Posts Tagged ‘recipes’
February 5th, 2010 by tucsonbb
- 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.
Tags: breakfast, granola, recipes
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February 5th, 2010 by tucsonbb
- 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
- Pre-heat over to 350 degrees. Cream the shortening, butter & Brown sugar.
- Add eggs, one at a time, beating well after each addition.
- Beat in the vanilla & maple flavoring.
- Combine the flour & baking soda & gradually add to creamed mix.
- Stir in the white chips & pecans.
- Drop by rounded tbs. 2″ apart onto ungreased baking sheets.
- Bake for 8-10 minutes or until golden brown. Cool for 2 minutes before removing to wire racks.
- Cream butter & confectioners’ sugar.
- Beat in maple flavoring & enough milk to achieve spreading consistency.
- Front cooled cookies & top each with a pecan half.
Tags: cookies, dessert, maple, recipes
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February 5th, 2010 by tucsonbb
- 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
- Preheat oven to 350 degrees. Sift together flour, baking powder, & salt in medium bowl. Set aside.
- Cream butter & 1 1/2 cups light brown sugar until light & fluffy.
- Add egg & vanilla & beat.
- Add dry ingredients & beat on low.
- Drop batter in rounded tsp. onto ungreased baking sheets about 2″ apart.
- Bake until firm & barely golden, 10-12 minutes.
- Transfer cookies to wire rack to cool.
- In small saucepan combine remaining 1 cup light brown sugar & Cream & bring to boil over medium heat.
- Cook, stirring constantly for 2 minutes.
- Remove from heat & add confectioners’ sugar, whisking until smooth. (If frosting thickens, thin with cream)
- Add pecan pieces & spoon about 1/2 tsp. praline mix onto each cookie.
Tags: Aunt Mary Dillon, cookies, praline, recipes
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February 5th, 2010 by tucsonbb
- 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.
Tags: breakfast, dessert, pears, prickly pear syrup, recipes, yogurt
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February 5th, 2010 by tucsonbb
- 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
- Preheat the over to 350 degrees.
- Core pears from the bottom, leaving the stems intact.
- If a pear isn’t flat, cut a thin slice off the bottom.
- Combine raisins, nuts, sugar, & lemon juice in small bowl & mix.
- Fill the cavity of each pear, dividing the raisin mix equally.
- Place pears upright in a deep baking dish.
- Mix the water & corn syrup & pour over pears.
- 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)
- Serve upright on a place or in a fruit dish and drizzle the sauce in the baking pan over the top of each pear.
Tags: breakfast, dessert, pears, recipes
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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
- Pre-heat over to 425 degrees.
- Slice bananas into 1/2″ angled slices and place in a greased 9×9″ baking dish.
- Drain pineapple chunks & arrange over bananas.
- Combine rest of ingredients except for yogurt & strawberries and spoon over the banana/pineapple mix.
- Bake for 15 minutes or until heat through completely.
- Serve in compote dish & top with 1/3 cup yogurt and 1/2 Strawberry.
Tags: banana, dessert, pineapple, pineapple-banana bake, recipes
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