Baked Oatmeal

Don't let the name of the dish put you off. It's not boring, or even the same as stovetop or microwaved oatmeal. In fact, baked oatmeal is a breakfast game changer. Seriously. It's that good.

I often eat oatmeal for breakfast - instant oats cooked microwave or granola. Often referred to as a "superfood", the whole grains are satisfying and hold me until lunch. However the texture can sometimes turn out too gooey and just plain unappealing.

This baked recipe keeps the grains separate and toothy. The addition of eggs and baking powder adds protein and a bit of lift that provides a unique texture somewhere between a loose cake and a moist granola. Best of all, I can whip it up on weekends and refrigerate for a fast, satisfying weekday breakfast.

You can alter the recipe to your tastes: adding more/less sugar, omitting the spice or adding others seasonings like nutmeg, citrus peel or vanilla. You could also make a savory dish by omitting the sugar and adding grated cheese and chives to the mix. Since my husband and I both enjoy this dish, I keep it pretty simple so we can customize with our own toppings, including fresh & dried fruits, our homemade fruit sauce, nuts, or even a fried egg.

Combine oil, eggs, sugar and cinnamon.

Mix in oats,  milk, baking powder and salt. Pour mixture
into a 9"x9" and bake at 350 degrees for 30 minutes.

Remove from oven. Golden and toasty. All the grains are separated.

Good enough to eat plain but I like it with a
splash of cream and a few pecans. 

Baked Oatmeal

Adapted from Around the Table
Serves 6-9

½ cup vegetable oil
2 eggs
3/4 cup packed light brown sugar

1 tsp cinnamon
3 cups old-fashioned oats
1 cup milk
2 ½ tsp. baking powder
1 tsp. salt

Preheat oven to 350 degrees. Combine oil, eggs and brown sugar and cinnamon in a large bowl. Mix well. Mix in oats, milk, baking powder and salt.

Coat a 9×9 pan with cooking spray. Pour out mixture in pan and bake at 350 degrees for 30 minutes. Serve immediately, pouring milk or cream on top of each serving. Add fresh or dried fruit and nuts if desired.

Refrigerate leftovers. Reheat briefly in microwave before serving.

Easy, No Knead Cinnamon Rolls

I love breakfast foods. My weekday routine usually consists of fast options like homemade granola and yogurt, fresh fruit, oatmeal and occasionally a frozen homemade waffle reheated in the toaster. Weekends are a bit different. Sunday mornings we move at a slower pace and sometimes indulge in a brunch of sweet and savory dishes, juice and lots of hot coffee. (For me - the hub doesn't drink coffee. I know. Weird.)

These rolls are a favorite for a couple reasons. Although this is a double rise recipe, the first rise happens in the fridge overnight. Mixing up the dough the night before means I can actually get up at a decent hour and still enjoy sweet rolls before noon. I also like that the dough doesn't require kneading. Just mix, place in a bowl and toss in the fridge. Easy peasy.

I've suggested a few fillings below, but feel free to add your own ingredients. I especially like the orange-spice combo. Traditionalists will appreciate the cinnamon-sugar filling and hedonists will like the chocolate filling. Feel free to add your own touches. I like pecans or walnuts in the mix, as well as dried fruit.

Feeding a crowd for brunch? This recipe easily doubles.

Begin by proofing the yeast: combine yeast and warm water in a small
bowl. Let stand for  couple minutes. Don't worry - it's supposed to look weird. 

Combine dough ingredients. Dough will be wetter than traditional bread dough.

Do not knead dough. Place in a greased bowl, cover and refrigerate overnight.

On a floured surface, roll dough to a 12 x 18 inch rectangle. Spread
with 1/4 cup softened butter and sprinkle with desired topping. 

I used the orange-spice filling and added pecans and candied orange rind.

Roll up dough beginning with the long side. Slice into 12 rolls.

Place rolls in pan, cut side down. Cover
and let rise until doubled, about one hour.

One hour rise time. Looking good!

Bake in a 375 degree oven for 20-22 minutes.

Combine glaze ingredients and drizzle over rolls. Brunch is served!

Overnight Cinnamon Rolls
Adapted from Taste of Home
Makes 12 rolls

DOUGH

1 package (1/4 ounce) active dry yeast
3/4 cup warm water (110° to 115°)
1 large eggs
1/4 cup butter, softened
1/4 cup sugar
1 teaspoon salt
3 cups all-purpose flour, divided

FILLINGS

Spread dough with 1/4 cup softened butter. Top with choice of filling.

Cinnamon: 

1/2 cup packed brown sugar
2 teaspoons ground cinnamon

Orange-Spice:

1/2 cup packed brown sugar

1 Tbsp. grated orange peel

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. each ground cardamom, ground cloves and ground allspice

Dark Chocolate: 

2-oz. bittersweet chocolate, finely grated 

1/4 cup sugar

1 Tbsp. baking cocoa

1/4 tsp. ground cinnamon

GLAZE
2 cups confectioners' sugar
1/4 cup half-and-half cream
2 teaspoons vanilla extract

In a small bowl, dissolve yeast in warm water. In a large bowl, combine eggs, butter, sugar, salt, yeast mixture and 1 1/2 cups flour; beat on medium speed until smooth. Stir in remaining flour to form a very soft dough (dough will be sticky). Do not knead. Cover with plastic wrap; refrigerate overnight.

Combine filling ingredients and set aside. Turn dough onto a floured surface. Roll to an 18x12-in. rectangle. Spread the 1/4 cup butter to within 1/2 in. of edges; sprinkle evenly with sugar mixture.
Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Place in a greased 13x9-in. baking pan, cut side down. Cover and let rise in a warm place until doubled, about 1 hour. 

Preheat oven to 375°. Bake 20-22 minutes or until lightly browned. Let cool slightly. Meanwhile combine glaze ingredients until smooth. Spread over warm rolls.

Cider Doughnuts

The first time I had cider doughnuts I was traveling with the hub through Vermont in the fall. We stopped at Cold Hollow Cider Mill, where in addition to cider, they sell fresh, hot doughnuts just pulled from the fryer. It's impossible not to buy a doughnut (or six). This recipe is reminiscent of those treats.

Although baked, these cake doughnuts have all the flavor of the fried version. They're tender, sweet and since they don't require yeast, come together fast. You'll need a doughnut pan - both sizes (regular and mini) will work with this recipe. I like a coating of cinnamon sugar, but you can also roll in powdered sugar or dunk in a glaze.

They're great for breakfast but I've also used as a base for dessert: just top with a dollop of ice cream and drizzle with caramel sauce. These doughnuts don't hold well, so eat them the day their made.

Lightly coat a doughnut pan with non-stick spray. I like mini doughnuts.

Combine batter ingredients. The batter will be fluffy.

Fill the wells. I sometimes place the batter in a piping bag to make the job easier.

Bake doughnuts, cool five minutes and turn out of pan.

Roll in your choice of cinnamon-sugar, powdered sugar or glaze.

Mini doughnuts for breakfast! Pretty and delicious.

Cider Doughnuts
Adapted from King Arthur Flour
Makes about 24 mini doughnuts

2 tablespoons soft butter
2 tablespoons vegetable oil
1/4 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons boiled cider or thawed frozen apple juice concentrate
1 large egg
1 teaspoon baking powder
1/8 teaspoon baking soda
1 1/4 cup all-purpose flour
1/2 cup milk

Preheat the oven to 400°F. Grease a standard or mini doughnut pan. Beat together the butter, oil, sugar, salt, and spices. Beat in the boiled cider, then the egg. Scrape the bottom and sides of the bowl.

Whisk together the baking powder, baking soda, and flour. Stir the flour mixture into the wet ingredients alternately with the milk, beginning and ending with flour. Spoon the batter into the pan, smoothing the tops.

Bake the doughnuts for 10-12 minutes for a standard doughnut or 7-9 minutes for mini doughnuts, until a cake tester inserted into one comes out clean. Remove them from the oven, wait 5 minutes, then turn out onto a rack to cool. Roll in powdered sugar or cinnamon-sugar mixture.

Cinnamon-Swirl Pumpkin Rolls

Each fall we process our eating pumpkins and freeze to enjoy throughout the year. Depending on the growing season,  I usually have plenty of pumpkin puree. I use most of it in baked goods, but use to make bisque, oatmeal and pudding. 

These delicious breakfast rolls combine pumpkin, whole grain flour and dried fruit to provide a hearty start to your day. If you don't eat them all, they re-warm well in the microwave. I added the dried cranberries and swapped out the crystallized ginger for pecans.

Combine dough ingredients in a mixer until a shaggy dough comes together. 

Knead for a few minutes. Dough will form a soft, smooth ball.

Place in a greased bowl, turning to coat top. Cover and let rise.

Roll dough on a greased surface to 14" x 22" rectangle.

Top with cinnamon sugar and dried fruit/crystallized ginger, if using.

Starting at the short end, roll dough to form a log. Pinch seam to seal.

Slice log into 9 equal pieces. Place in a greased 9" pan. Cover and let rise.

Bake for 25-30 minutes at 375 degrees. Let cool 15 minutes.

Make glaze and drizzle over rolls. 

Cinnamon Swirl Pumpkin Rolls

Adapted from King Arthur Flour

Dough
1 cup canned or fresh pumpkin puree
2 large eggs
2 tablespoons to 1/4 cup lukewarm water*
1/4 cup soft butter
2 1/2 cups All-Purpose Flour
1 3/4 cups White Whole Wheat Flour
1/4 cup nonfat dry milk
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves, optional
3 tablespoons brown sugar, light or dark
1 1/2 teaspoons salt
2 teaspoons instant yeast
*Adjust the amount of water by the time of year or your climate. For summer, or in a humid enivronment, use the lesser amount of water. In winter, or in a dry climate, use the greater amount. 

Filling
3/4 cup granulated sugar

1 tablespoon ground cinnamon

1/2 cup minced crystallized ginger, raisins, or dried cranberries, optional

Glaze
1 cup confectioners' sugar
1 tablespoon butter
1 1/2 tablespoons milk, or enough to make a "drizzlable" glaze

Mix and knead all of the dough ingredients together — by hand, mixer, or bread machine — until you've made a soft, fairly smooth dough. Place the dough in a lightly greased bowl, cover the bowl, and allow the dough to rise for 1 1/2 hours, until it's almost doubled in bulk. Turn the dough out onto a lightly greased surface. Roll it into a 14" x 22" rectangle; the dough will be thin.

Make the filling: Combine granulated sugar and cinnamon. Spread over dough, leaving one short edge free of filling. Sprinkle with crystallized ginger or dried fruit (or both), if desired. Starting with the short end that's covered with filling, roll the dough into a log.

Cut the log into nine 1 ½"-thick rolls. Place the rolls into a lightly greased 9" x 9" pan that's at least 2" deep. Set aside, covered, to rise for 1 hour, or until the rolls look puffy.

Bake the rolls in a preheated 375°F oven for 25 to 30 minutes, until they're lightly browned and feel set. Remove them from the oven, and set them on a rack. Turn them out of the pan, and allow them to cool for about 15 minutes. Towards the end of the cooling time, make the glaze.

To make the glaze: Heat the butter and milk together till the butter melts. Whisk into the sugar.  Drizzle the warm rolls with the warm glaze. Sprinkle with chopped nuts, if desired.

Yield: 9 rolls.

Homemade Toaster Pastry

Breakfast is my favorite meal. Weekdays I usually have a simple bowl of cereal, or toast, or if I've got a few extra minutes, a smoothie. So when I saw this recipe for toaster pastries, I had to check it out. Feels like a weekend indulgence on a weekday.

I had some blueberry preserves tthat I used for the filling. Feel free to use your favorite jam flavor. I made the crust with all-purpose flour. Next time I'll mix in some whole wheat. I also added a drizzle of powdered sugar icing.

These are tasty without reheating, but even better crisped in the toaster or toaster oven. Avoid the microwave to prevent a soft moist crust.

Resist the urge to add liquid to the crust. Press to combine. It will come together!

Divide dough in half and press into two 3'x5' rectangles.
Refrigerate for at least 30 minutes.

Roll out hone piece of dough, section into nine equal pieces and brush
with egg wash. Place 1 Tbsp filling in the center of each rectangle.

Roll out second piece of dough and place on top. Seal and crimp. Separate pastries and bake.

Let cool. Add a drizzle of icing, if you prefer.

These are great just out of the oven or toasted the next day.

Flaky layers with a tasty filling.

Toaster Pastries

Adapted from King Arthur Flour

Makes 9 pastries

Filling

3/4 cup (8 ounces) jam
1 Tbsp cornstarch
1 Tbsp cold water
Place jam in a small saucepan. In a small bowl, combine cornstarch and water. Add to jam, stirring to combine. Bring the mixture to a boil and simmer, stirring, for 2 minutes. Remove from the heat, and set aside to cool.

Crust
2 cups all-purpose flour
1 Tbsp sugar
1 tsp salt
1 cup (16 tablespoons) unsalted butter, cut into pats
1 large egg
2 Tbsp milk

Glaze

1/2 cup powdered sugar

1 Tbsp milk

To make the dough: Whisk together the flour, sugar, and salt. Work in the butter until the mixture holds together when you squeeze it, with pea-sized lumps of butter still visible. Mix the egg and milk, and add it to the dough, mixing just until everything is cohesive.

Divide the dough in half. Shape each half into a rough 3" x 5" rectangle, smoothing the edges. Wrap in plastic or waxed paper, and refrigerate for 30 minutes; this will relax the gluten and firm up the dough a bit, making it easier to roll. You can also refrigerate the dough for up to 2 days; let it rest for 15 to 20 minutes at room temperature before you roll it out.

To assemble the tarts: Place one piece of the dough on a generously floured work surface, and roll it into a rectangle about 1/8" thick, large enough that you can trim it to an even 9" x 12". Trim off the edges; place the scraps on a baking sheet, and set them aside, along with the 9" x 12" rectangle of dough.

Roll the second piece of dough just as you did the first. Press the edge of a ruler into the dough you've just rolled, to gently score it in thirds lengthwise and width-wise; you'll see nine 3" x 4" rectangles.

Beat the egg, and brush it over the entire surface of the dough. Place a heaping tablespoon of filling into the center of each marked rectangle. Place the second sheet of dough atop the first, using your fingertips press firmly around each pocket of jam, sealing the dough well on all sides.

Press the tines of a fork all around the edge of the rectangle. Cut the dough evenly in between the filling mounds to make nine tarts. Press the cut edges with your fingers to seal, then press with a fork to seal again.

Gently place the tarts on a lightly greased or parchment-lined baking sheet. Prick the top of each tart multiple times with a fork; you want to make sure steam can escape, or the tarts will become billowy pillows rather than flat toaster pastries.  Refrigerate, uncovered, for 30 minutes, while you preheat your oven to 350°F.

Remove tarts from the fridge, and bake for 30 to 35 minutes, until they're a light golden brown. Remove from the oven, and allow to cool on the pan. Drizzle with glaze.

Glaze: Combine powdered sugar and milk until smooth. Drizzle over cooled pastries.

Whole Wheat Cinnamon Swirl Bread

Most of the bread I make is a combination of whole grain and all-purpose or bread flours. I like the nutty flavor and full feeling whole grain provides, but prefer the addition of other flours to lighten the texture. Without a flour blend, whole grain breads can be dense and tough.

I was intrigued when I came across this King Arthur Flour recipe boasting a 100% whole wheat cinnamon swirl bread. While it only includes whole wheat flour, the dough gets its tenderness from the addition of nonfat dry milk and potato flakes.

I made it with traditional whole wheat flour, but it can be made with white whole wheat - which would make it more palatable for kids. Either way, a slice of this bread toasted and topped with peanut butter makes a fast, stick-to-your-ribs breakfast.

Combine starter ingredients and allow to rest at room
temperature overnight or up to 16 hours. This starter rested for 15 hours.

Combine starter with dough ingredients. Knead. Place dough in a greased bowl, turning to grease
the top. Cover and let rise 90 minutes. This dough was mixed and kneaded using
a stand mixer. If kneading by hand, resist the urge to add additional flour.

The dough will double in size (it may take longer than 90 minutes).

Roll the dough to a 16"x9" rectangle. Brush with beaten egg.
Combine filling ingredients and sprinkle over dough.

Beginning at the short end, roll up dough. Pinch seam to seal.

Place rolled dough in a greased 9"x5" loaf pan. Cover and let rise for 90 minutes.

Dough is ready to bake when it's risen 3/4" over top of pan. Bake at 350
degrees for 50-55 minutes, tenting with foil after the first 10 minutes.

Breakfast is served! This bread is great toasted. It would also
make a tasty base for French toast and bread pudding.

100% WholeWheat Cinnamon Swirl Bread

From King Arthur Flour

Starter
1/2 cup cool water
1 cup white whole wheat flour or whole wheat flour
1/8 teaspoon instant yeast

Dough
2 1/2 teaspoons instant yeast or active dry yeast
1/2 cup lukewarm milk
1/2 cup orange juice*
5 tablespoons melted butter
1 1/2 teaspoons salt
3 tablespoons sugar
1/4 cup nonfat dry milk
1/4 cup potato flour or 1/2 cup instant mashed potato flakes
2 3/4 cups white whole wheat flour or whole wheat flour
*Use 2 tablespoons less orange juice in summer (or in a humid environment), 2 tablespoons more in winter (or in a dry climate).

Filling
1 large egg, beaten; to brush on dough
1/3 cup sugar
2 teaspoons ground cinnamon
1 tablespoon all-purpose flour

Make the starter: In a mixing bowl, combine the water, flour, and yeast, stirring until the flour is evenly moistened. Cover the bowl, and let the starter rest overnight at cool room temperature, for up to 16 hours or so; it'll become a bit puffy, and flatten out.

Add the remaining dough ingredients to the starter in the bowl, and mix and knead — by hand, mixer, or bread machine — until you've made a cohesive dough. If you're using a stand mixer, knead at low speed for about 7 minutes. Note that 100% whole wheat dough will never become smooth and supple like dough made with all-purpose flour; it'll feel more like clay under your hands, and may appear a bit rough.

Place the dough in a lightly greased bowl, cover the bowl, and allow the dough to rise until it's expanded and looks somewhat puffy, about 90 minutes. Note that dough kneaded in a bread machine will rise faster and higher than bread kneaded in a mixer, which in turn will rise faster and higher than one kneaded by hand. So if you're kneading by hand, you may want to let the dough rise longer than 90 minutes.

Make the filling: Whisk together the sugar, cinnamon, and flour.

Gently deflate the dough, and transfer it to a lightly oiled work surface. Shape the dough into a long, thin rectangle, about 16" x 9". Brush the dough with some of the beaten egg. Sprinkle the filling onto the dough. Beginning with a short edge, gently roll the dough into a log. Pinch the side seam and ends closed. Pat the log gently to shape it into a smooth 9" cylinder, and place it in a lightly greased 9" x 5" loaf pan.

Tent the pan with lightly greased plastic wrap and allow the loaf to rise until it's crowned over the rim of the pan by about 3/4", about 90 minutes. Don't let it rise too high; it'll continue to rise as it bakes. Towards the end of the rising time, preheat the oven to 350°F.

Bake the bread for 10 minutes. Lightly tent it with aluminum foil, and bake for an additional 40 to 45 minutes, or until the center registers 190°F on an instant-read thermometer. Remove it from the oven, and turn it out of the pan onto a rack.

Run a stick of butter over the top of the hot loaf, if desired, for a softer crust. Allow the bread to cool completely before slicing.

Yield: one 9" x 5" loaf.

Blueberry Crumb Cake

Spring is finally here and while I can't get in the gardens yet (it's a muddy mess) I can celebrate warmer temps by baking up a spring treat. I recently purchased a few Meyer lemons. Sweeter than traditional lemons, Meyer lemons are a cross between a lemon and a mandarin orange. They're available for a limited time (at least on Ohio) so I always try to grab a bag when they're in season.

I still have a few summer blueberries in the freezer. Each spring I inventory the freezer and try to use up last year's meat and produce in preparation for the summer and fall harvest. Lemons and blueberries pair well and I browsed several recipes that incorporated both. And then I came across Ina Garten's Blueberry Crumb Cake.

I modified the recipe slightly, substituting Meyer lemon zest for regular lemon zest and used my frozen, rather than fresh berries. This was the first time I made the cake and it turned out well. Sweet, tangy and tender with a nice crumb topping.

A Meyer lemon (left) is a cross between a lemon and mandarin
orange. It's sweeter than a regular lemon (right).

Blueberries freeze beautifully. No need to thaw before adding to the batter.

Finishing touch: powdered sugar atop the crumb.

Fine, tender crumb studded with blueberries and topped with a sweet craggy streusel 

Blueberry Crumb Cake

Adapted from Ina Garten

For the streusel:
1/4 cup granulated sugar
1/3 cup light brown sugar, lightly packed
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 pound (1 stick) unsalted butter, melted
1 1/3 cups all-purpose flour

For the cake:
6 tablespoons unsalted butter, at room temperature (3/4 stick)
3/4 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon grated Meyer or regular lemon zest
2/3 cup sour cream
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup fresh or frozen blueberries: If using frozen, do not thaw
Confectioners' sugar for sprinkling

Preheat the oven to 350 degrees. Grease and flour a 9-inch round baking pan.

For the streusel:
Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.

For the cake:
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs, one at a time, then add the vanilla, lemon zest, and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries with a spatula.

Spread the batter evenly in the prepared pan. Sprinkle topping evenly over the batter. Bake for 45 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners' sugar.