Granola

I made Granola today for the 2nd time in the last week. I have been wanting to make it--a friend's recipe because cereal is so expensive here and I wanted to give my family a healthy alternative. Kelly and I really like it. The others aren't so sure yet. :>

Here is the recipe:

Sandra's Granola
1 c sugar
2/3 c boiling water
2 c non fat dry milk
1/4 honey or corn syrup
5 cups rolled oats
2 c bran or wheat flakes
2 c cornflakes
1/2 c chopped nuts
1/2 cup flaked coconut
1/2 c wheat germ
1 1/2 tsp, salt
1/4 c veggie oil
Dried fruit

In Med bowl mix sugar, boiling water, stir in dry milk and honey or corn syrup and beat with mixer for 2 min. Cover and refrigerate for 1 hour. Preheat oven to 300. In lg bowl, combine the oats, flakes, nuts, coconut, salt and wheat germ. Add milk mixture and oil and mix thoroughly. Spread on 2 baking sheets and bake for 20 min. Remove and stir. Bake for 20 more min. Remove and add dried fruit. Bake 5 for min and remove from oven. Cool and store in airtight container.

P.S. I tried to post a picture but blogger wouldn't let me. I'll upload it when it lets me.

Nanny's Chicken and Dumplings

NANNY’S CHICKEN AND DUMPLINGS

Gently boil five large chicken breasts with the skin on until cooked. Season the water lightly with salt and pepper. A bay leaf added to the water gives an even better flavor. Turn off the heat, remove the chicken breasts to cool but leave the broth in the pan. Draw out a cup of broth (making sure you get plenty of the fat in it for tender dumplings). After the cup of broth cools to lukewarm, pour it in a large mixing bowl and add three large eggs to it. Salt and pepper the mixture and then begin adding flour to it until it starts to get manageable. The consistency of the dumplings dough should be like bread dough: tender but neither sticky nor dry.

Bring the broth back to a gentle rolling boil. Roll out handfuls of dough to about a fourth inch thickness. Cut in strips of an inch or so wide and three or four inches long. Drop in boiling broth and stir gently to keep them from sticking on the bottom.

When all the dumplings are in the broth and cooked (only takes a few minutes), add one can of cream of chicken soup and about 1/4 can of cream of celery soup. Much of your salt will come from the soups so please don’t over salt your broth. Add pepper to taste.

Remove skin from cooling chicken, cut into chunks and add to the broth and dumplings. Stir and cook only a few more minutes. Overcooking will disintegrate the dumplings!

Posted on Beth Moore's blog by her daughter Amanda.