Blend of the Best Granola

Over the years, both the Sisters and Brothers have developed and sold granola at Priory Books & Gifts and through Paraclete Press. We are both proud of our two very different recipes. The Brothers’ granola is chock full of dried fruits and nuts and flavored with maple to add just that little New England touch. The Sisters’ granola is very simple and sweetened with honey and cinnamon. We like to think of ours as the healthier option! We’ve been running a little secret competition on the side to see whose granola is more popular, and we respectfully concede to the Brothers, who have won — hands down!

Even though I’m not at liberty to give away our secret recipes, I have adapted my own that is what I call a “blend of the best” – a combo of the two. Sprinkled over our homemade yogurt and garnished with fresh fruit, this has become one of our signature breakfast menus at Bethany. A terrific way to start your day!

Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Blend of the Best Granola
SERVINGS
18cups
CHANGE SERVING SIZE
cups
COOK TIME
1 hour, 15 minutes
PREP TIME
10minutes
READY IN
4hours

Ingredients

Instructions

  1. Combine the oats, almonds, brown sugar and cinnamon in a large bowl.
  2. Melt the butter and add the honey, agave (or substitute 1 c. Karo Syrup for both of these) and vanilla extract.
  3. Add this mixture to the oat mixture and blend well.
  4. Spread the granola mixture on two cookie sheet pans lined with parchment.
  5. Bake in a 275 oven for 1 hr. and 15 min.
  6. Turn the oven off and leave granola in for a couple more hours or even overnight to dry out.
  7. Remove from the oven, break up the granola and add any additional dried fruits.
  8. Store in an airtight container, for up to 6 weeks. Enjoy!

Homemade Strawberry Agave Ice Cream

It’s strawberry season on Cape Cod!  If you take a walk around the community, you’ll see an abundance of perky little red berries peeping out from under their lazy green foliage in many of our gardens.  If we can get to them before the deer and rabbits, then we are bound to have some scrumptious desserts here in the Convent, which is a rare and welcome treat!

Summer on Cape Cod usually conjures up images of days at the beach followed by ice cream and sunsets. We are fortunate to have cream from our Jersey cows, freshly picked strawberries, and a generous donation of agave nectar, so I set out to make a creamy homemade strawberry ice cream.  I found just the recipe to pull all of these together.  Start it the day before as it needs to chill before transferring to your ice cream maker.  Enjoy this on a hot and humid summer day and you are sure to feel refreshed!

 

Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Homemade Strawberry Agave Ice Cream
SERVINGS
7
CHANGE SERVING SIZE
COOK TIME
30mins
PREP TIME
10mins
READY IN
24hrs

Ingredients

Instructions

  1. If your strawberries aren’t already pureed, do that in a Cuisinart (I used a potato masher to leave some good chunks). Add lemon juice and set aside.
  2. Beat eggs and egg yolk together very well. Set aside.
  3. In a heavy pot, heat half and half and agave nectar over med-high heat until temperature is 180 F. Stir frequently.
  4. Drizzle ½ cup of hot mixture into eggs, whisking briskly. Add another 1/2 cup in the same manner. (This keeps the eggs from scrambling).
  5. Then, drizzle egg and cream mixture back into the pot, whisking briskly.
  6. Turn heat down to med-low and bring to 190 F, stirring bottom constantly. To check for doneness, dip a metal spoon in the pot. Remove. Run a finger through the custard coating the spoon (like parting the 'custard sea'). If the custard stays on either side of the stripe (doesn't run in to fill the space), then it's done.
  7. Strain into a 2 qt. bowl and add all but 1/3 cup of the strawberry puree to this.
  8. Cool in an ice bath and then transfer to fridge overnight.
  9. Freeze according to manufacturer's instructions. When the ice cream is done, take the remaining 1/3 cup of the strawberry sauce and swirl it directly into the finished ice cream. Freeze again, if needed, before serving.