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.
Old Fashioned Date Squares With Chocolate
My mom made THE very best date squares (we called it Matrimonial Cake) ever. This is the same recipe but with a touch of baking chocolate powder.
- 2 cups chopped pitted dates
- 1 cup water
- 1 1/4 cups brown sugar, packed and divided
- 1 tbsp. lime juice
- 2 tsp. vanilla
- 2 1/2 cups flour, sifted
- 1 1/2 cups rolled oats (large flakes, not instant)
- 1 tsp. lime zest
- pinch of salt
- 1/4 tsp. baking powder
- 2 tbsp. baking powder chocolate
- 1 cup butter, softened
Preheat oven to 350 degrees. Spray a 8 inch square baking pan with non-stick oil and line the pan with parchment paper, making sure to overhang 2 inches. Turn the pan and add another piece of parchment paper, overhanging by 2 inches. Spray the parchment paper lightly.
Combine the dates in a saucepan over high heat. Bring to a boil and reduce the temperature to low, simmering about 5-6 minutes, stirring occasionally. Remove from heat.
Stir in 1/4 cup brown sugar, lime juice and vanilla. Let stand to cool slightly.
Combine the flour with the remaining brown sugar, oats, lime zest, baking power and chocolate in a large bowl. Add the butter, working into the oat mixture with your fingers.
Spread one half of the oat mixture into the prepared baking pan. Press gently to form a crust. Spoon the date mixture over the crust and spread it evenly right to the edge of the pan. Sprinkle the remaining oat mixture evenly over the dates, and press down gently .
Bake in the oven for about 40-45 minutes until the top is golden. Transfer to a rack and cool completely in the pan.
Slice into squares. When served warm….absolutely heavenly. Served at warm temperature…the same! It is awesome.
Caramel Apple Crisp
A long time ago, a lady I knew gave me this recipe. Don just loves it and so will you.
- 6 cups of sliced Granny Smith apples (peeled and cored)
- 1 tbsp. fresh lemon juice
- 28 unwrapped caramels (or 1 pkg. toffee bits)
- 2 tbsp. water
- 6 tbsp. butter
- 3/4 cup packed dark brown sugar
- 3/4 Quaker rolled oats
- 1/2 cup flour
- 1 tsp. cinnamon
Grease a 2 qt. baking dish and place the sliced apples in. Sprinkle with the lemon juice.
Add the caramels and water in a microwave dish, cover and cook for 2- 2 1/2 minutes until melted. Stir until well blended. Pour this over the apples.
Melt butter and stir in balance of ingredients until crumbly. Sprinkle over the caramel mixture.
Bake in 350 degree oven for about 40 minutes or until the apples are tender.
Serve with cinnamon flavoured whipped cream or ice cream.
YUMMY!
Ice Cream Squares
You can use whatever combination you wish: strawberry ice cream, with chopped strawberry pieces and strawberry sauce; chocolate chips, chocolate ice cream and chocolate sauce; or this one.
- 1 1/2 cups flour
- 1 cup rolled oats (not the instant kind)
- 1 cup chopped pecans
- 1/2 cup dark brown sugar
- 1 cup butter, melted
- 1 cup English Toffee Bits
- 1 1/2 cups caramel sauce (homemade)
- 8 cups really good quality vanilla or butterscotch ice cream
Combine the flour, oats, pecans and sugar together. Add the melted butter and mix well and spread out evenly on a cookie sheet. Bake at 400 degrees for about 20-25 minutes, stirring occasionally until golden in colour.
Cool this mixture completely, then press half of the mixture into a 13 x 9 inch baking pan. Stir the toffee bits into the remaining mixture. Drizzle half the sauce over the oat mixture in the pan. Cover with softened ice cream. Cover with the remaining crumbs. Drizzle the remaining sauce over all.
Cover with plastic wrap, then tin foil and freeze. Cut into squares when ready to eat. You will be tempted to “drop by” the freezer from time to time….Yes you will!
Mixed Berry Crisp
Summer brings on wonderful dishes and this is one of them.
Serves 8
- 1 cup flour
- 1 cup rolled oats
- 3/4 cup packed brown sugar
- 1/2 tsp each cinnamon and nutmeg
- 1/2 cup melted butter
Sauce
- 3/4 cup berry sugar
- 2 tbsp cornstarch
- 1 cup cold water
- 1 tsp grated orange rind
Filling
- 1 1/2 cups blackberries
- 1 cup sliced strawberries
- 1 cup peeled and sliced peaches
- 1 cup fresh blueberries
Preheat oven to 350 degrees.
In a bowl combine first five ingredients and press one half of the mixture in a greased nine inch cake pan.
To make the sauce, combine the sugar and cornstarch, whisk in the cold water and orange peel until smooth. Bring to a boil then reduce the heat to low and cook for five minutes or until thick and clear, whisking constantly.
Toss the fruit together and arrange over the base. Pour sauce on top and sprinkle with the remaining flour mixture and bake for fifty-five-sixty minutes until fruit is tender and top is golden in colour. Serve warm with sweetened whipped cream.
This is a nice take on the apple crisp recipes everyone has.
Lacy Citrus Delights
These can easily become your very favourite cookie first time you make them. They are soooo good and easy to make. My grandchildren just love them.
You will need:
- 1 cup sugar
- 3 tbsp. flour
- 1/4 tsp. baking powder
- pinch of salt
- 1 egg
- 1 cup rolled oats (not the instant kind)
- 1/2 cup melted butter
- 1/2 tsp. pure vanilla
- grated lemon, orange and lime
Preparation:
Preheat oven to 350 degrees.
In a small bowl, mix the first four ingredients and set aside. In a medium bowl, beat egg and add rolled oats, melted butter and vanilla. Combine the dry ingredients into the wet and mix thoroughly. Add the citrus zest and stir in.
Line cookie sheets with tin foil, shiny side up. Drop 6 tsp. of batter, one tsp. per cookie, onto each sheet. They will spread out during cooking time and become very thin and lacy. Bake for 8-12 minutes, watching carefully. They are cooked only to a golden brown stage.
Now for the big secret: DO NOT EVEN THINK ABOUT REMOVING THESE COOKIES FOR AT LEAST FIVE MINUTES. If you do, they will NOT release. Cool on a rack. Peel the tin foil off the cookie. Your cookies will have a mirror-like finish on the bottom. Now, try one. Taste the freshness of the citrus and the light crunch of the cookie. Ummmmmm.
Now, am I right? Are these now your favourite cookie? Enjoy