Baked Oatmeal with Berries and Almonds

4T melted butter
3 c. berries (blueberries, strawberries, raspberries or combo)
2 c. oatmeal (not quick oats)
1 c. toasted almonds-coarsely chopped (I used raw and toasted them in a pan until browned)
1 tsp baking powder
3/4 tsp fine sea salt
2 c. milk (regular or coconut or almond)
2 eggs
1/2 c. brown sugar (I used coconut sugar and some pure maple syrup)
1 tsp vanilla

Spray 9x13 inch pan with non-stick spray. Scatter berries in baking dish. In a small bowl whisk together dry ingredients. In another bowl combine melted butter, milk, eggs, sugar, and vanilla. Mix the oat mixture with the milk mixture and then pour over berries, shaking the dish to distribute evenly.

Bake at 350 degrees for 35-45 minutes. Serve warm.

The Best Strawberry Shortcake

This is just soooo good when you've got fresh picked strawberries from the strawberry stand!!

Homemade Strawberry Shortcake

Ingredients:

For the Strawberries

2-­3 cups quartered strawberries (about 1 1/2 pounds)

2 tablespoons sugar

For the Biscuits

 2 1/2 cups all purpose flour

1/4 cup sugar

 1 tablespoon baking powder

 1/4 teaspoon salt

3/4 cup buttermilk*

1/2 cup butter

 1 egg

coarse sparkling sugar

For the Cream

1 cup heavy cream

 1/4 cup sugar

 1 teaspoon vanilla extract or vanilla bean paste

Directions:

 For the Strawberries 1. Add sugar to the strawberries and let them sit while you make your biscuits. They will become soft and juicy.

 For the Biscuits

1. Preheat the oven to 425 degrees.

2. In a medium bowl, whisk together flour, sugar, baking powder and salt. 3. Place 3/4 cup buttermilk into the freezer for 10 minutes so that it is very cold but not frozen. Melt the butter allow it to cool slightly. Then add the butter to the buttermilk and stir so you have tiny clumps of butter in the buttermilk. 4. Add the buttermilk, butter clumps and egg to the dry ingredients and stir together into a dough. Do not over mix, and you may decide to ditch the spoon and just use your hands. 5. Pour the dough out onto a well floured surface, and pat it out to about 1 inch thick. Fold it into thirds (like a letter) and pat it out to 1 inch thick again. This will give your biscuits layers and help them rise up to be nice and fluffy. 6. Cut the biscuits out with a 2 1/2 inch round cutter and place them on a baking sheet. Sprinkle  the top generously with sparkling sugar. I also baked this in one large round, sliced in pie wedges before cooking.

Bake for 11-14 minutes, or until the tops are just golden brown. While the biscuits are baking, you can make the whipped cream.

For the Cream 1. In the bowl of an electric mixer, combine heavy cream, sugar and vanilla and whip on low speed for 1­2 minutes. Then increase the speed and whip until soft peaks form. Do not over mix you will have butter!

Strawberry Nutella Crepes

Oh my, this has to be my definition of the perfect dessert. The strawberries in Lodi are at their peak-add nutella on a light crepe-perfection!

Crepe Recipe

1 cup flour

1 tsp sugar

1/4 tsp salt

3 eggs

2 cups milk

2 T melted butter

Put all ingredients in the blender and blend until smooth. Using a non-stick skillet (or a crepe maker!!) brush with butter and pour just enough batter to cover the bottom of the pan. Cook until lightly browned. Remove and spread with Nutella and sliced strawberries. Dust with powdered sugar.