RECIPE CORNER: Breakfast foods

By Ginger Isham

I make more than one kind of granola and always use a dark maple syrup for the sweetener. Some time ago I came across this recipe in a small, religious book called “Angels on Earth.”

It makes a smaller batch and takes less time to bake. You can adjust ingredients.


Hearty, Healthy Breakfast Granola

2 tablespoons oil

1/2 cup honey (of course I use maple syrup)

1 teaspoon vanilla

3 cups rolled oats

3/4 cup wheat germ

1 cup coconut (I use unsweetened, flaked)

1 cup chopped walnuts (can use any nut)

1/2 cup bran

2 tablespoons cinnamon (I use less)

Mix oil, vanilla and honey in a 9 x 13 baking pan (I warm these ingredients on stovetop). Mix dry ingredients and fold into honey mixture. Bake at 325 degrees for 15 minutes, then stir and continue baking for 15 more minutes.


New Favorite—Baked Donut Holes

In a mixing bowl, combine the following:

2 cups whole wheat flour

1 and 1/2 teaspoons baking soda

2 teaspoons baking powder

pinch of salt

2 teaspoons cinnamon

1/2 teaspoon nutmeg

2/3 cup brown sugar (I use a scant 1/2 cup)

In another bowl combine :

1 egg

1/2 cup applesauce  (I make my own unsweetened)

1/3 cup apple cider

1/3 cup dark maple syrup (may substitute honey?)

1/3 cup plain yogurt

3 tablespoons oil (canola or light olive oil)

Mix the wet ingredients into the dry ingredients and stir until well blended. Using a teaspoon, drop batter into greased mini-muffin pans. Bake for 8-10 minutes at 400 degrees. Makes 3 and 1/2 dozen. When cooled, dip in a mixture of 1/2 cup sugar and 1 teaspoon cinnamon. Delicious!


Ginger Isham lives with her husband on a fifth generation family farm on Oak Hill Road.