Creme Brulee

Crème Brulee

Serves 6

Preheat oven to 300 degrees

In a small bowl, whisk together:            8 egg yolks

1/3 c. white sugar

Whisk until sugar has dissolved and mixture is thick and pale yellow.

Add:                  2 c. heavy cream

1 tsp. pure vanilla

Continue to whisk until it is well blended.  Strain into a large bowl, skimming off any foam or bubbles.  Divide mixture into 6 ramekins.  Place them in a deep pan on the center rack of the oven.  Carefully fill pan with warm water until the level reaches ½ way up the sides of the ramekins.  Bake until set around edges, but still loose in the center.

Approximately 40-50 minutes.  Longer baking time will be required for larger/deeper ramekins.  Remove from oven and leave in the water bath until cooled.  Remove ramekins from water bath and chill at least 2 hours or up to 2 days.  When ready to serve, sprinkle with Brulee sugar and melt with a torch. (or you can put under the broiler, but watch VERY closely)

Granola

Granola

5 cups oats

1 cup bran

¾ cup sunflower seeds

¼ cup wheat flakes or rye flakes

1 cup toasted almonds

½ cup vegetable oil

½ cup honey

1 tsp. vanilla

1 cup raisins – optional

Preheat oven to 325.

In a large bowl combine: oats, bran, sunflower seeds, wheat/rye flakes and almonds.

In a small saucepan heat vegetable oil and honey over medium heat.  DO NOT BOIL.

Remove from heat and add vanilla.   Pour warm honey mixture over dry ingredients.  Stir well to coat.  Pour into 9X13 jelly roll pan.  Bake 30 min until toasted, stirring occasionally.  Add raisins while cooling on the counter. 

**I usually throw in flax seed and some pumpkin seeds. 
    I cut oil amount in half and worked great. I'll keep backing off     on the oil to see how that works.
    Add unsweetened shredded coconut.
    I cut almonds in half - I think I like that better.