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Blog

Filtering by Category: breakfast

Apple Cinnamon and Maple Granola

Patricia Reitz

 Apple Cinnamon and Maple Granola - ButterYum -- 

Apple Cinnamon and Maple Granola - ButterYum -- 

I love granola, but I can't stand how expensive it is to purchase when you consider how inexpensive it is to make yourself... and you can customize it to suit your taste.  This is my adaptation of a David Lebovitz adaptation of a Nigella Lawson recipe - don't you love how that happens?  It's pretty tasty as is, but feel free to switch it up by changing the nuts and spices, or by adding any number of dried fruits - you could even add things like wheat germ, chia seeds, ground flax, or hemp seeds.  Just be sure the mixture isn't too dry when you put it in the oven - it should be wet enough to form clumps.  Also, I like to add dried fruits AFTER baking.

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Here we have old fashioned oats, chopped almonds, sesame seeds, grown sugar, cinnamon, ginger, and salt.

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Add a mixture of maple syrup, applesauce, oil, and vanilla that has been heated slightly.  Stir until well mixed and no dry ingredients remain.

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Divide the mixture on two half sheet pans and place in a preheated 300F oven for 45 minutes, stirring and switching pan positions every 15 minutes (the pans should be placed on the upper center and lower center racks).  You want there to be some clumps, but break up any clumps that are too large.

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Remove from oven and cool completely before placing in an airtight container for up to a month.

Items used to make this recipe:


Apple Cinnamon and Maple Granola

makes 12 servings

Printable Recipe

Ingredients

  • 5 cups old fashioned rolled oats
  • 1 cup almonds, chopped
  • 1/2 cup brown sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon dried ground ginger
  • 1 teaspoon fine salt
  • 3/4 cup applesauce
  • 1/2 cup pure maple syrup
  • 2 tablespoons vegetable oil
  • 1 teaspoon pure vanilla extract

Directions

  1. Preheat oven to 300F.
  2. In a large mixing bowl, combine the oats, almonds, brown sugar, cinnamon, ginger, and salt until all the ingredients are evenly distributed.
  3. In a small saucepan, heat together the applesauce, syrup, oil, and pure vanilla extract.
  4. Pour the heated applesauce mixture over the oat mixture and mix well to combine.
  5. Divide oat mixture evenly over 2 half sheet pans and place in upper and lower middle racks.
  6. Bake for 45 minutes, stirring and switching rack positions every 15 minutes; breaking up very large clumps as needed.
  7. Remove from oven and cool completely before storing in an airtight container.

adapted from David Lebovits and Nigella Lawson (originally from Andy Rolleri)

Grandma P's Zucchini Bread

Patricia Reitz

 Grandma P's Zucchini Bread - ButterYum --

Grandma P's Zucchini Bread - ButterYum --

I've tried a lot of zucchini bread recipes over the years, but I always come back to this one.  It's a recipe my mother started making when I was in high school, and I have yet to find one I like better.  It's flavorful and moist, like most zucchini breads, but the top crust of this particular recipe is special - delicately sweet and slightly crunchy.  The recipe makes 2 loaves which is good because the first loaf usually disappears shortly after we start slicing it. 

When shopping for zucchini, I like to get ones that are small to medium in size.  You can definitely use large or even jumbo zucchini, but you may need to scrape out the seeds before grating.

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My tips for beautiful bread each and every time - use commercial pans (my favorite) to prevent burning and spray the pans with oil/flour baking spray to prevent sticking (I wouldn't think of baking without this stuff).  

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Super scrummy!  Full recipe at the the bottom of the page.  Looking for more zucchini bread recipes?  Here you go!

Items used to make this recipe:


Grandma P's Zucchini Bread

makes two 8.5x4.5 (1 pound) loaves

Printable Recipe

Ingredients

  • 2 cups shredded zucchini 
  • 2 cups granulated sugar
  • 1 cup canola oil
  • 3 eggs
  • 2 teaspoons pure vanilla extract
  • 3 cups all purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspopn baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon fine salt

Directions

  1. Preheat oven to 350F and place rack in center position.
  2. Spray two 8.5x4.5 loaf pans with Baker's Joy.
  3. In a large mixing bowl, combine zucchini, sugar, oil, eggs, and vanilla.
  4. In a medium mixing bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt.
  5. Add flour mixture to the zucchini mixture and stir until well combined.
  6. Pour batter evenly into loaf pans and bake for 50-60 minutes or until a toothpick inserted in the center of the loaves comes out clean.
  7. Remove loafs from oven and cool on wire rack for 10 minutes before unmolding; cool completely on rack before slicing. 
  8. Cover with a clean kitchen towel and store at room temperature for up to 48 hours or wrap in several layers of plastic and freeze for up to a month.

Coconut Almond Granola

Patricia Reitz

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I love cooking big meals when we have company, but after a few days (and many, many dirty dishes), I need a break so it's nice to  have a big batch of granola in the pantry.  This one features dried cherries and sliced almonds, but you can easily switch up the fruit and nuts.  It keeps well too so feel free to make it far in advance.

In a large mixing bowl, combine with oats, almonds, coconut, and sunflower seeds.  You can add the dried fruit now if it's plump - otherwise, hold off until a bit later.

In a medium mixing bowl, whisk together the pure maple syrup, brown sugar, oil, vanilla, and salt. 

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Pour the maple syrup mixture over the oat mixture and stir well.

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Stir until all the dry ingredients are coated.

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Pour the mixture into a large roasting pan and bake in a preheated 250F oven.

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Bake for 1 hour, stirring every 20 minutes.  Remove from oven and stir in the dried fruit if you haven't already.  Cool completely before transferring to an airtight container for up to a month.

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Enjoy!

Items used to make this recipe:


Coconut Almond Granola

makes 8 servings

Printable Recipe

Ingredients

  • 3 cups old fashioned rolled oats
  • 1 cup sliced or slivered almonds
  • 7 ounces sweetened flaked coconut
  • 1/3 cup shelled sunflower seeds 
  • 6 tablespoons pure maple syrup
  • 6 tablespoons packed dark brown sugar
  • 1/4 cup neutrally flavored oil (canola, safflower, grapeseed, etc)
  • 2 tablespoons warm water
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon fine salt
  • 1 cup raisins, craisins, dried cherries, or other dried fruit (make sure they taste good)

Directions

  1. Preheat oven to 250F and spray a large baking dish with nonstick spray.
  2. In a large bowl, combine the oats, almonds, coconut, and sunflower seeds; set aside.  Note:  if your dried fruit is very plump, you can add it now, otherwise wait until step 5.
  3. In a medium bowl, whisk together the maple syrup, dark brown sugar, oil, water, vanilla, and salt; pour over oat mixture and stir well until completely coated.
  4. Pour mix into prepared baking dish and bake in the center of the preheated oven for 1 hour, stirring every 20 minutes.  
  5. Remove from oven; stir in the raisins and allow to cool completely before transferring to an airtight container for up to a month.  Recipe may be doubled.