Mauri O’Brodo – Page 57 – Sherman Provision

White Chocolate Peanut Clusters

I want to share a hidden treasure with you that is right in your backyard–C. J. Dannemiller Company, 5300 S. Hametown Rd., Norton, Ohio. They have been in business since 1935. They have the best nuts and dried fruits that you can imagine, and their prices are very reasonable. I stopped in last Saturday and talked to Jim Dannemiller. I told him I wanted to make chocolate covered peanut clusters. He suggested I use roasted Spanish peanuts with the skins. I took his advice and am I glad I did. In a matter of 5 minutes I had amazing white chocolate covered peanut clusters. Here is the recipe. It is really simple. This is something to do with the kids when they say they are bored.

White Chocolate Peanut Clusters

1 pound of white chocolate discs (I use Merckens–they are easy to work with)
1 pound of roasted Spanish Peanuts with the skins

Put the white chocolate discs in a microwave safe bowl, and microwave on high for 1 minute. Remove from the microwave and stir. Return to the microwave and heat at 30 second intervals until discs are melted and will easily receive the peanuts. Stir in the peanuts until they are covered. Drop the peanut clusters by spoon onto waxed paper. Allow to set up and enjoy.

Note: If you prefer dark chocolate or milk chocolate, substitute those discs for the white chocolate discs and follow the above directions.

Make sure you visit Dannemiller Nut Company, www.cjdannemiller.com. They are great neighbors.

Until next time…From our Butcher Block to your Table.

Applesauce/Oatmeal/Raisin Muffins

February 2, 2014

Mauri O'Brodo

Recipes

Our church is participating in a 21 day Daniel Fast. No meat for 21 days. I have to be honest, I wasn’t as concerned about not having meat for 21 days as I was about what to have for breakfast. When I saw a recipe for oatmeal muffins I knew I was home free. I made some modifications to the original recipe and was very pleased with the results. I think I will continue to eat these healthy muffins for breakfast long after the 21 day fast is completed.

5 cups of Old Fashioned Oats
3 cups of Natural Applesauce
5 Tablespoons of Maple Syrup
2 to 3 teaspoons of cinnamon
2 1/2 teaspoons of pure vanilla
2 cups of water
1 1/4 cups of raisins

If using a metal pan, preheat the oven to 360 degrees. If using a glass pan, preheat the oven to 380 degrees.

Mix the first 6 ingredients by hand until well blended. Add the raisins. Lightly grease a muffin tin. I used coconut oil. Fill each tin with the mixture. They should be pretty full but not overflowing. Place the muffin tin in the center of the oven and bake for 21 minutes. This recipe will make 24 muffins.

If you want to make pumpkin/oatmeal/raisin muffins substitute 2 cups of Pumpkin for 2 cups of Applesauce.

When you remove the muffins from the oven take a knife and go around the edge of the muffin tins. The muffins can be easily removed from the pan when they have cooled. Take the cooked muffins and put them on a cookie sheet. Put the cookie sheet into the freezer and individually freeze the muffins. You can store the frozen muffins and take them out as needed. Heat in the microwave and enjoy with a cup of herbal tea. This is a great breakfast, snack, or dessert. Enjoy!

Until next time…From our Butcher Block to your Table.