Homemade granola

I altered "meghan's granola" from allrecipes to come up with this.  My mom made the BEST granola when I was a kid, and this makes me think of that.  I have recently adjusted it trying to use as many natural ingredients as possible, but I used to make it with brown sugar instead of agave, fake maple syrup, and canola oil.  I have left out some of the nuts at different times, but for me the coconut and sunflower seeds are a must!  But it is easy to adjust for taste and always tastes good!

Ingredients

8 cups rolled oats (not the quick kind)

1 1/2 cups wheat germ

1 1/2 cups oat bran

1 cup sunflower seeds

1 cup finely chopped almonds

1 cup finely chopped pecans

1 cup finely chopped cashews

1 cup shredded, unsweetened coconut

1 1/2 teaspoons salt

1/2 cup agave

1/2 cup real maple syrup

1/2 cup honey

1 cup coconut oil

1 tablespoon ground cinnamon

1 tablespoon vanilla extract 

Combine the first 8 ingredients in a large bowl.  Combine the rest in a saucepan and bring to a boil.  Then pour over the dry mixture and stir to coat.  Then pour it onto two cookie sheets place in a preheated 325 degree oven.  Cook for 20-25 minutes, stirring every ten minutes to prevent overbrowning the top.  When I used natural ingredients, it didn't get as crunchy at this amount of time, but I liked it the way it was.  You can cook it longer if you want it more crunchy, but watch it close, because it can burn quickly.  Or lower the temperature to 200 and cook for twice as long, still stirring at intervals so it won't burn.  By the way, it hardens more as it cools.  And one more tip, if you make it with real maple, you have to store it in the fridge, or it will mold.  I just poured it into an old ice cream bucket for storage.  The original recipe called for 2 cups raisins or cranberried, (added at the end after it is cool) but I left that out.  ENJOY!

Granola Recipes

My mom made the best homemade granola when I was a kid.  I just ran across the recipe.  I was craving that granola a couple years ago and found one that sounded like it.  Since I enjoyed that recipe I am also including it.  I was unaware I had her recipe in my possession!

Here is her recipe.

Granola

7 cups oatmeal
1 cup sesame seeds ( I think she used sunflower seeds though, I'll have to ask her and update this)
2 cups coconut
1 cup wheat germ
1 cup oil
1 cup honey or brown sugar ( or a mix of both, so neither overpower?)
1 cup soy flour
grated lemon peel
1 tsp vanilla
1 tsp salt
raisins*

Mix all ingredients and bake on a cookie sheet at 200 for 2 hours stirring periodically.

Granola recipe I found.

8 cups rolled oats

1 1/2 cups wheat germ ( I used wheat bran...I don't know the difference)
1 1/2 cups oat bran
1 cup sunflower seeds
1 cup finely chopped almonds
1 cup finely chopped pecans
1 heaping cup shredded coconut
1 1/2 teaspoons salt
1/2 cup brown sugar
1/4 cup maple syrup
3/4 cup honey
1 cup vegetable oil
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
2 cups raisins or sweetened dried cranberries*

DIRECTIONS:


Preheat the oven to 325 degrees F (165 degrees C). Line two large baking sheets with parchment or aluminum foil.

In a large bowl, combine the oats, wheat germ, oat bran, sunflower seeds, almonds, and pecans. In a saucepan over medium heat, stir together the salt, brown sugar, maple syrup, honey, oil, and cinnamon. Bring to a boil then remove from heat and add vanilla.  Pour over the dry ingredients and stir to coat. Spread the mixture out evenly on the baking sheets.

Bake for 20 minutes in the preheated oven, or until toasted. Stir once about halfway through. Cool, then stir in the raisins or cranberries before storing in an airtight container.



*Just a little note, I didn't add raisins or cranberries because I am not fond of them.  I just assumed everyone else likes them.  I might add costco's dried blueberries next time...I LOVE those!

Rhubarb Pudding

This is a traditional Jensen family recipe.  I think it is the most amazing stuff ever created.  But, of those who come into the family, there are those who disagree with me wholeheartedly...  Maybe its an acquired taste.  Grandpa seemed to ALWAYS have cream in the house.  I even saw him buy it in the gallon...  I LOVED it.  We use cream on many things at least on special occasions...It makes everything better, even cold cereal!(yes, that IS why I am fat!)  I had the fortunate opportunity to live with them for a year between college and my mission.  I got this recipe directly from my sweet grandma Deon during that time.  I wrote what she told me while I watched her and grandpa make it.  This recipe brings back such sweet memories for me, of the times I got to just sit and talk to her.  Those times became even more precious to me because she didn't live long enough to welcome me back home.

You can see it is not a precisely measured recipe. This is exactly what she told me to do...

Wash rhubarb stems and cut into small pieces.  Measure water to cover rhubarb.  If I remember correctly, she used about a 4 or 5 qt pot.  (Don't fill it all the way with rhubarb.  I think they did it about 2/3 full.  Even after it was all cooked, there was a couple inches of room on top)  Add stick cinnamon and a slice each of lemon and orange.  Bring to a boil and turn off heat.  For each quart of liquid add 1to 11/2 cup sugar (you can also add more at the end if it isn't sweet enough), and for each 6 cups of liquid add 1 cup tapioca (I think instant...)  Let sit for 5 minutes and bring to a boil stirring constantly (it sticks and burns if you don't).  Remove from heat and put a lid on the pan.  Serve warm or cold(I like it cold) with heavy cream poured over it.(I am embarrassed to admit, I am pretty generous with the cream too :)  Yes, not diet friendly, but DEEEELICIOUS!  I guess its a good thing I don't ever make it!
Just a note:  so much of this recipe is to taste.  If you like cinnamon, add more cinnamon stick, if you like lemon...same....Some people like it more tangy (It will by tangy, believe me) some more sweet.  If you want it thicker, add more tapioca, etc...

By the way, anyone trying to get rid of rhubarb can send it my way!  I never know where to get it :).