oats n' notes

Food & lifestyle from the the granola factory bakery

Category Archives: favorite recipes

Peach and Blueberry Pie

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Peaches and blueberries are two of the season’s best fruits. There flavors work great together in this pie recipe, and the homemade caramel adds a unique sweetness.

Makes 8 Servings

Pie Crust

  • 6 cups flour
  • 1 Tbsp. kosher salt
  • 2 sticks + 6 Tbsp. salted butter, sliced into small chunks.
  • 1 cup of frozen Crisco, sliced into small chunks.
  • 1 cup of ice-cold water.

Pie Crust Directions

Process flour and salt to blend. The add butter and the Crisco and process until the dough has pea-sized pieces. There should be no big chunks of butter or Crisco in the mix.

Transfer this mixture to a large mixing bowl. Create a small well in the middle of the dough and pour 3/4 cup ice water into the well. Mix the dough with a fork until the pea-sized pieces become larger. The dough should be moist, but not too wet. You can add the remaining 1/4 cup of water if need be. Use your hands to form the dough into two large balls. Roll each dough ball out between two sheets of parchment paper. Refrigerate dough until ready to use.

Filling

  • 1 cup sugar, divided
  • 1/2 teaspoon (scant) ground cinnamon
  • Pinch of salt
  • 2 1/2 pounds firm but ripe peaches, peeled, halved, and sliced thin
  • 2 pints fresh blueberries
  • 1 tablespoon fresh lemon juice
  • 1/4 cup water
  • 2 tablespoons (1/4 stick) unsalted butter
  • 2 tablespoons whipping cream
  • 3 tablespoons all purpose flour
  • 1 egg yolk, beaten to blend with 2 teaspoons water (glaze)
  • 1 tablespoon sugar mixed with 1/4 teaspoon ground cinnamon (cinnamon sugar)

Pie Directions:

Position rack in center of oven and preheat to 375°F. Place foil-lined baking sheet in bottom of oven to catch any spills. Roll out 1 pie crust disk on lightly floured surface to 13 1/2-inch round. Transfer to 9-inch-diameter glass pie dish. Trim overhang to 1 inch. Fold edges under and crimp decoratively, forming high rim (about 1/2 inch above sides of dish). Chill crust 30 minutes. Line crust with foil; fill with dried beans. Bake crust for 12 minutes. Remove from oven and take aluminum and beans from the crust. Put the pie crust back in the oven for another 15 minutes until it is pale and golden. Cool completely.

Meanwhile, line another baking sheet with parchment paper. Roll out second pie crust disk on floured surface to 13 1/2-inch round. Cut into 3/4-inch-wide strips. Place strips on prepared baking sheet. Chill while preparing filling.

For filling:
Combine 1/2 cup sugar, cinnamon, and salt in large bowl. Add peaches, blueberries  and lemon juice and toss gently to coat. Let stand 30 minutes.

Meanwhile, stir remaining 1/2 cup sugar and 1/4 cup water in medium saucepan over medium heat until sugar dissolves. Increase heat; boil without stirring until syrup is deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 11 minutes. Remove from heat. Add butter and cream (mixture will bubble vigorously); stir caramel until smooth. Strain juices from peaches into caramel; cool to lukewarm. Preheat oven to 375°F. Mix the caramel and flour, and then add this to the peaches and blueberries; toss gently.

Take a handful of flour sugar and coat the bottom of the pie pan. This will soak of some the juices from the fruit to keep the bottom of the crust from becoming soggy. Then, transfer fruit filling to crust, mounding in center.

Arrange 6 dough strips in 1 direction across top of pie, spacing apart. Working with 1 strip at a time, arrange 6 more strips in opposite direction atop first, lifting strips and weaving over and under, forming lattice. Gently press ends of strips to edge of baked bottom crust to adhere. Trim overhang. Brush lattice strips (but not crust edge) with egg yolk glaze. Sprinkle strips with cinnamon sugar.

Bake pie 35 minutes. Tent pie loosely with foil to prevent overbrowning. Continue to bake pie until filling bubbles thickly and lattice is golden brown, about 25 minutes longer. Cool pie on rack.

Granola Croutons

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by Suzanne Virgilio

I don’t know about you, but I LOVE salads. Salads are the opening number to a dinner that introduces the season to be celebrated. I suppose one reason salads are so popular is that it allows us to eat something delicious and nutritious. What could be better? When it comes to making salads, in my world, the crunchier the better! I’m a huge fan of croutons, nuts & smoky flavors; so I thought, why not develop a crouton that incorporates all my favor things? Not only delicious, but also good for you! I hope you enjoy this blog offering; even if your salad is your meal, you are eating well!

Savory & Sweet Granola Croutons

Oven 350

Bake 10-15 minutes, until golden

Makes about a dozen 2-inch croutons

Ingredients

  • 1 egg white
  • 1 Tbsp. honey
  • ½ cup Extra Virgin olive oil
  • 1 cup Granola Factory Honey Pecan Granola
  • ¼ cup oat flour
  • ¼ cup sunflower seeds
  • 2 Tbsp quinoa
  • 2 Tbsp. ground flax seed
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp smoked paprika
  • ¼ tsp cayenne pepper (optional)
  • ½ tsp kosher salt

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Procedure

  • Preheat oven to 350 degrees
  • In a liquid measuring cup combine the olive oil, egg white & honey. Combine well with a fork. Set aside
  • In a medium bowl combine the rest of the ingredients and stir to combine.
  • Give the liquid mixture a good stir again and pour over the granola mixture. Use a rubber spatula to combine.
  • Line a 9 X 13-inch baking pan with parchment paper.
  • Spread the granola mixture onto the pan using an offset spatula. Spread to an even thickness (or thinness).
  • Bake in 350 degree oven for 10 – 15 minutes until golden. Croutons will spread together and become one sheet.
  • Allow crouton to cool completely. Mixture will harden.
  • Once cooled break into crouton size pieces. Store in airtight zip lock until ready to use. Can be made 1 day in advance

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When the air becomes crisp and the leave begin to change colors, I crave this delicious reflection of the season’s offerings. Combine your favorite greens and garnish with your favorite apple slices, dried cranberries & shaved Parmesan Reggiano. The following vinaigrette completes a perfect fall or winter salad.

Enjoy!

Maple Vinaigrette

Makes approximately 1 cup

Store in refrigerator until serving

Allow to come to room temp. before serving

Ingredients

  • 1/4-cup pure maple syrup
  • ¼ cup balsamic vinegar
  • ½ cup Canola oil
  • 1 Tbsp coarse grain Dijon mustard
  • Pinch of salt
  • 1 crushed clove of garlic

Procedure

  • Combine the first 5 ingredients in a liquid measuring cup or small jar.
  • Whisk mixture with a wire whisk or fork to combine.
  • Add 1 crushed clove of garlic and allow it to macerate in vinaigrette. Remove clove of garlic before serving

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Honey Pecan Sticky Buns

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Recipe By Suzanne Virgilio

During the years when our bakery was open for retail, our sticky buns were always one of the most-demanded pastries by our customers. Though our customers loved them, making sticky buns is very labor intensive. Because of the long baking process, sticky buns were offered once a month at the bakery, and they would always sell out.

As you will see with this recipe, baking sticky buns is not for the faint of heart. But if you have the time and energy to bake them, you will be rewarded with a pastry that has unique flavor, texture and an aroma that will have you waiting by the oven until the timer finally goes off.

Honey Pecan Sticky Buns

Requires 1-2 days to complete

Oven 375 degrees

Bakes 25 to 30 minutes

Makes 1 dozen, 4–inch buns

Ingredients For Dough

  • 1 pkg active dry yeast
  • 2 cups warm water
  •  ½ cup granulated sugar
  • 2 tsp salt
  • 4 Tbsp butter – softened
  • 2 eggs – beaten
  • 3 ¼ – 3 ½ cups flour

Ingredients For Sticky Topping

  • 2/3-cup butter
  • 1 cup packed light brown sugar
  • 2 Tbsp light or dark corn syrup
  • 1 cup chopped toasted pecans
  • 1 cup Granola Factory Honey Pecan Granola

Cinnamon Sugar Filling

  • 1/2 cup melted butter
  • 1 cup granulated sugar
  • 1 cup Granola Factory Honey Pecan Granola
  • 1 Tbsp cinnamon
  • flour for dusting work surface

Making The Dough

Use the ingredients that correspond with the “dough” section

  1. In a large mixing bowl combine the yeast with 2 cups warm water. Stir until dissolved.
  2. To the yeast/water mixture, add the 1/2 cup granulated sugar, 2 tsp. salt, 4 Tbsp. softened butter and 2 beaten eggs. Stir with a rubber spatula until well combined
  3. Begin adding the flour 1 cup at a time and stir after each addition. Continue adding flour until you have a dough that is easy to handle. Dough will be soft and slightly sticky. You may only have to add 3 to 3 1/4 cups of flour.  Remember the rule for flour is…YOU CAN ALWAYS ADD MORE BUT ONCE IT’S IN THE DOUGH, YOU CAN’T TAKE IT OUT!
  4. Spray the inside of a Ziploc bag with vegetable spray and place completed dough into bag. Press the air out of bag and seal.
  5. Refrigerate dough several hours or overnight.

Preparing the Sticky Buns for Baking

Use the ingredients that correspond with the “sticky topping” section

  1. Preheat oven to 350 degrees and spray 1 dozen, 4–inch muffin pans with vegetable spray.
  2. In a medium saucepan or microwave, combine the butter, brown sugar and corn syrup. Heat until butter is melted then stir to combine.  Divide mixture among 1 dozen muffin pans.
  3. In a medium bowl, combine honey pecan granola and the cup of chopped pecans. Distribute granola mixture evenly into the muffin cups. Set aside.

 

Making the Filling and Rolling Out The Buns

Use the ingredient amounts that correspond with the “cinnamon sugar filling” section.

  1. Divide dough in half; work with one half at a time.
  2. Melt 1/2 cup butter and set aside.
  3. In a small bowl combine sugar, granola and cinnamon – stir to combine
  4. On lightly floured surface, roll dough into a 15 X 9 inch oblong.
  5. Brush dough with melted butter and sprinkle with the granola/sugar mixture.
  6. Starting at wide side, roll up dough, “jelly-roll” style, folding in edges to seal sides.
  7. Roll dough tightly so buns stay rolled when cut
  8. For cutting buns, first mark rolled dough into 6 equal portions. Now to cut bun, get a double length of sewing thread and tie into a knot so the dough keeps its double thickness. Slide thread under rolled dough and “criss-cross thread to make a clean cut of the dough.
  9. Place cut buns on top of sticky topping in muffin pan.
  10. Repeat steps with other half of dough.
  11. Place muffin pans on parchment-lined baking sheet. Place in a warm part of kitchen and allow buns to rise until double in size, about 1 hour.
  12. Once dough has risen, place in preheated oven and bake 25 – 30 minutes.
  13. When baking is complete, carefully invert buns onto parchment-lined baking sheet, taking care to avoid the very hot sticky topping. *Invert the buns within the first few minutes of taking them out of the oven.

Now that the work is done, bite into one of the best-tasting pastries you’ve ever had!

 

Caramel Apple Pie Bar with Granola Crumble

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by Dea Castrejon

So, if you didn’t already know, here at the Granola Factory, we make the amazing, deliciously decadent and addictive Bethlehem Bars.  Yesssss, they are simply magnificent!  It is an oat shortbread cookie, topped with chocolate chunks, roasted pecans, homemade salted caramel, and shortbread crumbled on top!

Upon thinking up new granola recipes for this blog series, I thought it would be so great to do a bar!  And I am proud of this guy!  It is a salted caramel apple pie bar topped with a Native Berry granola crumble!  Do it…make it now!

CARAMEL APPLE PIE BAR WITH NATIVE BERRY GRANOLA CRUMBLE

Crust

2 sticks of unsalted butter

3/4 cup granulated sugar

2 1/4 cups flour (reserve 1/2 cup for crumble)

Filling

2 Granny Smith apples, peeled and thinly sliced

1 1/2 teaspoons cinnamon

1 tablespoon sugar

1 1/2 tablespoons flour

Crumble

1/2 cup shortbread dough reserve

3/4 cup Native Berry Granola

Salted Caramel

2 cups granulated sugar

12 tablespoons unsalted butter

1 cup heavy cream

1 tablespoon flaked sea salt

See posted link for directions on caramel: http://www.browneyedbaker.com/homemade-salted-caramel-sauce-recipe/

Preheat oven to 350ºF.  Cream together butter and sugar.  Add the flour until just incorporated.
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Reserve 1/2 cup of the dough in a separate mixing bowl.  Add the granola to this and set in the refrigerator until later.
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In a parchment lined baking dish (I used an 8×8 pan), press the shortbread dough into the bottom of the pan.  Bake for about 20-25 minutes, or until a golden tint starts to appear on the crust.
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While the crust is baking, peal and slice your apples.  In a mixing bowl, combine apples, flour, sugar, and cinnamon.
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Once crust is golden brown, add apple pie layer to the crust.
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Then add the crumble on top.  Finish it off with a light drizzle of salted caramel (the recipe is posted in a link above).
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Place the baking dish back in the oven for another 15 minutes.  Let cool for about 15 minutes before cutting and serving.
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Enjoy with a scoop of ice cream or whipped cream and a drizzle of salted caramel!

Granola Swirl Scones

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By Suzanne Virgilio

Okay Granola Factory followers–those of you who have stayed at our B&B or perhaps visited our retail store when it was in operation are most likely familiar with our scones. Though this is not THE scone recipe (saving that one for the cookbook someday), these are fabulous! I came upon this recipe years ago in an issue of Food &Wine Magazine. It’s a combination of a scone and a cinnamon bun, no yeast required.

Cherry almond was one of our customer’s favorite scones, so I decided to incorporate our ever-popular cherry almond granola into this recipe. I think you’ll love the results! Feel free to experiment with our other varieties of granola. The honey pecan is equally as yummy in this recipe.

While the preparation may be a bit time intensive, take advantage of freezing the unbaked scones for a special breakfast surprise on a morning that warrants a delicious treat.

Recipe:

Bake Time: 15-20 minutes – depending on size

Makes approx. one dozen scones

Ingredients

Granola “Swirl”

  • 2/3 cup Brown Sugar
  • 4 Tablespoons Softened Butter
  • 3/4 cup Granola Factory Cherry Almond Quinoa

Scone Ingredients

  • 3 cups Flour
  • 1/3 cup Granulated Sugar
  • 1 Tablespoon Baking Powder
  • 1/2 teaspoons Salt
  • 1/2 cup Cold Butter cut into pieces (1 stick)
  • 1 cup Cold Heavy Cream
  • 1 whole Egg, Slightly Beaten
  • 1 teaspoon Vanilla
  • ½ tsp Pure Almond Extract

Cream Cheese Frosting

  • 4 oz Philadelphia Brand Cream Cheese – room temperature
  • 2 Tbsp. soft butter
  • Confectioners sugar to taste
  • Milk to thin-to-drizzle consistency

Preparation

  1. Preheat oven to 425 F.
  2. For Granola “Swirl,” combine brown sugar, softened butter and Granola Factory Cherry Almond Granola to form soft crumbs; set aside.
  3. In a food processor combine flour, granulated sugar, baking powder and salt; process in all of cold butter until the mixture resembles pea-sized crumbs. Place mixture in large bowl; make a well in the center.
  4. Combine cream, egg and vanilla and almond extract, mix well with a fork; pour into the well and toss with flour mixture until firm dough forms.
  5. Crumble half of the brown sugar/granola mixture into the dough and knead, leaving some streaks.
  6. Lightly dust work surface with flour and turn dough onto it. Knead dough several times, sprinkling more brown sugar crumbs into each layer.
  7. Gently shape dough into 1 -2 inch round. Use a biscuit cutter to cut out scones.
  8. Place scones on a parchment lined sheet and refrigerate for at least 10 minutes. Bake for 15-20 minutes or until golden brown, depending on size of scones. (Baking may take more or less time, use your judgment by color of scones). You may also place the unbaked scones in the freezer and bake as many or few as you like at a time.
  9. For cream cheese, drizzle combined softened cream cheese in medium bowl, blend in softened butter until completely combined. Add confectioner’s sugar to taste. Stir in enough milk to make mixture thin enough to drizzle over hot scones.

Granola Chocolate Chip Cookies

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by Dea Castrejon

To me, chocolate chip cookies are an American classic!  I think it is very important to have a great chocolate chip recipe in your bag of baking tricks. I am sharing my chocolate chip recipe with you, but I am sure you can guess at this point that I have added our not so secret ingredient of granola.  Give these cookies a try…I guarantee you will want more than one!

GRANOLA CHOCOLATE CHIP COOKIES

1 1/4 cups flour

1 cup All Natural Honey Pecan Granola

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 cup sugar

1/2 cup brown sugar

1/2 cup unsalted butter (1 stick), room temperature

1 egg

1 teaspoon vanilla

3/4 cup chocolate chips

Begin by preheating oven to 375ºF.  In a large mixing bowl, mix together flour, baking powder, and baking soda.  Set aside.

Next, cream together the granulated sugar and brown sugar with the butter. Add the egg and beat until smooth (about 2 minutes).

Mix together the flour and butter-sugar mixture.  Lastly, fold in the granola and the chocolate chips.

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I like to make big cookies, so grab a large chunk of dough and place on a parchment lined cookie sheet or baking stone.
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Bake for about 10-12 minutes or until the edges start to turn in color.  This will dish out firm but gooey-on-the-inside cookies!  Enjoy with a cold glass of milk!
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Granola Banana Bread Bites with Honey Cream Cheese Frosting

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by Dea Castrejon

Growing up, I remember coming home from school and having a snack. It was sort of like a relaxing tradition after a long hard day of elementary pre-algebra and vocabulary testing. However, I was a very particular, okay really, I was a crazy picky child when it came to my snacks. I remember one of the most popular after school snacks was bagel bites. Do you remember these? Or, do these still exist? These snacks were in the frozen food section of the grocery store. They were mini half bagels, topped with red sauce, cheese, and tiny pepperoni bits. You could quickly microwave the bites or throw them in the oven for a short bit.

Yet, as I alluded to before, I was a very odd and picky child. Not only did I really not care for most cheeses growing up, but I absolutely could not, would not, and was utterly repelled by pizza sauce (still am!). Simply put, bagel bites were out of the question in my after school snack options.

This is sort of an odd segway into today’s granola recipe, but after I finished baking these bite size snacks, I simply wished these were around for my after school snack years ago instead of bagel bites. On account of our 30 days of granola, I decided to make granola banana bread bites with a small swirl of honey cinnamon cream cheese frosting. Oh my goodness, these are sooooo good! I have a weakness for banana bread, and the frosting!?! It is my absolute favorite. Maybe it is a good thing I didn’t know how to make these when I was younger!

Granola Banana Bread Bites

*makes 2 cupcake pans/ 24 banana bites

1 stick unsalted butter, softened

1 cup granulated sugar

1 teaspoon baking soda

1 ½ cup AP flour

1 cup All Natural Honey Pecan Granola

2 eggs

3 ripe bananas

Honey Cinnamon Cream Cheese Frosting

1 stick of Cream cheese (I use 1/3 fat)

1 stick of unsalted butter, softened

3/4-1 cup powdered sugar (to your sweetness)

1/2 heaping tablespoon cinnamon

2-3 tablespoons of honey

Preheat your oven to 350ºF.  Line cupcake pan or spray with oil.  Next, cream butter and sugar until smooth.  Beat eggs and add them into the butter and sugar mixture.  In a separate bowl, mash bananas and set aside.  And, in one more mixing bowl (you should have 3 now), combine flour and baking soda.  Finally, mix all three bowls of ingredients together.  Add a cup of the Bethlehem Inn All Natural Honey Pecan granola and fold in.

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Once mixed entirely, scoop a spoonful of the mixture into the cupcake pan until it is halfway full.  Repeat until you have run out of batter.  Place the pans in the oven for 20-25 minutes.

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While the banana bites are baking, let’s prepare the cream cheese frosting.

Begin by whipping together the cream cheese and the butter.  Add the remainder of the ingredients and hand mix until creamy and smooth.  That’s it!  Put it in the refrigerator until the bites have cooled from the oven.

Once the banana bites are baked, allow them to cool for about 15 minutes.  To dress, use a small frosting tip starting in the center of the bite and swirl in a circle until you get to the outside.  Or, you can simply take a knife and smooth over a dollop of the frosting…your choice!

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So, whether these granola banana bites are a new after school snack for your picky kids (like me), or an adult coffee break snack, or even the perfect small bites for a ladies luncheon/brunch, I promise that you will not be disappointed in this treat.  They are so delicious!
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