I got this recipe from a blog friend. We really like them.
4 T butter
1/4 cup packed light brown sugar
1/4 cup honey
2 cups granola (I use my homemade granola)
1 cup rice cereal (Rice Krispies, etc.)
1/4 cup semisweet chocolate chips
1/4 cup peanut butter chips
I doubled this recipe and used a 9 x 13 inch pan. I sprayed my pan before mixing these up. Measure the granola and rice cereal into a bowl. Combine the butter, brown sugar, and honey and bring to a boil. Stir until the sugar is dissolved, about 2 minutes. Remove the saucepan from the heat. Pour over the granola and rice. Mix well and put into pan. Press down firmly to evenly fill pan. I put some wax paper over it and pressed down. Sprinkle with the chips and then let cool. Cut into bars when cool.
This is another recipe from Harold’s aunt.
Cook beets about 15 minutes. Skin the beets and then slice, or chunk. Pack the beets into pint jars.
In a pot, bring the following to a boil:
1 cup vinegar
1 cup water
1 cup sugar
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. ground cloves
1/4 tsp. ground allspice
1/8 tsp. cinnamon
Once this comes to a boil, pour over the beets in the pint jars. Wipe the rims down, put lids on them, and water bath for 30 minutes. This brine will do a little over three pints.
I got the idea of this method from my aunt. I peel, core, and cut my apples with my peeler, corer, slicer. I throw them into the crock pot. I put the lid on it and then turn it on low for 18 – 24 hours. I will occasionally stir the apples as it cooks down. The apples do turn brown as they cook.
Once the time is up, I run the apples through my strainer and then season it with sugar, cloves, cinnamon, nutmeg, and allspice. I just add these spices to taste. We don’t like our apple butter too sweet, so we do less sugar than most recipes call for. Once that is just right to our taste, I put into pint jars and process in a water bath for 10 minutes.
I tried a new recipe for breakfast. I found the recipe from Sweet Pea’s Kitchen for French Toast Muffins. We decided that we liked the recipe, but we have made a few changes.
2 cups flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon nutmeg
pinch of salt
1 cup buttermilk
1 teaspoon vanilla
1/4 cup melted butter
6 Tablespoons syrup
Preheat oven to 400º. Line muffin pans with muffin liners (I won’t do that next time).
In a large bowl, whisk together the buttermilk, vanilla, eggs, and melted butter. Sift the dry ingredients into the buttermilk mixture and mix just until incorporated. Divide the batter into 12 muffin cups and then bake until golden brown.
Use a toothpick to poke holes in the muffin tops and gently spoon syrup onto each muffin. Sprinkle with powdered sugar. (We each did this step on our own plates).