Corn Flakes
A large stainless steal, flat bottom frying pan
1 cup of finely ground or medium fine ground corn meal
1/4 cup of granulated sugar or powder sugar
2 fine small sifters (one for corn meal and one for sugar)
1 spray bottle for water
Place the frying pan in medium heat. Place some corn meal in the sifter
and powder the frying pan with corn meal, as thick or as thin as you
would like your corn flakes.
Next, fill out the spray bottle with water and spray the corn meal in
the pans until it is well moist, but not running.
Do not stir. You never touch it.
Let it cook slowly until the water is halfway evaporated, and
immediately sift sugar to taste on top. If you prefer, you can make it
plain. Let it cook until the water dries out and the flakes begin
releasing from the bottom of the pan. Don’t let it burn. If necessary,
scrape the flakes out with a metal spatula.
The flakes will be large. Store in air tight container.
Submitted by: Darlene
Coconut Granola Bars
These quick to fix bars are wholesome and delicious.
3/4 cup packed brown sugar
2/3 cup peanut butter
1/2 cup corn syrup
1/2 cup butter, melted
2 tsp vanilla extract
3 cups old fashioned oats
1 cup semisweet chocolate chips
1/2 cup flaked coconut
1/2 cup sunflower kernels
1/3 cup wheat germ
2 tsp sesame seeds
In a large bowl, combine brown sugar, peanut butter, corn syrup,
butter and vanilla.
In another bowl combine remaining ingredients then add to the
peanut butter mixture and stir to coat.
Press into two greased 13 x 9 x 2 inch baking pans. Bake at 350
degrees F. for 25 to 30 minutes or until golden brown.
Cool on wire racks. Cut into bars.
Makes: 3 dozen
Submitted by: Darlene
Chickpea Crackers
Put away those soda crackers! The next time you want to serve crackers with your
soup, reach for these instead. Light and crisp, with a hint of sweetness. If
you’ve ever made pie crust, you won’t have any trouble with these; even if
you’re not a pastry expert (or even novice), just remember to use a light hand
and they’ll turn out fine. A complementary addition to bean soups especially,
because of the chickpea flour they contain, crackers like these are also a
perfect base for your homemade hummus.
1 1/2 cups Unbleached All Purpose Flour
1/2 cup chickpea flour
1 Tbsp granulated sugar
1/2 tsp dried red pepper flakes
1/8 tsp cayenne pepper, or to taste
1 tsp garlic powder
1/4 tsp salt
1/3 cup vegetable shortening
6 to 7 Tbsp water
1 tsp salt, for topping
Preheat the oven to 325 degrees F. Combine the flours, sugar, spices and salt in
a food processor or medium mixing bowl. Cut in the shortening with a pastry
blender, two knives or the food processor until the mixture resembles coarse
crumbs.
Mix in the water gradually, until the dough holds together in a ball but isn’t
sticky. Divide the dough in half and roll each piece out separately on a lightly
floured surface to a 12 x 12 inch square, 1/8 inch thick. Yes, it is important
to roll the dough this thinly, so be gentle but firm when you do it. If the
dough seems unusually resistant, just cover it with a towel and give it a 15
minute rest; it should prove more placid once the gluten relaxes.
Use a sharp knife or a rolling pizza wheel to cut the dough into 1 1/2 inch
squares, and transfer as many as you can at a time (a giant spatula works well
here) to ungreased or parchment-lined baking sheets. Or, transfer each sheet of
dough directly to the baking sheet with your spatula, rolling pin or hands, and
then cut it into squares, separating the squares.
Bake for 10 minutes. Remove the baking sheets from the oven, spray the tops of
the crackers lightly with nonstick cooking spray and sprinkle with salt (or some
dried granulated garlic, which is also good). Return the crackers to the oven
and bake for 5 to 10 minutes more, until nicely golden brown. Transfer to a
cooling rack.
Yield: approximately 120 small crackers.
Nutrition information per serving (10 crackers, 30g): 111 cal, 6g fat, 2g
protein, 12g complex carbohydrates, 1g sugar, 1g dietary fiber, 223g sodium,
35mg potassium, 4RE vitamin A, 1mg iron, 29mg calcium, 22mg phosphorus.
Submitted by: Darlene
Cheddar Mustard Seed Crackers
All Seasons Bistro & Catering - Napa Valley, Ca
2 cups all purpose flour
4 Tbsp cornmeal
2 tsp salt
2 oz cold butter, cut into small pieces
1 cup good white cheddar, such as Vermont, grated
1 cup finely grated Parmesan
2 Tbsp whole mustard seeds
1/2 cup half and half
1/2 tsp. nutmeg, freshly grated if possible
Small dash of cayenne pepper, approximately 1/8 tsp or substitute a
few grinds of black pepper
Briefly blend flour, cornmeal, salt, nutmeg and cayenne together in
food processor, then sprinkle butter over the ingredients.
Blend briefly, then continue pulsing just until combined and mixture
has a sandy pebbly texture. Don’t over mix. Combine cheddar, parmesan,
half and half, nutmeg and mustard seed in bowl, then slowly add this
to the dough, just until nicely combined. Dough should be fairly firm
and easy to form into a ball. Divide the dough and shape into two
neat, even logs.
Wrap tightly in plastic wrap and chill in refrigerator at least three
hours. Turn oven to 350 degrees F. Slice logs into thin rounds and
place on parchment covered baking sheet. Bake for around 10 minutes,
check for even browning and rotate the pan if necessary. Bake for
approximately another 5 minutes.
Let cool completely on baking sheet, then place crackers in airtight
container. If not used within a few days, you may have to “refresh”
them in the oven at moderate temperature for 2 to 3 minutes to ensure
crispness.
Submitted by: Darlene
Buckwheat Pepper Crisps
3/4 cup all purpose flour
1/4 cup buckwheat flour
1 Tbsp sugar
1 tsp baking powder
1 tsp salt
1 tsp black pepper
1/4 cup unsalted butter, softened
1 large egg, at room temperature for 30 minutes
1 cup whole milk at room temperature
Vegetable oil cooking spray, (or use nonstick baking sheets)
Preheat oven to 350 degrees F.
Whisk together flours, sugar, baking powder, salt, and pepper in a bowl.
Blend butter, egg, and milk in a blender until combined. Add flour mixture and
blend just until smooth.
Drop level teaspoons of batter 4 inches apart (about 9 mounds) on a large baking
sheet sprayed lightly with cooking spray. Spread each mound into a 3 1/2 to
4 inch round with back of a spoon.
Bake first batch in middle of oven until golden in spots, 8 to 10 minutes.
Immediately transfer crisps with a thin metal spatula to a rack to cool. Form
more rounds on another sprayed baking sheet while first batch is baking, then
continue to make crisps, baking 1 sheet at a time. (Cool baking sheets between
batches.)
Makes about 5 dozen crackers
NOTE: Crisps keep, layered between sheets of wax paper, in an airtight container
at room temperature 2 weeks.
Submitted by: Darlene
Big River Apricot Granola
1/4 cup canola oil
1/4 cup honey
1/4 cup maple syrup
1 1/2 tsp vanilla
1 Tbsp nutritional yeast
1 cup wheat germ
1/2 cups rolled oats
1 cup rolled rye
1/2 cup unsweetened shredded coconut
1 cup dried cranberries
1 cup chopped dried apricots
1/2 cup chopped dates
1/3 cup chopped almonds
1/2 cup unsalted sunflower seeds
Heat oil, honey and syrup until thin. Add vanilla, yeast, wheat germ,
oats, wheat and rye, stirring well after each addition. Spread on cookie
sheet and bake at 250 degrees F. for 1 1/2 to 2 hours. Stir periodically.
Cool, then mix in fruits, nuts and seeds. Store in airtight containers
in a cool, dry place until used.
Submitted by: Darlene
Applesauce Granola
Group A
12 cups old fashion oats
1/2 cup sesame seeds
1 cup wheat germ
1 cup shredded coconut
1 cup sunflower seeds
2 Tbsp cinnamon
Group B
1 cup honey
2 cups applesauce
2 tsp vanilla
2 cups safflower oil
Combine the ingredients from Group A and mix well.
In a separate bowl, blend ingredients from Group B.
Mix wet and dry ingredients and stir thoroughly. Spread on cookie sheets and
bake in a preheated 200 degrees F. oven for two hours.
Makes about 3 lb
Submitted by: Darlene
Take care granny. Don't try to type when out of breath.