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Wood Prairie Granola

Ingredients
6 cup rolled oats
1/4 cup oil
1/4 cup honey (or more to taste)
dried fruits
nuts

Directions
Melt honey and oil together and pour over the rolled oats, or other rolled grain. Mix thoroughly. Toast in a large brownie pan or roasting pan in a 350 degree oven. Stir often until golden brown, about 25 minutes, depending on the depth of the pan. Add dried fruits and nuts after baking.

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Roasted Garlic

Ingredients
seasonings
1/2 teaspoon olive or or butter per clove
garlic bulbs

Directions
Roasting garlic mellows the taste of raw garlic into a savory spread that is delicious served warm on bread or vegetables. Trim off top of garlic bulb exposing the tips of the cloves. Discard loose skin. Sprinkle with 1/2 tsp. olive oil or butter and season to taste. Cover and bake at 300 degrees for 60-75 minutes until soft. Or microwave on high for 60-65 seconds.

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Baked Potatoes Au Grautin

Ingredients
2 baked potatoes
1 teaspoon butter or oil
1 onion, minced
1/2 cup grated cheese, your choice

Directions
Cut off the top of the potato and scoop out the inside leaving a 1/4 inch thick wall. Saute the onions until browned and combine with the mashed potato insides and half of the cheese. Spoon this mixture into the potato shell, top with the remaining cheese. Bake at 375 degrees for 20 minutes.

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Almond Scotch Shortbread

Ingredients
1/2 cup butter or margarine
1/3 cup brown sugar
1/2 cup chopped almonds
1 1/4 cup sifted flour

Directions
Cream butter and sugar together until fluffy. Blend in almonds,(toasted 5 minutes at 350 degrees)and flour. Roll dough 1/4 thick on a lightly floured board. Cut with a cookie cutter. Bake at 325 degree for 15 minutes or until lightly browned.

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Potato Stuffing

Ingredients
8-10 medium potatoes
3 tablespoon butter
1 egg
1 cup soft bread crumbs
1 large chopped onion
3 chopped celery stalks
parsley
1 tablespoon sugar
1 teaspoon salt

Directions
Boil potatoes and mash without milk. Add butter, egg, bread crumbs, onion, celery, some parsley, sugar and salt. Mix well and bake in buttered baking dish at 350 degrees for 20-30 minutes. Treat’s Garage

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Roasted Carrots and Parsnips with Shallots

Ingredients
1 lb carrots (WPF chantenay carrot is perfect)About 5 large
1 lb parsnips(4 large)
3 tablespoon extra-virgin olive oil
1 1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/4 cup unsalted butter, softened
2 tablespoon minced shallots
2 tablespoon finely chopped fresh chives
1 1/2 teaspoon finely chopped fresh rosemary
1 1/2 teaspoon chopped fresh thyme
1 clove garlic, finely chopped

Directions
Heat the oven to 450 degree F. Cut the carrots and parsnips into 2×1/4inch matchsticks. Put them in a large bowl; toss with the oil. Sprinkle with the salt and pepper and toss again. Transfer the vegetables to a 10×15 inch Pyrex dish and roast, stirring every 15 minutes, until the vegetables are nicely browned…40-45 minutes. Meanwhile, combine the butter, shallot, chives, rosemary, thyme, and garlic in a small bowl and stir well. Add the butter to the roasted vegetables and toss to coat. Serve immediately. Fine Cooking, March 2005

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Buttermilk Potato Soup

Ingredients
4 small onions, thinly sliced
3 cup buttermilk
1 tablespoon olive oil
1 tablespoon unsalted butter
1 teaspoon coarse salt, plus more to taste
2 lb potatoes, such as Rose Gold, ALl Blue, and Swedish Peanut; cut to similar size
Freshly ground pepper
1 tablespoon dill, roughly chopped

Directions
Place potatoes in a medium saucepan, cover with cold water and add salt. Bring to a boil, and reduce to a simmer; cook until tender, 10 to 20 minutes. While potatoes cook, heat butter and oil in a medium skillet over high heat, and add onions. Reduce heat to medium, and saute until golden brown and slightly caramelized, 10 to 12 minutes. Heat buttermilk in a saucepan over medium low heat. Drain potatoes, and let cool briefly. Divide potatoes between soup bowls and pour 3/4 cup buttermilk into each bowl. Top with caramelized onions, season with salt and pepper and garnish with dill. Serves 4. From marthastewart.com

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Carrot Almond Cake

Ingredients
1 teaspoon orange zest
3 tablespoon ground almonds or 3 T flour
1 1/2 cup maple syrup
6 eggs, seperated
1 1/2 cup steamed, pureed carrots
1 teaspoon salt
2 teaspoon cardamom
Cream cheese frosting

Directions
Preheat oven to 350 degrees. Butter a 9-inch cake pan. Combine the carrot puree with the egg yolks, then the maple syrup. Mix in the almonds, zest, salt, and cardamom. Beat egg whites in a separate bowl until stiff, then fold them gently into the carrot mixture. Spread in a greased pan. Bake until springy, about 40 minutes. Cool. Frost if desired. From the Maine Organic Farmers and Gardeners Assoc. Newspaper, March-May 2005