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Thread: Corner Bakery Swiss Oatmeal

  1. #1
    jdllmom Guest

    Default Corner Bakery Swiss Oatmeal

    My husband & I loved the Swiss Oatmeal from Corner Bakery on a recent outing for breakfast. This is a cold dish and the oatmeal is not cooked, but mixed with vanilla yogurt & skim milk. Dried fruit is also added. Does anyone have this recipe?

  2. #2
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    The recipe for this delicious muesli was published in the Australian Gourmet Traveller, in 1994, at the request of a reader who had enjoyed it at one of the Holiday Inn hotels. This is our adaptation, which we love to have as a treat on Sunday mornings.

    Bircher Muesli
    3 cups rolled oats
    3/4 cup fresh orange juice
    1 1/3 cups milk (you can use low-fat or soy if preferred)
    2 tablespoons sugar
    2 tablespoons honey
    1/2 cup plain yogurt
    1/2 teaspoon vanilla essence
    1/4 cup sultanas
    1/2 cup light cream (for whipping)
    2 tablespoons slivered almonds
    1-2 granny smith apples, peeled and grated (optional)
    ground nutmeg or cinnamon (optional)
    1-2 cup mixed fresh fruit, peeled and diced (such as raspberries, strawberries, melon, apple, banana, grapes, Kiwi fruit, pineapple, mango)

    In a large bowl, combine the rolled oats, orange juice, milk, sugar, honey, yoghurt, vanilla essence and sultanas.
    Mix well, cover, and either refrigerate or leave in a cool place overnight.
    The next morning, whip the cream, and fold it through the muesli with the slivered almonds (and grated apple if desired).
    If the consistency is firmer than you prefer, add more milk or cream to taste.
    Sprinkle with cinnamon or nutmeg (optional).
    Serve with fresh fruit.

    I googled it and this is supposed to be Swiss Oatmeal by a different name.

    A day without laughter is a day wasted...Charlie Chaplin

  3. #3
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    Corner Bakery Cafe®
    Swiss Oatmeal
    a chilled European breakfast cereal made with rolled oats, fresh green apples, bananas, currants, dried cranberries, low fat yogurt, and skim milk - vegetarian


    found this too..I know this isn't the recipe, but maybe we can clone it lolol

    A day without laughter is a day wasted...Charlie Chaplin

  4. #4
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    BIRCHERMUESLI!
    Article by: Barbara Johnson
    Source: Mother Earth News, Issue # 63 - May/June 1980

    Looking for a versatile, healthful, scrumptious homemade cereal? Try Birchermeusli.

    What nutritious raw food cereal can be eaten as a tasty morning breakfast, an energizing on - trail snack, or - with the addition of fruit and yogurt - a complete supper or dessert?

    Why, Birchermuesli, of course! And I'm going to tell you just how to fix the tastebud - pleasing cereal... but first - if you're unfamiliar with the popular "Swiss Breakfast" - you may be wondering just how to pronounce it! So here's an instant enunciation lesson: Simply say BIR-ker-MEW-slee. Try again: BIR-ker-MEW-slee. That's right. (You're now ready to sit down in a fancy restaurant and say, "I'll have Birchermuesli, please.")

    You might also wonder how Birchermuesli happened to come by its unusual name. Well, there's a simple answer to that question, too. Muesli is the Swiss word for "mush" (which is, perhaps, a poor choice of words... since mush is a term most often used to describe food that's been cooked to death!), while Bir cher comes from the name of the doctor who - recognizing the curative powers of raw food - created the fruit/nut/grain mixture... a fellow named Maximilian Oskar Bircher-Benner.

    The physician was head of the Life-Force Sanitorium (on the slopes of the Zurichberg outside Zurich, Switzerland) in the late nineteenth century, and is known for his ground-breaking work with raw food nutritional therapy. Since the good doctor's death, both his son (Dr. Ralph Bircher) and his daughter (Ruth Bircher-Benner, author of Eating Your Way to Health have continued to spread knowledge about healthful eating in general, and the benefits of raw foods in particular.

    Bircher-Benner repeatedly observed - in the course of his practice - that a diet of wholesome, uncooked foods improved the health of many of his patients... even some who were on the verge of death. The Swiss physician attributed the restorative effects to the fact that raw plant foods are direct products of the sun.

    Ralph Bircher has since claimed that the success of his father's diet was due to the "great variety of enzymes" contained in the uncooked foods. (Most of Bircher-Benner's medical contemporaries, by the way, flat out rejected the entire concept of nutritional therapy.)

    But whatever healthful effects the Life-Force doctor's diet plan may have, you can be darn sure of at least one benefit to be derived from his cereal discovery: Birchermuesli tastes great! In fact, whether your usual breakfast is home-roasted granola or comes from a box in the supermarket, I guarantee that after one dish of the Swiss treat you'll be tempted to switch for good!

    Don't take my word, though... mix up your own batch of BASIC BIRCHERMUESLI, and find out for yourself. Simply combine:

    1 cup chopped filberts
    1 cup chopped almonds
    3/4 cup sweetened wheat germ
    3 cups quick-cooking rolled oats
    1 cup dried currants (or raisins)
    2/3 cup finely chopped dried apricots
    3/4 cup or less of brown sugar (use date sugar to taste if you prefer a less-processed sweetener)

    Mix the ingredients thoroughly and keep them in a tightly lidded container.

    This "basic batch" can be stored for up to a month, is made entirely from easily obtained ingredients, and makes - without a doubt - the ultimate campsite breakfast food, road traveler's snack, or backpacker's midday pick-me-up.

    After your Birchermuesli appetite has been whetted by the simple mix, however, you might want to fix APPLE MUESLI, one of the Swiss Breakfast's many variations. To prepare Ruth Bircher-Benner's recipe for one serving of the fresh fruit treat:

    Soak 1 tablespoon rolled oats in 3 tablespoons of water for 12 hours. (Quick-cooking oats - soaked for only one-half hour - can be substituted here... but the pre-processed flakes will be less nutritious than old - fashioned rolled oats.)

    Then, in a separate bowl, combine:
    1 tablespoon of lemon juice with 1 tablespoon of sweetened condensed milk (or with three tablespoons of yogurt sweetened with one tablespoon of honey). Stir the ingredients together until the mixture has a smooth and creamy texture, and add your pre-soaked oats.

    Next remove the core-and any blemishes-from a large apple, and grate the unpeeled fruit into your bowl (stir the apple shards often as you do this, to prevent any discoloring).

    Finally, sprinkle 1 tablespoon of grated almonds or hazelnuts on top... and dig in!

    You can, of course, mix Apple Muesli in larger-than-one-serving batches, but - because it uses fresh ingredients - this form of Swiss Breakfast will not store well.

    Once you've mastered the art of fixing the basic mix and the apple version, you'll be ready to invent your own variations. You might try substituting wheat, rice, barley, rye, soya, or millet flakes for the suggested oats, for example. Or, consider replacing the dried currants and apricots of the original recipe with dehydrated dates, prunes, peaches, or crumbled mincemeat... or making the fresh fruit muesli with ripe segments of strawberries, raspberries, cherries, peaches, apricots, or plums instead of apples.

    Who knows? Perhaps you'll want to beat the Swiss at their own game by preparing your own-inexpensive - versions of Familia or Swiss Gold. (These two commercial brands of Birchermuesli consist of combinations of oat, apple, wheat, rye, and millet flakes... along with dried raisins, wheat germ, and crushed almonds and hazelnuts.)

    You can also liven up your Birchermuesli treats by serving the food in different ways. Instead of using the standard accompaniment of cold or hot milk (or hot water), you may enjoy eating Swiss Breakfast with fruit juice... yogurt... fresh fruit... or whipped cream. Add bits of candied lemon peel, or a dab of lemon juice. In fact, with just a little ingredient imagination, you can serve Birchermuesli as anything from a complete - and nourishing - main course to a tasty "Swiss Sundae"!

    Dr. Bircher-Benner claimed that, for a person to maintain good health, at least 50% of his or her diet should consist of fresh raw food. And - after you discover Birchermuesli - you may be unable to resist following "doctor's orders"!



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  5. #5
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    Default Re: Corner Bakery Swiss Oatmeal

    Bumping one of our popular threads...
    Mary Ann in Wisconsin
    "A man will be imprisoned in a room with a door that is unlocked and opens inwards as long as it does not occur to him to pull rather than push.

    Ludwig Wittgenstein

  6. #6
    Join Date
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    Default Re: Corner Bakery Swiss Oatmeal

    Chocolate Moose, is this the type of thing you want?
    Mary Ann in Wisconsin
    "A man will be imprisoned in a room with a door that is unlocked and opens inwards as long as it does not occur to him to pull rather than push.

    Ludwig Wittgenstein

  7. #7
    EdDeHorse Guest

    Smile Re: Corner Bakery Swiss Oatmeal

    We have an oatmeal club that meets every month. One of our projects was to "reverse engineer" the Corner Bakery Swiss Oatmeal. The club likes it and is a favorite in the summer time. You can get our recipe at http://tpmtech.biz/NOATABLE/?page_id=43. Look at the back of the CHIP brochure.

    In case anyone is interested, Bircher was a physician in Switzerland that developed a health clinic. He believed in raw foods (as close to the sun as possble), i.e. nuts, grains, fruits. He invented "Muesli" as a meal to serve guests at his clinic. You can read a little more about him on the link above.

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