Steel Cut Oats with Apricots, Cherries, and Cardamom

It’s been a rough week. A busy week.

My step-grandpa passed away after 91 years of living, so we took a trip to Arkansas for the service and to be with my Mormor. It was a quick trip because we had obligations here to get back to. My mom stayed with my grandma, though, and she and my sister are bringing her down this weekend. It will be good. I think Mormor needs to get away for a little bit. My Swedish grandma has outlived two husbands, and at 93, still loves to shop and swim and hang out with us young(er) ones.

At her age, it has to be terribly hard to feel so alone, but she needs to know she’s not alone. That she can come stay here with us. I hope she accepts that this weekend.

I want to make her Semla for tea one afternoon. And for breakfast, I think she’d like a warm bowl of steel cut oats strewn with apricot pieces, plump cherries, and hints of orange, cardamom, and vanilla.

Sound good? Stick around and I’ll make a bowl for you too.

IMG_0659

Steel Cut Oats with Apricots, Cherries, and Cardamom

  • 1 c. steel cut oats
  • 1 1/2 c. water
  • 3 T. yogurt, plain

Combine, cover and soak overnight. In the morning, add…

  • 3 c. water
  • 1/2 t. sea salt
  • 1/2 t. cardamom

Bring to a boil, then simmer for 15 minutes. In the meantime, combine and soak…

  • 3/4 c. sliced, dried apricots
  • 1/2 c. dried cherries
  • juice of one orange
  • 1 T. vanilla

After the 15 minutes buzzer goes off, add the dried fruit mixture, along with…

  • 2-4 T. butter

Cook for 5-10 more minutes, or until desired consistency. Serve with raw honey, cream, toasted nuts, and a dash of cinnamon on top.

IMG_0674

Dip your spoon into this creamy, chewy, porridge and let all your worries melt away with the butter.

Gingerbread Waffles with Apples and Pecans

It was 0 degrees the other night. That’s right ZERO. We got 6 inches of snow over the weekend and the temps have stayed under 25 degrees since. I guess that isn’t too unusual for some of you, but around here, it rarely ever happens.

Snow Days call for some serious eats, don’t you think?

IMG_0512

I decided to make Gingerbread Waffles. I’d seen a recipe for them in some magazine, but I couldn’t remember which one it was. Besides, I didn’t want anything too sweet. Waffles call for maple syrup filling the holes and dripping over the top and I didn’t want anything competing with that (except butter, of course, but that’s a whole different competition!).

IMG_0492

Enough talk. Here’s the recipe –

Gingerbread Waffles with Apples and Pecans

Makes about 12 waffles

  • 3 c. whole wheat flour
  • 1 t. ginger
  • 1 t. cinnamon
  • 1 t. allspice
  • 1 t. sea salt
  • 1 1/2 t baking soda
  • 1 lg. apple, diced
  • 1/2 c. pecans, chopped
  • 8 eggs
  • 1 1/2 c. plain yogurt
  • 1/4 oil (I used olive, but you could use melted butter or coconut oil)
  • 1/4 c. molasses
  • water or milk

Lightly oil and preheat waffle iron(s). Stir dry ingredients together in a large bowl. Add apple and pecans.

In a separate bowl, combine eggs, yogurt, oil, and molasses. Whisk together. Pour into dry ingredients and whisk to combine.

Add water or milk by the 1/2 cup, stirring to incorporate, until the batter is just a bit thicker than pancake batter. (I added about 2 cups, but it would vary slightly depending on your wheat, how thick your yogurt is, etc.)

Ladle batter into waffle iron and let bake. Top with melted butter, maple syrup, and whipped cream.

IMG_0499

IMG_0481

These would make great soaked wheat waffles as well. Just combine yogurt and flour the night before, add the remaining ingredients the next morning, and go easy on the water/milk.

IMG_0519

Scarves and waffles…so cozy and warm!
My mom knit this shawl.

Happy Winter, everyone!

Sarah

Pumpkin Pecan Scones with Maple Glaze

I find it amazing how a perfectly blank calendar month can fill up so fast. October is two-thirds over and I haven’t even posted one recipe to celebrate autumn yet!

I hear from the food blogosphere that people are already getting tired of pumpkin recipes. What?!! Really? Apparently, I’m missing all of them because, barring my premature pumpkin peach ice cream, I haven’t even gotten started with the pumpkin recipes… Well, until this weekend.

market-copy2

My mom hosted a Market at the Farm Sale and asked me to make scones for it. I knew I wanted to make one variety with pumpkin for a “fall-in-the-air kind of sale” and when I found Denise’s recipe over at Chez Us using cardamom I decided I had to give it a try.

I made several changes to her recipe, but the idea is the same. I have to tell you, these scones are SO GOOD!

Pumpkin Pecan Scones with Maple Glaze

  • 1 1/2 c. white flour
  • 1/2 c. whole wheat flour
  • 1/3 c. sugar
  • 2 t. baking powder
  • 1/4 t. nutmeg
  • 1 t. cardamom (freshly ground is best)
  • 1/2 t. salt
  • 8 T. butter
  • 1/2 c. chopped pecans
  • 1 egg
  • 1/2 c. cooked pumpkin

Mix the dry ingredients together. Cut in cold butter. Add nuts and stir to combine.

Mix together pumpkin and egg with a fork. I didn’t puree the fresh pumpkin, just mashed it with a fork. I love the strands of orange color this produced. Add to dry ingredients and stir together.

Pour out onto a floured surface and knead just enough to combine everything together. Pat into a disk about 1 inch thick and cut into 8 wedges.

At this point you can freeze the scones on a paper lined cookie sheet, transfer to a plastic bag and store in the freezer until ready to bake. It’s so easy to pop the frozen scones on a cookie sheet and into the oven when ever the mood hits. Bake at 350 for 27-29 minutes in this case.

IMG_0462

If you want a scone right away, heat the oven to 425 and bake for 12-14 minutes.

Glaze

1/2 c. Powdered sugar

maple syrup

I didn’t measure for this one, but really it’s all about what consistency you like for your glaze. Just add a tablespoon or two of maple syrup to the powdered sugar and stir until you like the way it looks and feels. Drizzle over warm scones.

IMG_0490

The orange glaze I put on the Cranberry Almond Scones would be really good on these too. That’s just powdered sugar and fresh orange juice. Add a few drops of orange extract if you want more intense orange flavor. I almost always want more intense orange flavor, though I did find one exception the other day – Dark Chocolate Orange Lindor truffles are just too orange!

IMG_0461

It was cold the morning of the sale making it the perfect morning to enjoy a warm scone and one of Caleb’s specialty espresso drinks! Wish you all could have been there!

IMG_0470