Posts tagged ‘Pecans’

Crockpot Apple Oatmeal

As I said recently, I’ve taken on breakfast as a challenge over the past year and a half. It was the meal I skipped most often because I either didn’t find the food appetizing or it was just to much of an effort to make.

So I’ve tried about a dozen crockpot hot cereal recipes, and I finally found one that we L-O-V-E-LOVE. It’s the dates that do it, I think. Linda Larsen over at The Spruce provided the original recipe.

  • 2 cups milk (we’re using unsweetened almond milk these days)
  • 1/4 cup agave nectar
  • 2 TBSP honey
  • 2 TBSP melted Earth Balance margarine
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1 cup steel cut oats
  • 1 apple, chopped
  • 1/2 cup chopped dates
  • 1/2 cup chopped walnuts or pecans

Spray the inside of a 2 or 4 quart slow cooker with nonstick cooking spray.

Combine milk, agave, honey, melted margarine, salt, and cinnamon in the slow cooker and mix well.

Stir in the oats, apple, and dates.

Cover the slow cooker and turn on low setting. Cook 6-9 hours until oatmeal is tender. Stir well before serving. Top with chopped nuts.

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January 30, 2018 at 10:00 pm Leave a comment

AMERICAN INDIAN: Pumpkin Bread

I tried all winter to find the perfect pumpkin bread recipe. Finally, with my last tray of frozen pumpkin from the fall, I found it. This recipe is adapted from RootStock, the twice-a-year flyer for Organic Valley.

1/2 cup Earth Balance margarine, softened
1 cup maple syrup
2 large eggs
1 1/4 cups pumpkin puree
1 tsp pure vanilla extract
1 1/2 cups white spelt flour
1 tsp baking soda
1 1/2 tsp pumpkin pie spice
1/2 tsp cinnamon
1/4 tsp sea salt
1/2 cup chopped pecans

1. Heat oven to 350 degrees. Generously grease a loaf pan.
2. Cream the margarine, maple syrup, eggs, pumpkin, and vanilla in a large bowl. Use a separate, large bowl and a wire whisk to mix the flour, baking soda, pumpkin pie spice, cinnamon, and salt. Stir in the pecans.
3. Fold the wet ingredients into the dry until barely incorporated–do not over mix. Spoon batter into loaf pan. Bake until a toothpick inserted into the center of the loaf comes out clean, about 1 hour. Cool the bread for 15-20 minutes on wire rack, then remove the loaf from the pan to cool the rest of the way.

May 3, 2010 at 11:42 am 1 comment

EUROPEAN: Waffles

I made this recipe from Simply in Season using whole spelt flour, and we loved them. Check it out: Apple Spice Waffles.

March 19, 2010 at 8:00 pm Leave a comment

FUSION: Carob Clusters

Though carob comes from the Mediterranean, I don’t know if they imagined eating it this way.

Angela, we ate these daily the month before my wedding. You always know how to cheer me up with food. We did have a hard time waiting from them to set. Sometimes we just had to put them in the freezer to speed up the process.

1 cup carob chips
1/3 cup peanut butter
½ cup chopped walnuts or pecans

1. Place carob chips and peanut butter in a small bowl and melt in microwave (or in a double boiler). Stir until evenly combined.
2. Stir in nuts and quickly drop by teaspoonfuls onto waxed paper.
3. Let set until hard. Store in refrigerator.

For a different taste, replace nuts with ½ cup raisins or ½ cup rice crispies.

From The Best of Silver Hills by Eileen and Debbie Brewer

November 14, 2007 at 5:04 pm Leave a comment


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