Tuesday, June 28, 2011

Homemade Granola

I made homemade granola for our trip to Bear Lake this past weekend. It was so good, and healthy too! I got the recipe from (all her recipes are truly amazing). I'll post the original recipe and put notes of how I made it in italics.
Classic Granola
(this is her picture as well)

6-1/2 cups old fashioned rolled oats (not quick cooking)
2-1/2 cups unsweetened, desiccated coconut (I used basic sweetened coconut)
1 cup raisins (I like golden raisins)
1 cup dried cranberries
1 1/4-1 1/2 cups sliced almonds (or whole, chopped, slivered or a combination) (I used sliced)
1 1/4 cups pecans (whole or chopped to the size you like) (I don't like pecans, so I leave these out and toss in a few more almonds).
1/2 cup high-quality honey
1/2 cup canola oil
1/2 cup sunflower seeds
1/2 cup flax seeds (I never have these, so I just substitute more sunflower seeds)
1/2 tsp salt
1/2 tsp cinnamon
 (I find that I usually need a bit more of the honey/canola oil mixture to get it to clump up the way I like it. Also, if you add about 1/4 cup more honey, you can make granola bars).
Preheat oven to 350 degrees. Combine all ingredients in a large bowl. Mix well to distribute oil and honey evenly. Spread a thin layer of mixture on two rimmed baking sheets (half sheet pans) lined with parchment paper (I used my silpat liners). Bake for 15-20 minutes stirring mixture and rotating sheets half way through until mixture is an even golden brown. Be careful to watch granola: it will quickly turn from golden to burnt and will continue to cook as it cools when you take it out of the oven. Mixture will be moist when it comes out of the oven but will crisp and clump as it cools. Keeps for 1-2 weeks. (Let it cool in the pans. If you stir or move it too much, it won't clump up very well).

• Substitute any of the nuts for other nuts such as cashews, walnuts or peanuts (it’s nice to leave some of the nuts whole as it varies the texture)
• Add additional dried fruit such as apricots or dates
• Add 1/2 tsp pure vanilla extract (I always add vanilla)
• For extra-nutty granola increase proportion of nuts


Tuesday, June 7, 2011

Pumpkin Pancakes

I love pumpkin pie, but I only eat it around Thanksgiving time. I went to visit my sister-in-law this weekend though and she made these little babies. Let me just tell you, they are like heaven in your mouth. They taste just like pumpkin pie. With a little bit of whipped cream and syrup, they are divine!
To make this delectable breakfast, you will need:
3 cups flour
3/4 tsp. salt
2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4. tsp. ginger
2 T brown sugar
2 cups pumpkin puree or canned pumpkin
2 1/2 cup sour milk* (more or less depending on moistness of pumpkin)
3 eggs

1. Mix dry ingredients in large bowl, making a hole in the center.
2. Add pumpkin puree, sour milk, eggs to center of bowl, and mix gently. Do not overmix. If batter is a bit stiff, add a little water until it can easily be spooned onto a hot lightly greased griddle.
3. Let pancakes bake until bubbles pop in the top, then flip—just one time. Do not press down—we want these to be light and airy!
4. Serve with your choice of whipped cream, syrup, and strawberries for a yummy breakfast that tastes like dessert!
Serves 6 hearty eaters.
*Sour milk...this can be in any form: buttermilk, raw milk that has soured (not pasteurized milk), 1 tablespoon plain yogurt + water to make 1 cup, 1 3/4 teaspoon cream of tartar + milk to make 1 cup, 1 tablespoon vinegar or lemon juice + milk to 1 cup. Let stand to clabber for 5 minutes before using.
Hope you enjoy!
*1/6 of this recipe = 344 calories