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Monday, 4 January 2016

Oatmeal Baking Recipes



Strawberry-Almond Baked Oatmeal Pie

A sweet-and-savory mix of strawberries, almonds, and oats combine for an easy oven-baked breakfast.
*     Yield: Serves 4

Ingredients:
  • 1 1/2 cups rolled oats
  • 1/2 cup sliced almonds
  • 20 ounces strawberries, hulled and quartered
  • 1/3 cup plus 3 tablespoons light brown sugar, plus more for serving
  • 1/4 teaspoon salt
  • 1 large egg
  • 1 3/4 cups milk
  • 2 tablespoons (1 ounce) unsalted butter, melted, plus extra for greasing dish

Directions:
1. Adjust oven rack to middle position and preheat oven to 350°F. Lightly grease shallow 2-quart baking dish. Scatter oats, almonds, and strawberries into baking dish.
2. Whisk 1/3 cup plus 2 tablespoons brown sugar, salt, egg, milk, and melted butter in medium bowl until combined. Pour into baking dish. Using spoon, gently press oats into liquid to moisten evenly.
3. Scatter remaining tablespoon brown sugar over top and bake until center is just set, about 30 minutes. Serve immediately; sprinkle extra brown sugar at the table.
  

Oatmeal Lace Cookies Recipe



Oatmeal Lace Cookies are thin, crisp, delicate and buttery cookies. This lace cookies recipe is a family favorite.
*      Serves: 60

Ingredients:
  • 1 cup (2 sticks) butter
  • 2¼ cups light brown sugar, packed
  • 2¼ cups rolled oats
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1 egg, lightly beaten

Directions:
1. Preheat oven to 375º F. Line baking sheets with parchment paper or silicon baking mats. Set aside.
2. Heat butter and brown sugar in a 2-quart saucepan over medium heat, stirring frequently with a wooden or silicon spoon, until butter has melted and mixture is smooth. Stir in oats, flour, salt, egg, and vanilla.
3. Drop cookie batter by the teaspoon onto prepared baking sheets, leaving about 2 inches between each cookie to allow them to spread.
1.      Bake for 5 -7 minutes, watching closely to prevent them from over-baking. The lace cookies should be golden brown.
2.      Allow to cool on the cookie sheet for 30 seconds and remove onto racks to cool completely.
3.      Store in an airtight container.


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