Tag Archives: Oatmeal

Cranberry Oat Bars

cranberry oat bars

  • What do you do with leftover homemade cranberry sauce?  Well you make the most delicious Oat Bars that you possibly can that’s what you do!   After Thanksgiving I was not about to waste this amazing Cranberry Sauce.   When searching for uses of leftover cranberry sauce I found many combinations of recipes out there, but the one from the Washington Post got my attention because it was so easy.   I love the tartness of the sauce with the buttery goodness of the oatmeal crumble that is used for the crust and the topping.  It is just heavenly.

Here you go…   Now you can get in the kitchen and put together the most wonderful bars in just a few minutes.  Waiting for them to cool before cutting into that block of goodness can be torture.  I highly recommend using two strips of parchment paper cut to the width of your pan and then crisscrossing them.  Otherwise it might be hard getting out of your pan.  A foil lined pan that is lightly oiled will work as well.

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Monster Cookies from Paula Deen

Monster Cookies

My niece came to visit last summer and brought cookies along with a sweet baby.  We loved both the cookies and the baby!  Her baby boy is so cute.  I hated to see them leave, but will forever remember the visit as well as my first encounter with Monster Cookies.  These things are dang good!  During the summer I was on a mission to find the recipe and here it is.  Paula Deen’s recipe from one of her cookbooks Paula Deen and Friends.   It is ironic that my niece picked up the cookies from a bakery in Savannah which is the home of Deen.

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Oatmeal Bar Cookies

Oatmeal Bar Cookies

I never dreamed in a million years that the recipe for Oatmeal Bar Cookies would be exactly as the drop cookie.  That’s why I haven’t made them thinking that the texture would be more chewy when all that dough was crammed into one pan.  But, I was wrong and I have wasted so much time doling out oatmeal drop cookies.  Bar cookies are so much easier to bake especially when you are dealing with about 5 dozen.  That was your good news.  The bad news is you have to wait for them to cool before cutting them unless of course you’re just going to eat them out of the pan with a spoon.  And that would be perfectly acceptable!

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Old-Fashioned Oatmeal Cake

While I was in high school one of our neighbors made this cake about every two months and I could not wait to have a big chunk.  It was  delicious. After all this time I finally made it myself.   So here is a blast from my past.

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Oatmeal-Raisin Muffins

I can always expect there to be much excitement in the air when the time comes for the first lab of the semester.  Wearing aprons for the first time,  working in the kitchen with a group of people  you may not have known two weeks ago,  anxiously awaiting to see what the teacher has to say about the food, actually sitting at a table , using a napkin,  and carrying on table conversation.  This is one of my favorite times of the school year.  Continue reading

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Cranberry-Apple Crisp

 

Usually side dishes that are on the sweet side do not interest me at all, but this particular one has passed my lips and made me  a very happy person.  I love it for the holiday season and have made it numerous times thanks to my sister-in-law who shared the recipe.  The fresh cranberries make this a tart dish yet the apples and sugar tame down the cranberries.  As I type the word tart it makes me smile.  My students ask me all the time, “Why do use such large and unfamiliar words?”  I really don’t think that I do.  “What should I say instead of tart?”  I asked.  “Sour will work just fine.”  They make me laugh! 

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Pancake Lab

I cannot begin to tell you the excitement that was in the air in my classroom for the second lab of the semester!  I have not seen such interest in a long time.  Most students were in the classroom early washing hands, getting out equipment, and measuring ingredients.  All groups worked well together trying not to ask me as many questions as this lab.  There was a calmness in the air as if everyone knew exactly what they were doing.  The students were much more confident washing dishes, setting the table, and eating with their group.  All of them were working against the clock.  Class members had to be ready to serve in 45 minutes.    I have done this lab many times in a 55 minute class period so I knew from past experience that it could be done. Since the classes are 90 minutes long they sometimes will drag activities out needlessly.   All groups I am happy to report  were seated in less than forty minutes.  Continue reading

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Oatmeal-Brown Sugar Pancakes

Pancakes are a favorite around our house. I usually stick with the same recipe. This is my absolute favorite recipe for pancakes and to me these beat those made from scratch every time.  Now that’s just my opinion.  But, what am I to do?   I can’t keep blogging about the same recipe every semester.  I have to reach beyond my comfort zone.  Here’s what I did this time around.   I demonstrated this Oatmeal-Brown Sugar Pancake recipe found  on the Betty Crocker site.  I liked it.  The brown sugar and oatmeal give this pancake a great flavor.  

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Oatmeal Cookies

 

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I have been baking as long as my mother would let me in the kitchen.  Which was always.  She was great about cooking as long as I would clean the kitchen.  But, I only could bake.  No main dishes or vegetables or anything like that.  Why?  I guess it was because baking to an extent is very cheap.  Flour, sugar, eggs, milk and butter that’s about all you need.  We were on a very tight budget.  Sooo I have been baking for a long time. And you know I don’t even care for sweets that much.  I just love to bake.  Here is another recipe back in the day of the first few years of teaching.  It is from Quaker Oats website.  It no longer appears on the box.

First a few tips about baking cookies:

  • Make sure that you use butter which I prefer or margarine for baking.  Do not use whipped or low-fat margarine.
  • Ingredients should be at room temperature.
  • Butter should be soft, but not too soft or the cookies will flatten as they bake
  • Use parchment paper on your cookie sheets. This saves time in washing cookie sheets.
  • Find a good cookie sheet.  Expensive is not always the best.  A shiny cookie sheet is better than dull.
  • Do not use your cookie sheet for any other food for example to make cheese toast .
  • Be careful about the cooking time.  You should know your oven.  Does it cook quicker or slower than the recipe recommends?
  • Just 1 minute more cooking time for cookies is a lot.  Remember these are small little things!

    Measure all ingredients separately

    Measure all ingredients separately

Softened Butter and Sugars
Softened Butter and Sugars
Cream butter and sugar

Cream butter and sugar

Add egg and vanilla

Add egg and vanilla

Add dry ingredients except oats

Add dry ingredients except oats

Mix well

Mix well

Stir in oats

Stir in oats

Place on baking sheet with parchment paper

Place on baking sheet with parchment paper

Quaker’s Best Oatmeal Cookies

  • 11/4 cups butter, softened
  • 3/4 cup firmly packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 11/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt (optional)
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3 cups Quakers Oats old fashioned

Heat oven to 375 degrees.  Beat together margarine and sugars until creamy.  Add egg and vanilla: beat well.  Add combined flour, baking soda, salt and spices: mix well. Stir in oats: mix well.  Drop by rounded tablespoonfuls onto ungreased cookie sheet.  Bake 8 to 9 minutes for a chewy cookie or 10 to 11 minutes for a crisp cookie.  Cool 1 minute on cookie sheet: remove to wire rack.  Cool completely.  Store in a tightly covered container.

Makes about  4 1/2 dozen

ENJOY!

The Teacher Cooks

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Filed under Cookies, Cooking, Dessert, Oatmeal, Recipes