Baked Oatmeal recipe

Oh my goodness, this is a good one. A friend gave me this recipe a few years ago and it's a keeper. It turns out more like a cake and is always completely devoured. I usually double it and bake in a 10x14 (adding a few extra minutes baking time)

Combine in large bowl:
1/2 cup melted butter or oil
3/4-1 cup sucanat or other sugar
3 cups rolled oats
1 1/2 cup yogurt, kefir, or buttermilk

if possible and for best results, let this sit overnight.

The next morning add:
2 beaten eggs
2 tsp. baking powder
1 tsp. salt
1/2 cup dried fruit or chopped apples-optional

Bake in a greased 11x7 pan at 350* for 25 minutes. Serve with butter and maple syrup if desired

My Sweet Challah recipe

Sweet Challah

Mix together in large bowl:

2/3 cup softened butter

1/2-2/3 cup sugar or 1/2 cup honey (depends on taste)

Beat in:

3 eggs

Stir in by hand:

4 heaping tsp. yeast***

3 cups white flour (no whole wheat allowed on Shabbat!)

Add:

1 1/2 cups very warm milk (or water)

Beat with an electric mixer until smooth

Add 4+ cups of flour (and any dried fruit if desired) and mix until it can be kneaded.

Add small amounts of flour until you have a SOFT, but not sticky ball of dough. Knead for several minutes until nice and smooth. Cover, and let rise in an oiled bowl for about an hour (until double in size). Split dough in 2 parts large loaves. Make 3 or 6 ropes out of each part and braid into challah loaves. Brush an egg glaze on top and let rise on cooking skeet for about 30 minutes. I bake mine for 28 minutes at 350 degrees. Baking time will depend on individual oven temp.

***If you are having trouble getting a nice loaf, you can 'proof' the yeast by adding it to your warm milk along with a tablespoon of the sugar. Let it sit for a few minutes. If the yeast was activated, it should be frothy.

Cinnamon roll variation:

Divide into 2 parts after first rising. Roll out into rectangles and spread with butter. Sprinkle with cinnamon (LOTS!**) and sugar. Roll up and cut into 9(for each rectangle) large rolls. Put 9 rolls into a 9 x 13 pan, making sure they slightly touch each other. Let rise for about 30 minutes. Bake at 350 degrees for about 20 minutes (depending on how done/gooey you want them). While still warm, spread with frosting made of 1/4 cup butter, 4 ounces cream cheese, and about 2 cups powdered sugar. After they are cooled, cover with saran wrap and enjoy the next morning on Shabbat! This will make 2 pans of cinnamon rolls, one to keep and one to give away!

      Pecan Sticky Bun variation:

Follow same rolling instructions for cinnamon rolls but ease up on the cinnamon and use brown sugar. Mix some more brown sugar and chopped, toasted pecans and sprinkle on bottom of the 9 x 13 pan before you put the rolls in. The more sugar-nut mixture, the better! Bake the same. When serving, be sure to flip the roll out upside down onto the plate. No frosting needed.

** The types and amount of cinnamon are the keys. Try getting some cinnamon from Cinnabon or a specialty shop. There is a HUGE difference! With an excellent quality cinnamon, pour it on and it’s delicious!