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.
Duncan Hilditch's Porridge
Put one cup of Hamlyn's oatmeal in a pan with 3½ - 4 cups of cold water. Stir gently over a medium heat until it reaches simmering point, lower heat and continue to stir for five minutes to avoid any lumps - don't leave it a minute longer or the porridge will lose its texture. Add ¾ teaspoon of salt or to taste and one teaspoon of sugar. Before serving, stir in ¼ cup of cream, give the porridge a final beat and pour into bowls. Sprinkle a little soft brown sugar around the edge and drizzle with more cream if desired.
Apple Cinnamon Oatmeal
Ingredients:
* 3 to 4 cups water
* 1/2 tsp. salt (optional)
* 1 cup coarsely ground whole-grain oatmeal
* 2 large, crisp, sweet apples, halved and cored
* 1 tsp. ground cinnamon
* 1/4 cup honey, or to taste
Directions:
In a saucepan over high heat, bring the water to a rolling boil. Add the salt. Stirring continuously to prevent lumps from forming, add the oatmeal.
Reduce the heat to very low, cover the pan and cook until the oatmeal is thick and creamy, following the cooking time on the package instructions.
When the oatmeal is ready, uncover the pan and, using the large holes of a box grater/shredder, shred the apples directly into the pan. Sprinkle in the cinnamon and stir well.
Spoon the oatmeal into warmed individual bowls and drizzle evenly with the honey. Serve immediately. Serves 4.
* 3 to 4 cups water
* 1/2 tsp. salt (optional)
* 1 cup coarsely ground whole-grain oatmeal
* 2 large, crisp, sweet apples, halved and cored
* 1 tsp. ground cinnamon
* 1/4 cup honey, or to taste
Directions:
In a saucepan over high heat, bring the water to a rolling boil. Add the salt. Stirring continuously to prevent lumps from forming, add the oatmeal.
Reduce the heat to very low, cover the pan and cook until the oatmeal is thick and creamy, following the cooking time on the package instructions.
When the oatmeal is ready, uncover the pan and, using the large holes of a box grater/shredder, shred the apples directly into the pan. Sprinkle in the cinnamon and stir well.
Spoon the oatmeal into warmed individual bowls and drizzle evenly with the honey. Serve immediately. Serves 4.
Oatmeal Raisin Cookies
Ingredients:
* 1 1/2 cups quick-cooking rolled oats
* 3/4 cup all-purpose flour
* 1/2 cup raisins
* 1/2 teaspoon baking powder
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon salt
* 8 tablespoons (1 stick) unsalted butter,
at room temperature
* 3/4 cup firmly packed light brown sugar
* 1 egg
* 1 teaspoon vanilla extract
Directions:
Before you start
Be sure an adult is nearby to help.
Preheat an oven to 350°F. Grease 2 baking sheets with butter.
Mix the ingredients
In a bowl, using a wooden spoon, stir together the oats, flour, raisins, baking powder, cinnamon and salt. Set aside.
In a large bowl, using an electric mixer, beat the butter and brown sugar on medium speed until creamy, about 3 minutes.
Add the egg and vanilla
Turn off the mixer and scrape down the bowl with a rubber spatula. Add the egg and vanilla and beat on medium speed until blended. Turn off the mixer and add the flour mixture. Beat on low speed just until blended.
Form the cookies
Using 1 tablespoon, scoop up a heaping spoonful of dough. Using another tablespoon, push the dough onto a prepared baking sheet. Repeat, spacing the mounds about 1 1/2 inches apart.
Bake the cookies
When 1 baking sheet is full, put it in the oven and bake the cookies until they are puffed and golden brown around the edges, about 15 minutes. Using oven mitts, remove the baking sheet from the oven and set it on a wire rack to cool for 15 minutes.
Using a metal spatula, move the cookies onto the rack and let cool completely. Repeat with the rest of the cookies. Makes about 24 cookies.
* 1 1/2 cups quick-cooking rolled oats
* 3/4 cup all-purpose flour
* 1/2 cup raisins
* 1/2 teaspoon baking powder
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon salt
* 8 tablespoons (1 stick) unsalted butter,
at room temperature
* 3/4 cup firmly packed light brown sugar
* 1 egg
* 1 teaspoon vanilla extract
Directions:
Before you start
Be sure an adult is nearby to help.
Preheat an oven to 350°F. Grease 2 baking sheets with butter.
Mix the ingredients
In a bowl, using a wooden spoon, stir together the oats, flour, raisins, baking powder, cinnamon and salt. Set aside.
In a large bowl, using an electric mixer, beat the butter and brown sugar on medium speed until creamy, about 3 minutes.
Add the egg and vanilla
Turn off the mixer and scrape down the bowl with a rubber spatula. Add the egg and vanilla and beat on medium speed until blended. Turn off the mixer and add the flour mixture. Beat on low speed just until blended.
Form the cookies
Using 1 tablespoon, scoop up a heaping spoonful of dough. Using another tablespoon, push the dough onto a prepared baking sheet. Repeat, spacing the mounds about 1 1/2 inches apart.
Bake the cookies
When 1 baking sheet is full, put it in the oven and bake the cookies until they are puffed and golden brown around the edges, about 15 minutes. Using oven mitts, remove the baking sheet from the oven and set it on a wire rack to cool for 15 minutes.
Using a metal spatula, move the cookies onto the rack and let cool completely. Repeat with the rest of the cookies. Makes about 24 cookies.
OATMEAL BARS
1 c. butter
4 c. quick oatmeal
1 c. brown sugar
1/2 c. white sugar
1/4 c. light corn syrup
4 c. quick oatmeal
1 c. brown sugar
1/2 c. white sugar
1/4 c. light corn syrup
TOPPING:
1 (6 oz.) pkg. chocolate chips
1 c. chunky peanut butter
1 c. chunky peanut butter
Melt butter. Add brown sugar, white sugar and corn syrup; mix together. Add oatmeal; mix. Press in well greased cookie sheet. Bake at 350 degrees for 10 minutes. Melt at very low heat, chocolate chips and peanut butter. Spread on top of baked oatmeal mixture. Cut into squares.
OATMEAL BAR COOKIES
2/3 c. butter
1/2 c. light Karo syrup
1 c. brown sugar
1 tsp. salt
3 tsp. vanilla
4 c. oatmeal
1 lg. pkg. semi-sweet chocolate bits
1/2 c. chopped nuts
1/2 c. light Karo syrup
1 c. brown sugar
1 tsp. salt
3 tsp. vanilla
4 c. oatmeal
1 lg. pkg. semi-sweet chocolate bits
1/2 c. chopped nuts
Melt butter. Mix well with Karo, brown sugar, salt, and vanilla. Add oatmeal. Press into a 10 x 15 inch pan. Bake for 15 minutes at 350 degrees. Remove from oven; sprinkle with chocolate bits and return to oven. Turn off oven and when chocolate is melted, spread over mixture. Sprinkle nuts on top. Cut into squares when partly cooled. Makes 6 dozen.
OATMEAL BANANA COOKIES
1 1/2 c. flour
1 c. sugar
1/2 tsp. baking soda
1 tsp. salt
1/4 tsp. nutmeg
3/4 tsp. cinnamon
3/4 c. shortening
1 egg, beaten
1 c. ripe bananas
1 3/4 c. oatmeal
1/2 c. chopped nuts
1 c. sugar
1/2 tsp. baking soda
1 tsp. salt
1/4 tsp. nutmeg
3/4 tsp. cinnamon
3/4 c. shortening
1 egg, beaten
1 c. ripe bananas
1 3/4 c. oatmeal
1/2 c. chopped nuts
Sift dry ingredients. Cut in shortening until mixture resembles coarse crumbs. Add egg, oatmeal, bananas and nuts. Beat until well blended. Bake at 400 degrees on ungreased sheet for 12 to 15 minutes.
OATMEAL APPLE RAISIN MUFFINS
1 c. oatmeal
1 c. milk
1 c. raisins
1 peeled, chopped apple
1 egg, beaten
1/4 c. vegetable oil
1 c. flour
1/3 c. sugar
3 tsp. baking powder
1/2 tsp. salt
1 tsp. nutmeg
2 tsp. cinnamon
1 c. milk
1 c. raisins
1 peeled, chopped apple
1 egg, beaten
1/4 c. vegetable oil
1 c. flour
1/3 c. sugar
3 tsp. baking powder
1/2 tsp. salt
1 tsp. nutmeg
2 tsp. cinnamon
Mix the oatmeal and milk together in a large bowl. Add the raisin, chopped apple, beaten egg and vegetable oil. Stir.
In another smaller bowl, mix the flour, sugar, baking powder, salt, nutmeg, and cinnamon. Stir the combined dry ingredients into the oatmeal mixture only until moistened.
Fill 12 greased muffin cups 3/4 full. Bake at 400 degrees for 15-20 minutes. Cool 5 minutes, remove from pan. Serve warm or cooled.
OATMEAL APPLE PIE
2 c. apples or 1 can pie apples
1 stick butter
1/2 tsp. cinnamon
1/2 c. flour
1 c. brown sugar, packed firm
3/4 c. oatmeal
1 stick butter
1/2 tsp. cinnamon
1/2 c. flour
1 c. brown sugar, packed firm
3/4 c. oatmeal
Melt and spread enough butter over bottom of pie tin to cover. Pour in the apples, sprinkled with a little sugar and spices (if desired). Mix rest of butter, flour, sugar, and oatmeal. Spread on top and bake 30 minutes or until done. Serve with ice cream.
BUTTER PECAN OATMEAL COOKIES
1 box butter pecan cake mix
2/3 c. Crisco shortening (room temperature)
2 eggs
1/4 c. water
1 c. quick cook oatmeal
1 c. raisins
2/3 c. Crisco shortening (room temperature)
2 eggs
1/4 c. water
1 c. quick cook oatmeal
1 c. raisins
Mix together 1/2 of the cake mix, eggs and Crisco. Beat until smooth. Stir in the rest of the cake mix a little at a time. Then add oatmeal and raisins likewise. Drop by teaspoonful about 2 inches apart on an ungreased cookie sheet. Bake at 350 degrees for 10 to 12 minutes. Do not overcook.
BUSY-TIME OATMEAL CAKE
2 c. all purpose flour
2 1/4 tsp. cinnamon
1 1/2 tsp. salt
1 1/2 tsp. rounded, baking soda
1 1/2 c. raisins
2 c. boiling water
1 1/2 c. oatmeal
3/4 stick butter
1 1/2 c. sugar
1 1/2 c. brown sugar
3 eggs
1 1/2 tsp. vanilla
2 1/4 tsp. cinnamon
1 1/2 tsp. salt
1 1/2 tsp. rounded, baking soda
1 1/2 c. raisins
2 c. boiling water
1 1/2 c. oatmeal
3/4 stick butter
1 1/2 c. sugar
1 1/2 c. brown sugar
3 eggs
1 1/2 tsp. vanilla
Sift together flour, cinnamon, salt and soda, add raisins, to coat with flour and set aside. Pour boiling water over oatmeal and butter, stir and cool. Cream sugars, eggs and vanilla. Add oatmeal mixture and mix. Add flour mixture and mix well. Bake in a 9 x 13 inch pan at 350 degrees for 40 minutes or until toothpick inserted, comes out clean.
FROSTING:
Have ready and put on cake when it comes from oven.
1/2 stick butter
1 c. firmly packed brown sugar
1 tsp. vanilla
1/2 c. nuts
1/4 c. evaporated milk (substitute 3 tbsp. light cream, if desired)
1/2 c. coconut
1 c. firmly packed brown sugar
1 tsp. vanilla
1/2 c. nuts
1/4 c. evaporated milk (substitute 3 tbsp. light cream, if desired)
1/2 c. coconut
Melt 1/2 stick butter, add brown sugar, milk and vanilla. Bring to a boil. Remove from heat and add nuts and coconut. Spread on cake when removed from oven.
BUSY DAY OATMEAL CAKE
1 c. oatmeal, quick
1 1/4 c. boiling water
1 1/4 c. boiling water
Pour over oats and let stand while mixing to the following: 1 c. sugar 1/2 c. shortening 2 eggs 1 1/2 c. plain flour 1 tsp. vanilla 1 tsp. cinnamon 1 tsp. nutmeg 1 tsp. allspice 1 tsp. soda
Sift all dry ingredients. Cream sugar and shortening. Add eggs, beat. Add flour, oatmeal, vanilla and spices. Pour into floured 9 x 13 inch pan. Bake at 350 degrees for 30-35 minutes or until done.
ICING FOR OATMEAL CAKE:
1 c. brown sugar
1/2 stick butter
4-5 tbsp. evaporated milk
1/2 stick butter
4-5 tbsp. evaporated milk
Boil 1 minute and add 1 can coconut and 1/2 cup nuts. Spread on top of cake. Broil a few minutes until lightly browned.
BROWN SUGAR - OATMEAL BREAD
2 c. water
2 c. quick cooking oatmeal
1/4 c. butter
1/2 c. brown sugar, packed
1 tbsp. salt
2 c. quick cooking oatmeal
1/4 c. butter
1/2 c. brown sugar, packed
1 tbsp. salt
Bring water to a boil. Add oatmeal. Mix until smooth. Add butter, brown sugar and salt. Let cool to lukewarm.
Mix together 2 packages dry yeast and 1 cup warm water (110 degrees) in large bowl. Add oatmeal mixture. Add 3 cups flour (mix until smooth) will add about 2 1/2-3 cups more flour. When you can't mix with spoon, turn out onto table and knead in flour. Dough will be stiff. Let rise once. Put into bread pans and let rise again. Bake at 375 degrees for 50-55 minutes.
BOILED OATMEAL COOKIES
2 c. sugar
1/3 c. cocoa
1/2 c. milk
1 stick butter
1/2 c. chunky peanut butter
1 tsp. vanilla
3 c. quick oatmeal
1/3 c. cocoa
1/2 c. milk
1 stick butter
1/2 c. chunky peanut butter
1 tsp. vanilla
3 c. quick oatmeal
Mix sugar, cocoa, milk, and butter. Bring to a boil and boil for 3 minutes (use a timer). Stir often. Remove form heat and add vanilla and peanut butter. Mix well, then mix in oatmeal. Quickly drop on wax paper by heaping teaspoon. Makes about 36 cookies.
BOILED OATMEAL COOKIES
2 c. sugar
1/2 c. canned milk
1 stick butter
1/2 c. cocoa
2 1/2 c. oatmeal, or more if desired
1/4 c. nuts
1/2 c. peanut butter
1 c. flaked coconut
1 tsp. vanilla
Raisins, optional
1/2 c. canned milk
1 stick butter
1/2 c. cocoa
2 1/2 c. oatmeal, or more if desired
1/4 c. nuts
1/2 c. peanut butter
1 c. flaked coconut
1 tsp. vanilla
Raisins, optional
Put sugar, cocoa, milk, and butter in heavy saucepan; stir to keep from burning over medium heat. When it comes to a good boil, let cook about 2 1/2 minutes while stirring.
Remove from heat and stir in nuts, peanut butter, coconut, oatmeal, and flavoring; stir well. Drop by spoonfuls onto waxed paper. Let set until cold and firm.
You may use brown sugar or 1 cup of each.
BOILED OATMEAL COOKIES
2 c. sugar
1 stick butter
1/2 c. milk
3 tbsp. peanut butter (optional)
3 tbsp. cocoa
3 c. oatmeal
1 tsp. vanilla
1 stick butter
1/2 c. milk
3 tbsp. peanut butter (optional)
3 tbsp. cocoa
3 c. oatmeal
1 tsp. vanilla
Mix sugar, cocoa, milk, and butter in large saucepan. Bring to a boil over medium heat. Boil 1 minute. Remove from heat and stir in peanut butter (if desired), oatmeal, and vanilla. Mix well and drop onto waxed paper.
BOILED CHOCOLATE OATMEAL COOKIES
2 1/2 c. oatmeal
1/2 c. peanut butter
1 stick butter
2 c. sugar
2/3 c. cocoa
1/2 c. milk
1 tsp. vanilla
1/2 c. peanut butter
1 stick butter
2 c. sugar
2/3 c. cocoa
1/2 c. milk
1 tsp. vanilla
Mix milk and butter, boil 1 minute. Mix oatmeal, sugar, cocoa and vanilla. Pour milk and butter over oatmeal mixture and stir well. Drop spoonfuls of mixture on wax paper and let cool until firm.
BLUEBERRY OATMEAL PUDDING
4 c. fresh blueberries
1/2 c. sugar
2 tbsp. lemon juice
1/4 c. butter
1/3 c. light brown sugar
1/3 c. flour
3/4 c. instant oatmeal
1/2 c. sugar
2 tbsp. lemon juice
1/4 c. butter
1/3 c. light brown sugar
1/3 c. flour
3/4 c. instant oatmeal
Place blueberries in a bowl and sprinkle with sugar and lemon juice. Toss gently.
Combine butter and brown sugar, blending together. Add flour and oatmeal and stir well. Spoon blueberries into a baking dish and top with butter-flour mixture. Place in a preheated 375 degree oven and bake approximately 30 minutes, or until top is brown and blueberries are cooked.
Allow to cool before serving. Top with whipped cream, whipped topping, or ice cream.
Serves 6.
BLUEBERRY OATMEAL MUFFINS
3 c. biscuit mix
1/2 c. packed brown sugar
3/4 c. quick cook oatmeal
1 tsp. ground cinnamon
2 eggs, well beaten
1 1/2 c. milk
1/4 c. melted butter
2 c. fresh blueberries
1/2 c. packed brown sugar
3/4 c. quick cook oatmeal
1 tsp. ground cinnamon
2 eggs, well beaten
1 1/2 c. milk
1/4 c. melted butter
2 c. fresh blueberries
Combine biscuit mix, brown sugar, oatmeal and cinnamon. Mix eggs, milk and butter. Add dry ingredients all at once and stir until just blended, fold in blueberries. Spoon into greased muffin pans filling each cup 2/3 full. Bake in preheated 400 degree oven for 15 to 20 minutes or until golden brown. Remove from pans and place on rack to cool. Yield: 18 muffins.
BANANA OATMEAL BARS
1 c. sugar
1/2 tsp. baking soda
1 tsp. salt
3/4 c. butter
1 c. ripe bananas, mashed
1/2 c. nuts
1 1/2 c. flour
1 tsp. cinnamon
1/2 tsp. nutmeg
1 lg. egg
1 3/4 c. quick oatmeal
1/2 tsp. baking soda
1 tsp. salt
3/4 c. butter
1 c. ripe bananas, mashed
1/2 c. nuts
1 1/2 c. flour
1 tsp. cinnamon
1/2 tsp. nutmeg
1 lg. egg
1 3/4 c. quick oatmeal
Sift sugar, flour, baking soda, salt and spices together in a bowl. Add butter, egg, bananas, oatmeal and nuts. Mix together well, spread on greased 10"x15" cookie sheet. Bake at 350 degrees for 25 minutes. Cool slightly, spread icing on top if desired.
ICING:
1 c. confectioners' sugar
Hot water
2 tbsp. melted butter
Hot water
2 tbsp. melted butter
Mix sugar and butter together; gradually add hot water until icing is of spreading consistency.
BANANA - OATMEAL COOKIES
1 1/2 c. flour
1 c. sugar
1/2 tsp. baking soda
1 tsp. salt
1/4 tsp. nutmeg
3/4 tsp. cinnamon
3/4 c. shortening
1 egg, well beaten
1 c. ripe mashed bananas
1 3/4 c. oatmeal
1/2 c. nuts, if desired
1 c. sugar
1/2 tsp. baking soda
1 tsp. salt
1/4 tsp. nutmeg
3/4 tsp. cinnamon
3/4 c. shortening
1 egg, well beaten
1 c. ripe mashed bananas
1 3/4 c. oatmeal
1/2 c. nuts, if desired
Sift together sugar, flour, salt, soda, nutmeg, and cinnamon. Mix with shortening and egg. Add bananas, oatmeal, and nuts. Bake on ungreased sheet at 400 degrees for 10-12 minutes.
Makes about 36 very moist cookies.
BAKED OATMEAL
1/2 c. oil
2/3 c. sugar
2 eggs, beaten
3 c. dry oatmeal
1 tsp. cinnamon
1 tsp. baking powder
1 tsp. salt
1 c. milk
1 tsp. vanilla
2/3 c. sugar
2 eggs, beaten
3 c. dry oatmeal
1 tsp. cinnamon
1 tsp. baking powder
1 tsp. salt
1 c. milk
1 tsp. vanilla
Mix together oil, sugar and eggs. Add oatmeal, baking powder, salt and milk. Bake at 350 degrees for 25 minutes. Serve warm with warm milk.
BAKED OATMEAL
1 1/4 c. oil
2 1/2 c. milk
2 1/2 c. sugar (brown or white)
5 eggs, beaten
7 1/2 c. oatmeal
5 tsp. baking powder
2 1/2 tsp. salt
Cinnamon
2 1/2 c. milk
2 1/2 c. sugar (brown or white)
5 eggs, beaten
7 1/2 c. oatmeal
5 tsp. baking powder
2 1/2 tsp. salt
Cinnamon
Cream together sugar, oil, and eggs. Add oatmeal, baking powder, salt, milk, and cinnamon. Put in 9 x 13 inch pan that has been greased. Bake at 350 degrees for 30 minutes.
BACON ONION OATMEAL BUNS
2 c. boiling water
1 c. oatmeal
1 c. oatmeal
Pour boiling water over oatmeal and let cool. Then add: 2 pkgs. yeast, dissolved in 1/3 c. warm water 2/3 c. brown sugar 1 tsp. salt 1/4 c. dark molasses 1 egg 5 to 6 c. flour 1 lb. bacon, cut in 1/4 inch pieces & fried but not too crisp 2 c. onion, diced sm.
Fry onion in bacon grease but not until brown, just until they are soft. This will be a soft dough. Let rise until double in size. Knead and let rise again. Make buns, put on buttered pan. Melt butter and brush on buns. When in pan let rise and bake at 375 degrees for 18 to 20 minutes. Keep hands greased with oil while making your buns.
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