Post by cuteascountry_Shortcake on Jun 17, 2003 21:26:16 GMT -6
Posted September 22, 2002 by Nancy in Salad recipes with the Pear Salad.
Dear Nancy,
Hello to all of your super subscribers! I love Nancy's Kitchen! Here are two recipes for Brenda - she was looking for Pear Salad. And I am also sending my favorite Granola recipe for Laura L. I know, I know she asked for a Granola Bar recipe but believe me this is the BEST GRANOLA you have ever eaten!! It is named after my Aunt.
Cindy C.
GAIL'S GRANOLA
3/4-cup canola oil (must be canola)
1/2-cup of real maple syrup - I said real. I also added another 1/4 cup of syrup in my 2nd batch (Cindy's note).
1-teaspoon of real vanilla extract
In a large mixing bowl:
4-cups of rolled oats-My aunt uses Bob's Natural Oats, but I couldn't find them so I just used Quaker Old Fashioned...don't get the quick cooking kind.
2-cups of coarsely chopped pecans or almonds (I used whole almonds and slivers, but I personally like the pecan best)
2-cups of coconut-no more than that.
1/2-cup wheat germ
1-cup sunflower seeds (I like the salted kind but raw works well too)
1-cup each Craisins, golden raisins, dried cherries, chopped dried apricots, etc. Whatever combination you prefer. I wasn't crazy about the apricots so I left them out of the Almond batch and added cherries, golden raisins and Craisins. I suppose regular raisins would work also but I would soak them in some warm water and dry them out real good before I used them.
Mix the dry material (NO fruit yet!) really well with a wooden spoon (or your clean hands) and then pour the already mixed oil and syrup over all. Stir with wooden spoon until everything is coated. Divide into 2-9"x13" pans and bake at 300° for 45 minutes, stirring every 15 minutes. Cool completely, then add Craisins, Golden raisins, chopped apricots or your choice of dried fruit. Any dried fruit that your family enjoys would be ok. Start out with 1 cup of each, but the amounts are your choice also. Dried cherries are good but for some reason I liked the Craisins better (my aunt's note).
Dear Nancy,
Hello to all of your super subscribers! I love Nancy's Kitchen! Here are two recipes for Brenda - she was looking for Pear Salad. And I am also sending my favorite Granola recipe for Laura L. I know, I know she asked for a Granola Bar recipe but believe me this is the BEST GRANOLA you have ever eaten!! It is named after my Aunt.
Cindy C.
GAIL'S GRANOLA
3/4-cup canola oil (must be canola)
1/2-cup of real maple syrup - I said real. I also added another 1/4 cup of syrup in my 2nd batch (Cindy's note).
1-teaspoon of real vanilla extract
In a large mixing bowl:
4-cups of rolled oats-My aunt uses Bob's Natural Oats, but I couldn't find them so I just used Quaker Old Fashioned...don't get the quick cooking kind.
2-cups of coarsely chopped pecans or almonds (I used whole almonds and slivers, but I personally like the pecan best)
2-cups of coconut-no more than that.
1/2-cup wheat germ
1-cup sunflower seeds (I like the salted kind but raw works well too)
1-cup each Craisins, golden raisins, dried cherries, chopped dried apricots, etc. Whatever combination you prefer. I wasn't crazy about the apricots so I left them out of the Almond batch and added cherries, golden raisins and Craisins. I suppose regular raisins would work also but I would soak them in some warm water and dry them out real good before I used them.
Mix the dry material (NO fruit yet!) really well with a wooden spoon (or your clean hands) and then pour the already mixed oil and syrup over all. Stir with wooden spoon until everything is coated. Divide into 2-9"x13" pans and bake at 300° for 45 minutes, stirring every 15 minutes. Cool completely, then add Craisins, Golden raisins, chopped apricots or your choice of dried fruit. Any dried fruit that your family enjoys would be ok. Start out with 1 cup of each, but the amounts are your choice also. Dried cherries are good but for some reason I liked the Craisins better (my aunt's note).