The following recipes from the Parish House Inn bed and breakfast in Ypsilanti were featured on Local 4 News Saturday morning:

Michigan Baked Oatmeal

This is more like a pudding and doesn't taste like any oatmeal you may have eaten in the past. It makes 6 to 8 servings.

Ingredients:

2 c. old fashioned oats
4 c. milk
½ tsp. almond flavoring
¼ c. brown sugar
1 large grated apple, unpeeled
½ c. dried cherries
½ c. slices almonds

Method:

Preheat oven to 400 degrees.
Coat a 9-by-9 inch pan with cooking spray.
Add all the ingredients to the pan except the almonds and mix well.
Sprinkle the almonds over the top.
Bake uncovered for 30 to 40 minutes, or until bubbly.
It will thicken as it cools.
Leftovers reheat beautifully in the microwave the next morning.

Variations: omit cherries and almonds. Use ½ cup raisin and ½ teaspoon cinnamon or chopped apricots and pecans. Applesauce can be used in place of the grated apple as well.

Oatmeal-Butterscotch Muffins

Yield: 12 muffins

These delicious muffins stay moist for a day or two at room temperature or you can freeze them.

Ingredients:

2 c. old fashioned oatmeal
1 1/3 c. buttermilk
¾ c. brown sugar
1 stick melted butter (¼ pound)
2 eggs, slightly beaten
1 c. flour
1 ½ tsp. baking powder
¼ tsp. salt
½ tsp. baking soda
¾ c. butterscotch chips

Method:

In a large bowl, combine oats, buttermilk and brown sugar. Set aside and let stand for 1 hour.
Preheat oven 400 degrees. Spray a muffin tin with cooking spray or line with paper muffin cups.
Combine melted, cooled butter and eggs. Add to oat mixture. Sift flour, baking powder, salt and baking soda and add to oat and egg mixture, stirring to combine.
Stir in butterscotch chips.
Divide the batter into the prepared muffin pan.
Bake for 15 to 20 muffins or until top springs back when lightly touched.
Remove from pan and cool a bit before serving.

Blueberry Stuffed French Toast

Yield: 8 to 10 servings

Ingredients:

12 slices egg bread, cut into cubes (bread machine dough)
2 packages (8 oz.) cream cheese, cut into 1-inch cubes
1 c. blueberries, fresh or frozen (not thawed)
12 large eggs
1/3 c. maple syrup
2 c. milk

Method:

Coat a 9-by-13-by-2 inch glass baking pan with cooking spray.
Place half of bread cubes in pan. Scatter cream cheese over bread, then blueberries over cream cheese.
Place remaining bread cubes on top of blueberries.
In large bowl, whisk together eggs, syrup and milk. Pour evenly over bread.
Wrap with foil and place in refrigerator overnight.
The next morning, preheat oven to 350 degrees.
Remove French toast from refrigerator and place in middle of oven.
Bake for 30 minutes with foil on, 30 minutes uncovered, until puffy and golden brown.
Cut into servings and top with blueberry sauce.

Blueberry Sauce

Ingredients:

2 c. granulated sugar
1 tsp. ground cinnamon
4 tbsp. cornstarch
1 c. water
1 c. orange juice
2 c. blueberries, fresh or frozen

Method:

In 1-quart saucepan, mix together sugar, cornstarch and cinnamon.
Add water and orange juice; cook over medium heat until thickened.
Add blueberries and simmer for 10 minutes, or until berries have burst, stirring occasionally.
Serve over stuffed French toast.