I use whatever fruits, nuts, seed, and rolled grains I have, but this is the basic recipe I've used for years... * Exported from MasterCook * Lloyd's Granola Recipe By : Katie Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 c rolled oats 1 c coconut 1 c wheat germ -- * see note 1/2 c cashews -- ** see note 1/2 c sesame seeds -- ** see note 1/2 c oil 1/2 c honey 1/3 c water 1 1/2 tsp vanilla 1 1/2 tsp salt raisins and/or other dried fruits Mix oil, honey, water, vanilla and salt and pour over dry ingredients. Mix well. Bake at 300F for about 1/2 hour, until dry, mixing often. Cool and add raisins and/or other dried fruits. * you can also use bran or rolled wheat. ** use any nuts or seeds

I got this from a Bobby Flay program several years ago: 1 egg, beaten 1 cup ice cold water 2/3 cup flour beat the egg with the cold water, then add the flour. (you may add herbs or spices with the flour.) You may need more flour to get the right consistency. You want it to be thick enouugh to coat the back of a spoon. Keep the mixture very cold. Dip and coat your vegetables, shrimp, even squash blossoms in the batter, fry in hot oil, and drain on paper toweling.

I love twice baked potatoes, so I'll be saving this entire thread! LOL Her's a favorite of ours. We often have them as a meal, served with just a salad or side of vegetables. Andouille and White Cheddar Over-Stuffed Baked Potatoes Recipe courtesy Emeril Lagasse, 2000 8 large baking potatoes, like Russets Drizzle olive oil Salt Freshly ground black pepper 3 tablespoons olive oil 2 cups thinly sliced onions 1/2 pound andouille sausage, ground 8 tablespoons butter 1 to 1 1/2 cups cream fraiche 1/2 pound white cheddar, grated 1/4 cup chopped chives 1/4 cup chopped parsley Preheat the oven to 400 degrees F. Season the potatoes with olive oil, salt and pepper. Place on a baking sheet and bake until tender, about 1 hour. Remove from the oven and cool. In a saute pan, over medium heat, add 2 tablespoons of olive oil. When the oil is hot, add the onions. Season with salt and pepper. Cook until caramelized, about 8 minutes. Remove from the heat and cool. Meanwhile, in a saute pan, over medium heat, add the 1 tablespoon of oil. When the oil is hot, brown the sausage, about 6 minutes. Using a slotted spoon, remove the sausage and drain on paper towels. Set aside. Using a sharp knife, remove the top 1/4 of each potato. Using a spoon, remove the flesh from each potato, leaving about 1/4-inch border on each potato. Set the hollowed potato shells, aside. In a mixing bowl, combine the potato flesh, butter, and cream fraiche. Season with salt and pepper. Using a hand masher, mash until smooth. Add half of the cheese, onions, sausage, chives, and parsley. Season with salt and pepper. Mix well. Fill each hollow potato with the potato/sausage mixture. Top each potato with the remaining cheese. Place on a baking sheet and bake until the potatoes are warm and the cheese melts. Remove from the oven and serve. Linda

Here's my favorite: COCONUT CREAM PIE I'd trade my entire dinner for a slice of this! Pie Crust: 1 cup all-purpose flour 1/2 cup sweetened shredded coconut, toasted 6 Tblsp. Cold margarine or butter, cut into small pieces 2 Tblsp. Sugar Filling: 2 cups milk 1 can (8.5 oz.) Cream of coconut (not coconut milk) 1/3 cup cornstarch 1/4 tsp. Salt 4 large egg yolks 2 Tblsp. Margarine or butter 1 tsp. Vanilla extract Topping: 1 cup heavy or whipping cream 2 Tblsp. Sugar 1/2 tsp. Vanilla extract 2 Tblsp. Sweetened shredded coconut, toasted Prepare pie crust: Preheat oven to 375 degrees F. Place all crust ingredients and 1 Tblsp. Cold water into food processor with knife blade attached. Blend ingredients, pulsing processor on and off, until dough just comes together. Spray 9-inch pie plate with nonstick cooking spray. Press dough evenly onto bottom and up side of pie plate, making a small rim. Bake pie shell 20 minutes or until golden, covering edge with foil if necessary during last 10 minutes to prevent over-browning. Cool on wire rack. While pie shell is cooling, prepare Filling. In 3-quart saucepan, with wire whisk, mix milk, cream of coconut, cornstarch, and salt until blended. Cook over medium heat until mixture thickens and begins to bubble around side of pan, about 7 minutes, stirring constantly; boil 1 minute. In small bowl, with wire whisk or fork, beat egg yolks slightly. Into yolks, beat small amount of hot milk mixture. Slowly pour yolk mixture back into milk mixture, stirring rapidly to prevent lumping. Over low heat, cook about 2 minutes, stirring constantly, until very thick (mixture should be about 160 degrees F.). Remove saucepan from heat; stir in margarine or butter and vanilla. Spoon hot filling into pie shell. Place plastic wrap directly on surface of filling and refrigerate pie 4 hours or until filling is cold and set. To serve, prepare Topping: In bowl, with mixer at medium speed, beat cream and sugar to stiff peaks. Beat in vanilla. Spread whipped cream over filling. Sprinkle with toasted coconut. Makes 10 servings.