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.
he lamb cubes and stir for few minutes until half done
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
Heat oven to 375\u00b0.
Beat margarine and sugar until creamy. Add eggs, milk and vanilla; beat well.
Add flour, salt and baking soda; mix well.
Stir in oats, chocolate chips and nuts; mix well. Drop by round measuring tablespoonfuls onto ungreased cookie sheet.
Bake 9 to 10 minutes for a chewy cookie.
For a crispier cookie, bake 12 to 13 minutes.
Cool 1 minute on cookie sheet. Remove to wire rack and cool completely.
Heat oven to 375\u00b0.
Beat butter and sugars until creamy.
Add eggs, milk and vanilla; beat well.
Add flour, baking soda and salt; mix well.
Stir in oats.
Drop by rounded teaspoonfuls onto ungreased cookie sheet.
Bake 9 to 10 minutes for a chewy cookie or 12 to 13 minutes for a crisp cookie.
Cool 1 minute.
Makes 5 dozen 2 1/2-inch 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
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.
ot peach mixture and cook for 10 minutes until it starts
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.
1) For the oatmeal cookies, preheat oven to 350\
To make pancakes: Combine the oatmeal and buttermilk in a medium
MPORTANT let set on counter for at least 1 hour.
Combine oats and flax meal. Add water and stir to combine, using less water for thicker oatmeal and more water for thinner oatmeal.
Microwave on high for 1 minute.
Add remaining ingredients and stir to combine. Return to microwave and set timer for 2 minutes. Heat on high stirring every 20-30 seconds until desired consistency is reached. Watch carefully or it might bubble over.
Sprinkle with cinnamon if desired.
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!
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.
If oatmeal not fine, crush with hands or rolling pin.
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.