Maple Granola Crisp

This is a new found favorite. It is quite like the crisp on apple crisp. I promise you the flavors are exquisite, if only you could smell what I am smelling! Not to mention it is really good for you. Serve as a dry cereal, snack, or treat on top of baked apples or frozen yogurt.

Homemade  Maple Granola Crisp Recipe:


Ingredients
3 cups old-fashioned rolled oats (not instant)
3/4 cup sliced or slivered almonds
1/2 cup raw sunflower seeds
1/2 cup (45 grams) raw pumpkin seeds
1/2 tablespoon wheat germ
1/2 tablespoon ground cinnamon
1/4 teaspoon salt
2 tablespoons olive oil
1/2 cup (120 ml) pure maple syrup (preferably Grade A Dark Amber. Pure maple syrup that is labeled Grade A Dark Amber is made later in the season so it has a darker amber color with a stronger maple flavor.)

1 cup dried fruits (cranberries, cherries, apricots, dates, figs, and/or raisins) (optional read label for added sugar, most dried fruits are packed with sugar)

Directions
Preheat oven to 325 degrees and place rack in the center of the oven. Line a baking sheet with parchment paper.
In a large bowl combine the rolled oats, nuts, seeds, wheat germ, ground cinnamon, and salt.

In a small bowl, stir together the oil (or melted butter), and maple syrup. Pour this mixture over the dry ingredients and toss together, making sure all the dry ingredients are coated with the liquid. Spread onto the prepared baking sheet and bake for about 30 - 45 minutes or until golden brown, stirring occasionally so the mixture browns evenly. (The browner the granola gets (without burning) the crunchier the granola will be.) Place on a wire rack to cool. You will notice that the granola may still be sticky when it is removed from the oven but it will become crisp and dry as it cools. Make sure to break up any large clumps of granola while the mixture is still warm. Once the granola has completely cooled, store in an airtight container or plastic bag in the refrigerator. It will keep for several weeks.

Makes about 5 cups.

Note: Once the granola has cooled completely you can add a variety of dried fruits; cherries, cranberries, raisins, and apricots are popular choices.

be happy be healthy KCL

Easy Fluffy Clean Whole Wheat Pancakes

I bet there are not a lot of other food blogs out there showing off their pancakes on paper plates! BOO YA, let's just say it was a busy morning and simple is the way I roll!

Easy Fluffy Whole Wheat Pancakes


(serves 1 person-3 regular size pancakes. So easy to multiply the recipe for number of hungry tummies.)

Ingredients
1/2 cup whole wheat pastry flour (finer and less nutty texture then whole wheat flour one of my favs!)

1/2 tsp baking powder

1/8 tsp salt

1/2 cup almond milk (or milk of your choice)



Mix the dry ingredients together and then add your milk. Stir to combine and fry in a nonstick skillet or in a little coconut butter in a regular skillet.

Serve with real maple syrup. For my kids I combine equal parts agave and pure maple syrup, it has a thicker consistency and much more like "crappy syrup" in thickness.

Cinnamon rolls with cream cheese frosting

I love the smell and taste of fresh out-of-my-oven cinnamon rolls. But they can be a little time consuming so make them on a day when you are going to be home, that way they are an amazing treat rather then a burden (waiting waiting waiting rise rise rise sorry thinking out loud!) So my advice is double or triple, more bang for your buck. And if they are all you hoped they would be then wouldn't these make a delightful neighborhood gift come Christmas? Just something to think about, straight out of the oven love!

SO DO NOT GET OVERWHELMED BY THE INSTRUCTIONS
k thanks they are there for your help

INGREDIENTS

For filling


3/4 cup packed dark brown sugar (I promise you'll notice a difference)

1/4 cup granulated sugar

2 teaspoons ground cinnamon

1/8 teaspoon ground cloves

1/8 teaspoon salt

1 tablespoon unsalted butter, melted


For dough

2 1/2 cups unbleached all-purpose flour, plus more for dusting the work surface

2 tablespoons sugar

1 1/4 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/4 cups buttermilk

6 tablespoons unsalted butter, melted

For Cream Cheese Frosting


4 ounces cream cheese ROOM TEMP

1 stick (4 ounces) butter, softened ROOM TEMP

1 teaspoon vanilla extract
2-3 cups powdered sugar


Make the buns
Adjust an oven rack to the middle position and heat the oven to 425°F. Generously coat both a 9-inch nonstick round cake pan and a wire cooling rack with nonstick cooking spray. Melted butter is used in both the filling and the dough. Melt the total amount (7 tablespoons) all at once in a heatproof measuring cup, then use it as needed.

For the filling, combine the brown sugar, granulated sugar, cinnamon, cloves, salt, and the 1 tablespoon melted butter together in a medium bowl until the mixture resembles wet sand.


Turn the dough out onto a lightly floured work surface and knead until smooth, about 1 minute.


Pat the dough with your hands into a 12 by 9-inch rectangle. Brush the dough with 2 tablespoons melted butter. Sprinkle the dough evenly with the brown sugar filling, leaving a 1/2-inch border. Press the filling firmly into the dough.

Using a bench scraper or metal spatula, loosen the dough from the work surface. Starting at a long side, roll the dough, pressing lightly, to form a tight log. Pinch the seam to seal. Roll the log seam-side down and cut it evenly into 8 pieces. Turn the pieces over on their flat sides, and with your hand, slightly flatten each piece of dough to seal the open edges and keep the filling in place.


Place 1 roll in the center of the prepared pan and then place the remaining 7 rolls around the perimeter of the pan. Brush the rolls with the remaining 2 tablespoons butter.


Bake at 425 until the edges are golden brown, 20 to 25 minutes.Watch them carefully.

Use an offset metal spatula to loosen the buns from the pan. Wearing oven mitts, place a large plate over the pan and invert the buns onto the plate. Place the greased cooling rack over the plate and invert the buns onto the rack. Cool about 5 minutes before icing.

While rolls bake, prepare the cream cheese frosting. Add the cream cheese, butter, and vanilla to a small food processor or mixer. Blend until smooth and combined. Add the powdered sugar 1/2 cup at a time, blending in between, until well mixed and desired consistency is reached. (I used 3 cups powdered sugar)

Yippie now you have heaven on a plate, warm gooey heaven! Enjoy KCL

Guess what recipe I'm trying next? Pumpkin cinnamon rolls! Hope it's blog worthy!

Vanilla coconut granola

I love granola and few things come close to it's decadent aroma. Shear heaven on earth and the beast part is it's a treat you can feel good about. I serve this with milk for breakfast, or sprinkle it on yogurt or ice cream!  Also I double it, it goes fast around here.

*Please read the whole recipe before beginning you don't just throw all the ingredients into a bowl!*

Ingredients

vegetable oil cooking spray  (pam)


4 cups old fashioned oats

1 cup shredded coconut (if you are being healthy go for unsweetened)

1 cup sliced almonds

1/2 cup golden brown sugar, packed

1/4 teaspoon salt

1/8 teaspoon ground cinnamon

1/3 cup vegetable oil

1/4 cup honey

2 tablespoons sugar

4 teaspoons vanilla extract
 
Directions
 
Position rack to middle of oven and preheat to 300*.
 
2 Lightly spray large baking sheet with nonstick spray.
 
Mix next 5 ingredients in large bowl.
 
Combine oil, honey and sugar in small saucepan; bring to simmer over medium heat.
 
Remove from heat; stir in vanilla.
 
Pour hot liquid over oat mixture; stir well.
 
Using hands, toss mixture until thoroughly mixed.
 
Spread granola on prepared baking sheet. 
 
Bake until golden brown, stirring occasionally, about 30 minutes (but check after 20). I like a soft baked granola (20 min) so bake it according to your liking. 
 
Transfer sheet to rack; cool granola completely.

(Can be made two weeks ahead. Store in airtight container at room temperature.)

Makes about 8 cups.

Baked french toast with praline topping served with Carmel syrup. Also recipe for cinnamon raisin bread.

I made this for a graduation brunch for some wonderfully fun girls in my ward. I've promised to post it for weeks, but I just now am getting to it OOPS. It's decadent and a lil sinful. The praline topping is so rich and scrumptious. Add the Carmel syrup and you've got one amazing brunch dish. Kinda like a bread pudding desert, sounds like breakfast to me! Sorry no picture it was all gobbled up so fast.

I also included a recipe for Cinnamon raisin bread. Kneaders sells this but if you are a bargain shopper like me making your own comes out to around 75 cents! Yep and you can add as many raisins as you do or don't want. I'm boring but raisins just are not my thing!


Ingredients


1 loaf French bread (13 to 16 ounces) or cinnamon bread (can be purchased at Kneaders or make your own, recipe at bottom)

8 large eggs

2 cups half-and-half

1 cup milk

2 tablespoons granulated sugar

1 teaspoon vanilla extract

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Dash salt

Praline Topping, (recipe follows)

Carmel syrup (recipe follows)

Directions

Slice French bread into 20 slices, 1-inch each. (Use extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered/sprayed 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup or Carmel syrup.


Praline Topping:

1/4 pound (1 sticks) butter

1/2 cup packed light brown sugar

1/2 cup chopped pecans (omit if you want)

2 tablespoons light corn syrup

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole. Spread evenly and bake in oven. 350 degrees for 40 minutes until puffed and golden.



Kneader's Carmel Syrup

1 c. Brown sugar

1 c. Cream

1 c. Light Karo Syrup

Blend together and heat on stove top until sugar is smooth. Serve warm.

Cinnamon raisin bread

Ingredients


1 1/2 cups milk

1 cup warm water (110 degrees F/45 degrees C)

2 (.25 ounce) packages active dry yeast

3 eggs

1/2 cup white sugar

1 teaspoon salt

1/2 cup margarine/butter, softened (I'm an all butter gal myself)

1 cup raisins (I do not like raisins so I don't use them, which is why I like to make my own bread)

2 tbs dough enhancer (dough enhancer gives you light fluffy bread, like the store)

8 cups all-purpose flour

For the filling

2 tablespoons milk

3/4 cup white sugar

2 tablespoons ground cinnamon

2 tablespoons butter, melted

Directions

Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm.

Dissolve yeast in warm water, and set aside until yeast is frothy. Mix in eggs, sugar, butter or margarine, salt, and raisins. Stir in cooled milk. Add the flour and dough enhancer gradually to make a stiff dough.

Knead dough on a lightly floured surface for a few minutes. Place in a large, greased, mixing bowl, and turn to grease the surface of the dough. Cover with a damp cloth. Allow to rise until doubled.

Something I've also started doing with my bread is to let it sit in the fridge for 2 hours after the first rise. It really helps develop the texture and taste of the bread! So if you have time, cover it with plastic wrap and let it sit for a couple hours in the fridge!

Roll out on a lightly floured surface into a large rectangle 1/2 inch thick. Moisten dough with 2 tablespoons milk. Mix together 3/4 cup sugar and 2 tablespoons cinnamon, and sprinkle mixture on top of the moistened dough. Roll up tightly (think like cinnamon rolls); the roll should be about 3 inches in diameter.

Cut into thirds, and tuck under ends. Place loaves into well greased 9 x 5 inch pans. Let rise again for 1 hour.

Bake at 350 degrees for 15 minutes, then place a piece of foil over the top. Don't worry about tucking the edges under or anything, you're just preventing the top from browning too much, so just lay it over the top. Bake an additional 30 minutes or until loaves are lightly browned and sound hollow when knocked. Remove loaves from pans, and brush with melted butter or margarine. Let cool before slicing.

Yields 3 loaves

Crepes suzette au beuree d'orange

With mothers day coming up I was thinking what is the most delicious thing I have ever eaten in my life... well my MIL makes these amazing orange crepes. They are pretty much like a dessert, drenched in caramelized orange butter.  I have never had anything like them ever. These make a great brunch item. So decadent you'll only need 1! I can't wait to make them for myself  ( I must always gift myself a wonderful treat for mothers day!)

This is a lil difficult but so worth it. Crepes take time to make so turn on a good movie and doll up in your fav apron.

Crepes suzette au beuree d'orange (orange crepes)

Basic Crepe recipe

3/4 cup flour
1 large pinch salt  (about 1/2 tsp)
1/2 cup milk
1/2 cup water
3 eggs
3 tbs melted butter

(Orange butter, recipe follows . Zest of 1 orange and 1 lemon for garnish if desired. )

Combine all ingredients and mix well in blender. Leave to rest for 2 to 3 hours. Crepe batter is always best if it can rest. That being said if you do not have the time give it 15 minutes then go, it'll be ok. The batter will not be as settled (but that is a whole post in and of itself.)

Dip a piece of kitchen paper in vegetable oil and grease a small frying pan (lazy way spray with pam.) Ladle a spoonful of batter into the pan. With a flick of the wrist swivel the pan in order to get a nice even covering all over the bottom of the pan. I do two pans at once but it can be a lil hard to stay on top of two pans. A good crepe should be paper- thin. Cook on a med-high heat and flip it over when you see the edge turning golden brown. Remove crepes from pan and keep aside in a warm place.

Orange Butter:

18 ounces unsalted butter (2 1/4 cups)
12 ounces sugar (1 1/2 cups)
12 oranges, juiced
1 lemon, juiced
(1 big splash Grand Marnier , the recipe calls for this. I have never used it.)

Melt the butter in a big saucepan on a high heat. Add the sugar and cook for about 10 minutes until it caramelizes, stirring (whisking) often. It should be a golden color. Reduce heat to med-high. Combine the lemon with the orange juice and pour it in when the caramel is bubbling. Be careful not to burn the butter or yourself. (if adding: Add Grand Marnier and continue whisking as the mixture curdles a little and let it cook for 10 minutes to reduce.) The mixture will curdle a lil, don't panic.  Mix with an electric hand-mixer to ensure that the butter is fully integrated (only if needed.)

Fold the crepes in 4 and put them into a deep frying pan. Spoon in enough orange butter to barely cover them and, on a high heat, reduce the liquid, turning the crepes over to make sure that they absorb the orange butter, about 10 minutes.

To serve, place the crepes on a dessert plate. Spoon the orange butter over them and garnish with a sprinkling of the zest.

Baked French Toast with TDF Syrup

Ingredients
1 (1 pound) loaf French bread, cut diagonally in 1 inch slices
8 eggs
2 cups milk
1 1/2 cups half-and-half cream
2 teaspoons vanilla extract
1 tsp salt

1 teaspoon ground cinnamon
1 cup sugar
(mix cinnamon and sugar and set aside mixture)

Directions
Butter a 9x13 inch baking dish. I didn't butter mine enough (use lots o butter.) Arrange the slices of bread in the bottom. Then sprinkle each slice with sugar mixture, followed by bread layer sprinkle with sugar. I ended up with 3 layers. In a large bowl, beat together eggs, milk, cream, vanilla,salt and cinnamon. Pour over bread slices, cover, and refrigerate overnight. (I had 4 hours and it turned out great.)

The next morning, preheat oven to 350 degrees F. Bake in preheated oven, uncovered, for 40 minutes.



Ok now the syrup!!! I got this over at confessions of a bake-a-holic (she's so fab) And it may be the best syrup I have ever tasted. enough said...

1 1/2 c brown sugar
1/2 tsp cinnamon
1/2 c butter
1/2 c water
1/3 c corn syrup


In small saucepan, combine sugar & cinnamon. Add butter, water and corn syrup and stir over medium-low heat until sugar dissolves & mixture thickens. Serve hot.

I topped mine with the frozen berries.

Homemade "Bisquick" mix

Homemade Biscuit Mix (like Bisquick)
{heart pancakes a fun February breakfast}


6 cups all-purpose flour (Use half wheat to make it a little healthier)
1 tablespoon salt
3 Tbsp baking powder
1 cup shortening



Recipe using self-rising flour:
10 cups self-rising flour (this already has salt and baking powder added to it)
2 cups solid vegetable shortening



You can use either recipe above and come up with the same results. The procedure for making Biscuit Mix is the same for both recipes. Choose the recipe that fits the status of your ingredients the best.



In a very large bowl, mix all of the dry ingredients together first. Then measure the shortening by using a one cup measure to scoop up a big glob of shortening. Pack it down tightly, and level off the top with your finger or a dull knife. You should put a total of two cups of shortening into the flour. Now use your hands to mix the shortening into the flour. It should only take a few minutes before the mixture resembles lumpy cornmeal in texture. Now you are done.




Store the Biscuit Mix in a tightly sealed canister. It can be stored longer if kept in the fridge. Use it anywhere you see Bisquick or Biscuit Mix called for.





Check out the Betty Crocker website for lots of easy Bisquick recipes, including pumpkin pancakes & strawberry shortcake! Yum!




Here is one to get you started:

Classic Pancakes

2 Cups of Bisquick mix (Your own homemade blend or the store bought)
2 Eggs (Beaten)
1 Cup of Milk

Directions:
Mix all the ingredients together until fully blended. Then pour 1/4 cup portions onto a greased griddle or pan.