Category Archives: Pantry Gifts

Skillet Granola

skilletgranola

When hubby recently asked me to make some granola, I didn’t have it in me to make the ‘slow bake’ and ‘stir every 10 minutes’ kind. I had seen recipes for skillet granola and thought I would try that instead. So happy I did! Making granola in a skillet couldn’t be any easier; this batch took me less than 10 minutes to make. I simply tossed everything in the skillet and voila. This recipe is vegan and it can be adapted, naturally. If you like a buttery taste, you can sub the coconut oil for butter and the maple syrup for honey. Shredded coconut and sesame seeds are also good in this granola! -bvox

Skillet Granola

  • 1 ½ cups old-fashioned (large flake) oats
  • ¾ cup chopped almonds
  • ¼ cup pepita (pumpkin) seeds
  • 2 tbsp coconut oil
  • 2 tbsp maple syrup
  • 1 tsp of cinnamon
  • a pinch of salt (I used Steph McVox’s vanilla sea salt)
  • ½ cup of dried cranberries

Heat coconut oil and maple syrup in a 12-inch skillet over medium heat and stir until melted together. Stir in nuts and cook, stirring, until golden, 2 to 3 minutes. Add oats, cinnamon, and salt and cook, stirring, until golden brown, another 3 to 4 minutes. Set aside to cool and stir in cranberries.

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Spiced Glazed Nuts and Bugles

This sweet, salty, and spicy nut mix is crazy good and highly addictive. The original recipe by David Leibovitz calls for mini pretzels but after hunting for them at three different stores I gave up and grabbed some bugles. So happy I did! The glaze on the bugles is nothing short of a tasty miracle. These are great to package up and give as gifts or to serve up for the holidays. They go down well with hubby’s winter ale, so be sure to double the recipe. -bvox
Spiced Glazed Nuts and Bugles

Adapted from David Leibovitz

  • 2 cups (200g) mixed raw nuts (untoasted); any combination of cashews, whole almonds, peanuts, pecan halves, and hazelnuts
  • 1 tablespoon (15g) unsalted butter, melted
  • 3 tablespoons (45g) dark brown sugar
  • 1/2 teaspoon ground cinnamon
  • 3/4 teaspoon cayenne pepper (or another red pepper)
  • 1 1/2 tablespoons maple syrup
  • 1 teaspoon flaky sea salt or kosher salt
  • 2 cups (100g) bugles
  1. Spread the nuts on a baking sheet and roast in a 350F (180C) oven for 10 minutes, stirring once for even toasting.
  2. Like David, I melt the butter in a large bowl, so I can do all the mixing in that bowl.
  3. In a large bowl, mix together the melted butter, brown sugar, cinnamon, cayenne, and maple syrup.
  4. Add the warm nuts, stirring until coated. Then mix in the salt and bugles, and stir until the nuts and bugles are completely coated.
  5. Spread the mixture back on the baking sheet and return to the oven for 12-18 minutes, stirring twice during cooking. Remove from oven and cool completely, separating the nuts and bugles as they cool.

Once cool, this mixture can be stored in an airtight container for up to a week.

Shiny Tomato Salsa

SalsaEach fall the woman in our family get together to make big batches of canned salsa. It’s a tradition that’s been in our family for over 20 years. It happens each fall in my mom’s kitchen, with all of us pitching in. Continue reading

Honey Mustard Almonds

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When Sig starting making these tasty nuts a couple of years ago, he called them beer nuts. Continue reading

Jazzberry Ram aka Raspberry Jam

Raspberry Jam on sconeWe don’t have many raspberries bushes in our yard but I usually get enough berries to make a couple batches of jam from the berries that are not gobbled up while picking. Continue reading

Candied Rosemary Almonds

Candied Rosemary Almonds

If you’re going to make these Candied Rosemary Almonds, I’d highly recommend doubling the recipe. One handful isn’t enough. The buttery salty-sweet combination is balanced by the fresh earthy rosemary. Continue reading

Lemon Ginger Marmalade

Lemon Ginger MarmaladeI do so much canning in the summer and fall and enjoy reaping the rewards of my hard work that I start to miss it again by January, Continue reading