Lavon and Miss NiNi talk about kitchen tools that fit in your kitchen drawers.

Podcast: Play in new window | Download (6.9MB)

Subscribe: RSS

Lavon and Miss NiNi talk about snacks and granola.

KRISPY GOOD-FOR-YOU GRANOLA
INGREDIENTS:
1/3 c. maple syrup
1/3 c. light brown sugar
½ c. cooking oil
4 t. vanilla
½ t. salt
2 c. chopped almonds
2 T. flax seed
5 c. old-fashioned oatmeal
1 c. dark raisins
1 c. dried cherries
1 c. flaked sweetened coconut
METHOD:
In a large bowl, whisk together syrup, brown sugar, cooking oil, vanilla, and salt. Stir in almonds, flax seed, and oatmeal. Pour mixture into a ½-sheet-size baking pan that has been lined with parchment paper for easier cleanup. Press mixture firmly evenly into pan. Bake in preheated 325 degree oven for 40-45 min., rotating pan halfway through baking. Remove from oven and cool for 1 hr. Break granola into pieces. Stir in raisins, dried cherries, and coconut. Makes about 9 c. granola. May be kept in a closed container for a week. Enjoy as a snack by itself or with milk or yogurt.
**The original recipe from America’s Test Kitchen did not include flax seed, dried cherries, or coconut. A variety of dried fruits and seeds can be added or deleted according to your preference.

Podcast: Play in new window | Download (6.8MB)

Subscribe: RSS

Lavon and Miss NiNi talk about the uses for different kinds of cooking oils.

Podcast: Play in new window | Download (7.7MB)

Subscribe: RSS

Lavon and Miss NiNi talk about food for New Year Celebrations.

CRAZY CRACKERS—Miss NiNi

Ingredients:

¾ c. cooking oil

2, 10-oz. packages oyster crackers or Ritz Bits

1 T. lemon pepper

1 t. dill weed

½ t. garlic powder

1 pkg. dry Hidden Valley Ranch salad dressing mix

Method:

Preheat oven to 200 degrees Fahrenheit. Pour cooking oil into a 9 x 13-inch baking pan. Place pan in oven for about 10-15 minutes to warm the oil. Add crackers and stir until oil is well absorbed into crackers. Stir together lemon pepper, dill weed, garlic powder, and dry dressing mix. Pour over crackers. Stir so that crackers are well coated with seasoning.  Return to oven and bake for 40-45 minutes, stirring about every 10 minutes. Cool. Store in airtight container.

Podcast: Play in new window | Download (6.7MB)

Subscribe: RSS

PEANUT BUTTER KISSES
1 cup peanut butter
1 cup honey
2 – 4 cups instant nonfat dry milk
Mix peanut butter and honey together. Add dry milk gradually until it can be kneaded and shaped. Kneading/squeezing makes it smoother. Anyone old enough to use play dough will have fun with this. Shape into small balls, logs to slice or press into a pan. Roll/cover with your choice of crushed peanuts, coconut, flax seed, other edible decoration. Refrigerate. Makes 48 pieces; 67 calories per piece.

Podcast: Play in new window | Download (7.4MB)

Subscribe: RSS

Lavon and Miss NiNi talk about cookies.

Podcast: Play in new window | Download (6.9MB)

Subscribe: RSS

Lavon and Miss NiNi speak about some holiday traditions.

CINNAMON ROLL CHRISTMAS TREE (Miss NiNi)

QUICK BUTTERMILK SWEET DOUGH
INGREDIENTS:

1 T. active dry yeast
1/4 C. warm water (110 degrees F.)
1/2 C. plus 2 T. buttermilk
1 egg
1/4 C. butter, melted
1/4 C. sugar
1 t. baking powder
1 t. salt
1/4 t. cardamom
2-1/2 to 3 C. enriched flour

For dough filling:

2 T. butter, melted
Cinnamon

TREE DECORATIONS:

Assortment of multi-colored sugar sprinkles, colored sugars, red hot candies, silver dragees.

METHOD:

Combine yeast, water, and about ¼ t. of the sugar. Set aside.

In large mixing bowl, combine remaining sugar and melted butter; add buttermilk and egg.

Mix together baking powder, salt, cardamom, and about 1-1/4 C. flour. Add dry ingredients and yeast/water mixture to bowl. Continue mixing, adding enough remaining flour to make dough easy to handle.  Remove dough from bowl and knead until smooth.

Add a little oil to the bowl. With top of the dough facing down, put dough into the bowl; invert so that oiled side of dough is on top. Cover with plastic wrap. Let rise for about an hour at room temperature or until dough doubles in size.

Roll out dough into a 12” x 14” rectangle. Spread dough with 2 T. melted butter. Sprinkle with cinnamon, as desired. Beginning at the long side of the rectangle, roll dough into a log shape. Cut 16 slices from dough. On a large cookie sheet, assemble slices according to diagram so that the rolls resemble the shape of a Christmas tree.

X

X X

X X X

X X X X

X X X X

X

X

Decorate with multi-colored sugar sprinkles, colorted sugars, red hot candies, silver dragees, etc.

Let dough rise until double. Bake in a 350 degree oven for approximately 25 minutes or until lightly browned.

Makes 1 “Christmas tree.”

FROSTING:

¾ c. powdered sugar
1 T. melted butter,
¼ C. cream
Milk to thin the mixture, if necessary
Drizzle over tree so that it resembles a “string of popcorn” on the tree.

NOTE: A quicker way to make the “Christmas tree,” would be to purchase 2 cans (8 slices per can) of refrigerated cinnamon roll dough to form the tree shape. Then decorate accordingly and bake as per temperature given with the refrigerated dough. Frost as desired, using frosting that is included with the cans of dough.

Baking specialists the King Arthur Flour Baking Line 1-866-827-6836 will answer any questions you might have about bread baking. They may also be contacted via email through their web site at kingarthurflour.com. This is a wonderful resource!

Podcast: Play in new window | Download (3.4MB)

Subscribe: RSS

Lavon and Miss NiNi talk about slow cookers and slow cooker recipes.

Podcast: Play in new window | Download (7.1MB)

Subscribe: RSS

Lavon and Miss NiNi talk about Thanksgiving Traditions.

Podcast: Play in new window | Download (2.7MB)

Subscribe: RSS

Lavon and Miss NiNi discuss the upcoming Harvest Market and food contest at the Cass County Community Center on Nov. 24th from 4-8pm.

Podcast: Play in new window | Download (7.1MB)

Subscribe: RSS