My mom wanted her three boys to cook so that they wouldn’t have to get married, just to survive. We learned a lot and all three of us cook a lot. I do almost all the cooking at our house, but not usually anything fancy and not usually following a recipe. I usually get ideas from cookbooks and then adjust them to the ingredients at hand, or what I know our family will like, or what will save time.
We’ve lived in Germany since 1993 and don’t have a lot of the quick things that are in church cookbooks (i.e. condensed soup, instant soup mixes, cool whip, Oreos…), but have learned to make them from scratch. Well, okay, we still ask people to smuggle in Oreos when they come to visit! Usually the Betty Crocker cookbook gets pulled off the shelf more often, because it has recipes without the convenience ingredients. When we’re back in the US, we have to readjust our cooking to match what we can get there.
Here are two family favorites that I know by heart because I make them all the time:
(I always make a double batch, because we have a Tupperware container that a double batch fits in!)
- 5 c. Old fashioned (big flakes) Oatmeal
- 1 c. honey
- 1 c. oil
- 1 c. coconut
- ½ c. Wheat Germ
- ¼ c. linseeds
- ½ c. sunflower seeds
- 1 T. Cinnamon
- 1 T. Vanilla
- ½ t. Salt
- May also add other kinds of nuts and seeds.
Mix everything together and spread out on a cookie sheet. I usually use baking parchment and just mix the recipe up on the cookie sheet.
Bake 25 minutes at 300 until it’s browned. Stir after 15 minutes.
After baking, add raisins and other dried fruit as desired. If you put them in before baking, they get hard. Stir to break up any clumps.
Allow to cool and then store.