GRANDMA'S OLD FASHIONED OATMEAL
This isn't my Grandmother's recipe. I have had it over 10 years and don't remember where I got the recipe. I am guessing at the time it takes to make this.
Provided by bullwinkle
Categories Breakfast
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Bring the 2 1/2 cups water to a boil.
- Then add the salt.
- While stirring constantly, gradually add the oatmeal.
- Continue to stir the oatmeal and add the sugar and cinnamon.
- Cook 1 minute and add the evaporated milk.
- After adding the evaporated milk reheat to boiling.
- Pour oatmeal in a serving dish and top with the butter and brown sugar.
OLD FASHIONED OATMEAL COOKIES
This is the best oatmeal cookie recipe I've found yet! People are always asking me for the recipe! They are yummy... especially with a tall glass of milk.
Provided by Kim D.
Categories Drop Cookies
Time 35m
Yield 2 dozen
Number Of Ingredients 14
Steps:
- In a large bowl, combine butter, shortening and sugars.
- Add eggs and vanilla and beat until fluffy.
- Combine flour, salt, baking soda, cinnamon, cloves and allspice.
- Add to creamed mixture; mix to blend.
- Stir in oatmeal and raisins.
- Drop a tablespoon of dough onto cookie sheet about 2-inches apart. Cookies will spread!
- Bake at 350°F for 12-15 minutes.
- Cool for about 5 minutes on cookie sheet, then remove to a cooling rack.
Nutrition Facts : Calories 9510.7, Fat 879.8, SaturatedFat 237.2, Cholesterol 308, Sodium 2319.1, Carbohydrate 409.8, Fiber 18.1, Sugar 251.6, Protein 33.3
OLD FASHIONED OATMEAL COOKIES
Provided by Food Network
Categories dessert
Time 25m
Yield 2 1/2 dozen
Number Of Ingredients 13
Steps:
- HEAT oven to 350 degrees F. Coat baking sheets lightly with no-stick cooking spray.
- COMBINE shortening, brown sugar, egg, milk and vanilla in bowl of electric mixer; beat at medium speed until well blended.
- COMBINE oats, flour, baking soda, salt and cinnamon. Mix into shortening mixture at low speed just until blended. Stir in raisins and walnuts. Drop by rounded measuring tablespoonfuls of dough 2 inches apart onto prepared baking sheets.
- BAKE 8 to 10 minutes or until lightly browned. Cool 2 minutes on baking sheets. Place on cooling racks to cool completely.
OLD FASHIONED OATMEAL CAKE
There are lot's of versions to this recipe, this is my favorite. A very moist, dense cake that we've taken to picnics and served at dinners as well.
Provided by startnover
Categories Dessert
Time 43m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Pour boiling water over oatmeal. Let it cool, and add all other ingredients 1 at a time.
- Bake at 350 for 30 minutes.
- While cake is baking, mix all topping ingredients together, when cake comes out of oven, top w/ the topping mixture and put it under the broiler for 3 minutes---be careful not to burn, watch it!
- Serve warm or cooled.
Nutrition Facts : Calories 673.8, Fat 41.8, SaturatedFat 14, Cholesterol 52.7, Sodium 447.9, Carbohydrate 71.4, Fiber 3.4, Sugar 50.9, Protein 7
OLD-FASHIONED OATMEAL COOKIES
Make and share this Old-Fashioned Oatmeal Cookies recipe from Food.com.
Provided by daisygrl64
Categories Drop Cookies
Time 50m
Yield 3 dozen
Number Of Ingredients 10
Steps:
- heat oven to 375*F.
- in large mixer bowl combine all ingredients except flour and rasins.
- beat at low speed, scraping bowl often, until well mixed.
- add flour; continue beating until well mixed.
- by hand stir in raisins.
- drop dough by rounded teaspoonfuls 2"in apart onto greased cookie sheets.
- bake 8 to 10 minutes or until edges are lightly browned.
Nutrition Facts : Calories 1947.7, Fat 70.9, SaturatedFat 41, Cholesterol 303.7, Sodium 1359.9, Carbohydrate 311.3, Fiber 13, Sugar 186.1, Protein 27.6
OLD FASHIONED OATMEAL MUFFIN
These muffins are moist, delicious and chock full of fiber! This recipe is adapted from one I found in a 1950's version of the Betty Crocker cook book. The base is so versatile you can add anything you want, or nothing at all.
Provided by katlienc
Categories Breakfast
Time 1h50m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- Gather up 3 bowls.
- In the first bowl (this should be the largest bowl), place 1 cup of Old Fashioned Oats. Pour the milk into the measuring cup and add the vinegar or lemon juice to the milk. Mix it a little bit then pour into the bowl with the oats. Stir to be sure the oats are relatively evenly coated. Let stand for at least an hour, grab your keys and take a stroll around the neighborhood, or watch a little TV.
- In the second bowl, mix 1/3 cup softened butter (or shortening--but I prefer the buttery taste), 1/2 cup Splenda for Baking, 1 tablespoon of Molasses (you can substitute brown sugar for both the Splenda and Molasses) and 1 egg.
- In the third bowl, sift 1/2 cup All purpose flour, 1/2 Whole Wheat Flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda and 1 teaspoon salt together.
- After the oats have soaked for an hour, gently fold the butter/sugar mixture and the flour mixture into the oats alternatively. You may add additional ingredients. Raisins and Walnuts are good. I have put chocolate chips in with a very nice result. I have also used Ghiadelli White Chocolate Chips and a couple chopped macadamia nuts.
- Spray some Pam into the bottom of a muffin tin. You can of course also use muffin tin liners. Fill each cup a 2/3 full.
- Bake in a 400 degree oven (preheated) for 20 to 25 minutes.
- Cool off and enjoy.
- Allowable substitutions in the recipe are as follow: *You may substitute Lemon Juice for White Vinegar to "sour" the milk. *You may substitute Shortening for Butter or you can substitute unsweetened Apple Sauce for the butter. *You may substitute Brown Sugar for both the Splenda and Molasses.
OLD-FASHION OATMEAL PIE
This great pie recipe goes back over 100 years. The recipe came from my grandmother's grandmother who was living in Charleston, South Carolina during the 1860's. Family history has it, that during the Civil War, since pecans were in short supply in the South, oatmeal was substituted for the traditional pecan pie and the results were astonishing. Now served at every family gathering since that time.
Provided by Steven L.
Categories Pie
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Beat eggs until frothy.
- Combine sugar, flour, cinnamon and salt in a small bowl.
- Add eggs; mix well.
- Add corn syrup, melted butter, and vanilla.
- Mix oatmeal.
- Pour into uncooked shell.
- Bake for 45 minutes.
GRANDMA'S OLD FASHIONED OATMEAL COOKIES
I have the pleasure of reading and translating my gran's recipes - written in German some of them are difficult to translate - and then to take them from the era of lard and bacon grease to a healthier you - well here's one that came out great !! enjoy...
Provided by Ravenseyes
Categories Dessert
Time 23m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350°F - you will need 3 baking sheets lined with parchment paper (again the parchment keeps the cookie from burning and makes clean up faster).
- Whisk together flour, baking powder, soda and salt.
- Beat together with mixer at low speed - butter and sugar until the sugar granules are not visible. Increase speed and beat 1 minute longer, scrape sides as needed and add egg, beat another 30 seconds. Add flour mixture 1/3 at a time and incorporate well over med speed until mixture is smooth. Add oatmeal and stir into the dough using your rubber spatula.
- Divide into 24 equal portions and bake for 13 to 16 minutes placing only one cookie sheet in the oven at a time and rotating the cookie sheet half way through your cooking time -- these are the best and the thinnest cookies and very crispy.
Nutrition Facts : Calories 154.8, Fat 7.5, SaturatedFat 4.4, Cholesterol 25.6, Sodium 42.8, Carbohydrate 20.3, Fiber 1, Sugar 10.7, Protein 2
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