MAKE “WORLDS BEST GRANOLA”


Homemade granola is tasty to eat any time of day, but in our family it’s a staple for  breakfasts with nonfat plain yogurt and fresh fruit. Not only is granola a nutritious start to the day, with its wholesome blend of heart-healthy oats and chopped nuts, but a handful makes a satisfying after-school treat with a glass of milk, and a few spoonfuls add crunch to a scoop of ice cream for an evening dessert.
Granola is so easy to prepare that you and your kids can make this recipe in a jiffy — just under an hour. While one child measures and stirs together the dry ingredients in a big bowl, another can measure, pour and stir the liquids in another. Combine all of the ingredients in the big bowl, and voila! The just-sweet-enough mixture is ready for you to spread on a baking sheet and place in the oven.
Give it a try and see why the fresh taste of this homemade granola rivals any packaged mixture.

“World’s Best Granola”
Yield: About 5 cups
Ingredients:
–3 cups old-fashioned rolled oats (not quick-cooking)
–1/2 cup brown sugar
–1 teaspoon cinnamon
–1/2 teaspoon baking powder
–1/2 teaspoon salt
–1/2 cup coarsely chopped almonds
–1/2 cup coarsely chopped pecans
–1/4 cup canola oil
–1/2 teaspoon vanilla
–2 egg whites, slightly beaten
–1/2 cup raisins

Here’s the fun:
Preheat the oven to 350 F.
Line a rimmed baking sheet with parchment paper, or spray with nonstick spray.
Step 1: Combine the oats, brown sugar, cinnamon, baking powder, salt and nuts in a large mixing bowl.
Step 2: Stir together the oil, vanilla and egg whites in a small bowl. Add to dry ingredients and toss well.
Step 3: Spread the mixture evenly on the baking sheet. Bake until golden brown, about 25-30 minutes. Cool completely; stir in raisins and store in an airtight container.
Note: If you wish, substitute 1/4 cup pure maple syrup and 1/4 cup honey for the brown sugar, and combine with liquid ingredients before tossing with dry ingredients.
Creative tip: Let kids draw a label to tape or glue to the outside of a plastic storage container or glass jar. It might say “The Johnsons’ World’s Best Granola.”

SURPRISE MOM WITH PUFF PANCAKE MINIS ON MOTHERS DAY

Celebrate Mom on Mother’s Day with a homemade breakfast surprise. This recipe is a twist on a delicious puff pancake, also called a Dutch baby, which typically is baked in a large cast-iron skillet. Just as dramatic and easy to prepare, this version bakes 12 perfectly portioned mini puff pancakes using a nonstick muffin tin.
Serve them piping hot, right out of the oven, and top with fresh fruit, maple syrup or other favorite toppings.
Make Mom’s serving extra special. Set her plate on a paper placemat drawn and decorated just for her by the kids, with a mini bouquet of fresh flowers arranged to the side.

MINI PUFF PANCAKES
Makes 12
4 eggs
3/4 cup milk
3/4 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon vanilla
Topping: fresh berries, such as blueberries, raspberries, blackberries and sliced strawberries
1 tablespoon powdered sugar
Maple syrup (optional)
2 tablespoons firm unsalted butter (for muffin pan)

Heat oven to 425 degrees. Cut butter into 12 equal pieces and place one piece in each cup of a 12-cup nonstick muffin pan.

Let one of your kids count and crack the eggs into a bowl. Inspect it to be sure there are no remaining shells. Whisk together.

Another child may measure and gradually whisk in the milk, flour, salt and vanilla. Let the batter rest for about 10 minutes.

An adult should place the muffin tin in the oven until it is hot and the butter is melted and beginning to sizzle. Gently whisk the batter to smooth it out, then pour batter into each cup, filling them 2/3 full.

Place in the oven and bake until the puff pancakes are puffed up and golden brown around the edges, about 16-18 minutes.

When removed from the oven, they will begin to deflate. Run a spatula around the edges and gently lift each one from the pan onto plates.

To serve, add berries and sift powdered sugar on top. Drizzle with maple syrup, if you wish.

Blender method for steps 1-2: Place cracked eggs, milk, flour, vanilla and salt in a blender and whirl for one minute. Scrape down any flour that clings to the sides. Whirl for an additional 30 seconds. Let rest and proceed with step 3.

EASY BAKED PANCAKE

pancake
Long holiday weekends call for special family breakfasts. It’s a time to relax, read the paper and stir up a new family recipe together. If pancakes have been your Saturday standby, keep up the tradition with a new twist. This Oven Pancake is simple to prepare and dramatic to serve piping hot, right out of the oven. It’s more dense than the common “Dutch Baby,” puff pancake recipe, so it serves more people.

OVEN PANCAKE
Serves 6

4 eggs
1 teaspoon salt
4 cups milk
2 cups flour
1 teaspoon vanilla
1/4 cup butter

Preheat oven to 400 degrees.
1. Let one of your kids count and crack the eggs into a mixing bowl. Inspect it to be sure there are no remaining shells. Beat eggs with a whisk. Stir in salt.

2. Add milk and flour gradually. Mix well with spoon.

3. Meanwhile, place utter in a 9 x 13 pan. Place the pan in the oven until butter is melted, not brown.

4. Add egg batter and bake for 45 minutes until puffy and golden-brown on the edges.

Serve with good maple syrup, fresh fruit or jam.

I cooked up this recipe in my kitchen for Fox News with host Todd Walker-click below

Donna-Pancake Bake-Fox News 11/27/16