Granola always popular

Note to self: Two year old granddaughter coming to visit. Must make Granola from Tastes & Treasures cookbook page 196. And double the recipe so I can freeze it!

Granola
Ingredients:
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
1 cup finely chopped assorted dried fruit (raisins, apricots, cranberries, dates)


Directions:
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.

Barley Salad

Hillside restaurant on Camelback Road in Phoenix serves this delicious salad. I couldn't wait to get into my kitchen to re-create it.  

Tastes & Treasures has a recipe for Black Bean and White Corn Salad on page 183. This Barley salad is very similar with Pearl Barley substituted for Black Beans.

Barley Salad
Ingredients: Use any amount you like to recreate your own version.
Pearl Barley cooked
green onion sliced thin
cilantro
parsley
tiny tomatoes quartered
radish sliced thin
craisins
almonds
walnuts chopped or pecans chopped

Toss with a Lemony vinagrette and enjoy.

Optional ingredients:
dried apricots sliced thin
dried mangos sliced thin

Kale and Quinoa Salad

Tastes & Treasures cookbook has some unique salads.  Historymaker Eddie Basha gave us Tabouli Salad found on page 130.  

Kale is the popular new vegetable so try something new like this Quinoa and Shredded Kale Salad recipe.

Quinoa and Shredded Kale Salad

Ingredients:

2 cups cooked quinoa, cooled (prepared according to package directions)
1 cup red or green grapes cut in half
1 1/2 cup shredded kale
3/4 cup crumbled feta
1/2 cup sliced almonds
3 tablespoons fresh lemon juice
3 tablespoons olive oil
Salt
Fresh ground pepper
Shaved Parmesan cheese

Directions:

In a large bowl, combine quinoa, grapes, kale, feta, and almonds. Mix until well combined.
Add olive oil and lemon juice and toss to fully coat.
Season with salt and fresh ground pepper to taste, top with fresh shaved Parmesan cheese and enjoy!

Almond Bars

These were a big hit at the Historical League December meeting/party. Thanks to Sharon Johnson for sharing this great recipe. Many League members requested it.

Almond Bars
Crust: Use 2 packages of crescent rolls
Spread one package on a 9x 13 cookie sheet or pan

Filling: mix together
1- 8 ounce package cream cheese
1 cup sugar
1 egg yolk- save the white
1 tsp. vanilla
1 1/2 tsp. almond extract
Spread over the crescent rolls

Spread out 2nd package of rolls, lay over filling and blend edges together
Glaze with the egg white

Topping: Sprinkle with a few tablespoons of sugar and small package of sliced almonds

Bake 350 degrees for 30 minutes

Note: Sharon just heard the crescent rolls now come in large sheets which would also work.
Enjoy.