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Stone Gate Granola

Posted on by Rosie

7 cups old-fashioned oatmeal (not quick-cook or instant)
2 cups shredded coconut
2 cups almonds, pecans, or walnuts, coarsely chopped
1/2 cup sunflower seeds
1/2 cup wheat bran
1/2 cup wheat germ
1 Tbsp cinnamon
1 tsp kosher salt
1 Tbsp vanilla extract
2/3 cup honey
2/3 cup canola oil
1 cup raisins, dried cranberries, or diced apricots (add after granola is baked)

Combine ingredients except vanilla, honey, oil and dried fruit in a large bowl. In separate bowl, combine vanilla, honey and oil. Pour over oatmeal mixture and mix well. (Your clean hands are going to be the best tool for the job). Spread onto large greased baking pan. Bake @ 350 degrees for 25-30 minutes, stirring after the first 10 minutes, then every 5 minutes thereafter until golden brown. Cool thoroughly, then add dried fruit. Store in airtight container.

Brown Sugar Spice Cookies

Posted on by Rosie

1 1/2 cups softened butter
2 cups packed brown sugar
1 egg
4 cups flour
2 tsp. cinnamon
1 tsp. ground nutmeg
1/2 tsp. ground cloves
1/4 tsp. baking soda
1/2 cup finely chopped walnuts or pecans (optional)

Cream butter and brown sugar, then add egg. Beat until light and fluffy. Stir flour with spices and baking soda and nuts; add to creamed mixture; mix well. Cover and chill until firm enough to roll, about 2 hours. On lightly floured surface, roll dough into 1/8 inch thickness. Cut into shapes with cookie cutters. Place on ungreased cookie sheet. Bake in preheated 350 degree oven for 8-10 minutes or until lightly browned. Cool on rack.

I like to use cookie cutters in fall shapes like leaves, bears, acorns or pumpkins. Enjoy!

Applesauce-Raisin Snack Cake

Posted on by Rosie

1 cup whole wheat flour
1 cup unbleached flour (or you could just use 2 cups unbleached)
1 cup sugar
2 tsp cinnamon
1 tsp baking soda
1/2 tsp salt
1/4 tsp nutmeg
1 tsp vanilla
1 egg
1/4 cup canola oil
1 1/3 cup natural applesauce
1 cup raisins
1 cup chopped walnuts or pecans (optional, but who wouldn’t want ‘em?)

Mix dry ingredients together; add wet ingredients and mix well. Stir in raisins and nuts. Pour into greased 9×13-inch baking pan. Bake at 350 degrees for 30 minutes. Drizzle with glaze (recipe follows) or simply dust with confectioners’ sugar.

Glaze:
1 cup confectioners’ sugar, sifted to get lumps out
2 Tbsp unsalted butter, melted
2 tsp light corn syrup
1/2 tsp vanilla
2-3 Tbsp whole milk or cream

Combine sugar and butter. Add corn syrup and vanilla, stirring to combine. Drizzle in milk a little at a time until glaze has a nice consistency for drizzling over cake.

Great Northern Tuna Salad

Posted on by Rosie

1 Tbsp olive oil
1 Tbsp lemon juice
1/4 cup sliced green onions
2 Tbsp chopped fresh Italian parsley
1/4 tsp salt
1/8 tsp freshly ground black pepper
1 (15.5-oz) can Great Northern beans, drained and rinsed
1 large tomato, chopped
1 can albacore tuna, drained
Lettuce leaves

In medium bowl, combine oil, lemon juice, green onions, parsley, salt and pepper; blend well. Add beans, tuna and tomato; toss gently. Spoon mixture evenly onto 4 lettuce-lined salad plates. Variation: Instead of chopping the tomato and adding to salad mixture, slice tomato, place slices on top of lettuce leaf, then top with salad mixture. Serve with whole grain crackers or muffins.

White Chocolate Macadamia Nut Cookies

Posted on by Rosie

1 1/2 cups sugar
3/4 cup brown sugar
1 1/2 cups butter
3 eggs
4 cups flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 1/2 tsp salt
3 tsp vanilla
1 cup chopped macadamia nuts
1 pkg (12 oz.) white chocolate chips

Cream sugars and butter until fluffy. Add eggs, continuing to beat until very light. Add flour, baking soda, and salt. Mix well, adding vanilla, then stir in nuts and white chocolate. Drop by large cookie scoop onto greased cookie sheet. Bake in preheated oven at 350° until golden brown. Cool on wire rack.

Basic Yeast Roll Dough

Posted on by Rosie

2 pkgs dry yeast
2 c. warm water (105° – 115°)
6 T. sugar
4 T. shortening
2 eggs, at room temperature
1 tsp. salt
6 to 7 c. flour

Dissolve yeast in warm water (plus ¼ tsp. sugar) in large mixing bow. Let stand for 5 minutes. Add sugar, shortening, eggs, salt, and half the flour. Beat until smooth. Gradually stir in enough remaining flour to make soft dough (may not take the full 7 cups). Place dough in oiled bowl, turning to grease on top. Cover and let rise in warm place until doubled, about 1 hour, or cover and refrigerate up to 5 days. (If refrigerated, let return to room temp before proceeding.) Punch dough down, turn out onto lightly floured surface and knead until smooth. Shape into rolls as desired, place on greased baking pan and bake at 400° for 12 minutes. Makes 2-3 dozen rolls.

Glazed Mini Meatloaves

Posted on by Rosie

4 slices firm white bread, torn into pieces
2 ½ lbs ground beef
1 small onion, cut into 1/8′s
2 cloves garlic
2 stalks celery, cut into 2 inch pieces
2 carrots, peeled and cut into 2 inch pieces
½ cup Italian parsley leaves
1 large egg
½ cup ketchup
2 tsp dry mustard
1 ½ tsp kosher salt
2 tsp freshly ground black pepper
Glaze:
½ cup ketchup
1 tsp dry mustard
2 Tbsp dark brown sugar

Preheat oven to 375 degrees. Line baking sheet with foil. Line cooling rack that will fit inside baking sheet with parchment paper (makes cleanup easy). With a knife, poke holes in parchment paper to allow excess fat to drain off during baking.

Place bread in food processor. Pulse until fine crumbs form. Add parsley leaves and pulse just until incorporated into crumbs. Remove from processor bowl. Without cleaning bowl, place carrots, onion, celery and garlic into processor bowl. Pulse until fine, but not pulverized. Saute veggies briefly in a bit of canola oil until tender. Cool.

In large bowl, break up ground beef. Add bread crumbs and mix gently; add cooled veggies. Mix together the ½ cup ketchup, egg, mustard, salt and pepper. Pour over meat mixture and mix gently. Form into mini loaves about the size of a medium potato and place on rack in baking sheet. Make indentation in center of each loaf and brush with glaze mixture. Bake for 30-40 minutes, or until thoroughly cooked. I love serving them with creamy mashed potatoes and peas with carrot coins. Mmmm.

Honey Oatmeal Bread

Posted on by Rosie

2 1/2 cups milk
1/3 cup honey
1/4 cup shortening or butter
2 1/2 tsp salt
2 pkgs dry yeast
1/2 cup warm water (105° to 115°)
2 cups old fashioned oats, uncooked
6 to 6 1/2 cups flour
Butter, melted (optional)

Combine milk, honey, butter and salt in a saucepan; heat until butter melts. Cool until lukewarm.

Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Add milk mixture, oats and 2 cups flour; mix will. Stir in enough remaining flour to make a soft dough. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 8-10 minutes. Place in a well-oiled bowl, turning to oil top. Cover and let rise in a warm place for 1 hour or until doubled in bulk.

Punch dough down; cover and let rest for 10 minutes. Divide dough in half and place on lightly floured surface. Roll each half into a 15×9-inch rectangle. Roll up dough jellyroll fashion, staring with narrow end. Pinch seams and turn ends under to seal. Place loaves seam side down in two well-greased 9×5-inch loaf pans. Brush with melted butter if desired. (Of course you do!)

Cover and let rise for 40 minutes or until doubled. Bake at 375° for 45 minutes or until loaves sound hollow when tapped. If browning too quickly, cover with foil during the last 15 minutes of baking. Remove loaves from pans and cool on wire rack.

Creamy Mashed Potato Casserole

Posted on by Rosie

6 large potatoes, cubed and cooked until fork tender
1/4 cup milk
8 oz cream cheese
1 cup sour cream
1 tsp parsley flakes
1/2 tsp crushed garlic
1/2 cup shredded cheddar cheese

Place cooked potatoes in a large mixing bowl. Mash with potato masher until almost smooth. In separate bowl, mix milk, cream cheese, sour cream, parsley and garlic with electric mixer until smooth. Pour mixture over potatoes and mix until blended and as smooth as desired. Taste; add salt and pepper as needed.

Spoon mixture into a lightly greased casserole dish. Cover and bake at 325° for 30-40 minutes. Uncover; sprinkle with cheese. Bake an additional 5-10 minutes or until cheese is melted.

Fresh Fruit Pizza

Posted on by Rosie

Crust:
3/4 cup butter, softened
1/2 cup powdered sugar
1 1/2 cups flour
1 tsp grated orange zest

Filling:
2 (8 oz) pkgs. cream cheese
1 cup powdered sugar
1 tsp. vanilla
1 tsp. grated orange zest

Citrus Glaze
1/2 cup sugar
2 Tbsp. cornstarch
1 cup orange juice
1 tsp. fresh lemon juice

Fresh fruit assortment of your choice: sliced strawberries, peaches, nectarines, blueberries, grape halves, cherries, kiwi slices, etc.

Crust: Cream butter and sugar until fluffy. Blend in flour and orange zest. Press onto pizza pan and bake @ 300 degrees for 25-30 min. until light golden brown. Cool completely.

Filling: beat cream cheese, sugar, vanilla, and orange peel until fluffy. Spread over cooled crust. Arrange desired fresh fruit decoratively on top of cream cheese, beginning in the center and moving in circles toward the edge.

Glaze: combine sugar and cornstarch, then stir in juices. Cook and stir until thickened. Cool, then use a pastry brush to brush glaze over fruit, covering completely. Chill for at least 3 hours before serving. Garnish each slice with a dollop of fresh whipped cream and a strawberry.

Easy Peach Cobbler

Posted on by Rosie

1/2 cup unsalted butter
1 cup flour
2 cups sugar, divided
1 Tbsp. baking powder (reduce to 2 tsp. at high altitudes)
pinch of salt
1 cup milk
4 cups fresh peach slices (can use frozen in a pinch)
1 Tbsp. fresh lemon juice
ground cinnamon or nutmeg (optional)

Melt butter in a 9×13 inch baking dish. In a bowl, combine flour, 1 cup sugar,
baking powder and salt. Set aside. In saucepan, bring peaches, 1 cup sugar, and
lemon juice to a boil, stirring constantly. Remove from heat. To the flour
mixture, add 1 cup milk, stirring just until moistened. Pour over butter in
baking dish. Gently pour peach mixture over batter, but do not stir. Sprinkle
with cinnamon or nutmeg, if desired. Bake @ 375 degrees for 30-40 minutes,
until golden brown. Serve warm with vanilla ice cream.

Club Wraps

Posted on by Rosie

1/2 cup creamy mustard-mayo blend (I just add a good squirt of mustard to some mayo; mix)
4 10-inch flour tortillas
4 large lettuce leaves
1/2 lb. thinly sliced smoked turkey
1/2 lb. thinly sliced ham
1 cup shredded cheddar cheese
2 medium tomatoes, seeded and chopped
1/2 small red onion, thinly sliced
8 slices bacon, cooked until crisp (break into pieces or leave whole as desired)
salt and pepper if desired

Spread mustard-mayo blend over 1 side of each tortilla, leaving 1/2 inch border. Place 1 lettuce leaf on each tortilla, then layer turkey, ham, tomatoes, onion, bacon, salt and pepper. Top with shredded cheese. Wrap sides together and hold with toothpick. (Since this has a lot of filling, I wrap one side over the other, making sort of a V-shape, then I wrap a folded dinner napkin around the bottom half, edges of napkin meeting in the back. Helps hold it together when placed on a plate. Great presentation too!) Serve with a big pickle wedge, chips and fresh fruit cup.

Chocolate Cake

Posted on by Rosie

2 c. sugar
1 3/4 cups flour (High Altitude: add additional 3 Tbsp flour)
3/4 c. cocoa, sifted  (I like to use 1/2 cup regular cocoa and 1/4 special dark cocoa for intense chocolate flavor)
1 1/2 tsp. baking soda
3/4 tsp. baking powder
1 tsp. salt
3 eggs
1 c. buttermilk
1/2 c. canola oil
1 c. hot, strong coffee
1 tsp. vanilla

Mix sugar, flour, cocoa, baking soda, baking powder, and salt in mixer bowl. Add eggs, buttermilk, and oil. Stir until combined, then add coffee and vanilla. Mix, scraping bowl, for 2 minutes on medium speed. Batter will be thin. Pour 9×13-inch baking pan or (2) 9-inch round baking pans. Bake @ 350 degrees for 35 minutes (25-30 min. for 9-inch pans) or until toothpick inserted in center comes out clean. Cool on rack, then frost.

CHOCOLATE FROSTING

1 stick butter, softened
2/3 c. cocoa, sifted
3 c. powdered sugar
1/3 c. milk
1 tsp. vanilla

Mix together until fluffy. Add more milk if needed for smooth spreading consistency. Spread on cool cake. Garnish with cherries or glazed almonds.

Chicken or Beef Fajita Potatoes

Posted on by Rosie

1 red bell pepper, sliced
1 green bell pepper, sliced
1 onion, sliced
2 Tbsp. butter
2 cups sliced mushrooms
2 Tbsp. taco seasoning
4 cups pre-cooked chicken or beef strips
4 oz can diced green chilies
1/2 cup sliced black olives
2 cups salsa
1 cup shredded cheddar cheese
1 cup shredded Monterey jack cheese
Large potatoes, baked at 400 degrees for 1-1 1/2 hrs until soft.

Sauté peppers and onions in butter until crisp-tender. Add mushrooms and taco seasoning; sauté until fragrant, about 2-3 minutes. Stir in chilies, olives, and 2 cups of salsa. Add meat, stirring until heated through. To serve, make a large X in the top of each baked potato with a knife; squeeze to open. Top with meat mixture; sprinkle with cheddar and Monterey jack cheeses. Garnish with desired condiments: sour cream, salsa, jalapeños, etc.

Broccoli and Garlic Linguine

Posted on by Rosie

16 oz. pkg. linguine
1large bunch fresh broccoli, cut into florets
1 clove garlic, minced
1 Tbsp. olive oil
1 (13 3/4 oz) can chicken broth
1 pint cherry tomatoes, halved
1/2 tsp. crushed red pepper flakes
1/4 cup grated Parmesan cheese

Prepare linguine according to package directions. In skillet over medium heat, cook broccoli and garlic in hot oil for 2 minutes. Add broth and tomatoes; bring to boil and cook 6 minutes or until crisp-tender. Drain pasta and place in serving bowl. Top with broccoli mixture, red pepper flakes and Parmesan cheese. Toss gently, adding kosher salt and fresh ground black pepper to taste. Garnish with fresh basil (optional). To make this a complete dinner, add cooked shrimp or chicken to the broccoli mixture.

Garlic Butter

Posted on by Rosie

2 c. butter, softened
2 c. Parmesan cheese
2 tsp. garlic powder
1 tsp. sage
1 tsp. marjoram
1 tsp. thyme

Mix ingredients together with hand mixer until well blended. Delicious with Garlic Breadsticks recipe. This recipe can also be spread over sliced bakery French bread and toasted in a 375-degree oven until golden.