Lora Stovers Oatmeal Bread Food

OAT FLOUR BREAD

Steps:

• Preheat the oven to 350ºF. Liberally grease a 8X4" loaf pan using non-stick cooking spray. Set aside.
• Make the oat flour by placing 2 ½ cups rolled oats in a high-powered blender or a food processor. Blend the oats until it turns into a fine, powdery flour, about 30 seconds - 1 minute.
• To the oat flour add the psyllium husk powder, baking powder, baking soda, salt, yogurt, milk, eggs, oil, and honey. Blend well, scraping down the sides halfway through. The batter will be thin.
• Add the remaining 1 cup oats to the blender. Pulse 2-3 times, until just combined but not finely ground.
• Pour the batter into the prepared loaf pan. If desired, sprinkle additional oats on top before baking.
• Bake for 50-55 minutes, rotating pan and loosely tenting foil over the top halfway through. For best results, insert an instant read thermometer in the bread to make sure the temperature is 200ºF. If you don't have a thermometer, use a long wooden skewer, making sure it comes out without wet dough.
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GRANDMA'S OATMEAL BREAD

Steps:

• In a small bowl, combine the boiling water, butter, salt and sugar. Stir in oats; cool to lukewarm. In a large bowl, dissolve yeast in warm water. Stir in the molasses, brown sugar and 1 cup flour. Beat until smooth. Stir in oat mixture and enough remaining flour to make a stiff dough. , Turn out onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each portion into a ball. Cover and let rest for 10 minutes; Shape into loaves. Place in 2 greased 9x5-in. loaf pans. Cover and let rise until nearly doubled, about 1 hour. , Bake at 375° for 30-35 minutes (cover loosely with foil if top browns too quickly). Remove from pans to wire racks to cool.

OATMEAL BREAD

Steps:

• Soften yeast in the warm water.
• Combine the boiling water, 1 cup oats, molasses, butter and salt.
• Cool to lukewarm.
• Stir in 2 cup of the flour, beat well.
• Add the softened yeast and 2 beaten eggs, beat well.
• Stir in enough of the remaining flour to make a soft dough.
• Turn out onto a lightly floured surface and knead until smooth and elastic about 8-10 minutes.
• Shape into a ball.
• Place in a lightly oiled bowl, turning once to grease the surface of the dough.
• Cover and let rise in a warm place until double (about 1 hour).
• Punch dough down, turn out onto a lightly floured surface.
• Divide dough in half and cover with the bowl.
• Let rest 10 minutes.
• Coat 2 well greased loaf pans with about 2 Tbsp of rolled oats per pan.
• Shape dough into loaves.
• Place the loaves into the pans.
• Cover and let rise in a warm place until double (about 30- 45 minutes).
• Mix the beaten egg white with the tablespoon of water.
• Brush the tops of the loaves with this mixture.
• Sprinkle the tops of the loaves with a few more rolled oats.
• Bake at 375°F till done, about 40 minutes.
• Cover loosely with foil during the last 15 minutes if the tops are browning too quickly.
• Remove from pans and cool on a rack.

NOVA SCOTIA OATMEAL BREAD

Steps:

• Pour boiling water over the oats.
• Add butter or marg.
• Stir and allow to stand until cool.
• Add molasses and salt.
• Dissolve yeast and ginger in 1/2 cup warm water. Let stand 10 minutes.
• Add to oatmeal mixture, mixing well.
• Add whole wheat flour and wheat germ slowly, mixing well after each addition.
• Add enough white flour to make a stiff dough.
• Turn out onto a floured board and kneat until smooth and satiny.
• Place in a greased bowl.
• Cover and let stand til double in bulk (about one hour).
• Shape into 2 loaves and place in greased bread pans.
• Cover and let rise til double (about an hour).
• Bake 350F 50-60 minute until well browned.
• Unmold and cool on a rack.

LORA STOVER'S OATMEAL BREAD

Steps:

• Place oats, sugar, salt, and margarine or butter in mixing bowl. Add boiling water and stir until damp. Let set until lukewarm.
• Dissolve yeast in the 1/4 cup of very warm water. Add to lukewarm oatmeal mixture.
• Add half of the flour and mix thoroughly. Add remaining flour and mix well.
• Cover and let rise in a warm place for one hour or until double.
• Stir down and let rise again until light (30 to 40 minutes). Shape into three loaves, cover, and let rise until double.
• Bake in slow oven (I set the oven at 300 degrees) for one hour or until done.

LEFTOVER OATMEAL BREAD

Steps:

• Combine the yeast, bread flour, 1/4 cup toasted, uncooked oats, and the salt in a small mixing bowl and set aside.
• Combine the leftover cooked oatmeal, warm water, agave syrup, and 1 tablespoon of oil in a large mixing bowl. Add the dry mixture to the cooked oatmeal mixture in 3 installments and mix thoroughly with a wooden spoon after each addition.
• Turn the dough onto a lightly floured surface, and knead by hand for 10 minutes, incorporating more flour, if needed. Dough will be sticky. Put the dough in a lightly oiled bowl or container. Cover with plastic wrap and set in a warm place to rise until the dough has doubled in size, about 1 hour.
• Punch down the dough, shape it into a loaf, and put it into a lightly oiled 9 by 5-inch loaf pan. Cover with plastic wrap and refrigerate overnight.
• Heat the oven to 350 degrees F.
• Combine the egg yolk and water in a small bowl. Lightly brush the top of the loaf with egg wash and sprinkle with remaining 1 tablespoon toasted, uncooked oats. Bake until the bread reaches an internal temperature registers 210 degrees F on an instant-read thermometer, about 55 minutes to 1 hour. Remove the loaf from the pan to a cooling rack for 30 minutes before slicing and serving.

OVEN ROASTED BBQ CHICKEN

Steps:

• Heat oil in a deep 12" size skillet- you will need more or less as needed to brown chicken.
• Place chicken in the hot oil and brown on all sides, then remove to a paper towel lined plate to drain excess grease.
• You may need to do this in batches, depending upon pan size.
• Meanwhile, preheat oven to 325 F and have ready a roasting pan greased lightly with oil; place browned chicken pieces in pan.
• Combine remaining ingredients and pour over the chicken.
• Bake for 1 hour or until chicken is fully cooked and juices run clear with chicken is pierced, basting occasionally with the pan juices.

HOW TO ROAST A RABBIT

Steps:

• Begin by catching the rabbit. (You knew that was coming, didn't you?).
• Dress if not already dressed (the rabbit).
• If you're not dressed either, do so.
• Dig little Petunia out of the flour bin.
• Heat oven and warm up the roasting pan.
• Cut up the rabbit.
• Go change the baby's diaper.
• Answer the phone.
• Sift the flour and roll the rabbit pieces in it.
• Wash flour out of Petunia's hair.
• Grease the roasting pan and pick all the toys up off the kitchen floor.
• Go look for Tommy. He was on the front porch the last time you saw him.
• Call Joe Henderson about those seeds.
• Return to kitchen.
• Mop flour off floor where Petunia put rabbit.
• Clean off rabbit.
• Mop flour off Petunia.
• Turn off the oven--it's too hot now.
• The butter has congealed. Melt it again.
• Let Tommy in the back door with the fresh eggs.
• Use the broken one in the recipe.
• Answer phone.
• Change baby's diaper.
• Take Tommy's broken egg and beat it.
• Beat it back to the kitchen.
• Beat the other egg.
• Sit down and collect your wits--no, collect the children.
• Beat the two eggs together.
• Take the kids and beat it!
• Take the rabbit and beat it to the creek.
• Cut up rabbit for bait and go fishing.
• Fish may be fried the same way.

VEGETABLE GUMBO

Steps:

• Method: In a large heavy stew pot, place bouillon and white grape juice, onion, green pepper, celery garlic, cook until tender, 5-7 minutes.
• Add other ingredients, cook over low heat, stirring occasionally to keep from sticking to bottom.
• Cover and simmer gently until corn and okra are done.
• (or simmer in crockpot 6-7 hours) If you use dried herbs, rub them with the palms of your hands before adding to the pot, this releases their mojo.

OATMEAL YEAST BREAD

Steps:

• In a saucepan over medium heat, bring milk, water and shortening to a boil. Meanwhile, combine 2 cups oats, brown sugar and salt in a bowl. Add milk mixture; let stand until mixture reaches 110°-115°. In a small bowl, dissolve yeast in warm water; add to oat mixture. Add 3 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; divide in half. Shape into 2 loaves; transfer to greased 8x4-in. loaf pans. Cover and let rise until doubled, about 40 minutes. Brush with egg; sprinkle with remaining oats. Bake at 350° until golden, 35-40 minutes. Remove from pans; cool on wire racks.

NORWEGIAN NISSE MUFFINS

Steps:

• Mix ingredients together.
• Bake at 400 degrees Fahrenheit for 15 minutes.

SCANDINAVIAN SPINACH PANCAKES (PINAATTIOHUKAISET)

Steps:

• Blanch spinach in boiling water, drain and squeeze completely dry.
• Finely chop spinach.
• In large mixing bowl, combine the milk, salt, nutmeg and flour and then stir in the melted butter (or combine these ingredients in electric blender at medium speed).
• In another bowl, combine eggs and sugar and stir into batter.
• Gradually add chopped spinach.
• Coat bottom of heaty 10 to 12 inch skillet with 1 tsp soft butter using a pastry brush or paper towel.
• Set skillet over medium heat until pan is very hot.
• For each pancake, drop 2 tbsp of the batter onto the skillet and, with a spoon or spatula, spread it out evenly to form a 3-inch disk.
• Cook pancakes, 3 or 4 at a time, for 2 to 3 minutes on each side, or until they have browned lightly.
• Keep them hot on a warmed platter, covered loosely with aluminum foil.
• Add more butter to skillet as it becomes necessary while cooking remaining pancakes.
• Serve with lingonberries if desired.