Apple-Pecan Baked Oatmeal

If you love oatmeal, but have never tried it baked, then you’re really missing out on a whole lot of deliciousness. This recipe is like a hearty, good for you version of apple cobbler. It makes a ton too, so if you’re a single guy or childless couple, you’ll have tasty leftovers for several mornings after you make it. Prep: 20 min, Bake: 45 minutes Serves 8-10

Ingredients

  • ¾ cup chopped pecans
  • 7 Granny Smith apples
  • 6 cups regular oats
  • 3 large eggs, beaten
  • 1 cup firmly packed brown sugar
  • 1 cup unsweetened applesauce
  • 3 teaspoons cinnamon
  • 3 teaspoons pumpkin pie spice
  • 4 teaspoons baking powder 1 teaspoon salt
  • 1¼ cups water
  • 1 cup milk
  • ¼ cup melted butter

Preparation

  1. Toast the pecans in a pan over medium heat until they are fragrant.
  2. Peel and chop apples into 1 inch chunks. Spread the apples on the bottom of a lightly greased 13- x 9-inch baking dish and a lightly greased 11- x 7-inch baking dish. Sprinkle toasted pecans over apples.
  3. Combine oats and next 10 ingredients in a large bowl, stirring until well blended. Pour oat mixture evenly over apples and pecans.
  4. Bake covered at 400° for 30 minutes; uncover and bake 15 more minutes or until golden brown and set. It’s extra good when topped with whipped cream.

Turkey Rub

1/2 teaspoon dried rosemary
1/2 teaspoon dried oregano
1/4 teaspoon dried ginger
1/4 teaspoon dried thyme
1 tablespoon garlic powder
2 teaspoons seasoned salt
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon basil

Brush olive oil over turkey then rub above mix inside, outside, and under the skin of the turkey.

Cook at 325°
10 lb => 3 hours
18 lb => 3½ hours
22 lb => 4 hours
25 lb => 4½ hours
30 lb => 5 hours

New: Almond Cookies

  • 10 ounces almond paste
  • 1 cup sugar
  • ¼ teaspoon salt
  • 2 large egg whites, lightly beaten
  • ¼ teaspoon gluten-free almond extract
  • ⅛ teaspoon extra-strong bitter almond oil
  • Confectioners’ sugar or glazing sugar, for topping

1) Preheat the oven to 325°F. Lightly grease (or line with parchment) two baking sheets.

2) Blend the almond paste, sugar, and salt until the mixture becomes uniformly crumbly; this is best done in a stand mixer.

3) Add the egg whites gradually, while mixing, to make a smooth paste.

4) Stir in the flavorings.

5) Scoop the dough by heaping tablespoons onto the prepared pans.

6) Sprinkle the cookies heavily with confectioners’ sugar, then use three fingers to press an indentation into the center of each cookie.

7) Bake the cookies for 20 to 25 minutes, until they’re brown around the edges. Remove them from the oven, and let them cool right on the pan.

Yield: 21 cookies.

 

dairy free, gluten free, quick-n-easy
Hands-on time: 15 mins. to 20 mins.
Baking time: 20 mins. to 25 mins.
Total time: 35 mins. to 45 mins.
Yield: 21 cookies
Published: 01/01/2010

Date Nut Bread

Ingredients

  • 3 regular loaves or 8 small loaves
  • 2 tbl butter melted
  • 2 cups sugar
  • 2 cups stoned dates (12 oz) cut in small pieces
  • 2 cups boiling water
  • 3 ½-4 cups flour
  • 2 eggs
  • 2 tsp baking soda
  • 1 ½ cups chopped walnuts
  • 1 tsp vanilla
  • ½ tsp nutmeg
  • 2 tsp salt

Pour boiling water over dates and baking soda in large bowl. Cool. (The dates absorb some of the water during this process). Blend in remaining ingredients. Grease and flour pans. Bake at 375 degrees for 40-50 minutes for large loaves. Check doneness with toothpick. Cook small loaves for only 35 minutes.

“Vegetarian” Meatloaf

Ingredients

  • 1 can (6oz) no-salt tomato paste
  • ½ cup dry red wine (optional)
  • ½ cup water
  • 2 clove garlic, minced
  • ½ tsp dried basil or 2 fresh basil leaves
  • ½ tsp salt
  • 16oz ground turkey
  • 1 cup oatmeal (we used gluten-free)
  • 2 eggs
  • 2 cups zucchini, grated
  • 1 cup chopped mushrooms

In a small sauce pan combine first 7 ingredients (tomato paste through salt). Bring to a boil then let simmer for 15 minutes, stirring occasionally.

In a separate bowl combine next 5 ingredients (turkey through mushrooms) & ½ cup of the tomato mixture. Mix well.

Shape into loaves & place into an ungreased loaf pan. My loaf pans are packed away, so I just used tinfoil in a long glass pan.

Note: some parents will definitely let their kids combine the meat & veggies into a loaf, but I chose to do that part myself…I’m a bit squeamish about touching raw meat, so I haven’t yet let Addi.

Bake 45 minutes.

Discard drippings, then pour ½ of remaining tomato mixture over the top of the loaf.

Bake another 15 minutes.

Then place on serving platter, cool for 10 minutes, slice & serve with remaining tomato sauce.