Orange-Pecan Granola

1 cup old-fashioned oats
2 cups wheat flakes (Wheaties Cereal)
1/2 cup packed light brown sugar
1 cup chopped pecans
Finely grated zest of 1 orange (I omit this and it's still great!)
1/2 tsp nutmeg
1/4 tsp cinnamon
1/2 cup unsalted butter (I use on 1/4 cup)
1/4 cup honey

Preheat oven to 350. Put oats, flakes, sugar, nuts, zest, nutmeg and cinnamon in a medium bowl. Melt butter with honey in a saucepan over low heat; stir into oat mixture. Spread mixture in a 8x11 in pan. Bake until just golden, about 10 minutes. Let cool in pan.
This receipe came from Amy Hartnett.

Monkey Bread

2 cans refrigerated biscuits
1 cup packed brown sugar
1 1/2 sticks butter
1/2 cup white sugar
2 tblsp cinnamon
1/2 cup raisins (optional)

Preheat oven to 350 and grease a bundt pan or 8 x 8 casserole dish.
Mix white sugar and cinnamon in a medium sized plastic bag. Cut the biscuits in halves or quarters and shake a few at a time in the cinnamon mixture. Arrange the coated pieces in the bottom of the greased pan. Continue shaking and layering until all the biscuits are in the pan. If you use raisins, place them among the biscuits as you are layering.

In a small saucepan, melt butter with brown sugar over medium heat. Boil until the sugar is completely dissolved. Pour over the layered biscuits. Bake at 350 for 35 minutes. Let the bread cool for 10 minutes, then turn over onto a plate. Pull apart and enjoy!


If you really want to make it sticky-sweet, add this Cream Cheese Icing...

1/2 cube butter, room temperature
4 oz. or 1/2 brick cream cheese, room temperature
2 cups powdered sugar
1/4 tsp. salt
1 tsp. vanilla
1/4 tsp. lemon juice (optional)

Allow cream cheese and butter to get to room temperature, this will eliminate lumps. Beat butter and cream cheese together in a large bowl with a mixer. Slowly add the powdered sugar and salt. Mix for at least 5 minutes. Near the end of the mixing time add the vanilla and lemon juice. The icing should be well blended and fluffy, and the powdered sugar dissolved and smooth. If the icing is thin that's just fine because now you pour it over the hot bread like a glaze. If you want to use this same recipe to frost cookies add more powdered sugar.

German Pancakes

my sister Kelli's long-time favorite...

1/2 cube butter
1 cup flour
1 cup milk
1/4 tsp. salt
6 eggs

Turn oven to 425 to preheat. Put the butter in an 8 x 8 casserole dish, or loaf pan and place in hot oven to melt butter and get pan hot. In a separate bowl mix flour, milk, salt, and eggs. Beat until well mixed and fluffy. Remove hot pan from the oven and pour batter in. Bake at 425 for 20 minutes. The pancake will be very large and puffy. Serve right away, don't wait till it cools. (It deflates as it cools) Yummy by itself or with syrup.

Granola

Here is one way to use all your oats you ladies might have stored!!! My family loves this to eat like cereal, for snacks, on yogurt, or on ice cream. This recipe can also be found in the food storage cook book.

6 c. oats (quick or regular, we like regular)
1/2 c. brown sugar
1 c. coconut
1/3 c. sesame seeds
1/4 c. sunflower seeds
1 c. chopped nuts (any variety)
Mix all this together. (you may omit whatever you want except brown sugar and oats)
Then coat with this:
1/2 c. oil
1/3 c. honey (I do use more, maybe about 1/2 c., do what ever tastes good!)
1 tsp. vanilla

Spread onto cookie sheet and bake at 350 for 25-30 minutes. Stirring about every 10 minutes. Add raisins, craisins, or whatever you want, the possibilities are endless!!! Spread onto wax paper or tin foil and let cool. Store in air tight container.