NANCY’S “Heart Healthy ” GRANOLA
INGREDIENTS
• 8 cups of old fashion oats.
• 7 cups of chopped nuts. (Nancy actually uses 2 cups each of almonds, pecans and walnuts and 1 cup of unsalted sunflower seeds).
• 1½ cups dark brown sugar.
• ½ cup water.
• 4 tsp vanilla.
• 1 tsp salt.
• Diced fruit (optional) - i.e. raisins, blueberries, cranberries.

METHOD

- Chop nuts coarsely.
- Mix chopped nuts and oats together in a large bowl.
- In a separate small bowl, mix together brown sugar and water and microwave (high) for 5 minutes.
- Add vanilla and salt to liquid mixture and stir until salt is dissolved.
- Pour over oats and nuts in a large bowl; mix well.
- Line 2 cookie sheets with parchment paper; divide granola mixture between them.
- Bake both cookie sheets in the same oven at 275° for 30 minutes; alternate pans; then bake another 30 minutes until lightly browned or desired toasted color.
- Let granola air cool for 30 minutes then break into pieces and store in air tight containers that have a rubber seal.
- When ready to serve optional dried fruit may be added; also excellent with vanilla yogurt.

LEMON BREAD
INGREDIENTS
• 1/3 cup butter or margarine
• 1 cup sugar
• 2 eggs
• 1 ½ cup flour
• 1 tsp baking powder
• 1 tsp salt
• ½ cup mild
• Grated rind of 1 lemon
• Juice of 1 lemon
• 1/3 cup sugar.

METHOD
- Cream butter (or margarine) & sugar.
- Add eggs and mix well.
- Add flour baking powder and salt.
- Mix and add milk and grated rind.
- Bake at 350° in greased loaf pan for 50 minutes for 1 large loaf, or 30 minutes for 2 small loaves.
- Mix together the juice of 1 lemon and 1/3 cup sugar.
- Pour mixture over bread while it is still warm.
- Can be made ahead and frozen.

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APPLEWOOD MANOR DUTCH BABY  (One 10 inch cake; 2 servings)
INGREDIENTS

• ½ cup milk
• ½ cup all-purpose flour
• ¼ cup sugar
• 2 extra large eggs

METHOD

• Preheat oven to 425° (450° if using individual soufflé dishes)
• Whisk together above ingredients until smooth.
• Add 4 tablespoons (1/2 stick) butter (or 1 tablespoon for each dish) in either a 10 inch ovenproof skillet (cast iron is ideal) or 2 individual soufflé dishes and melt in preheated oven:
• When butter is melted and sizzling hot, remove from the oven and tilt the pan so that the butter coats the sides. 
• Immediately pour egg mixture into the skillet (or soufflé dishes) and place back in oven
• Bake until pastry is puffed and golden, 10-11 minutes.
• Remove puffed pancake immediately fill center with one tablespoon lemon juice and sprinkle heavily powdered sugar over total pancake. 
• Serve immediately.
• Note when using individual soufflé dishes, increase oven temperature to 450 F cook same amount of time- puffed pancake should be very browned on puffed edges)

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GLORIFIED BROWNIES
INGREDIENTS

• 1 cup sugar
• 2 large eggs
• ¾ cup sifted flour
• 1 cup butter divided into ½ cups
• 9T  cocoa
• 1 cup chopped nuts
• 1/8  tsp salt
• 1 ½  tsp vanilla flavoring
• 4 cups powdered sugar
• 8 T evaporated milk

METHOD

• Preheat oven to 400°
• Cream 1 cup sugar and ½ cup butter.  Add 2 eggs.  Add ¾ cup sifted flour and 3 T cocoa.  Add 1 cup chopped nuts, 1/8 tsp salt and 1/2 tsp vanilla.
• Cook in a shallow (8X8 or 9X9) brownie pan at 400 F for 15 to 20 minutes.
• While brownies are cooking, cut 15 marshmallows in half (or use 30 small marshmallows)
• In a sauce pan mix remaining ½ cup butter,  6T cocoa and 1 tsp vanilla with  4 cups powdered sugar and 8T evaporated milk to make topping.  Stir over low heat until butter melts.
• When brownies are done, cover with cut marshmallows and pour chocolate topping over.
• Cool before serving.  Best when made a day ahead.

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Oatmeal Cake   (Serves 12 or more)
INGREDIENTS

• 1 cup old fashioned oatmeal
• 1 ½ cup boiling water
• 1 cup brown sugar
• 1 cup white sugar
• 2 eggs
• 1 tsp baking soda
• 1 ½ cup flour
• ¼ tsp salt
• 1 T cinnamon

METHOD

• Preheat oven to 350°
• Prepare 10 X13 or two 8 inch cake pans with canola spray.
• Pour boiling water over oatmeal in small bowl, let it cool and stand while mixing other ingredients. 
• Cream butter gradually adding sugars and continue to cream. 
• Add eggs one at a time until well beaten. 
• Mix flour and all other dry ingredients together. 
• Add flour mixture alternately with oatmeal mixture and end with flour mixture added last. 
• Bake in pan or pans for 30 minutes.

TOPPING:
INGREDIENTS

• 1 T water
• ¾ cup brown sugar
• ¾ cup butter
• 1 cup coconut
• 1 cup slivered almonds

METHOD

• Place water, butter and brown sugar in pan. 
• Bring to boil over medium heat and boil one minute. 
• Add coconut. 
• Pour over top of cake while still hot/warm. 
• Sprinkle almonds over coconut topping. 
• Preheat oven to broil and place cake back in with toppings BUT lower down rack level to keep from burning. 
• Watch carefully, broil until toasty brown.  Serves 12 or more.

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