Granola (Paul Weiner) 12 cups oatmeal Mix well. Bake @ 300 F. for 45 minutes. Stir and cook 15 – 20 minutes longer. Add raisins after cooking. Maple Nut Granola (Linda Carney) 1. Preheat oven to 275 3. Combine ½ cup pure maple syrup (Ken’s maple syrup)
From: Eating Well Magazine. Makes 10 cups
Gifts Vivian Shortreed Our daughter Andrea sent me this recipe when she was in the midst of raising two small boys. She says it is The Best Playdough Recipe Ever 1 cup white flour
Gifts Fran Morrier Shortbreads Chocolate Shortbread Rich shortbread is easy to prepare and keeps for several days in an airtight container. Softened butter should be pliable but not easily spreadable. Because this mixture is already dark, it is hard to tell when the shortbread browns. Check your oven temperature using an oven thermometer, and bake just until the shortbread is set. 4.5 oz. all-purpose flour (about 1 cup)
Lemon Shortbread (You can also use grated orange rind in place of lemon. A little bit of Substitute 3 tablespoons cornstarch for the unsweetened cocoa. Add ½ teaspoon grated lemon rind to flour mixture. Brown Sugar Shortbread (Using light brown sugar yields sweet treats with caramel notes. These double easily; just bake each batch separately for best results.) Use a total of 5.5 ounces all-purpose flour (about 1¼ cups) and substitute 3 tablespoons cornstarch for the cocoa. Omit powdered sugar and oil, and use ½ cup packed light brown sugar and 7 tablespoons butter (total), softened. Spring dough lightly 4 times or just until smooth. Bake for 25 lminutes or just until set and edges are golden.
Gifts Fran Morrier Cranberry Orange Marmalade From Cooking Light 3 ½ pounds navel oranges (about 6 medium) Carefully remove rind from 3 oranges using a vegetable peeler, making sure not to get any of the white pithy part of the rind. Slice rind into thin strips. Peel all oranges; cut into sections. Combine rind strips, sections, 1 ½ cups water, and 1 cup sugar in a medium saucepan; bring mixture to a boil. Reduce heat, and simmer for 15 minutes, stirring occasionally. Add remaining 2 cups of sugar and cranberries to pan. Simmer 1 hr and 30 minutes or until thick, stirring occasionally. Remove from heat, and cool completely. Cover and chill. Yield: 4 cups from Fran Morrier
Gifts Fran Morrier Cinnamon Caramel Sauce Drizzle this smooth, sweet sauce on chocolate cake, apple pie, pound cake, or vanilla ice-cream. Store refrigerated in an airtight container for up to five days, and bring to room temperature before using. Omit the cinnamon, if you prefer. For longer storage, The U. S. Department of Agriculture says foods such as this one that are stored in sterilized containers can last at least 18 months. To sterilize clean, clear glass bottles, jars, and accompanying lids, place both vessels and tops in a large saucepan or stockpot. Fill the pan to cover contents with hot (not boiling) water, and boil for 15 minutes. Use tongs to carefully remove bottles and lids, and fill and seal containers while still hot. 1 cups sugar
Limoncello This Italian liqueur is good ice cold on its own, in a lemon drop martini, mixed with sparkling wine, or splashed over a bowl of fresh fruit. Since it takes to weeks to infuse the brace citrusy flavor into the vodka, start this gift early and decant it into pretty sterilized bottles (instructions above). 4 cups vodka
Gifts Fran Morrier Cinnamon-Sugar Cookies From Cooking Light Buttery and sweet with a hint of space, these cookie jar favorites are right for any occasion. If you prefer a slightly chewier cookie, reduce baking time to 10 minutes. A sprinkling of large-grained turbinado sugar makes a pretty presentation. 1 cup granulated sugar Place granulated sugar and butter in a bowl; beat with a mixer at medium spped until well blended (about 3 minutes). Add corn syrup, vanilla, and egg; beat 3 minutes or until well blended. Lightly spoon cake flour and all-purpose flour into dry measuring cups; level with a knife. Combine flours, baking powder, baking soda, salt, and ¼ teaspoon cinnamon. Add flour mixture to butter mixture; stir until just combined. Wrap in plastic wrap; chill 1 hour. Preheat oven to 375. Combine turbinado sugar and ½ teaspoon cinnamon in a small bowl. Shape dough into 48 balls, about 1 teaspoon each. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased baking sheets. Bake at 375 for 12 minutes or until golden on bottom. Cool on wire racks. Yield: 48 cookies
Gifts Fran Morrier ¼ cup butter Melt butter in a small saucepan over low heat. Cook until milk solids stop crackling and turn amber (about 5 minutes) stirring occasionally. Transfer butter mixture to a small bowl, scraping pan to include milk solids. Cover and cool butter mixture in the refrigerator for 20 minutes or until soft and congealed but not firm. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 5 ingredients (through nutmeg) in a bowl, stirring with a whisk. Combine chilled butter mixture and granulated sugar in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add syrup, flavoring, and 1 egg white to butter mixture; beat at low speed 2 minutes or until well blended. Add flour mixture to butter mixture; beat on low speed until blended. Divide dough in half. Shape each portion into a ball; wrap in plastic wrap. Chill 1 hr. or until firm. Preheat oven to 350. Place walnuts and turbinado sugar in a food processor; pulse 15 times or until mixture is coarsely ground. Place remaining 1 egg white in another small bowl. Stir with a whisk. Working with one portion of the dough at a time (keep remaining dough chilled until use), roll dough to a 1/8 inch thickness on a floured surface, and cut with a 2 ½ -inch round or decorative cutter. Place 24 cookies, evenly spaced, on a baking sheet coated with cooking spray. Gently brush tops of cookies with egg white; sprinkle evenly with half of walnut mixture. Bake at 350 for 12 minutes or until pale brown. Remove cookies from pan; cool completely on wire racks. Repeat procedure with remaining dough, egg white and walnut mixture. Gifts Dried Tomato Pesto From Barbara Kingsolver’s Animal, Vegetable, Miracle 2 cups dried tomatoes Puree all ingredients in a food processor until smooth. Add a little water if it seems too sticky, but it should remain thick enough to spread on a slice of bread.
Gifts Mixed Nut Bar From Bunny Guerrin ½ cup butter Blend thorough ½ cup butter, brown sugar and flour. Spread in a 9 x 13 inch pan and bake 10 minutes at 375 degrees. Mix together chips, water, the 2 tablespoons butter, syrup and salt. Heat over low heat until all is melted and blended. Pour over baked crust and carefully place nuts over top. Bake for 8 minutes at 375 degrees. Cool and cut into 48 small bars. Alternatively, for home use, spread nuts on warm pie crust and pour chip mixture over all YUM!
Gifts Fran Morrier Apple Chutney From Cooking Light 1 tablespoon vegetable oil Heat oil in a saucepan. Add ;onion and next 6 ingredients (onion through red pepper); sauté 5 minutes. Add apple and remaining ingredients; cook 15 minutes, stirring frequently. Discard cloves. Serve warm. NOTE: Leftover chutney can be stored in an airtight container in the refrigerator for up to 2 weeks.
Gifts Fran Morrier Easy Refrigerator Pickles From Cooking Light 6 cups thinly sliced pickling cucumbers (about 2 pounds) Place 3 cups cucumber in a medium glass bowl; top with 1 cup onion. Repeat procedure with the remaining 3 cups cucumber and remaining 1 cup onion. Combine vinegar and remaining ingredients in a small saucepan; stir well. Bring to a boil; cook 1 minute. Pour over cucumber mixture; let cool. Cover and chill at least 4 days. NOTE: Pickles may be stored in the refrigerator for up to one month.
Gifts Fran Morrier Chocolate-chunk shortbread From The Boston Globe, 12/12/07 1 cup (2 sticks) unsalted butter; at room temperature
Gifts GRANOLA From Stacey Hill 4 cups old fashioned oatmeal Preheat oven to 300 . Mix oatmeal, wheat germ, bran flakes, coconut, sesame seed, sunflower seed, cinnamon, salt. In small saucepan, heat oil, honey, apple juice, brown sugar until warm, stirring until br sugar is dissolved. Remove from heat and stir in vanilla. Pour oil mixture over oat mixture; stirring to mix well. Pour mixture into 9 X 13 or larger baking pan. Bake 30-40 minutes or until golden brown, stirring every 10 minutes. During last 5 minutes of baking, stir in dried fruit and nuts. Cool and store in airtight containers. (I freeze mine.)
Gifts German Coffee Bread From Helen Campbell 1 c. milk 1 pkg. yeast Scald milk. Add oleo. Sugar, salt. Cool. Add yeast dissolved in ¼ c. warm milk. Add egg and raisins and flour. Let rise till double. Spread in 2 10” round pans ½ inch thick. Rise again. Bake at 375 degrees for 12 – 15 minutes. Cool. Frost with powdered sugar, vanilla and a touch of milk.
Gifts Apple Butter From Helen Campbell Wash 4 lbs. apples. Remove stems, quarter the apples. Cook them slowly until soft in Put through food mill or strainer. Add to each cup of pulp ½ c. sugar Add: 2 tsp. cinnamon Cook butter for 12 – 20 minutes. Stir often, slowly till it sheets around a spoon (thickens). Pour into sterilized jelly jars or other. Cover with melted paraffin that has warmed slowly on the stove. Cool, cover and store in a cool place. To sterilize – fill jars ¾ full of water and place them well apart in shallow baking pan partly filled with water. Heat in oven till water simmers. If lids are placed lightly on jars, they will be sterilized at the same time.
Fun with Children Wonder Cake From Helen Campbell Sift together into ungreased pan (8” x 8”): 1 ½ c. flour Make 3 holes. In one hole, put 6 tablespoons melted shortening or salad oil. In one, put 1 tablespoon vinegar. In the last, put 1 teaspoon vanilla. Over all pour 1 cup water. Mix with fork, thoroughly. Bake at 350 degrees for 30 minutes or until done.
Gifts Fran Morrier Almond Biscotti From Cooking Light Yield: 2 ½ dozen Ingredients: 2 cups all-purpose flour Preparation: Combine first 5 ingredients in a large bowl. Combine vanilla and next 3 ingredients; add to flour mixture, stirring until well-blended (dough will be dry). Turn the dough out onto a lightly floured surface, and knead lightly 7 or 8 times. Shape dough into a 16-inch-long roll. Place roll on a baking sheet coated with cooking spray, and flatten roll to a 1-inch thickness. Bake at 350 degrees for 30 minutes. Remove roll from baking sheet to a wire rack, and let cool 10 minutes. Cut roll diagonally into 30 (1/2-inch) slices, and place, cut side down on baking sheet. Reduce oven temperature to 325 degrees and bake 10 minutes. Turn cookies over, and bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet, let cool completely on wire rack.
Gifts Fran Morrier Cranberry-Chocolate Chip Biscotti From Cooking Light 2 ¾ cups all-purpose flour Preheat oven to 350 degrees. Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour and the next 5 ingredients (flour through salt) in a large bowl. Combine oil, extracts, and eggs; add to flour mixture, stirring until well-blended (dough will be dry and crumbly). Turn the dough out onto a lightly floured surface; knead lightly 7 to 8 times. Divide the dough in half. Shape each portion into an 8-inch-long roll. Place rolls 6 inches apart on a baking sheet coated with cooking spray; flatten each roll to 1-inch thickness. Bake at 350 degrees for 35 minutes. Remove rolls from baking sheet; cool 10 minutes on a wire rack. Cut each roll diagonally into 15 (½-inch) slices. Place the slices, cut sides down, on baking sheet. Reduce oven temperature to 325 degrees, and bake for 10 minutes. Turn cookies over; bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire rack.
Lentil Pate makes about 2 cups Preparation Tip: (Jean Brody’s note) The secret of this dish’s success is to carmelize the onions by long, gradual browning. Do this step while the lentils cook. ¾ cup (4 ounces) dried lentils
N. B. I did include the walnuts, little salt. And I chopped the mixture in a food processor, as I was in a hurry. I would do it again.
Tofu-Sesame Dip (Jane Brody credits Molly Katzen for this recipe.) 2 tablespoons cider vinegar
I adapted this to make the sandwich spread by simply leaving out the water and doubling |