Combine the water and orange juice in a medium pan.
Add raisins and chopped apples; bring to a boil.
Stir in oatmeal and Raisin Bran, reduce heat, and cook for 6 minutes. Stir every 2 minutes.
Remove from heat; mix in cinnamon and banana pieces.
Optional: Add ice cube(s) and stir until they are gone.
I like this smooth and creamy; add a little hot water if too dry.
arge food processor.
Whiz regular oatmeal, measure 1 cup, whiz in
grease cookie sheets --
in a large mixing bowl, combine peanut butter and butter -- mix 30 seconds at medium speed.
add sugars and beat till fluffy --
add egg and vanilla and beat well.
beat in dry ingredients.with wooden spoon -- stir in oatmeal and raisins.
drop dough by 1/4 cupfuls onto cookie sheet -- 3\" apart --
press into 4\" circles --
bake at 375* for 10 minutes.
cool on wire rack.
Preheat oven to 375\u00b0.
Mix all ingredients.
Drop by teaspoon onto lightly greased baking sheet.
Bake about 10 minutes, checking after 7 minutes.
This recipe can be doubled.
ust like regular bread.
To make oatmeal flour, grind regular oatmeal in a
Place 1 1/4 cups oatmeal in a food processor and
Mix oatmeal and boiling water and set aside.
Cream together first 4 ingredients.
Add oatmeal; mix well.
Add flour, cinnamon, baking soda and salt.
Mix well and bake at 350\u00b0 for 25 to 30 minutes.
Mix water, oleo and oatmeal together; let stand about 20 minutes.
Mix brown sugar, white sugar, vanilla, eggs, flour, soda and salt together with spoon.
Add oatmeal mixture and mix with spoon.
Pour into greased and floured 9 x 12 x 2-inch pan.
Bake at 350\u00b0 for 30 to 35 minutes.
Cream butter with honey and brown sugar.
Add egg and vanilla. Blend baking soda with flour; add to butter mixture.
Combine coconut, walnuts, raisins and oatmeal; stir into butter-flour mixture.
Drop by tablespoon onto greased cookie sheet.
Bake at 350\u00b0 for 8 to 10 minutes, or until golden.
Makes about 2 1/2 dozen one-ounce cookies.
Pour hot milk over oatmeal.
Let stand 10 minutes (1/2 hour if using regular oatmeal).
Add syrup, cooking oil and beaten egg yolks.
Dry mix flour, baking powder and salt.
Add to first mixture.
Beat only until smooth.
Fold in stiffly beaten egg whites.
Fill well-oiled muffin tins 2/3 full.
Bake at 375\u00b0
for 15 to 20 minutes.
Pour boiling water over oatmeal and cool. Cream the shortening and sugars. Add eggs and cooled oatmeal.
Add sifted dry ingredients and vanilla. Bake at 350\u00b0 for 25 minutes in a greased 9 x 13-inch pan.
Cream butter, margarine and sugar in large mixing bowl until light and fluffy.
Stir in flour and oatmeal.
Refrigerate, covered, until firm.
Soak oatmeal with boiling water.
Let sit for 20 minutes. Cream shortening.
Add sugar and eggs.
In a separate bowl, mix flour, baking soda, cinnamon and salt together.
Alternate adding flour mixture and oatmeal with shortening mixture, blending well. Place into a greased 9 inch x 13 inch pan.
Bake for 35 minutes at 350 degrees.
Mix together margarine, 1/2 c. brown sugar, evaporated milk, nuts, coconut and vanilla.
Spread on hot cake. Bake until brown at 350 degrees for 10 - 15 minutes.
Preheat oven to 350\u00b0F.
Grease a 9x13 pan with butter.
Combine flour, soda, salt and cinnamon.
In a large mixing bowl cream butter, then add sugar and mix until fluffy.
Add eggs and vanilla and beat well.
Gradually add flour mixture.
Stir in oatmeal and the butterscotch chips.
Spread in prepared pan and bake for 22 to 28 minutes.
If they seem to be getting to brown on the edges, and are still quite gooey in the center lower the oven temp to 325\u00b0F for the last 10 minutes or so.
Boil water in a small sauce pan, then add oatmeal, almond extract, and diced apricots.
Cook oatmeal 5-10 minutes until done according to your taste.
Serve with a dollop of yogurt and if you want sweetner and almons.
Cream butter. Add sugars and cream well. Add eggs one at a time. Sift flour. Add soda, baking powder and cinnamon to flour. Add dry ingredients to creamed mixture. Add oatmeal, dates, nuts and coconut. Let stand 15 minutes. Bake at 325\u00b0 for approximately 12 minutes on a greased or aluminum foil covered cookie sheet. Cookies mellow as they are stored.
Mix oatmeal, flour, sugar, salt and shortening until well blended.
Put 1/2 of mixture into a greased
9 x 9 x 2-inch pan. Spread jam evenly over mixture, not to get too close to edges of pan.
Sprinkle remaining mixture over jam and lightly flatten with fingertips.
Bake at 350\u00b0 for 25 to 30 minutes.
Set oven at 350\u00b0.
Mix margarine and sugar; add eggs and beat well.
Stir in corn syrup, salt and vanilla.
Fold in coconut and oatmeal, just enough to blend.
Pour into unbaked pie shell and bake for 35 minutes or until brown.
br>One minute before the oatmeal is done, stir in the
hipoltle chili powder to taste, regular chili powder, and onions.