I’ve been so busy
this summer with the B&B and guests, and then family and friends visiting
that I haven’t had much time to try new recipes, which I love to do. Now that
things have started to slow down I can now try my pinterest recipes that have
been awaiting me. So last night I tried an overnight apple cinnamon breakfast
dish. Woke up this morning and tried it and it was so good! I did add a little
stevia afterwards. Here’s the recipe:
Apple Cinnamon Dish
Ingredients
- 1 cup of steel cut oats*
- 3 diced apples (I use Gala)
- 1 cup apple juice (I use Oasis)
- 3 cups water
- 1/2 tsp cinnamon (optional)
Directions - Slow Cooker
For Best Results:
Combine all ingredients in slow cooker and cook for 2-4 hours on high or 4-6
hours on low until it reaches the consistency that you like. Be sure
to stir every hour or so.
* You can also cook longer
without stirring, but you have to add more water liquid and it does come
out a bit mushier. Add an extra cup of liquid for 7-8 hours in
the slow cooker.
* It must be steel cut oats
when cooked in the slow cooker, as regular oats get very soggy when cooked this
way. You can find steel cut oats in your local grocery store
(sometimes they are called "irish oats" or "pinhead oats").
If you would really rather use rolled oats, be sure to use the stovetop
method below and adjust your liquid/cooking time accordingly.
Yesterday we had
all six rooms of guests checking in and I tried a new bread dish to serve with
the fruit and it was AMAZING, BUT didn’t turn out as pretty as I thought! It’s
the famous Ritz Carlton Hotel 1920s lemon pound cake. As you can tell half the
bundt cake came and the other half stayed in the pan. Thankfully, I made a
bread loaf as well which is what I served to our guests.
Recipe:
3
cups all-purpose flour
1
Tbsp baking powder
3/4
tsp salt
3
cups sugar
1
cup unsalted butter, room temperature
1/2
cup shortening, room temperature
5
large eggs
1
cup whole milk
6
Tbsp lemon juice
1
lemon, zested
Preheat
oven to 350F
Spray
or butter and flour 2 loaf pans or one large Bundt pan.
Sift
flour, baking powder and salt into medium bowl. Set aside.
Using
an electric mixer, cream together butter, shortening and sugar. Add eggs
one at a time, beating until well blended after each one.
Add
dry ingredients in three additions to butter mixture alternately with milk,
beginning and ending with flour mixture. Beat at low speed just until blended
after each addition. Mix in lemon juice and zest.
Pour batter into prepared pans. Bake
cakes until tester inserted into center comes out clean, about 55 minutes. Cool
cakes in pans for 15 minutes. Turn cakes out onto racks and cool completely.
Recipes #3 A healthy and low calorie dessert, which is
what I need.
Ingredients:
For filling:
6oz 0% Plain
Chobani Greek Yogurt
1/2 Tbsp Jell-O sugar-free instant pudding mix -
cheesecake
For crust:
1/2 cup fiber bran
cereal
4 Tbsp water
1 Tbsp unsalted almond butter
1/4 tsp stevia
1/4 tsp
cinnamon
1/8 tsp nutmeg
Preparation:
Add the cheesecake flavored
pudding mix into the yogurt and stir until well combined. Set yogurt mixture
aside. In a food processor or blender, grind the bran to a fine texture. In a
small mixing bowl, add the ground bran with all dry ingredients, (stevia,
cinnamon, and nutmeg) and mix evenly. Then add the almond butter and water and
stir until it becomes moist and sticky. If the batter is still crumbly, add
additional water in 1 tsp increments until desired consistency is achieved.
Pour the crust mixture into a small 4 inch circular pan. Pack the crust along
the bottom and sides of the dish to create a pie shape. Pour the filling on top
of the crust and smooth evenly along the top. Refrigerate for at least 20
minutes and enjoy cold.
