Old Farmers Almanac - The Old Farmers Almanac Readers Best Recipes: and the Stories Behind Them

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The Old Farmers Almanac Books

P UBLISHER: Sherin Pierce

E DITOR: Janice Stillman

A RT DIRECTOR: Colleen Quinnell

F OOD EDITOR: Sarah Perreault

C OPY EDITOR: Jack Burnett

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C OVER AND FOOD PHOTOGRAPHY: Becky Luigart-Stayner

F OOD STYLIST: Ana Kelly

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Distributed in the book trade by Houghton Mifflin Harcourt.

Y ANKEE P UBLISHING I NC ., P.O. Box 520, 1121 M AIN S TREET , D UBLIN , N EW H AMPSHIRE 03444

Thank you for buying this cookbook! We hope you enjoy every dish that it inspires. Thanks, too, to everyone who had a hand in it, including printers, distributors, and sales and delivery people.

ISBN/EAN: 978-1-57198-716-7
First Edition

eISBN 978-1-571-98718-1
v1.0716

How often have you had something to eat and said, I want that recipe! (Weve all done it!)

Well, say no more: These are those recipes!

At your fingertips is a collection of recipes from folks all over the United States and Canada. Among them are treasures that have been passed down for generations, the must make dishes served at family and holiday gatherings. Youve got the crowd-pleasing favorites that people bring to reunions, picnics, and potlucksthe ones that disappear first and leave those who didnt get a taste wishing theyd had one. You also have some original dishes that were invented by using ingredients found only in the pantry or fridge to create delicious and much requested suppers. All this, plus a few surprises!

The stories that accompany these recipes give you a glimpse into the cooks kitchens and a seat at their tables. Their comments are funny, heartwarming, helpful, and true.

Each recipe has been tested and tasted. Comments from our testers and tasters will help you to prepare each dish with confidence and serve it with a smileand a story.

We hope that you read this book, share the recipes, retell the tales, and perpetuate the traditions. Most of all, we hope that a few of these recipes become your favorites, too. Let us know which dishes you like and what you think about the book. We welcome you to our table; please share your comments at Almanac.com/Feedback. Enjoy!

Almanac editors

Fruited Yogurt Parfait

Cereal Granola

Brown Butter Granola

Stuffed French Toast

Healthy Morning Muffins

Granmas Egg and Shredded Wheat

Creamy Shredded Potatoes

Turnip Souffl

BREAKFAST

TESTERS COMMENTS

To my great surprise, this is delicious even without the fresh fruit! Whats moreand betterfully frozen, the yogurt (actually the processed cashews) makes a good substitute for ice cream. Beware: Like me, you may have a new addiction!

C.S.

Combine cashews, lemon juice, sea salt, chia seeds, and 4 cups water in a blender or food processor and process until smooth and creamy. Transfer to covered container and refrigerate until ice cold. (Put into freezer for quicker chill time.) This is the yogurt.

In a glass jar or bowl with lid, layer yogurt, fruit, and date paste, alternately. For a sweeter combination, add more date paste with each layer. Top with yogurt and cover. Refrigerate for 2 to 4 hours, or until ice cold. Mixture thickens as it chills.

Enjoy this luscious indulgence of rich, creamy, and wholesome goodness. The raw nourishment of nut, seed, and refreshing fruit provides some of the core elements for daily wellness. A great breakfast treat offering vitality throughout the day... delicious!

June Taylor, Indian Wells, California

EASY DATE PASTE

Soak six pitted dates in water to cover in a jar until they are very soft (best done the day before). Then, mash the dates in the water against the side of the jar with a teaspoon.

BREAKFAST

TESTERS COMMENTS

I add a bit more oil, honey, and vanilla than the recipe suggests so that the result is moister and chunkier. The mixed berries add color.

C.B.

Preheat oven to 350F.

Spread oats in two 108-inch pans or one large roasting pan. Bake for 10 minutes, stirring occasionally. Reduce oven to 325F.

Transfer oats to a bowl. Add pecans (if using), wheat germ, brown sugar, coconut, and ground flaxseed.

In another bowl, combine oil, honey, and vanilla.

Pour oil mixture into oat mixture and stir to coat. Return to baking pans. Bake for 10 minutes. Stir, then bake for 10 minutes more. Remove from oven, add fruit, and lightly stir. Set aside to cool completely. Break into pieces. Store in airtight bags or containers in the refrigerator.

Makes about 8 cups.

This recipe, passed along from my sister Alison, is both healthy and tasty, and all of my guests ask for it! During the holidays, use cranberries and give to friends as a gift.

Beth Fitzgerald, Williamsburg, Ohio

You can buy whole or ground flaxseed in bulk at many health food stores. Grind whole seeds in a coffee grinder and store in an airtight container for several months.

BREAKFAST

TESTERS COMMENTS

Two thumbs up! The variety of textures among the seeds, oats, wheat germ, and nuts gives this a fun-in-your-mouth chew, and the cranberries are a wonderful tart counterpoint to the sweetness. Straight out of the bowl or with yogurt for breakfast, its delish!