Today's fave is courtesy of Denise. This is the granola from the Peach Tree cookbook, and I know this is a staple in many of our families. I think Denise keeps it on hand most of the time, and my mom makes it and gives it regularly as well. I think my mom and Myra use about twice the amount of nuts, so that can be adjusted to your taste if you like. It is definitely a family favorite!
Denise gave me a great tip when I called her about the recipe a while back--she buys the nuts in bulk, then makes quart freezer bags with the nuts needed in one granola recipe. That way when she makes it, she just has to combine a prepared bag of nuts with the oatmeal and wet ingredients. This definitely has come in handy for me, so thanks for the tip, D! Just don't forget to add the oats like I did--you will end up with sticky nut candy, which is not nearly as good.
Also, stay tuned for a fun week ahead for your favorite blog. We have a backlog of great recipes to share so I'll have lots of posts coming up.
Granola
Recipe By: Cynthia Pedregon, The Peach Tree Inn, Fredericksburg, TX
Yield: 9 1/2 cups
Ingredients:
4 1/2 cups rolled oats
1/2 cup walnuts, chopped coarsely
1/2 cup sunflower seeds
1/2 cup almonds
1/2 cup cashew pieces
1/2 cup pumpkin seeds
3/4 cup maple syrup
1/4 cup honey
1/4 cup canola oil
1 teaspoon vanilla
1 1/2 cups dark raisins, optional
Directions:
1. Place rolled oats, walnuts, sunflower seeds, almonds, cashews and pumpkin seeds in bowl and mix well.
2. Mix together syrup, honey, canola oil and vanilla and pour over dry ingredients, coating thoroughly.
3. Place in large shallow pan and bake at 350 degrees for 45 - 60 minutes, stirring every ten minutes until browned.
4. Add raisins. Allow to cool and refrigerate in airtight container. Keeps in refrigerator for up to two weeks.
Notes:
I prepare this recipe with only raw or roasted nuts. Not salted. I use Pam on the jelly roll pan (a large rectangular pan with about 3/4 inch lip...mine is light in color....not a "nonstick" kind) to keep it from sticking. I put the granola on the pan, and for my oven, I can let it go for 30 minutes before needing to stir it the first time. I stir once at 30 minutes, and then it browns quickly after that. I stir every 5, then in batches of 3 minutes until it's as brown as a I like it. Matt prefers it more brown than some.
Andy and Laurel introduced us to Fage yogurt while in Scotland. It's available now at most grocers. I can get it here in San Marcos. It's a greek-style yogurt that is fat free, but high in protein. I mix the granola with that, and I'm not even hungry until lunch. It's perfect for us.
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