Granola

Today I made Granola from my favorite cookbook: Mega Cooking by Jill Bond.
Here is the recipe for you.

2x 4x Ingredients
2 4 9×13 pans
12 24 Servings
1 cup 2 cups Cooking oil
1 cup 2 cups Honey
12 oz can 2- 12oz cans Concentrated frozen juice, thawed
10 cups (2 lbs) 20 cups (4 lbs) Old-fashioned oats
1 cup 2 cup Powdered milk
1 cup 2 cups Creamy peanut butter (optional for granola bars/chunks)

 

1 cups 2 cups Seeds
1 cups 2 cups Raisins or dehydrated fruit
1 cups 2 cups Nuts (walnuts, peanuts, pecans, almonds)

 

Prepare pans w waxed paper or Teflon liners. Optional.

In a large tub measure the dry ingredients. I use a clean dry dish tub that has never been used for anything besides mixing dry baking ingredients.

In a large measuring cup, measure the oil, then add the honey.

In a saucepan, heat the oil, honey, and juice until warm and well blended. Do not boil.

Pour the liquids over the oats, stirring as your pour and until well coated.

Spread the granola mixture across the bottom of the prepared pans. Press firmly for granola bars/chunks.

 

Bake at 250 F for 1 hour.

Rotate the pans if using more than one.

Bake for another hour. Stir to break up clumps IF desired.

Rotate the pans and bake 30-60 more minutes or until golden brown and no moisture is visible.

Divide, store, and freeze any that you will not be eating within 1 week.

 

ADD-INS:

Harvest Granola: apple juice, dehydrated apples, raisins, nuts, and cinnamon sugar.

Blueberry Morning: White grape juice w dehydrated blueberries

Tropical Island Granola: Pineapple juice, dehydrated pineapple, papaya, mango, and banana pieces

Bog Granola: Cranberry juice and craisins

Hiking Climbing Granola: apple juice, mountain trail mix w m&ms, chocolate chips, nuts, raisins, etc.

Rock Climbing Granola: apple or white grape juice w seeds, nuts, raisins, and several types of dehydrated fruit.

New Year Vegetable Soup

Wednesday is Crock Pot Night

1 cup baby carrots, chopped
3 medium potatoes, peeled and sliced
1 medium onion, peeled and sliced
1/2 head of green cabbage, sliced
2 zucchini, sliced
2 cloves garlic, minced
1 can black-eye peas
1 Tbsp olive oil
1/4 tsp dried thyme
1/4 tsp dried basil
1 tsp dried parsley
1/2 tsp salt
black pepper to taste
5 cups chicken broth

Throw everything into the crock pot. Cook on low for 4-6 hours. Add more salt and pepper at the table to taste. We used ground white pepper. We ate it with sliced, jalapeno-cheddar venison summer sausage on the side!

Thanks family, for putting up with my cabbage soup. Now, what am I going to do with the other half of the head of cabbage?