Baked Oatmeal Raisin Bread

I was asked how many cups of oats I use for the following recipe, and the answer is that I’ve never measured. In the famous words of Rachael Ray I simply “eyeball it.” I determine how much oats I will use by how thick I want to make the bread. So based on my eyeball assumption I would say about 4 cups of oats should do the trick in a 9×13 pan.

Also, I have altered the recipe. I now place a 1/2 stick of margarine in the baking dish and stick it the oven to melt. I then remove it from the oven and pour the batter in. I had been having a problem with “stickage” if that’s even a word. The margarine seems to solve that problem and add more flavor. Feel free to tweak the recipe. Add vanilla flavor of maybe even lemon zest. Try substituting raisins with craisins (the dried cranberries). The sky is the limit. If you alter the recipe and it taste good post the recipe on your blog.

Baked Oatmeal: Serves 6-8
9×13 rectangular baked pan
4 cups of uncooked oats (not instant)
1/2 c. white sugar
1/2 c. brown sugar
1 t.spoon nutmeg
2 Tb. spoons cinnamon
1 c. raisins
1/4 c. vegetable oil
1/2 stick of margarine
2 large eggs
2 c. milk
(I use powdered milk)
Steps
Add margarine to baking dish
Place in oven until melted
Fill a bowl with oats
Add all dry ingredients and mix well
Add eggs, oil and then mix
Begin adding milk until the mixture is slightly smoother than cookie dough but not soupy
Pour into heated baking dish
Bake in 350 degree oven for 40 min. or until golden brown and firm
Let cool
Cut into squares
Recipe can be eaten warm or cold and can be frozen
as a

Beans, Peas & Soup

Lentil Soup

1 lb. bag of Lentil
2-4 garlic cloves (chopped or smashed)
1/2 finely cup chopped onion
2 bullion cubes (beef or chicken) can be substituted for stock
2 tbl. spns. Of Lawry’s or your favorite seasoning
Salt & Pepper
4 c. of water or enough to cover lentil
6 tbl. spns. Olive or vegetable oil
1/4 c. flour

This is a recipe that I love because it can be altered to the taste buds of the preparer. For instance, I love the flavor of garlic therefore I use 4 cloves whe I am making Lentil Soup for myself. But my husband on the other hand does not like garlic so I use only two cloves. With this soup I have used bay leaf in place of garlic or cilantro after cooking, in place of onion. So what I am saying in a nutshell is have fun with it.

In a pot large enough to hold 5 cups of water add 2 tbl. spns. of oil. Heat on medium heat then add the garlic and onion. Allow them to heat until translucent but not brown. Season the pot with salt, pepper and Lawry’s. If using stock pour at this point add the lentil to the pot and then add stock. If using boullin cubes, you’ll need to add 1 cup of water to the pot and bring to a boil. Add bullion cubes and dissolve. Rinse lentil and pour into pot. Cover with remaining water. Return to a boil. Turn down the Lentil to medium heat and let simmer for 20 minutes. Taste to see if the lentil is soft enough for you, if not simmer a little longer.
Finally, mix together remaining 2 tbs. spns. of oil with a 1/4 cup of flour until smooth. You may need to add a little more oil or you can use liquid from the lentil. Add this mixture to the pot to thicken the soup. Serve alone in a bowl or over rice. Enjoy.

Freezer Alternative: At this point I serve half for lunch and the other half I freeze for future use. I allow it to cool then freeze in a Ziploc bag or Tupperware. To serve defrost and place in a sauce pan. Add a little water to reconstitute and simmer on low until warm and enjoy.

Make Ahead Breakfast Time Savers

I was asked to share some of my recipes. I created these recipes so that my hubby, who leaves too early to sit down for breakfast, could take his breakfast with him. He loves the oatmeal but not the grits. My children love them both and so do I. So here we go…

Baked Oatmeal: Serves 6-8

9×13 rectangular baked pan
1 1/2 – 2 c. uncooked oats (not instant)
1/2 c. white sugar
1/2 c. brown sugar
1 t.spoon nutmeg
2 Tb. spoons cinnamon
1 c. raisins
1/4 c. vegetable oil
2 large eggs
2 c. milk
(I use powdered milk)
Steps

Fill the baking dish halfway with oats

Add all dry ingredients and mix well

Add eggs, oil and then mix

Begin adding milk until the mixture is slightly smoother than cookie dough but not soupy

Bake in 350 degree oven for 40 min. or until golden brown and firm

Let cool

Cut into squares

Recipe can be eaten warm or cold and can be frozen as a freezer meal for breakfast or snack.

Grits & Cheese Casserole: Serves 6

6 servings of cooked grits
1 c. sharp shredded cheese
1/2 c. melted butter or margarine
1 c. milk
4 large eggs beaten
1/4 tsp ground red pepper (optional)
salt & pepper to taste
Steps

Add 1 cup of melted butter to grits and stir

Add 1/2 cup of cheese and beaten egg. Mix well.

Add milk, salt, pepper and ground red pepper. Mix well.

Sprinkle with remaining cheese.

Bake in oven at 350 degrees for 1 hour or until golden brown.

Let sit 10 min. before serving.

Note: Variations would be to add 1 lb. of cooked drained sausage, some jalapeno peppers or crumbled bacon.