Today I made “Amish Oatmeal”

As Salaamu Alaikum and howdy all.

Today I made Amish Oatmeal.  This is a custard-style baked dish that is perfect to serve anytime.  I like it in the morning because it is hearty and keeps you full for a long time.  Great for the kids who are in school all day.  This particular recipe is not too sweet, which I like.  You can actually drizzle it with honey or maple syrup if you want to make it a bit sweeter.

I got the recipe from here:

Amish-Style Baked Oatmeal

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This calls for oats, brown sugar, butter, eggs, milk raisins, apples, and walnuts.  I also added some coconut to mine.

First, I peeled the apples and then sliced them. I used two Granny Smith, but you can choose a sweeter apple if you like.  I had an extra apple because I overestimated how many I’d need.  Snack for me later!

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Then I mixed the dry ingredients.  2 cups of old-fashioned oats (quick oats would mush out too much), 3/4 cup of brown sugar, 1/2 a cup of walnuts (other 1/2 a cup gets sprinkled over the mix when it’s in the dish), 1 cup raisins, 1/2 tsp salt, 2 tsp cinnamon (I also added 1 tsp cardamom which is not in the other recipe), 1 tsp baking powder, and 1/2 a cup of coconut (also my own addition).  Make sure that if your brown sugar is clumpy that you break up the clumps.

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In a separate bowl, I put 2 cups of whole milk, 2 eggs (fresh from my hens, thank you ladies), 1 tsp vanilla, and 4 Tbsp of butter that was melted and allowed to cool a bit.  You can dump the wet ingredients into the dry or the dry into the wet, make no difference.  Mix up well to combine.

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Now, before you started all this (you DID read the recipe link, right?), you should have preheated your oven to 325 degrees and grease a casserole dish.  Did you, well, did you?  No?  Well go get heatin’ and greasin’.  Don’t worry, I’ll wait (cue Final Jeopardy music).

Okay, so put the apples into the base of the casserole and then dump all the oatmeal mixture into the dish and smooth out with a spatula.  Top with the other 1/2 cup of chopped walnuts, then slide into the oven for about 45 minutes.

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Once it comes out, you’ll need to let it cool down for twenty minutes or so, lest you burn the top of your mouth.  Yeah, ouch. After that, just grab a bowl and a spoon and serve some up.  If you want to make it a treat, drizzle with honey and maybe even serve a scoop of vanilla ice cream on the side.

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And that’s it!  Didn’t take long to mix this up, and probably it won’t take long for my family to eat it up.  That bowl there was mine and I finished it right up.  Enjoy! Bil hana wa shifaa.

Oatmeal Raisin Cookies For a Worthy Cause

Salaam Alaikum / Hello!

Okay, I am the world’s worst procrastinator, so when I volunteered to bake cookies for a charity bake sale, I figured I’d better get a serious head start.  The sale, sponsored by Moms of Fredericksburg , is called the “Cookies for Kids’ Cancer Bake Sale” and will be held on September 20th here in my area, inshaAllah (God willing).  Well, my motto is “think globally, act locally” and for a mostly-at-home mom who has a hard time getting out the door, this is my kinda charity.  Stay at home and bake cookies.  Today is, ugh, let’s see – today is September 6th, so I have about two weeks.  Two weeks to make two dozen cookies.  I should be able to do that….

I’m baking ahead, starting with a recipe for oatmeal raisin cookes from my Pilsbury Complete Book of Baking.  I believe I got this book at a yard sale or thrift store; I don’t pay full price for cookbooks because I can almost always find a recipe I need online or from a cookbook at the library.  Yes, I am frugal.  Or cheap.  However you want to look at it.

Here’s the recipe:

3/4 cup sugar
1/4 cup brown sugar
1/2 cup butter, softened
1/2 teaspoon vanilla (I use fake vanilla w/ no alcohol)
1 egg

3/4 cup all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1-1/2 cups quick cooking rolled oats
1/2 cup raisins
1/2 cup chopped nuts (I used pecans in this recipe)

If you are baking right away, preheat your oven to 375 degrees.  Otherwise, start mixing your ingredients:

In a large bowl, beat sugar, brown sugar, and butter until light and fluffy.  Add vanilla and egg;  blend well.  Stir in flour, baking soda, cinnamon and salt; mix well.  Stir in rolled oats, raisins, and nuts.  Drop dough by rounded teaspoonfuls 2 inches apart onto greased cookie sheets.

Bake at 375 degrees for 7 to 10 minutes or until edges are light golden brown.  Cool 1 minute; remove from cookie sheets.

Yield:  2-1/2 to 3 dozen cookies.

Okay, that’s the book recipe.  I used the instant oats but not the quickest “one minute” cooking oats, so my cookies will be a bit more “toothsome”.  I also put the oats in with the flour instead of putting them in with the raisins and nuts; it never has made a noticeable difference.  I used an ungreased cookie sheet so the cookies didn’t spread out as much and made sure to bake for the full ten minutes.  I like mine not to be too thin.

I took a picture of the cookies that I am freezing.  Those are the ones shoved together on one sheet.  Since they’re going in the freezer I don’t need to have a lot of space between them.  Once they are solidly frozen, I’ll put them into a ziptop bag and stash them back in the freezer until the day before the event.  Then I just take them out, arrange them on a cookie sheet no more than 12 to a sheet, allow to come to room temperature, and bake according to directions.

My big kids are in school but my three year old and one year old are at home with me, so I had to bake off a few of the cookies or risk the tears and wailing of a cookie-deprived preschooler.  I made two dozen for charity and had enough dough left over for nine cookies for us.  The battery in my camera died just as I was about to take the shot of the cookies on a pretty white plate; I’ll try to refrain from eating them all until the batteries are charged.  But I’m not promising!

Bil hana wa shifaa!

 

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Basbousa. Or Basboosa. Or Basbousah. Whatever, it tastes good!

I found a really good basbousa recipe online at food.com.  I make it every so often and I ended up making it twice this week, once for home and once for an iftaar (meal to break the fast) at the masjid.  Here is a link to the recipe:

 

http://www.food.com/recipe/basbousa-1576-1587-1576-1608-1587-1577-12957

 

And here are the pictures:

 

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My son said there was a line for the basbousa at the masjid and definitely the pan came back clean.  Now, I baked these in two smaller pans but you can follow the recipe exactly.  I also added 1 cup of coconut, which is not in the original recipe, and you can decorate with slivered almonds as well.

 

Bil hana wa shifaa!

Published in: on August 7, 2011 at 7:29 pm  Comments (2)  
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Sherba – Sweet Cereal With Bulghur Wheat

Salaam Alaikum! I came across this very simple recipe for something called Sherba. One of my friends on Facebook posted it and I decided to try it out. It’s very simple and makes a tasty, filling breakfast – you need those complex carbs for suhoor to help you make it through a long day of fasting! Here’s the recipe:

1 cup Bulghur wheat (the kind you use to make tabbouleh)
3-1/2 cups of water
1 tsp salt
3 cups milk
3 Tbsp sugar (more if you don’t finish with honey)

Optional: Honey and semn (clarified butter)

In a large high-sided pot, bring the bulghur, water, and salt to a boil. Reduce heat to medium and cook for about 30 minutes or until most of the water has been absorbed. Add the milk and sugar, stir, and cook for an additional 35 minutes or until the grains are tender. They should still have a bit of “tooth” to them and should not be mushy. Remove from the heat.
Serve into bowls and top with a touch of honey and semn, if desired. Thank you Umm Adam for the recipe!

I had a bowl of this and it is delicious and filling. My oldest son is pretty picky but he just had a bowl himself as an evening snack, so it gets the Abdel Hamid seal of approval.

Bil hana wa shifaa!

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Published in: on July 20, 2011 at 5:36 pm  Leave a Comment  
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Russian Teacakes / Mexican Wedding Cakes

Okay, so these are cookies, not cakes.  These are among my favorites, and they never last long.

  • 2-1/4 cups all-purpose flour
  • 1/3 cup sugar
  • 1 cup (two sticks) butter at room temperature
  • 1 cup ground walnuts
  • 1 teaspoon vanilla
  • 1 tablespoon water

Okay, so you just saw that these cookies have a full cup of butter in them and your arteries are clogging.  Well, the are cookies.  Enjoy them in moderation.

Before we get started:  you can use either walnuts, almonds, or pecans.  I prefer mine ground instead of chopped because it helps the cookie hold together better.  I have a small chopper I use just for the nuts.  I store extras in the freezer.

In a mixer, cream the butter.  Add the sugar and mix for two minutes at high speed.  Reduce speed to low and add vanilla (I use an alcohol-free artificial vanilla).  Add the water.  Add the flour and nuts and mix until combined.  I stop the mixer and scrape it down very well with a rigid spatula at least once.

I use a small scooper to portion my cookie dough, but you can use a couple of teaspoons or your hands.  I’m just one of those irritating people who likes her cookies to all look the same :).  Okay, as you’ll see in the photos, I used the scoop to get the portion size, then flattened some with a fork dipped in sugar (so the fork wouldn’t stick), rolled some into balls, and make some into crescents.  See, this is a sneaky way to use one dough and make it look like you slaved over a hot stove all day baking.

Bake the cookies for 25 minutes in a 325 degree oven.  They should just be browned a bit on the bottom and edges but the cookies overall should not brown.  Remove from the oven and allow to cool for about ten minutes.  At this point, you can roll them in powdered sugar or cinnamon sugar.  If you want to be really fancy, let the flat or crescent-shaped cookies cool completely and then dip them halfway in a chocolate glaze.  I don’t happen to have any chocolate in the house, sad to say, so I’m doing all mine with powdered sugar.

Be sure to serve these on a plate because they are a crumbly cookie.  Hansel and Gretel would love these cookies.  They wouldn’t have needed the breadcrumbs.  Makes just about three dozen, but only if you don’t let the kids snag bits of cookie dough beforehand.  I am currently fending off my children who want to eat them all and spoil their dinner.

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Published in: on March 25, 2011 at 3:58 pm  Comments (2)  
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