Showing posts with label granola. Show all posts
Showing posts with label granola. Show all posts

Saturday, March 5, 2016

Slow Cooker Granola #Recipe @PegCochran

Yes, the bowl in the picture is empty.  Do you know why it's empty?  Because my husband ATE ALL THE GRANOLA before I could take a picture of it!  Now isn't that a great recommendation??

This was super easy to make.  My granddaughter helped me, and it's something kids could make with a little adult supervision.  And obviously it tastes good!

I used steel cut oats in this because that was all I had.  I think I would prefer it made with rolled oats but obviously that didn't stop my husband from enjoying it!


6 Tablespoons applesauce (I used unsweetened)
1/4 cup maple syrup
2 to 3 tablespoons brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
3 cups oats, uncooked
1 cup chopped pecans (or nuts of your choice)
1/2 cup raisins (optional)

Combine all but the oats, pecans and raisins in the slow cooker and mix well.

Add oats, pecans, raisins and mix well.  Cover, leaving lid slightly ajar and cook on high for three hours stirring occasionally.

Spoon granola on a cookie sheet and allow to cool.  (Line cookie sheet with parchment paper for easy clean-up.)

Break into clusters and store in an air-tight container.  Or, eat it all right away!

I'm excited to announce that the ebook of BERRIED SECRETS, the first book in my Cranberry Cove series, is on SALE for $1.99 for a limited time only!

Barnes & Noble

Sunday, March 22, 2015

Please Welcome Hallie Ephron!

Please welcome our guest today--Hallie Ephron!

I keep Lucy’s granola on my fridge, in pride of place next to pictures of my grandbaby, held there by my WRITE OR DIE! magnet. Since both my husband and I are hooked on that granola (not too sweet, fantastic ingredients, healthy…) I replenish our supply every few weeks.

On a snowy day (there was no other kind this winter near Boston) I was making a vat of chicken soup and craving a savory/sweet dessert to go with. Hmmm…. apple pie? I had the apples but wasn’t up for making crust. 

Then I thought: Not pie. Crumble! My eye caught on the granola recipe and I realized it was the perfect topping. So easy. Especially if you’ve got Lucy’s granola on-hand which we always do.

Hallie Ephron’s Apple Crumble with Lucy Burdette's Granola

4 Granny Smiths (or other crisp tart apple) peeled and cut into thick slices
2 or 3 handfuls of Lucy’s Granola   (I like it with almonds or pecans and raisins)
1/3 stick of melted butter
1/3 cup sugar (more if you like it sweeter)
1 tsp cinnamon

Preheat oven to 375 degrees
1. Butter a 7x11x2 glass baking dish
2. Mix the melted butter into the granola and set aside
3. Mix the sliced apples with cinnamon and sugar and transfer to dish. Spread the buttery granola over it.
4. Bake until the topping is is brown and crisp and filling is bubbling - 45-55 minutes
5. Serve warm (with vanilla ice cream if you like) 

New York Times best selling author Hallie Ephron writes suspense novels she hopes keep readers up nights. A three-time finalist for the Mary Higgins Clark Award, Hallie’s newest is just out: Night Night, Sleep Tight. Set in Beverly Hills in the 1960s and 1980s, it is inspired by Hallie’s experiences growing up there in a Hollywood family.
 Visit Hallie at her web site and learn more about her books.

Friday, January 2, 2015

Granola Cookies

by Sheila Connolly

Recently I visited my local supermarket and came upon a not-young couple offering free samples of their locally made granola. They were parked at a card table between the vegetable and fish sections, a rather unlikely place for any food giveaway, much less a breakfast/snack one, but at least they got a lot of foot traffic there. I’m not much of a cereal eater, much less granola, but as a writer who has spent a lot of time sitting in unlikely places doing book signings (or hoping to have anyone at all ask for a signing), I felt compelled to stop and chat. And taste, of course.

It was good stuff, I have to say. The couple operate their Golden Girl Granola business out of Carlisle, MA, their hometown, and started small, working in their kitchen and selling at local farmers’ markets. Now they have a commercial kitchen not far away, but they still hand-stir the granolas, and they make a range of flavors. My husband favored the “Creative Cranberry” while I opted for the “Forest Maple.” We bought one of each.

Our purchase came with a mini-cookbook, so of course I went straight for the desserts (although they did include some savory recipes), specifically cookies. I was going to make their Cranberry Cookies, but my husband ate all of that flavor before I could get around to baking, so I used the Forest Maple instead (which tastes very maple-y, not artificial), and threw in a few dried cranberries. It turned out to be a nice combination. In fact, the cookies are kind of addictive.

Maple (Cranberry) Granola Cookies

3/4 cup butter, room temperature
1/2 cup (packed) light brown sugar
1 egg
1 tsp vanilla
1 cup flour
1/2 tsp baking soda
1/4 tsp salt
2 cups granola (whichever flavor you like)
1 cup white chocolate chips
(1 cup dried cranberries)

Preheat the oven to 350 degrees. Butter two baking sheets.

Beat the butter and sugar in a large bowl until light and fluffy. Beat in the egg, vanilla and orange zest.

Sift together the flour, baking soda and salt. Beat the flour mixture into the butter mixture until well blended.

Stir in the granola and white chocolate chips (and cranberries, if you’re using them).

Drop by spoonfuls onto the baking sheets and bake for about 10 minutes, or until golden brown.

Remove from the oven and let cool on the pan for a few minutes (if you try to remove them from the pan too soon, they fall apart). When cool enough to handle, remove the cookies to a rack and finish cooling.

Makes 3 dozen. Watch how quickly they disappear!

An Early Wake, arriving in one month! 

My protagonist Maura Donovan does not cook (hard to believe, isn't it?), but I'm thinking of sending her young employee Rose Sweeney to a local cooking school--there are some good ones in the area, and the local products are outstanding (believe me, I've sampled them).  

Do you think Rose should learn to cook?

Thursday, July 18, 2013

Orange Poppyseed Cake

LUCY BURDETTE: I wonder how many of you were crazy about cooking from the Moosewood cookbooks? As you can tell from my battered copies, I cut my cooking teeth on the Moosewoods. Every once in a while I remember a lovely recipe and go back to look it up--and tweak, of course.

This time I was looking for a cake/coffee cake recipe that would freeze well and serve a lot of people. We were anticipating spending a long weekend celebrating my mother-in-law's 100th birthday, and I was organizing a breakfast. I wanted to bring a few homemade items to make it special. Below is a picture of the birthday girl (seated on left) with her four daughters-in-law, me on left. (And by the way, her secret to longevity? Stay busy, eat good food, everything in moderation!)

So, to the good food...First I made granola (recipe here.) Next, poppyseeds were calling to me, as I'd bought a big bag of them at a natural foods store (and honestly, my husband was doubting that they'd get used...)

This cake is adapted from the original Moosewood Cookbook's Ukranian poppyseed cake, with less butter, more seeds, and orange instead of lemon flavoring.



1 and 1/2 sticks of butter, softened
1 cup sugar
3 eggs
2 cups flour
1 cup poppyseeds
1 Tbsp baking powder
1 tsp baking soda
1/4 tsp salt
1 tsp vanilla
1 tsp grated orange rind
1/2 orange, juice squeezed
1 cup milk

Heat the milk to almost boiling, add the poppyseeds, and let the mixture cool.

Beat the butter with the sugar. Add the eggs one at a time, beating after each. Beat in the vanilla and the orange and orange zest. In a separate bowl, combine the dry ingredients. Now add the dry ingredients in 3 parts, alternating with milk/seed mixture, beating lightly after each addition.

Scrape the batter into a well-oiled bundt pan. Bake at 350 for about 40 minutes or until a cake tester comes out clean. Let the cake cool for ten minutes, then invert onto a plate.
When it first comes out of the pan, it doesn't look like much--all dark and speckled. But this cake is good enough to be served for dessert--add a little ice cream if you must!

Lucy's Key West food critic mysteries can be found wherever books are sold! Follow Lucy on Twitter and "like" her on Facebook.

Saturday, June 23, 2012

Lucy Burdette's Good-for-Anything Granola

LUCY BURDETTE:  I took a sailing vacation in the British Virgin Islands earlier this month--bare bones sailing, not the kind of trip that includes a captain and crew and cook. Unless you want to count me and my sister as cooks and crew, and my husband and brother-in-law as captain and first mate!

We brought a lot of our food to eat along the way, as some of the islands we visited are uninhabited--i.e., no restaurants and no grocery stores either! Since I am no sailor and had never done anything like this, I relied heavily on my sister's suggestions. Though when the idea of breakfast was floated, I offered to make a double batch of my favorite granola. (And the enormous bag of chocolate chip cookies--but those were your basic and reliable Toll House recipe.) I had served this granola at a family wedding brunch a couple of years ago and it was a huge hit.

Though there was one day when I couldn't face breakfast at all (Note to self--start the Dramamine earlier, much earlier), everyone else was crazy about this recipe. There was not so much as one oat flake left by the end of the week.  I like to buy organic ingredients as much as possible--because if you're going to do the work of making something special, it should be good for you too! (So go organic, as much as your budget allows.)


4 cups rolled oats
1 cup slivered almonds
1 cup broken pecan pieces
3/4 cup shredded unsweetened coconut
1/4 cup plus 2 tablespoons dark brown sugar
1/4 cup plus 2 tablespoons maple syrup (use the real stuff!)
1/4 cup vegetable oil (I use canola)
3/4 tsp salt
1 cup dried cherries (or raisins if you like them better)

Preheat the oven to 250. Mix oats, almonds, pecans, sugar, and coconut in a bowl. Combine syrup, oil and salt, and then mix into the grains and nuts. Now comes the only time-consuming part: spread the uncooked granola on baking trays. Bake for and hour and fifteen minutes, stopping every 15 minutes to stir the mixture so it browns evenly. Cool and add cherries or raisins. Store in an airtight container, but don't expect it to last very long. It also freezes well. Serve with milk or yoghurt.

Lucy Burdette is the author of the Key West food critic mysteries. DEATH IN FOUR COURSES will be released in September. Please follow Lucy on Twitter, or "like" her on facebook, or sign up for her mailing list!

In the great news department, her story "The Itinerary" (written as Roberta Isleib) has been nominated for an Anthony award.

Wednesday, October 20, 2010

Coconut-berry granola goodness!

The dudes LOVE Halloween.
It is their favorite holiday -- and
yes, they love it even more than
Christmas. Why? Well, there's the
costume thing for one. The what-will-
I-be-this-year debate starts in early
August and goes on through September
when we finally committ to our
costume. Then there's the whole free
candy thing. Yeah, what's not to love?
Um, the dental bill comes to mind.

I try to help out by eating the odd Mounds
or Snickers out of their bags when they're
not looking, but truly, the only way to
really help and to save myself some hefty
dental bills is to offer a yummy alternative.

Coconut-berry granola:

8 cups quick-cooking oats
1 cup oat bran
1 cup unsweetened flaked coconut
3/4 cup chopped almonds
1/2 cup coconut milk
1/2 cup coconut oil
1 cup honey
1 teaspoon coconut extract
1 cup dried cranberries and blueberries
(mixed together) or raisins work
equally as well


Preheat the oven to 350 degrees. In a large bowl, stir together the oats, oat bran, coconut and almonds. Spread on a large cookie sheet in an even layer (2 cookie sheets may be necessary). Bake for 8 minutes until lightly toasted. Allow to cool for a few minutes then put it back in the large bowl. While the oats are toasting, combine the coconut milk, coconut oil and honey in a saucepan. Cook over medium heat, stirring until it comes to a boil. Boil for 2 minutes. Remove from heat, and stir in the coconut extract. Pour the syrup over the granola in the bowl and stir until fully coated. Spread evenly on the cookie sheet again and bake for another 10-12 minutes. Cool on the cookie sheet then mix in the dried cranberries and blueberries. Store in an airtight container at room temperature. Yum!!!

And now for today's prize...

A cute Halloween cupcake bag,
skull cupcake liners, Halloween
cupcake toppers that are
also bookmarks (appropriate,
yes?) in the shapes of ghosts,
witches, etc, and Halloween
Quins (flat sprinkles) in the
shapes of pumpkins and bats.

Just leave a comment to win
today's prize! The winner will
be announced at the end of the
day! Good luck and a treat
filled Halloween!

Jenn McKinlay