- 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
Preheat the oven to 350 degrees F.
Toss the oats, coconut, and almonds together in a large bowl. Whisk together the oil and honey in a small bowl. Pour the liquids over the oat mixture and stir with a wooden spoon until all the oats and nuts are coated. Pour onto a 13 by 18 by 1-inch sheet pan. Bake, stirring occasionally with a spatula, until the mixture turns a nice, even, golden brown, about 45 minutes.
EASY WATERMELON DESSERT
- 1/4 cup pineapple juice
- 1/4 cup honey
- 1/4 cup lime juice
- 2 tablespoons grey salt
- 1 1/2 teaspoons ground ginger
- 1 (5-pound) watermelon
In a large bowl, add all ingredients together except for watermelon.
Remove the rind from the watermelon and cut into 1/2-inch slices and remove seeds. Cut the watermelon into cubes and place in individual bowls.
Preheat the oven to 425 degrees F.
Bake in the oven until crispy, 5 to 8 minutes, for a potato-chip-like snack.
HOME MADE BAGEL CHIPS WITH A CREAMY GARLIC AND VEGATABLE SPREAD
- 4 plain bagels
- 1/4 cup olive oil
- 2 cloves garlic, peeled and smashed
- 1/2 teaspoon Essence, recipe follows
- Creamy Garlic and Vegetable Spread, recipe follows
Preheat the oven to 300 degrees F. Line 2 baking sheets with parchment paper.
With a sharp knife, very carefully slice the bagels one at a time as thinly as possible, for 8 to 10 thin slices per bagel. Spread in 1 layer on the prepared sheets.
Heat the oil in a small saucepan over medium heat. When oil starts to get warm, about 1 minute, remove from the heat and add the garlic and Essence. Let sit until the garlic perfumes the oil, about 10 minutes. Remove the garlic from the oil.
With a pastry brush, lightly brush the oil on the bagel chips. Bake until golden brown. Turn and bake on the second side until just crisp, about 5 minutes. Remove from the oven and cool on wire racks.
To serve, arrange the bagel chips on a platter with the creamy garlic and vegetable spread.
Essence (Emeril's Creole Seasoning):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Creamy Garlic and Vegetable Spread:
- 1 (8-ounce) package cream cheese, softened
- 1/4 cup sour cream
- 1 1/2 teaspoons minced garlic
- 2 ounces sun-dried tomatoes, softened in hot water, drained and chopped
- 3 tablespoons chopped black olives
- 2 tablespoons chopped chives
- 1/2 teaspoon fresh lemon juice
- Salt, to taste
In a bowl, cream together the cream cheese and sour cream. Add the remaining ingredients and mix well. Adjust the seasoning, to taste.
Serve immediately, or cover and refrigerate until ready to serve. Bring to room temperature before serving. (The spread will keep for 3 days refrigerated.)
MINI-DATE NUT SNOWBALLS
- 1 1/2 tablespoons unsweetened shredded coconut
- 3 1/2 ounces pitted dried dates (about 14)
- 15 small raw almonds
- 1/4 teaspoon ground cinnamon
- Pinch of kosher salt
Spread the coconut on a plate. Put the dates, almonds, cinnamon and salt in a food processor and process until finely chopped.
Form rounded 1/2 teaspoonfuls of the mixture into balls with your fingers, then roll in the coconut, pressing to coat.
Per serving (6 pieces): Calories 100; Fat 3 g (Saturated 2 g); Cholesterol 0 mg; Sodium 150 mg; Carbohydrate 20 g; Fiber 3 g; Protein 1 g