Oatmeal Pie: A Penny-Pinching Pecan Pie Adventure

Oatmeal Pie: A Penny-Pinching Pecan Pie Adventure

Once upon a time, in a kitchen where resourcefulness reigned supreme, a clever baker named Beast stumbled upon a delightful secret: the Oatmeal Pie. It whispered tales of simpler times, when families stretched their ingredients with a pinch of creativity and a dash of love. This pie, a humble cousin to the pecan pie, promised warmth and comfort without breaking the bank. 

Ingredients:

4 eggs (clucking with excitement)

1/2 cup sugar (sweet dreams)

2 tablespoons flour (a gentle hug)

1 teaspoon vanilla (a fragrant breeze)

1 teaspoon cinnamon (a warm embrace)

1/2 teaspoon salt (a pinch of ocean air)

3/4 cup corn syrup (sticky sweetness)

1 cup oats (hearty heroes)

1/4 cup butter, melted (golden sunshine)

Instructions:

1. Whisk the Magic: In a bowl, whisk the eggs until they're light and frothy. Sprinkle in the sugar, flour, vanilla, cinnamon, and salt. Whisk again until the mixture is smooth and fragrant, like a potion brewing in a fairy tale.

2. Sweet Symphony: Drizzle in the corn syrup, a sticky-sweet melody that binds the ingredients together.

3. Oatmeal's Embrace: Pour in the oats, hearty heroes ready to fill the pie with wholesome goodness. 

4. Golden Glow: Add the melted butter, a golden sunshine that adds richness and warmth to the mix.

5. Pie Shell's Cradle: Carefully pour the mixture into a prepared pie shell, its flaky crust a cozy cradle for the filling.

6. Oven's Warmth: Bake at 350 degrees Fahrenheit for 45 minutes, or until the center is set and the top is golden brown. The aroma of cinnamon and vanilla will fill your kitchen, promising a sweet treat to come.

7. Cool and Enjoy: Let the pie cool completely before slicing. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra touch of sweetness.

*Amma's Tip: Don't be afraid to experiment! Sprinkle in a handful of raisins for a touch of fruity sweetness, or add a sprinkle of coconut flakes for a tropical twist. The possibilities are as endless as your imagination! 

🪄 The Enchanted Cottage Chicken Pot Pie With a Cozy Blanket of Biscuit Crust🪄

 

Deep within the Whimsical Woods, a comforting potion brews! Gather your mystical ingredients to create a bubbling cauldron of deliciousness, tucked under a golden, fluffy duvet.

🧺 Gather Your Magical Elements

The Garden Treasures:

• 4 tbsp. Golden Butter (melted fairy gold)

• 1/2 cup Finely diced Onion (tear-evoking crystal bulbs)

• 1/2 cup Finely diced Carrot (orange pixie spears)

• 1/2 cup Finely diced Celery (crunchy woodland stalks)

The Heart & Body:

• 3 cups Shredded cooked chicken (or black beans, if you wish to summon a vegetarian feast)

• 1/4 cup Flour (pixie dust thickener)

• 2 cups Chicken broth, plus extra if needed (or veggie broth for your plant-magic paths)

The Spells & Seasonings:

• 1/4 tsp. Turmeric (for a dash of liquid sunshine)

• 1 tsp. Thyme (whispers of ancient herbs)

• 1 tsp. Oregano (wildwood spice)

• 1 tsp. Sage (for wisdom and warmth)

• To taste: Lawry's Seasoning Salt & black pepper (the classic alchemy)

The Finishing Touches:

• 1/4 cup Half-and-half or heavy cream (a splash of cloud-milk)

• 1 Unbaked pie crust (the secret foundation)

• 1 box Biscuit mix (or conjure your own from scratch)

• 1 whole Egg (the golden glaze orb)

🔮 Cast Your Culinary Spell

Step 1: Ignite the Hearth Cast a warming spell on your oven and preheat it to 375ºF. Let the hearth grow warm and inviting.

Step 2: The Dance of the Veggies In a heavy-bottomed cauldron (or a large pot), melt your golden butter over a medium-high flame. Toss in your diced onions, carrots, and celery. Let them dance and sizzle for about 3 minutes, until the onions begin to look like translucent river glass.

Step 3: Thickening the Plot Stir in your shredded chicken (or enchanted black beans). Sprinkle the pixie-dust flour over the top and stir vigorously until the meat and veggies are totally coated in a snowy blanket. Let it toast for 1 minute.

Step 4: Swirling the Brew Pour in your broth (and a splash of cooking wine, if your inner wizard demands it). Stir softly as the magic happens and the liquid thickens. Once it starts to glisten and tighten up, toss in your golden turmeric, salt, pepper, thyme, oregano, and sage.

Step 5: Cloud Catcher Pour in your splash of cloud-milk (cream) and let the mixture bubble, sigh, and thicken for about 3 minutes. If the potion looks a little too thick and heavy, splash in a little more broth to loosen its spirit. Turn off the heat.

Step 6: Laying the Foundation Mist a deep-dish pie pan with non-stick spray. Gently cradle your bottom pie crust and tuck it safely into the pan. Pour your glorious, bubbling filling right into its pastry home.

Step 7: The Giant Biscuit Duvet On a floured surface, prepare and roll out your biscuit mix into one giant, magnificent flat biscuit. Gently lift this heavy blanket and drape it over the top of the dish, pressing the edges so it clings to the outside of the pan. With a magical knife, slash a few little vents here and there to let the steam spirits escape.

Step 8: The Golden Glow Whisk your egg together with 2 tablespoons of water to create a shining elixir. Paint it generously all over the biscuit surface (you'll have a bit of potion left over).

Step 9: Transmutation in the Fire Place your pie on a rimmed baking sheet (to catch any stray bubbles) and send it into the oven. Bake for 25 to 30 minutes until the crust transforms into a deep golden brown and the filling underneath bubbles with joy. Pro-tip: If the biscuit duvet is bronzing too fast, shield it gently with a piece of foil for the first 15 minutes of its slumber.

Step 10: Feast! Banish the heat, grab your largest spoon, and serve up giant, comforting dollops of pure magic!

Creamy Hungarian Mushroom Soup

 Creamy Hungarian Mushroom Soup

Creamy Hungarian mushroom soup is perhaps the best mushroom soup you'll ever gonna try! It's simply bursting with flavor, and the velvety texture makes it very difficult to stop at a single bowl.

This delicious and hearty soup is rich and creamy, with a unique flavor profile that combines the earthiness of fresh mushrooms with the tanginess of sour cream and paprika, a spice commonly used in Hungarian cuisine.

The soup is perfect as a warming appetizer or a main course when served with crusty bread. I made it with crimini (chestnut) mushrooms, but it's amazing with a mix of any mushrooms you may have on hand.

Ingredients

2 tablespoons (40 g) unsalted butter

1 large onion, diced

1 ½ lb (650 g) mushrooms

3-4 garlic cloves, crushed

2 tablespoons Hungarian paprika

1 tablespoon dried dill

1 tablespoon tamari soy sauce

2 cups (500 ml) vegetable stock

1 cup (250 ml) milk

2 tablespoons plain flour

1 tablespoon lemon juice

½ cup (100 ml) sour cream

Salt and freshly ground black pepper to taste

Instructions

In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes soft and translucent.

Add the sliced mushrooms to the pot and cook for about 5-10 minutes, or until they release their moisture and start to brown.

Stir in the crushed garlic, Hungarian paprika, dried dill, and tamari soy sauce. Cook for another 2 minutes, stirring occasionally.

Pour in the vegetable stock, bring the mixture to a boil, then reduce the heat and let it simmer for 5 minutes.

In a separate bowl, whisk together the milk and plain flour until smooth and lump-free. Slowly pour the milk and flour mixture into the simmering soup, stirring constantly to combine. Cook for another 5-10 minutes until the soup thickens slightly.

Remove the pot from the heat and stir in 1 tablespoon of lemon juice.

In a small bowl, mix together the sour cream with a few spoonfuls of the hot soup to temper the cream. This will prevent it from curdling when added to the soup. You can skip this step if the sour cream is at room temperature. Gradually stir the tempered sour cream mixture back into the soup, combining well. Season the soup with salt and freshly ground black pepper to taste.

Serve hot, garnished with additional dill or a dollop of sour cream if you like.

This soup pairs perfectly with the Brown Soda Bread

Taco Spaghetti

 Taco Spaghetti

Ingredients

for 4 servings

1 tablespoon olive oil

1 lb ground beef

½ cup diced yellow onion

4 ½ tablespoons taco seasoning

1 tablespoon tomato paste

10 oz canned diced tomatoes

8 oz dried spaghetti noodles

3 cups water

½ cup shredded cheddar cheese

½ cup shredded mozzarella cheese

1 roma tomato, diced, plus more for garnish

2 tablespoons chopped fresh cilantro, plus more for garnish

Preparation

Heat the olive oil in a large stockpot over medium-high heat. Add the ground beef, onion, and taco seasoning. Cook, breaking up the beef with a wooden spoon, until the meat is browned, 3–5 minutes. Stir in the tomato paste and canned diced tomatoes.

Add the spaghetti and water. Bring to a boil, then cover, reduce the heat to medium-low, and simmer until the pasta is cooked through, about 15 minutes.

Remove the pot from the heat and add the cheddar cheese, mozzarella cheese, diced Roma tomato, and cilantro. Stir until the cheese is melted.

Serve immediately, garnished with more Roma tomato and cilantro, if desired.

Beast's Zucchini Bread

 Zucchini Bread

Ingredients
1 and 3/4 cups (220g) all-purpose flour (spooned & leveled)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 and 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup (120ml) vegetable oil (or melted coconut oil)
1/2 cup (100g) packed light or dark brown sugar
1/2 cup (100g) granulated sugar
2 large eggs, at room temperature
1/4 cup (60g) unsweetened applesauce (or sour cream or Greek yogurt)
2 teaspoons pure vanilla extract
1 and 1/2 cups (180g) shredded zucchini (no need to blot)
optional: 1 cup (180g) semi-sweet chocolate chips (or chopped nuts, raisins, etc)

Instructions

Preheat the oven to 350°F (177°C). Grease a 9×5-inch loaf pan. 

Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk the oil, brown sugar, granulated sugar, eggs, applesauce, and vanilla together until combined. Whisk in the zucchini. Pour the wet ingredients into the dry ingredients. Gently stir or whisk until *just* combined; do not overmix. Fold in any optional add-ins like chocolate chips or nuts. Batter is slightly thick.

Spread the batter evenly into prepared loaf pan. 

(This is a double batch. This recipe will make one loaf, not two.)

Bake for 55-70 minutes. (I like to loosely cover the bread with aluminum foil halfway through to prevent heavy browning on top.) Baking times vary so keep an eye on yours. The bread is done when a toothpick inserted in the center comes out *mostly* clean with zero raw batter. Remove the bread from the oven and set on a wire rack. Cool in pan for 1 hour before removing from pan. You can slice the bread at this point, but it will still be warm in the center and may not slice neatly. For neat slices, continue cooling bread directly on a wire rack and then slice once cooled.

Cover and store leftover bread at room temperature for up to 3-4 days or in the refrigerator for up to 1 week.

Oatmeal Pancakes

 

These hearty pancakes ahve been a staple at my house for ages. I don't recall when i came up with them, but they are the go-to now for breakfasts. Mom even requests them once in a while, and gives me the stink eye when I don't send her some when I make them!

Ingredients

1 cup oats
1 cup boiling water
¾ cup milk
2 tablespoons white vinegar
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 egg
2 tablespoons butter, melted
butter for frying

Directions

Combine oats and boiling water in a bowl, and set aside for 5 minutes.

Combine milk and vinegar in a medium bowl and set aside for 5 minutes to make sour milk.

Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into soured milk. Pour flour mixture and oats into milk mixture and whisk until lumps are mostly gone. Do not over-mix, it will be a little lumpy.

Heat a large skillet over medium heat, and toss in a pat of butter. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles form and the edges are dry, about 2 to 3 minutes. Flip with a spatula, and cook until browned on the other side. Repeat with remaining batter.

Chilled Carrot & Beets Soup

 It was another 106°f day here yesterday, and I just could not bring myself to cook anything, as our AC went out. So, I pulled out the chilled soup recipes! This turned out soo good.. served with grilled cheese sandwiches!

Ingredients:

2 lbs carrots, chopped

1 large white onion, diced

2 tbsps butter

1 bunch of beets

1 tbsp thyme

1 tbsp sage

1 tbsp rosemary

2 cloves garlic

black pepper to taste

4 cups broth

1/2 cup heavy cream

Dice the onions and toss them in a large pot with the butter. Cook until browned, about 5 minutes. Add the chopped carrots, beets, herbs, and garlic. Saute for 5 minutes, then add the broth. Simmer for 25 minutes. Add the cream, and let it cool. Once cooled, pour into a blender, and blend until smooth. Chill, and serve!

Salmon Coulibiac

This Salmon dish is perfect for your next get-together or for a special family dinner. Although the prep may be a little more than most of my recipes, I promise the results will be more than worth your effort!

Ingredients
24 oz salmon filet (one piece)
2 cups cooked rice (I used brown rice) chilled
1 tbsp red pepper fine dice
1 tsp Italian parsley fine mince
16 oz baby spinach sauteed and most of the water squeezed out
2 large shallots fine dice
16 oz mushrooms sliced and sauteed until well caramelized
2 oz bleu cheese (optional)
2 large hard cooked eggs cooked, chilled, and sliced
2 sprigs dill sprigs pulled apart
sea salt and black pepper to taste
2 sheets puff pastry rolled out to 12 x 15
1 large egg lightly beaten
Dijon Dill Sauce
1 tsp dill finely minced
2 oz white wine
2 tbsp Dijon mustard
6 oz heavy cream
2 tbsp butter
sea salt and black pepper to taste

Instructions
Saute spinach with shallots in a large pan with a little olive oil. Allow spinach to cool and squeeze out most of the liquid from the spinach. Chill in the fridge for at least an hour.
Saute mushrooms in olive oil for 10-15 minutes until caramelized. Drain off any liquid and chill in the fridge for at least an hour.
Cook rice in chicken or vegetable stock. When finished add in chopped red peppers and parsley. Chill in the fridge for at least an hour.
Defrost pastry dough in fridge and take out one piece to work with. On a floured surface with a floured rolling pin roll out the puff pastry dough to about 12 inches by 15 inches (32 x 40 cm).

Assembly
Start by adding the rice layer to the puff pastry. The rice layer needs to be at least 1 inch deep. It will compress and you’ll wonder what happened to the rice.
Add the layer of spinach (sauteed with the shallots) on top of the rice layer. You can add bleu cheese crumbles or a cheese of your choice on top of the spinach for added flavor.
*Leaving the cheese out won’t affect the overall flavor.
Add the layer of mushrooms on top of the spinach layer.
Place the Salmon on top of the mushrooms. Season the salmon well with sea salt and black pepper (don’t be afraid to overseason the fish). Then add pieces of the fresh dill on top of the salmon.
The last step is adding the sliced eggs on top of the salmon.
This can be an optional layer if you’re not fond of eggs.
Roll out the top piece of puff dough as you did the bottom piece.
Brush the edges of the bottom layer with the lightly beaten egg, before adding the top layer. Add the top layer of puff pastry dough.
*The egg will help it seal. Next, use a fork around the edges to further seal the puff dough. If you have skills you can add your own special touch to the dough.

Brush the entire package with the lightly beaten egg. This will give the finished dish a beautiful glossy brown finish.
Bake at 350 degrees F (180 C) for 50-60 minutes or until the puff dough is golden brown or the internal temperature has reached 165 degrees F (74 C)
Slice the Coulibiac with a sharp Chef’s knife or serated knife and serve with the Dijon dill sauce.

Dijon Dill Sauce
Add dill and white wine to saute pan over medium heat. Reduce wine by half.
Add Dijon mustard and heavy cream to the pan and allow the sauce to thicken.
Remove from heat and whip in butter with a wire whisk.

Notes
*Make sure not to let the dough get too warm or you won’t be able to unfold it. Flour the rolling pin so the puff dough doesn’t stick. Also, make sure the surface is well floured. Keep the top piece refrigerated until you’re ready to work with it.
Sometimes the puff dough just doesn’t cooperate and you have to reform and reroll the dough. I had to do the bottom piece 3 times and it still came out perfect.

Peanut Butter Chocolate Rice Crispies No Bake Treats

Everyone loves the chocolate peanut butter oat no bake cookies of our youth. They bring back memories of summer, and we'll.. childhood.

I switched it up a bit, and swapped the dry oats for rice krispies!

If you want the originals, just use oats instead of krispies.

Ingredients:

1/2 cup (1 stick) butter

1/2 cup milk

2 cups sugar

3 tablespoons cocoa powder

Pinch of salt

3 cups Rice Krispies cereal

1 tablespoon vanilla

1/2 cup smooth peanut butter

Instructions:

Put butter, milk, sugar, cocoa, and salt in a pot, and bring to a boil. Boil for two minutes.

Remove from heat and stir in peanut butter until dissolved. Add vanilla and cereal. Mix until coated.

Spoon out onto parchment paper and allow to cool, if possible.

Enjoy!

Baked Brownie Oatmeal

This is a quick and easy breakfast for the family!

Ingredients

2 cups milk

¹/² cup maple syrup

¹/³ cup peanut butter

1 tbsp vanilla

1 egg

2 cups oats

¹/⁴ cup cocoa powder

1 tbsp baking powder

1 pinch of salt

¹/³ cup chocolate chips

Preheat oven to 350°f. In a medium bowl, combine milk, syrup, peanut butter, vanilla and egg. In a seperate bowl, mix the dry ingredients. Combine the dry with the wet, and pour into a 9x12 pan. 

Bake for 40 minutes or so.

Let cool about 10 minutes, too with whipped cream (optional) then devour and enjoy!

Fiskefrikadeller (Danish Fish Cakes)

 

Smooth, crisp and delicately flavored, Fiskefrikadeller (Danish Fish Cakes) make a delicious entrée or unique appetizer. 

Fiskefrikadeller:

• 1 pound cod fillet
• 1 teaspoon salt
• 1/8 - ¼ teaspoon freshly ground pepper
• 1 medium onion
• 2 eggs
• 3 tbsp. instant potatoes, or potato flour
• 1/2 cup milk
• Butter & olive oil for frying

Dill Sauce:

• ¼ cup Greek yogurt
• ¼ cup mayonnaise
• 2 Tablespoons dill pickle relish or chopped pickles
• 1 Tablespoon chopped fresh dill
• 1 teaspoon Dijon mustard

Instructions

Prepare dill sauce by mixing all the dill sauce ingredients. Cover and store in the refrigerator.

Double check that your fish is free of bones and skins. Put the fish in a food processor and chop it roughly (it will be chopped more later), 1-2 minutes

Transfer the chopped fish to a bowl. Add salt and stir the fish meat gently 1-2 minutes. The salt helps bind the liquid to create a juicier fish cake.

Peel and grate the onion, then add to the fish. It is important to grate, not chop so it is thoroughly incorporated into the patty.

Stir in ground pepper, then the eggs, one at a time. Stir the potato flour into the fish mixture

Place the mixture back in the food processor and pulse for a minute.

Add the milk a little at a time and pulse briefly each time. Process until the mixture is firm but smooth. You may not need all the milk (I didn’t) or you may need slightly more.

Cover and chill in the refrigerator for 30 minutes.

Using half butter and half mild oil (I used mild olive oil), fill a frying pan with ¼ - ½ inch of oil. Heat on medium heat. Using a large tablespoon, scoop out some fish mixture and form into a flattened circle or oval in your palm. (Tip: dip the spoon into a large glass of cold water between each scoop)

Fry the fiskefrikadeller and flip when the bottom is golden and crusty, about 4-5 minutes. Continue frying until the second side is also golden and crusty and the center is done (you can use an instant read thermometer if you wish)

Serve warm with dill sauce.

Roasted Parmesan Creamed Onions

 

Slices of sweet onions are roasted in a Parmesan cheese, heavy cream, and wine sauce making every bite of these onions absolutely decadent!

Ingredients

4 large sweet onions , peeled, sliced 1/4-inch thick -OR- 2 bags frozen pearl onions, thawed

3 tablespoons extra-virgin olive oil

Salt & pepper

1 cup heavy cream

1/4 cup white wine

1/4 cup grated Parmesan cheese

Instructions

Preheat oven to 375 degrees F.

Carefully place onions onto parchment lined baking sheets, keeping the rings intact. Drizzle with olive oil and season with salt and pepper. Roast for 15 minutes.

While the onions are roasting, place the heavy cream and wine in a small saucepan and simmer until it starts to bubble around the edges. Remove from heat and set aside.

Once onions are removed from oven, raise the temperature to 450 degrees F.

Carefully transfer them to a shallow baking dish, again, keeping the rings intact. Slowly pour the cream sauce over all the onions. Sprinkle each onion with the Parmesan cheese.

Cover baking dish with foil and return to the oven for another 20 minutes. Remove foil and cook for another 5 minutes, letting the onions get brown and caramelized.