Tag Archives: Quaker Oats

Oatober

Make that #Oatober….someone at Quaker Oats is pretty genius.

Could it be this guy??

quaker-1877

This is the first Quaker for Oats – trademarked in 1877. They’ve been working the genius marketing for a while.

And in 1891, Quaker put the first recipe on the back of the box – for Oatmeal Bread…A few years later Fannie Farmer had a Quaker Oats Bread in the Boston Cooking School Cookbook. Coincidence? I think not!

QUAKER OATS BREAD (1896)

Ingredients
2 cups boiling water.
1/2 cup molasses.
1/2 tablespoon salt.
1/2 yeast cake dissolved in
1/2 cup lukewarm water.
1 cup Quaker Rolled Oats.
4 3/4 cups flour.

Directions
Add boiling water to oats and let stand one hour; add molasses, salt, dissolved yeast cake, and flour; let rise, beat thoroughly, turn into buttered bread pans, let rise again, and bake.

By using one-half cup less flour, the dough is better suited for biscuits, but, being soft, is difficult to handle.

To make shaping of biscuits easy, take up mixture by spoonfuls, drop into plate of flour, and have palms of hands well covered with flour before attempting to shape.

The Boston Cooking School Cookbook
By Fannie Merritt Farmer (1896)pp.59-60.

This makes a pretty dense loaf…and pretty is the wrong word, too. But it makes great toast. Maryetta’s Oatmeal Bread is a lighter brighter oatmeal bread option.

My other oat adventure today was thanks to Martha Stewart.

martha_stewart_2011_shankbone

Martha Stewart, probably kicking herself for not coming up with Oatober.

In the September issue of Martha Stewart Living she had a tip and recipe for quick cooking steel cut oats.

mslsept2016

I eat oatmeal for breakfast pretty much every morning and have for years. I believe that oats truly brought my cholesterol levels down, down and fast, and frankly eating breakfast is pretty easy, pretty inexpensive and has far fewer side effects then most of those little pills…. not to mention more pleasant and easier to remember in the fog of morning. Oats are the base, the only choices I have to make are what to put in them. That choice I usually make at the market, and do the same breakie all week. Ah, blueberries and cinnamon! Oh, Parmesan and pepper!  Dropt egg and rooster sauce; cranberries and honey….The Gracious Pantry has some pretty inspired oatmeal toppings. Back to oats –

Steel cut out are nubbly and more textured then rolled outs.

rolled_oats

Extreme closeup of rolled oats – the roller goes over them and they get very very thin

 

bowl_of_dry_steel-cut_oats_with_full_spoon

Steel cut oats – are chopped – chunky – chewy

Steel cut oats take longer to cook and are not zippy quick or mindless in the morning. I do not want to spend my dawn’s early light time at the stove stirring porridge.There’s always a slow cooker option, but then I’d be making lots, and have to repack to re-heat…not easier.

BUT

soak them the night before, and then 5-10 minutes in the pan – easy peasy! I made enough for one – so 1/4 cup of steel cut oats, 1 cup water and a pinch of salt in my littlest sauce pan and pop the lid on. It sat on the stove overnight, so was there to greet me when I put the coffee on, and after the first cup I remembered why it was there….

lecreuset-pot

This look very much like my little yellow pot, which pretty much lives on top of my stove.It’s that kind of workhorse.

After the second cup, awake and ready to rejoin the world, I brought the oats and water and the pinch of salt to a boil. I then lowered the heat to a fairly active simmer and stirred it from time to time until the water was gone and it was just oaty goodness and no longer liquid. A tooth test – firm, some give, but not hard, not little pebbles. Done. Under 10 minutes, maybe 7 or 8.

Rolled oats take 5 minutes at 50% power in the microwave. The new directions on the box say 3 minutes at 100%, but this just make them pasty. Take the 2 extra minutes!

Martha eats her oatmeal with golden raisins and currants and a slash of low fat milk. Sweet and milky are not my cup of tea. I had some butter and a little cheddar cheese.

There is a really great oatmeal muffin recipe lurking in one of my cookbooks…apples or was it apple sauce? Fortunately, I have all of Oatober ahead of me to find it.

bowl_of_oatmeal_cover_art

My Bowl of Oatmeal was not a movie…and I not on speaking terms with my breakie.

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Filed under Autumn, Breakfast/Brunch, Pantry, Recipe

Crunchy Granola

You are what you eat and you eat what you are.


Although granola’s been around since the 19th century

Kellog's Granola 1893

Kellogg Granola 1893

I never heard of it until the 1970’s, when crunchy granola was bona fide hippie food. With my waist length hair, wire rimmed granny glasses, India print warp skirt, and Swedish clogs, I was SO there. I was crunchy granola.

And what could be better than buying granola?

Making your own. Bonus points to listening to Dale Dorman on the WRKO radio at the same time. (Stairway to Heaven)

This is what he looked like back in the day....

This is what he looked like back in the day….

This is what he looked like when we went to Oldies 106 at 5 am to do a how for Thanksgiving just a few years ago.

This is what he looked like when we went to Oldies 106 at 5 am to do a how for Thanksgiving just a few years ago. Somedays it’s easier to get into Pilgrim clothes at 4:00 AM then others!

Uber bonus points for waiting  for the night WATD played Folk Music with Dick Pleasants.

Dick Pleasants , active all over the Boston and CApe Cod folk/,bluegrass/aucostic/etc music scene.

Dick Pleasants , active all over the Boston and Cape Cod folk/,bluegrass/acoustic/etc music scene.

(Amy, what you wanna do?/I think I could stay with you/For a while, maybe longer if I do) Pure Prairie League 1974

My first attempt came shortly after I got some recipe cards in the mail. Cards for an all-natural cooking series….and you would get more cards each month for a low introductory fee….printed out by some big company. I think I still have the free box that was my gift to keep whatever – I’m not one to look a gift box in the mouth, as it were.

I was too young and naïve to see the irony in all this.

Until these cards arrived, I hadn’t thought that Granola was something that could be made at home.

Granola was in the same category as Wheaties and Cheerios and Grapenuts and Life. Cereal made in a factory, came in a box, you  eat it and buy more. Beginning and end of story.

The same Quaker Oats that made oatmeal raisin cookies cold make granola? Wicked cool!

Into the kitchen go I.

These self-same oats must be toasted.

One of the inherent problems is that oats go from toasted to toast – make that charred tasting and truly nasty – in a flash. And once smoke detectors became de rigueur, it became annoying and embarrassing.  Maybe this was just MY problem and not an oat problem.

I’ve since read about a Theory of Cooking Relativity, that we all have a set point of how much/how well our cooking chops are, and sometimes we must lose something we’ve thought we’d mastered in order to take up something else new; that there’s always something that we don’t get good at. Sort of a Superpower/Kryptonite sort of thing.

I also burn English muffins in the toaster. I was becoming rather famous for it. I stopped toasting English muffins in the toaster, and now I only toast them in a toaster oven, watching them the whole time.

By this time I had collected quite a few recipes for granola, and tried them. Most of them were sad stories, never to be retold.

You’re welcome.

Then I discovered: Stove top granola. -enchantedbroccoliforest-katzen-cvr-200

Thank you Mollie Katzan.

Mollie Katzan now - she has yet another book out....

Mollie Katzan now – she has yet another book out….

Just when I had forgotten about stove top granola, dear Ms Katzan came out with Still Life with Menu Cookbook, which is my favorite of hers, (although I’m madly in love with all of the ones she wrote for children, too.) and mentioned it again. In case you missed it the first time. Or just plain forgot.Still life with Menu

Pretend Soup - one of my faves!

Pretend Soup – one of my faves!

I still cut out granola recipes and save them – even today David Levovitz  with NO BAKE GRANOLA BARS (it would be a challenge for even me to burn these- I’ll let you know how they turn out). I have these clippings: Jane Dornbusch in the Boston Globe (trimmed off the  date, but a Wednesday when the food pages had gone to the pullout G-section, because food is now with the Funny pages. And the horoscopes and the word puzzles); Melissa Clark in the NYTimes July 15, 2009 with a more savory than sweet granola; Jill Santopietro form the Globe, May 2, 2007.

But they all include coconut. It not that I don’t like coconut, I do. What’s a pina colada without it? Or coconut cake? I just don’t care for it in granola. And it’s usually a large enough component that leaving it out leaves things unbalanced.

I don’t like recipes that make me fretful before I’d begun.

But there was ONE recipe that coconut was an add-in, not the base, if only I could find it.

Again.

I had a dream….I have very vivid dreams.

AND in this dream I was in a 15th century bake house (straight from a picture I’d be drooling over the day before) and as I was in this bakehouse all the walls became a golden color, and the outlines became red…

Forno -1481 French

Forno -1481 French

When I woke up, I thought “Tassajara Bread Book”

the-tassajara-bread-book_1

The last recipe, #98 in Tassajara?  Granola. No Coconut. Why is there a granola recipe in a bread book? It was the ’70’s.

In the meantime, I’ve eaten most of the ingredients I bought for the granola project…and just today David Lebovitz (Living the Sweet Life in Paris)  published No Bake Granola Bars…..here’s the link:

http://www.davidlebovitz.com/2014/02/no-bake-granola-bars-recipe/

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Filed under Books, Perception ways, The 1970's