tephra: Sanji from One Piece, Cooking (Cooking Sanji)
I tried a recipe for this before and it was rather disappointing, too wet and not enough flavor. This time I made it up on my own and it turned out pretty nice, though if you don't want to have to practically cut your oatmeal you might want a bit more liquid in the mix.

Only our big slow cooker (6qt) has a timer so I mixed everything in a 1.5qt Corningware casserole dish and set that in the slow cooker to effectively bake the oatmeal. The slow cooker cooks for the set time and then holds the food on warm for several hours so in this case it held it on warm for about 2 hours, which probably contributed to the solidness.

1 cup steel cut oats
1 cup unsweetened applesauce
1 cup milk
1 cup water
2 tsp vanilla extract
1 tsp cinnamon
1/2 tsp nutmeg (I may reduce this to 1/4 tsp next time)
1/4 tsp salt

Mix it all up and cook on low for 8 hours.

If you are cooking direct in the crock you will probably want to coat the inside with cooking spray or butter, and possibly risk burning it unless you add more liquid. Normally you want four parts liquid to one part oats.

As I mentioned it turns out very solid, so you will have to work a bit to stir the spices that floated to the top back down into it when it's done. The oats end up nice and chewy and while I don't normally add milk to my oatmeal I did with this and it was very tasty with bit of milk and a drizzle of sugar free maple syrup over it. I honestly do not know if I will add more liquid next time I make it.

It's not very sweet, and there really isn't a detectable apple flavor. If you want more apple and you want it wetter try adding a second cup of apple sauce. If you don't want it much wetter try chopping up some dried apples to stir in, though you might need a bit more water with that just because it does turn out so dry as it is.

Future experiments may involve other dried fruits.

6/13 - Tried it with an additional cup of applesauce, without reducing the milk or water. There is more apple flavor of course but it makes the oatmeal too wet for my taste. If you prefer creamier oatmeal over chewier oatmeal by all means go for the extra applesauce but I will stick to less liquid for myself.
tephra: Sanji from One Piece, Cooking (Cooking Sanji)
I was in the mood for pancakes, and after looking at some recipes to get an idea about the proportions of ingredients I went into the kitchen and came up with this.

1 c flour
1 1/4 tsp baking powder
1/4 tsp salt
1/4 c brown sugar
3/4 c milk
1 egg
1 tsp vanilla extract

It makes 4 thick and fluffy 6" pancakes.

For my own reference, setting 3 (aka "medium low") is the ideal temperature to cook them at.
tephra: A furry liger-ish dragon portrait in profile (Default)

More recipes, getting tired of them yet? This one is really easy but requires a tube pan (sometimes called an Angel Food pan), you could probably make it in a Bundt pan but I like the removable bottom of the tube pan.

Ingredients:
  • Cornbread batter sufficient for 2 9x9" pans, divided1
  • Sausage, either links or loose, about a pound, you want enough to make a nice continuous circle in your pan
  • Peppers and onions2
  • Cheese, about 2 cups of grated mozzarella or whatever you like

Cook the sausage completely. Drain, reserving some of the fat to fry the onions and peppers.

Cook the onions and peppers in the sausage fat. Drain excess fat if necessary.

Grease and flour your tube pan.

Mix up one box of cornbread mix or one batch of a recipe, and pour it into the pan. Top with sausage and peppers and sprinkle with cheese.

Mix up the second box/batch of cornbread and pour over the filling.

Bake at 400°F for about 45 minutes or until a toothpick inserted in the cornbread comes out dry (and possibly cheesy at the end). Let it cool about 15 minutes before removing from the pan and slicing.

This is excellent right out of the oven and also sliced cold the next day and fried in a bit of butter (I also top it with a bit of maple syrup, but New Englanders tend to be a bit weird about that). It also warms up in the microwave nicely if you cover it with a damp paper towel.

1. I use Krusteaz Honey Cornbread mix, two boxes, because it's faster and easier than making my own from scratch and tastes just as good. You'll need 1 egg and 1 cup of milk per box.

2. Go ahead and save time by buying them cut up and frozen. Birdseye's Pepper and Onion stir-fry blend is excellent but the cheap diced onions and peppers will work just as well. If using fresh vegetables figure on one small-to-medium onion and two medium peppers, or 2-3 cups worth (uncooked).

If I had more icon slots I'd make a cooking one for these posts... something from Yakitate! Japan or Addicted to Curry or something....

tephra: A furry liger-ish dragon portrait in profile (Default)
Today's Friendly Hostility made me crave French toast so I spent a couple minutes with Google and then adapted a recipe out of two that seemed interesting.

2 eggs
2 tsp vanilla (the real extract please, imitation vanilla flavoring is gross)
2 Tbsp honey
dash of salt
1 tsp ground cinnamon
1/2 cup milk
3-4 slices of bread

First order of business, find a container that will fit at least one slice of bread flat in the bottom.

In your appropriately sized container, beat the eggs until frothy (I use a fork, which turned out useful.) Add vanilla, honey1, salt, and cinnamon; beat some more. Add milk and beat once more.

Note: You could just put everything in and then beat it (I did) but be warned, the cinnamon will tend to clump and the honey will harden on the bottom of the dish because of the cold milk. Beating will take a bit and a fork is really good for scraping up the chilled honey.

Soak only so many slices of bread as you can cook at once. In my case it was one since I could only soak one at a time anyway.

How long to soak the bread depends on the bread and how "soggy" you like your French toast of course.

The only bread available to me today was Aunt Millie's™ Hearty All-Natural Whole Wheat. I had a bit more than enough egg mixture for three slices (but not enough for four) which worked out great since there is no way I could have eaten another slice.

Whole wheat French toast is... different... but not bad. I chose this recipe because I knew I'd have to work with whole wheat in the first place. I can't vouch for the recipe with white bread, if you try it let me know how it works out.

1. A tip that the experienced cooks probably know: honey is easier to measure if you first coat your measuring spoon with a bit of cooking spray. This trick obviously works for any sticky substance, such as molasses or corn syrup, as well. Be careful though, if for some reason you are measuring said sticky substance to mix with egg whites for whipping the oil will prevent the egg whites from reaching the stiff peak stage (and might prevent you from getting them to even soft peak stage.)
tephra: A furry liger-ish dragon portrait in profile (Default)
3 cups Krustez Belgian Waffle Mix prepared as directed
1 15oz can pumpkin (not pie filling)
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/4 cup dark brown sugar
1 teaspoon vanilla (the real extract, not vanilla flavoring)

Mix together and cook a bit longer than normal. A regular Belgian waffle takes 4 minutes on our iron but these take about 6. You can thin the batter with a bit of milk or water if you like since this is a bit on the thick side.

Tonight is the first time I made these and this is my own recipe based off a couple I found online with my own variations. I think I might increase the brown sugar, but as they are they are OMFGYUMMY with butter and maple syrup. From the smell I'd say you could leave out the pumpkin and have spice cake waffles. :)

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