Fruit and Nut Granola

This is the basis granola recipe our family enjoys, however we are constantly trying new additions or combinations which means breakfast is never boring. But don't stop there, granola is great sprinkled on yogurt or even ice cream. One of our favorites however is a fruit and granola parfaits made with layers of yogurt, fresh fruit and granola, and then we repeat the layer.



8 Cups Regular Oats
2 Cups of coconut
1/2 Cup of wheat germ
3 Cups of chopped nuts (almond, walnut, pecan, cashew etc...)
2 Cups dried fruit (raisin, cherry, blueberry, cranberry etc...)
1/2 Teaspoon salt
2 Teaspoons Cinnamon
1/2 Cup Pure Maple Syrup
1/2 Cup Honey
1/4 Cup Canola oil
3 Teaspoons vanilla



Start by mixing all of the dry ingredients together except the fruit.













Mix the wet ingredients stirring well. Pour over dry ingredents and stir well to coat the oatmeal. Pour into a baking dish.

Bake in a 300 degree oven for 30 minutes. Stir half way through.

Add the fruit when the granola has cooled a bit.

Enjoy!!!

One of our favorite granola's is Cherry Almond. I use only almonds for the nuts and dried cherries for the fruit. In place of the 3 teaspoons of vanilla I substitute 1 teaspoon of almond extract and 2 teaspoons of vanilla. I also leave out the cinnamon.

One of the things we love about making our own granola is being able to create what ever we are in the mood for.

This recipe fills up 3 quart sized zip-lock bags and will last about a week, unless Mar-Kell comes to visit and then they all seem to disappear. Love you Mar-Kell!

Food Storage Class

My life has been unbelievably busy and I have fallen behind in many areas. I still have 3 more menus to post for my two week food storage menu, and while I did cook from it for my family this past week, I was too busy to take pictures or post, so I will get to them soon. In the mean time I just finished teaching a Food Storage class. I am always excited to teach about this subject and am grateful that I was asked to share my knowledge. This class however was unique because my entire audience was men. They say that a way to a man's heart is through his stomach and so I spent countless hours preparing a variety of food to let them sample what food storage takes like. The sample table consisted of:

• Bean Fudge
• Whole Wheat Chocolate Zucchini Sheet Cake *
• Apple Bars Focaccia *
• Sour Dough English Muffins *
• Oatmeal Rolls
• Whole Wheat Bread *
• Chili
• Flour Tortillas
• Wheat Thins
• Hummus

I will try and post some of the recipes throughout the week.

* These recipes have already been featured on my blog. Look them up on the blog archive on the right.

Wheat Thins, Hummus, Foccacia, and

Sour Dough English Muffins.

Apple Dessert, Bean Fudge and

Whole Wheat Chocolate Zucchini Sheet Cake.

I began cooking the night before the class and then that morning I got up at 3:00 AM to continue cooking. I was totally exhausted by the end of the day. Everything was made entirely from food storage, both three month and long term storage.

I will eventually share all of the recipes with you, but today I will feature the Oatmeal Rolls.

OATMEAL BREAD

• 3 Cups uncooked rolled oats
• 3 Teaspoons salt
• 5 Cups water
• 2/3 Cups brown sugar, packed
• 3 Tablespoons butter
• 2 Tablespoons yeast
• 1/2 Cup warm water
• 3 Cups whole wheat flour
• 5-6 Cups all purpose flour

Put water in medium sized saucepan on medium heat. When it begins to boil, add the oatmeal and salt. Stir in sugar and butter. Remove from the heat and pour the oatmeal mixture into a bowl so that it will cool down faster. Let it sit until it has reached 110-115 degrees. (If it is too hot it will kill your yeast.)

Meanwhile, in a large bowl, soften the yeast in the 1/2 cup of warm water. Stir in cooked oat mixture. Gradually stir in the flour to make a stiff dough. Turn out on a floured board and knead until the dough is smooth and elastic. About 10-12 minutes. Keep adding just enough flour to keep the dough from being sticky.

Place the dough into a lightly oiled bowl, turning once. Cover and let it rise until doubled. About 1 hour. Punch down

Shape the dough into 2 large round balls and place in a 9" pie pan. Sprinkle with uncooked oatmeal and let it rise again about 1 hour or until doubled.

Bake at 375 for 40-45 minutes or until the loaf sounds hollow when tapped. Immediately brush tops with melted butter.

This recipe also makes excellent rolls. Shape into rolls and place in pie pans. Makes 32 rolls. Bake until golden brown.

Menu 9

Breakfast

• Buttermilk Oatmeal Corn Waffles
• Blueberries

This is my absolute favorite recipe for waffles.

They are light, with a amazing hearty taste.

BUTTERMILK OATMEAL CORN WAFFLES

• 2 Cups flour
• 1 Cup yellow cornmeal
• 2 Cup rolled oats
• 4 Tablespoons baking powder
• 1 Teaspoon baking soda
• 1 Teaspoon salt
• 6 Eggs
• 4 Cups buttermilk
• 1 cup melted butter or oil

Sift the flour, salt, baking soda and powder into a large bowl. Stir in cornmeal and oats. In a separate bowl mix together all of the liquid ingredients. Make a well in the dry ingredients and add the liquid. Stir just until dry ingredients are moistened.

Pour into a preheated waffle iron until 2/3 full. Bake until golden. Serve immediately.

Lunch

• Chicken Salad Sandwiches
• Fruit

Dinner *

• Zucchini Pancakes
• Mashed Potatoes
• Grilled Corn on the Cob
• Sliced Tomatoes

*It is a joy to be able to pick fresh produce from our home garden to add variety to our food storage.

This afternoon Tyrone and his family came over to hang out for awhile. I was teaching piano at the time and so they graciously volunteered for dinner duty. It was wonderful to get a break from all of the cooking I have been doing lately. Aimee had decorated the cutest train cake which she brought over to share with us. It was definitely everyone's favorite. We spent the remainder of the evening playing games.

Thanks Tyrone, Aimee and Ty-Kell

for the surprise visit.

It made my day!

Carrot Pineapple Muffins

There is no other way to say it, my son Kendrick hates fruits and vegetables. He hasn't always been this picky and I am sure he will grow out of it, but in the meantime it is a challenge to get his daily requirement of fruits and vegetables. I must say that I have become quite expert in hiding them in food, although he is beginning to catch on. The first thing he will ask when being offered a new food is, "Okay Mom, tell me everything you put in to this, and I mean everything."

These muffins are incredibly delicious and moist. They are drizzled with a light glaze which makes them irresistible. When grating my carrots, I will put them in the food processor until they have become very fine. That way they can be easily hidden in just about anything.

1 ½ Cups all purpose flour
1 Cup quick oats

3/4 Cup firmly packed brown sugar
1 Teaspoon ground cinnamon

½ Teaspoon nutmeg

1/4 Teaspoon of cloves

2 Teaspoons baking powder
½ Teaspoon baking soda
½ Teaspoon salt
1 8-ounce can crushed pineapple, undrained
1 Cup shredded carrots
½ cup milk
½ cup vegetable oil
2 Eggs, lightly beaten

1 Teaspoon vanilla

½ Cup powdered sugar
3-4 Teaspoons milk


Heat oven to 400 degrees. Spray bottom on twelve medium muffin cups with cooking spray.


Combine all dry ingredients in large bowl; mix well. In medium bowl, combine pineapple (including juice), carrots, milk, oil, egg and vanilla; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. DO NOT OVER MIX.


Fill muffin cups almost full.


Bake 20 to 22 minutes or until golden brown. Cool muffins in pan on wire rack for 5 minutes. Remove from pan. Cool 10 minutes. For glaze, combine ingredients in small bowl; mix until smooth. Drizzle evenly over muffins. Serve warm.

Ultimate Oatmeal Chocolate Chip Cookie

This is one of my favorite cookie recipes, a guaranteed crowd pleaser. The secret to this delectable cookie is the oatmeal flour made from regular or quick oats.

Cream Together:
2 Cups butter at room temperature
2 Cups white sugar
2 Cups brown sugar

Beat In:
4 Eggs
2 Teaspoons vanilla

Stir Together and Beat into Mixture:
3 Cups all purpose flour
1 Cup whole wheat flour
5 Cups oatmeal flour *
1 Teaspoon salt
2 Teaspoons baking powder
2 Teaspoons baking soda

Oatmeal flour

*Take 5 cups of quick or regular oats

and blend into flour in your

food processor or blender.

Stir in:
4 Cups chocolate chips (2 bags)
3 Cups coconut
2 Cups chopped pecans

Take enough dough to form a ball the size of a golf ball.

Place on ungreased cookie sheets.

Place 2 inches apart and bake at 375 degrees for 10 to 12 minutes.

Makes 5 dozen.

You can take this basic recipe and make a variety of cookies by adding:

• Cinnamon, Raisins, and walnuts with a drizzled glaze
• M & M's and peanuts
• White chocolate chips and Macadamia nuts
• Chocolate Chunks

The options are limitless.

ENJOY!