Cooking - for a new lifestyle (Our Test Kitchen)

 I got this recipe when I took my Foods class in high school. You can always add in fruit, raisins or even chocolate chips. One great thing is that you can freeze them and pop them into a toaster at a later date. I've made them at home but also while I was down at school... It does require two bowls and when you don't have a second bucket, you go and use a corona bucket... use what you have. :) 1 1/2cups large flake oatmeal 2cups milk 1cup all purpose flour 2Tbsp brown sugar 2Tbsp baking powder 1/2tsp salt 3 eggs 1/4cup oil 1. Mix oats and milk in a small bowl. Set aside until milk is almost absorbed. (About 5-8mins) 2. Combine flour, sugar, baking powder and salt in a mixing bowl. Stir well to blend. 3. Add eggs and oil to oat mixture. Beat well. 4. Add oat mixture to flour mixture all at once, stirring until smooth. 5. Pour batter by 1/4cupfuls onto preheated, lightly greased griddle. (We found the heat is good at 300F) Cook until bubbles break on surface. Turn...

Portion size: 12 slices Bananas help reduce the amount of fat needed both to make this loaf and keep it moist. Let bananas ripen fully, even to the brown-skin stage, for ultimate flavour. Ingredients 1   cup   (250 mL) quick-cooking rolled oats 3/4   cup   (175 mL) all-purpose flour 3/4   cup   (175 mL) whole wheat flour 1/2   cup   (125 mL) packed  brown sugar 1-1/2   tsp   (7 mL) cinnamon 1   tsp   (5 mL) baking powder 1   tsp   (5 mL) baking soda 1   egg 1-1/2   cups   (375 mL) mashed  bananas , about 3 1/3   cup   (75 mL) vegetable oil 1   tsp   (5 mL) vanilla 1   cup   (250 mL) dried cherries or raisins (I used walnuts) Topping 2   tbsp   (30 mL) quick-cooking rolled oats Preparation In large bowl, whisk together rolled oats, all-purpose and whole wheat flours, sugar, cinnamon...

2 large eggs 1/4 cup maple syrup 1 tsp baking powder 1 tsp vanilla 1 tsp cinnamon 1/4 cup salted butter, melted 1/2 cup applesauce 1 small apple, grated 1-1/4 cups milk 3 cups old-fashioned oats Butter a 2 quart baking dish. In a large bowl, whisk together all ingredients, except the oats. Fold in oats and combine well Transfer mixture into the buttered baking dish and spread evenly around.  Cover tightly with plastic wrap, pressing the plastic directly on top of the oat mixture.  Refrigerate overnight. In the morning, preheat oven to 375F.  Unwrap oatmeal and place in the oven.  Bake for about 30 minutes until oatmeal is set and browned on top. Serve hot with milk or cream. Deb, Taylor and I taste tested this recipe and feel it needs extra sweetness and perhaps a little more cinnamon so either add some brown sugar into the recipe or have it on the table to add with your milk . . . Hmmmmmmm . . . I wonder how it would taste with vanilla yogur...