Many Thanks (11/18/10)

Hello All, and thank you again for allowing me to vent yesterday, I am doing much better today and so appreciated this outlet. It did really help me to get the disappointment and hurt out of my system… that and there is nothing like a fun trip to the grocery store to put me in the cooking and baking mindset, and boost me into a much better mood.

I do love this time of year! The warmth of a wood fire and the crackle of pinecones popping on the embers; the delicious aroma of a hearty meal slowly cooking in the kitchen and the heat from a mug of hot buttered rum; the crisp winter air that sneaks in past your sweater and just the way all of this brings family and friends indoors and together. Last evening Mitch and I got a jump start on our Thanksgiving menu and the shopping we could do ahead of time for that, and I must say my favorite market is just as enjoyable to me, as a candy store is to a sweet-tooth person.

So with a happy mood and a full freezer, fridge and pantry, I come to you with today’s economical holiday gift idea, I hope you enjoy it.

Easy Toss-and-Bake Granola

Hands-On Time: 5 minutes
Total Time: 35 minutes
Makes 6 cups

Ingredients

4 cups old-fashioned rolled oats (not quick cooking)
1 cup sliced almonds
1/2 cup shredded coconut (preferably unsweetened)
1/4 cup unsalted pepitas (hulled pumpkin seeds) or shelled sunflower seeds
1/2 cup pure maple syrup
2 tablespoons canola oil
1/2 teaspoon kosher salt
1 cup dried fruit (such as cherries, cranberries, raisins, or currants)

Directions

Heat oven to 350° F. On a rimmed baking sheet, toss the oats, almonds, coconut, and pepitas with the maple syrup, oil, and salt. Bake, tossing once, until golden and crisp, 25 to 30 minutes. Add the dried fruit and toss to combine. Let cool. Keep at room temperature in an airtight container for up to 1 month.