Wednesday, October 17, 2012

Wendy's Granola

Wendy’s Granola
Serves 18

6 cups old-fashioned rolled oats

2 cups raw whole almonds or quartered pecans or walnuts

2 cups grated coconut, sweetened or unsweetened

2 cups raw sunflower seeds

1/2 cup raw wheat germ

1/2 cup raw pumpkin seeds

1/4 cup raw sesame seeds

1/2 cup dark brown sugar

2/3 cup vegetable oil

2/3 cup honey

1/2 teaspoon sea salt

1/2 teaspoon vanilla extract or almond extract

1.              In a very large bowl, combine oatmeal, nuts, coconut, sunflower seeds, wheat germ, pumpkin    
          seeds, sesame seeds, and brown sugar.

2.              In a 2-cup Pyrex measuring cup, measure oil, honey, and salt. Microwave 1 minute. Stir.

3.              Pour honey mixture into dry ingredients and combine.

4.              Pour half the mixture, about 7½ cups, into a roasting pan.

5.              Bake in a 300°F oven for 40 minutes, stirring every 10 minutes.

6.              Remove from oven, break into bite-size pieces, and cool before sealing airtight.

7.              Follow Steps 4 through 6 for remainder of granola.

NOTE: Can use an entire 7-ounce bag of grated coconut without measuring. Bits of dried fruit can be added after granola has cooled.

Saturday, October 13, 2012

Taste & Create: Buttermilk Waffles

***Taste & Create is a fabulous monthly blog event in which participants are randomly paired off to choose and prepare a dish from their partner's blog. If you'd like to join us, please email me at cowgirlmin07 [at] gmail [dot] com by the 8th of the month!! *** 


My partner this month is Carol from No Reason Needed.  I know I can always find a delicious recipe on her blog, and this month was no exception.  I was drawn to her Buttermilk Spice Muffins, but then.  Then, immediately below the muffins on the list, were these Buttermilk Waffles!

I didn't change a thing, although I did follow the 1/2 oil, 1/2 butter suggestion, so I'll list that as I made them.  The recipe is originally from Swanky Paper, and I'm so glad Carol found it and tried it.

This recipe will be one we return to.  It's so easy to whip up and the waffles are light, fluffy, crispy and delicious!

Buttermilk Waffles
Makes about 11 waffles

4 eggs, beaten until light
2 cups buttermilk (2 tablespoons lemon juice or vinegar, plus enough milk to make 2 cups)
1/2 cup vegetable oil 
1/2 cup butter, melted 
2 cups of flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder

Whisk eggs until light, then add buttermilk and oil.  Whisk in butter.  Add flour, salt, baking soda and powder, mix well.  Pour into a waffle maker.  Cook until golden brown.  Serve with butter, maple syrup, and your favorite toppings.  

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