1/2 cup Brazil nuts
3/4 cup walnuts
3/4 cup pistachio
1/2 cup pumpkin seeds
3/4 cup sunflower seeds
3/4 cup sesame seeds
4 cups old fashioned oats
1/2 cup shredded coconut
1 tsp cinnamon
1/2 cup dried sour cherries
1 cup soft dried apricots
Process nuts/seeds in food processor till deaired size ia reached. Remove. Process apricots and cherries. Mix nuts/seeds and cinnamon and bake in 350F oven until golden. Let cool. Add the oats, cocoa and apricots/cherries to the mix and stir.
Jill’s notes: It’s actually a crispy crisp! I tried with walnuts but pecans might be better, chopped quite fine.
From Canadian Living magazine:
Know the Rules: The general rule for making jam is to haveequal parts sugar and fruit, by weight. I find you can usually get away with less sugar than that. The amount of sugar can also vary, depending on the pectin content of the fruit. But that’s the ballpark amount. Here’s how I made mine: In a large shallow Dutch oven, I combined:
If you like your jam pulpy and thick, then crush your berries. If you like big berry pieces suspended in a strawberry syrup (like me!), then leave them halved. Like a mixture of the two? Crush half of the berries. See? Very complicated. Stir the mixture over low heat until the sugar dissolves. Increase heat to high; bring to a full rolling boil, stirring often.
Boil hard, stirring almost constantly with a long wooden spoon (so your hand is nice and far away from any potential spatters), until setting point is reached, about 15 minutes. How do you know you’ve reached the setting point?Chill a small plate in the freezer and spoon a little of the hot jam onto the plate and let it stand for a few seconds to cool. When you run your finger through the syrup it should hold a firm line that doesn’t fill in. If you’re making the thick pulpy kind, when you push your finger in, the jam should wrinkle.
Let cool for 5 minutes and skim off any foam. Using sterilized metal funnel and measure, pour into hot sterilized 1-cup (250 mL) canning jars, leaving 1/4-inch (5 mm) headspace. Cover with prepared lids; screw on bands fingertip tight. Process in boiling water canner for 5 minutes. Transfer jars to rack; let cool, undisturbed, for 24 hours. The lids should pop inward as they cool — then you know you have a good seal. The jam should last unopened for up to a year. Or you can use freezer-safe containers and freeze the jam, rather than go through the hullabaloo of canning. Totally up to you.
Shred the cucumber including skin. Mix with salt and then squeeze out excess liquid in a towel. I used fresh mint, dill and parsley. And only 1 clove garlic.
Notes: I used leftover salsa verde instead of basil