6 8 c oats
1 cup (approx) concentrated fruit
1 juice
1 tbsp cinnamon
1 raisins
Directions
Mix it up in a large bowl, then spread into a jelly-roll type pan.
Bake at 250 F until done, an hour or so, stirring occasionally. Pour
the warm granola back into the mixing bowl and gently fold in dried
fruit. When cool, store in an airtight container.
That's the basic recipe, but it's easy to modify. Here are things I
substitute or add:
honey, nutmeg, maple syrup, Smuckers syrup, amaranth seeds, oat bran,
rye flakes, craisins, dried apricots.
Here are a few baking tricks:
* Don't overcook it. You'll end up with a pan-o-pebbles. Bake only
until "al dente". * It's less messy (with all that stirring) to use a
pan with high sides. * zip lock bags make good storage containers.
Servings: 1 servings
Basic Ff Granola Recipe brought to you by Recipe Ideas
Categories: Granola
The History of Recipes
Historians have traced the existence of recipes back into the distant past, certainly as far back as the early Egyptians, and possibly even further. Interesting though that maybe, generally, these early recipes were just simple pictorial, hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the oldest recipe discovered so far, according to Professor Solomon Katz, is a series of clay tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `wonderful`. Progressing into The time of the romans 25BC a man called Apicius assembled some documents describing recipes cooked by wealthy Romans. In his publication, he recounts how the roman meals were divided into hors d`oeuvres, main meal and dessert, a style of dining still practiced today. He also tells us how the early Romans were skilled in the use of many spices, including a few that will be familiar to modern chefs for example basil, rue and parsley. In the 15th century, the Crusaders brought back many foods, spices and herbs from Arab cuisine, including spices such as coriander, parsley, and basil. These new spices and herbs created an explosion in recipe publications, many of which are now in private collections. Over the following few centuries, the powerful families of Europe competed with each other to serve the best banquets, and because of this chefs and their recipes were highly sought after. Even so, it wasn`t until the 19th century that haute cuisine and recipe collections rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to collecting, testing, and publishing recipes of the day. By the arrival of the twentieth century, recipe publications were in high demand, due to higher levels of literacy, more spare time and being a little richer. |
We hope you enjoy this Basic Ff Granola recipe.
