Breakfast Pie (Oatmeal Pie)
Makes 4 pies, 8 servings each
24 oz egg substitute ((if you prefer whole eggs, use 8 large)
3 c Non-fat, Non-dairy creamer
2 c Orange Juice
2 c Uncooked Oatmeal (Regular or Quick Cook – not instant)
¾ c Sugar
1/3 c Canola Oil
4 T Grated Orange Peel (fresh or dry)
1 T Cinnamon
¼ T Salt (optional)
4 frozen pie shells
Preheat oven to 375 degrees
Combine ingredients in large bowl.
Pour into pie shells.
Bake for 35-40 minutes at 375 degrees, or until golden brown and set.
Allow pies to sit for 10 – 15 minutes, cut into 8 slices and serve.
NOTE: These freeze well once baked; be certain that crust is not over-browned. Let cool, as above, cut into portions, wrap with plastic wrap and then cover with aluminum foil. Defrost overnight; reheat at 350 covered with foil only until hot.
Berkshire Morning Egg Puff (Artichoke Frittata)
24 oz egg substitute (if you prefer whole eggs, use 8 large)
1 pt low fat cottage cheese
1 T basil pesto
1 t Parmesan cheese
½ t white pepper
½ c flour
2 t baking powder
½ c shredded cheddar cheese
14 oz artichoke hearts, drained and sliced ¼” thick
2 green onions finely sliced
1 red bell pepper thinly sliced
Preheat oven to 350 degrees
Spray a 9×13” glass baking dish with non-stick cooking spray
Whisk eggs and next 5 ingredients, blending thoroughly
Add remaining ingredients, except for red pepper, and fully incorporate.
Pour mixture into baking dish, top with red pepper, and bake for 30-40 minutes until golden and firm to touch
Rookwood Oatmeal Snowflake Cookies
1 c sugar
1 c canola oil
1 t vanilla extract
1 t salt
6 T egg substitute
1 c flour
1 t baking soda
1 c chopped walnuts
1 c white chocolate chips
1 c brown sugar
1 c coconut
3 ½ c quick oats
Preheat oven to 350 degrees.
Mix all ingredients together.
Drop by teaspoonful onto a cookie sheet sprayed with vegetable spray
Bake for 10 minutes. Take out, cool & enjoy! (Makes5 – 6 dozen)
The Rookwood Inn’s Guide to Devouring the Berkshires – One Cultural Bite at a Time is the quintessential arm chair traveler’s guide to the arts in the Berkshires of Western Massachusetts. Divided by seasons to take advantage of locally grown and sourced foods, each chapter has a general introduction to the season, a blurb and recipes from some of the cultural venues along with Rookwood Inn recipes. It is available for purchase from the inn. Profits go to the Stephen Lindner-Lesser Memorial Foundation which supports cultural organizations in the Berkshires.