Justin's raw granola

2 ½ cups buckwheat
2 ½ cups sunflower seeds
2 cups pumpkin seeds
1/2 cup chia seeds
dates - 10-12 medium size

blend/process: dates, coconut oil, chai spice, cinnamon
10-12 medjool dates, soaked & pits removed
2 Tbs coconut oil
1-2 Tb spices (chai & cinnamon)

optional:
coconut flakes - 1 cup
raisins
vanilla

Soak all the above ingredients (seeds & dates) in their individual bowls.  Chia seeds will soak up about 1-2 cups water!  Soak everything for about 3-8 hours.  Rinse the seeds really well, and strain the water well too.  Combine all the ingredients into a large deep bowl.  Blend the remaining 3 ingredients (dates, oil & spices) in a small food processor.  Add this to your seeds & combine everything well.  Spread the mixture onto Teflex sheets, about 1/4 inch thick, for your food dehydrator.  This recipe will make about 4 sheets.  Dehydrate (105-110 degrees) for about 1-2 hours before removing from the Teflex and allowing to dehydrate on the mesh overnight.  We usually dehydrate for at least 10-12 hours total, and begin this process in the early afternoon so you will have time for soaking & to start the dehydration process before you go to bed.  Our kids LOVE this granola!! 

grandma's scones

These are so easy & fun to make with kiddos! The girls especially love getting to roll out their own treats, and even cutting them into pie pieces. Hope you enjoy this recipe passed on from the grandma of a friend. :)

1 cup plain yogurt
1 tsp baking soda
4 cups flour
1 cup sugar
2 tsp baking powder
1/4 tsp cream of tartar
1 tsp salt
1 tsp cinnamon
1 cup butter, softened
1 egg

In a small bowl, mix the yogurt & baking soda well. Set aside. Preheat the oven to 350F. In a large bowl combine all the dry ingredients and mix well. Cut in the butter until crumbly. Finally stir in the yogurt & egg until moistened. Turn out onto a floured surface and knead well. Divide dough into smaller balls - and pat each into a flat round, about 3/4 inches thick. Cut into 4-6 pieces. Place on a lightly greased baking sheet and bake for 12-15 minutes. Yum!

granola

Mix together:
6 cups oats
1 cup flour
2 cups nuts (almonds, walnuts, cashews, peanuts)
2 cups coconut
¼ cup sunflower seeds/sesame seeds
1 tsp. salt
½ cup nonfat milk
cinnamon (optional)

Mix separately, then add to dry ingredients:
1 cup maple syrup
½ cup oil

Mix everything well until coated evenly, and bake at 225 for about 2 hours. Stir every 20 minutes. Turn off oven and add 1 cup dried fruit (raisins, chopped dates, dried apricots, etc). Cool and enjoy! Store in an airtight container so it stays crunchy. We take this camping too!

Chinese porridge - Congee

CONGEE (稀饭 xīfàn) - is basically rice cooked in water/chicken broth, eaten for breakfast! There are many variations to how this can be cooked & served - but here is the basic gist:

Combine in a saucepan, and bring to a boil:

1 cup white rice
3 cups chicken broth
1/2 cup chopped/shredded chicken (some people use tuna/fish)
1 tsp salt
1/2 tsp peanut oil
water as needed

Add:
1 inch of ginger, cut into long thin strips/threads

Optional Toppings:
tuna
ginger, cut in small slivers
2 tsp soy sauce
white pepper
sesame oil
green onion, chopped fine
cilantro

Rinse the rice with cold water until the water runs clear. Drain well. Put the rice in a large sauce pan and stir in the salt and oil. Add the water & chicken stock. Bring to a boil over high heat and stir the rice to keep it from sticking to the bottom of the pan. Cover (with the cover ajar) and boil gently for about 5 minutes. Cover and reduce the heat to low - simmer, stirring occasionally until the rice is soft (the consistency of porridge). Add ginger. Simmer for about 1 hour. Porridge is ready when the rice is soft with a mushy appearance. Add water if needed. Serves about 6. Ladle the hot porridge into bowls and sprinkle with desired toppings. Serve hot!

Some interesting facts about Congee too: It is always recommended to eat when you are feeling sick (similar to chicken noodle soup). Some of the oldest Chinese imperial records have mentioned it being a health food. It was also eaten most often by the poor, or during times of drought and famine - when food was hard to come by. Legend tells us that during the time of Emperor Yong Zheng (Qing dynasty), a famine broke out. He ordered his officials to serve & distribute Congee to the starving people. Corrupt officials would skimp on the rice and serve watery versions. When the Emperor heard about this, he set a standard that the porridge must be so think that a pair of chopsticks would stand upright! Any officials who failed this standard were beheaded. Congee is also served during funerals - because it is plain and simple, and suits times of grief and mourning.

mini-bagels

3.5 cups flour

2 tsp salt
1 tsp dry yeast
2 T maple syrup
1 1/4 cups warm water (80-90 degrees)
canola oil
1 egg white

Optional
sesame seeds or poppy seeds on top
1 tsp cinnamon (added to dry ingredients)

In a large bowl thoroughly mix flour, salt, yeast. Add maple syrup last, and mix well. Gradually add warm water to dry ingredients and mix until combined well. Knead for 5-10 minutes. Add extra flour or water until you have a soft dough (smooth and elastic). Brush dough in oil and place back in your bowl, covered in saran wrap. Allow to rise in a warm place for 2 hours.

After 2 hours, remove from bowl and roll onto a slightly floured surface. Divide into 12 equal parts, and roll into balls. Poke a hole with your thumb thru each bagel, and set onto a greased surface (You could also roll into strips, pinch together and form circles). Cover, and allow to rise again (20 min). Bring water to boil in large shallow pan - about 2-3 inches deep of water. Lower heat, and add a few bagels at a time. Simmer for one minute on each side (2 min total). Remove from water and place on a towel to cool. Then place on ungreased baking sheets. Bake at 375°F for 10 minutes. In a small bowl, beat 1 egg white with a dash of cold water. Brush bagels with water/egg mixture (this is when you could add sesame seeds, poppy seeds, garlic, etc. on top) and put back in the oven again for another 10-15 minutes or until slightly browned. Remove bagels from baking sheets and cool on wire rack. Yum!!

• Yeast Breads
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
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quiche

4-5 eggs

1 cup milk
1/2 cup whipping cream
1/8 tsp pepper
1/4 tsp salt
*1/2 cup biscuit/baking mix (becomes the crust)
*1/4 cup butter, melted

Depending on your tastes, you can add:
broccoli flowerets
bacon, cooked & crumbled
cheese, grated (up to 1 cup)
mushrooms, sauteed well
spinach, washed/drained/chopped
onion, chopped & sauteed
bell peppers, sauteed
green onions
fresh parsley, chopped

In a mixing bowl, combine the first seven ingredients. Beat the eggs first, then add the rest of your ingredients. Beat until blended. Transfer to a pie plate or glass baking dish. Sprinkle with extra ingredients; lightly press down into batter. Bake, uncovered, at 350 degrees F for 45 minutes or until a knife inserted near the center comes out clean. Let stand for 10-20 minutes before serving.

*I usually prefer to make my own pie crust, and not include the biscuit/baking mix & butter. This takes a little more time, but I like the taste better.

pumpkin puree

To make your own Pumpkin Puree
Choose a nice pumpkin from your local pumpkin patch, or grow your own!! *Sugar Pie, Baby Bear or Cheese Pumpkins work the best for making fresh puree. A 5-7 pound pumpkin will make 2 pies easily. Wash your pumpkin and cut in half (lengthwise). Remove all the seeds & stringy fibers with a spoon or canning lid. Place face down on a baking sheet with a lip (add about 1/2 cup water). Bake at 350F (177C) for 45-75 minutes (depending on the size) until it can be easily pierced with a knife/fork. Remove from the oven and cool long enough so that you can scoop out the pumpkin flesh without burning yourself OR remove skin with a knife while still on the baking sheet. Blend in a blender or food processor until very smooth. We like to strain the excess liquid with a cheesecloth or collander. Freeze or can for future use, or use right away!

pancakes

2 cups flour
2 T sugar
4 tsp baking powder
1 tsp salt
2 eggs, beaten
1.5 c milk
1/4 cup oil/melted shortening

Optional: cinnamon, dash of lemon juice, chocolate chips, banana chunks, blueberries, raisins!

Combine the dry ingredients and mix well. Beat eggs, and add milk & oil in separate bowl. Combine and mix well. If more milk is needed - add some more until you get the right consistency. We usually add 1/4-1/2 cup more! Do no beat, but just stir until combined well. Cook on a hot griddle, flipping when bubbly. Makes about 15 3-inch pancakes. If you can perfect this recipe, you might earn the title of "Pancake King" like Justin holds in our home. :)

You can easily morph this recipe into waffles by separating the egg yolks/whites - keeping the yolks with the milk mixture. Beat the egg whites and fold in at the end. :)
glory to Wyc International Cookbook, and a few tips from Poppa Joe!

French toast

4 eggs
3/4 cup milk
3 T brown sugar
1 tsp ground nutmeg
1 tsp vanilla
12 slices of your favorite bread (cinnamon raisin bread is my fave)
1 T ground cinnamon

In a large mixing bowl or flat tupperware container, beat the eggs. Add milk, brown sugar, nutmeg & vanilla; stir well to combine. Soak bread (one slice at a time) in the egg mixture until saturated. Heat a lightly oiled griddle or frying pan over medium high heat. Brown bread on both sides, sprinkle with cinnamon and serve hot. Top with fresh cut fruit, syrup and/or maple syrup.

grandma eggs

This is something my grandma always made for me as a little girl, whenever we went to visit. so forever it has been called, "grandma eggs" even though its a simple egg+toast combo!

1 egg
olive oil
garlic salt
1 slice of toast
butter

First toast the bread, butter and cut into strips, then into bite-sized squares. Put in a bowl. Then, fry the egg, sprinkle with garlic salt, and place it atop the bread. Cut up the egg so the yolk soaks into the toast, and there you have it!! Our girls love it too. You can multiply the recipe, and make more for the entire fam.
glory to my grandma, Irene Webber

Gluten-free pancakes

1 cup rice flour (or about 2/3 cup rice flour, 1/3 cup soy + corn flours)
1 cup buttermilk (milk with 1.5 T vinegar)
1 T sugar
1 tsp GF baking powder
1/2 tsp baking soda
2 eggs
1 T oil
cinnamon, GF vanilla and/or lemon juice to taste

Mix all ingredients thoroughly. Add more milk if batter is too thick.
glory to Dorothy, May 07

date bars

Filling
1 pound dates (cut up)
1 cup brown sugar
2/3 cup water
1 tsp. vanilla

Cook in sauce pan stirring to dissolve sugar. Simmer 1 min. Puree in blender. Cool.

Crust
1 ½ cup oatmeal
1 ½ cup flour
1 cup brown sugar
½ tsp baking soda
1 cup butter

Mix ingredients till coarse. Put half in buttered 9x13. Filling on top, then remaining crust. Bake at 350 degrees for 38 minutes.

buttermilk scones

2 cups flour
3 T. sugar
2 tsp baking powder
¼ tsp baking soda
½ cup cold butter, cut into small pieces
1/3 cup dried cranberries or raisins
1 T. grated orange peel
½ cup buttermilk
1 tsp. sugar
Preheat oven to 375º (180C).

In a large mixing bowl, combine flour, 3 T sugar, baking powder & soda. Add butter; knead with your fingers to form fine crumbs. Stir in cranberries and orange peel (these are optional). Make a deep well in the center of the flour mixture and pour in the buttermilk (buttermilk can be made by mixing 1/2 cup milk with 1 tsp vinegar, and allow to sit for 5 min). Stir with a fork, until the dough holds together.
Pat the dough into a ball and knead on a highly floured board for 5-6 turns. Divide dough into two parts and shape each half into a smooth ball. Flatten each ball slightly into a 5 inch circle, and cut in half. Place the four semi-circles on an un-greased baking sheet, with halves facing each other to form two rounds. Sprinkle with sugar. Bake for 10 minutes. The scone halves should puff up and touch each other on their cut edges. With a sharp knife, quickly slash a cross ½ inch deep across the top of the scones. Return to oven and bake about 20 minutes longer until golden brown. Enjoy with jam or butter! You can also drizzle with powdered sugar icing (pictured above).
glory to Susan D, one of my fave people

maple syrup

1 cup white sugar
1 cup brown sugar
1 cup boiling water
1/2 tsp maple flavored extract
1/2 tsp vanilla

Combine sugars & boiling water in a saucepan over med heat, stirring constantly for 3-5 minutes (or until sugars dissolve). let simmer, while stirring for another minute. turn off the heat, and stir in the maple & vanilla extracts. we store the syrup in a container in the fridge for later usage.
glory to Wycliffe cookbook

basic muffins

1 ¾ cup flour
3/4 cup sugar
1 ¾ tsp baking powder
1 egg + 1 egg yolk beaten
½ cup melted butter
1 cup milk
1 tsp vanilla
¼ tsp almond extract
1 cup your choice of fruit
Optional:
cinnamon/nutmeg

Combine first 3 ingredients, then combine the last 5 ingredients. Add wet ingredients to dry - mix just until moist. Fold in apples, blueberries, nuts, banana or whatever you want (1 cup)

Sprinkle with crumb topping:
3T flour
3T brown sugar
2T soft butter

Bake at 400 F (190 C) for 15-20 minutes!!

glory to Jen Namba! her muffins always turn out better than mine too!

homemade yogurt

This is a really great way to make yogurt! There are endless possibilities of flavors, and you can cut back on the sugar too. After your first batch, you just use a tablespoon of your own homemade yogurt as your starter, instead of store-bought.

4 cups water, divided
1 1/2 T plain yogurt with active cultures (this is your starter)
1 3/4 cups dry milk powder

(you can also use 4 cups whole/non-fat/low-fat milk instead of the water & milk powder, its up to you)

Pour 2 cups of water into a sealable container (1 quart), and stir in the starter-yogurt until completely dissolved. Whisk in powdered milk until completely blended. Fill with remaining water, and stir. Close the lid, and set in a warm place for 12-15 hours. You can use your gas oven (turned off), or a heating pad/in a cupboard (around 110 degrees). Refrigerate & chill before serving. Makes about 4 cups!
glory to many who have gone before me: mom, Scout...and the Mirage Restaurant (my starter)
Yogurt is the result of milk that has fermented and coagulated because it's been invaded by friendly bacteria. This is accomplished naturally by keeping the milk at about 110°F for several hours. The end result is a creamy-textured yogurt with an astringent, slightly tart taste. You can flavor with fresh fruit, added sugar, or any creative addition.