With the busy holiday season closing in, make this ahead of time and then proceed to make a scrumptious breakfast for one and all.
- 2 cups large rolled oats (not instant)
- 1/2 cup pumpkin seeds
- 1/2 cup finely chopped pecans or pistachios, toasted
- 1/2 cup dried cranberries
- 1/2 cup coconut, sweetened
In a large bowl, toast the oats, stirring occasionally for 4-5 minutes until golden. Transfer to a large bowl.
Toast the pumpkin seeds for about 5 minutes until they puff up, then add the nuts and toast for a further 3-4 minutes, being careful not to burn.
Add these to the oats and stir. Add the coconut and cranberries, mixing well.
To serve: Put a 1/2 cup of yogurt (fruit flavoured or plain, your choice) in the bottom of a pretty glass. Add a scoop of muesli to cover. To this you could add some orange segments if you wish. (or blueberries, raspberries or strawberries (quartered and sweetened)
Cover with another generous serving of yogurt and top with more muesli. Drizzle some honey over the top and serve.
The muesli will make about 4 cups.
Warm Chocolate Truffle Tarts With Hazelnuts
This will make even a person who doesn’t care for chocolate, melt! Oh my, is there such a person? Nah!
Tart Shells
- 1 1/3 cup flour
- 2 tbsp. sugar
- 2 tbsp. baking chocolate powder (unsweetened)
- 1/3 cup cold and cubed butter
- 1/4 cup 35-36% whipping cream
In a food processor, combine the flour, sugar and chocolate powder and sprinkle the cubed butter in. Pulse until it becomes fine crumbs and drizzle in the whipping cream until it all comes together. Squeeze tablespoons of dough into a ball and press into 1 1/4 inch mini tart pans. Prick dough with a toothpick and refrigerate for 15 minutes. Preheat oven to 350 degrees.
Filling
- 1/4 cup finely chopped hazelnuts, divided
- 2/3 cup whipping cream
- 1 egg
- 3 oz. bittersweet chocolate, chopped
- 1 tsp. vanilla
In a small saucepan heat the cream until just steaming. In a bowl, whisk the egg and gradually pour in half of the cream whisking constantly. Whisk the egg mixture back into the saucepan. Making sure to continue stirring, cook until slightly thickened and almost to the boil. Remove from heat and stir in the chocolate and vanilla. Stir until well blended and smooth.
Bake tart shells for 12-14 minutes or until firm. Let cool in the pan until firm enough to handle. Remove from pan. Sprinkle 1/2 of the nuts in the bottom of the tarts and spoon in the chocolate mixture. Finish off with the remaining nuts and serve warm.
One bite and you will be hooked and will not want to share……but you must. These are heaven sent!
Rocky Road Bars
This is a wonderful and easy recipe to make. This is especially for the chocolate lovers club members…..and we have several in our family.
If you wish to make more than 18 squares, just double the ingrediednts. Make sure you wrap them tightly in saran wrap for up to 2 days (if they even last that long).
- 8 graham crackers
- 1 1/2 cups chopped pistachio nuts, toasted
- 1 1/2 cups marshmallow topping
- 12 oz. chocolate melting wafers
- 14 oz. can condensed milk
Preheat oven to 375 degrees. Line the bottom of a 9 x 13 inch baking dish with the crackers. Break them up if you have to to make them fit. Bake for about 6-7 minutes until they become fragrant and lightly toasted.
Sprinkle with the nuts and dollop the surface with the marshmallow topping.
In a bowl over simmering water, combine the chocolate wafers and condensed milk, stirring until the chocolate has melted and it is very smooth.
Now, you have to work quickly here…..pour the condensed milk over the entire surface, and with a knife, swirl it all together, to combine the marshmallow topping.
Place in the refrigerator until completely set, which will take about 1 hour. Cut in 18 squares. Now, how long did you make these last? The truth now….I thought so.
Ice Cream Party Squares
This dessert is great for a party…birthday party…..Brunch celebrations….or just you. Cut in squares as needed and you have your own party.
- 1 1/2 cups flour
- 1 cup rolled oats (not instant)
- 1 cup chopped pecans or chopped pistachios
- 1/2 cup packed brown sugar
- 1 cup melted butter (not margarine)
- 1 cup either Butterscotch or chocolate chips
- 1 1/2 cups either Butterscotch or chocolate sundae sauce
- 8 cup softened ice cream
Combine the flour, oats, nuts and brown sugar in a large bowl. Stir in the melted butter and mix really well. Spread evenly on a cookie sheet. Bake in a 400 degree oven for 20-25 minutes until golden. Crumble while still warm and cool completely.
Press one half of the mixture in a 13 x 9 inch baking dish. Stir the chips into the remaining mixture. Drizzle half of the sauce over the base and start to spoon in the ice cream, making sure it is level.
Drizzle the remaining sauce over the entire surface and cover with the remaining crumbs.
Cover with plastic and freeze completely. The nice thing about this recipe is you can use whatever ice cream you wish. For me? Chapman’s make the best.
Yummy!
Baked Granola with Sunflower Seeds – Power Food
Sunflower seeds help, not cure, aid in the prevention of asthma, high blood pressure, rheumatoid arthritis, colon cancer, diabetes and, lastly, heart disease. WOW!
Not only are they good in this recipe, but also to be added to salads, stir fries and even baking.
Baked Granola
- 3/4 cup sunflower seeds
- 1 1/2 cups oatmeal
- 1/4 cup ground flaxseed
- 1/2 cup dried cranberries
- 1/2 cup slivered almonds
- 1/2 cup shredded coconut (optional), unsweetened
- 3 tbsp. natural peanut butter
- pinch of salt
- 1/3 cup agave syrup
- 1/2 tsp. vanilla
Preheat oven to 300 degrees. Combine all the ingredients in a large bowl until well mixed.
Press this into a baking pan and bake for 40 – 45 minutes.
That’s it, but it is truly a life safer, it is also a money saver. Both important in today’s families. Healthy munchies….what more can we ask for?
Note: dried apricots, raisins, mango etc. can be added. It is up to you and your taste buds.
Fruit/Nut Chocolate Bark
I seem to be on a dark chocolate kick (who isn’t?) and this is a yummy one as well. So, pour a coffee, start this and then…..and then….when done, indulge yourself as it was soooooo difficult to make. NOT!
- 12 oz. darkest chocolate (not bitter), chopped
- 1/2 tsp. ground anise
- 1/2 cup chopped dried apricots
- 1/2 cup dried cranberries
- 1 cup salted pistachios, chopped
- 1/2 cup chopped candied ginger (my favourite stuff)
- pinch fleur de sel
Line a cookie sheet with foil. Set aside.
In a metal bowl over a saucepan of simmering water, melt the chocolate until smooth. I always add a touch of warmed whipping cream with it so it will melt smoothly.
Remove from heat and add the one half of the cranberries, pistachios and ginger. Spread onto the cookie sheet and add the remaining fruit and nuts and ginger. press slightly to adhere. Sprinkle with the sel.
Chill completely for about 45-60 minutes. Break into pieces and if there is any left by the end of the day, it can be stored in the fridge in a sealed container between waxed paper for up to 4 months. You can start laughing now ‘cuz that won ‘t happen. Guaranteed.
Flavouring Butters
By flavouring butter, you are able to enhance the food you are serving. What I have here are three butters used for Breakfast fare such as pancakes or french toast etc. They can also be used for scones or muffins.
They are wonderful and I hope you will try them out. They all keep well in the refrigerator.
Orange Butter
- 1/2 cup softened butter
- 2 tbsp. concentrated orange juice
- 2 tsp. icing sugar
- 1 tsp. grated fresh ginger
In a small bowl, beat the butter until fluffy. Add the rest of the ingredients and beat until well blended. Place in a covered container and keep in the refrigerator.
Honey Cinnamon Butter
- 1/4 cup honey
- 1/4 cup softened butter
- 1 tsp. ground cinnamon
Beat all in a small bowl and place in a covered container in the refrigerator.
To change the flavours, you can opt out for nutmeg or ground ginger. All I can say is yum yum!
Nut Butter
I know there are allergies to nuts BUT my grandaughter has severe allergies but can eat almonds. So adjust any nut if you can avoid any problems. Try walnuts, hazelnuts or almonds.
- 1/2 cup softened butter
- 1 tbsp. icing sugar
- 1 tsp pure vanilla
Blend in a small bowl, combine the butter and nuts. Blend in the sugar and vanilla. Place in a covered container and keep in the refrigerator. This butter is soooo good with muffins and scones.
Nuts and Bolts
Now here is something that is almost addictive. It is soooo yummy. It is rather funny, ‘cuz the first time I made this, we were living in another Province from our kids. I made it up to be added to their Christmas boxes then packed it up in containers and my poor husband didn’t even get a taste. I have since rectified that problem… the kids can make their own!! Just kidding.
- 1 1/2 lbs. butter (never margarine)
- 2 tbsp. Worchestershire sauce
- 1 tbsp. garlic powder
- 1 1/4 tsp. celery salt
- 1/2 tsp. onion powder
- 4 cups ‘Cheerio’ cereal
- 4 cups ‘Life’ cereal
- 4 cups ‘Shreddies’ cereal
- 2 cups cashews
- 2 cups salted peanuts
- 2 cups almonds
- 1 cup pecan halves
- 1 box ‘Bugles’
- 1 box ‘Cheese Bites’ (this one really makes it)
Heat oven to 250 degrees. Place butter in a very large roasting pan (like for big turkey) and put in oven to melt. When melted, add the ingredients and stir really well to make sure it all gets covered in butter. Bake for 1 1/2 hours, making sure to stir it all every 30 minutes. When cool, put into containers, tie a fancy ribbon around them and give away with your tray of goodies, making sure to keep some for yourself.
You just may find you have to make another batch, because all the Mr. Nobody’s in your home will have eaten it. (Like my husband never tried this).