crunch 'n munch

welcome to the weekend edition of luluandbug!

we don't tend to blog much on the weekends, but the kids were up before the clock struck seven this morning (which is super early for our household), so this morning we're baking and blogging to keep ourselves entertained. just what are we baking? fresh granola.

the kids finished off our latest stash of pumpkin muffins for breakfast this morning, and are now making a nice mid-morning snack of our favorite granola. we originally found this recipe over at food network's website (guy fieri's ferndale granola) and have since tweaked it just a bit to better suit our family's preference. for example, my boys prefer their snacks with a smattering of chocolate, so we usually add semi-sweet and white chocolate chips to their portion of the stash.

not crazy about golden raisins and cranberries? substitute the dried fruit of your choice: crushed banana chips, sliced figs, pitted dates, apricot pieces or pineapple chunks to name just a few.

almonds not your favorite? substitute peanuts, walnuts, macadamias, or any other nut of your choice.

other variation ideas? add shredded coconut, wheat germ, sunflower kernels or peanut butter chips (after cooking is complete).

whatever blend of fruit (sweet) and nut (salty) you land on, we think you'll love this recipe. the base oat mixture is super tasty and will adapt well to your mix-ins.

granola recipe

what you'll need: large mixing bowl, mixing spoon, measuring spoons and cups, parchment paper, cookie sheet and the following ingredients.

4.5 cups old fashioned oats

1 cup sliced almonds

1/2 cup golden raisins

1/2 cup maple syrup

1/2 cup canola oil

2 tablespoons dark unsulphered molasses

2 tsp rosemary leaves, finely crushed

2 tsp ground cinnamon

1/2 tsp ground nutmeg

1 cup dried cranberries

1/2 cup semi-sweet chocolate chips, optional

1/2 cup white chocolate chips, optional

1. heat oven to 350 degrees

2. combine all ingredients (except cranberries) in large mixing bowl

3. mix well with spoon

4. line cookie sheet with parchment paper

5. spread oat mixture evenly over parchment paper

6. cook for 20 minutes, stirring and spreading with spoon every seven (7) minutes. hint: set your oven timer for 20 minutes and set your microwave timer for 7 minutes... this way you'll be able to easily keep track of both the full cooking time and also the time until your next stir is required

7. cool

8. add cranberries and mix

9. optionally add chocolate chips and mix

10. store in airtight container

yum! what are your favorite salty and sweet combinations?

jamberry

i love making jam. it may only happen once a year, but the whole process makes me happy. well, aside from the occasional splatter of tremendously hot bubbling fruit on my wrist.

always made with the intention of sharing with others, and seldom going anyplace other than my pantry and kitchen.

here are photos of the blueberry peach project from summertime. now that the crisp days of the harvest season have set in, it might just be time to pop open a jar to enjoy with homemade biscuits. yum!





























Blueberry Peach Jam

things you will need:
1. glass ball jars (any size or shape will do, so long as your ounces available adds to 40)
2. two large stockpots (one for heating jars, the other for heating jam)
3. open counter or table space (to set hot jam-filled stock pot and fill jars)
4. jar lifter and magnetic lid lifter (to retrieve jars and lids from boiling water)
5. ladle and funnel (to create less mess when filling jars)
6. small plate (to test jam)

2 cups fresh blueberries, stemmed
2 cups pitted and chopped peaches (roughly 3 peaches), no peeling necessary
2 tablespoons fresh lemon juice (roughly one lemon)
1 package powdered pectin
4 cups sugar

-- fill a pot with water, add canning jars and allow to boil/sterilize while fruit is heating
-- put small plate into freezer, to be retrieved during step 7
1. crush blueberries in a large pot or kettle
2. add peaches
3. place over high heat
4. add pectin and lemon juice
5. bring to a boil, stirring constantly
6. stir in sugar, and bring back to a boil
7. boil for one to two minutes, stirring constantly (beware of hot splatters). you will know the jam is ready when it gels ever so slightly on your frozen plate
8. remove pot from heat
9. skim and discard any surface foam
10. ladle jam into hot jars, leaving 1/4 inch head space
11. wipe excess jam from jar rims
12. seal jars with lids, and allow to cool for at least 6 hours

makes 5 8-ounce jars.

got a favorite jam recipe of your own? send it along and i'll try it when fruits are in season here again!