Oatmeal cookies

Pat T. submitted this recipe.
Makes 5 dozen

¾ cup shortening
1 cup brown sugar
½ cup granulated sugar
1 egg
¼ cup water
1 tsp. vanilla
1 cup sifted whole-wheat flour
½ -1 tsp. salt
½ tsp. baking soda
3 cups oatmeal

Beat thoroughly the shortening, sugar, egg, water and vanilla in mixing bowl. Sift together flour, salt and baking soda; add to shortening mixture; mix well. Blend in oats and drop by the teaspoon onto greased cookie sheets. Bake at 350° for 12-15 minutes. Do not over bake.

Variety—add chopped nuts, raisins or currants.

Granola

Pat T. submitted this recipe.
Makes 20 cups

10 cups rolled oats
1 cup wheat germ
½ lb. shredded coconut
2 cups raw sunflower seeds
1 cup sesame seeds
3 cups chopped walnuts, pecans or almonds
Raisins
1 ½ cup brown sugar
1 ½ cup water
½ cup honey
1 ½ tsp. salt
3 tsp. vanilla
1 ½ cup oil
½ cup molasses
2 tsp. cinnamon

Preheat oven to 300°. In large mixing bowl, combine first six ingredients; blend well. In large sauce pan, combine the rest of the ingredients except raisins; heat until sugar is dissolved, but do not boil. Pour syrup over dry ingredients and stir until well coated. Spread into five (5) 13x9 baking pans or jellyroll pans.

Bake 20-30 minutes, stirring occasionally. For crunchier granola, bake 15 minutes longer. Cool. Add raisins or other dried fruit. Put into air tight containers and use within 6 months.

Chocolate Chip Cookies

Recipe submitted by April R.

This recipe uses wheat and bean flour, adding white bean flour when using whole wheat boosts the nutrition of the item

Cream together:
1 lb. Butter or margarine
2 c. white sugar (I cut both sugars back to 1 ½ c. each)
2 c. brown sugar
4 eggs

Add:
2 tsp. baking soda
2 tsp. baking powder
2 tsp. vanilla
¼ cup white bean flour
2 ¼ cup whole-wheat flour
2 cups white flour
3 c. oats, quick or rolled
1 12 oz. pkg. chocolate chips
1 8 oz. pkg. Hershey Almond Bar cut into pieces (Optional)

Bake at 400 degrees for 8-9 minutes. Do not over bake.

APPLE CRISP

Recipe obtained from the Mesa Home Storage Center

Use "Apple Pie Filling" recipe

Put pie filling in a buttered pan.

1/4 cup flour (whole-wheat or all-purpose)
1/4 cup butter
1/4 tsp. salt
1/4 cup rolled oats
2 Tbsp. sugar

Mix together thoroughly and spread over pie filling. bake in 375' F oven for 25 minutes.

Granola Bars

Recipe submitted by Ranae P.

Makes 24 bars

½ cup butter or margarine, softened
1 cup brown sugar
½ tsp. vanilla
1 cup flour
½ tsp. baking soda
1¼ cups rolled oats
¼ cup sugar
2 Tbsp. honey
1 egg
1 tsp. cinnamon
¼ tsp. salt
1¼ cups crispy rice cereal
½ cup wheat germ (optional)
1 cup chocolate chips*

In a large bowl, cream sugars and butter until fluffy. Add honey, vanilla and egg. Mix well. Blend in flour, cinnamon, baking soda and salt. Stir in remaining ingredients. Press firmly into the bottom of a greased 9x13-inch pan. Bake at 350º F for 20-25 minutes. Bar will firm as they stand. Cool and cut into bars.

Save the crumbs for yogurt or ice cream topping.

*The following may be used in addition to or to replace chocolate chips: 1 cup coconut, ½ cup creamy or chunky peanut butter, ½ cup nuts, ½ -1 cup raisins, dried apples, apricots, or ½ cup fruit preserve. Chocolate crispy rice cereal can be used to replace some of regular crispy rice cereal for a more chocolate taste.

Fruity Homemade Oatmeal Mix

Recipe submitted by Megan B. and Gretchen Z.

1 1/3 cup non-dairy creamer (or 1 1/3 c dry milk powder)
6 cups rolled oats
1 cup dried apples or other dried fruit
1/2 cup sugar
1/4 cup brown sugar-packed
1 tsp. salt
1 Tbsp. ground cinnamon
1/4 teaspoon ground cloves

In a large bowl, combine ingredients. Store in an airtight container  in a cool dry place for up to 6 months. To make single-serving packets, place 1/3 cup mix into several snack-size Ziploc bags. To prepare for breakfast, mix 1/3 cup mix with 2/3 cup water.  Microwave on high for 2 minutes.

Basic Crunchy Granola

Recipe submitted by Megan B. and Gretchen Z.

2 cups chopped nuts or seed (e.g. walnuts, slivered almonds, sunflower seeds)
5 cups rolled oats
2 2/3 cup brown sugar
1/2 cup water
4 teaspoons pure vanilla extract
1 teaspoon salt
1 cup dried fruit (e.g. raisins, cranberries) (optional)

Preheat over to 225 degrees F. Line a large baking sheet with foil.  Spray with non-stick cooking spray. In a large mixing bowl, combine oats and nuts. Set aside.

In a medium saucepan, combine brown sugar and water. Cook over medium heat until sugar is completely dissolved. Remove from heat, add vanilla extract and salt. Pour over the oatmeal mixture and mix well.

Spread the granola onto the baking sheet. Bake about 30 minutes.  Do not over bake! Granola is easy to burn! Remove from heat before the mixture turns brown.

When the mixture comes out of the oven, it is still very pliable. You may choose to add in dried fruit as a finishing touch at this time.  When granola has cooled completely, store in an airtight container. 

Easy Oatmeal Bread

Makes 4 small loaves

2 cups rolled oats
3 cups boiling water
½ cup molasses
2 packages active dry yeast
3 ¼ to 3 ¾ cups bread flour
2 cups whole wheat flour
1 tablespoon salt

In large bowl add water to oats. Cool to 120 to 130 degrees. Stir in molasses and yeast. Add 2 cups bread fl our; mix thoroughly by hand or with dough hook. Mix in whole wheat fl our, salt and enough bread flour to make a soft dough. Cover; let rest 10 minutes. Knead with dough hook or turn dough onto floured surface; knead 10 minutes or until dough is smooth and elastic.

Form into 4 loaves* and place in 7½x3½ x2-inch pans coated with nonstick spray. Let rise 1 hour or until doubled. Bake in preheated 450-degree oven 10 minutes; reduce heat to 350 degrees and bake 20 to 25 minutes, or until loaf sounds hollow when tapped with fingers. Tent with foil during last 15 minutes to prevent over browning. Remove from pan to cooling rack.

*Or form into 2 loaves and place in 9x5x2½-inch pans. Bake an additional 10 minutes at 350-degrees.

Nutritional analysis: With 12 slices per loaf, one slice provides approximately: 78 calories, 3 g protein, 16 g carbohydrates, 1 g fiber, 1 g fat (0 saturated fat, 0 trans fat), 0 mg cholesterol, 25 mcg folate, 1 mg iron, 148 mg sodium.

Courtesy of the Montana Wheat & Barley Committee

Oatmeal Bread

Sister Erickson came to my rescue on the day of the stake food storage social with 5 loaves of this bread when my display bread disappeared. What a hit it was when we served it as part of the hors d’ oeuvres—everyone was asking for the recipe!

Oatmeal Bread
5 loaves

4 cups warm water
2 T. molasses
1 cup sugar
1 T. Salt
4 T. Yeast
2/3 cup canola oil
2 eggs (save white of 1 egg)
5 cups whole-wheat kernels
4 to 5 cups all-purpose flour
3 T. gluten flour
1 cup oatmeal

Grind whole-wheat into flour; set aside. In a mixing bowl combine water, molasses, sugar, salt, yeast, oil and egg and mix together. Add gluten flour, whole-wheat flour and all-purpose flour until dough leaves the side of bowl while mixing. Dough is to be soft but not sticky. Knead 4 minutes.

Divide into 5 pieces and mold each into a round mound shape. Beat one egg white with a fork and brush onto top of bread; sprinkle top with oatmeal. Let rise until double, about 30 to 60 minutes.

Bake at 350° F. for 23 to 30 minutes.