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!

I would freeze them individually wrapped, then all of them in a ziploc... And yes you can freeze the nanners..I do it two ways..for baking I freeze in the peels..just tossed into the freezer drawer..for smoothies I peel and freeze whole, then store those in a ziploc..that way I can easily break off 1.5 bananas for the boys smoothies..

Barb: Pizzelles and Biscotti are always a big hit here. In fact I caught H~~~ , because I didn't have any made for Thanksgiving. And they are only plain with Anise. ************************************** I sent these to my Niece when she was in Bagdad. Packed Biscotti in one airtight container and Pizzelles in another. Don't pack them both in one container. She distributed them to the Marines, who she worked with. They were a hit with them. Asked when more were coming. ******************************** This sounds like a a lot but are very easy. (10 min. Prep) ******************************** Good , Light, Crispy, Delicious, Mouth Watering, To kill for, Lou's Pizzelles 3-X large eggs 1/2 cup (1 stick ) of melted butter ( not hot ) 3 tablespoons of oil 1 cup of Sugar + 3 Tablespoons 4 Teasps. of Anise Extract or 1 Teasp. Anise Oil or Try a little less first and adjust to taste I use McCormickâÂÂs Anise Extract or Anise Oil from FanteâÂÂs of Phila. 1 3/4 cups of flour , add more to thicken 4 level, teaspoons of Baking Powder Mix well, All the ingredients, except the Flour & Baking powder Then add them and mix well. If you think the dough is too soft add a little more flour. I add until the batter peaks , ( a little stiff ) while mixing , and mix with a Tablespoon, to make a soft dough. I use a Mellon Scoop, with a trigger release, to measure the dough. ( it holds one teaspoon ) When baking the Pizzelles pile them far away from where you are baking. Because they are soooo Gooood you will be eating them as you go. This will make about 40 Pizzelles, unless didn't listen and piled them too close. Then you will have about 3 left and gained 2 lb. Save one for me ************************************* LouâÂÂs Biscotti - Basic Anise Flavored Pizzelle Dough can be used to make Biscotti. Just add more flour to make a soft Dough. Divide in two and roll out 2 Logs about 14 inches long. Place them on an oiled cookie tin, separated, to allow for them to grow. Flatten the 2 logs, leaving the center higher. Bake in a Pre heated , 325 Degree oven, 25 to 30 minutes or, Until a golden color on top. While still hot Remove to a cutting board, make a cut, diagonal across; in the center, to remove them from the pan easier. Continue cutting diagonally the size of a Nickel and separate them. When cooled , eat them or place in a Tight container. Whichever comes first !!! There are many variations for flavors and texture. Almond flavors can be substituted. Almonds can be added to the dough. Raisins can also be added. Or they can be put back into the oven and toasted. Ciou !

I'm happy to share, but it's just a typical "5 minutes a day" bread recipe, from Mother Earth News. It does contain honey, which gives the bread a nicer flavor, it cuts down on the bitterness from the wheat. The dough is pretty wet, but still can be baked "free form" without having a pancake instead of a loaf. I used olive oil, but did not grease the griddle. Mixing was done with a Danish Dough Whisk but could have easily been done with a wooden spoon. I didn't bake anywhere near 50 or 60 minutes, it was about 30 minutes. The dough has been in the fridge for a couple of days, so it's a bit more "sour" than I really like, but it's not horrible. Not quite right, but closer and a lovely chewy crust. Honey Wheat Bread 1 1/2 tbsp granulated yeast (1 1/2 packets) 1 tbsp plus 1 tsp salt 1/2 cup honey 5 tbsp neutral-flavored oil, plus more for greasing the pan 1 1/2 cups lukewarm milk 1 1/2 cups lukewarm water 6 2/3 cups whole wheat flour • Mix the yeast, salt, honey, oil, milk and water in a 5-quart bowl or other container. • Mix in the flour using a spoon, high-capacity food processor with dough attachment, or a heavy-duty stand mixer with dough hook. • Cover loosely, and allow to rest at room temperature until the dough rises and collapses (or flattens on top); about 2 to 3 hours. • The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next several days. • On baking day, lightly grease a 9-by-4-by-3-inch loaf pan. Using wet hands, scoop out a 1 1/2 pound (cantaloupe-sized) hunk of dough. Keeping your hands wet (it’ll be sticky!), quickly shape it into a ball. • Drop the loaf into the prepared pan. You’ll want enough dough to fill the pan slightly more than half-full. • Allow the dough to rest for 1 hour and 40 minutes. Flour the top of the loaf and slash, using the tip of a serrated bread knife. • 5 minutes before baking time, preheat the oven to 350 degrees, with an empty broiler tray on another shelf. • Place the loaf in the center of the oven. Pour 1 cup of hot water into the broiler tray and quickly close the door. Bake for 50 to 60 minutes, or until deeply browned and firm. • Allow to cool completely before slicing in order to cut reasonable sandwich slices. Makes 3 1 1/2 pound loaves. I'll need to bake the rest of it pretty soon, before it gets too sour, though. Maybe dinner rolls. Or cinnamon rolls.... Annie