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Chocolate Chip Granola Cookies
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Whisk together flour, baking soda and salt in a small bowl. Beat butter, sugars, and vanilla together in a medium bowl at high speed until pale and fluffy, about 3 minutes, then beat in egg until combined well. Reduce speed to low, then add flour mixture and mix until just combined. Stir in granola and chocolate chips. Drop 18 mounds (about 2 level tablespoons per mound) of batter about 2 inches apart onto ungreased baking sheets, then pat each into a 2½-inch round. Bake cookies, switching position of sheets halfway through baking, until pale golden, about 13 minutes. Cool on sheets 1 minute, then transfer to racks to cool completely. Makes 18 large Granola Cookies.
Granola Berry Parfait
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Blend one tablespoon orange juice into yogurt. Combine remaining orange juice with powdered sugar and berries in a saucepan and heat gently until berries begin to break down and a syrup forms, about 10 minutes. Let cool. To serve, layer granola, berries & yogurt in glass bowls or parfait glasses, ending with a layer of fruit at the top of the parfait. Or substitute fresh fruits for frozen, keeping fruit on top of the parfait. Finish with a sprinkle of granola.
Oatmeal, Sunflower & Millet Bread
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O.S.M. Bread, baked for decades at our Jackson Hole, Wyoming restaurant, The Bunnery Bakery & Restaurant, is beloved by locals and one of our most enduring 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.
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.
Ready, Set, Bark!
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On January 25th, the International Pedigree Stage Stop Sled Dog Race will take off from the Jackson Town Square for its 18th annual running. This year marks the expansion of the race's course from Wyoming into Montana, Idaho and Utah, covering a distance of 360 miles in nine days. The route will take the dogs and their mushers north into the Montana and Idaho sectors of Yellowstone National Park and then turn south along the Wyoming border before looping into Utah just northeast of Salt Lake City and finishing on February 2nd in Evanston, Wyoming.
Happy 2013 from The Bunnery
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