Dorrie’s Granola

April 26, 2010

Honey vanilla nut crunch, crunch, crunch.

The pings of twisted stomachs , marathon field-chases, surgery spots in the mud, and other tales of cow vet action were often the topic of conversation at our dinner table during the months when our Dr. Dorrie lived with us.  It was a long time ago, but there are just some things one never forgets!

Granola isn’t quite in the same class with cow surgeries, but Dorrie is the one who gave me this recipe.  We happened to arrive at her house once when she had made a ton of this stuff, so we were invited to eat to our heart’s content.  Wow–it was in the same category as licking the homemade ice cream-covered paddles fresh out of the hand-turned ice cream maker from my childhood.  I had to have the recipe! 

“Dorrie’s Granola” is a staple in our dining room here, but in case you can’t come to Simply Bed & Bread any time soon, we wanted to share the recipe anyway.  That’s just what you do with the things that you love.

Preheat oven to 350 degrees.  Place in 2 ungreased 9×13 pans:  6 c rolled oats.  Bake 10 min’s.  Remove from oven and stir in:  1/2 c sunflower seeds, 1 c nuts, 1/2 c coconut, 1/2 c sesame seeds, 1/2 c wheat germ, 1/2 c powdered milk.  Add to dry mixture:  2/3 c honey, 2/3 c oil, 1 T vanilla.  Stir till thoroughly coated.  Bake 10 – 15 min’s, stirring every 3 – 5 min’s, till uniformly golden.  DO NOT OVERBAKE.  Let it cool in the same 2 pans mentioned above, undisturbed, then break into chunks.  (“Chunky Granola, p 92, More–With Less Cookbook, Doris Longacre.)

Enjoy!  Or try some here at our place.

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