Hacienda del Desierto

• 3 cups rolled oats
• 1 cup slivered almonds
• 1 cup cashews
• 1/4 cup shredded sweet coconut
• 1/4 cup dark brown sugar
• 1/2 cup maple syrup
• 1/4 cup vegetable oil
• 1/2 tsp. salt
• 1 cup raisins
• 1 cup dried cranberries
• 1 cup sunflower seeds
• 1 cup pumpkin seeds

Directions: Preheat over to 250 degrees. In a large bowl, combine the oats, nuts, seeds, coconut, and brown sugar. In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto 2 sheet pans. Bake for 75 minutes, stirring every 15 minutes to achieve an even color. Remove from oven and transfer into a large bowl. Add dried fruits and mix until evenly distributed. Note: The recipe can be altered to add nuts, seeds, or dried fruits, or remove items that you don’t like or don’t agree with you.

• 1 cup shortening
• 1/2 cup butter or margarine (softened)
• 2 cups packed brown sugar
• 2 eggs
• 1 tsp vanilla extract
• 1 tsp. maple flavoring
• 3 cups all-purpose flour
• 2 tsp. baking soda
• 2 cups white chocolate chips
• 1/2 cup chopped pecans
• 1/4 cup butter or margarine (softened)
• 4 cups confectioners’ sugar
• 1 tsp maple flavoring
• 4-6 tbs. milk
• 3 1/2 cups pecan halves

1. Pre-heat over to 350 degrees. Cream the shortening, butter & Brown sugar.
2. Add eggs, one at a time, beating well after each addition.
3. Beat in the vanilla & maple flavoring.
4. Combine the flour & baking soda & gradually add to creamed mix.
5. Stir in the white chips & pecans.
6. Drop by rounded tbs. 2″ apart onto ungreased baking sheets.
7. Bake for 8-10 minutes or until golden brown. Cool for 2 minutes before removing to wire racks.
8. Cream butter & confectioners’ sugar.
9. Beat in maple flavoring & enough milk to achieve spreading consistency.
10. Front cooled cookies & top each with a pecan half.

• 1 2/3 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp. salt
• 8 tbs. unsalted butter
• 2 1/2 cups light brown sugar, firmly packed
• 1 large egg
• 1 tsp. vanilla extract
• 1/2 cup heavy cream
• 1 cup sifted confectioners’ sugar
• 1 cup pecan halves, toasted & broken into large peices

1. Preheat oven to 350 degrees. Sift together flour, baking powder, & salt in medium bowl. Set aside.
2. Cream butter & 1 1/2 cups light brown sugar until light & fluffy.
3. Add egg & vanilla & beat.
4. Add dry ingredients & beat on low.
5. Drop batter in rounded tsp. onto ungreased baking sheets about 2″ apart.
6. Bake until firm & barely golden, 10-12 minutes.
7. Transfer cookies to wire rack to cool.
8. In small saucepan combine remaining 1 cup light brown sugar & Cream & bring to boil over medium heat.
9. Cook, stirring constantly for 2 minutes.
10. Remove from heat & add confectioners’ sugar, whisking until smooth. (If frosting thickens, thin with cream)
11. Add pecan pieces & spoon about 1/2 tsp. praline mix onto each cookie.

• 1 bartlett pear
• About 1/2 -1 cup granola of your choice
• About 1 cup vanilla flavored yogurt
• About 1/3 cup prickly pear syrup (Cheri’s Desert Harvest)
• Mint leaf for garnish

Directions: Slice pear in half lengthwise. Cut off stem and crown at other end. Scoop out a shallow area along with seeds and core, Fill scooped out area with granola. Bake at 300 degrees for about 30-40 minutes or until a fork enters the pear easily. Place on small serving plate, top with vanilla yogurt, and drizzle with chilled prickly pear syrup. Garnish with mint leaf at the side.

• 4 Bartlett pears, ripe & firm
• 1/4 cup raisins
• 3 tbs. finely chopped walnuts or pecans
• 2 1/2 tbs. sugar
• 1 tbs. lemon juice

1. Preheat the over to 350 degrees.
2. Core pears from the bottom, leaving the stems intact.
3. If a pear isn’t flat, cut a thin slice off the bottom.
4. Combine raisins, nuts, sugar, & lemon juice in small bowl & mix.
5. Fill the cavity of each pear, dividing the raisin mix equally.
6. Place pears upright in a deep baking dish.
7. Mix the water & corn syrup & pour over pears.
8. Cover dish with foil & bake for about 1 hour until the pears are easily pierced with a fork.(time will depend on the ripeness of the fruit, so check every 15 minutes)
9. Serve upright on a place or in a fruit dish and drizzle the sauce in the baking pan over the top of each pear.

• 6 bananas
• 1 20-oz. can pineapple chunks
• 1/4 cup melted butter
• 1/4 tsp. mace
• 1/4 tsp. ground cinnamon
• 3/4 cup brown sugar
• 1/4 cup raisins
• 1/2 cup pecans coursely chopped
• 2 2/3 cups vanilla yogurt
• 4 strawberries for garnish

1. Pre-heat overn to 425 degrees.
2. Slice banans into 1/2″ angled slices and place in a greased 9×9″ baking dish.
3. Drain pineapple chunks & arrange over bananas.
4. Combine rest of ingredients except for yogurt & strawberries and spoon over the banana/pineapple mix.
5. Bake for 15 minutes or until heat through completely.
6. Serve in compote dish & top with 1/3 cup yogurt and 1/2 Strawberry.