Recipes

Chocolate Dipped Candied Ginger Crickets, makes 20 pieces

• 20 pieces crystallized ginger (available in the baking aisle)
• 4 ounces high-quality dark chocolate
• 20 dry roasted crickets

Directions:
Prepare a plate by lining it with waxed or parchment paper.
Break chocolate into small pieces in a microwave-safe bowl.
Heat for 30 seconds at 50 percent power, remove and stir, and place back in the microwave.
Continue cooking at 50 percent power in 10-second increments, stirring after each 10-second burst, until the chocolate is smooth and completely melted.
Dip the bottom half of each piece of crystallized ginger along with cricket placed alongside it in the dark chocolate and let the excess drip away.
Place dipped ginger with cricket attached on lined plate and allow the chocolate to set up.
Store in an airtight jar in a cool dry place.
Dip ginger/cricket combo into chocolate and allow the chocolate to set up.
Refrigerate till ready to serve.

Chocolate Chirp Cookies, makes a dozen or so cookies.

• 2 ¼ cups cricket flour
• 1 tsp. baking soda
• 1 tsp. salt
• 1 cup butter, softened
• ¾ cup sugar
• ¾ cup brown sugar
• 1 tsp. vanilla
• 2 eggs
• 1 12-ounce pkg. chocolate chips
• ½ cup dry-roasted chopped crickets

Directions:
Preheat oven to 375 deg F.
In saucepan heat 1 12-ounce pkg. chocolate chips until melted. Or melt in small bowl in microwave.
Dip dry-roasted crickets into mixture and lay flat on drying pan or plate.
In small bowl, combine flour, baking soda and salt; set aside.
In large bowl, combine butter, sugar, brown sugar and vanilla; beat until creamy.
Beat in eggs.
Gradually add cricket flour mixture and mix well.
Stir in chocolate covered crickets.
Drop by rounded measuring teaspoonfuls onto ungreased cookie sheet.
Bake for 8-10 minutes.

Cranberry Oatmeal Cricket Cookies, Makes 30 to 40 cookies

• 1 cup cranberries, rinsed

• 1 ¾ cups old-fashioned rolled oats

• 1 cup all-purpose flour

• ½ teaspoon salt

• 1 ¼ sticks unsalted butter, softened

• ½ cup raw Turbinado sugar

• ½ cup packed light brown sugar

• 1 large egg

• ½ teaspoon vanilla
• ½ cup dry roasted chopped crickets

Preheat oven to 325°F (160°C.)
Lightly grease baking sheets.
In a bowl, stir together oats, flour, baking soda, and salt; set aside.
In a separate bowl, beat together butter, granulated sugar, and brown sugar with an electric mixer until light and airy.
Add egg and vanilla and beat well.
Add oat mixture, crickets and cranberries and mix until well combined.
Place dough in spoonfuls, 2 inches apart onto baking sheets.
Bake cookies in upper and lower thirds of oven, switching position of sheets halfway.
Bake until golden, about 12 minutes total.
Transfer to racks to cool.

Importfood.com

Thailand Unique – an international weird food company that ships anywhere in the world.

GrubcO: grubco.com

Hotlix: hotlix.com

Bassett's Cricket Ranch, Inc was started in 1969 by Dale and Dorothy Bassett with the help of their two sons Russ and Jon. The business started out very modestly, primarily selling crickets for fish bait and the occasional pet store: bcrcricket.com

PETGUYS.com

Edible: edible.com

http://www.flukerfarms.com/

Hoppin’ Good™ Banana Oat Cricket Muffins

• ¼ cup warm virgin coconut oil
• 2 eggs
• 2 very ripe bananas
• ½ cup agave nectar
• ¼ cup organic brown sugar or cane sugar
• 1 cup cricket flour (flour containing crushed crickets)
• ½ cup whole wheat pastry flour
• 1 cup rolled oats
• ½ cup finely chopped crickets (legs and antennae removed)
• ½ cup chopped unsalted sunflower seeds (shelled)
• 1 teaspoon baking soda
• ¾ teaspoon baking powder
• pinch of salt

Directions:

Mash bananas
Mix in eggs, agave nectar, coconut oil, and brown sugar or cane sugar
In a separate bowl, combine flours, baking soda, baking powder, oats, and a pinch of salt
Incorporate all ingredients together, then add in sunflower seeds (do not over-mix)
Spoon batter into a paper lined muffin tray, filling a little more than halfway
Top with oats and chopped seeds
Bake for 15-20 minutes or until toothpick runs clean when poked inside the middle of one muffin
Makes 16 large muffins or about 24 small muffins, depending on how deep you fill your muffin trays with batter.