News — Recipes
Apple Granola Breakfast Cake
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Preheat oven to 350°F. Spray a 9” by 9” baking pan with non stick cooking spray. Sift all dry ingredients together. Cream butter and sugar until fluffy. Add eggs and mix another minute or more. Add extracts and mix well. Add sifted dry ingredients and incorporate, scraping sides of bowl occasionally. Fold in apples and then granola and sliced almonds.
Blueberry Granola Coffee Cake Muffins
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Preheat oven to 375°F.
Blend granola with all dry ingredients in a large bowl. In a separate bowl mix together the milk, the eggs and brown sugar. Add the melted butter and then incorporate into the dry ingredients until well blended.
Fill a non-stick or lined, 12-muffin baking tin halfway with batter. Sprinkle each mold with fresh blueberries and add another layer of batter to fill to about three-quarters. Sprinkle with extra granola (Banana Honey-Nut Granola is best for this) and bake for a maximum of 20 minutes. Remove from oven and allow to cool. Remove from baking tins as soon as cool enough to handle and serve warm.
Bunnery O.S.M. Muesli
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Place the O.S.M. cereal and orange juice in a container and cover; refrigerate and soak overnight. When ready to serve the next morning, stir the grated apple, cinnamon, yogurt and half of the toasted nuts (and coconut, if using) into the moistened cereal. Spoon into bowls and garnish with strawberries, star fruit and remaining nuts. Drizzle with a ribbon of honey or maple syrup.
Granola Honey Nut Banana Bread
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Preheat oven to 375°F.
Combine the granola with all the dry ingredients in a large bowl. In a separate bowl mix well together the buttermilk, eggs, canola oil brown sugar and extracts. Incorporate into the dry ingredients until well blended. Mix in coconut, pecans and mashed banana last.
Fill a large non-stick or lined loaf pan (or two small ones) to about three-quarters full, sprinkle with extra granola (Banana Honey-Nut Granola is best for this) and bake for 45 to 60 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool. Remove from baking pan as soon as cool enough to handle. Enjoy for breakfast, an after-school snack or with a scoop of ice cream for dessert. Wrap any unlikely leftovers well for the next day.
Granola Muffins
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Preheat oven to 375°F.
Combine the granola with all the dry ingredients in a large bowl. In a separate bowl mix well together the milk, eggs, canola oil and brown sugar. Incorporate into the dry ingredients until well blended.
For best results, use a non-stick, 18-muffin pan or line molds with paper flutes.
Peppermint Bark!
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Who doesn't love peppermint bark? This time of year, it's a delicious and mouth-refreshing finish to a flurry of rich dishes. Festive and easy to make, it's also a great gift for those 'what do I give them?' people on your list.
Granola Pound Cake
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Heat the oven to 325°F. Generously butter an 8“x5” inch loaf pan. Gently heat the rum and pour over the currants to barely cover; set aside to soak for at least 20 minutes. Cream butter and sugar until smooth. Stir in maple syrup and vanilla. Add eggs one at a time and mix thoroughly after each, scraping sides of the mixing bowl occasionally. Add flour and salt and mix until just incorporated. Add granola and currants and mix by hand until well combined.
Perfect Quiche Lorraine
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Quiche has been the butt of its share of jokes, but the fact remains that there's practically no more versatile dish on the planet than this French classic. Perfect for a hearty breakfast or brunch and great as a light lunch or dinner with a crisp green salad, quiche is also a delicious option for holiday entertaining, when something warm and comforting that can also be prepared ahead makes all the difference between bland snacks and an elegant, welcoming buffet. Not to mention the difference between a frenzied kitchen hostage and a relaxed, gracious host.
A Fresh Take on Turkey
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Tired of the same old stuffing turkey after turkey? Here's our solution, a deliciously nutty, healthy alternative to the standard white bread version. If you decide to try it, let us know what you think!
Sauté or microwave the diced bacon until just crisp. Drain and set aside.
Toss the onion and celery in a large, microwave-safe bowl with the oil and salt. Place on a sheet pan and roast at 400°F. for 25 minutes. Distribute the cubed O.S.M. bread over the vegetables, return to the oven, and finish roasting for an additional 10 minutes.
When You're Not in the Neighborhood . . .
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The Bunnery's O.S.M. Bread, beloved by locals and on its way to becoming world-famous, is one of our most enduring and essential products. The recipe, created in the earliest days of The Bunnery, first appeared in print in 1981. We still use that original recipe, reproduced below, for this wholesome, delicious bread that is the foundation of several of The Bunnery's menu items and one of our most popular baked goods take-home items. So if you're not in the neighborhood and can't stop by to pick up a loaf, try this recipe at home.