New and improved!! I recently found this amazing recipe for granola that out shines my other granola recipe by a mile! Not only does this one have more flavor and more crunch, but there is no stirring, so I can put it in the oven and walk away. Life is so good...
1/3 cup maple syrup (or honey)
1/3 cup packed brown sugar
4 tsp vanilla extract
1/2 tsp salt
1/2 cup vegetable oil
5 cups old-fashioned rolled oats
2 cups raw almonds, chopped coarse
2 cups raisins or other dried fruit, chopped if necessary
Adjust oven rack to upper-middle position and heat oven to 325 degrees. Line rimmed baking sheet with parchment paper or lightly spray with cooking spray.
Whisk maple syrup (or honey), brown sugar, vanilla, and salt in a small mixing bowl. Whisk in oil.
In a large bowl, combine oats and almonds. Pour maple syrup mixture over oats and stir until oats are thoroughly coated.
Transfer oat mixture to prepared baking sheet and spread across sheet into thin, even layer. Using stiff metal spatula, compress oat mixture until very compact. Bake until lightly browned, 40 - 45 minutes, rotating pan once halfway through baking. Remove granola from oven and cool on wire rack to room temperature, about 1 hour. Break cooled granola into pieces of desired size. Stir in dried fruit. Store in airtight container.
Note: I like to substitute unsweetened coconut for 1/4 of the nuts. You can also substitute sesame seeds or sunflower seeds for some of the nuts if you prefer.
Variations: Pecan-Orange Granola with Dried Cranberries
Add 2 TB finely grated orange zest and 2 1/2 tsp ground cinnamon to maple syrup mixture. Substitute coarsely chopped pecans for almonds. After granola is broken into pieces, stir in 2 cups dried cranberries.
Tropical Granola with Dried Mango
Reduce vanilla extract to 2 tsp and add 1 1/2 tsp ground ginger and 3/4 tsp nutmeg to maple syrup mixture. Substitute coarsely chopped macadamias for almonds and 1 1/2 cups unsweetened shredded coconut for 1 cup oats. After granola is broken into pieces, stir in 2 cups chopped dried mango or pineapple.
Friday, October 12, 2012
Sunday, October 7, 2012
Crusty French Bread
2 1/2 cups warm water
1 TB dry yeast
2 TB oil
1 TB salt
2 TB powdered milk
6 1/2 - 7 1/2 cups all-purpose flour
1 egg white, lightly beaten with 1 TB cold water
Dissolve the yeast in the warm water. Add oil. Combine salt, powdered milk and 5 cups of flour together, then stir into yeast and water mixture. Beat vigorously until well mixed. Add enough addtional flour to make a managable dough, then turn out onto a lightly floured surface and knead for 8-10 minutes - adding flour as needed - until the dough is smooth and elastic. Place dough in a large greased bowl, cover with plastic wrap, and let rise until double in bulk. Punch the dough down and divide into 2 equal parts (for French bread loaves) or 4 equal parts (for French baguettes).
To form 2 loaves: using the palm of your hand, flatten each piece of dough into a long rectangle and roll it up - cinnamon roll style - tucking the ends under to form a loaf as long as your pan.
To form 4 baguettes: on a lightly floured surface, use the palms fo you hands to roll each piece into a rope about 14 inches long and 2 inches across.
Preheat oven to 450 degrees. Place the formed loaves in lightly greased pans, cover and let rise in a warm spot for approx. 40 minutes, or until double in size. Brush each risen loaf with egg white mixture. Using a razor blade or sharp knife, slash each loaf at an angle lenghwise three or four times. Place in the preheated oven and bake for 15 minutes, then spray with a fine mist of water and lower oven temperature to 375 degrees. Bake for 15 minutes more, then spray loaves again. Bake for 10-15 minutes more, until the crust is dark golden. Remove loaves and cool on racks.
Note: If you are using a perforated french bread loaf pan reduce oven temperatures by 25 degrees.
1 TB dry yeast
2 TB oil
1 TB salt
2 TB powdered milk
6 1/2 - 7 1/2 cups all-purpose flour
1 egg white, lightly beaten with 1 TB cold water
Dissolve the yeast in the warm water. Add oil. Combine salt, powdered milk and 5 cups of flour together, then stir into yeast and water mixture. Beat vigorously until well mixed. Add enough addtional flour to make a managable dough, then turn out onto a lightly floured surface and knead for 8-10 minutes - adding flour as needed - until the dough is smooth and elastic. Place dough in a large greased bowl, cover with plastic wrap, and let rise until double in bulk. Punch the dough down and divide into 2 equal parts (for French bread loaves) or 4 equal parts (for French baguettes).
To form 2 loaves: using the palm of your hand, flatten each piece of dough into a long rectangle and roll it up - cinnamon roll style - tucking the ends under to form a loaf as long as your pan.
To form 4 baguettes: on a lightly floured surface, use the palms fo you hands to roll each piece into a rope about 14 inches long and 2 inches across.
Preheat oven to 450 degrees. Place the formed loaves in lightly greased pans, cover and let rise in a warm spot for approx. 40 minutes, or until double in size. Brush each risen loaf with egg white mixture. Using a razor blade or sharp knife, slash each loaf at an angle lenghwise three or four times. Place in the preheated oven and bake for 15 minutes, then spray with a fine mist of water and lower oven temperature to 375 degrees. Bake for 15 minutes more, then spray loaves again. Bake for 10-15 minutes more, until the crust is dark golden. Remove loaves and cool on racks.
Note: If you are using a perforated french bread loaf pan reduce oven temperatures by 25 degrees.
Wednesday, July 4, 2012
Cajun Red Beans and Rice
1 pound small red beans, rinsed and picked over
4 slices bacon, chopped fine
1 medium onion, chopped fine
1 small green pepper, seeded, and chopped fine
1 celery rib, chopped fine
3 medium garlic cloves, minced
1/2 tsp thyme
1 tsp sweet paprika
2 bay leaves
1/4 tsp cayenne pepper
Ground black pepper
3 cups low-sodium chicken broth
6 cups water
8 oz. andouille sausage (or kielbasa), halved lengthwise and cut into 1/4-inch slices
1 tsp red wine vinegar
Cooked white rice
Dissolve 3 TB salt in a 4 quarts cold water in large bowl or container. Add beans and soak at room temperature for at least 8 hours and up to 24 hours. Drain and rinse well.
Heat bacon in large pan over medium heat, stirring occasionally, until browned, 5-8 minutes. Add onion, green pepper, and celery; cook, stirring frequently, until vegetables are softened, 6-7 minutes. Stir in garlic, thyme, paprika, bay leaves, cayenne pepper, and 1/4 tsp ground black pepper; cook until fragrant, about 30 seconds. Stir in beans, broth and water; bring to boil over high heat. Reduce heat and vigorously simmer, stirring occasionally, until beans are just soft and liquid begins to thicken, 45-60 minutes.
Stir in sausage and 1 tsp red wine vinegar and cook until liquid is thick and beans are fully tender and creamy, about 30 minutes. Season with salt, black pepper and vinegar to taste. Serve over rice.
Note: Andouille sausages are hard to find and quite expensive. They are good though, so if you think you can manage it, I reccommend them. They do add some extra spice to the beans (they can be quite hot, depending on the brand). If not, use kielbasa sausage instead - the beans are delicious either way.
4 slices bacon, chopped fine
1 medium onion, chopped fine
1 small green pepper, seeded, and chopped fine
1 celery rib, chopped fine
3 medium garlic cloves, minced
1/2 tsp thyme
1 tsp sweet paprika
2 bay leaves
1/4 tsp cayenne pepper
Ground black pepper
3 cups low-sodium chicken broth
6 cups water
8 oz. andouille sausage (or kielbasa), halved lengthwise and cut into 1/4-inch slices
1 tsp red wine vinegar
Cooked white rice
Dissolve 3 TB salt in a 4 quarts cold water in large bowl or container. Add beans and soak at room temperature for at least 8 hours and up to 24 hours. Drain and rinse well.
Heat bacon in large pan over medium heat, stirring occasionally, until browned, 5-8 minutes. Add onion, green pepper, and celery; cook, stirring frequently, until vegetables are softened, 6-7 minutes. Stir in garlic, thyme, paprika, bay leaves, cayenne pepper, and 1/4 tsp ground black pepper; cook until fragrant, about 30 seconds. Stir in beans, broth and water; bring to boil over high heat. Reduce heat and vigorously simmer, stirring occasionally, until beans are just soft and liquid begins to thicken, 45-60 minutes.
Stir in sausage and 1 tsp red wine vinegar and cook until liquid is thick and beans are fully tender and creamy, about 30 minutes. Season with salt, black pepper and vinegar to taste. Serve over rice.
Note: Andouille sausages are hard to find and quite expensive. They are good though, so if you think you can manage it, I reccommend them. They do add some extra spice to the beans (they can be quite hot, depending on the brand). If not, use kielbasa sausage instead - the beans are delicious either way.
Broccoli Salad
Salad
2 bunches fresh broccoli (about 1 pound), cut in small flowerets
1 medium purple onion, finely chopped
1 cup grated cheddar cheese
6 strips bacon, cooked until crisp and crumbled
1/2 cup sunflower seeds or raisins (optional)
1 recipe Broccoli Salad Dressing
In a large bowl combine broccoli, onion, and cheese. Refrigerate. Just before serving, stir in bacon. Add sunflower seeds or raisins if you wish. Pour desired amount of dressing over salad. Stir briefly. Serve the same day.
Salad Dressing
1 cup mayonnaise
2 TB red or white wine vinegar
1/2 cup sugar
1/2 tsp salt
Mix ingredients. Chill at least one hour before tossing with salad.
Note: I have seen this salad made with a mixture of broccoli and cauliflower. I like to add both sunflower seeds and raisins - a full half cup of both! Be aware that any leftover salad will be somewhat soggy (that's the best word I can think of) the next day. For this reason, I like to serve the salad dressing on the side.
2 bunches fresh broccoli (about 1 pound), cut in small flowerets
1 medium purple onion, finely chopped
1 cup grated cheddar cheese
6 strips bacon, cooked until crisp and crumbled
1/2 cup sunflower seeds or raisins (optional)
1 recipe Broccoli Salad Dressing
In a large bowl combine broccoli, onion, and cheese. Refrigerate. Just before serving, stir in bacon. Add sunflower seeds or raisins if you wish. Pour desired amount of dressing over salad. Stir briefly. Serve the same day.
Salad Dressing
1 cup mayonnaise
2 TB red or white wine vinegar
1/2 cup sugar
1/2 tsp salt
Mix ingredients. Chill at least one hour before tossing with salad.
Note: I have seen this salad made with a mixture of broccoli and cauliflower. I like to add both sunflower seeds and raisins - a full half cup of both! Be aware that any leftover salad will be somewhat soggy (that's the best word I can think of) the next day. For this reason, I like to serve the salad dressing on the side.
Friday, June 8, 2012
Chocolate Ice Cream
4 oz unsweetened chocolate
1 cup milk
2 large eggs
1 cup sugar
1 cup heavy cream
1 tsp vanilla extract
1 pinch salt
Melt the unsweetened chocolate in the top of a double boiler over hot, not boiling water. Gradually whisk in the milk and heat, stirring constantly, unitl smooth. Remove from heat and let cool.
Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minutes more. Add the cream, vanilla, and salt and whisk to blend.
Pour the chocolate mixuture into the cream mixture and blend. Cover and refrigerate until cold, about 1 to 3 hours, depending on your refrigerator.
Transfer the mixture to an ice cream maker and freeze according to manufacturer's instructions.
Yeild: 1 quart
Note: This is our favorite chocolate ice cream. It is great alone, but we also like it with crushed mint oreo's or as Rocky Road with marshmallows, mini-chocolate chips and chopped nuts.
1 cup milk
2 large eggs
1 cup sugar
1 cup heavy cream
1 tsp vanilla extract
1 pinch salt
Melt the unsweetened chocolate in the top of a double boiler over hot, not boiling water. Gradually whisk in the milk and heat, stirring constantly, unitl smooth. Remove from heat and let cool.
Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minutes more. Add the cream, vanilla, and salt and whisk to blend.
Pour the chocolate mixuture into the cream mixture and blend. Cover and refrigerate until cold, about 1 to 3 hours, depending on your refrigerator.
Transfer the mixture to an ice cream maker and freeze according to manufacturer's instructions.
Yeild: 1 quart
Note: This is our favorite chocolate ice cream. It is great alone, but we also like it with crushed mint oreo's or as Rocky Road with marshmallows, mini-chocolate chips and chopped nuts.
Sweet Cream Base
2 large eggs
3/4 cup sugar
2 cups heavy cream
1 cup milk
Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minutes more. Pour in the cream and milk and whisk to blend. Freeze according to manufacturer's instructions.
Note: This is a great ice cream base - it is especially good as a background for fruit, cookies, and candy.
3/4 cup sugar
2 cups heavy cream
1 cup milk
Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minutes more. Pour in the cream and milk and whisk to blend. Freeze according to manufacturer's instructions.
Note: This is a great ice cream base - it is especially good as a background for fruit, cookies, and candy.
Cheesecake Ice Cream
6 oz cream cheese, softened
3/4 cup granulated sugar
1 cup sour cream
1 cup heavy cream
1/4 tsp vanilla
1 TB lemon juice
2 oz grated chocolate
Place cream chees in a mixing bowl and beat until soft and smooth. Slowly add sugar and then beat in the sour cream followed by the heavy cream. Add vanilla and lemon juice and mix unitl thick and smooth. Cover and chill for 2-3 hours or overnight. Remove from fridge and beat until cream, then freeze in ice cream freezer according to manufacturer's directions. Stir in grated chocolate when ice cream is finished.
3/4 cup granulated sugar
1 cup sour cream
1 cup heavy cream
1/4 tsp vanilla
1 TB lemon juice
2 oz grated chocolate
Place cream chees in a mixing bowl and beat until soft and smooth. Slowly add sugar and then beat in the sour cream followed by the heavy cream. Add vanilla and lemon juice and mix unitl thick and smooth. Cover and chill for 2-3 hours or overnight. Remove from fridge and beat until cream, then freeze in ice cream freezer according to manufacturer's directions. Stir in grated chocolate when ice cream is finished.
Dulce de Leche Ice Cream
1 can (10 oz) sweetened condensed milk
1 cup whipping cream
1 cup milk
1 cinnamon stick (optional)
2 tsp vanilla
1 cup English Toffee bits (optional)
In a medium saucepan over mediu heat, cook sweetened condensed milk, stirring constantly, until thick and golden brown, about 15 minutes. Remove from heat. Meanwhile, in a separate medium saucepan over medium-low heat, bring cream, milk, and cinnamon stick to simmer. Remove cinnamon stick and discard.
Very slowly and carefully to prevent spattering, pour condensed milk into a large, clean bowl. Gradually whisk in cream mixture, holding the saucepan at arm's length and averting your face when adding the cream. Whisk in vanilla. Cover and refrigerate until completely cold or overnight.
Stir cream mixture. Transfer to an ice cream maker and freeze according to manufacturer's directions. Add English Toffee bits when ice cream has finished.
Yield: 1 quart
1 cup whipping cream
1 cup milk
1 cinnamon stick (optional)
2 tsp vanilla
1 cup English Toffee bits (optional)
In a medium saucepan over mediu heat, cook sweetened condensed milk, stirring constantly, until thick and golden brown, about 15 minutes. Remove from heat. Meanwhile, in a separate medium saucepan over medium-low heat, bring cream, milk, and cinnamon stick to simmer. Remove cinnamon stick and discard.
Very slowly and carefully to prevent spattering, pour condensed milk into a large, clean bowl. Gradually whisk in cream mixture, holding the saucepan at arm's length and averting your face when adding the cream. Whisk in vanilla. Cover and refrigerate until completely cold or overnight.
Stir cream mixture. Transfer to an ice cream maker and freeze according to manufacturer's directions. Add English Toffee bits when ice cream has finished.
Yield: 1 quart
Raspberry Sour Cream Ice Cream
20 oz. fresh or frozen raspberries (if frozen, they will need to be thawed)
4 cups sugar
5 tsp vanilla extract
1 (12 oz) can evaporated milk
6 eggs
1 quart heavy cream
Combine raspberries and sugar. Beat together vanilla, evaporated milk, sour cream, eggs and heavy cream. Add the raspberries and sugar and whisk to combine. Freeze according to manufacturer's instructions.
Note: This makes a lot of ice cream - I have to freeze it in two batches. It does work well to halve the recipe. My family loves this ice cream - it is one of our favorites!
4 cups sugar
5 tsp vanilla extract
1 (12 oz) can evaporated milk
6 eggs
1 quart heavy cream
Combine raspberries and sugar. Beat together vanilla, evaporated milk, sour cream, eggs and heavy cream. Add the raspberries and sugar and whisk to combine. Freeze according to manufacturer's instructions.
Note: This makes a lot of ice cream - I have to freeze it in two batches. It does work well to halve the recipe. My family loves this ice cream - it is one of our favorites!
Friday, March 16, 2012
Wheat Thin Crackers
If you like the Wheat Thins you buy from the store, give these a try. They're really good!! Almost identical, but better.
3/4 cup whole wheat flour
3/4 cup all-purpose flour
1/4 tsp salt
1/4 tsp baking soda
2 TB brown sugar
1 1/2 TB dry buttermilk powder*
2 TB sesame or poppy seeds (optional)
1/2 cup water
3 TB oil or melted butter
In a medium bowl, whisk together flours, salt, baking soda, brown sugar, buttermilk powder and seeds (if using). Add water and oil or melted butter and stir together just until the flour is absorbed to make a soft dough. It will be very sticky. Don't over mix!! Cover the bowl with plastic wrap and let sit for about 10 minutes.
Preheat oven to 350 degrees F. Divide the dough in half. Take an 11x15-inch baking sheet (jelly roll pan) and flip it over. Grease the bottom of the pan and place half the dough on the greased pan. Place a piece of plastic wrap over the dough and roll with a rolling pin right over the wrap. One half of the dough will cover the pan entirely. It will be very thin. When smoothed out, remove plastic wrap. Lightly score the dough into cracker squares with a pizza cutter. Sprinkle dough generously with sal and extra seeds, if desired. Bake fore 14-15 minutes or until golden brown and crisp. They might be slightly soft right out of the oven, but should crisp up as they sit. Store in an airtight container.
Note: If you would rather use frest buttermilk, leave out the powder and use 1/2 cup buttermilk in place of the water.
3/4 cup whole wheat flour
3/4 cup all-purpose flour
1/4 tsp salt
1/4 tsp baking soda
2 TB brown sugar
1 1/2 TB dry buttermilk powder*
2 TB sesame or poppy seeds (optional)
1/2 cup water
3 TB oil or melted butter
In a medium bowl, whisk together flours, salt, baking soda, brown sugar, buttermilk powder and seeds (if using). Add water and oil or melted butter and stir together just until the flour is absorbed to make a soft dough. It will be very sticky. Don't over mix!! Cover the bowl with plastic wrap and let sit for about 10 minutes.
Preheat oven to 350 degrees F. Divide the dough in half. Take an 11x15-inch baking sheet (jelly roll pan) and flip it over. Grease the bottom of the pan and place half the dough on the greased pan. Place a piece of plastic wrap over the dough and roll with a rolling pin right over the wrap. One half of the dough will cover the pan entirely. It will be very thin. When smoothed out, remove plastic wrap. Lightly score the dough into cracker squares with a pizza cutter. Sprinkle dough generously with sal and extra seeds, if desired. Bake fore 14-15 minutes or until golden brown and crisp. They might be slightly soft right out of the oven, but should crisp up as they sit. Store in an airtight container.
Note: If you would rather use frest buttermilk, leave out the powder and use 1/2 cup buttermilk in place of the water.
Blender Pancakes
These pancakes are surprisinly light and mild. And the best part is that they are 100% Whole Wheat!!! They are the favorite pancake at the Brewer house.
In blender, process on high (or grind) for 3 minutes:
1 cup whole wheat kernels
1 cup milk
Add: 1/2 cup milk - and grind for another 2 minutes
Add: 2 eggs
1/2 tsp salt
1/2 cup oil
1 TB baking powder
2 TB sugar
Process until well combined. Pour about 1/4 cup batter per pancake onto a hot griddle. Bake on the griddle until the cakes are full of bubbles on the top and the undersides are lightly browned. Turn with a spatula and brown the other side. Serve with butter and syrup, jam or honey.
In blender, process on high (or grind) for 3 minutes:
1 cup whole wheat kernels
1 cup milk
Add: 1/2 cup milk - and grind for another 2 minutes
Add: 2 eggs
1/2 tsp salt
1/2 cup oil
1 TB baking powder
2 TB sugar
Process until well combined. Pour about 1/4 cup batter per pancake onto a hot griddle. Bake on the griddle until the cakes are full of bubbles on the top and the undersides are lightly browned. Turn with a spatula and brown the other side. Serve with butter and syrup, jam or honey.
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