Category Archives: breakfast

Granola & Milk, a take along breakfast

Granola, Vanilla Yogurt & Fresh Fruit Parfait shown here with Granola ready for snacking

The crunch in the Banana Crunch Muffin & the Parfait comes from this granola

The granola recipe is below. To make the parfaits layer Dannon Vanilla Yogurt (do not use the Lite variety! It tastes bad & has a brown like color), Toasted Barley & Berry Granola, more yogurt and then top with a mixture of fresh berries. Serve right away or it becomes soggy.

• 1 ½ cups unsalted pumpkinseed kernels
• 1 ½ cups unsalted sunflower seed kernels

• 1 ½ cups pure maple syrup (thank you to Peachie Martin for her Michigan UP maple syrup!)
• ½ cup dark brown sugar
• ½ cup vegetable oil
• 1 Tbsp cinnamon  (my favorite is Penzey’s Ceylon Cinnamon; I also added their Vietnamese Extra Fancy Cinnamon)
• 2 Tbsp vanilla
• 1 tsp nutmeg
• 1 tsp salt
• 1 Tbsp cardamon (this is essential for a delicious flavor & fragrance!!!)

• 8 cups rolled barley flakes
• 1 cup toasted wheat germ or wheat bran
• 1 ½ cups dried blueberries (do not use the cranberries infused/flavored with other juices!!)
• 1 cup dried cranberries
• 1 cup dried cherries

1. Preheat oven to 325 degrees
2. Place pumpkin and sunflower kernels on a baking sheet lined with parchment paper. Bake for 5 minutes. Cool.
3. In a mediuim bowl combine syrup through cardamon with a whisk.
4. Pour barley, toasted kernels and wheat germ into a large mixing bowl. Stir in syrup mixture.
5. Spread barley mixture on 2 large baking sheets lined with parchment paper. Bake for 30-45 minutes, or until slightly light brown, stirring every 15 minutes. Works well to use a large pancake turner to flip sections of the mixture to toast it all.
6. Cool baked granola. Stir in dried fruit. Store in airtight containers. Makes 16 cups.

Adapted from Cooking Light Magazine, March 2010

NSF 2/2011

This is a delicous recipe for coffeecake my family has made for years. We adapted it from Bon Apetit Magazine. If you want the blueberries to be dispersed throughout, toss them in a small amount of flour before adding them to the batter. The recipe also makes about 27 perfect cupcakes with or without cupcake liners. Be sure to butter and flour the cupcake tins if you don’t use liners. The brand of spices used greatly affects the flavor. I order Penzeys.com spices. My favorite cinnamon is their Ceylon Cinnamon. I also use freshly grated nutmeg. You can always switch your spices up…..cloves, nutmeg, cinnamon, mace, ginger

Butter the bottom and sides of a 9 x 13 inch baking pan.

In a large bowl beat
½ cup butter, softened

Add 1 ½ cups sugar and beat till fluffy

Add 4 eggs and beat until light

In another large bowl whisk together:
3 cups flour
4 tsps. baking powder
1 tsp salt
1 tsp nutmeg
½  tsp cloves

Add 1 cup milk and
Add flour mix to butter mix and blend till just combined.

Gently mix in:
4 cups fresh blueberries or thawed frozen & drained berries of any kind

Pour batter into prepared baking pan.

In a small bowl mix the streusel topping:
Whisk together:
1 cup sugar
2/3 cup flour
1 tsp cinnamon

Cut in with 2 knives: ½ cup cold butter.
Cut until mixture is the size of peas.
Sprinkle over batter
Bake at 375 degrees 45 minutes or until light brown and cake pulls away from sides of the pan.

NSF 1/08