Text 19917, 65 rader
Skriven 2009-01-20 23:44:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Re: Instant breakfast cer
=================================
-=> Quoting Dale Shipp to Jim Weller <=-

 LL> too horrible to even contemplate
 
 JW> That's true of every instant cereal or grain I've ever come across.
 JW> Oatmeal, rice, you name it... all dreck.

 DS> Mostly I agree with you, but I do like some flavors of Quaker Instant
 DS> Oatmeal.  Dump into a bowl, add a little milk and nuke in the
 DS> microwave. Not bad, but it is rare for me.  Mostly I have a dry cereal
 DS> as my first meal.

I don't have anything but coffee on weekdays and go straight to
lunch for my first meal. So I often have bacon and egg suppers. I
have big hearty late breakfasts though on the weekend, that recently
involve porridge as a first course as often as not. Call me a
purist, but to me the extra twenty minutes is worth the wait and on
weekends I do have the time. We keep dry cereal on hand for the
g-kids but I only have it as a bed time snack or sprinkled over
fruit and yogurt desserts for some crunch, or even ice cream sundaes
if I run out of nuts.

Another tasty way to use porridge oats...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Scottish Bannocks
 Categories: Quickbreads, Biscuits, Grains, British
      Yield: 10 Servings
 
  1 1/2 c  All-purpose flour
      1 c  Quick-cooking oats
    1/4 c  butter, room temp.
      2 tb Sugar
      1 tb Baking powder
      1 pn Of salt
    1/2 c  milk
 
  A cross between a chewy oatmeal cookie and a biscuit.  Serve fresh
  from the oven as is or split and toasted.  Excellent for breakfast
  or tea. Bannocks are best the day they are baked.
  
  Preheat oven to 450 F.  Combine flour, oats, butter, sugar, baking
  powder and salt in large bowl.  Rub mixture against side of bowl
  with wooden spoon until butter is completely blended in. Slowly
  stir in enough milk to make stiff dough.  Turn out onto lightly
  floured surface and knead just until dough holds together. Re-flour
  surface lightly. Roll dough out 1/3 inch thick.  Cut into 2
  1/2-inch rounds. Gather scraps together. Re-roll and cut additional
  bannocks.  Arrange on ungreased baking sheet, spacing 1 inch
  apart.  Bake until light brown, 12 to 15 minutes. Serve hot or
  cool on racks.
  
  Bon Appetit
 
MMMMM

Cheers

YK Jim


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