Vary the toppings put on the table to keep your kids interested in the idea of oatmeal. Better yet, have many options available every so often for your kids to put on their oatmeal in the morning. The ideas are limitless, here are just a few...
Sliced bananas
Frozen or fresh berries
Cinnamon sugar in a shaker
Cut up pears
Diced apples
Canned, sliced peaches
Sliced Strawberries
Yogurt
Brown sugar
Maple syrup
Applesauce
Peanut Butter
Chocolate Chips
Apple butter
Chopped Nuts
Ground Flaxseed
Milk
Soymilk
Thursday, April 24, 2008
Oatmeal Cake
1 1/4 cup boiling water
1 cup quick oats
1/4 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
1 1/2 t. vanilla
1 1/3 cup flour
1 t. baking soda
1/2 t. salt
1 t. cinnamon
1/2 t. nutmeg
Brown Sugar Topping:
1/2 cup butter
1/2 cup milk
1 cup brown sugar
1 cup shredded coconut
1 cup chopped pecans or walnuts
Preheat oven to 350*. Pour water over oats; add butter and let stand covered for 20 minutes. Stir in sugars, eggs and vanilla. Add flour, baking soda, salt, cinnamon and nutmeg. Pour into a greased 9x13 inch baking pan. Bake for 30 minutes or until toothpick inserted in center comes out clean.
For topping: In a large saucepan over medium heat combine all topping ingredients. Bring to a boil. Cook mixture 1 minute, stirring frequently until butter is melted and topping is hot. Spread over hot cake. Yum!
1 cup quick oats
1/4 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
1 1/2 t. vanilla
1 1/3 cup flour
1 t. baking soda
1/2 t. salt
1 t. cinnamon
1/2 t. nutmeg
Brown Sugar Topping:
1/2 cup butter
1/2 cup milk
1 cup brown sugar
1 cup shredded coconut
1 cup chopped pecans or walnuts
Preheat oven to 350*. Pour water over oats; add butter and let stand covered for 20 minutes. Stir in sugars, eggs and vanilla. Add flour, baking soda, salt, cinnamon and nutmeg. Pour into a greased 9x13 inch baking pan. Bake for 30 minutes or until toothpick inserted in center comes out clean.
For topping: In a large saucepan over medium heat combine all topping ingredients. Bring to a boil. Cook mixture 1 minute, stirring frequently until butter is melted and topping is hot. Spread over hot cake. Yum!
Quickwater Granola -the Best!
Sticky Mixture:
1/2 cup butter
1/2 cup maple syrup
1/2 cup brown sugar
1/2 cup corn syrup
Dry Mixture:
4 cups regular rolled oats
2 cups coconut
2 cups chopped nuts
1/2 cup sunflower seeds
1 T. wheat germ
2 t. salt
Fruit:
2 cups raisins
1-2 cups craisins, or chopped dates or other dried fruit
Mix together dry mixture. Combine sticky mixture and boil in saucepan, then add 1 t. vanilla. Next pour sticky mixture over dry mixture and incorporate through out. Spread in 2 jelly roll pans. Bake at 300* for 30 minutes, stir every 8 minutes, to avoid burning. Let cool.
Add raisins and other fruit. Keep in airtight container. Enjoy!
1/2 cup butter
1/2 cup maple syrup
1/2 cup brown sugar
1/2 cup corn syrup
Dry Mixture:
4 cups regular rolled oats
2 cups coconut
2 cups chopped nuts
1/2 cup sunflower seeds
1 T. wheat germ
2 t. salt
Fruit:
2 cups raisins
1-2 cups craisins, or chopped dates or other dried fruit
Mix together dry mixture. Combine sticky mixture and boil in saucepan, then add 1 t. vanilla. Next pour sticky mixture over dry mixture and incorporate through out. Spread in 2 jelly roll pans. Bake at 300* for 30 minutes, stir every 8 minutes, to avoid burning. Let cool.
Add raisins and other fruit. Keep in airtight container. Enjoy!
Instant Oatmeal Packets
3/4 cup rolled oats
1 1/2 cup quick oats
1/2 cup dry milk
1/2 cup sugar (brown or white)
1 t. salt
1/2 t. cinnamon
Blend rolled oats in blender, pulse until oats are powdery. In a mixing bowl, combine oats with remaining ingredients.
To Prepare: Put 1/2 cup mixture into ziplock bags. Makes 6 instant oatmeal packets.
To Use: Combine 1/2 cup of mix with 2/3 cup water and microwave for 2 minutes. Stir, add toppings as desired.
Recipe Courtesy of Essential Food Storage Cookbook
1 1/2 cup quick oats
1/2 cup dry milk
1/2 cup sugar (brown or white)
1 t. salt
1/2 t. cinnamon
Blend rolled oats in blender, pulse until oats are powdery. In a mixing bowl, combine oats with remaining ingredients.
To Prepare: Put 1/2 cup mixture into ziplock bags. Makes 6 instant oatmeal packets.
To Use: Combine 1/2 cup of mix with 2/3 cup water and microwave for 2 minutes. Stir, add toppings as desired.
Recipe Courtesy of Essential Food Storage Cookbook
Potato Cream Soup (using magic mix)
2 carrots, cut up
1/3 onion, diced
4 potatoes, peeled and diced
1 T. bouillon
3 1/2 cup water
2 cups magic mix
1 cup shredded cheese
Simmer vegetables in bouillon and 1 cup water. When tender add magic mix and remaining water. Season to taste and add shredded cheese.
1/3 onion, diced
4 potatoes, peeled and diced
1 T. bouillon
3 1/2 cup water
2 cups magic mix
1 cup shredded cheese
Simmer vegetables in bouillon and 1 cup water. When tender add magic mix and remaining water. Season to taste and add shredded cheese.
Magic Mix
4 cups instant dry milk
1 cup flour or 1/2 cup cornstarch
1 cup butter
Combine dry milk, flour and butter in a large bowl and mix until it resembles cornmeal. Keep mix tightly covered in the refrigerator.
(Makes 5 cups magic mix)
1 cup flour or 1/2 cup cornstarch
1 cup butter
Combine dry milk, flour and butter in a large bowl and mix until it resembles cornmeal. Keep mix tightly covered in the refrigerator.
(Makes 5 cups magic mix)
Whipped Topping
1/2 cup water
1/2 cup sugar
1/2 dry milk
1 t. vanilla
Place water in bowl and place in freezer. When ice crystals have begun to form around the edge of water, take out of freezer. Add milk and blend on high (with cold beaters) for 5 minutes. Soft peaks should form. Now mix in sugar and vanilla.
Serve immediately, or freeze for a likeness to Cool Whip.
1/2 cup sugar
1/2 dry milk
1 t. vanilla
Place water in bowl and place in freezer. When ice crystals have begun to form around the edge of water, take out of freezer. Add milk and blend on high (with cold beaters) for 5 minutes. Soft peaks should form. Now mix in sugar and vanilla.
Serve immediately, or freeze for a likeness to Cool Whip.
Homemade Yogurt
3 3/4 cup warm water
1 2/3 cup instant non-fat dry milk
2-4 T. store bought, plain yogurt or
1 packet Yogourmet dry yogurt starter
In a large pitcher or bowl, combine water and milk. Let rest. Stir again after a few minutes. Now add the store bought yogurt or Yogourmet starter. Mix well. Let sit for a few minutes and stir one more time.
Carefully pour mixture into a clean jar or bowl.
Incubate yogurt for 5-8 hours. Then refrigerate. Will thicken as it cools. Add in jam or jelly to flavor yogurt to your likeness.
Incubate:
Use Yogourmet yogurt maker and follow instructions or
Place mixture in oven preheated to 200* then turn oven off and leave the light on. Try not to disturb for about 8 hours. Chill. or
Turn on heating pad to low. Place mixture ontop of heating pad. Invert big bowl on top of mixture to enclose the heat. Leave alone for 8 hours. Chill.
1 2/3 cup instant non-fat dry milk
2-4 T. store bought, plain yogurt or
1 packet Yogourmet dry yogurt starter
In a large pitcher or bowl, combine water and milk. Let rest. Stir again after a few minutes. Now add the store bought yogurt or Yogourmet starter. Mix well. Let sit for a few minutes and stir one more time.
Carefully pour mixture into a clean jar or bowl.
Incubate yogurt for 5-8 hours. Then refrigerate. Will thicken as it cools. Add in jam or jelly to flavor yogurt to your likeness.
Incubate:
Use Yogourmet yogurt maker and follow instructions or
Place mixture in oven preheated to 200* then turn oven off and leave the light on. Try not to disturb for about 8 hours. Chill. or
Turn on heating pad to low. Place mixture ontop of heating pad. Invert big bowl on top of mixture to enclose the heat. Leave alone for 8 hours. Chill.
Fudgesicles
4 cups water
3/4 cup sugar
1 T. cornstarch
1/2 cup cocoa
3 T. flour
1/4 t. salt
1 1/4 cup dry milk
1 t. vanilla
In medium saucepan, bring 4 cups water to boil. Mix dry ingredients in a bowl and add all at once to boiling water. Boil for 1 minute, stirring constantly. Add vanilla. Pour into 2 oz paper cups, put a popsicle stick in each and freeze at least 3 hours. Peel away paper cup and enjoy!
Recipe courtesy of the Essential Food Storage Cookbook
3/4 cup sugar
1 T. cornstarch
1/2 cup cocoa
3 T. flour
1/4 t. salt
1 1/4 cup dry milk
1 t. vanilla
In medium saucepan, bring 4 cups water to boil. Mix dry ingredients in a bowl and add all at once to boiling water. Boil for 1 minute, stirring constantly. Add vanilla. Pour into 2 oz paper cups, put a popsicle stick in each and freeze at least 3 hours. Peel away paper cup and enjoy!
Recipe courtesy of the Essential Food Storage Cookbook
Peanut Butter Candy
1/2 cup peanut butter
1/2 cup honey
1 cup dry milk
1/4 cup powdered sugar
Combine peanut butter and honey in mixing bowl. Add powdered sugar and dry milk a little at a time until incorporated. Roll into balls. Store in an airtight container in refrigerator.
Variation: Dip balls in melted chocolate.
1/2 cup honey
1 cup dry milk
1/4 cup powdered sugar
Combine peanut butter and honey in mixing bowl. Add powdered sugar and dry milk a little at a time until incorporated. Roll into balls. Store in an airtight container in refrigerator.
Variation: Dip balls in melted chocolate.
Orange Julius
2 cups cold water
8 T. dry milk
1/4 cup sugar + 1/8 cup sugar
Heaping 1/2 cup orange juice concentrate
1 t. vanilla
12 ice cubes
Mix in blender. Serve immediately or freeze in freezer for a frosty treat!
8 T. dry milk
1/4 cup sugar + 1/8 cup sugar
Heaping 1/2 cup orange juice concentrate
1 t. vanilla
12 ice cubes
Mix in blender. Serve immediately or freeze in freezer for a frosty treat!
Rich Hot Chocolate Mix
10 cups instant dry milk
3 cups powdered sugar
1 cup sugar
2 1/2 cups Dutch-processed cocoa powder
2 T. cinammon
2 T. powdered vanilla
Mix together and store in an airtight container. To use mix 1/2 cup of mix for every 1 cup water, then heat to desired temperature. Mix with a whisk rather than a spoon.
3 cups powdered sugar
1 cup sugar
2 1/2 cups Dutch-processed cocoa powder
2 T. cinammon
2 T. powdered vanilla
Mix together and store in an airtight container. To use mix 1/2 cup of mix for every 1 cup water, then heat to desired temperature. Mix with a whisk rather than a spoon.
Homemade Chocolate Milk
8 cups of water
2 1/2 cups dry milk
1/4 cup cocoa
1/2 cup sugar
pinch salt
1/2 t. vanilla
Mix ingredients together. Chill overnight and serve cold. Makes 1/2 gallon.
Recipe courtesy of the Essential Food Storage Cookbook.
2 1/2 cups dry milk
1/4 cup cocoa
1/2 cup sugar
pinch salt
1/2 t. vanilla
Mix ingredients together. Chill overnight and serve cold. Makes 1/2 gallon.
Recipe courtesy of the Essential Food Storage Cookbook.
Vanilla Milkshake
1 1/2 cups very cold water
1 1/2 cups dry milk
1/2 cup sugar
1 T. vanilla
20 ice cubes
2 T. oil (acts as an emulsifier)
Place all ingredients in blender and blend on high for 2 minutes. Be sure to scrape down sides of blender as needed. Serve immediately or freeze to thicken.
Variations:
Add any fruit to turn your shake into a fruity milkshake!
Bananas, strawberries, blueberries, raspberries or a combination of fruits.
1 1/2 cups dry milk
1/2 cup sugar
1 T. vanilla
20 ice cubes
2 T. oil (acts as an emulsifier)
Place all ingredients in blender and blend on high for 2 minutes. Be sure to scrape down sides of blender as needed. Serve immediately or freeze to thicken.
Variations:
Add any fruit to turn your shake into a fruity milkshake!
Bananas, strawberries, blueberries, raspberries or a combination of fruits.
Chocolate Milkshake
1 1/2 cups very cold water
1 1/2 cups powdered milk
1/2 cup sugar
1/3 cup cocoa
1 t. vanilla
2 T. oil
20 ice cubes
Blend all ingredients in a blender until ice is broken up. Be sure to scrape down sides of blender with a spatula. Serve immediately or freeze in freezer for a frosty treat. Yum!
Variations:
Add a banana for a chocolate banana shake.
Add 1/4 cup peanut butter for chocolate peanut butter shake.
1 1/2 cups powdered milk
1/2 cup sugar
1/3 cup cocoa
1 t. vanilla
2 T. oil
20 ice cubes
Blend all ingredients in a blender until ice is broken up. Be sure to scrape down sides of blender with a spatula. Serve immediately or freeze in freezer for a frosty treat. Yum!
Variations:
Add a banana for a chocolate banana shake.
Add 1/4 cup peanut butter for chocolate peanut butter shake.
Milk Conversions
Mix away and make yourself some homemade milk! Best if refrigerated overnight.
Hint: Try adding a little more sugar or vanilla to improve the flavor.
1/4 cup dry milk + 1 cup water = 1 cup milk
2/3 cup dry milk + 4 cups water = 1 quart milk
2 2/3 cup dry milk + 16 cups water = 1 gallon milk
Hint: Try adding a little more sugar or vanilla to improve the flavor.
1/4 cup dry milk + 1 cup water = 1 cup milk
2/3 cup dry milk + 4 cups water = 1 quart milk
2 2/3 cup dry milk + 16 cups water = 1 gallon milk
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