| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Fruits |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 10 |
c |
Old-fashioned rolled oats |
| 1 |
c |
Wheat germ |
| 1/2 |
lb |
Shredded coconut |
| 2 |
c |
Raw sunflower seeds |
| 1 |
c |
Sesame seeds |
| 3 |
c |
Chopped almonds; pecans, walnuts or combination |
| 1 1/2 |
c |
Brown sugar; firmly packed |
| 1 1/2 |
c |
Water |
| 1 1/2 |
c |
Vegetable oil |
| 1/2 |
c |
Honey |
| 1/2 |
c |
Molasses |
| 1 1/2 |
ts |
Salt |
| 2 |
ts |
Cinnamon |
| 3 |
ts |
Vanilla |
|
|
Raisins or other dried fruit; if desired |
INSTRUCTIONS
Source:HP Books: Make-a-Mix Cookery
Serve with milk for breakfast or as a great afternoon snack by itself.
Preheat oven to 300 degrees F (150 degrees C). In a large bowl combine
oats, wheat germ, coconut, sunflower seeds, sesame seeds and nuts. Blend
well. In a large saucepan, combine brown sugar, water, oil, honey,
molasses, salt, cinnamon and vanilla. Heat until sugar is dissolved, but do
not boil. Pour syrup over dry ingredients and stir until well-coated.
Spread into five 13 x 9" baking pans, or cookie sheets with sides. Bake 20
to 30 minutes, stirring occasionally. Bake 15 minutes longer for crunchier
texture. Cool. Add raisins or other dried fruit, if desired. Put in
airtight containers. Label. Store in a cool, dry place. Use within 6
months. Makes about 20 cups of GRANOLA MIX. This makes great gifts.
Posted to JEWISH-FOOD digest by shalom4u@juno.com (John C Keith) on Jun 1,
1998
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