I have mentioned before how nice it is to be back in the states for various reasons. Another being, apples. Apples in Guam were interesting....to say the least.
We have been enjoying apples these days as snacks, desserts, breakfast, in most any form.
This was an Apple Upside Down Cake from the September 2007 issue of Everyday Food. I am playing catch up since my magazines were backed up during the move. Some confusion with forwarding and the USPS, blah blah....not fun.
Either way, it was very good, a nice crumb, moist, maybe a little too sweet. I may reduce the amount of brown sugar next time.
You can find the recipe here on the Everyday Food site.
On Wednesdays and Fridays The Hub doesn't have to be into work until 9 AM giving us time for a little more than bagels or cereal for breakfast. This is a recipe I found while browsing the Cooking Light BB. I found it on Penzey's site as well, they altered the recipe to include nuts, so they could claim it as their own I guess. The recipe orginiates from the Quaker site I believe.
This is great when you want something that will sustain you a little longer as well as comforting, especially with the weather change. I think this would be easy to assemble the night before and bake the next morning.
Here is the recipe with my tweaks.
2 1/4 cups Quick cooking oats, uncooked
or 2 3/4 cups Old Fashioned oats, uncooked[I used Old Fashioned]
2/3 cup firmly packed brown sugar
3/4 cup raisins or Craisins[I substitued a Gala apple]
1 teaspoon ground cinnamon
1/2 teaspoon salt -- optional
3 1/3 cups skim milk
4 egg whites -- lightly beaten
(or 1/2 cup egg substitute)[I just used 2 eggs, beaten]
1 tablespoon vegetable oil
1 tablespoon vanilla
fat free milk or nonfat yogurt and fruit -- optional
Heat oven to 350 degrees. Spray 8-inch glass baking dish with cooking spray.
In large bowl, combine oats, sugar, raisins, cinnamon and salt; mix well. In medium bowl, combine milk, egg whites, oil and vanilla; mix well. Add to dry ingredients; ix until well blended. Pour into baking dish.
Bake 55 to 60 minutes or until center is set and firm to the touch. Cool slightly.
Serve topped with milk or yogurt and fruit, if desired. Store leftover oatmeal tightly covered in refrigerator.