19 June 2015

Vacation Preparations - Part II

I love the hazelnut granola that I buy locally at Andy's and pay about $5.00 for a fist sized bag.  A few years ago I baked my own granola regularly using a recipe that uses applesauce rather than oil.  I got out of the habit of making it and bought Trader Joe's instead.  A few years a go Candace sent us home from a visit with a small bag of this homemade granola.  It was yummy, so I've adapted the recipe fo be similar to what I purchase at Andy's by adding toasted hazel nuts.  While traveling we often get up and want something easy to eat as we go, that portion of this batch has tiny chocolate chips added.  This with yogurt fills that need well.

World Famous Adair Maple Granola

7 cups rolled oats, uncooked
1 cup toasted coconut
1 cup wheat germ
1 cup almonds, sliced or broken
1 cup pecans or walnuts, chopped or broken up
1 cup sunflower seeds
1/2 cup dry milk
1/2 tsp salt
1/2 cup vegetable oil
1 cup maple syrup (or honey)
1 tablespoon vanilla extract
1 cup dried raisins
Additional dried fruit/nuts as desired

In a large bowl combine first 7 ingredients, oats through dry milk.  Mix well.  In a separate bowl whisk the salt, oil, syrup and vanilla.  Pour over oat mixture stirring and tossing until everything is well combined.  

Spread in a couple of large lightly greased baking sheets, I used parchment.  Bake in a 250 oven for 2 hours tossing and stirring every 15 minutes or so.  Remove from oven and cool completely.

Transfer to a large bowl and mix in desired dried fruit. 

Click here for printable recipe

18 June 2015

Vacation Preperations

As we travel it's always nice to have some food along that's been prepared ahead of time.  This year I've gone so far as to begin prepping 2 weeks ahead.  I had a carton of whipping cream in the refrigerator that I had planned to make into scones, but had not yet gotten to it and the expiration date had past.  A quick sniff told me it was still fine so Scones would be the first make ahead, some for breakfast and some to freeze for the trip.

This recipe from my friend Candace has become my go to breakfast treat.  I keep trying new additions.  The recipe is the original, I'll post my variations below.

Giant Apricot-Walnut Scones

2 cups all purpose flour
1/3 cup sugar
1 Tablespoon baking powder 
1/2 cup chopped walnuts
1/2 cup chopped dried apricots
1/2 cup golden raisins
1 1/3 cup heavy whipping cream
Powdered sugar

Preheat oven to 400.  Whisk first 3 ingredients in large bowl.  Stir in walnuts, apricots and raisins.  Add cream; stir with a fork to just blend.  Transfer dough to work surface sprinkled with powdered sugar.  Knead dough until smooth, about 10 turns.  Form dough into 1" thick round.  Cut into 6 wedges, I usually do 10-12.  Sift powdered sugar over.  Transfer to baking sheet.

Bake scones until golden brown and toothpick inserted into center comes out clean, about 18 min.  Serve warm or at room temperature.

  DO AHEAD Can be made 8 hours ahead.  Cool completely, cover and let stand at room 
temperature.  I've had good luck freezing for short periods and reheating.

Other stir ins I've tried:
*3/4 a cup of diced candied ginger, 1 tsp powdered ginger and no nuts.
* 1 cup of blueberries and zest of one lemon
*dried cherries, almonds and 1 tsp. of almond extract
*blackberries and no nuts, 1tsp vanilla
* 1 white peach chopped, 1/2 cup raspberries and 1/2 cup slivered almonds (pictured)

From Bon Appetit December 2009

Click here for printable recipe