Harder - Hearthside Cooking

I pray that our minds would befull of wholesome thoughts. I pray that the food we are preparingfor ourselves, our loved ones and our friends would nourishthemspirit, soul and body. I pray for your presence in ourkitchens as we cookthat we would see this as a privilege, not achore. I pray for favour and that the works of our hands will bringpleasure, joy, and nourishment. Amen. It is time forsome fun.

This is our first day of menus and its going to beawesome. Are you ready for it? When figuring out what to make forthis first breakfast, I thought of what my kids would call one oftheir favourite comfort foods. Simple, basic,nutritious.

My husband,Herb, absolutely cannot bear oatmeal porridge. His wonderful Germanmother insisted that he and his siblings eat it every day of theirlives while he was growing up. Every morning his porridge wouldland in his stomach like a rubber ball that seemed to bounce rightback out! Complaining was of no avail because, It is good foryou! When we were married he informed me that he would eatanything I made EXCEPT, Please dont ever make me eat oatmealporridge! I agreed.However, shortly after we were married, we went to visit my AuntFran and Uncle John. Aunt Fran was head nurse in the local hospitaland Uncle John was a dairy and grain farmer. He knew how to startthe day off right! Yup, we had oatmeal porridgeand not just alittle bit; we were each given a large bowl of it. I told Herb hedid not have to eat it.

Uncle John, however, was a big man and notto be messed with so, not knowing him very well, Herb dug in. Hemanfully ate his bowl full, his face blanching, but he pushedthrough. He was just about done when Uncle John got up from thetable, retrieved the large pot off the stove and said, Herb, youneed some more! NO! Herbcried. Im good, really, I have had enoughfull up to here. Hemotioned with a hand across his throat. Nonsense,Uncle John replied as he filled Herbs bowl again.

Aaagggghhhh. Ionce again told Herb that he didnt have to eat it. Herb was now apale green colour. But, as before, he bravely took up his spoon andbegan to eat his second bowl of slimy oatmeal porridge. I noticedthat he had to swallow twice to get the mouthfuls down, but hebravely choked it down. That was over 35 years ago and I have keptmy promise.

However, Ihave discovered a way of feeding him oatmeal for breakfast. Yearsago, when cooking at a camp, I had a young man named Alvin helpingme in the kitchen. Alvin had worked for a survey team in NorthernManitoba and lived in a bush tent through the cold winters, using awood stove for both cooking and heating. He introduced me to BakedOatmeal and it revolutionized Herbs view of Oatmeal Porridge.Alvins recipe has become an all-time favorite. For twenty years,Herb and I were directors of year-round camp and conferencecentres. Our guests loved Baked Oatmeal and Herb loved to tell hisoatmeal story.

With Alvins permission I have passed this recipe onto thousands of guests and now I want to share it withyou.
Here is thefamous baked oatmeal recipe: BAKEDOATMEAL 2eggs cup (125ml) oil 1 cup (250ml) milk cup (175ml) loosely packed brown sugar 3 cups (750ml) quick oats 1 tsp. (5 ml)cinnamon tsp. (2.5ml)) salt 2 tsp. (10ml) (10 ml) baking powder 2 cups (500ml) mixed berries 1 cup (250ml) whipping cream In a small bowl, whiptogether eggs, oil, brown sugar and milk. Set aside.

In a larger bowl,stir together oatmeal, cinnamon, baking powder and salt. Pour egg mixture overthe oats and stir till moist. Pour into a 9 x 9inch pan. Bake at 350 F (180 C) for 25 minutes. Thaw frozen berriesor mix together assorted fresh berries. Whip cream.

Whenstiff, add 1 tbsp. icing sugar and a splash of vanilla. When the bakedoatmeal comes out of the oven, immediately scoop into bowls and topwith berries and whipped cream and enjoy. To finish thiswonderful dish, you must add berries and whipped cream. Accordingto Herb, that is the best. Some people like to pour syrup over itbut that is not necessary.

You can also use yogurt instead ofwhipped cream and sprinkle it with slivered almonds. For those whomay be a little more adventurous, you can enhance the flavour ofthe baked oatmeal by adding a grated apple and a handful of driedcranberries to the mixture before baking. Now breakfastcan be seen as complete. Some around your table may say, Is thatall? On special occasions, you could add a few strips of bacon orsome sausages. You might even want to fry up some potatoes andeggs. However, baked oatmeal can be a meal in itself.