Simmer raisins for 20 minutes.
Remove raisins from juice and let cool.
You will need 1/2 cup of juice from raisins.
Cream together margarine, eggs, sugar and vanilla, then add raisin juice.
Sift flour, baking powder, salt, soda and spices together. Slowly mix dry ingredients into creamed mixture. When thoroughly mixed add old fashioned oats, nuts and raisins last.
Bake at 400\u00b0 on top rack for 10 minutes.
owl), place 1 cup of Old Fashioned Oats. Pour the milk into the
Place oats and water ( or milk) in a microwave-safe bowl. Add dash salt and stir. Place in microwave on High for 2 1/2 to 3 minutes. Stir. Add optional ingredients of your choosing and enjoy.
hole wheat flour, then add old fashioned oats.
Add nuts, dates, raisins
Mix apple, ginger, steel-cut oats, rice, old-fashioned oats, raisins (if using), almonds (if
In large bowl, blend margarine, sugar, eggs and vanilla; beat until fluffy.
Combine flour, salt, soda, cloves, cinnamon and allspice.
Add to creamed mixture; mix to blend.
Stir in oats and pecans.
Drop by teaspoonfuls onto cookie sheet that has been sprayed with Pam.
Flatten with floured fork to 2-inch diameter. Bake at 350\u00b0 for 12 to 15 minutes.
Cool slightly on cookie sheet; remove to cooling rack.
Yield:
3 dozen large cookies.
owl, combine first 5 ingredients (oats through chocolate chips, plus nuts
again the parchment keeps the cookie from burning and makes clean
In a large bowl, blend margarine, sugars, eggs and vanilla. Beat until fluffy.
Combine flour, salt, baking soda, cinnamon, cloves and allspice.
Add to creamed mixture.
Stir in oats and nuts.
Put by teaspoon on cookie sheet lined with parchment paper. Flatten with a fork to 2-inches (will spread when baked to 4-inches).
Bake at 350\u00b0 for 12 to 15 minutes.
Cool on cookie sheet and remove to cooling rack.
Sift confectioners sugar over tops.
Yields 3 dozen large cookies.
In large bowl, blend margarine, sugars, eggs and vanilla; beat until fluffy.
Combine flour, salt, baking soda, cinnamon, cloves and allspice.
Add to creamed mixture; mix to blend.
Stir in oats and pecans. Drop by teaspoonful onto cookie sheet lined with parchment paper.
Flatten with floured fork to 2-inch diameter (will spread to 4-inch when baked).
Bake at 350\u00b0 for 12 to 15 minutes.
Cool on cookie sheet; remove to cooling rack.
Sift confectioners sugar over tops.
Yields 3 dozen large cookies.
Preheat oven to 350.
Cream butter and shortening.
Add sugars. Mix.
Add egg, water, and vanilla. Mix.
Add salt, cinnamon, baking soda, and powdered milk. Mix.
Add whole grain wheat flour, and ground oatmeal. Mix.
Add ground barley and ground flax. Mix.
Fold in old fashioned oats and raisins.
Drop by rounded tablespoon onto cookie sheets.
Bake 13 - 15 minutes.
Cool for 2 minutes on cookie sheet, then transfer to cooling rack until completely cooled.
In a large bowl, combine butter, shortening and sugars.
Add eggs and vanilla and beat until fluffy.
Combine flour, salt, baking soda, cinnamon, cloves and allspice.
Add to creamed mixture; mix to blend.
Stir in oatmeal and raisins.
Drop a tablespoon of dough onto cookie sheet about 2-inches apart. Cookies will spread!
Bake at 350\u00b0F for 12-15 minutes.
Cool for about 5 minutes on cookie sheet, then remove to a cooling rack.
Combine old fashioned oats, quick oats, pecans and wheat germ in
In medium saucepan, bring water to a boil. Stir in oats. Cook uncovered over medium heat, 1 minute for Quick Oats, 5 minutes for Old Fashioned Oats, stirring occasionally.
Place berries, chia seeds, cinnamon, and ginger into blender or food processor container. Process until fruits are pureed. If mixture seems too thick, add water 1 tablespoon at a time to reach desired consistency. Swirl into bowl of cooked oats. Serve topped with yogurt, coconut, and honey.
br>Mix the quick-cooking oats, old-fashioned oats, pumpkin seeds, almonds, mixed nuts
y processing 1/2 cup old-fashioned oats in the food processor. (You
Preheat oven to 325. Place oats on a baking sheet and
In a medium saucepan, bring milk and water to a gentle boil (watch carefully). Stir in oats. Cook, uncovered, over medium heat, 1 minute for Quick Oats, 5 minutes for Old Fashioned Oats, stirring occasionally. Toss together pumpkin seeds, almonds, pecans, chocolate chips, cranberries, and coconut. Sprinkle over oatmeal.
In medium saucepan, bring water and milk to a boil. Stir in oats. Cook uncovered over medium heat, 1 minute for Quick Oats, 5 minutes for Old Fashioned Oats, stirring occasionally.
Stir together almond butter, honey, cinnamon, and ginger, adding water 1 tablespoon at a time if mixture seems too thick. Stir into hot oatmeal. Top with chopped apple and almonds.
In medium saucepan, bring water to a boil. Stir in oats. Cook uncovered over medium heat, 1 minute for Quick Oats, 5 minutes for Old Fashioned Oats, stirring occasionally until most of the liquid is absorbed. Stir in ricotta, orange zest, and honey. Top with orange segments, walnuts, and brown sugar.