May
KQED Kitchen, hosted by Kim Goodfriend, brings you
seasonal dessert and other baked good recipes that you can follow
step by step through online slideshows.
For Mother's Day, Kim and her mom, Ann, prepare Mimi's granola, a recipe that's been handed down through generations of women. Serve the granola with milk or sprinkle it over a bowl of fresh mixed berries and yogurt.
1 1/2 cups whole, unblanched almonds, chopped or walnuts or pecans, chopped
1/2 cup canola oil
1/2 to 2/3 cup honey
1 cup water
1/2 teaspoon kosher salt
2 cups dried fruit, such as currants, raisins, cranberries, chopped apricots, chopped apples, or a mixture
Preparation:
Preheat the oven to 325F.
In a large bowl, stir together the oats, cereal, coconut, and chopped nuts. Drizzle the oil over the mixture and stir it in, then drizzle the honey over the mixture and stir it in. Stir in the water and salt.
Divide the mixture between two ungreased, rimmed baking sheets. Spread the mixture into an even layer. If the baking sheets fit on one rack in the oven, place them side by side in on the center rack of the oven. If not, space two oven racks evenly and place one baking sheet on each rack.
Bake the granola for 20 minutes, then stir. If you are baking on two oven racks, swap the baking sheets. Bake another 10 minutes, then stir in the dried fruit. Bake 10-20 minutes longer, until the granola and nuts are toasted and dry-looking. Let the granola cool completely on the pan on a cooling rack. Store in an airtight container in the refrigerator for up to 2 weeks.
highlights
food blog: bay area bites
KQED kitchen
kim's biography
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