Posts Tagged ‘recipes’

Granola (7 servings)

February 5th, 2010 by tucsonbb

B&B Recipes: Granlola

  • 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.

Vanilla Chip Maple Cookies (7 doz)

February 5th, 2010 by tucsonbb

B&B Recipes: Maple Cookies

  • 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.

Aunt Mary Dillon’s Praline Cookies (3 doz.)

February 5th, 2010 by tucsonbb

B&B Recipes: Praline Cookies

  • 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.

1/2 pear with yogurt topping & prickly pear syrup (serves 1-2)

February 5th, 2010 by tucsonbb

B&B Recipes: Pear with Prickly Pear Syrup

  • 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.

Raisin & Pecan Stuffed Pears (4 servings)

February 5th, 2010 by tucsonbb

B&B Recipes: Raisin & Pecan Stuffed Pears

  • 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.

Pineapple-Banana Bake with Pecans (serves 8)

February 5th, 2010 by tucsonbb

  • 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 coarsely chopped
  • 2 2/3 cups vanilla yogurt
  • 4 strawberries for garnish
  1. Pre-heat over to 425 degrees.
  2. Slice bananas 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.
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