- 1 Pie crust for bottom of pie plate
- 4 Cups cut up rhubarb
- 3 Eggs
- 3 Tbl. milk
- 2 Cups sugar
- 1/4 Cup flour
- 1/2 Cup flour
- 4 Tbl. butter
- 1/3 Cup sugar
- 1/2 Cup Quaker Hill Cherry Almond Granola
Place rhubarb in pastry lined pan. Beat eggs wtih sugar. Add milk and gradually whisk in 1/4 Cup flour. Pour over rhubarb in pan. Prepare topping by combining flour, butter and sugar.
Place 1/2 Cup Granola into blender and whirl briefly to reduce size of chunks. Combine granola with flour/butter/sugar mixture and sprinkle over entire surface of pie. Bake 50-60 minutes at 400.
Wondering “Who is Miriam?” She is my dear neighbor and friend. During the early days of Quaker Hill Granola she sometimes took care of my son while I was baking or doing deliveries. She would come to visit and offer to help me bag granola. And she makes this fabulous Rhubarb Pie during rhubarb season.
1 ¼ C. sugar
1 Tbl. ground cinnamon
2 tsp. baking soda
½ tsp salt
1 can (8 oz) crushed pineapple, drained
2 cups finely grated carrots
1 large apple, peeled and finely grated
½ shredded, sweetened coconut
¾ C. Quaker Hill Granola—either flavor
3 large eggs
1 C. canola oil
1 tsp vanilla extract
1) Place flour, sugar, cinnamon, baking soda and salt in bowl and combine. Next, add pineapple, grated carrots, grated apple, raisins and granola. Stir well.
2) In separate bowl, combine eggs, canola oil and vanilla and whisk together.
3) Make a well in the bowl of dry ingredients and pour liquid ingredients in. Stir until combined.
4) Line muffins tins with paper/foil liners. Fill with batter so that each is nearly full to the brim.
5) If you wish, sprinkle top of each muffin with granular sugar.
6) Bake in 350° oven for 30-35 minutes.
Recipe makes 16-18 muffins depending on how you fill the muffin cups.
Batter can be stored (covered) in refrigerator for up to 4 days, allowing you to make fresh muffins each morning rather than baking all at once.
2 Tbl butter
2 medium sweet potatoes, peeled, diced (about 4 Cups)
1 medium apple, peeled and diced
2 Cups water (Chicken stock if you wish)
¾ Cup half and half
Maple Cashew granola to sprinkle on top (about ½ cup)
Sauté onion in butter until quite tender. In separate pot combine diced sweet potatoes, apple and water (or stock) and boil until the potatoes are so tender they will easily mash when you test a piece with a fork. Add the sautéd onion and butter. (if you like nutmeg, sprinkle or grate some in now) Let this cool a bit, then stir in the half and half. In small batches, pour into blender and swirl until well blended and smooth. Serve at once and top with a couple of spoonfuls of granola on each bowl.
Makes 4 small servings.
(Not up for making soup from scratch? The packaged Sweet Potato Soups on the shelves of natural food markets are quite good but will benefit from the suggested topping of granola to make them more interesting.)
½ tsp baking soda
½ tsp baking powder
½ C. butter
1 C. sugar
peel of one orange, finely grated
1 ½ tsp vanilla
1 ½ cups Quaker Hill Cherry Almond Granola
Combine butter, sugar, orange peel and vanilla. Beat until well combined. Beat eggs in small bowl, then pour into butter/sugar/orange peel mixture and stir until blended. In separate bowl measure out flour, then stir in the baking soda and baking powder. Gradually add the flour mixture to the butter/sugar mixture and blend. Pour in the Granola and combine again.
If dough is still quite moist, sprinkle a bit more flour. The dough will not be completely dry but should not be juicy! Divide dough in half and place approximately equal amounts on two baking sheets. Flour your hands and start shaping the dough into two flattened logs that will be 3” wide, ¾” high. (You may still need to pat on some additional flour to get the logs into shape.) Put both baking sheets in the oven and bake 25 minutes at 325°. Be prepared to see the logs spread out and flatten dramatically.
Remove the pans and let rest for 5 minutes, then with a sharp bread knife, slice each log into several pieces—each about ¾” wide. Flip all the slices on their sides then return both pans to oven for 10 minutes. Remove from oven, flip each slice to the opposite side and return to oven for 10 minutes. (This extra baking is to brown and crisp the slices.) Remove the biscotti after the final baking and brew up some great coffee. These should be stored in an airtight container and used within the week. They freeze well if you want to save some for later.
- 3-4 large apples, peeled & cut into small pieces
- 2 Tbl sugar blended with ½ tsp cinnamon (sprinkle sugar & cinnamon over the apples and stir to coat all, then use your spoon to gently pat down the apples in the pan)
Combine these items in a saucepan in this sequence:
- 6 Tbl butter—melt over low heat, then turn off burner.
- 1/3 Cup brown sugar—stir into melted butter
- 1 ½ Cup granola–stir into the melted butter/sugar mixture.
- ¼ Cup flour—stir in to coat mixture –it will still be moist.
Spoon the granola/butter/sugar mixture over the apples in the pan and pat down to form a topping. Bake @ 350 for 40 minutes or until topping is slightly brown. Eat as is or dress it up with some whipped cream, vanilla ice cream or a little milk in your dish.Notes: Apple crisp is easy and quick to assemble. If you wish to cut back on sugar, go ahead, keeping in mind the sweetness of the apples you have chosen.
I prefer to set aside the raisins from the granola. Raisins get too crispy if they are part of the topping. If you wish, you can put them in the bottom layer with the apples where they will stay juicy. I also hand cut any large almonds in the granola before adding to the recipe.Variation: Add 1-2 Tbl chopped crystalized ginger and 1/2 tsp ground ginger to the apples in the pan in place of cinnamon.