1/3 cup maple syrup
1/3 cup packed light brown sugar
4 teaspoons vanilla extract
1/2 teaspoon salt
1/2 cup vegetable oil
5 cups old-fashioned rolled oats
2 cups (10 ounces) raw almonds, chopped coarse
2 cups raisins or other dried fruit, chopped
Adjust oven rack to upper-middle position and heat oven to 325 degrees. Line rimmed baking sheet with parchment paper.
Whisk maple syrup, brown sugar, vanilla, and salt in large bowl. Whisk in oil. Fold in oats and almonds until thoroughly coated.
Transfer oat mixture to prepared baking sheet and spread across sheet into thin, even layer (about 3/8 inch thick). Using stiff metal spatula, compress oat mixture until very compact. Bake until lightly browned, 40 to 45 minutes, rotating pan once halfway through baking. Remove granola from oven and cool on wire rack to room temperature, about 1 hour. Break cooled granola into pieces of desired size. Stir in dried fruit. (Granola can be stored in airtight container for up to 2 weeks.)
6 large baking apples such as Golden Delicious, or Gala
1 1/4 cups golden raisins
1 cup spiced rum
2 cinnamon sticks
3/4 cup light brown sugar – packed
½ cup sliced almonds
1 cup apple juice
¼ cup (1/2 stick) unsalted butter
Marinate the raisins in a bowl with the rum and cinnamon sticks for 4 hours to overnight if possible.
Preheat oven to 375°F.
Using melon baller, scoop out stem, core and seeds of apples, leaving bottom intact. Using vegetable peeler, peel skin off top half of each apple. Arrange apples, cavity side up, in 13x9x2-inch glass baking dish.
Remove raisins from the rum and place them in a medium bowl. Add the cinnamon sticks to the baking dish. Reserve the rum for later. Add the brown sugar, and almonds and stir to blend. Pack about 2 tablespoons raisin mixture into cavity of each apple. Sprinkle any remaining raisin mixture into dish around apples. Pour apple juice over and around apples. Dot apples with butter.
Bake apples 15 minutes; baste with juices. Continue to bake until apples are slightly puffed and tender, basting every 10 minutes, about 1 hour 10 minutes. Transfer baking dish to work surface; let apples stand 10 minutes, basting occasionally. Prior to serving pour the reserved rum over the apples and flambé while sprinkling a little more cinnamon over the top.
Transfer apples to bowls. Spoon pan juices over and serve warm with a scoop of vanilla ice cream.
1 cup brown sugar
1/3 cup water
1/3 cup chopped pecans, toasted
2 tablespoons milk
1 1/2 tablespoons butter
1 tablespoon bourbon
2 teaspoons vanilla extract
Combine sugar and 1/3 cup water in a small saucepan over medium-high heat. Cook 5 minutes or until sugar dissolves, stirring constantly. Stir in pecans, milk, butter, and vanilla extract. Reduce heat, and cook 3 minutes or until mixture is thick and bubbly. Flame the bourbon in a separate hot pan and pour over the sauce.
Makes 9 x 13 pan
½ bag of frozen peaches – thawed and pulsed slightly in a food processor
2 package Hawaiian rolls, cubed
1 ½ cups heavy cream
1 ½ cups whole milk
1 cups sugar
1 ½ teaspoons vanilla extract
Pulse the thawed peaches slightly and place in a bowl.
Place cubed Hawaiian rolls in a bowl and pour peaches over the top. Mix well together. Place in a greased 13 x 9 cake pan.
In a large bowl, combine the eggs, milk, sugar, vanilla and salt. Pour over bread pudding; let stand for 30 minutes or until bread is softened.
Bake, uncovered, at 350° for 50-60 minutes or until a knife inserted near the center comes out clean. Allow to cool for 10 minutes or refrigerate overnight in an airtight container.