Can I make these myself?

If you want to learn to kneed dough-You-Tube!  I use you-tube to learn just about everything.  I am very visual so I love seeing what others are doing.  I have learned how to process a deer, knit, cook, make soap, gardening techniques, etc.  I did a quick check just now and there are lots of videos on how to kneed dough.  HTH

Yay!  Feels good, huh?  I’m glad you enjoyed them; there’s nuthin’ like fresh, warm, tortillas, especially when you know there’s nothing yucky in them. 

Blessings, 

LillyLou

The friend of mine who has the granola bar recipe is handing it to her sister (my bf) today to give to me.  As soon as I have it, I will share.  Can’t wait-it’s definitely going to be our “lifeskills” lesson this week…

Blessings, 

LillyLou

PS, if you just want granola, I use the “dry skillet” method: I put rolled oats, wheat berries (I use Soft White, but use whatever) and whatever else I have-millet, flax, rolled barley, whatever, in a cast iron skillet over medium-ish heat (no, I don’t measure) and just stir it around until it’s toasty.  The wheat will “pop” so watch for that.  Once that’s nice and toasted, I take it out, put it in a large bowl and add some salt.  If you want to add raisins, coconut, whatever, this would be the time.  Then I melt butter and honey and a little vanilla in the skillet (you could add nut butters too) until it starts to bubble (be careful not to burn it) and pour it over the dry ingredients and stir.  Then I pour it out on buttered foil or wax paper and let it cool.  That’s it-Granola.  Very tasty with yogurt.  Also, you can at any point add toasted nuts-we like walnuts in ours-cinnamon, nutmeg, pumpkin pie spice, whatever suits your fancy that day. 

Just sayin’- you don’t really need a recipe, per se, for granola.  I eyeball everything, and it always turns out good.  It’s worth a try- aside from burning, you really can’t mess it up. 

Blessings, 

LillyLou

I’m so sorry that I forgot to post the granola bars recipe!  Here it is:

• 2 cups rolled oats
• 1/3 cup packed brown sugar
• 1/2 cup wheat germ or ground flax
• 1 teaspoon ground cinnamon
• 1 cup whole wheat flour
• 1 cup raisins (or some other sort of dried fruit or chocolate or nuts or any combination you want)
• 3/4 teaspoon salt
• 1/2 cup honey
• 1 egg, beaten
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract (or almond or maple or mixture of 2….Are you catching on that this is really flexible?)
• any leftover bananas I have laying around or 1/2c peanut butter if I don’t have bananas.  Sometimes I do both.  Sometimes I leave this out. Sometimes I do 1/2c. of pumpkin instead.  It’s basically whatever I have on hand or what the kids feel like having in their bars.

1. Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9×13 inch baking pan.
2. In a large bowl, mix together everything. I toss everything in my kitchen aid. Pat the mixture evenly into the prepared pan, but don’t pat it so that it covers the entire 9×13 space.  Only have it covering like 3/4ths or maybe a bit more than that of the pan.  This makes them a bit chewier.  And no worries – the batter doesn’t spread while cooking.
3. Bake for 20 or so minutes, until the bars begin to turn golden at the edges. (That’s the real key – the edges turning brown.  Once that happens, take them out.  The middle isn’t as brown as the edges.) Cool for 5 minutes, then cut into bars while still warm. Do not allow the bars to cool completely before cutting, or they will be too hard to cut out into nicely shaped bars.
4. And for those whose children are lactose intolerant like mine – make a mental note of the size of chocolate chips you are putting in.  So if you have mini soy chocolate chips you are putting in, make sure you put normal size dairy chocolate chips in the other batch…lol…learned that one the hard way.