Monthly Archives: March 2011

I finally found a recipe for granola that is not too sweet and has the perfect amount of ingredients.  It is so easy to prepare that after the first time, you’ll never want to purchase granola from your grocery again.

Keep in mind you can add any ingredients you like and make substitutions.  Let your taste buds create the granola best suited for you and your family.  I use all organic ingredients which makes it even healthier.

4 c. old fashioned rolled oast
1 c. sliced almonds
1/2 c. shredded coconut
1/4 c. pumpkin seeds (unsalted)
1/4 c. sunflower seeds (unsalted)

1/2 c. pure maple syrup (make sure it’s pure)
2 T. canola oil
1/2 tsp. kosher salt or sea salt
1 c. dried fruit (cranberries, raisins, apricots, cherries or currants)

Combine the first 5 ingredients on a rimmed baking sheet and toss to combine.
Combine the syrup, oil and salt and toss together with the dry ingredients, making sure you combine it thoroughly.
Bake at 350 degrees for about 20 minutes, tossing once until golden and crisp.
Add the dried fruit and toss to combine.
Let cool

Granola will keep in an airtight container for up to 3 weeks, if it lasts that long.

Granola makes the perfect snack or sprinkle it over yogurt and fruit for a nice crunchy texture.

I’ll look forward to seeing you soon,
Linda
Whispering Pines Bed and Breakfast ——————————-

On our Whispering Pines Bed and Breakfast website there is a mouth-watering image of a cake with fresh fruit and a drizzle of whipped cream.  Since I get a lot of comments on this photo, I thought I would share the recipe with everyone.  This cake is moist, rich and bright.

Orange Poppy Seed Cake with Fruit Salad
Preheat oven to 325.  Grease and flour a 10-inch tube pan.

Sift together and set aside:
 3 c. flour
 1 1/2 tsp. baking powder
 1/2 tsp. baking soda
 1/2 tsp. kosher salt
Cream together:
 3/4 c. butter, softened
 2 c. sugar
 About 2 T. zest from 2 oranges
Add:
 1/3 c. poppy seeds
 5 eggs (room temp), one at a time
Combine:
 1/2 c. buttermilk
 1/2 c. fresh orange juice
 1 tsp. vanilla

Add flour mixture and buttermilk mixture to butter mixture alternately, beginning and ending with flour mixture.
Pour batter into prepared pan and bake for 55 minutes.  Let cool on wire rack 20 minutes; remove from pan and let cool completely.

Glaze
Combine in saucepan and simmer until syrupy:
 1/4 c. sugar
 1/4 c. orange juice

Brush glaze over cake.

Serve with fresh fruit – a combination of berries or a variety of citrus. 
Add a little sugar and a splash of orange liqueur.
Chill until ready to serve.

When serving don’t forget to add a dollop of freshly whipped cream or vanilla yogurt.

Would love to hear your results.

I’ll look forward to seeing you soon,
Linda
Whispering Pines Bed and Breakfast ——————————-