Granola Bars with Raspberry Jammy Bits
Hi everybody :)
My daughter, Patrina, raided my freezer and discovered 2 bags of Raspberry Jammy Bits I had stored away. She looked online, found a recipe, and made these bars a few days ago. She been so busy that she asked me to share them with you all. Well, let's get it started...
Granola Bars with Raspberry Jammy Bits adapted from King Arthur Flour
1 2/3 cups quick-cooking rolled oats (I used Old-Fashioned)
3/4 cup Sticky Bun Sugar (1/2 cup brown sugar)
1/3 cup oat flour, or finely ground rolled oats (I used King Arthur Whole Wheat flour)
1/2 teaspoon salt
1/4 teaspoon ground cinnamon, optional
1 1/2 cups nuts*
1 cup Raspberry Jammy Bits (I used 3/4 cup)
1 teaspoon vanilla extract
1/4 cup melted butter or vegetable oil ( I used coconut oil)
1/4 cup honey, maple syrup, or corn syrup( I used corn syrup but, think agave would work fine too)
1 tablespoon water
*3/4 cup sliced almonds and 3/4 cup unsweetened coconut.
Preheat the oven to 325°F. Lightly grease (I used parchment paper instead of greasing the pan to make cutting the bars and lifting them out easier) a 9" x 13" pan. (Bars were thin, for thicker bars use a 7"x12" pan.)
Stir together the dry ingredients, including the nuts and Jammy Bits.
In a separate bowl, whisk together the vanilla, melted butter or oil, honey or syrup, and water.
Toss the wet ingredients with the dry until the mixture is evenly crumbly.
Spread in the prepared pan, shaking the pan to evenly cover the bottom, and pressing in firmly (I used plastic wrap to help press the bars down).
Bake the bars for 25 to 30 minutes (It only took me 22 min.), until they're just starting to brown, and are bubbly around the edges.
Remove them from the oven and cool for 10 minutes.
Use a knife to cut the bars while they're still warm. Let cool completely before removing from the pan. (I removed the parchment paper from the pan in order to cut the bars, and placed the paper and bars back in the pan to finish cooling.)
Yield: about 1 dozen 2" x 4 1/2" bars
What She Did and/or Thinks:
The changes she made are in Italic and Purple.
The Taste: Although she used less brown sugar and less jammy bits, I think the sweet taste should be cut down a little more. But all in all these were delicious, and we would definitely REPEAT this using agave or honey in the place of the corn syrup and 1/3 cup brown sugar.
ENJOY! Come again...
Linked to:
Titus 2 Tuesday
Kathe With an E You're Gonna Love It
Wake Up Wednesdays
Wednesday Whatsits #79
Wonderful Food Wednesday
All My Bloggy Friends #67
What's Cookin' Wednesday?
Thursday's Treasures Week 107
From the Farm Blog Hop
The Better Baker Weekend Potluck
Mini Cherry Crisp Pies
Hi everybody :)
Summer is almost over and Fall is very near, YES :) This recipe is my celebration to the end of the sunny days, until we meet again Summer... Farewell.
Since I had so many views on the Mini Peach Cobblers , I decided to make another mini dessert, Mini Cherry Crisp Pies. These little pies have a flaky buttery bottom crust, a crunchy topping, with a sweet and tart goodness in the middle.
I wanted the taste of a crispy crunchy topping like in the Cinnamon Apple Crisp but with a buttery flaky crust like in the Praline Liqueur Pecan Pie, so I came up with a combination of both. Let's get it started...
What I did...
Mini Cherry Crisp Pies
Filling:
4 cups sweet cherries, pitted
1/2 cup Cherry Berry Blend (a mixture of dried cherries, blueberries, and cranberries)
1/3 cup granulated sugar
2 tablespoons cornstarch
1 tablespoon fresh lemon juice
1/4 teaspoon almond extract
1/8 teaspoon salt
Cooking spray
Topping:
1/2 cup all-purpose flour (about 2 1/4 ounces)
1/2 cup old-fashioned rolled oats
1/2 cup packed light brown sugar
1/8 teaspoon salt
6 tablespoons chilled butter, cut into small pieces
1/3 cup sliced almonds or pecans
Pastry:
2 cups all-purpose flour
1/2 teaspoon salt
1/3 cup shortening, chilled
1/3 cup unsalted butter, chilled; cut into small pieces
5 to 7 tablespoons cold water
To Prepare the Pastry:
In a large bowl, combine flour and salt; cut in shortening and butter until crumbly. Gradually add cold water, tossing with a fork until a ball forms. Divide pastry in thirds. On a lightly floured surface, roll out ball to fit three 8 - 9 oz ceramic ramekins baking dishes. Transfer pastry to baking dishes; trim even the edges.
Add filling. Roll out remaining pastry;
Preheat oven to 375°.
To Prepare the Filling:
Combine cherries, 1/3 cup granulated sugar, cornstarch, juice, almond extract, and salt in a large bowl; toss gently. Spoon cherry mixture into pastry shells.
To Prepare Topping:
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, oats, brown sugar, and 1/8 teaspoon salt in a medium bowl, stirring with a whisk. Cut in chilled butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in sliced almonds.
Sprinkle oat mixture evenly over cherry mixture.
Bake at 375° for 45 minutes or until filling is bubbly and topping is crisp. Let stand 5 minutes; serve warm.
What I Think:
The Taste:
I love the sweet/tart balance of the cherry filling. The dried sour cherries and the cranberries help offset the sweetness of the others cherries just right. The dried blueberries added a nice touch too. Like I mention before the topping and the crust were AMAZING!!! REPEAT AS OFTEN AS POSSIBLE!
ENJOY! Come again...
Linked to:
From the Farm Blog Hop
The Better Baker Weekend Potluck
Friday Food Frenzy
Marvelous Mondays @ This Gal Cooks
Mop Up Mondays - I Should be Mopping the Floor
The Chicken Chick: Clever Chicks Blog Hop
Flour Me With Love: Mix it up Monday!
Melt In Your Mouth Monday @ Make Ahead Meals for Busy Moms
Titus 2 Tuesday
Two Cup Tuesday No. 36
Time to Sparkle!
Tuesday-Talent-Show: Chef In Training
Zentmrs: Tuesday Table
Wednesday Whatsits
Wake-Up Wednesday
Oatmeal-Chocolate Chip Cookies
Hi everybody :)
My daughter, Patrina, is stepping in once again to for me, since she had so much fun sharing the Oatmeal Scotchies with you. This time she made these deliciously chewy oatmeal cookies with chocolate chips sprinkled about. The perfect after school snack with a glass of milk on the side. Once again, Patrina...
Hi, everyone. I found the recipe for these cookies on the back of a bag of flour; the recipe is also available here. I made the cookie dough one night around midnight and decided to bake the first batch the next morning, because the heat of the kitchen was too much, even at midnight. I refrigerated the dough until morning.
Oatmeal-Chocolate Chip Cookies
1 1/2 cups packed brown sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
1 egg
2 cups quick-cooking oats
1 1/2 cups Gold Medal® all-purpose or unbleached flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate chips (6 oz)
1 cup chopped nuts, if desired
Heat oven to 350°F. In large
bowl, stir brown sugar and butter until blended. Stir in vanilla and
egg until light and fluffy. Stir in oats, flour, baking soda and salt;
stir in chocolate chips and nuts.
Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
Bake 10 to 12 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack
Oatmeal Scotchies
Hi everybody :)
I been kind of on a mini blog vacation because of all this HOT weather we been having here...
I have a surprise for you; my daughter is guest posting today!
Her name is Patrina, and she recently started her own blog.
So without further ado, Patrina.
Hi, Patrina speaking. I'm using a different font (and purple because purple is awesome). I guess my mom's recipe blog inspired me to create a blog of my own. Since I couldn't decide on a niche, I created a blog of random things (random thoughts, ways I've tried to make money online, giveaways I've entered, deals I've found online, etc.)
[Updated hyperlink on 12/08/2021 to link to my newly formed expermental cooking blog, Trina Marie's Recipes! Check it out.]
The other day, I was craving something (anything!) sweet. My mom keeps a lot of different baking chips (chocolate chips, peanut butter chips, etc.) in the freezer or pantry. I found an interesting recipe on the butterscotch chip bag and decided to try it.
Oatmeal Scotchies
Makes about 4 dozens cookies or 4 dozens bars
1 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 cups (2 sticks) butter, softened
3/4 cup packed brown sugar
3/4 cup sugar
2 egg
1 teaspoon vanilla
3 cups rolled oats or quick oats
1 2/3 cups (11 oz.pkg.)Nestle Toll House Butterscotch Flavored Morsels
Preheat oven to 375 degrees F.
Combine first set of dry ingredients in a large bowl with a wire whisk.
In a mixer with paddle attachment, beat the butter and sugars until fluffy. Add egg and vanilla, blend well.
Stir in flour/oat mixture with morsels until combined.
Drop rounded tablespoon of dough on ungreased cookie sheets.
Bake for 7- 8 minutes for chewy cookies; 9 - 10 minutes for crisp cookies.
Remove and allow to cool on cookie sheets for 2 minutes. Remove to wire rack and cool completely before storing them in a cookie jar with a loose lid.
For Bar Cookies: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread dough into prepared pan. Bake 18 - 20 minutes or until light brown. Cool completely in pan on wire rack. Cut into bars.
What I Did and/or Think:
I mostly followed the original recipe, except I did not measure the baking soda, salt, cinnamon, or vanilla. I just poured them in until it looked about right. I also used margarine and did not add the full 2 sticks.
These cookies were amazing! I loved them, and would definitely make them again. If anything, they were maybe too sweet; I had a sugar rush from eating too many.
I love both butterscotch (sometimes to the point of secretly eating a couple of chips out of the bag...) and oatmeal, but I've never tried them together.
ENJOY! Come again....
Linked to:
Oatmeal Waffles: Breakfast Is Served
Hi everybody :)
"Welcome
to another Breakfast Is Served Sunday!" If you're just tuning in to my
post, every Sunday I try to post a Breakfast Is Served. The last
Breakfast Is Served post was Oatmeal Cinnamon Rolls. Well, I'm still keeping with the oatmeal theme, but this time around I'm serving; Oatmeal Waffles. With this recipe, you can actually make make waffles or pancakes or both if you prefer. Not only is the waffles made with oatmeal, they also have whole wheat four too; for a nice healthy breakfast alternative. Let's get it started...
Oatmeal Waffles
2 eggs, beaten
2 cups buttermilk
1 cup quick-cooking oats
1 tablespoon molasses
1 tablespoon canola oil
1 cup whole wheat flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
In a large
bowl, mix eggs and buttermilk.
Add oats and mix well. Stir in molasses
and oil.
Combine flour, balking soda, baking powder and salt; stir into
the egg mixture. If batter becomes too thick, thin with a little milk.
Pour about 3/4 cup batter onto a greased preheated waffle maker. Bake
according to manufacturer's directions. Serve immediately.
To make pancakes: Drop batter by 1/4 cupfuls onto a hot greased griddle. Turn when bubbles begin to form on top of pancake. Yield: 5 waffles (7 inches) or about 15 standard-size pancakes.
Source:Taste of Home
What I Did and/or Think:
I followed the recipe as stated, got 5 waffles.
The Taste: The waffles were nice, a really good healthy recipe. Keeping with the healthy side, I used a reduced calorie syrup but... been a bit naughty I added 2 heaping tablespoons nutella with it :) and sprinkled the top with sliced almonds.
I think I will try the pancake version next with blueberries added to the mix, with that been said this recipe is worthy of a REPEAT.
ENJOY! Come again...
Linked to:
Everyday Moms Meals
Scrumptious Sunday Recipe Link Party @ Addicted Recipes
Nifty Thrifty Sunday
Mop Up Mondays - I Should be Mopping the Floor
Sweet Saturday Link Party: The Gingerbread Blog
Oatmeal Dinner Rolls: From Breakfast to Dinner
Hi everybody :)
Well, I'm back with the second half of the Oatmeal Yeast Dough to make the dinner rolls. I just love recipes with variations, don't you? This recipe have 3 variations of one yeast dough.
The dough is also a great make-ahead recipe because it can be prepared ahead and frozen for later uses.
I'm doing the plain dinner rolls today, the other one, Herb Swirled Rolls, is similar to the Herbed Oatmeal Pan Bread. If you're a bread lover like me, this one recipe can carry you from breakfast to dinner with minor changes to the base recipe. Now that I had my taste of delicious Oatmeal Cinnamon Rolls for breakfast, on to the dinner version. Let's get it started...
Oatmeal Dinner Rolls
Prep; 15 minutes
Rise: 1 hour: 30 minutes
Bake: 15 minutes
Oatmeal Yeast Dough see pictures at Oatmeal Cinnamon Rolls
2 cups water
1 cup quick-cooking oats
3 tablespoons butter or margarine
2 (1/4-ounce) envelopes active dry yeast
1/2 cup warm water (100° to 110°)
1 tablespoon sugar
4 cups all-purpose flour
1 1/2 teaspoons salt
1/3 cup firmly packed brown sugar
Bring 2 cups water to a boil; stir in oats and butter. Boil, stirring constantly, 1 minute. Remove from heat; cool to 110°. Stir together yeast, 1/2 cup warm water, and 1 tablespoon sugar in a 2-cup measuring cup, let stand 5 minutes.
Beat oat mixture, yeast mixture, flour, salt, and brown sugar at medium speed with an electric mixer until smooth. (The dough will be very sticky, add more flour, if needed)
Turn dough out onto a lightly floured surface: knead until smooth and elastic (about 5 minutes). Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts. 1 hour or until dough is doubled in bulk. (Can be frozen after this point; see 2nd. Note below)
Punch dough down, and divide in half; shape each portion into 16 (1 1/2-inch) balls. Place evenly into 2 lightly greased 9- X 1 3/4-inch round cake pans. (I did 1 pan and got 8 balls making 8 Big Rolls.)
Cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in bulk.
Bake at 375° for 15 minutes or until golden brown. Yield: 32 rolls.
Note: Reserve 1 portion of dough for Oatmeal Cinnamon Rolls recipe, if desired
Note: Rolls may be chilled overnight after second rising let stand at room temperature 30 minutes before baking as directed. Or, freeze up to 1 month after second rising, thaw overnight in refrigerator, and let stand at room temperature minutes before baking as directed
What I did and/or Think:
The change I made is in Bold, Italic, & Purple
The Taste: Just like the Oatmeal Cinnamon Rolls, the dinner rolls have a soft fluffy texture. They taste their BEST warm fresh out of the oven, but can be reheated with great result! IT'S AN A.G.R. Ladies! Another Great REPEAT!
For Herb Swirled Rolls:
Substitute
1/2 teaspoon each of freeze-dried chives, dried basil and dried
rosemary for brown sugar and cinnamon or use 1 teaspoon each of fresh
herbs. Add 3 to 4 tablespoons grated Parmesan cheese, if desired Omit
glaze. (I might make this one later)
ENJOY! Come again...
Linked to:
Melt In Your Mouth Monday @ Make Ahead Meals for Busy Moms
Jaime @ Mom's Test Kitchen
Flour Me With Love: Mix it up Monday!
Keeping It Simple - Motivate Me Monday Link Party
Manic Monday
Watch Out Martha
