Ingredients:
* 3 cups rolled oats
* 1 cup brown sugar
* 2 teaspoons ground cinnamon
* 2 teaspoons baking powder
* 1 teaspoon salt
* 1 cup milk
* 2 eggs
* 1/2 cup melted butter
* 2 teaspoons vanilla extract
* 3/4 cup of something yummy (I've done dried cranberries, slivered almonds, dried peaches, dried cherries - you need something for texture, so don't skip this part!)
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix together oats, brown sugar, cinnamon, baking powder, and salt.
3. Beat in milk, eggs, melted butter, and vanilla extract. Stir in (your favorite add-in). Spread into a 9×13 inch baking dish.
4. Bake in preheated oven for 40 minutes.
My only "oops" moment with this one was using a stoneware 9x13 when my usual glass one was in use elsewhere, which resulted in a rather dry batch
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The Golden Retard
Meet the Cookbook Eater Who Started It All...Bad Boy, Wiley!
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Disclaimer
I am not a great chef, not even close, but based on what they tell me, I've got some game. I will only give you recipes that have made it through the test kitchen and have gotten the seal of approval from my little family...and at least one of... our mothers. Also, please be advised that I'm a "loose constructionist" (only in the kitchen, mind you) and I like to experiment with proportions and seasonings. Where possible, I'll tell you where I diverge from the written recipe, throw in some prep tips to help save you some time, that kind of thing. I have strong anti-onion and anti-spicy contingents in the house, so I tend to cut back on these in practice, but not in print. Feel free to leave feedback and any suggested improvements for anything you see here in the comments...and of course, use common sense with any food allergies you might have. We have none here by the brook, thankfully, so no warnings are given.
Happy Cooking!
Happy Cooking!
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About Me
- Kit
- Mother of three wonderful, well-loved children, wife of an amazing man, scolder of dogs, herder of cats, tamer of an otherwise feral cockatiel
3 comments:
Scott's Porage Oats, obviously?
Congratulations on your new blog Kit! I will be back!
Kit,
Alas, the pilotless ignition on my stove went out, so until that it fixed, I will save this recipe.
I have also cooked oatmeal overnight in a crock pot, simply doubling the liquid amount and adding any number of additions - apples, cinnamon, nutmeg, etc. It is nice to wake up on a cold morning and know there is a steaming crock o'oats waiting for you. But this recipe sounds great and one I will try!
Here is one from me, which has been in the family for generations and one that people love, especially come warm weather. My mother was surprised to see it now being served by caterers at weddings, probably because it is so simple!
Polish Cucumbers in Sour Cream
Peel any number of cukes. I thinly slice them, using a mandolin. Mix in a little bit of kosher salt, maybe about a 1/2 teaspoon for every cucumber you peel and slice. Let that stand for at least two hours.
Then squeeze the juice out of the cucumbers, discarding the juice. I use a ricer but bare hands will work too - you want to end up with limp, dryish slices.
Now mix in sour cream, red wine vinegar, and dill weed. How much? Well, I know this will frustrate a new cook, but just enough. You don't want too much red wine vinegar or it becomes too sour and waters down the sour cream. Try this - add the sour cream first to the level you like - just as when you make a potato salad, some like it with a lot of mayo,others not so much. Then start with about two tablespoons of red wine vinegar. Add dill weed to taste. Refirgerate until ready to serve.
Hi Jackie - yes, one would think I'd go for Scott's, but as it is a rare commodity here, I save it for mornings with just me, the beloved, and the boy, and instead use Quaker (or similar) steel cut for this recipe. I still have the Scott's commercial saved in my favorites! LOL!
Thanks for the recipe, Digi - I am going to make it its own post. My Beloved is a cuke-n-vinegar man, so I know he will LOVE it! I shall report back as soon as I make it.
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