A guaranteed crowd-pleaser, just in time for holiday brunches! This is a staple food at my mom's house. She NEVER hosts a holiday breakfast without it. While it may seem complicated, the whole idea of this dish is to make regular french toast into a casserole. It's all the same stuff, just baked in a pan!
**This dish is assembled the night before serving and baked the morning it is to be served.
Ingredients
one loaf of regular-sized bakery bread, preferably french (not the long, skinny baguettes)
10 eggs
4 cups 2% milk
cinnamon (for sprinkling on top)
butter (for dotting on top)
canola oil spray
The night before...
Spray a 13x9-inch baking dish with canola spray. Slice the bread evenly into thick slices and then into cubes. Line the baking dish with bread cubes making sure they end up even across the top. In separate bowl, whisk together the eggs and milk. Pour evenly over the top of the bread in the baking dish and then press down. This should be enough to ensure that every piece of bread gets coated. There should be egg mixture pooling in the bottom of the pan. That will soak up into the bread by morning. Sprinkle with cinnamon, to your taste. Cut small pats of butter and place them randomly on top of the bread. Cover and refrigerate overnight.
In the morning...
Preheat oven to 325. Cover with foil and bake for 45 minutes. Uncover and bake an additional 15 minutes. Ensure that eggs are set and it is beginning to turn golden brown. Do not overcook, as the edges will become hard.
Serve it right out of the oven. Top it just as you would french toast, with warm maple syrup, powdered sugar, butter, fruit topping, etc.
Wednesday, October 22, 2008
Monday, October 20, 2008
Apple Crisp Oatmeal
A very nice alternative to the everyday boring bowl of oatmeal.
Ingredients
1 medium Jonagold or any tart apple, peeled, cored, and sliced very thin
cinnamon to taste
1 teaspoon brown sugar
1 teaspoon sugar substitute
1 teaspoon flour
1/4 Tablespoon butter
1 teaspoon lemon juice
1/2 cup Quaker quick oats
3/4 cup 2% or skim milk, divided
Place apple slices into an over-sized coffee mug or large soup bowl. Mix with cinnamon, brown sugar, sugar substitute, flour, and lemon juice. Make sure apples are completely coated with mixture. Place 1/4 Tablespoon butter on top of mixture. Cook in microwave on high for one minute and 30 seconds.
Remove from microwave, top with oats and a 1/2 cup of milk. Cook in microwave on high for one minute and 30 seconds.
Remove from microwave and stir. Top with remaining 1/4 cup of milk, adding more if necessary, and stir to mix it all.
Ingredients
1 medium Jonagold or any tart apple, peeled, cored, and sliced very thin
cinnamon to taste
1 teaspoon brown sugar
1 teaspoon sugar substitute
1 teaspoon flour
1/4 Tablespoon butter
1 teaspoon lemon juice
1/2 cup Quaker quick oats
3/4 cup 2% or skim milk, divided
Place apple slices into an over-sized coffee mug or large soup bowl. Mix with cinnamon, brown sugar, sugar substitute, flour, and lemon juice. Make sure apples are completely coated with mixture. Place 1/4 Tablespoon butter on top of mixture. Cook in microwave on high for one minute and 30 seconds.
Remove from microwave, top with oats and a 1/2 cup of milk. Cook in microwave on high for one minute and 30 seconds.
Remove from microwave and stir. Top with remaining 1/4 cup of milk, adding more if necessary, and stir to mix it all.
Garlicky Lemon Chicken
If there is one recipe you try from this blog, THIS IS IT. This recipe makes chicken so moist and flavorful. This is also a good recipe to substitute with a 5-7 lb. turkey breast instead of the chicken.
Ingredients
1 Tablespoon salt
5 Tablespoons lemon juice, divided
1 5-pound roasting chicken
4 Tablespoons butter, softened
6 dried bay leaves
2 lemons, quartered
4 cloves of garlic, finely minced
2 Tablespoons dried parsley
1/4 cup sweet onion, very finely minced
2 cups water
freshly ground black pepper, to taste
Rinse chicken in cool water and place on paper towels. Remove insides (if using roaster). Pat dry. Loosen skin on chicken. Combine 1 Tablespoon salt and 3 Tablespoons lemon juice. Rub salt/lemon mixture all over chicken and under skin. Place in gallon-sized storage bag. Allow to marinate for at least 24 hours, turning over from time to time to distribute the marinade.
***The next day......allow yourself about 3-4 hours for prep and cook time.
Set out butter to soften. Preheat oven to 425.
Rinse all of the marinade off of the chicken. Pat dry with paper towels. Place in a roasting pan breast side up.
Mince the garlic and onions. Mix with the parsley. Combine the softened butter and 2 Tablespoons lemon juice with the garlic, parsley, and onion mixture. Rub this mixture all over the chicken, including under the skin and inside the chicken. Stuff the inside with the bay leaves and lemon quarters. Pour the two cups of water around the outside of the chicken - not on top of the chicken (don't want to rinse off the yummy flavors). Sprinkle freshly ground black pepper, according to your taste, over the outside of the chicken.
Place roasting pan, uncovered, in preheated oven. Baste after 45 minutes.
Cover and reduce heat to 375. Basting every 30 minutes, allow to cook for an additional 90 minutes. The chicken will be golden brown.
At this point, I turned down the oven to about 250 and kept the chicken warm, still basting it so it didn't dry out, until I was ready to serve it.
Excellent served with broccoli and either Jasmine rice or whole wheat egg noodles.
Ingredients
1 Tablespoon salt
5 Tablespoons lemon juice, divided
1 5-pound roasting chicken
4 Tablespoons butter, softened
6 dried bay leaves
2 lemons, quartered
4 cloves of garlic, finely minced
2 Tablespoons dried parsley
1/4 cup sweet onion, very finely minced
2 cups water
freshly ground black pepper, to taste
Rinse chicken in cool water and place on paper towels. Remove insides (if using roaster). Pat dry. Loosen skin on chicken. Combine 1 Tablespoon salt and 3 Tablespoons lemon juice. Rub salt/lemon mixture all over chicken and under skin. Place in gallon-sized storage bag. Allow to marinate for at least 24 hours, turning over from time to time to distribute the marinade.
***The next day......allow yourself about 3-4 hours for prep and cook time.
Set out butter to soften. Preheat oven to 425.
Rinse all of the marinade off of the chicken. Pat dry with paper towels. Place in a roasting pan breast side up.
Mince the garlic and onions. Mix with the parsley. Combine the softened butter and 2 Tablespoons lemon juice with the garlic, parsley, and onion mixture. Rub this mixture all over the chicken, including under the skin and inside the chicken. Stuff the inside with the bay leaves and lemon quarters. Pour the two cups of water around the outside of the chicken - not on top of the chicken (don't want to rinse off the yummy flavors). Sprinkle freshly ground black pepper, according to your taste, over the outside of the chicken.
Place roasting pan, uncovered, in preheated oven. Baste after 45 minutes.
Cover and reduce heat to 375. Basting every 30 minutes, allow to cook for an additional 90 minutes. The chicken will be golden brown.
At this point, I turned down the oven to about 250 and kept the chicken warm, still basting it so it didn't dry out, until I was ready to serve it.
Excellent served with broccoli and either Jasmine rice or whole wheat egg noodles.
Saturday, October 18, 2008
Roadkill
There's not any better name for this dip. It's completely sinful, stuffed with cholesterol, and unfortunately rather tasty. Great for football season. Guys love this, ladies cringe at it, and personal trainers would torture you for eating this.
Ingredients
1 pound extra lean ground beef
1 pound regular ground sausage
5 cans nacho cheese soup
Brown ground beef in large skillet until no longer red. Drain. Transfer to a food processor. Pulse until crumbly. Pour into a large crock pot. Repeat this process with the ground sausage.
Pour nacho cheese soup over the meats in the crock pot. Mix well. Cook on low for 1-2 hours or until heated through, stirring often to avoid burning.
Serve with tortilla chips.
Also good topped with salsa and/or sour cream when serving, not when cooking.
Ingredients
1 pound extra lean ground beef
1 pound regular ground sausage
5 cans nacho cheese soup
Brown ground beef in large skillet until no longer red. Drain. Transfer to a food processor. Pulse until crumbly. Pour into a large crock pot. Repeat this process with the ground sausage.
Pour nacho cheese soup over the meats in the crock pot. Mix well. Cook on low for 1-2 hours or until heated through, stirring often to avoid burning.
Serve with tortilla chips.
Also good topped with salsa and/or sour cream when serving, not when cooking.
Oatmeal Chocolate Chip Cookies
During his business travels, my husband fell in love with the Doubletree Hotel's chocolate chip cookies. Now I must admit, they're mighty tasty! I'm not like the Neiman-Marcus cookie-stalker from a couple of years ago! The Doubletree lists their ingredients right on the bag they serve them in so I figure they're willing to have folks experiment, right? I did, and this is what I came up with.
PS...My husband says these don't taste the same, so Doubletree, your secret is still safe. Who cares, they go over really well at parties!
Ingredients
2 sticks of unsalted butter, softened (use ONLY real butter)
1 cup packed light brown sugar
1/3 cup sugar
2 eggs
dash of cinnamon
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon baking soda
2 1/2 cups quick oats
1-12 oz. package dark chocolate chips
1 cup walnuts
Preheat oven to 350.
Beat butter, brown sugar, and sugar until creamy and smooth. Add eggs, cinnamon, and vanilla, continue beating until smooth. Add flour and baking soda, continue beating until smooth. Stir in oats, then chocolate chips, then walnuts. Batter will be stiff.
Drop by tablespoons full onto a cookie sheet. Bake 11-12 minutes or until lightly browned.
**These are BEST when served warm. Eat them right out of the oven or warm a cookie in the microwave for about 8 seconds before eating. A tall, cold glass of milk should definitely accompany this treat.
PS...My husband says these don't taste the same, so Doubletree, your secret is still safe. Who cares, they go over really well at parties!
Ingredients
2 sticks of unsalted butter, softened (use ONLY real butter)
1 cup packed light brown sugar
1/3 cup sugar
2 eggs
dash of cinnamon
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon baking soda
2 1/2 cups quick oats
1-12 oz. package dark chocolate chips
1 cup walnuts
Preheat oven to 350.
Beat butter, brown sugar, and sugar until creamy and smooth. Add eggs, cinnamon, and vanilla, continue beating until smooth. Add flour and baking soda, continue beating until smooth. Stir in oats, then chocolate chips, then walnuts. Batter will be stiff.
Drop by tablespoons full onto a cookie sheet. Bake 11-12 minutes or until lightly browned.
**These are BEST when served warm. Eat them right out of the oven or warm a cookie in the microwave for about 8 seconds before eating. A tall, cold glass of milk should definitely accompany this treat.
Apple Topping
Fall means apple-picking time for our family. I've discovered that they taste great on or in just about anything. Use this simple topping for french toast, pancakes, waffles, even pork chops (seriously, I tried it and it's surprisingly good).
Ingredients
1 large Jonagold, Jonathon, or any tart apple, peeled, cored, and finely diced
1/2 Tablespoon of butter
Melt butter in frying pan. Add apples add saute until soft. Top your meal and enjoy!
Ingredients
1 large Jonagold, Jonathon, or any tart apple, peeled, cored, and finely diced
1/2 Tablespoon of butter
Melt butter in frying pan. Add apples add saute until soft. Top your meal and enjoy!
Hubby's Chili
Ingredients
1 pound extra lean ground beef
3-15 oz. cans of beans, red, kidney, black or a combination of, drained and rinsed
3-15 oz. cans tomato sauce
4 cloves of garlic, minced
1 small diced onion
4 Tablespoons chili powder
1/4 teaspoon ground red pepper
4 teaspoons cumin
Saute ground beef in skillet sprayed with cooking spray. Cook until no longer red. Drain and put into a large pot or crock pot. Wipe out skillet, spray again, place onion in skillet, and saute until softened. Add garlic and saute until aromatic. Add to beef in crock pot. Add all other ingredients to crock pot. Simmer on high until heated through, about 2-3 hours.
We serve this with tortilla chips, shredded cheddar cheese, and sour cream.
1 pound extra lean ground beef
3-15 oz. cans of beans, red, kidney, black or a combination of, drained and rinsed
3-15 oz. cans tomato sauce
4 cloves of garlic, minced
1 small diced onion
4 Tablespoons chili powder
1/4 teaspoon ground red pepper
4 teaspoons cumin
Saute ground beef in skillet sprayed with cooking spray. Cook until no longer red. Drain and put into a large pot or crock pot. Wipe out skillet, spray again, place onion in skillet, and saute until softened. Add garlic and saute until aromatic. Add to beef in crock pot. Add all other ingredients to crock pot. Simmer on high until heated through, about 2-3 hours.
We serve this with tortilla chips, shredded cheddar cheese, and sour cream.
Chicken Tortilla Soup
Credit goes to my scrapbooking buddy, "H", for introducing me to this one. It has become a family favorite for us, and I have often served it at gatherings with no leftovers to speak of!
Ingredients
4 small cans of chicken broth (I add this last because I often use less)
1 cooked chicken, shredded and deboned (See bottom for an alternative)
2 cans of yellow corn, drained (I use one can)
1 can of black beans, drained and rinsed (I use two cans)
1-16 oz. jar of mild chunky salsa
2 small cans of tomato sauce
1 medium onion, chopped
Toppings (optional)
tortilla chips
shredded colby-jack cheese
sour cream
Mix all ingredients in a large crock pot, adding chicken broth last. Add enough broth to desired consistency. Either cook on high for 3-4 hours or let simmer on low for about 6-8 hours.
To serve, ladle soup into a large bowl. If desired, top with crushed tortilla chips, shredded cheese, and/or a dollop of sour cream.
***My Chicken Alternative
I start this recipe in the morning - the house smells so good all day! I use four skinless, boneless chicken breasts. Trim them of all visible fat and skin and place in the crock pot with some water, onion powder, and garlic powder. Cook on high for about 4 hours. Remove from crock pot and set aside to cool enough to work with. Wipe out the crock pot and assemble the soup. Shred the chicken and add to soup. Cook on high for 3-4 hours.
Ingredients
4 small cans of chicken broth (I add this last because I often use less)
1 cooked chicken, shredded and deboned (See bottom for an alternative)
2 cans of yellow corn, drained (I use one can)
1 can of black beans, drained and rinsed (I use two cans)
1-16 oz. jar of mild chunky salsa
2 small cans of tomato sauce
1 medium onion, chopped
Toppings (optional)
tortilla chips
shredded colby-jack cheese
sour cream
Mix all ingredients in a large crock pot, adding chicken broth last. Add enough broth to desired consistency. Either cook on high for 3-4 hours or let simmer on low for about 6-8 hours.
To serve, ladle soup into a large bowl. If desired, top with crushed tortilla chips, shredded cheese, and/or a dollop of sour cream.
***My Chicken Alternative
I start this recipe in the morning - the house smells so good all day! I use four skinless, boneless chicken breasts. Trim them of all visible fat and skin and place in the crock pot with some water, onion powder, and garlic powder. Cook on high for about 4 hours. Remove from crock pot and set aside to cool enough to work with. Wipe out the crock pot and assemble the soup. Shred the chicken and add to soup. Cook on high for 3-4 hours.
Chocolate Chip Cookies
This is one of two cookie recipes I use when I go to potlucks. I have written this one out at least a dozen times!! Kudos to a family friend from way back in the past for this one! Grandma Froma has helped to keep this one alive!! In this one, I have changed NOTHING! :-)
Ingredients
2 1/4 cups flour
1 teaspoon baking soda
1 cup butter, softened
1 cup packed brown sugar
1 teaspoon vanilla
1 small box instant vanilla pudding (the secret ingredient)
2 eggs
1-12oz. package chocolate chips (I use dark chocolate chips)
1 cup walnuts (optional - a HUGE no no in my house due to my little gal's allergies)
Preheat oven to 350.
Mix flour and soda in separate bowl.
In another bowl combine butter, sugar, pudding mix, and vanilla and beat until smooth. Beat in eggs. Add flour mixture gradually, mixing well. Stir in chips and walnuts (if using).
Drop by tablespoons full onto an ungreased cookie sheet. Bake 11 minutes or until golden brown.
Makes about 3-4 dozen, depending on how big you make them.
**I guarantee these will NOT last long.
Ingredients
2 1/4 cups flour
1 teaspoon baking soda
1 cup butter, softened
1 cup packed brown sugar
1 teaspoon vanilla
1 small box instant vanilla pudding (the secret ingredient)
2 eggs
1-12oz. package chocolate chips (I use dark chocolate chips)
1 cup walnuts (optional - a HUGE no no in my house due to my little gal's allergies)
Preheat oven to 350.
Mix flour and soda in separate bowl.
In another bowl combine butter, sugar, pudding mix, and vanilla and beat until smooth. Beat in eggs. Add flour mixture gradually, mixing well. Stir in chips and walnuts (if using).
Drop by tablespoons full onto an ungreased cookie sheet. Bake 11 minutes or until golden brown.
Makes about 3-4 dozen, depending on how big you make them.
**I guarantee these will NOT last long.
Sweet and Sour Salad Dressing
This is by far the MOST requested recipe I have ever made. I must give credit to my aunt for this recipe. I make a salad with this dressing for every single party we have. Also, my husband has requested we keep a bottle of this in stock at ALL times.
True to form, though, I have changed ingredients to suit us. Warning, I use A TON of garlic.
Ingredients
1/4 of a sweet onion (NEVER use a red onion)
3 cloves garlic
1 cup oil (NEVER use straight olive oil - the best choice is one of the heart healthy versions with canola, olive, and soy)
3/4 cup sugar substitute
1/2 cup white vinegar
1/2 teaspoon ground celery seed
1 teaspoon dry ground yellow mustard
Toss everything in a blender and blend well. Serve chilled. Keeps very well in the refrigerator for a couple of weeks.
**I use this dressing over a salad with a combination of romaine lettuce, 2% shredded cheddar cheese or low fat feta cheese, diced red onions, diced red peppers, cherry tomatoes, cucumbers, dried cranberries, and dry roasted, unsalted almonds.
True to form, though, I have changed ingredients to suit us. Warning, I use A TON of garlic.
Ingredients
1/4 of a sweet onion (NEVER use a red onion)
3 cloves garlic
1 cup oil (NEVER use straight olive oil - the best choice is one of the heart healthy versions with canola, olive, and soy)
3/4 cup sugar substitute
1/2 cup white vinegar
1/2 teaspoon ground celery seed
1 teaspoon dry ground yellow mustard
Toss everything in a blender and blend well. Serve chilled. Keeps very well in the refrigerator for a couple of weeks.
**I use this dressing over a salad with a combination of romaine lettuce, 2% shredded cheddar cheese or low fat feta cheese, diced red onions, diced red peppers, cherry tomatoes, cucumbers, dried cranberries, and dry roasted, unsalted almonds.
Oatmeal Pancakes
Kid-tested and approved. This is my daughter's favorite pancake recipe!!
Ingredients
1/4 cup unsweetened applesauce
3/4 cup organic 1% milk
1 organic egg
1 teaspoon vanilla
1/2 teaspoon salt
1 Tablespoon baking powder
1/8 cup sugar in the raw
3/4 cup quick oats
3/4 cup white all-purpose flour
oil, for greasing the frying pan
Using a wire whisk, mix all wet ingredients in a medium bowl. Add dry ingredients one at a time, whisking between each. Batter should be slightly thick so that they are fluffy.
Heat large skillet to medium heat. Using a brush, brush a small amount of oil onto the hot skillet. Using a ladle, ladle batter onto hot pan. Cook pancakes over medium heat until bubbly on one side. Flip once! They are done when golden brown.
I serve these with warm sugar free maple syrup. Yum!
Makes about 6-9 pancakes.
Ingredients
1/4 cup unsweetened applesauce
3/4 cup organic 1% milk
1 organic egg
1 teaspoon vanilla
1/2 teaspoon salt
1 Tablespoon baking powder
1/8 cup sugar in the raw
3/4 cup quick oats
3/4 cup white all-purpose flour
oil, for greasing the frying pan
Using a wire whisk, mix all wet ingredients in a medium bowl. Add dry ingredients one at a time, whisking between each. Batter should be slightly thick so that they are fluffy.
Heat large skillet to medium heat. Using a brush, brush a small amount of oil onto the hot skillet. Using a ladle, ladle batter onto hot pan. Cook pancakes over medium heat until bubbly on one side. Flip once! They are done when golden brown.
I serve these with warm sugar free maple syrup. Yum!
Makes about 6-9 pancakes.
Friday, October 17, 2008
Iced "Sweet" Tea for One
Ingredients
2 tea bags
3 tablespoons sugar substitute
16 oz. (2 cups) boiling water
1 lemon wedge
Boil water, remove from stove. Add sweetener to boiling water and stir until dissolved. Add tea bags. Let steep for three hours. Fill a large cup (at least a 32 oz. cup) half way with ice cubes. Pour tea over ice, drop in the lemon wedge, stir and enjoy!
My Additional Chatter:
**Even easier, I use the hot water dispenser on my water cooler. You could do this at the office!
**I make this first thing in the morning so I can have this with lunch or as my afternoon pick me up.
2 tea bags
3 tablespoons sugar substitute
16 oz. (2 cups) boiling water
1 lemon wedge
Boil water, remove from stove. Add sweetener to boiling water and stir until dissolved. Add tea bags. Let steep for three hours. Fill a large cup (at least a 32 oz. cup) half way with ice cubes. Pour tea over ice, drop in the lemon wedge, stir and enjoy!
My Additional Chatter:
**Even easier, I use the hot water dispenser on my water cooler. You could do this at the office!
**I make this first thing in the morning so I can have this with lunch or as my afternoon pick me up.
Easiest Alfredo Sauce Ever
Ingredients
2 tablespoons butter
1/4 cup low fat grated parmesan cheese
1/2 to 3/4 cup half and half or 2% milk
dash of black pepper (optional)
dash of garlic powder or 2 cloves minced garlic (optional)
**Warning, I love garlic in my cooking, so I double what most recipes call for!!
In a small saucepan, melt the butter. Add 1/2 cup of the half and half or milk and whisk. Add the grated parmesan and whisk until smooth. If the sauce is too thick, add more half and half or milk gradually until sauce is at the consistency preferred. If adding pepper or garlic, add according to your taste preference and whisk until smooth.
**If using real minced garlic...melt the butter, add the minced garlic and saute for about two minutes. Then add the half and half or milk, then the parmesan cheese, and then the pepper.
Toss with the noodles of your choice and serve. (We use linguine or egg noodles.)
Makes enough for 2-2 oz. servings of pasta.
2 tablespoons butter
1/4 cup low fat grated parmesan cheese
1/2 to 3/4 cup half and half or 2% milk
dash of black pepper (optional)
dash of garlic powder or 2 cloves minced garlic (optional)
**Warning, I love garlic in my cooking, so I double what most recipes call for!!
In a small saucepan, melt the butter. Add 1/2 cup of the half and half or milk and whisk. Add the grated parmesan and whisk until smooth. If the sauce is too thick, add more half and half or milk gradually until sauce is at the consistency preferred. If adding pepper or garlic, add according to your taste preference and whisk until smooth.
**If using real minced garlic...melt the butter, add the minced garlic and saute for about two minutes. Then add the half and half or milk, then the parmesan cheese, and then the pepper.
Toss with the noodles of your choice and serve. (We use linguine or egg noodles.)
Makes enough for 2-2 oz. servings of pasta.
Apple Oatmeal Cake
Ingredients
3/4 cup water
1/2 cup Quaker quick oats
1/4 teaspoon salt
1/3 cup packed dark brown sugar
1/2 cup unsweetened applesauce
1/8 cup vegetable oil
1/2 cup all-purpose white flour
1/4 cup whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
2 large egg whites
1 tablespoon butter
1 large Jonagold or any tart apple, peeled, cored, and finely diced
8x8-inch pan sprayed with cooking spray
Bring the water to a boil in a medium-size saucepan over medium heat. Stir in the oats. When the liquid returns to a boil, stir in the salt. Reduce the heat and simmer 3 to 4 minutes, stirring constantly until the oats are soft and the water is almost completely absorbed. Remove from heat and stir in the brown sugar, applesauce, and oil.
Heat oven to 350 and spray the pan. Melt butter in frying pan, add apples, and cook until softened.
Stir the eggs into the oat mixture and mix well. Add, one at a time, mixing well with each addition, the flour, baking soda, and cinnamon. Add the apples and stir just until moistened. Spread in the prepared pan, making sure the apples are evenly distributed.
Bake 30 to 35 minutes or until a wooden pick inserted in the center of the cake comes out clean.
Best served warm. Great as breakfast or a snack. True to my roots, I warmed a piece in a bowl and poured a little milk over it. Ooooh....
3/4 cup water
1/2 cup Quaker quick oats
1/4 teaspoon salt
1/3 cup packed dark brown sugar
1/2 cup unsweetened applesauce
1/8 cup vegetable oil
1/2 cup all-purpose white flour
1/4 cup whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
2 large egg whites
1 tablespoon butter
1 large Jonagold or any tart apple, peeled, cored, and finely diced
8x8-inch pan sprayed with cooking spray
Bring the water to a boil in a medium-size saucepan over medium heat. Stir in the oats. When the liquid returns to a boil, stir in the salt. Reduce the heat and simmer 3 to 4 minutes, stirring constantly until the oats are soft and the water is almost completely absorbed. Remove from heat and stir in the brown sugar, applesauce, and oil.
Heat oven to 350 and spray the pan. Melt butter in frying pan, add apples, and cook until softened.
Stir the eggs into the oat mixture and mix well. Add, one at a time, mixing well with each addition, the flour, baking soda, and cinnamon. Add the apples and stir just until moistened. Spread in the prepared pan, making sure the apples are evenly distributed.
Bake 30 to 35 minutes or until a wooden pick inserted in the center of the cake comes out clean.
Best served warm. Great as breakfast or a snack. True to my roots, I warmed a piece in a bowl and poured a little milk over it. Ooooh....
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