Scotch Oatmeal Food

SCOTTISH OAT SCONES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
• In a large bowl, mix the flour, oats, sugar, baking powder, salt, and currants. Make a well in the center. In a small bowl, beat egg until frothy, and stir in melted butter and milk. Pour into the well, and mix to create a soft dough. Pat dough into two 1/2 inch thick circles. Place on the prepared baking sheet. Score 8 wedges into each circle of dough.
• Bake 15 minutes in the preheated oven, until risen and browned. Split wedges, and serve warm.

OATMEAL BUTTERSCOTCH BARS

Steps:

• Preheat oven to 350°F.
• Grease a 9x13 pan with butter.
• Combine flour, soda, salt and cinnamon.
• In a large mixing bowl cream butter, then add sugar and mix until fluffy.
• Add eggs and vanilla and beat well.
• Gradually add flour mixture.
• Stir in oatmeal and the butterscotch chips.
• Spread in prepared pan and bake for 22 to 28 minutes.
• If they seem to be getting to brown on the edges, and are still quite gooey in the center lower the oven temp to 325°F for the last 10 minutes or so.

OATMEAL SCOTCHIES IN A PAN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.
• In a bowl, whisk together the flour, baking powder, baking soda, and salt.
• In a large mixing bowl, mash the butter, white sugar, and brown sugar together until smooth and creamy, and beat in the eggs to make a creamy mixture. Gradually beat in the flour mixture, rolled oats, and 1 1/2 cup of butterscotch chips.
• Press the dough into the prepared baking dish, and sprinkle the top with remaining 1/2 cup of butterscotch chips.
• Bake in the preheated oven until the top is golden brown, 30 to 35 minutes. Allow to cool in the pan before cutting into bars and serving.

BUTTERSCOTCH OATMEAL

Steps:

• In a saucepan over medium heat, whisk together the egg, milk and brown sugar. Mix in the oats. When the oatmeal begins to boil, cook and stir until thick. Remove from the heat, and stir in butter until melted. Serve immediately.

SCOTTISH OATMEAL ROLLS

Steps:

• Pour boiling water over oats in a large bowl. Add brown sugar, salt and oil. Cool to 110°-115°, stirring occasionally. Meanwhile, in a small bowl, dissolve yeast in warm water; let stand 5 minutes. Add to oat mixture. Beat in enough flour to form a stiff dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover; let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide and shape into 24 balls. Place in a greased 13x9-in. baking pan. Cover with a kitchen towel; let rise in a warm place until doubled, about 30 minutes., Preheat oven to 350°. Bake until lightly browned, 20-25 minutes. Remove from pan to a wire rack to cool. If desired, serve with butter and honey.

SCOTCH OATMEAL

Steps:

• Combine Oats and Milk in a covered container and soak in fridge overnight.
• Bring oats and milk to a boil over medium high heat.
• Reduce heat to a simmer and add salt.
• Just before oatmeal reaches your desired consistency, stir in brown sugar, vanilla extract and cinnamon.
• Remove from heat and pour into bowl and add more cinnamon and sugar, if necessary.

CREAMY SCOTTISH OATMEAL (WITH CROCK-POT INSTRUCTIONS)

Steps:

• If you are making this in a crockpot, the first and only step is to throw everything together in a 2-quart crockpot [increase the water to 3-1/2 cups to allow for evaporation]. Okay, now nighty-nite! We'll see you in the morning!
• Otherwise, bring 1 cup milk and 3 cups water to a boil in a 2-quart saucepan.
• Stir in oats, spices, and raisins.
• Reduce heat to low, cover, and cook for 30 minutes, stirring occasionally.
• When cooking is complete, stir in brown sugar, maple syrup, vanilla, pecans, and salt (don't add the salt with the boil; the oats won't cook right).
• If you are using a crockpot, you may notice that a crust has formed on the bottom of the crock after cooking. This is perfectly normal. You can eat it if you want to, or you can just leave it. Just make sure to transfer the recipe into a resealable bowl and soak your crockpot right away. This stuff will stick like glue if it dries.
• Serve! You can add more fresh or dried fruit, butter, more milk, whathaveyou, but it's awesome all on its own.

SCOTCH OATMEAL SQUARES

Steps:

• Preheat oven to 350.
• Combine dry ingredients.
• Blend in butter by hand until it reaches a meal-like texture.
• Mix in vanilla.
• Pack into a brownie pan or 9x9.
• Bake 25-30 minute.
• Slice while warm.

SKIRLIE (SCOTTISH OATMEAL AND ONIONS)

Steps:

• Melt the fat or heat the oil in a large frying pan.
• Add the onion and cook until soft and golden.
• Add the oatmeal and mix in well.
• Cook for about 5 minutes, stirring frequently.
• Add the stock and allow it to be absorbed by the oatmeal.
• Season well and serve with light creamy mashed potatoes.
• (Skirlie may also be used as a stuffing for any kind of game bird or poultry. It is also a very good accompaniment to rich meaty and gamy stews).