Granola Jam Bars

We’ve made lots of cookies during our nephew’s visit, including these jam bars. Mason West said, “They taste kind of like granola bars so we added to the original "jam bars" name.” Barry doesn't care what we call them as long as we keep making them!

Mason West mixing up a batch of Granola Jam Bars

The recipe harks back to my days of teaching when companies like Quaker Oats used t\to provide educational materials including student (and teacher) cookbooks. 

The Quaker Oats Wholegrain Cookbook was first published in September, 1978 and is full of delicious recipes that I have made since the late 1970s. 

Granola Jam Bars Makes 13x9-inch pan of of squares

2 cups Quaker rolled oats (quick or old fashioned), uncooked

1 3/4 cups all-purpose flour

1 cup (2 sticks) butter or margarine

1 cup firmly packed brown sugar

1/2 cup chopped nuts (we prefer either walnuts or pecans)

1 teaspoon ground cinnamon

3/4 teaspoon salt

1/2 teaspoon baking soda

3/4 cup preserves (we especially like peach and raspberry)

1. Combine all ingredients except preserves in large mixing bowl; beat at low speed on electric mixer until mixture is crumbly. Reserve 2 cups mixture. Press remaining mixture into bottom of greased or sprayed 13x9-inch baking pan (we lined the pan with foil that overhung each end for easy removal; we sprayed the foil which was placed dull side down so that it would absorb rather than reflect heat.)
2. Spread preserves evenly over base and then sprinkle with reserved oat mixture.
3. Bake in PREHEATED hot oven (400° F) 25 to 30 minutes or until golden brown.
4. Cool; cut into squares. 

Variations: Omit nuts in oat mixture; add 1/4 teaspoon nutmeg and 1/8 teaspoon cloves to oat mixture. Substitute 1 cup applesauce combined with ¾ cup raisins & ½ cup chopped nuts for preserves.

Meringue (Pavlova) Wreath

Everywhere I look on the internet, there is a meringue wreath festively decorated with all varieties of fresh fruit, nuts and mint. Since I had leftover egg whites from making Mom’s Homemade Egg Noodles (Mom always made chicken and noodles for Christmas dinner), I decided to one of these gorgeous desserts!

Above - wreath in the shaping process.
Below: - the baked wreath

 

Meringue (Pavlova) Wreath

Meringue

6 egg whites at room temperature (while eggs separated best when cold, the whites whip up to a higher volume if allowed to come to room temp; be sure there are no specks of yolk & that the bowl & whisk are fat free as fat inhibits the formation of foam)

1 teaspoon cream of tarter (acts as a stabilizer for the foamy egg whites)

1 ½ cups granulated sugar (some recipes call for fine sugar so as it is more easily incorporated into the meringue; I just use granulated but you can created fine sugar by blending it in the blender for just a pulse or two)

1 ½ teaspoons vanilla

Whipped Cream Topping

2 cups whipping cream + about ½ cup powdered (confectioner’s) sugar + 1 teaspoon vanilla

Decorative Additions . . . these were my choices

Fresh fruit of your choice – I used blueberries and pomegranate seeds

Nuts – I used sugared pecans*

Fresh mint leaves

Dark chocolate – chopped from a dark chocolate candy bar

Star-shaped sugar cookies

Powdered sugar

 

*Sugared Pecans: Add pecans to a dry, stick-free skillet set on medium temp; throw in some granulated    sugar and stir until sugar crystalizes and then melts. Transfer immediately to wax paper to avoid sticking.

1. Preheat oven to 275° F.Beat eggs and cream of tarter until frothy. 
2. Gradually beat in sugar, adding just a tablespoon or two at a time.
3. Beat until stiff and glossy and the sugar is incorporated — whites should  form stiff peaks & the mixture should not feel gritty if a bit is rubbed between your fingers
4. Draw a circle (use an 8 or 9” cake pan or plate, etc.) on the underside of parchment or brown paper. 
5. Using the circle as a guide, add large spoonsful of meringue inside the circle to form a wreath shape or just spread the meringue on the inside of the circle in a wreath form. I created the wreath with spoonsful of meringue and then made a slight indentation in each to create a place for the whipped cream.
6. Bake 1 hour. Turn off oven and leave wreath in oven until cool.
7. When ready to serve prepare whipped cream and pile over the top of meringue wreath. Then decorate with toppings of your choice and sprinkle lightly with powdered sugar.

Small BATCH Applesauce Bundt Cake. . . moist & flavorful

One year Kay Emel-Powell organized a Chi Omega cookie/dessert exchange among those of us who had lived in the house during the late 1960s. She shared her fabulous and fun Hoot Owl Cookies (owls are a big deal among XOs). I ran across that handout as I was sorting and organizing a lifetime of memories that included this recipe provided by Nancy Evans Baumgarten. All this cleaning, organizing and purging has made me realize that I don’t need another thing . . . certainly not another kitchen item. But, then I saw this cute bundt pan at Aldi’s and my resolution was quickly forgotten! It was the perfect size for a small dinner party allowing for a sweet ending without leftovers, or even a cake for two with a reasonable amount of leftovers. Consequently I adapted Nancy's recipe that was originally for cupcakes and made a moist and flavorful small bundt cake.

Small batch Applesauce Bundt Cake      Serves 6 to 8 

1 small bundt pan + a few extra cup cakes (the small bundt pan filled about ¾ to 7/8 full holds a little over 2 ½ cups of batter) or use batter to make 48 mini cupcakes

1 ½ cup applesauce (I used homemade Chai Applesauce that was lightly sweetened with honey and spiced but plain boughten applesauce works, too)

½ cup (1 stick) butter

1 cup granulated sugar

1 egg, slightly beaten

1 ¾ cups all-purpose flour

1 teaspoon baking soda

¼ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground cloves

¼ teaspoon ground nutmeg

½ cup nuts (such as pecans or walnuts)

½ cup raisins, optional

1. Heat applesauce in a medium size pan over medium heat. Add butter and sugar. Set aside to cool.
   
   
   
2. Stir in remaining ingredients.
   
   
   
3. Grease or spray  a small bundt pan and fill about 3/4 to 7/8 full. I had enough batter left to make 3 cupcakes. Or, for  48 mini cupcakes — spray small muffin tins and distribute batter among them — fill 1/2 full.
   
   
   
4. In a preheated 350°F oven, bake small bundt cake for about 30 - 35 minutes or until a toothpick inserted near center comes out clean of a internal temperature probe registers about 210°F'; bake  cupcakes about 15 minutes.. 
   
   
   
5. Frost cooled cake with cream cheese frosting or icing of your choice. (I used ½ batch of a cream cheese-buttercream frosting and dusted the frosting with nutmeg.)

Recipe without photos . . .

Small batch Applesauce Bundt Cake 

1 small bundt pan + a few extra cup cakes (the small bundt pan filled about ¾ to 7/8 full holds a little over 2 ½ cups of batter) or use batter to make 48 mini cupcakes

 

1 ½ cup applesauce (I used homemade Chai Applesauce that was lightly sweetened with honey and spiced but plain boughten applesauce works, too)

½ cup (1 stick) butter

1 cup granulated sugar

1 egg, slightly beaten

1 ¾ cups all-purpose flour

1 teaspoon baking soda

¼ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground cloves

¼ teaspoon ground nutmeg

½ cup nuts (such as pecans or walnuts)

½ cup raisins, optional

1. Heat applesauce in a medium size pan over medium heat. Add butter and sugar. Set aside to cool.
2. Stir in remaining ingredients.
3. Grease or spray  a small bundt pan and fill about 3/4 to 7/8 full. I had enough batter left to make 3 cupcakes. Or, for  48 mini cupcakes — spray small muffin tins and distribute batter among them — fill 1/2 full.
4. In a preheated 350°F oven, bake small bundt cake for about 30 - 35 minutes or until a toothpick inserted near center comes out clean of a internal temperature probe registers about 210°F'; bake  cupcakes about 15 minutes.
5. Frost cooled cake with cream cheese frosting or icing of your choice. (I used ½ batch of a cream cheese-buttercream frosting and dusted the frosting with nutmeg.)

Kansas Poet Laureate Traci Brimhall's Banana Bread

Kansas Poet Laureate Traci Brimhall was the feature in the latest KANSAS! magazine Taste article (2024/vol 80/  issue 1). “Food like poetry can summon people. Comparing the two, she says, “Both can be a window and a mirror.” Her article, "Poems & Banana Bread," explores her interest in food insecurity across the state and also explores how she incorporates food and culinary topics with her son and students at Kansas State University. 

ABOUT TRACI'S RECIPE — Food is capable of capturing a moment in time and this recipe transports Traci back to her very first baking experience. She says, “One of the things I like about it is that it never fails. It's always delicious. Oh! And I always freeze my bananas as they brown and then thaw those frozen ones for baking. It makes the banana bread very moist and makes mixing the ingredients go more easily as well.”  

Winter Holiday Suggestion: Bake in disposable pans for gift giving. 

 

MOM’S BANANA BREAD   Yield: 3 mini (3¼  x 5 ¾ x 2-inch) loaf pans

INGREDIENTS

1 1/2 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 cup mashed (over) ripe bananas (approximately 3-4)

1 cup granulated sugar

1 egg

1/4 cup (1/2 stick) butter, melted and cooled

1 small package (4 ounces or 1/4 cup) walnuts or pecans. optional

 

INSTRUCTIONS

1. Stir together flour, salt, and soda. 
2. In a separate bowl, combine bananas and sugar. Stir well. Add egg and butter. 
3. Pour liquid ingredients into dry ingredients and mix with a fork until moistened.
4. Pour into 3 mini loaf pans that have been sprayed with pan release. Fill each pan about two-thirds full. 
5. Bake in a preheated 325 degrees F. oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
6. Let cool on a rack before slicing.

Alternative for steps 4 & t5: Pour the batter into a prepared standard (8½ x 4½ x 2⅝-inch) loaf pan; increase baking time to about 55-60 minutes.Quick breads, including this banana bread, should register an internal temperature of 200 to 205 degrees F.Note: Using an instant read thermometer inserted into the center of quick breads is the best and most accurate way to ensure they are perfectly cooked through but not overdone.

The magazine is full of interesting stories including another non-food article I wrote: "Crispin's Mseum of the Wonder Drugs of Yesteryear." Located in a historic building in Lincoln, Kansas, the museum in full of wonders including the owner and retired pharmacist Jack Crispin. This free museum in definitely a must see. 

Crispin's Drug Store Museum is located at 161 E. Lincoln Ave., Lincoln, KS
Phone: 785-524-5383
Website: crispinsdrugmtoremuseum.com or on Facebook

Ranch-style Cheez-It Chex Mix

Barry is usually not a fan of Chex Mix but I love it so thought I’d try a version that might appeal to him . . . and this recipe that features cheese crackers and ranch dressing mix dud the trick.. The recipe at Delightful Made blog was my inspiration. The recipe can be made in the slow cooker or in the oven. 

Ranch-style Cheeez-It Chex Mix 

4 cups Cheez-It original crackers (a generic brand works)

2 cups Rice Chex or Crispix

2 cups Corn Chex or Crispix

1 to 2 cups small pretzels

1 1/2 cups mixed nuts, heavy on cashews, almonds, etc.

6 Tbsp. butter, melted

3 tablespoons Worcestershire sauce

2 Tbsp. dry ranch seasoning mix

Sprinkling of  grated Parmesan cheese (the kind in the can)

1. Slow Cooker Version: In a large slow cooker, combine the crackers, pretzels, cereal and nuts..
2. In a small bowl, whisk together the melted butter, Worcestershire and ranch seasoning. Gradually pour over the snack mix, and stir well to coat the mix.
3. Turn the slow cooker on low heat and roast for 2 hours, stirring the mix every 30 minutes. Note: At first the mixture is wet but it will dry out; I did wipe the condesnsation off the lid every 30 minutes. 
4. When mix is done roasting, spread the mix out evenly on a flat surface lined with waxed paper to cool completely. Sprinkle lightly with the Parmesan cheese.
5. Cool completely before storing in an airtight container. Cooling will allow the mix to crisp up and dry completely, letting out any heat or steam from the roasting process.

Oven Directions: Place coated mix on baking sheets, and roast at 250° for 1 hour, 15 minutes. Stir the mix every 15 minutes so it toasts evenly. Cool as directed above. Add the Parmesan cheese once mix has cooled. 

3-ingredient Chocolate Covered Nutty Date Bars

Quick and easy and great for those who need a gluten-free treat without added sugar (of course, the sweetness of dates should satisfy anyone with a sweet tooth).

3-ingredient Chocolate Covered Nutty Date Bars

12 Medjool Dates (about 1 cup packed, pitted and soaked for 5 minutes & then drained (unless they are super fresh and sticky)

1 1/2 cups mixed nuts (I used whole almonds, pecans and walnuts)

1 cup (about 6 oz.) dark chocolate (I used chips)

1. Line a 9×5 loaf pan with parchment paper, allowing for overhang on the end; spray with pan release and set aside. 
2. Date & Nut Layer: In a food processor add drained/pitted dates and nuts. Pulse until dates and nuts have broken down, and only small pieces of nuts can be seen. Mixture should be slightly sticky. (If not, add a few drops of water until it does become slightly sticky.)
   
3. Transfer mixture to prepared pan, pressing evenly into all corners and press down flat. I used another loaf pan and pressed it into the mixture for a firm, flattened layer.
   
4. Chocolate Layer: Add chocolate to a small saucepan; heat over  low heat, stirring frequently until smooth. 
   
5. Pour over bars and spread evenly.
   
6. Place bars in freezer for 10 minutes to allow chocolate layer to set, or refrigerate for a about 30 minutes. Or, my preference is just to let them set up at room temperature.
7. Remove bars by grabbing the overhanging parchment. Cut into bars. 
   
   
   

Recipe without photos . . . 3-ingredient Chocolate Covered Nutty Date Bars

12 Medjool Dates (about 1 cup packed, pitted and soaked for 5 minutes & then drained (unless they are super fresh and sticky)

1 1/2 cups mixed nuts (I used whole almonds, pecans and walnuts)

1 cup (about 6 oz.) dark chocolate (I used chips)

1. Line a 9×5 loaf pan with parchment paper, allowing for overhang on the end; spray with pan release and set aside. 
2. Date & Nut Layer: In a food processor add drained/pitted dates and nuts. Pulse until dates and nuts have broken down, and only small pieces of nuts can be seen. Mixture should be slightly sticky. (If not, add a few drops of water until it does become slightly sticky.) 
3. Transfer mixture to prepared pan, pressing evenly into all corners and press down flat. I used another loaf pan and pressed it into the mixture for a firm, flattened layer.
4. Chocolate Layer: Add chocolate to a small saucepan; heat over  low heat, stirring frequently until smooth. 
5. Pour over bars and spread evenly.
6. Place bars in freezer for 10 minutes to allow chocolate layer to set, or refrigerate for a about 30 minutes. Or, my preference is just to let them set up at room temperature.
7. Remove bars by grabbing the overhanging parchment. Cut into bars. 

Virginia Hoffman’s Favorite Banana Bread

Virginia describes this recipe as a favorite. I’ve actually had this recipe since 2008 but I just made it recently after Virginia mentioned it again. It’s a favorite she says because it is so simple and always turns out just right. Truthfully, I have (make that had) a fear of banana bread! Past experiences tended to yield unevenly baked loaves with sunken centers . . . for some unidentifiable reason! Taking Virginia at her word, I made her recipe and now I can say that I’ve mastered banana bread. The recipe is truly easy and delicious, too. 

Loaf is almost ready to deliver to Virginia. Her hand written recipe is in the forefront. 

Virginia Hoffman’s Favorite Banana Bread     Makes one 8” x 4” loaf .

3 ripe bananas (or 4 if small)

1 cup granulated sugar

1 egg

1 1/2 cups all-purpose flour

1/4 cup (or 1/2 stick) melted margarine/butter

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup chopped nuts

1. Preheat oven to 325°.
2. Mash bananas in a mixing bowl and then add remaining ingredients and mix.  

   

   I mixed the quick bread by hand in a mixing bowl.

3. Pour into a greased 8” x 4” loaf pan. 
4. Bake in preheated oven for 1 hour or until toothpick inserted in the center comes out clean. Note: In order to be sure the center is done—insert an instant read thermometer into the center of the loaf; it should register an internal temperature between 200 to 205° F. 

   

   I did line the loaf pan with sprayed parchment paper that I cut to overhang the pan . . . for easy removal of the loaf. 
   
   

   Also check out Virginia's Cheese Pie recipe on the post celebrating her 101st birthday!

Recipe without photos . . . Virginia Hoffman’s Favorite Banana Bread     Makes one 8” x 4” loaf .

3 ripe bananas (or 4 if small)

1 cup granulated sugar

1 egg

1 1/2 cups all-purpose flour

1/4 cup (or 1/2 stick) melted margarine/butter

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup chopped nuts

1. Preheat oven to 325°.
2. Mash bananas in a mixing bowl and then add remaining ingredients and mix.  
3. Pour into a greased 8” x 4” loaf pan. 
4. Bake in preheated oven for 1 hour or until toothpick inserted in the center comes out clean. Note: In order to be sure the center is done—insert an instant read thermometer into the center of the loaf; it should register an internal temperature between 200 to 205° F. 

Nutty Sourdough Waffles

I started a new batch of sourdough and am now looking for ways to use the excess. Click here for a  quick and simple recipe for sourdough. I did make a more complicate starter beginning with yeast spores captured from the air . . . which I will post at some point in time. I make half a batch for just two and even then there are extras for toasting and eating later. Waffles may also bee frozen. Note: This recipe relies on sourdough starter, baking powder and soda for leavening; no additional yeast is added. 

Yummy waffles! Fruits (such as blueberries, chopped apples, etc. may also be added to the batter. 

Nutty Sourdough Waffles  Makes about 1 1/2 dozen depending on the size of the waffle maker

2 cups sourdough starter, recently feed and refreshed 

2 eggs, beaten

1/2 cup cooking oil

1/2 cup milk

1/2 cup all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

1 tablespoon granulated sugar

1 cup chopped pecans or walnuts

1. In large mixing bowl measure out sourdough starter. Add eggs, oil, and milk; mix well. 
2. In a separate bowl, mix together flour, baking powder, salt, baking soda and sugar. Add all at once to starter mixture; beat just until blended. Stir in nuts. 
3. S[read batter (appoximaltly 1/4 to 1/3 cup depending on waffle maker size)  on lightly greased or sprayed, preheated waffle grids.
4. Cook according to waffle maker directions, approximately 5 to 6 minutes. Repeat. 

   

   Step 1: Mixing the liquids.

   
   

   

   Step 3: Mixing the wet and dry ingredients. 

Toasty Granola & Nut Topping

We mix this crunchy, nutty topping in with fresh fruit and yogurt for a naturally sweet ending to a meal or for as a yummy breakfast bowl. Since we like to sure it is as fresh as possible, I usually halve the recipe.

Toasty Granola & Nut Topping

4 cups old-fashioned rolled oats 

1 1/2 cup raw nuts and/or seeds (for this batch I used walnuts, almonds & pumpkin seeds )

1 teaspoon fine-grain sea salt (if you’re using standard table salt, scale back to 3/4 teaspoon)

1/2 teaspoon ground cinnamon

1/2 cup melted coconut oil (melted) or olive oil

1/2 cup honey or maple syrup 

1 teaspoon vanilla 

1. Preheat oven to 350° F.; line a large, rimmed baking sheet with parchment paper.
2. In a large mixing bowl, combine the oats, nuts and/or seeds, salt and cinnamon. Stir to blend.
   
3. Pour in the oil, honey (or maple syrup) and vanilla. Mix well, until every oat and nut is lightly coated. 
   
4. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.
   
5. Bake until lightly golden, about 21 to 24 minutes, stirring halfway (for extra-clumpy granola, press the stirred granola down with your spatula to create a more even layer). 
   
6. Let the granola cool completely, undisturbed (at least 45 minutes). The granola will further crisp up as it cools.
7. Store the granola in an airtight container at room temperature for up to 2 weeks.
   
   
   

Recipe without photos . . . Toasty Granola & Nut Topping

4 cups old-fashioned rolled oats 

1 1/2 cup raw nuts and/or seeds (for this batch I used walnuts, almonds & pumpkin seeds )

1 teaspoon fine-grain sea salt (if you’re using standard table salt, scale back to 3/4 teaspoon)

1/2 teaspoon ground cinnamon

1/2 cup melted coconut oil (melted) or olive oil

1/2 cup honey or maple syrup 

1 teaspoon vanilla 

1. Preheat oven to 350° F.; line a large, rimmed baking sheet with parchment paper.
2. In a large mixing bowl, combine the oats, nuts and/or seeds, salt and cinnamon. Stir to blend.
3. Pour in the oil, honey (or maple syrup) and vanilla. Mix well, until every oat and nut is lightly coated. 
4. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.
5. Bake until lightly golden, about 21 to 24 minutes, stirring halfway (for extra-clumpy granola, press the stirred granola down with your spatula to create a more even layer). 
6. Let the granola cool completely, undisturbed (at least 45 minutes). The granola will further crisp up as it cools.
7. Store the granola in an airtight container at room temperature for up to 2 weeks.

Oatmeal Treasures from Sara Combes, Lebo KS (David & Sara Combes - recently named Kansas Master Farmers)

These treasures are a family favorite, one that Sara Combes made for her daughters and now for her grandchildren. During 48 years on the farm, she has become adept at juggling tasks ranging from hauling grain to making homemade pizza and cookies. 

 

David and Sara are one of the six couples who have been named to the current class of Kansas Master Farmers. Check out their story about their commitment to not only their farm, family and community but agriculture in general at Kansas Farmer online  (June 8, 2022 edition). 

Sara shared, “Each of our daughters have received blue ribbons on these cookies at 4-H county fairs. This recipe always turns out WELL.

This is one of my favorite cookies to take somewhere such as on a picnic or to the field. The cookies stack real well in Velvetta boxes. It is always a surprise when I take off the lid and they see cookies.”

 

Oatmeal Treasures 

3/4 cup sifted all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup packed brown sugar

1/2 cup white (granulated) sugar

1/2 cup shortening

1 egg

1/2 teaspoon vanilla

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg, optional (could also use less)

1 1/2 cups quick oatmeal 

1/4 cup chopped nuts

1. Sift flour, soda, salt into a bowl. 
2. Add sugar, shortening, egg and vanilla. Beat until smooth.
3. Add oatmeal, cinnamon, nutmeg and nuts.
4. Use a tablespoon or scoop to drop cookies onto greased or sprayed cookie sheets. (I used a 2 tablespoon-capacity dipper and the recipe yielded 21 cookies when I made it. I also lightly flattened the top of the cookie with my hand before baking.)
5. Bake in a preheated 350°F oven for 8 to 10 minutes.