a little of each

A family's cookbook

Oatmeal Souffle January 9, 2013

Filed under: Breakfast — alittlemoreofeach @ 3:42 pm
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We served this at Girlie Weekend 2002. You can omit the raisins or add dried cranberries or blueberries instead. Yum!

1 cup milk
2 Tbl butter
¾ cup quick-cooking oats
1/3 cup low-fat cream cheese
½ cup packed brown sugar
½ tsp nutmeg
½ tsp cinnamon
¼ tsp salt
3 egg yolks, lightly beaten
½ cup raisins
½ cup chopped walnuts
3 egg whites

Coat sides and bottom of 1½ quart soufflé dish with butter. Sprinkle lightly with sugar. Combine milk and butter in saucepan. Heat just until mixture comes to a boil, stirring occasionally. Add oats gradually, stirring constantly. Cook until thickened, stirring frequently. Remove from heat. Add cream cheese, brown sugar, nutmeg, cinnamon and salt to oat mixture, and mix until blended. Add egg yolks gradually, beating constantly until mixed. Stir in raisins and walnuts. Beat egg whites in a mixer bowl until stiff but moist peaks form. Fold into oats mixture. Spoon into prepared dish. Bake at 325 degrees for 35 to 40 minutes or until center is almost set. Serve immediately with cream or heated milk. Do not discard the leftovers. This soufflé is just as tasty when cold and fallen.

 

Baked Oatmeal

Filed under: Breakfast — alittlemoreofeach @ 3:41 pm
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2 cups uncooked quick-cooking oats
½ cup packed brown sugar
1/3 cup raisins
1 Tablespoon chopped walnuts
1 tsp baking powder
1 ½ cups fat-free milk
½ cup applesauce
2 Tbl butter, melted
1 large egg, beaten
Cooking spray

Preheat oven to 375 degrees. Combine first 5 ingredients in medium bowl. Combine milk, applesauce, butter and egg. Add milk mixture to oat mixture; stir well. Pour oat mixture into 8 x 8 baking dish coated with cooking spray. Bake for 20 minutes. Serve warm.

Serves 5.

 

Apricot Cream Cheese Scones

Filed under: Breakfast — alittlemoreofeach @ 3:40 pm
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I made these for brunch on Mother’s Day 2005. They were especially good served with peach butter. The scones do not have to be rolled and cut into shapes. Small, slightly flattened balls of dough work well too. I also served these at my thesis defense in July 2005. I made a double-batch which I do not recommend; it requires too much stirring and results in tough scones.

4 ¼ cups all-purpose flour
½ cup sugar
1 tsp baking powder
½ tsp salt
1 (8 oz) package cream cheese, chilled
1 stick butter
1 cup diced or slivered dried apricots
1 large egg
¼ cup milk, plus more for brushing
2 tsp vanilla extract

Preheat oven to 425 degrees. In a medium bowl, whisk together flour, sugar, baking powder and salt. Cut in cream cheese and butter using fingers, a pastry blender, a fork or a mixer, until mixture resembles coarse meal. Stir in dried apricots. In a small bowl, whisk together egg, ¼ cup milk and vanilla. Combine liquid and dry ingredients, and stir until dough becomes cohesive. (The more you work the dough, the tougher it will get.) Turn dough out onto floured surface and fold it over several times, until it holds together. Pat dough into a ¾-inch thick rectangle. Cut out scones with a round cookie cutter, gathering scraps and rerolling dough. Brush the tops lightly with milk and sprinkle with a little extra sugar. Place scones 2 inches apart on ungreased baking sheet. Bake for 8 minutes. Turn oven off, leave door closed, and bake for 8 minutes more, or until scones are light golden brown. Serve hot, with clotted cream or butter and jam or raspberry curd.