Mango Macadamia Breakfast Bars

 

I love cookies for breakfast.   

Now I’m not talking about chocolate-chip or sugar cookies, but the type that feels somewhat healthy, such as oatmeal cookies and fig bars. With yogurt or a cheese stick on the side for protein and maybe a piece of fruit (usually a banana), I feel satisfied and ready to start the day. 

When I came across Jamie Oliver’s Buddy’s Flapjack Biscuits video, I was intrigued. Of course, to me, flapjacks mean pancakes—in other words, breakfast.  However, in the United Kingdom, a flapjack is a baked bar made with oatmeal, and biscuit means cookies.

It still sounds like breakfast to me! 

The recipe was straightforward, calling for 100 grams of every ingredient. And the list was short—unsalted butter, oatmeal, self-rising flour, golden syrup, and a mix of dried fruit and nuts. Once measured, everything goes into the food processor, where it whizzed together to make the dough.

Are you using a food scale yet? Seriously, measuring with the scale is not only more accurate but also easy. No need for measuring cups! I was inspired to buy one after watching many episodes of The Great British Baking Show. Mine is from Oxo, and I love it.  

This recipe came along at the right time since I wanted to try baking with self-rising flour, which is flour with baking powder and salt already mixed in. Many old recipes call for it, especially one from the South and several UK recipes.  (I use the Hudson Cream brand milled in Kansas.)

I also had Lyles Golden Syrup, also known as light or golden treacle in the UK. In Jamie Oliver’s original recipe, he suggests substituting honey, maple syrup, or sugar. I would go with honey since the consistency is very much like golden syrup. (I get my golden syrup on Amazon.) 

You can use whatever mixture of nuts and dried fruit you like, as long as the combo comes to 100 grams. My first attempt at the recipe had hazelnuts, peanuts, and walnuts combined with dried blueberries and cherries. They tasted great! 

However, my heart was craving something tropical. Last year was the first in a long time where I didn’t take a trip to an island destination, and I was missing the beaches in Hawaii, the Caribbean, and Key West. Then I remembered enjoying the Anahola Granola Bars in Kauai, especially those with bits of mango and ginger. 

Which is how this recipe combination was born. I used macadamia nuts, dried mango, and a bit of crystallized ginger in the mix. Next time, I may add a bit of coconut, too. 

These bars are crumbly and not too sweet, which makes them perfect for breakfast. I also like to crumble one on top of yogurt or munch on one to appease any hunger pangs in the afternoon.

Yield: Makes 16 bars

Author: Linda Ditch

Mango Ginger Breakfast Bars

Based on the recipe for Buddy's Flapjack Biscuits from Jamie Oliver, these bars are perfect for breakfast or an anytime snack. You can use whatever dried fruits and nuts you prefer to make your own favorite flavor combo.

Ingredients

• 100 grams unsalted butter, at room temperature
• 100 grams old-fashioned oatmeal
• 100 grams self-rising flour
• 100 grams mixed macadamia nuts (50g), dried mango (40-45g), and crystallized ginger (5-10g)
• 100 grams golden syrup or honey

Instructions

1. Preheat the oven to 350 degrees F. Line an 8-inch square baking pan with parchment paper sprayed with non-stick cooking spray. Set aside.
2. Put all of the ingredients into a food processor and pulse until the mixture comes together into a dough. Press the dough into the prepared pan to make an even layer. Bake for 15 to 20 minutes until golden brown.
3. When you remove the pan from the oven, cut it into 16 bars while still warm. Then allow the bars to cool in the pan for 5 minutes. Next, lift the bars out of the pan with the parchment paper and place them onto a wire rack to finish cooling. Store in an air-tight container.

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Easy Holiday Blondies Recipe

Have you blown through all your Halloween candy yet? Considering the week we’re going through (#Election2020), I’m surprised there are still some pieces left in my candy bowl. 

Grab what candy you have—or pick-up your favorites in the grocery check-out line—and bake a batch of these Holiday Blondies. This cookie bar/brownie hybrid recipe was inspired by one featured on the Mystery Lovers Kitchen website. However, I think this dessert will be useful for any holiday considering how candy companies create goodies to fit the seasons. 

This recipe is easy to put together and one the kids will devour. There are even healthy elements to it (oatmeal, peanut butter, dried cranberries, nuts) to help balance the candy sweetness.

I will serve Holiday Blondies alongside the pumpkin pie this Thanksgiving. And, since the normal holiday gatherings will be somewhat limited this year, I also plan to give pans of these tasty treats as gifts. 

Yield: 18-24 depending on size

Author: Linda Ditch

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Holiday Blondies

Use holiday candies to create a tasty sweet treat for any season.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup old-fashioned oatmeal
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1/3 cup creamy peanut butter (or nut butter of choice)
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla
• 2 cups candy (chopped bars or individual pieces, such as M&Ms)
• 1/2 cup dried cranberries
• 1/2 cup chopped pecans (or nut of choice)

Instructions

1. Preheat the oven to 350 degrees F and spray a 9 x 13-inch baking pan with non-stick spray. Set aside.
2. In a medium bowl, whisk together the flour, baking soda, salt, and oatmeal. Set aside.
3. In a small bowl, measure out the candy pieces, cranberries, and chopped pecans. Set aside.
4. Put the butter and sugars into a large mixing bowl. Using a mixer, cream the ingredients together until light and fluffy. Beat in the eggs and vanilla. Then pour in the dry ingredients and mix until just combined.
5. Fold in the candy-cranberry-nut mixture.
6. Spoon the batter into the baking dish. It is quite stiff, so spray the back of a spatula or large spoon with non-stick spray to help you spread the mixture evenly throughout the pan. Sprinkle the top with extra candy pieces and nuts, if desired, pressing them into the batter.
7. Bake for 18 to 25 minutes, or until the edges are brown. Cool for at least 10 minutes before cutting.

Notes:

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Rosemary Garlic Beer Bread

I can’t believe Thanksgiving is less than three weeks away. I think part of my disconnect with the season is the unusually warm weather we’ve had so far this fall. Temperatures in the 80s make it hard to enjoy autumn when what I really want to do is wear sweaters, scrape frost, and kick leaves. Luckily the forecast for the upcoming weeks says cooler weather has arrived.

If you’re looking for delicious but easy recipes for Turkey Day, I’d like to recommend this Rosemary Garlic Beer Bread. The dough can be mixed and in the oven in about five minutes! And the beer in this recipe gives the bread a yeast-like flavor without the waiting time of more traditional yeast bread recipes.

The resulting loaf is tender, dense, and flavorful. Feel free to leave out the rosemary and garlic powder if you prefer basic bread. Warm slices taste wonderful slathered with butter, but this bread will also work for those leftover turkey sandwiches

or toasted for breakfast.

Yield: 1 loaf

Author: Linda Ditch

Rosemary Garlic Beer Bread

Bread with a yeast-like flavor without the waiting time.

Ingredients

• 3 cups self-rising flour
• 1 tablespoon sugar
• 1 teaspoon dried crushed rosemary
• 1 teaspoon garlic powder
• 4 tablespoons melted unsalted butter, divided
• 12 ounces beer

Instructions

1. Preheat the oven to 375 degrees F. Spray a 9- x 5-inch loaf pan with non-stick cooking spray. Set aside.
2. In a large bowl, whisk together the flour, sugar, rosemary, and garlic powder. Pour in 3 tablespoons of the melted butter and the beer. Stir together until combined. (It will not be completely smooth.) Spoon the batter into the prepared loaf pan. Pour the remaining 1 tablespoon of melted butter over the top.
3. Bake for 45 to 50 minutes, or until an inserted toothpick comes out clean. Remove from the oven and allow to cool in the pan for 5 minutes. Turn out onto a cooling rack and cool completely before cutting.

Hot Pot

While looking through Mamaw’s recipe file recently, I stumbled across a favorite from my childhood. And it was written in my mom’s handwriting!

Hot Pot was a big hit growing up. It’s a layered dish of potatoes, onions, and hamburger, and I pretty much stuffed myself each time Mom made it. So I was thrilled with my discovery.

One glitch: The recipe is meant for an electric skillet and I don’t own one. So I thought I’d give it a try with my Jamie Oliver T-Fal three and a half-quart stainless-steel deep saute pan and lid instead. (This has been my go-to skillet for years!) 

It worked!

The recipe had to be adjusted a little bit, but not anything drastic. The primary change was cutting back on the amount of broth I used. (I’ve provided both the electric skillet and stove-top directions in the recipe.)

 

 

And instead of using hamburger, I tried it with pork sausage from a local butcher. It was wonderful! So feel free to make this quick and easy meal for dinner or breakfast/brunch!

 

 

 

 

 

  

 

Yield: 4

Author: Linda Ditch

Hot Pot

An easy, hearty family dinner for those who love meat and potatoes.

Ingredients

• 1 1/2 pounds hamburger or breakfast sausage
• 4 medium potatoes, thinly sliced
• 1 large onion, thinly sliced
• Beef broth for hamburger, or chicken broth for sausage (1 cup for the electric skillet recipe, 1/2 cup for stovetop)
• 1 tablespoon fresh parsley, chopped (plus more for garnish)
• Salt and pepper, to taste

Instructions

1. For the electric skillet: Place 1/3 of the sliced potatoes in the bottom of the electric skillet. Add 1/2 of the hamburger/sausage, and then 1/2 of the onion. Layer another third of the potatoes on the onion, and then the rest of the hamburger/sausage and onion. Finish with the final third of the potatoes on top. Pour in the broth, and sprinkle the top with the parsley, salt and pepper. Cook at 250 degrees until the potatoes are tender, about 1 hour.
2. For the stovetop: In a deep skillet with a lid, brown the hamburger/sausage over medium/high heat until just done. Remove from the skillet and set aside. With the skillet off the heat, layer in the ingredients as directed above. Place back on the heat and bring the broth to a simmer. Cover, reduce the heat to low and cook until the potatoes are tender, about 30 to 45 minutes. If the broth evaporates before the potatoes are done, add a little more. If the potatoes are tender but there is still broth in the pan, remove the lid and allow the liquid to evaporate.

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