but it's just a matter of time before we intersect with them at our daughter's house. Cauliflower mashed potatoes last time we were there.

I keep quick-cook oats tight-wrapped in the freezer for one recipe, oatmeal lace cookies, that I've been making for decades.

My husband, in what I take as a clear sign that getting older is becoming gotten old, now eats steel-cut oats every other day in cold seasons. I bought him a little slow cooker for them, but he doesn't use it, so last Christmas I got him his own spurtle. He hasn't used that either after the first time, but for some reason it never seems to lose its humor for him and paid its way long ago as something to show off to his friends.

Sweet oatmeal additions don't really appeal to me. It's very healthy, though so I've been meaning to try a savory oatmeal recipe, but nothing's really grabbed me so far.

With Christmas closing in, that sounds like a pretty cooky to add to the tray.

There are a wide variety on line under this name, but this is my fav and flavor can be altered a bit as desired.

I once made a lace cooky, but can't remember where I got the recipe.

discovered the exact recipe's finally made its way on line, so I copied it off. If you don't happen to have cream, or only have regular oats, you can always look for other versions of lace cookies, but I like this flourless one. Flavorings can also be changed out extremely easily, such as subbing almond extract and almonds, etc. Half can be dipped in chocolate to dress them up, they can be shaped into cones and filled with something fabulous, etc.



Quick cooking rolled oats 2?3 Cup (10.67 tbs)
Flour 1?4 Cup (4 tbs)
Salt 1?4 Teaspoon
Cloves 1?4 Teaspoon
Ginger 1?4 Teaspoon
Sugar 1?2 Cup (8 tbs)
Butter 1?4 Pound (1/2 Cup)
Whipping cream 2 Tablespoon

In a small frying pan, combine all the ingredients and cook over medium heat, stirring, until mixture begins to bubble. Remove from heat; mix well. Drop by level teaspoons well apart onto lightly greased cookie sheets, allowing 3 or 4 cookies to each sheet. Bake in a 375° oven for 5 to 7 minutes or until cookies are lightly browned and remove.

Let stand until cookies are firm enough to lift from sheet with a spatula, less than a minute, but are still soft enough to shape. For flat cookies, just leave them on pans until firm, then cool on wire racks. To shape them traditional style, wrap around metal pastry tubes, cones 1/2. inch or larger in diameter, or drape cookies over a horizontally suspended broomstick old style, and let cool.

Store very airtight because crispiness is their thing.

The batter is going to thicken up and solidify if it cools, so it may need to be reheated, but gently while stirring so the butter doesn't separate out. If it does, stir it back in, but it's better to do it as seldom as possible.

This picture reminded me that I've still never tried refrigerating the batter and just baking a few firm balls as desired, no idea how that'd work, but here in the Soupy South humidity is a problem keeping them for very long.

I made cups out of the baked lace by molding over a small glass custard cup then filled it with ice cream for dessert. My mil was impressed, which was the target. <grin>

I do have half/half on hand, but I suppose that is too thin? I see this recipe does have flour.

I am making up a box for a relative to share at her new assisted living, so I'm trying to find recipes that might stir up some old memories from childhood. I still have my mil's recipe box and my mother's old Swedish cookbook, if I can find it. I just downsized, so not everything is at my fingertips.

Thanks again for the recipe. I can almost taste them.

I just looked and Quaker at least started offering them in 1922. I love the forming over a broomstick instruction.

Yes, you'e right, they do have a bit of flour. I tend to forget since they don't resemble cookie dough at all. Some of the "lace cookie" recipes out thee use flour in a more usual way, but I've never tried any of those.

I'd love to know how half-and-half would do. Might be fine. I did long ago try to make them without cream, no guess what I subbed, milk seems most likely, and that did not turn out well.

I'll wait closer to the day we are leaving, as the temps are fluctuating too much right now. I like to make things like this or peanut brittle and divinity when it is cold and dry.

Thanks again for the recipe...1922 should be old enough.

90% humidity was something I only heard about, nothing to do with my cookies.

What you're doing is such a fun and nice idea. Should spark a lot of good memories and conversation.

quick oats.

I had my left hip replaced recently and made the mistake of ordering the oatmeal in the hospital. Oat paste was what I got! More people than you think don't know how to cook oatmeal.

and it was quite tasty, although not something I would do very often.

I can't wait to fix some tomorrow morning. When she was raising her family in Connecticut, they weren't available there. Ges it's been a regional, midwestern product forever. Anyway, my sister found them in Ft. Myers Florida this week. We're both jazzed!

BTW, they're kind of like Cream of Wheat but with chocolate.

I'm a texture eater don't like anything "squishy" such as hello,pudding,whipped cream etc.

I toss a handful of raisins in when I start the burner. It softens and plumps them nicely. You should add a couple tablespoons of water more than the directions say, they will absorb some.

Experiment with other dried fruits, such as cherries, cranberries, etc... Whatever floats your boat.

I'm yearning for the old style gritswhich took 30 minutes to cook. The quick-cook, and instant grits DO NOT have the flavor of the old kind. Anyone know if they are available anywhere? No groceries around me have anything but the quick cook variety.

The specialize in heirloom Carolina grains; all their products are great but IMO the Gold rice grits are even better than the traditional hominy stuff. Pricey but oh so worth it.

http://ansonmills.com/products

Whole Foods has bulk grits, haven't tried that, live 20 miles outside city where it is located.

Here is my steel oats recipe. Although it does take some planning ahead, it's well worth it.

I also have a spiralizer and use it quite often.



Apple Cinnamon Oatmeal
Serves 4

In order to reduce the active cooking time of the steel-cut oats (from 35 minutes to less than 10 minutes,) we soak them overnight. This soaking requires some planning, but it’s well worth it. The oatmeal will continue to thicken as it cools. If you prefer a looser consistency, thin the oatmeal with boiling water.

3 cups water
1 cup steel-cut oats
½ teaspoon salt
½ cup apple cider
½ cup whole milk
½ cup grated Fuji apple
3 tablespoons dark brown sugar
½ teaspoon ground cinnamon
½ cup coarsely chopped walnuts, toasted

1. Bring water to boil in large saucepan over high heat. Remove pan from heat, stir in oats and salt. Cover pan and let stand overnight.

2. Stir cider, milk, apple, sugar, and cinnamon into oats. Bring to boil over medium-high heat. Reduce heat to medium and cook, stirring occasionally, until oats are softened but still retain some chew, and mixture thickens and resembles warm pudding, 4 to 6 minutes. Remove pan from heat and let stand 5 minutes. Stir and serve, sprinkling each serving with 2 tablespoons walnuts.

I've just been grinding it to flour to make treats for my pup...

But this recipe sounds yummy!! Thanks for posting it!