3 cups water
1 cup whole milk
1 tablespoon unsalted butter
1 cup steel-cut oats
1/4 teaspoon table salt

1. Bring water and milk to simmer in large saucepan over medium heat. Meanwhile, heat butter in medium skillet over medium heat until just beginning to foam; add oats and toast, stirring constantly with wooden spoon, until golden and fragrant with butterscotch-like aroma, 1 ½ to 2 minutes.

2. Stir toasted oats into the simmering liquid, reduce heat to medium-low; simmer gently, until mixture thickens and resembles gravy, about 20 minutes. Add salt and stir lightly with spoon handle. Continue simmering, stirring occasionally with wooden spoon handle, until oats absorb almost all liquid and oatmeal is thick and creamy, with a pudding-like consistency, about 7 to 10 minutes. Off heat, let oatmeal stand uncovered 5 minutes. Serve immediately, sweetening as desired.

1 1/4 cup whole wheat flour
2 cups all-purpose flour
3/4 cup sugar
1/4 teaspoon salt
1 teaspoon baking soda
2 1/2 teaspoons baking powder
2 1/2 cups rolled oats
1 cup dried chopped cranberries, apricots or raisins
10 ounces chilled butter, cut into ½-inch pieces
2/3 cup buttermilk
1 tablespoon heavy cream
1 tablespoon sugar

Line an 11-inch-by-17-inch baking sheet with parchment paper. Combine all dry ingredients (except 1 tablespoon sugar) with dried fruit of your choice in large mixing bowl or electric mixer.

Add the butter pieces and mix on medium-low speed until mix resembles coarse meal. Add buttermilk and mix until just combined. Turn out the dough onto a clean work surface.

With hands, quickly pat dough into a 16-inch-by-3 1/2-inch rectangle that is 1/2-inch thick. Score rectangle into 10 triangles. Cover with plastic wrap and freeze for at least 2 hours.

Heat oven to 350 degrees. Remove dough from freezer and cut into triangles where scored with a sharp knife. Place scones 2 inches apart on the prepared baking sheet.

Brush scones with the heavy cream and sprinkle with 1 tablespoon sugar. Bake until golden brown, about 30 minutes.

2 (1/4-ounce) envelopes active dry yeast
1/4 cup warm water (105° to 115°)
1 3/4 cups water
1/2 cup butter or margarine
1 cup uncooked quick-cooking oats
1 1/2 teaspoons salt
2 tablespoons molasses
1 cup buttermilk
3 cups whole wheat flour
2 1/2 to 3 cups bread flour

Combine yeast and 1/4 cup warm water in a 1-cup liquid measuring cup; let stand 5 minutes.

Cook 1 3/4 cups water and next 3 ingredients in a large saucepan over medium heat until butter melts. Stir in molasses and buttermilk; cool to 105° to 115°. Stir in yeast mixture.

Combine oats mixture and 1 cup whole wheat flour in a large bowl, stirring until smooth. Stir in remaining whole wheat flour and enough bread flour to make a soft dough.

Turn dough out onto a well-floured surface, and knead until smooth and elastic (10 to 15 minutes). Place in a well-greased bowl, turning to grease top.

Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.

Punch dough down, and divide in half; shape each portion into a loaf. Place into 2 greased 8 1/2- x 4 1/2-inch loafpans.

Cover and let rise in a warm place, free from drafts, 30 minutes or until doubled in bulk.

Bake at 350° for 30 minutes or until golden brown. Remove from pans immediately, and cool on wire racks.

Yield: 2 loaves

3 1/2 cups fresh sliced rhubarb
2 tablespoons sugar
3 cups berries (any combination of blackberries, blueberries, and gooseberries)
1 apple, cored and sliced
1 1/2 cups uncooked regular oats
3/4 cup firmly packed brown sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/3 cup butter

Spoon rhubarb evenly into a lightly greased 11- x 7-inch baking dish; sprinkle with 2 tablespoons sugar. Top with berries and apple. Set aside.

Combine oats and next 3 ingredients; cut in butter with a pastry blender until crumbly. Sprinkle over fruit mixture.

Bake at 375° for 25 minutes or until topping is browned and fruit is bubbling. Serve warm with cream, if desired.

Yield: 8 servings

1 cup whole oats
1/2 cup minced onion
1 large shallot if desired, minced
1 1/8 teaspoons ground allspice
1 teaspoon salt
2 tablespoons fresh lemon juice, or to taste
2 tablespoons olive oil (preferably extra-virgin), or to taste
1/2cup finely chopped fresh mint leaves
1 cucumber, peeled if desired, seeded, and chopped
1 cup vine-ripened cherry tomatoes, quartered

Recipe Directions
In a large saucepan of salted boiling water cook oats 25 minutes. Drain oats in a colander and rinse under cold water. Set colander over a kettle of boiling water (oats should not touch water) and steam oats, covered with a kitchen towel and lid, until fluffy and fry, 5 to 10 minutes (check water level in kettle occasionally, adding water if necessary).

While oats are cooking, in large bowl stir together onion, shallot, allspice, and salt. Stir in hot oats and cool. Stir in lemon juice, oil, parsley, mint, and salt and pepper to taste. Add cucumber and tomatoes and toss salad gently. Bring salad to room temperature before serving.

2 cups regular rolled oats
1 cup milk
1 cup apple juice
1/4 cup honey
1 tsp. ground cinnamon
3/4 cup blanched almonds, pecans, or walnuts, toasted and coarsely chopped
1 tart green apple, cored, seeded, and very thinly sliced
1 6-oz. container desired-flavor yogurt
1 cup fresh raspberries

Recipe Directions
In bowl stir together oats, milk, apple juice, honey, and cinnamon. Cover; chill overnight or until oats are soft. Stir in nuts.

To serve, spoon oats mixture into 8-ounce serving glasses. Top with apple slices, yogurt, and raspberries. Serves 4 to 6.