Stovetop Oatmeal

Special thanks to Missi for sharing with me how to make old fashioned oatmeal!

On oatmeal- put a handful of oats per person in the pot. Then add water, enough to cover the oats. You’ll know you added too much if you have runny oats in the end. =) You’ll know you didn’t add enough if your oats are chewy or sticky.

Cook on medium until you start getting bubbles and then turn it to low. It shouldn’t take more than 10 minutes to make.

If you add too much water, you can add more oats while it is cooking, and if your mix starts to get sticky looking and unappetizing, you probably need to add more water. It’s very easy. Just do it!

That’s it! Some people prefer to cover it while it’s cooking but I don’t. I can start it, change a diaper, come back, turn down the heat. Put away some dishes from the dishwasher, and it’s done.

After they are done cooking you can add brown sugar, maple syrup, honey, agave nectar, etc and raisins or blueberries or strawberries. Strawberries are especially yummy with a splash of milk. (Strawberries n’ cream) You can also add a tad bit of butter and salt to your oatmeal to try to get it tastier.

You can also make extra ahead of time and refrigerate it for later. I think it keeps well for about 3 days. Then all you have to do is warm it up.

Missi, Alabama

Cinnamon rolls in the bread machine

Ingredients
1 cup milk
1/4 cup brown sugar
2 T. oil
1 egg
3/4 tsp. salt
3 1/2 cups bread flour
2 1/2 tsp. yeast

Put in the machine in order.
Set dough cycle.
Roll out the dough into a large rectangle.
Sprinkle with brown sugar, cinnamon, & raisins. ( I first spread mine with butter & omit the raisins).
Roll up lengthwise.
Cut with a pizza cutter into rolls.
Lay on a greased cookie sheet a little bit apart from one another.
Cover & let rise. ( Can put in the fridge overnight).
Cook at 375 for 10 min. or so. (Laine says 15-17 min. but I found that was way too long for my oven). Let cool a bit, then glaze.

Glaze ingredients
1 cup powdered sugar
little melted butter
little milk
little vanilla

Thanks to Amy for sharing this recipe she found at: www.lainesletters.com

Homemade Biscuits (White Lily Flour, No Shortening)

This recipe isn't for those already switched over to whole wheat flour, but it's great for those on white flour trying to slowly improve your eating. This recipe uses oil instead of hydrogenated oils (shortening).

Ingredients

2 c. White Lily Self Rising flour
1 1/2 tsp. baking powder
1/4 c. vegetable oil (Wesson Canola)
3/4 - 1 c. buttermilk

Mix flour and baking powder well. Form hole in center - pouring in buttermilk and oil. Blend together. Place on hot baking stone in oven that's preheated to 450 degrees Fahrenheit. Bake 12 to 15 minutes.

Whole Wheat Pancakes

Ingredients

1 egg
1 cup buttermilk (I've used whole milk as well and they're still good)
2 Tbs. oil (avoid shortening)
1 c. fresh ground whole wheat flour (add up to 1/4 c. more if batter is too runny)
1 Tbs. sugar
1 tsp. baking powder
1/2 tsp. soda
1/2 tsp. salt

Beat egg; add remaining ingredients in order listed and beat until smooth. Grease heated griddle if necessary.

I've found these pancakes cook quicker than those made with store bought flour - needing to be flipped in about a minute.

Pour some yummy maple syrup on top and enjoy!

FYI - Did you know you're not supposed to heat maple syrup. Do a Google search and find out the facts (sorry, I don't know all the facts enough to share correctly)

Candace
Heaven In Our Homes

Frozen Fruit

Ingredients

4 to 6 very ripe bananas (the browner the better)
Approx. 10 oz. strawberries (I use the frozen ones)
15-20 oz. of pineapple (I use either chunks or crushed)
6 oz. frozen orange juice
6 oz. frozen lemonade
2 cups water

Blend ingredients well, then mix together in large bowl. Pour into serving size dishes and place in freezer.

Very, very good thawed slightly - like a slushy consistency. We even like to refrigerate it and drink it cold.

Amounts of fruit depend on ripeness, and your own personal preferences. This is one recipe I can't stop eating!