Granola Cookies

I have my own recipe for homemade Granola. I'll post it at the end of this recipe. You can use your favorite Granola in this Cookie.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 1 3/4" Cookie Scoop
 A Sheet Pan lined with Parchment Paper

16 TBS Butter, room temperature.
3/4 C Granulated Sugar
3/4 C Brown Sugar
2 tsp Vanilla
2 Eggs
2 1/4 C Flour
1 tsp Baking Soda
1/4 tsp Salt
4 C Granola
3/4 C Chopped Pecans

In a Large Mixing Bowl with an Electric Mixer:
Butter
Granulated Sugar
Brown Sugar
Vanilla
Eggs
Beat on Low sped until well combined and creamy smooth.

Add:
Flour
Baking Soda
Salt
Mix until well combined.

By Hand, with a Silicone Spatula:
Add:
Granola
Raisins
Pecans
Stir to combine well.
Refrigerate for 30 minutes.

Use the Cookie Scoop and drop the Dough 2" apart onto the Sheet Pan lined with Parchment Paper.

Bake for 11 - 13 minutes, just until Golden Brown.

Remove Sheet Pan to a Rack to Cool for 5 minutes.
Transfer Cookies to the Pan to Cool completely.



1970's Hippy Granola:

I toasted the Pecans, Sesame Seeds, Sunflower Seeds and Wheat Germ
in the oven at 350 degrees for about 15 minutes.
Stir them once and watch them carefully.

When I make this recipe, I double it. It never seems to last long.

2 C Rolled Oats
1 C Toasted Pecans
1/4 C Sesame Seeds
1/2 C Toasted Sunflower Seeds
1/2 C Unsweetened Coconut Flakes
1/4 C Toasted Wheat Germ
1 C Raisins
1/2 C Dried Cranberries
1/4 C Safflower Oil
1/4 C Honey
1/4 Maple Syrup

Mix together in a large bowl:
Oats
Pecans
Sesame Seeds
Sunflower Seeds
Wheat Germ

Drizzle mixture with Oil
Drizzle with Honey
Drizzle with Maple Syrup
Toss to coat evenly

Place the mixture on a rimmed sheet pan ( you know, the one with an edge), or in a Roasting Pan.
Bake for 30 minutes at 300 degrees, stirring every ten minutes.
Return it to the bowl.
Add Coconut, Raisins and Cranberries, mix well.
Return to the Sheet Pan or Roaster , break up the clumps, spread evenly and cool completely.
Store in an airtight container.


Enjoy!
Peace in the Kitchen!

Pumpkin and Spinach Quinoa

Quinoa is my latest obsession. I stopped eating Pasta. Potatoes and White Rice. I'm cooking more recipes with Quinoa. Here's a great Thanksgiving Quinoa Recipe. I'm putting it on our Holiday Menu this year.

Fresh Grated Parmesan Cheese

Here's what you'll need:
A Large Deep Skillet

1 C uncooked Quinoa. It should be about 3 1/2 C Cooked. (Cook according to package directions and set aside)

1 Large Onion, finely chopped.
1 Large Clove of Garlic, minced.
1 TBS Olive Oil
1 C Pumpkin Puree, not Pie Filling
3 C Vegetarian or Regular Chicken Stock
1 tsp Black Pepper
1 C Grated Fresh Parmesan Cheese, it has to be Fresh Grated Cheese. I can't be packaged and not the grated in a container.
About 4 handfuls of Fresh Baby Spinach Leaves

In the Skillet on Medium Heat:
Oil, until heated.
Add:
Onion
Garlic
Sauté until Onion is translucent. Stirring

Add:
Pumplin
Chicken Stock
Pepper
Bring to a Boil.

Reduce Heat to Low and simmer uncovered for 5 minutes.

Add:
Cheese and cook until it has melted.

Remove from Heat.
Add:
Quinoa
Spinach
Stir to combine well.

Serve Hot.

Enjoy!
Peace in the Kitchen!

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