Cullinarily Challenged

I struggle in the kitchen. I am not good at creating dinners. I fully intend to get better -and I am - oh so very, very slowly. Good thing I have a patient husband who is handy with french toast and applesauce.

So, I have had a success. I have developed (developed: verb, meaning to have three or more disasters and to combine the successful elements of those disasters and create something less disastrous) an awesome granola recipe. I know, I know, I fed my family Ramen twice last week, we didn't eat till 7:45 on two of the other nights and here I am working on granola. Like I said, the process is a slow one.

So on this particular afternoon, the kids and I cranked the stereo and made granola together. There is nothing like rock n' roll and whole grains and dancing while your sauce simmers. Once again, we didn't eat till 7:30, and all we ate was granola, but everyone was smiling. Baby steps, baby steps.

I also finally made some pretty passable biscuits and gravy (Okay, I have to gloat, they are better than passable. I have had way more than three biscuit disasters in the last nine years and after eating these, my hubby said he wouldn't mind eating them every week - more if possible! !!!) I love finally figuring out the tricks. Did you know that when they say to sift the flour, they actually mean it? And when they say to cut the butter into pea sized pieces, that the actually mean pea sized pieces - not grape sized pieces? Amazing.

Here are the recipes:

Bethany's Biscuits

I am still tweaking this one, but they are awesome as is.

2 c sifted flour If you are not going to sift your flour STOP NOW. No really. STOP.

1 T sugar

3 t baking powder (a little more is fine)

1/2 t baking soda (a little more is fine)

1/4 t salt rounded (that means a little extra)

mix these all together

1/4 c frozen butter grated on a cheese grater

1/4 c cold butter flavored shortening cut into pea sized pieces in the flour.

you can use 1/2 c frozen butter instead, the shortening just gives them a little more fluff.

In a separate bowl mix the next three ingredients. (Yes really, it needs to be a new one. Trust me, it will be worth dirtying an extra bowl.)

1 egg

1/2 c buttermilk (yes buttermilk)

one dollop sour cream or FULL FAT yogurt.

Mix all together till just moistened. Turn onto a floured surface. Knead a few times (3 to 5) fold in half and roll to 3/4" thick. Cut with a round cutter or floured glass. Bake 450 degrees for 11 min on a parchment covered baking sheet.

Bethany's Granola

10 c old fashioned oats

1 c coconut (sweetened and shredded)

3/4 c raw sunflower seeds

1/4 c + ground flax

1/4 c + wheat germ

2 cups chopped nuts (pecans and almonds best)

2 t cinnamon

1/2 t salt

mix together and toast @ 200 degrees on 2 cookie sheets while you make the sauce

1/2 c oil

1/2 c water

1/4 c pure maple syrup

1/4 c honey

1/4 c brown sugar

2 T molasses

1 T vanilla

Heat to a simmer in a saucepan. Stir occasionally. Let simmer for a few minutes. Put toasted dry ingredients into a bowl. Pour sauce over top. Stir till evenly coated. Spread on two parchment covered baking sheets. Bake at 350 degrees for 30 minutes rotating the pans (top rack to bottom) every 10 minutes or more. Stir the granola around a bit every time you rotate the pans.

Add Craisins (or raisins or dried apricots or dates etc.)

Stir

Cool

Serve.

Store in an airtight container.

Happy cooking!