Baked Oatmeal Wisconsin Style Food

AMISH BAKED OATMEAL

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-12-inch baking pan with butter.
• Combine the oats and sugar in a medium bowl, then pour in the milk.
• Add the vanilla seeds, cinnamon, nutmeg, salt and baking powder.
• Next comes the melted butter and the egg.
• Then just stir it all together into a big delicious oaty mess of wonder.
• Plop the mixture into the prepared pan and spread it out.
• Bake for 30 minutes, until set.
• Cut into squares while still warm. Serve with cream, brown sugar and berries.

BAKED OATMEAL, WISCONSIN-STYLE

Steps:

• Butter 1 1/2 quart casserole.
• In medium saucepan, bring water to boiling.
• Slowly stir in oats.
• Return to boiling; reduce heat.
• Simmer, uncovered, 2 to 3 minutes for quick cooking oats or 5 to 7 minutes for regular oats, or until most water is absorbed and the oats are tender, stirring occasionally.
• In a small bowl, whisk milk and eggs.
• In another small bowl, combine brown sugar, baking powder, cinnamon and 1/4 tsp salt; stir into oatmeal.
• Fold egg mixture into oatmeal mixture.
• Pour oatmeal mixture into prepared casserole.
• Bake, uncovered, in 350 degree oven 30 to 40 minutes, or until center is just set and sugar crust forms on top.
• Cool 30 minutes.
• Serve warm with fresh fruit, if you like.

CINNAMON-RAISIN BAKED OATMEAL

Steps:

• Preheat oven to 350°F.
• Mix everything together in a greased 1 quart casserole.
• Bake, uncovered, for 30 minutes or until milk is absorbed.
• Serve with milk or cream. Add more sugar or other toppings to your heart's desire.

AMISH BAKED OATMEAL

Steps:

• Preheat oven to 350 degrees.
• Grease a 13 x 9 x 2 baking pan.
• Combine all ingredients together.
• Spread on prepared baking pan.
• Bake for 25-30 minutes or until the edges are golden brown.
• Immediately spoon into a bowl.
• Top with warm milk, fresh fruit or brown sugar if desired.

BRINED ROAST PHEASANT " OUTDOOR WISCONSIN" STYLE

Steps:

• Heat together the water and salt until salt is dissolved, then allow to cool to room temperature for about a half hour.
• Add the sugar, syrup, onions, garlic, cloves, and lemon and cayenne pepper (if using).
• Add pheasant, cover and refrigerate overnight.
• The next day, preheat oven to 350 degrees F.
• Place brined pheasant in a roasting pan breast up and insert a tablespoon of the butter under the breast skin.
• Rub the rest of the butter all over the pheasant, then roast uncovered for about 1-1/2 hours; check after an hour, though.
• Baste frequently!
• And if you like, to keep the breast meat moist, you can cover it with bacon strips as well.

WEIGHT WATCHERS BAKED OATMEAL

Steps:

• Combine dry ingredients. Add wet ingredients. Add chopped apple. Mix. Pour into 8 x 8 dish sprayed with Pam. Bake at 325 for 45 minutes.
• Note: I've heard that if you like your oats softer, you can prepare this and refrigerate it the night before, then bake it in the morning.

BAKED OATMEAL

Steps:

• Preheat oven to 350°. In a large bowl, combine oats, brown sugar, baking powder, salt and cinnamon. In another bowl, whisk eggs, milk and butter. Stir into oat mixture until blended., Spoon into a greased 9-in. square baking pan. Bake 40-45 minutes or until set. Serve warm with milk.