Granola Bars with Pumpkin Dip & Apples

Granola Bar Recipe

Ingredients

• 2-1/4 cups rolled oats
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon vanilla extract
• 1/3 cup butter, softened
• 1/4 cup honey
• 2 tablespoons and 2 teaspoons packed brown sugar
• 1 cup miniature semisweet chocolate chips

1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease one 8x8 inch pan.
2. In a large mixing bowl combine the oats, flour, baking soda, vanilla, butter or margarine, honey and brown sugar. Stir in the 2 cups assorted chocolate chips, raisins, nuts etc.
3. Lightly press mixture into the prepared pan. Bake at 325 degrees F (165 degrees C) for 18 to 22 minutes or until golden brown. Let cool for 10 minutes then cut into bars. Let bars cool completely in pan before removing or serving.

Recipe retreived from http://allrecipes.com/Recipe/chewy-granola-bars/detail.aspx.

Pumpkin Spice Dip Recipe

Ingredients

• ¼ can pumpkin
• 3 tbsp brown sugar
• ½ tsp vanilla
• pinch cinnamon
• pinch pumpkin pie spice
• 3 tbsp fat free Greek yogurt
• ¼ cup cool whip free
• cut up apples to dip

Mix pumpkin with brown sugar, vanilla and spices, blend well. Mix in yogurt. Fold in cool whip and chill in refrigerator until ready to eat.
Makes about 6 cups.

On Friday, November 25th, our class made chewy granola bars with pumpkin spice dip with apples. Everything seemed to go well, even though there was only two of us. The pumpkin spice dip seemed a bit too dark, and more brown than orange. But after we finished adding everything and mixing it together, it came to the right colour. Everything went good with the granola bar mix, although we weren't sure if the consistency was right. It seemed really 'loose' and not sticky enough. We were told that it was supposed to be like that, and to just pack it into the pan tightly. We did that (after greasing it), put it into the oven for about 20 minutes, and they came out perfectly. In our granola bars we added chocolate chips and sliced almonds, and they were delicious. I normally don't like pumpkin pie, but the dip was really good. If I were to do anything different in the recipe I would add a little bit more honey, and I would also put coconut in it.

Blueberry Flax Hot Cereal with Quinoa

Ingredients

• 2/3 cup water
• 3 tablespoons quinoa
• 2 tablespoons quick-cooking oatmeal
• 1 -2 tablespoon maple syrup or 1 -2 tablespoon honey or 1 -2 tablespoon brown sugar
• 1 1/2 teaspoons flax seeds ( ground or whole)
• 2 tablespoons blueberries, fresh or 2 tablespoons blueberries, frozen and thawed
• milk (optional) or half-and-half cream (optional) or vanilla yogurt (optional) or soymilk (optional) or almond milk (optional)

Directions

1. Rinse quinoa well with water to remove bitter coating; drain.
2. Place the water and quinoa in a small saucepan, bring to a boil, and cover. Reduce to a simmer and cook for ten minutes. Stir in the oats, cover and continue to cook for another five minutes, until the oats are tender. Remove from heat. Stir in the maple syrup and flax. Fold in the blueberries and top with milk, cream or yogurt, if using. Serve immedietely.

Recipe found at http://www.food.com/recipe/blueberry-flax-hot-cereal-with-quinoa-426336.

On Friday , November 18th, our class made hot cereal with blueberries and quinoa. Our whole group thought that it wouldn't turn out very good, but it actually tasted really good. We followed the recipe's directions, except we didn't fully cook the quinoa. It was a bit crunchy rather than soft, but it still tasted good. If I were to change something about the recipe I would add more brown sugar and berries so that there would be more flavour and sweetness. I really enjoyed it and I know I will make this at home sometime.

Make a Meal at Home: Recipes

1.Baked Rigatoni with Spinach, Ricotta, and Fontina

Ingredients

• 1 pound rigatoni
• 3 tbsp. olive oil
• 1 10-ounce package frozen spinach, thawed
• 2 cups ricotta
• 5 tbsp. grated parmesan
• 1/2 tsp. grated nutmeg
• 3/4 tsp. salt
• 1/4 tsp. fresh-ground black pepper
• 6 ounces fontina, grated (about 1 1/2 cups)

1. Heat the oven to 450. Oil a 9-by-13 inch baking dish.
2. In a large pot of boiling, salted water, cook the rigatoni until almost done, about 12 minutes. Drain. Put the pasta in the prepared baking dish and toss with 1 tbsp of the oil.
3. Meanwhile, squeeze as much of the water as possible from the spinach. Put the spinach in a food processor and puree with teh ricotta, 3 tbsp of the parmesan, nutmeg, salt, and pepper. Stir in half of the fontina.
4. Stir the spinach mixture into the pasta. Top with the remaining fontina and parmesan. Drizzle the remaining 2 tbsp oil over the top. Bake the pasta until the top is golden brown, 15-20 minutes.


2.Chicken with Parsley

Ingredients

• 3 tbsp olive oil
• 1 chicken, cut into 8 pieces
• 3 garlic cloves, lightly crushed
• 1/2 fresh red chile, seeded and finely chopped
• 6 tbsp dry white wine
• salt and pepper
• juice of 1/2 lemon
• 3 tbsp chopped fresh parsley

1. In a large pan, heat oil. Add chicken and cook about 10 minutes or until lightly browned. Cook in batches, if necessary. Remove and reserve.
2. Add garlic and chile to pan and cook 5 minutes without browning, stirring occasionally. Return chicken to pan, add wine and boil 2-3 minutes.
3. Season lightly, cover and cook about 40 minutes or until chicken juices run clear when chicken is pierced with a sharp knife. Transfer chicken to a warm plate and keep warm. Stir lemon juice and parsley into pan. Boil if necessary to reduce juices, then pour over chicken.

Jiffy Cinnamon Rolls

Cinnamon Roll Recipe

2 cups all purpose flour
2 tbsp granulated sugar
4 tsp baking powder
1 tspsalt
1/4 cup cold butter
1 cup milk

Cinnamon Filling
1/4 cup butter, softened
1/2 cup packed brown sugar
1 tbsp cinnamon

2 cups all-purpose flour

2 tbsp granulated sugar
4 tsp baking powder

 1 tsp salt

 1/4 cup cold butter

1 cup milk

1/4 cup butter

1/2 cup packed brown sugar

 1 tbsp cinnamon

In large bowl, mix together flour, sugar, baking powder and salt. Using pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Pour in milk, stirring lightly with fork, and adding a little more milk if needed to make dough soft. Turn out onto lightly floured surface; knead gently 8 to 10 times. Roll into 12- x 8-inch (30 x 20 cm) rectangle.

Cinnamon Filling: Spread butter onto dough; cover with brown sugar; sprinkle on cinnamon. Roll up, jelly roll style, from short side. Cut into 12 equal slices. Place in greased muffin cups.

Bake in 400°F (200°C) oven until golden brown and cinnamon filling is bubbling, about 20 minutes. Turn out immediately onto a wire rack and serve warm.

Recipe adapted from Jean Pare's, Company Coming: Muffins and More.

 

On November 9th, our class made little cinnamon buns. Everything went well except for when it came to rolling out the dough. Everytime we tried to roll out the dough, it kept ripping and wouldn't stay together. We decided to just completely roll it out again, and it wasn't perfect, but it was good enough. Due to having to re-roll out the dough, we ran out of time and the cinnamon rolls weren't finished baking at the end of class. We stayed and waited for them to finish, and we added our glaze. The cinnamon rolls tasted really good and I would definately use this recipe again.

Chocolate Zucchini Muffins

Muffin Recipe

2 tbsp butter or margarine

¾ cup sugar

¼ cup canola oil

1 egg

1 tsp vanilla

¼ cup buttermilk

1 ¼ cups white flour or 1 cups whole wheat flour - sifted

¼ tsp baking powder

½ tsp baking soda

¼ cup cocoa

½ tsp cinnamon

½ tsp ground cloves

½ tsp salt

1 cup zucchini – grated

½ cup chocolate chips

1)   Preheat oven to 325 F, set the oven racks to the center and line a muffin tin with cupcake liners.

2)   To a large bowl add the dry ingredients – flour, baking powder, baking soda, cocoa, cinnamon, cloves and salt.  Mix.

3)   To the bowl for the mixer add butter and sugar, cream until smooth.  Add oil, eggs, vanilla and buttermilk, mix until smooth.  Add dry ingredients; mix only until the flour is wet.

4)   Fold in zucchini and chocolate chips.

5)   Bake in for 30 minutes.

This recipe is taken from Mrs. Gelowitz's personal collection.

On November 4th, our class made chocolate zuchinni muffins. They turned out surprisingly good, I usually don't like zuchinni so I didnt expect them to taste very good, but they were delicious. Everything went really well and I don't think we made any mistakes. We just had to make sure that we added all of the ingredients to make sure they would turn out how they should. I liked this recipe so much that I ended up making them at home on the weekend. The only thing I changed was that I didn't put as much ground cloves.