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Blog

Filtering by Category: grains

Apple Cinnamon and Maple Granola

Patricia Reitz

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

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)

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

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.

Lyle's Golden Syrup Cookies

Patricia Reitz

Lyle's Golden Syrup is one of my favorite ingredients - it has a rich, caramelized flavor just can't be beat and I'm thrilled to see it gaining in popularity.  Here's the flavorful syrup is paired with oats, butter, and vanilla to make chewy cookies.  Incidentally, leftover cookies freeze beautifully (just in case you're tempted to eat too many in one sitting).  

golden syrup cookie recipe

Start by whisking together all purpose flour, baking soda, and baking powder. 

cookies using lyle's golden syrup - ButterYum

In a medium saucepan, heat butter, sugar, and golden syrup together until melted and smooth.

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Mmmm.

how to use lyle's golden syrup in recipe

On a side note, Lyle's Golden Syrup is available in cans, squeeze bottles, and jars (see here).  The squeeze bottles are the least messy, like honey.  

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Stir in pure vanilla extract - be sure to use the good stuff!

secret ingredient oatmeal cookies

Now stir in old fashioned oats and the flour mixture.

how to use golden syrup

Stir until no traces of dry oats or flour remain.

what size ice cream scoop to make cookies?

For this recipe, I use a #50 scoop to ensure all my cookies are the same size.  I have a number of scoops in different sizes, but this is the size I use for the majority of the cookies and mini muffin recipes that appear on this blog.  

NOTE:  when buying portion scoops, check for "#__" on the sweeper arm.  This scoop is a #50 (that means 50 scoops will equal one quart).  WARNING:  some vendors sell their scoops by diameter size (example:  50mm).   DO NOT order a 50mm scoop if you want a #50 scoop.  The diameter of a 50mm scoop is almost 2 inches, while the diameter of a #50 scoop is much smaller at 1 1/4 inches.    

what's the best surface to bake cookies on?

Pro Tip:  whenever I bake a cookie recipe for the first time, rather than commit an entire tray of cookies to unknown variables such as baking time, baking temperature, and baking surface, I do a small test batch first to refine those unknowns (all of which can make or break your recipe).

First I preheat my oven fully and check my oven thermometer to ensure the interior temperature is accurate, then I bake for the suggested time directed (you'd be surprised how often the directions are wrong).  In addition to verifying baking time and temp, I check to see which baking surface produces the best results.  Here you can see I baked one cookie on parchment paper and one on a small silicone baking mat (like this one).  

Let's check out the results below, shall we?

which nonstick surface is the best for cookies?

The differences aren't always this clear, but for this particular recipe, it's obvious the cookie baked on silicone turned out much better than the one baked on parchment paper (and obviously, the suggested oven temp was too hot - thankfully I didn't ruin an entire tray of cookies discovering that fact).

Back to baking surfaces, silicone almost always wins my baking tests - not quite as dramatically as shown here, but I encourage you to give it a try and discover your own results.  

cookies made with lyle's golden syrup

Alrighty - pour yourself a glass of cold milk and enjoy! 

Items used to make this recipe:


Lyle's Golden Syrup Cookies

makes 18 cookies

Ingredients

  • 3/4 cup all purpose flour

  • 1 1/2 teaspoon baking soda

  • 1 1/2 teaspoon baking powder

  • 7 tablespoons unsalted butter

  • 1/2 cup granulated sugar

  • 2 tablespoons lyle's golden syrup

  • 1/2 teaspoon pure vanilla extract

  • 1 cup old fashioned oats

Directions

  1. In a small bowl, whisk together flour, baking soda, and baking powder, set aside.

  2. In a medium saucepan, heat butter, sugar, and golden syrup until melted and smooth; remove from heat and stir in pure vanilla extract.

  3. Add flour mixture and oats and stir well to combine.

  4. Place cookie dough in an airtight container and chill for 30 minutes.

  5. Preheat oven to 325F and place rack in the center position.

  6. Line two half sheet pans with silpat liners (parchment doesn't work well for these cookies).

  7. Use a #50 scoop to portion dough, 6 cookies at a time, evenly spaced on sheet pan.. NOTE: I suggest baking only one tray of cookies at a time, being sure to place chilled dough on room temperature (not hot/warm) sheet trays.

  8. Bake for 8 minutes; remove from oven and allow to cool for 5 minutes before transferring to a wire rack to cool completely. Store in airtight container.

Green Tea Chia Seed Pudding

Patricia Reitz

Green Tea Chia Seed Pudding - ButterYum

Green Tea Chia Seed Pudding - ButterYum

I recently received me a big bag of Matcha (Japanese green tea powder) and I plan to make a lot of yummy things with it.  First on the list is this green tea chia seed pudding. If you've never made chia seed pudding before, it's really one of the easiest things you can make - just stir the ingredients together and let the chia seeds do their thing overnight in the fridge.  They'll "gel" as they absorb all that flavorful liquid.  Chia seeds are not only delicious, but they have a satisfying, almost chewy texture.  Oh, and did I mention how nutritious they are? High in fiber, protein, omega-3 fatty acids, and antioxidants.  Speaking of antioxidants, matcha is loaded with them too.  So it's nutritious, easy to make, and fun to eat - what more can you ask for?  

Five simple ingredients - that's all it takes.

Ooh, love that color!

Whisk, whisk, whisk.

Vanilla bean paste - sooooo good.

Sticky, sweet honey.

Nothing mixes beverages quite as well as this little gadget.

Happy.

And now, the star of the show....  cha-cha-cha-CHIA.  

Clear ramekins really show off that lovely green color.

Dig in!


Items used for this recipe:


Green Tea Chia Seed Pudding

makes 4 servings

Printable Recipe

Ingredients

Directions

  1. Whisk together milk, matcha powder, vanilla bean paste, and honey until completely combined.

  2. Stir in chia seeds; continue to stir every 15 minutes for an hour, then cover and chill overnight.

Wheat Berry Salad with Asian Dressing

Patricia Reitz

Wheat Berry Salad with Asian Dressing - ButterYum

Wheat Berry Salad with Asian Dressing - ButterYum

Have you had the pleasure of eating wheat berries?  They have a sweet, nutty flavor and an incredibly chewy texture which I find immensely satisfying.  Add a delicious Asian-inspired dressing and you have yourself a flavorful and healthy side dish. 

A few simple ingredients are all we need to make this tasty Asian-inspired salad.

Start with cooked and cooled wheat berries.  They're easy to cook - just boil in salted water for 30-45 minutes, or until tender.

Add the bell peppers and scallions, then toss with the tasty dressing.

Wheat Berry Salad with Asian Dressing

makes 2 cups

Printable Recipe

Ingredients

  • 2 cups cooked wheat berries
  • 1/4 cup chopped red bell pepper
  • 1/4 cup chopped scallion
  • 1 tablespoon soy sauce
  • 2 teaspoons granulated sugar
  • 1 clove garlic, minced or crushed
  • 1 1/2 teaspoon seasoned rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1/8 teaspoon hot chili oil
  • 1 tablespoon canola oil

Directions

  1. Place cooked wheat berries, bell pepper, and scallion in a mixing bowl.
  2. Whisk together the following ingredients; pour over wheat berries mixture and toss well.
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Spanish Quinoa

Patricia Reitz

Spanish Quinoa - ButterYum

Spanish Quinoa - ButterYum

Hi Everyone.  It's time for this month's Secret Recipe Club, where each month, a group of bloggers are assigned a blog, and we get to choose a recipe from that blog to feature on our own blogs, then we all reveal our assigned blogs on the same day.

This month I was assigned the blog:  2CookinMamas by Linda and Christina, a mother daughter blogging team devoted to making nutritious family-friendly foods, including many gluten free recipes.     

Linda and Christina have so many wonderful recipes on their blog, choosing just one to feature here was not an easy task.  I was hoping to find a new quinoa recipe to try and I was delighted to find not one, but ten - Quinoa Spinach Cakes, Quinoa and Roasted Broccoli Salad, Quinoa Stuffing, and more.  My selection:  Spanish Quinoa, a healthy take on spanish rice.  It was absolutely delicious and I will most definitely be making it again and again.  Excellent recipe, ladies!

Drain the canned tomatoes and chiles, reserving the juice.

There's a lot of flavor in that juice.

To the reserved juice, add enough chicken stock to equal 2 cups of liquid. 

Heat a little oil in a large skillet.

Saute the onions and peppers in the oil.  Season with a pinch of salt.

Mmmm!

The peppers and onions are done.  Look at all the wonderful fond in the bottom of the pan.  Fond = flavor!

Next I added the tomatoes and green chiles.

Give everything a stir and make a little well in the center.

Add the chili powder.

Stir well, sauteing that chili powder to "bloom" the flavor.

Quinoa has a natural coating called saponin which can taste bitter or soapy.  Rinsing easily removes the saponin.  Even if your quinoa claims to be pre-rinsed, play it safe and rinse it anyway.

Back to the recipe, add the reserved canned tomatoes and green chile juice mixed with chicken stock.

Give everything a good stir. 

Bring to a boil.

Cover and reduce heat to a simmer for 15-20 minutes.

Spanish Quinoa Recipe WITH PHOTOS

Enjoy!

Spanish Quinoa

makes 4 servings

Printable Recipe

Ingredients

  • 2 tablespoons olive oil
  • 3/4 cup chopped onion
  • 1/2 green bell pepper, chopped
  • pinch of salt
  • 10 ounce can diced tomatoes
  • 4 ounce can green chiles
  • 2 teaspoons ground chili powder
  • 1 cup quinoa, rinsed
  • 2 cups chicken broth (try my homemade)

Directions

  1. Drain canned tomatoes and green chiles, reserving liquids in a 2-cup measure; add enough chicken stock to equal 2 cups.
  2. In a large skillet, saute onions, peppers, and salt until onions are translucent and starting to caramelize, about 5 minutes.
  3. Add canned tomatoes and green chiles; stir for a minute or two; add chili powder and saute for 30-60 seconds.
  4. Add the quinoa and chicken stock mixture; stir well to combine. 
  5. Bring mixture to a boil, reduce heat and simmer for 15-20 minutes, or until all the liquid is absorbed.  Fluff with a fork and serve. 
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Overnight Tea Oats

Patricia Reitz

Overnight Tea Oats - ButterYum

Overnight Tea Oats - ButterYum

Here's an excellent method for making oatmeal overnight in the fridge.  A lot of overnight oatmeal recipes have a raw oat flavor that I don't care for, but these oats are made with a hot tea/milk mixture that eliminates that raw taste.  I love the convenience of being able to serve freshly made oatmeal on a busy morning without having to stand at the stove, cooking and stirring.  Simply pull these out of the fridge and eat them cold or, if you prefer, zap them in the microwave for a minute or so.  

Overnight Tea Oats

makes 1 serving

Printable Recipe

Ingredients

  • 2/3 cup whole milk
  • pinch fine salt
  • 1 tea bag (your favorite variety)
  • 1/3 cup old fashioned oats
  • sweetener of your choice
  • optional toppings:  fresh fruit, nuts, dried fruit, etc

Directions

  1. Heat milk to scalding (just below the boiling point).
  2. Add tea bag and steep for 4 minutes; remove tea bag and discard.
  3. Stir in oats.
  4. Pour mixture into an airtight container; chill overnight.
  5. Serve hot or cold with your choice of sweetener and optional toppings (I used a sprinkling of brown sugar and sliced almonds in the photo above).

Note

  • Be sure to use your favorite tea - English Breakfast and Constant Comment are my current favorites.  Chai is particularly nice in cooler weather.
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Butterscotch and Vanilla Oatmeal Cookies

Patricia Reitz

Butterscotch and Vanilla Oatmeal Cookies - ButterYum

Butterscotch and Vanilla Oatmeal Cookies - ButterYum

Hi Everyone.  It's time for this month's Secret Recipe Club, where each month, a group of bloggers are assigned a blog, and we get to choose a recipe from that blog to feature on our own blogs, then we all reveal our assigned blogs on the same day.   

This month I was assigned the blog:  Secrets Of The Cookie Princess by Colleen.  With a blog name like that, I had to choose one of Colleen's tempting cookie recipes for this month's reveal, but choosing which one wasn't so easy.  There were all kinds of scrumptious sounding recipes:  Almond Meltaways (be still my heart), Salted Chocolate Truffle Cookies (the hubs would love that one), and Candied Bacon and Chocolate Chip (bacon!).  In the end, I chose Scotchilla Cookies.  What can I say, I have a soft pot in my heart for oatmeal cookies, and frankly, the recipe name won me over.   These cookies were delicious, and just what my sweet tooth needed.

Butterscotch and Vanilla Oatmeal Cookies - Secret Recipe Club

Printable Recipe

Ingredients

Directions

  1. Preheat oven to 375F and line half sheet pans with silpats or parchment.

  2. In a large mixing bowl, whisk together flour, baking soda, cinnamon, and salt; set aside.

  3. In the bowl of a stand mixer, beat butter and sugars until light and fluffy, scraping sides of bowl as needed.

  4. Add egg, flaxseed, and water; beat to combine.

  5. Gradually add flour mixture; mix well.

  6. Add oats, butterscotch chips, and vanilla chips; mix just until combined.

  7. Use #50 scoop (1 tablespoon) to portion dough onto prepared half sheet pans; flatten cookie blogs slightly.

  8. Bake cookies, one sheet at a time, for 8-10 minutes or until lightly golden.

  9. Let cookies rest for 5 minutes before transferring to a cooling rack to cool completely. Store in an airtight container.

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Old Fashioned Oats with Caramelized Apples

Patricia Reitz

Old Fashioned Oats Caramelized Apples - ButterYum

I've been saving this recipe for a while, waiting for cold weather to arrive.  So now that we're experiencing our first arctic blast of the season, the time has come to share.  I love to On frigid mornings like this, I like to start the day off with a heart-warming and satisfying breakfast like old fashioned oatmeal with caramelized apples.

Old fashioned oats with Caramelized Apples

Printable Recipe

Ingredients

Caramelized Apples:

  • 2 cooking apples, peeled, cored, and cut into 1/4-inch dice (gala, gingergold, honeycrisp, or any apple that won't turn mushy when cooked)
  • 1/4 cup dark brown sugar
  • 3/4 teaspoon ground cinnamon
  • 1 tablespoon unsalted butter
  • pinch of fine salt
  • 1/2 teaspoon pure vanilla extract

Oatmeal:

  • 2 cups old fashioned oats
  • 3 1/2 cups water
  • pinch of fine salt
  • 1 teaspoon pure vanilla extract

Directions

To make the Caramelized Apples:

  1. Place apples, dark brown sugar, cinnamon, butter, and salt in a large nonstick skillet over medium high heat.  
  2. Stir constantly until the apples are tender and well coated with the sauce that forms in the pan; about 5 minutes.
  3. Remove from heat and stir in vanilla; reserve until needed.

To make the Oatmeal:

  1. In a medium saucepan, combine the old fashioned oats, water, and salt.  
  2. Cook over medium-high heat for about 5 minutes, stirring frequently.
  3. Remove from heat and stir in vanilla.
  4. Divide oatmeal into 4 servings and top each with caramelized apples.  
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