I first started making this baked oatmeal after I had my daughter because I was breastfeeding. I learned that certain foods would help promote the production of breast milk and oats was on that list. I didn’t want to submit myself to having instant oatmeal and I didn’t really have time to make (let alone eat) instant oatmeal.  I would make this once a week and typically would be rushing out the door and would be eating this in the car (of course minus the berries).

I pulled this recipe out of archive recently because we all want to be healthier and also because my beautiful cousin just recently had a baby.  If there is a way that food can work its magic in health (i.e. lower cholesterol,  boost breast milk production, etc), I am there!

Michigan Ingredients: Oats, Cinnamon, Nutmeg, Homemade Applesauce

Mix your flour, dark brown sugar, oats, baking powder, salt, cinnamon, nutmeg

I know you are probably wondering… why dark brown sugar. It’s one of those things that just makes this taste better. It takes good with light brown sugar, don’t get me wrong. BUT! It takes more homelike. More… just trust me and get a package of dark brown sugar

Combine your eggs, milk,  applesauce, vanilla. Now the original recipe calls for a lot of butter. I cut that in half and replaced the other half with the applesauce. There is a slight apple taste, but not enough to overpower it; which means that you can top it with anything.

Seriously… this is the most amazing applesauce. It was difficult not eating the whole jar.

Pour half a stick of melted butter (1/4 cup) over the oats. Like I said earlier, I made this recipe probably over a thousand times as I breastfed my daughter for two years. I learned very early to pour the butter in the “dry” mixture. By doing this, you take the risk of scrambling the eggs out of the equation. I did that twice and would get frustrated and figured this was the next best step. I know some might say… temper this and temper that… but when you can take the shortcut and it still tastes amazing, do it.

Pour the liquid mixture into the dry mixture and…

Combine! Now it may look a little runny, but think about when you make instant oatmeal. It seems like there is too much liquid and poof! After being in the microwave for a couple of minutes, the oats soak up the liquid and is delicious. This is the same thing. Those beautiful oats will soak up the liquid.

Pour the mixture into your favorite  9×13 glass pan and bake for 20-25 minutes until done. For me it is always 25 minutes, but I still check it at 20 just in case my oven decides to be crazy. You will know it is done when it doesn’t jiggle (technical term). Top with whatever fruit you have or yogurt.

Baked Oatmeal

 

Author:

Michigan from Scratch

Recipe type: Breakfast

Serves: 8

Prep time: 10 mins

Cook time: 25 mins

Total time: 35 mins

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Baked Oatmeal is a hearty breakfast favorite that you will want to have year round.

Ingredients

• 3 cups Old Fashioned Oats
• 1 cup Brown Sugar (dark or light)
• 2 teaspoons Cinnamon
• ½ teaspoon Nutmeg
• 2 teaspoon Baking Powder
• 1 teaspoon Salt
• 1 cup Milk
• ¼ cup Butter (melted0
• ¼ cup Applesauce
• 2 large egg
• Couple of splashes of vanilla extract

Instructions

1. Combine your oats, brown sugar, cinnamon, nutmeg, baking powder, and salt in a large bowl.
2. Combine milk, eggs, apples sauce, and vanilla in a separate bowl.
3. After you have melted your butter, pour the butter into the dry mixture. This will help prevent the dread scrambling of the eggs due to the butter being warm.
4. Add the milk and egg mixture and combine.
5. Pour the mixture into a 9x11 glass baking dish that has been sprayed with non-stick cooking spray. You do not want to forget that.
6. Bake at 350 degrees for 20-25 minutes until it reaches the firmness that you desire.
7. Top with fruits, yogurt, etc.

Notes

Recipe adapted from allrecipes.com

3.5.3226

I couldn’t just make Homemade Fresh Pumpkin without giving you a fancy recipe to use said pumpkin.

This is a simple bread that takes no effort to make (especially if you already have made your pumpkin ahead of time).

Michigan Ingredients: Cinnamon,Nutmeg, Meijer Butter, farm fresh eggs, fresh Michigan Pumpkin

Combine your dry ingredients: cinnamon, nutmeg, baking powder, salt, flour.

In a separate bowl, combine your sugar, butter(of which is melted and cooled – not pictured, don’t be like me), eggs, milk, fresh pumpkin.

Beat the “wet” ingredients until well combined. I would recommend using the hand mixture so that you don’t have to get your stand mixture out or move it to the plug in the kitchen (however, you can beef up your arms by doing so).

Add you dry ingredients to the “wet ingredients.”  Be thankful that your bread is tough and not afraid of the dark…. haha.

Stir until just combined. You don’t want to over mix, as you will be adding……

Cinnamon chips!!! Please note that they are usually a solid color; however, when they melt and such and have been stored for a month or two, the chips can start to look funky. Trust me when I say, I tried multiple chips a chip or two, and they taste just wonderful!

Fold the chips in until evenly distributed. Pour the batter into a prepared loaf pan (9×5) and bake at 350 degrees for 50 minutes to 1 hour or until the bread passes the toothpick test. Wait at least 10 minutes before removing the bread out of the pan. This will help prevent the breading from completely falling apart.

Looks like your standard homemade bread (quick bread if you will). It’s what’s on the inside….

…that matters.  This is such a perfect fall bread to eat. It has all the elements: pumpkin, cinnamon, nutmeg, cinnamon chips, and warm cozy feels.

Pumpkin Bread with Cinnamon Chips

 

Author:

Michigan from Scratch

Recipe type: Breads

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Ingredients

• 2 cups Flour
• 2 teaspoons Baking Powder
• ½ teaspoon Baking Soda
• 1 teaspoon Salt
• 1 teaspoon Cinnamon
• ½ teaspoon Nutmeg
• 2 Eggs
• 1 cup Fresh Pumpkin puree
• 1 cup Sugar
• ½ cup Brown Sugar (packed)
• ¼ cup Butter (half a stick), melted
• 1 cup Cinnamon Chips

Instructions

1. Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg in a medium sized bowl. Set aside.
2. Beat eggs, pumpkin puree, both sugars, and melted butter until well combined.
3. Add dry ingredients to the wet ingredients until just moistened.
4. Gently fold in the cinnamon chips until evenly distributed.
5. Pour batter into a prepared 9x5 loaf pan.
6. Bake at 350 for 50-60 minutes until bread passes the toothpick test.
7. Wait at least 10 minutes before removing the bread out of the pan. This will help prevent the breading from completely falling apart.

Notes

Recipe adapted from Spartan recipes

#version#

Peaches are the perfect end of summer fruit that helps glide you into pears and apples. I learned at a young age that peaches from a farm stand are always better than peaches from the grocery store (as the farm stand is usually Michigan peaches). One of the many beauties  of living in Michigan:  there are usually farm stands everywhere you go.

As I have aged, I’ve learned the value of eating veggies and fruit when they are in season so that you can buy local and the flavor is soooooooooooooo much better.

When it comes to peaches, I prefer to have the fresh ones if I am eating them straight (…. as a snack….). One of my favorite ways to use peaches is by making a baked good or dessert.

When I first made this cobbler, it was more of an experiment

I love the Slow Cooker Bible,  as I frequently use my crock-pot at least once a week.

Michigan Ingredient: Peaches

Further proof…. I just love.. love love love.. seeing the sticker say Michigan. It’s on a sticker, it’s gotta be true.

Michigan Ingredients 2.0: Nutmeg, Cinnamon, Sugar

If I had Meijer Butter and Meijer Flour, this would be a completely Michigan recipe…. in due time this will occur

First things first, slice those peaches in half so that you can get the stone out. Yes, I call it a stone, others may call it the pit. I call it a stone because peaches are a… stone fruit. Please note that I did not take the skin off because everyone also says that the peel has so many nutrients… yada yada yada… so I kept the peel on. You can take the peel off if you prefer.

Slice the peaches into quarters/eighths depending on how large the peach is.

Place the peaches into a bowl and add 3/4 cups of sugar, 1 1/2 teaspoons of cinnamon, and 1/2 teaspoon of nutmeg.  I know that you could combine the peaches, sugar, and spices in the slow cooker and save yourself some dishes (and believe me, I  love saving myself some dishes); but I have noticed that when I do that, the insert of the  slow cooker is harder to clean.

Give it a stir and try not to devour the peaches at this point. It is amazing. This is one of the things I love about making any type of pie.. cobbler… etc.. the “filling” always tastes amazing.

In a separate bowl, combine flour, 1 tablespoon of sugar and the remaining 1/2 teaspoon of cinnamon. Add diced cold butter.

Use your pastry cutter or the two fork method and “cut” the butter into the flour mixture until it resembles pea sized crumbs.

Pour over peaches and cover and cook on high for 2 hours.

It can’t get any better than this. …oh wait… yes it can…

Serve warm with ice cream or cool whip.

This is a perfect dessert to whip up if you need a dessert in a rush (i.e. people stop by… you want to be fancy… or have a mega sweet tooth).  I have made this recipe with canned peaches before, of which it tastes just as amazing.  This recipe can easily feed a family of 4; but if you know you are going to have left overs, you might want to take the peels off. I reheated the cobbler like I have done in the past with canned peaches and it’s amazing; not so much with the peels on. If the peels weren’t on, the fresh would taste just as amazing.

Peach Cobbler (Crock-pot)

 

Author:

Michigan from Scratch

Recipe type: Dessert

Serves: 4-6

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A great transition dessert from summer to fall with one of the best late summer fruits!

Ingredients

• 32 oz (2 pounds) of Fresh Peaches or 2 cans of sliced peaches
• ¾ cup Sugar
• 1½ teaspoons Cinnamon
• ½ teaspoon Nutmeg

Cobbler

• ¾ cup Flour
• 1 tablespoon Sugar
• ½ teaspoon Cinnamon
• 6 tablespoons cold butter, diced

Instructions

1. Start by slicing your peaches in half to remove the "stone" (pit). Then slice each peach in quarters (or eighths) depending on the size of the peach.
2. Place your peaches in a bowl and add 1½ teaspoons of cinnamon, ½ teaspoon nutmeg, and ¾ cups of sugar. Stir to combine. Pour your peaches into your slow cooker.
3. In a separate bowl, combine flour, 1 tablespoon of sugar, and remaining ½ teaspoon of cinnamon. Stir to combine.
4. Use your pastry cutter or the two fork method and "cut" the butter into the flour mixture until it resembles pea sized crumbs.
5. Sprinkle evenly over peaches in the crock pot.
6. Cover and cook on HIGH for 2 hours. Serve warm with cool whip or ice cream.

Notes

Note: If you know you are going to have leftovers, I would recommend take the peels off so that you can reheat the cobbler.

Recipe adapted from Slow Cooker Bible

#version#

This is the type of cookie that you can eat all year round. Snickerdoodles are actually known as the poor man’s cookie, as there are minimal ingredients and you don’t have to have any form of chips to add. Usually that is the most expensive part of the cookie, the chip; as they are somewhere close to $3.50+ for the name brand and a little under $3.00 for the generic brand.

Every household (at least where I’m from) has their own version of the Snickerdoodle. This is the version my parents would make all the time because it is that good of a cookie. It’s light, fluffy, and puffy. One of the tricks to making the cookie so puffy is to chill the dough when  your oven is preheating before baking.

Michigan Ingredients: Big Chief Sugar, Cinnamon, and Nutmeg.

For some reason, whenever I buy sugar, I am always looking to see if it is sugar from Michigan. Big Chief and Pioneer are typically my go to brands when it comes to sugar since they are Michigan based. The Cinnamon and Nutmeg were an added bonus (because when I gathered my ingredients, I noticed that this company is a Michigan company :).  Not only do I love buying my spices in “bulk;” I will now be trying to use this brand more often).

First things first, grab your softened butter (which, if you are like me and not think ahead to soften your butter, please feel free to use the microwave… BUUUUUTTTTT…. don’t over do it  because you do not want to have melted butter and the cookie to fail. Use 10 second bursts) and cream the butter with either your stand-up mixer or hand mixer. Creaming the butter ahead of time helps aid in the fluffiness of the cookie.

Add your sugar and cream together until there is no graininess. I know it might be hard to wait that long; but trust me, it is worth it.

Once your creamed mixture looks like the photo above, add your flour, baking powder, and nutmeg to the mixture. Beat until the cookie dough is fluffy and place the dough in the fridge to chill out while your oven preheats.

Now one would note that this recipe creates a dozen cookies. Trust me that this is a minimum amount as you can make your cookies however small or somewhat large you want. One thing that gets on my nerves is when you are making cookies and the recipes advises that you should “drop by tablespoonfuls.” Seriously? Adults will have self esteem issues as they will have to eat 3-4 cookie to satisfy that sweet tooth that encouraged them to even make the cookies to begin with. Keep in mind for future reference, that this site will make medium to large cookies so that one does not feel as guilty eating cookies. Now by all means, if you are dieting or making cookies for a crowd/your child’s class, then abide by the “tablespoonfuls” guideline to make your cookie dough stretch. OTHERWISE, realize that you are making an indulgent treat, and make it worth while (lol).

ANYWHO….While you are waiting for the oven to preheat, create your cinnamon, nutmeg and sugar mixture. This is where you can make the cookies taste more unique to your family’s taste by playing with the ratios. Some people like a balance, some like it to have a more cinnamon-y or nutmeg-y taste.  Experiment!

Once the oven is preheated, grab your chilled cookie dough and drop the cookie dough onto a baking sheet by whatever sized cookies you are going to make (please see rant above) and then sprinkle the cinnamon, nutmeg, and sugar mixture over your cookies and bake for 8-10 minutes until the tops are golden.

5.0 from 1 reviews

Snickerdoodles

 

Author:

Michigan from Scratch

Recipe type: Dessert

Serves: 1 dozen

Prep time: 20 mins

Cook time: 10 mins

Total time: 30 mins

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Also known as the poor man's cookie, every family should have a homemade snickerdoodle recipe. The secret to this recipe is the nutmeg

Ingredients

• 6 tablespoons of butter
• 1 cup of Michigan sugar (white)
• 1 Egg
• ½ cup of Milk
• 2 cups of flour
• 2 teaspoons of baking powder
• 1 tsp ground nutmeg
• additional sugar, nutmeg and cinnamon for sprinkling

Instructions

1. Cream the butter until fluffy; gradually beat in the sugar. Beat in the egg and stir in the milk.
2. Add your flour, baking powder, and nutmeg to the creamed butter mixture and beat until fluffy.
3. Preheat your oven to 400 degrees and place your cookie dough in the fridge to chill. This will help create a fluffy/pillowy cookie.
4. Meanwhile, create a cinnamon, sugar and nutmeg mixture for sprinkling. This is where you can experiment with family taste. I usually do ½ cup of sugar and 1 tablespoon of cinnamon and ½ teaspoon of nutmeg.
5. Drop cookie dough onto a pan and sprinkle the cookies with the cinnamon/sugar/nutmeg mixture.
6. Bake cookies for 8 to 10 minutes until cookies are slightly browned on top.

3.5.3208