Thanks to Debbie for hosting at her home, way back on October 8, 2015, and baking with us. I believe we talked over her and didn’t hear all of her prep tips. She was more than happy to share the recipes with us, though!
|2 3/4 cup rolled oats||1/2 cup packed light brown sugar|
|1 cup unsweetened coconut||1/3 cup maple syrup|
|1 cup unsalted pistachios||1/3 cup extra virgin olive oil|
|1/3 cup unsalted pepitas||3/4 cup dried sour cherries|
|1 T kosher salt or 1 ¼ tsp fine salt|
Preheat oven to 300. Line cookie sheets with parchment paper. Mix oats, coconut, pistachios, pepitas and salt in a large bowl. Warm the brown sugar, olive oil and maple syrup over low heat stirring until sugar dissolves. Pour over oat mixture and stir till coated evenly. Spread onto baking sheets and bake 20 – 25 min until lightly golden and dry – stirring often. Remove from oven and stir in cherries. Let cool. Store in an airtight container for one week or freeze for up to one month.
Indigo Grill Corn Pudding
|1 package Jiffy corn-bread mix||1 cup grated cheddar cheese|
|¼ cup plus 1½ tablespoons milk||½ cup sour cream|
|¼ cup butter, melted||½ cup mayonnaise|
|1 tablespoon Tabasco sauce||1 white onion, thinly sliced|
|1 cup creamed corn|
Butter 12 muffin tins or line them with paper liners. Preheat oven to 400 degrees. In a large bowl, combine corn-bread mix, milk, melted butter, Tabasco and creamed corn. Mix well. Fill muffin tins half full with this mixture. In another bowl, thoroughly combine cheese, sour cream, mayonnaise and onion. Top each muffin with cheese mixture to fill tin. Bake for 30 minutes. Serve hot.
|1 1/2 cup flour||2 large eggs lightly beaten|
|1 tsp baking powder||4 tsp vanilla|
|1/2 tsp salt||6 oz chocolate chips|
|1 1/2 sticks butter melted||1 cup toasted nuts|
|1 1/2 cup light brown sugar|
Whisk flour baking powder and salt together. Whisk together butter and brown sugar. Add eggs and vanilla fold in dry ingredients until just combined. Mix in nuts and chocolate chips. Bake at 350 for 22 – 25 min. 9 x 13 greased foil lined pan.
4 oz unsweetened chocolate
2 sticks butter
Microwave in a big bowl for 2 minutes. Stir till completely melted.
Stir in the following:
2 cups sugar
1 tsp vanilla
1 cup chopped nuts
1 cup flour
Line a 9×9 pan with tin foil letting it extend over the sides to form handles. Grease the foil.
Spread batter in pan and bake at 350 for 45-50 minutes.