APPLE OATMEAL
Simple, sweet, filling, and wholesome. A great way to use fresh apples and cider during the autumn.
Provided by campagnes
Categories 100+ Breakfast and Brunch Recipes Cereals Oatmeal Recipes
Time 15m
Yield 2
Number Of Ingredients 8
Steps:
- Melt butter in a saucepan over medium heat. Add apple and brown sugar. Cook, stirring occasionally, for 5 minutes.
- Stir in oats, apple cider, milk, cinnamon, and salt and cook, stirring frequently, until oatmeal is creamy and thickened, about 3 minutes.
Nutrition Facts : Calories 468.3 calories, Carbohydrate 72.4 g, Cholesterol 40.3 mg, Fat 16.7 g, Fiber 6.6 g, Protein 9.7 g, SaturatedFat 9.3 g, Sodium 443.3 mg, Sugar 39.4 g
OATMEAL-APPLE PRALINE CAKE
Delicious oatmeal spice cake with apples, coconut, and praline topping.
Provided by homemade mama
Categories Desserts Specialty Dessert Recipes Praline Recipes
Time 1h10m
Yield 14
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
- Place oats into a bowl and cover with boiling water. Set aside.
- Sift flour, pudding mix, cinnamon, salt, baking soda, cloves, and allspice together in a small mixing bowl. Set aside.
- Beat brown sugar, white sugar, and butter together using an electric mixer until fluffy. Beat in eggs, 1 at a time, until combined. Stir in flour mixture and coconut until blended; stir in softened oats and apples until well blended, making sure not to overmix. Pour batter into the prepared pan.
- Bake in the preheated oven until lightly browned on top and a toothpick or knife inserted into the center comes out clean, 35 to 40 minutes.
- While cake is baking, melt butter in a medium saucepan over medium-high heat. Boil, stirring constantly, until butter begins to brown, 2 to 3 minutes. Reduce heat to low and stir in brown sugar and coconut milk until well blended; stir in coconut and pecans. Remove from heat.
- Remove cake from the oven and immediately spread butter mixture over the top. Set an oven rack 2 to 4 inches from the heat source and preheat the oven's broiler.
- Broil cake in the preheated oven until topping bubbles and browns, about 2 minutes, making sure not to burn. Remove pan from the oven. Let topping absorb into the cake before serving, about 10 minutes.
Nutrition Facts : Calories 488.4 calories, Carbohydrate 68.2 g, Cholesterol 58.2 mg, Fat 23.8 g, Fiber 3.2 g, Protein 4.2 g, SaturatedFat 12.2 g, Sodium 505.6 mg, Sugar 51.5 g
JIM'S APPLE RAISIN POUND CAKE WITH PRALINE GLAZE
This is a very moist cake. With all the grated apples, raisins and pecans, it could stand alone without a topping; however with the praline glaze....well, you be the judge!
Provided by JimJimmy
Categories Desserts Specialty Dessert Recipes Praline Recipes
Time 1h50m
Yield 20
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch Bundt pan. In a bowl, whisk together the flour, baking soda, allspice, and 1 teaspoon of salt.
- In a large bowl, mix the vegetable oil, 2 cups of sugar, eggs, apples, 1 cup of pecans, and raisins. Mix the flour mixture into the wet ingredients, and pour the batter into the prepared Bundt pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out with moist crumbs, about 70 minutes. Let the cake cool in the pan for about 10 minutes, then turn out onto a rack to finish cooling.
- For glaze, mix 1/2 cup of white sugar, the brown sugar, half and half, and 1/4 teaspoon of salt in a saucepan. Bring to a boil, reduce heat to medium-low, and boil, stirring constantly, until the mixture thickens to a syrup, 5 to 10 minutes. A candy thermometer will read 220 degrees F (105 degrees C). At that point, stir in butter, 1 cup of pecans, and vanilla extract. Continue to cook and stir until the syrup reaches 234 degrees F (110 degrees C). Allow the glaze to cool for 5 minutes, then spread the warm glaze over the cake.
Nutrition Facts : Calories 492.4 calories, Carbohydrate 52.9 g, Cholesterol 51.6 mg, Fat 30.7 g, Fiber 2.3 g, Protein 4.7 g, SaturatedFat 6.9 g, Sodium 259.9 mg, Sugar 35.1 g
PRALINE TOPPED OATMEAL CAKE
This is a quick, easy version of a German chocolate cake. Great for a pot luck dinner--travels well, no messy frosting to deal with.
Provided by Iron Bloomers
Categories Dessert
Time 1h10m
Yield 1 9x13 cake, 12 serving(s)
Number Of Ingredients 17
Steps:
- Grease 9x13 pan.
- Preheat oven to 350°.
- Combine oatmeal and boiling water in small bowl; cover and set aside 10 minutes.
- Cream butter and sugars till fluffy; beat in eggs and vanilla.
- Add oatmeal to mixture stirring to incorporate.
- Add dry ingredients, blending well.
- Pour into pan. Bake 30-40 minutes (ovens vary).
- While cake bakes, prepare topping: Combine all topping ingredients in bowl.
- When cake tests done spread topping evenly over cake. Broil till just bubbly, about 5-6 minutes.
- Watch this last step carefully to prevent over browning.
Nutrition Facts : Calories 440.8, Fat 19.7, SaturatedFat 11.1, Cholesterol 65.8, Sodium 309.4, Carbohydrate 63.6, Fiber 2.8, Sugar 43.9, Protein 5.4
OATMEAL PRALINE CAKE
An easy spice cake. An old recipe of my grandmother's.
Provided by Lesa Caruso
Categories Desserts Specialty Dessert Recipes Praline Recipes
Time 1h50m
Yield 9
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan. In a medium bowl, combine boiling water and oats. Stir, then set aside for 40 minutes. Sift together the flour, baking soda, cinnamon, nutmeg and cloves. Set aside.
- In a large bowl, cream together 1/2 cup butter, 1 cup brown sugar and 1 cup white sugar until light and fluffy. Beat in 2 eggs, one at a time, then stir in the vanilla. Beat in the oat mixture. Gradually beat in the flour mixture. Pour batter into prepared pan.
- Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. While cake is baking prepare topping.
- In a medium bowl, cream 3 tablespoons butter and 3/4 cup brown sugar until smooth. Beat in 1 egg and 3 tablespoons milk. Stir in coconut and pecans. Spread over hot cake. Return cake to oven for 10 minutes or until the topping is golden. Cool and cut into squares.
Nutrition Facts : Calories 585.7 calories, Carbohydrate 91.5 g, Cholesterol 99.7 mg, Fat 23 g, Fiber 3.1 g, Protein 6.6 g, SaturatedFat 11.8 g, Sodium 226.1 mg, Sugar 67 g
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