Recipes

BARBECUED MEATBALLS

1 lg. can evaporated milk
3 lbs. hamburger
2 eggs
2 c. quick oatmeal
2 tsp. salt
1/2 c. onions, chopped
1/2 tsp. garlic salt or powder
1/2 tsp. pepper
2 tsp. chili powder
3 c. (32 oz.) catsup
4 tsp. liquid smoke
1 lb. brown sugar (2 1/4 c. packed)
1 c. onions, chopped

Combine first 9 ingredients; form into little meatballs. For sauce, combine catsup, liquid smoke, brown sugar and onions; bring to a boil. Pour over meatballs. Bake at 350 degrees for 40 to 60 minutes. Makes 50 to 70 meatballs.

NACHOS DIP IN BREAD

1 (15 oz.) loaf round sour dough
1 (15 oz.) can refried beans or 1/2 lb. hamburger
Taco seasoning for meat
1/2 sm. bottle taco sauce
1 c. grated cheese (any kind)
1 sm. carton sour cream
1 avocado dip (dairy case)
1 sm. can olives

Slice top off bread. Scoop out most of inside. Layer into bread loaf: beans/hamburger, taco sauce and cheese. Replace top of bread. Wrap in foil. Bake at 350 degrees for 1 hour and 45 minutes. Unwrap to check if cheese is melted if not return to oven without lid of bread. After it is cooked layer guacamole, sour cream and olives. Serve with remaining bread crumbs (toasted) and tortilla chips.

TACO DIP

1 lb. hamburger
1 pkg. taco seasoning
1 can refried beans
1 (8 oz.) carton sour cream
Hot taco sauce to taste
1 can sliced or chopped black olives
1/4 - 1/2 lb. cheddar cheese, grated
1/4 - 1/2 lb. Monterey Jack cheese, grated

Brown the hamburger; drain and add the taco seasoning. Spread the mix in the bottom of a 9" square baking dish. Layer the remaining ingredients in order given on top of hamburger. Bake at 350 degrees for 30 minutes or until heated through. Serve with crisp tortilla chips.

HOMEMADE CHILI

3 cans light red kidney beans
3 cans whole tomatoes
1 lb. hamburger meat
1/2 green bell pepper, chopped
1 sm. onion, chopped
2 tbsp. sugar
2 tbsp. chili powder
Salt, pepper & garlic powder to taste

Brown hamburger and drain. In a large pot, put in remaining ingredients including meat. Simmer on low to medium heat for about 1 hour. Serve over rice.

Oreo Dessert

25 to 28 Oreo cookies
8 ounces cream cheese
2 cups powdered sugar
2/3 cup peanut butter
1 cup whole milk
1 (16 ounce) container Cool Whip®
1/2 to 1 cup chopped peanuts or pecans

In a large bowl, combine cream cheese, sugar, peanut butter and milk.

Whip together, then fold in Cool Whip. Put crumbled Oreos in a 9 x 13-inch casserole dish. Pour mixture over the Oreos. Top with chopped nuts; cover and freeze.

Remove from freezer approximately 5 minutes before serving so it will be easier to cut.

Scrumptious Strawberry Shortcake

"Serve with whipped cream on top." Original recipe yield: 12 servings.



INGREDIENTS:
3 cups all-purpose flour
1/4 cup white sugar
4 teaspoons baking powder
3/4 teaspoon cream of tartar
1 cup butter
2/3 cup heavy cream
1 egg, beaten
3 cups sliced fresh strawberries
3 tablespoons white sugar



DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix flour, 1/4 cup sugar, baking powder and cream of tartar. Cut in butter with pastry blender or two knives. Stir in cream and egg. Turn out onto a lightly floured surface and knead 2 minutes. Press into a half-inch thick sheet. Cut into squares. Place on baking sheets.
Bake in preheated oven 20 minutes, or until golden. Sprinkle 3 tablespoons sugar over sliced berries.
Let shortcakes cool before splitting and filling with sugared berries.

Frozen Strawberry Delight

1 (10 ounce) package frozen strawberries, thawed
8 ounces sour cream
1/2 cup granulated sugar
1 tablespoon vanilla extract

Combine all ingredients in container of electric blender; process until smooth. Pour into an 8 x 4-inch loaf pan; freeze.

Spoon into individual dessert dishes to serve.

Yields 4 to 6 servings.

Easy Berry Parfait

6 servings.


INGREDIENTS:
1/3 cup blueberries
1/3 cup strawberries
1 (8 ounce) container frozen whipped topping, thawed
1/2 cup raspberries
1/2 cup blackberries
1 pint vanilla frozen yogurt



DIRECTIONS:
In a blender, combine blueberries, strawberries and whipped topping. Blend until smooth. Transfer to a mixing bowl and fold in raspberries and blackberries. Layer the berry mixture with the frozen yogurt in 6 dessert glasses, finishing with a berry layer.

STRAWBERRY ANGEL FOOD DESSERT



1 baked angel food cake
2 (4 3/4 oz.) pkgs. Danish dessert mix
2 (10 oz.) pkgs. frozen strawberries, partially thawed
1 (8 oz.) container Cool Whip

Tear cake into pieces and place into a 9"x13" pan. Cook Danish dessert mix according to package directions, then stir in strawberries. Stir occasionally as berries finish thawing. Pour berry mixture over cake pieces. Chill until set. Spread Cool Whip over all. Refrigerate until ready to serve. Serves 12.

 

STRAWBERRY FLUFF DESSERT



1 can Borden sweetened condensed milk (chilled)
1 sm. can crushed pineapple
1 can strawberry pie filling
1 (8 oz.) container Cool Whip

Drain pineapple. Whip milk, combine all ingredients and beat at medium speed of mixture until stiff. Refrigerate. Hint: may be frozen for later use and tastes great as a frozen dessert.

 

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STRAWBERRY CREAM CHEESE DESSERT




1 c. chopped pecans
1 stick butter, melted
1 (8 oz.) cream cheese, softened to room temp.
1/2 c. powdered sugar
1 (8 oz.) Cool Whip
1 pt. frozen strawberries, thawed
1 c. flour
In large baking pan, mix pecans and flour, pour melted butter over both and thoroughly mix, then 'pat' in bottom of pan to form crust. Bake at 375 degrees for 15 to 20 minutes until lightly browned. Remove from oven and let cool. Mix cream cheese and powdered sugar until well blended. Fold in Cool Whip and strawberries. Pour mixture on cooled crust. Refrigerate until ready to serve. (Be sure and cover dessert while storing.)

 

 

STRAWBERRY YOGURT DESSERT




1 (4 oz.) pkg. Jello triple, berry flavor
3/4 c. boiling water
1/2 c. cold water
Ice cubes
3/4 c. Cool Whip topping
1/4 c. plain yogurt
1 c. sliced strawberries
Dissolve Jello in boiling water. Combine cold water and ice to make 1 1/4 cups; add to Jello, stirring until slightly thickened. Combine topping and yogurt. Gradually blend in 2 tablespoons Jello. Spoon into 6 dessert glasses. Add strawberries to remaining Jello; spoon over creamy mixture. Chill until set.

 

 

 

 

Simple strawberry cream cake

Ingredients:

500 mL container whipping cream, about 2 cups
1/3 cup (75 mL) sifted icing sugar
1 tsp (5 mL) vanilla
2 cups (500 mL) Balkan-style yogurt (5.9 per cent milk fat)
1 cup (250 mL) raspberry jam, preferably freezer jam or regular seedless raspberry jam
3 (9-inch/23-cm) store-bought, fluted flan cake bases
3 tbsp (45 mL) orange-flavoured liqueur (optional)
3 cups (750 mL) thickly sliced strawberries



Directions:

1. In a bowl, using an electric mixer, beat cream with sugar and vanilla until soft peaks form when beaters are lifted. In a small bowl, stir yogurt with 1/2 cup (125 mL) jam. Using a spatula, fold into cream. Refrigerate. Generously brush tops and sides of cakes with liqueur, if using. Divide and spread remaining jam over indented portion of cakes, spreading just to rim. Place 1 cake on a large plate. Spread a third of cream mixture just to rim. Sprinkle a third of berries overtop. Repeat with 2 more cake layers, cream and berries, ending with berries. Gently press cakes as they are layered. Refrigerate up to 4 hours. Refrigerating overnight is not recommended.

 

 

 

Summer strawberry tarts

Ingredients:

255 g pkg frozen tart shells or 9-inch (23-cm) pie shell
2 cups (500 mL) cold mascarpone cheese or cream cheese
1/4 cup (50 mL) granulated sugar
3 tbsp (45 mL) orange-flavoured liqueur or amaretto liqueur
2 cups (500 mL) sliced strawberries or a mix of berries



Directions:

1. To bake frozen tart shells, preheat oven to 375F (190C). Remove shells from freezer. Thaw for 5 to 10 minutes at room temperature. Place on a baking sheet. Bake until golden, 12 to 15 minutes. Remove from oven and cool completely on a rack. To bake frozen pie shell, preheat oven to 400F (200C). Remove shell from freezer. Let thaw 10 minutes. Prick side and bottom of shell with a fork. Bake on bottom rack of 400F (200C) oven until golden, 8 to 10 minutes. Cool completely on a rack.

2. Meanwhile, place cheese, sugar, 2 tablespoons (30 mL) liqueur and 1/4 cup (50 mL) berries in a food processor. Whirl until smooth, scraping down mixture. Add more sugar, if needed.

3. Fill each cooled tart shell with cheese mixture and smooth surface. Or scrape into pie shell and smooth surface. Toss remaining berries with 1 tablespoon (15 mL) liqueur and a generous pinch of granulated sugar. Fan out strawberries and arrange in an attractive pattern on top of tarts or pie. Refrigerate about 30 minutes before serving. Garnish with a sprig of mint, if desired.

 

 

 

Rhubarb Strawberry Crisp

½ Cup sugar
3 tablespoons corn starch
3 cups fresh rhubarb slices (if frozen, thaw first)
2 cups fresh strawberry slices
1 ½ cups Quaker Oats (quick or old fashioned, uncooked)
½ cup firmly packed brown sugar
½ cup butter or margarine, melted
1/3 cup all-purpose flour
1 teaspoon cinnamon

Combine sugar and cornstarch. Add rhubarb and strawberries; mix well. Spoon into 8-inch square baking dish. Combine oats, brown sugar, butter, flour, and cinnamon, mixing until mixture resembles coarse crumbs. Sprinkle over fruit mixture. Bake in preheated moderate oven at 350° for about 30 minutes. Serve warm or cold with whipped cream or ice cream. Makes 8-inch square dish of dessert.

 

 

 

 

Blueberry Crisp

1/3 cup granulated sugar
2 tablespoons cornstarch
3 pints blueberries (about 7 1/2 cups)
1 tablespoon fresh lemon juice
3/4 cup old-fashioned or quick-cooking oats
1/2 cup packed brown sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
4 tablespoons cold butter or margarine, cut up

 Preheat oven to 375º F. In large bowl, stir granulated sugar and cornstarch until blended. Add blueberries and lemon juice; toss to coat. Pour blueberry mixture into shallow 2 1/2-quart glass or ceramic baking dish; spread evenly.

 In same bowl, combine oats, brown sugar, flour, and cinnamon. With fingertips, work in butter until coarse crumbs form. Press crumb mixture together and sprinkle on top of blueberry mixture.

 Bake crisp 35 to 40 minutes or until top is browned and fruit is bubbling at edge. Cool on wire rack 1 hour to serve warm, or cool completely to serve later.

Blueberry-Buttermilk Coffee Cake

Streusel Topping:
2/3 cup packed brown sugar
1/2 cup all-purpose flour
4 tablespoons cold butter or margarine, cut up

Coffee Cake:
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups granulated sugar
10 tablespoons butter or margarine (1 1/4 sticks), softened
2 large eggs
1 teaspoon vanilla extract
1 1/4 cups buttermilk
1 pint blueberries (about 2 1/2 cups)

 

1. Preheat oven to 350º F. Grease 13" by 9" metal baking pan; dust pan with flour.

2. Prepare Streusel Topping: In medium bowl, combine brown sugar, flour, and butter. With fingertips, work in butter until mixture is crumbly. Refrigerate streusel while preparing cake.

3. Prepare Coffee Cake: On waxed paper, combine flour, baking powder, baking soda, and salt. In large bowl, with mixer at low speed, beat sugar with butter until blended. Increase speed to medium-high; beat until creamy, about 2 minutes, frequently scraping bowl with rubber spatula. Reduce speed to low; add eggs, 1 at a time, beating well after each addition. Beat in vanilla.

4. At low speed, beat in flour mixture alternately with buttermilk, beginning and ending with flour mixture. Beat just until batter is smooth, occasionally scraping bowl with rubber spatula. With spatula, fold in all but 1/2 cup blueberries.

5. Spoon batter into prepared pan; spread evenly. Sprinkle batter with reserved blueberries. With fingers, press streusel into clumps; sprinkle evenly over batter. Bake coffee cake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool cake in pan on wire rack 1 hour to serve warm, or cool completely to serve later.

 

Apple 'N Cheddar Oatmeal Muffins 

1-1/4 cups QUAKER Oats (Quick or Old fashioned, uncooked)
1-1/4 cups all-purpose flour
1/2 cup granulated sugar
1 teaspoon baking powder
1 teaspoon apple pie spice or ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt (optional)
3/4 cup chopped apple (about 1 medium)
3/4 cup (3 ounces) shredded reduced fat cheddar cheese
1 cup apple juice or skim milk
2 egg whites or 1 egg, slightly beaten
2 tablespoons vegetable oil


Heat oven to 400°F.

Line 12 muffin cups with paper baking cups or spray bottoms only with no-stick cooking spray.

Combine oats, flour, sugar, baking powder, apple pie spice, baking soda and salt. Stir in apples and cheese.

Add combined apple juice, egg whites and oil; mix just until dry ingredients are moistened.

Fill muffin cups almost full.

Bake 20 to 24 minutes or until golden brown. Serve warm.

12 Muffins

Oatmeal Chocolate Chip Muffins With Chocolate Streusel

STREUSEL
1/3 cup granulated sugar
1/4 cup all-purpose flour
2 tablespoons baking cocoa
2 tablespoons margarine or butter, melted
MUFFINS
1-1/4 cups all-purpose flour
1 cup Quaker Oats (quick or old fashioned, uncooked)
1/2 cup semi-sweet chocolate chips or mini semi-sweet chocolate chips
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt (optional)
2/3 cup low-fat buttermilk
1/2 cup honey
1/4 cup vegetable oil
1 egg, lightly beaten


Heat oven to 350ºF. Line twelve medium muffin cups with paper baking cups or spray bottoms only with cooking spray.

For streusel, combine all ingredients in medium bowl; mix well. Set aside.

For muffins, combine flour, oats, chocolate chips, baking powder, baking soda and salt in large bowl; mix well. In medium bowl, combine buttermilk, honey, oil and egg; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.)

Fill muffin cups almost full. Sprinkle with reserved streusel, patting gently.

Bake 20 to 22 minutes or until light golden brown. Cool muffins in pan on wire rack 5 minutes. Remove from pan. Serve warm.

1 DOZEN

 

 

Snickerdoodle Mini Muffins

TOPPING
1/3 cup granulated sugar
1 teaspoon ground cinnamon
MUFFIN
1-1/2 cups all-purpose flour
1 cup Quaker Oats (quick or old fashioned, uncooked)
1/2 cup granulated sugar
1 tablespoon baking powder
1 cup fat-free milk
1 egg, lightly beaten
4 tablespoons (1/2 stick) margarine or butter, melted
1 teaspoon vanilla

 

Heat oven to 400°F. Spray bottoms only of mini muffin pan cups with cooking spray.

For topping, combine sugar and cinnamon in small bowl; mix well and set aside.

For muffins, combine flour, oats, sugar and baking powder in large bowl; mix well. In small bowl, combine milk, egg, margarine and vanilla; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.)

Fill muffin cups two-thirds full. Sprinkle topping evenly over tops of muffins.

Bake 12 to 14 minutes or until light golden brown. Cool muffins in pan on wire rack 5 minutes; remove from pan. Serve warm.

3 DOZEN

 

 

Molasses Spice Oatmeal Muffins

MUFFINS
1-1/2 cups all-purpose flour
1 cup Quaker Oats (quick or old fashioned, uncooked)
1/2 cup firmly packed brown sugar
2 teaspoons baking powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon
3/4 teaspoon baking soda
1/4 teaspoon ground allspice
1/3 cup fat-free milk
1/4 cup molasses
2 tablespoons vegetable oil
2 egg whites, lightly beaten
1 cup applesauce, any type
GLAZE
1/2 cup powdered sugar
2 to 3 teaspoons orange juice
1/2 teaspoon grated orange peel

 

Heat oven to 400°F. Line 12 medium muffin cups with paper baking cups or spray bottoms only with cooking spray.

For muffins, combine dry ingredients in large bowl; mix well. Combine milk, molasses, oil and egg whites in medium bowl; mix well. Stir in applesauce. Add to dry ingredients all at once; mix just until dry ingredients are moistened. (Do not overmix.)

Fill muffin cups almost full. Bake 22 to 25 minutes or until wooden pick inserted in center comes out with a few moist crumbs clinging to it. Cool muffins in pan on wire rack 5 minutes; remove from pan.

For glaze, combine all ingredients in small bowl; mix until smooth. Drizzle over muffin tops. Serve warm.

1 DOZEN

 

 

Wholesome Apple Raisin Muffins

1-1/2 cups Quaker Oats (quick or old fashioned, uncooked)
1 cup all-purpose flour
2/3 cup firmly packed brown sugar
1/2 cup raisins
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt (optional)
3/4 cup applesauce
1/3 cup apple juice or fat-free milk
2 egg whites or 1 egg, lightly beaten
2 tablespoons vegetable oil
1/4 cup Quaker Oats (quick or old fashioned, uncooked)

Heat oven to 400°F. Line twelve medium muffin cups with paper baking cups or spray bottoms only with non-stick cooking spray.

In large bowl, combine 1-1/2 cups oats, flour, sugar, raisins, baking powder, baking soda, cinnamon, nutmeg and salt; mix well. In small bowl, combine applesauce, apple juice, egg whites and oil; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.)

Fill muffin cups almost full. Sprinkle remaining 1/4 cup oats evenly over batter, patting gently.

Bake 20 to 22 minutes or until golden brown. Cool muffins in pan on wire rack 5 minutes. Remove from pan. Serve warm.

 

 

Whole Grain Banana Muffins

1-1/2 cups all-purpose flour
1 cup Quaker Oats (quick or old fashioned, uncooked)
1/2 cup firmly packed brown sugar
1/2 cup chopped nuts (optional)
1 tablespoon baking powder
1/2 teaspoon baking soda
1 cup mashed ripe bananas (about 3 medium)
5 tablespoons margarine or butter, melted
1/2 cup fat-free milk
2 egg whites or 1 egg, lightly beaten

 

Heat oven to 400°F. Line twelve medium muffin cups with paper baking cups or spray bottoms only with cooking spray.

In large bowl, combine flour, oats, sugar, nuts, if desired, baking powder and baking soda; mix well. In medium bowl, combine bananas, margarine, milk and egg whites; blend well. Add to dry Ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.)

Fill muffin cups almost full. Bake 17 to 19 minutes or until golden brown. Cool muffins in pan on wire rack 5 minutes. Remove from pan. Serve warm.

1 DOZEN

 

 

 

Lemon Blueberry Oatmeal Muffins

1-3/4 cups Quaker Oats (quick or old fashioned, uncooked), divided
2 Tbsp. firmly packed brown sugar
1 cups all-purpose flour (add an additional 2 tablespoons if using old fashioned oats)
1/2 cup granulated sugar
1 Tbsp. baking powder
1/4 teaspoon salt (optional)
1 cup skim milk
2 egg whites, lightly beaten
2 Tbsp. vegetable oil
1 tsp. grated lemon peel
1 tsp. vanilla
1 cup fresh or frozen blueberries (do not thaw)

Heat oven to 400°F. Line 12 medium muffin cups with paper baking cups. For topping, combine 1/4 cup oats and brown sugar; set aside.

For muffins, combine 1-1/2 cups oats with remaining dry ingredients in large bowl; mix well. In small bowl, combine milk, egg whites, oil, lemon peel and vanilla; mix well.

Add to dry ingredients; stir until moistened. Gently stir in berries. Fill muffin cups almost full; sprinkle with topping.

Bake 20 to 24 minutes or until light golden brown. Cool muffins in pan on wire rack for five minutes; remove from pan. Serve warm.

1 DOZEN

 

 

 

 

Blueberry Oat Muffins

 

1 cup Quaker Oats (quick or old fashioned, uncooked)
1 cup low-fat buttermilk
1/4 cup egg substitute or 2 egg whites, lightly beaten
2 tablespoons margarine, melted
1/2 teaspoon grated lemon peel
1 cup all-purpose flour
3 tablespoons granulated sugar or heat-stable sugar substitute equal to 3 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt (optional)
1 cup fresh or frozen blueberries (do not thaw)

Heat oven to 400°F. Lightly spray twelve medium muffin cups with cooking spray.

In medium bowl, combine oats and buttermilk; mix well. Let stand 10 minutes. Stir in egg substitute, margarine and lemon peel until blended.

In large bowl, combine flour, sugar or sweetener, baking powder, baking soda and salt; mix well. Add oat mixture all at once; stir just until dry ingredients are moistened. (Do not overmix.) Gently stir in berries. Fill muffin cups almost full.

Bake 20 to 25 minutes or until golden brown. Cool muffins in pan on wire rack 5 minutes; remove from pan. Serve warm.

1 DOZEN

 

 

 

Banana-Orange Muffins

1-1/2 cups Quaker Oats (quick or old fashioned, uncooked)
1 cup all-purpose flour
1/3 cup firmly packed brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt (optional)
1/3 cup chopped dates or raisins (optional)
One 8-ounce carton plain nonfat yogurt or 3/4 cup low-fat buttermilk
3/4 cup mashed ripe banana (about 2 medium)
2 egg whites or 1 egg, lightly beaten
2 tablespoons vegetable oil
1-1/2 teaspoons grated orange peel

 

Heat oven to 400°F. Line twelve medium muffin cups with paper baking cups or lightly spray bottoms only with cooking spray.

In large bowl, combine oats, flour, brown sugar, baking powder, baking soda, cinnamon, salt and dates; mix well. In medium bowl, combine yogurt, banana, egg whites, oil and orange peel; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.)

Fill muffin cups almost full.

Bake 20 to 22 minutes or until golden brown. Cool muffins in pan on wire rack 5 minutes; remove from pan.

1 DOZEN

 

 

 

Apricot Oatmeal Muffins

 

1 cup Quaker Oats (quick or old fashioned, uncooked)
1 cup low-fat buttermilk
1/4 cup egg substitute or 2 egg whites, lightly beaten
2 tablespoons margarine, melted
1 cup all-purpose flour
1/3 cup finely chopped dried apricots
1/4 cup chopped nuts (optional)
3 tablespoons granulated sugar or 2 tablespoons heat-stable sugar substitute equal to 3 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt (optional)

Heat oven to 400°F. Lightly spray twelve medium muffin cups with cooking spray.

In medium bowl, combine oats and buttermilk; mix well. Let stand 10 minutes. Stir in egg substitute and margarine until blended.

In large bowl, combine flour, apricots, nuts, sugar or sweetener, baking powder, baking soda and salt; mix well. Add oat mixture all at once; stir just until dry ingredients are moistened. (Do not overmix.) Fill muffin cups almost full.

Bake 20 to 25 minutes or until golden brown. Cool muffins in pan on wire rack 5 minutes; remove from pan. Serve warm

 

 

 

Banana Oat Muffins

TOPPING:
1/2 cup Quaker oats (quick or old fashioned, uncooked)
1/4 cup firmly packed brown sugar
3 tablespoons chopped walnuts
2 tablespoons whole-wheat flour
2-1/2 teaspoons vegetable oil
1 teaspoon vanilla
MUFFINS:
1 cup fat-free milk
1/2 cup Quaker oats (quick or old fashioned, uncooked)
1/4 cup vegetable oil
2 eggs
1 package (14 ounces) banana quick bread and muffin mix
1/2 cup snipped pitted dried plums OR dried figs

Heat oven to 400ºF. Spray bottoms of 18 medium muffin cups with non-stick cooking spray or line with paper baking cups.

For topping, combine all topping ingredients in medium bowl; mix well. Set aside.

For muffins, mix together milk and oats in large bowl. Let stand 10 minutes. Stir in oil and eggs until well blended. Add banana quick bread mix and dried plums. Stir by hand 50 to 75 strokes, as directed on package, or until blended.

Divide batter evenly among muffin cups, filling each about 3/4 full. Sprinkle with topping, dividing evenly.

Bake 15 to 20 minutes or until wooden pick inserted in center comes out with a few moist crumbs clinging to it and topping is golden brown. Remove muffins from pan to wire rack. Serve warm or at room temperature.

To freeze, wrap cooled muffins in foil, or place in freezer bag. Seal, label and freeze up to 6 months.

18 MUFFINS

 

 

 

Applesauce Oatmeal Muffins

TOPPING
1/4 cup Quaker Oats (quick or old fashioned, uncooked)
1 tablespoon firmly packed brown sugar
1 tablespoon margarine or butter, melted
1/8 teaspoon ground cinnamon
MUFFINS
1-1/2 cups Quaker Oats (quick or old fashioned, uncooked)
1-1/4 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon ground cinnamon
1 cup unsweetened applesauce
1/2 cup fat-free milk
1/2 cup firmly packed brown sugar
3 tablespoons vegetable oil
1 egg white, lightly beaten

 

Heat oven to 400°F. Line twelve medium muffin cups with paper baking cups or spray bottoms only with cooking spray.

For topping, combine all ingredients in small bowl; mix well. Set aside.

For muffins, combine oats, flour, baking powder, baking soda and cinnamon in large bowl; mix well. In medium bowl, combine applesauce, milk, sugar, oil and egg white; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.)

Fill muffin cups almost full. Sprinkle with reserved topping, patting gently.

Bake 20 to 22 minutes or until deep golden brown. Cool muffins in pan on wire rack 5 minutes. Remove from pan. Serve warm.

1 DOZEN