Says his dad, Andrew, “I reach out to you, with auspicious news – the ‘Granola kid’,
as he’s known in the Parker family, has hit a milestone.
Owen has just finished – almost single-handedly -
his 200th bag of Rogers Almond granola. That’s about
a bag a week for the last 4 years.
He has a heaping bowl every morning, and if he has his
way, another healthy helping in the evening.
I won’t shock you with how much milk he goes through,
but the kid certainly must have tough bones…not to mention
a sturdy body from all the wholesome toasted oats in his cereal!

Attached is a happy picture of Owen on his anniversary day..
eating, you got it – another bowl of Rogers Granola!

Many thanks from Owen and rest of us Parkers for producing
a fine product…and if you ever need a poster boy for granola,
let us know.”

Thank you Owen! We’re so happy you love our granola!

If you are interested in joining our team, please submit your resume by Friday, June 28, 2013 to rogershr@rogersfoods.com.

We thank all applicants for their interest, but advise that only those selected for an interview will be contacted. Rogers Foods is an equal opportunity employer.

1/2 cup butter
2/3 cup brown sugar
1/3 cup white sugar
1 egg
1 tsp vanilla

1 cup Rogers All Purpose Flour
1/2 tsp cinnamon
1 tsp baking soda
1/4 tsp salt
1 cup raisins

Pour boiling water over steel cut porridge oats and let stand 30 minutes, or until cooled to room temperature.

Preheat oven to 350 degrees. Beat together butter and sugars until light and fluffy. Beat in egg and vanilla.

In a separate bowl, whisk together flour, cinnamon, baking soda and salt. Beat into butter mixture until combined. Stir in cooled Steel Cut Porridge Oats and raisins. Drop by heaping tablespoonfuls 2 inches apart on greased baking sheets. Bake 11-14 minutes, until cookies are golden but still soft. Let cool on baking sheets 2 minutes before transferring to wire racks to cool completely.

Photo & recipe by Jennifer Hill

1 cup Rogers Steel Cut Porridge Oats
1 cup boiling water
1 cup Rogers 100% Whole Grain Whole Wheat Flour
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
2 eggs, lightly beaten
1/3 cup oil
1/2 cup brown sugar, packed
1 tbsp finely grated orange zest
1 tsp vanilla
1/2 cup sliced or chopped almonds
1/2 cup dried cranberries
1/4 cup sunflower seeds
1/2 cup chocolate chips (optional)

Directions:

Preheat oven to 350 degrees. In a large bowl, pour boiling water over Steel Cut Porridge oats; cover with a plate and let stand 10 minutes.

Meanwhile, in a separate bowl, whisk together flour, baking powder, salt, cinnamon and ginger. Set aside.

Stir the eggs, oil, brown sugar, orange zest, and vanilla into the Porridge Oats. Add to flour mixture and mix gently to combine. Incorporate almonds, cranberries, sunflower seeds and chocolate chips (if using).

Drop batter onto a greased or parchment-lined baking sheet, using about 1/4 cup per cookie. Flatten cookies slightly and form into nice circles. Bake 15-18 minutes, until golden and centres are set. Cool on wire racks.

YIELD: about 1 dozen cookies

nutrition information per cookie: 274 calories, 13 g fat, 2 g saturated fat, 36 mg cholesterol, 239 mg sodium, 35 g carbohydrate, 5 g fibre, 17 g sugars, 6 g protein.
 

Recipe & Photo by Jennifer Hill

Ingredients:

3/4 cup butter, softened
1 1/4 cup sugar
1 egg
1 tsp vanilla
1 1/2 cups Rogers All Purpose Flour
3/4 cup cocoa
1/2 tsp salt

1/2 cup whipping cream
4 ounces/120 grams semisweet chocolate, chopped (or 1/2 cup plus 2 tablespoons chocolate chips)

Coloured decorating sugar or sprinkles, optional

.

Directions:

Cream butter and sugar together until light and fluffy. Beat in egg, then vanilla.

In a separate bowl, whisk together flour, cocoa and salt; add to butter mixture and beat to combine. Transfer dough to refrigerator to chill for 1 hour (or you may refrigerate the dough for up to 2 days before baking).

While dough is chilling, prepare filling. Heat whipping cream to a simmer in the microwave (about 1 1/2 minutes on high power). Pour over chocolate, and whisk until smooth. Cool in refrigerator.

Preheat oven to 350 degrees F. Working with one half of the dough at a time, form a disc then roll it out to 1/4 inch thickness between two sheets of waxed or parchment paper. Use a 2-inch heart shaped cookie cutter to cut out shapes; transfer to baking sheets.

Decorate cookies with coloured sugar or sprinkles, if desired. Bake one sheet at a time for 9-11 minutes, until cookies are firm. Cool 2 minutes on sheet before transferring to wire racks.

Once cookies have cooled completely, spread half of them with about 2 teaspoons of filling and top with the remaining half. Cookies may be stored in the refrigerator for 3 days, or frozen up to 1 month.

YIELD: about 16 cookie sandwiches.

Baker’s Tip: be sure to roll the dough out between two sheets of waxed or parchment paper, for ease of handling. That way, if at any point you find the dough sticky, or if you have difficulty maintaining the shape while lifting the hearts, simply transfer the sheet of dough on the waxed paper to the freezer to firm up for 2 minutes before continuing.

nutrition information per cookie sandwich: 267 calories, 15 g fat, 9 g saturated fat, 46 mg cholesterol, 148 mg sodium, 34 g carbohydrate, 2 g fibre, 21 g sugars, 3 g protein.
 

Recipe & photo by Jennifer Hill.

Ingredients:

1 cup Rogers Steel Cut Porridge Oats
1 cup water, boiling
3/4 cup buttermilk
1/3 cup butter, melted
1 large egg
1 tsp vanilla extract
3/4 cup packed brown sugar
1 1/4 cups Rogers All Purpose Flour
1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1 cup blueberries (if frozen, do not thaw)

Directions:

Pour boiling water over steel cut porridge oats in a bowl; stir and cover with a plate. Let stand 10 minutes, then spread out over plate and transfer to freezer for 10 minutes to cool to room temperature.

Preheat oven to 375 degrees F. Prepare a 12-cup muffin tin by lining with papers or coating with nonstick spray.

In a medium bowl, combine steel cut porridge oats, buttermilk, melted butter, egg, vanilla extract and brown sugar.

In a separate large bowl, whisk together flour, baking soda, baking powder, salt and cinnamon. Stir in blueberries to coat. Add wet ingredients to flour mixture, stirring until just combined (do not overwork the batter). Spoon batter into muffin cups and bake 20-25 minutes, until tops spring back lightly when touched. Cool slightly in muffin tin before transferring to racks to cool completely.

YIELD: 12 muffins.

Nutrition information per 1 muffin: 204 calories, 6 g fat, 3 g saturated fat, 0 mg cholesterol, 248 mg sodium, 32 g carbohydrate, 2 g fibre, 14 g sugars, 5 g protein.

Recipe by Barb York. Photo by Jennifer Hill.

Ingredients:

1 ¼ cups water
1 ½ tbsp oil
2 tbsp sugar
1 tbsp skim milk powder
1 tsp salt
½ cup Rogers Steel Cut Porridge Oats
2 ½ cups Rogers White Bread Flour
1 ½ tsp instant yeast

Directions:

Bake according to your bread machine instructions.

Yield: one 1 1/2 pound loaf

Recipe and photo by Jennifer Hill

Ingredients:

1 cup Rogers Steel Cut Porridge Oats
1 cup boiling water

1/2 cup butter, softened
1/2 cup brown sugar, packed
1/4 cup sugar
1 egg
1 tsp vanilla

1 cup Rogers All Purpose Flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 tsp cinnamon

1 cup grated carrot, packed (from about 2 carrots)
1/2 cup raisins
1/2 cup chopped walnuts

Directions:

Preheat oven to 350 degrees F. Prepare baking sheets by lining them with parchment or greasing well.

Place Steel Cut Porridge Oats in a bowl and pour boiling water over. Stir, then cover bowl with a large dinner plate; let stand 10 minutes. Spread Porridge Oats out over dinner plate. Cool 2 minutes, then transfer plate to freezer to cool completely to room temperature (about 10 minutes total).payday loans online

Meanwhile, combine butter and sugars in a standing mixer; beat until light and fluffy. Beat in egg and vanilla.

In a separate bowl, whisk together flour, baking powder, baking soda, salt and cinnamon. With mixer speed on low, gradually add flour mixture to butter mixture, beating until combined. Incorporate cooled Steel Cut Porridge Oats, carrots, raisins and walnuts.

Drop by tablespoonfuls onto prepared cookie sheets, leaving about 2 inches between them. Bake 8-10 minutes, until centres of cookies are set.

YIELD: about 3 dozen cookies.

Recipe and photo by Jennifer Hill

Ingredients:

1 cup Rogers Steel Cut Porridge Oats
1 3/4 cup boiling water
3 tbsp honey
2 tbsp butter
1 tsp sugar
1/4 cup warm water
2 1/4 tsp active dry yeast
1 cup Rogers 100% Whole Grain Whole Wheat Flour
2 1/4 – 3 cups Rogers White Bread Flour
1 1/2 tsp salt

Directions:

1 tbsp Rogers Steel Cut Porridge Oats, for topping (optional)

Pour boiling water over steel cut porridge oats in a small bowl. Stir in honey and butter. Set aside to cool to just warm (not hot, or it will kill the yeast).

Dissolve sugar in warm water; stir in yeast and set aside until yeast is frothy (5-10 minutes).

In a large bowl, combine whole wheat flour, 2 1/4 cups white bread flour, and salt. Stir in yeast mixture and the steel cut porridge oats mixture to form a shaggy dough. Turn out onto a lightly floured work surface and knead, adding remaining white bread flour as needed to form a workable dough. Knead about 10 minutes total, until dough is smooth and elastic. Place dough in an oiled bowl, turning once to coat dough. Cover and set aside in a warm place to rise 1 hour.

Punch down dough and shape into a log. Place in a greased 9 x 5-inch loaf pan, cover, and set aside to rise 1 to 1 1/2 hours more, until doubled in volume. Sprinkle with remaining 1 tbsp steel cut porridge oats (optional) and bake in a preheated 375 degree oven for 35 to 45 minutes, until bread is golden brown and sounds hollow when tapped. Remove from pan immediately to cool on a wire rack.

Recipe and photo by Jennifer Hill

Ingredients:

4 eggs, lightly beaten
1/2 cup milk
1 cup vegetable oil
3 cups total grated carrot, grated zucchini, pumpkin puree, or a combination
2 cups Rogers All Purpose Flour
1 cup Rogers 100% Whole Grain Whole Wheat Flour
1 1/2 cups sugar
1 tbsp baking soda
1 tbsp cinnamon
1 tsp salt
1 cup fresh cranberries
1/2 cup pumpkin seeds

Directions:

Preheat oven to 350 degrees. Line two 24-cup muffin tins with paper liners; set aside.

In a large bowl, stir together eggs, milk, vegetable oil and grated carrot, zucchini and/or pumpkin.

In a separate bowl, whisk together all purpose and whole wheat flours, sugar, baking soda, cinnamon and salt. Add to wet mixture and gently incorporate. Fold in cranberries and pumpkin seeds. Do not overmix.

Spoon batter equally into muffin tins and bake 20-25 minutes, rotating pans half-way through.

YIELD: 24 muffins