"Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity."
Voltaire

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

1. Chop the nuts coarsely
2. Mix chopped nuts and oats together in a large bowl
3. In a separate small bowl, mix together brown sugar and water and microwave (high) for 5 minutes
4. Add vanilla and salt to liquid mixture and stir until salt is dissolved
5. Pour over oats and nuts in a large bowl; mix well
6. Line 2 cookie sheets with parchment paper; divide granola mixture between them
7. 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
8. Let granola air cool for 30 minutes then break into pieces and store in air tight containers that have a rubber seal
9. 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 milk
• Grated rind of one lemon
• Juice of one lemon
• 1/3 cup sugar

METHOD

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

AppleWood MANOR DUTCH BABY INGREDIENTS
One 10 inch cake; 2 servings

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

METHOD

1. Preheat oven to 425° (450° if using individual soufflé dishes)
2. Whisk together above ingredients until smooth
3. 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
4. When butter is melted and sizzling hot, remove from the oven and tilt the pan so that the butter coats the sides
5. Immediately pour egg mixture into the skillet (or soufflé dishes) and place back in oven
6. Bake until pastry is puffed and golden, 10-11 minutes
7. Remove puffed pancake immediately fill center with one tablespoon lemon juice and sprinkle heavily powdered sugar over total pancake
8. Serve immediately
9. 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)

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

1. Preheat oven to 400°
2. 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
3. Cook in a shallow (8X8 or 9X9) brownie pan at 400 F for 15 to 20 minutes
4. While brownies are cooking, cut 15 marshmallows in half (or use 30 small marshmallows)
5. 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
6. When brownies are done, cover with cut marshmallows and pour chocolate topping over.
7. Cool before serving. Best when made a day ahead.

OATMEAL CAKE INGREDIENTS
(Serves 12 or more)

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

METHOD

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

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