HOMEPLATE HOMESTYLE Strawberry Shortcake Baked Oats BY NICHOLE GEORGE
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PREPARATION Place apples in a large bowl and toss with lemon juice.
PREPARATION Preheat the oven to 350 F. Grease an 8- inch cake pan with butter or butter flavored non-stick spray.
Cool for 10 minutes before serving with the whipped cream and fresh strawberries.
This salad comes together quickly and is perfect for summer patio dining and picnics.
1 large red apple, cored, thinly sliced and cut into matchsticks 1 large green apple, cored, thinly sliced and cut into “Guten matchsticks Appetit!” 1½ tablespoons fresh lemon – Helga juice or less to taste 3 cups matchstick-cut carrots ¼ cup chopped chives 1 tablespoon olive oil 1 teaspoon sugar ½ teaspoon salt ¼ teaspoon ground black pepper or more to taste 2 oz. feta cheese, crumbled
INGREDIENTS 2 cups of oats (quick, steel cut, or traditional) 4 bananas (the riper the better) 4 tablespoons of honey 4 eggs 2 teaspoons of baking powder A pinch of salt
Pour the batter into the prepared pan. Bake for 30-35 minutes.
BY HELGA WENGLER
INGREDIENTS
his variation of the popular baked oats trend allows you to eat dessert as a healthy breakfast. This recipe fills an 8-inch cake pan, but you can easily cut the recipe in half or in quarters for ramekins or smaller pan sizes. You can use any whipped topping you like, but this recipe is shown with a vegan whip cream which is lower in sugar and low in fat. I highly recommend vegan whip cream recipes like the one shown using aquafaba (the liquid from canned garbanzo bean), vanilla extract, powdered sugar, and cream of tartar.
Place all the ingredients in a blender. Blend on high, until smooth.
Apple and Carrot Salad
Add carrots, chives, oil, sugar, salt, pepper and cheese; toss to mix thoroughly. Serves 8. Makes ¾ cups per serving.
Strawberry Shortcake Baked Oats with vegan whipped topping Nichole George is a Valley native, born and raised in Warren. She graduated from Howland High School and Kent State University. Before pursuing a graduate degree from the University of Notre Dame, she worked at several local bakeries
PHOTO BY NICHOLE GEORGE
including the French Street Café and Clarencedale Cakes. Her many projects includes a cookbook (“The House Gnome’s Guide to an Essential Kitchen”).
Helga Wengler is a native of Frankfurt, Germany. She learned to cook from her mother and loves to share her knowledge and expertise. She and her husband, Wolfgang, are very active in the community and also enjoy spending time with their daughters and grandchildren. Helga can be seen cooking on “Valley Spotlight” (4 p.m., Sunday on WBCB).
Key Lime Bars with Graham Cracker Crust RECIPE CONTRIBUTED BY STACEY ADGER
This recipe is from Little Spice Jar blog. Asprepared, the bars have a pronounced lime flavor. To decrease intensity, reduce lime zest by one teaspoon.
PHOTO BY STACEY ADGER
Key Lime Bars with Graham cracker crust
INGREDIENTS 12 large Graham cracker sections 2 tablespoons ground pecans 1/3 cup granulated sugar ¼ teaspoon cinnamon powder 1 stick (½ cup) unsalted butter, melted 3 egg yolks (room temperature) 1 can sweetened condensed milk (14 oz.) 4 teaspoons lime zest (approximately three limes) ½ cup key lime juice
PREPARATION Position rack in center of oven. Preheat to 350. Spray an 8x8 square baking pan with cooking spray. Line with parchment paper. Set aside. In a bowl, combine Graham cracker crumbs, ground pecans, sugar, and cinnamon. Add melted butter. Stir to combine. Make sure all the crumbs are moistened. Press crumbs into the bottom of baking pan. Bake for 10 minutes. Remove from oven, but leave oven on. In the bowl of an electric mixer fitted with the whisk attachment, whisk the yolks for 2 minutes. Add the condensed milk and continue to whisk for another 2 minutes. Stop the mixer, scrape down the sides. Add lime
zest. With the mixer on low, drizzle in lime juice, let mixer run for 2 minutes once added. Mixture will be slightly thicker when done. Pour the filling into crust and bake for 15 minutes. Cool completely on rack. Filling will set as it cools. Refrigerate for 2 hours or more. Slice and serve chilled. Stacey Adger is a lifelong resident of Youngstown. Besides being a talented home baker, she is an officer with the Mahoning County Chapter of the Ohio Genealogical Society. She graduated from The Rayen School and holds a bachelor of arts degree from Youngstown State University. Her great great grandfather, the Rev. Pleasant Tucker, founded Youngstown’s Third Baptist Church in 1874.
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