July 27, 2010

Granola and Cookies with Moo

Moo is such a great girl. . . errr teenager. She has spent most of the summer taking care of Bob. She does a wonderful job. She takes him to story hour at the library on Thursdays, takes him to our local elementary school for the free lunch program some days, and tries to make things fun for him by putting the sprinkler under the trampoline, helping him get movies from the library, and many other things. Thanks Moo!!!

In addition to taking care of Bob she is always willing to help out around the house and to try new recipes (that's my girl). Recently she has made Granola (V), Toll House Chocolate Chip Cookie Bars, and Vanilla Bean Ice Cream (II) along with several other recipes that we make regularly. She did a wonderful job with the granola. It is delicious. The cookie bars while delicious were a little (just a little) too done. Cookie bars are difficult to get right sometimes (at least in my world). There seems to be a fine line between jiggly not doneness and brown over doneness. It is difficult for me to choose which is better. Anyway. . . the best thing about Moo and recipes is she will try again. One mishap does not dissuade her from trying a recipe again--I can't always say the same for myself. The ice cream is delicious! The only thing I helped with was scraping the vanilla bean. She did everything else. This was not as thick and rich as The Pioneer Woman's version we made for the Fourth of July. I think this version would go better with stir ins. While delicious, adding the stir ins to the Pioneer Woman's Vanilla Bean Ice Cream was almost too much.

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Granola V
adapted from 24 Hour Menu
Print Recipe

1 1/2 cups uncooked old fashioned oats
1 1/2 cups rolled 9 grain flakes
1/2 cup wheat bran
1/4 cup brown sugar
1 teaspoon cinnamon
3/4 cup almonds, sliced
3/4 cup pecans, chopped
1/2 cup coconut
1 stick plus 2 Tbsp butter
3/4 cup honey
1/4 tsp salt
1 tsp vanilla extract

Add oats, flakes, wheat bran, brown sugar, cinnamon, almonds, pecans, and coconut together in a large bowl and mix well. Melt butter over medium heat, add in salt, honey, and vanilla extract. mix until all heated and add to oat mixture in large bowl. Stir until evenly coated. Pour onto lightly greased baking sheet and bake at 375 for about 10 minutes or until golden. Let cool and break into pieces. Store in air tight container.

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Toll House Chocolate Chip Cookie Bars
adapted from Nestle® Toll House® Semi-Sweet Chocolate Morsels package
Print Recipe

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups semi-sweet chocolate morsels
1 cup chopped nuts (optional)

Preheat oven to 375. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

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Vanilla Bean Ice Cream
from Annie’s Eats
Print Recipe

3 cups heavy cream, or 2 cups heavy cream and 1 cup whole milk
3/4 cup sugar
pinch of salt
1 vanilla bean, split in half lengthwise
3/4 tsp vanilla extract

Pour 1 cup of the cream into a medium saucepan and add the sugar and salt. Scrape the seeds from the vanilla bean into the saucepan and add the pod to the pot. Warm over medium heat, stirring, until the sugar is dissolved. Remove from the heat and add the remaining 2 cups cream (or cream and milk) and the vanilla extract. Chill the mixture thoroughly in the refrigerator. When ready to churn, remove the vanilla bean, and then freeze the mixture in your ice cream maker according to the manufacturer’s instructions.

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