Roasted Red Pepper Hummus
Red Rice Salad
Creamy Polenta
Grilled Asparagus
Chicken Marsala
Mango Mousse & Almond Cookie
Mini Bananas Foster
House
made Granola – 12 cups
Ingredients
10 cups old-fashioned rolled oats
2 cups sweetened shredded coconut
2 cups sliced almonds
2 1/4 cup vegetable oil
2 cup good honey
Garnishes
1 cups small diced dried apricots
1 cup small diced dried figs, optional
1 cup dried cherries, optional
2 cup dried cranberries
1 cup sliced almonds
2 cups
shredded coconut
Directions
Preheat the
oven to 275 degrees F, low fan.
Toss the oats,
coconut, and almonds together in a large bowl. Whisk together the oil and honey
in a small bowl. Pour the liquids over the oat mixture and stir with a wooden
spoon until all the oats and nuts are coated. Pour onto a sheet
pan. Bake,
stirring every 15 minutes with a spatula, until the mixture turns a nice, even,
golden brown, about 45 minutes.
Remove the
granola from the oven and allow to cool, stirring occasionally. Add the
apricots, figs,
cherries, cranberries, and
nuts.
Store the
cooled granola in an
airtight container.
Mango
Mousse
1
bag Braun White Chocolate Mousse
2
quarts finely chopped mango with any juice
1
quart milk
1
cup mango paste (AUI Brand)
Mix
per instructions on bag
Banana
Pastry Cream
1
bag AUI pastry cream mix
1
cup Banana Paste
Mix
per instructions on bag
Rum/Champagne
Whipped Cream
1
quart Heavy Cream
1
cup powdered sugar
1
cup rum or champagne
Whip
cream and sugar to medium peaks, then slowly add liqueur to