Last summer we went to our church’s Family Camp. All of the meals were provided, Ahhhhhh yes zen!! In the mornings they has several options including a baked oatmeal. Day 1, did not try, too scared of it. Day 2, convinced by the cook to give it a try. I scooped it up, just like he told me to, and poured a little milk over it. Oh man, so delicious! It’s like desert for breakfast. Here’s my tweeked version:
1/2 cup milk
1/2 tsp baking powder
1/2 cup sugar
1/4 cup melted butter
1 tsp vanilla
2 T oil
1 – 3/4 cups quick cook oats
In medium mixing bowl whisk egg. Add on remaining ingredients, except oats. One fully mixed, add oats.
Preheat oven to 350 degrees. Spray 8×8 cooking dish with non stick spray.
Pour mixture into pan and cook for 35 minutes.
Remove from oven after about 35 minutes when edges turn golden brown, let cool slightly. Eat eat while still warm. Scoop out a large portion into bowl. Add cinnamon, raisins or whatever you enjoy on regular oatmeal…..including a splash it milk.
2 1/2 cups Flour
1/2 cup sugar
1 Tablespoon poppy seeds
2 teaspoons baking powder
1/2 teaspoon baking soda
1/1 teaspoon salt
1/3 cup cold unsalted butter
3/4 cup milk
1/4 cup lemon juice
1/2 teaspoon lemon zest
1 cup fresh or frozen blueberries
In large bowl, combine flour, sugar, poppy seeds, baking powder, baking soda and salt. Cut in butter until it resembles fine crumbs. In different bowl, combine milk and lemon juice. Fold in blueberries. If using frozen blueberries, you may need additional flour.
Turn dough onto a floured surface; knead gently a few times. Shape into a ball then pat into an 8 inch circle; cut into eight equal wedges (triangles). Place on baking sheet that is covered in parchment paper 1 inch apart. Sprinkle with additional sugar and bake in a preheated 425 degree oven for 12- 15 minutes. Remove from oven when slightly browned. Serve warm.
3 fresh eggs
1 b ox cream cheese
1 lb diced Thick Cut Bacon, cooked soft and drained
2 cans crescent rolls
4 green onions-trimmed and sliced thinly & 1/4 cup diced white onion
1/2 cup diced bell pepper
2 cups Ham, diced
1 cup shredded cheddar cheese
Preheat oven to 375 degrees. In a small mixing bowl, whip eggs into softened cream cheese until fully mixed, set aside. Sauté’ Thick Cut Peppered Bacon until cooked but not crisp, add onions, bell pepper and Ham. Continue cooking until onions are translucent, drain and set aside. Roll out dinner roll dough until 1/2 inch thick. Arrange on a pizza pan or ovenproof dish. Push edges of dough together to form flat shell. Spread cream cheese mixture over bread surface. Add bacon, onions, bell pepper, and Ham mixture. Bake 20-25 minutes or until bread is lightly browned. Add shredded cheese during last 5 minutes of baking.
I finally got my popover pan!!! Yeah!! I went to KOSAMA this morning, then came home to make these delish popovers because I am off work for the next few days and don’t have to hurry and get to work.
2 Tbsp butter (unsalted)
2 beaten eggs
1 cup milk
1 Tbsp cooking oil
1 cup all purpose flour
1/4 tsp salt
Coat popover pan cups with butter, leaving a couple “nuggets” in the bottom of each cup. Preheat oven to 400 degrees. In mixing bowl, beat eggs, milk and oil until combined using mixer or wire wisk. Add flour and salt and beat until smooth. Fill cups 1/2 full. Place pan on a baking sheet and place in oven. Cook for 40 minutes or until golden brown and firm (not hard). After removing poke top of popover with fork to release steam. Serve immediately with butter, whip cream, fresh fruit, syrup or whatever you want.
- 1/2 cup butter (real stuff, slightly softened)
- 1 1/3 cups white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups buttermilk
- 4 cups all-purpose flour (King Authur is my favorite!)
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups blueberries
- 2/3 cup all-purpose flour
- 2/3 cup white sugar
- 6 tablespoons butter, softened (Real stuff!)
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
I put a cookie sheet under the baking dish just in case there was any overflow…..there wasn’t fyi.
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan. Sift together 4 cups flour, baking powder, baking soda and salt. Set aside.
- In a large bowl, cream together 1/2 cup butter and 1 1/3 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Sir in blueberries. Pour batter into prepared pan. In a small bowl, combine 2/3 cup flour and 2/3 cup sugar, cut in 6 tablespoons butter until mixture resembles coarse crumbs. I added about a half teaspoon of cinnamon and 1/8 teaspoon of nutmeg for fall flavor. Sprinkle over top of batter.
- Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
This makes A LOT of coffeecake. Do not make it when there is only three people home!! Unless, like me, you send some down the street to friends. It would make a great piece to a holiday brunch!! Enjoy 😉