Tuesday, July 17, 2012
Wearing many hats, Carolyn Mendoza often organizes our events selling Tastes & Treasures cookbook, Arizona Recollections and Reflections Centennial book, Centennial aprons and hats. Pictured here is Kay Holcombe with Carolyn during the History Convention in Phoenix. Carolyn made Granola to sample during the show using low cholesterol Coconut Oil instead of butter. It was delicious. What would we do without her generosity and many talents?
Granola page 196
4 1/2 cups old fashioned oats
1 1/2 cups shredded coconut
1 1/2 cups pistachios
1 1/2 cups pecans
1 1/2 cups slivered almonds
1 1/2 cups sunflower seeds
1/4 teaspoon ground cinnamon
1 cup honey
1/2 cup packed brown sugar
1/2 cup molasses
1/2 cup (1 stick) butter or substitute 1/2 cup coconut oil re Leslie Christiansen. Eliminates the cholesterol
1 cup finely chopped assorted dried fruit (raisins, apricots, cranberries, dates)
Preheat the oven to 350 degrees. Mix the oats, coconut, pistachios, pecans, almonds, sunflower seeds and cinnamon in a bowl. Combine the honey, brown sugar, molasses and butter in a saucepan and cook over medium heat until blended, stirring frequently; do not allow to boil.
Pour the honey mixture over the oats mixture and mix until coated. Spread the oats mixture on a greased baking sheet with edges. Bake for 15 minutes or until the oats are golden brown, stirring frequently. Spoon immediately into a heatproof bowl and stir in the dried fruit. Store in airtight containers or sealable plastic bags in a cool environment for up to 2 months. Freeze if storing for longer than 2 months. Makes 16 to 18 cups.
Hint - Do not let the granola sit on the hot cookie sheet.