Recipes – Page 4

Recipe: Baked Oatmeal

February 28, 2012 by Quin Leave a Comment

Here is a peek into my oven this morning:

I must have made breakfast too early this morning, or maybe I just didn’t eat enough, Because this delightful dish came out of the oven at about 10:30 this morning. Yes, that’s right, I had baked oatmeal at 10:30 in the morning. I chalk it up to being one of the perks of being a stay at home mom, no one tells me when I can take a break & indulge in something so amazing.

Mix all of these dry ingredients together in your baking dish.

2 cups old fashioned rolled oats

1/3 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 cup chocolate chips (because chocolate chips are so high in calories I tried to use the least amount I could and still get a good covering of them on the oatmeal).

Add these over the top and push some of them down in a ways.
3/4 cup sliced strawberries- I use frozen, some were sliced, a few were whole.
1 sliced banana

Whisk these 3 things together and pour over the top.
2 cups milk
1 large egg
1 teaspoon homemade vanilla

Baked at 350 for 35ish minutes.

Yummm!

For leftovers: Since we don’t use a microwave, I scoop what I want into a small pan and heat it up on the stovetop. It only takes about 3 minutes and it’s heated evenly and stays warmer longer than if it were nuked.

Homemade Butter Recipe

December 12, 2010 by Quin Leave a Comment

This family is making the switch from cheapo plasticy margarine all the way to HOMEMADE BUTTER!

I used my fancy shmancy Kitchenaid mixer and it was so incredibly easy!
Ingredients: Quite literally, you really use just plan old Heavy Whipping Cream

Pour cream into bowl. (I used 3 of these cute little cartons)
Attach whisk and mix on medium-high until mixture thickens.
Once thick switch to the flat beater (it’s easier to get the butter off of this, then it wont stick in the whisk).
When the cream turns to a buttery yelllow color and is thick remove from mixer.

Pour off the butter milk (save for something else, or just drink). Rinse the butter in the sink to get all of the butter milk off. I did this by holding chunks of the butter in my hand and squeezing the extra buttermilk out until the only liquid running from the butter was the clean water I was running over it.

Store in a container with a lid. Enjoy with homemade bread, rolls, or anything else you would like butter on.

You may also add seasonings to flavor the butter.

& my neighbor also suggested to lightly salt. I checked this out, not only will it give it a little bit of flavor, but the salt also helps the butter to keep longer. Woo! Bonus!

My husband LOVES butter. He puts butter on everything. So for years I had been buying the biggest cheapest container I could buy. Although this really isn’t a cost effective move in terms of food dollars, I believe that long term (health care costs) that this was a great switch for our family. I had the butter on some homemade pancakes today, and I also approve!

If you make this let me know how it turns out for you.

Oh…. Okay, so I should be honest and add here that there would be many more pictures, that was my intention anyway. But mid-mixing I broke down crying about how bad I suck at making things from scratch and this was never going to turn into butter.. and poof, before I knew it, the mixture had thickened and my husband heard the buttermilk sloshing around in the bowl which meant it was almost ready… I would’ve heard it, if I weren’t so busy feeling sorry for myself. So a big THANK YOU to my husband, for encouraging me, and not putting up with my whining.

Pumpkin Bread

December 6, 2010 by Quin Leave a Comment

Yes, I Really Love Pumpkin, you’ll notice that if you stick around here awhile.

I could happily eat pumpkin muffins all year round, no matter the season. There’s just something cozy and comforting about them that never gets old.

The recipe I use is adapted from a simple pumpkin bread recipe I tucked into my homemade cookbook. And when I say homemade, I mean it quite literally- it’s just an old 3-ring binder we had lying around. Nothing fancy, just pages filled with family favorites and time-tested recipes.

One of the most special things in that binder? A collection of recipes from my late Grandma Edna. My favorite aunt sent me nine separate emails, each with several attachments of one of Grandma’s recipes. I printed them on cardstock, hole-punched each one, and snapped them into my binder. Now, every time I flip through those pages, I feel connected to the strong women in my family who cooked before me.

There’s something so meaningful about cooking from a recipe with history. And when it involves pumpkin? Even better.

Pumpkin Bread
ingredients:
1 3/4 C. Pumpkin (1can)
3 1/3 C. Gluten Free All Purpose Flour
2 C. Sugar (it originally called for 3, but I never use the full amount)
2/3 C. Coconut oil or Butter
2/3 C. Water
4 Eggs
1 tsp. Salt
1/2 tsp. Baking Powder
2 tsp. Baking Soda
1 tsp. Cinnamon

I have no patience for beating eggs, or separating dry ingredients from liquid. So I just put everything into a bowl & mixed it. With my fancy kitchen aid mixer that I am in love with.
For bread, bake at 350 degrees for just under an hour. This time I made 24 muffins and 1 loaf of bread, the muffins I took out after about 35 minutes, the bread I turned off after 45 minutes, but left in for another 15 minutes… so the timing isn’t terribly important. I’d say if you want a general rule- 350 for 40 minutes, then do the toothpick check.

For the frosting I used a recipe I found here.

Ps- A cute little story from my “childhood”. My grandmother used to make the BEST pumpkin pie. I used to say Punky for pumpkin… I heard the phrase “I love grandma’s punky pie” repeated often, as apparently it is something I used to say when my grandparents came to visit. It wasn’t until about a year ago when my husband corrected me I realized that I was still saying punky pie, rather than pumpkin pie. Ha!

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