Thank You: Manna from Debby

There's a woman at church who has twin granddaughters who reads my blog. I hadn't figured she kept up with it daily, just occasionally, maybe when twin stuff appears (ever so infrequently, though I have a post on twins in school kicking about).

But she must. Because today she called, fully briefed on all the goings-on with my back.

And said she'd made me a treat and could she bring it by this afternoon?

Wow.

And what a treat it was! Double. Like with twins. Because not only did she bring this delicious "oatmeal pudding" with sunflower seeds and craisins (recipe to follow when I can get it typed in), but she stayed for a nice visit.

Thanks so much for the visit and the delicious pudding (which is also good with cream!!!! Which I tried first, before the yogurt), Miss D. Both were a much-appreciated delight.

See you in church soon!

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Breakfast Oatmeal Pudding

2 1/4 cup quick cooking oats or 2 3/4 old-fashioned oats, uncooked

3/4 cup firmly packed brown sugar

3/4 cup raisins or dried cranberries

1 teaspoon ground cinnamon

1/2 teaspoon salt (optional)

3 1/2 cups skim milk

4 egg whites, lightly beaten, or 1/2 cup egg substitute (or 3 whole eggs)

1 tablespoon vegetable oil

1 tablespoon vanilla

3/4 cup sunflower seeds or nuts (walnuts, pecans, etc) optional

skim milk or nonfat yogurt and fruit (optional)

Heat oven to 350F. Spray 8" square pan with non-stick cooking spray. In a large bowl combine oats, brown sugar, raisins/cranberries, nuts, cinnamon, and salt. Mix well.

In a medium bowl, combine milk, egg whites, oil and vanilla; mix well. Add to dry ingredients and mix well. Pour into prepared baking dish. Bake in preheated 350F oven for 45-60 minutes or until center is set and firm to the touch.

Cool slightly. Serve with milk or yogurt and fruit, if desired. Store leftover pudding covered in fridge.

Note: To reheat, place single serving in microwave-safe bowl and cook on high for about 30 seconds. Great warmed and then with yogurt on top!

Miss D