Wednesday, November 23, 2011

Cream Soup Substitute

This recipe can be used as a substitute for canned creamed soup. Handy for casseroles and other recipes that call for canned soup!


2 c. non fat dried milk
3/4 c. corn starch
1/4 c. chicken or beef bouillon particles
2 Tbsp. dried minced onion
1 tsp. thyme
1 tsp. basil
1/2 tsp. pepper

Mix and store in covered container. To use, combine 1-1/4 cups cold water and 1/3 cup soup mix in a small pan. Add 1 tsp. butter. Cook until thick. Results in the equivalent of one 15 oz. can cream soup.

Thursday, June 16, 2011

Yummy Granola


4 cups rolled oats
1 1/2 cups nuts and seeds: sunflower seeds, sesame seeds, chopped walnuts, pecans, almonds or cashews
1/2- 1 cup dried unsweetened shredded coconut
1 teaspoon ground cinnamon, or to taste
1/2 cup maple syrup or honey
1/2 cup raisins, or chopped dried fruit
1/4 cup vegetable oil
** you can also add 1/4-1/2 cup wheat germ

1. Preheat the oven to 350. Oil 1 large rimmed baking sheet (or 2 smaller ones).

2. In a large bowl, combine all ingredients, except raisins or dried fruit)

3. Pour out onto prepared sheet. I used one large sheet and the mixture was about 3/4 to 1 inch thick. Place in oven. Bake for about 25 minutes, stirring every 5-7 minutes. Mixture should brown evenly; the borer it gets without burning, the crunchier it will be.

4. Add raisins, or dried fruit and put back in oven for 3-5 minutes.

5. Remove pan from oven and cool on a rack, stirring once in a while. Transfer to an air-tight container. Some recipes store in fridge, others don’t. I’m going to try it in my cupboard. Fridge instructions say it will last “indefinitely”; cupboard for about 2 weeks.