Somehow as a small child I developed a taste for raw oatmeal. I would ask for a cup of the flakes before going outside to play. When granola became popular in the 60’s and 70’s as a trendy snack I was all for it. Not long ago I saw a recipe for granola that got me to thinking of trying my hand at a tasty mixture. Here’s my take on everyone’s favorite food for breakfast or snacks.
When the weather is cold outside, nothing quite warms you up like a hearty stew. This recipe uses cubes of lamb as the main protein but you could substitute in beef chunks. Adding the parsley dumplings near the end of cooking is a quick way to include moist biscuits in the final meal. Mmmm.
Homemade jellies are a nifty way to add flavor to toast or biscuits. Mot jellies today are made with berries but our foremothers were more creating with the flavors they preserved. This recipe combines the sweetness of lavender with the tartness of lemons. You’ll be pleasantly surprised at the results.
Although some of my favorite cakes are made from scratch, I’m not beneath taking a box mix and adding a little here and there to jazz it up. The original recipe called for using yellow cake mix but I always change that to French vanilla. The butterscotch chips were also in the original recipe but I decided to add a little crunch with the walnuts. Here’s the result:
Every family needs a favorite bean soup. A bowl of this warm and filling dish will go down well during the cold months. This recipe includes savory, thyme, and parsley to give it a bright flavor boost. Before black pepper from Asia was available to the masses, savory was used in farm kitchens to provide its peppery flavor.
About Ann McCormick
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