Buy 2 and get a better price; buy 5 or more and get an even better price Basic Cooking Instructions From the package: 1/2 pint water - 1 1/2 ounces of Oatmeal - pinch of salt Boil water and add salt Sprinkle in Oatmeal, stirring all the time Simmer for five minutes, until oatmeal is swollen Microwave mix as above Cook for two minutes, stir, cook for additional two minutes Alternative method: Stove Top Bring 1 cup oatmeal and 3 cups water to a boil, stirring continuously, turn down to medium and continue to stir for about one minute, reducing liquid. Turn down to simmer, stirring to keep from sticking for approximately five to ten minutes, depending on preference. Add your favorite toppings: fresh fruit, nuts, honey, raisins, hot milk, or brown sugar, or maple syrup. Try Oatmeal of Alford with Muscovado Sugar or June Taylor's Marmalades for a real treat! About the Producer Oatmeal of Alford is produced at Montgarrie Mill, Alford, in the heart of Aberdeenshire in the rich agricultural lands of Northeast Scotland. There has been a mill at Montgarrie since Jacobite times, and the present one, an impressive grey granite building, dates back to 1880. Also dating back to that time is the waterwheel which, driven by the Esset water, powers the mill. This wheel is indeed a piece of Scotland's engineering heritage, and it's as effective today as it was in 1880. The Master Miller, Donald MacDonald, mills as his great grandfather, and generations before him, did. He uses the best Scottish oats, which are renowned for their superior quality due to the extra hours of daylight in Scotland. It is this highly specialized process which makes the flavor of the oatmeal unique. It is packed and dispatched to bring you its traditional, crisp and nutty texture and flavor. The public has recognized oatmeal as one of the healthiest foods of today. It is one of the most nutritious of all cereals, it is a valuable source of natural soluble fiber and it is important for its folic acid content. Oatmeal Pancake Recipe Based on the Bridge Creek Oatmeal Pancakes (from The Breakfast Book by Marion Cunningham) These are really, really good! Serve them with dollops of preserve and yogurt or maple syrup and butter. ingredients: 2 cups buttermilk 2/3 cup Alford Oatmeal 1 large egg 2 tablespoons light brown sugar 2 tablespoons oil (I used Rice Bran) 1/3 cup all purpose flour 1 cup whole wheat pastry flour 1 teaspoon baking soda 1/2 teaspoon fine salt directions: 1. In a large bowl stir together the buttermilk, oatmeal, egg, sugar and oil. In a small bowl, whisk together the flour, pastry flour, baking soda and salt. Whisk the dry ingredients into the wet, just until combined. 2. Heat a heavy griddle or skillet and brush with oil. Ladle batter ontoskillet (about 21/2 tablespoons per pancake) and cook until lightly browned on each side. Makes about a dozen four inch pancakes. *Special note* This product is really stone-ground. Which means once in a while, little stones that chip off the mill stone will end up in the oatmeal. We recommend looking through your oats and picking out any stones before you add water and cook.*Special note*This product is really stone-ground. Which means once in a while, little stones that chip off the mill stone will end up in the oatmeal. We recommend looking through your oats and picking out any stones before you add water and cook. Oatmeal of Alford is renowned for its traditionally nutty flavor and unique texture. Pinhead oats are whole oats that have been cut into pieces and have a chewier, nuttier texture than rolled oats. Their flavor can be attributed to the final drying process, which takes place in an old fashioned 'flat kiln', which is believed to be the only one of its kind used in Britain today.
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