Oatmeal

I finally broke down and tried the Oatmeal found at the yellow hamburger joint.  I wasn't crazy about the crunchy apples, but loved the taste.  So my new favorite breakfast is oatmeal.  Lucky for me I can make this easily from my food storage and I don't have to spend $1.99 a cup.

1 cups Water
1/2 cup Quick Oats
1-2 tbsp Brown Sugar
3/4 oz Berry blend (golden raisins, dried cranberries & cherries)
Half n Half (milk will get you by, but I only have cream in my fridge)

Make oatmeal according to directions.  Garnish with sugar, berries, and cream.

Sugar Cookies

1/2 cup butter, softened
1 cup granulated sugar
1/2 cup sour cream
2 eggs
1/2 teaspoon vanilla
3 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Frosting, sprinkles, colored sugar, decorations

Beat together butter and sugar. Add sour cream, eggs, and vanilla; beat well. Stir in flour, baking powder, baking soda, and salt. Mix well. Cover and refrigerate at least one hour.
Pre-heat oven to 350 degrees F

Roll dough out on a lightly floured surface to 1/4 inch thickness. Dip cookie cutters in flour then cut dough into desired shapes. Place cookies 1-inch apart on un-greased cookie sheet. Bake for 8-10 minutes (cookie will be a very light tan on bottom - tops will still be pale). Remove to wire cooling rack. Frost when cooled.

Chex Muddy Buddies

9 cups Rice Chex
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar

1. Into large bowl, measure cereal; set aside.
2. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Ris Kreme (Almond Rice)

6 cups milk
2 cups rice
1 pod vanilla
1 almond
1/4 cup sugar
2 cups whipping cream

Bring the milk to a boil, add the rice and cut up vanilla. Stir until the milk begins to boil again. Put a tight fitting lid on and let the rice simmer over a very low flame for 1 hour without touching it. Remove from heat and keep covered until ready to use. When completely cool add the sugar, the blanched almond and the stiffly whipped cream. It will be lumpy when cool but breaks apart when you add the sugar.

*To blanch an almond I put a cup of water in the microwave for 1 1/2 to 2 minutes. Then place almond in water until skin becomes soft and can be slid off.

*I make half of this recipe for my family of young children.

German Chocolate Cake

Bake a German Cake as directed on box. I did two rounds.

Frosting:
1/2 cup butter
1 1/2 cup brown sugar
2/3 cup evaporated milk
2 tsp vanilla
1 1/2 cups coconut
1 1/2 cups chopped pecans

Cook butter, brown sugar, milk, and vanilla until thickened, about 12-15 minutes. Then add coconut and pecans. Stir until thick enough to spread.

Frosting the sides is difficult and I found that it requires a pat and hold technique to keep it on the sides. Maybe let the frosting cool a bit before frosting. I've also read that you should frost between layers and top. Frosting the sides is just for a pretty look, not part of the TRUE German Chocolate Cake.

You can save a ton of money if you buy the nuts and crack and chop them yourself.

Dinner Rolls

1 cup margarine
4 cups milk
1 cup sugar (1/2 – ¾ for rolls)
1 tbsp salt
5 eggs
1 tsp vanilla
2 pkg yeast dissolved in ½ cup water
1 ½ cup potato flakes
14 cups flour (about)

Mix margarine in hot milk. Add sugar, salt, eggs, and vanilla. Stir in flakes and 2 or 3 cups flour to make smooth batter. Add dissolved yeast and rest of flour a little at a time and knead to make a soft dough. Let rise until double in bulk. Shape and let rise again on lightly greased baking pan. Bake @ 375 for 12-15 minutes.


***Remember to be gentle with dough for rolls (use your fingertips when kneading.) Keep dough ball soft, not sticky. I cut the circles with the lid to my cooking spray. I also use BREAD flour, but they taste good if you use regular flour too.

This is the recipe I make the most. I can do it by hand because it’s more manageable(or in my bread machine on the dough cycle) and serves my family for dinner (about 1 ½ to 2 dozen rolls). I also use this recipe for making cinnamon rolls.

¼ cup margarine
1 cups milk
1/4 cup sugar
1/4 tbsp salt
2 eggs
1/4 tsp vanilla
1/2 pkg yeast
6 tbsp potato flakes
3 1/2 cups flour

IHOP Pumpkin Pancakes

2 eggs

1 1/4 cup buttermilk

4 tbsp butter, milk

3 tbsp canned pumpkin

1/4 cup sugar

1/4 tsp salt

1 1/4 cups flour

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp cinnamon

1/4 tsp allspice

Heat griddle to 350 degrees. Coat pan with with cooking spray. Combine eggs, buttermilk, butter, pumpkin, sugar, and salt in large bowl and mix. Combine remaining ingredients in a small bowl. Add dry ingredients to wet ingredients and blend until smooth. Pour the batter 1/4 cup portions. Turn pancakes when batter stops bublling and edges begin to harden. Serve with syrup or whipped cream.

Hoecakes

1 cup yellow cornmeal
1 cup flour
2 tbsp sugar
1 tsp baking powder
1 cup milk (buttermilk adds more flavor)
1 beaten egg
1/4 cup melted shortening

Combine dry ingredients, then add milk, egg, and finally melted shortening. Pour small amounts on a griddle that has been treated with a non-stick spray. The Hoecakes may be eaten plain, with syrup, jam, or with a sprinkle of powdered sugar.

Whole Wheat Muffins

½ cup butter
1 cup brown sugar
1 egg
2 cups whole wheat flour
1 tsp soda
¼ tsp vanilla
1 cup milk
1 cup nuts

Cream butter and brown sugar. Add egg, milk and flour to creamed mixture. Then add soda, vanilla, and nuts. Grease muffin tins. Bake at 425 for 12 to 15 minutes. Makes 1 ½ dozen.

**These are more of a sweet muffin.

Four-in-One Cookies

1 cup shortening
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
1 3/4 flour
1 tsp soda
1/2 tsp salt
3 cups oatmeal, uncooked

Combine together shortening, sugars, eggs, and vanilla. Add flour, soda, and salt; blend well. Stir in oatmeal. Bake at 350 for 12 to 15 minutes. Cool about two minutes; then remove from cookie sheet.

Variations: add 1 cups raisins, 1 cup salted peanuts, 6 oz chocolate chips, 6 oz butterscotch pieces, or 1 cup shredded coconut.

This is the new chocolate chip cookie recipe I use. I love this cookbook and you can buy it from the Church Distribution.

Cinnamon Bundt Cake

1 box yellow cake mix
1 box instant vanilla pudding
¾ cup water
¾ cup oil
4 eggs
1 tsp butter extract
1 tsp vanilla extract
½ cup brown sugar
3 tsp cinnamon
Frosting

Mix first 7 ingredients all together; pour half into a greased and floured bundt pan. Mix brown sugar and cinnamon; put on top of batter. Pour rest of batter on top and bake at 350 for 40 minutes. Cool and glaze.

Yes, I do store cake mixes, pudding, frosting, and sugars. Food storage is more than wheat, rice, and beans to me.