Pumpkin Oatmeal "Dunkers"

 

These are not the usual rusk like Biscotti but are a more hearty, dense version. They are for "Dunking"!! They are fairly rich but hold their shape well even after dunking in coffee or tea. They are not too sweet, (if you like sweet cookies, increase the sugars by 1/4 cup each) but are very filling. This recipe is the third in my "Pumpkin Oatmeal" series (previous were a quick bread and scones). The "drying out" step at the end is very important as the dryer the cookies are, the longer they will keep in an airtight container.

½ teaspoon baking soda

½ teaspoon baking powder

2 cups all-purpose flour

½ cup whole wheat flour

1 tablespoon Arrowroot flour

1 tablespoon flax meal

1 teaspoon cinnamon

½ teaspoon allspice

½ teaspoon nutmeg

¼ cup granulated sugar

¼ cup brown sugar (lightly packed)

1 tablespoon molasses

1 tablespoon maple syrup

½ teaspoon salt

¾ cup butter

1 1/2 cup rolled oats

½ cup oat bran

1 egg

½ cup sour cream

1 cup finely grated pumpkin

¼ cup half and half

½ cup dried fruit

Juice of ½ a lemon

 

1.      Mix together flours, baking soda, oat bran, spices, salt, sugars, and oats.

2.      Finely grate the pumpkin. Mix together with the dried fruit, molasses, maple syrup and lemon juice

3.      Rub in the butter with the flour (use hands or food processor). Mixture should look like coarse bread crumbs

4.      Whisk together the half and half, sour cream and egg.

5.      Mix in the pumpkin mixture with a wooden spoon, add to dry ingredients until a soft dough forms. Let sit for about 15 minutes then turn out onto a clean surface with a mixture of flour and oats (about an additional ½ cup of each). Knead for a bit until the dough is no longer sticky (the dough will absorb the flour it needs. Discard any excess). Make into two loaves as you would usually do with biscotti.

6.      Place on a parchment lined cookie sheet. Bake at 350 degrees F for 20-25 minutes. Remove from oven and let cool for 15 minutes. Cutting with a sharp knife, at a slant, slice into ½ inch slices, and arrange slices, cut sides up, on a parchment lined cookie sheet. Lower oven temperature to 250 degrees F and bake for another 2-4 hours until the slices are very dry.

 

Apple Oatmeal Molasses Tea Cakes

 

These are fairly filling tea cakes that are very similar to "Lassy Buns" from Nova Scotia. The difference is that these are much softer, moister and not as heavy. The touch of ginger reminds me of the Jamaican "Bullas" I grew up eating....but these are not as "tough" as a Bulla! The addition of sour cream and grated apple keeps them moist even after a few days of storage in an airtight container. They go well with morning coffee or afternoon tea. 

1 cups all-purpose flour

1 cup whole wheat flour

½ cup oat bran

½ cup old fashioned oats

½ cup dark brown sugar, packed

½ tsp. salt

1 ½ tsp. baking soda

2 tsp. baking powder

1 tsp. cinnamon

¼ teaspoon allspice

½ teaspoon nutmeg

½-1 teaspoon freshly grated ginger root

½ cup finely grated apple (peeled or unpeeled)

½ cup dried fruit of your choosing (mango, apricot, cranberries, raisins, dates, etc)

½ cup shortening (you can use 1/4 cup butter and 1/4 cup  shortening)

½ cup molasses

½ cup milk (half and half is better if available)

½ cup sour cream

1 egg

1 tsp. vanilla

Juice from ½ lemon

 Instructions:

 1.      Preheat oven to 400 degrees. Line a cookie sheet with parchment paper

2.      In a large bowl mix together dry ingredients. Rub in the butter with your fingers until the mixture looks like bread crumbs

3.      Mix the finely grated apple, grated ginger and lemon juice in a small bowl and set aside.

4.      In another bowl, mix the vanilla, milk, sour cream, molasses, and egg. Whisk until slightly pale in color. Add the apple mixture to this and mix.

5.      Quickly add wet mixture to the dry ingredients and stir gently until combined. Let sit for about 15 minutes so that the oats can absorb some of the moisture and the dough firms up. Do not skip this step

6.      Scrape dough onto a well-floured surface and knead gently a few times. (if the dough is still too sticky and soft to roll or pat into rounds, add more flour ½ tablespoon at a time)

7.      Using an “egg ring”( see photo) or some other shaper, pat to one-inch thick.

8.      Place on prepared sheet, with edges just touching. Bake 15-20 minutes or until nicely browned and a tester inserted comes out clean. Cool completely before storing.

Delicious Blueberry Oat Scones

 

These are the most perfect scones you can imagine. They are crispy on the outside, light, soft and sweet on the inside. They go perfectly with tea or coffee any time of day. The dough is a bit messy to handle but once it comes together, it becomes easier. 

1 1/2 cups all-purpose flour

½ cup whole wheat flour

½ cup oat bran

¹/₄ cup granulated sugar

¼ cup brown sugar

2 teaspoons baking powder

1 teaspoon baking soda

¹/₂ teaspoon salt

¹/₂ cup Butter

³/₄ cup sour cream

¼ cup half and half

1 large Egg

1 teaspoon vanilla

^{1/2 cup dried blueberries}

2 tablespoon old fashioned oats

 DIRECTIONS

1.     Heat oven to 375°F

2.     Combine flours, dried blueberries, oat bran, sugars, baking powder, soda and salt in another bowl; cut in butter with pastry blender or rub in with fingers until mixture resembles coarse bread crumbs

3.     Combine sour cream, half and half, vanilla, and egg in another bowl; whisk until smooth. Stir into flour mixture just until moistened.

4.     Turn dough onto lightly floured surface; knead 8-10 times until smooth, adding small amount of flour, if necessary. Dough is sticky to start with but loses that as the oat bran will absorb the extra moisture during kneading so you should not have to add any extra flour.

5.     Divide dough in half. Pat or roll on a floured surface each half into 7-inch circle. Place 2 inches apart onto large ungreased baking sheet. Press oats evenly over dough. Score each circle into 8 wedges; do not separate. Bake 25-30 minutes or until scones are lightly browned. Cool 15 minutes; separate scones. They are freezer friendly once wrapped in foil and stored in a Ziploc bag. To reheat in a microwave, use low power (30%) and wrap the scone in a damp paper towel.