April Bloomfield's English Porridge

By Genius Recipes

This porridge is just right. Bloomfield calls for equal parts of two styles of oats, which means the steel-cut bits keep their pop, while the rolled oats melt around them—and getting them to the perfect texture only takes 20 minutes. Cooking with half milk, half water is enough to make it feel rich and loving, without slogging you down first thing in the morning. This will seem like a lot of salt. But it won't be too much, because at the end you'll add something sweet and something milky and it will all live in harmony. Adapted slightly from A Girl and Her Pig (Ecco, 2012)

Serves 2 to 3Prep time: 5 min 
Cook time: 20 min

• 1 1/2 cup whole milk, plus a few generous splashes
• 1 1/2 cup water
• 1 1/2 teaspoon Maldon, or other flaky sea salt (if using finer salt, start with 1/2 teaspoon and add to taste)
• 1/2 cup rolled oats
• 1/2 cup steel-cut oats
• 2 tablespoons sugar (maple, brown, or white) or maple syrup

1. Combine the milk, water, and salt in a medium pot (a 2-quart pot should do it) and set over high heat. As soon as the liquid comes to a gentle simmer, add both kinds of oats and lower the heat to medium.
2. Cook the oats at a steady simmer, stirring frequently and lowering the heat as necessary to maintain the simmer.
3. After about 20 minutes at the simmer, the rolled oats will have turned a bit mushy, while the steel-cut oats will be just tender and pop when you bite them.
4. Taste for seasoning—it should be on the salty side. Add sugar or syrup. Spoon the porridge into warm bowls and let it sit for a minute. Then carefully pour a little cold milk around the edges of each bowl, so it pools all the way round. Sprinkle a five-fingered pinch of sugar or drizzle the syrup in the center of each and let it melt, then serve right away.

Oatmeal and Applesauce Pancakes

Oatmeal and Applesauce Pancakes - as seen on allrecipes.com by user TJAUREGUI12

Ingredients

1 cup all-purpose flour
1/3 cup quick cooking oats
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
3/4 cup unsweetened applesauce
1/2 cup fat free sour cream
1 egg, lightly beaten
1 teaspoon vanilla extract
1/3 cup milk

Directions

1. Heat a lightly oiled griddle over medium-low heat.
2. In a bowl, mix the flour, oats, baking powder, baking soda, and cinnamon. In a separate bowl, mix applesauce, sour cream, egg, and vanilla. Stir applesauce mixture and milk into the flour mixture until evenly moist and thick.
3. Scoop about 1/4 cup batter for each pancake onto the prepared griddle, and cook, turning once, until golden brown on both sides.

Oatmeal Butterscotch Chip Cookies

oatmeal butterscotch chip cookies! - from thenest.com user litasail


Ingredients:

3/4 cup unsalted butter, softened

3/4 cup granulated sugar

3/4 cup brown sugar, packed

2 eggs

1 teaspoon vanilla extract

1 1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

3 cups rolled oats

1 2/3 cups butterscotch chips

Directions:

1. Heat oven to 375° F

2. In a large bowl, beat the butter, granulated sugar, and brown sugar together. Add the eggs and vanilla, beating well.

3. In a medium-sized bowl, stir together the flour, baking soda, cinnamon and salt. Gradually add the flour mixture to the butter mixture; mix until blended. Stir in oats and butterscotch chips. Drop by teaspoonfuls, about 2 inches apart, onto ungreased cookie sheets.

4. Bake for 10 minutes, until the edges begin to brown. Transfer to a wire rack to cool.

The Neiman Marcus Cookie

The Neiman Marcus Cookie - as seen on Brown Eyed Baker

Makes about 30 (3½-inch) cookies

2½ cups rolled oats
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla extract
12 ounces semisweet chocolate chips
4 ounces milk chocolate chips
1½ cups chopped walnuts

1. Preheat oven to 375 degrees F. Line baking sheets with parchment paper.

2. Blend the oats in a food processor or blender to a fine powder. In a medium bowl whisk together the blended oats with the flour, baking powder, baking soda and salt. Set aside.

3. In the bowl of an electric mixer, cream together the butter and both sugars until light and fluffy, 3-4 minutes. Scrape down the sides and beat in the eggs one at a time, beating well after each addition. Beat in the vanilla extract. On low speed gradually mix in the flour mixture, beating just until incorporated. With a rubber spatula fold in the chocolate chips and walnuts.

4. Roll the dough into 2-ounce balls (or about 2 heaping tablespoonfuls worth) and place about 2 inches apart on the baking sheets. Bake in the preheated oven for 10 minutes. Cookies should be lightly brown and set on the outside but still look a little undone in the middle. That’s okay – they will finish setting up after you remove them from the oven. Let cool completely and store in an airtight container.

ANZAC Biscuits

ANZAC Biscuits - via Fiona Murray

1 cup coconut
1 cup rolled oats
1 cup plain flour
1 cup sugar
4 oz. (120 g) margarine
2 level Tbsp. golden syrup
1 tsp. bicarb of soda (baking soda??)
2 Tbsp. boiling water

In a bowl, mix together coconut, oats, flour, and sugar. In a saucepan, melt margarine and syrup, adding in soda dissolved in boiling water. When this is melted and mixed, add to the ingredients in the bowl. Place teaspoonfuls on greased oven trays. Allow room for spreading. Bake in a moderate oven (180C or 350F) for 15 minutes. Loosen on tray; allow to cool. Eat and enjoy!