6 cups rolled oats (slow cooking, not quick); 1 cup flaked coconut; 1
cup wheat germ; 1/2 cup sunflower seeds; 3/4 cup cashews or almonds,
chopped; 1/2 cup whole wheat flour; 1/2 cup brown sugar; 1/2 cup each
oil, honey, water; 2 tsp. vanilla
In a roasting pan with a
cover, stir together dry ingredients.
- Combine liquids, stir, and pour
over dry ingredients; stir well.
- Bake, covered, at 325 degrees for 45
minutes, stirring every 15 minutes.
- When cooked, add 1/2 cup each of
raisins, chopped dates, dried cranberries or chopped dried apricots, or
a combination of the above. Cool; store in air-tight container.
recipe makes a big batch; you might want to start with half the amounts
given, unless you have a large family, or resident teen-agers.
( This recipe was given
me by a former B&B operator from Yarmouth, NS, at whose charming
home I first enjoyed this sturdy and satisfying combination.)
Mary Stevens' Muffins:
1/4 cup butter/margarine; 1/2 cup sugar; 2 eggs; 1/4 cup sour milk; 1
cup mashed really ripe bananas; 1 tsp. vanilla; 1 cup flour; 1 cup
All-bran; 1 tsp. baking powder; 1 tsp. baking soda; 1/2 tsp. salt; 2
tbsp. cocoa. Cream butter/margarine and sugar; beat in eggs, add sour
milk, bananas and vanilla. Stir in dry ingredients. Fill 12 greased
muffin cups. Bake at 400 degrees for 20 minutes.
(This recipe is in honour
of a great friend and staunch supporter, whose grandfather and father
owned Carwarden from 1919 until 1963.)
Carwarden Nova Scotia Bed & Breakfast - Annapolis Valley on the Bay
of Fundy conveniently located near the towns of Wolfville &