I have a few recipes that stand the test of time, is always there when I need it, and never fails me. This pumpkin bread recipe is one of them. It is always a crowd pleaser and it is so easy to make. If this recipe could talk, it would tell many tales of my children’s’ preschool snack time, their school bake sales, our weekends away visiting friends, homemade gifts, learning how to bake, swim meets, college care packages, and easy mornings at home.
Some foods and recipes are like that. They exist as part of our collective experience spanning a family’s history and time well spent with friends, teachers, colleagues, neighbors and family. They are treasured artifacts in the family archives. For me, I have a couple symbolic recipes that mark my parent’s heritage, but very few. Hopefully, I generated a selection of treasured recipes for my children to remember their childhood by, and create new ones that hold a special place in our growing family’s future.
My pumpkin bread is a throwback recipe from the 70’s when I was in high school. A dear friend gave me the recipe. I cannot remember what initiated this gift, but I believe she just wanted to share it. Harriot and her family loved to cook and were always generous with recipes and information about food. Whenever I was at their house, someone was in the kitchen making something. If I remember correctly, Harriot and I had a few cooking adventures of our own.
Besides the delicious taste, this pumpkin bread recipe has a couple of great features. One, it is easy to make and second, it makes two loaves. After all these years, I still can’t believe one small can of pumpkin purée makes two loaves of pumpkin bread. There is no need to measure out a cup of pumpkin mash and worry about what to make with the rest. That is a real pet peeve of mine. It is not the case for this pumpkin bread. One recipe, one can of pumpkin purée, two loaves of spicy pumpkin bread. A practical quick bread recipe.
Because it is so easy to make, it is perfect for a baking project with young children, or anyone who wants to learn how to bake. This recipe rarely fails. However, if it has been a while since you used baking powder or baking soda, make sure the leaveners are fresh. There was only one time this pumpkin bread did bake properly. Once, after I gave this recipe to a friend who said she couldn’t bake, she made it and came over to share it with me. She was so proud of her accomplishment I did not have the heart to tell her the bread did not rise. When that happens it usually means the baking powder and baking soda lost their leavening powers. Still, it tasted great and hopefully she kept on baking.
More family favorite recipes:
The spices are a mixture of cinnamon, allspice and a generous amount of ground clove. Not all pumpkin bread recipes include ground cloves, and I believe they fall flat. There is twice as much cinnamon and allspice to cloves in each loaf, yet the ground cloves gently stand out. I like that the cinnamon does not dominate the spicy favor. Often, after I serve pumpkin bread to friends I get a delighted question, “Oh nice. What spice am I tasting? ” My anser is always received with a surprised and happy expression, “It’s clove.”
Over the years I have made a few variations of this pumpkin bread, but I keep coming back to the original. I made it with canned pumpkin purée and fresh pumpkin purée. With orange zest, crumble topping, candied ginger, and different flours. Each variation slightly changes the texture of the bread. I discovered, the fresh pumpkin makes an airier bread. Also, I noticed the crust is crispier with the fresh pumpkin.
If you want to use fresh pumpkin, roast wedges of sugar pumpkin in a 400°F (200°C) oven until very tender. Scrape the roasted pumpkin from its’ peel and purée in a food processor, or blender until smooth. Cool and refrigerate or freeze until ready to use. Best Pumpkins to bake with.
I should call this Friendship Bread, because the recipe is enjoying a life span of over 40 plus years and growing. I never thought twice about sharing it with friends and family. The name Friendship Bread is already taken, so Family Favorite Pumpkin Bread it stays. A treasured heirloom for sharing over the years to come.
Family Favorite Pumpkin Bread
- 4 cups (574 g) all-purpose flour
- 2 tsp baking soda
- 1 tsp baking powder
- 1 1/2 tsp Kosher salt
- 1 tsp ground cinnamon
- 1 tsp ground allspice
- 1/2 tsp ground cloves
- 3 cups (613 g) granulated sugar
- 1 15 oz can (425 g) pumpkin purée or 1 lb (453 g) fresh pumpkin purée
- 1 cup (250 ml) vegetable or canola oil
- 2/3 cup (150 ml) cold water
- 4 large eggs
Pre-heat the oven to 350° F (175° C / Gas Mark 4)
Prepare 2- 9 x 5 inch (24 x 13.5 cm) loaf pans. Lightly grease with butter or oil spray, then line the bottom of each pan with parchment paper. Set aside.
Sift the flour, baking soda, baking powder, Kosher salt, cinnamon allspice, and clove into a large mixing bowl. Then whisk the ingredients in the bowl until you see all the spices are evenly mixed in the flour. Add the sugar and whisk together until combined.
Make a well in the center of the flour mixture, then add the pumpkin purée, oil, and water. Stir until just combined. Using a rubber spatula or spoon, scrape along the bottom and sides of the bowl to get everything thoroughly mixed.
Add the eggs, one at a time, and mix thoroughly with each addition.
Pour the batter into the prepared pans, about 3/4 full.
Place the bread pans in the oven and bake for one hour, or until a toothpick inserted in the center comes out clean.
Cool in pan for 10 minutes on a cooling rack, then remove the pumpkin bread from their pans.
Cool on the cooling rack before serving.
© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
Eggs are one of the best foods because you can eat them for any meal of the day. Scrambled eggs for breakfast, or an egg salad or spinach salad with hard-boiled eggs make a wonderful lunch. Dinner meals like quiche, soufflé, or omelets are perfect for a quick and easy supper. Eggs also make great appetizers. Who can resist mustardy or spicy deviled eggs? In fact, you could put an egg on almost anything and call it a meal. I believe eggs are perfect comfort food.
One outstanding egg dish, and perfect for all four meal categories, is the frittata. A frittata is an Italian omelet, like the Spanish tortilla. It is not folded over or rolled like a French or American omelet, but the principles are similar. Simply, whisked eggs cooked in a pan with cheese and fillings. Unlike the French omelet, Frittatas require a two-part cooking process. The first stage of cooking is on the stove, then it goes in the oven or under a broiler to finish cooking.
There are two standard ingredients in a frittata, eggs and Parmesan cheese. Add to this foundation, inspired combinations of cooked vegetables, herbs, more cheese, cured meats, or all of the above, and a frittata turns into a substantial meal. Frittatas are a light egg pancake of goodness. It’s also a great pantry meal to use up all the leftover vegetables or pasta hiding in your refrigerator.
I first discovered frittatas in the mid 1980’s from one of my favorite cookbooks, Cucina Fresca by Viana La Place and Evan Kleinman. At the time, this cookbook was a novelty and showed how fresh ingredients, simply prepared, produces great tasting food. It is also a good cookbook for entertaining, because it is filled with recipes that taste great at room temperature.
Zucchini and basil frittata is one of their recipes. It is a light omelet, filled with garlic infused zucchini and the warm sunshine of basil. I enjoy eating it for breakfast, brunch, lunch or dinner. If I remember correctly, the first time I made it was for a bridal shower. It was so long ago. The specifics of that time have faded, but the general feeling remains: a bright sun lit room, a table full of friends, laughter, and everyone happily enjoying this new meal. This memory returns to me every time I make zucchini and basil frittata, and so I always associate celebrations, bright sunshine, and good friends whenever I make it.
It is an easy meal to make with your kids and won’t require too much thought before you drink your first cup of coffee. I know I need a cup of coffee before I start working with sharp knives, fire or follow new instructions. Getting the frittata out of the skillet requires the steady and large hand of an adult. But, your children will think you are a magician as you reveal the surprise frittata out from under your pan, voilà.
Making a Mother’s Day Meal try these recipes:
Tips for success making Zucchini and Basil Frittata
You will need a well-seasoned 10-inch cast iron skillet, or a non-stick skillet. The frittata will need to slide or flip out the pan and the non-stick surface and sloped sides of the skillet will make it easier to work with.
Mix the eggs thoroughly with a wire whisk. You do not want streaks of egg whites throughout your cooked frittata.
Plan ahead, salt the zucchini and let it drain for 30 minutes. This is important first step that gets rid of excess moisture in the vegetables.
Cook the frittata on medium heat to prevent excess browning on the bottom and cook the eggs too quickly.
To serve as an appetizer, cut the frittata into small diamonds, or 1 ½ inch squares and offer toothpicks for easy picking.
Frittatas are perfect cooked with tomatoes, leftover pasta made with red sauce, spinach, onions, herbs, or extra cheese.
Whether you want a to make a special breakfast, luncheon, or need an appetizer, Zucchini and Basil Frittata is an unexpected dish for all appetites. Serve this frittata at your next friendly gathering and create your own associations paired with fun, family and friendship. I like to serve frittata warm, but can be served at room temperature paired with fruit, like strawberries mixed with mint or basil, or a green salad, and a baked treat such as crusty bread, muffins or pastry.
Zucchini and Basil Frittata
- 1 lb / 453 g zucchini
- About 1 tsp/ 4g Kosher salt
- 4 TB / 36 g Olive oil- divided
- 3 garlic cloves minced
- 6-8 eggs
- 1/4 cup / 29 g Parmesan or Romano cheese
- 1/ 2 cup / 14 g coarsely chopped basil leaves
- Fresh ground pepper to taste
Wash dry and grate the zucchini with the large holes of a box grater or food processor. Place the grated zucchini in a colander and sprinkle with Kosher salt. You do not need a lot of salt, about 1 teaspoon (4g), just enough to season the zucchini and cause it to release the juices. Let stand for 30 minutes. Then press the zucchini with the back of a large spoon or clean hands to remove all the excess liquid.
Pre-heat the oven to 400˚F
Heat 2 TB (18 g) olive oil in a 10-inch nonstick skillet, Add the minced garlic and turn the heat to medium-low. Cook until the garlic is translucent and not browned. Add the zucchini and turn the heat up to medium-high heat. Cook for about 5-6 minutes, stirring occasionally so the zucchini cooks evenly and the excess water has evaporated. .
Turn off heat and remove the zucchini from the skillet. Place it on a plate to briefly cool.
Beat the eggs in a medium bowl, making sure the whites and yolks are well combined. Add the Parmesan, zucchini and basil to the eggs and stir to combine.
Wipe out the skillet and turn the heat to medium-high, then add 2 TB (18 g) olive oil. Swirl the oil around so it coats the sides and bottom of the pan.
Pour the egg mixture directly into the center of the pan, so the oil and eggs are dispersed evenly from the center out. Allow the egg and zucchini mixture to settle then run your rubber spatula around the rim to loosen it up. With the spatula at 12 o’clock, move the outer edge of the eggs towards the center, like you are making an omelet. Let the loose liquid fill in the empty space. Repeat at 3 o’clock, 6 o’clock and 9 o’clock. This will help the middle of the eggs cook.
When the eggs are mostly congealed except for the center, place the frittata into the preheated oven. Cook until the eggs are set in the middle and lightly browned 2-4 minutes. (You could also cook it under broiler if you prefer. Watch so it does not burn).
Remove the skillet from the oven and let it rest on the counter for a minute. Run a rubber spatula around the perimeter of the pan to loosen the sides from the pan.
Place a plate upside down, over the top of the skillet. Place your hand centered on the bottom of the plate and hold the skillet handle in the other hand. Turn the skillet over, place the plate on the counter, then gently lift the pan up and away from the frittata.
Serve warm or at room temperature.
© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
What do you get when you have a cake with a creamy and delicate interior protected by a crispy caramelized exterior? You have a rösti. A potato pancake like no other. Its’ soft creamy interior holds together with just the right amount of the potato’s natural starches, creating a pancake that is tender, creamy and crunchy. Rösti originated in Switzerland and was a breakfast staple for farmers. Now, people from all over the world enjoy these potato cakes.
I have enjoyed rosti in restaurants and wanted to see if I could recreate them for myself. After researching many recipes, I decided to use a recipe from The Food Lab by J. Kenji Lopez-Alt. His science based technique is typically spot on, inventive, and not too difficult to follow. After making his recipe a few times I picked up a few skills and some new information.
Like life in general, the key to making a successful rösti is all about balance. They are like fritters or latkes, but are thicker and creamier. The type of potato and the technique used to prepare them, work together and create the perfect amount of starch necessary to hold the whole pancake together. Too little starch and the rösti falls apart when you cook it. Too much starch and you have a sticky pancake. Have you ever played with potato starch mixed with water? Its gooey stuff and not something you want in your pancakes.
Kenji believes Russet potatoes are the best ones to use. They are high in starch and will create pancakes with fluffy interiors and crunchy outsides, like the perfect French fries. I agree with him if you follow his technique. For experimentation, I tried a different parcooking method using Russet potatoes and the results were not so great.
Rösti has essentially one ingredient and the key to keeping them intact is the initial preparation. Good sharp tools, like a mandoline or a very sharp knife will cause less potato starch from releasing. A box grater is not as sharp but does a good job cutting the potatoes into the right size.
Parcooking helps prevent the potatoes from oxidizing and give the rösti the right texture. He likes to parcook the potatoes in a microwave which is easy enough, and eliminates a step common in other recipes. I often read potatoes are grated raw, then squeezed to rid them of excess water before assembling. Parcooking potatoes gives the potato cake great texture and fully cooked potatoes throughout the pancake.
Unfortunately, my potatoes oxidized even though I sliced them with a mandoline and parcooked them in a microwave. I am not sure why, but one theory I have is my potatoes where doing what potatoes do, oxidize when exposed to air. Maybe I did not work fast enough, or my knock off Japanese mandoline needs sharpening. After several trials, I am still working this out.
To experiment, I parcooked the potatoes whole in a microwave, let them cool, then grated them using a box grater. This produced rosti with a light and creamy color, but looked and tasted like mashed potato cakes, not a rosti. Maybe a medium starch potato like, Yukon gold is better suited with this technique. Oh, so many variables to figure out, and so little time.
If you have a non-stick pan, it will be a lot easier to make. I do not own one and used a cast iron skillet. They are good pans to use just harder to maneuver the rösti out of the skillet. The sides of my pan are more vertical than they are slopped. My rösti had to slither up and over a cast iron mountainside before it could ease on to a plate. It required some extra encouragement with my spatula to get the rosti to “slide” out of the pan.
As I cooked rösti, I was reminded of making a traditional Spanish tortilla. The amount of oil and the heat of the pan had to be just right so the tortilla would cook properly and slide in and out of two different skillets multiple times. Rösti has less ingredients than a Spanish tortilla, which makes the delicate balance all that more important. It is not hard to make rösti, just more particular.
Traditionally, rösti is considered a side dish, but I love to serve rösti as a meal topped with an egg and salsa. They are also delicious served with any vegetables like spinach. I used Kenji’s suggestion and mixed in a layer of mushrooms and onions because they are one of my favorite foods. I really like this idea and will make it a staple feature whenever I make them.
Serve rösti as an appetizer with garlic or saffron aioli. It is a delicious small plate option for any cocktail party. Add smoked or cured fish, pickles, eggs, vegetables, aioli, and your guests have a satisfying and unexpected meal.
I would love to hear from you about your experience making rösti. Let me know in the comments section below the recipe how you like to prepare rösti. Enjoy!
Rösti: Potato Cake with Mushrooms and Onions
- 3 medium russet potatoes l lb- 1.5 lbs /680 g rinsed peeled and cut with a box grater or mandolin
- 5 Tb/ 62 g olive oil divided
- 1 medium onion
- 4 oz / 125 g mushrooms thinly sliced
- 2 garlic cloves minced
- 1 tsp fresh thyme or 1/2 tsp dried thyme
- Kosher salt and ground black pepper
Place the prepared potatoes in a microwave dish and cook on high for around 5 minutes. You do not want the potatoes overcooked and mushy, they should still have a slight bite in the center.
While the potatoes are cooking, heat 1 Tb olive oil in a heavy 10-inch skillet and add the onion and mushrooms. Cook the mushrooms and onions until soft and translucent and just beginning to brown, around 6 - 8 minutes. Add the minced garlic, thyme and a pinch of salt and pepper, stir to mix and cook until you begin to smell the garlic's perfume. Remove the mushrooms and onion from the pan and set aside.
Wipe the skillet clean and return it to the burner. Turn the heat to medium and add 2 Tbs to the skillet. Heat the oil until shimmering. Make sure there is an even coating of oil across the whole pan, then spoon half of the potatoes into the skillet. Press down on the potatoes with a rubber spatula and form the potatoes into a pancake. Season lightly with salt and pepper, then spread the mushrooms and onions over the potatoes. Add the remaining potatoes to cover the mushrooms and onions, then press down on the potatoes to cover the top of the pancake.
Cook the rösti on one side for around 7 minutes. Do not disturb the pancake for at least 4 minutes into the cooking time. After 7- 8 minutes, run a thin spatula around the edges and underneath the potatoes to loosen it from the bottom.
Slide the potatoes onto a plate large enough to hold the rösti. Place another plate, upside down, on top of the plate holding the rosti, so the rims are kissing each other. Flip the plates over, so the bottom plate is now the top and lift off the plate. You should see a beautiful golden brown crusty rösti.
Wipe off any stuck bits from the bottom of the pan and add 2 Tbs olive oil.
When the oil is shimmering, slide the rösti back into the skillet and sprinkle with salt and ground pepper. Cook for 7 more minutes.
When finished, loosen the rosti from the pan and slide it onto a serving plate.
Keep warm or serve immediately.
© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
In many cultures, bread is symbolic for life and sustenance. If there is bread in the house, no one will go hungry. Bread has symbolic meanings in different religions as well. Throughout Europe, Easter bread symbolizes new life and served at breakfast on Easter morning. The history of Easter bread goes back hundreds of years and is enjoyed during a meal at the end of Lent.
During its life cycle the grain of wheat dies and is reborn months later in the form of a spike capable of providing sustenance to human beings. Wheat is the quintessential nutritional plant. It was believed to contain the mystery of life and death and thus it became a sacred plant. One of the essential features of the Neolithic era was plant cultivation. This led to a way of life that had previously been unimaginable and gave birth to new beliefs that completely altered the spiritual universe of humankind.
There are many recipes for Easter bread with a variety of ingredients and shapes. Traditionally, Italians and other Europeans develop their family recipe with the usual ingredients of flour, milk, eggs, butter, sugar, and yeast. Additional ingredients, like oranges and anise are added to the dough. These special ingredients personalize the bread and show what Easter means to the family or town. Every loaf of Easter bread tells a story. The bread means life. The three braids symbolize the elements of the Holy Trinity, and the eggs mean new birth. (Jovina Cooks). The baker becomes the storyteller of their family history and Easter significance.
This Easter bread recipe is slightly adapted from Bon Appetit, April 2012. It is less involved than other traditional recipes because a “starter” is not required. Yet, I kept the shape simple as one long braided loaf decorated with eggs and poppy seeds. Another benefit I learned, is there’s no need to hard boil the eggs before you color them. They cook in the oven with the bread. It is always great to have one less thing to do around any holiday.
Before I researched the history of Easter bread, I believed challah and Easter bread are the same, with the exception of the decorated eggs. There are similarities, but ultimately they are different breads. Easter bread is made from a sticky dough, has fewer eggs, and is sweeter than challah. Additional ingredients in Easter bread are oranges, anise, and dried fruits or nuts. I also learned Easter bread is similar to Panettone, but has a different shape.
Without question, Easter bread is delicious and fun to make. It is an airy, pleasantly sweet, and fresh tasting bread. I made the bread once with orange zest and fennel pollen, and once without. Both versions produced bread with delicate subtle butter flavor perfect for a delicious breakfast treat. Also, don’t be afraid to eat the eggs as long as the Easter bread has not been sitting unrefrigerated for over 12 hours. As always concerning any egg product, use your common sense.
You should make this bread just to fill your home with its seductive scent. For 24 hours, my house filled with a warm buttery scent causing everyone to perk up and take a break from their work. Joy was in the air. Don’t we all need a break from work, and have a chance to look around? This time of year, there are so many wonderful surprises to discover. New plants and flowers are popping up every day and the sun feels warmer and warmer. I love Spring and the activity of life that comes with it.
Make creamy ricotta to spread on your sweet Easter Bread. A heavenly breakfast of homemade ricotta smeared on homemade bread.
I don’t know about you, but whenever I make bread I am happy. Baking bread brings me joy and a great sense of accomplishment. Maybe it is because the touch of dough is so smooth and soft. I love feeling my hands wrap around the supple dough. I tell myself to stop and resist temptation to play with my food. If you find yourself succumbing to this seduction, please stop yourself or you will have tough overworked bread.
At last, Spring is here along with every reason to celebrate new life after a dormant winter. At any time, a loaf of homemade bread brings the promise of life and sustenance for all to enjoy. Without hesitation, the promise of your specially prepared loaf is revealed in the joyful expressions of friends and family. Join the fun and start your Easter celebration at breakfast with sweet Easter bread.
Sweet Easter Bread
For the Dough
- 2/3 cup / 150ml whole milk
- 5 Tbs / 70g granulated sugar- divided
- 1 3/4 tsp / 1/8oz / 6g active dry yeast
- 2 large eggs room temperature
- 2 3/4 cups / 405 g all-purpose flour
- 1 tsp / 3 g Kosher salt
- 1/2 cup 10 stick / 113g unsalted butter, melted
- 1 Tb / 23 g melted butter
- Finely grated zest of 1 orange optional
- 1/2 tsp of ground anise or fennel pollen optional
- Poppy Seeds for decorating optional
- 1 egg plus 2 teaspoons of water mixed (for egg wash)
For the decorative eggs
- 5-6 large eggs
- Food coloring of your choosing
Make the Dough
Heat the milk in a 2-cup microwave safe glass measure in the microwave until the milk reaches 110-115F (43-46C). (Can also heat the milk on the stove in a small sauce pan). Start at 30 seconds and check the temperature of the milk and add 10 seconds until you reach the desired temperature. You do not want it hotter than 115C because the higher temperature will kill the yeast.
Gently stir in 1 tablespoon (13g) of the sugar, and the yeast into the milk. Let it sit for 5 minutes. The milk should get foamy from the yeast. (If the milk does not get foamy your yeast is not active).
Melt the butter and let cool.
Whisk the eggs into the milk and add the cooled melted butter.
In the bowl of a stand mixer, add the remaining 4 Tb (58g) sugar, all-purpose flour, and Kosher salt, orange zest (optional), and ground anise or fennel pollen (optional). Mix together with a whisk or fork to get the ingredients evenly combined. Attach the bowl to the stand mixer fitted with a dough hook.
On low speed, add the milk mixture to the flour mixture and mix to get the ingredients combined. Stop and scrape the bowl when necessary. About one minute. Turn the speed up to medium high and mix for 5 minutes until the dough gets soft and silky.
Brush the insides of a medium mixing bowl with the remaining half tablespoon of melted butter. Add the bread dough into the bowl and butter the tops and sides of the dough with the remaining butter. Turn the dough around in the bowl to get a good coating of butter all over it. Cover with plastic wrap and let sit on the counter in a warm spot until it doubles in size, for 1 1/2 hours up to 2 hours.
The dough can be made ahead up to the point of the first rising. Refrigerate the dough, then when ready, rest the dough at a warm spot on the counter and let it rise for 2 1/2 hours.
Color your eggs according to the directions of your food coloring. You do not need to hard boil the eggs first, just be careful not to crack any eggs while you are coloring them. The eggs will cook in the oven while the bread is baking. Refrigerate your decorated eggs until you are ready to use them.
Assemble the bread
Line a large sheet pan with parchment paper and set aside.
After the dough has doubled in size, punch it down and divide the dough into three equal pieces.
Lightly sprinkle flour over your work surface and dust your hands with flour.
Roll each piece of dough into long tapered ropes about 16 inches (41cm) long. If your dough is springing back and not lengthening, cover the strands with a clean kitchen towel and let it rest for 10 minutes.
Arrange the strands lengthwise across the sheet pan and pinch the top of the strands together. Loosely braid the dough. Drape the outer left strand over the middle strand, then drape the outer right strand over the (new) middle strand. Repeat alternating the left and right outer strands until you are at the bottom. Pinch the bottom strands together and secure. Tuck the eggs between the braided strands down the middle of the bread. The eggs will slide out if they are too close to the sides of the bread. Loosely cover the bread with plastic wrap or clean kitchen towel and let the bread rise for 45 min - 1 hr. The bread will puff up but not double in size.
Meanwhile, arrange the oven rack to the middle position, and if you have a baking stone place it on the middle rack. Pre-heat the oven to 350F/ 175C/ Gas Mark 4. When baking bread, I like to preheat my oven for an hour. I believe the temperature is more even and accurate.
After the final rise, whisk together one egg with 2 tsp water and brush the bread with the egg wash. Avoid getting the egg wash on the eggs. Sprinkle with poppy seeds, if using, and place the sheet pan with the bread on the middle rack in your oven. Bake for 20 - 25 minutes or until the internal temperature is 190F (88C).
Take the bread out of the oven and slide it with the parchment paper onto a cooling rack. After 5 minutes remove the parchment paper. Can be served warm or room temperature.
The bread can be made the night before serving for breakfast, 8 hours in advance. After 8 hours, the eggs might start to turn bad. The bread will be fine for a couple of days, but not the eggs.
© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
Breakfast, how I love thee, let me count the ways. I love thee for the replenishment after an evening’s fast. I love thee for the breakfast coffee which awakens me from my evening slumber. I love thee for the simple unpretentious food like cereal, eggs, toast and fruit which ease me into a new day. I love thee for the endless sweet and savory discoveries that enlighten me.
Alas, more breakfast love has come my way in the form of a new breakfast discovery. It is not sexy or fancy, but belongs in the simple and unpretentious category – baked oatmeal. I happen to like oatmeal, and all hot cereal, so I am open-minded to this idea of baking it. However, if you are not a fan of oatmeal this might be the recipe that will win you over. It is one of the easiest and adaptable breakfast recipes around.
For the last 50 something years, I have been dutifully stirring a pot of oatmeal to just the right consistency, without ever questioning if there was a better way. That was foolish of me, because there is. What a novel idea. It is so simple, I am kicking myself for not thinking of this earlier. Apparently, it is an old secret because the Amish have been baking oatmeal for generations.
Baked oatmeal is rolled oats layered between fruit and sweetened with maple syrup and milk. It is like a cross between a bread pudding and a fruit crumble without the crunch. It is not custardy or rich like bread pudding, but there is a similar texture. The rolled oats absorb the maple syrup and milk, plus the juices of all the fruit and spices while it is baking. This process transforms oatmeal from an indistinguishable porridge to a healthy baked breakfast treat. It is so good, you will believe you are eating dessert for breakfast, minus the guilt.
While I was baking breakfast rolled oats, the house filled with the sweet scent of maple syrup, apple pie and oatmeal cookies. It was quite intoxicating. I had almost forgotten how magical these aromas can be. Despite the fact I had just eaten lunch, the smell of baked oatmeal made me so hungry, I became impatient for the oatmeal to finish. This seductive smell is very persuasive and could convert any oatmeal skeptic to grab a spoon and dig in. Certainly, I wish I knew about this 28 years ago when I tried, and miserably failed, to get my kids to eat hot cereal. I can imagine their chiming, “Is it done yet? Can I have some?”
Easy Adaptations for Baked Oatmeal
As I mentioned earlier, baked oatmeal is one of the most adaptable recipes around. If you are on a non-dairy diet, substitute milk with unsweetened coconut milk or almond milk. If you are on a vegan diet, substitute with non dairy milk and a flaxseed egg substitute. Full disclosure, I have tested that yet, but I don’t see why it would not work. If you make this a vegan breakfast, please let me know how it goes.
Additionally, use your favorite fruit or whatever is in season. I made this fruit filling because I needed to use up some leftover dried fruit from my pantry. The dried figs, apricots and cranberries went perfectly with apples and minced ginger. Follow the basic recipe, then substitute the fruit with any seasonal fruit you have available, even frozen fruit. They all work. If raisins are the only fruit you want to use, then you will need a fresh fruit like apples, or bananas sliced lengthwise and cover the bottom of the pan. Mix the raisins with the rolled oats and proceed as directed. The fruit on the bottom of your baking dish will help prevent the oats from sticking to the pan.
Heidi Swanson of 101 Cookbooks, is my primary source and where I first discovered this simple but remarkable breakfast. For this recipe, I followed a basic formula I found consistent in most baked oatmeal recipes. Typically, they all had about 2 cups of rolled oats, 2 cups of liquid, 1 egg, melted butter, a sweetener, and various amounts of fruit and spices.
March is a tweener month for fresh produce, and why this recipe includes apples and dried fruit. I love to combine fresh and dried fruits. The concentrated flavors of the dried fruit add a lot of fruit flavor. Plus, I had a lot of odd amounts of dried fruit that I needed to use up, and this recipe is perfect for that. My baked oatmeal has a decent amount of fruit in it, but if you want a ratio of more oatmeal than fruit, it is easy to scale the fruit down. Just make sure there is a good fruit layer on the bottom of your pan.
Baked oatmeal is also easy to make ahead and reheat it for a later time. I like to make it on a Sunday morning, then reheat individual portions in the microwave throughout the week. This makes the work week easier to manage when I don’t have to think about what’s for breakfast. You can also prepare it ahead, refrigerate, then reheat the whole dish, covered in aluminum foil, in the oven.
To be honest, I was surprised at how good baked oatmeal is. However, there is one downsize, and that is I used three bowls to make it. Baked oatmeal may require more cleanup, but it is more enjoyable to eat than the standard stove top recipe. This is one new discovery worth making. Oh baked oatmeal, how I love thee.
Baked Oatmeal with Apples and Apricots
- 2 apples which can be different varieties but should be ones that do not get too mushy when baked
- 6 dried apricots
- 6 dried figs
- ¼ - ½ cup dried cranberries
- 1 heaping Tbs of minced ginger
- ½ tsp freshly grated nutmeg 1/4 tsp if using store bought ground nutmeg
- Juice of half a lemon
- 2 cups old fashioned rolled oats
- Shy ½ cup chopped walnuts optional
- 1 tsp baking powder
- ½ tsp Kosher salt
- ½ tsp ground ginger optional
- 1 tsp ground cinnamon
- 2 Tbs melted butter
- 2 cups milk or unsweetened nondairy milk - like coconut or almond milk
- 1/3 cup real maple syrup
- 1 egg
- 2 tsp pure vanilla extract
Preheat oven to 375˚F / 190˚C / Gas Mark 5 and place the rack on the top third of the oven. Generously butter an 8’ x 8” (20cm square) baking pan.
Core and slice the apples then chop into decent bite size pieces. There is no need to peel the apples. Mince the dried apricots into pieces between ¼ inch to ½ inch big. Chop the dried figs into bite size pieces.
Add the prepared fruit into a mixing bowl, then add lemon juice, freshly ground nutmeg, and minced ginger. Mix well to get all the fruit evenly distributed. Set aside.
In another bowl mix together the rolled oats, baking powder, salt, cinnamon, ground ginger, and most of the chopped walnuts. (Reserve some walnuts to sprinkle on the top). Mix the ingredients together to get evenly combined. Set aside.
In a third bowl, whisk together the milk, maple syrup, pure vanilla extract, and room temperature melted butter until thoroughly mixed together. Set aside.
Putting it all together.
Add a good layer of the prepared fruit to generously cover the bottom of the buttered baking dish. Add the oatmeal and spread it to cover the layer of fruit. Pour the milk mixture all over the oatmeal, and tilt the pan to encourage the milk to flow into all corners and throughout the oatmeal. Bang the pan against the counter to make sure the milk has flowed completely through the rolled oats and fruit. Add the remaining fruit and chopped nuts to cover the top of the oatmeal.
Bake for 35 – 45 minutes until it is golden brown on top and looks set in the middle.
Remove the baked oatmeal from the oven and let it rest for 5 to 10 minutes.
Spoon portions of the baked oatmeal in a bowl and serve warm plain, or with additional milk or yogurt. I think it is sweet enough as is, but add more maple syrup if you want it sweeter.
Store in the refrigerator covered for several days. Re-heat in the microwave in a glass container covered with a paper towel.
© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.