10
Honey Nut Granola
2 cups old-fashioned oats
1 cup chopped pecans or walnuts
¼ cup honey
3 tablespoons vegetable oil
¼ teaspoon salt
Preheat skillet at 375°. Add oats and pecans. Stir occasionally about 10 to 12 minutes or until lightly browned and toasted. Mix honey,
oil, and salt in a small bowl. Gently stir honey mixture into oats and nuts until evenly coated. Stir occasionally an additional
2 to 3 minutes. Turn off heat. Remove granola to baking sheet to cool. Store in airtight container.
Makes about 3¾ cups
Appetizers
Caramelized Onion and Cranberry Crostini
1 (8-ounce) package cream cheese, softened
2 teaspoons fresh thyme, chopped
1 long baguette, cut into ½-inch slices
Olive oil for brushing
1 tablespoon olive oil
1 tablespoon butter
3 cups yellow onions, slivered
1 teaspoon salt
½ cup dried cranberries
⅓ cup walnuts, chopped
¼ cup water (as needed for caramelizing)
Mix together cream cheese and thyme in small bowl. Refrigerate until ready to serve.
Preheat conventional oven to 400°.* Lay bread slices on baking sheet in a single layer. Brush top side of bread with olive oil. Toast in
oven 10 to 12 minutes until top is golden. No need to ip as bottom side will toast as well. Remove from oven and set aside to cool.
Preheat skillet at 350°. Heat olive oil and butter in skillet. Add onions and salt; sauté until they begin to brown, about 12 to 14 minutes,
stirring frequently. Add cranberries. Continue to cook until onions are translucent and browned and cranberries are softened, about
10 minutes. If skillet starts to dry and onions stick, add 1 to 2 tablespoons of water at a time and stir. This will aid in caramelizing by
deglazing the skillet. Remove mixture and cool slightly. Stir in chopped walnuts.
Spread cream cheese equally among toasted bread slices. Top with onion-cranberry mixture.
*The skillet can be used to toast the bread, if preferred. It will take 2 to 3 batches. Heat skillet at 400°. Brush both sides of bread with olive oil and place bread slices
directly on skillet bottom. Bake 10 to 12 minutes, ipping bread halfway through.
Preparation Tip: To make slivered onion quarters, cut onion in half crosswise then slice into thin wedges. To make quarters, slice
wedges in half.
Tuscan Dipping Oil for Bread
½ cup olive oil
1 clove garlic, minced
1 tablespoon lemon juice
2 teaspoons lemon zest
1½ teaspoons dried oregano
½ teaspoon dried basil
½ teaspoon black pepper
½ teaspoon salt
¼ teaspoon dried red pepper flakes
2 tablespoons freshly grated Parmesan cheese, optional
Heat skillet at 125°. Add oil, garlic, lemon juice and zest, oregano, basil, pepper, salt, and pepper akes. Stir and heat gently, uncov-
ered, 15 minutes. Pour into serving bowl and top with Parmesan cheese, if desired.
Makes ½ cup
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