ake in preheated 350F oven for 10 to 12 minutes or
Melt butter over a low heat. Add diced potatoes, sliced onions and mushrooms. Cover skillet and saute vegetables for 8 to 10 minutes until soft and translucent.
Wash spinach, pick of tough stems and chop finely. Add potatoes, onions, mushrooms and spinach to stock. Season with salt and pepper and 1/4 teaspoon ground cloves. Add 1/2 cup Irish oatmeal. Simmer for 20 minutes.
Serve with heavy cream floating on top.
Serves 4-6.
The Irish Heritage Cookbook.
dough forms.
Fold oatmeal, raisins, and almonds into dough
In large bowl or mixer, beat butter and both sugars until creamy.
Add eggs, vanilla, flour, milk and baking soda.
Add oatmeal and raisins.
Drop by teaspoons on greased cookie sheets. Bake 10 to 12 minutes or until brown.
Makes about 60 cookies.
Bring water to a boil in a medium saucepan. Stir in quick-cooking steel -cut Irish oatmeal and reduce to a simmer for 5-7 minutes.
Stir in Italian Sweet Creme, milk and cook oatmeal 1-2 minutes.
Remove oatmeal from heat and let stand for a minute.
Place Steel-Cut Irish Oatmeal in warm bowls and add 1-tablespoon chopped Maple Walnuts.
Garnish with a dash ground cinnamon and serve.
Chef's Note: Recipe can be doubled.
n prepared pans.
Refrigerate for 30 mins.
Preheat the
I am trying this recipe with slivered almond instead of walnuts.
Cream margarine and sugars.
Add egg and vanilla.
Combine flour, baking soda, salt and cinnamon; add to shortening mixture.
Mix well.
Stir in the oats, raisins and walnuts.
Drop rounded teaspoons of batter on an ungreased cookie sheet.
Bake for 12-15 minutes at 350\u00b0.
Cool for 1 minute before removing to wire cooling rack.
In a 6 cup blender, at low speed, combine all ingredients.
Blend until smooth.
Pour into clean bottles, cap tightly and store in the refrigerator.
It will keep up to one month.
Stir or shake well before serving.
Can be served straight, on the rocks, over ice cream or used in recipes calling for Irish Cream Liqueur.
Recipe makes 44.75oz = 1323.42ml.
A serving size is 1.3oz (37ml) (37.0g) = 35 servings per recipe.
stir in oatmeal and salt; cook over medium heat for 15 minutes
Toast the almonds and oatmeal in a pan until slightly browned. Set aside.
Whip the cream until smooth, but not stiff.
Warm the honey VERY slightly, so that it will run easily.
Fold the honey, whiskey, half of the toasted almonds & oatmeal, half the berries if using them & the lemon juice into the cream.
Mix thoroughly but lightly, and spoon into tall individual glasses. (looks lovely in wine or champaign glasses).
Sprinkle the remaining almonds/oatmeal and berries on top.
Chill and Serve.
etween cake tins and bake for 25 to 30 minutes or
ot peach mixture and cook for 10 minutes until it starts
1) For the oatmeal cookies, preheat oven to 350\
ntil light and fluffy. Add oatmeal, flour and salt. Beat just
nly need 1/2 the recipe for the sauce, or make only
To make pancakes: Combine the oatmeal and buttermilk in a medium
ook at a rapid boil for 10-15 minutes, or until
MPORTANT let set on counter for at least 1 hour.
Combine oats and flax meal. Add water and stir to combine, using less water for thicker oatmeal and more water for thinner oatmeal.
Microwave on high for 1 minute.
Add remaining ingredients and stir to combine. Return to microwave and set timer for 2 minutes. Heat on high stirring every 20-30 seconds until desired consistency is reached. Watch carefully or it might bubble over.
Sprinkle with cinnamon if desired.
Mix flour, oatmeal, baking powder and salt in large bowl. Beat egg with honey and milk and beat well.
Pour into flour mixture and mix only until dry ingredients are moistened.
This batter is not smooth.
Spread batter in pan (greased) in a 350\u00b0 oven for 1 1/4 hours or until crusty and tests done.
Turn out to cool.
While still warm, brush top with butter.