Hue Martha Edith and Juliet

Aunt Juliet said “If you didn’t have supper ready before noon it wasn’t going to happen”.  There’s a whole lot of truth in that – I find if I don’t have anything thought of and started before noon there’s a good chance they’ll be having cereal for supper.  The same goes for so many other chores around the house.  So today Aunt Juliet would be proud of me – errands are run, laundry’s going, dishes are washing and bookwork is well underway – oh and the family will have fish soup waiting in the crockpot!

One of many get together's at Aunt Edith's brick house on the hill in Derby Line Vermont.

One of many get together’s at Aunt Edith’s brick house on the hill in Derby Line Vermont.

Maple Granola Bars

Prep Time : 15 minutes

Baking time: 1 hour

Cooling time: 10 minutes

Equipment: Baking sheet, aluminum foil, large mixing bowl, spoon, measuring cups and spoons, cooling rack, cutter ( I used a pizza cutter)


  • 7 cups old fashioned rolled oats
  • 1/2 cup vegetable oil
  • 1 teaspoon salt
  • 1 1/2 cup whole or sliced almonds ( or any type nut you like)
  • 1 1/2 cup craisins (  raisins or any type of dried fruit- my household doesn’t like raisins )
  • 1 1/2 cup pure Vermont  maple syrup
  • 1 Tablespoon vanilla extract
  • 2 teaspoons ground cinnamon ( I used ground nutmeg since my daughter doesn’t like cinnamon!)
  • non-stick spray


Preheat oven to 375*.  Adjust rack to middle section.  Line an 18×13 inch rimmed baking sheet with aluminum foil.

In a large bowl combine oats, oil and salt until evenly coated.  Spread the mixture evenly  on the lined pan.  Bake 20-25 minutes, stirring about every 10 minutes.

Roasting oats

Roasting oats

Use the same mixing bowl to combine the maple syrup, nuts, fruit, vanilla and spice.

Reduce the oven temperature to 300*.  Remove the oats and add them to the maple syrup mixture.  Stir until evenly coated and mixed.

mixing roasted oats, almonds, craisins and maple syrup

mixing roasted oats, almonds, craisins and maple syrup

Use non-stick spray to coat the aluminum foil.  Evenly and firmly  spread the granola mixture on the baking sheet.  Bake until golden about 35-40 minutes.

Remove from oven and allow to cool about 10 minutes on  a cooling rack.  Cut the granola into bars but leave in the pan to finish cooling.  Don’t wait too long to cut as they harden as they cool.  My bars were more square pieces then the typical store bought bars and I did end up with small chunks left over.  I bagged the bars in separate bags then put the pieces in one bag to be used to make yogurt parfaits.  Shelf life is  about 2 weeks – my family has yet to test that theory – lucky if it lasts for days around here!

Finished granola

Finished granola


Smith Siblings 1980’s

Smith Siblings  1980

Smith Siblings 1980

We recently lost my Great Aunt Martha and I wanted to find a photo to share.  Aunt Margaret is the only one left from this generation of memorable people.  Aunt Irene had already passed when this photo was taken.  The occasion was Hue and Orpha’s 40th wedding anniversary.  From left to right are Edith Selby, Hue , Martha McAllister, Sheridan, Margaret Kelley, Juliette Wing, Bunk.