Best Lindas Golden Granola Cafe Pasquals Recipes

Linda's Golden Granola--Cafe Pasqual's image

Provided by Little Suzy Homemak

Categories Breakfast

Time 2h

Yield 12 cups, 24 serving(s)

Number Of Ingredients 15

1/2 cup vegetable oil
1/2 cup honey
1/2 cup pure maple syrup
1/2 cup creamy peanut butter
1/2 cup apple juice
1 1/2 teaspoons cinnamon
1 1/2 teaspoons ground ginger
1/4 teaspoon ground cloves
4 cups rolled oats (not instant)
2 cups natural bran
1/2 cup chopped pecans
1/2 cup pecan halves
1 cup almond halve (with skin)
1/4 cup whole cashews
3/4 cup shredded coconut, unsweetened

Steps:

Preheat the oven to 300 degrees F. In the container of a blender, put in the oil, honey, syrup, peanut butter, apple juice, cinnamon, ginger and cloves. Mix well. Remove the mixture to a large mixing bowl and add the oats, bran, both types of pecans, almonds and cashews. Mix thoroughly.
Spread the coconut on a jelly-roll pan and bake in the oven for 20 minutes. Stir once halfway through the cooking time. Let cool and reserve. Use two metal baking pans that measure 19"x12"x1 3/4" and line each with a piece of parchment paper. Divide the granola equally between the pans and toast for 1 hours, stirring occasionally, until the granola has an allover golden color. Remove from the oven and add the toasted coconut. When the granola has cooled completely, store it in an airtight container for future use.

Nutrition Facts : Calories 266, Fat 16.2, SaturatedFat 2.9, Sodium 55.3, Carbohydrate 28.6, Fiber 4.5, Sugar 13.6, Protein 6.2

Tamal Dulce image

Provided by Food Network

Categories dessert

Time 55m

Yield 6 servings

Number Of Ingredients 12

1 cup real maple syrup
4 star anise
3 whole cloves
1/2 orange, halved
1 cinnamon stick
4 ounces masa harina
1/4 cup fresh whole corn kernels
1 tablespoon pine nuts, toasted
4 tablespoons sultana raisins, softened in hot water
6 tablespoons grated asadero cheese
2 peeled bananas, cut in 1/2 lengthwise and then cut in chunks
6 banana leaves, cut to 8 by 10-inches

Steps:

In a large saucepan, slowly boil the syrup, star anise, cloves, orange and cinnamon stick. Simmer the mixture for 5 minutes. Strain the mixture into the masa harina, stir to incorporate and discard the strained spices and fruit.
Add the corn, pine nuts, sultana raisins, asadero cheese, and banana pieces to the masa mixture.
Preheat oven to 350 degrees F.
Thaw a package of banana leaves by placing the still sealed leaves in a shallow pan of hot water, until thawed. Open package and rinse leaves in cool water and then cut into 8-inch pieces. Assemble the tamales by placing 4 ounces of the mixture in the center of each banana leaf. And fold in sides to create a package. Place into the oven and bake for 20 minutes.