Tag Archives: oats

Sour Cream Raisin Squares

Posted on by

0

My father loves raisin pie, so I usually make one for him on Father’s Day. I did again this year, but I also thought I would try something different. These Sour Cream Raisin Squares are wonderful!

Sour Cream Raisin Squares

Crust:
½ cup butter, softened
½ cup brown sugar
1 cup flour
1 cup oats
½ tsp baking powder
½ tsp baking soda
1/8 tsp salt

Filling:
2 egg yolks
1 cup sour cream
½ cup sugar
1 cup raisins
½ Tbl cornstarch
¼ tsp vanilla
1 Tbl butter

Preheat oven to 350°. Cream butter and brown sugar. Combine flour, oats, baking powder, baking soda, and salt. Gradually add dry ingredients to creamed mixture, mixture will be crumbly. Set aside 1 cup, pat remaining crumbs into a sprayed 9″x9″ baking pan. Bake for 12-15 minutes, until lightly browned. In small saucepan, combine egg yolks, sour cream, sugar, raisins, and cornstarch. Bring to boil, cook and stir for 5-8 minutes. Remove from heat and stir in vanilla and butter. Pour over crust, sprinkle with reserved crumbs. Bake 15 minutes longer.

One Year Ago Today: Blueberry Cinnamon Breakfast Cake Blueberry Cinnamon Breakfast Cake

Two Years Ago Today: Almond Butter Chocolate Chip Bread Almond Butter Bread with Mini Chocolate Chips

About these ads

Chocolate Coconut Crunch Cookies

Posted on by

0

These were a hit at a church youth gathering. An easy recipe made with a cake mix from pillsbury.com. I do believe I ate quite a bit of batter because I wasn’t very hungry for dinner!

Chocolate Coconut Crunch Cookies

1 (18.25 oz) German chocolate cake mix
1 cup butter, softened
2 eggs
1 cup coconut
1 cup oats
1 cup chopped walnuts
1 cup cornflakes (I used Special K)
1 cup chocolate chips

Preheat oven to 350°. In large bowl with electric mixer, mix *cake mix, butter, and eggs. Mix in coconut, oats, walnuts, cornflakes, and chocolate chips. Drop by scoopfuls onto silpat lined cookie sheet or sprayed cookie sheet. Flatten a bit with bottom of glass dipped in sugar. Bake 9 minutes. Makes about 54 cookies.

*If your cake mix is 15.25 oz instead of 18.25 oz, add 1/3 cup flour.

One Year Ago Today: Dark Chocolate Coconut Brownies Dark Chocolate Coconut Brownies

Two Years Ago Today: Homemade Granola Homemade Granola

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Frosted Almond Oatmeal Cookies

Posted on by

4

Sometimes when there is a craving you just have to fix it. I wanted a frosted cookie, almond and oatmeal sounded good, so here we go…

Frosted Almond Oatmeal Cookies

Almond Oatmeal Cookies:
1 cup butter, softened
¾ cup sugar
½ cup brown sugar
2 eggs
2 tsp almond extract
½ cup sliced almonds, processed fine
¾ cup flour
3 cups oats
½ cup corn starch
1 tsp baking soda
1/2 tsp salt
1 cup sliced almonds

Preheat oven to 375°. Cream butter, sugar, and brown sugar. Mix in eggs and almond extract. Stir together processed almonds, flour, oats, corn starch, baking soda, and salt; add to creamed mixture and mix until combined. Stir in 1 cup sliced almonds. Drop scoopfuls of dough onto silpat lined sheet or sprayed cookie sheet. Press down slightly with glass bottom dipped in sugar. Bake for 9-10 minutes, do not over bake, you want them to be tender. Frost with following frosting when completely cooled.

Honey Buttercream Frosting:
1/2 cup butter, softened
3 Tbl honey
3 cups powdered sugar
3-4 Tbl milk

With electric mixer, whip butter and honey. Add powdered sugar and enough milk to make desired frosting consistency.

One Year Ago Today: Creamy Lemon Oat Bars Creamy Lemon Oat Bars

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Cinnamon Oatmeal Brownies

Posted on by

2

A cup of Mexican hot chocolate, the delicious combination of chocolate and cinnamon. Here is something I came up with to use this flavor combination. A little chewy, a little fudgy, a little cinnamony. These bars are muy bueno!

Cinnamon Oatmeal Brownies

1 box (for 9×13 pan) brownie mix
2 cups oats (I used old fashioned)
1/2 cup flour
1 tsp baking soda
1/4 tsp salt
1/2 cup butter, melted
1 (14 oz) can sweetened condensed milk
1 cup cinnamon chips
1 cup semi-sweet chocolate chips

Preheat oven to 350°. Spray 9″x13″ pan liberally with non-stick spray. In large bowl, stir together dry brownie mix, oats, flour, baking soda, and salt. Mix in melted butter until evenly distributed. Press 3 cups of crumb mixture into bottom of prepared pan. Bake 13-15 minutes. Remove from oven, pour sweetened condensed milk evenly over crust getting close to edge but try not to touch if possible. Sprinkle evenly with cinnamon chips and chocolate chips. Sprinkle remaining crust mixture evenly over chips and press down lightly. Bake for 20-22 more minutes, will be a bit giggly as it comes from the oven but will set up as it cools. Cool completely before cutting into bars.

One Year Ago Today: Peanut Butter & Strawberry Jam Brownies Peanut Butter Strawberry Jam Brownies

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Chocolate Chip Cream Cheese Apricot Bars

Posted on by

0

I am revisiting a favorite of mine. I have no self-control when I make these bars. In my mind I think, “OK, it is just better when they are gone so they are not around to tempt me”…then I proceed to finish them off. I know, I’m a little nuts when it comes to sweets! Make these bars with dried apricots, dried cranberries, dates, raisins, or a mixture, change up the combination with different chips too. How about raisins and cinnamon chips? Oh no, now I need to whip those up, I better make a plan for giving them away or my jeans won’t fit.

Chocolate Chip Cream Cheese Apricot Bars

1 cup butter, softened
1 cup brown sugar
2 cups flour
1½ cups quick or old-fashioned oats
2 tsp lemon zest
2 tsp lemon juice, divided
1 cup semi-sweet mini chocolate chips
1 cup white chips
1 cup chopped dried apricots (can use dried cranberries, dates, raisins, etc.)
1 pkg (8 oz) cream cheese, softened
1 can (14 oz) sweetened condensed milk

Preheat oven to 350°.  Line 13 x 9 baking pan with foil and spray with non-stick spray.  In large mixing bowl, beat butter and sugar until creamy.  Mix in flour, oats, lemon zest, and 1 tsp lemon juice until crumbly.  Reserve 2 cups of mixture.  Press remaining mixture onto bottom of prepared baking pan.  Bake for 15 minutes.

Meanwhile, in small mixing bowl, beat cream cheese until smooth.  Gradually beat in sweetened condensed milk and remaining 1 tsp lemon juice.  Pour cream cheese mixture over hot crust, sprinkle mini chocolate chips, white chips, and chopped dried apricots. Sprinkle with reserved flour-oat mixture and gently pat down.  Bake for additional 25 to 30 minutes or until center is set.  Remove from pan and cool completely in pan on wire rack.  Grab foil and remove from pan.  Peel foil down from sides and cut into desired size bars. Enjoy the whole pan or share with others!

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Fresh Peach Raspberry Cobbler

Posted on by

0

I need to hurry and use three gorgeous big peaches and some beautiful raspberries before they are over ripe.  It’s easy to stir together a cobbler, I made this cobbler with an oat topping, it gives it a bit of a nutty texture.  An easy way to peel the peaches is to boil a saucepan of water, cut an X through the skin at the end of each peach.  Place the peach in the boiling water for 45 seconds, remove with slotted spoon.  Using the cut X, peel skin right off the peach, so quick and easy.  Fresh peaches and raspberries, heavenly!

  

Topping:
1½ cups oats
1/2 cup flour
1/2 brown sugar
6 Tbl butter, melted

Stir together oats, flour, and brown sugar.  Pour melted butter over and mix until evenly coated and set aside.

Filling:
3 cups sliced peaches
2 cups raspberries
1 Tbl lemon juice
1/4 cup flour
1/2-3/4 sugar

Preheat oven to 350°.  Gently mix peaches, raspberries, and lemon juice.  Stir together flour and sugar and sprinkle over fruit and gently mix.  Spoon filling into well sprayed 9″×13″ baking dish.  Sprinkle topping over fruit and bake about 30 minutes or until bubbly.  Let stand for 10-15 minute and serve.

One Year Ago Today:  White Chip Macadamia Blondies with Cinnamon Chips & Coconut

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Peanut Butter Chocolate Chip Oat Bars

Posted on by

0

Peanut butter & Chocolate!  These bars are easy to make with ingredients almost always in the pantry.  The hard part is waiting for them to cool.  Gooey when warm, chewy when cool and set, you decide how you want to eat them!

2 cups flour
2 cups old fashioned oats
1½ cups brown sugar
1 tsp baking soda
1/2 tsp salt
1 cup butter, melted
1 cup semisweet chocolate chips
1 cup peanut butter chips
1 (14 oz) can sweetened condensed milk

Preheat oven to 350°.  Spray 9″x13″ pan liberally with non-stick spray.  In large bowl, stir together flour, oats, brown sugar, baking soda, and salt.  Mix in melted butter until evenly distributed.  Press 3 cups of crumb mixture into bottom of prepared pan.  Bake 12-15 minutes, until lightly browned.  Remove from oven, pour sweetened condensed milk evenly over crust getting close to edge but try not to touch.  Sprinkle evenly with chocolate chips and peanut butter chips.  Sprinkle remaining crust mixture evenly over chips and press down lightly.  Bake for 18-20 more minutes.  Cool completely before cutting into bars.

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Coconut Vanilla Oatmeal Cookies

Posted on by

1

Chewy coconut oatmeal heaven!  This is an excellent cookie, perfect to bake and share.

1 cup butter, softened
1 cup sugar
1 cup brown sugar
2 eggs
2 tsp vanilla
2 cups flour
2 cups old-fashioned oats
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 cups coconut
2 cups white vanilla chips
1 cup chopped walnuts

Preheat oven to 350°.  In large bowl with electric mixer, cream butter, sugar, and brown sugar.  Mix in eggs and vanilla.  Mix in flour, baking powder, baking soda, and salt.  Stir in coconut, vanilla chips, and chopped walnuts.  Drop by scoopful onto Silpat lined or lightly sprayed cookie sheet, bake for 11-12 minutes.  Makes about 5 dozen.

One Year Ago Today:  Humming Bird Bread/or Cake

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Blueberry Oat Nut Muffins

Posted on by

0

These muffins are so good, excellent for a quick breakfast.  A little sweet but not too sweet, not a lot of sugar.  A hearty texture from the oats and a crunch of walnut, a nice change from a plain blueberry muffin.  Hits the spot.

1¼ cups old fashioned oats
1¼ cups flour
1/3 cup sugar
1 Tbl baking powder
1/2 tsp salt
1 cup milk
1 egg
1/4 cup oil
1 cup blueberries
1 cup chopped walnuts

Preheat oven to 400°.  Spray 6 cup muffin pan or use Demarle 6 cup muffin tray.  In large bowl, combine oats, flour, sugar, baking powder, and salt.  Mix in milk, egg, and oil just until dry ingredients are moistened.  Fold in blueberries and walnuts.  Divide batter evenly between muffin cups, they will be full.  Bake 22 to 25 minutes, until center tops are set.

One Year Ago Today:  Orange Chocolate Chip Bread

If you are interested in Demarle bakeware such as the Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

Dark Chocolate Raspberry Oat Cake with Raspberry Buttercream Frosting

Posted on by

3

It’s my birthday and I am making myself a cake.  Chocolate Oat Snack Cake is a favorite of mine, so I used that recipe and added raspberries and raspberry buttercream frosting.  Oh wow, my sweet husband just walked in (literally while I was typing this, I will add a picture!) with a birthday surprise of four beautiful large different flavor cupcakes.  Now I have yummy cupcakes and my cake!  Happy Birthday to me…I love cake, hope you do too!

                         

Dark Chocolate Raspberry Oat Cake:
1 cup old fashioned oats
1¾ cups boiling water
1/2 cup butter, softened
1 cup sugar
1 cup brown sugar
2 eggs
2 cups flour
2 heaping Tbl dark cocoa
1 tsp baking soda
1/2 tsp salt
1/2 cup semi-sweet chocolate chips
1/2 cup dark chocolate chips
1 cup frozen raspberries

Preheat oven to 350°.  In medium bowl, pour boiling water over oats, let stand 10 minutes.  In large bowl with electric mixer, cream butter and sugar, and brown sugar.  Add eggs, beat well.  Beat in oat mixture.  Combine flour, cocoa, baking soda and salt, gradually add to creamed mixture.  Stir in semi-sweet chips, dark chocolate chips, and raspberries (as you add frozen raspberries pinch each one so they break apart into small pieces).  Pour into sprayed 13x 9 baking pan.  Bake at 350° for 38-40 minutes or until a toothpick comes out clean.  Cool on wire rack.  Frost when completely cool.

Raspberry Buttercream Frosting:
1/2 cup butter, softened
3 Tbl seedless raspberry jam
4 cups powdered sugar
3 Tbl milk

Whip all ingredients together with electric mixer.  Spread over completely cooled cake.

One Year Ago Today:  Favorite Comfort Food – Cinnamon Rolls

If you are interested in Demarle bakeware & kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.