Granola

Now and then I post a recipe on this site instead of Martha’s Kitchen Korner and Martha’s Recipes ? because this recipe will be going to Mary Kennedy, Author of Dead Air.? Mary sends goodie packages to a unit in Iraq.? And for the month of April she will be sending 20 lbs. in honor of Carolyn Hart’s 20th book Laughed ‘Til He Died.? Mary and Carolyn are calling their endeavor Hart to Heart and I for one think it’s a wonderful act of love.? So, here is my Granola recipe that you too can enjoy.? (If you would like to correspond with this unit, go to Facebook and type in Support the 389th Regiment.? I’m sure they would love to hear from you.? And while there, make sure you check out their pictures.) 4 1/2 cups old fashioned oats, uncooked 1/3 cup chopped nuts 1 cup coconut 2 tsp. cinnamon 1 tsp. allspice 1/4 tsp. salt 1/2 cup maple syrup 1/4 cup cranberry juice 1 pkg (6 oz.) cranberries & raisin mix Preheat oven to 350 degrees.? Combine oats, nuts, coconut, spices and salt in a large bowl.? In a small bowl whisk together the maple syrup and cranberry juice.? Pour over oat mixture and stir to coat thoroughly.? Spread in an even layer on a VERY LARGE baking dish or 2 large baking dishes (you want the layer to be as thin as possible.)? Bake 30-40 minutes or until golden brown, stirring 2-3 times during baking time.? Let cool and add raisins and cranberries.? You can change your granola by adding about 1/2 cup of chocolate chips while it’s still hot (that’s what I’ve done in the picture above).? You can mix in salted nuts for a salty/sweet taste.? Use orange or apple juice instead of cranberry.? Use yogurt covered raisins or instead of maple syrup use honey.

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Granola

Happy Pancake Day!

What you didn’t know it was Pancake Day today?? Funny isn’t it when you grow up with a tradition and then almost 30, ummmm, maybe more years later you realize that not everyone even knows what it is???? That’s what happened to me this morning with Pancake Day.? I was on twitter (follow me at www.twitter.com/nofearentertain ) and I mentioned that I was making pancakes for the girl’s for Pancake Day.? That’s when I was forced to realize that not everyone celebrated the way we always had.? Here is a good link to some history behind “Pancake Day” and all of the other traditions and names that? this one day has!!!? Shrove Tuesday 2010 (Pancake Day) I grew up in Canada and my Mom is from England so that explains why we call it Pancake Day!? What do you call it??? Here is our favorite “Breakfast For Dinner” recipe that would

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Happy Pancake Day!

Pancake/Waffle Syrups

These are good!!! Butter Pecan Syrup (makes about 2 cups) 1 1/2 cups maple syrup 2 Tbl. butter 1/2 cups pecans, toasted and chopped 1 tsp. vanilla pinch of salt Simmer all ingredients in a small saucepan over medium-low heat until slightly thickened, about 5 minutes. Blueberry Syrup (makes about 1 3/4 cups) 1/2 cup frozen blueberries 1 1/2 cup maple syrup 1/4 tsp. grated lemon zest pinch of salt Mash blueberries in a small saucepan over medium heat until moisture has evaporated, about 5 minutes. Whisk in remaining ingredients and cook over medium-low heat until slightly thickened, 5 – 7 minutes. You can also make this with other berries such as strawberries but make sure they are flash frozen and not frozen in liquid. Apple-Cinnamon Syrup (makes about 1 3/4 cups) 1 1/2 cups maple syrup 1/3 cup apple jelly 1/4 tsp. cinnamon pinch of salt Simmer all ingredients in a small saucepan over medium-low heat until slightly thickened, 5-7 minutes

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Pancake/Waffle Syrups

Apple Pancakes for dinner…

We are still in our crazy, running all the time, trying to find some sense of balance in our lives mode.? So I am making dinners in the crockpot or else finding things that I can make ahead of time and just reheat for a quick meal between activities (BMX racing, ice skating, and karate).? I made a really good white chicken chili but ate it all without a single photo.? So will post when I make it again and you can bet I will be making it again, it was just that good. Anyway, these pancakes came about because I had some fruit that badly needed to be used up or tossed out tomorrow.? There were 6 apples, 4 bananas and 2 pears.? 3 of the bananas went into banana chocolate chip muffins (1 had to be tossed), and 3 apples went into the pancakes.? I am going to make apple/pear sauce with the remaining fruit to use as topping for the pancakes!? These pancakes are delicious and a perfect way to use up some of that fruit.? They can be made ahead and just warmed up (for dinner) but of course they are way better hot off the griddle! Apple Pancakes (adapted from Smitten Kitchen ) Ingredients: 2 eggs, well beaten 1 1/2 cups of milk 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1/2 cup sugar 1 tsp vanilla extract 1 tsp cinnamon 14 tsp nutmeg 3 medium apples, peeled and coarsely grated (I used macintosh and a honey crisp apple.? You could use any) Directions: 1. Mix the eggs with the milk and vanilla extract in a large bowl. 2. In a smaller bowl, whisk the flour, baking powder, salt and sugar, cinnamon and nutmeg together. 3. Combine the wet and the dry ingredients and stir in the apples. 4. Heat a thin layer of oil in an electric skillet on medium heat. Drop large spoonful of batter into the pan and flatten it out a little (otherwise, you might have trouble getting them to cook in the center) and cook until golden brown underneath. Flip the pancakes and cook them for an additional two or three minutes. I sprinkled these with cinnamon sugar and topped them with maple syrup

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Apple Pancakes for dinner…

Royal Foodie Joust Winners: Orange, Black and Sugar

Jenn, The Leftover Queen, is busy taking care of Royal duties in San Francisco this weekend and has asked me to step up and help her out with the Royal Foodie Joust winner post.? As always I am so happy to help out a friend! I love the fall, it is one of? my favorite season. Unfortunately living here we really don’t have too much of a fall to speak of.? But I still love the fall ingredients and these ones were awesome.So when Kat, from A Good Appetite , winner of last month’s Joust, sent me her choice of ingredients for this month I was thrilled! Orange – Pumpkin (or anything other orange flesh squash, i.e. butternut, acorn, kabocha) Black – Stout, Porter or other dark colored Beer (if you don’t…

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Royal Foodie Joust Winners: Orange, Black and Sugar

Maple Cookies

I don’t normally work with on a recipe that calls for specialty ingredients. This cookie is an exception. It made with “Real Maple Syrup” which is a bit more pricey than pancake syrup but well worth it. I believe that after you’ve made a batch of these this will be one specialty item that you won’t find in your pantry a year later wondering why you bought it. Instead, I think you will make more cookies and end up buying more. I have tried working with the pancake syrup but the consistency and flavor are just not quite right. Real Maple Syrup is a must. To view the full recipe click on Martha’s Kitchen Korner in the right sidebar.

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Maple Cookies

Cake and Cookie Glaze

Orange: Whisk 1 cup confectioners’ sugar, 1 Tbl. orange juice and 1 tsp. grated orange zest. Maple: Whisk 1 cup confectioners’ sugar, 1 Tbl. milk and 1 tsp. maple syrup. Coffee: Whisk 1 cup confectioners’ sugar, 1 tsp. instant coffee and 2 Tbl. milk. Cinnamon Whisk 1 cup confectioners’ sugar, 2 Tbl. milk and 1/2 tsp. ground cinnamon.

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Cake and Cookie Glaze

Slow Cooker Barbeque Beans

Happy Friday everyone! We are off to Cocoa Beach this weekend for a family getaway and to celebrate Father’s Day! I am so looking forward to relaxing near the ocean while the kiddies play in the sand and water all day… Nothing like the beach for a playground right? As much as I love to cook, I will tell you that I am welcoming the break in the kitchen. I’ve been feeling a bit burnt out lately, not really in the mood to cook much…it may have a lot to do with this close to 100 degree weather we are having. I can not wait to be waited on and to try out a couple of local beachside restaurants that were recommended to me. I love seafood and plan to eat lots of it this weekend! I hope to be able to get some good pics and give you a review of our eats…but dining out with my 2 little ones is a challenge in itself so I won’t make any promises! (Happy Father’s Day Daddy! xoxo) I’ll leave you this weekend with an easy slow cooker recipe for beans. I created this recipe a couple of weekends ago and we really enjoyed it. Beans like this are a great summer side dish…serve them alongside some grilled BBQ chicken and vegetables and you’ve got yourself a meal! Slow Cooker Barbeque Beans Recipe from Aggie’s Kitchen 2 cans pinto beans (drained but not rinsed) 1 large can cannellini beans (drained but not rinsed) 2 andouille chicken sausage links , diced (you can subsitute 1/2 package turkey smoked sausage) 1/2 cup ketchup 1/4 cup mustard 1/4 cup pure maple syrup 2 TB Worcestershire 2 TB chili powder 1 TB smoked paprika small pinch of salt and big pinch of fresh ground pepper Combine all ingredients in crock pot and cook on high for 3-5 hours.

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Slow Cooker Barbeque Beans

Sunday Morning Waffles…

Not long ago, a good friend of mine graciously lent me her waffle maker for a “test drive”. I’ve been wanting to buy one of my own, but like most kitchen gadgets, I wasn’t sure if it was something I was going to really use. My kids eat waffles for breakfast several times a week, so I thought, like pancakes, that it might be a good idea to make large batches of homemade waffles and freeze them. So last Sunday, we tried out our first batch of homemade waffles. I’ll just say that I couldn’t make them fast enough! Everyone loved them…and they just kept asking for more! I was lucky enough to be able to sit down and eat the last two for my own breakfast. I found a recipe on Recipezaar that I toyed with and made my own. We have made them 2 Sundays in a row and have really enjoyed them both times. I am thinking it is going to become a Sunday tradition… I guess I’ll be going out to buy my own waffle maker this week…thank you Betsy for the loaner! Sunday Morning Waffles Recipe from Aggie’s Kitchen 1 cup whole wheat flour 1 cup all purpose flour 1/4 cup turbinado sugar (or regular sugar) 3 TB baking powder 3/4 teaspoon salt 2 cups lowfat buttermilk (can substitute lowfat milk) 3 eggs 1/3 cup applesauce 2 TB flax meal 1 tsp vanilla extract 1 tsp cinnamon Combine flour, sugar, baking powder, salt and cinnamon in a bowl. Add buttermilk, eggs, applesauce and flax meal to the dry ingredients and mix until combined. Pour approximately 1/3 cup of the batter per waffle into the waffle maker and cook according to waffle maker directions. Serve with a small bit of butter, maple syrup and fruit. Have a great week! (Gina and Sammy, Flagler Beach, Saturday April 4)

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Sunday Morning Waffles…

Leftover Ham

Leftover ham: Lay ham slices in a baking dish then cover with maple syrup. Refrigerate overnight then fry the ham in butter the next morning

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Leftover Ham

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