This a wonderful addition to your breakfast yogurt and fruit. Or have a bowl with some milk to jump-start your busy day. I also package this in small snack-size zip bags so I can enjoy it as an afternoon snack.
Hope you enjoy and Happy cooking,
5 cups old-fashioned oats
1 cup flaked coconut
1/2 cup wheat germ
1/2 cup slivered almonds or walnuts pieces
1 1/2 teaspoons salt
1 1/2 teaspoons ground cinnamon
pinch of fresh ground nutmeg
1/2 cup vegetable oil
1/4 cup packed brown sugar
1/3 cup honey
1/3 cup water
1 tablespoon vanilla extract
1/2 cup golden raisins or dried fruit
- In a large bowl, combine the first 7 ingredients; mix well. In a saucepan, cook oil, brown sugar, honey, water and vanilla until sugar is dissolved. Pour over dry ingredients and mix well. Spoon to a greased jelly roll baking sheet. Bake at 275 degrees F for 1 hour or until golden, stirring every 15 minutes. Cool completely. Stir in raisins or dried fruit.
I made these scones this morning! By far the BEST scone recipe I have made. I adapted it from a recipe from Zuni Cafe. If you visit The City by the Bay, make sure you go to Zuni Cafe!
Happy Cooking and Enjoy!
3 cups unbleached all-purpose flour ( I use King Arthur Flour)
4 teaspoon baking powder
1/4 teaspoon sea salt
1 cup sugar
1/2 pound butter (2 sticks) cold salted butter cut into small pieces
1/2 cup dried cranberries
1 Tablespoon finely grated orange zest
1/2 cup 2% cold milk
1 Tablespoon orange juice
1. Preheat the oven to 350 degrees. Line 2 jelly roll pans with parchment paper or Silpats (I use Silpats and LOVE them). 2. Stir together the flour, baking powder, salt, and sugar. Mix well.
3. Cut in the butter using a pastry blender or 2 forks until the butter is the size of small peas.
4. Add dried cranberries and orange zest and toss well.
5. Whisk together the egg, milk, and orange juice. Stir this into the dry ingredients, and GENTLY mix until the dough comes together and everything is well moistened.
6. Divide the dough in half and form each half into a ball. On a lightly floured work surface, pat each ball into a flat 7 inch circle. Roll out each circle until it is 3/4 inch thick. With pizza cutter, cut each round into 8 wedges.
7. Arrange the wedges in the parchment paper or Silpat lined pans without crowding(this is really important as these rise really well and they will end up touching and not toast on the edges). Sprinkle each scone with Turbinado sugar and bake for 20 to 25 minutes until golden brown and firm to the touch.
I made these doughnuts recently and got rave reviews from my family and friends. It’s a fun way to get everyone in the kitchen. We enjoyed these with cups of Caribou Coffee and great conversation!
Enjoy and Happy Cooking ~
3 1/2 cups sifted all purpose flour plus more for the board
3 1/2 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 large egg yolks
2/3 cup granulated sugar
3 tablespoons unsalted butter, melted
3/4 cup milk
6 cups vegetable oil, for frying
1/2cup superfine sugar blended with 1tablespoon ground cinnamon
1/2 cup powdered sugar
In medium-size bowl, whisk together the 3-1/2 cups flour, baking powder, salt, cinnamon and nutmeg. Set aside.
In large bowl, lightly beat yolks on medium speed. Gradually add granulated sugar, beating until pale and slightly thickened, about 3 minutes. Mix in butter. Add flour mixture alternately with milk, stirring with wooden spoon until combined.
On well-floured surface, with floured rolling pin, roll dough into 1/2-inch thickness. Let rest for 15 minutes.
Meanwhile, heat oil to 365 F (a cube of bread will be browned and crisp after 1 minute) in a heavy-duty saucepan over medium-high heat.
Cut into doughnuts with 2-3/4-inch round cutter along with 3/4-inch round cutter for the centers. Gather scraps and re-roll if needed.
Coating: Place cinnamon-sugar or powdered sugar in a small bowl.
Carefully slip the doughnuts and doughnut holes, 3 or 4 at a time, into the hot oil. Fry until golden, turning once, about 2 to 3 minutes total per batch. Drain doughnuts on paper towel, then transfer still-warm doughnuts to cinnamon-sugar, or powdered sugar and roll to cover completely. Serve warm.
So I was faced with real dilemma today. Usually, I post “Happy Meatless Monday” and Challenge everyone to a meat free dinner. But, today as I was thinking about which recipe would be perfect, my mind wouldn’t let go of an image of wonderfully grilled sourdough bread that had graced my dinner table yesterday. It was filled with savory Easter ham that had been marinated in dark ale and glazed with the goodness of apple butter and grainy mustard and topped with the combination of sweet cream cheese and pineapple. When I tell you I tried hard to sift through my many recipes and creations for meatless menus, I did with all my might. BUT… like a bad habit this sandwich stuck with me. Once you create this divine concoction it will forever be imbedded in your mind as well! So forgive me Meat Freers…I promise a Meatless Friday this week.
FYI…..”Challenge” your imagination. This recipe is only a stepping stone. Take the basics and run with it. For instance, This is wonderful made as a Panini.
Enjoy and Happy cooking,
8 or more slices cooked ham
8 slices sourdough bread
1 8oz. block cream cheese, softened
1 can crushed pineapple, drained
4 Tbsp. butter *
In a bowl combine cream cheese and pineapple. Spread on 4 slices of bread. Layer slices of ham on top of cheese mixture and top with remaining slices of bread.
Heat butter in a large skillet over medium heat. Place sandwiches in skillet, and fry on each side until golden brown and cheese is melted, about 2-3 minutes per side. *You may need more butter to fry sandwiches.
Every Easter my mother makes a large jar of pickled beets and eggs. I, not being a fan of eggs and especially hard-boiled eggs, NEVER part took in this Easter tradition. I would however, eat all the beets! Mark and I married in June and that following spring he was overly excited to see a very large jar of pickled eggs on the table from which he consumed many eggs. My mother was very excited that her new son-in-law would love her cooking, so for 23 years she makes him his own jar. Thanks Mom….
Enjoy and Happy Cooking,
2 (15 ounce) cans whole pickled beets, juice reserved
2 onion, sliced thinly
1 cup white sugar
3/4 cup cider vinegar
1/2 teaspoon salt
1 pinch ground black pepper
12 whole cloves
1 tsp. pickling spice
Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel.
Place beets, onion, and peeled eggs in a non-reactive glass or plastic container. Set aside.
In a medium-size, non-reactive saucepan, combine sugar, 1 cup reserved beet juice, vinegar, salt, pepper, cloves and pickling spice. Bring to a boil, lower heat, and simmer 5 minutes.
Pour hot liquid over beets and eggs. Cover, and refrigerate 48 hours before using.
This is a wonderful easy Quiche I will be making and serving at my Easter Brunch. I have been making this recipe for 20+ years. I have tried every combination of meat and vegetable there are, and it always tastes fabulous and comes out perfectly. My favorite is vegetarian, but my family likes all the meat choices and peppers and onions. No matter which way you try, you won’t be disappointed.
Enjoy and Happy Cooking,
2 cups milk
1/2 cup biscuit/baking mix
2 TBSP. butter
1/8 teaspoon pepper
1 cup bacon, sausage, ham, cooked, drained and diced or crumbled
1 cup shredded Cheddar cheese
1 1/2 cups vegetables: green peppers, onions, mushrooms, asparagus,trimmed and chopped
1 cup shredded cheddar cheese
a combination of all of above!
Nutmeg to taste
In a blender, combine the first five ingredients. Blend for 1 minute. Grease a 9-in. pie plate. Sprinkle with bacon and cheese, or vegetables and cheese or combination. Pour blender mixture over cheese mixture. Let stand for 5 minutes before baking. Sprinkle with nutmeg and bake uncovered, at 350 degrees F for 55 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.