My sister and I made this a lot when we were teenagers. When I went to Oregon to visit our family I made some of this and formed granola bars as snacks on the train.
Ingredients
5 Cups oatmeal (no quick cook)
1 Cup sunflower seeds
1 Cup dates
1 Cup raisins
2/3 Cups butter
1 Cup brown sugar
1/2 Cup wheat germ
1/4 Cup light corn syrup
1 egg
2 teaspoons vanilla
1 teaspoon cinnamon
1 Cup honey
Directions
Step 1. Mix all dry ingredients
Step 2. Mix all wet ingredients in a separate bowl
Step 3. Mix everything together in one large bowl or roasting pan.
Step 4. Place everything in a covered roasting pan in a 350 degree oven for 1 hour. Stir every 15 minutes. Remove the cover for the last 15 minutes.
Step 5. Turn out on wax paper to cool. Break up into small pieces as it cools.
Saturday, September 13, 2008
Beef Barley Soup
Cooking spray
2 pounds beef stew meat, trimmed and cut into 1-inch pieces
2 teaspoons canola oil
2 cups chopped leek (about 4 medium)
2 cups chopped carrot 4
garlic cloves, minced
6 cups water
1 1/2 teaspoons salt
1 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
4 bay leaves
2 (14-ounce) cans less-sodium beef broth
1 cup uncooked pearl barley
Directions
Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add half of beef; cook 5 minutes, browning on all sides. Remove from pan. Repeat procedure with remaining beef. Heat oil in pan over medium-high heat. Add leek, carrot, and garlic; saute 4 minutes or until lightly browned. Return beef to pan. Add water and next 5 ingredients (through broth); bring to a boil. Cover, reduce heat, and simmer 1 hour. Add barley; cook 30 minutes or until beef and barley are tender. Discard bay leaves.
2 pounds beef stew meat, trimmed and cut into 1-inch pieces
2 teaspoons canola oil
2 cups chopped leek (about 4 medium)
2 cups chopped carrot 4
garlic cloves, minced
6 cups water
1 1/2 teaspoons salt
1 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
4 bay leaves
2 (14-ounce) cans less-sodium beef broth
1 cup uncooked pearl barley
Directions
Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add half of beef; cook 5 minutes, browning on all sides. Remove from pan. Repeat procedure with remaining beef. Heat oil in pan over medium-high heat. Add leek, carrot, and garlic; saute 4 minutes or until lightly browned. Return beef to pan. Add water and next 5 ingredients (through broth); bring to a boil. Cover, reduce heat, and simmer 1 hour. Add barley; cook 30 minutes or until beef and barley are tender. Discard bay leaves.
Sunday, September 7, 2008
Corn Fritters
1 and 1/4 Cup unsifted flour
1 teaspoon baking powder
1/2 teaspoon salt
1 and 1/2 teaspoon sugar
2 large eggs lightly beaten
1/3 cup milk
1 and 1/2 Cups whole kernel corn
2 Tablespoons vegetable oil or bacon fat
Combine flour, baking powder, salt and sugar in medium sized bowl.
Combine eggs, milk, corn and fat in second medium sized bowl.
Form well in center of dry ingredients and add the liquid ingredients all at once, stir until everything is moistened, batter will be lumpy.
Using either a deep fat fryer or medium sized pan filled half way full of oil bring to Medium High heat, approximately 300-350 degrees farenheit. Drop batter by small spoon fulls into hot oil. Cook for 1 minute, flip and continue cooking, flip again until your fritter is an even brown color all the way around. Serve with syrup or honey.
1 teaspoon baking powder
1/2 teaspoon salt
1 and 1/2 teaspoon sugar
2 large eggs lightly beaten
1/3 cup milk
1 and 1/2 Cups whole kernel corn
2 Tablespoons vegetable oil or bacon fat
Combine flour, baking powder, salt and sugar in medium sized bowl.
Combine eggs, milk, corn and fat in second medium sized bowl.
Form well in center of dry ingredients and add the liquid ingredients all at once, stir until everything is moistened, batter will be lumpy.
Using either a deep fat fryer or medium sized pan filled half way full of oil bring to Medium High heat, approximately 300-350 degrees farenheit. Drop batter by small spoon fulls into hot oil. Cook for 1 minute, flip and continue cooking, flip again until your fritter is an even brown color all the way around. Serve with syrup or honey.
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