Old Fashioned Porridge Recipes

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OLD FASHIONED PORRIDGE



Old Fashioned Porridge image

I have posted the original recipe, it is from "The Governor's Inn" in Vermont, however for my liking I cut the sweets in half. It is really good either way. In the restaurant it is served with vanilla ice cream on top and a drizzle of pure maple syrup.

Provided by Bergy

Categories     Breakfast

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 13

3 cups water
3/4 teaspoon salt
1 2/3 cups old fashioned oats (not instant)
2/3 cup raisins
1/2 cup maple syrup
1/4 cup dark molasses
1/4 cup dark brown sugar
1/4 cup walnuts, chopped
2 eggs, beaten
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
chilled milk or heavy cream

Steps:

  • Heat oven to 350°F degrees.
  • Bring water to a boil, add, salt, reduce heat to medium high and add oats.
  • Cook for 5 minutes.
  • Transfer the oatmeal to a 6 cup souffle dish.
  • Add all the remaining ingredients, except milk.
  • Stir until well combined.
  • Bake until set (approx 1 hour).
  • Spoon into bowls and pour milk, cream on it.

Nutrition Facts : Calories 501.8, Fat 9.6, SaturatedFat 1.7, Cholesterol 93, Sodium 498.2, Carbohydrate 99.3, Fiber 5, Sugar 63.8, Protein 9.5

OLD FASHIONED PORRIDGE



Old Fashioned Porridge image

Make and share this Old Fashioned Porridge recipe from Food.com.

Provided by Lorrie in Montreal

Categories     Breakfast

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 13

3 cups water
3/4 teaspoon salt
1 2/3 cups rolled oats
2/3 cup raisins or 2/3 cup chopped dates
1/2 cup maple syrup
1/4 cup molasses
1/4 cup packed dark brown sugar
1/4 cup chopped walnuts or 1/4 cup pecans
2 eggs, beaten
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
milk or whipping cream

Steps:

  • Preheat oven to 350°F
  • Bring the water and salt to boil in a heavy saucepan.
  • Reduce heat to medium-low.
  • Add oats and cook 5 minutes, stirring frequently.
  • Transfer oatmeal to 6-cup casserole dish.
  • Add all remaining ingredients except milk and stir until well combined.
  • Bake until set, about 1 hour.
  • Divide the porridge into bowls.
  • Serve with milk.

OLD-FASHIONED PORRIDGE AND MOLASSES BREAD



Old-Fashioned Porridge and Molasses Bread image

I have had this recipe for over 40 years and it has never failed. The aroma of it baking is wonderful, and it also makes great toast. Also a great addition to have with baked brown beans. This freezes very well; I cut the loaf up before I freeze, that way I take out just the slices I need.

Provided by manella

Categories     Bread     Yeast Bread Recipes

Time 3h55m

Yield 48

Number Of Ingredients 9

3 cups boiling water
2 cups rolled oats
¼ cup shortening
2 teaspoons white sugar
1 cup warm water (100 degrees F (38 degrees C))
2 (.25 ounce) packages active dry yeast
⅔ cup molasses
4 teaspoons salt
8 ½ cups all-purpose flour, or as needed

Steps:

  • Pour boiling water over oats and shortening in a bowl. Stir until shortening melts; let stand for 20 minutes, giving it a stir once in a while.
  • Meanwhile, dissolve sugar in lukewarm water. Add yeast and let stand for 10 minutes. Stir briskly with a fork.
  • Stir yeast mixture into the partially cooled oat mixture with molasses and salt. Let cool to lukewarm, 5 to 10 minutes. Beat in 2 1/2 cups of flour, gradually adding remaining flour as needed.
  • Turn dough onto a floured surface and knead, 8 to 10 minutes. Shape into a smooth ball and place in a greased bowl, rolling the dough so the top is greased. Cover and let double in size, about 1 1/2 hours.
  • Punch dough down and shape into 4 loaves. Place into greased 8 1/2x4 1/2-inch bread pans. Cover and let rise until doubled in size, about 1 hour.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Bake in preheated oven until tops are golden brown, 30 to 35 minutes.

Nutrition Facts : Calories 117.5 calories, Carbohydrate 22.9 g, Fat 1.5 g, Fiber 1 g, Protein 2.8 g, SaturatedFat 0.3 g, Sodium 196.9 mg, Sugar 2.8 g

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