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Great Day Kitchen, 4/12/18 - Fresnola & Pie

Chef Carolyn Ocheltree from Tree of Life with a California Raisin in the Great Day Kitchen

Chef Carolyn Ocheltree, from Tree of Life Café & Bakery, located at 2139 Kern St. in downtown Fresno, visited the Great Day Kitchen to prepare some delicious food.

Click here to visit Tree of Life Café & Bakery online or call (559) 663-7776.

Click here to follow Tree of Life on Facebook.


FRESNOLA

(Granola made from great fruits and nuts grown in Fresno County)

Created By: Chef Kathleen Baldus

Makes Approximately 20 cups

Ingredients:

  • 8 cups rolled oats (Old Fashioned Oats)
  • 1 ½ cups wheat germ
  • 1 ½ cups oat bran
  • 1 cup chopped walnuts
  • 1 cup chopped pecans
  • 1 cup chopped almonds
  • 1 cup sunflower seeds (raw, not roasted)
  • 1 ½ tsp. salt
  • ¾ cup brown sugar
  • ½ cup maple syrup
  • ¾ cup California honey
  • 1 cup vegetable oil
  • 1 ½ tsp. ground cinnamon
  • 2 Tbsp. Vanilla Extract


Directions:

  • Mix together all above ingredients until there are no lumps from the brown sugar.
  • Spread ¼” thick evenly on parchment-lined baking sheet.
  • Bake 350 degrees for 15-20 minutes.
  • When done, add 1 cup each California Raisins, dried fig chunks and Craisins.
  • ENJOY!


APPLE RAISIN PIE

Adapted from: Taste of Home

TOTAL TIME: Prep: 15 min. Bake: 50 min.

YIELD:4 servings

Ingredients:

  • 1 sheet refrigerated pie pastry (or basic pie crust)
  • 2 medium tart apples, peeled and thinly sliced
  • 1 tablespoon plus 1/2 cup sugar, divided
  • 1-1/2 teaspoons ground cinnamon
  • 1/2 cup all-purpose flour
  • 1/4 cup chopped walnuts
  • 1/4 cup raisins
  • 1/4 cup butter, melted
  • 2 tablespoons beaten egg


Directions:

  • Cut pastry sheet in half. Repackage and refrigerate one half for another use.
  • On a lightly floured surface, roll out remaining half into an 8-in. circle.
  • Transfer to a 7-in. pie plate; flute edges.
  • In a large bowl, combine the apples, 1 tablespoon sugar and cinnamon; place in crust.
  • In a small bowl, combine the flour, walnuts, raisins, butter, egg and remaining sugar; spoon over top.
  • Bake at 350° for 50-55 minutes or until topping is golden brown and fruit is tender, covering edges with foil to prevent over browning if necessary.
  • Cool on a wire rack.


Basic Pie Crust

Ingredients:

  • 1 ½ cups all-purpose flour
  • ¼ tsp. salt
  • ½ cup shortening (Butter-flavor Crisco)
  • 3-4 Tbsp. cold water


Directions:

  • Mix the flour and salt.
  • Cut in the shortening using a pastry blender to two knives.
  • Combine lightly only until the mixture resembles coarse meal or very tiny peas: its texture will not be uniform but will contain crumbs and small bits and pieces.
  • Sprinkle water over the flour mixture, a tablespoon at a time, and mix lightly with a fork, using only enough water so that the pastry will hold together when pressed gently into a ball.

Makes 1 (9”) crust

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