Audio By Carbonatix
Independent Journalism in Phoenix Needs You
We need to raise $15,000 by August 9 to support the reporting our community depends on. Reader support keeps us independent and is playing a larger role in funding local journalism and shaping what comes next. If you believe independent local journalism matters, make a contribution today.
A couple weeks ago, I got the news that darling Camelback sandwich and pastry shop Chestnut Lane would be closing its doors on November 20.
Indeed, that’s still the case, so it’s not too late to get in for a last-minute lobster cobb salad.
As a little nugget of thanks to her customers, owner Polly Levine even offered up a recipe for a favorite customer dish, slow-baked oatmeal (details on the next page).
Just as nice — or maybe more so — is word that Levine is exploring her options to reopen Chestnut Lane in the same area, after spending time with her family over the holidays. She has a spot in mind but can’t dish just yet.
We’ll keep you posted.
Slow baked Oatmeal by Chestnut Lane
Serves 4-6
2 1/2 C Rolled Oats
1/4 C Oat Bran
1/4 C Steel Cut Oats
2t Baking. Powder
1/2 t Salt
2C 2% Milk (or Water)
1 Egg, Beaten
1/3 C Applesauce
1/4 C Canola Oil
1/4 C Granulated Sugar
1/4 C Packed Brown Sugar
Berrie or Stone Fruit (optional)
Pre-heat oven to 400. Mix together first 5 ingredients. In a medium bowl stir together milk, applesauce, oil and sugars. Add to oat mixture. Stir until combined. Pour into a lightly greased 2 qt. casserole dish. Bake uncovered for 20 minutes. Stir mixture. Gently fold in berries if you’d like. Bake uncovered for approx. 20 more minutes until lightly browned.
