When Sam was 18 months old, we spent the summer in Alaska living with my family while Tony did his first internship at the Elmendorf AFB legal office. It was then that my dad introduced Sam to maple & brown sugar instant oatmeal. Every morning, my dad would get a little bowl of oatmeal ready for Sam when he got his breakfast so that it would be cool when Sam was ready to eat it. In fact, Sam got to love his morning oatmeal so much that "brown nummies" were often his first words in the morning. He is almost 7 now, and just about every morning of his life, he has eaten 2 packets of maple & brown sugar oatmeal. Anna usually eats it, too. Needless to say, we go through so much oatmeal at our house! Anyway, Tony decided he wanted to broaden the kids' horizons and has been making them different flavors of instant oatmeal in the mornings. It hasn't been popular. Now, each morning, the kids ask if they are getting "true oatmeal", meaning maple & brown sugar. So cute.
I love French Onion Soup, but hadn't found a recipe for it that I was in love with...until now. It's from Gooseberry Patch's Slow Cooker recipe book and is a winner!
French Onion Soup
4 cups beef broth
3 cups yellow onion, thinly sliced
1/4 cup butter
1 1/2 tsp. salt
1/4 cup sugar
2 Tbsp. flour
1 cup freshly grated
sliced French bread
additional Parmesan cheese
Pour broth into a slow cooker set on high; cover and set aside to warm. In a skillet over medium heat, cook onion slowly in butter until tender; cover and cook about 15 minutes. Add salt, sugar, flour. Stir well; add to broth in slow cooker. Cover and cook on high setting for 3 hours, or reduce heat to low setting and cook for 6 to 8 hours (preferred). At serving time, stir in cheese. toast bread under broiler; place in bottom of bowl and ladle soup over bread. Sprinkle with additional cheese. Serves 8.
We had the Buxtons over for FHE last night and had Sarah Memmott's famous Gateau a la Creme for dessert. Had to share this classic, also. Thanks, Sarah!!
Gateau a la Creme
1 yellow cake mix
1 cube butter
Mix all ingredients until it becomes a paste. Press into bottom of greased 9" x 13" pan. Then mix:
1 16 oz. pkg. powdered sugar
1 8 oz. pkg. cream cheese
Beat eggs, add powdered sugar, mix well. Add cream cheese. Spread mixture onto yellow cake crust and bake at 350 degrees for 25-30 minutes. Sprinkle with powdered suar immediately after removing from oven. Refrigerate until serving. Top with fresh raspberries to serve.