From the Kitchen of Russell Young Farm

Russell Young Farm Granola

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Ingredients

4 cups Oats ½ cup Shredded Coconut ½ cup Chopped Pecans ½ cup Chopped Walnuts ¼ cup Coconut Oil ¼ cup Maple Syrup

¼ Cup Applesauce ½ cup Cherry-infused Craisins ½ cup Dried Blueberries 1 tsp Cinnamon ¼ tsp Nutmeg 1/8 tsp Salt

Preparation:
Preheat oven to 300°.

Heat Applesauce, Coconut Oil, and Maple Syrup in saucepan, over med/low heat and stir until fully combined.

Toss Oats, Shredded Coconut, Pecans, Walnuts, Cinnamon, Nutmeg, and Salt together in a large bowl. Add heated wet mixture to the dry and stir until the oats are coated.

Spread the Oat mixture evenly on a sheet. Bake in 300° oven for 30-40 minutes, but remove from oven and toss mixture every 10 minutes until done.

While still hot, return to bowl and toss together with Dried Blueberries and Cherry-infused Craisins.

Oven-Baked Croissant French Toast

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Ingredients

• 3 large croissants, a few days stale
• 3 eggs
• ¾ cup milk
• 3 tablespoons Greek yogurt
• ¼ cup sugar
• ½ tablespoon vanilla extract
• 3 tablespoons flour
• ¼ cup brown sugar
• 1 tsp cinnamon to taste
• A pinch of salt
• 3 tablespoons cold butter, cut into small pieces

Preparations
Spray small baking dish with Pam for Baking (I used a glass 8in square pan.)

Tear the croissants into small pieces and place in the dish.

Whisk together eggs, milk, yogurt, sugar, and vanilla. Pour evenly over bread. Cover and refrigerate overnight.

For the topping, mix flour, brown sugar, cinnamon, and salt. Cut the cold butter in with a pastry knife or two knives until your mixture looks like small crumbs.

Preheat oven to 350 degrees. Sprinkle crumb mixture over the top of the croissant/egg mixture in the pan. Bake for 30-45 minutes depending on how soft/crispy you want it to be. Make sure the French toast is fully cooked before you remove it from the oven – usually the top looks done before the inside really is.

Green Tomato Spice Cake

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Ingredients:

• 2 1/4 cups sugar
• 1 cup vegetable oil or melted shortening
• 3 eggs
• 2 teaspoons vanilla
• 3 cups flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 cup walnuts
• 1 cup craisins
• 2 1/2 cups diced green tomatoes
• 1 cup shredded coconut

Preparation:
Preheat oven to 350°. In mixing bowl, beat sugar, vegetable oil or shortening, eggs and vanilla until smooth and creamy. Sift together the flour, salt, baking powder, cinnamon and nutmeg and slowly beat into egg mixture. Blend well. Stir in walnuts, craisins and tomatoes.

Pour into greased 9x13-inch pan. Top with coconut. Bake for one hour, or until a wooden pick or cake tester inserted in center comes out clean.