Apricot oaties

Oats: A grain, which in England is generally given to horses, but which in Scotland supports the people.” Thus begins Sharon Tyler Herbst’s recipe for apricot oaties. Of course, she’s quoting Samuel Johnson’s 1755 Dictionary of the English Language in which Mr. Johnson wittily displays his disdain for the Scots. Or for oats, or both. Regardless, I am very glad the Scots passed along the consumption of oats to the likes of us!

I don’t know how authentic walnuts and apricots are in this recipe. Are those abundant in Scotland? Because they are in this recipe! A cup and a half of toasted chopped walnuts and a cup and two-thirds of apricot jam, the first cup of which is mixed right into the batter. Add to that equal parts oats and flour — two and a half cups worth of each — and the result is a nutty, soft, delicious cookie that tastes faintly of peaches, which is probably due to the cinnamon, nutmeg and two teaspoons of vanilla. We love them!

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About pattiblaine

Raised under the name of Snyder in the upstate NY town of Vestal, I've worked as a typesetter, a fast food salad bar tender, an art reviewer, a waitress, a part-time nanny, and a very-bad-with-phones temp. Once upon a time I was all-but-thesis toward a Masters in Art History. Now I'm just a mom with a lot of fiber squirreled away throughout the house. We call it insulation. In 2013 I completed a life-long learning program at Colgate Rochester Crozer Divinity School, and am a postulant toward the diaconate in the Episcopal Diocese of Rochester, NY. In addition to coordinating volunteers for the soup kitchen, I volunteer as a tutor at a deeply impoverished city elementary school, and am a docent at the Memorial Art Gallery.
This entry was posted in Extracurricular, On the fly (aka from a mobile device), The Joy of Cookies and tagged , , , , , . Bookmark the permalink.

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