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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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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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 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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August 3, 2009 at 1:24 pm (blue cheese, bottled hot sauce, chives, coarse ground black pepper, fresh tomatoes, ground beef, ground mustard, hamburger buns, leaf lettuce, Main Dish, old-fashioned oats, Quick Dishes, quick oats, salt, Summer, worcestershire sauce)
Prep Time:30 min
Start to Finish:30 min
makes:12 burgers
1/2 cup old-fashioned or quick-cooking oats
1/4cup water
3 lb extra-lean (at least 93%) ground beef
1 cup crumbled reduced-fat blue cheese (4 oz)
1/2 cup finely chopped fresh chives
1 teaspoon Worcestershire sauce
1/4 teaspoon red pepper sauce
1 teaspoon coarse ground black pepper
1 teaspoon ground mustard
1/2 teaspoon salt
12 whole wheat burger buns
12 leaf lettuce leaves
12 tomato slices
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1. Heat gas or charcoal grill. In large bowl, mix oats and water. Stir in beef, blue cheese, chives, Worcestershire sauce, red pepper sauce, pepper, mustard and salt until well mixed. Shape mixture into 12 patties, about 3/4 inch thick.
2. Place patties on gas grill over medium heat or on charcoal grill over medium coals. Cover grill; cook 11 to 13 minutes, turning once, until thermometer inserted in center of patties reads 160°F.
3. For each burger, layer lettuce, tomato and patty in bun.
Contact Grill Directions: Heat closed contact grill 5 minutes. Place patties on bottom grill surface. Close grill; cook 6 to 7 minutes or until thermometer inserted in center of patties reads 160°F.
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July 18, 2009 at 12:56 pm (baking powder, blueberries, Breakfast, brown sugar, butter, cinnamon, eggs, frozen blueberries, frozen peaches, milk, oven, peaches, quick oats, salt, tart apples)
Makes: 9 servings
Total Time: 50 min
3 cups quick-cooking oats
1 cup brown sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon cinnamon
2 eggs, lightly beaten
1 cup skim milk
1/2 cup butter, melted
3/4 cup chopped and peeled tart apple
1/3 cup chopped fresh or frozen peaches
1/3 cup fresh or frozen blueberries
Additional skim milk, optional
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In a large bowl, combine oats, sugar, baking powder, salt and cinnamon. Combine eggs, milk and butter; add to the dry ingredients. Stir in the apple, peaches and blueberries.
Pour into an 8-inch square baking dish coated with nonstick cooking spray.
Bake at 350 degrees for 35 to 40 minutes or until a knife inserted near the center comes out clean. Cut into squares. Serve with milk if desired.
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June 22, 2009 at 4:58 pm (all-purpose flour, apple pie spice, Autumn, blueberries, brown sugar, butter, Desserts, frozen blueberries, ice cream, old-fashioned oats, oven, pears, quick oats, whole wheat flour)
Prep Time:15 min
Start to Finish:45 min
makes:2 servings
1 small pear, peeled and coarsely chopped
1/2 cup fresh or frozen blueberries
2 tablespoons brown sugar
2 tablespoons all-purpose or whole wheat flour
1 tablespoon quick-cooking or old-fashioned oats
1/8 teaspoon apple pie spice
1 tablespoon butter
Low-fat ice cream or frozen yogurt, if desired
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1. Heat oven to 375°F. Grease two 6-ounce custard cups. Mix pear and blueberries; divide between custard cups.
2. Mix brown sugar, flour, oats and apple pie spice in small bowl. Cut in vegetable oil spread with pastry blender or fork until mixture is crumbly; sprinkle over fruit.
3. Bake about 30 minutes or until topping is golden brown and pear is tender. Serve warm with ice cream.
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April 3, 2009 at 6:39 pm (allspice, brandy, brown sugar, butter, cinnamon, cocoa, Desserts, dried mixed fruit, flour, granulated sugar, ground cloves, nutmeg, old-fashioned oats, oven, pears, pecans, quick oats, rum, walnuts, whisky)
Serves 4 to 6
2 to 2-1/2 lb apples (about 6), peeled, cored and cut into thin wedges
2 T sugar
1/2 t ground cinnamon
1 T butter
For crumb topping
1/2 C flour
1/2 C oatmeal (regular or quick)
1 C brown sugar
1/2 t ground cinnamon
1/8 t freshly ground nutmeg
Pinch of ground cloves (optional)
8 T butter, melted
1/2 C coarsely chopped nuts, preferably walnuts or pecans
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1. In a bowl, toss the apples with the 2 T sugar and 1/2 t cinnamon.
2. Preheat the oven to 375 degrees. Grease an 8- or 9-inch-square baking pan well. Arrange the apple mixture evenly in the pan.
3. In the same bowl, combine the flour, oats, brown sugar, cinnamon, nutmeg and cloves. Blend well.
4. Stir in the melted butter and chopped nuts, until the mixture resembles coarse meal.
5. Sprinkle the topping evenly over the apples. (May be made ahead to this point, but, to prevent browning, the apples should be tossed with some lemon juice before the sugar and cinnamon.)
6. bake for about 40 minutes, until the apples are tender and topping has browned. (Add 10 minutes if crisp was prepared ahead and refrigerated.)
Variations: To the apples you might add raisins or currants or chopped dried fruit (perhaps plumped in brandy, rum or whisky). Freshly ground black pepper is interesting with the apples, especially if you have no cinnamon. Instead of putting nuts in the topping, you can put them in the apples. Use half apples, half pears. Add a couple tablespoons of cocoa to the crumb topping; use a pinch of allspice in addition to the other spices or instead of cloves.
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