THREE BEARS PORRIDGE
SERVES FOUR.
This is one of our most requested recipes and has appeared recently in the Taste
Section of the Minneapolis Star and Tribune. The porridge contains cracked wheat and is
cooked with milk, which gives it more depth in flavor and texture. What makes this dish
really wonderful is the caramel oat topping, which should be made ahead of time.
| PORRIDGE: |
|
CARAMEL OAT TOPPING: |
| 3/4 cup 1/4 cup
I/Z tsp
1/4 tsp
3 cups |
Rolled oats Cracked wheat
Cinnamon
Salt
Milk |
|
4 TB 1 cup
1 tsp
1/4 tsp
2 cups
1 cup |
Butter: Brown sugar
Vanilla
Salt
Rolled oats
Currants, optional |
PORRIDGE: In a medium to large saucepan (use a large enough pan, as the oats expand and
easily boil over) combine the oats, cracked wheat, cinnamon, salt and milk. Slowly bring
to a boil. Immediately reduce to a simmer and partially cover. Cook approximately 8-re
minutes, or until thickened.CARAMEL OAT. TOPPING: Preheat the oven to 325 degrees. In a
small saucepan melt the butter over medium low heat. Stir in brown sugar, vanilla and
salt. Cook only until the sugar is dissolved. Place the rolled oats in a medium bowl. Pour
the hot sugar mixture over oats and mix well. Spread evenly on a lightly oiled baking
sheet. Bake 5 minutes, stir, then bake another 5 minutes or until golden brown. Sprinkle
one-half cup of topping over each serving of porridge. Sprinkle with currants, if desired. |
|
