Sunday, March 16, 2008
Thursday, March 06, 2008
Yes, it is located on the Planet Orland and right downtown. To the north of the old theater. We stopped for breakfast this morning and had the typical bacon, eggs and hash browns...with a muffin. This is a bakery, after all.
The shop is a real working bakery with just enough room for about 5 tables in the back, but it's also a wireless 'hot spot' and so I was able to get on-line with my Palm and read the Times and note that Alicia had posted something to my blog. All while I was enjoying breakfast! The eggs were done just right and the bacon was crisp and not soggy at all. The serving size was just right as well. Not so large that you were challenged to finish it, which is the trademark of the Kolesterol Kitchen, just down the street.
We were tempted by the Cinnamon French Toast, but it sounded a little richer than our diets allowed. Next time. And we need to come back and try the soups, for lunch.
Sunday, March 02, 2008
(later) Well, I looked and I looked...no recipe. My daughter must have realized that I wouldn't find it and when we saw her yesterday, she had written it out and copied it for me.
Here it is...
- 1 cup Shortening (Yes...you could Crisco non transfat)
- 1 cup brown sugar
- 1 cup sugar
- 2 eggs - beaten
- 1 teaspoon Vanilla
- 1 1/2 cups flour
- 3 cups oatmeal
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup finely chopped walnuts or pecans
Cream the sugars and shortening. Add eggs and vanilla and mix well.
Add the soda and salt to the flour and mix. Now add it to the sugar/shortening and mix.
Add the oatmeal and the nuts. (Of course the nuts are optional...but why not!)
According to my daughter, Pioneer Woman rolls the dough into a log (or logs) and chills.
Alicia didn't chill the dough and simply used the 'drop' method. Your choice.
(Oops! Almost forgot...350 oven and cook for 10 minutes.)