o use.
Prepare baby oatmeal cereal according to package directions, mixing
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.
This is a low fat, low cholesterol recipe, adapted from Quaker Oat Bran recipe on its box, by a heart patient.
I've tried them and I think they are great.
There are other brands of oat bran on the market but I prefer the Quaker brand texture.
I don't like bran muffins too sweet so 2 tablespoons of sweetener is enough for me.
Combine butter, honey, sugar, cinnamon, and salt over low heat until butter melts and sugar is dissolved.
In large bowl combine cereal, oats, and nuts.
Drizzle with butter mixture and mix well.
Place in a 15x10x1 pan and bake uncovered at 274 for 45 minutes, stirring every 15 minutes. Allow to cool and stir in cranberries.
Preheat oven to 350\u00b0.
Cream together butter, shortening, sugars; add eggs, vanilla and maple extract.
To the creamy mixture add peanut butter and applesauce; set aside.
Next sift flours & spices together and gradually add to the creamy mixture.
Last add the oatmeal, cereal, raisins and nuts; mix well.
Refrigerate cookie dough for 1 hour.
Drop cookie dough by tablespoonfuls onto an ungreased cookie sheet and bake for 8-10 minutes or until done, depending on your oven.
Open the cooker, add the Quaker oat meal, white pepper, black
In microwave-safe bowl, stir instant oatmeal with 2 cups (500 mL) milk; microwave for 2 to 3 minutes or until tender.
Meanwhile, in blender, combine remaining milk, honey, 1 cup (250 mL) berries and banana; puree until smooth. Divide oatmeal evenly among 4 bowls; top evenly with smoothie and swirl with spoon. Garnish with remaining berries.
In bowl, whisk together flour, oatmeal, cornstarch, sugar, baking powder, baking
Cream butter and drippings.
Add sugar and cream again.
Add beaten egg, raisins, then soda dissolved in raisin juice.
Add dry ingredients and beat well.
Add more flour if mixture is not thick enough.
Drop on greased cookie sheets by the teaspoon.
Bake at 400\u00b0 for 10 to 12 minutes.
Makes about 3 dozen large cookies.
Stir boiling water and oatmeal.
Let stand 20 minutes.
Cream the shortening, sugars and eggs. Add flour, soda, salt, vanilla and cinnamon. Add cooled oatmeal. Bake in a 9
13-inch greased pan for 35 minutes at 375\u00b0.
anilla. Beat well.
Combine oatmeal, flour, baking soda and salt
Heat oven to 350\u00b0.
Grease 13 x 9-inch baking pan.
Combine oatmeal, flour, brown sugar, soda and salt; mix well.
Stir in margarine, mixing until blended.
Reserve 1 cup; press remaining onto bottom of pan.
Bake 10 to 12 minutes.
Cool 10 minutes.
Top with nuts and chocolate pieces.
Mix caramel topping and 1/4 cup flour until smooth; drizzle over chocolate pieces.
Sprinkle with reserved oatmeal mixture.
Bake an additional 18 to 22 minutes or until golden brown.
Cool; chill until set.
Makes about 32 bars.
Mix oatmeal, margarine, vanilla and peanut butter in large mixing bowl.
In saucepan, bring to boil, sugar, cocoa and milk, stirring constantly to take lumps out.
When melted, pour over oatmeal mixture mixing well.
Place in glass pan.
Better when served cold!
oz box of infant cereal into food processor. Using this
Mix the cocoa, sugar, milk and margarine; let boil for 1 minute.
Take from heat.
Mix the peanut butter, Quick oatmeal and vanilla.
Mix well.
Drop by teaspoon onto waxed paper.
Let cool.
If oatmeal not fine, crush with hands or rolling pin.
Combine oatmeal and 1/2 cup of water or milk. Bring to a boil. Simmer for 5 minutes, stirring occasionally until liquid is mostly absorbed.
Remove from heat and cover; let stand for 5 minutes.
Mash banana, and add remaining milk or formula, mixing thoroughly. Stir the banana-milk mixture into the cooked cereal.
Cream shortening and sugars; add eggs and vanilla.
Beat well. Add dry ingredients and oatmeal.
Mix well.
Drop by spoonfuls onto ungreased cookie sheet.
Bake at 350\u00b0 until golden brown.
Cream together Crisco and sugars. Add eggs, vanilla and salt. Then add dry ingredients, flour and soda slowly and cream together last oatmeal, raisins and pecans.
Preheat oven to 375\u00b0.
In a small bowl, combine baking soda, salt and cinnamon; set aside.
In a large bowl, combine butter, sugar, brown sugar, eggs and vanilla extract.
Beat until creamy. Gradually add flour mixture.
Stir in oatmeal and butterscotch morsels.
Drop by tablespoon onto a greased cookie sheet.
Bake at 375\u00b0 for 7 to 8 minutes for chewier cookie or 9 to 10 minutes for crispier cookie.