1 cup raisins
1 cup water
3/4 cup shortening
1 1/2 cups granulated sugar
2 eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/4 teaspoon ground cloves
2 cups quick-cooking oats
1/2 cup walnuts, chopped (optional)
In a saucepan, cook raisins in water over medium heat until plump, about 15 minutes. Drain, reserving liquid. Add enough water to liquid to measure 1/2 cup.
In a mixing bowl, cream shortening, sugar, eggs and vanilla extract. Stir in raisin liquid. Blend in dry ingredients. Stir in raisins and oats. Add nuts if desired. Drop by teaspoonsful about 2 inches apart onto ungreased cookie sheets. Bake at 375 degrees F for 10 to 12 minutes or until light brown.
Friday, February 19, 2010
Oatmeal Cookies
ingredients
1-1/4 cups (2-1/2 sticks) margarine or butter, softened
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt (optional)
1/4 teaspoon ground nutmeg
3 cups Quaker® Oats (quick or old fashioned, uncooked)
preparation
1. Heat oven to 375°F. In large bowl, beat margarine and sugars until creamy. Add egg and vanilla; beat well. Add combined flour, baking soda, cinnamon, salt and nutmeg; mix well. Add oats; mix well.
2. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
3. Bake 8 to 9 minutes for a chewy cookie or 10 to 11 minutes for a crisp cookie. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
Servings: ABOUT 3 DOZEN
1-1/4 cups (2-1/2 sticks) margarine or butter, softened
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt (optional)
1/4 teaspoon ground nutmeg
3 cups Quaker® Oats (quick or old fashioned, uncooked)
preparation
1. Heat oven to 375°F. In large bowl, beat margarine and sugars until creamy. Add egg and vanilla; beat well. Add combined flour, baking soda, cinnamon, salt and nutmeg; mix well. Add oats; mix well.
2. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
3. Bake 8 to 9 minutes for a chewy cookie or 10 to 11 minutes for a crisp cookie. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
Servings: ABOUT 3 DOZEN
Peanut Butter Oatmeal
Ingredients:
3 cups old-fashioned oatmeal
5 tablespoons peanut butter (reduced fat works great)
2 teaspoons vanilla
2 cups brown sugar
1/2 cup milk
1/4 cup butter
Directions:
Mix together the first three ingredients. Set aside.
Stir together sugar, milk, and butter in Medium saucepan. Cook over medium heat stirring occasionally - full boil for ONE minute.
Immediately pour over oatmeal mixture and stir thoroughly but rapidly.
Spoon cookie size scoops (a heaping tablespoon) onto waxed paper or plastic wrap and let set until firm.
3 cups old-fashioned oatmeal
5 tablespoons peanut butter (reduced fat works great)
2 teaspoons vanilla
2 cups brown sugar
1/2 cup milk
1/4 cup butter
Directions:
Mix together the first three ingredients. Set aside.
Stir together sugar, milk, and butter in Medium saucepan. Cook over medium heat stirring occasionally - full boil for ONE minute.
Immediately pour over oatmeal mixture and stir thoroughly but rapidly.
Spoon cookie size scoops (a heaping tablespoon) onto waxed paper or plastic wrap and let set until firm.
Oatmeal Muffins
1 1/3 cups all-purpose flour
3/4 cup rolled oats
1/3 cup sugar
2 teaspoons baking powder
3/4 cup milk
1/4 cup cooking oil
In a mixing bowl combine flour, sugar, baking powder, and 1/4 teaspoon salt. Make a well in the center. Combine egg, milk, and oil; add all at once to flour mixture. Stir just till moistened (batter should be lumpy). Lightly grease muffin cups or line with paper baking cup; fill 2/3 full. Bake in a 400 degree oven about 20 minutes or till golden. Remove from pans; serve warm. Makes 10 to 12.
3/4 cup rolled oats
1/3 cup sugar
2 teaspoons baking powder
3/4 cup milk
1/4 cup cooking oil
In a mixing bowl combine flour, sugar, baking powder, and 1/4 teaspoon salt. Make a well in the center. Combine egg, milk, and oil; add all at once to flour mixture. Stir just till moistened (batter should be lumpy). Lightly grease muffin cups or line with paper baking cup; fill 2/3 full. Bake in a 400 degree oven about 20 minutes or till golden. Remove from pans; serve warm. Makes 10 to 12.
Oatmeal with Fruit
Serves 2
3/4 cup apple juice
3/4 cup water
2/3 cup quick-cooking oatmeal
pinch salt
pinch cinnamon
1/3 cup minced dried fruit (apricots are very good it this)
milk (optional)
brown sugar (optional)
Combine apple juice, water, oatmeal, salt and cinnamon in a small saucepan. Heat to boiling, reduce heat and simmer until liquid is absorbed about 1 minute. Stir in fruit, cover pan and let stand 3 to 5 minutes. Spoon into bowls and serve with milk and brown sugar if desired.
3/4 cup apple juice
3/4 cup water
2/3 cup quick-cooking oatmeal
pinch salt
pinch cinnamon
1/3 cup minced dried fruit (apricots are very good it this)
milk (optional)
brown sugar (optional)
Combine apple juice, water, oatmeal, salt and cinnamon in a small saucepan. Heat to boiling, reduce heat and simmer until liquid is absorbed about 1 minute. Stir in fruit, cover pan and let stand 3 to 5 minutes. Spoon into bowls and serve with milk and brown sugar if desired.
Old fashioned Swedish Oatmeal Crackers
3 dl rolled oats (oatmeal)
1 dl melted butter, margarine or oil
1½ dl lukewarm milk
1½ dl sugar
1-2 tablespoons Baker´s Ammonia
3½-4 dl flour
1.Stir together oats, edible fat, milk and sugar.
Mix baker´s ammonia with flour and add flour until a dough forms.
Place dough in a cool place overnight.
2.Preheat oven to 250° C (480° F).
On a lightly floured surface, roll out dough thinly, a little at a time.
(You may need to add more flour)
Use an ordinary rolling pin at first and then a cross-hatched rolling pin.
Cut out crackers with a cookie cutter.
(If you don´t own a cross-hatched rolling pin, just prick them with a fork)
3. Arrange crackers on a baking sheet and bake one plate at a time in the middle of the oven for 5-7 minutes or until lightly brown. (Baker´s ammonia smells in the oven, but don´t worry. That smell disappears)
4.Transfer crackers to a rack and cool completely.
Store in an airtight container.
1 dl melted butter, margarine or oil
1½ dl lukewarm milk
1½ dl sugar
1-2 tablespoons Baker´s Ammonia
3½-4 dl flour
1.Stir together oats, edible fat, milk and sugar.
Mix baker´s ammonia with flour and add flour until a dough forms.
Place dough in a cool place overnight.
2.Preheat oven to 250° C (480° F).
On a lightly floured surface, roll out dough thinly, a little at a time.
(You may need to add more flour)
Use an ordinary rolling pin at first and then a cross-hatched rolling pin.
Cut out crackers with a cookie cutter.
(If you don´t own a cross-hatched rolling pin, just prick them with a fork)
3. Arrange crackers on a baking sheet and bake one plate at a time in the middle of the oven for 5-7 minutes or until lightly brown. (Baker´s ammonia smells in the oven, but don´t worry. That smell disappears)
4.Transfer crackers to a rack and cool completely.
Store in an airtight container.
Crunchy Brunchy
275g (10oz) Hamlyns Scottish Porridge Oats
25g (1oz) butter
60g (4tbsp) soft brown sugar
30ml (2tbsp) honey
110g (4oz) raisins
50g (2oz) chopped hazelnuts
Preheat oven to 230ºC/ 450ºF/ Gas 8
Melt butter, sugar and honey in saucepan, add remaining ingredients and mix thoroughly. Turn mixture onto a greased baking tray and bake for 15 minutes or until well browned and crisp. Leave to cool, then crumble and store in an airtight container.
25g (1oz) butter
60g (4tbsp) soft brown sugar
30ml (2tbsp) honey
110g (4oz) raisins
50g (2oz) chopped hazelnuts
Preheat oven to 230ºC/ 450ºF/ Gas 8
Melt butter, sugar and honey in saucepan, add remaining ingredients and mix thoroughly. Turn mixture onto a greased baking tray and bake for 15 minutes or until well browned and crisp. Leave to cool, then crumble and store in an airtight container.
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