AMISH-STYLE APPLE AND CINNAMON BAKED OATMEAL

I wanted to try something that was like oatmeal, but more exciting. This recipe for apple and cinnamon baked oatmeal fits the bill. At first, it seemed like a lot of ingredients, but it turns out that it was really simple to put together.

I got to try one serving, but when I went back to the refrigerator the next morning all of it was eaten and the container was in the dishwasher. No one will own up to exactly what happened to all of it, but both Derek and Sam told me it was “pretty good.” I also thought it was good and wished I had more to try. Oh well, I will certainly make this again.

INGREDIENTS

3 cups old-fashioned rolled oats

1 1/2 teaspoons baking powder

2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

3/4 teaspoon salt

1/2 cup lightly packed brown sugar (more to taste if you like things a bit sweeter)

2 1/2 cups milk

2 large eggs

1 teaspoon vanilla extract

4 tablespoons butter or coconut oil, melted

2-3 large tart, sweet apples (like Honey Crisp or Gala), peeled, cored, and diced

INSTRUCTIONS

• Lightly grease an 8X12-inch or 9X13-inch baking pan or 9X9-inch (for super thick oatmeal) with nonstick cooking spray and set aside. Preheat the oven to 325 degrees F (don't preheat the oven if making it ahead of time and refrigerating overnight).

• In a large bowl, whisk together the oats, baking powder, cinnamon, nutmeg, salt, and brown sugar.

• In a large liquid measuring cup or medium bowl, whisk together the milk, eggs, and vanilla.

• Pour this mixture over the dry ingredients and add the melted butter or coconut oil. Stir or whisk to combine.

• Arrange the diced apples evenly over the bottom of the baking dish and pour the oatmeal mixture over the top. You can cover and refrigerate overnight at this point or bake right away (uncover before baking the next morning).

• Bake for 35-45 minutes until the top is golden and the mixture is set up and not super jiggly.

• Serve warm or at room temperature with a little milk poured over the top, if you want.

Pumpkin Banana Bread

This week Sam wanted to be the baker. Besides an oven assist from me, he created this all on his own. This simple three ingredient bread is perfect for kids or the beginning baker to make.

We know my oven takes a little longer to bake things so we left it in the oven for an hour and ten minutes instead of the recommended 55 minutes.

Everything was going well until Sam lost patience waiting for it to cool and dumped it out of the pan immediately after we took it out of the oven. Needless to say the middle fell out before the edges.

The photo turned out pretty well and it tasted delicious. We found ourselves wondering back into the kitchen all day to take a piece. By the time Derek came by there was nothing left.

INGREDIENTS

2-3 very ripe bananas

1 can pumpkin puree

1 box spice cake mix

INSTRUCTIONS

Preheat oven to 350°

In a large mixing bowl, mash peeled bananas with a fork.

Add pumpkin puree to bananas and stir until combined.

Add dry cake mix to pumpkin banana mixture and stir or use a mixer until combined

Fold batter into a greased or stone loaf pan

Bake for 55 minutes to 1 hour and 10 minutes depending on your oven

Let cool for 10 minutes at least before slicing'

Serve warm.

Store leftover bread in the refrigerator

Microwave for 10 to 20 seconds to warm leftover.

Dotty's Famous Strawberry Pancakes

The secret recipe for Dotty’s Famous Strawberry Pancakes is included in the back of my book, The Legacy of Sterling Manor.

Get your copy today!

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Cinnamon Roll Muffins

I think that Sam and I would agree that these muffins were the yummiest things we have made yet. They are as gooey, cinnamon-y delicious as they look in the picture.

Every time I walked into the kitchen, there was one more muffin gone. Between Sam, Derek and I these muffins lasted two days and I am ashamed to say they made ALOT.

These will definitely be a regular menu item!

INGREDIENTS

Muffins

• 1 box yellow cake mix

• 1 cup milk

• 1/3 cup butter, softened

• 3 eggs

• 1 cup packed light or dark brown sugar

• 3 teaspoons ground cinnamon

• 3 tablespoons butter, melted

Icing

• 1 1/2 cups powdered sugar

• 3 tablespoons real maple syrup

• 2 tablespoons milk

INSTRUCTIONS

• Heat oven to 400°F. Spray 24 regular-size muffin cups with cooking spray.

• In a large bowl, beat cake mix, 1 cup milk, the softened butter, and eggs with electric mixer on medium speed until smooth. In a small bowl, mix brown sugar, cinnamon, and melted butter. Gently stir half of the mixture into the batter in a large bowl. Fill muffin cups two-thirds full. Top with the remaining cinnamon mixture.

• Bake 12 to 15 minutes or until edges are golden and a toothpick inserted in center comes out with a few moist crumbs. Cool in pan 5 minutes, then remove to cooling rack.

• In a small bowl, beat Icing ingredients with a whisk. Drizzle over warm or cooled muffins.

Scones

This week I wanted to be fancy and try scones. I have put this recipe off for a few weeks because I was completely afraid of this. Scones just sound like something a real pastry chef would make and I am not there yet.

I took the recipe step by step and it turns out it wasn’t that difficult after all. There are a lot of options for add-ons if you don’t want to make just plain scones. I decided on dried cherries and a teaspoon of vanilla extract. There is also an option for a topping and went with plain sugar. Maybe part of the reason I felt overwhelmed by this recipe was all the decisions you need to make on your own.

I wasn’t expecting scones to be triangular in shape, but what do I know? They taste the same no matter the shape. I added some cream as a topping and I was glad I did. The thing about scones is that they are very dry.

If you notice in the photo, I brought out my fancy rose mug and filled it with vanilla chai tea. I am not a fan of hot tea, but the scone with the tea tasted amazing.

Sam thought they were too dry after one bite and tossed the rest aside. Maybe this isn’t a breakfast for kids, but I still felt fancy.

INGREDIENTS

Basic Scones

2 cups flour

3 tablespoons sugar (or more)

1 tablespoon baking powder

1⁄2 teaspoon salt

1⁄4 cup butter (room temp)

1⁄2 cup milk

2 eggs

Optional Add-Ins (up to a cup)

1⁄2 cup dried apricot, chopped (optional)

1⁄2 cup mini chocolate chip (optional)

1⁄2 cup chopped nuts (optional)

1⁄2 cup grated cheese (optional)

1⁄2 cup raisins (optional)

1⁄3 cup dried currant (optional)

1 cup craisins (optional)

1 tablespoon orange peel, coarsely chopped (optional)

1 tablespoon lemon zest (optional)

1 tablespoon poppy seed (optional)

Flavoring of choice (discretion)

1 teaspoon vanilla extract

1 teaspoon almond extract

1 teaspoon banana extract

1 teaspoon orange extract

1 teaspoon brandy

Topping of Choice (just one)

2 teaspoons brown sugar (holiday or seasonal) or 2 teaspoons white sugar (holiday or seasonal) or 2 teaspoons sugar crystals (holiday or seasonal) or 2 teaspoons candy sprinkles (holiday or seasonal)

INSTRUCTIONS

1. Preheat oven to 400; set aside a lightly greased baking stone or cookie sheet.

2. In a large bowl, combine dry ingredients; cut in butter to resemble coarse crumbs; select one or more Optional Add-In from the list above (equalling about 1 cup total); make well in the center.

3. In a measuring cup, mix milk and eggs, pour into well in flour mixture EXCEPT -- reserve about 1 tablespoon of egg-milk; add flavoring of choice.

4. Stir flour-milk mixture with a fork, it will be slightly dry and rather stiff (add a bit extra milk if it appears "too" dry).

5. Dump dough onto a floured surface, incorporating any dry crumbs from the bottom of the bowl; knead several times but DO NOT OVERWORK the dough.

6. Divide into two balls; place one on either end of the baking stone or cookie sheet; pat into an 8-inch disk, about half-inch thick.

7. Using a pastry brush, spread the reserved egg-milk over the tops of both disks; sprinkle with Topping of Choice covering thoroughly.

8. With a pizza cutter or big knife, cut each cake into wedges (four large or six small), LEAVE IN PLACE.

9. Bake for 20-25 minutes (tops will be golden brown); separate wedges and check that dough is "dry" -- if not, pop back in oven & give it 2-3 more minutes; then serve immediately.

French Toast in a Mug

I wanted to try something fun this week. French toast in a mug sounded like something kids might like if they stayed at the B&B with their parents.

If Sam is any gauge, and he certainly seems to be a good one, kids will love this. It’s fun to make and tastes yummy with the chocolate chips and powdered sugar on top.

The only problem is that it only makes a single serving. That means it takes a bit more time to serve and we will have to have plenty of microwavable mugs on hand.

Maybe I will save this for breakfasts at home.

INGREDIENTS 

• 1 piece buttered bread we used challah and I would totally recommend if you have it

• 1/4 cup milk

• 1 egg

• 2 tablespoons syrup

• 1 teaspoon ground cinnamon

• a pinch of salt

• 1 tablespoon of chocolate chips we used mini chocolate chips which melted really nicely

• Powdered sugar (optional)

• Cinnamon sugar (optional)

INSTRUCTIONS 

Blurry view from the top. Trying to show how it all mixes together.

• In your microwavable mug, mix together the egg, milk, syrup, cinnamon and salt until all combined

• Cut off the sides of the bread (crusts) and slice your bread into square bit sized pieces

• Add the bread to the mug and press them down so they are submerged within the liquid and the bread soaks in the egg mixture

• Add the chocolate chips to the mug and give a little stir to incorporate them in the mixture

• Sprinkle the optional cinnamon sugar on top

• Microwave for a total of 2 minutes stopping every 30 seconds (count to ten and start again – this is so it doesn’t explode in your microwave)

• Let cool for about 1-2 minutes

• Sprinkle powdered sugar on top

  Recipe from: princesspinkygirl.com

Strawberry Bread

I’m trying the fruit breads again. This time I tried strawberry. The other change I made was using two small loaf pans instead of one big pan.

This bread was more “bread” like than the blueberry bread which came out more like cake. I was surprised by the small amount of cinnamon that the recipe calls for. But when I tasted it I knew why. Even just using that small amount, all I could taste was cinnamon. That would have been great if it were cinnamon bread and not strawberry bread. I couldn’t really taste the strawberry.

Sam said it was “pretty good.” He didn’t run back for more like he did with the blueberry bread. I thought it was still yummy even though it wasn’t as sweet.

The best part about making it in two small pans was that I was able to gift one to Dotty.

Ingredients

• 1 large egg

• ¼ cup corn or vegetable oil

• ¾ cups sugar

• 1/2 cup chopped & mashed strawberries (about 1/2 pound of berries) drain ALL the juice off

• 1 cup self-rising flour packed (see note for all-purpose flour) *

• 1/4 teaspoon ground cinnamon

• 1/4 teaspoon salt

Instructions

• Preheat oven to 350 degrees. Grease two mini loaf pans with cooking spray with flour like Baker's Secret.

• Wash and hull the berries. Chop and mash berries and strain off the excess juice. Measure out ½ cup.

• Whisk egg in large mixing bowl. Add oil, sugar and mashed strawberries. In another mixing bowl stir together the flour, cinnamon and salt. Add the dry mixture to the strawberry mixture and stir.

• Pour into loaf pans, filling about 1/2 full. This is a moist bread and it will not cook through if you fill the pans too full.

• Bake for 30-35 minutes until lightly browned or until a straw inserted into the center comes out clean. Moist breads like this Strawberry Bread are difficult to know when they are done. The straw or small knife inserted into the bread is the best way to know. You can’t just go by the time.

• Cool on wire racks for five minutes. Remove bread from pans and continue to cool until ready to slice. To store, wrap in clear wrap. This bread will keep fresh for several days.

  * Note: if using all-purpose flour add ¼ teaspoon baking soda and ¼ teaspoon baking powder

  Recipe from: chloesblog.bigmill.com

Blueberry Bread

I tried a recipe for “The Best” Blueberry Bread and I wasn’t sure if it would live up to the hype. I also wasn’t sure if I would have any blueberries left to make the bread after I caught Sam eating them quietly one at a time.

It was, in fact, THE BEST blueberry bread I’ve ever tasted. I decided not to make the glass and opted to add a little extra sugar on top before backing. I made it as one full loaf, but next time I think I will try it in smaller loaf pans. Maybe the guests of the B&B might enjoy having a personal loaf.

I am definitely going to include this on the menu!

Sam even told Derek that he didn’t need to stop by Dotty’s Diner to pick up dessert because we could have this instead. That may have been the highest compliment I could have gotten.

INGREDIENTS 

1 cup white granulated sugar

2 cup all purpose flour

1 tablespoon baking powder

½ teaspoon salt

1 large egg

1 cup milk

⅓ cup vegetable oil

1 cup blueberries (1/2 pint)

GLAZE (OPTIONAL)

3 tablespoons butter melted

1½ cups powdered sugar

1 teaspoon vanilla

1½ teaspoons heavy cream can substitute milk

INSTRUCTIONS 

Grease large 1½ pound loaf pan and preheat oven to 350°F.

In a large mixing bowl or mixer, combine sugar, flour, baking powder and salt.

Beat eggs, milk and oil.

Gradually add dry mixture to wet until just moist.

Fold in blueberries.

Pour batter into pan an inch and a half below to compensate for rise.

Optional: sprinkle sugar on top just before baking if you're not topping with glaze.

Bake 50-60 minutes. Allow to cool on wire rack 10-15 minutes before removing from loaf pan.

Recipe by: julieblanner.com