Cranberry Oatmeal Bars

Do you guys always have dried cranberries on hand?  I do.  I put them into my chicken salad; toss them in for a little sweetness in a green salad; or sometimes just a sweet afternoon snack.

This recipe is from Cooking Light, November 2008.

No substitutions were made.

Cranberry Oatmeal Bars 1

Cranberry-Oatmeal Bars

Crust:
4.5 oz all-purpose flour (about 1 c)
1 c quick-cooking oats
1/2 c packed brown sugar
1/4 tsp salt
1/4 tsp baking soda
1/4 tsp ground cinnamon
6 tblsp butter, melted
3 tblsp orange juice
cooking spray

Filling:
1 1/3 c dried cranberries (about 6 oz)
3/4 c sour cream
1/2 c granulated sugar
2 tblsp all-purpose flour
1 tsp vanilla extract
1/2 tsp grated orange rind
1 large egg white, lightly beaten

Preheat oven to 325 degrees.

To prepare crust, weigh or lightly spoon flour into a dry measuring cup; level with a knife.  Combine flour and next 5 ingredients (through cinnamon) in a medium bowl, stirring well with a whisk.  Drizzle butter and juice over flour mixture, stirring until moistened (mixture will be crumbly).  Reserve 1/2 c oat mixture.  Press remaining oat mixture into the bottom of an 11×7-inch baking dish coated with cooking spray.  – I used a 9 inch square baking dish.

To prepare filling, combine ingredients in a medium bowl, stirring well.  Spread cranberry mixture over prepared crust; sprinkle reserved oat mixture evenly over filling.  Bake at 325 for 40 minutes or until edges are golden.  Cool completely in pan on a wire rack.

Cranberry Oatmeal Bars 2

cartoon-strawberry-9I’m not a fan of sour cream, so I wasn’t so sure how this one would turn out.  BUT I’m trying to not be prejudiced towards ingredients, so I decided to give it a go.  SO GOOD, and completely unexpected.  We enjoyed these with friends and coffee in front of the fire on a chilly winter night.

Oatmeal Brunch Casserole

Breakfast for dinner.  It creates time around the table, eating slowly, talking long with lots of laughter thrown in and enjoying tastes of hearty oatmeal, fluffy eggs and spicy sausage.

This recipe is from Better Homes & Gardens Biggest Book of Diabetic Recipes.

Substitutions made, noted below.

oatmeal casserole 1

Oatmeal Brunch Casserole

Cooking Spray
2 c fat-free milk – I used 2%
1 tblsp butter or margarine
1 c regular rolled oats
1 c chopped apple or pear – I used a peach
1/3 c dried tart cherries or golden raisins – I used dried blueberries
1/4 c coarsley chopped walnuts, toasted – I used pecans
1/2 tsp vanilla
1/4 tsp salt
1 tblsp packed brown sugar
Milk (optional)

Lightly coat a 1.5 quart casserole (I used an 8-inch square baking dish) with nonstick cooking spray; set aside.  In a medium saucepan bring the 2 c milk and butter to boiling.  Slowly stir in oats.  Stir in fruit, nuts, vanilla and salt.  Cook and stir until bubbly.  Cook and stir for 2 minutes more.  Pour into the prepared casserole.

Bake in a 350 degree oven for 10 minutes.  Sprinkle with brown sugar.  Bake about 5 minutes more or until bubbly around the edge.  Cook slightly.  If desired, serve the warm oatmeal with additional milk.

oatmeal casserole 2

cartoon-strawberry-9Somehow I totally missed the part about adding the brown sugar and baking another 5 minutes.  It was great anyway, the sugar would have just made it a little better.  This is a great and quick casserole to throw together with some fresh and dried fruit.  This would be great with apples and cranberries in the fall.

Nutty White Chocolate & Peach Oatmeal Cookies

Every once in awhile, you just need to stop everything and make some cookies.

This recipe is from Food Network Magazine, May 2011.

Substitutions made, noted below.

peach oatmeal cookies 1

Nutty White Chocolate & Peach Oatmeal Cookies

3/4 c all-purpose flour
1/2 tsp baking soda
pinch of salt
1 stick unsalted butter, softened
1/4 c packed light brown sugar
1/4 c packed dark brown sugar – I used all light brown sugar
1/4 c granulated sugar
1 large egg
1 1/2 c rolled oats
1/2 c dried peaches – I used dried apricots
1/2 c chopped walnuts – I used pecans
1/2 c white chocolate chips

Position racks in the upper and lower thirds of the oven and preheat to 350 degrees.

In a small bowl, whisk the flour, baking soda and salt.  In a stand mixer fitted with the paddle attachment, cream the butter and sugars on medium speed until light and fluffy.  Add the egg and mix on low speed until incorporated.  Slowly add the flour mixture, oats, dried peaches, walnuts and white chocolate chips and mix until combined.

Line 2 baking sheets with parchment paper.  With wet hands, make 20 balls from the dough and put on the prepared baking sheets about 2 inches apart.  Press down on the dough balls with the palm of your hand to make flat circles.

Bake the cookies until golden and still a bit tender in the center, 15 to 17 minutes.  Remove from the oven and let sit on the baking sheets for 1 minute, then transfer the cookies to a rack to cool completely.

peach oatmeal cookies 2

cartoon-strawberry-9I really love this take on an oatmeal cookie.  Sweet and chewy apricots.  Crunchy oats and pecans.  All around good cookie.

Old-Fashioned Oatmeal Honey Apple Cake

My subscription to Cooking Light ran out this month, and I’m not quite sure what to do.  I love getting the magazine every month, gorgeous pictures, amazing food and most importantly, nutritional information.  Husband has Type 2 diabetes, so I need to be aware of the carb amounts in our meals.  On the other hand, I have stacks and stacks and stacks of magazines.  They take up a lot of room and I could cook something different every day from now until forever with just the magazines I have in these stacks.  What would you guys do?

This recipe is from Cooking Light, April 2008.

No substitutions were made.

oatmeal applesauce cake 1

Old-Fashioned Oatmeal Honey Apple Cake

Cake:
1 c quick-cooking oats
1 c hot water
1 1/2 c all-purpose flour
2 tsp ground cinnamon
1 tsp baking soda
1/2 tsp salt
1 1/3 c packed light brown sugar
3/4 c chunky applesauce
1/3 c honey
2 large eggs
cookingn spray

Frosting:
1/4 c butter
1/3 c packed light brown sugar
1/4 c honey
1/2 c coarsely chopped almonds

oatmeal applesauce cake collage

To prepare the cake:

Preheat oven to 350 degrees.  Combine oats and hot water in a small bowl; set aside.

Lightly spoon flour into dry measuring cups; level with a knife.  In a medium bowl: combine flour, cinnamon, baking soda and salt.  In the bowl of a stand mixer: combine brown sugar, applesauce, honey and eggs; beat on high for 1 minute.  Add oat mixture; beat on low until well blended.  Add half of flour mixture in two halves, combining well each time.

Spoon batter into an 11×7 baking dish coated with cooking spray.  Bake at 350 for 48 minutes or until a wooden pick inserted in the center comes out clean.  Place dish on a wire rack.  If you don’t have an 11×7 baking dish, you can sub a 9″ square baking dish.

To prepare the frosting:

Preheat broiler.

Melt the butter in a small saucepan over medium heat.  Add brown sugar and honey; cook 2 minutes, or until bubbly, stirring constantly.  Stir in almonds.  Quickly pour frosting over cake, spreading evenly.

Broil cake 1 minute or until frosting is bubbly and golden.  Cool completely on a wire rack.  Serve with shipped cream, sprinkled with cinnamon.

oatmeal applesauce cake 4

cartoon-strawberry-9I love everything about this dense, sticky-sweet cake.  But it tastes like fall, so it feels a little out of place for dessert in early May.  I’m thinking this will be perfect come mid October when the leaves start to change.

Oatmeal Bread

Is there anything better than the smell of rising and baking bread? Is there a candle or perfume I could have and just smell as needed?

This recipe is from the cookbook, Flavors of Cape Cod – Recipes from the Friends of the Thorton W. Burgess Society.

A full recipe makes 4 loaves of bread, so I cut everything in half. No other alterations were made.

oatmeal bread 1

Oatmeal Bread

2 c rolled oats
1 tblsp salt
1 tblsp lard
1/3 cup oil – I used vegetable oil
1 c molasses
4 c boiling water
1 c warm water
10 c flour – I used all-purpose flour
4 tblsp dry yeast

Combine oats, salt, lard, oil, molasses and 4 cups of boiling water and let cool. – It took about approx half hour for this to cool. Add yeast to cup of warm water and let proof. Mix all ingredients and add flour until dough is easy to handle. Knead for 10 minutes, place in greased bowl, turning once to grease the top. Let rise until double in bulk. – This took a little over an hour. Punch down and divide into 4 loaves; place in 9 inch greased loaf tins – I used Bakers Joy. Let rise until doubled. – Another hour. Bake in a preheated oven at 350 degrees for 45 minutes.

oatmeal bread 2

cartoon-strawberry-9The only thing better than the smell of baking bread is a warm slice of that bread. The texture is perfect and the oats just magically disappear. I think the molasses taste is a little strong, but not distracting. This one will take awhile, but it totally worth the effort.

Oatmeal Pancakes

On the weekends, husband and I like to have at least one nice breakfast.  Whether it be at our favorite breakfast spot in town, or making something a little special.

This recipe is from Cooking Light, September 2010.

I did not alter the recipe in any way.

Oatmeal Pancakes

1.1 oz all purpose flour (1/4 c)
1 c quick-cook oats
1 tblsp sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp ground cinnamon
1/8 tsp salt
1 c nonfat buttermilk
* I didn’t have buttermilk, so I used the shortcut trick. 1 tblsp white vinegar put into a liquid measuring cup, and fill with milk to the 1 cup mark. Let sit for 5 min. Use as needed.
2 tblsp butter, melted
1 large egg
Cooking Spray

Weigh or lightly spoon flour into a dry measuring cup; level with a knife.  Combine the first 7 ingredients in a medium bowl, stirring with a whisk.

Combine buttermilk, butter and egg in a small bowl.  Add to flour mixture, stirring just until moist.

Heat a nonstick griddle over medium heat.  Coat pan with cooking spray.  Spoon about 2 1/2 tblsp batter per pancake onto griddle.  Turn pancakes over when tops are covered with bubbles; cook until bottoms are lightly browned.

Husband really liked these pancakes.  I thought they were OK.  To me the taste was exactly the same as a bowl of oatmeal.  Some fresh fruit or chopped pecans may have helped push me over the edge to love…