Miscellaneous

Dried Cranberry Granola

Summary

Yield
9 Servings
SourceMary Ann Duffy (1995)
Prep time
10 minutes
Cooking time
25 minutes
Total time
35 minutes

Ingredients

3 c
old-fashioned rolled oats
1⁄2 c
wheat germ
1 c
sliced unblanched almonds
3⁄4 c
cashews (coarsely chopped)
1⁄2 c
flaked coconut
1⁄2 c
sunflower seed
1⁄2 c
sesame seed
1⁄3 c
vegetable oil
1⁄4 c
liquid honey
1⁄4 c
maple syrup
1⁄4 c
orange juice
1⁄2 t
salt
1⁄2 t
pumpkin pie spice or cinnamon
1 t
vanilla
1 c
dried cranberries
1⁄2 c
dried apricots
1⁄2 c
pitted dates (coarsely chopped)

Instructions

In large bowl, combine oats, wheat germ, almonds, cashews, coconut, sunflower seed and sesame seed; set aside. In small saucepan, combine oil, honey, maple syrup, orange juice, salt and pumpkin pie spice. Stir over medium-high heat until hot. Stir in vanilla. Pour over oat mixture; mix thoroughly. Spread mixture into greased baking sheet with rim. Bake at 325° for 15 to 30 minutes, or until golden, stirring frequently. Stir and let cool on baking sheet on wire rack. In large airtight container, combine oat mixture with cranberries, apricots and dates. (Can be stored for up to 1 week at room temperature or 2 weeks in the refrigerator.) Makes about 9 cups.

Crystallized Popcorn

Summary

Yield
12 Servings
SourceMarion Shepherd (1973)
Prep time
5 minutes
Cooking time
20 minutes
Total time
25 minutes

Ingredients

1 t
butter
3 T
water
1 c
sugar
1⁄4 t
salt

Instructions

Put into a big saucepan. Boil until it spins a thread. Remove from heat. Throw in 3 quarts popped corn (and a little food coloring if desired). Stir until it cools. Serve in a large bowl.

Oven Caramel Corn

Summary

Yield
15 Servings
SourceMary Ault (1989)
Prep time
5 minutes
Cooking time
1 hour, 15 minutes
Total time
1 hour, 20 minutes

Ingredients

15 c
popped corn
1 c
brown sugar
1⁄2 t
baking soda
1⁄2 c
margarine
1⁄4 c
light corn syrup
1⁄2 t
salt
 
Spanish or cocktail peanuts (optional)

Instructions

Preheat oven to 200. Heat sugar, margarine, corn syrup and salt in a small saucepan, stirring occasionally, until bubbly around edges. Continue cooking over medium heat for 5 minutes more. Remove pan from heat. Stir in baking soda, blending until mixture becomes foamy. Add peanuts, if desired. Divide popcorn and spread on 2 cookie sheets. Pour liquid mixture over popcorn, stirring until corn is well coated. Bake 1 hour, stirring every 15 minutes. Cool and serve. Gift Idea: Put the finished product in decorative tins and give as holiday gifts! 

Caramel Corn II

Summary

Yield
12 Servings
SourceArdith and Byron Nolte (1992)
Prep time
5 minutes
Cooking time
10 minutes
Total time
15 minutes

Ingredients

3 q
popped corn (dry)
1 c
brown sugar (firmly packed)
1⁄2 c
oleo
1⁄4 c
light corn syrup
1⁄2 t
salt
1⁄2 t
soda

Instructions

Combine sugar, oleo, syrup and salt in microwave dish. Stir well. Microwave on high 2 minutes, uncovered. Stir and microwave for another 2 minutes. Stir in soda and mix well. Place popped corn in large paper bag which has been sprayed with Pam. Pour mixture over corn in bag. Close bag and microwave for 1 1/2 minutes. Shake bag well; microwave for 11/2 minutes. Shake. Microwave for 45 seconds. Shake well. Pour on cookie sheet to cool. Store in tight bag.

Caramel Corn I

Summary

Yield
16 Servings
Sourcesysdev
Prep time
5 minutes
Cooking time
5 minutes
Total time
10 minutes

Ingredients

1 c
brown sugar
1⁄4 c
Karo white syrup
1
stick butter or margarine
1 c
pecans/walnuts/or toasted almonds (optional)

Instructions

Bring sugar and syrup to a full boil. Add butter. Boil 2 minutes. Pour over 8 quarts of popcorn and nuts.

Mark’s Granola

Summary

Yield
8 Servings
SourceJulie Reeder, Miller Park Library (2008)
Prep time
15 minutes
Cooking time
40 minutes
Total time
55 minutes

Ingredients

3 c
rolled oats
1 c
walnuts or almonds (chopped)
1 c
wheat flakes
1 c
fresh coconut (shredded, or substitute with 1 cup of combination of dry ingredients)
1⁄2 c
sunflower seeds
1⁄2 c
sesame seeds
1⁄2 c
wheat germ
1⁄4 c
butter
1⁄2 c
brown sugar
1 T
water
1 c
raisins

Instructions

Preheat oven to 325 º. Combine oats, nuts, wheat flakes, coconut, seeds and wheat germ in a large mixing bowl. Pour into a 9 x 13 glass baking dish.

In a small saucepan, combine butter, brown sugar and water. Heat on medium-low until butter is completely melted. Pour over dry ingredients and stir thoroughly. Bake for 40 minutes, stirring every 10 minutes. Add raisins after baking. Makes about 8 cups.

Presto Pesto

Summary

Yield
1 cup
SourceAmy Sutton, Lane Road Library (2005)
Prep time
10 minutes
Cooking time
Total time
10 minutes

Ingredients

3⁄4 c
chopped basil
3⁄4 c
parmesan/romano cheese (grated)
1⁄4 c
pine nuts
2 t
lemon juice
1 c
olive oil
  ds
garlic powder
 
Salt and pepper to taste

Instructions

In blender, combine all of the ingredients. Process until smooth. 

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