At guest request, here are the recipes you asked for! I apologize that often times, measurements are listed as a range. I cook by eye and by taste, so I recommend starting small and adding more a little by little until the flavor meets your preference. I encourage you to alter the recipe…..experimentation in cooking is half the fun…tasting is the other half! Just follow your tastebuds and you can do no wrong!
I apologize for the lack of photos, please send yours in or I will eventually add some!
Carmel Apple Oatmeal
2 T Margarine
2 Apples*, peeled and cubed
2 T Vanilla (never imitation)
In a pot, saute apples in margarine until bubbling. Stir in vanilla until coated.
2 c Oatmeal (quality matters)
Stir in the oatmeal to coat the apples. Allow the oatmeal to toast a bit while you stir.
2-3 c Boiling Water
Manjar Blanco** (carmel, see note)
Stir the boiling water into the oatmeal. Add more if necessary for oatmeal to fully cook at the “soupiness” level you enjoy. A whisk is easier than a spoon. Whisk in Manjar to taste. you can add more later if you want.
Simmer until oatmeal is cooked.
2 T Butter
Stir in butter. Recheck manjar flavor and thin out with water or milk, if needed.
I like to serve my guests with the option of roasted, diced peanuts in case they were one of those kids who liked nuts on their camel apple!
* As a rule of thumb, use 1/2 an apple to 1/2 c oatmeal per person. Adjust the rest of the ingredients.
* *Manjar Blanco: Carmel in a bag, sold in Latin markets. It’s pasty, almost like buttercream but stiffer, could be used as a filling and has a slight cinnamon flavor. Melting Brachs simply won’t do anymore than Smucker’s Carmel topping for ice cream. Find a Latin market. Could be called Manjar or Manjar Blanquito.
Banana Cream Oatmeal
2 T Margarine
2 Bananas, Medium, Peeled, cut longways into quarters, then sliced into “cubes”
2 T Walnuts, chopped
2 T Sesame Seeds
1 T Coconut, best dried and very short cut
2 t Cinnamon
In a pot, saute ingredients in margarine until bubbly.
1/3 c Sugar, raw preferably
Stir to sugar to coat the banana mixture and allow the sugar to melt a bit.
2 T Vanilla
Stir in vanilla to coat bananas. Be careful of steam. You could also add an additional 2 T of rum for a kick.
2 c Oatmeal
1.5 – 2 c Boiling Water
1/2 – 1 c Heavy Cream
Stir the oatmeal into the bananas, allow to toast a little while you stir. Then add as much water as needed to cook. When oats are about done cooking, stir in cream. Check flavor. Finish by stirring in butter.
This recipe I learned from Maribelle. It’s a traditional Andean breakfast and is intended to have a very thin texture…milk and quinoa. Simple!
1 c Quinoa, cooked
2 c Milk
1/4 c Sugar, raw
1 T Vanilla
Heat milk and sugar in a saucepan until sugar is dissolved. Stir in Quinoa, check sweetness. Add vanilla. Serve hot!