Orange Sticky Biscuit Bake

Here’s a recipe to use that granola I told y’all about last week: Orange Sticky Biscuit Bake.

What’s needed and what to do:

Preheat oven to 325°

In a 1 quart sauce pan reduce 1/4 cup orange juice, 2 pats of butter and 4 tablespoons of granulated sugar. Medium high heat. Swirl the pan every now and then. Don’t let it burn.This makes a nice simple syrup and is the star flavor for the sticky biscuits.

While the syrup is reducing, in a medium sized bowl mix 1 cup low-fat biscuit mix, 3 heaping tablespoons of Sweep-of-the-kitchen Granola, a nice dash of cinnamon and enough milk to incorporate all of the above – you want a stiff dough. About a 1/4 cup of milk, I guess. Just eyeball it.

Now, I baked the sticky biscuits in a small iron skillet, but any small casserole dish or cake pan would do. Spray the pan or fish with vegetable spray. Pour a small amount the orange syrup into the bottom of the pan. Drop the mixture into the center of the prepared pan, making one big biscuit. Pour more of the orange syrup, reserving a couple of spoonfuls on top of the biscuit. Place into the center of the oven and bake for 20 minutes. The last 5 minutes of baking, pour the remaining orange syrup over the biscuit.

Cut into 4 to 6 servings. These are lightly sweet; nice with a morning beverage..

Biscuit Blessings from the Exile’s Kitchen.

Sweep-of-the-kitchen Granola

Left over Christmas baking ingredients were just sitting in the pantry: raisins, oatmeal, pecans, soy-free chocolate chips. So, to use them up I stirred up a big bowl of granola. Sweep-of-the-kitchen is a term describing a waste-not-want-not, money saving, frugal attitude. Use it all up.

Here’s what to do:

Preheat oven to 300°

In a big bowl combine 3 cups quick oats, about 1 cup pecans, about 1/2 cup raisins, about a 1/4 cup of each semi-sweet chocolate and white chocolate chips, 1 teaspoon cinnamon, 1 cup light brown sugar and a pinch of salt. A couple of teaspoons of colorful sprinkles, if you have some. Microwave 3 tablespoons of coconut oil and pour over the oats and other ingredients. Give several generous stirs, to incorporate the oil with the other ingredients.

Spread evenly over a baking sheet with short sides, like a jelly roll pan, which has been covered with parchment paper. Place in oven and bake for 20 to 25 minutes. Check it halfway through to make sure it isn’t burning. Give it a slight stir with a spatula or big spoon. Continue baking. Cool, then scoop into an air tight container. Serve over yogurt, apple sauce, pear butter, ice cream.

Served two ways: On the left over Greek yogurt, on the the right over home canned pears. A light breakfast or snack or dessert.

Blessings from the Exile’s Kitchen.