One day our Advent Challenge was to volunteer in Santa's Workshop: the Baking Department. Tennie was busy with a Latin final, but Adele and Ceci and I cranked out three large batches of granola, assembly line-style. We measured, mixed, baked, packaged up and delivered this scrumptious granola to our neighbors and various teachers.
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| I love Adele's stirring stance... |
Here is the recipe:
GRANOLA
3 cups
rolled oats
½ cup
sesame seeds
½ cup
sunflower seeds
½ cup
pumpkin seeds
½ cup
almonds, chopped
½ cup
whole-wheat pastry flour (or Gluten-free flour blend)
½
teaspoon cinnamon
Pinch
of sea salt
½ cup
melted butter
½ cup
maple syrup
1
teaspoon vanilla extract
¼
teaspoon almond extract
Preheat
oven to 300° F. In a large mixing bowl, combine oats, seeds,
almonds, flour, cinnamon, and salt; mix well.
In a separate bowl, combine butter, syrup, and extracts. Slowly pour wet ingredients over dry
ingredients, using a spatula to fold and evenly coat the dry mixture with the
wet. Spread on a cookie sheet or in a
shallow pan and bake. Turn granola every
15-20 minutes so it toasts evenly. Bake
until granola is dry and golden (45-60 minutes). Store in airtight container. Makes 8 cups. Delish!
Mothering Magazine
On another day Adele was in the mood to be in the kitchen so she made some peppermint bark. Oh my. We intended to package up and give some of it away but it never quite made it out...
PEPPERMINT BARK
Parchment paper or non-stick cooking spray
1 pound white chocolate, chopped (don't use chips)
2 cups puffed rice cereal
1 package hard peppermint candies, unwrapped
Line a baking sheet with parchment paper, or spray with non-stick cooking spray. Break up some peppermint candies however you can do it! We put them in doubled-up Ziploc bags and broke them with a hammer. Place white chocolate in a heatproof bowl set over (not in) a saucepan of simmering water. Heat, stirring occasionally, 4-6 minutes. Remove from heat and stir in rice cereal. Transfer mixture to prepared pan: with a spatula, spread to edges of pan. Sprinkle with crushed candy; with a piece of wax paper covering the entire surface, press in gently (paper prevents hands from sticking to candy and chocolate). Chill until firm, 20-30 minutes (no longer or candy will begin to soften). Peel waxed paper off. Break bark into pieces. Store at room temperature in an airtight container, up to 1 week. Yum!
Adele and Ceci loved their Santa Workshop volunteering so much they are now scheming up a baking business to launch in the new year. I'll post about it as it develops.