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

2015-03-21 09.43.46

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!

2015-03-21 09.50.05

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.

2015-03-21 09.56.15

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.

2015-03-21 09.59.11

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.

2015-03-21 10.00.262015-03-21 10.02.33

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.

2015-03-21 10.50.292015-03-21 12.52.22 

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.


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.

This slideshow requires JavaScript.

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