Author Archives: Karen

dig-in-and-discover
Pear Pie

Pear Granola Streusel Pie

makes one 9 or 10 inch pie

Crust-

(crust recipe will yield enough dough for two pie shell bottoms or one pie with a crust on top instead of the streusel)

2 cups of AP flour
1 tsp of salt
1 teaspoon granulated sugar
1/2 cup of finely ground almonds ( if you would like to skip the almonds then add an additional 1/2 of AP flour )
1 cup of unsalted butter cut into small pieces
6 to 8 Tbls of ice water

Mix the flour, salt, sugar and almonds in a medium size bowl. With a pastry cutter work the mixture until it resembles coarse meal. Add 4 Tbls of ice water and work with hands until mixture comes together. Add more water a Tbls at a time until mixture isn't crumbly. Do not overwork.

Divide dough in half and flatten into disks. Wrap in separately in plastic wrap and refrigerate for at least an hour.

pre-heat oven to 350

Filling-

1/3 cup of AP flour
1/2 cup granulated sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
3 Tbls. of lemon juice
1/2 cup of Milk and Honey Original Cafe Mix Granola
7 medium pears, peeled and cored and cut lengthwise into 1/2 thick wedges

Combine flour, sugar, cinnamon and salt in a large bowl. Add the juice, pears and granola. Toss to coat and set aside.

Streusel Topping-

1/3 cup of AP flour

1/3 cup of packed brown sugar

1/4 cup of Milk and Honey Original Café Mix

3 Tbls chilled unsalted butter, cut into small pieces

Combine flour, brown sugar and granola in a bowl. Add the 3 Tbls of butter and blend with a pastry cutter until it looks like coarse meal. Set aside.

Pre heat oven to 375.

Roll out one disk of dough onto a floured surface until large enough to cover bottom and sides of pie dish.

Butter or spray pie dish then gently lift dough and place in dish and trim edges.

Place pears in dish and evenly distribute.

Top with streusel topping.

Bake about one hour until lightly browned. Let cool for 10 minutes.

Cut and enjoy!

Maple Granola Brittle

By admin | August 8, 2012

Coconut Cream Cheese Frosting

By admin | August 8, 2012

Chocolate Banana Waffles

By admin | August 8, 2012

Pumpkin Cherry Bread Yield Makes one loaf Pre-heat oven to 350 Butter one loaf pan Ingredients 1 cup solid pack pumpkin I cup granulated sugar 1/4 cup water 2 eggs 1/4 cup vegetable oil 2 cups flour 2 tsp. baking powder 1/4 tsp salt 1 1/2 tsp pumpkin pie spice 1/2 cup dried cherries or cranberries… Continue Reading

Caramel Granola Apples Yield Makes 8 apples Ingredients 8 apples 1 1/2 cups of Milk & Honey Pumpkin Spice Granola 1  cup  heavy cream, divided 3/4 cup light corn syrup 1/2 cup unsalted butter (1 stick) 1 cup granulated sugar 2  cups  all-purpose flour 1 teaspoon of vanilla 8 popsicle sticks Preparation Wash and dry the apples.… Continue Reading

  Startup stories of lucky breaks – or are they something else?  (By Kate MacArthur, Special to Blue Sky Nov. 19, 2013, 6 a.m.) Some entrepreneurs seem to have preternaturally good luck, while others can’t catch a break. But luck is often less about pure chance than you may think, according to startup founders who’ve… Continue Reading

Click on this link to see Carol’s interview on Tastytrade.com:  http://youtu.be/vNhLFq0RgmM   Continue Reading

We are so honored to be one of four local artisans to be selected for James Beard Foundation Taste America event going on this weekend (September 21st). We will be serving up samples of our Original Cafe Mix as well as Rick Bayless Mexican Mix flavors this Saturday at Sur La Table 900 N Michigan… Continue Reading

Photo: Joshua Paul; Styling: Alicia Warner I use my own granola, available online (milkandhoneygranola.com), but feel free to use your favorite. Prep: 30 minutes; Bake: 45 minutes. Pumpkin Bars with Granola Cream Cheese Frosting makes 24 pre-heat oven to 350 2 cups all-purpose flour 2 cups granulated sugar 1 1/2 Tbls pumpkin pie spice 2 Tsp. of… Continue Reading