Cranberry Vanilla Granola Blondies

Cranberry Vanilla Granola Blondies

PREP: 20 MINUTES
TOTAL: 1 HOUR
MAKES:  20 BARS

1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups packed light brown sugar
1/4 cup canola oil
3 large egg whites
2 cups cranberry vanilla granola

  1. Preheat oven to 350 degrees.  Coat a 9- by 13-inch baking dish with cooking spray.
  2. Whisk together flour, baking powder and salt in a small bowl.  Beat together sugar, oil and egg whites in a large bowl with an electric mixer on high speed until smooth, making sure no lumps or sugar remain.  Add the dry ingredients and beat on low speed just until blended.  Stir in granola.  (The batter will be quite thick.)
  3. Transfer the batter to the prepared baking dish; smooth the top.  Bake until golden brown on top and they feel set when lightly pressed in the center, 20 to 25 minutes.  Let cool in the baking dish on a rack.  Cut into 20 bars.

Mixed Cauliflower Gratin

Mixed Cauliflower Gratin

PREP: 50 MINUTES
TOTAL: 1 HOURS
MAKES: 8 SERVINGS

1 cheddar cauliflower, trimmed and cut into 1-inch florets (about 4 cups)
1/2 head of white cauliflower, trimmed and cut into 1-inch florets (about 4 cups)
2-3 tablespoons Ariston Specialties olive oil (divided)
1 medium onion, thinly sliced
3 tablespoons all-purpose flour
3/4 teaspoon salt
1/4 teaspoon white or black pepper
2 1/2 cups of Dakin Dairy milk
1 1/2 cups of fresh whole-wheat breadcrumbs
1/2 cup shredded or crumbled cheese

  1. Position racks in upper and lower third of oven; preheat to 425 degrees.
  2. Toss both varieties of cauliflower in a large bowl with 1 tablespoon oil until well coated.  Divide between 2 baking sheets and spread in an even layer.  Roast the vegetables, stirring once and rotation the pans top to bottom about halfway through, until tender and beginning to brown, 20 to 25 minutes.
  3. Meanwhile, heat 1 tablespoon oil in a large saucepan over medium heat.  Add onion and cook, stirring frequently, until very soft and golden brown, 5 to 8 minutes.  Add flour, salt and pepper; cook, stirring, for 1 minute more.  Add milk and continue to stir stir, scraping up any browned bits. Cook, stirring, until the sauce bubbles and thickens enough to coat the back of a spoon, about 4 minutes. Remove from the heat.
  4. When the vegetables are done, remove from the oven.  Preheat the broiler.
  5. Transfer half the vegetables to a 2-quart, broiler-safe baking dish.  Spread half the sauce over the vegetables.  Add the remaining vegetables and top with the remaining sauce.
  6. Combine breadcrumbs and the remaining 1 tablespoon oil in a small bowl (skip this step if you are topping with cheese).
  7. Sprinkle the breadcrumb mixture (or cheese) over the gratin.  Place under the broiler and broil, watching closely, until the gratin is bubbling and beginning to brown on top, 1 to 5 minutes, depending on your broiler.  Let stand for 10 minutes before serving.

Kale Chips

Kale Chips

PREP: 25 MINUTES
TOTAL: 25 MINUTES
MAKES:  4 SERVINGS

1 large bunch of kale, tough stems removed, leaves torn into pieces (about 16 cups)
1 tablespoon of Ariston Specialties olive oil
1/4 teaspoon salt

  1. Position racks in upper third and center of oven; preheat to 400 degrees.
  2. If kale is west, very thoroughly pat dry with a clean kitchen towel; transfer to a large bowl.¬† Drizzle the kale with oil and sprinkle with salt.¬† Using your hands, massage the oil and salt onto the kale leaves to evenly coat.¬† Fill 2 large rimmed baking sheets with a layer of kale, making sure the leaves don’t overlap.¬† (If the kale won’t all fit, make the chips in batches.)
  3. Bake until most leaves are crisp, switching the pans back to front and top to bottom halfway through, 8 to 12 minutes total.  (If baking a batch on just one sheet, start checking after 8 minutes to prevent burning.)

Tomato Bisque

Tomato Bisque

PREP: 25 MINUTES
TOTAL: 30 MINUTES
MAKES:  8-10 SERVINGS

1 pound of tomatoes
2 teaspoons beef bouillon granules
1 tablespoon sugar
2 teaspoons salt
1 teaspoon onion powder
1 bay leaf
1/4 teaspoon dried basil
1/4 teaspoon white pepper
1/2 cup Amish Roll butter
1/3 cup all-purpose flour
4 cups milk

  1. In a saucepan, combine the first eight ingredients; bring to a boil.  Reduce heat; simmer, uncovered, for 30 minutes.
  2. Discard bay leaf; press mixture through sleeve and set aside.  In a large saucepan, melt butter; stir in flour until smooth.  Gradually stir in milk.  Bring to a boil over medium heat, stirring constantly; cook and stir for 2 minutes.  Reduce heat.  Gradually stir in tomato mixture until smooth; heat through.

Jalape√Īo Corn Muffins

Jalape√Īo Corn Muffins

PREP: 10 MINUTES
TOTAL: 45 MINUTES
MAKES:  4 SERVINGS

8 tablespoons unsalted butter
3/4 cup nonfat buttermilk
2 large eggs
1/2 cup sour cream
1 cup yellow cornmeal
1 cup all-purpose flour
1/2 cup packed light-brown sugar
2 tablespoons baking powder
1 teaspoon coarse salt
2 jalape√Īos, seeded & finely chopped
1/4 cup plus 2 tablespoons fresh corn kernels

  1. Preheat oven to 375 degrees. Brush the cups of a standard 12-cup muffin tin with melted butter, and set aside. Whisk together buttermilk, eggs, and sour cream in a medium bowl until combined, and set aside. Whisk together cornmeal, flour, sugar, baking powder, salt, jalapenos, and corn in a large bowl until combined.
  2. With a rubber spatula, fold buttermilk mixture into cornmeal mixture until well combined. Fold in melted butter. Divide batter among muffin cups, filling each three-quarters full. Bake until a cake tester inserted into centers comes out clean, about 25 minutes. Let muffins cool in tin 5 minutes. Turn out into a basket or bowl lined with a clean kitchen towel; cover to keep warm. Serve with butter.