May 17, 2011 at 6:44 pm (7 ingredients or less, Breakfast, brown sugar, cinnamon, dried apples, granulated sugar, nutmeg, Quick Dishes, quick oats, raisins, salt)
8 servings
3 C quick oats
Salt
8 sandwich bags or envelopes
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Put 1/2 C oats in blender and whirl at high speed till powdery; reserve in small bowl. Repeat procedure with an additional 1/2 C oats.
Into each bag or envelope put 1/4 C unpowdered oats, 2 T powdered oats and a pinch of salt. Fold and seal. Store in box or airtight container.
To serve: Empty into bowl, and add 3/4 C boiling water. Stir and let stand for 2 minutes.
Apple-Cinnamon Oatmeal: Add 1 T sugar, 1/4 t cinnamon and 2 T dried apples to each packet.
Cinnamon Spice Oatmeal: Add 1 T sugar, 1/4 t cinnamon and a pinch of nutmeg to each packet.
Raisins and Brown Sugar: Add 1 T brown sugar and 1 T raisins to each packet.
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May 17, 2011 at 6:35 pm (7 ingredients or less, Breakfast, brown sugar, cereal, coarsely chopped almonds, dried apples, hazelnuts, old-fashioned oats, oven, raisins, wheat germ)
Makes 8 cups
2 1/2 C rolled oats
1 1/2 C dried apples, very finely chopped
1 C raw wheat germ
1 C chopped almonds or hazelnuts
3/4 C brown sugar
1/3 C raisins
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Preheat oven to 350 degrees. Mix together all ingredients except raisins. Spread mixture on large, rimmed, ungreased baking pan and bake 5 or 6 minutes or until slightly toasted, stirring now and then. Let cool thoroughly; add raisins; store in airtight container.
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August 7, 2010 at 11:55 am (Aldi ingredients, all-purpose flour, baking powder, brown sugar, butter, Desserts, eggs, granulated sugar, lemon juice, old-fashioned oats, oven, peaches, salt, vegetable cooking spray)
You can make this in individual ramekins with one dollop of dough on top of each. The baking time remains the same.
Serves 12.
Topping:
1/2 C granulated sugar
1/2 C brown sugar
1/2 C butter, softened
2 t vanilla extract
1 egg
4.5 oz all-purpose flour (about 1 C)
1 C old-fashioned rolled oats
1/2 t baking powder
1/2 t salt
Filling:
11 C sliced peeled peaches (about 5 lb)
1/3 C sugar
2 T all-purpose flour
2 T fresh lemon juice
Cooking spray
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1. Preheat oven to 350 degrees.
2. To prepare topping, place first 3 ingredients in a large bowl; beat with a mixer at medium speed until light and fluffy. Add vanilla and egg; beat well. Weigh or lightly spoon 1 C flour into a dry measuring cup; level with a knife. Combine 1 C flour, oats, baking powder and slat; stir with a whisk. Add flour mixture to sugar mixture; beat at low speed until blended. Cover and chill 30 minutes.
3. To prepare fillings, combine sliced peeled peaches, 1/3 C sugar, 2 T flour and lemon juice in a bowl; toss to coat. Spoon mixture into a 13 x 9″ baking dish coated with cooking spray. Dollop 12 mounds of chilled dough over peach mixture at even intervals. Bake at 350 degrees for 40 minutes or until lightly browned and bubbly.
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April 9, 2010 at 3:17 pm (baking powder, black pepper, Breads, eggs, milk, onion, oven, parsley, quick oats, salt, vegetable oil)
Prep time: 10 minutes
Cook time: 25 to 30 minutes
Serves 6
1 C quick-cooking oats
2 t double-acting baking powder
1 C grated onion
1/2 C chopped parsley
1 egg
1/2 t salt
1/4 t freshly ground black pepper
1/2 C milk
3 T vegetable oil
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1 Mix together all the ingredients except the oil. Heat 2 T of the oil in a 7- to 8-inch skillet. When hot, pour the batter into the skillet and spread the last T of oil on top of the batter. Bake in a 400-degree oven for 20 minutes.
2. After 20 minutes, flip the bread over to brown the other side. It can be flipped or inverted on a plate or cake pan and slid back into the skillet. Bake for another 5 to 8 minutes. Slide onto a plate, let cool for 2 or 3 minutes, slice into wedges and serve.
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February 9, 2010 at 2:46 pm (almonds, apples, blackberries, blueberries, brown sugar, butter, canned peaches, cornstarch, Desserts, flour, frozen blackberries, frozen blueberries, frozen peaches, frozen raspberries, frozen sour cherries, frozen strawberries, granulated sugar, hazelnuts, old-fashioned oats, oven, peaches, pecans, raspberries, sour cherries, stovetop, strawberries, vegetable oil, walnuts)
Don’t have four kinds of berries or fruits? Use more of the same kind. This recipe works well with fresh, frozen or canned fruit.
Serves 8.
1 1/2 C each of four fruits (6 C total): raspberries, blueberries, blackberries, strawberries, sour cherries, peaches or apples
1/4 C water
1/4 – 1/2 C sugar, optional
2 T cornstarch, optional
3/4 C flour
3/4 C rolled oats
3 T butter
2 T oil
3/4 C brown sugar
1/3 C chopped nuts, optional
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Mix together 4 fruits and pour into a 10″ deep dish pie pan. Alternatively, the fruits can be cooked with water, 1/4 – 1/2 C sugar (depending on the sweetness of the fruit), and cornstarch to thicken before baking.
Mix remaining ingredients until crumbly. Evenly sprinkle topping over fruit. Bake in preheated oven at 375 degrees until fruit bubbles and top is golden brown, about 30 minutes; may take longer if using frozen fruit.
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October 11, 2009 at 5:19 pm (basil, cooked brown rice, fresh basil, fresh oregano leaves, hot cooked rice, Italian, Main Dish, milk, onion, oregano, parmesan, pasta sauce, plain breadcrumbs, Quick Dishes, quick oats, red pepper (cayenne), spaghetti, stovetop, vegetable oil, Vegetarian, wheat germ)
Prep Time:25 min
Start to Finish:25 min
makes:6 servings
1 package (16 oz) uncooked spaghetti
2 cups cooked brown or white rice
1/2 cup quick-cooking oats
1 medium onion, chopped (1/2 cup)
1/4 cup plain bread crumbs
1/4 cup milk
1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
2 teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves
1/4 teaspoon ground red pepper (cayenne)
1 egg, beaten
1/2 cup wheat germ
1 tablespoon vegetable oil
2 cups tomato pasta sauce
Shredded Parmesan cheese, if desired
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1. Cook and drain spaghetti as directed on package.
2. In large bowl, mix rice, oats, onion, bread crumbs, milk, basil, oregano, red pepper and egg. Shape into 12 balls. Roll balls in wheat germ.
3. In 10-inch skillet, heat oil over medium heat. Cook balls in oil about 10 minutes, turning occasionally, until golden brown.
4. Heat pasta sauce until hot. Serve sauce and rice balls over spaghetti. Sprinkle with cheese.
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October 11, 2009 at 4:49 pm (baby spinach, eggs, fiber one original, Main Dish, Quick Dishes, quick oats, scallions, spicy chili beans in sauce, Spring, stovetop, Summer, Vegetarian, whole-wheat burger buns)
Prep Time:25 min
Start to Finish:25 min
makes:5 sandwiches
1 cup Fiber One original bran cereal
1 can (15 or 16 oz) spicy chili beans in sauce, undrained
1/2 cup quick-cooking oats
1/4 cup chopped green onions (4 medium)
1 egg, slightly beaten
5 whole wheat burger buns, split
1 1/4 cups washed fresh baby spinach leaves
5 slices tomato
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1. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet.
2. In medium bowl, mash beans with fork until no whole beans remain. Add cereal, oats, onions and egg; mix well. Shape mixture into 5 patties, each about 3 1/2 inches in diameter.
3. Spray 12-inch skillet with cooking spray. Add patties; cook over medium heat about 10 minutes, turning once, until brown.
4. For each sandwich, place 1/4 cup spinach leaves and 1 tomato slice on bottom half of bun; top with bean burger and top half of bun.
High Altitude (3500-6500 ft): Cook patties over medium-high heat about 10 minutes.
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August 28, 2009 at 3:37 pm (all-purpose flour, baking soda, brown sugar, butter, cookies, eggs, freezer, granulated sugar, oven, quick oats, semisweet chocolate chips, vanilla, vegetable shortening, whole wheat flour)
Makes approximately 72 cookies.
3/4 cups flour
3/4 whole wheat flour
1 tsp baking soda
1/2 cup butter
1/2 cup shortening
1 cup sugar
1 cup brown sugar, packed
2 eggs
1 tsp vanilla
3 cups quick cooking rolled oats
6-oz semisweet chocolate pieces
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Combine both flours and baking soda in a large mixing bowl. Add butter and shortening and beat for 30 seconds. Add both sugars, beat until mixture is fluffy.
Next, beat in eggs and vanilla. Stir in oats and chocolate. Combine well, and roll into one inch balls. Place on wax paper lined cookie sheets. Flash freeze then transfer to a freezer bag.
To bake, preheat oven to 375F. Place frozen cookies (do NOT thaw) on cookie sheet and bake for 12 minutes. Place cookies on cooling rack.
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August 28, 2009 at 3:32 pm (all-purpose flour, apple cider, baking soda, butter, cinnamon, cookies, dried apples, dried cherries, light brown sugar, old-fashioned oats, oven, salt)
Makes 2 dozen
3 cups dried apples, about 7 ounces
3/4 cup dried cherries, about 4 1/2 ounces
1 3/4 cups apple cider
3/4 cup plus 2 tablespoons packed light-brown sugar
1 teaspoon ground cinnamon
2 cups rolled oats
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 sticks cold unsalted butter, cut into small pieces, plus more for dish
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1. Preheat oven to 375 degrees. Butter a 9-by-13-inch baking dish. Simmer apples, cherries, and cider in a covered saucepan, stirring occasionally, until fruits are softened and plump, about 5 minutes. Drain, reserving 2 tablespoons liquid. Let cool.
2. Coarsely chop fruit. Combine with 2 tablespoons sugar, 1/4 teaspoon cinnamon, and reserved cooking liquid.
3. Whisk together oats, flour, baking soda, salt, remaining 3/4 cup sugar, and remaining 3/4 teaspoon cinnamon in a large bowl. Cut in butter with a pastry blender or 2 knives until crumbs range in size from peas to gum balls. Press 4 cups of oat mixture into bottom of prepared dish. Spread fruit filling on top, leaving a 1/4-inch border on all sides. Sprinkle remaining oat mixture on top.
4. Bake until golden brown, about 35 minutes. Let cool in dish on a wire rack. Cut into 24 bars. Bars can be stored in an airtight container for up to 3 days.
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August 12, 2009 at 10:46 am (Aldi ingredients, all-purpose flour, canola oil, cinnamon, coarsely chopped almonds, Desserts, granulated sugar, lemon juice, oven, peaches, quick oats, salt, stovetop, Summer, vanilla ice cream)
Prep: 35 minutes
Total: 1 hour 10 minutes
Serves 6 to 8
For the Topping:
1/2 cup all-purpose flour
1/2 cup quick-cooking oats
1/3 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup canola oil
2 tablespoons water
1/3 cup coarsely chopped almonds
For the Filling:
3 1/2 pounds ripe peaches (about 11 medium peaches)
1 tablespoon fresh lemon juice
2 tablespoons all-purpose flour
1/4 cup sugar
For Serving:
Vanilla ice cream (optional)
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1. For the topping: Preheat the oven to 375 degrees with rack in the middle position. In a large bowl, whisk together flour, oats, sugar, cinnamon, and salt. Stir in oil and water until blended. Topping will look like clumpy wet sand. Stir in almonds and set aside.
2. For the filling: In a large saucepan of boiling water, working in batches, blanch peaches for 1 minute. Remove them with a slotted spoon and transfer to a bowl of cold water. When cool enough to handle, peel off skin. Halve, pit, and cut peaches into 1/2-inch wedges.
3. In a medium bowl, mix together peaches, lemon juice, flour, and sugar. Place filling in an 8-inch square baking pan. Sprinkle topping evenly over peaches. Bake until the topping turns a deep, golden brown and the filling is bubbling around the edges, 30 to 35 minutes. Serve warm or at room temperature with vanilla ice cream, if desired.
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