Café con Leche

Ingredients

3 cups of oats (not the quick kind)
about 1/3 cup shredded unsweetened coconut, optional
touch of vanilla extract, optional
1/4 tsp salt
2/3 cup honey (could use brown sugar instead)
1 T maple syrup, optional
1/4 cup unsalted butter
handful of coarsely chopped raw almonds (not salted)
handful of raisins and chopped apricots

Preheat oven to 350 F
Melt butter with honey and maple syrup, salt & vanilla.
Mix oats with coconut, and almonds in a large bowl then pour honey mixture over top and combine.
Spread out onto two baking sheets and bake approximately 30 mins - be sure to move mixture around, scraping the bottom every once in a while during baking to avoid burning. When evenly golden brown set out to cool.
Always add chopped fruit AFTER granola has been taken out to cool.
Store in an air tight container

Posted by Rosa at 04:47 PM | Permalink

Although St. Martin's life was austere and sober, his day was always celebrated in the Old World manner, with feasting, merriment, and thanksgiving for harvest foods. In Poland rich cookies shaped like horseshoes were baked for St. Martin's snow-white horse, on which he "comes riding through the snow" when one least expects him.

INGREDIENTS
1 cup unsalted butter
1/2 cup confectioners' (powdered) sugar
2 teaspoons vanilla
2 cups sifted all-purpose flour
1/2 teaspoon salt
1 cup quick-cooking rolled oats, uncooked

DIRECTIONS
Cream butter or margarine; add sugar gradually while continuing to cream; beat until fluffy. Stir in vanilla, flour, and salt. Blend in rolled oats. Roll out about 1/4 inch thick on lightly floured board. Cut in strips 6 inches long and 1/2 inch wide. On ungreased cookie sheets shape strips to resemble horseshoes. Bake at 325° for 20 to 15 minutes or until lightly browned. Remove carefully, as cookies are very rich and break easily.

Posted by Rosa at 04:35 PM | Permalink | Comments (0)

Butter a dish well, either square glass pan or rectangular glass pan
In a middle sized sauce pan:
2 cups sugar
3/4 cup corn syrup
1 stick butter
1 cup heavy whipping cream (or cream)

Bring to a boil while stirring, over lower heat.
Pour in 1 more cup of cream.
Stir well and cook until the color turns to a delicious butterscotch color. This takes 15-25 minutes depending on the heat so sing, and tell stories and take turns stirring.

Have a small cup of water with ice cubes nearby and once the color begins to turn, drop in a little spoonful and see if it is setting up or not. Make sure it forms a hard ball before you pour the mixture into the buttered pans. Sometimes I pour it out too soon and we don't care really we just enjoy softer caramels....

You can add 1/2 cup finely chopped nuts at the end if you like or sprinkle them over the buttered pan.

Let cool if you can stand it, and cut into squares and wrap in waxed paper, twist the ends. A delicious and sweet treat for the holidays, reminding us of when the farmer wives had too much cream and too much butter on hand to use up!

Posted by Rosa at 04:35 PM | Permalink | Comments (0)