We're back! We're almost unpacked. We survived the 8 hour flight avec Monsieur Harv
We are all very confused about sleeping schedules. Welcome to our world of 6 am reveille, 6 hour afternoon naps, dinner at midnight. I am afraid to visit anyone for fear that we will be the WORST houseguests with this messed up schedule!
This morning I made granola. The recipe was given to me by Cindy (pictured here with Harvey a LONG time ago, circa 18 months old wearing the onesie: "if you think i'm cute, you should see my dad"
I am printing the recipe here for Katie and MJ!
Cindy’s Granola
12-9-07
This is the best stuff ever! It isn’t cheap to make, but it tastes better than anything you can find in the stores and it is a lot of fun to play with the various optional ingredients. It keeps for over a month in the fridge and goes a long way to satisfy the morning appetite. Granola is also great for taking on trips.
Nonstick pans are ideal. I only have one nonstick 9x13 pan, so I substitute an 8x8 pan for the second pan with no problem. I store the granola in recycled quart-size yogurt containers or recycled plastic soup containers from Chinese take out (which are great because the lid is locked on tight). The dried fruit is added towards the end of the cooking to prevent drying it out and causing it to become hard.
Equipment
1 large mixing bowl, (5 ½ quarts).
1 medium mixing bowl with pour spout (2 quarts).
2 9x13 baking pans.
Microplane long handle zester
Essential proportions
7 cups rolled oats, about 1 ½ pounds (not instant)
1/3 cup powedered milk
1 cup wheat germ (untoasted)
½ cup honey
½ cup canola oil
Optional ingredients (use more or less of any of the following or substitute others)
½ cup sesame seeds
1/2 cup shredded unsweetened coconut
½-1 cup almonds, coarse chopped
¼ cup pumpkin seeds
1-2 Tablespoons Cinnamon
2 teaspoons Cardamom
Nutmeg (1/2 clove) – I usually grate it using one of my most favorite kitchen gadgets: the Microplane (which is amazing for citrus zest, coconut and parmesan)
½ teaspoon allspice
1 cup dried fruit
1 teaspoon each of Vanilla, Almond and Orange extract (or any other essences)
7 cups rolled oats, about 1 ½ pounds (not instant)
1/3 cup powedered milk
1 cup wheat germ (untoasted)
½ cup honey
½ cup canola oil
Optional ingredients (use more or less of any of the following or substitute others)
½ cup sesame seeds
1/2 cup shredded unsweetened coconut
½-1 cup almonds, coarse chopped
¼ cup pumpkin seeds
1-2 Tablespoons Cinnamon
2 teaspoons Cardamom
Nutmeg (1/2 clove) – I usually grate it using one of my most favorite kitchen gadgets: the Microplane (which is amazing for citrus zest, coconut and parmesan)
½ teaspoon allspice
1 cup dried fruit
1 teaspoon each of Vanilla, Almond and Orange extract (or any other essences)
Preheat oven to 250° F
Mix all dry ingredients except the dried fruit in
large bowl. Combine honey, oil and extracts in small bowl (put oil in the
measuring cup first. It allows the honey to slide out of the measuring cup
easily)
Pour wet ingredients into dry ingredients. Combine like a salad
using wooden spoon. Keep breaking up the balls on the side of the bowl
until the texture is pretty uniform (no big clumps should remain). This
will take several minutes. Hang in there! The mixture will be just
barely moist.
Pour granola into pans.
Bake for 1¼ hour, stirring
every 10-15 min.
Remove pans from oven and stir in dried fruit.
Return
pans to oven and cook an additional 15 minutes.
Serve with yogurt and fresh fruit such as pomegranate and pineapple.
It is not necessary to refrigerate, but it keeps longer in the fridge.
Enjoy!
1 comment:
This recipe sounds delicious! Thank you for sharing it, Laura!
I'm glad to hear that the three of you made it home safely. Looking forward to pictures and stories in the days to come.
Love, Katie
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