Audrey's Recipes

Audrey’s Granola

Combine dry ingredients:
7 cups rolled oats
1 cup wheat germ
½ cup coconut
1 cup nuts (I prefer sliced almonds)
½ tsp. salt

Combine wet ingredients:
½ cup maple syrup, preferably a darker grade
½ cup oil
½ cup boiling water
½ tsp. vanilla (optional)

Mix dry and wet ingredients well.
Bake in 325 oven about one hour, or until golden brown. Stir a few times.

May be doubled or tripled.

Audrey’s Pumpkin Pie or Custard

Mix together:
1 pint milk
1 ½ cups pumpkin
2 eggs (beaten)
½ tsp. salt
½ cup maple syrup (or less, to taste)
½ T. cinnamon
½ T. ginger

Pour into pie crust. Bake at 450 for ten minutes, then at 325 for twenty or thirty minutes, or until firm.

For custard, bake in a greased baking dish at 325 until firm.

Audrey’s Blueberry Soup

A winter staple at Nebraska Knoll

3 cups fresh or frozen blueberries (I use frozen)
4 cups water
4 T. cornstarch
¼ cup maple syrup, or more to taste

Add cornstarch to cold water, heat and whisk until it boils and turns clear. Add the blueberries and simmer 15-20 minutes. Add syrup and cinnamon to taste.

Mom’s Popovers
A nice change from pancakes

2 eggs
Dash of salt
½ cup flour
½ cup milk
1 T. butter

Set oven at 425. Dab the butter onto a pie plate and place it in the oven to melt. Beat the eggs, then beat in the other ingredients. Pour batter into hot pie plate. Bake 15-17 minutes. Serve at once with maple syrup.