MPORTANT let set on counter for at least 1 hour.
Combine the first seven ingredients and mix well; store in an airtight container in a cool dry place for up to 6 months; this will make about 9 servings of oatmeal.
To prepare: Combine oats and 2 tablespoons of oatmeal mix; add enough boiling water until oatmeal is desired consistency.
sprinkle with additional brown sugar if desired.
ith the remaining cheese. Bake for 30 minutes in a preheated
ilding block of this magical breakfast smoothie. The second is
erapeutic oils from evaporating. Steep for 15 minutes or longer.
atter into prepared pan. Bake for 1 hour and 10 minutes
b>recipe the night before and just throw it in the oven for breakfast
nch, resugaring glass for each cookie.
Bake for 10-12 minutes
Set machine on \"mix\" setting if you have one (seems to do best).
ot peach mixture and cook for 10 minutes until it starts
Soften the oatmeal in boiling water.
Let sit for 1/2 hour. Add butter, honey, raisins, cinnamon and salt.
Soften yeast in warm water.
Add to oatmeal mixture.
Add 2 cups flour and beat. Add 2 more cups flour and then knead in last 2 cups flour.
Let rise until doubled.
Punch down and shape into 2 loaves.
Let rise and bake for 45 minutes in a preheated 325\u00b0 oven.
Can easily be frozen and reheated.
Great toasted for breakfast!
In a bowl, mix all ingredients, then pour into two 8-inch unbaked pie shells.
Bake in a 350\u00b0 oven for 35 minutes.
aisin mixture into mixture. Add oatmeal and chopped nuts.
Dough
Mix together both sugars and shortening.
Add eggs and mix until fluffy.
Add vanilla and then peanut butter.
After mixing together, slowly add flour and soda mixture.
When mixed, add your oatmeal and then pecans.
Bake at 300\u00b0 for 10 minutes.
Preheat oven to 350\u00b0.
Cream together the butter or shortening, sugar, eggs and vanilla.
Sift dry ingredients together; add to creamed mixture.
Add oatmeal, nuts and raisins; mix well.
Drop by teaspoonfuls onto greased cookie sheet; bake for 8 to 10 minutes.
Yields 6 dozen.
Mix all ingredients together.
Refrigerate 1 to 2 hours.
Form dough into small balls.
Bake at 350\u00b0 for 15 minutes.
These cookies are so nutritional they can be eaten for breakfast and are a real good snack for after school.
This is a very important first step that makes the cookie: combine eggs, raisins and vanilla and let stand for one hour.
Cream together butter and sugars.
Add flour, salt, cinnamon and soda and mix well.
Blend in egg-raisin mixture, oatmeal, and chopped nuts.
Dough will be stiff.
Drop by heaping teaspoons onto ungreased cookie sheet, or roll into balls and flatten slightly.
Bake at 350 degrees for 10 to 12 minutes or until lightly browned.
Directions for dough:
Cream margarine and sugar.
Add vanilla.
Mix together dry ingredients and add to creamed mixture.
Drop by spoonfuls onto lightly greased cookie sheet.
Bake on top oven rack at 325\u00b0 for 10 minutes for chewy cookies.
(May want to add a tablespoon or so more flour and bake a bit longer.)
Mix all ingredients together the night before.
Chill and serve cold for breakfast.
A great alternative to hot oatmeal. Especially good on a warm summer morning.