Granola from Inchmark

Granola

10 c old fashined rolled oats
2c whole wheat flour
2c wheat germ
2c coconut
1.5- 2c chopped pecans and sliced almonds
         mix above ingredients in large bowl

4T vanilla
1/2c water
2c honey
1c (or less) oil
         mix wet ingredients in separate bowl, add to try ingredients
         and combine well. spread in shallow pans. stir gently every
         15 minutes or so while baking. bake at 250 until deep golden
         and almost dry, approximatley 2 hours. remove, let cool.
         store tightly covered. in the refrigerator if you have room (i don't).

Jamie Oliver's Easy Pancakes with Tropical Yogurt

ingredients

For the flavored yogurt
• 2 ripe bananas
• A handful of unsweetened shredded coconut
• 1 cup of natural yoghurt

For the pancakes
• 1 egg, preferably free range or organic
• 1 cup of plain flour (see above)
• 1 cup of milk (see above)
• 1 teaspoon baking powder
• Sea salt
• 2 ripe mangoes
• 2 tablespoons butter
• 1 lime

one-cup pancakes, tropical yogurt and mango (usa version - imperial)

dessert recipes | serves 4 
These are the easiest pancakes to make—you don’t even need scales to weigh your ingredients. All you need is a cup or a mug. As long as you use the same cup for measuring both the flour and the milk, you’ll be laughing! These are great with a sprinkling of sugar and a squeeze of lemon juice (very old school!) or drizzled with maple syrup and served with crispy bacon. A handful of blueberries in the batter makes the most wicked blueberry pancakes. I also love eating them with coconut-flavored yogurt, which is delicious. I’ve given you a recipe here for making your own similar tropical-flavored yogurt. It actually gets better if you let it stand in the fridge for a few hours, the coconut will soften.

To make your yogurt and pancake batter
Peel your bananas, put them into a large bowl, and mash them with a fork. Add the coconut and the yogurt and mix well. Put this to one side until needed and get started on your pancakes. Crack your egg into a large mixing bowl. Add your flour, milk, baking powder, and a pinch of sea salt. Whisk everything together until you’ve got a lovely, smooth batter. Slice the mangoes away from their pits, score the flesh across, and push outward so that you can slice it off the skin to give you diced mango.

To cook your pancakes
Put a large frying pan on a medium heat and add half the butter. When the butter has melted and the pan is nice and hot, use a ladle to spoon the batter into the pan. Each ladleful will make 1 pancake—they’re quite small, so you can cook several at a time. Cook for 1 to 2 minutes and use a turner to flip them over when they start to brown on the bottom and get little bubbles on the top. When cooked on both sides, transfer them to a plate, carefully wipe the pan clean with paper towels, add the rest of the butter, and start again. Keep going until all the batter is used up.

To serve your pancakes
Serve straight away, topped with a dollop of flavored yogurt, the diced fresh mango and wedges of lime for squeezing over.

Kenz Sugar Cookies

Sugar Cookies:
1/2 cup softened butter
1 cup sugar
1 egg
1 1/2 tsp vanilla
1/2 cup sour cream
1 tsp soda
1/2 tsp salt
3 1/2 cups flour

Bake at 350 for 8 minutes

Cream Cheese Frosting:
1/2 cup butter
8 oz cream cheese
4 1/2 cups powder sugar
1 tsp vanilla
mix for 4-5 minutes

Salad De Maison From Abbie Curtis

Juice of 1 lemon

3 cloves of garlic, crushed

1 tsp. salt

½ tsp. pepper

¾ c. vegetable oil

¼ lb bacon, diced

2 heads romaine lettuce, torn in small pieces

2 c. cherry tomatoes, halved

1 c. coarsely grated swiss cheese

2/3 c. slivered almonds, toasted

1/3 c. grated parmesan cheese

Salt and pepper to taste

1 c. croutons

Make dressing. Combine lemon juice, garlic, salt and pepper.  Beating continuously with a fork, slowly add vegetable oil in a stream.  Let stand 3 hours.  Sauté diced bacon until crisp.  Drain on paper towels.  In a salad bowl, combine romaine lettuce, tomatoes, Swiss cheese, almonds and bacon. 

Toss with dressing, parmesan cheese, salt and pepper.  Garnish with croutons. 

Good luck Rach!  Let me know if you have any questions at all with it!

Abbie's Wild Rice Soup

1/2 cup wild rice
1 1/4 cup water
1 chicken bullion cube
1/2 cup onion, chopped
1/2 cup celery, sliced thin
1/4 cup butter
1/2 cup carrots, sliced thin
1/4 cup flour
4 cups chicken broth
parsley flakes
1 cup cream
2 cups cooked chicken.

Combine rice, water adn bullion cube. Bake 1 hour at 325 degrees. Saute onion, celery and carrots in butter. Blend in flou, and stir. Add chicken broth and parsley flakes. Stir until thick. Add baked rice, cream and chicken. Cook 5 minutes.


Good luck! If i can make it, anyone can make it!

-Abbie