Salty Caramel Cheesecake

                                                         

 

 

If I had a food truck I would sell only soups and cheesecakes.  There are only two more shows after tonight of the food Truck Race.  I like it but I have found something I like even more and that is Facebook's food truck game.  I only wish you could buy it out right and play it as much as you like.  Facebook keeps wanting you to spend real dollars playing this game and there are ways around spending real money, but the road is fraught with time elements that drive me crazy. The Big Fish games allows you to buy a game and play it forever without out any more money factors, but they don't offer the food truck game.  Anyway, I am enjoying the game which is difficult but not as hard as it would be putting food in that truck every day and selling it to cranky people waiting, hopefully, in line. The show is fun too because several family member drift in to watch this fast-paced hour show on Sunday nights. Togetherness. That's nice.

 

I have a pet peeve, well one of several, but hoarding recipes and not sharing bugs me.  A friend from my teaching days was a good family style cook.  I always thought it was a compliment if someone asked for a recipe but she acted as though I had asked to keep one of her children. I managed to squeeze two out of her with a promise, not quite in writing, that I would not give them out. Now that was around 1966 and I think the time limit has run out. This basic cheesecake is one of them. The salty caramel is an addition of mine which I am sure she would not approve. She always topped hers, and I did as well for years, with canned pie filling or fresh fruit or with a raspberry sauce. But anything caramel and I'm a goner.

 

Here is the recipe for the cheesecake--the other recipe I managed to get from her takes THREE DAYS TO MAKE and I am never doing that one again.

 

Bake 375 for 35 minutes and then turn off the oven and leave the door open and the cake in the oven without touching it for an hour.

 

I think it might be even better with plain caramel sauce now that I have had a piece of the salty caramel.  Put the topping on that pleases you. Swirl in what you like, you cannot go wrong here.

I may have to put the recipe on later because this computer is acting up...but I will get it on.  (Maybe it doesn't matter because I don't know if any one is reading this or not.)

• (2) 8 ounces cream cheese room temperature
• 1 cup sugar
• cream these two items together
• 3 eggs
• small pinch of salt
• 2 teaspoons vanilla
• 1/ 2 teaspoon almond extract
• beat and add these items to the above mixture
• after all combined add one pint (2 cups) sour cream and mix
• Pour over a ready made crust of crushed cookies or nut mixture or gram crackers which has been mixed with soft butter--a crumb crust of your choice in a spring form pan.
•  
• With the caramel I first pour a layer of the cheesecake over the crumb crust, then a generous drizzle of caramel and then more cheese cake mixture.  After the cake has chilled, after baking, I drizzle more caramel, either salty or plain over each slice. I like it with pie filling or fresh fruit or a fresh raspberry sauce in a puddle with the cake sitting proudly on top.

I am so making this today.  Love cauliflower and every roasted vegetable! Thank you Martha.

Visit marthastewart.com

Cauliflower Steaks with Roasted Pepper and Tomato Salad

 

                                                sweet peppers and onion jam
I have recently fallen in love with sweet peppers and sweet onions jam.  I would not have been caught dead eating that until just recently and now I am slathering it on everything, well, not cheese cake, but everything else it seems.  We have a plethora of peppers and onions on hand and one simply sautés this mixture with a little butter and olive oil, salt and pepper until it is on the thick side.  I put in a little sugar to help caramelize this mixture. I had left over brussel sprouts (if you can believe I had left overs of this wonderful dish) and I combined them with the jam, some couscous, and WOW, I had a new and delicious dish. A variations of the above.

I must be hungry today.  Everything looks tasty.



*Escalloped Potatoes*
Serves 4 to 6

                                     

                                                                                   

  

 

Pumpkin oatmeal breakfast pudding

The minute I read the recipe and saw the pictures on The English Kitchen blog I got out the ingredients that I had on hand and with some variation I made this dish this morning.  It is delicious and different and a treat. I used my home made granola which the family calls crack, because I did not have plain oats having used them in the granola recipe. I used Trader Joe's sesame almonds because I had no plain pecans.

Pumpkin Pie Oatmeal* Serves 4


 Indulgent and delicious. Makes a change for breakfast! Treat your family today!

3 1/2 ounces (1 cup) old fashioned oats, not quick cook
2 1/2 tbsp brown sugar, packed
1/2 tsp cinnamon
1/4 tsp allspice
1/8 tsp nutmeg
1/2 tsp lemon zest
1/4 tsp salt
1/2 tsp vanilla
2 tsp butter, softened
6 ounces (about 3/4 cup) pumpkin puree
6 ounces (3/4) cup milk

Streusel Topping;
1 ounce ( about 1/4 cup) pecans, chopped
2 tsp butter, softened
1 Tbs brown sugar

Preheat the oven to 190*C/375*F/ gas mark 5. Butter a baking dish. Set aside.

Combine the oats, brown sugar, cinnamon, allspice, nutmeg, lemon zest and salt together in a medium sized bowl, stirring all together well. Whisk the vanilla, butter, pumpkin puree and milk together in another bowl. Pour the pumpkin mixture into the oats, and stir together until well combined. Pour into the prepared baking dish and then bake at for 10 minutes.

While it is baking, combine the ingredients for the topping together until crumbly. After the oatmeal has baked for 10 minutes, remove and sprinkle the topping mixture evenly over all. Bake for an additional 7 minutes. Allow to cool for 5 minutes before serving. Top with a splash of cream and some dried fruit, if desired.

 

 

                                              

Picture from The English Kitchen. She nestled her dollop in a puddle of cream, but it would be good alone or with any form of cream you like...custard, milk, ice cream, on and on. Love it!

 

Bella of the corn~

                                                         

                                                             

We are up to our hips in sweet corn since four dozen ears were forgotten on Labor Day and so I have been making chowder like crazy.  Andy took the used ears back to the compost and Bella, a dainty little dog, carried an ear back to the house for a private banquet. She is not too proud to compost dive when there are left overs to be had for the taking.

I must say sweet corn is forgiving.  Our basement is very cold and the ears kept beautifully.  I know you are to use them right as they are picked from the stalk, but hey, I am not about to throw away this lovely corn.  I started off by taking the corn off the cob.  I sauteed (is that spelled right?) it with onions and colorful peppers and we had a nice meal of that along with sliced tomatoes from the garden.  Then I got down to the business of making pots and I mean pots of chowder.  Chowder with bacon, chowder with shrimp, chowder with bacon, shrimp and Nate's potatoes from the garden.  If you come here this week, you know what you'll be eating.  I am freezing bags of it as well for the time when the snow falls and I am dreaming of an ear of corn and a slice of tomato...that time is not far off.

                                        

 

My friend, Celina, emailed this recipe for corn relish.  She took pity on me. LOL

 

Doris
I have a son that can't get enough of this "Corn Relish"
Very easy to make and goes with everything and keeps well in the jars,

Corn Relish  (makes about 5 pints)

I never made it with fresh corn or tomatoes because I didn't have them on hand
but, it could be done.

Two 1-lb cans of yellow whole kernel corn, drained
Two 1-lb cans of tomatoes, drained
1 cup chopped unpeeled cucumber
1 1/2 cups chopped onion
1 cup chopped green pepper
3/4 cup sugar
2/3 cup cider vinegar
1 teaspoon each of mustard seed, celery seed and salt

Mix all ingredients in large pot. Bring to a hard boil...remove from heat.
Ladle at once into hot sterilized jars and seal.

Got this from Stephenson's Restaurant in Kansas City

Your Bella reminds me of our Roxie; if it's food, she wants it.

Take care,   Celina

Full, in more ways than one~

If it's going to happen, it will happen to our son David.  He came to Columbus to celebrate his 50th birthday bringing his son, JD. We had a glorious long week end with over twenty guests coming for the day on Sunday. (The pictures are on after this post.)  Today Andy took the guys to the airport around 5:30 in the morning and it is a good thing they went early.  Look what happened! His suitcase was so full it exploded. I have the picture, I am having trouble getting it on here.  Twenty-five packets of Cincinnati Chili flew hither and yon to say nothing of the rest of the items packed so tightly in the one suitcase.  Luckily JD's new bat was secure in his bat case, or so I hope.  So much for male packing.         
                                          

Sunday could not have been better.  The food and family coupled with the perfect weather was another memory to hold near and dear. The food hit was the salty caramel cheesecake, a new invention of mine, using salty caramel sauce that Barefoot Contessa raved about on her blog. I bought it on line to try and intend to stock up on that. I have also made this new recipe, of three-bean (or more) salad with herbs, from Cook's Corner.  The addition of fresh herbs such as rosemary and thyme and sweet corn cut closely from the cob so it nestles in squares in the salad add such color and spark--and, it is good the next day.

Caramel and salt. Yum
Chocolate is the ideal foil for salt – as is caramel – both are richly flavored and fill your mouth with the best tastes you can imagine. And a generous pinch of salt works to balance them out like nothing else can. Because all salt isn’t the same (nor are people’s tastes), it’s not always possible to tell people exactly how much salt should go into something. (David Lebovitz) But Trader Joe knows--buy some today and put it in your cheesecake recipe.       
                                                     

I will put the recipes and hopefully the suitcase picture on as soon as my computer allows it.  Enjoy this glorious day.

Oh, I was about to cancel the sorority sister/dorm mates get together until I found out at least fifteen are planning to attend from all over the USA. (That's a lot considering our ages.)  I thought only two or three signed up, but was informed late last night that twelve have responded and more are planning their busy lives around a visit for the day here at Many Branches.  I haven't seem them for fifty odd years, so it will be fun. Life is good and it is FULL!



Recipe tested by Dispatch staff  Three bean salad with herbs and fresh corn
Vegetarian recipe
Makes 6 to 8 servings
The addition of fresh herbs such as rosemary and thyme gives this standard bean salad a fresh flavor. And, even with the sugar in the dressing, it contains less sugar than most baked beans recipes.
1 can (15 ounces) cannellini or other white beans, drained
1 can (15 ounces) kidney beans, drained
1 can (15 ounces) garbanzo beans, drained
1/2 red onion, finely chopped
1 cup chopped fresh parsley
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1/3 cup red wine vinegar
1/4 cup sugar
1/4 cup vegetable oil
Salt and pepper
I also added corn off the cob, cut closely from the cob so it would be in squares of sorts.
Rinse all the beans. Drain well. Transfer to a large bowl. Add onion and herbs. Toss to combine.
Whisk vinegar and sugar in a medium bowl until sugar dissolves. Gradually whisk in oil. Add to bean mixture. Toss to coat. Season generously with salt and pepper.
Cover and refrigerate at least 4 hours or up to 3 days.

They are eating high on the hog (cow) this morning as I have 'come to' after the long busy week end and decided to send the crew off to work and school with left over steak, peppers, and onions in just a touch of wine sauce.

                              

                                          

Labor Day at Many Branches 2013

 JD,Mary, David and Glenda Lechler

 Mary, David, Jd Lechler

Glenda, Joe, Nate, David, Jd Lechler

 Mary and Kathy just arriving.

David and Posy

 Marvin, JD and David

Pat, Kathy, Joe, JD, Joe, Jim

Over view of party's beginning.

Hooray It's Fall ~

                                                         


I used to get so sad at this time of year for I loved summer and fall meant the end to so many things. Now I consider it a beginning, so I like it more. I have not had time to get sad with all the  preparations afoot for the company that's coming our way.  Every day the soup pots are burbling and I seem to have worn out two crock pots at the same time.  One has an iffy dial that makes me unsure if it is on high, low, or not at all.  The other, my favorite and the one that goes to the beach house, lost its knob lifter and it is a devil prying that lid up with a knife and burning myself in the process.  (New and previously unheard of cuss words frighten the dogs or so it seems.) So far I have six soups and stews made and in the freezer.  I have two sets of meatballs, and two casseroles completed as well. This next picture is a pretty one of the soup based on the chicken from today.

                                                          

 

Chicken/ roasted vegetables and grilled chicken ravioli.

 

 

In case you missed David Lebovitz, here are his autumnal offerings: hot tomato soup with corn relish adornment, and rustic bread--we would probably serve it with grilled cheese sandwiches.

 

Andy will bring home a load of corn from tomorrow's outdoor market.

For the salsa
2 cups (300g) fresh or frozen corn kernels (warm or char the corn kernels first)
1 tablespoon olive oil
1 small tomato, diced (We have plenty of those.)
1 small red onion, diced
½ bell pepper, diced
1 small fresh chili, seeded and chopped
½ cup chopped flat-leaf parsley or cilantro
generous pinch of ancho or chipotle chili powder
juice of 1 to 2 limes
salt
 mix and adjust to taste

 

 

Roasted vegetables using Andy's tomatoes (soups)

I have two slow cookers going this morning on Andy's first day of class at The Ohio State University
 where he once taught, got a Masters, and worked.  Today, at 77, he is starting classes again. What a man! Also, he still works part time for the Regents.

I am making this soup, one pot of which will be turned into cold gazpacho, and one pot, for Pam, of roasted tomato soup with caramelized vegetables. Cooking is not always pretty but usually smells so good you can excuse some of the mess. This is a busy day with the rug cleaners coming and Andy leaving and the dogs sniffing the air waiting for a morsel to drop from the counter.

I have used every vegetable I had on hand in these two pots including butternut squash, also from our garden.  I also used that squash in the beef stew that I've prepared for the company that will be rolling in during September and October.

I used five large trays for roasting everything.  Cook's Corner had a recipe for this in today's paper which made me want to work on this, but I did not follow their recipe.  I used everything but the kitchen sink and it smells so good.  I will run it all through a food mill in the end.  The herbs from the garden roasted with all the other goodies in two different pots.

              

 

 

 

 

 

Vegetable Pies ~

NOTE: The season begins Sunday night at 9:00--the Food Truck Race season is starting.

The summer has ended and company galore will be coming to Many Branches in September and October.  David and JD arrive on the first day of the OSU football game and that is also Labor Day's long holiday week end. Andy and Joe will be at the game and Glenda will be here with me.  They will all be spending the night too, because Sunday is a big family and friends get together. New to me allrecipes sent me their magazine.  I love it! (I don't remember ordering it.)  They have the very best fall recipes  and I want to make them all starting with this beauty.  Is there anything prettier than the combination of toasty mushrooms and bright green broccoli? (Andy would say yes. He does not care for mushrooms.)
Broccoli Cheese Pie:
1 head of fresh broccoli, chopped
1 cup shredded cheddar cheese
3/4 cup plus 2 tablespoons all-purpose flour1/2 teaspoon salt
1/4 teaspoon dry mustard
1/4 cup melted butter
1 tablespoon butter
1 chopped onion
1/4 pound fresh mushrooms, sliced
1 cup half-half
1 teaspoon salt
1/4 teaspoon ground nutmeg
3 beaten eggs

oven 400
Blanche the broccoli
In a bowl mix: cheddar, 3/4 cup flour, salt, mustard. Mix in melted butter until evenly moist. Press into bottom and sides of 9-inch pie dish.
Saute mushrooms and onions then stir in remaining 2 tablespoons flour and then the half and half. Add salt and nutmeg. Bring to boils and cook one minute. Remove from heat and stir in chopped blanched broccoli. Gradually and carefully stir in eggs. Transfer to pie crust.
Bake 15 minutes in preheated oven. Then reduce heat to 375 and bake 20 minutes or until a knife inserted in center comes out clean. Lovely!

Everyone seems to bring salads to potlucks.  How about bringing vegetable pies?

                                       

 

Sweet onion pie:
I first tasted onion pie in New Orleans.  Beth's family make this and it is sooo good!
1 1/2 cups Ritz crackers crumbled
6 tablespoons soft butter
2 cups thinly sliced sweet onions
2 cloves garlic
2 eggs
3/4 cup whole milk
1 tablespoon chopped chives
1/2 teaspoon  salt
3/4 cup shredded cheddar cheese
1 pinch paprika
1 tablespoon chopped fresh parsley
oven 350
In a bowl mix the crumbled crackers and 4 tablespoons of soft butter and then press it into a crust on the bottom and sides of a pie dish. (chill till needed)

Melt 2 tablespoons butter and sauté the onions and garlic for about 12 minutes.  arrange this mixture on to the cracker crust.
Beat eggs, milk, chives and salt in a bowl and pour this over the onions. Sprinkle with cheddar and paprika. Bake 35 minutes until knife comes out clean. Serve hot or room temp.

I can never get the lemon bars to come out right although I do enjoy other people's offerings.
I think I can pull this one off to assuage my lemon craving.

 photo: www.beckycharms.com

Lemony Lemon Brownies


Ingredients:

The "Brownie" Batter:

• 3/4 cup all-purpose flour {King Arthur All-Purpose Flour}
• 3/4 cup granulated sugar
• 1/4 teaspoon salt {Sea Salt}
• 1/2 cup (1 stick) unsalted butter, softened
• 2 large eggs
• 2 tablespoons lemon zest
• 2 tablespoons lemon juice

Tart Lemon Glaze:

• 1 rounded cup powdered sugar
• 4 tablespoon lemon juice
• 8 teaspoons lemon zest

Instructions:

Preheat oven to 350°F. Grease/Spray an 8-by-8-inch baking dish with butter/cooking spray and set aside.

Zest and juice two small/large lemons; set aside. {whatever you have}

In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined.

In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined. Pour into the flour mixture and beat at medium speed until smooth and creamy, about 2 minutes.

Pour into baking dish and bake for 23-25 minutes, or until just starting to turn golden around the edges and a toothpick inserted into the center of the brownies comes out clean. Allow to cool completely before glazing.  Do not over bake, or the bars will be dry. {even with the yummy glaze}

When brownies are cooled completely, make the glaze...sift the powdered sugar, add lemon zest and juice, and whisk together all three ingredients. Spread 1/2 the glaze over the brownies with a rubber spatula.  Let glaze set.  Spread the remaining glaze over the bars, and let it set.  This glaze does not harden like most.  Cut into bars, and serve!

The sisters are coming, the sisters are coming~

At least I hope they are.  For six or more years my sorority and
dorm mate sisters from Otterbein have been meeting once a year, just for the day, to catch up and to stay tuned. I had always taught and then I traveled for business a third of the year every year and when I finally landed at home, home is where I wanted to be. So, I never attended these get-togethers. I received pictures and updates and it was fun to receive both. This September, I hope they come here.  We are waiting for a head count, but I have a feeling fun is in the air. In the past the gracious hostess has been Mary Kay, and she kindly provided the location and the basics and every one else brought salads.  Since they come from far and not so near, I don't want them to trouble themselves with hauling dishes across the country.  I'd like to treat them, so I hope they will allow this.

Today it's fall that's in the air and having just received the magazine Food and Family, which this blog is all about, I have several pictures and some recipes for you to enjoy. These are quick and comforting or long and luscious, take your pick.

I know, I know, this is sooo decadent and I probably won't serve the sisters this, since salad has always been on the agenda--but maybe they need shock treatment and this might just do it. lol This potato thing has made a come back in this form and in a breakfast dish with frozen potatoes in different forms.
Smothered French fries:

1 pound frozen French fried potatoes
1/4 cup sour cream
1/4 cup Ranch dressing
2 cloves garlic, minced (I leave this out, garlic kills my stomach, though I love it.)
1/4 cup blue cheese
4 slices cooked, crumbled bacon
2 green onions sliced and diced
Bake the French fries as directed
mix the other stuff together and put it over the potatoes after the potatoes come out of the oven

My sister-in-law does the following:
a bag of frozen tater tots or home fries
a can of celery or mushroom, or cream of chicken soup
a cup of sour cream
shredded cheddar cheese 2 or more cups
buttered crushed corn flakes on top
combine and bake till bubbly

This is actually on my stove burbling away right now.  Not exactly this, because I am using our own tomatoes which we have a ton of... and I am using ground chuck and Bob Evans zesty sausage instead of pulled pork. But you get the idea. It's thick and goes well over corn chips, Fritos, or in taco shells with the usual taco trims and enhancements.

Twisted sisters

1 can Crescent dinner rolls
1tbsp melted butter
basil leaves
1 tsp garlic powder
2 tablespoons grated Parmesan cheese
1/4 cup shredded five cheese with a touch of Philadelphia (These are Kraft products.)
Oven 375.
Cut the dough in strips (you will have 8 short strips) and twist each strip. Place 1 inch a part on baking sheet, brush each twist with butter, sprinkle with the remaining ingredients. Bake 9-10 minutes until they look like this picture.

There's more, but that's enough for today. Enjoy.

pictures: Mennonite Girls Can Cook (flowers and corn)

 

 

Labor Day party--we are using this method.

Cooler Corn

• Picnic cooler
• Shucked corn cobs
• Boiling water (several kettles)

1. Place corn cobs in clean picnic cooler
2. Carefully pour boiling water over the corn (to cover) and close the lid immediately.
3. Allow to sit for at least thirty minutes...with no peeking.
4. Serve with butter and seasonings.

The corn will keep its temperature for several hours as long as the lid remains closed. Do not drain. Perfect and simple!

At last~Computers and oatmeal cake

What a week or three actually.  This new computer blew its mother board and that had to go away for a long time.  We spent hours yesterday picking it up and having things added back on etc.  Then Alyssa, Beth's daughter, came today and for two hours worked on both computers and she is my new hero, so I'm back.  You probably didn't miss me, but even though I was not on, I was busy in the kitchen getting ready for Labor Day week end .  We are having a blow out party and preparations have begun. I have stocked up on steaks and good heavens, have you priced those lately? Time was you could buy the whole cow for what you pay for a package of four or five New York strip steaks. But, it's a party, so Andy and I think we should do it while we can. We can't take it with us, don't you know.

Alyssa likes my cooking so I made a mac and cheese with all the the left over cheese board selections and along with pepperoni, it made a dish she enjoyed; finished off with fresh peach cobbler with blueberry sauce. Got to keep them happy in their work. She went away full and flush with money. lol

For Labor Day week end I am going to do the corn on the cob in the cooler with a kettle of boiling water poured over the corn and then the lid closed for thirty minutes.  The corn is perfect then and with four or five dozen ears, that is the way to do it for a crowd.

We have been using Georgia's famous onions.  I saute them as shown and use them in many many dishes.  I miss them when they leave us but always greet them happily in the spring.

                  

These onions go well with the steaks.  We actually have two meals at these parties one when everyone arrives around noon and one in the evening before everyone heads home.  September opens the football OSU season and Andy has received his much loved tickets.  This year each of the Cincinnati men get to go with Andy to one game.  Each selected a game that fit his schedule and then he  comes up for the week end.  The wives and I hang out and have a good time.  Now if the OSU football players can stay out of trouble, the year should be a good one for all to enjoy. (That is a BIG IF.)


I am baking this cake at this moment.  The recipe does not give the oven time, so I am starting at 30 minutes.  The topping looks absolutely divine.  Can't wait to let you know how this goes.

Note: Have you tried Trader Joe's sesame honey almonds?  Wow! They are delicious.  I've been using them in our homemade granola, but alone in a bowl...yum.

 

 

Cake Ingredients:

1 1/4 cup boiling water
1 cup oats
1/2 cup butter, room temperature
1 cup white sugar
1 cup brown sugar, firmly packed
2 eggs
1 teaspoon vanilla
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1 1/2 cups flour
1/4 nutmeg
1/2 teaspoon salt

Topping Ingredients:

1/2 cup butter, melted
2 cups coconut
1 cup pecans, chopped finely (optional - I omit)
1 1/2 cups brown sugar, firmly packed
8 tablespoons milk (can use evaporated milk, if desired)

Directions:

Cream together butter and sugars.  Add eggs.  Beat well.

Add in the soaked oats, vanilla, baking soda, flour, cinnamon, nutmeg and salt.

Mix well.

 Pour into a greased 9 x 13 pan.
Preheat oven to 350 degrees.

Pour boiling water over oats in a small bowl.  Allow to sit for 15 minutes.

Pour and spread topping over cake when you take it out of the oven.  Bake under the broiler for a few minutes until top is brown.  Watch cake closely so that it does not burn.

Allow cake to cool.  As it cools, the topping will get thick and sticky ... and will really ooze down into the cake!

Homemade granola day~

      This computer is a  #$%##$%^^ to use for this blog's purpose, but I am in to making homemade granola today and you must see this.  Excuse, please, the odd coloring and underlining...this computer does as it pleases and today it wants you to see it in blue. (or not, I guess it did not come out in blue.) Recipe by Barefoot Contessa but I enhance it and double it, at least, because it goes fast but stores well. Toast it in the oven to a warm brown, but watch it  burns fast.  You cannot hurt this recipe or go wrong in what you add to it.  Let yourself go and invent from the basics.  My GOOD computer comes home tomorrow afternoon. I will make better sense then and I'll get this post adjusted.                                       

 

Ingredients
•4 cups old-fashioned rolled oats
•2 cups sweetened shredded coconut
•2 cups sliced almonds
•3/4 cup vegetable oil
•1/2 cup good honey
•1 1/2 cups small diced dried apricots
•1 cup small diced dried figs•1 cup dried cherries
•1 cup dried cranberries
•1 cup roasted, unsalted cashews
Add the dried fruit AFTER the mixture comes out of the oven so the fruit stays moist and plump.