Oatmeal - Raisin Cookies

1 1/2 cups sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup shortening
1 cup granulated sugar
1 cup light brown sugar, firmly packed
2 eggs
1 teaspoon vanilla extract
3 cups raw, quick cooking oats
1 cup seedless raisins

Preheat oven to 375 degrees. Lightly grease cookie sheets. Sift flour, baking soda, and salt. In large bowl, with electric mixer at medium speed, or wooden spoon, beat shortening, sugars, eggs, and vanilla until light and fluffy. Add flour mixture and oats; beat with wooden spoon until well blended. Stir in raisins. With hands, roll into balls, using a slightly rounded tablespoonful for each. Place 2 inches apart on prepared cookie sheets. Bake 12-14 minutes or until golden brown. Let stand 1 minute, then remove to wire rack and cool. Makes about 2 1/2 dozen cookies.

Testing comment: It tasted great!

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 53)

Zucchini Oatmeal Cookies

1/2 cup butter
3/4 cup sugar
1 egg
1/2 teaspoon vanilla
1 1/2 cups flour
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 cup quick oats
1 cup granola
1 1/2 cups grated zucchini
2 cups semisweet chocolate chips

Preheat oven to 350 degrees. In a medium bowl, cream butter and sugar until fluffy. Stir in the egg and vanilla, mix well, then stir in the grated zucchini. Sift together the flour, baking soda and cinnamon, stir into the zucchini mixture. Finally, stir in the oats, granola and chocolate chips. Drop dough from a teaspoon onto an unprepared cookie sheet. Leave 2 inches between cookies. Bake for 10-12 minutes.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 53)

Instant Oatmeal Packets

To make individual instant packets:

In a blender, blend 1/2 cup of oats until powdery.

Into each 10 (individual zip-lock type sandwich bags) place the following ingredients:
1/4 cup unpowdered oats
2 tablespoons powdered oats
1/8 teaspoon salt
1 teaspoon sugar (optional)

Close the top securely and store in a cool, dry place. Makes 10 packets of instant oatmeal.

Microwave directions for cooking:
Empty packet into microwaveable bowl. Add 2/3 cups water or milk. Microwave on HIGH about 1 1/2 minutes. Stir.

Conventional directions for cooking:
Empty packet into pan. Add 1/2 cup boiling water; cook and stir over high heat until thickened, about 1 minute.

Testing comment: This was good, but a lot of work for just regular oatmeal. I would just use regular oatmeal and cook it instead of this.

**********
He that is slow to anger is better than the mighty,
and he that ruleth his spirit than he that taketh a city.
Proverbs 16:32
**********

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 54)

Oh Henry Bars

1/2 cup melted butter
1 cup brown sugar
1/2 cup peanut butter
1/2 cup Karo syrup
1 teaspoon vanilla
4 cups oats
1 package (6 oz.) chocolate chips

Mix together first five ingredients. Heat until dissolved. Stir in oats and chips. Press into greased 9x13-inch pan. Bake at 375 degrees for 15 minutes. Don't over bake. Cut into bars.

Testing comment: It was easy to make with ingredients I always have. It needs to be eaten in a day or two or it gets quite dry.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 55)

Delicious Oatmeal Pancakes

1/2 cup whole wheat flour
1/4 teaspoon salt
1/3 cup powdered milk
1 cup water
1 cup rolled oats
2 teaspoons baking powder
2 tablespoon sugar
2 eggs, separated
3 tablespoons vegetable oil

In medium bowl, combine flour, baking powder, salt, sugar, and powdered milk. Stir until well blended. In small bowl, beat egg whites until stiff; set aside. In large mixing bowl, combine egg yolks, water, oil, and oats. Beat slightly and allow to stand 5 minutes; then beat until blended. Mix in dry ingredients; then fold in beaten egg whites. For small pancakes, drop 2 tablespoons batter onto griddle, or use 1/4 cup for larger pancakes. Bake until cakes are full of bubbles on top and undersides are lightly browned. Turn with spatula and brown other side. Serve with applesauce or jam, or butter and maple syrup. Makes 8-10 pancakes.

Testing comment: The recipe was a little complicated when preparing, but my family enjoyed the taste just as much or perhaps more than traditional pancakes. They were much more filling then a traditional pancake.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 55)

Oatmeal Raisin Muffins

1 egg
3/4 cup milk
1 cup raisins
1/2 cup vegetable oil
1/3 cup sugar
1 cup rolled oats
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1 cup white or whole wheat flour

Heat oven to 400 degrees. Grease bottoms only of 12 medium muffin cups or line with cupcake liners. Beat egg; stir in milk, raisins and oil. Stir in remaining ingredients all at once, just until flour is moistened (batter will be lumpy). Fill muffin cups about 3/4 full. Bake in pre-heated oven until gold brown, about 20 minutes. Remove from pan immediately. Makes 2 muffins.

Testing comment: I found that the muffins had a very good flavor but were very crumbly.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 56)

Oatmeal Pie

3/4 cup sugar
1/3 cup butter or margarine
1 teaspoon cinnamon
2 eggs, beaten
3/4 cup dark corn syrup
1 teaspoon vanilla
1 cup rolled oats
1 tablespoon flaked coconut (optional)

Cream sugar and butter. Add remaining ingredients and mix well. Pour into an unbaked pie shell. Bake at 350 degrees for 35-40 minutes.

Testing comment: This was a great, kind of a poor man's pecan pie. I baked a crust-less version to cut down on fat and calories.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 56)

Chocolate Oatmeal Cookies

2 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
1 cup butter
2 eggs
2 teaspoons vanilla
1 oz. square unsweetened baking chocolate
2 cups chopped nuts (optional)

Cream together sugar, butter, eggs, and vanilla. Add flour, baking soda, and salt. Melt chocolate. Add to mixture. Add nuts and oatmeal. Chill dough. Drop by spoonful on greased cookie sheet. Bake at 350 degrees for 12 minutes.

Testing comment: We enjoyed these cookies.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 57)

Oatmeal Bread

2 tablespoons active yeast
1/2 cup warm water
1/4 cup oil
1/3 cup honey
2 teaspoons salt
2 cups hot water
6-6 1/2 cups flour (can use half whole wheat)
2 cups oats
1/3 cup non-instant dry milk

Dissolve yeast in 1/2 cup warm water. Put hot water in large bowl and add salt, honey, and oil. Combine 2 cups flour, oats, and dry milk. Stir into liquid. Add yeast and beat with electric mixer at high speed for 3-4 minutes. Add remaining flour and knead to make a smooth, elastic dough. Cover and let rise until double in bulk. Divide dough and shape into two loaves. Place in greased 9x5-inch bread pans and let rise until double. Bake at 350 degrees for about 40 minutes.

Testing comment: Good texture and flavor.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 57)

Oatmeal Cake

Mix the following and let sit for 20 minutes:
1 1/2 cups boiling water
1 cup oatmeal

Cream together:
1 cup sugar
1 cup brown sugar
1 stick softened butter
2 eggs

Add oatmeal mixture to creamed mixture and beat until blended. Then add:
1 1/2 cups flour
1 teaspoon soda
1 teaspoon salt
1 teaspoon cinnamon

Pour into a greased 9x13-inch pan. Sprinkle with topping and bake at 375 degrees for 30-35 minutes.

TOPPING:
3 tablespoons butter, softened
2/3 cup brown sugar
1/2 cup chocolate chips
1/2 cup nuts (pecans), chopped

Testing comment: This cake tasted very good. I could change the cooking time to 25-30 minutes.

**********
Life must be worth living. The cost has
Tripled and folks still hang on!
**********

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 58)

Granola

4 cups uncooked rolled oats (not instant)
1 cup wheat germ
1 cup unsweetened shredded coconut
1/4 cup dry milk powder
2 teaspoons cinnamon
1 tablespoon brown sugar
1/2 cup honey
1/3 cup vegetable oil
1 tablespoon vanilla
1 cup raisins

Preheat oven to 300 degrees. Grease large cookie sheet. Combine oats, wheat germ, coconut, milk powder, cinnamon, and brown sugar in large bowl. Combine honey, and vegetable oil in small saucepan. Heat until warm. Stir in vanilla. Pour honey mixture over dry ingredients. Fold in raisins. Mix well. Spread evenly in pan. Bake at 300 degrees for 20-25 minutes or till lightly brown, stirring occasionally. Cook on wire rack.

Testing comment: A little too much cinnamon for our taste, but otherwise good. Since we like nuts and sunflower seeds, I would put some of those in for extra crunch and flavor. Also, I would add the raisins after baking the granola, or at least near the end of the cooking time. They were almost burned after being cooked the entire time.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg.59)

Oatmeal Raisin Cookies

2 cups raisins
1 cup margarine or butter
1 cup brown sugar, packed
1 teaspoon baking powder
2 1/2 cups oats
1 tablespoon vanilla
1/4 cup water
1 cup sugar
2 eggs
2 3/4 cups flour
1/4 cup cornstarch

Preheat oven to 350 degrees. Bring raisins and water to a boil. Cover and turn off; set aside. In a large bowl, cream butter and sugars for 4-5 minutes. Add eggs and beat 4-5 minutes. Add dry ingredients. Drain raisins and add to dough. Stir in vanilla. Makes 2-inch balls and place on a lightly greased cookie sheet. Bake 7-8 minutes.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 59)

Barbecued Beef Patties or Meatballs

Mix:
1 lb. ground beef
1/2 cup rolled oats
1 tablespoon dry onions
1 egg
salt
pepper

Shape into patties or meatballs and brown in skillet. As they cook, mix the following in a bowl:

1 tablespoon Worcestershire sauce
2 tablespoons vinegar
1/2 teaspoon sugar
2/3 cup catsup
1/3 cup water
2 tablespoons dry onions

Pour the sauce over the meat. Turn patties or meatballs in sauce now and then. Cook about 15 minutes. Serve over rice or however you like.

Testing comment: These are great.

**********
"I know of no more encouraging fact
Than the unquestionable ability of man
To elevate his life by conscious endeavor."
Henry David Thoreau
**********

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 60)

Matrimonial Cake

Pour 3/4 cup water over the following; let stand until softened:
1-2 cups raisins or dates
1/3 cup sugar

Mix the following ingredients together until crumbly:
1 1/4 cups flour
1 1/2 cups rolled oats
1 cup brown sugar
1 cube or (1/2 cup) butter
3/4 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon soda
1 cup coconut
1/2 cup walnuts (optional)

Place 1/2 of crumb mixture in bottom of 9x13-inch pan. Top with raisin or date mixture, reserving a little of the liquid. Cover with rest of crumb mixture and sprinkle with the remaining liquid. Bake at 350 degrees for 30 minutes.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 61)

No Bake Cookies

Boil for one minute:
1 cup sugar
1 1/2 tablespoons cocoa
1/4 cup milk
1/4 cup butter or margarine

Remove from heat and stir in:
1/2 cup oatmeal
1/4 cup peanut butter
1/4 teaspoon vanilla

Drop by spoonfuls on aluminum foil. Put in freezer or fridge until set.

Testing comment: These are easy enough for young teenagers to make and very good.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 61)

Oatmeal Pumpkin Cookies

Mix together in bowl:
2 cups rolled oats
1 cup sugar

Blend in, mixing thoroughly:
3/4 cup melted shortening

Cool mixture and add:
2 eggs, well beaten

Sift together and add to mixture:
2 cups sifted flour
1 teaspoon salt
1 teaspoon soda
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon nutmeg

Beat in:
1/2 cup pumpkin (canned or mashed cooked pumpkin)
1 teaspoon vanilla
1/2 cup raisins
1/2 cup chopped nuts (optional)

Drop by teaspoonful on a greased cookie sheet. Bake at 350 degrees to 15-18 minutes.

**********
Let every man be swift to hear, slow
To speak, slow to wrath.
James 1:19
**********

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 62)

Oatmeal Cake with Broiled Icing

1 1/4 cups boiling water
1/2 cup (1 stick) butter
3/4 cup brown sugar, packed
1 1/2 cups sifted flour
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 cup rolled oats
3/4 cup granulated sugar
2 eggs, slightly beaten
1 teaspoon soda
1 teaspoon cinnamon
Broiled coconut icing (recipe below)

Pour boiling water over rolled oats; let stand 20 minutes. Cream together butter or margarine and sugars. Add eggs. Stir in oatmeal, then sifted dry ingredients. Bake in greased 9x13-inch pan at 350 degrees for 40-45 minutes or until done when tested with toothpick. Spread with coconut icing; broil until frosting bubbles, taking care not to burn.

Broiled Coconut Icing
6 tablespoons (3/4 stick) butter
1/4 cup cream or evaporated milk
3/4 cups nuts, coarsely chopped
1 cup coconut
1/2 cup brown sugar, packed

Combine all ingredients. Spread over cake.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 63)

Oatmeal Icebox Cookies

1 cup sifted all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup butter or regular margarine, softened
1/2 cup granulated sugar
1/2 cup light brown sugar, firmly packed
1 egg
2 tablespoons honey
1 1/2 cups rolled oats

Sift flour with baking soda, salt, and cinnamon; set aside. In large bowl with wooden spoon, or portable electric mixer at medium speed, beat butter until light. Gradually beat in sugars. Add egg and honey; continue beating until very light and fluffy. At low speed, gradually add half the flour mixture. Mix in rest, with hands, to form a stiff dough. Add oats, mixing to combine well. Refrigerate 30 minutes. Divide dough in half. On lightly floured surface, shape each half into a roll 7 inches long. Wrap in saran or foil; refrigerate until firm, about 8 hours or over night. (Rolls may be stored in refrigerator a week or 10 days. Bake fresh as desired.) Preheat oven to 375 degrees. With sharp knife, cut as many 1/8 inch slices as desired for baking at one time. Rewrap rest of roll; refrigerate. Place slices, 2 inches apart, on ungreased cookie sheets. Bake 8 to 10 minutes, or until lightly browned. Remove to wire rack; let cool. Makes about 7 dozen.

Testing comment: This was a great recipe. The cookies were moist and my family really enjoyed them.

**********
"There can be no friendship without confidence;
And no confidence without integrity."
Samuel Johnson
**********

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 64)

Chewy Oatmeal Cookies

1 cup flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 cup shortening or butter
1 1/3 cups brown sugar, firmly packed
2 eggs
1 teaspoon vanilla
2 cups oatmeal
1 cup raisins (optional)
1 cup chopped nuts (optional)
1 cup chocolate chips (optional)

Note: Quick or regular oats may be used, however, regular oats help retain moisture for a chewier cookie.

Sift flour, baking soda, salt, cinnamon, and nutmeg into a bowl, set aside. Cream together shortening, sugar, eggs and vanilla. Add to flour mixture and beat until smooth. Add oatmeal, raisins, chocolate chips, and nuts. Mix thoroughly. Drop by heaping spoonfuls onto greased cookie sheets. Bake at 350 degrees for 12-15 minutes. Do not over bake.

Testing Comment: This was a good cookie. I didn't need to bake it as long as was suggested.

***********
If you don't stand for something
You'll fall for anything.
***********

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 65)

Oat Topping

1 1/2 cups rolled oats
1/3 cup packed brown sugar
1/3 cup butter or margarine
1/4 cup finely chopped nuts
1/4 cup coconut
1/2 teaspoon cinnamon

Combine all ingredients and mix well. Cook in a skillet over medium heat, stirring constantly, for 5 minutes or until golden brown. Serve over desserts, fruit salads, yogurt, ice cream, or pudding.

Testing comment: I really liked this recipe. I used it for a pie crust as well as for a topping and it worked great.