Thursday, March 27, 2014

First Breakfast: The Recipes

Many of the party guests from last weekend have asked me to make sure I post the recipes. Sometimes this will be difficult - I've always improvised my stews - but I'll give it the old college try and hope everyone learns what they wanted.

First Breakfast Menu
Steel-cut oatmeal with apples and cinnamon (recipe below)
cinnamon walnuts (recipe below)
muesli bread
tea, coffee, and cider
every possible condiment - honey x2, raspberry jam, orange marmalade, Amish butter, Battenkill half and half, and Meadowbrook cream for the oatmeal.

Steel-Cut Oatmeal with Apples and Cinnamon
(from here)
2 apples, peeled, cored, cut into 1/2-inch pieces
1-1/2 cups milk
1-1/2 cups water
1 cup uncooked steel-cut oats
1/4 cup brown sugar
1-1/2 tablespoons butter, melted
1/2 teaspoon cinnamon

1/4 teaspoon salt

Coat inside of 3-1/2 quart (or larger) slow cooker with cooking spray. Add all ingredients to slow cooker. Stir, cover, and cook on low for approx. 7 hours (slow cooker times can vary). Spoon oatmeal into bowls; add optional toppings, if desired. Store leftovers in refrigerator. Freezes well.

Sweet Coated Walnuts
1 egg white
1 teaspoon ground cinnamon
1 cup sugar
3/4 teaspoon salt
2 tablespoons water
1 pound walnut halves
Preheat oven to 250 degrees F (120 degrees C). Lightly butter a baking sheet.

In a bowl, beat the egg white until foamy. Mix in cinnamon, sugar, salt, and water. Mix well. Stir in walnuts, stirring until well coated. Spread on baking sheet.

Bake in preheated oven for 1 hour, stirring every 15 minutes.

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