutions! You actually seem to know what you are doing when you substitute, unlike a lot of those commenters on allrecipes :)

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  5. If I ever get to go to Vermont, I'll pick up a box for you :)

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  6. I have the same problem when I read reviews like that... but, in your case it all ended up turning out for the best! You can't go wrong with your substitutions, so call it a success! :)

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  7. i hate it when folks get their panties in a bunch that a recipe didn't turn out right because they substituted everything for something else. ugh!

    i'm quite okay with subbing things and not flogging the original recipe (like you have here) :)

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  8. i hate it when folks get their panties in a bunch that a recipe didn't turn out right because they substituted everything for something else. ugh!

    i'm quite okay with subbing things and not flogging the original recipe (like you have here) :)

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  9. crackers and cheese (especially chedder) and butter do not a recipe make -- sorry fannie.

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  10. i love reading those grumpy comments, too! i'm pretty easily amused, though.

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  11. Yep, melty brie on crackers can't ever be wrong.

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