Oatmeal:
adapted from: Paula Deen
3 1/2 c. water
1/8 tsp. salt
2 c. old fashioned oats (not instant or quick cooking)
In a medium saucepan, bring water to a boil and add salt. Stir in the oats and simmer until thickened, about 6-8 minutes. Spoon into bowls and top with desired toppings (brown sugar, honey, cinnamon, etc . . .). Yield: 2 adult servings.
Banana's Foster Topping:
adapted from: Cook's Illustrated
1 Tbl. butter
1 Tbl. packed brown sugar
1/4 c. dark rum (I added water and 1/2 tsp. rum extract)
1 ripe banana, mashed
1/4 c. pecans, toasted and chopped
pinch of allspice (I used cinnamon)
Melt butter in a skillet over medium heat until melted; stir in brown sugar and cook until bubbling. Off heat, stir in rum; return skillet to heat and simmer mixture until reduced and syrupy, about 1 minute. Stir in mashed banana, pecans and allspice. Serve over individual bowls of hot oatmeal.
Jenn's Notes: I doubled the topping recipe, except I still only used 1 mashed banana. I love the flavor of rum extract, but you could always add vanilla instead. This was a great way to serve oatmeal.