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Maple, Pecan, and Sour Cherry Granola

Maple, Pecan, and Sour Cherry Granola


If you chop up the granola in a food processor, you can sprinkle it on fruit or ice cream or dip ice pops into it.

Ingredients

  • 2 cups old-fashioned oats
  • 1 cup pumpkin seeds (pepitas)
  • 1 cup unsweetened coconut shavings
  • 3 tablespoons virgin coconut oil
  • 1½ teaspoons vanilla extract
  • 1 cup dried sour cherries
  • Greek yogurt and berries or sliced fresh fruit (for serving)

Recipe Preparation

  • Preheat oven to 375°. Toss oats, pecans, pumpkin seeds, coconut, flaxseed, and almonds on a rimmed baking sheet. Toast, stirring occasionally, until coconut is lightly golden brown, 10–15 minutes.

  • Reduce oven temperature to 300°. Transfer oat mixture to a large bowl and stir in wheat germ. Bring maple syrup, brown sugar, coconut oil, vanilla, and salt to a boil in a small saucepan and cook, stirring occasionally, until sugar dissolves, about 4 minutes. Pour over oat mixture and stir until coated. Spread onto another rimmed baking sheet and bake until deep golden brown, 25–35 minutes. Toss cherries into warm granola and let cool. Transfer to a large bowl or platter and serve with yogurt and fruit.

  • Do Ahead: Granola can be made 3 weeks ahead. Store in an airtight container.

Reviews SectionMade a few modifications, but it’s great. I subbed dried cranberries for the cherries, left out the brown sugar because I didn’t think it needed that much sweetness, I left out the almonds because I didn’t have any, and skipped the boiling step after the first stint in the oven. Would make again with the same modifications.

Crock-Pot Maple and Pecan Granola

With 5 ingredients this easy recipe for Crock-Pot Maple and Pecan Granola is a fun way to make your own healthy granola. Sweetened with real maple syrup! Serve with milk as a breakfast cereal, sprinkle on your morning yogurt or eat out of the jar as a crunchy snack!


Maple, Pecan, and Sour Cherry Granola - Recipes

To the uninitiated a snickerdoodle is a cookie flavoured with cinnamon, then rolled in cinnamon sugar before baking. They are classically a soft chewy cookie, which is just how I like them. They contain cream of tartar as a leavener which gives it a slight acidic tang, balanced well with the cinnamon sugar. Classically that have a cracked top, but mines didn't come out of the oven like that sadly. They still tasted smashing though.

Being me, I decided to amp them up a little and turn them into sandwich cookies with a filling made from maple and pecans, quite seasonal! (thanks to Val from last years GBBO for that one).

The cookies were a (snicker)doddle to whip up in the mixer, roll into balls, dunk into cinna-sugar all before placing them on the baking sheet, spaced well apart as they do spread. They went slightly darker on the edges, so I knew they were baked perfectly at that point. You could stop at this point if you just wanted snickerdoodles.


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Pecan Coconut Cherry Granola and A Deliciously Organic Giveaway


*** Per the instructions in this post, the giveaway ended on Sunday night, 01/23/2011.***
It's not often that I cook from a cookbook from beginning to end. It's not often that I do it twice. Three times. And it's not often that a cookbook becomes like the postcard of a very dear friend. Something you read over and over for fun, to learn, because it touched you somehow. That's how I feel about Carrie's book, Deliciously Organic. That's how I feel about Carrie.

A year ago, I had no idea who Carrie Vitt was. I had no idea I would be privileged to bring her recipes, her family and her words to photographs. I had no idea, just a faint and distant skip in my heart, that we would become friends. When work allows you to connect beyond the image, to understand someone's journey and decisions, you can't be anything but grateful.


I know, I know. I am biased. Of course I am! Not only was I given a tremendous "first" cookbook to shoot, her first to write, but all the hard work and the hours spent dissecting recipes and looking over hundreds of images really paid off. Huge thanks to IFP, her publisher, for putting the highest quality demands on both of us. And to the amazing crew of people working on it.

We ate well for the two weeks I worked on her book. We ate very well. Carrie came during the shoot and her recipes took on an even greater dimension. We talked about her reasons for going organic and non processed . We discussed and commented. We established a dialogue and an area of mutual quiet respect . Through food. As it should be.


If you are looking for organic, unprocessed, wholesome ingredients, Carrie's recipes are simply put just pure gourmandise whether you are making Sour Cream and Lemon Pancakes with Blueberry Puree, Grandma's Crawfish Etouffee, Roasted Red Onion and Pear Salad, or the Pecan Coconut And Cherry Granola and the Tomato Basil Quiche in the pictures here. (click on continue for recipes at the bottom to get the granola recipe.)

If you are puzzled with the what/why/where of going organic, Carrie's story and subsequent journey and discoveries will provide some pointers and ways to explore. Carrie's tone is never preachy or condescending. It can't be. You realize that when you meet her in real life, trust me. So you listen or read. And you learn. And you share.

Of course I want her to do well! I loved photographing this book! I can't wait to start on her second! I loved the work but first and foremost it's not everyday that you first cookbook shoot turns out to be one you handle from ingredient shopping to post processing all by yourself and still leave you elated and rubbing your belly for more good food.


Every dish in this book was photographed, then eaten. That chicken on the back cover? Man. it came out hot from the oven, we set it down on my table, photos were taken and we ate it but a big salad simply dressed of lemon juice and olive oil. I have dreams about that chicken. Yep, I planned every work day around a set menu: one breakfast, one entree, two sides, one dessert. Oh yes.

Again. We ate well. Very well.

And we still do. And now you can too! In honor of Carrie's book release, I have one copy to giveaway to a lucky reader among you! All you have to do is leave a comment on this post and a winner will be picked at random on Sunday night 01/23/2011, midnight eastern time. One entry per person, no anonymous please. I will ship anywhere in the world.

Carrie. I am so flipping proud of you! Virtual flowers and Champagne to celebrate!

Notes: I know. where's the quiche recipe, right? In the book. we can't give you all that's inside the book but I urge you to try it as you as you can. That recipe alone will make for better Sunday mornings. trust me!

Pecan, Coconut and Cherry Granola , printed with permission of Carrie Vitt.

Makes about 8 cups
1 cup (185gr) whole cane sugar or sucanat
¾ cup (180ml) organic maple syrup
4 cups (440gr) rolled oats
1 ½ cups (130gr) coconut, unsweetened
1 ½ cups (150gr) dehydrated whole pecans, or pecan halves
1 cup (160gr) dried cherries, lightly chopped

Preheat your oven to 350º and adjust the top rack to the middle of the oven.
Whisk sugar and maple syrup in a small saucepan over medium heat until almost smooth. Pour the oats, coconut, pecans into a large bowl and then pour the syrup over them. Stir gently until the syrup coats everything. Spread mixture onto a large baking tray lined with parchment paper. Bake for twenty minutes. Remove from oven and cool completely. Break into pieces and add the dried cherries. Add dried fruit after you break up the granola into loose bits and large pieces. Sore in an airtight container.


What kind of oil is in this coconut granola?

Although I often use sunflower oil to make granola in this recipe I've used coconut oil.

Coconut oil can often be substituted for other types of oil in general cooking, or in baking in place of butter. Together with the coconut flakes it makes for a delicious, chewy granola that we just can't get enough of at the moment.

As coconut oil often solidifies in the jar - unless you are lucky enough to live in a hot country - you will need to melt it before mixing it with the other ingredients. See the recipe below for full details.


I don&rsquot know anyone who can pass up a sweet treat from crunchy cookies to decadent cakes, we&rsquove got them here!

I am a Mom to 4 kids who I adore and they make me laugh and I love them beyond anything!! I have been married for a very, very, very long time &ndash did you see how many very&rsquos there were! We live on Long Island, New York. I love to create recipes and share them with my family and friends.


Cherry Pecan Fudge

Fudge is made even better when studded with chocolate-covered cherries and pecans.

Step 1

Prepare a 9-by-9-inch cake pan by lining it with parchment. It should come up the sides of the pan. Spread butter evenly over the parchment.

Step 1 -- Prepare a 9-by-9-inch cake pan by lining it with parchment. It should come up the sides of the pan. Spread butter evenly over the parchment.

Step 2

Mix the sugar and whipping cream in a 3-quart saucepan using a silicone spatula. Allow this mixture to set at room temperature for 30 minutes, stirring and wiping down sides with spatula throughout the process. (Stirring while setting at room temperature allows the sugar to melt into the cream. This will keep the mixture from getting grainy while it cools.

Step 2 -- Mix the sugar and whipping cream in a 3-quart saucepan using a silicone spatula. Allow this mixture to set at room temperature for 30 minutes, stirring and wiping down sides with spatula throughout the process. (Stirring while setting at room temperature allows the sugar to melt into the cream. This will keep the mixture from getting grainy while it cools.

Step 3

Place mixture on a moderate heat, add fluff and stir until it comes to a gentle rolling boil. Stir constantly for 5 minutes.

Step 3 -- Place mixture on a moderate heat, add fluff and stir until it comes to a gentle rolling boil. Stir constantly for 5 minutes.

Step 4

Remove from heat, and stir in the salt, vanilla and chocolate chips. Keep stirring for another 4-5 minutes. Pour ⅓ of the mixture into the cake pan. Add the pecans, and top with remaining fudge mixture. Garnish with the cherries. Allow 2 hours for cooling. Do not refrigerate.

Step 4 -- Remove from heat, and stir in the salt, vanilla and chocolate chips. Keep stirring for another 4-5 minutes. Pour ⅓ of the mixture into the cake pan. Add the pecans, and top with remaining fudge mixture. Garnish with the cherries. Allow 2 hours for cooling. Do not refrigerate.

Ingredients

  • › 1 Tbsp Hiland Butter
  • › 2 1/2 Cup Sugar
  • › 1 Cup Hiland Whipping Cream
  • › 3/4 Cup Marshmallow cream
  • › 3/4 Tsp Sea salt
  • › 1 Tsp Griffin's Vanilla
  • › 2 (12 oz) packages semisweet chocolate chips
  • › 1 Cup Chopped Miller Pecan Co. Pecans
  • › 1 Package Woody's Candy Co. chocolate-covered cherries

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Healthy Steel Cut Oats Granola Recipe:

This is my second steel-cut oat granola recipe. The chewy, almost nutty texture and flavor of steel-cut oats adds a lot to granola. It also is more of a nubby, gravel texture. Steel cut oats, holds up well in the recipe. The steel-cut oats absorb the liquids added to sweeten them, but they don&rsquot get mushy or gloppy. The granola is still pourable and pleasant, springy and flavorful!

Note: I enjoy the chocolate slightly melted into the granola, but not totally blended in. So I add it when the granola is still pretty warm from the oven. This allows the granola to embed itself into the chocolate, in yummy clumps. If you prefer your chocolate pieces alone. Wait to add the chocolate until the granola is completely cooled.

Healthy Steel Cut Oats Granola Recipe is full of good for you ingredients. Steel Cut Oats, Figs, walnuts, coconut and dried cherries. Not to mention Dark Chocolate!

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I love this salad. The dressing makes it. You can play around with the ingredients pecans instead of walnuts, cranberries instead of cherries. It's always delicious and always a hit. I do have to add I really don't like the "newer" epicurious site. It is impossible to find what you are looking for these days. Please fix it!

This is my go to salad for most special occasions, especially during the fall/winter. I only put half the sugar and I use toasted pecans instead of walnuts (just a preference). I sometimes add crumbled goat cheese adds to the creaminess of the dressing and lends a nice tangy contrast to the sweet/tart. This salad always gets rave reviews!

Good salad. Used romaine lettuce instead of mixed greens. Doubled walnuts. Made dressing with 3 Tbsp of maple syrup and no sugar -was still plenty sweet.

Very good salad. I use the dressing on a traditional spinach salad as well.

Beautiful and delicious! Whether for an intimate Holiday dinner or a party this is always a crowd pleaser and I get many requests for the recipe. The dressing makes it perfect!

I've made this before and had forgotten about it. Last night I was having guests and started with this salad, they could not stop raving about it. I agree, it is that good! I use Romaine lettuce that I slice length wise into shreds, we love it that way.

Fantastic salad. used arugala as the mixed greens in the store looked limp. the peppery taste of the arugala was well matched with the sweetness of the dressing. Good contrast of flavors, The cherries are a must

Very good. I also added crumbled blue cheese and substituted red walnuts over the holidays. The dressing is yummy.

Omit sugar from dressing, add slivered red onions, bacon, feta and crushed honey & oat granola bars and an already good salad becomes great! Always a crowd pleaser!

I used this recipe for a catering of 200 and everyone raved about the dressing. I did modify the salad a bit and used spinach instead of the mixed greens and they went well together and omitted the walnuts. I even added cooked chicken breast and toasted almonds the next day (with left over ingredients) and that all married well!

I served this recipe to a group of friends and everyone loved it - you can't go wrong it is great.

This was like eating a third rate Waldorf salad tossed with lettuce, dried cherries and a too sweet dressing. Slaw comes to mind. I didn't care for it at all, and am surprised at all the rave reviews. The dressing if you tweaked it down for sugar, might work with a goat cheese & greens type salad. I noticed that this recipe did not make the cut in the in the "Flavors of Bon Appetit 2003" (compilation cookbook of the best recipes from the previous year's Bon Appetit magazines), and I can see why. Not up to par, IMHO.

Rated 4 forks for ease and taste. I omitted the sugar and added more vinegar to balance the maple syrup. Added arugula I had on hand which compliments nicely. Used dried cranberries and Gala apples but the effect is similar, I think. Doesn't get easier than this! Fancy enough for company too.

I made this salad last night for company and it was a hit. There is way too much dressing, but I just dressed the salad lightly, and let my guests add more as they liked. One change I made was to use baby arugula instead of mixed greens. The bitterness of the arugula was a nice contrast to the sweetness of the dressing. Will make again.

I have made this recipe many times, but often with variations (pears, cranberries etc.) Made it exactly as written and I think that is my favourite so far! One reviewer's suggestion was especially helpful - I put the chopped apples in the dressing as I was bringing it to a pot luck. No last minute chopping and no brown apples!

I LOVE this salad. I got the recipe from a friend years ago - I should have known it came from here! This salad is always a winner. Even people who don't normally like sweet stuff in their salads love this salad. Don't skimp on the dried cherries. (I've had it with dried cranberries and it's not as good.) I use pecans instead of walnuts though. I'm going to make it for Easter. I might add some goat cheese or bleu cheese this time.

I am often asked to bring this wonderful salad to pot luck dinners. I make the salad and dressing, and add the apples to the dressing. I then take the salad and the apple dressing combination separately. The apples don't turn brown if there is a delay for dinner, and I just remove the apples from the dressing and toss them into the salad at the last minute. Enough dressing clings to the apples to make the salad perfect, and the greens stay fresh and crisp. This is the favorite salad of all my friends and family. People say to me, "Can you bring that apple salad with the maple dressing?" whenever there is any kind of gathering involving food.

I did a variation for a birthday and Thanksgiving: apple peeled, cored, and cut into chunks pear peeled, cored, and cut into chunks dried cranberies instead of cherries crumbled gorgonzola along with the toasted walnuts The dressing is wonderful/quick and the salad had people coming back for 3rds.

I wanted something with fall flavors for a dinner party I was hosting. I substituted dried cranberries for the cherries and used toasted pumpkin seeds for the walnuts. I also added parmesan cheese, goat cheese, and tomatoes. Dressing was fabulous. This dressing would taste great on anything you decide to use.

I was attracted to this recipe because it was fairly simple and the dressing could be made ahead. I made it without adding sugar at first, tasted then ended up adding the sugar. I added some thinly sliced red onions and crumbled goat cheese as per others' suggestions. I could have just had this salad for dinner and everyone else raved too.

I have made this recipe so many times that my family is starting to refer to it as "my apple salad." I leave the peels on the apples and thin slice them instead of the matchsticks. I also omit the dried cherries because I think it's sweet enough.

Very good, but mayo flavor was a little too strong. second time I made it I used a little less mayo. I also substituted pears for apples and it was very good. The second time I made it I also substituted toasted pecans for the walnuts it was good, but almost too rich with the maple flavor and the pear. Next time will stick to the walnuts. Also added some feta cheese the second time, which added a nice sharpness. Will definitely make again.

I have made this salad many many times. I omit the sugar completely and the only thing I change is that I add green onion or red onion to the salad. This dressing is ample for 3 salads. Enjoy

This remains our favorite salad recipe. I make the candied walnuts (recipe on this site) and add a high quality mild goat cheese to the toppings. Also, I only use 1/4 cup oil. I sometimes use white balsamic vinegar which is fine but only two tablespoons.

I have been making this for a couple years and love it. I added Bacon this last time and WOW! Agreed, omit sugar (or atleast 1.2) and add feta cheese. Also add shaved red onions that have been soaked in ice water for 1/2 hour before serving. Outstanding!