Granola

Ingredients

• 4 cups oats
• 1 cup slivered almonds
• 1/4 cup chia seeds
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1/2 cup vegetable oil
• 1/3 cup maple syrup
• 2 teaspoons vanilla extract
• 1/2 cup shredded coconut

Method

1. Preheat the oven to 350°F.
2. Line a cookie sheet with parchment paper,.
3. In a large mixing bowl, stir together oats, almonds, chia seeds, cinnamon and salt until evenly combined.
4. In a separate measuring cup, stir together the oil, maple syrup and vanilla extract until combined.  
5. Pour the oil mixture into the oats mixture and stir until evenly combined.
6. Spread the granola out evenly on the prepared baking sheet.  
7. Bake for 20 minutes, stirring once halfway through. 
8. Remove from oven and stir in coconut.
9. Return to oven and bake until the granola is lightly toasted and golden (about 5 minutes).
10. Remove from the oven and let cool until the granola reaches room temperature. 
11. Store in an airtight container at room temperature for up to 1 month.

Source

https://www.gimmesomeoven.com/best-healthy-granola/

Cashew Crunch Salad

Ingredients

• 1/2 head green cabbage, finely shredded
• 1/2 head purple cabbage, finely shredded
• 2 cups carrots, shredded
• 1 cup fresh cilantro, chopped
• 1/2 cup green onion, sliced
• 2 cups cooked edamame
• 1 cup roasted cashews, chopped
• 2 cups crunchy chow mein noodles
• crispy baked tofu

Dressing

• 1/4 cup olive oil
• 3 tablespoons white vinegar
• 2 tablespoons sesame oil
• 2 tablespoons sugar
• 1 teaspoon salt
• 1/2 teaspoon garlic powder

Method

1. Shake together dressing ingredients.
2. Toss dressing together with salad ingredients.

Source

https://pinchofyum.com/cashew-crunch-salad-with-sesame-dressing

Chocolate Almond Snacking Squares

Ingredients

• 1/3 cup canola oil
• 2 squares unsweetened chocolate
• 3/4 cup water
• 1 cup white sugar
• 1 egg
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoon almond extract
• 1 cup chocolate chips
• 1/3 cup almond slivers

Method

1. Preheat oven to 350 °F.
2. Put oil and chocolate squares in 8x8 square cake pan, then put in oven until chocolate is melted (about 4 minutes).
3. Remove pan from oven.
4. Add water, sugar, egg, flour, salt, baking soda, and almond extract to the pan.
5. Mix everything together with a fork until smooth.
6. Sprinkle chocolate chips and almond slivers on top.
7. Put pan in oven and bake until a toothpick inserted in the centre comes out clean (about 40 minutes).
8. Remove from oven, cool, and serve.

Source

Barkley family recipe.

Apple Mallow Yam Bake

Ingredients

• 2 apples, sliced
• 1/2 cup brown sugar
• 1/2 teaspoon cinnamon
• 2 pounds yams, peeled, cooked, and sliced
• 1/4 cup butter
• 1/3 cup pecans
• 2 cups mini marshmallows

Method

1. Preheat oven to 350°F.
2. Toss apples with sugar and cinnamon.
3. In a casserole dish, layer yams and apples.
4. Cover and bake for about 40 minutes.
5. Uncover, sprinkle marshmallows and pecans on top.
6. Turn oven to low broil and broil until marshmallows are light brown.

Source

Barkley family recipe.

Sweet Potato Cashew Bake

Ingredients

• 1 cup brown sugar
• 1/3 cup broken cashew nuts
• 1/2 teaspoon salt
• 1/4 teaspoon ground ginger
• 3 tablespoons butter
• 2 pounds sweet potatoes, peeled, cooked, thickly sliced
• 1 can peach slices, drained

Method

1. Preheat oven to 350°F.
2. Mix together sugar, nuts, salt, and ginger.
3. In a 10x6 baking dish, layer potatoes, peaches, sugar, potatoes, peaches, sugar.
4. Dot top with butter.
5. Cover and bake 30 minutes.
6. Uncover and bake 10 minutes longer.
7. Remove from oven and serve.

Source

Barkley family recipe.

Mandarin Orange Salad

Ingredients

• 1 head romaine or green leaf lettuce
• 1/4 cup toasted almond slices
• 1 cup celery, chopped
• 2 green onions, chopped
• 1 tablespoon fresh parsley, chopped
• 1 (10 ounce) can mandarin orange segments, drained

Dressing

• 1/4 cup vegetable oil
• 2 tablespoons white vinegar
• 1 teaspoon white sugar
• 1/2 teaspoon salt
• dash hot sauce

Method

1. Toss lettuce, celery, green onion, and parsley.
2. Just before serving, mix dressing and toss in salad.
3. Top with almonds and orange segments.

Source

Barkley family recipe.

German Coffee Cake

Ingredients

• 2 cups all-purpose flour
• 3/4 cup white sugar
• 4 teaspoons baking powder
• 1 teaspoon salt
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cinnamon
• 1/4 cup butter
• 2 eggs
• 1 cup milk

• 1 cup brown sugar
• 1 tablespoon all-purpose flour
• 1/4 cup butter
• 1/2 teaspoon cinnamon
• 1/8 teaspoon salt
• 1 cup nuts

Method

1. Preheat oven to 350°F.
2. Line 9x9 pan with parchment paper.
3. Mix together dry ingredients.
4. Blend in butter.
5. Stir in eggs and milk, stir until smooth.
6. Pour batter into pan.
7. Mix together sugar, flour, butter, cinnamon, and salt until crumbs form.
8. Top batter with crumbs and nuts.
9. Bake until a toothpick inserted in the centre comes out clean (about 30 minutes).

Source

Barkley family recipe.

Butter Horns

Ingredients

• 4 1/2 teaspoons dry yeast
• 1/2 cup water
• 1 1/2 cups milk
• 1/2 cup white sugar
• 1 teaspoon salt
• 1/2 cup shortening
• 2 eggs
• 5 1/2 cups all-purpose flour
• 3 tablespoons butter, melted

Glaze

• 3/4 cup icing sugar
• 1 teaspoon vanilla
• water

• nuts

Method

1. Line a baking sheet with parchment paper.
2. Activate yeast in water.
3. In a saucepan over medium heat, heat up the milk, shortening, and sugar until the sugar is dissolved and the shortening is melted.
4. Allow the milk mixture to cool.
5. Beat together the yeast, milk mixture, and eggs.
6. Gradually add in flour.
7. Cover and let rise until doubled.
8. Punch down, let rise until doubled again.
9. Roll out the dough into a rectangle on a lightly floured surface.
10. Brush top of dough with melted butter.
11. Roll the dough, then cut.
12. Put horns on pan, cover, and let rise again.
13. Preheat oven to 375°F.
14. Bake until golden brown (about 25 minutes).
15. Let cool.
16. Mix together glaze, and glaze the top of the butterhorns.
17. While glaze is wet, top with nuts.

Source

Barkley family recipe.

Pesto

Ingredients

• 1/2 cup basil leaves removed from stems
• 1 clove garlic
• 6 tablespoons pine nuts lightly toasted
• 1/2 cup olive oil
• 1/4 cup parmesan finely grated
• salt

Method

1. Crush basil, garlic, and nuts.
2. Stir in oil, cheese, and salt.
3. Use immediately, do not heat, just stir into cooked, drained pasta.

Source

The Italian Cooking Course https://www.amazon.com/Italian-Cooking-Course-authentic-techniques/dp/1906868964

Roast Pumpkin Seeds

Multiply this recipe by the volume of fresh, raw, cleaned pumpkin seeds.

Ingredients

• 1/2 cup fresh raw pumpkin seeds
• 2 cups water
• 1 tablespoon salt
• canola oil cooking spray

Method

1. Preheat oven to 400°F.
2. Line baking tray with parchment paper.
3. Wash seeds under running water in a colander until stringy innards are removed.
4. Put seeds, water, and salt into a saucepan.
5. Bring water to a boil.
6. Reduce temperature and simmer for 10 minutes.
7. Drain water.
8. Spread seeds out on baking tray.
9. Lightly spray seeds with cooking oil, toss, then spray again.
10. Bake until seeds are dry and browned (stir them occasionally).
11. Remove from oven and add more salt if wanted.

Source

http://www.simplyrecipes.com/recipes/toasted_pumpkin_seeds/