The "Best You've Ever Made" Granola

Ah... after 5 weeks of bedrest, anxiety, extreme boredom (how is that possible with 3 very active young children?! ...I have an even GREATER respect for disabled parents now!) and loneliness (ditto!), this mama is mostly back on her feet... thank God! To celebrate, we took the opportunity this week to make some good, old-fashioned, and easy recipes - like granola. It's simple, economical, tasty, healthful, and requires very little hands-on time... the perfect recipe for us. :) The basis for this recipe came from an older cookbook which still graces the bookshelves of both my mother and my husband's mother... La Leche League's Whole Foods for the Whole Family. Using their basic recipe and choosing our favorite additions, we came up with this fantastic combination of ingredients which everyone loved. When my husband came home from work, he grabbed a handful out of the pan and immediately declared, "Wow... This is the best granola you've ever made." That's settled... this recipe's a keeper!

Granola Recipe

In a large bowl, combine:
6 cups old-fashioned oats
2 tsp cinnamon
1 tsp salt

Choose any combination of some or all of the following ingredients to equal an additional 6 cups, and stir into the oatmeal base:
Wheat germ
Powdered milk
Bran
Flax seed
Coconut (shredded- unsweetened or sweetened)
Unsalted, unroasted nuts (almonds, cashews, pecans, walnuts, etc.)
Unroasted seeds (pumpkin, sesame, or sunflower)
Rolled wheat flakes

 *We used the following ingredients and proportions to equal 6 cups:
           1 1/3 cups powdered milk
           1 1/3 cups wheat germ
           1 1/3 cups shelled almonds and pecans
           2 cups shredded coconut

Set dry ingredients aside. In a saucepan, combine:
1 cup (2 sticks) butter
1 cup honey
1/2 cup water
2 tsp vanilla
         
Cook over medium heat until warm and thinned. Pour over dry ingredients and mix well.
Place mixture into a large roasting pan (we used a deep-dish [3 inches] 13x9 glass casserole dish, but any large, deep pan will work).
Bake at 250 degrees for 2 to 2 1/2 hours, stirring well every 20-30 minutes, until mixture is dry and a nice, rich golden brown. Your baking time will vary, based on the size and depth of your baking dish, and the desired crispness of the cereal. (Keep in mind that it will crisp a bit more upon cooling.) 
Remove pan and allow to cool before placing the granola into an airtight container, stirring several times to allow for even cooling.

Add dried fruits - raisins, cranberries, cherries, chopped apricots, apples, chopped dates, etc - or other uncooked additions to the whole batch, or individual servings, if desired. :)

Makes approximately 14 cups of cereal.

Pumpkin Fudge

Think you're too busy to make fudge?  Think again.  This one is perfect for autumn entertaining, a Thanksgiving hostess gift - or even a special, homemade Christmas gift.  It has a very smooth texture, and cuts beautifully (and easily).  If you like pumpkin, give it a try!  I made it this afternoon - and my kids haven't wanted to stop eating it. :)


Pumpkin Fudge

2 cups white sugar
1 cup firmly-packed brown sugar
3/4 cup (1 1/2 sticks) butter (plus extra for greasing the pan)
2/3 cup heavy cream (OR evaporated milk)
1/2 cup canned pumpkin
1 tsp cinnamon
1/4 - 1/2 tsp grated nutmeg
1 (7 ounce) jar marshmallow creme
1 (11 or 12 ounce) package white chocolate chips
1 1/2 tsp vanilla extract

Directions:

Line a 13x9 pan with foil; using a paper towel or napkin, rub the bottom and sides of the foil-covered pan with softened butter.  Set aside.

In a heavy, large saucepan (preferably at least 3-quart), combine the sugar, brown sugar, 3/4 cup butter, cream, pumpkin, and spices.  Add approximately 3/4 of the jar of marshmallow creme; set remaining creme aside.  (You'll use the rest at the end.)  Heat over medium heat until sugar dissolves, stirring frequently with a wooden spoon.

When the ingredients are melted and smooth, maintain the heat at medium while stirring constantly; bring mixture to a full boil.  (You'll know it's reached a full boil when you can't stir the bubbles down.)  Continue boiling and stirring for 5 minutes; remove from heat.

Stir in the remaining marshmallow creme and the white chocolate chips until the mixture is smooth, approximately 5 minutes.  (You may return the pot to a burner on low heat, if necessary, to help melt the chips.)  Add the vanilla; stir to mix well.

Pour into the buttered baking dish; set in a cool place to harden.  Cut into 1" squares; store in a cool place (or the refrigerator) in an air-tight container. 

~Makes approximately 12 dozen squares 

Variation:  If you like nutty fudge, stir in 1 cup chopped walnuts or pecans after you add the vanilla. :)

Phenomenal Fudge Sauce

Make this easy but fabulous hot fudge sauce but once, and you'll realize that the store-bought stuff can stay there... at the store. ;)

Ingredients:
*1 14-ounce can sweetened condensed milk
*12 ounces (2 cups) semi-sweet chocolate chips
*1/2 cup milk
*1 cup mini marshmallows
*1/4 tsp salt
*1/2 -1 tsp vanilla

Super-Easy Directions:
Place all ingredients EXCEPT VANILLA in a heavy-duty pot (a 2-quart pot is perfect) over medium-low heat.  Stir occasionally until chocolate chips and marshmallows are melted.  Remove from heat and stir in vanilla (or other flavoring... almond, orange, rum, liqueurs, etc.) to taste.  Cool slightly, pour into glass storage containers (a quart canning jar, several smaller jam jars, etc.), cover, and store in refrigerator.   Makes approximately 3 1/2 cups and keeps at least several weeks in the fridge... if you don't eat it all first, that is. :)

To serve over ice cream or other desserts, remove desired quantity from jar and warm in a small saucepan over low or medium-low heat, stirring constantly, until warmed through and pourable.  This will only take a minute or two.  Then top your favorite desserts and enjoy! :)  Chocolate-dipped strawberries, anyone?? Or do as my kids do, and eat it straight out of the jar, as a spoonful of good fudge. :)