Tender Oatmal Cups

link to website of recipe shared by Eva

• 2 large eggs
• 1 1/2 cups 

  milk (any kind)

• 1/2 cup 

  unsweetened applesauce (or other fruit purée, such as mashed banana or canned pumpkin)

• 1/4 cup 

  nut butter or 2 tablespoons melted unsalted butter or coconut oil

• 1/4 cup 

  maple syrup or honey, or 3 tablespoons packed brown sugar

• 1 teaspoon 

  vanilla extract

• 3 cups 

  old-fashioned oats

• 1 teaspoon 

  baking powder

• 1 teaspoon 

  ground cinnamon

• 1/2 teaspoon 

  fine salt

• 1/2 cup 

  chopped nuts, pumpkin or sunflower seeds, coconut flakes, or chocolate chips (optional)

• 1/2 cup 

  raisins or other chopped dried fruit (optional)

INSTRUCTIONS

1. Heat the oven and grease muffin pan: Arrange a rack in the middle of the oven and heat to 350°F. Coat the wells of a standard 12-well muffin tin very well with cooking spray.
2. Mix the wet ingredients: Place the eggs, milk, applesauce, nut butter, maple syrup, and vanilla in a medium bowl and whisk until smooth.
3. Add the dry ingredients: Add the oats, baking powder, cinnamon, and salt and fold with a rubber spatula until combined.
4. Fill the muffin tin: Divide the oatmeal mixture among the muffin wells, filling each one up to the top.
5. Top the muffins: Sprinkle the muffins with the nuts and dried fruit if using. Gently press the toppings into the batter.
6. Bake until golden: Bake until slightly risen, dry on top, and golden-brown, 25 to 30 minutes.
7. Cool for 5 minutes: Cool in the pan on a wire rack for 5 minutes. Run a knife around each muffin and remove to a cooling rack to cool completely.

Notes for Tender Baked Oatmeal Cups

It’s hard to overstate how adaptable this recipe is. Keep the number of eggs, the amount of

liquid, and the measure of oats the same, and you can tinker with the other ingredients,

making these an ideal vehicle for using up small amounts of pantry ingredients.

Here are some of my favorite combinations.

 Use pumpkin purée and top with chopped dried apples and pumpkin seeds.

 Use mashed banana and top with dried blueberries and chopped walnuts.

 Top the oatmeal cup with mini chocolate chips and plump dried cherries.

 Swap the almond butter for cashew butter and top with chopped cashews and dried

mango.

 Just made some with apple sauce, maple syrup, and topped with chopped unsalted

nuts (peanuts, cashews, almonds), dried apples and dried sweetened cranberries. I

used salt-free peanut butter, salt-free baking soda, and only a 1/4 tsp. salt to meet our

low-sodium needs.

 These are good--tender & chewy. Nice alternative to cooked oats. I used coconut oil

and a mix of dried blueberries and pumpkin seeds as my add-in.

 I made these. Very yummy. I mixed in slivered almonds and dried tart cherries. I also

made half in a muffin top pan because......well, more crispy edge of course. Next time I'll

make them all in the muffin top pan.

 I omitted the sugar as ee64I also increased the baking powder (I use aluminium free

baking powder) to two teaspoons to increase the rise. I saved some of the nut butter to

drizzle on top over nuts and toppings to give the a roasted/toasted feel. Turned out very

good.

 Made these with mashed banana, walnuts and dried dates.

 I have tried many different oatmeal cup recipes. I really liked this one. I love how it's

more tender and not dry at all. I used brown sugar, applesauce, almond milk, chocolate

chips, and chia "eggs". If you find them bland, I would just add a bit more sweetener

• and a bit more salt.

Blueberry Sauce

2 cups fresh or frozen blueberries
1/4 cup water
1 cup orange juice
3/4 cup sugar
1/4 cup cold water
3 tablespoons cornstarch
1/2 teaspoon almond extract
1/8 teaspoon ground cinnamon

In a saucepan over medium heat, combine the blueberries, 1/4 cup of water, orange juice, and sugar. Stir gently, and bring to a boil.

In a cup or small bowl, mix together the cornstarch and 1/4 cup cold water. Gently stir the cornstarch mixture into the blueberries so as not to mash the berries. Simmer gently until thick enough to coat the back of a metal spoon, 3 to 4 minutes. Remove from heat and stir in the almond extract and cinnamon. Thin sauce with water if it is too thick for your 

ISYBEL "Delicious, warm blueberry sauce which is fabulous on pancakes, waffles, cheesecake or ice cream! Fresh or frozen blueberries work equally well."

Allrecipes.com

applesauce sandwiches

applesauce
8 slices of bread
softened butter
cinnamon/sugar

spread the applesauce on four slices of bread; top with remaining bread. Lightly butter the outsides of sandwiches. Toast on a hot griddle for 3-4 minutes on each side or until golden brown. Combine sugar and cinnamon; sprinkle over hot sandwiches. Serve immediately. Yield: 4 servings.

Read more: applesauce sandwiches from Taste of Home

Churros

Ingredients:

1 cup water
2-1/2 tablespoons white sugar
1/2 teaspoon salt
2 tablespoons vegetable oil
1 cup all-purpose flour
2 quarts oil for frying
1/2 cup white sugar, or to taste
1 teaspoon ground cinnamon

Directions:

1. In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball.

1. Heat oil for frying in deep-fryer or deep skillet to 375 degrees F (190 degrees C). Pipe strips of dough into hot oil using a pastry bag. Fry until golden; drain on paper towels.

1. Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.

Serve with Chocolate Sauce

Sticky Buns

photo from America's Test Kitchen Family Cookbook

Makes 12 rolls
Prep time: 2 hours 30 minutes (includes dough making and rising time)
Total Time: 4 hours 20 minutes plus cooling time

Nut Topping
¼ cup packed light brown sugar
½ cup light corn syrup
4 tablespoons unsalted butter
1/8 teaspoon salt
½ teaspoon vanilla extract
2 cups pecans, toasted and chopped coarse

Buns
¾ cup packed light brown sugar
2 teaspoons cinnamon
¼ teaspoon cloves
Pinch salt
Flour for the counter
1 recipe Basic Sweet Dough
1 tablespoon unsalted butter, melted, plus extra for the pan

1. For the nut topping: Bring the brown sugar, corn syrup, butter, and salt to a simmer in a small saucepan over medium heat. Stir in the vanilla and pecans. Spread the mixture over the bottom of a greased 9 by 13-inch metal baking dish

2. For the buns: mix the brown sugar, cinnamon, cloves, and salt together in a small bowl. Turn the dough out onto a lightly floured counter and press it into a 12 by 16-inch rectangle. Brush the dough with the butter. Sprinkle the filling over the dough, leaving a ¾-inch border along the top edge. Press on the filling to adhere it to the dough.

3. Roll the dough into a tight cylinder and pinch the seam closed. Roll the cylinder over so that it is seam-side down. Gently stretch the cylinder until it is 18 inches in length with an even diameter. Pat at the ends of the cylinder to even them.

4. Slice the cylinder into 12 evenly sized buns using a serrated knife. Arrange the buns cut-side down on top of the nut topping in the baking dish and wrap tightly in greased plastic wrap. Let rise in a warm place until the rolls have nearly doubled in size and are pressed against one another, 1 to 1½ hours.

5. Adjust an oven rack to the lowest position and heat the oven to 350 degrees. Bake until the buns are golden and puffed, 25 to 30 minutes. Let the buns cool in the pan for 5 minutes before flipping them out onto a large serving platter. Scrape any glaze from the pan and drizzle it over the buns before serving.

To Make Ahead
after arranging the rolls in the baking dish in step 4, cover the baking dish tightly with greased plastic wrap and refrigerate the rolls for up to 16 hours. Before baking in step 5, let the rolls sit at room temperature until they have nearly doubled in size and are pressed against one another, 1 to 1-1/2 hours.

Cinnamon Sugar Baked Pita Chips

about 4 whole wheat or multigrain pitas

2 tablespoons extra virgin olive oil

1 teaspoon ground cinnamon

1 tablespoon white sugar

Directions:

1. Preheat oven to 350 degrees
2. in a small mixing bowl, combine both cinnamon and sugar.
3. cut pitas into triangles or any shape your kids enjoy!
4. lay pita in a single layer onto a baking sheet. you man need two baking sheets.
5. gently brush oil over each pita
6. dust each pita with cinnamon sugar mixture
7. bake for 10-12 minutes or until pita looks golden in color
8. let cool. they last about 3-4 days in an airtight container (if you have any left over!).

Cream Cheese Churros

1 loaf of white bread with crust cut off
1 8 oz package cream cheese softened
2 cups powdered sugar
1 stick melted butter (1/2 cup)

Cinnamon sugar blend. (Think I used 1 cup sugar 3 Tbsp cinnamon. I basically went off looks).
With the crust cut off roll the bread with a rolling pin till flat. Mix cream cheese and powdered sugar (and tiny bit of water) to make a frosting consistency. Spread frosting over entire piece of flat bread (just like you would peanut butter for a sandwich). Roll up and roll in melted butter then cinnamon sugar mix. Place on cookie sheet and bake at 350 degrees for 20 minutes.

Sopapilla Cheesecake

2 cans Pillsbury butter crescent rolls
2 (8oz) packages cream cheese (softened)
1 cup sugar
1 teaspoon vanilla
1/4 cup melted butter
Cinnamon & sugar

Unroll and spread 1 can crescent rolls on bottom of ungreased 9 x13 pan. Combine softened cream cheese, sugar, and vanilla.  Spread mixture over crescent rolls. Unroll and spread remaining rolls over mixture. Spread melted butter over the top and sprinkle with cinnamon and sugar. Bake at 350 degrees for 20 - 30 minutes.

French Toast Cupcakes

Ingredients

FOR THE STREUSEL
1/2 cup brown sugar, packed
1 tablespoon sugar
1/2 cup all-purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
5 tablespoon cold unsalted butter, cut into chunks
FOR THE CUPCAKES
3 cups all-purpose flour
2 cups sugar
1 tablespoon baking powder
2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon salt
1 cup unsalted butter, at room temperature
1 cup sour cream
4 eggs
1 tablespoon vanilla extract
To make the streusel: In a large bowl, combine the brown sugar, sugar, flour, cinnamon, and salt. Mix the cold butter into the mixture by hand, squeezing the pieces in to mix it.
Cover and freeze while you prepare the cupcakes.
If you're not using the streusel right away, refrigerate it until ready to use.
To make the cupcakes: Pre heat oven to 350 degrees. Line a muffin pan with cupcake liners; set aside.
In a large bowl, or the bowl of a standing mixer, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. Add the butter, sour cream, eggs, and vanilla and mix well, until the mixture is smooth, about 30 seconds. Get rid of any remaining flour by stirring the mixture by hand, with a spatula.
Place two tablespoons of batter in each prepared baking cup. Divide the streusel evenly among the cupcakes, and sprinkle each it on one. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
Frost with Maple Syrup Butter cream Frosting

Banana Cupcakes

1/2 cup butter
1 1/2 cups sugar
4 eggs
3 bananas (about 1 1/2 cups) mashed
1 teaspoon vanilla
1 cup sour cream
1 teaspoon baking soda
1/2 teaspoon baking powder
2 cups flour

Cream the sugar and butter. Add eggs one at a time. Mix in mashed bananas. Alternate sour cream and flour mixed with soda and baking powder. I use 1/4 cup batter for each cupcake and got 33 cupcakes. Frost with the Cinnamon Honey Frosting. These are more like cake. Bake at 350 degrees for 20-30 minutes.

Cinnamon Honey Frosting:
1/4 cup butter
1 1/4 cups powdered sugar
1 tablespoon honey
1/8 teaspoon cinnamon
Cream (about tablespoon)
Beat until smooth and creamy.

Gingerdoodles (or Snickersnaps)

from Budding Baketress

Snickerdoodle Dough

 

1/2 cup shortening

3/4 cup granulated sugar

1 egg

1 tablespoon vanilla

1 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon cream of tartar

1 tablespoon cinnamon + 3 tablespoons granulated sugar for rolling cookies in

 

Cream together shortening and sugar. Add egg and vanilla and mix well, until creamy. Add flour, baking soda, salt, and cream of tartar and mix until combined. Dough will be a little of crumbly, but it'll come together when you roll it into balls.

Combine cinnamon and 3 tablespoons of sugar in a small bowl and set aside for rolling dough in.

 

Gingersnap Dough

 

3/4 cup shortening

1 cup granulated sugar

1/4 cup molasses

1 egg

2 cups all-purpose flour

2 teaspoons baking soda

1/4 teaspoon salt

1 teaspoon cinnamon

1 teaspoon cloves

1 teaspoon ginger

1/4 cup granulated sugar for rolling cookies in

 

Cream together shortening and sugar. Add molasses and egg and continue beating. Add flour, baking soda, salt, cinnamon, cloves, and ginger and mix until combined, scraping down the sides of the bowl as needed.

Put 1/4 cup sugar in a small bowl and set aside for rolling dough in.

 

Preheat oven to 350°F. Lightly grease baking sheets with no-stick cooking spray and set aside.

 

Roll a small amount of gingersnap dough into a ball and toss in granulated sugar. Roll a small amount of snickerdoodle dough in a ball and toss in cinnamon-sugar.

 

Place both doughs together and gently roll or squeeze together (it worked best if I kneaded the snickerdoodle dough in my hand a few times before rolling both doughs together since it's a  thicker consistency).

 

Place on baking sheets and bake for 9-11 minutes. Remove from oven and allow to cool on baking sheets for 2 minutes before moving to cooling racks.

Apple pudding cake

1 cube butter

2 cups sugar

2 eggs

4 large unpeeled apples grated

2 cups flour

2 teaspoons baking soda

2 teaspoons cinnamon

1/2 teaspoon salt

1/2 cup chopped nuts

 

Sauce:

2 cubes butter no substitute

1 cup evaporated milk

2 cups sugar

1 teaspoon vanilla

 

Cream butter and sugar. Add eggs and apples. Add dry ingredients and mix well. Stir in nuts. Bake in 9x13 pan at 350 degrees for 45 minutes.

Cook ingredients for sauce in a sauce pan over low heat for 15 minutes. When cake is done, cut into squares put on saucer or in a bowl and ladle sauce over top.

Pumpkin Spice Truffles

1 cup white chocolate, coarsely chopped (about 5 oz)
1/2 cup pumpkin puree
3/4 cup finely ground gingersnaps
3/4 cup graham cracker crumbs
2 teaspoons confectioners’ sugar
1/4 teaspoon ground cinnamon
pinch of orange zest
4 ounces cream cheese, softened
about 16 ounces chopped white chocolate, melted (for dipping)

Melt the white chocolate in a heatproof bowl set over simmering water just until smooth. Set aside to cool slightly. Add the pumpkin, gingersnap and graham cracker crumbs, confectioners’ sugar, cinnamon, orange zest and cream cheese. Mix well until completely blended and smooth. Transfer the mixture to the refrigerator or freezer until it has thickened up enough to scoop and roll into balls.  (about 1 hour)

Scoop the filling mixture and roll into balls, about 1 inch in diameter. Transfer to a parchment-or foil-lined baking sheet. transfer the baking sheet to the freezer and let chill until firm, about 2 hours.

when you are ready to dip the truffles, melt the white chocolate (or candy melts) in a heatproof bowl set over simmering water. Once completely melted and smooth, carefully dip one of the balls of filling into the chocolate. Turn quickly to coat and balance on the tines of a fork to shake off the excess. Transfer to a lined baking sheet and sprinkle with additional gingersnap crumbs, if desired. Repeat with the remaining filling balls. Transfer the baking sheet to the refrigerator and chill until the coating is set.

Fruit and Cheese Kabobs & Dip

1 pint fresh strawberries, halved

1-1/2 cups green grapes

cheddar and Monterey Jack cheese cubes

1 cup (8 ounces) vanilla yogurt

1/2 cup sour cream

2 tablespoons honey

1/2 teaspoon ground cinnamon

 

On 12 wooden skewers, alternately thread the strawberries, grapes and cheese cubes. For dip, in a small bowl, combine the yogurt, sour cream, honey and cinnamon. Serve immediately or refrigerate. Yield: 12 kabobs (1-1/2 cups dip).

Zucchini Bread

Yield: Makes 4 large or 8 small loaves

 

6 eggs

1-½ cups brown sugar

2 cups white sugar

1-¾ cup olive oil

5 cups unpeeled zucchini, grated

5 teaspoons vanilla

6 cups flour

2 teaspoons salt

2 teaspoons baking soda

½ teaspoon baking powder

6 teaspoons ground cinnamon

2 cups walnuts, chopped

¼ cup walnut oil

 

Preheat oven to 350 degrees. Butter or spray 4 large loaf pans (9 x 5 inches) or 8 small (7-¼ x 3-¾).

Beat the eggs until light. Add the sugars, mixing well. Add the oil, zucchini and vanilla and mix well.

Sift the dry ingredients together. Add to the egg mixture by the cupful. Stir until blended. Do not over mix. Add the nuts and walnut oil, fold in until just incorporated.

Fill the loaf pans 2/3 full. Bake approximately 60 minutes for large loaves and 45 minutes for small loaves. Allow to cool on rack for 20 minutes before removing from pan.

 

Notes:

• You can use all white sugar if you prefer.

• Any light vegetable oil may be substituted for the olive oil.

• Zucchini bread freezes very well.

• Recipe can be halved without any ill effects.

• The walnut oil can be left out. It does give the bread an special enhanced flavor. The samples at Cooking Group did not have the walnut oil because I thought I had it but it was rancid. :~(

Lemon Blueberry Cheesecake Bars

For Base:

Butter, for greasing

2 tablespoon sugar

1/8 tablespoon ground cinnamon

9 graham crackers

1/2 stick unsalted butter, melted

 

For the Filling:

16 ounces cream cheese, room temperature

2 eggs

2 lemons, zested and juiced

1/2 cup sugar

1 1/2 cups fresh blueberries

 

For the Base:

Preheat oven to 325 degrees

Grease the bottom of a 9 by 9-inch baking pan with butter.  Then place parchment paper over the top, pressing down at the corners.  In a food processor, process the sugar, cinnamon and graham crackers until you have the consistency of breadcrumbs.  Add the melted butter and pulse a couple of times to fully incorporate.  Pour into the lined baking pan and firmly pat down with the bottom of a glass.  Bake for about 12 minutes, or until set.

 

For the filling:

Add cream cheese, eggs, lemon zest, lemon juice, and sugar to the food processor and pulse until well combined.  It should have a smooth consistency.  Pour onto the cooked graham cracker base and then sprinkle with blueberries.  They will sink slightly but should be half exposed.

 

Bake in the oven for 35-45 minutes, or until the center only slightly jiggles.  Remove from the oven and cool completely before Refrigerating for at least 3 hours.  Once set, remove from pan using the parchment lining and slice into 10 rectangular bars.

Chilled Strawberry Soup

1 cup apple juice

1 cup water, divided

2/3 cup sugar

1/2 teaspoon ground cinnamon

1/8 teaspoon ground cloves

2 cups fresh strawberries

2 cups (16 ounces) strawberry yogurt

 

In a small saucepan, combine the apple juice, 3/4 cup water, sugar, cinnamon and cloves; bring to a boil over medium heat. Remove from the heat; cool.

 

Place strawberries and remaining water in a blender; cover and process until smooth.

 

Pour into a large bowl. Add apple juice mixture and yogurt. Chill.

 

Garnish with additional strawberries if desired. Yield: 6 servings.

Worcestershire Sauce

Apple cider vinegar, ½ cup

Water, 2 Tablespoon

Soy sauce, 2 Tablespoon (low sodium variety)

Brown sugar, 1 Tablespoon

Garlic powder, ¼ teaspoon

Mustard powder, ¼ teaspoon

Onion powder, ¼ teaspoon

Ginger, ¼ teaspoon (minced)

Cinnamon, a pinch

Pepper, a dash

 

Mix all the components together in a cooking pan and place on a medium flame. Allow it to boil and then allow it to simmer on a lower flame for 45 seconds more. Let it cool down before using and store in a cool, dry place. One tablespoon of this can be used to substitute an equal amount of Worcestershire sauce. This makes about ¾ cup of the sauce.

baked oatmeal

Baked Oatmeal - Our Best Bites
3 cups regular oats (not quick-cooking)
3/4 cup brown sugar
1 teaspoons salt
2  teaspoons  cinnamon
2  teaspoons  baking powder
3/4 cup craisins, raisins, dried cherries, or other dried fruit
1 cup milk
1/2 cup butter, melted or applesauce (I used applesauce and it tasted great)
2  teaspoons  vanilla
2 eggs

Preheat oven to 350.  In a large bowl, combine the oats, brown sugar, cinnamon, baking powder, salt, and craisins.  In a smaller bowl, mix together the milk, butter, vanilla, and eggs.  Add the liquid mixture to the dry mixture and whisk to combine.  Pour into a deep 9" pie plate or an 8x8" or 9x9" baking dish.  Bake for 40 minutes (mine took 30) or until the top is golden brown.  Serve immediately with a splash of warmed milk.  Serves 8.

Applesauce Muffins

2 cups Bisquick

1/4 cup sugar

1 tablespoon cinnamon

1/2 cup applesauce

1/4 cup milk

1 slightly beaten egg

2 tablespoons oil

 

mix Bisquick, sugar, cinnamon together.  add applesauce, milk egg and oil.

 

mini muffins Bake at 400 degrees for 12 minutes.  after cooked, dip muffin top in butter and then in cinnamon sugar