Birthday Breakfast Bars

bfastbars1

For Kell’s birthday this year I made up a batch of these and sent them along with some other goodies for his birthday, they were a big hit.

Birthday Breakfast Bars

Preheat Oven to 250F

Grease and line with parchment paper a 9×13 inch baking tin and set aside.

1 14oz can of Sweetened Condensed Milk

2 ½ cups Rolled Oats (not instant)

1 cup Shredded Coconut

1 cup Dried Cranberries

1 cup Roasted Peanuts

½ cup Dried Apricots (chopped)

1 cup Pitted Dates (chopped)

Or any other dried fruit or nuts you’d like.

Mix together the oats and dried fruit and nuts in a large bowl making sure the fruit is evenly distributed throughout the oats.

In a microwave safe container heat the sweetened condensed milk in the microwave on high for 1 to 1 & ½ minutes.

Add the sweetened condensed milk to the oats mixture and mix well. Scrape the mixture into the baking tin and press into an even layer.

Bake for 1 hour.

Remove from the oven and allow to set for 15 minutes. Cool completely and cut into bars. Store in an airtight container or zip top bag.

Print this recipe? Happy Birthday Breakfast Bars

 

 

 

All About Jane

5d7f24a0-96e3-0133-397b-06e18a8a4ae5

Today’s links are all about Jane Austen. In truth where would literature be without her. I know I would be a poorer reader and writer without her.

11 Jane Austen Quotes that prove she was the queen of sass!

A delightful re-boot for modern Janites!

Virginia Woolf on Jane Austen (1924)

More Jane Quotes!

Jane Austen’s England might not be our cup of tea.

And if you haven’t seen the Youtube series The Lizzie Bennet Diaries I command you right now to start it. Trust Janites, you’ll love it!

Happy New Year!

Hey there Wishers!
I hope the holidays were joyus and your New Year’s hangover wasn’t too bad!
I’d like to take this opportunity before we start in on our annual re-cap to thank you all for the continued support in 2015.
So many new subscribers and lovely comments and emails, you’re a wonderful bunch!
Thank you!

In January we discovered Chateau de Guandes and followed it’s ambitious owners as they patiently nursed the old Dame back to her former glory.
Chateau+Gudanes+Carla+Coulson-66

creations12
By September the Waters Family welcomed their first guests when a wedding was held on the grounds.
They are proceeding by leaps and bounds and I intend on checking in on them through 2016.

download

This spring we branched out a bit and experimented with a few recipes with delicious results.
Pork Lion Piccata
fruit compote

We also met Slinkachu and Kirra Jamison our in the feature Art is Everywhere.
141210_DM_Kirra_-14_670

The-Stream-1_LowRes72dpi

Last summer we met the wonderful illustrator Maori Sakai,
tumblr_noe6ftV1O11u3eaqvo1_500Grilled veggies, Grilled Veg and made our own shower scrub.lavender 2

lav scrub 1

We thought Fall would never come, but when temps finally dipped into baking weather we jumped right in with Banana Crunch Muffins.IMG_2173
And had fun with Fall fashion, c600x441
And finally in December we made some delicious make ahead dishes to share at holiday gatherings!
Pear & Pom salad

Shrooms & rice

In the year ahead we’ll make more lovely things to eat, explore new ideas in art and fashion and meet inspiring people doing incredible things from all over the world.
Happy New Year friends, may 2016 be a remarkable one!

Wild Rice with Mushrooms

Shrooms & rice

A very easy, very tasty, make ahead dish for taking to holiday gatherings.

Wild Rice with Mushrooms
1 cup chopped Leeks
2 tablespoons Butter
1 tablespoon Olive Oil
Salt and Pepper
6-8 cups Chicken or Veggie Stock
4 cups Mixed Mushrooms (Shiitake, Crimini, Rehydrated Mixed Dried Mushrooms)
1 1/2 cup Wild Rice (cooked)
3 cups Royal Blend or Jasmine Rice (cooked)
1 cup dried Cranberries

Cook the wild and royal rice blend according to package directions using stock instead of water. Set aside.
Slice the mushrooms into large pieces. (You definitely want to see them in the dish.)
Rehydrate the dried mushrooms using hot stock soak them for 20 minutes. Drain and set aside.
In a large saute pan over medium high heat melt the butter and add the olive oil. Add the chopped leeks and saute for 5 or so minutes, until soft. Add the mushrooms and saute until warmed thru about 7 minutes.
Reduce the heat and add the wild and royal rice blend and toss with a fork, do not stir with a spoon or it will get sticky.
Add the cranberries and fork thru to mix.

Refrigerate if serving later.
To reheat cover with foil and place in a 350 degree oven for 30 minutes or until warmed through.

Print this recipe? Wild Rice with Mushrooms