My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Friday, January 29, 2010

Amish Baked Oatmeal

I thought I never would find the cook book that had this recipe. Good thing I at least remembered it was an Amish recipe. I'd still be looking. I have several old Amish cook books that I just love. Those folks know how to cook. If this doesn't make you an oatmeal lover I give up. It reminds me of a warm oatmeal cookie. This has to set overnight so get organized. I'm making a batch in a minute and praying the power doesn't go out in this big storm we're suppose to get tonight. Your kids will be begging for this.

Amish Baked Oatmeal
Serve 6

1/3 cup butter
2 large eggs
3/4 cup brown sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoon vanilla extract
1 teaspoon nutmeg or cinnamon, or a little of both
1/4 teaspoon salt
1 cup milk
2 tablespoons milk
3 cups oatmeal, regular old-fashioned

1. Melt butter.
2. Grease a 1 1/2 quart baking dish and drop in eggs and beat.
3. Add brown sugar, baking powder, vanilla, nutmeg and/or cinnamon, and salt. Mix well. No lumps.
4. Whisk in butter and both measures of milk, then add oats.
5. Stir well and refrigerate overnight.
6. Bake uncovered, at 350 degrees F for 35-45 minutes, or until set in the middle.
7. Serve hot with warm milk poured over. (I use half and half or cream and don't heat it.)

COOK'S NOTE: I have been known to throw a big handful or raisins in the mix. Now we're talkin'.

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