9.20 Meeting Recipes

BAKED AMISH OATMEAL

• 6 large eggs
• 3/4 cup apple juice concentrate, unsweetened and undiluted
• 3 1/4 cups whole dairy milk, soy, rice or almond milk is fine too
• 1 cup canola oil
• 1 cup pure maple syrup
• 5 teaspoons ground cinnamon
• 4 teaspoons baking powder
• 6 cups rolled oats, or quick oats, see below
• 2 medium apples, peeled and chopped fine (optional)
• 6-8 large fresh strawberries, chopped
• 1 cup walnuts, pecans or almonds, diced (optional)
• Add-ins include raisins, craisins and dried apricots, etc. (optional)
• 1/2 cup brown sugar, packed
• 1 teaspoon ground cinnamon

How To Make Amish Baked Oatmeal

1. Grease 9 X 13 - inch glass or stoneware baking dish and set aside.
2. In mixer bowl with whisk attachment, or in a large bowl with a hand mixer, whip eggs, concentrated apple juice, milk, canola oil and maple syrup together until foamy.
3. Add cinnamon, baking powder and oatmeal, and stir until mixed. Add apples, walnuts, and any other add-ins. Stir in and mix well.
4. Preheat oven to 350 degrees F.
5. Mix the 1/2 cup brown sugar and 1 teaspoon cinnamon together.
6. If making the Baked Oatmeal with quick oats, pour into prepared pan, sprinkle the brown sugar over the oatmeal, and let sit for 15 minutes so the oats can soak up some of the liquid before baking. Bake for 45-50 minutes. Oatmeal will puff up and rise a bit while baking, but will settle while cooling.
7. If using old-fashioned rolled oats, cover with plastic wrap and refrigerate overnight. Remove from fridge, uncover, and let sit while the oven is preheating to 350 degrees F. Bake for 45-60 minutes, or until puffed and slightly browned around the edges. Bake time may take longer straight out of the refrigerator.
8. Careful! Let cool for 10-15 minutes before serving. Baked Oatmeal can be very hot!
9. Serves 6-10, depending on serving size.
10. Serving suggestions: Top with yogurt and fresh fruit; Top with whipped cream for dessert; Add milk and sprinkle with brown sugar; Drizzle pure maple syrup over the top.

California Egg Casserole

12 eggs
2 cups shredded Jack cheese
2 cups shredded cheddar cheese
2 large ripe tomatoes, diced
2 large avocados, cubed

3/4 cup green onions, diced
8 oz cream cheese cut into small chunks
3/4 cup milk
Optional : Italian chicken sausage, cooked and cut into chunks. 

Prepare 9×13 dish with nonstick spray. Preheat oven to 350 degrees. Mix eggs with milk, beat well.  Layer 2 cups Jack cheese. Layer remaining ingredients: avocados, tomatoes, green onions, cream cheese. Cover with remaining cheese and cover all with egg/milk mixture. Bake for 45 minutes. Let cool for 10 minutes. Enjoy!

Pumpkin Muffins with Cream Cheese Frosting

Pumpkin Muffins

4 eggs                                      
2 t baking powder

1 C vegetable oil                      
2 C sugar

2 C flour                                    
1 (15 oz) can pumpkin

1/2 t cloves (ground)               
1/2 t salt

1/4 t ginger  (ground)               
1/2 t nutmeg

2 t cinnamon                            
1 t baking soda

Mix well. Pour into greased 12 x 18 pan or muffin tins.   Bake at 350  25-30 min.   (for mini muffins check  at 15min)

Frosting

1  6oz package cream cheese

1  t vanilla

4  C powdered sugar

1/4 stick butter

1  T milk

Beat cream cheese and butter, then add sugar and vanilla (add milk if needed for spreading)