Granola Clusters

These tasty granola clusters are a great way to use up bits and pieces from your pantry. They’re infinitely variable, too. Make one of these recipes, or try out your own granola creation.

Marissa’s Granola Clusters

INGREDIENTS

• 1/2 cup almond butter
• 1/2 cup maple syrup/agave/honey
• 1/2 cup hemp hearts
• 1/2 cup crushed walnuts
• 1/2 cup cut dates
• 1/2 cup fine unsweetened coconut

METHOD

Mix everything together in a bowl. Roll into balls and chill in muffin cups, or spread into a pan and cut into bars once chilled.

 

Silvia’s High Fibre Granola Clusters

• 1/2 cup each crunchy peanut butter and almond butter
• 3/4 cup bashed organic almonds
• 1/2 cup sweet coconut
• 1/2 cup sunflower seeds
• 1/2 cup hemp hearts
• 3/4 cup chopped organic apricots
• 1/4 cup ground golden flax seed
• 1/2 cup Canadian maple syrup
• 1/4 cup psyllium husk
• 1/4 cup quick oats

METHOD

Mix everything together in a bowl. Roll into balls and chill in muffin cups, or spread into a pan and cut into bars once chilled.

Pancakes - Easy!

From “Better Homes & Gardens”

If you’ve never had pancakes for dinner… maybe you should try it.

INGREDIENTS

• 1 1/2 cups all purpose flour
• 1/2 tsp salt
• 3 tsp baking powder
• 1 1/4 cup milk
• 2 eggs
• 1 tsp oil
• margarine or butter

METHOD

1. Mix dry ingredients together in bowl.
2. Add milk, eggs and oil and stir (batter will be lumpy). Don’t be afraid to add a little more milk for easy mixing.
3. Melt a little butter in frying pan or on griddle.
4. Drop batter by spoonful into pan. You can use pancake ring shapes or make your initial or some other pattern in the pan.
5. Cook until bubbles come through. Then turn and cook until the underside is golden. Eat and enjoy.

TOPPINGS

• Nuts
• Sprinkles
• Mini smarties
• Fruit syrups
• Real maple syrup
• Warmed jam
• Lemon juice with a dusting of icing sugar
• Peanut butter
• Golden syrup

Stirabout

Featured in several of James Joyce’s works, the stirabout is a delicious Irish breakfast. Checking out the ingredient list, it’s hard to understand why Stephen Dedalus was so mopey. We can only guess that he didn’t add enough cream & brandy to his bowl.

INGREDIENTS

• 2 cups water
• 1/4 tsp salt
• 1/2 cup Irish steel cut oats
• 1/3 cup light corn syrup
• 1/4 cup Irish whiskey or brandy
• 1 cup raisins
• 8 Tbsp cream
• 4 Tbsp brown sugar
• 4 Tbsp butter
• 1 cup fresh berries

METHOD

1. The night before, boil two cups of water and salt, add oatmeal, stir and turn off the heat.
2. Cover the pot and leave overnight.
3. In a second pan, bring corn syrup and brandy to a simmer over medium heat.
4. Add raisins and simmer 3 to 5 minutes.
5. Cover and set-aside until morning.
6. The next morning, bring oats to a brisk boil and cook until they are just tender.
7. Meanwhile, place 2 Tbsp of cream, 1 Tbsp brown sugar, 1 Tbsp butter, and 1 Tbsp drained raisins in each bowl.
8. Add hot cooked oats and top with fresh berries.

Serve, allowing each person to unveil the tasty surprise awaiting below.

Whole Grain Baby Cereal

A recipe from The Grain & Salt Society (summer 2000)

The grains listed below were chosen because they are the least allergenic and the easiest to digest. I don’t like calling this “baby cereal” because this cereal is for everyone. Adults and older children can dress up this simple cereal with bananas, date sugar, toasted nuts, sliced apples, milk, maple syrup, blueberries or whatever they’d like. Don’t forget to buy organic grains.

CHOOSE ONE

• 1 cup short-grain brown rice
• 1 cup millet
• 1 cup quinoa
• 1 cup sweet brown rice

Place grains in a fine strainer; rinse and drain.

METHOD

Toast grain:

Oven toasting: Preheat oven to 350F. Spread grains on cookie sheet and toast in oven until they give off a nutty aroma (12-15 minutes).

Skillet toasting: Place washed grains in large skillet on burner and toast on medium heat, stirring constantly, until grains give off nutty aroma (about 5-8 minutes).

Let toasted grains cool and store in a sealed container. You can toast a big batch of several different grains at one time and store them in separate jars. This will keep baby and all full of wholesome cereal for many moons.

Grind grain:

For optimum nutrition, grind the grains in a small electric grinder or food processor just prior to using. Once a grain is ground it begins to lose nutritional value within 24-48 hours. Store the whole toasted grains in labelled, sealed containers and grind the amount you need before cooking.

Cook ground grains into cereal:

Baby-sized portion of cereal: Mix together 2-3 tablespoons of ground cereal and 1/2-3/4 cups water and a pinch of sea salt in a small pot; bring it to a boil. Reduce heat to low and simmer, covered, for 5 minutes.

Family-sized portion of cereal: For four adult- or child-sized servings, use 1 cup ground grains, 3-4 cups water and 1 teaspoon salt. Combine cereal, water and salt in a pot; stir with a whisk and bring to a boil. Reduce heat to low and simmer, covered, for 10-12 minutes.

Preparation time: 8-15 minutes for toasting, 5-12 minutes to cook cereal.
Yield: 1 cup toasted grains makes 4 adult-sized portions of cereal.

Date, Apricot & Raisin Chutney

From Deborah Palmer of A Movable Feast

INGREDIENTS

• ¾ cup dried dates
• ½ cup dried apricots
• 1 Tbsp tamarind paste
• 3 Tbsp tomato ketchup
• 1 tsp ground coriander
• 2 tsp sugar
• ⅛ tsp cayenne powder (optional)
• 1 Tbsp chopped fresh mint leaves
• 1 cup water
• ¼ cup raisins, cranberries or other dried berry
• salt to taste

METHOD

1. Finely chop the dates and apricots and place them in a food processor with the tamarind paste, ketchup, ground coriander, sugar, chili powder and mint leaves.
2. Add the water and blend the mixture in the processor until combined but still slightly chunky.
3. Push the mixture down the sides of the processor and blend again for 1 minute (or longer if you want the chutney smooth).
4. Place the mixture in a serving bowl and stir in the raisins. Season with the salt and chill until ready to serve.

Can be refrigerated in a sealed container for up to 2 weeks.

Green Tomato Pickle

If there are green tomatoes left in your garden at the end of the season, this is the perfect solution. It’s sweet and tangy and delicous on meats… or on a cheddar cheese sandwich!

• Wash and cut into thin slices 8 quarts green tomatoes.

• Peel, cut into thin slices and add 12 large onions, 1 cup coarse salt. Let stand 12 hours. Wash in clear water and drain.

• Heat to boiling point 3 quarts cider vinegar and add 12 green peppers, sliced thin, 6 sweet red peppers, diced. Add 12 minced cloves garlic, 4 lbs. brown sugar. Add tomatoes and onions.

• Tie into cloth bag and add 2 Tbsp dry mustard, 2 Tbsp whole cloves, 2 sticks cinnamon, 2 Tbsp powdered ginger, 1 Tbsp salt, 1 Tbsp celery seed.

• Simmer until tomatoes are transparent, about 1 hour. Stir frequently.

• Place pickles in sterile jars and seal.

For safe home-canning tips check out the Bernardin web-site

Green Tomato Relish

Aunt Jessie’s special recipe! Check out the Georgetown Farmer’s Market for green tomatoes.

INGREDIENTS

• 4 quarts green tomatoes
• 2 quarts onions
• 3/4 cup salt
• 1 quart vinegar
• 3 cups brown sugar
• 1/2 cup pickling spice

METHOD

1. Peel and slice tomatoes and onions.
2. Dissolve salt in enough water to cover vegetables.
3. Cover vegetables and let stand 24 hours.
4. Drain.
5. Add vinegar, sugar and spices (tied in bag).
6. Simmer gently until vegetables are quite tender.
7. Remove spice bag, pour into hot, sterilized jars, and seal.

Mint Jelly in a Jiffy

First appeared in Hot Off the Griddle June 1995

It doesn’t take long for the mint in your garden to prove stronger than all your best intentions to use it. Mint jelly is lovely on a cheese sandwich… strange but true.

INGREDIENTS

• 1 bunch fresh mint (a handful of stems and all the leaves that go with it)
• 2 & 1/2 cups boiling water
• 1 cup white sugar
• 2 Tbsp granulated gelatine
• 1/2 cup cold water
• 1/2 cup lemon juice
• green vegetable colouring (if desired)

METHOD

1. Chop mint, add boiling water and cook for 20 minutes.
2. Soften gelatine in cold water
3. Add sugar, and gelatine softened in cold water to the mint infusion.
4. Cool; add lemon juice.
5. Strain and colour with geen vegetable colouring.
6. Pour into mould and chill.

Traditionally served with lamb. But those who love it’s cool, sweet mintiness find other excuses…

Mustard Bean Pickle

Just what you’re looking for – the recipe you remember someone in your family making every year – and you thought it was lost forever!

INGREDIENTS

• 1 quart yellow beans, cut in halves
• 1 pint vinegar
• 2 cups white sugar
• 2 tsp celery seed
• 2 tsp turmeric
• 1/3 cup dry mustard
• 1/3 cup flour

METHOD

1. Cook beans until tender. Drain.
2. Make mustard sauce from remaining ingredients. Heat over medium heat for 3 minutes.
3. Add beans. Bring to boil.
4. Stir lightly until sauce thickens.
5. Pack in sterilized jars and seal.

Peach Chutney

Originally Published in Foodstuffs Hot Off the Griddle, July 1993.

INGREDIENTS

• 1 large onion
• 1/2 pound seedless raisins
• 1 small garlic clove
• 4 lbs. ripe peaches
• 2 Tbsp chili powder
• 2/3 cup chopped crystallized ginger
• 2 Tbsp mustard seed
• 1 Tbsp salt
• 1 quart vinegar
• 1 1/4 lbs. brown sugar

METHOD

1. Put onion, raisins, garlic through food chopper.
2. Peel peaches; cut in small pieces.
3. Add peaches to first mixture with remaining ingredients.
4. Bring to boiling point.
5. Boil slowly, stirring occasionally, 1 hour, or until thick and rich brown in colour.
6. Pour into 3 hot, sterilized pint jars, filling to top. Seal.

Pumpkin Pie Spice

Mmmm…

INGREDIENTS

• 1 1/2 tsp cinnamon
• 1/2 tsp ginger
• 1/2 tsp cloves
• 1/2 tsp nutmeg
• 1/2 tsp allspice

METHOD

Blend well and use according to pie recipe.

Rhubarb Jam

Originally published in Foodstuffs Hot Off the Griddle July 2005.

INGREDIENTS

• 6 cups rhubarb, cut fine
• 6 cups sugar
• 5 Tbsp lemon juice
• 2 pkgs strawberry jello powder

METHOD

Mix and let stand overnight. Boil for 10 minutes. Set aside for 10 minutes; add 2 packages strawberry jello powder, stir well and pour into jars.

Retro Strawberry Jam

We first published this in the June ’95 issue of Foodstuffs Hot Off the Griddle, but this recipe is actually much older.

INGREDIENTS

• 4 lbs. berries
• 6 lbs. sugar
• Certo
• juice of 1 lemon

METHOD

1. Bring to berries and sugar full rolling boil and boil 5 minutes.
2. Add 1/2 bottle of Certo and juice of 1 lemon.
3. Boil 5 minutes.
4. Take from heat, add 1/4 tsp. butter.
5. Stir till all froth is gone.

This is very good, and is NOT in the Certo book.

Turnip and Apple Puree

From Anne Lindsay’s “Lighthearted Cookbook”. We first re-printed it in Hot Off the Griddle #43, September 1995.

INGREDIENTS

• 1 small turnip (about 1 1/4 lb) peeled and cubed
• 1 large apple, peeled, cored and cut in chunks
• 1/4 cup low-fat plain yogurt
• 1 Tbsp margarine
• pinch nutmeg
• salt and freshly ground pepper

METHOD

1. Steam turnip for 15 to 20 minutes or until nearly tender.
2. Add apple and cook for 5 to 10 minutes or until turnip and apple are tender.
3. Drain well.
4. In food processor or blender, puree turnip mixture until smooth (or mash or put through food mill).
5. Add yogurt, margarine and nutmeg; season with salt and pepper to taste and process just until combined.
6. Reheat in saucepan over medium low heat or in microwave until heated through.

Makes 6 servings.

Zucchini Pickle

Originally published in Foodstuffs Hot Off the Griddle, August 1993.

INGREDIENTS

• 16 medium unpeeled zucchini, diced
• 8 large onions, diced
• 6 large celery stalks, diced
• 1 cup pickling salt
• 6 cups granulated sugar
• 6 cups cider vinegar
• 1 1/2 tsp each celery seed, mustard seed, and turmeric

METHOD

1. Place vegetables in a large glass bowl.
2. Sprinkle with salt, cover with a clean tea towel and let stand overnight.
3. In the morning, drain vegetables in a colander and rinse under cold water to remove loose salt.
4. Combine remaining ingredients in a large pot, bring to a boil and simmer about 3 minutes.
5. Add drained vegetables, remove from heat and allow mixture to stand for 2 hours.
6. Bring to the boil again, reduce heat and simmer 5 minutes.
7. Spoon into sterilized jars while hot, then seal.

Yield: 16 – 6 oz. jars.

Mom's Easy Fudge

From the Collection of Marg Dye

INGREDIENTS

• 2/3 cup undiluted Carnation milk
• 1 & 2/3 cups sugar
• 1/4 teaspoon salt
• 1 & 1/2 cups diced marshmallow (or mini marshmallows)
• 1 & 1/2 cups chocolate chips
• 1 tsp vanilla
• 1/2 cup chopped nuts (walnuts preferred by Mom)

METHOD

1. Combine ingredients in saucepan over medium heat. Heat to boiling, cook five minutes, stirring constantly. Remove from heat.
2. Add diced marshmallow (or mini marshmallows), chocolate chips, vanilla, and nuts.
3. Stir until melted, pour into pan, cool.

Enjoy with nostalgia.

St. Patrick's Day Potatoes

From the Collection of Marg Dye

SURPRISE! They’re chocolate! Recipe is quick and easy. Delicious too.

INGREDIENTS

• 1/2 cup cocoa
• 1 cup of nut meats, chopped
• 1 Tbsp vanilla
• 1 1/2 cups icing sugar
• 1/2 cup of condensed milk (sweetened)

ADDITIONAL

• 1/4 cup of cocoa
• 1/4 cup icing sugar

METHOD
Mix cocoa and sugar and chopped nut meats. Moisten with condensed milk (NOT evaporated milk) and vanilla. Shape into small potatoes and make eyes on the “potatoes” with a blunt point. Combine the additional cocoa and sugar. Roll potatoes in it. Done!

Almond Amaranth Cake

Company’s Coming by Jean Pare

INGREDIENTS

• 7 large eggs
• 1 3/4 cups granulated sugar
• 1 Tbsp lemon juice
• 2 tsp grated lemon zest
• 1/8 tsp salt

• 1 cup cooked amaranth

• 1 cup all-purpose flour
• 1 cup ground almonds
• icing sugar, to sprinkle (optional)

METHOD

1. Beat first 5 ingredients in large bowl until frothy.
2. Add amaranth. Beat until smooth.
3. Combine flour and almonds in medium bowl. Fold flour mixture into egg mixture.
4. Pour batter into greased 9 inch springform pan.
5. Bake in 350F oven for about 65 minutes until firm and wooden pick inserted in centre comes out clean. Let stand in pan for 5 minutes. Remove cake from pan and place on wire rack to cool.
6. Sprinkle with icing sugar. Cuts into 16 wedges.

Apple-Nut Coffee Cake

From Better Homes and Gardens Homemade Bread Cookbook. Printed in Hot Off the Griddle #43, September 1995.

METHOD

1. In mixing bowl cream together 1/2 cup shortening and 1 cup granulated sugar.
2. Add 2 eggs and 1 tsp vanilla; beat well.
3. Stir thoroughly 2 cups all purpose flour, 1 tsp baking powder, 1 tsp baking soda and 1/4 tsp tsp salt; add to creamed mixture alternately with 1 cup dairy sour cream.
4. Fold in 2 cups finely chopped apple.
5. Spread batter in greased 13 × 9 × 2 inch baking pan.
6. Combine 1/2 cup chopped nuts, 1/2 cup packed brown sugar, and 1 teaspoon ground cinnamon; stir in 2 tbsp melted butter.
7. Sprinkle nut mixture evenly over batter.
8. Bake at 350 deg. for 35 to 40 minutes.

Apple Oatmeal Cookies

From The New York Times New Natural Foods Cookbook.

INGREDIENTS

• 1/2 cup butter
• 1 cup brown sugar
• 2 eggs
• 1 3/4 cups soft whole wheat flour
• 1/2 cup rolled oats
• 1/2 tsp salt
• 2 tsp baking powder
• 1/2 tsp ground cinnamon
• 1 cup chopped raisins
• 1 cup chopped walnuts
• 1 1/2 finely chopped apples

METHOD

1. Preheat the oven to 350 deg.
2. Cream butter with the sugar. Beat in the eggs very well.
3. Combine all the remaining ingredients and stir into the creamed mixture.
4. Drop by teaspoons onto an oiled baking sheet and bake 12 to 15 minutes, or until done.
5. Cool on a wire rack.

Yield: 3 to 4 doz. cookies.