Granola

My mom used to make granola when I was growing up.  But her recipe made such a HUGE amount, that til we finished it, we didn't want anymore.  This recipe is a much more manageable size, and it can easily be altered to your tastes.

Here's what you'll need:
2/3 c brown sugar
1/3 c honey
1/3 c maple syrup
2 TBSP molasses
1 tsp vanilla
1 tsp cinnamon
pinch of salt
4 c oats
1 c wheat germ
1 c coconut
1/2 c Pepita (green pumpkin seeds)
1/2 c flax seeds
1/4 c sesame seeds
1 c raisins
1/2 c craisins
1 c walnuts or almonds, chopped

Preheat over to 275.  Grease large sheet pan.  Set aside.

Combine the first 7 ingredients in a small sauce pan.  Bring to a boil.  Reduce to simmer and cook 5 minutes.

Combine the remaining ingredients in a large bowl.  Stirring well to combine.

Carefully pour the hot mixture over the oat mixture.  Stir well to coat all the ingredients.

Spread the granola on the prepared sheet pan.  Spread into an even layer.

Bake at 275 for 30 minutes, until it's lightly browned.  Set on a wire rack to cool.  Stir a few times as it cools to break up any large pieces.

When completely cool, transfer into an airtight container or zip top bags.  I keep mine in the freezer, and just sprinkle it on what I want, usually yogurt, but also as a cereal with milk.  Makes (about) 3 quarts.

Enjoy!

Bacon and Cheddar Quiche

Quiche is a delicious, hearty breakfast or a light dinner.  I love how versatile it is!  Just add whatever you have around: broccoli, peppers, bacon, sausage.  The possibilities are endless.  This one is basic, made with two items I always have on hand: bacon and cheddar cheese.

Here's what you'll need:
unbaked 9 inch pie crust
5 slices bacon
2 c cheddar cheese, grated (I used extra sharp)
4 eggs
1 c heavy cream
1 c milk (OR substitute 2 c half-n-half for the milk AND the cream)
1/2 tsp salt
1/4 tsp black pepper

Preheat oven to 425.

Chop bacon.  Cook in a heavy skillet until crisp.  Drain on paper towels.

Sprinkle bacon in the bottom of the pie crust.  Top with the cheese.  Set aside.

In a medium mixing bowl, whisk together the eggs, cream, milk and seasonings.

Pour egg mixture over the cheese and bacon in the pie shell.

Bake at 425 for 15 minutes.  Reduce oven to 325.  Bake for another 30 minutes or so, until the center is set.

Let set 10 minutes before cutting.  This will let the cheese cool down and hold it's shape.

Enjoy!

White Chocolate-Cranberry Baked Oatmeal

Hearty breakfasts are a must once the winter's cold sets in. I used to live on cream of wheat.  It was warming and delicious.  And full of gluten.  Then I discovered baked oatmeal. I can make a pan at the beginning of the week, and breakfast is ready for the rest of the week.  This version is sweet and crunchy, made extra rich by the addition of white chocolate chips.

Here's what you'll need:
2 eggs, beaten
1 c milk
1/2 c vegetable oil
1 c brown sugar
2 tsp baking powder
1 tsp salt
1/2 tsp cinnamon
1/2 tsp vanilla
3 c oats (I use old fashioned for more fiber)
1 c dried cranberries, divided
1/2 c white chocolate chips
1/2 c almonds, chopped

Heat oven to 350.  Grease an 9x11" or 10" square baking dish.

Whisk together the eggs, milk, oil, sugar and seasonings together in a large mixing bowl.  Stir in the oats, 3/4 c cranberries and chocolate chips.

Pour into the prepared dish.  Sprinkle with the remaining cranberries and the almonds.

Bake for 25 minutes, or until the center is set.  Serve warm, with milk.
Cover the rest with plastic wrap and keep in the fridge for up to one week.  I pour the milk on each serving before I microwave it.

Enjoy!

Pumpkin Puffed Pancake

A pancake puff is an easy breakfast to make.  You get all the flavors of the pancake without slaving away to make all those individual pancakes.  I've been making this since my kids were little, but I recently had some pumpkin left over from another recipe and, following in the fall pursuit of all things pumpkin, decided to make it into a puffed pancake.  It turned out GREAT, getting a thumbs up from the hubby.

Here's what you'll need:
3 TBSP butter
1 c milk
1/2 c pumpkin puree
6 eggs
3 TBSP honey
3 oz softened cream cheese
1 c flour
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1 shake ground cloves
1 shake ground ginger
1/2 tsp baking powder
powder sugar and syrup, for serving

Heat oven to 400.
Melt butter in a 12x7 inch pan in the oven.

Place the remaining ingredients in a blender.  Blend on high 1 minute.  Scrape down the sides.  Blend on high 1 minute more.  Pour batter into hot dish.

Bake for 20-25 minutes, until the pancake is puffed and it's golden in color.

Sprinkle with powder sugar.  Serve immediately.  It deflates as it cools.   Top with syrup.
Serves 6-8.

Enjoy!