FFG -- Gourmet Granola

My amazing friend Lori hosts Friday Farm Girls @ Heart every week;

please click on her button to visit her blog

and to find out how you can participate!

A bowl of homemade granola

I'm slowly recovering from my back injury, and I'm happier this week!  I'm able to move around a bit more freely, and because of needing to stand frequently, I have found myself in my kitchen more often.  My practical farm-girl heart says, "If I need to stand, I may as well stand in the kitchen and do something!"

One morning, I enlisted the boys' help to make granola.  I posted a photo of this once a long time ago, but this time, I have photos and the recipe!!  :)

cinnamon, coconut chips, pepitas

Christine's Granola

This is a double recipe; the amounts are easier!  I usually triple the recipe to have extra throughout the week.  I list alternate ingredients (and notes) in parentheses, just in case you don't use what I use.  :)

1 cup sucanat (or brown sugar)
1/2 cup coconut oil (or other oil)
1/2 cup honey
1 t vanilla
24 oz. rolled oats (sorry I don't know how many cups this is; I use a scale)
1 T cinnamon
1/2 t sea salt

Optional Ingredients (I use the above for plain granola, and add the below for "gourmet" granola; you can add as many or as few as you like!)
1/2 cup ground flax seed
1/2 cup raw pepitas (pumpkin seeds; I use raw Mexican)
1 cup coconut chips (from my bulk co-op, they are sweetened coconut shavings and totally yummy)
1 cup chopped nuts (I use a combination of raw walnuts, pecans, and slivered almonds)
1 cup raisins or other dried fruit (a friend just gave me dried cherries!!)

Combine sucanat, coconut oil, and honey in a saucepan.  Cook over low heat until sucanat is dissolved (it will be shorter if you use brown sugar).  Stir in vanilla.  Meanwhile, combine remaining ingredients--I usually add the dried fruit after baking--in a large bowl and mix to combine.

Pour the liquid mixture into the oatmeal mixture, stirring until completely combined.  Spread into a baking pan, and bake at 375 degrees F for 10-12 minutes.  Remove to stovetop or potholders and stir in raisins.  Stir the mixture as it cools (it will become one single clump if you don't!).  Store in an airtight container; I use canning jars.

Stir to lift oats from the bottom of the bowl--this will help thoroughly combine the ingredients

See?  Warm granola + cold milk = large clump :)

Glass jar storage

Back to life,
Christine

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captured by Christine Anne

FFG--Easy Apples

My dear friend Lori hosts Friday Farm Girls at Heart every week; please click on her button to the right to visit her blog and find out how you can participate!


I still have some apples left to process, so when I happened to flip through my recipe binder and land on this recipe, I realized it was time to make it.  I found this recipe in a Penzeys Spices magazine, and since I love unusual recipes, I saved it.

It uses just a few ingredients, and is quick to put together.  If I do a little prep the night before--set out measuring cups, bowls, and mixer, and pre-measure dry ingredients--it comes together in a jiffy when I come to the kitchen in the morning.  And almost nothing beats the smell of baking apples, especially in the autumn!

Apple Puff

Makes two, which will be gobbled up.

1/4 cup butter (1/2 stick)
4 eggs
1/4 t pure vanilla extract
1 cup fresh whole-wheat flour (or 3/4 cup white)
3/4 cup milk
1/2 t salt
2 medium baking apples, peeled and thinly sliced
2 T cinnamon sugar (plus more to sprinkle on top)

Preheat oven to 400 degrees F.  Place 2 T butter in each of two 9-inch pie plates and put them in the oven to melt the butter.  (When removing them, rotate them so the butter coats the bottom and sides.)

Beat eggs, vanilla, flour, milk, and salt on medium speed for one minute.  Toss the sliced apples with 2 T cinnamon sugar.  Arrange half the apple slices in each pan so they cover the bottom in pretty much a single layer (it's pretty if you arrange them in a circle around the outside, then fill in the center).

Give the egg/flour mixture another quick mix, and pour half of it over the apple slices in each pan.  Sprinkle tops with cinnamon sugar to taste.  Bake until puffed and golden brown, 20-25 minutes.  Serve right away, while still puffy.  Top with warm syrup or butter.

Back to life,
Christine

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captured by Christine Anne

FFG--A Versatile Breakfast

My dear friend Lori hosts Friday Farm Girls at Heart every week; please click on her button to the left to visit her blog and find out how you can participate!

Since I've posted so many pictures of pancakes, I thought I'd share the recipe with you.  If I haven't made preparations the night before, my boys will thoughtfully mix all the dry ingredients together for me in the morning.  They'll get out the griddle, pancake flipper, and everything else I need to get breakfast on the table.  I love my boys.  :)

Night-before prep is easy with this recipe; just mix all the dry ingredients together, and place measuring cups/spoons out so that in the morning you can pull all the wet ingredients together quickly.  Enjoy!

Whole-Wheat Pancakes

2 1/2 cups whole-wheat flour
1/4 cup cane juice crystals (or granulated sugar)
1 T + 1 t baking powder
1/2 (or so) cups rolled oats
1/4 cup lecithin granules (optional)
1/4 cup ground flax seed (optional)
2 beaten eggs
1 1/2 cups milk (less or more, depending on how thick you like the batter)
2 T oil (I use olive)

Stir together dry ingredients.  Add wet ingredients to dry; mix well (will probably be a little lumpy).  Pour about 1/4 cup of batter for each pancake onto a lightly oiled griddle or heavy skillet.  Cook until golden brown on bottom, flipping to cook other side when pancake has a bubbly surface and slightly dry edges.  Serve with pure maple syrup, honey, butter, fruit topping, etc.  You can also add about a cup of chopped fruit to the batter.

I have posted so many pictures of pancakes that I'm not going to post one today!  And I know this has nothing to do with pancakes or even breakfast, but here is a garden photo from just a few days ago.  My September harvest is still going strong even in October; praise the Lord!

Back to life,
Christine

visit my photography blog!
captured by Christine Anne

Tea Talk--Joy of My Heart

Welcome to my home!

Sit and have a cup of tea with me and share a little time of relaxation and encouragement.

To join, click on Ruth's button above!

I'm having...my regular Scottish breakfast tea, robust and enlivening for this morning.  Since I have only a few different tea cups and mugs, and I've already shown then, here is a shot of breakfast on Tuesday.  For some reason, I love taking photos of pancakes--goofy, I know.  Thomas instigated things for this shot, however.  He arranged everything on his plate and hollered, "Hey, Mom!  Go get your camera before I pour the syrup!"  How can a photographer mom resist that??

Blueberry-strawberry pancakes with strawberry topping and syrup

I'm feeling...calm but busy.  We're in a decent routine, and home and homeschool life have settled into a comfortable rhythm.  However, there are still several items on my to-do list, and they're tapping insistently at the back of my brain.  And yet a few more have been added this week.  I need to check a few of them off!

On my mind is...going out to get more cream!  I ran out when I had my cup of tea this morning.  For me, this is a crisis, as I always have my morning tea with cream.  It's the same thing with ketchup for our boys--if we run out, panic sets in.  ;)

I leave you with...a verse from Psalms that I came across this morning.  It lifts me up, and I hope it encourages you, too!

I have inherited Your testimonies forever,

For they are the joy of my heart.

Psalm 119:111 nasb

inherited -- to get as a blessing
testimonies -- admonitions, ordinances, or warnings
joy -- exultation, rejoicing, gaiety, gladness, rejoice greatly

The Lord's commands are a joy, not meant to put me under His thumb, but meant as my inheritance of blessing!

Back to life,
Christine

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captured by Christine Anne

FFG--Maple Crumb Muffins

My friend Lori is a farm girl at heart.  Click her button to the left to visit her blog and join us on Fridays, because farm girls love company!  :)

Well, it was a good week here on my suburban "farm."  We actually turned on the a/c in the "barn" for a few return-of-summer days!  Number one stallion (Joe) stayed in the "barn" for shelter this week.  Number two stallion (Jacob) studied hard at the "training corral."  Number three stallion (Danny) is getting "saddle-trained" both online and with his older brother.  And number four stallion--well, colt, anyway--has romped rambunctiously around both the "barn" and the "pasture."  (That would be Thomas.)

The big "stud" worked hard all week providing for this "mare" and their herd.  Even though his mane has a touch of gray now, he still has what it takes to round up his herd well.

Since I happen to be on a farm theme, I leave you with a Bible verse, and a yummy recipe.

Know well the condition of your flocks,

And pay attention to your herds;

For riches are not forever,

Nor does a crown endure to all generations.

Proverbs 27:23-24 nasb

Maple crumb muffins

Maple Crumb Muffins

2 1/4 cups whole-wheat flour
2 t baking powder
1/2 t salt
1 t cinnamon
1 egg, beaten
1/2 cup + 2 T sour cream
1/3 cup maple syrup

Streusel topping (mix together until crumbly)
3/4 cup flour
1/4 cup sugar
1/4 cup melted butter

Preheat oven to 400 degrees F.  Using whisk, mix together flour, baking powder, salt, and cinnamon.  Stir in egg, sour cream, and syrup.  Spoon batter into paper-lined muffin cups. Sprinkle with streusel topping mix.  Bake for about 20 minutes until golden brown.  Serve warm or hot.  Makes 12 muffins.


Back to life,
Christine

visit my photography blog!
captured by Christine Anne

FFG > Cinnamon Cottage Cheese Muffins

To find out about Friday Farm Girls @ Heart, just click on the button to the right to visit Lori's blog and to read what it's all about!

This morning, I wasn't planning on making breakfast.  Due to sewing a quick fix for a blouse, I didn't get downstairs until almost 9am.  Jacob was getting set to leave for college, Thomas was working on an algebra quiz, Joseph was toasting some bread, and Danny was munching out of the fridge.

So when I half-heartedly asked, "Does anyone want me to make breakfast?"  I didn't expect a positive response.  But positive it was, and they agreed on muffins.  I figured if they helped, we could have muffins in the oven in a jiffy.  I grabbed my cookbook to start preparing a recent new favorite--Maple Crumb Muffins--then realized I didn't have enough sour cream.  We had cottage cheese instead.  Hmm.

Let me just say that the internet can be a wonderful thing!  I found a recipe, and altered it a tad for fresh whole wheat flour and for our love of cinnamon.  I licked the bowl scraper, and just knew I had a winner.  I share it with you here!  And of course, you already know I won't have pictures until--Lord willing--TOMORROW!  (Can you tell I'm just a bit excited??)

Cinnamon Cottage Cheese Muffins

1 1/2 C flour (I used whole-wheat, and used slightly more)
1/2 t baking powder
1/2 t baking soda
1/2 t salt
1 t cinnamon
1/4 C softened butter
3/4 C sugar (I use cane juice crystals)
1 egg
1 C cottage cheese
1/4 C milk

In a small bowl, combine the flour, baking powder, baking soda, and salt.  In a larger bowl, cream together the butter and sugar.  Add egg and mix well.  Add cottage cheese and milk and mix well.  Stir in dry ingredients until moistened.  Pour into paper-lined 12-muffin muffin tin.  I sprinkled a little cinnamon/sugar over the tops.  Bake at 375 degrees for about 20 minutes.  Remove to wire rack to cool.

Since I can't bear to leave without a photo, here's one from my spring garden.

...The grass withers, the flower fades,

But the word of our God stands forever.

Isaiah 40:8 nasb

Back to life,
Christine

visit my photography blog!
captured by Christine Anne

Thursday Morning and Time for Tea

To participate in "Tea Talk" today, please click on Ruth's link above and read her blog for more information!

I'm having...just a plain old cup of caffeinated Irish breakfast tea this morning.  I'm using my garage-sale mug, white with a cobalt blue design around the sides.  I love its uniquely rounded shape.  And if you've been reading any of my blogs, any day now I'll be able to take a picture of it!  I spotted it in a recent garage sale for 50 cents, and it is my everyday tea mug.

A photo of...breakfast from earlier this year--really, new pictures will come soon!!

I'm feeling...invigorated.  Last week I was fighting a sore throat and the blahs, but I'm healthy once again.  I've also spent several little chunks of time--and one big one--de-cluttering and cleaning and organizing, and that always invigorates me!  I'm looking forward to another "Suspenders" time with Helen tonight to complete even  more projects (click here to find out what I'm talking about!).

On my mind is...I love cool September mornings--the crisp snap in the air, the fresh feeling of life.  Even though spring is the season associated with newness and re-birth, I always feel like the autumn air brings a breath of renewal and energy into my life.

Speaking of renewal, here is something I encountered this week in my morning devo's with Fernando:

Remember that you were at that time separate from Christ,

excluded from the commonwealth of Israel,

and strangers to the covenants of promise,

having no hope and without God in the world.

But now in Christ Jesus you who formerly were far off

have been brought near by the blood of Christ.

For He Himself is our peace...

Ephesians 2:12-14a NASB

May Jesus truly be your peace today!

Back to life,
Christine

visit my photography blog!
captured by Christine Anne

A Sweet and Savory Morning

Due to my diligence (by God's grace), I had partially prepared my granola recipe and was ready to mix it up this morning.  After my plain cinnamon granola (Danny likes it that way) was in the oven, I realized I had used olive oil instead of coconut oil in the recipe.  Grr.  Just a little difference in taste, but I'm a perfectionist.

So I went ahead and created a brand new gourmet granola recipe, adding coconut flakes and pepitas (pumpkin seeds) that I had bought from Becki's co-op.  I borrowed a few ideas from others' recipes, and I have to say, the end result was the best-tasting granola I've ever made!  Now I must write my new recipe down and include it in my special cookbook (that is the subject of a future post!).

Then, since I had harvested the basil and parsley from my garden this morning, I prepared those and chopped them up for the freezer.  The herbs are a lot of work--picking leaves off of stems is tedious--but once the jars of chopped herbs are in the freezer, I experience a wonderful sense of satisfaction, plus thankfulness that the Lord, once again, has provided for my family.

Now it's back to preparing for vacation.  :)

What's For Breakfast??

It's difficult, now that the boys are older, when they come knocking at my bedroom door and asking, "What's for breakfast?"  My usual response is, "You know where the kitchen is; knock yourself out!"  Actually, I make breakfast on a regular basis, and I reserve that particular response for their non-meal hunger attacks.

So, when 19yo Jacob asked the question this morning, he was blessed in that I had just finished re-organizing my new and improved cookbook.  I spent two days de-cluttering my two three-ring binders, combining them into one wonderful binder.  I trashed a two-inch stack of recipes I'd never used, grew out of, or which were too similar to existing recipes.  The practical side of me decided--a girl can have only so many recipes!  (Picture of cookbook to come, probably after vacation...)

Since I had just scrutinized all my recipes, I knew there was a new one I'd stuck in the "Breakfasts" section that I wanted to try.  Jacob and I whipped up these (two) baked apple pancakes.  The recipe suggested serving slices drizzled with syrup, but seriously, plain was perfect.  Please wipe the drool off your keyboard.  :)