Homemade Granola

Teresa made homemade granola for Kansas Dialogue and people were asking for the recipe. I told them I would ask and if she agreed to give it, I would post it on the blog. Well... here it is...

It's Alton Brown's recipe from "Good Eats" on the Food Network. It's mighty yummy!

Granola
3 cups rolled oats
1 cup slivered almonds
1 cup cashews
3/4 cup shredded sweet coconut
1/4 cup plus 2 tablespoons dark brown sugar
1/4 cup plus 2 tablespoons maple syrup
1/4 cup vegetable oil
3/4 teaspoon salt
1 cup raisins
Preheat oven to 250 degrees F.
In a large bowl, combine the oats, nuts, coconut, and brown sugar.
In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color.
Remove from oven and transfer into a large bowl. Add raisins and mix until evenly distributed.

Sugar Cookies

My dining room table is covered with heart shaped sugar cookies and I am so relieved they are done. I despise making sugar cookies. Ironically, I love to eat them - but not enough to make them. I think the last time I made them was for last year's tea.

I was once involved with someone who loved them and I made them for him many, many, many times. I don't think he ever fully appreciated what a symbol of love that was.

Also ironic - I've always been on the lookout for the perfect sugar cookie recipe. I have three that I really like - Nan's, Mary Ann's, and Shirley's. I have others that I've never tried but that I've gathered because one day I might want to make them. Because, as we've already covered, I like to make them so much.

The one I used this time is Nan's because the recipe doesn't call for any milk. I don't drink milk, so I didn't have any in the house, and didn't want to go get any.

The trick with sugar cookies is you want one that's going to hold its shape and yet be tender. In reality, this has more to do with things other than the recipe. Of course, no one ever told me that, so I had to discover it through trial and error, cookbooks, the food network, or some other place. I can't even tell you exactly how I gained this knowledge, but I'm going to share it.

1. If you want the cookies to hold their shape they have to be COLD. Keep the dough cold before you roll it out. After you cut the cookies out and put them on the sheet, put it back in the fridge to chill before you bake them. Voila! (By the way, Voila! is a French word and means "There you go!" or something similar. There really isn't a perfect translation. But it is not spelled "walla" as I sometimes see it. That's one of my pet peeves. "Walla" in English is a second spelling of the word "wallah" that refers to a person who's essential in an organization, or works in a particular field. "Walla" is not a word in French as far as I know. Walla Walla is a city in Washington. Other than those instances, don't write "walla" when you really mean "voila".) OK, I got that off my chest... moving on...

2. What makes the cookie tough is overworking the dough. What that really means in this case is that when you pick up the bits and pieces and reroll them again and again it eventually gets tough - partially because of the added flour.

The same rules apply to pie crust. Maybe I just applied it to cookies from pie crusts - maybe that's how I learned it. Whatever the case - those two things work.

Today I got some of the shopping done for more cooking this weekend. I'll be cooking. Then cooking some more. To be followed by some cooking. Does my life seem dull? Well, imagine how it feels to be living it.

OK... just because I'm so nice... I'm going to share Nan's Sugar Cookie Recipe. She and I made these together one year before Valentine's Day and she sent some to the man she was dating at the time. He proposed a few months later. I'm not saying it was necessarily the cookies... I'm just saying they're good.

Nan's Sugar Cookies

1 cup butter
1 1/2 cups powdered sugar
1 egg
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cream of tartar

Bake at 375 degrees for about 8 minutes.

I double this recipe often. These will freeze well, if any survive long enough for that.

OK... go forth and bake!

Food Porn - lunch

This is lunch and dinner today - all fresh from my garden. I bought some goodies at the farmer's market yesterday, including an eggplant, only to discover that I had not only some baby ones, but a couple of full grown ones as well in my own little garden. I'll have to find a home for the one I bought yesterday.

I came right inside and cooked up the tomatoes, chives, oregano and basil with some olive oil and garlic, and some onions I bought at the farmer's market yesterday into a sauce.



If it doesn't look as red as you would expect, that's because it's made from real tomatoes, without any red food coloring added in.

I cut up one eggplant and sprinkled the slices with salt and pressed them to get some water out of them. However, I didn't let them sit for two hours, as is always suggested. But, they didn't need it.

I dipped the eggplant slices in egg and dredged in flour with salt and pepper, and fried in a little olive oil. By the time they were done, the sauce was ready to be pureed. I layered an eggplant slice with some cheese and then poured the sauce over all. Naturally, I added freshly grated parmesan on top and garnished with some tomatoes and a basil leaf, and sprinkled with fresh chives.



It was delicious! I mean, really, really, really delicious. Even though I'm alone in the house, I exclaimed, "That is good!" outloud to myself when I took the first bite.

I am becoming more and more devoted to the idea of having food as recently picked as possible. There's a world of difference in how it tastes. If I'm not careful, I'm going to be canning before I know it.

Obviously, I need a bigger garden. This fall I think I will take the side of my yard where the garden is and get rid of the grass so I can put more garden in next year.

Oh... and dessert... the rest of the fresh blackberries from the farmer's market yesterday. Yum!