https://twitchinkitchen.com/ Sun, 12 Apr 2026 11:21:05 +0000 MyBB https://twitchinkitchen.com/thread-531.html Thu, 14 Jan 2016 10:21:44 -0500 https://twitchinkitchen.com/thread-531.html
*See if Dag has a post on a low sodium version of this recipe.

This recipe works for Cream of Wheat too!  

Get yourself a box of your favorite oats. Steel cut, Quick anything, BUT do NOT buy that instant crap!

Follow the instruction on the box for the amount you want and use MILK instead of water. The milk is where ALL the flavor comes from and keeps it from turning to inedible glue.

I use whole milk because I just can't stand that reduced fat milk of any sort.

Once your oats are cooked (mind the pot at all times! milk tends to boil over), put it into a bowl with some honey, cinnamon and butter.
Viola! you have oatmeal.

This is my breakfast today and I used Olivio spray instead of butter (spray the bowl on the bottom before adding cooked oats) and honey.

*edit: added another photo for variation. Add butter, honey, broken hazelnuts and craisins!


  oatmeal.jpg (Size: 300.66 KB / Downloads: 0)


  oatmeal2.JPG (Size: 348.49 KB / Downloads: 0) ]]>
*See if Dag has a post on a low sodium version of this recipe.

This recipe works for Cream of Wheat too!  

Get yourself a box of your favorite oats. Steel cut, Quick anything, BUT do NOT buy that instant crap!

Follow the instruction on the box for the amount you want and use MILK instead of water. The milk is where ALL the flavor comes from and keeps it from turning to inedible glue.

I use whole milk because I just can't stand that reduced fat milk of any sort.

Once your oats are cooked (mind the pot at all times! milk tends to boil over), put it into a bowl with some honey, cinnamon and butter.
Viola! you have oatmeal.

This is my breakfast today and I used Olivio spray instead of butter (spray the bowl on the bottom before adding cooked oats) and honey.

*edit: added another photo for variation. Add butter, honey, broken hazelnuts and craisins!


  oatmeal.jpg (Size: 300.66 KB / Downloads: 0)


  oatmeal2.JPG (Size: 348.49 KB / Downloads: 0) ]]> https://twitchinkitchen.com/thread-500.html Fri, 14 Jun 2013 08:21:30 -0400 https://twitchinkitchen.com/thread-500.html
http://diyblog.zwickerhillphotography.co...ouse-eggs/

Preheat oven to 400º F

Scottish Farmhouse Eggs

calories per 6 oz serving: 300

6 servings

Ingredients:

• Chives
  
• Butter
  
• fresh breadcrumbs
  
• 6 or more eggs
  
• grated cheese
  
• 1 cup half and half
  

Butter your 10" cast iron skillet or casserole pan.
Cover the bottom of the pan with fresh breadcrumbs
Place eggs in the pan, spacing evenly and DO NOT break the yolks.
Sprinkle liberally with chopped chives
Top with grated cheese
Add a cup of half & half or enough to cover the bottom of the pan
Bake for 20 minutes.
DO NOT open the oven or it will not 'souffle'.

Serve hot.

This is my own version. I used a smaller vessel, white cheddar and only 4 eggs. This serves 2-3 people depending on how hungry you are!

  farmhouse_eggs.jpg (Size: 1.29 MB / Downloads: 1)

This image is credited to the website where I got the recipe from:

  Screen shot 2013-06-14 at 8.20.28 AM.png (Size: 323.33 KB / Downloads: 0) ]]>
http://diyblog.zwickerhillphotography.co...ouse-eggs/

Preheat oven to 400º F

Scottish Farmhouse Eggs

calories per 6 oz serving: 300

6 servings

Ingredients:

• Chives
  
• Butter
  
• fresh breadcrumbs
  
• 6 or more eggs
  
• grated cheese
  
• 1 cup half and half
  

Butter your 10" cast iron skillet or casserole pan.
Cover the bottom of the pan with fresh breadcrumbs
Place eggs in the pan, spacing evenly and DO NOT break the yolks.
Sprinkle liberally with chopped chives
Top with grated cheese
Add a cup of half & half or enough to cover the bottom of the pan
Bake for 20 minutes.
DO NOT open the oven or it will not 'souffle'.

Serve hot.

This is my own version. I used a smaller vessel, white cheddar and only 4 eggs. This serves 2-3 people depending on how hungry you are!

  farmhouse_eggs.jpg (Size: 1.29 MB / Downloads: 1)

This image is credited to the website where I got the recipe from:

  Screen shot 2013-06-14 at 8.20.28 AM.png (Size: 323.33 KB / Downloads: 0) ]]> https://twitchinkitchen.com/thread-476.html Tue, 24 Aug 2010 20:36:52 -0400 https://twitchinkitchen.com/thread-476.html (This works great !!! Good for when all your family is together, or for camping. The best part is that no one has to wait for their special omelet !!!) You can make these well in advance for convenience.
Have guests write their name on a quart-size Ziploc freezer bag with permanent marker.
Crack 2 eggs (large or extra-large) into the bag (not more than 2) shake to combine them.
Put out a variety of ingredients such as: cheeses, ham, onion, green pepper, tomato, hash browns, salsa, etc.
Each guest adds prepared ingredients of choice to their bag and shake. Make sure to get the air out of the bag and zip it up. putting the bag into a sink full of water works best, but only until the zipper part is above water line.
Place the bags into rolling, boiling water for aprox. 13 minutes.
You can usually cook 6-8 omelets in a large pot. For more, make another pot of boiling water.
Open the bags and the omelet will roll out easily. Be prepared for everyone to be amazed.

Enjoy
Dag]]> (This works great !!! Good for when all your family is together, or for camping. The best part is that no one has to wait for their special omelet !!!) You can make these well in advance for convenience.
Have guests write their name on a quart-size Ziploc freezer bag with permanent marker.
Crack 2 eggs (large or extra-large) into the bag (not more than 2) shake to combine them.
Put out a variety of ingredients such as: cheeses, ham, onion, green pepper, tomato, hash browns, salsa, etc.
Each guest adds prepared ingredients of choice to their bag and shake. Make sure to get the air out of the bag and zip it up. putting the bag into a sink full of water works best, but only until the zipper part is above water line.
Place the bags into rolling, boiling water for aprox. 13 minutes.
You can usually cook 6-8 omelets in a large pot. For more, make another pot of boiling water.
Open the bags and the omelet will roll out easily. Be prepared for everyone to be amazed.

Enjoy
Dag]]> https://twitchinkitchen.com/thread-153.html Thu, 10 Apr 2008 07:34:50 -0400 https://twitchinkitchen.com/thread-153.html
1 cup grits
1/4 cup margarine (half a stick)
4 cups water
1 teaspoon salt
2 cups shredded cheese
6 to 8 ounces bacon
4 medium eggs
1 cup milk

Instructions:

Take out a 3 or 4 quart sized saucepan. In it, combine the grits, margarine, water and salt. Bring it to a boil over high heat. Reduce the heat to medium and simmer the grits for about 10 minutes. They will be thick and a little creamy. Immediately stir in the cheese until it melts.

While the grits are cooking, fry up your bacon until it is nice and crispy. Allow it to drain a little bit on some paper towels or a brown paper bag. Then crumble it up. Stir it into the grits after stirring in the cheese. While the grits and bacon are cooking, combine the eggs and milk in a bowl. Mix them up until the eggs are completely emulsified with the milk. Stir this mixture into the grits mixture last. Beat it quickly so the eggs aren't tempted to cook in the hot environment of the cooked grits. I use a whisk to be sure everything gets mixed up just right.

Turn the grits, bacon, eggs and cheese into a well oiled 9 by 13-inch pan. Bake at 350° for 20 to 30 minutes. Serve hot with fresh fruit and plenty of coffee. This can be served for breakfast or for lunch. Either way it serves 8 folks heartily.]]>
1 cup grits
1/4 cup margarine (half a stick)
4 cups water
1 teaspoon salt
2 cups shredded cheese
6 to 8 ounces bacon
4 medium eggs
1 cup milk

Instructions:

Take out a 3 or 4 quart sized saucepan. In it, combine the grits, margarine, water and salt. Bring it to a boil over high heat. Reduce the heat to medium and simmer the grits for about 10 minutes. They will be thick and a little creamy. Immediately stir in the cheese until it melts.

While the grits are cooking, fry up your bacon until it is nice and crispy. Allow it to drain a little bit on some paper towels or a brown paper bag. Then crumble it up. Stir it into the grits after stirring in the cheese. While the grits and bacon are cooking, combine the eggs and milk in a bowl. Mix them up until the eggs are completely emulsified with the milk. Stir this mixture into the grits mixture last. Beat it quickly so the eggs aren't tempted to cook in the hot environment of the cooked grits. I use a whisk to be sure everything gets mixed up just right.

Turn the grits, bacon, eggs and cheese into a well oiled 9 by 13-inch pan. Bake at 350° for 20 to 30 minutes. Serve hot with fresh fruit and plenty of coffee. This can be served for breakfast or for lunch. Either way it serves 8 folks heartily.]]> https://twitchinkitchen.com/thread-98.html Sun, 06 Apr 2008 10:38:40 -0400 https://twitchinkitchen.com/thread-98.html This is one of my all time favorite egg dishes. I cheat a bit though and use the ready to make Hollandaise sauce in the packets and you just add milk and butter.

Eggs Benedict

INGREDIENTS:

Hollandaise Sauce:
4 egg yolks
3 1/2 tablespoons lemon juice
1 pinch ground white pepper
1/8 teaspoon Worcestershire
sauce
1 tablespoon water
1 cup butter, melted 1/4 teaspoon salt

Eggs part:
8 eggs
1 teaspoon distilled white
vinegar
8 strips Canadian-style bacon
4 English muffins, split
2 tablespoons butter, softened

DIRECTIONS:

1. To Make Hollandaise: Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.

2. Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm.

3. Preheat oven on broiler setting. To Poach Eggs: Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate.

4. While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins on a baking sheet under the broiler.

5. Spread toasted muffins with softened butter, and top each one with a slice of bacon, followed by one poached egg. Place 2 muffins on each plate and drizzle with hollandaise sauce. Sprinkle with chopped chives and serve immediately.]]> This is one of my all time favorite egg dishes. I cheat a bit though and use the ready to make Hollandaise sauce in the packets and you just add milk and butter.

Eggs Benedict

INGREDIENTS:

Hollandaise Sauce:
4 egg yolks
3 1/2 tablespoons lemon juice
1 pinch ground white pepper
1/8 teaspoon Worcestershire
sauce
1 tablespoon water
1 cup butter, melted 1/4 teaspoon salt

Eggs part:
8 eggs
1 teaspoon distilled white
vinegar
8 strips Canadian-style bacon
4 English muffins, split
2 tablespoons butter, softened

DIRECTIONS:

1. To Make Hollandaise: Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.

2. Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm.

3. Preheat oven on broiler setting. To Poach Eggs: Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate.

4. While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins on a baking sheet under the broiler.

5. Spread toasted muffins with softened butter, and top each one with a slice of bacon, followed by one poached egg. Place 2 muffins on each plate and drizzle with hollandaise sauce. Sprinkle with chopped chives and serve immediately.]]> https://twitchinkitchen.com/thread-97.html Sun, 06 Apr 2008 10:33:10 -0400 https://twitchinkitchen.com/thread-97.html
Substitute your milk with CLUB SODA! This makes the biggest, fluffiest, lightest, and thickest pancakes or waffles you ever had.

I have been doing this for eons now and there is NO difference in the taste. Only this makes a 'lighter' pancake is all!

Top off with Lingonberry syrup or REAL maple syrup and you're in heaven.]]>
Substitute your milk with CLUB SODA! This makes the biggest, fluffiest, lightest, and thickest pancakes or waffles you ever had.

I have been doing this for eons now and there is NO difference in the taste. Only this makes a 'lighter' pancake is all!

Top off with Lingonberry syrup or REAL maple syrup and you're in heaven.]]> https://twitchinkitchen.com/thread-96.html Sun, 06 Apr 2008 10:32:04 -0400 https://twitchinkitchen.com/thread-96.html
Simply substitute orange juice for the milk in your scrambled eggs.
Most likely you will cut this in 1/4 as you will need much less juice than milk.

Careful how much juice you put in because it takes some getting used to making this as the eggs are more 'loose' than with milk. You will also need much less as the flavor is quite strong and you don't want to overpower the eggs!

Just play with the amount of juice till you get it right for your taste.]]>
Simply substitute orange juice for the milk in your scrambled eggs.
Most likely you will cut this in 1/4 as you will need much less juice than milk.

Careful how much juice you put in because it takes some getting used to making this as the eggs are more 'loose' than with milk. You will also need much less as the flavor is quite strong and you don't want to overpower the eggs!

Just play with the amount of juice till you get it right for your taste.]]> https://twitchinkitchen.com/thread-62.html Sat, 05 Apr 2008 18:17:52 -0400 https://twitchinkitchen.com/thread-62.html 1 ½ C FLOUR
1 ¼ C SUGAR
¾ TSP BAKING POWDER
½ TSP SALT
1 TBLS POPPY SEEDS **
--MIX DRY INGREDIENTS AND SET ASIDE
¾ C MILK
1 EGG
¾ TSP VANILLA
3/4 TSP ALMOND FLAVORING
1/2 c. oil-------blend wet ingredients together then
Stir together till just moistened.spray muffin tins with vegetable spray or use cupcake liners (these have a tendency to stick to the pan so recommend liners.
Bake at 350 degrees about 20 minutes or until lightly brown. Cool in pan 10 minute ( HA)

Makes 1 dz regular muffins4 dozen mini muffins
Or 2 dz muffin tops *

* Poppy seeds in the grocery store are a bit costly but you might check with your local health food store or bulk food store.]]> 1 ½ C FLOUR
1 ¼ C SUGAR
¾ TSP BAKING POWDER
½ TSP SALT
1 TBLS POPPY SEEDS **
--MIX DRY INGREDIENTS AND SET ASIDE
¾ C MILK
1 EGG
¾ TSP VANILLA
3/4 TSP ALMOND FLAVORING
1/2 c. oil-------blend wet ingredients together then
Stir together till just moistened.spray muffin tins with vegetable spray or use cupcake liners (these have a tendency to stick to the pan so recommend liners.
Bake at 350 degrees about 20 minutes or until lightly brown. Cool in pan 10 minute ( HA)

Makes 1 dz regular muffins4 dozen mini muffins
Or 2 dz muffin tops *

* Poppy seeds in the grocery store are a bit costly but you might check with your local health food store or bulk food store.]]> https://twitchinkitchen.com/thread-61.html Sat, 05 Apr 2008 18:15:21 -0400 https://twitchinkitchen.com/thread-61.html 1/4 cup Crisco/ shortening
2 tsp baking powder
1/2 tsp soda
1/8 C Sugar (yes that is right)
1/2 tsp salt
1/4 -1/3 cups currants
1 cup buttermilk
---------------------------------------------------

mix in order.. knead a few times--use a 9 " round cake pan..cover with milk and sugar bake 15-20 minutes at 450 degrees. test in middle of pan for doneness]]> 1/4 cup Crisco/ shortening
2 tsp baking powder
1/2 tsp soda
1/8 C Sugar (yes that is right)
1/2 tsp salt
1/4 -1/3 cups currants
1 cup buttermilk
---------------------------------------------------

mix in order.. knead a few times--use a 9 " round cake pan..cover with milk and sugar bake 15-20 minutes at 450 degrees. test in middle of pan for doneness]]>