Granola Bars

Posted on by theexileskitchen by Amanda Ellison Anglin

You know I’ve got a freezer full of Peeps. I buy them the Monday after Easter; that’s National Peep Day, dontcha know? Peeps freeze beautifully and thaw out fresh tasting.

Throughout the year, I use them in recipes or pop a few in a hot cup of coffee.

Today, stuck in the house because of the rainy weather, I got busy in the kitchen, and yes, Peeps jumped out of the freezer and into the mixing bowl. Peeps Granola bars for a quick breakfast, lunches and afternoon coffee are ready for the coming week.

Ingredients:

2 cups quick oats

1 cup chopped nuts (I used a combination of pecans and walnuts)

1/2 cup Allergen Free Chocolate chips

1/2 teaspoon cinnamon

Dash salt

1/4 cup Smucker’s Peanut Butter

1/4 cup honey

1/4 cup corn oil

One whole pack of Peeps ( any flavor, cut into smallish pieces)

What to do:

Preheat oven to 300°. Line a 9×9 baking dish with parchment paper.

In a large mixing bowl, combine first five ingredients in the list.

Next, in a small microwavable bowl zap the peanut butter, honey and oil for one minute in the microwave. Yes. Stir together and then pour over the oatmeal mixture. And the cut up Peeps? Fold them in.

Pour the granola into the parchment lined baking dish, pressing all the way to the sides and corners. Bake for 45 minutes, till the oats are browned. Cool and cut into bars or squares. Place into an air tight container.

Peep Granola Bars/Squares/Whatev’

Blessings from the Exile’s Kitchen. 

Peaches and Puttering Around

Posted on by theexileskitchen by Amanda Ellison Anglin

I went to the McComb Farmer’s Market Thursday, looking for bell peppers. Love stuffed peppers! Local honey and fresh peaches is what I came away with.

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Peach preserves? Peach cobbler? Peach pie filling? I decided I’d make peach butter.  For one pint, only three ingredients: 5 large, pitted peaches, 1 cup sugar, 1/2 cup water. No need to peel your peaches.

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I had enough peaches to make about 6 pints. In an 8 quart pot, I simmered the peaches and water till tender.

 

 

 

Here’s a tip; vent the lid on your 8 quart pot or you will be cleaning up a big mess. Big stcky mess.

After the peaches were tender, I let it cool slightly and then pureed with an immersion blender. Bringing the  puree back to a simmer, I stirred in the sugar. Cooking at a gentle boil till the mixture thickened, I stirred it often to keep it from burning or sticking. When it was thick enough to coat the back of a spoon without running off, I poured the peach butter into sterilized canning jars, sealed and process them in a water bath canner for 10 minutes.

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As you can see, I used different sized jars. It’s the end of canning season for me, so I filled what I had. It’s been a fun spring and summer, stocking the pantry.

Its taken two years of renovations to make my farmhouse livable and comfortable. Now, on Saturdays I can putter around.

I’ve told y’all before that I didn’t start drinking coffee till I was fifty. Late bloomer, I know. Coffee, however, has turned into a morning must. A well stocked drawer of coffee accoutrements-and, you know- “Coffee Time”. Plus, with coffee supplies arranged in a drawer, it frees up counter space.

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This drawer had held kitchen papers and freezer bags, but I cleared it out to just have coffee stuff. The adjacent drawer was the junk drawer- every appliance manual, miscellaneous hardware, twist ties- those got moved to the bottom drawer and kitchen papers were placed in that space. Neat and tidy, just don’t ever open the bottom drawer…

Let’s see… putter-putter. I’ve got homemade clotted cream setting up in the frig. Manna from heaven. Smear it on a biscuit and then top with peach butter. Oh, yes!

I picked lots of hot peppers and a few figs. Thinking about braving the heat and starting on sanding and painting a cabinet that will return to its original wall mount. I said I was thinking about starting.

Life is peachy, nowadays. (Oo, groan)

Blessings from the Exile’s Kitchen.