Oats...... recipes using Oats, Oatmeal Cake with Coconut Pecan Frosting, Apple Crisp Baked Oatmeal, Crunchy Top Pumpkin Baked Oatmeal, Pumpkin Baked Oatmeal, Amish Oatmeal Muffins, Overnight Crunchy Top Apple Cinnamon Baked Oatmeal, Oatmeal Raisin Cookies, Stovetop Almond Oatmeal, 1970's Hippy Granola, Tropical Dump Cake, Cream of Rhubarb Pie, Cherry Crunchy

I happen to love Oatmeal, it's a very Hippy thing to cook with Oatmeal. I am reposting some of my favorite recipes using Oatmeal and the first two are new.

This first recipe was shared by our friend Shirley. It's adapted from, For the Love of Cooking.

Oatmeal Cake with Coconut Pecan Frosting:

1/2 C quick cooking oats
3/4 C boiling water
1/2 C granulated sugar
1/2 C brown sugar
2/3 C all purpose flour
1/2 tsp salt
1/2 tsp baking soda
1 egg
1/2 C shortening (Crisco)

Oatmeal:

In a small bowl:

Oats
Boiling Water
Mix well and cover
Set aside

In a large mixing bowl:
Combine all remaining ingredients.
Mix well.
Add oatmeal and mix to combine.

Heavily butter a 9"X9" baking dish.
Pour batter into the dish.
Bake at 350 degrees for 25 - 30 minutes.
Remove from oven and cool completely on a cooling rack.

Frosting:

3 TBS butter, melted
1/3 C brown sugar
1/2 C chopped pecans
2 TBS heavy cream
1/2 tsp vanilla

In a medium bowl:
Combine all ingredients.
Mix well.

When the cake has cooled completely, ice it with the frosting.

Spread coconut in a single layer on a sheet pan and broil just until it begins to turn golden brown.
Watch it carefully to prevent burning.
Transfer to a small bowl and cool completely.
Sprinkle coconut evenly over the frosting.


This recipe is adapted from The Fountain Avenue Kitchen. She makes the best Oatmeal Dishes that I have ever had.


Apple Crisp Baked Oatmeal:

2 C old fashioned oats
1/2 C slivered almonds, divided
1 tsp baking powder
1 1/2 tsp cinnamon
1 tsp salt
1/3 C maple syrup (the best that you can afford)
2 C whole milk
1 large egg, beaten
3 TBS butter, melted + additional to grease the pan.
1/2 TBS vanilla
3 C diced apples (peeled, cored and diced)
1/3 C brown sugar

Heavily butter a 9"X13" baking dish

In a large bowl:
Oats
1/4 C almonds
baking powder
cinnamon
salt
Mix well

In a small bowl, whisk together:
Maple Syrup
Mil
Egg
Butter
Vanilla

Sprinkle half of the apples into the dish.
Cover with oat mixture.
Gently drizzle with milk mixture.
Scatter with remaining apples and almonds.
Sprinkle evenly with brown sugar.

Bake at 375 degrees for 40 minutes.
Remove from oven and serve warm topped with additional heavy cream.



Here's another recipe from The Fountain Avenue Kitchen that I'm reposting from my blog favorites.

I have finally found Oatmeal recipes that I embrace. Check out Ann's website link at the bottom of this page for further Oatmeal Recipes and other yummy recipes!

Crunchy Top Pumpkin Baked Oatmeal (Muffins Optional)

• 2 eggs
• 1/4 cup maple syrup (can substitute honey)
• 1 teaspoon baking powder
• 1 teaspoon vanilla
• 1 teaspoon pumpkin pie spice (see note)
• 1/4 cup melted butter (can also use coconut or canola oil)
• 1/2 cup 100% pumpkin puree (not pumpkin pie filling)
• 1 small apple, grated (I leave skin on)
• 1 1/4 cups milk
• 3 cups old-fashioned oats
• 1/4 – 1/3 cup brown sugar

1. Butter 2-quart baking dish or muffin tins. (I like a 9×9 square pan or a 10-inch cast iron skillet. A 9-inch pie plate works, too, if you prefer a thicker baked oatmeal)
2. In a large bowl, mix together all ingredients except oats and brown sugar. Add oats and mix until thoroughly combined.
3. Place mixture in your baking dish or muffin tins. (If using muffin tins, fill until almost level with top of cup. See notes for a few extra tips.) Cover with plastic wrap and refrigerate overnight or at least 4 hours.
4. In the morning, set on counter while your preheat oven to 375 degrees. Bake for 27-30 minutes for a baking dish, about 20 minutes for a muffin pan. Remove from oven, sprinkle the brown sugar evenly over top of oatmeal and broil for one minute, watching very closely, or until sugar melts and begins to caramelize.
5. Serve warm with milk, fruit and/or nuts, if desired. Great leftover. Freezes well.

Notes

Pumpkin pie spice is a combination of cinnamon, ginger, nutmeg and allspice. If you do not have the pumpkin pie spice, use any combination of these that you like, or simply use cinnamon.

When baking as muffins, I refrigerate the uncooked oatmeal in the mixing bowl then transfer to the muffin tin once the liquid has been absorbed by the oats. The recipe yields 8 regular muffins or 6 jumbo.

I am always experimenting with my recipes and here is my latest trick: For those who like a little extra “texture”, mix two tablespoons of steel cut oats into the batter and proceed as usual. A quarter to a half cup of chopped nuts is another great option.

http://fountainavenuekitchen.com/

Pumpkin Baked Oatmeal:

I had almost given up on Oatmeal recipes. I have given up on the concept of making it in a crock - pot and I haven't really found a great baked oatmeal recipe. I think this may be the one!

I have to give credit to someone for this recipe, it's not my own. I am constantly researching  recipes and I'm not sure the route I took to discover this one. So, I'll start with giving credit to Melissa's Southern Style Kitchen and then to Barefeet in the Kitchen....Maybe these are the ones where I found it.

I don't want to take credit for it, but if I've missed the origin and someone reads this, please let me know.

3 C Old Fashioned Rolled Oats

1/2 C brown sugar

2 tsp baking powder

1/4 tsp salt

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp ground cloves

1/2 tsp ground ginger

1/2 C raisins

3 eggs

1/2 C pumpkin puree ( not pumpkin pies filling)

1/4 C vegetable oil ( I changed this from Olive Oil, I'm not a fan of adding olive oil to a recipe like this. the flavor is too strong. I have theory that you cook with vegetable and "eat " Olive Oil.

1 1/2 C whole milk

1/2 tsp vanilla extract ( get the best you can afford)

Pre heat the oven to 350 degrees.

Grease an 8"X8" baking dish or a 2 quart casserole dish.

You can  grease it with butter or the Pan Release Recipe that I use.

Pour the batter into the prepared baking dish and bake  for 30 - 40 minutes.

Amish Oatmeal Muffins:

I'm going back to posting some Mennonite / Amish recipes.

This is a breakfast muffin eaten warm with home made butter.

We buy Amish butter at a bulk food store in Kansas.

We also make our own butter.

1 C quick oatmeal

1 C buttermilk

1/2 C brown sugar

1 egg

1/2 C vegetable oil

1 C flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

In a medium bowl, soak the oatmeal in buttermilk for 30 minutes.

Add egg and beat well.

Add sugar and mix.

Add oil.

Add flour sifted with baking powder, salt and baking soda.

mix the batter well.

Fill 12 greased cups of a muffin tin 2/3 full. ( spray them with a cooking spray, or butter them)

Bake at 400 degrees for 15 to 20 minutes.

Overnight Crunchy Top Apple Cinnamon Baked Oatmeal:

This recipe is from The Fountain Avenue Kitchen, a Blog that I follow. Ann is well known for her amazing Oatmeal recipes. It's the one favorite food that I struggle with, so I've become a fan of Ann's Oatmeal recipes.

They're the only Oatmeal recipes that I will make. This recipe won First Place in a competition sponsored by Smart Balance, "a company that makes butter, oils, peanut butter, and other products aimed at avoiding trans fats naturally and reducing saturated fats, total fats and cholesterol".

This recipe sounds amazing and for my loyal readers, you know that I will make this in a 10" Cast Iron Skillet.

• 2 eggs, lightly beaten
• 1/4 cup pure maple syrup or honey
• 1 teaspoon cinnamon
• 1 teaspoon vanilla
• 1 teaspoon baking powder
• 1/4 cup melted Smart Balance Original Buttery Spread (butter, coconut oil, and canola oil work well, too)
• 1/2 cup unsweetened applesauce (keep a pack of the individual serving cups on hand–they are the perfect size)
• 1 small apple, grated (fine to leave skin on)
• 1 1/4 cups milk (I use non-fat, any kind would work)
• 3 cups old-fashioned oats (use certified gluten-free oats if necessary)
• 1/3 cup brown sugar

1. Combine all ingredients except the oats and brown sugar in a large bowl. Add oats and mix well.
2. Transfer mixture to a buttered baking dish. (You may use a 9-inch pie plate or an 9-inch square pan–or really any 2-quart baking dish–depending on how thick you would like your oatmeal. A 10-inch cast iron skillet works well, too.) Cover and refrigerate overnight or for at least 4 hours.
3. When ready to bake, let the baking dish sit on the counter while the oven pre-heats to 375 degrees. Uncover the oatmeal and bake for 27-30 minutes or until just firm in the center. Remove oatmeal from oven, set oven to broil, and sprinkle brown sugar over top of oatmeal. Broil for a minute, watching very closely, or until the topping is melted and lightly browned.
4. May serve with warmed milk, slivered almonds, chopped walnuts or pecans, and sliced bananas, if desired. My kids eat it plain, like a muffin; I load it up. Cover and store leftovers in the refrigerator. May reheat gently in the microwave.

Oatmeal Raisin Cookies:

Here's a basic Mennonite/Amish Oatmeal Cookie Recipe

I added the pecans because I'm from Texas!

1 C shortening

1 C sugar

1 C brown sugar

3 eggs

1 tsp vanilla

2 1/2 C flour

2 tsp baking soda

1 tsp salt

1 tsp cinnamon

2 C old fashioned  or quick oats

1 C raisins

1 C chopped pecans ( Texans put pecans in everything)

In a bowl, cream:

shortening

both sugars

Add eggs, 1 at a time

Add vanilla

In another bowl,  sift together:

flour

baking soda

salt

cinnamon

Add dry ingredients to wet ingredients

Fold in:

oatmeal

raisins

pecans

Use a small cookie scoop and place 2" apart on a parchment paper lined cookie sheet pan

Bake at 350 degrees for 10 - 11 minutes, just until golden brown

Cool for 10 minutes on the cookie sheet pan then remove cookies to a cooling rack to cool completely

Halloween Oatmeal Cookies:

I found this vintage recipe in my wife's recipe card file. You know, the old fashioned wooden box with either hand written 5" X 7" cards or recipes glued to the card.

I find all of these recipes fascinating. They are the recipes of my Aunt Faye that inspired me to create this blog.

Halloween Oatmeal Cookies:

1 C ( 2 sticks) butter, softened

1 C granulated sugar

1 C brown sugar

2 eggs

2 tsp vanilla

3 C Quick or Old Fashioned Oats

2 C flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 C Rice Krispies Cereal

1 C M&M's ( I used Pumpkin flavored)

1 C chopped pecans

Halloween Candy Corn (those little white, orange and yellow triangle candies).

Preheat the oven to 350 degrees

Line cookie sheet pans with parchment paper

In a stand mixer:

Butter

Granulated Sugar

Brown Sugar

Beat until creamy

Add:

Eggs

Vanilla

Beat Well

In a bowl:

Oats

Flour

Baking Soda

Baking Powder

Salt

Mix Well and add to to wet ingredients.

By Hand, fold in:

Rice Krispies

M&M's

Pecans

Use a 1 1/2 " cookie scoop.

Place cookies 2" apart

Bake for 12 - 15 minutes.

Immediately after removing from the oven press 2 - 3 pieces of Candy Corn onto the tops of each cookie.

Leave them on the cookie sheet to cool for 1 minute before removing to a wire rack to cool completely.

Boo!

In the Kitchen!




Stovetop Almond Oatmeal:

Oatmeal was such a common food for Hippy Communes. I though I'd choose one of the recipes from the Moosewood Restaurant Cook Book.

Stovetop Almond Oatmeal:

2 C rolled oats ( Old Fashioned Oats) , not quick cooking oats.

4 C water

1 tsp salt

1 C whole, un blanched almonds ( In Texas, we would use toasted pecans)

3 TBS raspberry or apricot preserves

Brown sugar or additional preserves as a topping.

In a saucepan with a lid, bring to a boil:

water

salt

lower heat to medium low and simmer for about 5 minutes, stirring occasionally.

Meanwhile, toast the almonds in a single layer on an un greased cookie sheet pan at 350 degrees for 5 - 10 minutes, until fragrant and golden brown.

Finely chop them in a coffee grinder or a food processor.

While the almonds are toasting:

Add preserves to oatmeal and cook for an additional 5 minutes, stirring.

Oatmeal should begin to be sooth and thickened.

Remove from heat, cool for 2 -3 minutes and serve immediately.

As an option, add additional nuts, preserves or brown sugar to top the oatmeal.

I posted one Granola Recipe called Hippy Maple Pecan.

Here's another one that's Far Out and from the 70's

1970's Hippy Granola:

I toasted the Almonds, Sesame Seeds, Sunflower Seeds and Wheat Germ

in the oven at 350 degrees for about 15 minutes.

Stir them once and watch them carefully.

If I don't have Wheat Germ I've added Flaxseed. If I don't have Raisins I've added Dried Blueberries. You can substitute Pecans for Almonds, etc.

You can substitute ingredients as long as you keep the same amounts.

When I make this recipe, I double it. It never seems to last long.

2 C Rolled Oats

1 C Toasted Almonds

1/4 C Sesame Seeds

1/2 C Toasted Sunflower Seeds

1/2 C Unsweetened Coconut Flakes

1/4 C Toasted Wheat Germ

1 C Raisins

1/2 C Dried Cranberries

1/4 C Safflower Oil

1/2 C Honey

Mix together in a large bowl:

Oats

Nuts

Grains

Drizzle mixture with Oil

Drizzle with Honey

Toss together to coat evenly

Place the mixture on a rimmed sheet pan ( you know, the one with an edge), or a Roaster.

Bake for 30 minutes at 300 degrees, stirring every ten minutes.

Return it to the bowl.

Add Coconut, Raisins and Cranberries, mix well.

Return to the Sheet Pan or Roaster , break up the clumps, spread evenly and cool completely.

Store in an airtight container.

Enjoy!

Peace in the Kitchen!




Dump Cake is an iconic recipe that has been made in most families for generations. It's simple, and a great dessert to take to a family gathering, or a church supper. It's also an iconic American 9"X13" baking dish recipe.  There are many versions, many flavor options. This one is new to me and it's delicious!

Tropical Dump Cake:

1 - 20 oz. can of cubed pineapple ( pineapple chunks), including the liquid

1 - 15 oz. can of tropical fruit, including the liquid

1 package of orange cake mix

1 1/2 sticks of butter

1/2 C instant oatmeal

1 C coconut flakes

Pour pineapple and tropical fruit with the liquid into a 9"X13" baking dish.

Pour dry cake mix evenly over the fruit

Mix oatmeal and coconut together and sprinkle it evenly over the top

Bake at 350 degrees for 1 hour

Serve with Vanilla Ice Cream or Whipped Cream.

Enjoy!

Peace in the Kitchen!



Cream of Rhubarb Pie:

This recipe is also from my Best of the Best recipe book.

I've had this one since 1974

Oatmeal Crust:

1/2 C Butter

1/4 C Sugar

1 tsp Vanilla

1/2 tsp Salt

1 C Flour

3/4 C Rolled Oats

Filling:

1 C Sugar

2 TBS Flour

1/8 tsp Salt

2 Egg Yolks, beaten

3 C diced Rhubarb

Meringue:

3 Egg Whites

1/3 C Sugar

1/8 tsp Salt

1/2 tsp Vanilla

Preparation:

Crust:

Cream together, in a Stand Mixer:

Butter

Sugar

Vanilla

Salt

Mix in the Flour and Oats

When Dough is formed, press evenly in the bottom and the sides of a 9" Pie Pan, creating a high even edge.

Chill the Dough

Filling:

In a separate bowl, mix:

Sugar

Flour

Salt

Combine Rhubarb and enough water to cover the Rhubarb in a saucepan

Cover and bring to a boil

Stir Flour mixture into the saucepan and continue to boil

Stir a small amount of the hot mixture into the Egg Yolks and add the Egg mixture back into the Rhubarb mixture

Allow to simmer 1 minute

Pour the mixture into the Crust

Bake at 375 degrees for 25 minutes

Meringue:

In a Stand Mixer or with a Hand Mixer:

Combine Egg Whites and Salt , beat until soft peak form.

Gradually add the Sugar and continue to beat until stiff peaks form

Add the Vanilla and spread the Meringue over the Pie and bake an additional 10 minutes

Enjoy!

Peace in the Kitchen!

We'll be attending the Kansas MCC sale (Mennonite Central Committee)  in April and I will be sure to pick up some additional cookbooks. books.

This comes from a Mennonite / Amish cookbook.

Cherry Crunchy:

Mix until crumble, the Crunchy Stuff:

1 C Flour

1 C Brown Sugar

1 C Oatmeal

1 C Butter

Filling, Cook until thickened

1 Can of Sour Cherries

1/2 C Sugar

3 TBS Flour

Put half of the crunchy mix in an 8x8 pan, add filling.

Put remaining crunchy mix on top.

Bake 30 minutes at 350 degrees.

Enjoy!
Peace in the Kitchen!

Scones ! The definitive recipe for traditional scones from Mary Berry

My British friend Joan shared this recipe from My Kitchen Table : 100 Cakes and Bakes' by Mary Berry.
I've been searchingt for the Best of the Best Recipe for Scones!
Give them a try and let me know what you think!

Scones sold commercially are usually round, although some brands are hexagonal as this shape may be tessellated for space efficiency. When prepared at home, they take various shapes including triangles, rounds and squares.^[7][8] Baking scones at home is often closely tied to heritage baking. They tend to be made from family recipes rather than recipe books, since it is often a family member who holds the "best" and most-treasured recipe.^[9]

The pronunciation of the word within the United Kingdom varies. According to one academic study, two-thirds of the British population pronounce it /ˈskɒn/ with the preference rising to 99% in the Scottish population^{[citation needed]}. This is also the pronunciation of Australians, Canadians and New Zealanders. Other regions, particularly the United States and Ireland, pronounce the word as /ˈskoʊn/. The pronunciation /ˈskʊn/ is also used, particularly in Ireland. British dictionaries usually show the "con" form as the preferred pronunciation, while recognising that the "cone" form also exists.^[1]

The difference in pronunciation is alluded to in the poem which contains the lines:

I asked the maid in dulcet tone
To order me a buttered scone
The silly girl has been and gone
And ordered me a buttered scone.

The secret to good scones is not to handle them too much before baking, and to make the mixture on the wet, sticky side.

450g (1 lb) self-raising flour
2 rounded tsp baking powder
75g (3 oz) butter
50g (2 oz) granulated sugar
2 large eggs
about 225ml (8 oz) 1C  milk

To serve
raspberry jam
clotted cream or double cream, whipped

Preheat the oven to 220°C/425°F/gas mark 7. Lightly grease two baking-sheets.

Put the flour and baking powder into a bowl. Add the butter and rub it in until the mixture resembles fine breadcrumbs. Stir in the sugar. Beat the eggs together and make up to 300ml (10 fl oz) with the milk, then put about 2 tbsp aside in a cup for later. Gradually add the egg mixture to the dry ingredients, stirring it in until you have a soft dough. It is far better that the scone mixture is on the wet side, sticking to your fingers, as the scones will rise better.

Turn the dough out on to a lightly floured surface and flatten it to a thickness of 1-2cm (½-1 in). Use a 5cm (2 in.) fluted cutter to stamp out the scones by pushing it straight down into the dough (as opposed to twisting it), then lifting it straight out. This ensures that they rise evenly. Gently push the remaining dough together, knead lightly, reroll and cut out more.

Arrange on the prepared baking-sheets and brush the tops of the scones with the reserved beaten egg mixture to glaze. Bake for 10 to 15 minutes, until well risen and golden, then transfer to a wire rack and leave to cool, covered with a clean tea towel to keep them moist.

Serve as fresh as possible, cut in half and spread generously with strawberry jam. Top with a good spoonful of thick cream as well, if you like.

Enjoy!

Peace in the Kitchen!

Chocolate Mint Trifle

I've never posted or shared this Best of the Best Recipe before now. Since the creation of my blog, I decided to share all of my recipes. I think I've posted the majority of my original ones and my favorites that I refer to as Best of the Best. Some of them are, Banana Pudding, Bread Pudding, Tex Mex Corn Dip, Cream of Tomato Pesto Soup, Terry's Original Sangria and several of my contest finalist Cookie Recipes and Hatch Chile Contest Recipes.

Chocolate Mint Trifle:

This is an original recipe that I created for St. Patrick's Day in 1985.

It's one of my favorite Trifles. It is a Best of the Best Recipe.

Pudding:

1/2 C sugar

4 eggs

1 quart of half and half

2 squares of unsweetened chocolate

2 TBS Creme de Menthe

Cake:

1 box of Duncan Hines Chocolate Cake Mix

1/2 C chocolate syrup

Creme de Menthe

1 pint of heavy cream, whipped and sweetened with a bit of confectioner's sugar.

Chocolate shavings.

Pudding directions:

In a mixing bowl, combine sugar, eggs and beat with a hand mixer until creamy.

In a saucepan, scald the half and half.

Add squares of chocolate until melted and combined. 

Cool

Gradually add half and half mixture to the egg and sugar mixture.

Transfer to a double boiler and simmer until the pudding coats a spoon.

Add Creme de Menthe and continue to cook for just a few minutes.

Cake directions:

Follow the box directions, substituting Creme de Menthe for half of the water.

Bake in a buttered and floured Jelly Roll Pan, at 375 degrees for 15 minutes. (I use my Pan Release Mix), equal parts of Crisco, Vegetable Oil and Flour, mixed well and applied with a pastry brush. I always have a jar of it in the refrigerator).

Cut cake to line the bottom and sides of a straight sided glass Trifle Bowl. Sprinkle with Creme de Menthe, pour syrup over the cake. Add pudding into the center of the cake and refrigerate for 30 minutes.

Top with  green whipped cream flavored with Creme de Menthe (fold in a bit of the liqueur to make it green) and garnish with chocolate shavings.

Enjoy!

Peace in the Kitchen!

Creole Squash Cakes with a Cajun Spiced Aioli from Melissa's Southern Style Kitchen

I decided to simply post a link to this amazing recipe. I like everything about it. It's another great recipe from Melissa's Southern Style Kitchen. I've posted other recipes from Melissa.  I love Summer Squash and Zucchini. I have so many casserole recipes using both of these ingredients that it's a nice change to see a recipe like this. I also enjoy making flavored Aioli's and this one sounds delicious too.


http://www.melissassouthernstylekitchen.com/2012/07/creole-squash-cakes-with-cajun-spiced.html



Enjoy!
Peace in the Kitchen!

Tuscan Country Soup / Original Recipe / Vegetarian

1 TBS Extra Virgin Olive Oil
1 onion, diced
2 cloves of garlic, minced
1 red bell pepper, diced
4 C vegetarian chicken broth (regular for non vegetarians)
1 can of diced tomatoes + the juice
2 cans of cannellini beans with the liquid
2 tsp chopped fresh thyme
1 box of frozen spinach, thawed and squeezed dry (or a 12 oz. package of Frozen Cut Leaf Spinach) I prefer the cut leaf, but it may not be available to everyone.
2 C Orechiette Pasta (Cappelletti, Conchiglie, Farfalle, Tripolini, your choice)
Salt and Pepper to taste

Prepare the soup in a large soup pot or pasta pot.
Heat oil and saute onion and garlic for 5 minutes
Add red pepper for another 3 minutes
Add broth, tomatoes, beans and pasta
Bring to a boil, reduce heat and simmer for 20 minutes
Add thyme and spinach and continue simmering for 5 more minutes.
Season to taste

Serve with homemade Country Artisan Bread.
1 small round loaf of Pain de Campagne or other artisan bread.
Cut into 1 inch cubes
In a bowl, toss the bread cubes with 1/2 - 3/4 C Extra Virgin Olive Oil, 1 tsp dried oregano and 1 tsp dried rosemary.
Spread out the bread cubes in a single layer on a sheet pan.
Preheat the oven to 300 degrees.
Bake for 15 minutes, stir and toss the cubes and continue to bake another 15 minutes.

Enjoy!
Peace in the Kitchen!