Published: January 09, 2007 10:43 pm            

Wonderful Oats Recipes 1-10-2007

2004 grand-prize winning recipe

Chocolate Coffee Toffee Oatmeal Cookies

Makes about 5 dozen cookies

Ingredients

1/4 cup boiling water

1/2 to 1 teaspoon instant coffee powder

1 1/3 cups firmly packed brown sugar

1 cup (2 sticks) Blue Bonnet 65 percent vegetable oil spread, softened

1 egg

1 1/2 teaspoons vanilla

3 cups Quaker Oats — quick or old fashioned, uncooked*

1 1/4 cups all-purpose flour

1 teaspoon salt

1/2 teaspoon baking soda

1 package (8 ounces) milk chocolate toffee bits (about 1-1/3 cups)

1 1/2 cups semisweet chocolate chips

1 cup coarsely crumbled sugar cones (about 5 cones)

*If using old-fashioned oats, add 2 tablespoons flour.

Directions

Preheat oven to 350 degrees F. Line cookie sheets with parchment paper or non-stick aluminum foil or use non-stick cookie sheets.

Dissolve coffee in boiling water; cool to room temperature.

In large bowl, beat sugar and spread on medium speed of electric mixer until creamy. Add egg; beat well. Beat in coffee and vanilla. Combine oats, flour, salt and baking soda; mix well. Gradually add to creamed mixture, beating well after each addition. Stir in toffee bits, chocolate chips and sugar cones.

Drop dough by heaping measuring tablespoonfuls 2 inches apart onto cookie sheets. Bake 12 to 14 minutes, just until golden brown. Cool 1 minute on cookie sheets; transfer to wire racks. Cool completely. Store loosely covered.



Favorite Oatmeal Pancakes

Makes about 12(4-inch) dozen

cookies

Ingredients

1 1/4 cups all-purpose flour

1/2 cup Quaker Oats — quick or old fashioned, uncooked

2 teaspoons baking powder

1/4 teaspoon salt (optional)

1 1/4 cups fat-free milk

1 egg, lightly beaten

1 tablespoon vegetable oil

Stir-ins (optional) include: 1 cup fresh or frozen blueberries — do not thaw, 1 medium-size ripe banana, mashed, and 1/8 teaspoon ground nutmeg; 3/4 cup finely chopped apple, 1/4 cup chopped nuts and 1/2 teaspoon ground cinnamon; or 1/2 cup semisweet chocolate chips

Directions

In large bowl, combine flour, oats, baking powder and salt; mix well. In medium bowl, combine milk, egg and oil; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix) Add one of the stir-in options, if desired; mix gently.

Heat skillet over medium-high heat (or preheat electric skillet or griddle to 375 degrees F). Lightly grease skillet. For each pancake, pour 1/4 cup batter onto hot skillet. Turn when tops are covered with bubbles and edges look cooked. Turn only once.

(Recipe used with permission of Quaker Oats)



Lemon Blueberry Oatmeal Muffins

Ingredients

1 3/4 cups Quaker Oats — quick or old fashioned, uncooked — divided

2 tablespoons firmly packed brown sugar

1 cup all-purpose flour — add an additional 2 tablespoons if using old- fashioned oats

1/2 cup granulated sugar

1 tablespoon baking powder

1/4 teaspoon salt, which is optional

1 cup skim milk

2 egg whites, lightly beaten

2 tablespoons vegetable oil

1 teaspoon grated lemon peel

1 teaspoon vanilla

1 cup fresh or frozen blueberries — do not thaw

Directions

Heat oven to 400 degrees F. Line 12 medium muffin cups with paper baking cups. For topping, combine 1/4 cup oats and brown sugar; set aside.

For muffins, combine 1 1/2 cups oats with remaining dry ingredients in large bowl; mix well. In small bowl, combine milk, egg whites, oil, lemon peel and vanilla; mix well.

Add to dry ingredients; stir until moistened. Gently stir in berries. Fill muffin cups almost full; sprinkle with topping.

Bake 20 to 24 minutes or until light golden brown. Cool muffins in pan on wire rack for 5 minutes; remove from pan. Serve warm.

(Recipe used with permission of Quaker Oats)



Meatloaf with Oatmeal

This is an adaptation of the Quaker Meatloaf recipe.

Ingredients

1 1/2 pounds lean ground beef or turkey

3/4 cup Quaker Oats — quick or old-fashioned, uncooked, not instant

1/2 cup finely chopped onion or 2 tablespoons dry, minced onion

1 cup tomato juice

1 egg, lightly beaten

2 cloves garlic, minced

1 1/2 teaspoons salt

1/4 teaspoon black

pepper

3 slices bacon, which is optional

Directions

Heat oven to 350 degrees F. Combine all ingredients in large bowl; mix lightly but thoroughly. Shape meatloaf mixture into 10x6-inch loaf on rack of broiler pan.

Bake 50 to 55 minutes or until meatloaf is to medium doneness (160 degrees F for beef, 170 degrees F for turkey), until not pink in center and juices show no pink color. Remove bacon slices and drain extra grease. Top with ketchup or other meat sauce before serving.

Let stand 5 minutes before slicing. Cover and refrigerate leftovers promptly and use within two days, or wrap airtight and freeze up to three months.

(Recipe shared by Alice Collinsworth)

Salmon Cakes



Ingredients

Sauce

1/2 cup plain nonfat yogurt

1/3 cup seeded, chopped tomato

1/3 cup seeded, chopped cucumber

1 tablespoon finely chopped onion

1 tablespoon finely chopped fresh dill or 1 teaspoon dried dill weed

Salmon Cakes

One 14 3/4 ounce can pink salmon, drained, skin and bones removed

3/4 cup Quaker Oats — quick or old fashioned, uncooked

1/3 cup fat-free milk

2 egg whites, lightly beaten

2 tablespoons finely chopped onion

1 tablespoon finely chopped fresh dill or 1 teaspoon dried dill weed

1/4 teaspoon salt, which is optional

Directions

Combine all ingredients for sauce in small bowl; mix well. Cover and chill while making salmon cakes.

Combine all ingredients for salmon cakes in medium bowl; mix well. Let stand 5 minutes. Shape into five oval patties about 1-inch thick.

Lightly spray non-stick skillet with non-stick cooking spray. Cook salmon cakes over medium heat 3 to 4 minutes on each side or until golden brown and heated through. Serve with sauce.

(Recipe used with permission of Quaker Oats)

        

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