In our house, we love granola and I must say that though a lot of granolas that you find seem healthy, many of them are chalk full of fat and sugar and general nasty business. Now I’m not saying that what we bake here at Baking Vintage is “healthy” but for breakfast, it’s nice have something that’s light and satisfying. So here I give you one of my favorite recipes for granola: I’ve been baking it for so long that it might as well be vintage.
I happen to love this granola for it’s ease, it takes but minutes to throw together but also because it is just so darn tasty. Collin Murray happens to love it and so whenever we have lived apart, I would make this granola and send it to him in a care package…that’s just the kinda gal I am. Enjoy.
Maple Almond Granola (adapted from Cooking Light)
Makes about 4 cups
2 cups regular oats, not quick cooking
½ cup chopped almonds, or any nut that delights you
½ cup maple syrup
¼ cup packed brown sugar
2 tablespoons canola oil
Pinch of salt
Preheat the oven to 300˚F.
In a large bowl, mix together all the ingredients until the oats are thoroughly coated in maple syrup. Pour onto a baking sheet lined with aluminum foil. Bake for 30 to 35 minutes or until granola is no longer wet but not heavily browned. Allow to cool on the sheet tray. Store in a air-tight container for several weeks. Enjoy.
I’m a recent convert to waffles. Growing up I didn’t eat them too often and so waffles were never really something I craved but Collin Murray happens to be downright obsessed with waffles. So to make that handsome husband of mine happy, I do my best to satisfy his waffle cravings on a fairly regular basis.
The great thing about waffles is that even though they seem like a lot of work, most recipes will come together pretty quickly. This recipe for instance, though it uses quite a few dishes, is ready for the waffle iron in less then 10 minutes.
The trickiest part about the Buttermilk Waffles is that the recipe calls for you to whip egg whites into stiff peaks and then fold them into the batter — which really isn’t too terribly hard at all. If you’re feeling exuberant, whisk your eggs but hand. This will take about two minutes but if you are having a lazy day, simply whip them with a hand or stand mixer.
Many waffle recipes call for a lot of sugar to be added into the batter and so once you load the waffles up with all the tasty traditional fixin’s, they can almost taste too sweet. This recipe doesn’t include any sugar; instead, it calls for buttermilk which gives the waffles a pleasant tang – perfect for any topping and for my Collin Murray.
Buttermilk Waffles (adapted from America’s Favorite Recipes from Better Homes and Gardens)
Makes about 6, 8-inch waffles
2 cups cake flour
4 teaspoons baking powder
½ teaspoon salt
2 egg yolks, slightly beaten
1 ¼ cups buttermilk
½ cup unsalted butter, melted and cooled
2 egg whites, stiffly beaten
Preheat a waffle iron according to the manufacturer’s directions.
In a medium sized-bowl, mix together the flour, baking powder and salt. In a large measuring cup, gently combine buttermilk and egg yolks. Add the wet ingredients to the flour and beat together using a wooden spoon. Beat in the melted butter and set aside.
In a large bowl, beat the egg whites until stiff peaks form, about two minutes. Add the egg whites to the batter and gently fold them in being careful not to over-mix.
Place a half cup of batter on the waffle iron and cook according to the manufacturer’s directions. Continue till you have no more batter and keep made waffles warm in a low-temperature oven.
Serve with the toppings of your choice. Enjoy.
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