147463 easy bake oven oatmeal fruit bars Recipes

raisins (chopped will make the bars easier to cut) or 1 cup dates, whole or chopped (chopped will make the bars easier to cut), water, quick-cooking rolled oats, flour, shortening (or unsalted butter, softened), sugar, egg, salt, ground cinnamon, vanilla, baking soda (1/2 tsp at high altitude), nutmeg, nuts, chopped, whole wheat flour or 1/2 cup all-purpose flour, ginger

shortening, brown sugar, granulated sugar, eggs, vanilla, all-purpose flour, baking soda, ground cinnamon, salt, oats (quick or old fashioned, uncooked), dried sour cherries, chopped pecans

brown sugar, granulated sugar, margarine, apple butter or 3/4 cup applesauce, egg whites or 1 egg, skim milk, vanilla, all-purpose flour, baking soda, ground cinnamon, salt (optional), ground nutmeg (optional), oats (quick or old fashioned, uncooked), raisins or 1 cup diced dried mixed fruit

everywhere you look , there is a lot of emphasis on cutting the fat out of our daily diets, but who wants to cut out the fat if it means cutting out the flavor when it comes to baking, there is a way to cut down on your fat intake without changing the ingredients in your favorite recipes. if you switch to nonstick silicone bakeware, you can cut down on your fat intake with minimal effort. because the bakeware is nonstick, you never have to use butter, shortening, or grease on your pans or sheets to ensure easy food removal., first silicone items made exclusively for baking were small silicone mats that fit nicely on your cookie sheet and allowed you to bake cookies with out greasing the cookie sheet or worrying about the bottoms getting burned. these little mats were a huge success and stores were hard pressed to keep them in stock., as the popularity of these mats grew , manufacturers decide to explore the idea of making more bakeware from silicone. they began making spoons, spatulas, and whisks that could withstand high heats and could be used with nonstick cookware with no fear of ruining the coating. silicone utensils were the perfect choice for candy making or any other project that required a boiling and sticky liquid to be stirred., kitchen supply manufacturers also introduced silicone potholders and oven gloves. because they can withstand heats up to 500 degrees, they are the perfect insurance that you won tsp get burned when you pull a hot dish from your oven. they don tsp conduct heat the way that a cloth potholder does and they are much sturdier and easy to keep clean than traditional potholders. home canners fell in love with silicone baker s mitts because they could actually reach into a pot of boiling water to remove a hot jar of food once it was done processing. as an added bonus these durable potholders do double duty as lid grippers making opening jars a snap., once silicone hit kitchens in the form of baking mats , utensils, and pot holders, kitchen experts began to see the potential of this material in everyday baking. suddenly almost any type of bakeware that could traditionally be found in stainless steel, aluminum, glass, or stoneware was being offered in brightly colored silicone. stores began selling muffin tins, bread loaf pans, cake pans, and pie pans. the most popular pieces tend to be the specialty designed cake pans that allow you to make cakes shaped like everything from roses to pumpkins. they even have mini cake pans that make individual, fancy shaped cakes., popularity of silicone bakeware skyrocketed as cooks began to see the benefits of using this material in their kitchens. foods pop out of silicone pans with amazing ease. you never need to grease, flour, or even use cooking spray on a silicone pan and that adds up to lots of calories and fat grams saved with each meal. because silicone is very flexible, it is easy to bend and twist it so that cakes and breads pop out easily. you never have to force baked goods out of the pan, so they retain there shape and you don tsp see a lot of split and broken cakes., silicone is a bakers dream when it comes to making evenly cooked delicacies. the material distributes heat evenly, so you never end up with a cake that is burned around the edges and still not cooked in the middle. it also cools down quickly ensuring that your foods will not continue cooking and possibly drying out once you remove them from the oven., because silicone is nonstick , cleanup is a breeze. a little soap and water and any crumb left on your bakeware disappears. it is nonporous, so it never retains any odors from the foods you cook. completely versatile it goes from oven to table to freezer and can even be thrown in the dishwasher. once you are done cleaning it, storage is a snap. with its flexibility, you can twist it, bend it, fold it or mash it up so it can fit in the smallest of drawers or cupboards., if you haven tsp tried silicone bakeware , add a piece or two to your kitchen. you will be surprised at its quality and flexibility.

cooked quinoa and oatmeal cereal, quinoa and oatmeal cereal heart healthy, water, honey or 1 cup sugar, for vegan, vegetable oil, bread flour, salt, yeast, chopped mixed nuts and dried fruit (i used back to nature nantucket blend)

old fashioned oats (i get this in bulk from my food co-op, if you used the quick cooking ones, it might be even creamier), water , i think you need more than usual because of the long cooking time, cinnamon (optional), dried fruits (optional), spices (optional)

butter or 1 cup margarine, softened, brown sugar, well packed, white sugar, vanilla (can use 1 tbsp maple syrup or 2 tsp maple extract), eggs, peanut butter, all-purpose flour, baking soda, oatmeal (i use half quick cooking and regular oats), semi-sweet chocolate chips

whole wheat flour, baking soda, baking powder, cinnamon, ground ginger, mixed dried fruit, coarsely chopped, chopped walnuts (optional), plain fat-free yogurt or 1 cup low-fat plain yogurt, egg, apple juice concentrate, oil

cream cheese, softened, margarine, brown sugar, white sugar, egg, vanilla, oatmeal, dry, flour, baking powder, salt, semi-sweet chocolate chips, chopped nuts

natural untoasted muesli (or your own mix of rolled oats, dried fruit, bran, and seeds, to make 2 cups total), whole wheat flour (aka wholemeal), baking powder, sultana (and or other dried fruit), brown sugar, butter, honey, eggs, lightly beaten, milk chocolate (optional)

apple, unpeeled, diced, any type, mori-nu extra firm lite tofu (349g), egg whites, water chestnuts, drained and diced, scoops protein shake mix , carb solutions, vanilla (4 servings), oatmeal, not instant, fiber 1 cereal , original, raisins

butter, brown sugar, eggs, vanilla, flour , presifted, baking soda, salt, quick-cooking oatmeal, chopped walnuts, chopped apple

butter or 1/2 cup peanut, oatmeal, sweetened condensed milk, nuts (wal , sunflower seeds, pecans) or 4 cups chocolate chips (and other baking chips) or 4 cups coconut or 4 cups dried fruit (raisins, cherries, mangoes)

rolled oats , either quick cooking or old fashioned, whole spelt or whole wheat flour, natural brown sugar, sea salt, baking soda, ground cinnamon, sunflower seeds, dried cherries, expeller pressed canola oil, orange juice, divided, fruit sweetened black cherry preserves

rolled oats , either quick cooking or old fashioned, whole spelt or whole wheat flour, natural brown sugar, sea salt, baking soda, ground cinnamon, sunflower seeds, dried cherries, expeller pressed canola oil, orange juice, divided, fruit sweetened black cherry preserves

rolled oats, whole wheat flour, apple juice (no sugar), cinnamon, raisins, vanilla, warm water, mashed bananas, dried apple, chopped, mixed fruit, diced, walnuts, chopped

whole wheat flour, soy flour, quick-cooking rolled oats, brown sugar , packed, salt (optional), flax seeds (optional), oil or 1/2 cup butter, applesauce, apricot preserves or 1 cup your favorite preserves, nuts (optional) or 1/4 cup coconut (optional)

refrigerated quick crescent dinner rolls, preheat oven to 375 degrees f. lightly grease 13x9 inch pan. separate crescent dough into 2 large rectangles. press rectangles over bottom aned 1/2 inch up sides of prepared pan to form crust.; seal perforations. bake crust for 5 minjtes., in medium bowl, combine the following, beaten egg, chopped pecans, sugar, dark corn syrup, butter, melted, vanilla, pour over partially-baked crust. return to 375 degree oven and bake for 18 to 22 minutes, until golden brown., cool. cut into bars. makes 2 dozen bars