My friend Caroline left a batch of this granola on my doorstep in a pretty glass jar with her own cute label. The kids and I nibbled on it morning, noon and night and emptied the jar in three days. So I needed her recipe to replenish the jar. here it is. Feel free to experiment. Add shredded coconut, dried cranberries … live it up.
1-1 1/2cupschopped nuts (almonds, walnuts, pecans, or cashews)
1tbsporganic ground cinnamon
1tsporganic fresh ground nutmegor
2tsporganic Apple Pie spice(in place of the cinnamon and nutmeg)
1/2tspfine sea salt
1/2 - 3/4cuphoney or maple syrup
1cupraisins or cranberries
Preheat oven to 300°F.
Mix all the dry ingredients together except the coconut and raisins, then add the oil and honey.
Spread the mixture on two baking sheets (I use a little cooking spray so it doesn't stick).
Bake for 30 minutes but check every 10 minutes and stir it up a little. Add the coconut for the last 10 minutes of baking.
After you take it out of the oven, add the raisins
If you like it a little darker, add an extra five minutes but not much more—it burns easily. It's soft when you take it out but gets crunchy as it cools. If you like chucks don't touch or stir until it's completely cooled, then use a spatula to scrape up. Store in an air tight container.
A few weeks ago, I stopped in the Little Raven Vinyards Wine Shop to pick up a bottle of wine for a friends birthday dinner. It was my first visit, but definitely will not be my last. The unpretentious wisdom of their in-house sommelier makes exploring their diverse collection of undiscovered wines fun and educational. If your a local, give them a visit at 1590 Little Raven, near commons park. If you aren’t local, you can still share their wisdom by signing up for “The Grape Vine”, their weekly e-newsletter. It’s filled with great recipes and information on wine and food pairings. The recipe below was in this weeks newsletter—just in “thyme” for Thanksgiving dinner.
Julienne the orange lemon peels. In a small saucepan, heat the juices and 1/2 cup of the port. Over medium-high heat, cook the peels until tender, about 10 minutes. Reserve.
In a medium saucepan, combine the cranberries, onion, 2 cups of the port, ginger, brown sugar, salt, pepper, and cinnamon. Over medium-high heat, cook until the relish thickens, 15 to 20 minutes, stirring occasionally. Stir in the remaining 1/2 cup port, the orange liqueur, and the reserved orange and lemon peel mixture. Cool. Transfer to a serving bowl and refrigerate, covered until needed. This will keep up to one week, so it can be prepared ahead of time.
These cookies are nice and soft, with the perfect blend of spices. For pure perfection, be sure to make your dough a day ahead and refrigerate it.
1 1/2teaspoonsbaking soda
1teaspoonorganic ground cinnamon
1teaspoonorganic ground nutmeg
1/4teaspoonorganic ground cloves
1 1/2tablespoonsorganic ground ginger
1cupflourfor rolling surface
Icing and assorted candies to decorate
In large bowl, stir together flour, baking soda, ginger, cinnamon, nutmeg and cloves. Set aside.
In second large mixing bowl, beat butter with an electric mixer until soft (about 1 min). Add sugar; beat until fluffy. Add eggs, molasses and vanilla; beat until combined. Gradually add flour mixture—beat as much as you can with the mixer. Stir in remaining with a spoon. Cover. Chill overnight.
Preheat oven to 375° F. On lightly floured surface, roll dough to about 1/8" thickness. Cut using cookie cutters. Place on lightly greased cookie sheet, 1" apart. Create a ball from remaining dough; pat with flour to prevent sticking. Repeat.
Bake 6 mins, or until edges are firm and bottoms light brown. Cool cookies on a wire rack. Decorate.