DIRECTIONS

Ingredients

• 1-1/2 cups old-fashioned oats
• 3/4 cup whole wheat flour
• 1/2 cup packed brown sugar
• 1/4 cup toasted wheat germ
• 3 teaspoons salt
• 1 package (1/4 ounce) active dry yeast
• 2-1/2 cups water
• 2 tablespoons butter
• 5-1/2 to 6 cups all-purpose flour
• Melted butter, optional
• Additional old-fashioned oats, optional

Directions

• In a large bowl, combine the oats, whole wheat flour, brown sugar, wheat germ, salt and yeast. In a small saucepan, heat water and butter to 120°-130°. Add to dry ingredients just until moistened. Add 3 cups all-purpose flour; beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough.
• Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
• Punch dough down. Turn onto a lightly floured surface; divide into five portions. Shape each into a loaf. Place in five greased 5-in. x 3-in. x 2-in. loaf pans. Cover and let rise until doubled, about 30 minutes.
• Bake at 350° for 30-35 minutes or until golden brown. Remove from pans to wire racks. Brush with melted butter; sprinkle with additional oats if desired. Cool. Yield: 5 mini loaves (5 slices each).

Shrimp Gumbo

Ingredients

• 1/4 cup all-purpose flour
• 1/4 cup canola oil
• 3 celery ribs, chopped
• 1 medium green pepper, chopped
• 1 medium onion, chopped
• 1 carton (32 ounces) chicken broth
• 3 garlic cloves, minced
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 teaspoon cayenne pepper
• 2 pounds uncooked large shrimp, peeled and deveined
• 1 package (16 ounces) frozen sliced okra
• 4 green onions, sliced
• 1 medium tomato, chopped
• 1-1/2 teaspoons gumbo file powder
• Hot cooked rice

Directions

• In a Dutch oven over medium heat, cook and stir flour and oil until caramel-colored, about 12 minutes (do not burn). Add the celery, green pepper and onion; cook and stir for 5-6 minutes or until tender. Stir in the broth, garlic, salt, pepper and cayenne; bring to a boil. Reduce heat; cover and simmer for 30 minutes.
• Stir in the shrimp, okra, green onions and tomato. Return to a boil. Reduce heat; cover and simmer for 10 minutes or until shrimp turn pink. Stir in file powder. Serve with rice. Yield: 11 servings.

  Note: Gumbo file powder, used to thicken and flavor Creole recipes, is available in spice shops. If you don’t want to use gumbo file powder, combine 2 tablespoons eachcornstarch and water until smooth. Gradually stir into gumbo. Bring to a boil; cook and stir for 2 minutes or until thickened.

Almond Butter-Chocolate Pie

INGREDIENTS