Melt margarine and mix in milk and cocoa. Bring to a boil. Remove from heat. Add vanilla, peanut butter, oatmeal and sugar substitute. Mix well. Drop by teaspoon on waxed paper or greased cookie sheet. Keep frozen. Recipe yields 24 small cookies. One calorie per cookie.
Put oatmeal in mixing bowl.
Stir in melted butter.
Blend eggs and sweetener.
Add to oatmeal.
Mix milk and vanilla.
Add alternately with dry ingredients to the oatmeal-egg mixture.
Stir in raisins.
Drop by level teaspoonfuls onto cookie sheet.
Bake at 400\u00b0 for 10 to 15 minutes, until golden brown.
Makes 72 cookies.
Cook raisins in water for 3 minutes; do not drain.
Cream together the shortening, sugar, liquid sweetener, eggs and vanilla.
Sift flour with soda, salt, nutmeg and cinnamon and blend into creamed mixture.
Stir in oatmeal and nuts.
Drop by spoonfuls on slightly greased baking sheet.
Bake at 350\u00b0 for 10 to 15 minutes until light brown.
Makes 3 to 4 dozen.
Blend oleo and sugars well.
Add eggs and vanilla; beat well. Combine dry ingredients.
Add to oleo-sugar mixture.
Add oatmeal, nuts and dates.
Drop on ungreased cookie sheet.
Bake in 350\u00b0 oven for 12 to 17 minutes.
Combine flour, salt, baking powder and soda, cinnamon, nutmeg, raisins and oatmeal. Mix well.
Beat in replacement sugar, melted margarine, egg and skim milk.
Add small amounts of water if dough is too stiff.
Drop by small teaspoonfuls onto a cookie sheet. Bake at 400\u00b0 for 10 minutes.
o purchase one kind of oatmeal, you should buy the old
Mix together the oil, sugar, eggs and bananas.
To this mixture, add the flour, oatmeal, baking soda, baking powder and vanilla; blend well.
You may add nuts or raisins, if you like. Drop by teaspoon onto cookie sheet.
Bake at 350\u00b0 for 10 minutes, or until brown.
Cream oleo, brown sugar and egg.
Sift together flour, soda, cinnamon and nutmeg.
Add to creamed mixture and beat well.
Fold in raisins and oatmeal.
Drop by teaspoonful on greased cookie sheet.
Bake in preheated 375\u00b0 oven for 12 to 15 minutes until firm.
Makes 36 cookies.
Two cookies equal 1 bread and 1 fruit.
Mix everything but the oatmeal together and bring to a
NOTE: My recipe for the diabetic sweetened condensed milk makes 1 cup. Make as much as you need and store the extra in the fridge in a covered dish. Also, if you are on a VERY strict diabetic diet, use only 1/2 of the chips.
Mix the pudding mix, milk, and sweetened condensed milk and blend well.
Fold in the whipped topping, bananas, and white chocolate chips.
Refrigerate overnight. Serve in individual serving cups. Garnish with white chocolate chips and vanilla wafers.
mitted the raisins from this recipe, and we didn't miss
Place ingredients in bread machine pan in order given, but sprinkle the raisins around the ingredients against the wall, and make a deep indentation in the center of the flour and measure in the yeast.
Bake this on the basic cycle. It comes out beautifully on the medium crust setting. This recipe makes a 2 pound loaf.
For nutritional values to be right, slice loaf in half, lay halves down, and slice into 3/8\" slices. You should get approximately13 slices per half. A serving is 1 slice.
Make your own favorite oatmeal cookie recipe.
Substitute the liquid in your recipe with crushed pineapple and its juice.
(If your recipe calls for 1 cup water, substitute 1/2 cup crushed pineapple and 1/2 cup pineapple juice.) Bake for the time and temperature called for in your favorite recipe.
Spray 8\" square pan with Pam, pour in mixture and bake at 375 for 20 min.
Refrigerate. Scoop into bowl and microwave to eat.
(You can double the recipe by using a 9x12 pan. It will take about 35-40 minutes to bake. I store in a large sealed container in the fridge and it lasts a whole week)
br>Allowable substitutions in the recipe are as follow: *You may
Combine butter, Sweet*10, vanilla and egg in large mixer bowl; beat for 2 minutes, or until well blended at high speed of electric mixer, scraping bowl occasionally.
Add water, flour, soda, salt and cinnamon.
Beat at low speed for about 2 minutes, or until well combined.
Stir in oatmeal and raisins.
Dough will be soft.
Drop from teaspoon, 2 inches apart, onto ungreased cookie sheet.
Bake at 375\u00b0 for 12 to 15 minutes.
Store in refrigerator.
Yields 36 cookies.
Nancy's note's on Oatmeal cookies; they are called Melanie'
Blend oatmeal until it's fine powder.
Cream butter and both sugars.
Add eggs and vanilla.
Mix flour, oatmeal, salt, baking powder and soda together and add to first mixture.
Then add chips, candy and nuts.
Roll into walnut sized balls.
Place 2 inches apart on cookie sheet.
Bake 5 minutes at 375\u00b0.
Makes 112 cookies.
Recipe may be halved.
Combine oatmeal and flavourings in a deep, microwave safe bowl.
Add milk and stir to combine.
Cook on high power for 2 minutes, then stir.
Continue cooking and stirring at one minute intervals until the oatmeal is as thick as you like.
Top with favourite toppings. I like plain yogurt and a touch of maple syrup.
5 minutes.
Preparation for Oatmeal Crunch Crust:
In medium