Amish Baked Oatmeal

I am not a big fan of cooked oatmeal.  But when I tried baked oatmeal, I was hooked.  Our family likes to eat it with fresh fruit on the top and a generous spoon full of vanilla yogurt.  We don't even add milk to it.  There are never any left overs at our house when I make this. I have to triple this recipe to feed my family of 6.  I still bake it in a 9x13 for the same amount of time and it turns out great!  If you make the recipe as stated, I would use a 8x8 baking pan and bake for the same amount of time.  That way the oatmeal will be thicker.

• 1 1/2 cups quick-cooking oatmeal
• 1/2 cup sugar
• 1/2 cup milk
• 1/4 cup melted butter or 1/4 cup margarine
• 1 egg
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 1 teaspoon vanilla extract

Directions:

1. Preheat oven to 350 degrees.
2. Grease a 13 x 9 x 2 baking pan.
3. Combine all ingredients together.
4. Spread on prepared baking pan.
5. Bake for 25-30 minutes or until the edges are golden brown.
6. Immediately spoon into a bowl.
7. Top with warm milk, vanilla yogurt,  fresh fruit or brown sugar if desired.
   

Crepes

When I make these, I have to triple the recipe!! The kids devour these. Literally!! It is not often that the kids eat dessert for dinner. (Only when we have crapes!) Maybe that is why they "inhale" them. Sometimes I don't even don't even get any. We usually fill them with a banana cream sauce, strawberries, whipped cream, powdered sugar, jam, strawberry and blueberry syrup, sometimes even chocolate syrup, etc. I have also filled them with scrambled eggs and ham then top it with Hollandaise sauce. So yummy!!

Ingredients

• 1 cup all-purpose flour
• 2 eggs
• 1/2 cup milk
• 1/2 cup water
• 1/4 teaspoon salt
• 2 tablespoons butter, melted

Directions

1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.