irections for sauce:
This recipe makes enough sauce for about
CLASSIC GRANOLA: 1/3 cup chopped walnuts.<
First you take the chocolate chip granola bars (Sunbelt works the best).
Take a spoon and cover the granola bar with the Cool Whip.
Make sure that you cover all the granola bar.
o 350. Put your dry granola ingredients including coconut and cinnamon
nch square baking pan [for recipe making 12 bars] or coat
ith a little whipped cream (recipe follows) or cinnamon on top
umpkin seeds and stir the granola. Continue baking until evenly browned
Heat oven to 350\u00b0. Line an 8 or 9-inch square baking pan with foil. Lightly grease foil. Beat butter, honey and vanilla in a large bowl with electric mixer until well blended. With mixer on low speed, add egg, flour, granola and raisins and beat just until blended. Spread in prepared pan. Bake 25 to 30 minutes until pick inserted near center comes out clean. Cool in pan on rack. Drizzle glaze over top. When glaze has set, lift foil by ends to cutting board. Cut into bars. Makes 24.
For bars, butter a 9-inch pan or for balls, have waxed paper on table.
In a 3-quart saucepan, boil corn syrup for 1 minute only, stirring constantly. Remove from heat.
Stir in peanut butter. Stir in granola. Work fast as it hardens quickly. Spread or pat in pan or let kids make into balls.
(Best to grease hands to make balls.)
Heat oven to 350 degrees F. Coat baking sheets with no-stick cooking spray.
Beat shortening and brown sugar in large bowl with electric mixer on medium speed until creamy. Beat in eggs, milk and vanilla. Combine flour, salt and baking soda in medium bowl. Add to egg mixture. Mix well. Stir in granola and chocolate chips. Drop by rounded tablespoonfuls onto prepared baking sheets.
Bake 9 to 10 minutes or until bottoms are lightly browned. Cool 2 minutes. Remove to wire rack to cool completely.
se your own pie crust recipe or a store bought crust
heet.
Stir together the granola and 1/2 teaspoons cinnamon
s completely combined. Transfer the granola to the parchment-lined baking
Measure brown sugar and peanut butter into bowl.
Squeeze with hands.
(Hint:
If sticky, add brown sugar.
If dry, add peanut butter).
Add Granola (optional).
Explore dough freely.
1. For the granola: Preheat oven to 350 degrees F. Toss all together and place onto a cooking sheet. Bake for 30 minutes. Let cool.
2. In serving glasses, layer granola, yogurt, and fruit as desired. Serve immediately, or cover, and chill for up to 2 hours. Enjoy!
Note: Store unused Coconut Granola in an airtight container at room temperature up to 2 weeks.
Preheat the oven to 325 degrees F (165 degrees C).
In a large bowl, stir together the oats, wheat germ, coconut, sunflower seeds and almonds. In a separate bowl, mix together the oil, honey, boiling water, brown sugar, salt and vanilla. Pour the liquid ingredients into the dry ingredients, and stir until evenly coated. Spread in a thin layer on a large baking sheet.
Bake for 60 to 90 minutes in the preheated oven. Stir every 30 minutes, until lightly toasted and fragrant. Granola will crisp up more when cooled.
Preheat oven to 325\u00b0.
Combine oats, almonds, flour, salt and cinnamon in a bowl.
Whisk together oil, maple syrup and vanilla. Combine with dry ingredients.
Spread out on a large pan and bake for 40 to 50 minutes, stirring occasionally.
Turn oven off and leave in oven for several more hours.
The granola will be dry and crunchy.
Melt butter in microwave. Add butter to brown sugar, peanut butter, corn syrup, vanilla and mix with a mixer. Add wet ingredients to dry, and stir until completely mixed. Pat mixture into a 8x11 pan.
Bake at 325\u00b0F for 20 minute
Let bars cool completely before cutting.
Preheat oven to 325 degrees. Combine all ingredients except dried fruit in a large bowl and toss till well distributed and coated.
Spread on baking sheet and bake for 10 minutes. Flip and toss granola and then bake 15 minutes more, tossing it once again in the middle of the 15 minutes.
Cool completely on baking sheet, add the dried fruit and store. In an airtight container in a dark pantry, mine lasts at least 6 weeks.
Keep 1 cup of the flour out to use this flour to roll out dough with.
Combine lard,flour,baking powder,salt.
In a cup with fork slightly beat egg, vinegar and cold water to make up 1 cup of ingredients
Add egg, water and vinegar to flour mixture form a ball.
Do not overwork dough.
Please, refrigerate dough for at least 1 hour or 24 hrs {this freezes very well} before using for the best result.
Bake at 400 Degrees in a preheated oven for 10 minutes then reduce oven temperature to 350 until pastry is golden brown!