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.
Line a sieve with cheesecloth or paper towels and suspend it over a bowl. Pour the yogurt into the sieve and allow it to drain, refrigerated, for 3 hours or overnight.
Place the thickened yogurt into a medium bowl and stir in the currants or raisins, vanilla, honey, and orange zest.
Thin with orange juice until it is a desirable consistency.
Divide yogurt among 4 dessert dishes or parfait glasses, spooning yogurt in alternating with granola. Garnish with sections of orange and serve.
/2 inch deep works best.
Bake at 250 degrees
epends how you like your granola to taste.
Add oats
CLASSIC GRANOLA: 1/3 cup chopped walnuts.<
o lift and flip the granola. Sprinkle the almonds over the
Place 1/3 cup of granola in a parfait glass. Top with half of the yogurt.
Repeat layers.
Top with remaining granola.
Note, mix any of your favorite fruits into the yogurt before assembling or layer fruit in between yogurt and granola layers if so desired.
or the sauce:.
Combine homemade mayonnaise, chopped cilantro, lime zest
Bake your favorite chocolate chip cookie recipe.
Cut ice cream into 1/2-inch thick circles or squares the size of your cookies. Place ice cream slices between 2 cookies and enjoy.
Best when cookies are warm.
or 24 hour but is best if used immediately.
Cut
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.
Preheat oven to 300\u00b0.
In a bowl, stir together the oats, wheat germ and sunflower seeds.
In a small saucepan, heat, stirring until hot, then remove from heat.
Stir in vanilla, peanut butter and oat mixture until combined well.
Spread granola evenly in bottom of a jelly roll pan (15 1/2 x 10 1/2 x 1-inch) and bake in middle of oven, stirring occasionally.
Cook 40 minutes or until golden.
Cool granola and stir in raisins and nuts.
Granola can be kept in an airtight container, chilled. Makes about 4 1/2 cups.
5 minutes.
Remove the granola from the oven and allow
o 350. Put your dry granola ingredients including coconut and cinnamon
For homemade mayonaise - in a glass bowl, whisk together the egg yolk and other ingredients (except the oil). Starting very slowly (just a drop at a time) whisk the oil into the egg yolk mixture. Once an emulsion forms you can increase the oil to a thin stream. Continue whisking in the oil until it is all incorporated. Can be refrigerated up to one week.
Combine chicken with enough mayonnaise to moisten (according to taste). Fold in the celery, scallions and herbs. Season with salt and lots of pepper.
umpkin seeds and stir the granola. Continue baking until evenly browned
Preheat oven to 300\u00b0.
In blender, mix together eggs, butter, sweetener and vanilla.
In large bowl, mix together remaining ingredients.
Stir in liquid ingredients from blender.
Press in a 12 x 18 x 1-inch cookie pan.
Bake at 300\u00b0 for 15 minutes, checking the bars to make sure they do not burn on bottom.
Let cool and cut into 2 x 3-inch bars.
Serve 12.
inutes yields a slightly moist granola.
Bake longer for a
Preheat oven to 250 degrees F (120 degrees C).
Mix oats, flour, honey, wheat germ, cashews, almonds, vegetable oil, coconut, brown sugar, vanilla, and salt together in a large bowl; spread onto a baking sheet.
Bake in preheated oven for 15 minutes, stir, and increase heat to 325 degrees F (165 degrees C). Continue cooking until the granola is golden brown, about 10 minutes more. Cool granola completely before storing in an air-tight container.
nch square baking pan [for recipe making 12 bars] or coat