Let's have a Happy 2018 Tea Party by the fire on this blustery, cold day! Yes, we received very cold temperatures in the Dallas area to welcome in the New Year. I've made a wintry decoration under my cloche to leave out for January.
Happy New Year Everyone!
I'm enjoying one of my all-time favorite teas, which I buy by the case, which is Eggnogg'n tea from Bigelow. It's like a warm hug and I always look forward to a cup. Of course, my Johnson Brothers Friendly Village teacup is the perfect one to use for Winter time. Care to join me?
My dear nephew, Sean, sent this cookbook to me for Christmas, and the first recipe that caught my eye, was this super-easy one for Oat Brittle. I'm looking forward to trying more recipes from Smitten Kitchen!
I'll be taking a leave for awhile as my little Mom fell in her kitchen, and broke her shoulder. She's in terrible pain, and I am going to Ohio to help with her care. Please, if you can, say some prayers for her recovery.
Yield: 1 cupAuthor: From Smitten Kitchen, by Deb Perelman, and adapted by Kitty
This is such a simple recipe for those of you that like a little crunch on your yogurt. It's especially good when you don't feel like spending the time to make granola. I've increased the recipe to make a full cup. Next time, I'll probably double this recipe. I love a Greek Yogurt that's high in protein, to keep me from getting hungry. Berries and this oat brittle makes the yogurt extra good.
1 cup old-fashioned rolled oats
1/4 cup maple syrup
a couple of pinches of sea salt (or table salt)
Heat oven to 350 degrees.
In a small bowl, stir the oats, syrup, and salt together until the oats are coated with liquid. Spread the mixture onto a parchment- lined baking sheet in a thin layer. The oats should be touching each other, but should not be in any piles.
Bake for 10 minutes, and take a peek. You want the oats to be toasted a light golden at the edges-this usually takes 3 more minutes.
Remove from the oven, and let the brittle cool completely on the baking sheet.
Lift the brittle off and break into chunks.
Store in an airtight container.
This is the first recipe I've tried from this cookbook that my dear nephew, Sean, sent me for Christmas. I'm looking forward to trying many more.