Baked Oatmeal
Ann Goes with the Grain Making Cereal in Montana!
This recipe for baked oatmeal appeared in the March/April 2005 issue of "Country Woman" magazine. Our very dear friend, Freida, talked Ann Kaiser into visiting us at Cream of the West and writing about our company in her feature article!
~recipe by Freida Robertson |
Basic Whole Oats
"It's a treat to eat whole oats. They tast "oatier" than any other form of the grain. Cooking oats in lots of salted water (like pasta) followed by a brief steaming over boiling water results in plump, separate, tasty grains that keep their shape and are not sticky."
~recipe from Lorna Sass, "Whole Grains Every Day Every Way"
Find Lorna's beautiful and inspiring book at Amazon. From the back of the book, "...[Lorna Sass] gives us an indispensable primer, simple techniques, and great recipes for the grains we've always loved and the ones we've always wanted to learn more about." ~Dorie Greenspan, author of "Baking: From My Home To Yours" |
Best Cinnamon Rolls
A simple sweet dough recipe morphs into luscious, gooey, warm cinnamon rolls! For extra goodness, frost with orange frosting, or fill these yummy treats with your choice of nuts, raisins, craisins, dried cherries or dried apricots. For caramel rolls, add a little brown sugar to the bottom of the pan, sprinkle with water and chopped nuts, place rolls on top, let rise, and bake. Flip out onto a foil-covered cooling rack immediately after baking.
~recipe by Susan, Cream of the West crew |
Flax Seed & Berry Smoothie
Combine these healthy ingredients for a quick and easy morning smoothie!
~Recipe by Susan, Cream of the West crew |
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