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This weekend I made granola
I've been making this granola for probably 30 years. It's different every time, though roughly the same. The basic recipe I got from the El Molino Cookbook.
5 c. rolled oats
1 c. broken cashew nuts or almonds
1 c. bran flakes
1 c. sunflower seeds
1-1/2 c. wheat germ
1 c. vegetable oil
1c. soya flour
1 c. honey
1 c. instant dry milk
1 c. dates, finely chopped
1 c.raisins or currants
Combine all dry ingredients except fruit. combine honey and oil and
pour over dry ingredients folding with a wooden spoon until well
coated. Pour into large roasting m=pan and bake @ 250°F for about an
hour until golden brown, stiffing occasionally. Immediately fold in
fruit while mixture is warm. Store in glass jars with tight lids.
Can be frozen to keep fresh.
My variations: I use large flake oats or other flattened grains as
available (try a health food store for some interesting variations)
Real bran, not bran flakes
No soya flour
No dry milk
Any kind of nut you like instead of or part of the cashews / almonds
Shredded coconut, pumpkin seeds, sesame seeds, flax seed, quinoa or any seed or nut in addition or instead of the sunflower seed
Add 1T of vanilla extract to the oil and honey mix
Try different oils- just no soy, corn, safflower, canola or cottonseed. I want to try coconut oil for this next time.
Try different honey types and taste the difference!
More raisins or currants.
Other dried fruits like, apricots, apples, prunes, cranberries, blueberries, cherries, goji berries,etc.
Penne all'arrabiata drive
Exposure: 13 sec (13)
Focal Length: 10 mm
ISO Speed: 200
Arrabbiata means angry, and if made right these penne are spicy. Though the versions offered by the really cheap eateries in Rome rely primarily on garlic and hot pepper for their punch, many of the versions printed in cookbooks also call for pancetta (cured, unsmoked salt pork) and onions. To serve 4 you'll need:
* 1 pound (450 g) penne (or spaghetti if you prefer)
* 3/4 pound (300 g) peeled, seeded, and chopped plum tomatoes or a drained 1-pound can of tomatoes
* 1 finely chopped medium sized onion
* 1 minced clove of garlic, or more, to taste
* 1/4 pound (100 g) pancetta, diced
* 1/4 cup (60 ml) olive oil
* 1/2 teaspoon crushed red pepper, or more, to taste
* 1 1/4 cups grated pecorino Romano, or, if you find it too sharp, 2/3 cup each of grated Parmigiano and pecorino, mixed
Saute the onion and the garlic in half the oil, and when the mixture is lightly browned, add the pancetta. Continue cooking the mixture for five more minutes, then add the tomatoes and the pepper.
In the meantime, cook the pasta in salted water. Check the seasoning of the sauce, stir the remaining oil into it, pour it over the pasta, and serve the pasta with the cheese on the side.
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