Welcome to our kitchen! Our goal is to create tasty kitchen concoctions and share them with friends and family. We hope you enjoy browsing through our favorite appetizers, breads, breakfasts, desserts, meals, and sides, as well as looking through general baking and cooking tips. Feel free to leave comments and suggestions of how to make these recipes even better. Enjoy!

Sunday, February 13, 2011


After trying about 6-7 different granola recipes over the past several months, we've found this one to be the best! I've found that toasting the dry ingredients first (as suggested in this recipe) gives the granola a great flavor. Unlike other recipes, this granola dries to be the perfect crunchiness.

2 C rolled oats
1/2 C raw sunflower seeds
1 C sliced almonds
1/2 C wheat germ
1/2 C honey
1/4 C brown sugar
2 Tbsp butter
2 tsp vanilla
1/2 tsp salt
dried fruit, if desired

1.) Spread the oats, sunflower seeds, almonds, and wheat germ onto a baking sheet.
2.) Toast in oven at 350 F for 15 minutes, stirring occasionally.
3.) In the meantime, combine the honey, brown sugar, butter, and vanilla in a saucepan.
4.) Cook until the brown sugar completely dissolves.
5.) When the oat mixture is finished, remove from oven.
6.) Reduce oven to 300 F.
7.) Mix the oat mixture and liquid mixture in bowl.
8.) Add dried fruit, if desired.
9.) Spread the mixture in a greased 9"x13" pan.
10.) Bake for 25 minutes at 300 F.
11.) Remove from oven.
12.) Immediately spread the granola on wax paper, breaking up the granola into appropriate size (it will harden this way).
13.) When cooled, place in airtight container and store in refrigerator for up to one week.

Makes about 12 one-half cup servings.

Oatmeal Pancakes

We have had these pancakes three of the last four weekends, and I don't think I will ever go back to regular pancakes after trying these! They are more hearty and tastier than regular pancakes. We've been substituting some of the oats for Trader Joe's Multi-Grain Mix (Rye, Barley, Oats, and Wheat), which gives them that much more flavor. It is essential to make the batter at least 8 hours ahead, or else the consistency of the batter is off. Enjoy!

2 C buttermilk (or 2 Tbsp lemon juice + enough milk to make 2 cups, warmed)
2 eggs
2 Tbsp oil
2 Tbsp sugar
1/2 tsp salt
2 C oats
1/2 C flour

1.) Combine buttermilks, eggs, oil, and sugar. Mix well.
2.) Add remaining dry ingredients (soda, powder, salt, oats, flour).
3.) Stir just until fully moistened.
4.) Cover and place in refrigerator for 8-24 hours.
5.) Cook as normal pancakes on griddle.

Makes 3 dozen small pancakes.