Seasonal Granola
1 c. water
1 c. brown sugar
1 Tbs. butter
1 Tbs. honey
2 tsp. vanilla extract
4 c. oats
1 c. nuts
1/2 c. pumpkin seeds
1/4 c. coconut flakes
1/4 c. sunflower seeds
2 tsp. cinnamon
1 tsp. nutmeg
1 tsp. ground ginger
1 c. dried fruit
First, make a simple syrup from the water and brown sugar: In a small sauce pan, heat 1 c.
water, add sugar and stir until dissolved. Bring to a rolling boil for 1 minute, and then
remove from heat. Set aside to cool.
Melt the butter and honey together, and stir in vanilla. Add this mixture to the simple
syrup.
Meanwhile, in a large bowl, mix all of the dried ingredients together EXCEPT for the dried
fruit (I used dried cranberries in this version, you can use any dried fruit that you like!). Add
the cinnamon, nutmeg and ginger. Pour the syrup mixture over the ingredients, and mix
together thoroughly so that all the goodies are covered.
Coat 2 baking sheets with pan spray. Spread the granola mixture onto the trays, and then
bake at 375 degrees for 15 minutes. Remove from oven, and immediately add the dried
fruit to the baked granola mix. Allow to cool for at least 20 minutes in order for the mix to
set before storing away.
White Chocolate Peppermint Fudge
1 12 oz. package white chocolate chips
1 (14 oz) can sweetened condensed milk
2 tsp vanilla extract
1 tsp peppermint extract
1/4 c. crushed pistachios
1/2 tsp. salt
Line a medium sized rectangular or square baking dish with wax paper, ensuring that the
paper covers the edges of the pan.
Over medium heat, combine 1/2 of the sweetened condensed milk and 1/2 bag of white
chocolate chips and stir while melting together. Add the remaining half of the milk and
chips, vanilla and mint extracts, salt. Continue to stir until all ingredients are incorporated
and mixture is smooth.
Pour the mixture into the lined dish, and spread evenly. Sprinkle the crushed pistachios on
top. Refrigerate for 3 hours or until firm. To cut, remove the fudge from the pan by lifting
the wax paper out of the dish, remove the paper and slice into preferred portion sizes.
Cinnamon Almond Butter
24 oz almonds
1.5 c. canola oil
1/2 c. honey (liquified, 20 seconds in microwave)
3 Tbs. cinnamon
2 tsp. nutmeg
1 tsp. vanilla
dash salt
Making almond (or any nut) butter is really easy, but it takes patience, and a great food
processor.
Add almonds to a food processor, and switch on to high, scraping /shaking down the
sides periodically when mix climbs up.
At about 7 minutes into processing, add 1/2 c. canola oil mix for 1 minute and turn off the
processor. Add another 1/2 c. oil, the cinnamon, nutmeg, honey, vanilla and dash of salt.
Continue to process, and drizzle in remaining 1/2 c. of oil slowly for another 7-8 minutes,
or until mixture reaches desired creamy texture.
For an even creamier texture, continue to process and add oil until your ideal texture is
achieved.
Jessica takes her cooking on the road, staging sushi parties for your
next event. You can contact her through
http://shisosushicatering.com/
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