Tag Archives: What’s for Brunch?

My Husband’s Baked Oatmeal * Yum!

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Baked Oatmeal is delicious! My husband took over my kitchen yesterday and made this treat for me. It has just a touch of sweetness from the maple syrup and the raisins, and the melty chocolate chips make me want a second helping! This baked dish is best served warm. It is perfect for breakfast or brunch. And if a scoop of vanilla ice cream were added, it would make a wonderful dessert.

Baked Oatmeal

Bill’s Baked Oatmeal

Serves 6-8

For the batter:

  • 2 large very ripe bananas, mashed
  • 1 1/3 cup unsweetened vanilla almond milk
  • 1/4 cup almond butter
  • 1/4 cup maple syrup
  • 2 cups oats
  • 2 teaspoons baking powder
  • 1/2 cup chocolate chips
  • 1/2 cup dark raisins

For decoration (optional):

  • 1 medium very ripe banana

Directions:

  1. Preheat oven to 375°F. Butter a 9-inch square baking pan.
  2. In a medium bowl, mix all ingredients until thoroughly incorporated.
  3. Pour batter into the pan and level with a spatula. Add some banana slices on top, if desired.
  4. Bake for 30 to 35 minutes or until top is slightly golden and edges have dried.

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English Crumpets #Recipe

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Crumpets are light and airy pan-fried yeast bread. The holes that permeate the crumpet are perfect for capturing melted butter and jam. Toasted crumpets are a perfect addition to any breakfast table.

Crumpets

You will need 4 crumpet ring molds for this recipe. Recipe makes 6 crumpets, fried in batches.

English Crumpets

Ingredients:
  • 1/2 cup Lukewarm Water, 104°F
  • 1 teaspoon Active Dried Yeast
  • 1 teaspoon Sugar
  • 1/2 cup Milk, room temperature
  • 1 cup All-Purpose Flour
  • 1/2 teaspoon Salt
  • 1 teaspoon Baking Powder
  • 1 tablespoon Olive oil or 1 tablespoon melted Butter, for greasing the crumpet rings
Directions:
  1. In a medium size bowl, combine water, yeast, and sugar and stir to dissolve. Allow yeast to activate for 10 minutes until it foams up a bit.
  2. Add the milk, flour, and salt to the bowl. Sift in the baking powder, pushing any lumps through the screen. Use a wire whisk to beat the mixture for 2 minutes, scraping down the bowl halfway through the process.
  3. Scrape down the bowl, cover with a clean tea towel, and place in a warm spot for 45 minutes. The doughy batter should almost double in size.
  4. Heat a large nonstick frying pan over medium high heat, about 375°F.
  5. Grease the crumpet rings. Use a pastry brush to coat the inside wall of one of the rings with olive oil or butter. Place the ring into the hot pan.
  6. Spoon the bubbly crumpet batter into the hot ring until it is half full. Repeat, using 2 or 3 more rings. Don’t overcrowd the pan.
  7. After 5 minutes, the classic crumpet bubbles will start to appear around the edges. Use a knife to pop any un-popped bubbles. Once crumpets look dry around the edges, put on an oven mitt and lift off the rings.
  8. When the center of the crumpets are set, carefully turn them over. Fry until golden brown. Remove from the pan and cool just a bit on a wire rack. Serve warm with butter and jam.
  9. Leftover crumpets can be frozen up to 3 months, or keep them in the refrigerator for up to 7 days. Cold crumpets can be toasted in a slotted toaster or in a toaster oven and then served hot.

Crumpets 2