2 cups uncooked quick-cooking oats
½ cup packed brown sugar
1/3 cup raisins
1 Tablespoon chopped walnuts
1 tsp baking powder
1 ½ cups fat-free milk
½ cup applesauce
2 Tbl butter, melted
1 large egg, beaten
Cooking spray
Preheat oven to 375 degrees. Combine first 5 ingredients in medium bowl. Combine milk, applesauce, butter and egg. Add milk mixture to oat mixture; stir well. Pour oat mixture into 8 x 8 baking dish coated with cooking spray. Bake for 20 minutes. Serve warm.
Serves 5.
I made these for brunch on Mother’s Day 2005. They were especially good served with peach butter. The scones do not have to be rolled and cut into shapes. Small, slightly flattened balls of dough work well too. I also served these at my thesis defense in July 2005. I made a double-batch which I do not recommend; it requires too much stirring and results in tough scones.
4 ¼ cups all-purpose flour
½ cup sugar
1 tsp baking powder
½ tsp salt
1 (8 oz) package cream cheese, chilled
1 stick butter
1 cup diced or slivered dried apricots
1 large egg
¼ cup milk, plus more for brushing
2 tsp vanilla extract
Preheat oven to 425 degrees. In a medium bowl, whisk together flour, sugar, baking powder and salt. Cut in cream cheese and butter using fingers, a pastry blender, a fork or a mixer, until mixture resembles coarse meal. Stir in dried apricots. In a small bowl, whisk together egg, ¼ cup milk and vanilla. Combine liquid and dry ingredients, and stir until dough becomes cohesive. (The more you work the dough, the tougher it will get.) Turn dough out onto floured surface and fold it over several times, until it holds together. Pat dough into a ¾-inch thick rectangle. Cut out scones with a round cookie cutter, gathering scraps and rerolling dough. Brush the tops lightly with milk and sprinkle with a little extra sugar. Place scones 2 inches apart on ungreased baking sheet. Bake for 8 minutes. Turn oven off, leave door closed, and bake for 8 minutes more, or until scones are light golden brown. Serve hot, with clotted cream or butter and jam or raspberry curd.
3 cups cooked and dried chick peas
2 Tablespoons flour
2 teaspoons kosher salt
1 teaspoon paprika
2 Tablespoons olive oil
cooking spray
In a large bowl coat the chick peas with the flour, salt, paprika, and olive oil. Place them on baking sheet coated with cooking spray. Bake at 400 F for 20-30 minutes until brown and crunchy.
Alternate or additional spices include cayenne pepper, chili powder, and cumin.
Ingredients
Instructions
Mix the cream cheese, garlic and chiles thoroughly in a small bowl. Toast tortillas lightly in a hot, ungreased frying pan. Spread the cheese mixture evenly over entire tortilla leaving a ½ border around the edge. Roll tortilla into a log and slice into ½” wide pieces. Serve immediately for best taste, but can be refrigerated.
Instructions
Drain and clean a five-ounce can of shrimp. Break shrimp into fine pieces. Mix with one Tablespoon finely chopped chives, ¼ teaspoon salt, 2 teaspoons lemon juice, ½ cup mayonnaise and 2 dashes of Tabasco sauce. Stuffs 15 pieces of celery.
Ingredients
Instructions
Drain the juice from the olives. Simmer with the garlic and red pepper for five minutes. Add the vinegar and dill to the juice. Pour over the olives and let stand in a jar for one week.
Ingredients
Instructions
Combine all ingredients. Mix well. Chill. Serve with crackers or fresh veggie sticks.
Ingredients
Instructions
Combine the first six ingredients, stirring well. Spoon into a lightly greased 1-quart casserole dish or a deep pie plate. Bake at 350 degrees for 30 minutes. Serve with crackers, carrot sticks, broccoli and cauliflower.
Ingredients
Instructions
Mix all ingredients in a baking dish. Cook uncovered at 375 degrees for 25 to 30 minutes. Serve hot with crackers, cocktail bread slices or fresh vegetables.
Ingredients
Instructions
Combine onion, mayonnaise and cheese in a one-quart baking dish. Sprinkle with paprika and bake uncovered at 350 degrees for 30 minutes. Blot top with paper towel if you notice any excess oil. Serve hot with apple slices, bagel crisps, buttery crackers or Wheat Thins.
a little of each 