Cooking and Baking Archives - Page 48 of 51

Granola Bars

May 30, 2009 jennifer Snacks and Appetizers

My children love snacks, and homemade granola bars never last long in this house.

They are a simple thing to make, and what I love about them is that they’re so versatile; I can use what I have on hand and they always taste great. They start with a few basic ingredients, and you can be creative from there.

Begin with 1 cup of margarine or butter img_4863-large Melt the butter and add 2 cups brown sugar.
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Pour in 1 cup light corn syrup img_4865-large and 2 teaspoons vanilla extract.
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Next, add 1 1/2 cups creamy peanut butter.
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Stir the ingredients together until it forms a sort of smooth paste.
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Add 1 cup shredded coconut img_4869-large and 5 cups oatmeal. (You can also do half oatmeal and half rice krispies for variety.)
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Stir together, and then start adding whatever your family will like.
In this batch, I added some chopped smoked almonds (about 1/2 cup) img_4871-large I also added 1/2 cup flax seeds img_4872-large and 2/3 cup sunflower seeds.
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Finally, I added about 1/3 cup miniature chocolate chips.
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Stir well. The key is to have the mixture sticking together in large clumps.
As long as you do that, you can add whatever you’d like.
I like to add wheat germ, but I’m out of that today. My family likes nuts, so I always add some.
You can also add raisins or other dried fruit, or any other flavor that you love in granola bars.

Next I dump the mixture onto a lightly greased cookie sheet.
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I usually save the wrappers from the butter and I use them to help spread and pack down the mixture a little before I bake it.
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Spread the mixture to the edges of the pan.
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Bake at 350 degrees for about 20 minutes or until the edges are bubbly and the granola bars are just beginning to brown a little bit.

Remove them from the oven and let them cool.

Now, my family always manages to get permission to cut them while they’re still a little bit warm.
They’re yummy warm, but I must warn you that they fall apart more.
If you let them cool for several hours or even overnight, then they will cut well and hold their shape without crumbling.
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These granola bars are really yummy and they’re also filling.
Granted, they have brown sugar, butter and corn syrup in them.
But I also tend to pack them with other healthy nuts so my kids are eating something with a lot more substance then most store-bought granola bars. Furthermore, the children love them because they’re delicious!

These store well. When school is in, I usually make a bunch and wrap them individually for quick and easy lunch assembly in the mornings. If I don’t cut them up and store some quickly, the whole pan disappears before I know it!

Hopeful Homemaker’s Granola Bars 1 cup melted butter or margarine 2 cups brown sugar 1 cup light corn syrup 2 tsp. vanilla extract 1 1/3 cups creamy peanut butter 1 cup shredded sweetened coconut 5 cups oatmeal (or a combination of oatmeal and rice krispy cereal) sunflower seeds wheat germ nuts of any kind raisins chocolate chips any other flavor you’d like to supplement!

Preheat oven to 350. Grease cookie sheet. In large bowl, melt butter and combine butter, sugar, corn syrup, vanilla and peanut butter. Stir well until mixture forms a good paste. Add coconut and oatmeal and stir well. Start adding in whatever ingredients you want, as long as the mixture sticks together in large clumps. Press onto cookie sheet and bake for 20 minutes or until edges are bubbly and it is beginning to turn golden brown. Cool completely and cut into bars.
For a 9×13 pan, cut this recipe in half.

Grapefruit Slush

May 28, 2009 jennifer Beverages

This is a recipe that my Aunt shared with me a few years ago.
In my recipe book it’s written on a 3×5 card in her handwriting. I like that.
I’ve modified it just a little, but it’s super yummy. It has more substance and less sugar than the Slush that I grew up eating.

And it’s so pretty!

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The recipe is very simple. You just have to make it at least 24 hours before you want to serve it so that it has time to freeze.

First, combine 3 cups sugar and 3 cups water in a saucepan.

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Bring to a rolling boil for 2 minutes and remove from the heat to cool.

Meanwhile, open two cans of grapefruit. With a fork, remove the grapefruit from the cans while preserving as much juice as possible.

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Place the grapefruit sections on a cutting board.

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Slice the grapefruit into small pieces.

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Put the grapefruit back into the cans. Drain the juice from a bottle of maraschino cherries.
Pour them onto a cutting board.

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Now chop them up!

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When the sugar syrup has cooled, add the grapefruit to it.

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Then add the chopped cherries.

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Now open two cans of crushed pineapple and dump them in. No draining!

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Stir it together.

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Pour the slush into a large freezer-safe container.
I like to save the big plastic buckets that we sometimes buy ice cream in.
They are perfect for freezing things like this.
Now freeze the slush for 24 hours or until firm.

To serve, remove from freezer and let soften until you can scoop it.
Place slush in a cup and add some 7-UP or Sprite.

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Grab a spoon and enjoy!
This is a great summertime refresher.

Here’s the recipe:

Grapefruit Slush

3 cups sugar 3 cups water 2 cans grapefruit sections (around 14 oz.)
1 jar maraschino cherries 2 cans crushed pineapple (20 oz.)
2 liters 7-Up or Sprite (you could also use ginger ale)

Combine sugar and water in large saucepan and bring to a boil.
Boil for 2 minutes and remove from heat to cool.
Remove grapefruit from cans, reserving juice, and chop.
Drain jar of maraschino cherries. Chop cherries into small pieces.

When sugar syrup has cooled somewhat, add grapefruit and grapefruit juice.
Add maraschino cherries. Open cans of pineapple and add.
Stir well. Pour into large freezer-safe container and freeze 24 hours or until firm.

To serve, thaw slush at room temperature for 10-15 minutes.
Spoon in to glasses, top with 7-UP or Sprite.
Enjoy!

Makes about 1 gallon of slush.

Eggplant Parmigana

May 27, 2009 jennifer Main Dishes

A couple of weeks ago my husband and I had dinner at a lovely Italian restaurant.

The eggplant was a disappointment.
So I had to make it for dinner to remind us how yummy it really is.

First, beat two eggs in a shallow bowl (I used a cereal bowl).

Next, place 1 cup flour into another bowl.
I added some seasonings to mine: salt, pepper, rosemary, basil, and some bread crumbs.

Now, wash and peel your eggplant.

You can see how quickly they begin to brown.
Next, slice it into slices that are 1/4 to 3/8 inches thick.

Dip each slice of eggplant into the egg, being sure to coat both sides.

Then do the same thing in the flour.

Continue until every slice is covered with flour.

Heat some oil and butter in a frying pan.

When the pan is hot, gently place each slice of eggplant in the pan.

Let it cook until it looks like this when you flip it over.

Mmm.

While you are cooking the eggplant, boil some water and cook a little pasta.
My husband picked fettuccine noodles this time.

In a small saucepan, I also opened some garlic and herb spaghetti sauce and began to heat it.

When the pasta is al dente, drain it.

Remove the eggplant from the heat as soon as it is cooked on both sides, and assemble your dish.

Tonight, I first put pasta on a plate, then eggplant followed by your sauce and Italian cheese. Garnish with Italian parsley.

Delicious! You want some?

The thing to remember about dishes such as this is how inexpensive they are.
Because this is a meatless dish, the cost per serving is incredibly low. I love summer barbecues, but sometimes I feel like we end up eating too much meat. Dishes like this are nice to rotate into the mix. It’s also a great way to take advantage of summer produce.
Try it!

Hopeful Homemaker’s Eggplant Parmigana

1 eggplant 2 eggs 1 cup flour 1 tsp. salt 1/4 tsp. pepper 1/2 tsp. dried rosemary 1/2 tsp. dried basil 2 Tb. dried bread crumbs 1 Tb. oil 8 ounces pasta of your choice 2 cups spaghetti sauce 1 cup Italian blend shredded cheese Italian parsley (for garnish, if desired)

Beat eggs in small bowl. In separate bowl, combine flour and seasonings.
Wash, peel and slice eggplant into 1/4 to 3/8 inch slices.
Dip each slice of eggplant in to egg mixture and then into flour mixture.
In frying pan, heat 1 Tb. oil. Gently place eggplant into pan.
Turn when golden brown, and remove from heat.
Boil pasta until it reaches desired tenderness. Heat spaghetti sauce.
Place pasta on plate, drizzle with spaghetti squash and 2 Tb. cheese.
Place 2 slices eggplant on top of pasta, drizzle again with sauce and sprinkle with more cheese.
Garnish with Italian parsley. Enjoy!