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2 Cup oats
1 Cup honey
1 Tbs oil
½ C raisins, nuts, seeds etc.
Mix everything together in a microwave bowl. Microwave on high and stir every 2 minutes for a total cooking time of about 8 minutes, or until mixture is golden brown. (If you like extra crispy granola, cook it a little longer). Spread on a clean dry surface (like a table or cutting board) to cool. Break into chunks.
Stove-top version: mix all ingredients together and heat over medium heat for 5-10 minutes, stirring constantly.
2 cups oats
½ cup raisis (plumped in boiling water)
1/3 cup butter
1/3-1/2 cup brown sugar
3 Tbs honey
½ C nuts or seeds
Heat butter with sugar and honey until it begins to boil. Pour over oats, raisins, and nuts. Mix well. Spread into an 8” square pan and bake at 350 for 20 minutes. Cool and cut into bars.
2 ounces unsweetened baking chocolate or 1/3 cocoa powder
1 t melted butter
1 egg
¾ c sugar
1 t vanilla
½ t salt
1 c flour
1 ½ t baking powder
½ C milk
Melt chocolate and butter together (or mix cocoa with butter). Beat the egg until light colored. Add the sugar and beat until fluffy. Combine dry ingredients. Add this, alternately with milk, to the egg mixture. Add the chocolate and butter mixture and stir just enough to blend.
Pour batter into 2-3 greased tin cans (like from corn) filling cans about 2/3 full. Cover top with foil that has been greased on the inside and secure with rubber bands. Place in a pot and fill with boiling water until water is 2/3 up the side of the cans. Cover and steam for 1 ½ hours. (See note for steamed harvest bread for how to keep cans upright).
1 can of caramel dip
1 chocolate cookie crust
Chocolate cream pie filling
½ C chopped walnuts
Spread nuts over the crust. Top with caramel filling Spread pudding over top and chill.
1 Can sweetened condensed milk
Take the label off the can and place the whole, unopened can in a pan of water so the water covers the can completely. Bring to a boil, then lower to a simmer and simmer uncovered, for 2-3 hours adding water as necessary to keep the can covered. At the end of the cooking time, cool the can and when you open it, voila! You will have caramel dip! The longer cooking time makes a thicker caramel with a deeper flavor. (The can acts as a double boiler and the sugar in the milk caramelizes). Serve with apple slices, cookies, brownies, pudding etc.
1 C crushed cookie crumbs
3 T melted butter or margarine
3 T sugar (optional)
Pour melted butter over crumbs and sugar and mix. Let set for 10 minutes for crumbs to soften. Press into pie plate or loaf pan.
