Tag Archives: brunch

Aunt Cherry’s Oatmeal Cake

The other day, I was bored and looking for something to bake.  So I did a Twitter call for ideas, and a friend sent me this recipe.  It was called “Aunt Cherry’s Oatmeal Cake” and is apparently one of those old recipes with a fictitious name attached — their family baked it all the time growing up, but never knew who Aunt Cherry was.  Beyond, you can find similar recipes online that also refer to Aunt Cherry.  Based on that, I’m figuring Aunt Cherry wouldn’t mind me putting my spin on it.  And of course, now that I realize that the entire internet is public domain (Thanks Cooks Source!), I am going to call it my own.  But seriously, Monica Gaudio, if you are out there and you are actually Cherry, just email me for my address and you can send me a check for featuring your work.  If I rip off enough people’s work, I might actually find a revenue model for Cuizoo.

The recipe seemed intriguing — not many ingredients, seemingly very easy, and get this:  dollops of a butter/brown sugar/coconut/nut mixture dropped into the cake batter before baking.  That last part is what got me.  There was just no way that could turn out to be anything but delicious.  And I figured that I could make it *slightly* more healthy by cutting back on the sugar a bit and substituting whole wheat pastry flour.  Obviously, I also needed to remove the nuts because of my daughter’s severe nut allergy.

I decided to make it yesterday and if I only knew Cherry’s last name, I’d write her a thank you note — attached to a big bottle of vodka, and perhaps a personal massage device.   She deserves it.  It is that good.  And it’s easy.  I mean one-bowl-for-the-cake easy.  It makes a tremendous dessert (maybe with a small scoop of vanilla ice cream), but I could easily see it served for a special breakfast or brunch too.  Because today was Friday, November 12th, I deemed it a special breakfast day and we had it before school.  With fruit, of course.

The original recipe calls for walnuts (I substituted sunflower seeds), regular all purpose flour, and 1 cup each of brown and white sugar in the cake (I cut it back to 1/2 cup each in the cake — but left the sugar the same in the dollopy mixture).  If you want to go all out, feel free to make it with white flour and the normal amount of sugar.

You can thank me and Aunt Cherry later.

Aunt Cherry’s Sticky Oatmeal Cake

Makes one 9 inch by 13 inch cake

(Adapted from some lady named Cherry, who may or may not be real or alive)

Cake:
1 cup oats (I used old fashioned)
1/2 cup white sugar
1/2 cup brown sugar
1 1/3 cups of whole wheat pastry flour
1/2 t salt
1 t baking soda
1 t cinnamon
1 t nutmeg
1/2 cup butter, softened (1 stick)
1 1/2 cups boiling water
2 eggs

Topping:
1 cup sunflower seeds (or other chopped nuts)
1/2 cup brown sugar
1/2 cup white sugar
1/4 cup of milk
6 T butter, melted
1 t vanilla
1 cup shredded coconut (not sweetened)

1.  Preheat oven to 350 degrees Fahrenheit.  Grease a 9 inch by 13 inch glass baking pan.

2.  In a large bowl, mix together dry cake ingredients: oats, white sugar, brown sugar, whole wheat pastry flour, salt, baking soda, cinnamon, nutmeg.  Make sure to break up any lumps of brown sugar.

3.  Add boiling water to dry ingredients.  Using an electric mixer, beat in softened butter (1 stick).  When incorporated, beat in eggs one at a time.  The batter will be thin.  Pour into greased 9 inch by 13 inch glass baking pan.

4.  In a small bowl, mix together topping ingredients:  sunflower seeds, brown sugar, white sugar, milk, melted butter, vanilla, and coconut.  Drop in small dollops all over the unbaked cake batter.

5.  Bake at 350 degrees Fahrenheit for 45 minutes.  Remove and cool on a rack.  Send Aunt Cherry a thank you note.

Apple and Fontina Monte Cristo

When my husband is traveling on business (which seems to be way too much lately), I usually keep the cooking to a minimum.  I hate having a big mess to clean up when I am the only one to clean it.  And combined with homework, baths, and bedtime routines, sometimes it just seems like more than I can handle — especially when he is on a long trip.  Single parents have my ultimate admiration.  If parenting with help is exhausting, parenting solo sucks your every will to live.

On those nights, we usually do some simple pasta or soup.  A big pot of soup made at the beginning of the week can feed you for many days.  I love making chicken noodle soup — by the end of the week, the noodles have soaked up so much of the delicious broth that they are a meal on their own.  But our other favorite thing in Daddy’s absence is breakfast for dinner — eggs, omelets, pancakes — you name it.  The kids are guaranteed to love it and the cooking/cleaning load is much easier.

Lately, the kids have fallen in love with Monte Cristo sandwiches — a great combination of a grilled cheese and french toast.  It’s just as easy as the two component dishes and can be mixed and matched with lots of different fillings and dips.  Today we made Apple and Fontina Monte Cristos, but you could easily add ham or turkey, use any kind of cheese, and dip in anything from maple syrup to grainy mustard to whipped cream.  Quite honestly, I think you could make a version of this for breakfast, brunch, lunch, dinner, or dessert.

You might even be able to get through a whole week of travel with nothing but Monte Cristos.  Next time he goes to California, I guess.

Apple and Fontina Monte Cristo

Makes 2-3 sandwiches

Note:  Simple dishes like this are best with simple, fresh ingredients.  In my case, I am extremely lucky to have the wonderful Gemelli Bakery as my challah source.  Use the best bread and cheese you can find.

Half loaf of Challah or Brioche Bread, sliced about 3/4 inches thick
6 ounces Fontina Cheese, thinly sliced
1 apple, thinly sliced
2 eggs
1/4 cup of milk
1/8 t cinnamon
Dash of salt and pepper
Butter
Maple Syrup
Grainy Mustard

1.  Whisk together eggs, milk, cinnamon, and salt/pepper in a wide pasta bowl or deep plate.

2.  Place one slice of bread on cutting board.  Make one layer of Fontina slices.  Follow with one layer of apple slices.  Top with another piece of bread.  Repeat with remaining sandwiches.  If you like, you can spread some grainy mustard right on the bread before cooking (my favorite, not the kids).

3.  Melt about a tablespoon of butter in a saute pan or griddle on medium low heat. Hold the sandwich together carefully and dip it into the egg batter on both sides.  Make sure it is coated nicely, but not too saturated.  Repeat with remaining sandwiches.

4.  Place sandwiches in saute pan or griddle and cook until golden brown.  Flip, press sandwich down a bit, and cook until golden brown on second side.  If your bread is extra thick, you may need to keep flipping for awhile in order to get the cheese to melt (the frequent flipping prevents the bread from becoming too brown).

5.  Remove from pan, cut in half, and serve with maple syrup or grainy mustard on the side.

6.  Pour yourself a tall glass of wine to get through the rest of the evening.