Homemade Granola

You will want to add this delicious recipe to your list of favorites. It is easy to make and very healthy and nutritious. Add what you like to customize to your taste and health preferences. 

 

Mix all together in a large mixing bowl:

• 8 cups old fashioned rolled oats

• 1 cup brown sugar (or cane sugar, or other natural sugar)

• 1 cup or more of sliced almonds (or nuts or seeds of your choice)

• 1 cup shredded or flaked coconut

• 2 or more cups of your favorite dried fruit ( raisins, dates, dried cranberries, or any dried fruit of your choice)

• 1 teaspoon cinnamon

• 1/2 teaspoon salt ( kosher or Real Salt is best but not necessary)

Warm together on very low heat and pour over dry mixture:

• 2/3 cup honey

• 2/3 cup coconut oil

• 1 Tablespoon vanilla extract (optional)

Mix together with large spoon or mixer until mixed well and evenly coated.This mixture is ready to eat now if you prefer not to heat the ingredients and loose valuable nutrients.  If so, just store in airtight containers. This mixture is great as a cereal or with yogurt. 

Note: If you prefer it to be baked and crunchy, press firmly onto a greased or lined baking sheet that has a rim and bake at 300 degrees for about 20 minutes or until golden brown. For granola bars, cut into strips while warm. If you like crunch granola, let mixture cool and then break into pieces. Store in airtight containers.

Homemade Noodles/How to Instructions

Making noodles from scratch is not hard. They can either be used fresh or frozen for later. 

Beat together in mixing bowl until smooth:

• 3 egg yolks
• 1 whole egg
• 1/4 cup cold water
• 1 teaspoon salt ( decrease salt if you are adding bullion cubes or paste in the broth you will use to boil the noodles.) 

Add and stir in:

• 2 cups flour (white or whole wheat - or a combination of both)

Note: This dough will be quite stiff so if you are using a mixer. You may want to finish mixing by hand. If dough becomes too stiff just add a little more water. 

Place dough on floured pastry cloth and knead with hands until it forms a smooth ball.  

Roll out until it is the desired thickness for your noodles. Sprinkle dough with flour to keep from stick to rolling pin. 

You can cut the dough in strips at this point or sprinkle again with flour and roll up into a roll and slice to desired width. (The added flour will help thicken your broth.)

 Shake out strips to separate. You can cut them into bite sized pieces or leave in long strips. These noodles are ready to cook at this point or you can freeze them for later. Let them simmer in prepared soup or broth for 15 - 20 minutes until done.  

Note:  These noodles are especially good prepared in chicken or beef soup. You will have more flavor if you brown your meat with diced onions and garlic in olive oil before you add water to make your broth. They can also be a side dish if you boil and drain them. Serve with butter, cheese sauce or whatever you desire.

Easy Salsa Dip

If you need a quick delicious dip for your party or anytime, this one is so easy and will be a favorite forever!

Mix together equal amounts of your favorite salsa and sour cream. If you like a stronger salsa flavor and more of it or add more peppers or pepper juice. (You can substitute plain yogurt with a touch of garlic for the sour cream). Keep this dip on hand for your favorite chips, taco salad, breakfast burritos, scrambled eggs, sandwich wraps, veggie dip, etc.  Enjoy!!   

Note:  Here is an easy recipe to prepare your own salsa. You can prepare as is or add you own touch to suit your preference.

Note:  Here is a link to our recipe for "Your Way Salsa" on our site. Use this recipe to make salsa to suit your taste! 

Click Here

 

Your Way Salsa

Here is a recipe for homemade salsa that is delicious just as it is, or you can adjust it and add your favorite ingredients to perfect a salsa to your own taste.

Use your blender or food processor to prepare. 

Place in blender or processor:

• 1  29 oz. can of diced tomatoes
• 1 Tablespoon minced garlic
• 1 teaspoon salt
• 1 teaspoon brown sugar
• 1 Tablespoon lime juice
• 1/4 cup canned green olives with pimentos and juice
• Approximately 5 Pepperoncini  peppers or peppers of your choice (for a hotter flavor, add jalapenos or chipolata peppers)
• 1/4 cup chopped onion
• Cilantro to taste (several stalks  (this is optional - add to suit your taste)

Mix in blender or food processor to your desired consistency. Use a "pulsing" option if you want a courser texture or blend longer for a smoother texture.

This is ready to eat as soon as you are finished. Keep refrigerated (preferably in a glass container). This will keep for several days. The flavor seems to be better the next day so wait until then to decide if you have it prepared the way you like it. 

Note: Mix with equal parts of sour cream for a delicious dip for chips, vegetables. scrambled eggs, wraps, taco salad, etc.  

Potato Bread or Rolls

Potato bread is very moist and tender.  This is an old fashioned recipe that has been popular for many years. You just need to save the water from your potatoes when you boil them and use as the liquid.

Add to mixing bowl in order given:

• 1  1/2 cups warm potato water (or add 1/3 cup potato flakes to 1  1/2 cups hot water and let it cool to luke warm - you can also melt your butter in this while it is still hot.)
• 2 Tablespoons sugar
• 2 Tablespoons melted butter
• Approximately 3  1/2 cups white flour 
• 2 teaspoons salt
• 1 Tablespoons instant yeast (the kind that is meant to be stirred into dry ingredients - mix the yeast around in the flour with a spoon while it is on top).

Note: If you want to use yeast that is to be dissolved in luke warm water, just use 1/2 cup of the original warm liquid that has a pinch of sugar added. Stir until dissolved and let it rise a little before adding it back to the mixing bowl. (Be careful that the water isn't too hot as this will kill the yeast)

Mix with stand mixer for 2 - 3 minutes ( it is not necessary to mix for a long time as this will make the bread tough)  The dough should hold together in a ball and not stick to the bowl - but it needs to be stiff enough that your finger doesn't stick when touching it. It is best to start mixing with 2  1/2 cups of flour and gradually add the rest. Flours differ so watch for the dough to cling together. However, you don't want it too stiff. If this happens, just slowly add a little more water.

Cover and let rise until double in size - usually about 30 minutes. 
Form rolls into preferred shapes (butter your hands to prevent dough from sticking).  Form bread loaves on a floured pastry cloth. Place in pans that have also been buttered.  Brush top of dough with butter and let rise in a warm place.  Bake at 350 degrees until golden brown and tests done. Bake rolls for approximately 25 minutes - bread for 35 - 45 minutes depending on size of loaf. Bread will be done when you touch it on the top or side and it springs back.  

Note: The texture of this bread is different that regular bread. It is very moist and the outside is not as smooth. If you use water and potato flakes it will have a somewhat grainy texture but the flavor makes up for any imperfections. This recipe makes 1  2# loaf of bread or 1 dozen large rolls. 

If you are in need of a stand mixer to help you with your baking needs, check out our quality Bosch Stand Mixers in OUR STORE!

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Bosch Compact Mixer

Bosch Universal Plus w/Blender

   

Deli Style Tomato Soup

This recipe for homemade tomato soup will rival any that you can buy at your favorite restaurant.  Great for lunch or anytime.  Easy to make and keeps well, so make extra for another day!

Saute in sauce pan on medium low heat: 

• 2 Tablespoons butter
• 1/2 cup or one small diced onion 

(watch carefully as this can burn easily.) Allow the onions to simmer for a few minutes. Watch for the edges to brown a little. This "caramelizes" them for a rich flavor. 

Add about1/3 cup of water. You should notice a rich brown sauce. Continue to simmer for a few minutes to finish cooking the onions. Continue to watch so they don't burn!

Add to butter and onions:

• 1 tablespoon minced garlic (fresh is best but prepared will work well too)
• 1 large stalk or 2/3 cup diced celery (this is optional - celery helps neutralize the acid in the tomatoes to relieve heartburn)

Add:

• 1/4 cup water
• 1 rounded Tablespoon Chicken Base (a paste version of bouillon)

Simmer for a few minutes and stir to dissolve the chicken base.

Add:

•  46 ounces of regular V-8 Juice. 
• 1 rounded Tablespoon sugar
• 1/2 teaspoon baking soda
• Salt and pepper to taste 

Stir and bring to a boil. Turn heat down and let simmer for about 30 minutes.

This soup is now ready to eat!

NOTE:  If you like it creamy, add 1  1/2 cups cream, 1/2 and 1/2 or canned milk. Heat a little more but do not bring to a boil as it will curdle. (Heating the cream separately before adding to Tomato mixture will also keep it from curdling.) Serve with your favorite crackers, toast or garlic bread.  ENJOY!!

Cinnamon Twists / How to Instructions

This is a recipe for homemade Cinnamon Twists. They are quicker and easier to make than Cinnamon rolls. They are very tender and melt in your mouth.

Bring to a boil in large saucepan:

• 2 cups sour cream

Remove from heat.

Stir in:

• 1/4 cup butter (1/2 stick)
• 1/3 cup sugar
• 2 teaspoons salt 

Stir until sugar is dissolved and it has cooled to medium warm.
(adding the eggs will help with the cooling process)

Add when liquid is still slightly warm:

• 1 teaspoon soda
• 2 beaten eggs 
• 2 packages or 2 Tablespoons of yeast dissolved in 1/2 cup warm water and allowed to rise a little (or you can add 2 Tablespoons of instant active yeast - the kind that is meant to add to dry ingredients - when you add the flour).

Stir in approximately 6 cups of flour. This dough is meant to be quite soft. If you are using a mixer, don't knead very much as this will make them tough. The dough should stick together but will still be a little lumpy. (You can also stir with a wooden spoon and then turn out on heavily floured pastry cloth and finish kneading until a ball is formed)

Cover and let rise about 15 minutes then roll out on floured pastry cloth until a little more that 1/4 inch thick.

 


Brush 1/2 half of dough with melted butter then sprinkle this half with brown sugar and then cinnamon (add nuts if you like). Fold the other half over the top of buttered half. 

Cut into 1" X  6" strips. Twist each strip 2 times and then place on buttered baking sheet or stone pressing down ends of each strip to hold in place. 

Brush with melted butter and let rise for 15 - 20 minutes. Bake at 350 degrees for 20 - 25 minutes or until golden brown.  

Remove and let cool on rack. Frost with maple flavored frosting and top with nuts if desired. 

If you are in need of a stand mixer to help you with your kitchen needs, check out OUR STORE for quality Bosch Stand Mixers as well as other small kitchen appliances.

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Ranch Style Corn Bread

Corn bread is great for breakfast or with soup, chili, stew, or in place of bread for any meal. It is easy to prepare and is finished in about 45 minutes. It is sure to be a favorite and easy enough for kids to make.

 




Grease and flour 9”x9” square pan

Mix together in mixing bowl:

• 1 cup cornmeal (fresh ground if possible) 
• 1 cup white flour
• ¼ cup sugar 
• 1 Tablespoon baking powder
• 1 teaspoon salt

Add and stir together until mixed well:

• 1/3 cup melted butter or oil
• 1 egg
• 1 cup milk (add a little more milk if batter looks too thick)

Pour into prepared pan and bake at 425 degrees for 20 – 25 minutes or until it tests done. (400 degrees if using glass pan)

Note: Fresh ground corn meal makes all the difference. It is more moist and tender.
You can substitute buttermilk for the milk – use 2 teaspoons soda in place of baking powder. 
(Double the recipe for a 9”x13” pan.)

Butternut Squash Bisque With Gouda

This recipe for Butternut Squash Bisque or Soup is very flavorful. It is filling and can be a main dish. 

Start by peeling a large butternut squash. Cut in cubes and place
in medium sized sauce pan with lid. Bring to a boil and simmer for about 30 minutes or until very tender.

While this is cooking, saute in fry pan on low heat:

• 2 Tablespoons minced garlic
• 2 Tablespoons butter

Stir while browning until golden brown. (Watch carefully as this will burn easily.) Turn off heat and let set until squash is cooked.

 

When squash is tender, drain most of the liquid off then mash or stir until smooth and big lumps are gone.

Measure out 4 cups of prepared squash and place back in sauce pan. Add the sauted garlic and stir.


Add:

•  1/3 to 1/2 cup (or more) of Smoked Gouda cheese that has been sliced with a peeler or grated.
• 1 teaspoon salt or more to taste, depending on flavor of squash.

 

Stir cheese into hot soup and let set to allow it to melt.  Stir again until cheese has melted. 

Add:

• 1  1/2 cups of cream, half & half or milk.

Note: If you want to serve this as a soup, thin with more milk or water.

Garnish with: More Gouda Cheese and Montreal Steak Seasoning (or pepper).  

Other garnish suggestions: Artichoke hearts, sliced banana peppers or other garnish of your choice.  Serve with garlic  bread, rolls, corn bread or your favorite bread.   Enjoy!!

Ice Water White Cake

If you looking for a recipe for a delicious white cake you will like this one.  It is very moist and can also be used for shortcake.

Cream together in mixing bowl:

• 1  1/2 cups sugar
• 1/2 cups butter (or 1 stick)

Add and mix together:   1  1/2 cups ice water

Add and mix until smooth:

• 3 cups white flour ( cake flour is best)
• 1 Tablespoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla

Beat together until stiff:  

• 6 egg whites with 1/2 teaspoon cream of tarter added.

Fold egg whites into batter with a wire whip until blended well. 

Pour into prepared pans and bake at 375 degrees until cake tests done.  Round cake pans 20 - 30 minutes, oblong cake pan 40 - 50 minutes.

Note: This recipe is for high altitudes - adjust for lower altitude buy decreasing the flour 2 -3 Tablespoons. Baking times for low altitude will be less.

Banana Muffins

Here is a recipe that will be popular and is an easy way to use those ripe bananas!  

Mix together in mixing bowl until slightly blended: 

•  2 eggs
•  2/3 cup milk or buttermilk 
•  ¼ cup melted butter or cooking oil

Add and mix together:

• 2  ripe bananas mashed (about 1 cup)

Add and mix together until dry ingredients are absorbed.  Do not over stir – batter should be lumpy. Over stirring will cause muffins to be tough and flat.

• 2 cups flour (white or whole wheat or combination of both)
• 2  teaspoons of baking  powder (use 1 ½ teaspoons soda if you use buttermilk)
•  1 teaspoon salt

Spoon this mixture evenly into muffin cups that are lined with muffin liners, sprayed with non-stick spray or greased with butter.

Bake at 400 degrees for about 20 minutes or until golden brown.  This recipe makes 12 large muffins.