Tuesday, February 9, 2010
When the things you enjoy most become a chore, it's time to take a break from them. So I took a break...and I waited until I missed this place so much I couldn't wait to get back. That time is now.
We've been playing with recipes lately because the Kitchen Genius is working on a new menu. Last week he had an unexpected weekday off (because he worked all weekend), so I decided to celebrate by making him breakfast. There's something so nice about sharing a leisurely breakfast with your hubby even if you then have to go to work yourself.
This is a perfect breakfast for a cold winter morning because it is both hearty and yummy. It has oatmeal, apples, raisins, walnuts and cinnamon...need I say more?
I found this recipe in the cookbook, Sleep on It, by Carol Gordon, a lovely woman who is the Innkeeper of the Nantucket House in Chatham along with her husband Jerry. The best thing about this cookbook is that all the recipes can be prepared the night before and simply popped in the oven to serve to your guests the next day.
It is also my go to cooking "Bible" every year when KG and I help the Youth Group at our church prepare the fundraising brunch for the annual ski trip. I take the recipes and times them by 20 (yes 20!) and then we spend a few hours on Saturday prepping the food with an enthusiastic bunch of kids. The next day we serve brunch to a very appreciative congregation.
It's just plain fun to spend a day in the kitchen with a dozen teenagers. Their energy is infectious.
Valley Farms Baked Oatmeal
(modified from the Inn at Valley Farms Bed & Breakfast in Walpole, New Hampshire)
Serves 8 - 10
5 cups rolled oats
3/4 cups raisins
3/4 cups chopped walnuts
2 apples, peeled, cored and chopped
1 tablespoon baking powder
1 teaspoon cinnamon
1 teaspoon vanilla extract
Dash of salt
2 1/2 cups milk, plus additional for serving
4 large eggs, beaten
1/2 cup honey
Maple syrup for serving
In a large bowl, mix together the oats, raisins, walnuts, and apples. Add the baking powder, cinnamon vanilla, salt, milk, eggs and honey. Mix well and pour into an ungreased 9 X 13-inch glass baking dish. Cover and refrigerate overnight.
The next day:
Remove the pan from the refrigerator and allow it to sit at room temperature for about 30 minutes. Preheat oven to 350 degrees. Bake until lightly golden, about 30 - 40 minutes. Serve with milk and maple syrup.