Effortless Banana Bread Steel Cut Oats Power Breakfast

Breakfast,Fruit

This breakfast can be put together the night before, or in a snap in the morning. I cooks in a rice cooker!

Makes 1 Serving:

Follow directions on the Steel Cut Oatmeal package for amounts of Oats and Water to make more than one serving and then just add a extra of everything else. Be careful that it won't over fill the rice cooker... the oats really expand!

1/4 c. Steel Cut Oats

1 1/2 c. Water

A Few dashes of Salt

1 Tsp. Butter

1 Banana cut into peices

A few dashes of Cinnamon

A few dashes of Nutmeg

1-2 TBSP. Honey Roasted Sunflower Seeds for Topping

Add all ingriedients into the rice cooker, except Sunflower Seeds. According to the directions... start the cooking phase and walk away! This turned out very hearty and very yummy! I didn't even have to add any honey or sugar! 

Top with Sunflower seeds and enjoy!

Crumb Coffee Cake

Crumble topping:

1/2 cup brown sugar
1/2 cup flour
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cardamom
1/4 cup butter, softened

Cake:

2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
3/4 cup sugar
1/4 cup butter, softened
1 large egg
1 teaspoon vanilla extract
1/2 cup buttermilk
2 cups frozen rhubarb (do not thaw)
1 cup quartered fresh strawberies
(you can also use 3 cups of fresh blueberries) 

Preheat the oven to 375 degrees. Grease a 9″ square pan and set aside. In a medium bowl, combine the first 6 ingredients, mixing together with a fork until crumbly; set aside. In another medium bowl, stir together the flour, baking powder, salt and cinnamon.

In a large bowl, cream together the remaining butter and sugar. Blend in the egg and vanilla until smooth. Blend in the flour mixture and cream alternately, beginning and ending with the flour (flour, milk, flour, milk, flour). Fold in the bluberries. (The dough is quite stiff, so be patient as you’re folding in the berries! Don’t mush them up!)

Spread the batter into the prepared pan and sprinkle with the crumble topping. Bake for 50-60 minutes, until a toothpick inserted in the center of the cake comes out clean. Cool, and cut into 9 large squares.

Ingredients

1 Recipe Gesine's Piecrust (see below)

Cranberry Compote

1 12 ounce bag fresh cranberries

1 cup granulated sugar

¼ cup orange juice

2 teaspoons finely shredded orange peel

20 fresh sweet cherries, pitted or 1 cup frozen unsweetened pitted dark sweet cherries

Caramel Apple Filling

8 tart baking apples (Granny Smith) (2 to 2 1/4 pounds)

2 tablespoons lemon juice

1 cup packed dark brown sugar

1 teaspoon finely shredded lemon peel

¼ cup all-purpose flour

1 teaspoon ground cinnamon

2 tablespoons unsalted butter

¼ cup whipping cream

1 teaspoon vanilla bean paste (can substitute pure vanilla extract)

1 egg

2 – 3 tablespoons coarse sugar

Directions

1. Prepare Gesine's Piecrust. Divide pastry into 3 balls. Combine 2 to form one large ball. Wrap both balls and refrigerate 20 minutes.

2. For Cranberry Compote, in a small saucepan combine cranberries, granulated sugar, orange juice, orange peel, and a pinch of salt. Cook over medium heat until the cranberries begin to burst and mixture begins to thicken, stirring occasionally. Carefully stir in cherries. Remove from heat; cool.

3. For Caramel Apple Filling, in a large bowl gently toss together apples, lemon juice, and lemon peel. In a small bowl stir together brown sugar, flour, cinnamon, and 1/2 tsp. salt. Sprinkle over apples; stir gently to coat.

4. In a large pot melt butter over medium heat. Add apple mixture. Cook about 5 minutes, stirring frequently. Add whipping cream and vanilla. Continue cooking, stirring often, until juices thicken and apples are tender, about 5 minutes. Remove from heat; cool completely.

5. Preheat oven to 375 degrees F. On a lightly floured surface use your hands to slightly flatten the large pastry ball. Roll pastry from center to edges into a circle 13 inches in diameter. Transfer to a 9-inch deep-dish pie plate with a flat-edge rim. Trim pastry 1-inch beyond pie plate edge. Turn edges under, pressing down on rim. Prick bottom and sides of pastry with a fork. Wrap and refrigerate 20 minutes.

6. Line dough with parchment; fill to top with dried beans or pie weights. Bake 20 minutes. Remove parchment and weights; bake 2 to 3 minutes more or until lightly golden brown. Cool on a wire rack. Reduce oven to 350 degrees F.

7. Roll out the remaining ball to 1/8 inch thick. Using 1 1/2- to 2-inch leaf or acorn cookie cutters, stamp out shapes; transfer to a parchment-lined sheet pan.

8. Using a slotted spoon, spoon one-third of the cranberry mixture into the bottom of the prebaked crust. Layer half the apple mixture on top of the cranberries. Spoon another third of the cranberry mixture on top of the apples in random dollops. Spoon over remaining apples. Spoon remaining cranberry mixture on top in random dollops, leaving pockets of apple visible on top (placing the cranberry mixture in little pockets keeps the apples from being dyed red). Leave the flat edge of the crust free from filling.

9. Whisk together egg and 2 Tbsp. water; gently brush on edge of crust. Place some of the cutouts on the edge, pressing gently to adhere. Place remaining cutouts on top of filling; brush with egg wash. Sprinkle with coarse sugar.

10. Place a foil-lined baking sheet on rack below pie in oven to catch any dripping. Bake 40 minutes. Cover edges with foil; bake 10 to 15 minutes more or until crust is deep golden brown and filling is bubbly. Cool on wire rack at least 3 hours before serving.

From the Test Kitchen•*If using frozen cherries, place cherries on a paper towel lined baking sheet. Let stand for 1 hour or until thawed.

Make Ahead:•The cranberry filling, apple filling and pastry can be made up to 1 day ahead. Let the two filling stand at room temperature about 1 hour before assembling the pie.

Gesine's Pie Crust

Makes: 10 servings

Ingredients

2 cups cold all-purpose flour

1 cup unsalted butter, cut into small pieces and chilled in the freezer about 10 minutes

1 tablespoon sugar

1 teaspoon salt

½ cup ice water (or 1/4 cup ice water and 1/4 cup chilled vodka)

1 teaspoon lemon juice

Directions Gesine's Piecrust:

1. In the bowl of a food processor fitted with the blade attachment, pulse together all-purpose flour, butter, sugar, and salt until mixture resembles coarse cornmeal. In a small bowl whisk together ice-cold water (or 1/4 cup each vodka* and water) and lemon juice. Slowly add to the flour mixture, pulsing until dough just comes together. Squeeze a small piece of dough between your thumb and index finger to make sure it holds its shape. Follow pie recipe for dividing and refrigerating dough. *Alcohol forms less gluten (the protein in flour that can create tough dough) than water, so using half flavorless vodka will yield tender, easy-to-roll dough and an extra flaky crust.

From the Test KitchenPie Crust:•For more control over the crimping, you can substitute 4 tablespoons of the butter with very cold vegetable shortening.

1

roll (16.5 oz) Pillsbury® refrigerated sugar cookies (or you can use your own fantastic sugar cookie recipe)

1 1/2

cups coarsely crushed pretzels

1

pint (2 cups) blueberries

3

packages (8 oz each) cream cheese, softened

1/2

cup sugar

2

teaspoons vanilla

2

tablespoons grated lemon peel

3

eggs

Additional 2 cups blueberries for garnish, if desired

• 1Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
• 2In medium bowl, break up cookie dough. Stir or knead in 1 cup of the pretzel crumbs. Press cookie dough evenly in bottom of pan. (If dough is sticky, use floured fingers.) Bake 5 minutes. Place 2 cups blueberries evenly on crust.
• 3In medium bowl, beat cream cheese, sugar, vanilla and lemon peel with electric mixer on medium-high speed about 1 minute or until well blended. Add eggs; beat about 2 minutes or until well blended and creamy. Gently spoon evenly over blueberries.
• 4Bake 27 to 33 minutes or until set at least 2 inches from edge of pan but center still jiggles slightly when moved (it will become firm during refrigeration). Cool 1 hour. Refrigerate about 1 1/2 hours or until chilled and firm. Cut into 8 rows by 3 rows.
• 5Spoon 1 teaspoon of the remaining pretzel crumbs and a few blueberries over each serving.

6 Pork Boneless Loin Chops, 3/4 to 1 inch thick
2 C Mesquite Wood Chips
2 Medium Granny Smith Apples, cored and cut crosswiuse into 1/2 inch slices
2 Medium Yellow Onions, cut crosswise into 1/2 inch slices

Prepare Jalapeno Marinade, reserve 1/2 cut for brushing on pork, apples and onions during grilling.  Pour remaining marinade over pork in shallow nonmetal dish or resealable plastic bag: turn pork to coat with marinade.  Cover dish or seal bag and regrigerate at least 2 hours but no longer than 24 hours.

Cover wood chips with water; soak 30 minutes.

Brush grill rack with egetable oil.  Heat coals or gas grill for direct heat.

Drain pork; discard marinade.  Drain wood chips and place directly on hot coals.  Immediately cover and grill pork 4 to 5 inches from medium heat 10-12 minutes, turning once and brushing with reserved marinade, until slightly pink in center.  Add apples and oniols for last 4 to 5 minutes of grilling, turing and brushing 2 or 3 times with reserved marinade until crisp-tender.

Serve pork with apples and onions.

1 qt Vanilla Ice Cream
1 qt Raspberry Sherbet
Salted Cashews
Bananas

Soften Vanilla Ice Cream and Raspberry Sherbet.  Add Cashews and Bananas.  Freeze.  Thaw 15-20 minutes before serving.   Serve with wafer cookies.

1 qt Pineapple Sherbet
1 24 oz container of frozen Strawberries
Bananas

Soften Sherbet
Thaw Strawberries
Stir in Strawberries with juice into the softened sherbet
Add Bananas.  Freeze.  Thaw 15-20 minutes before serving.  Serve with wafer cookies.

1 small package Lemon Jello
1 small package Lemon Pudding (the kind you cook)
2 Egg Yolks
1/2 C Sugar
3 C Water

In a sauce pan over medium heat cook the above ingredients until thick.  Chill overnight. 

Add to that:

8 ozs Cool Whip
2 cans Chunk Pineapple
2 cans Fruit Cocktail
2 Apples
2 Bananas
1 Bunch Grapes

Stir and serve.  Keep refrigerated.