by Rob Malloy
If you’ve ever bought Quaker Oats Instant Oatmeal (you know, with the individual serving packets) you probably felt you were paying too much for what you got. I know I did, so I developed this little recipe.
Ingredients:
1/2 cup quick oats
1 tsp. sugar
1/8 tsp. salt
1/8 to 1/4 tsp cinnamon
1 1/2 TB raisins
1/3 cup hot water, or more, for thinner cereal
Directions:
All you need to do is put the dry ingredients in a bowl, add hot water and stir. If you want to make a lot of servings and store them, just put the dry ingredients in zip-lock sandwich bags, seal, and store–it will keep forever. No more overpriced oatmeal!
Showing posts with label Oats. Show all posts
Showing posts with label Oats. Show all posts
Homemade Granola
by Febrina Malloy
Ingredients:
2 cups oatmeal
1/3 cup wheat germ
1/2 cup oat bran or flaked coconut
1/4 cup nonfat dry milk powder
1/2 tsp cinnamon
1/3 cup honey or corn syrup
2 TB vegetable oil or peanut oil
1 TB imitation vanilla, not extract
1/2 cup raisins
1/4 cup chopped pecans or walnuts or peanuts
1/4 cup sunflower seeds or sliced almonds, optional
Directions:
1. Measure the first five items into large bowl and stir well.
2. Measure honey, oil and vanilla into glass measuring cup. Heat in microwave (or in pan of hot water) just until honey is very warm and no longer thick. Do not let mixture boil.
3. Pour over the dry mixture and stir thoroughly until all of it is moistened and no large lumps remain.
4. Spread out on a 10 x 15 pan and bake at 250° F for about 20 minutes, turning over and stirring with a spatula after the first 10 minutes.
5. Add raisins, nuts and any seeds just before 20 minutes are up. Turn off oven and allow to remain until nuts are heated through, perhaps 30 minutes.
6. Remove from oven, stir well and allow to cool. Store in air tight jar.
Ingredients:
2 cups oatmeal
1/3 cup wheat germ
1/2 cup oat bran or flaked coconut
1/4 cup nonfat dry milk powder
1/2 tsp cinnamon
1/3 cup honey or corn syrup
2 TB vegetable oil or peanut oil
1 TB imitation vanilla, not extract
1/2 cup raisins
1/4 cup chopped pecans or walnuts or peanuts
1/4 cup sunflower seeds or sliced almonds, optional
Directions:
1. Measure the first five items into large bowl and stir well.
2. Measure honey, oil and vanilla into glass measuring cup. Heat in microwave (or in pan of hot water) just until honey is very warm and no longer thick. Do not let mixture boil.
3. Pour over the dry mixture and stir thoroughly until all of it is moistened and no large lumps remain.
4. Spread out on a 10 x 15 pan and bake at 250° F for about 20 minutes, turning over and stirring with a spatula after the first 10 minutes.
5. Add raisins, nuts and any seeds just before 20 minutes are up. Turn off oven and allow to remain until nuts are heated through, perhaps 30 minutes.
6. Remove from oven, stir well and allow to cool. Store in air tight jar.
No Bake Cookies
by Lois McCulley Gray
Ingredients:
1 1/2 cup sugar
1/2 cup brown sugar
1/2 cup butter or margarine
1/2 cup milk
3 TB cocoa (optional)
1/2 cup peanut butter
3 cups quick cooking oats
1 TB vanilla
Directions:
1. Mix sugar, cocoa, butter and milk and boil 2 minutes.
2. Remove from heat. Stir in vanilla and peanut butter.
3. Pour over oats. Stir well.
4. Drop by teaspoons onto wax paper. Chill until firm.
Ingredients:
1 1/2 cup sugar
1/2 cup brown sugar
1/2 cup butter or margarine
1/2 cup milk
3 TB cocoa (optional)
1/2 cup peanut butter
3 cups quick cooking oats
1 TB vanilla
Directions:
1. Mix sugar, cocoa, butter and milk and boil 2 minutes.
2. Remove from heat. Stir in vanilla and peanut butter.
3. Pour over oats. Stir well.
4. Drop by teaspoons onto wax paper. Chill until firm.
Date Oatmeal Cookies
by Febrina Picone Malloy
4 dozen cookies
Ingredients:
1 1/2 cups sifted all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter or margarine, soft
1/2 cup granulated sugar
1/2 cup firmly packed dark brown sugar
1 egg
1 tsp vanilla
1 cup finely cut dates
1/2 cup sour cream
1 cup quick cooking rolled oats
Directions:
1. Sift together first 3 items.
2. Cream margarine and sugars. Add egg and vanilla and beat well.
3. Coat dates with 1/4 cup of flour.
4. Stir remaining flour into creamed mixture, alternating with sour cream. Stir in date mixture and oats.
5. Drop by level tablespoons 2 inches apart on lightly greased cookie sheet.
6. Bake at 375° for 12-15 minutes.
7. Let set 30 seconds, then remove with wide spatula to rack.
8. Store between sheets of plastic in tightly covered container. Cookies will be soft.
4 dozen cookies
Ingredients:
1 1/2 cups sifted all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter or margarine, soft
1/2 cup granulated sugar
1/2 cup firmly packed dark brown sugar
1 egg
1 tsp vanilla
1 cup finely cut dates
1/2 cup sour cream
1 cup quick cooking rolled oats
Directions:
1. Sift together first 3 items.
2. Cream margarine and sugars. Add egg and vanilla and beat well.
3. Coat dates with 1/4 cup of flour.
4. Stir remaining flour into creamed mixture, alternating with sour cream. Stir in date mixture and oats.
5. Drop by level tablespoons 2 inches apart on lightly greased cookie sheet.
6. Bake at 375° for 12-15 minutes.
7. Let set 30 seconds, then remove with wide spatula to rack.
8. Store between sheets of plastic in tightly covered container. Cookies will be soft.
Chocolate Chip Oatmeal Cookies
by Febrina Picone Malloy
100 cookies
Ingredients:
1/2 cup shortening
3/8 cup margarine (1 stick less 2 TB)
3/4 cup sugar
1/2 cup firmly packed light brown sugar
1/4 cup firmly packed dark brown sugar
optional: in place of above sugars, use 1 cup white and 1/2 cup light brown sugar
2 eggs
2 tsp vanilla
1 1/2 cups unsifted flour
1 tsp baking soda
1 tsp salt
2 cups oatmeal (generous)
2 cups (12 oz package) chocolate chips
1/3 cup coarsely chopped walnuts (optional)
Directions:
1. Beat shortenings, sugars, then eggs and vanilla until light and fluffy.
2. Add dry ingredients and blend well.
3. Stir in oatmeal, chips, and nuts.
4. At this point it helps to chill the dough. Then drop from teaspoon onto ungreased baking sheet 2" apart.
5. Bake at 375° for 8 to 10 minutes. Be careful not to over bake.
6. Cool on racks.
100 cookies
Ingredients:
1/2 cup shortening
3/8 cup margarine (1 stick less 2 TB)
3/4 cup sugar
1/2 cup firmly packed light brown sugar
1/4 cup firmly packed dark brown sugar
optional: in place of above sugars, use 1 cup white and 1/2 cup light brown sugar
2 eggs
2 tsp vanilla
1 1/2 cups unsifted flour
1 tsp baking soda
1 tsp salt
2 cups oatmeal (generous)
2 cups (12 oz package) chocolate chips
1/3 cup coarsely chopped walnuts (optional)
Directions:
1. Beat shortenings, sugars, then eggs and vanilla until light and fluffy.
2. Add dry ingredients and blend well.
3. Stir in oatmeal, chips, and nuts.
4. At this point it helps to chill the dough. Then drop from teaspoon onto ungreased baking sheet 2" apart.
5. Bake at 375° for 8 to 10 minutes. Be careful not to over bake.
6. Cool on racks.
Coconut Oatmeal Cookies
by Cecilia Malloy
6-8 dozen cookies
Ingredients:
3 1/2 cups flour
2 tsp baking soda
1 1/2 tsp salt
3/4 tsp cinnamon
1/4 tsp allspice
2 cups sugar
1 cup butter or margarine
2 eggs
1/2 cup honey
1 1/2 tsp vanilla
2 cups quick-cooking oats
1 1/2 cups flaked or shredded coconut (can substitute raisins, chocolate chips, or butterscotch chips)
Directions:
1. Sift together flour, baking soda, salt, and spices, and set aside.
2. Add sugar gradually to butter and cream well. Blend in eggs, honey, and vanilla, and beat well. Add dry ingredients, oats, and coconut and mix thoroughly.
3. Drop by teaspoons onto greased cookie sheet.
4. Bake at 375° for 8-10 minutes. Do not over bake.
6-8 dozen cookies
Ingredients:
3 1/2 cups flour
2 tsp baking soda
1 1/2 tsp salt
3/4 tsp cinnamon
1/4 tsp allspice
2 cups sugar
1 cup butter or margarine
2 eggs
1/2 cup honey
1 1/2 tsp vanilla
2 cups quick-cooking oats
1 1/2 cups flaked or shredded coconut (can substitute raisins, chocolate chips, or butterscotch chips)
Directions:
1. Sift together flour, baking soda, salt, and spices, and set aside.
2. Add sugar gradually to butter and cream well. Blend in eggs, honey, and vanilla, and beat well. Add dry ingredients, oats, and coconut and mix thoroughly.
3. Drop by teaspoons onto greased cookie sheet.
4. Bake at 375° for 8-10 minutes. Do not over bake.
Oatmeal Cookies
by Grandma Dora Brandt
Ingredients:
1 cup shortening
1 1/2 cup brown sugar
2 eggs
6 TB sour milk or cream
2 cups flour, before sifting
1/8 tsp salt
1 tsp baking soda
1 tsp cinnamon
3 cups oats
1 cup raisins
1 cup nuts
Directions:
1. Mix all ingredients. Drop by teaspoons on greased cookie sheet.
2. Bake at 350° for 8-10 minutes. Do not over bake.
Ingredients:
1 cup shortening
1 1/2 cup brown sugar
2 eggs
6 TB sour milk or cream
2 cups flour, before sifting
1/8 tsp salt
1 tsp baking soda
1 tsp cinnamon
3 cups oats
1 cup raisins
1 cup nuts
Directions:
1. Mix all ingredients. Drop by teaspoons on greased cookie sheet.
2. Bake at 350° for 8-10 minutes. Do not over bake.
Oat and Honey Biscuits
by Dorothea Brandt Malloy
Ingredients:
Gluten-free oatmeal, ground into 1 cup oat flour
2 1/2 tsp baking powder
1/4 tsp salt
1 1/2 TB oil
1 TB honey
1/4 cup water
Directions:
1. Preheat oven to 450°. Grind oatmeal in a food processor to make 1 cup oat flour.
2. Mix oat flour with salt.
3. Stir oil and honey together; cut into flour mixture with a pastry blender until crumbly.
4. Add water to make a soft dough, adding a teaspoon or so more water if necessary.
5. Roll out dough and cut into small biscuits. Place on a greased cookie sheet.
6. Bake for 15 to 20 minutes.
Ingredients:
Gluten-free oatmeal, ground into 1 cup oat flour
2 1/2 tsp baking powder
1/4 tsp salt
1 1/2 TB oil
1 TB honey
1/4 cup water
Directions:
1. Preheat oven to 450°. Grind oatmeal in a food processor to make 1 cup oat flour.
2. Mix oat flour with salt.
3. Stir oil and honey together; cut into flour mixture with a pastry blender until crumbly.
4. Add water to make a soft dough, adding a teaspoon or so more water if necessary.
5. Roll out dough and cut into small biscuits. Place on a greased cookie sheet.
6. Bake for 15 to 20 minutes.
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