my sister's granola

Cami's Granola

4 c. old fashioned rolled oats

2 c. sweetened shredded coconut

2 c. sliced almonds

1/3 c. canola oil

1/2 c. honey

about 3 c. dried fruit

Preheat oven to 350 degrees. Mix oats, coconut and almonds together. Add oil and honey and stir to combine. Spread on parchment lined baking sheet and bake 30 minutes, stirring every 10 minutes. Let cool, then add dried fruit.

strawberry bread

I found this recipe when I was expecting Hannah, so every time I make it I have memories of that time in my life, when Ben was like Olivia is now. It's kind of like banana bread, but with strawberries instead. It just smells so good, there's nothing like it. This is probably one of my favorite things to make with all those strawberries on sale!

Strawberry Bread

3 c. flour

2 c. sugar

1 tsp. baking soda

1/2 tsp. cinnamon

1 tsp. salt

4 eggs

1 1/4 c. canola oil

2 c. sliced fresh strawberries

Mix dry ingredients together, then add wet ingredients and stir until moist and well combined. Pour into 2 greased & floured loaf pans. Bake at 350 degrees for 50-60 minutes, or until a toothpick comes out clean from the center.

Pumpkin Waffles

You have to try these!

Make sure you top them with the Buttermilk Syrup.

P.S. Ben carved this little pumpkin!

Pumpkin Waffles

2 c. flour

2 Tbsp. baking powder

1 Tbsp. cinnamon

1 Tbsp. sugar

1/2 tsp. nutmeg

1/2 tsp. cloves

1/2 tsp. ginger

1/2 tsp. salt

4 eggs, separated

1 1/2 c. milk

1 cup pumpkin

3/4 c. butter, softened

1 Tbsp. vanilla

Combine all dry ingredients. In separate bowl combine egg yolks, milk, pumpkin, butter and vanilla. Add to flour. Beat egg whites to stiff peaks. Fold into waffles. Cook in a waffle maker, and serve with Buttermilk Syrup.

Buttermilk Syrup

1/2 c. butter

1 c. sugar

1/2 c. buttermilk (no substitutes, use the real thing here)

1 tsp. Karo syrup

1 tsp. baking soda

1 tsp. vanilla

In a large saucepan combine and heat all ingredients but baking soda and vanilla. Dissolve sugar. Stir in soda and vanilla. Mixture will fizz and double in height (beware, it boils over easily and makes a sticky mess!). Stir occasionally until fizz is gone and syrup is thick and caramel like. Serve hot over Pumpkin Waffles (or ice cream if you have any leftover!).

Swedish Pancakes

Just wanted to share this little gem.  

I like mine best just sprinkled with a little sugar and rolled up, or with strawberry freezer jam. The traditional way of serving them with sour cream and lingonberry preserves is pretty good too, but I'm the only one in this house that will even try that.  My husband likes them best with maple syrup.  And of course, the kids like them best with sugar, jam, AND maple syrup. 

4 eggs

4 cups milk

2 1/2 cups flour

1/2 cup sugar

1/4 tsp. salt

1/2 cup (1 stick) butter

Beat the eggs lightly in a large bowl, and add the milk, flour, sugar and salt while gently stirring until blended.  Stir in the melted butter.  Cover the batter and refrigerate overnight or up to 2 days.

Heat a skillet and lightly coat it with oil.  Pour in a small amount of batter, then swirl the pan to create a very thin pancake.  Cook for about 20-30 seconds per side.

Serve immediately.