Baked Oatmeal with Fruit

Lots of fruit in a CSA = looking for ways to use it.  Up next, baked oatmeal with fruit.  While the recipe says Granny Smith Apple, any firm apple works well.  No blueberries?  Use any berry or even chopped peaches.  I don't peel the apples, but it is personal preference.  The nutrition listed is for 12 servings. 

  4 Cups 1% Milk                                                          3/4 Cup Light Brown Sugar

  1 Tbl Butter                                                                3 Cup Oatmeal

  1/2 Tsp Salt                                                                 2 Cup Granny Smith Apple, Chopped

  2 Tsp Cinnamon                                                          1 Cup Blueberries

  1 Tsp Nutmeg                                                             2 Large Eggs

Preheat oven to 350 degrees.  Butter a 9 x 13 pan, set aside.  In a large pan, bring milk, butter, and salt to a boil.  While waiting, combine remaining ingredients in a large bowl.  Pour boiling milk over oatmeal, stir.  Pour into baking pan, bake for 35 minutes.

Per Serving: 278 Cal (18% from Fat, 15% from Protein, 67% from Carb); 11 g Protein; 6 g Tot Fat; 2 g Sat Fat; 2 g Mono Fat; 48 g Carb; 5 g Fiber; 21 g Sugar; 142 mg Calcium; 3 mg Iron; 161 mg Sodium

Lemonade Dessert Shells

I love the dessert shell pan Hubby purchased for me that I went out and purchased a second one so I did not have to make halves of recipes.  Make these lemonade shells and frosting then stuff with strawberries, raspberries, even lime curd.  Makes one dozen dessert shells.  Refrigerate frosting.

  6 Tbl butter, softened                                        1/4 Tsp salt

  1 1/3 Cups Sugar                                              1 1/4 Cups Buttermilk

  3 Tbl Lemonade Concentrate, Thawed            FROSTING:

  2 Tbl Lemon Peel, Grated                                 8 Ounce Low Fat Cream Cheese

  1 Tsp vanilla extract                                          2 Tbl Butter, softened

  1 Tsp Lemon Extract                                        2 Tbl Lemon Peel

  3 Large Eggs                                                    1 Tbl Lemonade Concentrate

  2 Cups Cake Flour                                            1/2 Tsp vanilla extract

  1 Tsp baking powder                                         1/2 Tsp Lemon Extract

  1/2 Tsp baking soda                                          3 1/2 Cups Confectioners Sugar

In a large bowl, beat butter and sugar until crumbly, about 2 minutes. 

Measure lemonade concentrate, vanilla and lemon extracts into a 1 to 2 cup measuring cup.  Zest the lemon peel over the cup.

Add to the flour mixture and mix well. 

Add eggs, one at a time, beating well after each addition. 

Combine the flour, baking powder, baking soda and salt. Add to the butter mixture alternately with buttermilk, beating well after each addition.

Coat 12 dessert shell cups with cooking spray and dusted with flour. Divide batter evenly between cups.

Bake at 350 for 18-22 minutes or until a toothpick inserted near the center comes out clean. 

Cool for 10 minutes before removing from pans to a wire rack to cool completely.

For frosting, in a small bowl, combine cream cheese and butter until smooth. 

Add the lemon peel, lemonade concentrate, vanilla and lemon extracts; mix well. 

Gradually beat in confectioners' sugar until smooth. 

Put a dessert shell on a plate.

Top with berries.

Pipe frosting over all.