Addison Monnerjahn

How to make Soft Granola Bars? Simple! Soft Granola Bars1 cup brown sugar, firmly packed1 cup vegetable oil or flaked coconut2 eggs2 cups uncooked oatmeal1 1/2 cups whole wheat flour1 teaspoon baking soda1 cup chocolate chips1 cup raisins or chopped dates1 cup crushed walnuts, almonds or flaked coconut1 1/2 teaspoons cinnamon1 1/2 teaspoons ground cloves1/4 teaspoon saltNonstick cooking sprayIn a large mixing bowl combine brown sugar, oil and eggs by blending with a wooden spoon. Stir in oatmeal, whole wheat flour, baking soda, chocolate chips, raisins or dates, nuts or coconut, cinnamon, cloves and salt. Thoroughly combine all ingredients.Spread some of the mixture in a 15 x 1-inch jellyroll pan that has been lightly sprayed with nonstick vegetable oil. Bake at 350 degrees F until the center is just set, about 18 to 22 minutes. Cool at least 15 minutes in the pan before repeating the baking process with the next batch. Drizzle with a Honey Glaze if desired.Honey Glaze1/4 cup honey2 tablespoons butterHeat honey and butter in a 1-quart saucepan over medium heat until the butter is melted. Stir, then drizzle over the baked granola bars. Cool slightly, then cut into 3 x 1-inch bars. Fabric & Textiles Fabric & Textiles Linens,Movies Ceosley Songwriter Cd Recorder Paprika Movies.

How to make scandinavian christmas fruit bread? Simple! Scandinavian Christmas Fruit Bread (Julekage)1 package active dry yeast1/4 cup warm water (105 to 115 degrees F)3/4 cup lukewarm milk (scalded, then cooled)1/4 cup granulated sugar1/2 teaspoon salt1/2 teaspoon ground cardamom1 egg1/4 cup shortening1/2 cup raisins1/3 cup cut-up citron or mixed candied fruit3 1/4 to 3 1/2 cups all-purpose flourButter or margarine, softenedGlazeDissolve yeast in warm water in large mixer bowl. Add milk, sugar, salt, cardamom, egg, shortening, raisins, citron and 2 cups of the flour. Beat on low speed, scraping bowl constantly, 30 seconds.Beat on medium speed, scraping bowl occasionally, 2 minutes.Stir in enough remaining flour to make dough easy to handle.Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes.Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, 1 to 1 1/2 hours. Dough is ready if indentation remains when touched.Punch dough down; shape into round loaf. Place in greased 9-inch round layer pan. Brush top lightly with butter; let rise until double, about 45 minutes.Preheat oven to 350 degrees F. Bake until loaf is golden brown, 35 to 45 minutes. Brush with butter. Spread with Glaze. Cool on wire rack.Glaze1 cup confectioners’ sugar1 to 2 tablespoons waterMix confectioners’ sugar and water until smooth and of desired consistency. Metalware Old Brass Safe Plaque Antique Plate Coat Arms Okd Brass Safe Plaque Antique Plate Coat Arms.