Tag Archives: cooking

Maple Pecan Granola

I am not a morning person, but I like a good, healthy breakfast to start my day. I am also a fan of saving money and avoiding processed foods. A typical breakfast consists of a soft boiled egg (I use an egg boiler, otherwise it is an overcooked hard-boiled egg), my special Yogurt (Plain or Greek sweetened with honey or maple syrup and flavored with LorAnn Oils Almond Emulsion) with some fruit (Mango in this example) and granola, and a cup of coffee. I usually flavor a 16 oz tub of yogurt on Sunday and it lasts about a week. I make two batches of Granola on Sundays as well because everyone in the house loves it. My husband likes to have about a cup and a half with almond milk when he doesn’t feel like making his usual oatmeal breakfast. My daughter puts about half a cup into a small container and adds dried fruits, more nuts and some wheat chex to make a quick trail mix.

This is by far my favorite granola and it saves me lots of money on my grocery bill. You can adjust the recipe any way you like. It is a simple ratio of 6 parts dry ingredients (not counting the spices) and one part wet ingredients. I use the One cup Prep bowls from Pampered Chef to measure my “parts,” but any container will work.


4 Cups Rolled Oats

1 Cup Chopped Pecans (The Pampered Chef Food Chopper makes quick work of this)

¾ Cup slightly crushed Bran Flakes (I just crumbled them by hand)

¼ Cup Wheat Germ


½ Tsp. Cinnamon

½ Tsp Dried orange zest

¼ Tsp Salt

¼ Tsp Fresh grated Nutmeg


½ Cup Maple Syrup

¼ Cup agave Nectar

3 Tbsp Olive Oil

1 Tbsp Walnut Oil



Preheat oven to 300°F.  Mix dry ingredients and spices in large mixing bowl. Whisk Syrup, oils, and agave nectar, then pour over dry ingredients. Mix well using a rubber spatula.


Spread evenly onto a lightly greased baking sheet. I prefer to use my Pampered Chef large Bar Pan.


Place in center of oven and bake for 45-50 minutes or until oats are golden brown. Mix granola with a high heat resistant rubber spatula every 15 minutes.


Remove from oven and place on cooling rack for about an hour or until granola is close to room temperature.


Store in airtight container for up to one week. This one is the Ikea 365 two quart Dry Food Storage container



It’s time for Scones!

One of my favorite treats is scones with Devonshire cream and hot cup of strong black tea. This is one of my favorite recipes.

Basic Scones


  • Food Processor or Large Bowl
  • Baking sheet and Parchment Paper
  • Rolling Pin
  • Biscuit or Cookie Cutter


  • 275g/ 10 oz/ 2 ½ cups Plain (All Purpose) Flour
  • 25ml/ 1 ½ tsp. Baking Powder
  • 60g/ 2.25 oz/ generous ¼ cup Sugar
  • 5ml/ ½ tsp Salt
  • 100g/ 3.5 oz/ 7 tbsp unsalted Butter, diced
  • 35g/ 1.3 oz/ 3 tbsp Shortening
  • 120ml/ 4 fl oz/ ½ cup Buttermilk (or ½ cup milk minus ½ tbsp then add ½ tbsp lemon juice)
  • Milk, to glaze
Orange and Cranberry or Lemon and Blueberry
  • Grated peel of 1 large orange or 2 large lemons
  • 50g/ 2 oz/ scant ½ cup dried cranberries or blueberries


  1. Preheat oven to 220° C/ 425° F/ Gas 7. Line baking sheet with parchment paper.
  2. Combine dry ingredients in a large bowl (or food processor). Add the butter and shortening. If using a bowl, rub flour and fats until mixture resembles crumbs. In processor, pulse until combined.
  3. Gradually add the milk and mix (or pulse) until soft dough is formed. Do Not Over Mix! Add the dried fruit and grated rind by hand. Roll out dough on lightly floured surface to about a 2 cm/ ¾ inch thickness. Cut out shapes or rounds with biscuit or cookie cutter. Place on Baking Sheet and brush the tops with milk.
  4. Bake until golden brown, about 12-15 minutes. Serve hot or warm with butter, or whipped or clotted cream and jam.

Bon Apetit!