My most recent experiments in the kitchen have been mixed. Most recently, I made a tomato-garlic-ginger-basil pasta sauce, only to realize it tasted best when the amount of garlic and basil overwhelmed the ginger. Today, I decided to try out an old recipe, originally introduced from Julia’s kitchen to Solano Ave and after today, across the Bay to San Francisco. I am speaking, of course, about granola bars! This is straight from Julia’s recipe (reprinted with permission):
3 cups of rolled oats.
2 cups of any chopped nuts (I use 2 of walnuts, pecans, almonds)
1 cup of raisins
1 cup of semisweet chocolate chips (+ a bit)
1 can of sweetened condensed milk
1/2 a cup of oil (canola) or melted butter
Preheat oven to 325 F. Line an approx 15×10 inch pan w/ foil or parchment paper. Mix all ingredients in a large bowl. Press evenly into the pan. Bake 25-30 min or until golden brown.
Cool slightly; remove from pan & cut into bars.
I’ve made one substitution in this recipe: olive instead of canola. I guess that makes this an experiment, too. Hopefully it fares better than the previous ones.