Yeah, I know how to cook oatmeal.

But DF had some she raves about, and all she was told was: the oats were
baked in butter, then boiled with milk and sugar.

Any thoughts?

taxed and spent wrote:
> Yeah, I know how to cook oatmeal.
>
> But DF had some she raves about, and all she was told was: the oats were
> baked in butter, then boiled with milk and sugar.
>
> Any thoughts?
>
>
http://www.seriouseats.com/2014/08/t...-oatmeals.html

Over the years I've created more than my fair share of oatmeal volcanoes
in the microwave. And standing over the stove stirring the pot is not
really what I want to be doing first thing in the morning. With baked
oatmeal, all you have to do is toss it all in a baking dish and slide it
into the oven. In about 30 minutes, you've got a dish of steaming,
tender oats. To enrich it, I use milk instead of water, and just one egg
lightens the texture. It's the perfect stress-free hot breakfast to
serve to guests. Why? There's no à la minute cooking: the oven does all
the work.

Because oats on their own are rather plain, oatmeal benefits
tremendously from a few add-ins to dress it up. A juicy
strawberries-and-almond baked oatmeal is bursting with fresh sweet-tart
flavor. In my maple-banana baked oatmeal with walnuts, sugar is swapped
out for delicious maple syrup. And, for the last recipe, cinnamon-apple
baked oatmeal, tart Granny Smith apples provide contrast to the sweet
oatmeal. Pre-cooking the apples first in the baking dish gives the
apples a head start on softening before baking with the oats. For
optimum texture, be sure to serve immediately, piping hot, as any
oatmeal will continue to thicken as it cools.

taxed and spent wrote in rec.food.cooking:

> Yeah, I know how to cook oatmeal.
>
> But DF had some she raves about, and all she was told was: the oats
> were baked in butter, then boiled with milk and sugar.
>
> Any thoughts?

Only a vague one of something long ago along the Smokey Mountains and
it's more how I was told it was cooked.

Oats were mixed with butter and allowed to toast up a bit in a pan.
Then water with some milk and sugar (was sourghum or brown) were added
at a low heat. I am pretty sure it was canned milk which doesnt curdle
much on cooking.

Best I can do there and hope it helps.

Carol

--

On Sat, 21 Nov 2015 14:53:33 -0800, "taxed and spent"
> wrote:

>Yeah, I know how to cook oatmeal.
>
>But DF had some she raves about, and all she was told was: the oats were
>baked in butter, then boiled with milk and sugar.
>
>Any thoughts?

Never heard of oatmeal made that way, but if you want something
different from regular oatmeal, look up Atholl Brose.

OR, do a google search on baked oatmeal, lot of hits.

"The New Other Guy" > wrote in message
...
> On Sat, 21 Nov 2015 14:53:33 -0800, "taxed and spent"
> > wrote:
>
>>Yeah, I know how to cook oatmeal.
>>
>>But DF had some she raves about, and all she was told was: the oats were
>>baked in butter, then boiled with milk and sugar.
>>
>>Any thoughts?
>
> Never heard of oatmeal made that way, but if you want something
> different from regular oatmeal, look up Atholl Brose.
>
> OR, do a google search on baked oatmeal, lot of hits.
>

I did such a search and found a lot of hits for baked oatmeal. But that is
not what I am looking for (though a nice diversion for possible future use).

Again: the oats were baked in butter, then boiled with milk and sugar.

taxed and spent wrote:
> the oats were baked in butter

**** the DAMNED oats!

BURN THIS BITCH TO THE GROUND!!!!!

taxed and spent wrote:
> "The New Other Guy" > wrote in message
> ...
>> On Sat, 21 Nov 2015 14:53:33 -0800, "taxed and spent"
>> > wrote:
>>
>>> Yeah, I know how to cook oatmeal.
>>>
>>> But DF had some she raves about, and all she was told was: the oats were
>>> baked in butter, then boiled with milk and sugar.
>>>
>>> Any thoughts?
>>
>> Never heard of oatmeal made that way, but if you want something
>> different from regular oatmeal, look up Atholl Brose.
>>
>> OR, do a google search on baked oatmeal, lot of hits.
>>
>
> I did such a search and found a lot of hits for baked oatmeal. But that is
> not what I am looking for (though a nice diversion for possible future use).
>
> Again: the oats were baked in butter, then boiled with milk and sugar.
>
>
I have, on at least three prior occasions, written posts that delve into
the “alleged” lurid past of one of our former presidents, George Herbert
Walker Bush (GHWB), the current but ailing patriarch of the Bush Family
Dynasty – I refer to them as the Bush Family Crime Syndicate, certainly
not in terms of endearment – but rather more like the Mafia Godfather
who prepares his sons to take over the family business upon his death.
This particular post references an article by Stew Webb, a contributor
of Veterans Today.

In his life-time, George H. W. Bush (GHWB) has controlled every
clandestine (hidden from view) and secret organization/operation within
the arsenal of the United States government as either 1) Director of the
CIA, 2) Vice President to Ronald Reagan (who was an unwitting puppet to
the Bush controlled cabal – GHWB secretly gave Reagan poisons that
hastened his fall into Alzheimer’s Disease and evidence suggests he
helped plan Reagan’ attempted assassination by John Hinckley, whose
family were close friends of the Bush family – a coincidence?) and 3)
ultimately as President of the United States before Bill Clinton took
office.

On 11/21/2015 9:32 PM, Bodine ****ant wrote:
> taxed and spent wrote:
>> the oats were baked in butter
>
> **** the DAMNED oats!
>
> BURN THIS BITCH TO THE GROUND!!!!!

What on earth are you two nattering about now? This is the perfect
example of why groups should be moderated.

--
Barbara J Llorente 71 Cerritos Ave San Francisco, CA 94127.

"cshenk" > wrote in message
...
> taxed and spent wrote in rec.food.cooking:
>
>> Yeah, I know how to cook oatmeal.
>>
>> But DF had some she raves about, and all she was told was: the oats
>> were baked in butter, then boiled with milk and sugar.
>>
>> Any thoughts?
>
> Only a vague one of something long ago along the Smokey Mountains and
> it's more how I was told it was cooked.
>
> Oats were mixed with butter and allowed to toast up a bit in a pan.
> Then water with some milk and sugar (was sourghum or brown) were added
> at a low heat. I am pretty sure it was canned milk which doesnt curdle
> much on cooking.
>
> Best I can do there and hope it helps.
>
> Carol
>

Thanks. As I think about it, the baking was probably done due to the
quantity involved. Small batches are more easily toasted as you describe.

"l not -l" > wrote in message
...
>
> On 21-Nov-2015, "taxed and spent" > wrote:
>
>> Yeah, I know how to cook oatmeal.
>>
>> But DF had some she raves about, and all she was told was: the oats were
>> baked in butter, then boiled with milk and sugar.
>>
>> Any thoughts?
> I don't bake the oats with butter (that sounds like the start of granola);
> but, I do always toast the oats (old fashioned rolled) in a dry pan on
> medium-low heat. Stirring/flipping enough to evenly toast until they take
> on a little color and they develop a "toasty" scent. I don't cook them in
> milk; but do stir in milk (and butter) at the end - no particular amount,
> just until I like the consistency. Finally, sweeten (I use Splenda) and
> add
> any other things I might choose on a given day - toasted walnuts, sliced
> banana or a few prunes (er, uh, I mean dried plums).
>

Thanks - more ideas to try. Much appreciated.

taxed and spent wrote in rec.food.cooking:

>
> "cshenk" > wrote in message
> ...
> > taxed and spent wrote in rec.food.cooking:
> >
> > > Yeah, I know how to cook oatmeal.
> > >
> > > But DF had some she raves about, and all she was told was: the
> > > oats were baked in butter, then boiled with milk and sugar.
> > >
> > > Any thoughts?
> >
> > Only a vague one of something long ago along the Smokey Mountains
> > and it's more how I was told it was cooked.
> >
> > Oats were mixed with butter and allowed to toast up a bit in a pan.
> > Then water with some milk and sugar (was sourghum or brown) were
> > added at a low heat. I am pretty sure it was canned milk which
> > doesnt curdle much on cooking.
> >
> > Best I can do there and hope it helps.
> >
> > Carol
> >
>
> Thanks. As I think about it, the baking was probably done due to the
> quantity involved. Small batches are more easily toasted as you
> describe.

Yup, thats probably why. I must have been about 14 and it was a 4H
organized hiking (mixed with van) trip with stops at various places
(prearranged to feed us something unique to the area). I remember
mostly having a lot of fun and being shown lots of edible plants.

One guy started with showing us how to peel edible pine tree bits you
could eat and we hiked up his ridge for some stuff with the guide then
on the way back down, we got to taste pine tree spagetti that he'd
fixed from it (grin, it wasn't very good but it wasn't terrible if you
were hungry).

Anyways, the oatmeal dish was described to us and I've passed on what I
recall of it. I remember I liked it and it wasn't like what Mom made at
home. Of course by the time I was 14, they'd come out with the instant
ones so I never got any other type of oatmeal until I moved out and
made some of the real stuff in a pot. (Mom's 85 now and never was a
cook but we had 3 square meals a day so no real complaints there. I
learned to cook on my own later as did my brother. My sister did it
the easy way, she married a cook ;-)

Carol

--

cshenk wrote:
> My sister did it
> the easy way, she married a cook;-)

Hope it didn't look like this:


https://www.austinfoodbank.org/sites...?itok=ROLljz1Z

taxed and spent wrote:
> Small batches are more easily toasted

Toast this MOFO:


https://www.austinfoodbank.org/sites...?itok=ROLljz1Z

taxed and spent wrote:
> Thanks - more ideas to try.

Cook this:


https://www.austinfoodbank.org/sites...?itok=ROLljz1Z

On Sat, 21 Nov 2015 20:28:41 -0800, "taxed and spent"
> wrote:

> Again: the oats were baked in butter, then boiled with milk and sugar.
>
If you don't find a specific recipe, you can probably wing it. Sounds
like toasting oats, which is common only with the addition of butter
and then they cook it in milk instead of water. You know how to make
oatmeal, so you should be fine. This one is for rolled oat, not steel
cut, which would be my preference and they were toasted in a pan, not
baked - but you can extrapolate.
http://www.howsweeteats.com/2015/02/...eakfast-bowls/
Here's the gist

Add the butter to a skillet over medium heat. Once sizzling, add the
oats and stir to coat. Cook until the oats are toasted, stirring
occasionally, 5 to 6 minutes.

Heat the water and coconut milk in a saucepan over medium-high heat.
Once it boils, add the oats and reduce to a simmer. Cover and cook
until liquid is absorbed, about 10 to 15 minutes. Once the oats are
creamy in consistency, stir in the vanilla extract and cinnamon.

--

sf

"sf" > wrote in message
...
> On Sat, 21 Nov 2015 20:28:41 -0800, "taxed and spent"
> > wrote:
>
>> Again: the oats were baked in butter, then boiled with milk and sugar.
>>
> If you don't find a specific recipe, you can probably wing it. Sounds
> like toasting oats, which is common only with the addition of butter
> and then they cook it in milk instead of water. You know how to make
> oatmeal, so you should be fine. This one is for rolled oat, not steel
> cut, which would be my preference and they were toasted in a pan, not
> baked - but you can extrapolate.
> http://www.howsweeteats.com/2015/02/...eakfast-bowls/
> Here's the gist
>
> Add the butter to a skillet over medium heat. Once sizzling, add the
> oats and stir to coat. Cook until the oats are toasted, stirring
> occasionally, 5 to 6 minutes.
>
> Heat the water and coconut milk in a saucepan over medium-high heat.
> Once it boils, add the oats and reduce to a simmer. Cover and cook
> until liquid is absorbed, about 10 to 15 minutes. Once the oats are
> creamy in consistency, stir in the vanilla extract and cinnamon.
>

Goodie! Thanks.

Barbara J Llorente wrote:
> This is the perfect
> example of why groups should be moderated.
>
> --

On Sun, 22 Nov 2015 09:50:03 -0800, "taxed and spent"
> wrote:

>
> "sf" > wrote in message
> ...
> > On Sat, 21 Nov 2015 20:28:41 -0800, "taxed and spent"
> > > wrote:
> >
> >> Again: the oats were baked in butter, then boiled with milk and sugar.
> >>
> > If you don't find a specific recipe, you can probably wing it. Sounds
> > like toasting oats, which is common only with the addition of butter
> > and then they cook it in milk instead of water. You know how to make
> > oatmeal, so you should be fine. This one is for rolled oats, not steel
> > cut, which would be my preference and they were toasted in a pan, not
> > baked - but you can extrapolate.
> > http://www.howsweeteats.com/2015/02/...eakfast-bowls/
> > Here's the gist
> >
> > Add the butter to a skillet over medium heat. Once sizzling, add the
> > oats and stir to coat. Cook until the oats are toasted, stirring
> > occasionally, 5 to 6 minutes.
> >
> > Heat the water and coconut milk in a saucepan over medium-high heat.
> > Once it boils, add the oats and reduce to a simmer. Cover and cook
> > until liquid is absorbed, about 10 to 15 minutes. Once the oats are
> > creamy in consistency, stir in the vanilla extract and cinnamon.
> >
>
> Goodie! Thanks.
>
Here's a no cook overnight method you might like, I certainly do!
http://www.thekitchn.com/simple-brea...-overni-125986

--

sf

On Saturday, November 21, 2015 at 4:53:42 PM UTC-6, taxed and spent wrote:
>
> Yeah, I know how to cook oatmeal.
>
> But DF had some she raves about, and all she was told was: the oats were
> baked in butter, then boiled with milk and sugar.
>
> Any thoughts?
>
>
Friend couldn't have actually asked about
all the steps to prepare this????

sf wrote in rec.food.cooking:

> On Sat, 21 Nov 2015 20:28:41 -0800, "taxed and spent"
> > wrote:
>
> > Again: the oats were baked in butter, then boiled with milk and
> > sugar.
> >
> If you don't find a specific recipe, you can probably wing it. Sounds
> like toasting oats, which is common only with the addition of butter
> and then they cook it in milk instead of water. You know how to make
> oatmeal, so you should be fine. This one is for rolled oat, not steel
> cut, which would be my preference and they were toasted in a pan, not
> baked - but you can extrapolate.
> http://www.howsweeteats.com/2015/02/...reakfast-bowls
> / Here's the gist
>
> Add the butter to a skillet over medium heat. Once sizzling, add the
> oats and stir to coat. Cook until the oats are toasted, stirring
> occasionally, 5 to 6 minutes.
>
> Heat the water and coconut milk in a saucepan over medium-high heat.
> Once it boils, add the oats and reduce to a simmer. Cover and cook
> until liquid is absorbed, about 10 to 15 minutes. Once the oats are
> creamy in consistency, stir in the vanilla extract and cinnamon.

Interesting and a total twist on what i had. No coconut milk or
cinnimon or vanilla in any version I had (which doesnt make yours bad,
just different)

--

> wrote in message
...
> On Saturday, November 21, 2015 at 4:53:42 PM UTC-6, taxed and spent wrote:
>>
>> Yeah, I know how to cook oatmeal.
>>
>> But DF had some she raves about, and all she was told was: the oats were
>> baked in butter, then boiled with milk and sugar.
>>
>> Any thoughts?
>>
>>
> Friend couldn't have actually asked about
> all the steps to prepare this????
>

OK, a bit more info:

DF loved the oatmeal on the trip. I just find out now.

Another friend on the trip DID ask, but not for details.

I wish you had been on the trip.

On Sun, 22 Nov 2015 16:03:21 -0600, "cshenk" > wrote:

> sf wrote in rec.food.cooking:
>
> > On Sat, 21 Nov 2015 20:28:41 -0800, "taxed and spent"
> > > wrote:
> >
> > > Again: the oats were baked in butter, then boiled with milk and
> > > sugar.
> > >
> > If you don't find a specific recipe, you can probably wing it. Sounds
> > like toasting oats, which is common only with the addition of butter
> > and then they cook it in milk instead of water. You know how to make
> > oatmeal, so you should be fine. This one is for rolled oat, not steel
> > cut, which would be my preference and they were toasted in a pan, not
> > baked - but you can extrapolate.
> > http://www.howsweeteats.com/2015/02/...reakfast-bowls
> > / Here's the gist
> >
> > Add the butter to a skillet over medium heat. Once sizzling, add the
> > oats and stir to coat. Cook until the oats are toasted, stirring
> > occasionally, 5 to 6 minutes.
> >
> > Heat the water and coconut milk in a saucepan over medium-high heat.
> > Once it boils, add the oats and reduce to a simmer. Cover and cook
> > until liquid is absorbed, about 10 to 15 minutes. Once the oats are
> > creamy in consistency, stir in the vanilla extract and cinnamon.
>
> Interesting and a total twist on what i had. No coconut milk or
> cinnimon or vanilla in any version I had (which doesnt make yours bad,
> just different)

Cheryl... ignore the ingredients. Look at the method.

--

sf

On 11/22/2015 9:36 AM, cshenk wrote:
> taxed and spent wrote in rec.food.cooking:
>
>>
>> "cshenk" > wrote in message
>> ...
>>> taxed and spent wrote in rec.food.cooking:
>>>
>>>> Yeah, I know how to cook oatmeal.
>>>>
>>>> But DF had some she raves about, and all she was told was: the
>>>> oats were baked in butter, then boiled with milk and sugar.
>>>>
>>>> Any thoughts?
>>>
>>> Only a vague one of something long ago along the Smokey Mountains
>>> and it's more how I was told it was cooked.
>>>
>>> Oats were mixed with butter and allowed to toast up a bit in a pan.
>>> Then water with some milk and sugar (was sourghum or brown) were
>>> added at a low heat. I am pretty sure it was canned milk which
>>> doesnt curdle much on cooking.
>>>
>>> Best I can do there and hope it helps.
>>>
>>> Carol
>>>
>>
>> Thanks. As I think about it, the baking was probably done due to the
>> quantity involved. Small batches are more easily toasted as you
>> describe.
>
> Yup, thats probably why. I must have been about 14 and it was a 4H
> organized hiking (mixed with van) trip with stops at various places
> (prearranged to feed us something unique to the area). I remember
> mostly having a lot of fun and being shown lots of edible plants.
>
> One guy started with showing us how to peel edible pine tree bits you
> could eat and we hiked up his ridge for some stuff with the guide then
> on the way back down, we got to taste pine tree spagetti that he'd
> fixed from it (grin, it wasn't very good but it wasn't terrible if you
> were hungry).
>

Oh dear. Sound like Euell Gibbons: "Did you ever eat a pine tree?"
Thanks, I'd rather not.

Jill

> Anyways, the oatmeal dish was described to us and I've passed on what I
> recall of it. I remember I liked it and it wasn't like what Mom made at
> home. Of course by the time I was 14, they'd come out with the instant
> ones so I never got any other type of oatmeal until I moved out and
> made some of the real stuff in a pot. (Mom's 85 now and never was a
> cook but we had 3 square meals a day so no real complaints there. I
> learned to cook on my own later as did my brother. My sister did it
> the easy way, she married a cook ;-)
>
> Carol
>

jmcquown wrote in rec.food.cooking:

> On 11/22/2015 9:36 AM, cshenk wrote:
> > taxed and spent wrote in rec.food.cooking:
> >
> > >
> >>"cshenk" > wrote in message
> > > ...
> > > > taxed and spent wrote in rec.food.cooking:
> > > >
> > > > > Yeah, I know how to cook oatmeal.
> > > > >
> > > > > But DF had some she raves about, and all she was told was:
> > > > > the oats were baked in butter, then boiled with milk and
> > > > > sugar.
> > > > >
> > > > > Any thoughts?
> > > >
> > > > Only a vague one of something long ago along the Smokey
> > > > Mountains and it's more how I was told it was cooked.
> > > >
> > > > Oats were mixed with butter and allowed to toast up a bit in a
> > > > pan. Then water with some milk and sugar (was sourghum or
> > > > brown) were added at a low heat. I am pretty sure it was
> > > > canned milk which doesnt curdle much on cooking.
> > > >
> > > > Best I can do there and hope it helps.
> > > >
> > > > Carol
> > > >
> > >
> > > Thanks. As I think about it, the baking was probably done due to
> > > the quantity involved. Small batches are more easily toasted as
> > > you describe.
> >
> > Yup, thats probably why. I must have been about 14 and it was a 4H
> > organized hiking (mixed with van) trip with stops at various places
> > (prearranged to feed us something unique to the area). I remember
> > mostly having a lot of fun and being shown lots of edible plants.
> >
> > One guy started with showing us how to peel edible pine tree bits
> > you could eat and we hiked up his ridge for some stuff with the
> > guide then on the way back down, we got to taste pine tree spagetti
> > that he'd fixed from it (grin, it wasn't very good but it wasn't
> > terrible if you were hungry).
> >
>
> Oh dear. Sound like Euell Gibbons: "Did you ever eat a pine tree?"
> Thanks, I'd rather not.
>
> Jill

LOL! Well I have had some.

It was interesting but not something I'd seek out.

I've maintained an interest in growing at least a part of our produce
ever since that trip. It just feels good to go out and snag come part
of the meal from the container garden.
Carol

On Sun, 22 Nov 2015 04:53:23 -0800, "taxed and spent"
> wrote:

>
>"cshenk" > wrote in message
...
>> taxed and spent wrote in rec.food.cooking:
>>
>>> Yeah, I know how to cook oatmeal.
>>>
>>> But DF had some she raves about, and all she was told was: the oats
>>> were baked in butter, then boiled with milk and sugar.
>>>
>>> Any thoughts?
>>
>> Only a vague one of something long ago along the Smokey Mountains and
>> it's more how I was told it was cooked.
>>
>> Oats were mixed with butter and allowed to toast up a bit in a pan.
>> Then water with some milk and sugar (was sourghum or brown) were added
>> at a low heat. I am pretty sure it was canned milk which doesnt curdle
>> much on cooking.
>>
>> Best I can do there and hope it helps.
>>
>> Carol
>>
>
>Thanks. As I think about it, the baking was probably done due to the
>quantity involved. Small batches are more easily toasted as you describe.
>

"> You are reaping what you sowed by feeding known trolls, dearie"

--
Barbara J Llorente 71 Cerritos Ave San Francisco, CA 94127.
Age 65 (Born 1950) (415) 239-7248. Background Check - Available.
Record

ID: 47846596.

On 11/24/2015 12:28 PM, sf wrote:
> On Sun, 22 Nov 2015 04:53:23 -0800, "taxed and spent"
> > wrote:
>
>>
>> "cshenk" > wrote in message
>> ...
>>> taxed and spent wrote in rec.food.cooking:
>>>
>>>> Yeah, I know how to cook oatmeal.
>>>>
>>>> But DF had some she raves about, and all she was told was: the oats
>>>> were baked in butter, then boiled with milk and sugar.
>>>>
>>>> Any thoughts?
>>>
>>> Only a vague one of something long ago along the Smokey Mountains and
>>> it's more how I was told it was cooked.
>>>
>>> Oats were mixed with butter and allowed to toast up a bit in a pan.
>>> Then water with some milk and sugar (was sourghum or brown) were added
>>> at a low heat. I am pretty sure it was canned milk which doesnt curdle
>>> much on cooking.
>>>
>>> Best I can do there and hope it helps.
>>>
>>> Carol
>>>
>>
>> Thanks. As I think about it, the baking was probably done due to the
>> quantity involved. Small batches are more easily toasted as you describe.
>>
>
> "> You are reaping what you sowed by feeding known trolls, dearie"
>
> --
> Barbara J Llorente 71 Cerritos Ave San Francisco, CA 94127.
> Age 65 (Born 1950) (415) 239-7248. Background Check - Available.
> Record
>
> ID: 47846596.
>
>
>> She cheered Boner on until we arrived at this.

"And I still do"