Saturday, July 19, 2014
Snickerdoodles. Sugar cookies with a funny name
Snickerdoodles
This is a recipe from Betty Crocker's Cooky Book.
1 cup shortening (we have used coconut oil before and they turned out great. I also have used Crisco and that is great too. I like that these cookies can be mixed by hand. You don't have to bust out an electric mixer.)
1 to 1 1/2 cup sugar
2 eggs
2 3/4 cups flour
2 tsp.cream of tartar
1 tsp. soda
1/4 tsp. salt
2 Tbsp. sugar
2 Tbsp. cinnamon
Heat oven to 400 degrees. Mix shortening, sugar and eggs thoroughly. Blend flour, cream of tartar, soda, and salt; stir into shortening mixture. Shape dough in 1" balls. Roll in the mixture of 2 Tbsp. sugar and 2 Tbsp. cinnamon. Place 2" apart on an ungreased baking sheet. Bake for 8 to 10 minutes. These cookies puff up at first, then flatten out. Makes 6 dozen cookies.
Tuesday, April 22, 2014
Once a Year I Love to Organize a Cardboard Boat Race
This is a template for the flier I make:
Start Building your Boats for the
Great Cardboard Boat Race!
Who: You, your teammates and coaches
What: a cardboard boat race
When: a day that works for the pool
manager and you all
manager and you all
Where: at your local swimming pool
Why: fun, exercise, practicing your boatbuilding and engineering skills, teambuilding,
esprit de corps, etc.
If you need more information
Email: Barbara Carlson at buildingcommunity@covad.net
Cardboard Boat Race Rules and other Information
This is a copy of the Cardboard Boat Race rules I collected from other people organizing other races in the U.S. and in Canada. Some races are done on lakes! Others are done at indoor pools. There are photos and videos online showing high school and college students and whole communities that put on cardboard boat races. I tested and refine the rules to use at an outdoor swimming pool at a Community College. I also made a video called "How to Organize a Cardboard Boat Race."
The Amazing Cardboard Boat Race
Who: you and your teammates
What: a Cardboard Boat
Race
When: a day and time that suits both you and the pool manager
Where: your local swimming pool
Why: Fun,
Team Building, Exercise, boat building practice, etc.
Details
you need to know about the race before race day
1. We will
race in the smaller pool. The single racers will race first in as many heats as it takes. The doubles will race next. The triples are after the doubles and the four people boats will race last. Racers will
start with their boats at the edge of the pool. The race official will yell: “on your mark, get set, go!” Racers will paddle to
the other side of the pool and the first boat to make it to the other side is the winner. The organizer can award 1st, 2nd and 3rd place or gold, silver and bronze titles. I made Olympic Games style medals by hot gluing chocolate “gold, silver and
bronze” coins on cloth ribbon.
2. Not all
members of the boat building team need to race.
You can be on a team of four boat builders, for example, and decide to
have only two people from the team race the boat. If this is the case, your boat will race as a
two person boat.
In the
weeks before race day
4. Pick
one, two or three people to help you build a boat or build a boat on your own.
5. You will power your boat using oars. (I borrowed about 8 to 10 oars from a mountaineering store.) You can use your arms to power your boat forward instead of using the oars.
5. You will power your boat using oars. (I borrowed about 8 to 10 oars from a mountaineering store.) You can use your arms to power your boat forward instead of using the oars.
5. Decide
on the shape, design and size of the boat you want to build. Good ideas: build a replica of a Coast Guard cutter, a “Pocahontas” type canoe out of cardboard boxes or a raft out of many flat pieces of cardboard glued together.
6. Collect cardboard from appliance stores, framing stores, moving companies etc.
7. Advice from expert boat builders:
a. Your
boat will be much stronger if you crease and fold the cardboard rather than
cutting the cardboard. Also, make your
boat out of at least two or three layers of cardboard.
b. It is
okay to use glue (like Gorilla Glue, adhesive glue or Liquid Nails) to glue the
cardboard layers together. This gives your boat a kind of waterproofing.
c. To build the pieces of the boat into a finished boat, use Duct tape or paper tape to hold the pieces of cardboard together. It is okay to use a sealant for the edges as
well, but don‘t cover the boat with sealant.
Sealant is only allowed on the edges or seams of your boat. Also, don't cover all the surfaces of your boat with duct tape. This is a waste of many rolls of duct tape. Only use duct tape along the edges of the cardboard pieces.
8. You can give your boat a name and decorate it.
9. There
will be one 1st place finisher and a 2nd and 3rd place winner in each of the 1, 2, 3 and 4 person
boat races. There is also an award for the best overall boat design.
Extra
Information
- You can ask one member of each boat crew to explain their vessel’s name, design, theme, and historical
significance.
- Do not use: wood,
plastic or Styrofoam in your boat.
Also, do not use plastic sheeting, wax coatings, two part glues,
tar based substances, fiberglass resin, nails, staples, screws, bolts, metal or plastic truss plates,
stiffeners or joint plates.
- Also, you won’t be
able to use flippers or motors to power your boat.
- It is very very tempting,
but sinking another boat will get you disqualified. Also, throwing water on another boat will
get you disqualified.
Thursday, February 20, 2014
Recipes using lots of PARSLEY
My mom used to tell me that her mom loved parsley. Her mom would say don't plan flowers on my grave but plant parsley, please. I love parsley too.
Chimichurri I started making this with Joe when I returned home from teaching in Lebanon. I liked making mezze-like healthy small plates to serve instead of bigger main dishes. I found this recipe online under Simply REcipes. Joe looked up a recipe and the nickname was Argentinean pesto!
1 cup parsley
4 cloves of garlic
2 Tbsp oregano leaves
1/3 cup olive oil
2 Tbsp red or white wine vinegar
1/2 teaspoons sea salt
1/8 tsp. pepper
1/4 tsp. red pepper flakes
Finely chop the parleys, etc. Stir in the EVOO, etc. Adjust seasonings. :)
Ingredients Makes about 2 cups 1 shallot, finely chopped 1 Fresno chile or red jalapeño, finely chopped 3–4 garlic cloves, thinly sliced or finely chopped ½ cup red wine vinegar 1 tsp. kosher salt, plus more ½ cup finely chopped cilantro ¼ cup finely chopped flat-leaf parsley 2 Tbsp. finely chopped oregano ¾ cup extra-virgin olive oil Preparation Step 1 Combine shallot, chile, garlic, vinegar, and 1 tsp. salt in a medium bowl. Let sit 10 minutes. Stir in cilantro, parsley, and oregano. Using a fork, whisk in oil. Transfer ½ cup chimichurri to a small bowl; season with salt and reserve as sauce. Gremolata from Alice Waters
This is a mixture of fresh parsley, garlic, and lemon rind that tastes really good on just about anything.
1 bunch of parsley
1 lemon and lemon zest
1 clove of garlic
Wash and dry the parsley. Pull the leaves off the stems and chop fine. Grate just the yellow rind of the lemon using the finest holes of a grater. Peel and chop the garlic very fine. Mix the three together in a small bowl. Sprinkle on grilled chicken, or whatever you like, right after cooking and before serving.
Parsley with Pasta
I cook garlic in olive oil and add chopped walnuts and lots of parsley and then mix in cooked pasta.
- Romesco Sauce From Bon Appetit. This recipe doesn't use that much parsley, but I wanted to save it here anyway.
- 1 large roasted red bell pepper from a jar
- 1 garlic clove, smashed
- 1/2 cup slivered almonds, toasted
- 1/4 cup tomato purée
- 2 tablespoons chopped flat-leaf parsley
- 2 tablespoons Sherry vinegar
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/2 cup extra-virgin olive oil
- Fine sea salt and freshly ground black pepper
Tuesday, February 11, 2014
If you have a lot of lemons....
We have a lemon tree. I give a lot of lemons away to friends and I also make ice cubes of lemon juice so I have lemon juice conveniently available to use throughout the year.
Juice the lemons and pour juice into ice cube trays. Place the trays into the freezer. After the cubes freeze, remove them and put as many as fit into a freezer ziplock bag. I write the date and contents with a Sharpie marker on the outside of the bag. Keep in the freezer and defrost the cubes as you need lemon juice.
Not Lemon Squares but Lemon Quadrilaterals
aka Lemon Parallelograms
We used to make a lemon bar using oatmeal and sweetened condensed milk. One of our kids adapted it for the County Fair and won 2nd place! A few years later, our other kid added some raspberries to the recipe and won 1st place. Let me know if you want the recipe and I will post the basic recipe here.
Joe found this lemon bar recipe that are baked in the microwave (!) and they taste great.
Base:
1 cup flour
2 Tbsp powdered sugar
1 Tbsp lemon zeste
1/2 cup butter
Filling:
1 cup sugar
1 Tbsp lemon zest
3 eggs
1 Tbsp flour
1/2 tsp baking powder
1/4 tsp salt
1/3 cup lemon juice
Grease a 9 x 9 microwavable pan.
To make the base: mix the flour, powdered sugar and lemon zest. Melt the butter and combine with the flour mixture. The mixture will be crumbly. Pat it into the greased pan. Microwave for 3 minutes at power level 8 until the base is firm. Depending on the strength of your microwave, it may need an additional minute.
To make the filling: combine the sugar, lemon zest, eggs, flour, baking powder, salt and lemon juice in a medium-size bowl. Beat for 2 minutes. Pour over base. Return to microwave and cook at power level 8 for 3 minutes until the filling is set but has a slight wiggle like Jello-O. Depending on the strength of your microwave, it may need another minute. Cool completely. Refrigerate a minimum of 4 hours. You can cut into squares but I like to cut bar cookies into quadrilaterals (baklava is traditionally cut into this shape) Cut one side completely diagonally and then cut the other side perpendicular to the pan edge to make the quadrilateral shape. Keep these in a refrigerator or cooler because the filling contains eggs.
Lemon Chess Pie
This is one of my favorite pies. I entered this pie in the county fair. There wasn't enough filling but I won second place!
This recipe is from Family Fun magazine.
Make a pie crust or use a pre-made one. I like the Krustez brand pie mix. It is like homemade.
Ingredients for the filling:
1 1/4 cups sugar
1 1/2 Tbsp. yellow cornmeal
1/4 tsp. salt
3 eggs, at room temperature
1 large egg yolk
1/2 cup milk
1/4 cup unsalted butter, melted
1/3 cup fresh lemon juice
grated zest of 1 lemon
1/2 tsp. vanilla extract
Prepare, chill, and pre-bake a pie crust.
To make the filling set the oven temp to 350 degrees. Whisk together the sugar, cornmeal, and salt in a large mixing bowl. Add the eggs and egg yolk and whisk well. Whisk in the milk, melted butter, lemon juice, lemon zest, vanilla extract. Then slowly pour the filling into the cooled pie shell.
Bake the pie on the center oven rack for about 45 to 50 minutes, turning it 180 degrees halfway through. When done, the top will be dark golden brown, and the filling will be set except for the very center, which may jiggle slightly when you tap the pan. Cool the pie on a wire rack. Serve it at room temperature or cover and chill until serving time.
Melissa's Lemon Bars made with oatmeal and...
We cut these to look like Lemon Quadrilaterals or Lemon Parallelograms and not like traditional lemon squares or lemon bars
This lemon bar recipe uses oatmeal and sweetened condensed milk. I don't know what cookbook they are from except that the original recipe was called Florida Lemon Bars and the chef author was a friend of chef Craig Claiborne. One of our kids adapted this recipe for the County Fair and won 2nd place in 2003! A few years later, our other kid changed the recipe and added some to the recipe and won 1st place!
Lemon parallelograms made with oatmeal
1 1/2 cups all-purpose flour
1 tsp. double-acting baking powder
1/2 teaspoon satl
1 14 or 15 oz. can of sweetened condensed milk
finely grated rind of 1 or 2 lemons
1/2 cup lemon juice
5 1/3 (10 2/3 Tbsp.) butter
1 cup brown sugar, firmly packed
1 cup old-fashioned or quick-cooking oatmeal
Preheat over to 350 degrees. Butter a 9 x 13 inch pan.
Sift together the flour, baking powder, and salt and set aside. Pour the condensed milk into a medium-sized bowl. Add the grated lemon rind and then, gradually add the lemon juice, stirring with a small whisk to keep the mixture smooth. The lemon with thicken the milk. The juice curdles the milk; reacts with the proteins in the milk making them stick together. Set the mixture aside.
In a large bowl, cream the butter with an electric mixer. Add the sugar and beat well. On the lowest speed gradually add the sifted dry ingredients, scraping the bowl with a rubber spatula and beating only until thoroughly mixed. Mix in the oatmeal. The mixture will be crumbly and will not hold together.
Sprinkle a little more than half of the oatmeal mixture evenly over the bottom of the prepared pan. Pat the crumbs firmly with your fingertips to make a smooth, compact layer. Drizzle or spoon the lemon mixture evenly over the crumb layer and spread it to make a thin, smooth layer. Sprinkle the remaining crumbly oatmeal mixture evenly over the lemon layer. Pat the crumbs gently with the palm of your hand to smooth them---it is okay if the lemon layer shows through.
Bake for 30 to 35 minutes until the cake is lightly browned.
Cook completely in the pan. Then refrigerate for about an hour before cutting on the diagonal one way and horizontal or vertical the other way. Decorate with raspberries for an award winning taste and color.
Lemon Quadrilaterals baked in the microwave
Joe found this lemon bar recipe that are baked in the microwave (!) and they taste great.
Base:
1 cup flour
2 Tbsp powdered sugar
1 Tbsp lemon zest
1/2 cup butter
Filling:
1 cup sugar
1 Tbsp lemon zest
3 eggs
1 Tbsp flour
1/2 tsp baking powder
1/4 tsp salt
1/3 cup lemon juice
Grease a 9 x 9 microwavable pan.
To make the base: mix the flour, powdered sugar and lemon zest. Melt the butter and combine with the flour mixture. The mixture will be crumbly. Pat it into the greased pan. Microwave for 3 minutes at power level 8 until the base is firm. Depending on the strength of your microwave, it may need an additional minute.
To make the filling: combine the sugar, lemon zest, eggs, flour, baking powder, salt and lemon juice in a medium-size bowl. Beat for 2 minutes. Pour over base. Return to microwave and cook at power level 8 for 3 minutes until the filling is set but has a slight wiggle like Jello-O. Depending on the strength of your microwave, it may need another minute. Cool completely. Refrigerate a minimum of 4 hours. You can cut into squares but I like to cut bar cookies into quadrilaterals (baklava is traditionally cut into this shape) Cut one side completely diagonally and then cut the other side perpendicular to the pan edge to make the quadrilateral shape. Keep these in a refrigerator or cooler because the filling contains eggs.
This lemon bar recipe uses oatmeal and sweetened condensed milk. I don't know what cookbook they are from except that the original recipe was called Florida Lemon Bars and the chef author was a friend of chef Craig Claiborne. One of our kids adapted this recipe for the County Fair and won 2nd place in 2003! A few years later, our other kid changed the recipe and added some to the recipe and won 1st place!
Lemon parallelograms made with oatmeal
1 1/2 cups all-purpose flour
1 tsp. double-acting baking powder
1/2 teaspoon satl
1 14 or 15 oz. can of sweetened condensed milk
finely grated rind of 1 or 2 lemons
1/2 cup lemon juice
5 1/3 (10 2/3 Tbsp.) butter
1 cup brown sugar, firmly packed
1 cup old-fashioned or quick-cooking oatmeal
Preheat over to 350 degrees. Butter a 9 x 13 inch pan.
Sift together the flour, baking powder, and salt and set aside. Pour the condensed milk into a medium-sized bowl. Add the grated lemon rind and then, gradually add the lemon juice, stirring with a small whisk to keep the mixture smooth. The lemon with thicken the milk. The juice curdles the milk; reacts with the proteins in the milk making them stick together. Set the mixture aside.
In a large bowl, cream the butter with an electric mixer. Add the sugar and beat well. On the lowest speed gradually add the sifted dry ingredients, scraping the bowl with a rubber spatula and beating only until thoroughly mixed. Mix in the oatmeal. The mixture will be crumbly and will not hold together.
Sprinkle a little more than half of the oatmeal mixture evenly over the bottom of the prepared pan. Pat the crumbs firmly with your fingertips to make a smooth, compact layer. Drizzle or spoon the lemon mixture evenly over the crumb layer and spread it to make a thin, smooth layer. Sprinkle the remaining crumbly oatmeal mixture evenly over the lemon layer. Pat the crumbs gently with the palm of your hand to smooth them---it is okay if the lemon layer shows through.
Bake for 30 to 35 minutes until the cake is lightly browned.
Cook completely in the pan. Then refrigerate for about an hour before cutting on the diagonal one way and horizontal or vertical the other way. Decorate with raspberries for an award winning taste and color.
Lemon Quadrilaterals baked in the microwave
Joe found this lemon bar recipe that are baked in the microwave (!) and they taste great.
Base:
1 cup flour
2 Tbsp powdered sugar
1 Tbsp lemon zest
1/2 cup butter
Filling:
1 cup sugar
1 Tbsp lemon zest
3 eggs
1 Tbsp flour
1/2 tsp baking powder
1/4 tsp salt
1/3 cup lemon juice
Grease a 9 x 9 microwavable pan.
To make the base: mix the flour, powdered sugar and lemon zest. Melt the butter and combine with the flour mixture. The mixture will be crumbly. Pat it into the greased pan. Microwave for 3 minutes at power level 8 until the base is firm. Depending on the strength of your microwave, it may need an additional minute.
To make the filling: combine the sugar, lemon zest, eggs, flour, baking powder, salt and lemon juice in a medium-size bowl. Beat for 2 minutes. Pour over base. Return to microwave and cook at power level 8 for 3 minutes until the filling is set but has a slight wiggle like Jello-O. Depending on the strength of your microwave, it may need another minute. Cool completely. Refrigerate a minimum of 4 hours. You can cut into squares but I like to cut bar cookies into quadrilaterals (baklava is traditionally cut into this shape) Cut one side completely diagonally and then cut the other side perpendicular to the pan edge to make the quadrilateral shape. Keep these in a refrigerator or cooler because the filling contains eggs.
Saturday, February 8, 2014
Great cookies to send in the mail aka Rob's Monster Cookies
These are great cookies to mail to your college student friend because these cookies are sturdy and travel well in a box. This recipe makes a large quantity and the dough and the baked cookies freeze well. They are called Rob's Monster Cookies because Rob's family mailed these cookies to him when he lived in Graz, Austria for two years. Rob gave me the recipe to make a 1/2 batch and a full batch.
Rob's Monster Cookies
1/4 batch Half batch Full batch
1/2 pound brown sugar 1 lb for 1/2 a batch 2 pounds for a full batch
1 cup granulated sugar 2 cups 4 cups
1/4 pound butter (melt the butter to mix it in better) 1/2 lb 1 pound
3/4 tsp vanilla 1 1/2 tsp 3 tsp vanilla
3/4 tsp corn syrup 1 1/2 tsp 3 tsp
2 tsp soda 4 8 tsp
3 eggs 6 12
3/4 pound peanut butter (more is ok too. You can melt it a little so it mixes in better) 1.5 lb 3 lb
4 1/2 cups oatmeal 9 18
1/4 pound M & Ms 1/2 1
1/4 pound chocolate chips 1/2 1
Mix all the ingredients in the order listed in an electric mixer leaving out the oatmeal, M & Ms and chips. Measure the oatmeal into a large bowl and add the mixed batter to it. Add the rest of the ingredients as dough is mixed. Use your hands to mix together at this point. Use and ice cream scoop or tablespoon to make the cookies. Flatten each cookie with the palm of your hand on greased cookie sheets. Bake at 350 degree for 10 to 15 minutes depending on the size of the cookies you made. Bake until light brown. If you bake until the cookies are dark the cookies can be a real jaw breaker!
The dough and baked cookies freeze well. The recipe doesn't use flour. You can add raisins if you like
and /or use butterscotch chips instead of chocolate chips.
Roasted vegetables (squash, beets, bell peppers, potatoes, carrots, etc)
I got these recipes from my friend Kate. I always need to double check the oven temps and times for each of these vegetables.
She wrote this to me: "I've discovered how great roasted vegetable are. I really like to mix several kinds in a covered dish with a bit of olive oil and salt. Beets, onions, and apple quartered or cut in to eights are a great combination together.Thin slices of apple in any baking dish with various other veggies are an excellent surprise!"
Roasted Celery
The basic directions are:
Heat your oven to 425 degrees (a little more or less is okay too) and add olive oil, salt and pepper to the cut up celery (or celery root, kohlrabi, peppers, carrots etc.) and roast them on a cookie sheet until you can prick them with a fork (or until you decide how hard or soft you want them.
Roasted Beets
Roasted beets taste wonderful either warm or cold. They are good tossed in a salad with blue cheese.
5 to 6 medium beets (about 2 pounds)
2 1/2 Tbsp. olive oil
1 1/2 Tbsp. coarse salt
Preheat oven to 450 degrees. Trim stems and roots from beets. Place on parchment-lined foil, drizzle with olive oil, and sprinkle with salt. Close foil into a packet. Transfer to the oven, and roast until tender, about 1 hour. Remove from oven; let cool slightly, and then slip off skins.
Roasted Butternut Squash
1 medium butternut squash. (halved lengthwise, peeled, seeded, and sliced 1/2 inch thick)
2 Tbsp. olive oil
coarse salt and freshly ground pepper
1. Preheat oven to 400 degrees. Spread squash in a single layer on a rimmed baking sheet. Toss with oil, and season with salt and pepper. Roast until golden and tender when pierced with a paring knife, about 45 minutes. Remove from oven.
2. Transfer squash to the bowl of a food processor; puree until smooth. Season with salt and pepper. Set aside at room temperature until ready to use.
3. Spread the puree on pizza dough for an unconventional sauce, or enrich it with a bit of butter and serve it as a side dish.
Roasted Eggplant
Eggplant can be roasted whole or in slices, like zucchini; toss slices on a baking sheet with olive oil, salt, and pepper before roasting. The flesh can be used in recipes such as baba ghanoush and eggplant caviar.
2 medium or 3 small eggplants (about 2 pounds)
Preheat oven to 400 degrees F.
To roast whole: Pierce the skin in several places. Roast on a baking sheet until soft, 35 to 45 minutes. Remove from oven, and let cool. Slice eggplants open, and scoop out flesh.
To roast in slices: wash and slice the eggplant into 1/2 inch slices. Use only a little olive oil because eggplant absorbs the oil like a dry sponge. I first coat the baking sheet lightly and then brush a little oil on each eggplant slice. Place the eggplant on the sheet and roast for 15 minutes at 400 degrees. Then turn the slices and roast on the other side for 15 more minutes.
Roasted Garlic
Rather than the pungent flavor it has when raw, roasted garlic is mellow, sweet, and nutty. It's delicious spread on bread or mixed with cooked vegetables.
6 heads garlic, tops trimmed by about 1/4 inch
2 Tbsp. olive oil
Preheat oven to 425 degrees F. Place garlic in a baking dish, drizzle with olive oil, and cover with foil. Roast until soft, about 40 minutes. Remove from oven; let cool. Squeeze cloves out of skins. Whole cloves can be stored, tightly wrapped, in the refrigerator up to one week.
Roasted Tomatoes
12 plum tomatoes (about 3 pounds)
1/2 tsp sugar
coarse salt and freshly ground pepper
2 Tbsp. fresh thyme leaves
3 Tbsp. olive oil
1. Preheat oven to 275 degrees. Slice tomatoes in half lengthwise, and place cut side up in a single layer on a rimmed baking sheet. Sprinkle with sugar, and season with salt and pepper. Place a few thyme leaves on top of each half, and drizzle light with oil.
2. Roast until tomatoes have started to shrivel and caramelize about 2 1/2 hours. Remove from oven; let cool until ready to use. Tomatoes can be stored in the refrigerator up to 5 days.
Roasted Wild Mushrooms
Serve these smoky mushrooms with chicken or pork.
1 1/2 pounds wild mushrooms, trimmed and brushed clean
1/4 cup olive oil
2 Tbsp. unsalted butter, melted
coarse salt and freshly ground pepper
1 to 2 Tbsp. fresh thyme leaves
Preheat oven to 400 degrees. In a 9 by 13 inch baking dish, toss mushrooms with olive oil and butter. Season with salt and pepper, and sprinkle with thyme. Roast until golden and cooked through, about 40 minutes. Remove from oven; serve hot.
Roasted Zucchini
Roasting zucchini enhances their delicate flavor while giving them a slightly charred, crisp exterior.
3 medium zucchini (about 1 1/2 pounds)
2 Tbsp. olive oil
coarse salt and freshly ground pepper
Preheat oven to 450 degrees. Cut zucchini into 1 inch thick rounds. Toss in a baking pan with olive oil, salt, and pepper. Roast, turning occasionally, until caramelized, about 15 minutes. Remove from oven; serve hot.
Caramelized Onions
To get the melt-in-your-mouth quality, the onions need to be cooked very slowly.
2 Tbsp. unsalted butter
3 medium to large red onions, sliced 1/4 inch thick
coarse salt and freshly ground pepper
Heat butter in a large skillet over medium heat. Add onions. Cook, stirring frequently, until soft and golden brown, about 1 hour, reducing heat to medium-low about halfway through. If onions begin to stick to the skillet, add 1 to 2 tablespoons water. Remove from heat, and season with salt and pepper. Let cool before using.
She wrote this to me: "I've discovered how great roasted vegetable are. I really like to mix several kinds in a covered dish with a bit of olive oil and salt. Beets, onions, and apple quartered or cut in to eights are a great combination together.Thin slices of apple in any baking dish with various other veggies are an excellent surprise!"
Roasted Celery
The basic directions are:
Heat your oven to 425 degrees (a little more or less is okay too) and add olive oil, salt and pepper to the cut up celery (or celery root, kohlrabi, peppers, carrots etc.) and roast them on a cookie sheet until you can prick them with a fork (or until you decide how hard or soft you want them.
A photo of roasted celery root
Roasted Kohlrabi tastes excellent! This is worth doing. My mom told me about kohlrabi when I was kid. She said it can be used in soups. I love the taste of kohlrabi roasted.
Roasted Beets
Roasted beets taste wonderful either warm or cold. They are good tossed in a salad with blue cheese.
5 to 6 medium beets (about 2 pounds)
2 1/2 Tbsp. olive oil
1 1/2 Tbsp. coarse salt
Preheat oven to 450 degrees. Trim stems and roots from beets. Place on parchment-lined foil, drizzle with olive oil, and sprinkle with salt. Close foil into a packet. Transfer to the oven, and roast until tender, about 1 hour. Remove from oven; let cool slightly, and then slip off skins.
Roasted Bell Peppers
Roasted Carrots
Roasted Butternut Squash
1 medium butternut squash. (halved lengthwise, peeled, seeded, and sliced 1/2 inch thick)
2 Tbsp. olive oil
coarse salt and freshly ground pepper
1. Preheat oven to 400 degrees. Spread squash in a single layer on a rimmed baking sheet. Toss with oil, and season with salt and pepper. Roast until golden and tender when pierced with a paring knife, about 45 minutes. Remove from oven.
2. Transfer squash to the bowl of a food processor; puree until smooth. Season with salt and pepper. Set aside at room temperature until ready to use.
3. Spread the puree on pizza dough for an unconventional sauce, or enrich it with a bit of butter and serve it as a side dish.
Roasted Eggplant
Eggplant can be roasted whole or in slices, like zucchini; toss slices on a baking sheet with olive oil, salt, and pepper before roasting. The flesh can be used in recipes such as baba ghanoush and eggplant caviar.
2 medium or 3 small eggplants (about 2 pounds)
Preheat oven to 400 degrees F.
To roast whole: Pierce the skin in several places. Roast on a baking sheet until soft, 35 to 45 minutes. Remove from oven, and let cool. Slice eggplants open, and scoop out flesh.
To roast in slices: wash and slice the eggplant into 1/2 inch slices. Use only a little olive oil because eggplant absorbs the oil like a dry sponge. I first coat the baking sheet lightly and then brush a little oil on each eggplant slice. Place the eggplant on the sheet and roast for 15 minutes at 400 degrees. Then turn the slices and roast on the other side for 15 more minutes.
Roasted Garlic
Rather than the pungent flavor it has when raw, roasted garlic is mellow, sweet, and nutty. It's delicious spread on bread or mixed with cooked vegetables.
6 heads garlic, tops trimmed by about 1/4 inch
2 Tbsp. olive oil
Preheat oven to 425 degrees F. Place garlic in a baking dish, drizzle with olive oil, and cover with foil. Roast until soft, about 40 minutes. Remove from oven; let cool. Squeeze cloves out of skins. Whole cloves can be stored, tightly wrapped, in the refrigerator up to one week.
Roasted Tomatoes
12 plum tomatoes (about 3 pounds)
1/2 tsp sugar
coarse salt and freshly ground pepper
2 Tbsp. fresh thyme leaves
3 Tbsp. olive oil
1. Preheat oven to 275 degrees. Slice tomatoes in half lengthwise, and place cut side up in a single layer on a rimmed baking sheet. Sprinkle with sugar, and season with salt and pepper. Place a few thyme leaves on top of each half, and drizzle light with oil.
2. Roast until tomatoes have started to shrivel and caramelize about 2 1/2 hours. Remove from oven; let cool until ready to use. Tomatoes can be stored in the refrigerator up to 5 days.
Roasted Wild Mushrooms
Serve these smoky mushrooms with chicken or pork.
1 1/2 pounds wild mushrooms, trimmed and brushed clean
1/4 cup olive oil
2 Tbsp. unsalted butter, melted
coarse salt and freshly ground pepper
1 to 2 Tbsp. fresh thyme leaves
Preheat oven to 400 degrees. In a 9 by 13 inch baking dish, toss mushrooms with olive oil and butter. Season with salt and pepper, and sprinkle with thyme. Roast until golden and cooked through, about 40 minutes. Remove from oven; serve hot.
Roasted Zucchini
Roasting zucchini enhances their delicate flavor while giving them a slightly charred, crisp exterior.
3 medium zucchini (about 1 1/2 pounds)
2 Tbsp. olive oil
coarse salt and freshly ground pepper
Preheat oven to 450 degrees. Cut zucchini into 1 inch thick rounds. Toss in a baking pan with olive oil, salt, and pepper. Roast, turning occasionally, until caramelized, about 15 minutes. Remove from oven; serve hot.
Caramelized Onions
To get the melt-in-your-mouth quality, the onions need to be cooked very slowly.
2 Tbsp. unsalted butter
3 medium to large red onions, sliced 1/4 inch thick
coarse salt and freshly ground pepper
Heat butter in a large skillet over medium heat. Add onions. Cook, stirring frequently, until soft and golden brown, about 1 hour, reducing heat to medium-low about halfway through. If onions begin to stick to the skillet, add 1 to 2 tablespoons water. Remove from heat, and season with salt and pepper. Let cool before using.
Friday, January 3, 2014
Irish Soda Bread (with honey, golden raisins, caraway seeds) for St. Patrick's Day
This recipe uses honey instead of sugar.
2 cups all-purpose flour
1 cup whole wheat flour
2 tsp. baking soda
1/2 tsp. salt
1/4 cup cold butter or margarine
1 cup golden raisins
1 cup notfat plain yogurt
1/3 cup honey
2 Tbsp. 2% milk
In a large bowl, combine flours, baking soda and salt until thoroughly mixed. Cut in butter and blend until mixture resembles coarse meal. Mix in raisins and caraway seeds. In separate bowl, whisk together yogurt and honey; blend into dry mixture. Turn dough onto lightly floured work surface; knead until smooth, about 1 minute. Shape dough into a ball. Place on lightly greased baking sheet. With a sharp knife, cut a shallow "X" on top of round. Brush top with milk. Bake at 325 degrees F for 45 to 50 minutes, or until crust is golden brown and firm. Cool before serving.
Slow cooker pulled pork or beef
We kept this recipe we found in Family Fun magazine and made it many times.
1 3 to 4 pound pork butt roast or beef brisket
salt and pepper to taste
2 medium onions, sliced
1 16 ounce jar barbecue sauce
Carefully trim the meat of visible fat and season it with salt and pepper. Place the onions in the bottow of the crock pot slow cooker, then lay the meat on top of them. You may have to cut the brisket in half and stack the pieces.) Pour about a half cup of the barbecue sauce over the meat and flip it around to coat it. Cover and let it cook for 9 to 10 hours on low. Carefully removed the cooked meat from the crock and pour out the fat and juices, retaining the onions. For the pork: Using two forks, shred the meat into stringy chunks, discarding any fat. Put the meat back in the crock, mix in the remaining barbecue sauce, and let it cook another half hour or so.
For the beef: Slice the brisket across the grain and place it on a platter, discarding any fat. Cover it with sauce and let it sit for 10 minutes or so. Then serve and enjoy!
1 3 to 4 pound pork butt roast or beef brisket
salt and pepper to taste
2 medium onions, sliced
1 16 ounce jar barbecue sauce
Carefully trim the meat of visible fat and season it with salt and pepper. Place the onions in the bottow of the crock pot slow cooker, then lay the meat on top of them. You may have to cut the brisket in half and stack the pieces.) Pour about a half cup of the barbecue sauce over the meat and flip it around to coat it. Cover and let it cook for 9 to 10 hours on low. Carefully removed the cooked meat from the crock and pour out the fat and juices, retaining the onions. For the pork: Using two forks, shred the meat into stringy chunks, discarding any fat. Put the meat back in the crock, mix in the remaining barbecue sauce, and let it cook another half hour or so.
For the beef: Slice the brisket across the grain and place it on a platter, discarding any fat. Cover it with sauce and let it sit for 10 minutes or so. Then serve and enjoy!
Soups like Taco Soup, Barley Soup, Tuscan Cannellini Bean Soup and....
Tuscan Cannellini Bean Soup I found this on Wanderlust Kitchen's web site. Joe and I drove up to visit Melissa in Seattle/Bellevue and cooked Thanksgiving dinner with her. We visited Bainbridge Island by taking our car on the ferry! I had Ribollita soup at a resturant on Bainbridge Island. It is a bread soup usually made with leftover soup and bread. We tried this recipe when we got home and really liked it.
Fast Chicken Soup I think one of my students gave me this recipe.
2 Tbs. olive oil
1 onion
3 carrots
2 ribs celery
1 red pepper
2 Tbs. chopped parsley sauteed with above ingredients for 2 minutes
8 cups chicken broth add and bring to a boil
1 lb. boneless, skinless chicken breasts, cut into strips
2 cups uncooked egg noodles cook 6 minutes
pepper
chives
1 cup frozen peas, thawed
Sierra Chicken Stew
This is one of my favorite soups, but it uses a canned soup called Campbell's zesty tomato soup
1 lb. chicken pieces coat with flour
olive oil
garlic
canned corn
1/3 cup sliced black olives
water
lemon juice
garnish with parsley
Chicken Soup with sweet potatoes or yams aka African Blessing soup
chicken, salt, garlic, lemon, orange, pepper, to marinate chicken
oil, onion, yams, 2 parsnips, chicken broth, cumin seed, cinnamon, red pepper flakes, garnish with parsley
French Onion Soup
I got this from a crock pot cookbook.
6 to 8 onions, thinly sliced
1/4 cup butter
4 10 1/5 cans condensed beef broth
1 1/4 cup water
2 tsp. Worcestershire sauce
fresh ground pepper
IN a large skilled cook onions in butter till tender,about 20 minutes. Transfer onions and butter to crock pot. Add beef broth, and other ingredients. Cover and cook on low heat setting 4 to 6 hours. Ladle soup into bowls; garnish with cheese crackers or slices of toasted French bread. Makes 10 to 12 servings.
Joe's Taco Soup
1 to 1 1/2 pounds ground beef or ground turkey
1 med to large onion chopped
2 Tbsp. oil
1 can corn
1 can black beans
1 can kidney beans
2 cans chopped tomatoes
1 can tomato sauce
1 envelope taco seasoning
Add chopped onion to hot oil in fry pan. Cook until tender; add ground meat and cook until it is no longer pink. Drain well and transfer to crockpot. Add corn, black beans, kidney beans, tomatoes, tomato sauce, and taco seasoning; stir well. Cook on low for four to six hours. When serving, top with sour cream, shredded cheddar cheese and or broken taco chips. Enjoy!
Polish Barley Soup
This is from the back of the bag of pearl barley. I made it for a family that had a new baby and they loved it. Joe really likes it too so it was worth saving the directions.
3/4 cup pearl barley, uncooked
4 tsp. sour cream
1 1/2 large onions, chopped
8 cups soup stock
1/2 cup butter or other fat
2 carrots, diced
(4 parsnips, diced)
(canned diced tomatoes)
(bunch of kale)
1 turnip, diced
1 leek, chopped
1/2 cup chopped celery, green beans or green peas, chard or kale is good to try too
(2/3 cup mushrooms)
1 tsp. salt
1/4 tsp. pepper
marjoram, thyme, parsley is good to try too
Sort and rinse pearl barley. Barley can be cooked in large quantities and frozen for later use.
Simmer barley in the stock until tender, add the butter gradually.
Saute the chopped vegetables until tender, then add the cooked barley and seasoning. Add sour cream when ready to serve.
Githeri or Kenyan vegetable soup
kidney beans or chickpeas
corn
red onion
garlic
thyme leaves
bay leaf
canned tomatoes
sliced carrots
kale or green cabbage
Ingredients
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- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium zucchini, diced
- 1 yellow summer squash, diced
- 4 cloves garlic, pressed
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 quart vegetable (or chicken) broth
- 2 (14 ounce) cans cannellini beans, drained and rinsed
- 1 (14 ounce) can no-salt-added diced tomatoes with juices
- 3 cups chopped kale, ribs removed
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon white sugar
- 1 tablespoon white wine vinegar
Instructions
- Heat 2 tablespoons of olive oil in a 6 quart or larger Dutch oven over medium-high heat. Add the onions, carrots, celery, zucchini, and squash. Saute for 4 minutes.
- Add the garlic, red pepper flakes, thyme and rosemary. Cook 30 seconds.
- Stir in the broth, beans, and tomatoes. Bring the contents to a boil, then turn the heat down to low and add the chopped kale. Cover the pot and simmer for 15 minutes.
- Use an immersion blender* to partially puree the soup, leaving some chunks of beans vegetables for texture.
- Add the salt, pepper, sugar, and vinegar. Taste and adjust seasonings as needed.
- Serve topped with Parmesan or Dubliner cheese and a side of crusty bread.
Notes
*Alternatively, transfer small amounts to a counter top blender and puree as desired.
Fast Chicken Soup I think one of my students gave me this recipe.
2 Tbs. olive oil
1 onion
3 carrots
2 ribs celery
1 red pepper
2 Tbs. chopped parsley sauteed with above ingredients for 2 minutes
8 cups chicken broth add and bring to a boil
1 lb. boneless, skinless chicken breasts, cut into strips
2 cups uncooked egg noodles cook 6 minutes
pepper
chives
1 cup frozen peas, thawed
Sierra Chicken Stew
This is one of my favorite soups, but it uses a canned soup called Campbell's zesty tomato soup
1 lb. chicken pieces coat with flour
olive oil
garlic
canned corn
1/3 cup sliced black olives
water
lemon juice
garnish with parsley
Chicken Soup with sweet potatoes or yams aka African Blessing soup
chicken, salt, garlic, lemon, orange, pepper, to marinate chicken
oil, onion, yams, 2 parsnips, chicken broth, cumin seed, cinnamon, red pepper flakes, garnish with parsley
French Onion Soup
I got this from a crock pot cookbook.
6 to 8 onions, thinly sliced
1/4 cup butter
4 10 1/5 cans condensed beef broth
1 1/4 cup water
2 tsp. Worcestershire sauce
fresh ground pepper
IN a large skilled cook onions in butter till tender,about 20 minutes. Transfer onions and butter to crock pot. Add beef broth, and other ingredients. Cover and cook on low heat setting 4 to 6 hours. Ladle soup into bowls; garnish with cheese crackers or slices of toasted French bread. Makes 10 to 12 servings.
Joe's Taco Soup
1 to 1 1/2 pounds ground beef or ground turkey
1 med to large onion chopped
2 Tbsp. oil
1 can corn
1 can black beans
1 can kidney beans
2 cans chopped tomatoes
1 can tomato sauce
1 envelope taco seasoning
Add chopped onion to hot oil in fry pan. Cook until tender; add ground meat and cook until it is no longer pink. Drain well and transfer to crockpot. Add corn, black beans, kidney beans, tomatoes, tomato sauce, and taco seasoning; stir well. Cook on low for four to six hours. When serving, top with sour cream, shredded cheddar cheese and or broken taco chips. Enjoy!
Polish Barley Soup
This is from the back of the bag of pearl barley. I made it for a family that had a new baby and they loved it. Joe really likes it too so it was worth saving the directions.
3/4 cup pearl barley, uncooked
4 tsp. sour cream
1 1/2 large onions, chopped
8 cups soup stock
1/2 cup butter or other fat
2 carrots, diced
(4 parsnips, diced)
(canned diced tomatoes)
(bunch of kale)
1 turnip, diced
1 leek, chopped
1/2 cup chopped celery, green beans or green peas, chard or kale is good to try too
(2/3 cup mushrooms)
1 tsp. salt
1/4 tsp. pepper
marjoram, thyme, parsley is good to try too
Sort and rinse pearl barley. Barley can be cooked in large quantities and frozen for later use.
Simmer barley in the stock until tender, add the butter gradually.
Saute the chopped vegetables until tender, then add the cooked barley and seasoning. Add sour cream when ready to serve.
Githeri or Kenyan vegetable soup
kidney beans or chickpeas
corn
red onion
garlic
thyme leaves
bay leaf
canned tomatoes
sliced carrots
kale or green cabbage
Cranberry Orange Punch
Quick Punch for a Crowd
1 quart cranberry juice, chilled
1 quart ginger ale
1 pint orange sherbet
Pour cranberry juice and ginger ale into a punch bowl. Add sherbert with an ice cream scoop. Serve when sherbet begins to melt a little.
1 quart cranberry juice, chilled
1 quart ginger ale
1 pint orange sherbet
Pour cranberry juice and ginger ale into a punch bowl. Add sherbert with an ice cream scoop. Serve when sherbet begins to melt a little.
Orange Julius
6 oz. frozen orange juice concentrate (Donald Duck brand is good)
1 cup milk
1 cup water
1/2 cup sugar or powdered sugar (or 1/4 cup of each)
1 tsp. vanilla extract
8 to 9 ice cubes
Combine all ingredients except ice cubes in blender. Blend for about 1-2 minutes, adding ice cubes one at a time.
Broccoli Rice and Spanish Rice and....
My mom used to make this Broccoli Rice casserole to serve with Chicken Parmesan. Yum!
3 cups cooked rice (or quinoa would work well too instead of rice)
3 Tbsp. margarine or butter
2 cups or more of shopped broccoli
2 pkg. cream of chicken soup (or cream of broccoli or another kind of cream of soup)
1 soup can full of milk (or a little less is ok too)
1 jar of Old English cheese spread (or 3/4 cup of cheddar cheese grated)
1 cup chopped onion
1 cup chopped celery
Steam broccoli. Saute onions and celery in butter. Put vegetables in a large casserole dish Add the cheese, soup and milk. Stir to blend. Add broccoli and rice, salt and pepper to taste. Bake 30 to 40 minutes at 375 degrees. Serves 8 to 10 people.
Spanish Rice
I ate this for the first time when I was in 4th grade. I loved it so much that my mom used to make it for dinner for the family because I liked it so much. Thanks mom!
1 cup raw brown rice
1 onion
1 tsp. oil
2 cups vegi stock or water
4 stalks celery
1 large green pepper, diced
3 fresh tomatoes or 1 cup canned toms
1 tsp. salt
1/2 ts oregano
1/2 tsp basil
ground pepper to taste
pinch chili powder
optional 1/2 cup grated cheddar or jack cheese
Bring the stock, oil, onions, and rice to a boil. Cover and simmer on low heat for 25 minutes. Add remaining ingredients except cheese. Simmer another 20 minutes or until rice is well cooked. Sprinkle cheese on top if desired. Makes 4 cups.
3 cups cooked rice (or quinoa would work well too instead of rice)
3 Tbsp. margarine or butter
2 cups or more of shopped broccoli
2 pkg. cream of chicken soup (or cream of broccoli or another kind of cream of soup)
1 soup can full of milk (or a little less is ok too)
1 jar of Old English cheese spread (or 3/4 cup of cheddar cheese grated)
1 cup chopped onion
1 cup chopped celery
Steam broccoli. Saute onions and celery in butter. Put vegetables in a large casserole dish Add the cheese, soup and milk. Stir to blend. Add broccoli and rice, salt and pepper to taste. Bake 30 to 40 minutes at 375 degrees. Serves 8 to 10 people.
Spanish Rice
I ate this for the first time when I was in 4th grade. I loved it so much that my mom used to make it for dinner for the family because I liked it so much. Thanks mom!
1 cup raw brown rice
1 onion
1 tsp. oil
2 cups vegi stock or water
4 stalks celery
1 large green pepper, diced
3 fresh tomatoes or 1 cup canned toms
1 tsp. salt
1/2 ts oregano
1/2 tsp basil
ground pepper to taste
pinch chili powder
optional 1/2 cup grated cheddar or jack cheese
Bring the stock, oil, onions, and rice to a boil. Cover and simmer on low heat for 25 minutes. Add remaining ingredients except cheese. Simmer another 20 minutes or until rice is well cooked. Sprinkle cheese on top if desired. Makes 4 cups.
Homemade Granola, Granola Bars, etc.
I wanted to save this recipe from the back of Bob's Red Mill Buckwheat
I found this recipe in Family Fun magazine.
Hanna's Homemade Granola
4 cups rolled oats
1 cup wheat germ
1 cup chopped walnuts or slivered almonds
1/2 cup sesame seeds
1/4 cup brown sugar
1 tsp. cinnamon
1/4 tsp. salt
1/3 cup vegetable oil
1/3 cup honey
1/3 cup water
1 (6 oz.) package dried sweetened cranberries or other dried fruits such as cherries, raisins, etc.
Heat oven to 300 degrees. In a large mixing bowl, stir together the oats, wheat germ, nuts, sesame seeds, brown sugar, cinnamon, and salt. Make a well in the dry ingredients and add the oil, honey, and water. Toss the mixture until the ingredients are well combined, then spread it evenly on a cookie sheet.
Bake the granola for 40 minutes or until lightly browned, stirring every 10 minutes to keep the mixture from sticking. Let it cook completely, then stir in the cranberries or dried fruit. Makes about 7 cups.
Easy Homemade Granola
4 cups rolled oats
1/2 cup sesame seeds
1/2 cup sunflower seeds
1/2 tsp. salt
1/4 cup honey or maple syrup
1/4 cup corn oil
1 tsp. vanilla
1/2 cup raisins
In a large mixing bowl combine first 4 ingredients. In another bowl mix together sweetener, oil, and vanilla, then add to dry ingredients. Mix thoroughly to an even consistency and spread out in a shallow baking pan. Set in a 325 degree oven to bake for about 40 minutes or until fairly dry and golden brown. Be sure to stir regularly at least once every 10 minute to percent burning on top and sides. When baking is complete, remove from oven and add raisins.
3 1/2 cups old fashioned rolled oats
1/2 cup wheat germ
1/2 cup apple juice concentrate
1/2 cup honey
1 Tbsp. cinnamon
1 tsp. cloves
1 tsp. vanilla extract
4 egg whites
1/4 cup sugar
In a 350 degree oven, toast oats for 25 to 35 minutes. Cool completely. Put oats into a large bowl; stir in wheat germ, apple juice, honey, cinnamon, cloves and vanilla. In a separate bowl, whip eggs whites to soft peaks, and sugar and beat until blended. Fold egg whites into oat mixture and spread evenly on cookie sheets. Bake in a 275 degree oven for 30 to 40 minutes, stirring every 10 minutes.
Homemade granola bars
1/2 cup butter or margarine
1/3 cup sugar
1/3 honey
1/4 cup flour
1/2 tsp. tsp. vanilla extract
1/4 tsp. cinnamon
2 cups crisp rice cereal
2 cups rolled oats
1 cup dried fruit chopped fine
1/2 cup sliced almonds
Heat the oven to 350. Coat a 9 by 13 inch pan with nonstick cooking spray and set it aside. Melt the butter or margarine in a large pot over low heat and whisk in the sugar, honey, flour, vanilla extract, and cinnamon. Add the remaining ingredients and mix well.
Transfer the mixture to the baking pan. Using a sheet of waxed paper and the palms of your hands, press the granola firmly into the pan, packing it to a flat and even thickness. Bake for 20 minutes, until golden brown. Allow the granola to cool 1 hour in the pan, then transfer to a wire rack to cool completely before cutting into bars. Makes 16 to 24 rectangular bars.
Raspberry Granola Bars made with store bought honey and oats granola!
Melissa made these raspberry granola bars for the county fair in 2010. They have a fruit filling like streusel kuchen and use Cascadian Farm oats and honey granola as an ingredient.
1 egg white
1/4 cup butter
1/4 cup brown sugar
1/4 cup canola oil
1 tsp. vanilla
1 1/4 cups flour
1 tsp. baking powder
1/2 tsp baking soda
1 1/2 oats and honey granola
1 cup raspberry fruit spread
1. heat over to 375 F. Grease 8 in sqaure pan. In a large bowl, beat egg white, butter, brown sugar, canola oil and vanilla with a spoon until creamy.
2. Beat in flour, baking powder and baking soda. Stir in granola.
3. Press about two-thirds of the dough in bottom of the pan. Spread fruit spread over dough to within 1/2 inch of edges. Crumble remaining 1/2 of dough on top of the fruit. Bake 25 to 30 minutes or until golden brown and set. Cool completely, about 30 minutes. For bars, cut into 4 rows by 4 rows.
Buckwheat Granola
Prep Time: 10 minutes | Cook Time: 30-35 minutes | Yield: 15-20 servings
- 2 cups Rolled Oats
- 1 cup Bob’s Red Mill Buckwheat Groats
- 1/2 cup sliced Almonds
- 1/2 cup slivered Almonds
- 1/2 cup Coconut Flakes
- 1/4 cup Sunflower Seeds
- 1/4 cup Pumpkin Seeds
- 2 Tbsp Sesame Seeds
- 1 cup dried Cranberries
- 1/2 cup Honey
- 1/2 cup Maple Syrup
- 1/4 cup Coconut Oil
- 1/2 tsp ground Cinnamon
- 1/2 tsp Sea Salt
- 1 tsp Vanilla Extract
- 1/4 tsp Almond Extract
Step 1
Preheat oven to 300°F. Line a baking sheet with parchment paper.
Step 2
In a large bowl combine rolled oats, buckwheat groats, nuts, and seeds.
Step 3
In a small saucepan combine honey, maple syrup, coconut oil, cinnamon, and salt. Bring to a boil and hold at a steady boil for 2 minutes. Remove from heat and add vanilla and almond extract.
Step 4
Pour syrup mixture over the oat mixture and mix well to evenly coat. Spread the granola on the prepared baking sheet in an even layer.
Step 5
Bake granola until browned and crispy, about 30-35 minutes, stirring thoroughly every 10 minutes.
Step 6
Let cool thoroughly before breaking into clumps and adding dried cranberries.
I found this recipe in Family Fun magazine.
Hanna's Homemade Granola
4 cups rolled oats
1 cup wheat germ
1 cup chopped walnuts or slivered almonds
1/2 cup sesame seeds
1/4 cup brown sugar
1 tsp. cinnamon
1/4 tsp. salt
1/3 cup vegetable oil
1/3 cup honey
1/3 cup water
1 (6 oz.) package dried sweetened cranberries or other dried fruits such as cherries, raisins, etc.
Heat oven to 300 degrees. In a large mixing bowl, stir together the oats, wheat germ, nuts, sesame seeds, brown sugar, cinnamon, and salt. Make a well in the dry ingredients and add the oil, honey, and water. Toss the mixture until the ingredients are well combined, then spread it evenly on a cookie sheet.
Bake the granola for 40 minutes or until lightly browned, stirring every 10 minutes to keep the mixture from sticking. Let it cook completely, then stir in the cranberries or dried fruit. Makes about 7 cups.
Easy Homemade Granola
4 cups rolled oats
1/2 cup sesame seeds
1/2 cup sunflower seeds
1/2 tsp. salt
1/4 cup honey or maple syrup
1/4 cup corn oil
1 tsp. vanilla
1/2 cup raisins
In a large mixing bowl combine first 4 ingredients. In another bowl mix together sweetener, oil, and vanilla, then add to dry ingredients. Mix thoroughly to an even consistency and spread out in a shallow baking pan. Set in a 325 degree oven to bake for about 40 minutes or until fairly dry and golden brown. Be sure to stir regularly at least once every 10 minute to percent burning on top and sides. When baking is complete, remove from oven and add raisins.
3 1/2 cups old fashioned rolled oats
1/2 cup wheat germ
1/2 cup apple juice concentrate
1/2 cup honey
1 Tbsp. cinnamon
1 tsp. cloves
1 tsp. vanilla extract
4 egg whites
1/4 cup sugar
In a 350 degree oven, toast oats for 25 to 35 minutes. Cool completely. Put oats into a large bowl; stir in wheat germ, apple juice, honey, cinnamon, cloves and vanilla. In a separate bowl, whip eggs whites to soft peaks, and sugar and beat until blended. Fold egg whites into oat mixture and spread evenly on cookie sheets. Bake in a 275 degree oven for 30 to 40 minutes, stirring every 10 minutes.
Homemade granola bars
1/2 cup butter or margarine
1/3 cup sugar
1/3 honey
1/4 cup flour
1/2 tsp. tsp. vanilla extract
1/4 tsp. cinnamon
2 cups crisp rice cereal
2 cups rolled oats
1 cup dried fruit chopped fine
1/2 cup sliced almonds
Heat the oven to 350. Coat a 9 by 13 inch pan with nonstick cooking spray and set it aside. Melt the butter or margarine in a large pot over low heat and whisk in the sugar, honey, flour, vanilla extract, and cinnamon. Add the remaining ingredients and mix well.
Transfer the mixture to the baking pan. Using a sheet of waxed paper and the palms of your hands, press the granola firmly into the pan, packing it to a flat and even thickness. Bake for 20 minutes, until golden brown. Allow the granola to cool 1 hour in the pan, then transfer to a wire rack to cool completely before cutting into bars. Makes 16 to 24 rectangular bars.
Raspberry Granola Bars made with store bought honey and oats granola!
Melissa made these raspberry granola bars for the county fair in 2010. They have a fruit filling like streusel kuchen and use Cascadian Farm oats and honey granola as an ingredient.
1 egg white
1/4 cup butter
1/4 cup brown sugar
1/4 cup canola oil
1 tsp. vanilla
1 1/4 cups flour
1 tsp. baking powder
1/2 tsp baking soda
1 1/2 oats and honey granola
1 cup raspberry fruit spread
1. heat over to 375 F. Grease 8 in sqaure pan. In a large bowl, beat egg white, butter, brown sugar, canola oil and vanilla with a spoon until creamy.
2. Beat in flour, baking powder and baking soda. Stir in granola.
3. Press about two-thirds of the dough in bottom of the pan. Spread fruit spread over dough to within 1/2 inch of edges. Crumble remaining 1/2 of dough on top of the fruit. Bake 25 to 30 minutes or until golden brown and set. Cool completely, about 30 minutes. For bars, cut into 4 rows by 4 rows.
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