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Cook's Corner

  • Roanoke mother of 4 bakes up business
    Natalie Warner has enjoyed baking since she was a girl when her mom, Carlene Staller, would give her free rein the kitchen to bake cookies.“I like cookies or pies. I like to make them and eat them.
  • Blind grandmother still active in kitchen
    Nancy Ake has always loved to cook, even preferring homemade meals to eating out. So when the Fort Wayne woman lost her eyesight, she didn’t let that stop her.
  • Grandmother publishing family recipes
    Jan Hinds of Fort Wayne says she has always collected recipes.
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Web exclusive: Recipes from Mary Willems-Akers

Blueberry and Pecan Granola

1/2 cup coconut

4 cups old-fashioned oats

3/4 cup chopped pecans

1/4 teaspoon salt

1/2 teaspoon cinnamon

1/4 cup water

1/3 cup honey

1/3 cup maple syrup

2 tablespoons canola oil

1 1/2 cups dried blueberries (or any other dried fruit or combination of dried fruits)

Preheat oven to 350 degrees. Combine coconut in a bowl with oats, pecans, salt and cinnamon. In a small saucepan on the stove, combine the water, honey, maple syrup and canola oil; bring just to a boil. Pour the liquid ingredients over the dry mixture, stirring well to coat. Spoon the mixture onto a jellyroll pan and spread evenly. Place the pan in the center of the preheated oven and bake for approximately 20 minutes or until lightly toasted. Remove from oven and let cool completely. Once cool, add dried fruit and store in an airtight container. Makes 5 cups.

Sweet and Spicy Almonds

2 1/2 cups unblanched almonds

1/4 cup sugar

1 1/2 teaspoons coarse salt

1 teaspoon cayenne pepper

1 tablespoon honey

1 tablespoon water

1 teaspoon olive oil

Preheat oven to 350 degrees. Spread almonds on a rimmed baking sheet; toast until fragrant, about 10 minutes. In a large bowl, combine sugar, salt and cayenne pepper. In a large skillet over medium heat, cook honey and water with olive oil, stirring until combined, 1 minute. Add almonds; toss to coat. Transfer nuts to sugar mixture. Do not scrape extra glaze into bowl. Toss to coat. Cool in a single layer. Store in an airtight container; will keep for up to 2 weeks. Makes 2 1/2 cups.

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