Ingredients
6 cup rolled oats
1 cup slivered almonds
1 cup chopped walnuts
1 cup chopped pecans
2 tbsp ground cinnamon
1 1/2 tsp ground cloves
1 dash of nutmeg
1 cup honey
1 1/3 cup peanut oil
1 tbsp vanilla extract
Directions
Combine oats, almonds, walnuts, pecans, cinnamon, cloves and nutmeg in
bowl. Mix and set aside. Heat honey, peanut oil and vanilla in small
saucepan to boiling. Remove from heat and stir into dry ingredients.
Spread mixture on baking pan. Bake at 350 degrees 30 minutes or until
golden brown, stirring every 5 minutes. Makes 2 1/2 quarts. The Post
Ranch Inn in Big Sur, CA.
Recipe By :
Servings: 2 servings
Post Ranch Inn Granola Recipe brought to you by Recipe Ideas
Categories: Granola
The History of Recipes
Food historians have traced the existance of recipes back into ancient history, in fact as far into history as the Egypt of the Pharoahs, and potentially, even further back. In practice though, these, ancient records were just very simple hieroglyphic recipes for food preparation.
Interestingly, the most ancient recipe in existence, according to experts in ancient history are a few tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful. Later on, in Roman times 25BC a man called Apicius created some documents showing how to cook the recipes cooked by wealthy Romans. In his works, he tells us how the roman meals were split into hors d`oeuvre, main meal and afters, something we still use today. Additionally, he recounts how the cooks of his times made use of a wide range of herbs, including a few that are still present in modern kitchens such as bay, rue and asafoetida. As our culinary historical trip moves on a few more years we have some books published in the fourteenth century - a book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Despite their titles, these are unconnected to the curry that is familiar to us all today, but instead descriptions of the types of food prepared by the cooks of the rich people of that time. In the fifteenth century, knights returning from the crusades brought back a variety of foods and spices from Arab cooking, including spices like coriander, parsley, and rosemary. The introduction of these new tastes prompted an eruption in manuscripts on food, most of which are kept safe in academic collections. During the succeeding few hundred years, the rich families of the West strove to serve up the most extravagent banquests, and as a consequence, the best chefs and their recipes could command a high salary. However, it wasn`t until the 19th century that formal cookery and recipe books became popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated years of their lives to assembling, verifying, and recording the recipes that were being prepared for the better households. By the arrival of the 1900s, cooking publications were greatly in demand as a result of more people being able to read, people having increased leisure time and a general increase in wealth. Like it or not, the introduction of television brings us TV chefs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, allowing everyone to search through thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this Post Ranch Inn Granola recipe.
