Oatmeal Cake - Outdoor Wednesday

Today's recipe is for an oatmeal cake. I thought it would be interesting to see a field where oats are grown in the early summer.



Then again just before the crop is harvested.



Rolled oats anyone?






I'm responsible for providing cake and pastry for a large group of women who enjoy a morning "coffee" several times a year. While I love these gals, I don't want to spend hours in the kitchen or break the bank feeding them. Pride prevents me from sacrificing taste and flavor or short changing them, but I've learned not to stress about occasions such as this and try to make quick work of what has to be done. I started with several pans of cinnamon rolls, chosen because they are inexpensive and can be finished on sight. Their aroma fills the room and is guaranteed to stimulate the poorest of appetites while enhancing your reputation as a cook. I rounded out my contribution and added variety to the table with two additional cakes, one sweet and the other more European in taste. For this occasion I made oatmeal and pumpkin cakes. Today we're going to tackle the very sweet oatmeal cake. How sweet? It falls into the icky, sticky, ooey, gooey realm of cooking. To be honest, I don't care for it at all and the thought of eating it puts me into sugar shock, though I do have to laugh at myself. I'm not great at determining food trends or what will capture the fancy of others. I bet that cupcakes would have three months of fame four years ago and they're still going strong. Predictions like that keep me humble and in my place. Oatmeal cake is like that. The first time I made it I was sure no one would eat it. They loved it then and they love it now. Today's recipe is not original and my aversion to super sweet has kept me from playing with it. The recipe is really simple. The only change I've made is to replace the broiled topping with an icing that's used on German chocolate cake. If you like your cake really sweet and moist, you'll love this confection. If your tastes run to the just barely sweet, come back tomorrow for my special pumpkin cake. Here's the recipe for oatmeal cake.

Oatmeal Cake...from the kitchen of One Perfect Bite, courtesy of Nancie McDermott

Ingredients:
Cake
1 cup old-fashioned oatmeal
1/2 cup butter
1-1/2 cups boiling water
1-1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
1 cup sugar
1 cup light brown sugar
2 eggs, beaten well
1 teaspoon vanilla extract
Frosting
1/2 cup butter
1/4 cup evaporated milk
1 cup sugar
1 teaspoon pure vanilla extract
1 cup chopped pecans, toasted
1 cup sweetened shredded coconut

Directions:
1) Combine oatmeal, butter and boiling water in a medium bowl; stir. Set aside for 30 minutes. Preheat oven to 350 degrees F. Grease and flour two 9-inch rounds or one 9 x 13-inch pan. If making a layer cake, I suggest you line cake pans with parchment or wax paper and grease and flour it as well.
2) Combine flour, baking soda, salt and nutmeg in another medium bowl; whisk to combine.
3) Combine granulated sugar, brown sugar, eggs and vanilla in the bowl of an electric stand mixer. Beat for 2 minutes at medium speed, scraping sides of bowl as necessary.
4) Stir flour mixture into the egg mixture in 2 batches, beating just until flour disappears. Mix in oatmeal mixture, stirring and folding to combine everything into a nubby but well-mixed batter.
5) Scrape batter into prepared pan/pans. Bake 25 to 30 minutes for round pans and 35 to 40 minutes for a rectangular pan. Cake should be golden brown and pulling away from edges of pan and spring back when lightly touched.
6) Cool cake on a wire rack for 10 minutes. If using round layers turn them out and finish cooling on racks. A rectangular cake can cool it its pan.
7) To make frosting: Combine butter, evaporated milk and sugar in a saucepan set over medium heat. Bring to a gentle boil, stirring occasionally. Remove from heat; stir in vanilla, pecans and coconut. Beat with a whisk, spoon or electric hand mixer until the frosting is thick and cooled. If making a layer cake, spread between two rounds and on top layer. If making a rectangular cake spread it over the top. Yield: 8 to 16 servings.

Recipe courtesy of Nancie McDermott.

Outdoor Wednesday, an event sponsored by Susan at A Southern Daydreamer.

Parmesan Crisps - Oregon Wine Country - Outdoor Wednesday

From the kitchen of One Perfect Bite...The wineries along the Lorane Highway in Oregon owe much to money that was made by electronic and computer moguls towards the end of the 20th century. That money enabled imagined ventures in Oregon's booming wine industry to become realities. The best, and I must admit most wonderful example of dreams come true, is the vinery at King Estates. When seen from the highway the estate looms above the valley floor. A bit of imagination will transfer you in time and place to the chateaus of the Loire Valley, especially when lavender and sunflowers are in bloom. The estate has been developed in stages and now encompasses a wonderful restaurant as well as a tasting facility. It is a remarkably civilized spot with gorgeous vistas and I love to visit here. The chef has developed an herb garden that is open to the public and it adds another layer of old world charm to the grounds. A few miles down the highway is Chateau Lorane. It sits on the banks of Lake Louise which is part of the winery grounds. No grapes are grow here but wine is made and bottled for distribution throughout the region. The winery and other structures on the property are for sale for 5 million dollars. I've put my family on notice - if I win a lottery this will become their ancestral home. When we serve wine apart from a meal, I like to serve a cheese board and kindred finger food. One of my favorite small plate items is Parmesan crisps. I found the recipe on which these are based at Cook Sister! They're easy to do and any leftover crisps are wonderful salad toppers. Here is the recipe.

Parmesan Crisps...from the kitchen of One Perfect Bite

Ingredients:
3 cups finely grated Parmesan-Reggiano cheese
Caraway seeds or red pepper flakes

Directions:
1) Preheat oven to 400 degrees F. Cover a large baking sheet with parchment paper.
2) Using 2 tablespoons per crisp, form a mound on the baking sheet and flatten slightly with back of spoon. Leave at least an inch between mounds and edges of pan. The baking sheet will hold 8 to 12 crisps depending on how they are spaced. Bake for 5 minutes. Remove from oven and quickly sprinkle with caraway. Allow to cool and carefully remove from parchment paper. Continue process until all cheese has been used. Yield: 24 cheese crisps.

Cook's Note: Any hard grating cheese may be used. Crisp are best eaten the day they are made.

I'm sending this to Outdoor Wednesday, an event sponsored by Susan at A Southern Daydreamer.

Fresh Mint Ice Cream - Outdoor Wednesday

From the kitchen of One Perfect Bite - Mint has been banished from our slopes and is now under house arrest. We had a bumper crop last year that all but strangled anything it its way. Between spearmint and peppermint our hillside had enough of the herb to supply every green grocer in the county. Now potted in containers, it's hard to remember the havoc caused by the unrestrained exuberance. This beautiful shrub-sized plant is the source of the peppermint used to make the mint ice cream that is my contribution to Outdoor Wednesday, an event sponsored by Susan at A Southern Daydreamer. The ice cream recipe comes from David Lebovitz's The Perfect Scoop. I found the recipe at Serious Eats. This is a lovely ice cream. You're gonna love the way it tastes.




Fresh Mint Ice Cream...From the kitchen of One Perfect Bite

Ingredients:
1 cup whole milk
3/4 cup sugar
2 cups heavy cream
Pinch of salt
2 cups lightly packed fresh mint leaves
5 large egg yolks

Directions:
1) Warm milk, sugar, 1 cup cream and salt in a small saucepan. Add mint leaves and stir until they're immersed in liquid. Cover, remove from heat, and let steep at room temperature for 1 hour.
2) Strain mint-infused mixture through a mesh strainer into a medium saucepan (milk will be a lovely shade of emerald). Mine was a pale green, not emerald. Press mint leaves to extract as much flavor as possible, then discard them. Pour remaining 1 cup heavy cream into a large bowl and set the strainer on top.
3) Rewarm mint-infused mixture. In a separate medium bowl, whisk together egg yolks. Slowly pour warm mint liquid into egg yolks, whisking constantly, then scrape warmed egg yolks back into saucepan.
4) Stir mixture constantly over medium heat with a heatproof spatula, scraping bottom as you stir, until mixture thickens and coats spatula. Pour custard through strainer and stir it into cream. Stir until cool over an ice bath.
5) Chill mixture thoroughly in refrigerator. Then freeze it in an ice cream maker according to the manufacturer's instructions. Turn into a storage container and freeze until ready to use. Yield: 1 Quart.

A Cool and Quiet Glade and Iced Blueberry Tea for Outdoor Wednesday

As summer ebbs, an unrelenting sun will bleach blossoms in beds gone dry and overgrown. The vibrant pinks and reds of spring will fade as the blues and greens of the forest floor become ascendant. The landscape of the shade garden is serene and sings a sirens song; these are the spots that lure us to stroll or sit and read and ponder. A pensa tola. Grab a chair, stake a claim and pour an icy flavored tea. The day has passed too quickly. Stay awhile and enjoy the insects song. I hope you enjoy the pictures. I know you will like the tea.

Iced Blueberry Tea

Ingredients:
1 (16-oz.) package frozen blueberries
1/2 cup fresh lemon juice
4 cups water
3 family-size tea bags
3/4 cup sugar

Directions:
1) Bring blueberries and 1/2 cup fresh lemon juice to a boil in a large saucepan over medium heat. Cook, stirring occasionally, about 5 minutes. Remove from heat, and pour through a fine wire-mesh strainer into a bowl, using back of a spoon to squeeze out juice. Discard solids.
2) Wipe saucepan clean. Bring 4 cups water to a boil in same saucepan; add 3 family-size tea bags, and let stand 5 minutes. Remove and discard tea bags. Stir in 3/4 cup sugar and blueberry juice mixture. Pour into a pitcher; cover and chill 1 hour. Serve over ice. Yield: 5 cups.

I so enjoy participating in Outdoor Wednesday. I'm sending this to Susan at A Southern Daydreamer who hosts the event.

Reflections on Weeds and Flowers for Outdoor Wednesday

Our home is built into a hillside that's a few degrees shy of being a cliff. The views are wonderful, even those beneath my feet. I'm standing on a host of weeds, some of them quite beautiful, whose names I've come to know thanks to a Master Gardener ™ program.

A significant portion of that program involves the identification and eradication of weeds. Its goal is to produce a trained corp of volunteers who will extend sustainable gardening techniques to others in the community. Classes, taught by faculty and industry professionals, are sponsored by the Extension Service of many state universities. At the end of the 12 week training period, now certified students become volunteers and start a year of pay-back that can range from teaching to weeding and time on the Extension Service hot-line. They know a lot about weeds, believe me. Some from the gardener's catechism, "A weed is a flower that grows where it's not wanted." Some from long hours spent in gardens of their own.

My musings today weigh how much flowers are like people. Some bloom only in the soil where they were first sown. Others thrive when taken on the wind and dropped on foreign lands. The flowers beneath my feet, while tended, are not deliberate plantings. The bluebells in the woods came from an English forest floor and the poppies, breath-taking in their profusion, came from California and managed to find the only patch of sunshine on our hillside. Nature, its design and vagueries, never ceases to amaze me. I've chosen to contain, rather than eradicate, these flowers others call weeds. They are simply too beautiful to destroy.

Today is Outdoor Wednesday. I'm sending this to Susan at A Southern Daydreamer who hosts the event.

Another Harbinger of Spring - Hellibores for Outdoor Wednesday

Bob and I spent most of our lives on the east side of the Rocky Mountains where snowdrops were harbingers of spring. Here in Oregon, hellibores quietly trumpet winter's end. Unfortunately, the blooms of these shy ladies face downward and hide their beautiful faces. If you want to see them you'll have to kneel. These regal damsels are almost effortless to grow and propagate like rabbits. Unfortunately, they readily sport and that gorgeous yellow or near black plant may produce offspring of a different hue. While hybridization is a gamble, lovers of nature's lottery will enjoy an effortless show of flowers from one year to the next. These plants have no scent save for that of the damp earth and duff in which they grow. They are constant and serene. They've found a quiet place in a chaotic universe and are content to bloom where they are sown.



I'll be sharing this post with the other participants of Outdoor Wednesday, a blogging event sponsored by Susan at A Southern Daydreamer.