Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to
Yields: 8 servings. 1 cup flour ½ cup oatmeal 2 teaspoons baking powder ½ teaspoon salt ½ teaspoon cinnamon ¼ teaspoon nutmeg ⅓ cup sugar ⅓ cup vegetable oil 1
Yields: 8 servings. 1 cup flour ½ cup oatmeal 2 teaspoons baking powder ½ teaspoon salt ½ teaspoon cinnamon ¼ teaspoon nutmeg ⅓ cup sugar ⅓ cup vegetable oil 1
1 cup flour ½ cup oatmeal 2 teaspoons baking powder ½ teaspoon salt ½ teaspoon cinnamon ¼ teaspoon nutmeg ⅓ cup sugar ⅓ cup vegetable oil 1 egg ¾ cup applesauce ½ cup raisins ½ cup walnuts or pecans, chopped
Preheat oven to 375˚. Combine flour, oatmeal, baking powder, salt, cinnamon, nutmeg, and sugar in a mixing bowl. Beat the oil, egg, and applesauce in another mixing bowl until blended. Stir egg-and-applesauce mixture into flour mixture, blend well. Stir in raisins and nuts. Pour batter into greased muffin tins, filled two-thirds full. Bake 15 to 20 minutes.
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A High Country restaurant has made a name for itself by tapping into the wild side of fine dining. Inside the stone walls of The Gamekeeper, an avowed outdoorsman finds a connection to flavors past.