Monday, June 13, 2011

Mom's Favorite Granola

This recipe comes from my mother. I finally asked for the recipe because Olivia loves it when she finds grandma's granola in the pantry.

In medium pot melt this ingredients together:
1 1/2 cups packed brown sugar
1 1/2 cups water
1 1/2 cups oil (mom told me that she uses half that amount - so I did, too)
1/2 cup honey
1/2 cup molasses
1 1/2 tsp. salt
2 tsp. cinnamon
3 tsp. vanilla

Then pour over the following ingredients in a large bowl.

10 cups old fashioned oats
1 cup wheat germ
1/2 lb. coconut
2 cups raw sunflower seeds
1 cup sesame seeds
3 cups chopped nuts (any kind) - I used half of this amount
dried fruit - optional

Mix it together well then divide it among two large pans and bake in the oven at 300 degrees for 20-30 minutes. Then leave it in the oven (turned off) overnight and bake it the next day at 300 degrees until its dry.

Tiff's Tips: The less you stir the granola the clumpier it will be - it's totally up to your preference.  I love this granola with yogurt and berries!

Wednesday, June 1, 2011

Fresh Fruit Brushetta with Orange Honey Cream Sauce

I found this recipe last year and wanted to try it! After all the mangos I have been getting in my Bountiful Basket each week I knew it was time. THIS RECIPE IS DIVINE! Oh my. Incredible! I want to make this again and again this summer.

Oh, and Costco has the Our Best Bites cookbook for only $15.99. Quite a bit cheaper than at Deseret Book! I was excited to find it there.

Fresh Fruit Bruschetta with Orange-Honey Cream
Recipe by Our Best Bites

1 baguette or similar-sized French bread loaf
4 Tbsp. butter, melted
2 Tbsp. granulated sugar
1/2 tsp ground cinnamon
1-1/2 C diced strawberries (about 10 medium strawberries)
1 C finely diced mango (about 1 medium mango)
1 C finely diced kiwi (about 3 kiwi)
1/2 C sour cream
3 Tbsp. honey
1 tsp orange zest (I used True Orange for this)

Preheat oven to 400 degrees.  Slice bread into 1/2 inch slices.  Place in a single layer on a foil-lined baking sheet.  Use a pastry brush to brush each piece with melted butter.  Combine cinnamon and sugar and sprinkle evenly over bread slices.  Bake for 10-12 minutes or until edges are toasted.  Set aside to cool.

While bread is toasting, combine Breakstone’s Sour Cream, honey, and orange zest.  Stir to combine and place in the fridge.

Combine strawberries, mango, and kiwi and stir gently to combine. When bread is cooled, place about 1 Tbsp. of fruit mixture on top of each toasted bread slice and drizzle with sweet sour cream mixture.  If needed, thin sour cream sauce with 1/2-1 tsp orange juice.  Garnish with mint leaves if desired.  Serve immediately.