Free Recipes Archive
This Scottish Quick Bread is said to have taken its name from the Stone of Destiny (or Scone), the place where Scottish kings were once crowned. The original triangular-shaped scone was made with oats and griddle-baked. Today’s versions are more Read More …
This ingenious recipe for overnight oatmeal makes cooking steel-cut oats a cinch. The previous night you boil six cups of water, stir in the oatmeal, let boil for 1-minute, turn off the heat and cover. The next morning, you turn Read More …
2 cups rolled (old-fashioned) or quick-cooking oats 2-1/2 cups buttermilk 1-1/2 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking powder 1 cup granulated sugar 1 teaspoon baking soda 2 tablespoons hot water 2 tablespoons butter, melted 2 large eggs, Read More …
3/4 cup water pinch salt old-fashioned rolled oats Bring the water to a boil in a nonstick saucepan. Drop handfuls of rolled oats in, stirring with a wooden spoon, until the mixture is stiff. Remove from heat immediately and eat Read More …
1 cup buttermilk 1 egg 3 tablespoons honey 2 tablespoons butter 1 cup old fashioned oats 2-3/4 cups white bread flour 2 teaspoons salt 1 tablespoon gluten 2 1/2 teaspoons dry yeast Place ingredients in the bread machine pan in Read More …
Yield: 108 portions (2 pans) Each Portion: 1 square (3 ounces) Pan Size: 18 x 26 inch sheet pan Temperature: 325F Oven Ingredients Weights Measure Fruit cocktail, drained 8-7/8 lb 4-1/4 quarts Flour, wheat, general purpose, sifted 2 lb Read More …