Oats Class

Here are the handouts from my oats class this morning. I'll have them copied for tomorrow and will hand them out at church as well. Because we are online I won't copy and paste everything here - some of it I will just post the links.

Rolled Oats and Steel Cut Oats – Is There a Difference?

Oats - All About Grains

Using oats in Cooking

Old-Fashioned Quaker Oats Made from 100% natural whole grain Quaker quality rolled oats, Old Fashioned Quaker Oats add extra fiber and a heartier texture because the oats are larger. Patty’s note: old-fashioned or “rolled” oats can be exchanged with quick oats in baking. The old-fashioned just make things a little chewier.

Steel Cut Oats Made from 100% whole grain oats that are steel cut, rather than rolled, they offer you a hearty texture and a rich, nutty taste. They're a great option for baking. Patty’s note: in the grocery store steel cut coats tend to be a little more or a lot more expensive. If you have your own adjustable wheat grinder you can make your own “steel cuts oats” by grinding oat groats on an coarse setting. Both the groats and the steel cut are often available at grain supply stores much more cheaply.

Quick Oats Quaker Quick Oats are also an excellent choice for baking as they are also made from 100% natural whole grains. They tend to add a slightly thinner texture than Old Fashioned Oats, as Quick Oats have been cut 2 to 3 times prior to steaming and rolling in order to cook in just 1 minute.

From Quakeroats.com

Recipes

Patty's note: To make room on my handout I reworded some of these recipes so they may not be exactly as linked. I also did not copy all of the comments/reviews for recipes, just a few that were interesting to me. Also, I have not tried all of them, though I have tried most. I just wanted to make sure to share a good variety of recipes.

Instant Oatmeal ala-Home

3 cups Quick-Cooking Oats
Salt
Small sized Zip Baggies

Put 1/2 cup oats in a blender and blend on high until powdery. Set aside in a small bowl, and repeat procedure with an additional 1/2 cup oats. If you're using a food processor, you can do the 1 cup of oats in one batch. Put the following ingredients into each zip baggie: 1/4 cup un-powdered oats, 2 Tbsp. powdered oats, and 1/8 tsp. salt. Store in an airtight container.

To serve: Empty packet into a bowl. Add 3/4 cup boiling water. Stir and let stand for 2 minutes. For thicker oatmeal, use less water - for thinner oatmeal, use more water. Patty’s note: this is way too thin for our family. We put in another 1-8-1/4 more of oats.

Variations:

Apple-Cinnamon Oatmeal- add 1 T sugar, 1/4 t cinnamon, and 2 T chopped dried apples.

Sweetened Oatmeal- add 1 T sugar or 1 packet 'Equal' artificial sweetener.

Brown Sugar/Cinnamon Oatmeal - add 1 T brown sugar & 1/4 t cinnamon

Oatmeal w/Raisins & Brown Sugar - add 1 T packed brown sugar and 1 T raisins.

Health Nut Oatmeal - add 2 T wheat germ

Fruit & Cream Oatmeal - add 1 T non-dairy coffee creamer and 2 T dried fruit

Fun Fruit Oatmeal - To each packet, add 6 or 7 pieces of 'fruit snack' type dehydrated fruit.

Confetti Oatmeal - add 1 t decorative cake/cookie sprinkles.

S'More Oatmeal - add 6 miniature marshmallows and 1 T Milk Chocolate Chips.

Cookies n Cream Oatmeal - add 1 crushed Oreo cookie and 1 T non-dairy coffee creamer.

Exploding Oatmeal - add 1 tsp. sugar, and 1/2 t 'Pop Rocks' candy.

Patty's note: we discovered that you can make "flour" out of banana chips as well. You can add this to you oatmeal packets for more flavor.

From The Dollar Stretcher

Foods to flavor oatmeal and/or oatmeal packets: honey, flax seed meal (nutty flavor, fiber and nut Omega-3 fatty acids. ( Patty's note: This is meal, not the whole seeds. You want to buy it already milled or grind them yourself. Don't grind them in a wheat grinder - that can cause a problem. I purchased a small, cheap coffee grinder that I used only for flax), chopped nuts, maple syrup, coconut flakes, pineapple chunks, mango, banana, cocoa powder and peanut butter, wheat germ, dates, sea salt, cranberries, vanilla - powdered or liquid.

Ideas from Coach Levi

Baked Oatmeal I

1/2 c vegetable oil
3/4 c white sugar
2 eggs
1 c milk
1/2 t salt
1 T baking powder
3 c quick cooking oats
1/2 c raisins
2 T brown sugar
1/2 t ground cinnamon

Beat together oil and sugar. Mix in eggs, milk, salt, baking powder, oatmeal. Beat well then stir in raisins. Pour into a lightly grease pie pan. Sprinkle with brown sugar and cinnamon. Refrigerate overnight.

The next morning, preheat oven to 350°.
Bake in preheated oven until firm, about 35 minutes. Serve hot.

Suggestions from comments section: substitute applesauce for oil.


Oatmeal Pancakes

3/4 c quick-cooking oats
1/2 c all-purpose flour
1/2 t baking soda
1/2 t sugar
1 egg
1 c buttermilk
3 Ts butter, melted

In a bowl, combine the oats, flour, baking soda and sugar. Combine the egg, buttermilk and butter; stir into the dry ingredients just until moistened. Pour batter by 1/3 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown.


Health Nut Blueberry Muffins

3/4 c all-purpose flour
3/4 c wheat flour
3/4 c white sugar
1/4 c oat bran
1/4 c quick oats
1/4 c wheat germ
1 t baking powder
1 t baking soda
1/4 t salt
1 c blueberries
1/2 c chopped walnuts
1 banana, mashed
1 c buttermilk
1 egg
1 T vegetable oil
1 t vanilla extract

Preheat the oven to 350°. Grease a 12 c muffin pan, or line with paper muffin cup.

In a large bowl, stir together the all-purpose flour, whole wheat flour, sugar, oat bran, quick-cooking oats, wheat germ, baking powder, baking soda and salt. Gently stir in the blueberries and walnuts. In a separate bowl, mix together the mashed banana, buttermilk, egg, oil and vanilla. Pour the wet ingredients into the dry, and mix just until blended. Spoon into muffin cup, filling all the way to the top.

Bake for 15 to 18 min. or until the tops of the muffins spring back when lightly touched.

Suggestions from comments section: use all wheat flour instead half wheat and half white, substitute applesauce for oil, use wheat bran instead of oat bran, add 1 t cinnamon and 1/2 t nutmeg or replace the banana for pumpkin and blueberries for chocolate chips.


Banana Oat Muffins
1 c rolled oats
1 c all-purpose flour
1 T rolled oats
1/2 c chopped walnuts
1 t baking soda
1 t baking powder
1/4 t cinnamon
1/2 t salt
1/2 c butter, soft
1 c white sugar
2 eggs
1 c mashed ripe banana
1 t vanilla extract
1/2 c sour cream
1/3 c rolled oats
4 T brown sugar
1/4 t cinnamon
2 T butter, chilled
1/4 c chopped walnuts

Preheat oven to 350°. Grease 12 muffin c or line with paper muffin liners.

Place 1 c rolled oats in a food processor and process until ground. In a large bowl, combine ground oats with flour, 1 T rolled oats, chopped walnuts, baking powder, soda, cinnamon and salt.
In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the banana and vanilla. Stir in sour cream. Mix oat/flour mixture into egg mixture. Spoon batter into prepared muffin pans.

To make Topping: In a small bowl, combine 1/3 c rolled oats, brown sugar, cinnamon. Cut in butter until mixture resembles coarse crumbs; stir in 1/4 c chopped walnuts. Generously sprinkle muffins with topping.

Bake for 25 to 30 min. until golden brown and a toothpick inserted into a muffin comes out clean.

Suggestions from comments section: reduce butter 1/4-1/3 cup, substitute wheat flour for white. Substitute extra banana for ½ the butter and nonfat plain yogurt for sour cream

Harvest Fruit Bars

6 oz diced dried mixed fruit bits
1-1/2 t apple pie spice or ground cinnamon
1 c chopped banana
2/3 c orange juice
1-3/4 c whole wheat flour
1-1/2 c Oats
1/2 lb butter, softened
1 c brown sugar
1/2 c chopped nuts

Heat oven to 375°F. In medium bowl, combine dried fruit, banana, orange juice and 1 t of apple pie spice; set aside.

In medium bowl, combine flour, oats and remaining 1/2 t apple pie spice; mix well. In large bowl, beat margarine and sugar together with electric mixer until creamy. Add oat mixture; beat until crumbly. Reserve 3/4 c mixture for topping. Press remaining oat mixture onto bottom of 13 x 9-inch baking pan. Bake 13 to 15 minutes or until light golden brown.

Spread fruit evenly over crust to within 1/4-inch of edge. Add nuts to reserved oat mixture; mix well. Sprinkle evenly over fruit; pat down lightly.

Bake 16 to 20 minutes or until golden brown. Cool completely; cut into bars. Store loosely covered.

Cook’s Notes: If using old fashioned oats, decrease orange juice to 1/2 cup.

Mama's Granola (from internet friend)

1.5 c canola oil
1.5 c honey
8 c rolled oats
1 c raw sliced almonds
1 c raw walnuts (broken)
1 c flake coconut
1 c raw sunflower seeds
1 c powdered milk
1/2 c whole wheat flour

Pour oil into 4c measuring cup. Add honey. Set aside. Mix dry ingredients. Pour in honey & oil; stir until well blended (no dry spots).

Turn into large broiler pan. Bake in pre-heated 300° oven (middle rack) 30 min. Take out and pour back into same mixing bowl. Stir. Return to pan. Bake 15 min & repeat process one more time. (TOTAL BAKING TIME: 1 hour)

When finished pour back into bowl to cool, adding raisins or chopped dates, if desired. Stir occasionally as it cools down.

Heart Healthy Granola (from internet friend)

Mix in large bowl:
6 c of rolled oats
2/3 c wheat germ
2/3 c of brown sugar
1-t cinnamon
2/3 c chopped almonds pinch of salt
2/3 c large seeds (sunflower,pepita, pumpkin)
2/3 c small seeds (flax and sesame)

Mix in small bowl:
2/3 c of canola oil
1/2 c of honey
2 t Vanilla

Combine both mixtures, spread on a large, deep oiled pan. Bake at 350° for 20-30 minutes, stirring 1/2 way through, until golden.

Pour granola back into bowl and stir while granola is cooling. This helps it to dry completely. once completely dry you can store it in an airtight container. Dried fruit may be added after baking.

Patty’s note: These two recipes come from friends. They taught me to play with it. Exchange some nuts for others. Add a little bit less oil. Use almond extract instead of vanilla. Add mini chocolate chips after it cools.


Peanut Butter Granola

Mix &; heat in 4-cup glass jug for 4 min. on HIGH:
1-1/2 c white sugar
1-1/3 c margarine
1/2 t vanilla extract
2/3 c peanut butter
1/2 t salt 1 c water

Mix in large bowl:
12 c rolled oats 1 t cinnamon

Pour wet ingredients over dry and mix quickly and well. Put onto two small greased cookie sheets.
Bake at 325° for 25 minutes. Exchange cookie sheets in oven, cook 10 minutes.

Turn oven off and let granola dry for several hours. Store in closed jar on kitchen counter and watch it disappear.

Honey-Lime Granola w/ Almonds

2 T frozen limeade concentrate
1 small lime, zest and juice
3 c rolled oats
1 c sliced almonds
1/4 c wheat germ
1/2 c unsweetened coconut
1/2 c oat bran
3 T flax seeds
1/2 c honey
1/4 c vegetable oil
1/2 t salt
1 t vanilla extract

Preheat oven to 250°. Lightly grease a foiled-lined baking sheet. Mix oats, almonds, wheat germ, coconut, oat bran, and flax seeds in a large bowl. Whisk together honey, vegetable oil, limeade concentrate, salt, vanilla, lime zest, and lime juice in a separate bowl. Pour liquids into oat mixture and stir well. Spread oats on to the pan.

Bake until golden brown and lightly crispy, about 1.5 hours, stirring every 15 min. Remove from the oven and allow to cool. Store in an airtight container at room temperature.

Fruit & Oat Smoothie

1 T Quick Oatmeal
1 c cold Skimmed Milk
1 large Banana
1 c frozen Fruit

Place all ingredients in blender for about 1 minute until smooth. If desired, sweeten to taste.

Patty’s note: to make more smooth, puree oats in blender to make flour and then add the rest of the ingredients.


ABC Meatball Soup
MEATBALLS:
1 lb extra lean ground turkey breast or 90% lean ground beef
3/4 c Oats
1/3 c barbecue sauce or catsup

SOUP:
48 oz. reduced-sodium, fat-free chicken broth
1/4 c alphabet-shaped pasta
10 oz. frozen mixed vegetables (do not thaw)

Heat broiler. Lightly spray rack of broiler pan with cooking spray.

Roll mixture into 24 meatballs. Arrange meatballs on broiler pan. Broil meatballs 6 to 8 inches from heat about 6 minutes or until cooked through, turning once.

While meatballs cook, bring chicken broth to boil in 4-quart saucepan or Dutch oven over medium-high heat. Add pasta and frozen vegetables; return to boil. Reduce heat; cover and simmer 8 minutes or until vegetables and pasta are tender. Add meatballs and cook 1 minute. Serve immediately.

Patty's notes: I skipped half a paragraph from the original about the forming of the meatballs. I didn't find it necessary.

Shanghai Meatball Soup

MEATBALLS:
1-1/2 t minced fresh ginger or 1/2 t ground ginger
1/4 c reduced-sodium chicken broth
1 lb ground turkey
3/4 c oats
2 T lite soy sauce
1 T dry sherry. optional
2 t sesame oil, optional
1/2 t black pepper

SOUP
29 oz. reduced-sodium chicken broth
1 c water
1-1/2 c halved pea pods
1-1/2 c bean sprouts
1 c thinly sliced carrots
1/4 c green onions

Spray rack of broiler pan with cooking spray or oil lightly.

In large bowl, combine meatball ingredients; mix lightly but thoroughly. Shape into 1-inch meatballs; place on rack of broiler pan. Broil 6 to 8 inches from heat 7 to 10 minutes or until cooked through.

In 4-quart saucepan or Dutch oven, combine meatballs with chicken broth and water; bring to a boil over high heat. Add pea pods and carrot; cook 1 to 2 minutes or until vegetables are crisp-tender. Turn off heat; add bean sprouts and green onion. Serve immediately.

Patty's note: this was a favorite at our house.

Oatmeal Baked Chicken

(3 1/2lb) broiler-fryer chicken, cut up
1 1/2 c quick oats
1 T paprika
1 T chili powder
1 t salt
3/4 t garlic powder
1/2 t ground cumin
1/4 t pepper
1/2 c milk
2 T butter

Coat a 13-in. x 9-in. x 2-in. baking dish with nonstick cooking spray; set aside. In a shallow bowl or large resealable plastic bag, combine oats, paprika, chili powder, salt if desired, garlic powder, cumin and pepper. Dip chicken in milk, then coat with oat mixture. Place in prepared baking dish. Drizzle with butter. Bake, uncovered, at 375° for 45-50 min. or until juices run clear.

316 calories, 146 mg sodium, 62 mg cholesterol, 24 gm carbohydrate, 28 gm protein, 12 gm fat.

Suggestions from comments section: substitute chicken breast cut into strips for 35 min.


Onion Meat Loaf

2 eggs
1/2 c ketchup
3/4 c quick oats
1 envelope onion soup mix
2 lb ground beef

In a large bowl, combine the eggs, ketchup, oats and soup mix. Crumble beef over mixture; mix well. Shape into a round loaf.

Cut three 20-in. x 3-in. strips of heavy-duty aluminum foil. Crisscross the strips so they resemble the spokes of a wheel. Place meat loaf in the center of the strips; pull the strips up and bend the edges to form handles. Grasp the foil handles to transfer loaf to a 3-qt. slow cooker. (Leave the foil in while meat loaf cooks.)

Cover and cook on low for 5-6 hours or until a meat thermometer reaches 160° F. Using foil strips, lift meat loaf out of slow cooker.


Southwestern Chicken Salad

3 c cubed, grilled chicken breast
1/4 c diced yellow bell pepper
1/4 c diced green bell pepper
1 T minced, pickled, jalapeno chillies
1/4 c chopped cilantro
1 T minced garlic
1/2 c diced red onion
1/4 c diced jicama
1/4 c mayonnaise
1/4 c sour cream
1 T fresh lime juice
1 T fresh orange juice
Salt & pepper to taste
2 c Steel Cut Oatmeal

Preheat oven to 300°. Place oatmeal on a baking sheet, with sides, in preheated oven. Toast, stirring frequently, for about 20 min. until lightly browned. Remove from oven and allow to cool. Place in heat proof bowl. Cover with boiling water. Allow to sit for about 20 min. or until just tender but not gummy. Drain off excess liquid. Place drained oats in a clean kitchen towel and tightly squeeze to remove any remaining moisture.

Combine chicken, oatmeal, onion, jicama, peppers, cilantro, garlic and jalapeno in a mixing bowl.

Whisk together mayonnaise and sour cream. Beat in lime and orange juice and stir into chicken mixture. Taste and adjust seasoning with salt and pepper. Cover and refrigerate for about 30 minutes to allow flavors to blend. Serve on a bed of lettuce.

Serves 6. Calories:327, Total Fat:12.7, Sat. Fat: 3.7, Sodium: 0.3 Carbs: 35.8, Protein: 17.4

Patty’s note: in place of the peppers and onion I added a drained can of Rotel. Also, make sure NOT to overcook the oats.

Oat Crusted Fish

vegetable oil for frying
1 egg, beaten
1/3 c milk
4 (6 oz) fillets cod
2 T flour for coating
2 c quick oats
salt and pepper to taste

Warm oil in a large skillet over medium-high heat.
In a bowl, whisk together egg and milk. Coat cod fillets with flour; shake off excess. Dip cod in egg mixture; allow excess to drip off. Coat with oats.

Place fish one at a time in hot oil; fry about 2 1/2 minutes, then turn over, and fry about 2 1/2 minutes more. Remove to paper towels. Season to taste with salt and pepper.
Comment: I seasoned the fish with salt, pepper and garlic powder before coating in flour - makes it much more flavorful.

Patty's note: I mistakenly gave credit to McCann's on the handout for this.

Salad Crunchers

2 c old-fashioned oats
1/2 c butter, melted
1/3 c Parmesan cheese
1/3 c wheat germ
1 t dried oregano
1/2 t dried thyme
1/4 t seasoned salt

In a mixing bowl, combine all ingredients; mix well. Spread into an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 15-18 minutes or until lightly browned. Cool in pan on a wire rack. Store in an airtight container in the refrigerator for up to 3 months.

Fabulous Homemade Bread

1/2 c warm water
.75 oz active dry yeast
1/4 c bread flour
1 T white sugar
2 c quick oats
2 c whole wheat flour
4 1/2 c warm water
1 1/2 Ts salt
2/3 c brown sugar
2/3 c vegetable oil
10 c bread flour

In the mixing bowl of an electric mixer, stir together 1/2 c warm water, 1 T sugar, 1/4 c bread flour, and yeast. Let grow for about 5 minutes. It will bubble almost immediately.

Measure oats, 4 1/2 c warm water, whole wheat flour, salt, 2/3 c sugar, and 2/3 c oil into the mixing bowl. Mix on low speed with a dough hook for 1 to 2 minutes. Increase speed slightly, and begin adding bread flour 1/2 to 1 c at a time until dough pulls away from sides of bowl. Humidity determines how much flour you need before the bread pulls away from the edge of the bowl. It is normal for the dough to be sticky.

Place dough in an oiled bowl, and turn to coat the surface. Cover with a damp cloth. Let rise in a warm spot for 1 hour, or until doubled in size.
Shape loaves, and place in greased six 8 x 4 inch pans. Let rise until dough is 1 inch above rim of pans, usually 1 hour.

Bake at 350° for 35 min., or until tops are browned. Let cool in pans for 10 minutes, and then turn out onto wire racks to cool completely.


Herbed Oat Pan Bread
2 c water
1 c quick oats
3 Ts butter
3 3/4 c flour
1/4 c sugar
.5 oz active dry yeast
2 t salt
1 egg

TOPPING:
6 T butter
1 T grated Parmesan cheese
1/2 t dried basil
1/4 t garlic powder
1/4 t dried oregano

In a saucepan, bring water to a boil; stir in oats. Remove from heat. Stir in butter; cool to 120-130°.

In a bowl, combine 1-1/2 c flour, sugar, yeast and salt; set aside. Beat in oat mixture till moistened. Add egg. Beat on medium speed for 3 min. Stir in enough remaining flour to form a stiff dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 min. Cover and let rest for 15 min. Punch dough down. Press dough into a greased 9X13 pan. Cover and let rise in a warm place until doubled, about 45 min. Brush with 4 T melted butter. Bake at 375° F for 15 minutes. Brush with remaining butter. Combine cheese, basil, garlic powder and oregano; sprinkle over bread. Bake 10-15 min. longer or until brown.


Beth's Spicy Oatmeal Raisin Cookies

1/2 c butter, soft
1/2 c butter shortening
1 c light brown sugar
1/2 c white sugar
2 eggs
1 t vanilla extract
1 1/2 c all-purpose flour
1 t baking soda
1 t ground cinnamon
1/2 t ground cloves
1/2 t salt
3 c rolled oats
1 c raisins

Preheat oven to 350° F. In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets.

Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container.

From comments: sub butter for shortening and cook 9-10 min

Servings: 36 Calories: 144, Total Fat: 6.3, Cholesterol: 19mg, Sodium: 100, Carbs: 20.5, Fiber: 1.1g, Protein: 2.1


Lemon Oat Shortbread

1-1/3 c powdered sugar
1 lb butter, soft
4 t grated lemon peel
2-1/2 c flour
2 c oats
1/2 t baking powder
1/2 t salt

In large bowl, beat butter, sugar and lemon peel with electric mixer until creamy. Gradually add combined flour, oats, baking powder and salt; mix well. Divide dough in half; wrap each half in plastic wrap. Chill 1 hour or until firm.

Heat oven to 325° F. Remove one portion of dough from refrigerator. On lightly floured surface, roll dough into 10-inch square. With sharp knife, cut into 30 rectangles (each 3 inches long and 1 inch wide). Transfer rectangles to ungreased cookie sheets; prick each three times with a fork. Repeat with remaining dough.

Bake 18 to 20 minutes or until lightly browned. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Cook’s Notes: If using old fashioned oats, increase the flour to 2-3/4 c.

Cake Mix Cookies V

1/2 c finely chopped walnuts
1/2 c butter
2 eggs
1 yellow cake mix
2/3 c quick oats

Preheat the oven to 375°. Line baking sheets with parchment paper. In a large bowl, mix butter and eggs until light and fluffy. Stir in cake mix, quick oats, and walnuts. Roll dough into walnut sized balls. Place cookies onto the prepared baking sheet, and flatten slightly with the bottom of a glass that has been buttered and dipped in sugar.

Bake for 8 to 10 min, or until golden brown. Allow cookies to cool on baking sheet for 5 min. before transferring to a wire rack to cool completely.


Tropical Lime Oat Bars

14 oz low-fat sweetened condensed milk
3/4 c macadamia nuts, chopped
3/4 c sugar
½ c butter, soft
2 c oats
1-1/4 c flour
1/2 t salt (optional)
1/2 c light sour cream
1/2 c fresh lime juice
2 t grated lime peel
1/2 c shredded coconut

Heat oven to 350ºF. Lightly spray 13 x 9-inch metal baking pan with cooking spray.

In large bowl, beat sugar and butter until creamy. Add combined oats, flour and salt; mix until crumbly. Reserve 1 c oat mixture for topping; transfer to wire rack. Press remaining oat mixture onto bottom of baking pan. Bake 10 minutes.

In same bowl, combine sweetened condensed milk, sour cream, lime juice and lime peel; mix well. Pour evenly over crust.

In medium bowl, combine reserved oat mixture with coconut and nuts; mix well. Sprinkle evenly over filling, patting gently.

Bake 30 to 34 minutes or until topping is light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered in refrigerator.

Patty's note: excellent time to use your homemade sweetened condensed milk.


Swedish Oatmeal Lace

1/2 c butter
1/4 c sifted flour
1/2 c white sugar
3/4 c quick oats
2 Ts light cream

Preheat oven to 375°. Grease and flour baking sheets. Melt butter in medium saucepan. Add rest of ingredients and cook, stirring constantly, until mixture starts to bubble.

Remove from heat and stir briskly for a few strokes. Drop by rounded tfuls about 4 inches apart on well-greased and floured baking sheet.

Bake only 5-6 cookies at a time. Bake for about 5-6 minutes until golden brown.
Cool wafers for 2 minutes on baking sheet. Remove carefully with spatula and place over rolling pin, glass, or mug so they curl and become firm. If cookies harden before they can be removed from cookie sheet, reheat in oven again a few seconds to soften.

Note: Do one test to check oven temp and quantity of batter. The bigger the cookie, the more fragile. Use 1/2 tsp for test.

Skin Soothing Milk Bath
1/2 c. powdered milk
1/2 c. powdered buttermilk
1/2 c. cornstarch
2 T. honey powder (or honey)
1/2 c. rolled oats, ground
2 T. Sweet Almond oil (extra virgin olive oil can be substituted)

1 t. of fragrance oil or essential oil of choice (may be omitted for a clean, milky scented bath, or you may add vanilla extract or other flavored extract instead for scent.)

Blend all the ingredients until well mixed. Store in an air-tight

Patty's note: I believe I got this from All About Food Storage.

Patty"s note: One last thing. The question was asked in class about storage of granola. I don't have a problem with storage because it is gone so quickly. I thought that items such as the lime juice granola or the peanut butter granola may not store as well. In putting this on my blog I reread notes a post made by one of my granola recipe friends. Flax seed and wheat germ do not last long because of the oil in them. If you want to store your granola for longer then you may not want to use them.