Granola is a great alternative to cereal, but it’s expensive by comparison. Fortunately it’s very easy to make yourself. Not only is it much cheaper, but also you get to control what goes in it and enjoy the smell of fresh baked granola. I like to eat granola clusters with whole milk yoghurt and fresh fruit.
This recipe is for two sheet pan, enough for about a week.
- 6 cups rolled oats
- 2 cup slivered almonds
- 2 cup shredded cashews or walnut
- 3/4 cup shredded sweet coconut
- 2/3 cup dark brown sugar
- 1/2 cup maple syrup
- 1/2 cup vegetable oil
- 1 1/2 teaspoon salt
- 1 tablespoon Vanilla Essence
Preheat oven to 250 degrees F.
In a large kitchenaid mixer bowl, combine maple syrup, oil, brown sugar, vanilla and salt.
With the flat pike shaped mixer attachment going on low, slowly add in oats, nuts and coconut.
Pour onto 2 lightly oiled sheet pans. Cook for 1 hour and 15 minutes, flipping over once after about 40 min.
Remove from oven and let cool before filling up into cereal containers.
Try replacing 1 – 2 cups of nuts with flax seed, chia or shredded hemp seeds.
This is a very fast and easy pizza recipe, I’ve done several times. It’ll take longer to go to the restaurant, and these pizzas taste just as good or better, plus it’s a lot of fun to make. Works really well in the Kitchenaid mixer with dough hook attachment. The recipe will make two sheet pans and a pie pan, enough to feed 5 – 7 people.
- 6 cups all-purpose flour
- 1 ounce active dry yeast
- 4 tablespoons vegetable oil
- 2 teaspoon salt
- 2 tablespoon white sugar
- 2 cup warm water (110 degrees F/45 degrees C)
Combine flour, salt, sugar, yeast, oil and warm water in large mixer bowl, attach hook and let mix on low until dough ball forms.
Flour work surface and flatten out dough with rolling pin. Dough is enough for two large sheet pans and a round pie pan.
Lightly coat pans with flour and spread out dough. Trim away dough hanging over rim of pan.
Top first with tomato sauce followed by shredded cheese or pesto and then cheese. Then add more toppings like mushrooms, leaf spinach and whatever you have in the fridge.
Bake at 375 degrees C (190 degrees C) for 20 to 25 minutes or until cheese is melted and dough is light brown. Depending on oven size you might want to start baking first pan while getting second pan ready and so on.
A long time ago I took a canoeing trip through eastern Poland and on one of the campgrounds a few folks there were barbequeing a pig on a spit. Ever since I’ve been thinking about doing something like that. Recently a lot of instructables on the topic had sparked my interest and when my birthday came around I decided it’s time for a pig roast this year!
I’ve researched the topic and found lots of good information on the topic: Instructables, You Tube Videos, Blogs, Manufacturer’s web sites.
Buying a new pig roaster will cost you between $800 to $20,000, even renting one from a party rental place cost still $200 and it seemed like a fun project, just looking at all the videos.
So I went with the smaller simple design of a 55gal drum Rotisserie. I got the drum, a rusty old pillow bearing and the angle irons from a Scrapyard. Make sure to get a drum that previously contained food stuff, i.e. olive oil.
The rotisserie motor, spit and forks are from One Grill. I thought about using a scrap motor but they cost more than the new motor. The kid’s bicycle wheel is from the scrap pile at a bicycle store and assorted small parts and rust covering and heat resistant paint are from several hardware stores.
I had to drill many holes into the barrel and L beam. When drilling into steel, use a carbide bit with cutting oil and go very slow with the variable speed drill but use lots of pressure. If you go too fast, the drill bit will burn out quickly and you only get a few holes through.
Instructions on how to build a Rotisserie BBQ out of a 55 Gal. Drum
- 53” Stainless Steel Spit Rod with two attachable forks, counterweight, handle from One Grill
- Rotisserie Motor 40LB rated
- Small pulley wheel
- Kid’s bicycle front wheel, axle removed
- 1-1/2” Pipe clamp to attach pig to post
- 55gal steel drum and
- 2x 36” heavy L-Beams for Stand
- 2x 50” and 1 x 40” thick L beams with holes for stands
- 1x 2×4 x 33” stud for stand as cross brace
- Char Coal cylinder
- Alu pan for drippings
- Mark up steel barrel in two halves and cut with reciprocating saw
- Grind cut edges with angle grinder to smooth out edges
- Cut a 3″ diameter hole intersecting with rim into each upper barrel side to accommodate spit rod and pillow bearing
- Cut L beam into 2 30″ pieces, the stands
- Drill 3 holes into each stand
- Attach perforated L Studs (50″) to stands, stands and studs having L pointing outside
- Attach perforated L Joist to both studs, ca. 20″ off ground, L pointing outside
- Cut 4 3/4″ pipe pieces, to be used as fillers between Studs and lower barrel half
- Drill 4 1/4″ holes in lower barrel half, two on each flat side, 2″ to right of center, 4″ and 8″ above lower rim
- Cut flap in bottom (6″ square cut out on three sides) for venting and to remove ash
- Mount lower barrel
- Lay upper barrel on lower barrel, mark holes for hinges, drill
- Mark holes for handle, drill and install
- Wash and
- paint barrel outside with a coat of rust firming primer
- after 12h paint barrel outside with a coat of heat resistant paint
- Install lower barrel half
- Install hinges, upper barrel
- Install Pillow Bearing on right side stud, just above lower barrel half
- Install two caster wheels on left side of stud, same height as bearing, touching each other
- Cut pipe to size, 38″, drill 1/4″ hole for rod, seat rod in bearing, rest pipe on casters
- Remove Axle and Tire from wheel
- Hold rod over hub and mark edges, then Cut six small notches into Wheel hub inner edge to fit 1/2″ hex spit rod
- Attach Motor with pulley wheel below barrel on left stud, connect with bicycle wheel using belt
- Bake heat resistant paint according to manufacturer’s instructions (also burn off any residue inside barrel)