Wednesday, January 22, 2014


 296.  Crunchy, sweet, healthy, delightful, satisfying and so simplistic!  GRANOLA
Sprinkle it on yogurt, spoon it over your peanut butter.  Or just fill a bowl and add ice cold milk and a spoon.
I am amazed each time I purchase granola bars or granola in the market and realize how pricey it is.  I decided to create and make my own.
 While researching other recipes there was a large variety of ingredients to choose from.  I practiced and experimented with many items.  Here is one recipe that was ace.


Old Fashioned Oats  6 to 8 cups
Finax Nut and Fruit Oat mix from IKEA Marketplace 4 cups
Almonds 2 cups
Coconut Flakes 2 cups
Coconut Oil 1 cup
Craisins 1 cup, dried cranberries
Sea Salt 2 Teaspoons
Brown Sugar 1 cup
Egg White 2
Cinnamon 1 Teaspoon
Molasses 2 Tablespoons

Place all ingredients in a large bowl.  Wash your hands and arms very well and dry.  Mix the ingredients together with your hands.  You will be able to feel the ingredients blending together.  This is much more effective than using a spoon or spatula.
Place mixed ingredients into a baking pan with sides (jelly roll pan).  Bake in a 230 degree oven for approximately an hour.  Stir the granola every 15 minutes to make sure the outer edge does not burn.
 Allow the granola to cool.  Then store in an airtight container.  It will store for up to a month...but it won't last that long.
 To make granola bars, just add more egg white, brown sugar and coconut oil.  When you are mixing the granola it will be more sticky and hold together.  Press into the same type of baking sheet.  Bake but do not mix during the baking process.  You may need to adjust the baking time and temperature. Then,  wait for 5 minutes and cut bars into desired shape.  Wrap each bar separately or store in an airtight container between waxed paper sheets.

The other items you could add are endless!  Just use your imagination and add what you love.  One hint:  When adding chocolate chips, make sure you refrigerate the chips then add them after the granola cools.  In bars, refrigerate chips then drop them on the top of the bars after you cut them.  The chocolate will begin to melt slightly and adhere to the top of the bars.
"God has already done everything He's going to do.  The ball is now in your court.  If you want success, if you want wisdom, if you want to be prosperous and healthy, you're going to have to do more than meditate and believe; you must boldly declare words of faith and victory over yourself and your family."
~Joel Osteen

Tuesday, January 21, 2014

Seven-Minute Frosting

295.  Seven-Minute Frosting is one delightful and light frosting for any cake.  It is butter/dairy free and enhances every cake frosted.  it has a light marshmallow quality and it's color is white as snow.
Seven-Minute Frosting

1 cup sugar
1/4 cup light corn syrup
1/4 cup water
2 egg whites
14 teaspoon salt
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract

Bring about 3 inches of water to an active simmer in the bottom of a double boiler or a medium saucepan.  Meanwhile in the top of the double boiler or in a heat proof bowl that will fit snugly over the saucepan, combine the sugar, corn syrup, water, egg whites, salt and cream of tartar.  Beat with a mixer at low speed for 1 minute until the mixture is pale yellow and very foamy.  Place the pan or bowl over the simmering water and beat at high speed for 7 to 14 minutes or more, until the frosting becomes white, thick, and shiny, and triples in volume.  Conintue beating until the frosting forms firm peaks and loses some of its shine.  Remove the frosting from the heat, add the vanilla and continue beating for 2 minutes more.  Spread quickly on cooled layer cake or up to 4 dozen cupcakes.
You will make this a "go-to" recipe time after time.
“My therapist told me the way to achieve true inner peace is to finish what I start. So far today, I have finished 2 bags of M&M's and a chocolate cake. I feel better already.” 
― D. Barry

Monday, January 20, 2014

Hot Ham and Cheese Panini with Red Pepper and Spinach

294. A hot panini sandwich is always satisfying when hungry.  Occasionally I don't know what to make for dinner, a hot sandwich with a bowl of soup is a go to.

I use two slices of sour dough bread, or any type of bread.  Spread both slices with butter and a thin coating of pesto on the inside and just butter on the outside.
I then placed slices of ham and provolone cheese, a handful of fresh spinach and a red pepper slice in oil.  Season with salt and pepper.

Place the top slice of bread on top 
Set on the center of a preheated hot sandwich/panini press.
The sandwich will compress and heat through toasting the bread golden brown.
Heat the sandwich to your desired crispiness.  Make sure the cheese is melted and oozing around the edges.
"Hors D'oeuvres...a ham sandwich cut into forty pieces."
~Jack Benny


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