Vanilla Raspberry Oatmeal Brulee

Ingredients:

1/3 c. + 2 T. steel cut oats
1 1/2 c. milk
1 1/2 t. pure vanilla extract
2 t. sugar plus more for brulee top



In a large saucepan bring the milk to a boil. Add the oats and simmer 25-30 minutes to desired texture. When oats are near the end of cooking stir in the vanilla and 2 teaspoons of sugar. Remove from heat and empty oatmeal into a heat safe bowl. Add fresh raspberries to the oatmeal and push them down in slightly. Lightly shake a thin layer of sugar over the entire top of the oatmeal and torch lightly with a food torch until sugar melts, bubbles and hardens.

Serve immediately.
Makes 1 large serving.

Carrot Muffins

Here is one of those ways I sneak a little extra fiber into my child's diet. My mom made up this recipe while we were visiting her a few months ago. And when she first told me that she put carrots in them, I was surprised and a little nervous since I really don't like carrot cake. But I loved them. She would give him the warm muffins with some yogurt and strawberries. He loved it and so I keep making them and now my husband is addicted too.

Ingredients:
1 egg
1/3 cup oil
1/2 cup carrots, finely chopped in food processor
1/2 cup milk
1/3 cup brown sugar
1 cup flour
1 tablespoon baking powder
1/2 teaspoon salt

Mix the wet ingredients (including carrots) in a medium bowl. Mix the dry ingredients in a large bowl. Make a well in the dry ingredients. Pour the wet mixture into the dry ingredients. Stir only until moistened. Bake for 20-25 minutes at 350 degrees.