1970's Hippy Granola / reposted!

As Summer approaches..... just a reminder!
Granola evokes such a flashback to the 70's.

I posted one Granola Recipe called Hippy Maple Pecan.

Here's another one that's Far Out and from the 70's

I toasted the Almonds, Sesame Seeds, Sunflower Seeds and Wheat Germ

in the oven at 350 degrees for about 15 minutes.

Stir them once and watch them carefully.

If I don't have Wheat Germ I've added Flaxseed. If I don't have Raisins I've added Dried Blueberries. You can substitute Pecans for Almonds, etc.

You can substitute ingredients as long as you keep the same amounts.

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

2 C Rolled Oats

1 C Toasted Almonds

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

1/2 C Honey

Mix together in a large bowl:

Oats

Nuts

Grains

Drizzle mixture with Oil

Drizzle with Honey

Toss together to coat evenly

Place the mixture on a rimmed sheet pan ( you know, the one with an edge), or in a Roaster.

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

Butterscotch Brickle Bars

A recipe from my mother in law's personal collection.

Butterscotch Brickle Bars

For the cookie layer:
Combine :
1 1/2 C flour
3/4 C brown sugar
1/2 C butter, softened
1/4 tsp salt
Mix until crumbly.
Press into a 9"X13" pan
Bake at 375 degrees for 10 minutes

In a double boiler:
Combine:
1 (6 oz.) package (1C) Butterscotch Chips
1/4 C light corn syrup
2 TBS shortening
1 TBS water
1/4 tsp salt
Stir over hot water (not boiling) until smooth and creamy

Remove from heat
Blend in 2 C coarsely chopped walnuts

Spoon over the cookie layer and spread out evenly.
Bake at 375 for 8 minutes.
Cut into bars while still warm.

Enjoy!
Peace in the Kitchen!

Lemon Blueberry Bread Pudding with Lemon Sauce

This is a Traditional British Dessert.
This is one of those amazing recipes that I was referring to when I said they may not all be healthy, but they are definitely "Yummy", so I had to post it!

Lemon Blueberry Bread Pudding with Lemon Sauce:

Preheat the oven to 325 degrees

4 large eggs
2 C heavy cream
2 C whole milk
1 C packed light brown sugar
1 tsp vanilla
2 tsp lemon zest
6 C cubed Brioche Bread (1/2" cubes) approximately 1- 10 ounce loaf.
1 C fresh blueberries
1/2 C dried blueberries
2 TBS Butter, melted

1 - 9"X13" baking dish greased with my Pan Release Mix (equal parts of Flour, Crisco, Vegetable Oil)
I start with 1 C of each and refrigerate it in a jar. It keeps for a long time. I always have some available for all of my baking needs. It's a foolproof method to release all cakes, muffins, cupcakes, etc. It's incredible when used in a detailed designed Bundt Pan. I brush it on with a Pastry Brush.

In a large mixing bowl:
Eggs
Cream
Milk
Sugar
Vanilla
Lemon zest
Whisk Well

Add:
Bread
All of the blueberries
Stir to combine well.
Add, Melted Butter.

Allow bread to soak for 30 minutes.

Pour pudding into the prepared dish.
Bake at 325 degrees for 1 hour.
Remove from oven and place on a cooling rack for 15 minutes.
Serve warm with Lemon Sauce (recipe to follow).


Homemade Lemon Sauce:

3/4 C Sugar
5 tsp Cornstarch
A Dash of Salt
1 1/2 C boiling Water
1 heaping TBS of Lemon Zest
3 TBS fresh Lemon Juice
1 TBS Butter

In a Saucepan over medium heat:
Sugar
Cornstarch
Salt
Whisk Well.

Add boiling Water, stirring constantly until thick and clear.

Whisk in Zest, Lemon Juice and Butter.
Continue whisking until creamy smooth.
Makes 2 Cups.

Serve warm over Lemon Blueberry Bread Pudding.

Enjoy!
Peace in the Kitchen!

Corn Griddle Cakes

I follow many blogs and cooking sites, I'm constantly introduced to new recipes. Some of them I simply  re post and others, I adapt and give credit to the original post. I realize that thousands of recipes trade hands and are re posted. There are still chefs and cooks that create original recipes. I happen to enjoy creating them and I note that on any of mine that are posted on my blog.

I loved this recipe when I was first introduced to it, but I chose to adapt it. Sometimes I do that to make a recipe vegetarian, but I never claim them as my own. I made some changes to this one, but kept the integrity of the original recipe. I'm sure it's been passed around  many times. But thank you to I Love Texas Recipes, again, for posting another great recipe that I like. This one came from Recipe Girl via I Love Texas Recipes.

2 Tbs of vegetable oil, divided
1 C diced onion
1 C flour
3 TBS diced fresh chive
1 tsp baking powder
1/2 tsp salt
1/8 tsp cayenne pepper
2/3 C whole milk
1 egg, beaten
1 (4oz) can of  Hatch peeled and diced green chiles, or 1/2 C of diced Roasted Hatch Chiles.
1 C corn (frozen, fresh or canned) If using frozen, thaw first!
1/2 C shredded Pepper Jack Cheese
Warm Maple syrup

You need a 10" Cast Iron Skillet

In the skillet, heat 1 TBS of oil over medium high heat.
Cook the onions until they begin to turn golden brown.
Transfer onions to a small bowl and set aside.
Keep the skillet ready to cook the corn cakes, don't wipe it clean.

In a medium mixing bowl. Whisk together:
flour
chives
baking powder
salt
cayenne pepper

Stir in:
milk
egg
oil
Just to moisten.
Fold in, onion, corn, cheese and green chiles.

Heat the remaining 1 TBS of oil in the skillet.
Pour 1/4 C of batter into the heated skillet for each corn cake.
Cook on each side for 3 - 4 minutes.
The cakes can also be prepared in a Cast Iron Griddle.

Serve each cake with warm Maple Syrup, Bacon and Sausage.
I serve mine with Vegetarian Bacon and Sausage.

Enjoy!
Peace in the Kitchen!

Warm Vegetable Salad served on Iceberg Lettuce

1 TBS of Grape Seed Oil
3 Leeks, rinsed and thinly sliced (white part and light green only), approximately 2 C.
Sea Salt
3 C of Asparagus pieces cut into 1" pieces
1 1/2 C of Sugar Snap Peas cut into i" pieces
1 C Water
8 Radishes, cut into quarters
1 tsp Mustard, your choice of style
1 TBS fresh chopped Herbs, your choice.

Heat Oil in a skillet on medium heat.
Saute the Leeks for a few minutes.
Sprinkle to taste with sea salt.
Add Asparagus and Water, cover and simmer for 2 minutes.
Add Snap Peas and Radishes, cover and simmer 2 more minutes.
Stir in Mustard and Herbs.
Serve individually on a bed of Iceberg Lettuce.

Enjoy!
Peace in the Kitchen!

Chick Pea Salad

"Chickpeas are Garbanzo Beans, and vice versa. But there are two types of chickpeas, the larger, lighter kind that grows in Mediterranean areas and north Africa, and a smaller, darker kind that grows in India, Ethiopia, and Mexico. They don't appear to be available fresh in the US. Dried beans are fine, but will require some hours of soaking, probably overnight, before they are cooked. Canned chickpeas are more expensive, but you can use them right away".


Vinaigrette:
1 clove of Garlic, minced
fresh ground Black Pepper
3 TBS Rice Wine Vinegar
2 TBS Grape Seed Oil
3/4 tsp dried Oregano
Place all ingredients in a jar and shake well.

3 cans of Chick Peas or (Garbanzo Beans) drained
2 C Cherry Tomatoes, cut them in half
1 Cucumber, un peeled and roughly chopped
1 Green Bell Pepper, roughly chopped
4 Green Onion, sliced
3 TBS fresh chopped Parsley
2 TBS fresh chopped Basil

In a large serving bowl:
Chick Peas
Tomatoes
Cucumbers
Bell Pepper
Green Onions
Parsley
Basil
Mix well to combine.
Fold in Vinaigrette
Refrigerate before serving.

Enjoy!
Peace in the Kitchen!

Tex - Mex Cucumber Salad with Lime Vinaigrette

Just because I'm thinking healthy doesn't mean I have to stay away from Tex - Mex.

This is a delicious and easy Summertime Salad!

Here's what you'll need:

4 Cucumbers, un peeled and roughly chopped

4 TBS Lime Juice

4 TBS Grape Seed Oil

1/4 tsp Sea Salt

1/8 tsp Fresh Ground Black Pepper

1/8 tsp Chile Powder

2 TBS Fresh Chopped Cilantro

Vinaigrette Dressing:

In a Glass Measuring Cup or a Vinaigrette Shaker:

Lime Juice

Grape Seed Oil

Sea Salt

Black Pepper

Chile Powder

Whisk or Shake Well

Transfer Cucumbers to a Serving Bowl.

Fold in Vinaigrette

Sprinkle with Chopped Cilantro

Refrigerate before serving.

Enjoy!

Peace in the Kitchen!