07 February, 2009

One Hot, One Cold

When Autumn and Spring drift into these Australian lands, I can share recipes to my heart's delight, as the weather of both northern and southern hemispheres is similar. But, in these simmering summer months, I find it hard to get in the sharing spirit, knowing only half of my friends can relate. So, here's the solution. One hot and one cold! I hope you enjoy these treats. They keep me and mine comforted in the winter and refreshed on a summer's morn.

Sweet Honeyed Cornbread

3/4 cups sugar
1/2 cup honey
2 eggs
1/2 cup butter or margarine
1 cup milk
1 cup water
2 cups cornmeal (or fine polenta, for the Aussies)
2 cups flour
1 tablespoon baking powder
1 teaspoon salt
Preheat oven to 190 C (375 F).

Crack eggs into a large bowl, whisking gently, then add butter, sugar, and honey. Cream together these ingredients then slowly add in milk and water.

In a separate bowl, sift together cornmeal, flour, baking powder, and salt.

Add dry to wet, mixing until just combined as over-mixing will toughen your bread. Pour into a lightly greased pan.

Bake for 40 minutes, or until a knife inserted in the center comes out virtually clean. Cool for 5 minutes, slice and serve warm.

This is great served with green beans and potatoes, cooked with ham hock. Also excellent with chili or stew. I'll have to include some of those recipes at a later date.

Dried Delights Granola

4 cups rolled or steel-cut oats
1 cup wheat germ
2 tbsp brown sugar
1 tsp ground cinnamon
1/4 tsp salt
1/2 cup crushed or sliced nuts (I like almonds and walnuts!)
1 cup dried fruit (raisins/sultanas, dried cranberry, chopped dates*)
1/2 cup honey
1/3 cup canola oil
3 tbsp water
Preheat oven to a very low heat, around 150 C (300 F)

Mix together the oats, wheat germ, brown sugar, cinnamon, salt, and nuts and set aside.

In a small pan, stir together honey, oil, and water. Heat until simmering. You can also do this, carefully, in the microwave. Just don't look away for too long!

Stir the hot syrup into your dry mixture, making certain all ingredients are very well combined. Grease two large, rectangular baking pans or cookie sheets and spread the moistened mixture evenly between them.

Bake for 30 minutes, occasionally stirring the granola to achieve equal browning.

After 30 minutes, add in any dried fruit you're including (*except for dates! These harden too much in the oven and should only be added in after the mix has baked and cooled). Bake for an additional 30 minutes or until the granola is golden brown.

Cool on trays, undisturbed. Once the granola is cool, gently break apart with a wooden spoon to create small clusters.

Place your freshly made granola into an air-tight container and enjoy for the next two or three weeks!

Recipe makes roughly 2 litres or 2 quarts, and is delicious as a breakfast cereal, or layered on top of yogurt with berries or chopped fruit on top.


Maggie ~:) said...

Mmmm, cornbread! Puts me in a mind to cook some collard greens and black eyed peas tonight.

Margo said...

thanks for the recipe - once we're out of fire danger I'm going to try that cornbread!

Kelly the City Mouse said...

Maggie: Mmmm soul food goodness. I used to live above a soul food restaurant in Maryland, and it always smelled SO good.

Margo: This season is insane! I've got a few dozen Americans praying/thinking/meditating for yours and everyone's safety. I think the cornbread can wait ;)

Anonymous said...