A few weeks ago, Willo Davis Roberts shared with us her cholesterol-lowering experience with oatmeal. She also passed along some ideas for seasoning and flavoring this ingredient, a Web site (www.mccanns.ie) and a recipe for a snappily seasoned oatmeal pilaf.
Forum readers were extremely taken with all of the above, so let’s now take a look at the oat how-to sent along by faithful Everett contributor Karen Hume.
It starts with a basic oat mixture that can be turned into five — yes, five! — eat-em-ups, and she says it’s taken from a pull-out insert in a 1974 copy of Woman’s Day magazine.
Rolled oats mix
Turn flour, oats, nonfat milk, baking powder and salt into a large bowl and stir until very well mixed. Cut in shortening until well blended. Cover and refrigerate for up to 1 month. Makes about 10 cups.
Note: Store oat mixture in airtight glass jars or canisters, if preferred. To measure, spoon into cup, pack lightly and level off.
Butter sticks
Turn butter into a 9-by-13-inch baking pan and melt in oven while preheating to 450 degrees. Turn mix into mixing bowl and add about 1/2 cup water, or just enough to hold ingredients together, mixing lightly with fork. Roll out on lightly floured surface to form a 6-by-10-inch rectangle. Cut in half lengthwise, then cut each half in six crosswise strips. Using fork, dip each strip in melted butter, coating both sides; leave strips in pan. Arrange evenly and bake 12 to 15 minutes or until done. Turn out and serve hot.
Makes 12.
Oat muffins
Turn rolled oats mix, raisins, sugar, water and egg into mixing bowl and stir just to moisten. Spoon batter into 12 greased 2 1/2-inch muffin cups and bake at 425 degrees about 20 minutes.
Makes 12.
Oat pancakes
In mixing bowl, stir together rolled oats mix, water and egg until blended. Bake on hot griddle or in skillet until browned on both sides and done.
Makes about 16 3-inch pancakes.
Date-nut oat bread
Cut dates in half and turn into mixing bowl. Cover with the boiling water and mix well. Stir in sugar and let stand until lukewarm, then add rolled oats mix and nuts and mix well. Turn into a greased 5-by-9-inch loaf pan and bake at 350 degrees 1 hour or until done. Turn out and cool before slicing.
Makes 1 loaf.
Oat-raisin cookies
In mixing bowl, mix together rolled oats mix, sugar, raisins, water, egg, cinnamon and vanilla. Drop by rounded teaspoonfuls onto greased baking sheets and bake at 375 degrees 12 to 15 minutes.
Makes about 2 dozen.
SOS: Speaking of oats, Mount Vernon reader Judith Pugh wonders if anyone can share a recipe for baked oatmeal with fruit.
If you can help, please write to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206.
We are always happy to receive your contributions and requests. However, all letters and all e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions, and no response to e-mail by return e-mail; send to kruse@heraldnet.com.
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