For years and years I had it in the back of my mind to make Granola and then I just never got around to it!
I finally did and I don’t know what took me so long. I read a lot of different recipes to see the variety. There is even a little history about how Granola (or Muesli) came to be here.
A lot of recipes use maple syrup or honey to make the sweetness and the crunch. There are so many different ideas online. I found this lovely one from Recipe Tin Eats.
This whole pin is all about 20 healthy granola recipes. In fact there are tons of links on Pinterest (if you want to follow me on there I may have a few pins…. ;))
This is the recipe I used from Cook’s Illustrated. It’s a place I love to go for recipes I can count on. I always love their stuff. (Cook’s and America’s Test Kitchen.)
- 1 cup walnuts, broken into ¼-½-inch pieces
- 3 cups rolled oats
- ½ cup unsweetened shredded coconut
- ½ cup blanched almonds, halved
- ¼ cup sesame seeds
- ¼ cup sunflower seeds
- ¼ cup maple syrup
- ¼ cup honey
- ⅓ cup canola oil
- 1 cup raisins
- Adjust oven rack to center position and heat oven to 325 degrees. Mix first 6 ingredients together in large bowl.
- Heat maple syrup and honey together with oil in small saucepan, whisking occasionally until warm. Pour mixture over dry ingredients; stir with spatula until mixture is thoroughly coated. Turn mixture onto an 11-by-7-inch jelly roll pan, spreading mixture in an even layer.
- Bake, stirring and respreading mixture into an even layer every 5 minutes, until granola is light golden brown, about 15 minutes. Immediately turn granola onto another jelly roll pan to stop cooking process. Stir in raisins, then spread granola evely in pan; set on a wire rack and cool to room temperature. Loosen dried granola with a spatula; store in airtight container.
I changed up the nuts and I added in cranberries. That’s the lovely thing about granola, easy to adjust to your own tastes. And perfect for an easy quick breakfast.
Have you ever made granola?? What’s your favorite additions to it?
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A few months ago the cable company called and asked if we wanted to try out cable and a PVR for 6 months for free. I thought of Food Network for 2 seconds and said yes. I’ve set it up to record all my favorite Food Network shows and then at night when I am too tired to do anything but stare blankly at the wall, I watch Food shows. Regan had come home one night after the kids were in bed and found me snuggled up on the couch in my coziest pjs watching recorded cooking shows. He sat down beside me in the dark and watched for a few minutes, before asking “Don’t you ever think, why I would need to watch a show where she was talking about making a chocolate cake, when I could easily do that?” He got bored relatively quickly and moved on to doing some of his never-ending doctorly paperwork. I kept watching and started a new episode that happened to have french toast in it. Well I watched, even though I know how to make french toast. Or so I thought!
I have never really loved french toast. It’s okay. In my mind, it’s just above cold cereal and way below good waffles and other tasty hot breakfasts. (To me cereal is like eating old, tasteless, soggy, cardboard….not to say that my kids don’t eat it pretty much every day….) French toast is a I-don’t-want-cereal-but-i-dont-have-much-time kind of breakfast. The thing I don’t like about french toast is the sogginess and the egginess. When you cook the bread, but the inside is still a soggy, eggy sponge. No thanks. (I bet you can guess how I feel about bread pudding…)
Because I watched a Cooking show that showed lowly french toast, I will never make french toast my old way again!
3 things about this french toast:
- The Bread matters. Thickly cut, old, dry Bread. Not that I’ve had this in my cupboard for 2 weeks and it’s got a bit of a green ting but I can’t quite see any green growth…. Not that bread. But maybe you’ve got a loaf in your freezer that’s been there a little too long and it’s a bit dried out. Or you made a rustic loaf a few days ago and you have some thickly cut slices. Yum.
- Lemon Zest. My first thought was “really…. isn’t that a bit over the top!” Nope. It’s not. I couldn’t believe the difference the little punch of lemon added. Do it.
- Just Yolks: One of the reasons I never really loved French toast was the fear of having one of the slices that ended up with the big clump of egg whites, know what I’m talking about? No thank you!
So. Give this recipe a try. French toast has officially climbed the taste latter at my house thanks to Ree Drummond!
The Pioneer Woman's French Toast
- 1 loaf Crusty Bread: Baguette, French Loaf, Etc.
- 4 whole Egg Yolks
- 2 cups Half-and-half
- 1 Tablespoon Sugar
- 2 teaspoons Vanilla
- Zest Of One Lemon
- Maple Syrup For Serving
- Sifted Powder Sugar, For Serving (optional)
- To make the french toast, cut bread into slices 1/2 inch thick. In a dish, mix together egg yolks, half-and-half, sugar, lemon zest and vanilla. Whisk to combine. Dip bread slices in mixture, coating both sides, then remove from dish and set aside. Repeat until all bread is coated.
- Heat iron skillet or griddle over medium heat. Sizzle butter in the pan when hot. Cook French toast on both sides until golden brown, being careful not to burn.
You can find her witty-as-always original post here.
How do you feel about french toast??
Looking for a sweet topping to add to your breakfast?
Caramelized pears are just the thing! My favorite is actually caramelized bananas…. but I didn’t have any this day! So I did pears!
Put 1/3 cup of sugar into a frying pan on the stove and turn on some high heat.
Every few minutes swish the pan around to move the sugar. Not to hard. Just a little bit of a shake. Twist of the wrist. Tip the pan back and forth. Get my drift?
All of a sudden it turns carmeley…. (yep that’s totally a word…. right???) Add in 4 Tbsp of butter and let that melt (it’ll do it quick.) Shut of the heat.
Then pour in 4 Tbsp of cream and let it bubble.
Then add in your fruit. Turn the heat back onto a low simmer.
Mix it around and let the caramel cover over your fruit. If it was bananas it’d be all soft and ready but the pears needed a few minutes to soften up and brown.
Then pour it on top of your warm french toast.
Next time I’d peel them. The peel was okay. But it’d be better without I think.
I had a large pile of bananas on my counter this morning. (As I often do.) And I wanted something besides my favorite banana muffins (which I will still make too – there were THAT many bananas!). So I fiddled around and came up with these yummy waffles. My hubby and kids quite liked them. I hope you do too.
- 3 cups all-purpose flour
- 2.5 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 4 large eggs
- 2/3 cup packed brown sugar
- 1 cup milk
- 1 cup buttermilk
- 5 large bananas
- 5 TBSP oil
- Preheat your waffle iron
- In a large bowl combine eggs, brown sugar, milk, buttermilk, bananas and oil.
- Using a handheld mixer combine really well until the bananas are all mixed up.
- In a different bowl combine the flour, baking powder, baking soda, salt and cinnamon.
- Combine with the wet mixture just until the dry ingredients are incorporated.
- Spray or butter your waffle iron and cook your waffles like you normally would.
- Eat with powered sugar and syrup or whipped cream and buttermilk syrup or chocolate syrup!
I shared a picture of this the other day on Instagram. It is totally from my childhood. My mom would make this on special occasions. And every single time I thought it was FANTASTIC that I got chocolate on my waffles or pancakes. 🙂 Perfect for these waffles.…
Breakfast Chocolate Syrup
- 3 cups sugar
- 1 cup water
- 1/2 cup cocoa
- Combine sugar, water & cocoa in a pot on medium heat in a heavy bottom medium sized pot.
- Let it boil for 2 minutes.
- And then use it! I love it warm!
Alden described it like hot chocolate on your waffles. This is how excited my kids are about it….
I was looking through my old pictures (well last years since I am editing (trying) them all so I can finish my 2012 project life) and i found these that I hadn’t shared. So i’m going to today.
This is a totally yummy filling breakfast that takes a few extra minutes.
Baked Eggs with Cheddar & Potatoes (recipe from Food tv kitchens cookbook)
1. Preheat the oven to 400. In a large well seasoned cast iron skillet melt the butter over medium heat.
Add the potatoes and cook, stirring occasionally, until tender and brown, about 15 minutes.
Add the parsley, garlic, salt and pepper to taste and remove from the heat.
Push the potatoes aside to make 4 evenly spaced shallow nests and break 2 eggs into each. (We only did 6 eggs on this one). Bake until the egg whites are cooked and the yokes are still runny, about 10 minutes.
Sprinkle the cheese over the eggs and continue baking just until it melts, about 1 minute.
Here’s a printable one:
Baked Eggs with Cheddar & Potatoes
- 3 Tbsp unsalted butter
- 1 1/2 lbs red skinned potatoes
- 2 large cloves of garlic, minced
- 1/4 cup chopped fresh parsley
- 1 tsp salt
- Freshly ground black pepper
- 8 large eggs
- 1 cup shredded extra sharp cheddar
- Preheat the oven to 400.
- In a large well seasoned cast iron skillet melt the butter over medium heat.
- Add the potatoes and cook, stirring occasionally, until tender and brown, about 15 minutes.
- Add the parsley, garlic, salt and pepper to taste and remove from the heat.
- Push the potatoes aside to make 4 evenly spaced shallow nests and break 2 eggs into each.
- Bake until the egg whites are cooked and the yokes are still runny, about 10 minutes.
- Sprinkle the cheese over the eggs and continue baking just until it melts, about 1 minute.
- Serve immediately.
Linking this up here and here
This is the time of year for fresh fruit.
Actually that’s one of my favorite parts about this time of year. The majority of our diets is fruit and veggies. So it’s a whole lot cheaper in the summer. And they taste better too!!
Blueberries are one of my kids favorites. And I got a flat from BC of them. Soooo I was in Blueberry food central. So I’ve got a yummy recipe to share.
Cornmeal Pancakes with Blueberry Maple Syrup
3/4 cup all purpose flour
1/2 cup cornmeal
3 Tbsp light brown sugar
1 tsp baking powder
1/4 tsp salt
1/8 tsp baking soda
1/8 tsp nutmeg
2 large eggs, separated
1 cup buttermilk
1/2 cup milk
3 Tbsp unsalted butter, melted
1/2 tsp vanilla
Whisk flour, cornmeal, brown sugar, baking powder, salt, baking soda and nutmeg in a bowl. Whisk egg yolks with buttermilk, melted butter and vanilla in a large glass measuring cup. Whisk buttermilk mixture into the flour mixture to make a thick batter – take care not to over mix or the pancakes will be dense. In another bowl ship the egg whites until they hold soft peaks. Use a rubber spatula to fold the egg whites into the batter.
Heat a large pan over medium heat and cook your pancakes. Keep the cooked ones warm until all are ready. Serve with Blueberry Maple Syrup.
Blueberry Maple Syrup
1 cup blueberries
1/4 cup maple syrup
1 cinnamon stick
1 Tbsp unsalted butter
1 tsp lemon juice
Toss blueberries with maple syrup in a small saucepan. Add the cinnamon stick and cook over high heat, stirring occasionally, until the mixture boils and the blueberries just start to pop, about 5 minutes. Remove from heat, discard cinnamon stick, and stir in the butter and lemon juice. Serve warm.