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Homemade Granola

Easy to make and on another level over store bought.  Customize it to you and your families tastes.

Homemade Granola

Homemade Granola

Ingredients

  • 10 cups rolled oats
  • 1 cup wheat germ
  • 1 cup ground flax seeds
  • 2 cups flake coconut
  • 2 cups raw sunflower seeds
  • 1 cup sesame seeds
  • 3 cups Gurley's whole almonds, pecans, walnuts or a combination of each
  • 1 ½ cups brown sugar, firmly packed
  • 1 ½ cup water
  • 1 ½ cups vegetable oil
  • ½ cup honey
  • ½ cup molasses
  • 1 ½ teaspoons salt
  • 2 teaspoons cinnamon
  • 3 teaspoons vanilla
  • Raisins or other dried fruits as desired

Instructions

  1. Preheat oven to 300° F.
  2. In a large bowl, combine oats, wheat germ, flax seed, coconut, sunflower seeds, sesame seeds, and nuts. Mix well.
  3. In a large saucepan, combine brown sugar, water, oil, honey, molasses, salt, cinnamon, and vanilla. Heat until sugar is dissolved, but do not boil.
  4. Pour syrup over dry ingredients and stir until well-coated.
  5. Spread evenly on five 9X13 pans.
  6. Bake 20 minutes and stir. Bake another 20 minutes and remove from the oven. (Bake longer for crunchier texture.) Cool.
  7. Add raisins or other dried fruit.
  8. Store in airtight containers in a cool, dry place.

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Hawaiian Supreme Cookies

These cookies have a great nutty-chocolate crunch.  Big chunks of macadamia nuts set them apart.

Hawaiian Supreme Cookies

Hawaiian Supreme Cookies

Ingredients

  • 1 cup butter, softened
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 1 tsp. vanilla
  • 2 eggs, beaten
  • 2 1/4 cup unsifted flour
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 3/4 cup Gurley’s Flake Coconut
  • 1 10oz. pkg. Gurley’s Semi-Sweet Chocolate Chips
  • 1-2oz. pkg. Gurley’s Macadamia Nuts, coarsely chopped

Instructions

  1. Preheat oven to 375F.
  2. Cream together butter, sugars, vanilla and eggs.
  3. In a separate bowl mix together flour, salt and baking soda.
  4. Add this mixture in gradually with creamed mixture.
  5. Fold in coconut, chocolate chips and macadamia nuts.
  6. Drop batter by well-rounded tablespoonful onto ungreased cookie sheet.
  7. Bake 12 to 14 minutes. Be careful not to over bake!

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CHERRY MASH BARS

Taste better than the candy bar and is quick and easy to clean up

CHERRY MASH BARS

CHERRY MASH BARS

Ingredients

  • 2 cups sugar
  • 2/3 cup milk
  • ½ cup butter
  • 12 marshmallows
  • ¼ tsp salt
  • 1 cup Gurley’s Sweet Cherry Chips
  • 1 tsp vanilla
  • 2 cups Gurley’s Spanish (not Raw) Peanuts, coarsely chopped
  • 2 cups Gurley’s Semi-Sweet Chocolate Chips
  • ¾ cup creamy peanut butter

Instructions

  1. In a 2-quart saucepan, boil sugar, milk, butter, marshmallows and salt for 5 minutes, stirring constantly. Remove from heat.
  2. Stir in Gurley’s Cherry Chips, vanilla and ½ of chopped peanuts.
  3. Spread in an ungreased 9 x 13-inch pan.
  4. In the same saucepan combine the other ½ of chopped peanuts with Gurley’s Semi-Sweet Chocolate Chips and peanut butter.
  5. With heat low, stir constantly until melted and pour evenly over first layer.
  6. Let cool and cut into squares.

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Microwave Peanut Brittle

The best way to make peanut brittle is on the stove top.  If you must use the microwave this recipe is consistently good.

Microwave Method Peanut Brittle

Microwave Method Peanut Brittle

Ingredients

  • 1-1/2 cups Gurley's raw Spanish peanuts
  • 1 tsp. butter
  • 1/2 cup light corn syrup
  • 1/8 tsp. salt
  • 1 tsp. vanilla extract
  • 1 tsp. baking soda
  • 1 cup granulated sugar

Instructions

  1. Combine peanuts, sugar, syrup, and salt in a 2-1/2 quart microwave safe container.
  2. 700 watt oven: Microwave 4 minutes on HIGH POWER; stir, microwave 4 minutes longer on HIGH POWER. Stir in butter and vanilla. Microwave 2 minutes longer on HIGH POWER.
  3. 1200 watt oven: Microwave 4 minutes on 60 PERCENT POWER; stir; microwave 4 minutes longer on 60 PERCENT POWER. Stir in butter and vanilla. Microwave 1 minute longer on 60 PERCENT POWER.
  4. 1500 watt oven: Microwave 4 minutes on 50 PERCENT POWER; stir; microwave 4 minutes longer on 50 PERCENT POWER; stir in butter and vanilla. Microwave 1 minute longer on 50 PERCENT POWER.
  5. ***Add baking soda and quickly stir until light and foamy. Immediately pour onto lightly greased baking sheet to 1/4 inch thickness. When cool, break into pieces. Store in airtight container
  6. ***NOTE: Any cooking time adjustments necessary for lower or higher watt ovens must be made before adding baking soda.

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Sweet & Salty Peanuts

Simple recipe makes outstanding candied peanuts.

Sweet & Salty Peanuts

Sweet & Salty Peanuts

Ingredients

  • 1 1/2 cups sugar
  • 3/4 cup water
  • 2 tbsp maple flavoring
  • 2 - 8oz. packages Gurley’s raw Spanish peanuts
  • 1/2 tsp salt

Instructions

  1. Preheat oven to 350F.
  2. In a large saucepan, combine first four ingredients.
  3. Cook and stir over medium heat for 20 minutes or until most of the liquid is absorbed.
  4. Spread onto a greased 15” x 10” x 1” pan; sprinkle with salt.
  5. Bake for 24-26 minutes stirring every 6 minutes.
  6. Remove to a wax paper-lined cookie sheet to cool.
  7. Store in an airtight container.

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Lynn’s Black Hills Brownies

My Sister-in-Laws sister, Lynn, brought these to a family gathering.  It took a lot of prodding to get the recipe out of her.  Do your first batch with double frosting the way Lynn always does. Read more

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Ginny’s Blue Ribbon Peanut Brittle

The best way to do peanut brittle is on the stove top.  This is the best recipe we’ve ever come across.

GINNY’S BLUE RIBBON BRITTLE

GINNY’S BLUE RIBBON BRITTLE

Ingredients

  • 1 cup corn syrup
  • 1 cup sugar
  • 1 tbsp butter
  • ¼ tsp salt
  • 2 cups Gurley’s Raw Peanuts
  • 2 tsp baking soda (make sure it’s fresh)

Instructions

  1. Lightly grease a cookie sheet and set aside.
  2. Put corn syrup, sugar, butter and salt in a 4-qt saucepan.
  3. Put on medium heat stirring constantly until sugar dissolves.
  4. Add the peanuts (keep stirring constantly) and take mixture to 290° on a candy thermometer. Remove from heat and stir in baking soda.
  5. Pour on prepared cookie sheet. Don’t spread too thin. This brittle is best when left at least ¼” thick.
  6. Let cool, break up and enjoy.

Decadent Cookies

Macadamia nuts add a distinctly adult flavor to these classic cookies. Read more