Homemade Granola

I will eat this granola with milk poured over the top as a replacement for store-bought cold cereals. (It's good when mixed half and half with crisp rice or "O" cereal too.) I also like to put it in the microwave for 30 seconds just to warm it but not make it soggy. This is great as a topping on yogurt, you could even try it as a topping on ice cream or a salad.

I don't put any dried fruit in my recipe. Those strong flavors tend to overwhelm me in granola.

This recipe calls for "Steel-cut Oats." You can often find them in the grocery store right by the other oats and oatmeal or by the grains in the "natural food" section. They are just oats processed by blades instead of rollers. They actually make for a really great porridge-style oatmeal as well.

Homemade Granola Recipe

3/4 C pure Maple syrup
3/4 C oil
1-3/4 C brown sugar

32 oz. container of old fashioned oats
1 C steel cut oats (also called Irish oats or “pinhead” oats)
4 oz. slivered almonds
1 1/2 C large flaked (shaved) coconut

Heat oven to 350°. Mix maple syrup, oil and brown sugar in large glass bowl--microwave for 1-1/2 minutes; stir; microwave 1-1/2 more minutes.

Put the oats, almonds and coconut in a large bowl. Pour syrup mixture over it and stir to blend.

Spread granola onto two half sheet pans and toast, stirring every 4 minutes until golden-crisp, about 12 minutes.

If you want it to be in nice clumps then do not stir it the last time you bring it out of the oven. After the last 4 minutes of cooking just pull out the sheets and leave them until cool. Cool completely before serving.

Store in airtight container.

Makes 20 cups

Coconut Shrimp with Peanut Dipping Sauce

Coconut Shrimp with Peanut Dipping Sauce
Recipe: Alton Brown, Food Network

Ingredients

24 large (15 to 20 count) shrimp, peeled, deviened, and butterflied (We actually used a 1 lb 40-50 count bag)
1/2 cup cornstarch
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground white pepper
1/4 teaspoon cayenne pepper
4 egg whites
2 1/2 cups sweetened shredded coconut, or 2 1/2 cups shredded fresh coconut
Canola or peanut oil, for frying

Directions

Pat the shrimp dry with a paper towel. In a small bowl combine cornstarch, salt, pepper, and cayenne. In a separate bowl, whisk the egg whites until foamy. In another bowl, place the coconut. Coat the shrimp with the cornstarch and shake off any excess. Dip into the egg white and then press into the coconut to get full coverage. Try to keep 1 hand dry, this will keep things a little cleaner.

In a large pan, heat the oil to 350 degrees F and gently submerge the shrimp, 6 at a time. Fry for about 3 minutes or until golden brown. Remove them to a rack to drain.

They were delicious! Owen Loved them. Jonas picked off all the coconut and ate it, and then ate the shrimp separately. I don't know what that's all about.

We served them with the peanut dipping sauce and brown rice.

Peanut Sauce:
1/4 cup chicken stock
3 ounces unsweetened coconut milk
1 ounce lime juice
1 ounce soy sauce
1 tablespoon fish sauce or 2 to 3 anchovies, ground
1 tablespoon hot sauce
2 tablespoons chopped garlic
1 tablespoon chopped ginger
1 1/2 cups creamy peanut butter
1/4 cup chopped cilantro

In a food processor, puree the chicken stock, coconut milk, lime juice, soy sauce, fish sauce, hot sauce, chopped garlic, and ginger. Add the peanut butter and pulse to combine. Fold in the cilantro and keep refrigerated until ready to serve.

Bring sauce to room temperature and serve with coconut shrimp.