Annie's Granola with Coconut from Penzeys

Today is another Penzeys recipe and it was submitted by a woman named Ann W.  I've never made my own granola before and honestly never really knew what was in it.  I knew some things were in it, but not how it's made or how it gets stuck together.  This recipe was a little time consuming but the end result was delicious.  Ann W. suggests sprinkling it on some vanilla yogurt with some fresh in-season fruit or dried fruit.  As you can see, I topped my Greek yogurt with it.

Here's what you'll need:

• 3/4 cup safflower or olive oil (I used olive oil)
• 1/2 cup pure honey
• 2 teaspoons of Penzeys Cinnamon
• 1/2 teaspoon ground nutmeg
• 1 teaspoon salt
• 2 cups quick-cooking oats
• 2 cups old-fashioned oats (don't worry if you only have one, you can use it in place of the other)
• 2 cups unsweetened coconut flakes (I used shredded coconut, and if you use sweetened coconut cut the honey by 2 tablespoons)
• 1/2 cup chopped peanuts
• 1/2 cup slivered almonds
• 1/2 cup cashew halves (I think I used walnuts in place of the cashews since I didn't have any cashews lying around)

Preheat oven to 300 degrees.  In a large mixing bowl, combine the olive oil and honey and mix well.

Add the cinnamon, nutmeg, and salt, and mix thoroughly.  Add the oats, coconut, and nuts and mix on the lowest setting of your mixer or by hand until combined.

Spread the mixture onto a jellyroll pan or an 11"x17" baking pan with sides (or use 2 smaller pans).

Bake for 10 minutes then stir, especially getting the mixture in the corners.  Continue to bake, stirring every 10-15 minutes so as not to burn.  Remove from oven after 40-45 minutes so the mixture is browned but not burned.  Cool completely in the pan, about 1 hour.  Keep in an airtight container.

Enjoy!

Almond Biscotti

Last post was about pistachio biscotti from Better Homes and Gardens, today's recipe is from the Betty Crocker Cookbook.  I found this recipe easier to make, and I think it came out better too.  I do love the lemony flavor from the pistachio ones, and I probably could have added it to this, but I really didn't want them to turn out bad, especially when they were for a friend.  Instead of lemon or orange zest, almond extract was used instead.

Here's what you'll need:

• 1 cup almond slivers
• 1 cup sugar
• 1/2 cup butter, softened
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• 2 large eggs
• 3 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda

Preheat the oven to 350 degrees.  In large bowl, beat sugar, butter, almond extract, vanilla and eggs with electric mixer on medium speed.

Stir in flour, baking powder, and baking soda.  Stir in almonds.  Place dough on lightly floured surface.  Gently knead 2 to 3 minutes or until dough holds together and almonds are evenly distributed.

Divide dough in half.  One one side of ungreased cookie sheet, shape half of dough into 10 x 3 inch rectangle, rounding edges slightly.  Repeat with remaining dough on same cookie sheet.

Bake about 25 minutes or until center is firm to the touch.  Cool on cookie sheet 15 minutes;  move to cutting board.  Cut each rectangle crosswise into 1/2 inch slices, using a serrated knife.

Place slices, cut sides down, on ungreased cookie sheet.  Bake about 15 minutes or until crisp and light brown.  Immediately remove from cookie sheet to wire rack;  cool.  Cool cookie sheet 5 minutes;  repeat with remaining slices.  Enjoy!