Lemongingergranola Recipes

Steps:

• Clean and wash the lemons. Cut off the top 1/4 of the lemons and shave a small slice off the bottom so it stands easily.
• Using a grapefruit knife, cut out the flesh of the lemon and place in a strainer set over a bowl. Be careful not to cut through the bottom. Stand the lemons on a cookie sheet and place in the freezer and freeze until solid.
• Press the flesh of the lemons through the strainer to extract all of the juice. You should end up with about 1 to 1 1/2 cups of lemon juice. Add the water to the lemon juice. Stir in sugar, a tablespoon at a time, until the mixture is of desired sweetness. Add the thyme and limoncello and let sit for 15 minutes.
• Strain the mixture into a roasting pan or baking dish. The dish should be large enough so the liquid is not more than 1-inch deep. Freeze the mixture for 1 hour. Remove from the freezer and scrape with 2 forks to break up ice. Return to the freezer and freeze until solid, about 2 to 3 hours, scraping with forks every hour or so.
• When the granite is frozen, scoop it into the frozen lemon shells and serve immediately.

Steps:

• Preheat oven to 250°F.
• In a large bowl or small vat combine the oats, germ, nuts, and brown sugar.
• In a separate bowl, combine honey, oil, lemon stuff, powdered/grated ginger, and salt.
• Combine both mixtures- tossing very very well (for 3-5 minutes) to distribute the goo evenly and pour onto as many sheet pans as you can find.
• Bake for 90 minutes, stirring every 15 minutes to achieve an even color.
• About halfway through the process your kitchen and house will start to smell heavenly and your mouth will be watering.
• While the granola is baking, chop the candied ginger down to "raisin" size or smaller- this is a pain as it is very sticky, and it doesn't work well in the food processor, unfortunately.
• Remove granola from oven and transfer into a large bowl.
• Add candied ginger and mix until evenly distributed.
• Makes a whole boatload.
• Keeps- probably a month, but it won't take you that long to eat it, will it?

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 9x13-inch baking sheets.
• Mix oats, flour, brown sugar, white sugar, salt, cinnamon, cloves, and ginger in a large bowl. Stir in oil, honey, molasses, and eggs. Mix until well-combined. Pat mixture onto baking sheets using your hands.
• Bake in the preheated oven until edges begin to brown and center no longer looks glossy, 15 to 20 minutes.
• Cool for about 10 minutes; cut into bars while still warm.

Steps:

• 1. Preheat the oven to 250°F.
• 2. Toss together the oats and salt in a medium bowl.
• 3. Whisk the zest, lemon juice, honey, and oil together in a small bowl. Add to the oats and toss until well coated.
• 4. Spread the mixture evenly on a greased or lined baking sheet. Bake the granola for 25 to 30 minutes, breaking up clumps and tossing every 10 minutes, until caramelized. Let cool completely, by which point the granola should have become crunchy (it will still seem wet and mushy when warm). Store in an airtight container at room temperature for up to 1 week.