There’s nothing old-fashioned about these oats

OatmealPublished the week of March 6, 2017

While turning to sugary oatmeal packets results in an easy breakfast, its flavor-to-calorie ratio might not be as appealing. When you need flavor and have a bit of extra time, try oatmeal flavored with tasty ingredients you control. You’ll have a more satisfying — and healthier — meal.

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Butterscotch Oatmeal

1 egg, beaten
1-3/4 cups milk
1/2 cup packed brown sugar
1 cup rolled oats
2 tablespoons butter

In a saucepan over medium heat, whisk together the egg, milk and brown sugar. Mix in the oats. When the oatmeal begins to boil, cook and stir until thick. Remove from the heat, and stir in butter until melted. Serve immediately. Makes 3 servings.

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Carrot Cake Oatmeal

4 cups water
1 cup steel-cut oats
1 apple, peeled, cored, and chopped
1/2 cup shredded carrot
1/2 cup raisins
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 pinch salt
1 tablespoon butter
3/4 cup chopped pecans
1 tablespoon brown sugar
1/2 cup plain yogurt

Bring water to a boil in a heavy, large saucepan, and stir in the oats. Reduce heat to a simmer, and cook oats until they begin to thicken, about 10 minutes; mix in the apple, carrot, raisins, cinnamon, nutmeg, ginger, and salt. Let the oats simmer until tender, about 20 more minutes. Meanwhile, melt butter in a skillet over medium-low heat; stir in the pecans. Toast the nuts until fragrant and lightly browned, about 2 to 5 minutes, then sprinkle with brown sugar and stir until sugar has melted and coated the pecans. Serve in bowls, each topped with about 2 tablespoons of the pecan mixture and a dollop of yogurt. Makes 6 servings.

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Coconut Oatmeal

3-1/2 cups plain or vanilla soy milk
1/4 teaspoon salt
2 cups rolled oats
1/4 cup pure maple syrup
1/3 cup raisins
1/3 cup dried cranberries
1/3 cup sweetened flaked coconut
1/3 cup chopped walnuts
1 8-ounce container plain yogurt, optional
3 tablespoons honey, optional

Pour the milk and salt into a saucepan; bring to a boil. Stir in the oats, maple syrup, raisins, and cranberries. Return to a boil, then reduce heat to medium. Cook for 5 minutes. Stir in walnuts and coconut; let stand until it reaches your desired thickness. Spoon into serving bowls, and top with yogurt and honey, if desired. Makes 6 servings.

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Pantry Pointers

Cooking oatmeal in milk instead of water adds protein to the dish.

Try something new with raspberries

Published the week of July 11,2016raspberries

While raspberries are available all year long, the really fresh ones are those in season locally. While eating them straight out of a berry basket is a treat all on its own, they also work as an ingredient in something new and tasty.

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Raspberry Balsamic Vinaigrette

1 cup fresh raspberries
1 tablespoon granulated sugar
2/3 cup balsamic vinegar
1/4 cup olive oil
1 tablespoon honey
1/2 teaspoon salt

Mix raspberries and sugar together in a bowl; set aside until mixture is juicy, about 10 minutes. Mash berries using a fork until liquefied. Pour berry mixture into a jar with a lid; add balsamic vinegar, olive oil, honey, and salt. Cover jar with lid and shake until dressing is mixed well. Store in refrigerator. Makes 16 servings.

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Raspberry Salsa

2 cups fresh raspberries
1/4 cup chopped sweet onion
3 teaspoons finely chopped jalapeno chile peppers
1 clove minced garlic
1/4 cup chopped fresh cilantro
1/2 teaspoon granulated sugar
3 tablespoons fresh lime juice

In a medium bowl, mix together raspberries, sweet onion, jalapeno chile peppers, garlic, cilantro, granulated sugar, and lime juice. Cover and chill in the refrigerator at least 1 hour before serving. Makes 20 servings.

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Raspberry Almond Coffeecake

1 cup fresh raspberries
3 tablespoons brown sugar
1 cup all-purpose flour
1/3 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup sour cream
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 egg
1/4 cup sliced almonds
1/4 cup sifted confectioners’ sugar
1 teaspoon milk
1/4 teaspoon vanilla extract

Preheat oven to 350 degrees. Spray an 8-inch round cake pan with cooking spray. Combine raspberries and brown sugar in a bowl; set aside. In a large bowl, combine flour, sugar, baking soda, baking powder, and salt. Combine sour cream, butter or margarine, 1 teaspoon vanilla, and egg; add to flour mixture. Stir just until moist. Spoon 2/3 of the batter into the prepared pan. Spread raspberry mixture evenly over the batter. Spoon remaining batter over raspberry mixture. Top with almonds. Bake for 40 minutes, or until a wooden pick inserted in center comes out clean. Let cool for 10 minutes on a wire rack. Combine confectioners’ sugar, milk, and 1/4 teaspoon vanilla. Stir well. Drizzle glaze over cake. Serve warm or at room temperature.

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Pantry Pointers

Raspberries do not continue to ripen once picked, so when selecting berries, choose ones that already ripe.