Vanilla Polenta Oatmeal Streusel Recipes

Steps:

• Heat oven to 350°F. Spray bottom only of 9x5-inch loaf pan with cooking spray. In small bowl, stir together all streusel ingredients; set aside.
• In medium bowl, stir flours, oats, flaxseed, baking powder, salt and baking soda with whisk until blended.
• In large bowl, beat 3/4 cup brown sugar and oil with electric mixer on medium speed 1 minute or until blended. Beat in eggs one at a time, beating well after each addition. Beat in sour cream and vanilla.
• Beat flour mixture into sugar mixture alternately with 1/2 cup milk on low speed, beating after each addition until smooth. Spoon one-third of batter in pan (about 1 cup); sprinkle with half of the streusel (about 1/3 cup). Top with half of remaining batter (about 1 cup), spreading gently. Sprinkle with remaining streusel mixture. Top with remaining batter. Gently run knife through batter to swirl.
• Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack 10 minutes.
• Loosen sides of loaf from pan; remove from pan and place top side up on cooling rack. Cool completely, about 2 hours.
• In small bowl, beat all icing ingredients, adding enough of the powdered sugar for desired drizzling consistency. Drizzle icing over bread. Let stand until set. Wrap tightly and store at room temperature up to 4 days, or refrigerate.

Steps:

• In a medium saucepan, bring the water and salt to a boil. Stir in the oats and raisins, reduce the heat to low and simmer, stirring occasionally, uncovered, for 5 minutes.
• In the meantime, place nuts, if using, in a dry skillet over a medium-high flame, and toast, stirring frequently, until golden and fragrant, about 5 minutes. Set aside.
• When the oats are cooked remove pan from the flame and stir in the vanilla and nutmeg. Swirl in the brown sugar and place the oatmeal in serving bowls. Pour 1/4 cup of milk on top of each bowl, and top with toasted nuts and a sprinkle of cinnamon.
• Note: For a quicker version using quick cooking or plain instant oatmeal: Cook the oatmeal according to the directions on the package. Stir raisins, brown sugar, and nutmeg into the cooked oatmeal. Top with milk, nuts (toasted or un-toasted) and cinnamon.

Steps:

• Preheat the oven to 350 degrees. Combine the steel-cut oats, polenta, water and salt in a 2-quart baking dish. Stir together and place in the oven. Bake 1 hour. Remove from the oven and stir in the butter. Return to the oven for 10 more minutes. Remove from the oven and stir again. Taste and adjust salt. If desired, stir the Parmesan into the polenta, or sprinkle it on top after you spoon on the tomato sauce.
• Spoon the polenta onto plates, make a depression in the middle with the back of your spoon, and fill it with tomato sauce. Top with Parmesan if you haven't stirred it into the polenta.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease 2 loaf pans, 8 1/2 x 4 1/2 inches.
• To make the streusel topping, mix 1/4 cup of cut-up butter, 1/2 cup flour, brown sugar, 1 teaspoon cinnamon, and oats in a bowl until crumbly. Set aside.
• Cream the sugar and butter together in a bowl, and stir in the eggs. Add the bananas, buttermilk, and vanilla extract, and stir until the mixture is well blended. Beat in the flour, pumpkin pie spice, baking powder, cinnamon, and nuts.
• Scoop the batter into the prepared loaf pans. Sprinkle the top of each loaf with half the streusel topping.
• Bake in the preheated oven for 1 hour and 15 minutes, until the loaves have risen and the topping is browned. Let the banana bread cool in the pans for 5 minutes before turning out onto a wire rack to finish cooling.

Steps:

• Preheat the oven to 300 degrees Fahrenheit (149 degrees Celsius).
• Cream the Butter and Sugar in the bowl of an electric mixer fitted with a paddle attachment until smooth. Scrape down the bowl. Add the Vanilla Extract and Lemon Zest and mix until well incorporated.
• Chef's Note: It is not necessary to beat the Butter and Sugar until very light and airy in texture, as with many other recipes, as trapped air is not necessary to leaven the final product.
• In a separate bowl, mix together the dry ingredients including the Flour, Corn Meal, Oats and Salt.
• With the mixer on low speed, stir in the dry ingredients in thirds. Continue mixing until the Streusel Dough is just combined.
• Using your hands, crumble the Streusel Dough in a thin layer onto a parchment or silpat lined sheet tray.
• Bake the Streusel for up to one hour, checking it every 15 minutes and breaking up any large pieces with a spatula. The Streusel is done when it begins to lightly brown and becomes dry and crumbly.
• Set the Streusel aside to cool. When it is fully cool, break up any remaining large pieces with your hands or in a food processor. Do not over-process the Streusel.
• Storage: The Streusel will keep well in an airtight container at room temperature for several weeks. The Streusel can also be frozen for several months.