Pumpkin Oatmeal Cookies
from Tina
1 1/2 C butter or margarine softenend
2 C. brown sugar
1 C. white sugar
16 oz. canned pumpkin
1 egg
1 teaspoon vanilla
4 C. flour
2 C. rolled oats (quick cooking)
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 C. chocolate chips
Cream butter and sugars until fluffy. Add egg, vanilla and pumkin until blended. Add the dry ingredients and blend well. Add chocolated chips. Place 1/4 of dough on lightly greased cookie sheet. Bake at 350 degrees for 15-20 minutes or until peaks are browned.
Showing posts with label oatmeal. Show all posts
Showing posts with label oatmeal. Show all posts
Baked Oatmeal Custard
Baked Oatmeal Custard
from Barb
Ingredients:
1 cup 1/2 & 1/2
4 eggs
1/2 cup maple syrup
a dash of salt
1/2 cup quick oats
1/4 cup chopped dried cranberries
1/2 tsp orange oil
1/2 tsp nutmeg
Directions:
Preheat oven to 375'
Butter 4 custard cups
Put a shallow baking dish, large enough to hold the cups, in the oven. Fill it halfway with hot water.
Beat the half & half, eggs, salt, numbeg and orange oil together in a bowl. Stir in the oats and cranberries. Place the filled cups in the water in the oven.
Bake for 30 to 35 minutes or until the custard is barely set. Run a knife around the edges and turn onto a plate or serve in the cup.
from Barb
Ingredients:
1 cup 1/2 & 1/2
4 eggs
1/2 cup maple syrup
a dash of salt
1/2 cup quick oats
1/4 cup chopped dried cranberries
1/2 tsp orange oil
1/2 tsp nutmeg
Directions:
Preheat oven to 375'
Butter 4 custard cups
Put a shallow baking dish, large enough to hold the cups, in the oven. Fill it halfway with hot water.
Beat the half & half, eggs, salt, numbeg and orange oil together in a bowl. Stir in the oats and cranberries. Place the filled cups in the water in the oven.
Bake for 30 to 35 minutes or until the custard is barely set. Run a knife around the edges and turn onto a plate or serve in the cup.
Cinnamon Oatmeal in a Glass by JJ
Cinnamon Oatmeal in a Glass by JJ
¼ c. raisins
¼ c. quick cooking rolled oats (not instant)
2 T. chopped walnuts
2 T. flax seeds
½ c. unsweetened plain or vanilla soy milk
½ c. unsweetened applesauce
½ tsp. ground cinnamon
6 ice cubes
In a small bowl, combine raisins, oats, nuts, flax seeds, and soy milk. Cover and refrigerate overnight.
Place soaked oat mixture in blender, add applesauce, cinnamon, and ice cubes and blend until almost smooth. Pour into large glass and serve immediately.
Makes 1 serving
Per serving: 479 cal, 14 g pro, 74 g carb, 18 g fat, 2 g sat fat, 0 mg chol, 12 g fiber, 55 mg sodium.
Quick tip: kids who hate oatmeal love this recipe. Pour it into a mug and take it on the road on those busy mornings.
¼ c. raisins
¼ c. quick cooking rolled oats (not instant)
2 T. chopped walnuts
2 T. flax seeds
½ c. unsweetened plain or vanilla soy milk
½ c. unsweetened applesauce
½ tsp. ground cinnamon
6 ice cubes
In a small bowl, combine raisins, oats, nuts, flax seeds, and soy milk. Cover and refrigerate overnight.
Place soaked oat mixture in blender, add applesauce, cinnamon, and ice cubes and blend until almost smooth. Pour into large glass and serve immediately.
Makes 1 serving
Per serving: 479 cal, 14 g pro, 74 g carb, 18 g fat, 2 g sat fat, 0 mg chol, 12 g fiber, 55 mg sodium.
Quick tip: kids who hate oatmeal love this recipe. Pour it into a mug and take it on the road on those busy mornings.
Subscribe to:
Posts (Atom)