Coconut Pecan Cabin Granola Recipe

Coconut Pecan Cabin Granola Recipe

Coconut Pecan Cabin Granola Recipe

Ingredients
  • 6 cups rolled oats
  • 1 cup slivered or sliced almonds
  • 1 cup chopped pecans
  • 1 cup flour (I haven’t tried whole wheat but I assume it would work fine)
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • ¼ cup sugar (optional – if I do use it, I like turbinado sugar)
  • 1 cup vegetable oil
  • ½ cup honey
  • 1 cup unsweetened coconut flakes
Instructions
  1. Preheat the oven to 325 degrees.
  2. In a large bowl, combine the oats, almonds, pecans, flour, cinnamon, salt, and sugar if using. Stir to combine.
  3. Whisk the oil and the honey together. Pour over the oats mixture and until the whole mixture is moistened. Pour into a large jelly roll pan in a single layer, which will be thick – that’s okay because if you spread it out too much, it will bake too quickly and get crunchy and hard. No good.
  4. Bake for 20 minutes, stir once, bake for 10 more minutes, stir once, and add the coconut flakes on top. Bake for a final 5 minutes (the coconut will get nice and brown) and remove from the oven. DON’T STIR right away! Let it just sit and mellow out on the pan – this helps it cluster up a little bit.

Homemade Bagels Recipe

Homemade Bagels Recipe

Homemade Bagels Recipe

Ingredients
for the starter
  • ½ cup bread flour
  • ⅓ cup water
  • pinch of yeast
for the dough
  • 0.25oz package (2¼ tsp) active dry yeast
  • 1 cup lukewarm water
  • 3 cups bread flour
  • 1 TBSP granulated sugar
  • 2 tsps kosher salt
  • cornmeal (optional)
  • 1 egg white
  • desired toppings
for the poaching liquid
  • 2-3 quarts water
  • 1 TBSP baking soda
  • 1 tsp kosher salt
Instructions
  1. The night before making the bagels (or at least an hour before) combine the ingredients for the starter together in a medium bowl. Cover with plastic wrap and let sit out at room temperature for up to 8 hours.
  2. In the bowl of a stand mixer fitted with a dough hook add the yeast and warm water and let sit for a few minutes until bubbly. Add the starter, bread flour, sugar, and then salt into the bowl. Mix on medium slow and then increase to medium speed until the dough begins to form into a ball, about 4 minutes. Increase to medium-high speed, and continue kneading with the dough hook for 10 more minutes until the dough is smooth and pulls away from the side of the bowl.
  3. Place the dough in a lightly oiled bowl and cover with a clean kitchen towel or loosely with plastic wrap and let rise for 1 hour, or until doubled in size.
  4. Preheat the oven to 425F and bring a shallow pot of water mixed with the baking soda and salt to a simmer. You don’t want the water boiling. “Punch” down the dough by pressing in the middle and folding the sides into the center. Divide the dough into 8 equal pieces. If weighing out, they should be about 3.4-3.5oz each. Cover with plastic wrap and let the dough pieces relax for 10 minutes.
  5. Take each piece and pull down on the sides toward the center of the bottom creating a seam on the bottom. Place the piece on the bench and cup your hand around the side of the dough, forming a C with your hand and resting your pinky on the bench, and move your hand in a circular motion forming a smooth ball. Press your thumb through each ball to form a bagel shape. Stretch out the center, keeping in mind it will begin moving together as it proofs and bakes. Place the bagels on a sheet to proof for 10 more minutes.
  6. Gently slide the bagels into the poaching liquid, several at a time. Poach for about 1 min on each side. Remove the bagels from the water with a slotted spoon and allow the excess water to drip off and place on a baking sheet sprinkled with cornmeal or with flour to prevent sticking. (If using parchment paper you will still need cornmeal or flour on top of the parchment).
  7. Whisk the egg white together with a teaspoon of water and brush the tops of the bagels. If desired, add toppings to the bagels. Bake for 20-25 minutes, or until golden brown. Allow to cool on cooling racks.
  8. *Serve with whipped goat cheese and strawberry basil relish if desired

Grandma’s Buttermilk Biscuits Recipe

Grandma's Buttermilk Biscuits Recipe

Grandma’s Buttermilk Biscuits Recipe

Ingredients
  • 2 cups flour
  • 1 tsp. baking powder
  • ½ tsp salt
  • Shortening the size of an egg
  • ½ tsp baking soda
  • 1 cup buttermilk
Instructions
  1. Sift flour, baking powder and salt in a medium sized bowl.
  2. Cut in shortening 4-5 tablespoons worth or about the size of a large egg, until mixture resembles coarse crumbs.
  3. In a separate bowl or measuring cup add buttermilk and baking soda and mix till combined. Add milk mixture all at once to the bowl of dry ingredients and mix quickly until dough follows fork around the bowl.
  4. Turn out onto a lightly floured surface and knead gently for 30 seconds. Roll or pat dough to about ¾ inch thick and cut with biscuit cutter.
  5. Bake at 425 degrees for 12-15 minutes on an ungreased cookie sheet or cast iron skillet.

Homemade Wild Plum Jelly Recipe

Homemade Wild Plum Jelly Recipe

Homemade Wild Plum Jelly Recipe

Ingredients
  • 5½ pounds of plums
  • 4 cups of water
  • 7 cups of sugar
  • 1 package (1-3/4 ounces) powdered fruit pectin
Instructions
  1. Rinse and remove stems from plums.
  2. Cut plums in half and remove the pits. Discard the pits and add pitted plums in a bowl.
  3. Chop up pitted plums and add to a pot.
  4. Add 4 cups of water and bring to a boil. Boil for 30 minutes. Use a potato masher to help break up the mixture even more.
  5. Put a colander or strainer over a larger bowl and cover with several layers of cheese cloths.
  6. Pour plum mixture over cheese cloth and let the juice strain into the bowl. This can take up to a few hours.
  7. Pour 5½ cups of plum juice into a large pot. If you didn’t get 5½ cups of juice add in some water to make a total of 51/2 cups of liquid.
  8. Add in 1 box of pectin and stir well.
  9. Bring mixture to a boil.
  10. Add in 7 cups of sugar and bring to a rolling boil. Boil for 1 minute, stirring constantly.
  11. Remove from heat and skim off any foam.
  12. Ladle into hot sterilized jars making sure to leave ¼ inch head space. Add lids and rings and process in a hot water bath canner for 5-10 minutes.

Homemade Granola Cereal Recipe

Homemade Granola Cereal Recipe

Homemade Granola Cereal Recipe

Ingredients
  • 3 cups honey
  • 1 cup butter, melted
  • 10-11 cups rolled oats (not quick-cooking)
  • ½ cup flaxseed
  • ⅓ cup slivered almonds
  • 1 cup pecans, chopped
  • 1 bag flaked coconut
  • 1 teaspoon vanilla
  • Cinnamon, to taste
Instructions
  1. Preheat oven to 300 degrees F.
  2. Combine all ingredients together in a large bowl and mix with a wooden spoon until everything is evenly coated.
  3. Spread out in an even layer on a baking sheet. Bake, stirring after every 15 minutes until the granola is very light golden brown. It should take 20-30 minutes.
  4. If you like your granola crunchier with a toastier flavor, bake it a little longer, keeping a close eye on it – if it gets dark it will taste burnt.
  5. Will keep for two weeks in an airtight container.

Glazed Peach Bread Recipe

Glazed Peach Bread Recipe

Glazed Peach Bread Recipe

Ingredients:

Peach Bread:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 (1 stick) cup butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 3/4 cup heavy whipping cream
  • 2 cups peeled, chopped peaches (4 peaches*)

Vanilla Glaze:

  • 1 cup powdered sugar
  • 2 Tablespoons heavy whipping cream
  • 2 teaspoons vanilla extract

Instructions

  1. Preheat oven to 350F degrees. Spray a 9×5 inch loaf pan with non-stick cooking spray. Set aside.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
  3. In a medium sized bowl, using an electric or stand mixer, beat together the butter, sugars, and vanilla extract. Add one egg at a time, mixing between each egg. Beat in heavy whipping cream. Pour wet mixture into dry mixture, using a spatula to mix until just combined. DO NOT OVERMIX. Fold in peaches. Pour bread batter into prepared pan.
    Bake for 50 minutes or until toothpick inserted into the center comes out clean. Let cool completely before glazing with vanilla glaze and slicing.

To make vanilla glaze:

  1. In a small bowl, mix powdered sugar, heavy whipping cream, and vanilla extract together until a light, creamy glaze forms. Drizzle on top of cooled bread right before you are ready to serve.

Cranberry Orange Bread Recipe

Cranberry Orange Bread Recipe

Cranberry Orange Bread Recipe

Ingredients:

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 cup butter, softened
  • 1 large egg, beaten
  • 3/4 cup orange juice
  • 3 cups fresh or frozen cranberries, roughly chopped

Instructions:

  1. Preheat oven to 350F degrees. Spray a 9×5 loaf pan with non-stick cooking spray.
  2. In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt. Using a fork or just your fingers, cut the butter into the flour mixture until crumbly.
  3. Add egg and orange juice to crumble mixture and mix until combined.
  4. Fold in cranberries.
  5. Pour the batter into prepared loaf pan. Bake for 1 hour and 10 minutes or until a toothpick inserted into center comes out clean. Let cool completely on wire rack.

Chickpea Pancakes with Avocado, Tomato and Watercress Recipe

Chickpea Pancakes with Avocado, Tomato and Watercress

Chickpea Pancakes with Avocado, Tomato and Watercress

Ingredients

CHICKPEA PANCAKES:

  • 1 cup chickpea (besan) flour
  • ½ tsp salt
  • 1½ tsp baking powder
  • 1 cup water

TOPPING:

  • ½ large avocado
  • 1 tbs finely chopped spring onion tops
  • 1 tbs finely chopped red capsicum (bell pepper)
  • juice of ¼ of a lemon, or more to taste
  • salt and pepper
  • 3 cherry tomatoes, halved
  • ¼ cup watercress
  • extra virgin olive oil
Instructions
  1. Place the chickpea flour, salt and baking powder in a bowl and whisk to remove any large lumps. Add the water and whisk until smooth. Leave to rest for 30 minutes.
  2. Place a large non stick frying pan over a medium heat. Lightly coat the pan in oil and use a ladle to pour the batter into the pan. You can make the pancakes as big or as small as you like. Cook until bubbles form on the surface before flipping and cooking for a further minute. Place on a plate lined with paper towel to cool while cooking the rest of the batch.
  3. To make the topping scoop the flesh out of the avocado and place into a small bowl or ramekin. Add the capsicum, spring onion tops, lemon juice and salt and pepper and roughly mash. Check the seasoning and adjust as necessary. Place the avocado mixture on top of a couple of pancakes and top with cherry tomatoes, extra virgin olive oil and a little salt and pepper. Add the watercress on the side and you’re good to go!
  4. Once the left over pancakes have cooled portion into zip lock bags or wrap in cling film and freeze.

Mushroom, Pear & Cavolo Nero Toasts Recipe

Mushroom, Pear & Cavolo Nero Toasts

Mushroom, Pear & Cavolo Nero Toasts

Ingredients
  • ½ cup walnuts, chopped
  • 8 slices of sourdough bread
  • olive oil
  • 2 pears, sliced
  • 1 leek, sliced
  • 12 leaves of cavolo nero (also called tuscan cabbage or tuscan kale)
  • juice of half a lemon
  • 16 swiss brown mushrooms, sliced
  • salt and pepper
  • extra virgin olive oil for drizzling
Instructions
  1. Begin by toasting the walnuts. Place a large frying pan over a low heat and toast until lightly golden and fragrant. Place in a small dish to cool.
  2. Return the pan to the heat and increase to a medium low heat. Brush each slice of sourdough with olive oil and toast until golden. I find using a fish slice helpful to push down the bread so that the whole slice toasts evenly, otherwise I find the crust tends to toast much quicker than the center. Flip the bread and toast on the other side before placing on a plate.
  3. Increase the heat to medium low, add the pear slices to the pan, cooking on each side for 2 to 3 minutes until lightly golden.
  4. Trim the tender leaves from the cavolo nero and chop the stalks. Add 2 tbs olive oil to the pan and add the leek and cavolo nero stalks. Cook until the leeks are soft and the stalks are tender. Add the leaves and cook until they start to soften (they will turn bright green at this point) and add the lemon juice. Season with salt and pepper and remove from the pan and place in a bowl and keep warm.
  5. Crank the heat up to high and add 1 tbs olive oil. Add ⅓ of the mushrooms, making sure that they are not overlapping in the pan, and leave for 1 to 2 minutes before stirring. The mushrooms should be lightly golden. Cook for a further minute before removing from the pan and placing in the bowl along with the leeks and cavolo nero and repeating with the second batch.
  6. Assemble the toasts by topping the toast with slices of pear. Toss the mushrooms, leeks and cavolo nero and season to taste. Divide between the 8 slices of toast. Top with the toasted walnuts and a drizzle of extra virgin olive oil.

Baked Eggs with Spinach and Tomatoes

Baked Eggs with Spinach and Tomatoes

Baked Eggs with Spinach and Tomatoes

Ingredients
  • ½ lb. frozen spinach, thawed $0.78
  • ⅛ tsp garlic powder $0.02
  • ⅛ tsp red pepper flakes (optional) $0.02
  • Salt and pepper $0.05
  • 2 medium Roma tomatoes $0.80
  • 4 large eggs $0.86
  • 2 Tbsp cream or half and half $0.24
  • ½ cup shredded cheese $0.63
 Instructions
  • Preheat the oven to 400 degrees. Coat a 2 quart casserole dish with non-stick spray or coat with butter. Thaw the spinach and squeeze out most of the moisture (no need to go overboard here, just make sure it’s not dripping).
  • Cut the tomatoes into chunks and place them in the bottom of the casserole dish. Sprinkle the spinach over the tomatoes. Season the tomatoes and spinach with the garlic powder, red pepper flakes, a pinch of salt, and some freshly cracked pepper (about 5 cranks of a pepper mill).
  • Crack the eggs on top of the spinach and tomatoes. Drizzle the cream over everything in the dish, then top with the shredded cheese. Bake the dish in the oven for 15-20 minutes, or until the whites are opaque, but still soft and moist (they should jiggle slightly when you shake the dish). The exact cooking time will depend on the size and shape of your dish, so begin checking for doneness at around 15 minutes.

Curried Potatoes with Poached Eggs

Curried Potatoes with Poached Eggs

Curried Potatoes with Poached Eggs

Ingredients
  • 2 russet potatoes (about 2 lbs.) $2.09
  • 1 inch fresh ginger $0.39
  • 2 cloves garlic $0.16
  • 1 Tbsp olive oil $0.16
  • 2 Tbsp curry powder (hot or mild) $0.60
  • 1 15oz. can tomato sauce $0.89
  • 4 large eggs $0.76
  • ½ bunch fresh cilantro (optional) $0.34
 Instructions
  • Wash the potatoes well, then cut into ¾-inch cubes. Place the cubed potatoes in a large pot and cover with water. Cover the pot with a lid and bring it up to a boil over high heat. Boil the potatoes for 5-6 minutes, or until they’re tender when pierced with a fork. Drain the cooked potatoes in a colander.
  • While the potatoes are boiling, begin the sauce. Peel the ginger with a vegetable peeler or scrape the skin off with the side of a spoon. Use a small holed cheese grater to grate about one inch of ginger (less if you prefer a more subtle ginger flavor). Mince the garlic.
  • Add the ginger, garlic, and olive oil to a large, deep skillet (or a wide based pot). Sauté the ginger and garlic over medium low heat for 1-2 minutes, or just until soft and fragrant. Add the curry powder to the skillet and sauté for about a minute more to toast the spices.
  • Add the tomato sauce to the skillet and stir to combine. Turn the heat up to medium and heat the sauce through. Taste the sauce and add salt, if needed. Add the cooked and drained potatoes to the skillet and stir to coat in the sauce. Add a couple tablespoons of water if the mixture seems dry or pasty.
  • Create four small wells or dips in the potato mixture and crack an egg into each. Place a lid on the skillet and let it come up to a simmer. Simmer the eggs in the sauce for 6-10 minutes, or until cooked through (less time if runny yolks are desired). Top with chopped fresh cilantro.

Homemade Crepes

Homemade Crepes

Homemade Crepes

Ingredients
  • ½ cup all-purpose flour $0.08
  • ½ cup whole wheat flour $0.17
  • ¼ tsp salt $0.02
  • 2 large eggs $0.32
  • ¾ cup milk $0.033
  • ½ cup water $0.00
  • 3 Tbsp butter, melted $0.30
  • 1 tsp (or less) vegetable oil for cooking $0.02
 Instructions
  • In a medium bowl, mix together the all-purpose flour, whole wheat flour, and salt. In a separate large bowl, whisk together the eggs, milk, and water until smooth. Add the flour mixture and melted butter to the whisked milk and eggs, then whisk again until no lumps remain.
  • Cover the batter and refrigerate for 30 minutes or up to two days.
  • When you’re ready to make the crepes, lightly oil an 8″ to 10″ non-stick skillet. Pre-heat the skillet over medium flame. When the skillet is fully heated, scoop about ⅓ cup of the batter into the center of the skillet. Immediately lift the skillet and tilt it in a circular motion to allow the batter to run in a circular pattern and fill the bottom of the skillet. This is a quick motion and the batter should run and spread readily to a very thin layer on the surface of the skillet. If the batter is too thick to easily run and spread, whisk in a couple tablespoons of water and try again. If the skillet is too hot and the batter solidifies too fast, try lowering the heat a bit.
  • Once the batter has spread over the surface of the skillet, return the skillet to the burner and cook until golden brown on the bottom. Flip and cook until golden brown on the second side. Remove the cooked crepe to a plate and start on the next one. Continue until all the batter has been used (6 to 8 8″ crepes).

Country Apple Dumplings

Country Apple Dumplings

Country Apple Dumplings

  • 1 large apple {I used a Fuji- any apple will do, tart is better}
  • 1 can Pillsbury Crescent dough
  • 1/2 cup butter
  • 2/3 cups sugar
  • 1/2 tsp cinnamon
  • 1/2 tsp vanilla
  • 3/4 cup or 6 oz. 7-Up or equivalent {half the can}

Click for recipe butterwithasideofbread.com