290 oat topping flour Recipes

flour, whole wheat flour, rolled oats (old-fashioned or quick , not instant), baking powder, baking soda, pumpkin pie spice (a blend of cinnamon, nutmeg, ginger and cloves), canola oil, brown sugar, honey, unsweetened applesauce, sour cream (light s fine, ni is for 14% m.f.), vanilla, silken tofu (i use mori-nu lite), pureed, bananas, mashed, walnuts or chocolate chips for topping (optional, not included in ni)

flour, chopped pecans (or walnuts), brown sugar, rolled oats, melted butter (or margarine), caramel ice cream topping, vanilla ice cream

flour, divided, quick-cooking oats, brown sugar , packed, baking soda, salt, cold butter or 1 1/2 cups margarine, semi-sweet chocolate chips, chopped pecans, caramel ice cream topping

flour, divided, peach slices, drained, halved strawberries, light brown sugar , plus, light brown sugar, cold butter, post honey bunches of oats cereal , with almonds, lightly crushed, thawed cool whip topping

flour, divided, peach slices, drained, strawberries, halved, light brown sugar , firmly packed, cold butter, post honey bunches of oats cereal almonds, lightly crushed, cool whip topping, thawed

flour (whole wheat is okay, oats, baking soda, baking powder, fresh nutmeg, grated, fine kosher or sea salt, very ripe bananas, mashed, eggs, butter, softened, honey, fresh(not frozen) orange juice, vanilla, buttermilk, fresh berries (blueberries can be whole, but slice larger berries a bit), raw sugar for tops , optional

flour, divided, quick-cooking oats, brown sugar , packed, baking soda, salt, cold butter, chocolate chips, pecans, chopped, caramel ice cream topping

flour, quick-cooking rolled oats, toasted wheat germ, baking powder, baking soda, salt, brown sugar , packed, peanut butter, egg, milk, toasted wheat germ, for topping, butter or jelly or honey or peanut , for spreading

water, organic cane sugar, arrowroot, fresh strawberries, rinsed, tops removed and sliced in half, flour, baking powder, oats, brown sugar, kosher salt, tablepoons (1/2 stick) organic butter, cooking instructions, preheat oven to 400 degrees f; butter a medium-size baking dish and set aside., in small saucepan , whisk together water, sugar and arrowroot over medium heat until sugar dissolves and sauce thickens., add strawberries and coat well. simmer on low heat until berries soften slightly, about 3 minutes. pour berry mixture into baking dish., make cobbler topping : sift flour, baking powder, oats, brown sugar and salt together in a medium bowl., spoon cobbler mixture over strawberries. bake in oven for 40-45 minutes, until topping crusts over and gets firm., substitution, f you don tsp have arrowroot on hand , substitute 2-1/4 tsp of corn starch., tips & tricks, worry if the strawberry mixture starts to bubble over and coat the cobbler while it s in the oven; the syrup will give the topping added flavor., preparation time : 10 minutes, cooking time : 50 minutes, ready in: 60 minutes

flour, teasp. baking powder, teasp. baking soda, teasp. salt, sugar, teasp. finely grated lemon zest, egg, lightly beaten, buttermilk, vegetable oil, almond streusel topping, brown sugar, flour, teasp ground allspice, butter, uncooked regular oats, sliced almonds, grated lemon zest, i sometimes add less oats and more almonds

flour, divided, rolled oats, sugar, brown sugar, baking soda, butter, melted (i use unsalted so i added 1/4 tsp. salt to the recipe when making the crumb mixture), dried cranberries, chopped dates, toasted chopped pecans, caramel ice cream topping

flour, divided, old fashioned oats, brown sugar, baking soda, salt, butter, melted, semi-sweet chocolate morsels, chopped walnuts, caramel ice cream topping

flour, rolled oats, brown sugar, chopped pecans, margarine, melted, caramel topping, vanilla ice cream, softened

oats (not instant ), liquid egg substitute (like original egg beaters), whole wheat flour, non-fat vanilla yogurt, semisweet mini chocolate chips, baking powder, vanilla extract, salt, i can tsp believe it s not butter spread (recipe calls for 4 sprays of this), fat free reddi-wip topping, sugar-free syrup (optional)

directions here are for mixing the dough in a bread machine, but baking it in your oven. if you need different directions, just message me and i will send them to you. (am using my bread machine as kitchenaide is out of commission right now)., way i added more nutrition & flavor to this loaf was by soaking my grains overnight, then adding them to machine (original recipe does not call for added grains). using a 1 cup measuring cup, i filled it 3/4 of the way full with a mixture of brown rice flour, quinoa and barley flakes (looks like oatmeal)-i dumped that into a dish and added 1/2 cup of warm water, stirred it around, and let it sit (covered) overnight so that the grains could absorb the water. i ve been reading a lot about grain (and whole grain flour soaking) and so far, this seems to have served me well. you can use any combination of whole grains-this is just what i used. next day when i was ready to make bread, i did this, i set my machine on the dough (or manual) cycle and layered these ingredients in the bread machine in the following serving, warm water, molasses, sugar, kosher salt, lemon juice (bottled ok-it helps the yeast and helps crumb be less tender), oil, whole grain mix i created, rye flour, vital wheat gluten (flour), bread flour (i usually use just a speck over 2 & 1/2 cups), active dry yeast (yes, 6 tsp), also need, egg wash to brush on top (1 egg, beaten well with a pinch of salt and a tsp of water) & oat bran to sprinkle on top & make it pretty., once the ingredients are in , press start and let your machine run thru the dough cycle., once that s complete , remove dough divide it in half, shape it freeform (i just make a round loaf), place shaped loaves on parchment lined baking sheet. cover dough with plastic wrap and let it rise until almost double in size (about an hour in my kitchen). when dough nears the end of it s rising time, preheat the oven to 375o (i bake it at 365o, but i m a bit neurotic about bread)., once oven is heated , brush loaves with egg wash, dust them with oat bran, score/slash them about 1/4 deep and load them into oven., bake 375o for about 30-35 minutes until loaf sounds hollow when bottom is tapped (or for 38-40 minutes at 365o)., cool on wire rack .

yeast, nonfat dry milk powder, bread flour, gluten, oats, whole wheat flour, all-bran cereal, crumbled, wheat germ, bulgar wheat, flax seed, sea salt, honey, grapeseed oil, water, beaten egg (for top , optional), flax seed (for top , optional), oats (for top , optional), wheat germ (for top , optional)

casserole, sweet potatoes, washed, baked, and mashed, vanilla extract, butter, melted, sugar (fructose for diabetics), eggs, beaten, milk, brown sugar (1 cup. fructose and 1 tbsp. + 1 tsp. molasses), flour, butter, softened, pecans, chopped, you may leave out the butter and/or pecans or use a different type of nut. i sometimes use just brown sugar, flour, and rolled oats. use any combination or your own topping recipe or just make the casserole without topping.

ingredients topping, tub margarine (not light ) softened, brown sugar, flour, rolled oats, ground cinnamon, chopped walnuts, method topping, in a medium bowl, combine the margarine, brown sugar, flour, rolled oats, cinnamon and walnuts using a pastry blender until mixture resembles coarse meal; set aside., ingredients glaze, egg, milk, method glaze, in a small dish , whisk together the egg and milk to make a glaze; set aside., ingredients pie dough: (pate brisee ), flour, sugar, salt, unsalted butter, softened, canola oil, cold water, method pie dough, in a medium bowl, combine flour, sugar and salt with a pastry blender., blend in butter and oil until mixture resembles coarse meal., add 2tsp cold water and blend ; add more water, 1 t at a time until mixture holds together (do not over mix)., form dough into a ball ; flatten in to a disc shape., wrap in wax paper and chill, at least, 1 hour., on a lightly floured surface , roll out refrigerated dough to a 1/4-inch thickness circle, about 14 inches in diameter., drape dough over a 10-inch pie plate ; trim edges; set aside excess dough., crimp edges with a fork or your fingers., refrigerate pie plate for about 30 minutes (while assembling fruit filling)., ingredients fruit filling, fresh cranberries, fresh or frozen peeled, pitted peaches , cut into 1 slices, lemon juice, sugar, ground cinnamon, nutmeg, cornstarch