July 20, 2011July 20, 2011 by betsy

Vegan Smoky “Cheddar” Shortbread Crackers with Asian-Scented Tomato-Blackberry Marmalade

Yield: 48 crackers and 1 cup of marmalade

This pairing was inspired by those old-fashioned cheddar shortbread crackers kicked up with a little cayenne and served with pepper jelly in kitchens across the South.

With tomatoes and blackberries at the peak of freshness at a local farm market, I created this glistening marmalade to showcase them both in place of the pepper jelly. Thinking of Chinese dishes with tomatoey and fruit-infused sauces, I decided to combine the two with some hints of Asia to transform my farm market haul.

My take on the ubiquitous cheddar shortbread gets its rich flavor from smoked almonds and nutritional yeast, which may seem a little odd given the Asian direction of the marmalade, but there was a method to my madness, namely that almonds are frequently used in Chinese cooking. What about the smokiness? I have an answer for that too: smoked tofu sometimes seen on Chinese menus. Does it work? My lunch guest and I think so, but you be your own judge.

Vegan Smoky “Cheddar” Shortbread Crackers

1/2 cup smoked almonds (feel free to use plain almonds–or any nut really–if you prefer not to have a smoky taste)

2 cups white whole wheat flour or 1 cup unbleached all-purpose and 1 cup whole wheat flour (you can also try using all whole wheat flour, though I’ve not tested it that way)

1/2 cup nutritional yeast

1 teaspoon sea salt

1 teaspoon sweet paprika

1/4-1/2 cayenne pepper or to taste

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

1 cup vegan butter, broken into small pieces

Accompaniment: Vegan Asian-Scented Tomato-Blackberry Marmalade or your favorite marmalade, pepper jelly, or chutney.

Place almonds in the bowl of a food processor fitted with a metal blade, and pulse a few times until coarsely chopped. Add remaining ingredients, in order, and then continue pulsing until dough pulls away from the sides and starts to come together in a ball. Divide dough into quarters, knead each one a few times in your palms, and then roll into a cylinder 1 1/4 inches in diameter. Wrap each in plastic wrap and set on a plate or baking sheet in the refrigerator for at least an hour or up to 3 days. (May alternatively be frozen for a month and thawed before slicing and cooking.) Preheat oven to 350 degrees. Line one or two baking sheets with Silpat or parchment paper. (If one, bake in two batches.) With a sharp knife, cut logs into 1/3-inch slices and place coins 2 inches apart on prepared baking sheets. Bake about 20 minutes or until lightly browned. Cool 1 minute on the sheet and then remove to wire racks to cool completely. Store in airtight containers. Serve with desired accompaniment.

Vegan Asian-Scented Tomato-Blackberry Marmalade

1 tablespoon olive oil

1 small yellow onion, but into 1/4-inch dice

pinch of sea salt

generous 1/2 cup grape tomatoes, rinsed, drained, and quartered

2 large garlic cloves

1 inch piece of ginger, peeled and finely grated (I use a microplane grater)

1/2 cup red table wine (or a non-alcoholic variety)

1/4 cup natural sugar

2 teaspoons Chinese mustard (I like the “extra hot”)

1 tablespoon vegan fish sauce (sold as vegetarian fish sauce in Asian markets)

1 teaspoon soy sauce (I use a low sodium variety)

1/4 teaspoon sweet Paprika

generous 1 1/2 cup fresh blackberries, rinsed and drained

2 star anise pods

sea salt and freshly ground black pepper to taste

In a large cast iron skillet over medium-high, heat olive oil to shimmering. Add onion and a pinch of salt and saute, stirring frequently, until some color develops, approximately 3 minutes. Add tomatoes, garlic and ginger, and saute, stirring frequently, until tomato begins to break down, approximately another 3 minutes. Add remaining ingredients except blackberries and simmer, stirring occasionally, an additional 3 minutes. Add blackberries and simmer, stirring occasionally for another 15 mnutes or until blackberries break down and mixture becomes pulpy. Reduce heat if necessary to prevent from sticking or scorching. Remove the skillet from the heat and cool to room temperature. Serve about 1 teaspoon dolloped on each cracker. Store any leftovers in the refrigerator in an airtight container.

July 9, 2011 by betsy

Vegan Plum Delicious Double Chocolate Walnut Cookies

Yield: 3 dozen cookies

A small number of almost over-ripe plums gave rise to this unusual and unusually good cookie. The plums provide mostly moisture in addition to subtle flavor and color, not to mention added nutrition–as do the walnuts– to an otherwise decadent treat.

To create this recipe, I started with my go-to brownie batter, omitting the water/coffee and adding plum puree plus a tiny bit of baking soda. The results are plum delicious! Note: I only had a few plums, so I made one-fourth of this recipe. It quarters or halves very nicely.

2 1/2 cups white whole wheat flour (or unbleached white flour)

2 cups natural sugar

1 cup unsweetened Dutch processed cocoa powder

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon sea salt

1 1/4 cups canola oil (this sounds like a lot, but you’ll need it)

2 cups very ripe pitted plums, pureed in food processor until fairly smooth

1 teaspoon vanilla extract

2 cups vegan chocolate chips (I like Trader Joe’s–what a great value!)

2 cups chopped walnuts plus 36 extra halves or large pieces for garnish, one per cookie, if desired

Preheat oven to 35o degrees. Line a baking sheet with Silpat or parchment paper and set aside. (Line two if you have them, or bake the cookies in two batches.) In a large mixing bowl, stir together all ingredients, except chocolate chips and nuts just until well combined. The dough should be just slightly stiffer than brownie batter. Stir in chips and nuts. Spoon tablespoon-size mounds of dough onto prepared sheet, about 2 inches apart. (I use a very traditionally-shaped shallow tablespoon measure, as I like the ration of height to width.) Bake 12 minutes. Check after 8 and after 10. They should be set, but shiny in some spots, as they will continue to cook after they are removed from the oven. Allow the cookies to cool slightly until they are easy to handle and then use a metal spatula to remove them to a wire rack to cool completely. Store in an airtight container.

July 8, 2011July 8, 2011 by betsy

VegNewsletter Features a Recipe from The Blooming Platter Cookbook

Hi everyone~

I just signed up for VegNews Magazine’s free online VegNewsletter and wanted to encourage you to do the same!

While you’re at it, you might want to subscribe to the actual magazine; it’s a great deal at only $20 per year with discounts for 2 and 3 year subscriptions.

The range of content is amazing. Vegan food and wine is just the start. There is travel and fashion and, well, news on a host of topics as the title suggests.

Speaking of food and wine, the current issue features a recipe from The Blooming Platter Cookbook! It’s my Mango Coconut Sorbet, a summertime favorite.

Thanks to all the folks at VegNews for including The Blooming Platter in VegNewsletter; it’s such an honor! I can’t wait to meet all of you on my trip to San Francisco next week!

July 3, 2011September 10, 2011 by betsy

Vegan Fresh Plum Tarts or Hand Pies with Basil Caramel Sauce

Yield: 4 tarts

My annual gift of fresh plums from Mike Grover via Diane O’Neal partially inspired these new treats. Mike’s tree is prolific and, each year, he harvests more than he knows what to do with, so he generously shares. Last year I created a favorite Vegan Thai Rice Noodle, Plum, and Shitake Salad published in my new cookbook (see below) and Vegan Rice Cakes with Fresh Plum and Sake Maple Syrup; Mike created a beautiful-looking plum bread.

This year, with July 4 tomorrow, I created glistening red plum tarts and hand pies. The jewel-tooned filling is encased in scrumptious dough from The Blooming Platter Cookbook. I prepared enough dough and filling for four, so I shaped two as tarts and two as hand pies. Though both require equal amounts of my tasty dough, I decided that I prefer the tarts because the beautiful filling shows more. If you really want to serve hand pies, though, you could cut sluts in the top surface to reveal some of the colorful interior.

The filling is based on a recipe in the July 2011 issue of Bon Appetit for Cherry Hand Pies. It was the result of combining both fresh and dried cherries. That sounded like it would deepen the flavor, yet still taste fresh. The best of both worlds! So, since I happened to have both fresh and dried plums, that’s what I used.

After sampling one, it seemed to need just a little something to take it over the top. So I did what I always do: closed my eyes while taking a bite and mentally pairing the tart with other flavors until I hit on the right combination. In this case it was caramel sauce and basil whipped cashew cream! However, since I didn’t have any cashews and didn’t want to purchase some and then have to wait while they soaked over night, I decided to make a quick Basil Caramel Sauce. Yowza! Just perfect.

The sauce only takes about 5 1/2 minutes to make, and 5 minutes of that time is simmering. Adding the basil at the end, allows it to stay fresh and green, but opens its flavor up. It would be good with a spoon! Note that it thickens as it cools.

Filling:

1 cup fresh chopped pitted plums (my plums were only about the size of a walnut, so I simply pitted and halved them)

1/3 cup dried chopped plums

1/2 cup natural sugar (adjust as necessary, depending on the tartness of your plums)

pinch of sea salt

1/2 teaspoon vanilla (or try a liqueur like Chambord)

2 teaspoons arrowroot powder (or cornstarch)

2 teaspoons cold water

In a quart saucepan, combine both kinds of plums, sugar and salt. Simmer, stirring frequently, for about 5 minutes. While mixture simmers, stir together arrowroot powder or cornstarch and water to make a slurry. Stir vanilla into the plum mixture, followed by the slurry. If using arrowroot powder, remove the mixture from the heat immediately after adding or it could “break.” If using cornstarch, return the mixture to a simmer and then remove it from the heat. Allow to cool to room temperature. While mixture cools, make dough.

Dough (this recipe is from The Blooming Platter Cookbook, page 168):

Note: this dough is the worlds easiest and best-behaved around. I’m just sayin’…I thought I had added too much ice water, but I just pulsed it a couple more times, lifted out the ball, and placed it on my very lightly floured surface, turning it over once to coat both sides, and it was perfect.

3/4 cup + 2 tablespoons white whole wheat flour (or unbleached all purpose flour)

pinch of sea salt

3 tablespoons non-hydrogenated coconut oil (semi-solid at room temperature; now considered part of a healthy diet!)

Scant 1/3 cup ice water

Preheat oven to 400 degrees. Line a baking sheet with Silpat or parchment paper, or use a seasoned baking stone, and set aside. Combine the flour, salt, and coconut oil in a food processor, and pulse a few times until the coconut oil is evenly distributed and the dough looks like coarse sand. Begin adding water, 1 tablespoon at a time, pulsing a few times after each, just until the dough comes together. It should be slightly moist, but not sticky, very easy to handle, and formed into somewhat of a ball. Lift it out of the processor, gathering up any loose bits, and divide the dough into fourths.

On a very lightly floured surface, shape each into a small disk and then roll out, using a lightly floured rolling pin, to about 5 inches in diameter. The dough should be quite thin, but not so much so that it will tear. Gently lift each dough circle and place on prepared baking sheet, gently reshaping if necessary. (I like to use the tried-and-true method of rolling the circle of dough around the pin, transferring it to the baking sheet, and then unrolling in place)

Place one-fourth of the cooled filling in the center of each circle of dough. If making tarts, fold up about an inch border of dough around the edges, gently pleating it to form a circle, but leaving a nice circle of filling showing in the center. If making hand pies, fold one half of the dough over the filling, matching the edges of the dough circle to create a half-circle, crimping with a fork to seal. (You may use a tiny bit of water rubbed on the edges with your finger to help seal, but I didn’t find it necessary.) Make a couple or three slits in the top surface if desired to allow a little of the pretty filling to show through.

Bake for approximately 15 minutes, but check periodically to avoid over-browning. Remove the baking sheet from the oven and, as soon as the tarts/ hand pies are easy enough to handle, use a metal spatula remove them to a wire rack to cool slightly.

While they bake, make Basil Caramel Sauce.

Basil Caramel Sauce:

1/2 cup natural sugar

1/4 cup cold water

2 tablespoons vegan soy creamer

1 tablespoon fresh minced basil

Garnish: for each tart/hand pie, a dab of vegan sour cream or whipped cream and a sprig of fresh basil

In a one-quart saucepan or small cast-iron skillet, combine sugar and water. Heat over medium-high until simmering. It will froth up liberally. Stir frequently for about 2-2 1/2 minutes. Add creamer and continue stirring and simmering for another 2- 2 1/2 minutes. Remove from heat and stir in basil. Cool a minute or so to thicken every-so-slightly and serve immediately over tarts/hand pies and garnish them as desired. Store any leftover tarts/hand pies or sauce in an airtight container in the refrigerator. Reheat before using.

June 29, 2011June 29, 2011 by betsy

Vegan Bourbon-Broiled Peaches with Peaches-n-Cream Ice Cream

With summer in full swing, and Independence Day in the USA just days away, the time seemed right to post a tasty teaser from The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes.

Driving past a farm market yesterday, I noticed that our long-awaited local peaches are in! Hopefully, the same is true where your live because this cooling treat might come in handy for your July 4 celebration. Or, if you don’t observe this holiday, this dessert is sure to provide a welcome respite on any meltingly hot day.

Where we live in coastal Virginia, peaches are one of the glories of summer. It is hard to beat fresh peaches when eaten at the height of summer, fuzz and all, juice dripping down one’s chin. This preparation pays homage to the essence of the peach with the distinctive flavor of bourbon. It’s irresistible with the Peaches-n-Cream Ice Cream, or to save time, a store-bought vegan vanilla ice cream may be substituted.

If this recipe makes your mouth water, I hope you’ll consider purchasing a book so more than 150 others will be right at your finger tips!

Bourbon-Broiled Peaches
Yield: 4 servings

2 peaches, rinsed, halved and pitted
2 tablespoons bourbon
4 teaspoons natural sugar
Pinch sea salt
4 scoops Peaches-n-Cream Ice Cream (recipe follows), or your favorite vegan vanilla (optional but encouraged)

1. Position the oven rack on the top shelf of your oven and preheat the broiler. Place the peach halves, cut side up, in a small, shallow heat-proof dish. Brush them with the bourbon. Sprinkle each half with a teaspoon of sugar and a tiny pinch of salt. Broil for about 5 minutes to heat them through and melt the sugar. Watch them carefully to prevent scorching.
2. To serve, arrange broiled peach halves in shallow dessert bowls and top each with one scoop of the ice cream, if using.

Peaches-n-Cream Ice Cream
Yield: 1 quart

Make this delicious ice cream the day before you plan to serve it.

1 very large ripe peach, halved, pitted, skin left on
Juice of one small lemon
1/2 cup unsweetened soy milk, divided
1 cup plain soy creamer
3/4 cup natural sugar
1 large vanilla bean pod, split lengthwise, and seeds scraped out with the tip of a paring knife
2 tablespoons arrowroot powder
3 tablespoons pure peach preserves, optional
1/2 teaspoon vanilla extract (or more to taste)
1 1/2 cups vegan sour cream

1. Cut the peach into chunks and add to a food processor with the lemon juice. Process until it is a smooth puree. Set aside.
2. In a 1-quart saucepan, combine 1/4 cup soy milk, soy creamer, sugar, and vanilla seeds over medium heat and bring just to a boil.
3. In a small bowl, whisk the remaining 1/4 cup soy milk with the arrowroot powder until smooth. When the soy creamer mixture just reaches a boil, remove the pan quickly from the heat and whisk in the soy milk-arrowroot mixture until very smooth and thickened. Stir in the vanilla extract followed by the reserved peach mixture, peach preserves, if using, and vanilla extract. Allow the mixture to cool to room temperature. Whisk if lumps remain and/or press the mixture through a sieve. Cover the mixture and refrigerate it at least three hours or overnight; then whisk in the sour cream.
4. Freeze the ice cream according to your ice cream maker’s manufacturer’s directions. Scrape the finished ice cream into an airtight container and store in the freezer. Allow the ice cream to “ripen” and further set up before serving, if desired.

June 9, 2011June 11, 2011 by betsy

Vegan Cheddar “Cheese” Spread with Savory Blackberry Chutney

Pulpy, glistening blackberries…savory bursts of clean, complex flavors…little taste explosions in every mouthful. This chutney is to die for!

In my previous post, I said that my Smoky Vegan “Ricotta” and Green Grape-Spring Onion Salsa became an instant favorite upon creation.

But wait! This one, made the same day, but not tasted on an actual crostini until last night, rivals it–I wouldn’t want to have to pick a #1!

The truth is that I wasn’t sure how I was even gong to use the chutney or, for that matter, that I was going to make a chutney. But I had come home from Stoney’s Farmer’s Market on the weekend with some fresh Pungo blackberries and, not wanting them to spoil as berries tend to do so quickly, I decided to go ahead and use them.

I wasn’t in a dessert mood, and I didn’t want to use them raw, as they were on the tart side. So, when I thought of a chutney, I was excited by the possibilities, but gave myself this kitchen challenge: to see how complex (and delicious!) I could make the flavor without muddying it or masking the taste of the blackberries.

The response to my challenge is this very special chutney. You won’t even believe how amazing it is by itself or on a crostini with my Vegan Cheddar “Cheese” Spread. In fact, dinner last night was a pairing of crostini: these and the ones mentioned above (I’d eaten lots of leafy greens for lunch, so I allowed myself). It was a light meal of beautiful contrasts in colors, flavors and textures. Perfect with a glass of 2009 Green Fin organic white table wine (a new top choice) after a very hot dog walk and a Pilates class. Cheers!

1 tablespoon olive oil

1 medium yellow onion, cut into 1/4-inch dice

2 large cloves garlic, thinly sliced

1/3 cup apple cider vinegar

1/3 cup agave nectar

1 tablespoon red wine (anything drinkable will do and will only change the flavor slightly)

1 teaspoon coriander seeds

1/2 teaspoon ground allspice

1/2 teaspoon anise seeds

1/2 teaspoon fennel seeds

1/4 teaspoon ground cardamom

1/4 teaspoon ground chipotle chili powder

1/4 teaspoon ground ginger

1/4 teaspoon smoked paprika

1/4 teaspoon turmeric

1 pint fresh blackberries

leaves only from a 6-inch piece fresh rosemary

up to 1/3 cup natural sugar (adjust depending on tartness of berries)

sea salt and freshly ground pepper to taste

Accompaniments: Vegan Cheddar “Cheese” Spread and crackers or toasts, including thinly sliced grilled or toasted bread rounds

In a large cast iron skillet over medium-high, bring olive oil to shimmering. Add onion and saute a couple of minutes, stirring frequently. Add garlic and continue sauteeing and stirring for another couple of minutes or until onion and garlic are soft and onion is starting to develop a slight amount of color.

Stir in remaining ingredients and simmer, stirring occasionally, for approximately 20 minutes or until flavors are beautifully combined and the mixture has become pulpy. It will thicken as it cools. Serve chilled or at room temperature with my Vegan Cheddar “Cheese” Spread or your favorite vegan “cheese” on crackers or toasts. It would also be delicious on something like grilled or broiled tempeh “steaks.”

June 8, 2011June 9, 2011 by betsy

Crostini with Smoky Vegan “Ricotta” Spread and Green Grape-Spring Onion Salsa

I am so excited to share this recipe, as it became one of my all-time favorite crostinis immediately upon creation.

My inspired foodie friend, Trish Pfeifer, often serves crunchy-juicy seedless green grapes and smoked almonds as an impromptu appetizer or snack. You can’t believe for how many occasions that combination is perfect, including–odd though it may sound–with coffee on a late Saturday morning.

So, last Sunday, I was craving her pairing, but I wanted to make it a little more of a “dish.” Yet I still wanted it to be ultra-easy, cooling (Sunday was hot and humid), and very pretty.

I make a vegan “cheddar”-pecan spread, so I thought that finely chopped almonds would be nice in something like a ricotta made from an extra-firm tofu base. And I thought that it would be even nicer still if I could toss all of the ingredients in the food processor, pulse a few times, and be done. And I could! Tthe consistency was exactly what I sought.

All that remained was the grape topping. I decided that spring onion would complement, but not overpower, the flavor of the grapes. Wanting the topping to be refreshing and fairly pure in taste, with just a little complexity, I decided to go with just a splash of rice wine vinegar and a bare hint of hot red pepper flakes. The result was exactly what I was after, and the shimmering green-on-green palette with tiny flecks of red looks as refreshing as it tastes.

All I had to use for a base was falafel crackers, and they were delicious, but I have since enjoyed the toppings on Melba toasts. Thinly sliced rounds of toasted or grilled bread would be perfect too.

After I spread a little of the vegan “ricotta” on the cracker and topped it with a mound of the salsa, I had one last flash of inspiration. The day before, I had been at T.J. Maxx where I was seduced by a box of exquisite irregularly-shaped chunks of pearly Pink Himalayan salt. (It is such smart merchandising to create the checkout line from display shelves lined with such goodies!) So, a hint of the salt hand-grated over the top, using my microplane grater, was the piece de resistance.

Even without the luxury of Pink Himalayan salt, you will adore this dish.

Smoky Vegan “Ricotta” Spread

8 ounces extra-firm tofu

1 large clove garlic

1 teaspoon olive oil

1 teaspoon Bragg’s Liquid Aminos

2 teaspoons light miso

2 tablespoons nutritional yeast

1/3 cup smoked almonds

sea salt and freshly ground black pepper to taste

optional: 1/4 teaspoon curry powder

Place all ingredients in the bowl of a food processor fitted with a metal blade and pulse a few times until almonds are finely chopped and all ingredients are thoroughly combined. Scrape down the sides of the bowl as necessary. Check for seasoning, and adjust as necessary.

Green Grape and Spring Onion Salsa

1/2 cup quartered seedless green grapes

1/4 cup thinly sliced spring onion (use about half of the white and half of the green parts)

1 teaspoon rice wine vinegar

pinch sea salt

2 pinches natural sugar

pinch of red pepper flakes

In a small non-reactive bowl, combine all ingredients. Check for seasoning and adjust as necessary.

Accompaniments:

Crackers, Melba toasts, or small, thinly-sliced grilled or toasted bread rounds

Optional: a finishing salt like Pink Himalayan

To serve, spread each cracker or toast with some of the “ricotta,” and top it with a small mound of the salsa. If desired, grate a little Pink Himalayan or another finishing salt over the top. Serve immediately. Store any leftover “ricotta” and salsa separately in airtight containers in the refrigerator.

May 10, 2011May 10, 2011 by betsy

Vegan Coconut Cream-Mango Sorbet

If you think the Chocolate Carrot Cupcakes below look scrumptious, you should try them with my Coconut Cream-Mango Sorbet: just a tiny scoop in a Chinese soup spoon!

The dessert display at the party mentioned in the cupcake post was beautiful, clean and modern with a sweep of white ceramic soup spoons filled with golden-orange globes of sorbet playing off the robin’s egg blue cupcake decoration–perfect complementary colors and flavors.

But with its subtle hint of fresh lime and tropical-sweet fruit flavor, this sorbet is luscious on its own or, if you don’t want to go so far as a cupcake, with just a rich chocolate ganache squiggle as in the photograph.

This recipe and over 150 more, plus color photos, fill the pages of my new Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes. Your copy awaits at Amazon, Barnes & Noble, or Prince Books (both online and in their Norfolk, VA, store)!

May 6, 2011May 9, 2011 by betsy

Vegan Baked Oatmeal with Berries for Mother’s Day

If my dear mama lived in Virginia, I would make this dish bloom on her platter for Mother’s Day. When I served it to a friend while creating recipes for my Blooming Platter Cookbook, she described it as having a texture similar to bread pudding. I agree!

This photo was shot last summer for the book when blueberries were in season. Since it’s early yet for blueberries, at least where we live, why not try strawberries?

The garnish is one of my favorite newly discovered herbs: lemon verbena. It flourished in our garden last year and I noticed recently that it had returned this spring. I can’t wait to infuse pancakes, cookies and much more with it’s complex citrusy flavor and aroma this summer.

Happy Mother’s Day to mothers everywhere!

Yield: 8 servings

6 ounces firm silken tofu
1 cup soy milk
1/2 cup canola oil
3/4 cup natural sugar
1 tablespoon baking powder
1/2 teaspoon sea salt
3 cups old-fashioned oatmeal
2 tablespoons natural sugar
1/2 teaspoon ground cinnamon
1/2 pint of fresh berries, rinsed, drained and patted dry
1. Lightly grease a 9-inch glass or ceramic pie pan and set aside. Combine the tofu, soy milk, canola oil, sugar, baking powder, and salt in a food processor. Process until smooth, scraping down the sides of the bowl as necessary. Transfer the mixture to a medium mixing bowl and stir in the oatmeal. Spoon this mixture into the prepared pan, gently smoothing the top. Sprinkle the surface with the remaining sugar and cinnamon, cover with foil, and refrigerate overnight.
2. When ready to bake, remove the dish from the refrigerator and preheat the oven to 350ºF. Stud the top surface of the oatmeal with berries, and bake for 35 minutes or until just firm. Serve hot.
Note: The oatmeal may be reheated by covering the baking dish with foil and placing it in a cold oven. Turn the oven temperature to 300ºF. and heat for about 20 minutes, or until warm.