First off, I'd keep them in the freezer or the refrigerator, rather than at room temperature. They can go rancid.

There are bread recipes that use them. I made extra oatmeal with them on Monday, and with the extra 1-cup, I made "Cooked Oatmeal Scones".

Check out Bob's Red Mill (www.bobsredmill.com) for recipes.

-Grainlady

Here is a link that might be useful: Cooked Oatmeal Scones

Grainlady, did you enjoy those cooked oatmeal scones? Do you think they're worth making again. The recipe looks intriguing. I have a favorite oatmeal scone recipe that I make every week for my husband's breakfasts, but I also love to experiment. The only thing I'm looking for is a larger quantity of oatmeal than most oat scone recipes call for, and that's why I continue to make my old standby. If you think the cooked oatmeal scones are tasty, I might give them a try.

You could make a Haggis! :D lol!

"Here's a recipe for the beloved Haggis of Scotland. In addition to the other naughty (read 'delectable') bits, the lungs are traditionally included in Scotland, but are omitted here as it's illegal to sell lungs in the U.S. (Any clues as to why, anybody?). Some folks also think that liver shouldn't be used ..."

* 1 sheep's lung (illegal in the U.S.; may be omitted if not available)
* 1 sheep's stomach
* 1 sheep heart
* 1 sheep liver
* 1/2 lb fresh suet (kidney leaf fat is preferred)
* 3/4 cup oatmeal (the ground type, NOT the Quaker Oats type!)
* 3 onions, finely chopped
* 1 teaspoon salt
* 1 teaspoon freshly ground pepper
* 1/2 teaspoon cayenne
* 1/2 teaspoon nutmeg
* 3/4 cup stock

Wash lungs and stomach well, rub with salt and rinse. Remove membranes and excess fat. Soak in cold salted water for several hours. Turn stomach inside out for stuffing.

Cover heart and liver with cold water. Bring to a boil, reduce heat, cover and simmer for 30 minutes. Chop heart and coarsely grate liver. Toast oatmeal in a skillet on top of the stove, stirring frequently, until golden. Combine all ingredients and mix well. Loosely pack mixture into stomach, about two-thirds full. Remember, oatmeal expands in cooking.

Press any air out of stomach and truss securely. Put into boiling water to cover. Simmer for 3 hours, uncovered, adding more water as needed to maintain water level. Prick stomach several times with a sharp needle when it begins to swell; this keeps the bag from bursting. Place on a hot platter, removing trussing strings. Serve with a spoon. Ceremoniously served with "neeps, tatties and nips" -- mashed turnips, mashed potatoes, nips of whiskey.

Here is a link that might be useful: More of the article

UUh..I think I'd go with the scones....

Shambo - "Taste" is pretty subjective.... We consume a large variety of grains, I mill my own flour and make all our breads. I'm always making things other people would think "unusual".

I've made the Cooked Oatmeal Scones many times, and we like them very much. I'd have to say Oat Farls (that's an 'L' - a traditional Irish scone) are our favorite scone, but they use old-fashioned oats, not steel-cut.

-Grainlady

Rachelellen, I've eaten haggis....once.

Gl, I'll look at that recipe. I DO like scones, most every one I've ever eaten!

I just had to add this one from Bob's Red Mill..

German Goetta

contributed by Arlene Burnett

Goetta is of German origin, similar to mush and almost identical to what the Pennsylvania Dutch call scrapple.

Ingredients:
1 pound Ground Pork
1 pound Ground Beef
8 cups Water
2 1/2 cups Oats, Steel Cut
1 large Onion, sliced
1 to 4 Bay Leaves (Premium Hand Selected)
2 tsps Salt
Pinch of Pepper

In a large pot with a lid, boil the water. Add salt, pepper and oatmeal. Cover and let cook for two hours, stirring often.

Add the meat, onion and bay leaves, mix well. Cook for another hour, stirring often. Remove bay leaf (leaves).

Pour into bread pans- size of pan does not matter.

Refrigerate overnight.

To serve:

Slice the goetta and fry it until crispy or just until heated through. Goetta may be served with pancakes and eggs, on sandwiches, or in place of meat at dinner.

Note: Two teaspoons of Savory may be substituted for the onion and bayleaf.

LOL at the haggis! I have eaten haggis too. ...Once...in Scotland. (Do you suppose there were lungs in it? Yikes!)

Linda

Hi Maureen,

I cut this recipe out from either Bon Appetit or Gourmet magazine a while ago. I love oatmeal in all forms, so this cookie appealed to me. The recipe only calls for a small amount of steel cut oats, but it only makes 12 cookies, so I'd double that recipe to use up more oats:-) I hope you like them.

DARK CHOCOLATE OATMEAL COOKIES - makes 12

3/4 C AP Flour
1/4 C Unsweetened cocoa powder
1/2 t baking soda
1/4 t salt
1 stick unsalted butter, at room temp
1/2 C sugar
1/2 t vanilla extract
2 TBSP steel cut oats
1/4 C Semisweet choc chips
*******************************************************
Preheat oven to 350. Line large baking sheet with parchment. Sift first 4 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Add sugar and vanilla; beat until blended. Add flour mixture and beat until moist clumps form. Mix in oats with spatula until evenly distributed (dough will be very firm). Add chocolate chips and knead evenly to blend.

Using moistened hands, shape i generous tablespoon dough into ball. Place on prepared sheet; flatten to a 2" round. Repeat with remaining dough, spacing rounds 2" apart. Bake cookies until center is slightly firm and top is cracked, about 14 minutes. Cool on sheet.

Enjoy!
DONNA

When I used to make meatloaf, I would always add oats to it, but I never tried it with steel cut oats, although I think it would work fine. I used oats instead of bread crumbs because I preferred the flavor and texture. You could probably also make granola.

Lars

Maureen,
I've used it in meatloaf... works just fine.

As for haggis, when we were in Scotland this summer, DH kept threatening to order it. One menu even had haggis pizza. I threatened to leave the restaurant if he ordered it. But then, at a small village pub, he ordered an appetizer of Haggis in Whiskey Sauce. DH, 7-yo DS and I LOVED IT! We scraped the bowl.

Thinking it was a fluke, DH ordered Chicken Breast stuffed with Haggis at a different place. Again, we were fighting over the last bits.

Go figure!

Grainlady, I understand what you're talking about. But I think I might enjoy the scones because they don't seem overly sweet. I read the recipe reviews and they were pretty positive. The buttermilk scone recipe I've been using calls for either orange, cinnamon, or maple flavoring. My husband likes them flavored, but my favorite is plain. For some reason, I just don't like sweet things for breakfast. Toast, waffles, pancakes, even French toast -- I always eat them with just butter, never jam or jelly or syrup.

Ann...where in Scotland?? I missed that trip. Good on you (to mix country phrases)

Are you saying you use the raw sc oats in meatloaf? I guess they just seem so hard, I can't quite get the feeling that the y would soften enough.

I guess I will cook some tomorrow am and see what comes of them. I could do with an oatmeal morning.

This is a "guy cake"..... men seem to love it's heavy, dense texture... not to forget the chocolate fix.

Fudge Oat Cake

1 1/2 cups Boiling water
1 cup Oatmeal
1 cup Butter or Margarine
3 squares Unsweetened Chocolate, melted
1 cup Granualted Sugar
1 cup Brown Sugar
2 Eggs
1 1/2 cups Flour
1 tsp. Salt
1 tsp. Baking Soda
1 tsp. Vanilla

Pour boiling water over oatmeal, let sit to cool.
Preheat oven to 350º
Grease and flour 9 x 13" pan.
Cream butter and add slightly cooled, melted chocolate. Beat well. Add sugars and eggs. Beat until fluffy. Stir flour, salt, and soda together. Add to butter mixture. Add vanilla. Add cooled oats. Mix well.
Pour into pan and bake for 45 minutes or until a toothpick comes out clean, (top will appear shiney.)

Yield: 12 3" squares; 24 cupcakes (30 minutes baking time.)

Frost or dust with powered sugar.

Haggis is yummy--when made correctly and eaten in the Scottish Highlands. :-) Followed by Sticky Toffee Pudding. Can't wait to go back and have some more!

I have a container of steel cut oats in the pantry, so I think I'll try some of these recipes. Thanks

Nancy

UUh..I think I'd go with the scones....

Hee hee hee! You and me both, seestah! Er...bradah? Msazadi doesn't exactly make it clear. :D

rachelellen, msazadi is actually MsAzadi but capitalization goes by the wayside here. Maureen

Maureen,
I should have clarified. We keep on hand 2 different versions of McCann's steel-cut oats. The box version is a "quick cook" version. For that, I just let the oats soak in a bit of milk while I'm getting the other ingredients ready for the meatloaf and then use as is. For the canned (not quick cook version), I soak those overnight if I'm making oatmeal the next morning and set aside some for meatloaf, but I don't cook it before hand.

As for Scotland, we were there last June. My father-in-law had a sabbatical there and he and his wife had rented a house in Crail, just next to St. Andrews. So we used that as our home base and spent three weeks traveling in northern England and Scotland.

If you're ever in St. Andrews, there's a butcher shop with the HUGEST, DISGUSTINGEST (is that a word?) display of raw sheep stomach encased haggises... sort of putty grey and rubbery looking. All set up in a lovely pyramid!

Donna & Westelle

I love baking with Oatmeal, I have copies and pasted the cookie and cake recipes.

Thanks

Ohiomom, let me know how the cookies turn out for you!
DONNA

I getcha now Ann. (And that is the way to visit....a real home base. Scotland is sooo lovely, I wish the darn $ was stronger.)

Grainlady: I'm so glad I read this thread and your caution that steel oats can go rancid... it never would have occurred to me. This thread had me opening an older, but still-sealed can of McCann's and it had that strange rancid smell. I did cook some up, but the cooking odor alone convinced me that the oats were indeed rancid. YUK!

I know what you mean about the $. I think we're staying in N.America this year. Not sure I can afford the hit on the exchange rate. By the way, can I have your life now? I want to retire and travel like you! (see spain thread).

And yes, Scotland was wonderful. I'd go back in a heartbeat.

Ann--how nice to have a "home base" while travelling!

I plan on going back next year and taking the whole family (just the dh I went in '06). I'm just keeping my fingers crossed that with a new admin here in Jan the dollar gets stronger. :)

2009 is going to be a big tourist year in the Highlands, they are billing it as The Year of Homecoming. I certainly felt like I was home while visiting Skye and the West Coast--some of my ancestors left that area for Nova Scotia in 1790-1800. We'll be in Inverness for the Highland Games and then travel about. I'd love to just wander as the mood hits us, but I think we'll need to book rooms well in advance!

and thanks for the tip on the rancid oats...off to check the pantry...