The Cookies and Cups Cookbook Recipe: Snacking Granola
It might be shocking, but granola is one of my favorite snacks. Especially homemade granola. And I have to tell you, my recipe might be the best in all the land. I know that sounds like a fairly bold statement, considering that there are entire companies out there devoted solely to making granola. Well, sorry, granola companies, I’ve got your number. This recipe is remarkably easy, but there are a few tricks to making it perfect. Leaving it in the oven for hours after it’s baked helps it stick together and form the yummy clusters, which we all know are the best part. I also add some crushed cornflakes to up the crunch factor! Beyond that you can switch up the add-ins and make it your own. From The Cookies and Cups Cookbook.
Makes 10 Cups
5 cups old-fashioned rolled oats
1 cup raisins
2 cups sweetened flaked coconut
4 cups cornflakes, coarsely crushed
1 teaspoon kosher salt
1 cup whole salted cashews or any kind of nut
½ cup (1 stick) salted butter, melted
¾ cup packed light brown sugar
½ cup honey
1 large egg white, beaten
1 cup white chocolate chips
Preheat the oven to 300°F. Line your largest rimmed baking sheet with parchment paper. (I like to use my half-sheet cake pan, which is 12 x 18 inches.)
In a large bowl, mix together the oats, raisins, coconut, cornflakes, salt, and cashews.
In a medium bowl, mix together the butter, brown sugar, and honey. Pour over the oat mixture, stirring until evenly coated. Stir in the beaten egg white until evenly combined.
Spread the mixture onto the prepared baking sheet. Bake for 20 minutes without stirring and turn the oven o. without opening the oven door. Allow the granola to remain in the oven until it’s completely cooled, or up to overnight.
Remove the pan from the oven and sprinkle the white chocolate chips on top and break it into clusters.
Store airtight at room temperature for up to 1 week.
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Everyone Is Italian on Sunday Recipe: Drunken Spaghetti with Sweet Roasted Beets and Ricotta Salata
This is a dish I often make for friends because of its color, but it’s the flavors that make return guests request it again and again. If you love the combination of sweet and salty, this dish is for you. From Everyone is Italian on Sunday.
SERVES 4 TO 6
1 bunch beets with large leafy tops
3 tablespoons olive oil, plus more for the beets
Salt and pepper
1 pound spaghetti
1 (25 fl. oz.) bottle red Zinfandel or Barolo wine
4 large shallots, or 1 small red onion, finely chopped
4 cloves garlic, finely chopped
1 teaspoon sugar
2 tablespoons aged balsamic vinegar
1/2 cup fresh flat-leaf parsley tops, finely chopped
1/2 pound ricotta salata cheese, crumbled or grated
Preheat the oven to 400°F.
Trim the beet greens, wash well, and cut into 1-inch-wide ribbons. Trim the beets, but leave unpeeled. Rub the beets with oil, season with salt and pepper, and place in a baking dish. Cover with foil and roast until tender, 50 minutes to 1 hour. When cool enough to handle, rub off the skins with a paper towel. (Rub your hands with a little oil to keep them from being stained.) Chop into small bite-size pieces (use a plastic cutting board so you don’t stain your wooden board).
Bring a large pot of water to a boil for the pasta. Salt the water and cook the pasta for 5 minutes, then drain. Return the empty pot to the stove, add the wine, bring to a boil, and cook for 2 to 3 minutes to reduce. Add the parcooked pasta and cook over medium-high heat, tossing frequently with tongs, until most of the liquid has evaporated and the pasta is al dente. Add the beet greens when the pasta is just about al dente.
Meanwhile, in a skillet, heat the oil (3 turns of the pan) over medium-high heat. Add the shallots and garlic, season with salt and pepper, and cook until tender, 7 to 10 minutes. Sprinkle with the sugar. Add the vinegar and some of the wine sauce from the pasta pot and stir to deglaze the pan.
Scrape the onion mixture into the pasta pot and toss to combine with the pasta. Add the beets and parsley and toss well.
Serve topped with ricotta salata.
Photo by Frances Janisch
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