CURACH (IRISH HONEY-AND-OATMEAL CREAM)
Make and share this Curach (Irish Honey-And-Oatmeal Cream) recipe from Food.com.
Provided by Dancer
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Toast the oatmeal on a cookie sheet under the broiler, or in a hot oven, watch it carefully and stir it from time to time, until it turns a pale golden color.
- Leave it to cool completely.
- Whip the cream until it holds its shape, stir in the honey and whiskey, then the cold toasted oatmeal.
- Layer the raspberries and the cream mixture in the glasses, saving a few of the berries for decoration on top.
- Serve slightly cool.
Nutrition Facts : Calories 393.1, Fat 29, SaturatedFat 17.3, Cholesterol 102.1, Sodium 29.9, Carbohydrate 24.8, Fiber 7, Sugar 6.9, Protein 4.8
COFFEE AND CREAM OATMEAL COOKIES
Classic soft and chewy oatmeal cookies with a hint of coffee and cream. The cream component is white chocolate chips. Who knew?! From Bake Your Day. The original recipe called for all white chocolate chips, I have taken the liberty to use half white and half dark chocolate. If you have a food scale, measure the sugars for accuracy.
Provided by Sharon123
Categories Dessert
Time 32m
Yield 18 jumbo cookies
Number Of Ingredients 13
Steps:
- Preheat the oven to 325*F. Melt the butter in a glass bowl. Let the melted butter sit for 10 minutes to cool.
- In another bowl, whisk the oats, flour, coffee, baking soda, and salt together and set aside.
- Add the sugars to the melted and cooled butter and mix by hand(a wooden spoon works well) until well blended. Add the egg, egg yolk and vanilla and mix well. Add the egg/flour mixture and stir until incorporated. It will be tough but not to tough to complete by hand.
- Add the chocolate chips and stir. The dough will be stiff but still easy enough to mix by hand.
- Chill the cookie dough at least 30 minutes, preferably 1 hour, or up to 24 hours.
- To make jumbo cookies, use a large cookie scoop(2 3/4 oz.) to scoop the batter. Roll into a ball and repeat with the other dough.
- For smaller cookies, just use a regular size cookie scoop, or portion into 1 inch balls.
- Bake for 11-12 minutes(jumbo) or 10-11 minutes(regular sized). Allow the cookies to cool on the baking sheet; they will continue to cook a bit, so don't leave them in the oven too long(in fact, underbake them by a minute, they will set as they cool). Remove and cool completely on a wire rack.
Nutrition Facts : Calories 291.4, Fat 13.5, SaturatedFat 7.8, Cholesterol 41.4, Sodium 99.9, Carbohydrate 40.2, Fiber 2, Sugar 25.5, Protein 4.2
SPICED IRISH OATMEAL WITH CREAM AND CRUNCHY SUGAR
A shower of heavy cream and plenty of caramelized Demerara sugar may make these Irish oats seem more like dessert than something you'd serve first thing in the morning, but that's all the more reason to bake them up for a special occasion breakfast or brunch. Cardamom and cinnamon give them an especially earthy, perfumed aroma, and toasting the oats in butter before baking them lends nuttiness and depth. They're also extremely easy, and you can assemble the dish the night before, then bake them in the morning. Just add about 10 minutes to the baking time if you're starting them cold from the fridge.
Provided by Melissa Clark
Categories breakfast, brunch, grains and rice, main course
Time 1h30m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. Butter a 2-quart shallow gratin or baking dish.
- Cut 2 tablespoons butter into small cubes, and put them in the refrigerator until needed.
- In a large skillet, melt remaining 4 tablespoons butter. Add the oats and sauté until they smell nutty and toasted, 2 to 4 minutes. Stir in the cardamom and cinnamon, and sauté for another minute, until fragrant. Scrape oats into the buttered baking pan and stir in the boiling water, cream and salt.
- Bake oats for 40 minutes, then give them a stir. Sprinkle sugar all over the oats, and scatter reserved cubed butter on top. Continue to bake for 15 to 20 minutes longer, until the top is glazed and bubbling.
- Sprinkle oatmeal with flaky sea salt, if you like. Serve oats with more cream and sugar on the side.
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CURACH (IRISH HONEY-AND-OATMEAL CREAM) RECIPE
Toast the oatmeal on a cookie sheet under the broiler, or in a hot oven-- watch it carefully and stir it from time to time -- until it turns a pale golden color.. Leave it to cool completely. Whip the cream until it holds its shape, stir in the honey and whiskey, then the cold toasted oatmeal.
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