Cinnamon Brown Sugar And Raisin Oatmeal Food

CINNAMON, BROWN SUGAR, AND RAISIN OATMEAL

Steps:

• Microwave:.
• Combine all ingredients in a large microwave safe glass bowl. Cover and place in microwave for 5 minutes and 30 seconds. Remove (be careful! it will be hot!), stir, and allow to cool.
• Stove Top:.
• Bring milk to a boil in a 2 qt pot. Add oats, brown sugar, cinnamon, and raisins. Reduce heat to medium and cook approximately 5 minutes. Cover and remove from heat for 3 minutes. Allow to cool and serve.

CREAMY APPLE CINNAMON RAISIN OATMEAL

Steps:

• In a medium saucepan, combine water, brown sugar, cinnamon, and syrup. Heat mixture to a boil.
• When water is at a boil, reduce heat and add in oats. Cook for about 5 minutes, or until all water is soaked by the oats. Remove from heat, stir in apples and raisins and serve.

PERFECT MICROWAVE BROWN SUGAR CINNAMON OATMEAL

Steps:

• Mix oats, brown sugar and cinnamon, sprinkle with salt.
• Pour cup of boiling water into bowl (I find if the water is already boiling before the microwave stage, it turns out much better).
• Microwave for 30 seconds, then stir and microwave for another 25-45 seconds (based on how thick you like it).

RAISIN OATMEAL MIX

Steps:

• In a large bowl, combine the first seven ingredients. Store in an airtight container in a cool, dry place for up to 1 month. Yield: 7 cups., To prepare oatmeal: In a deep microwave-safe bowl, combine 1/2 cup oatmeal mix and 3/4 cup water. Microwave, uncovered, on high for 45 seconds; stir. Cook 30-45 seconds longer or until bubbly. Let stand 2 minutes.

CINNAMON-RAISIN-OATMEAL COOKIES

Steps:

• Heat oven to 350°F. In large bowl, beat brown sugar and butter with electric mixer on medium speed until creamy. On low speed, beat in vanilla and eggs until well blended. Beat in flour, baking soda, cinnamon and salt until well blended. With spoon, stir in oats, cereal and raisins.
• On ungreased cookie sheets, drop dough by heaping tablespoonfuls about 2 inches apart.
• Bake 12 to 15 minutes or until set and golden brown. Immediately remove from cookie sheets to cooling racks.

RAISIN OATMEAL WITH SPICES

Steps:

• Cook oats as directed on box, but mix the raisins and salt into the oats.
• Remove from heat on stove or from microwave and add vanilla, cinnamon and nutmeg.
• Sprinkle each bowl with brown sugar.
• Enjoy!

CINNAMON-RAISIN OATMEAL

Steps:

• In a microwave-safe cereal bowl, combine the first six ingredients. Microwave on high for 2 minutes. Serve with cream or milk if desired.

CINNAMON OATMEAL BREAD

Steps:

• Prepare 2 medium loaf pans (greased or non-stick).
• In a large bowl, mix together the rolled oats and boiling water. Stir to blend and add the butter, honey, brown sugar, salt and raisins. Let the mixture cool to no more than 130 degrees.
• Add the yeast. Add the eggs and two cups flour.
• With a wooden spoon or the mixer flat beater, stir vigorously for 2-3 minutes.
• Work in additional flour, 1/2 cup at a time, with the spoon first, then with your hands - or dough hook, if you are using a mixer.
• The dough will become a soft mass that can be picked up and placed on the work surface, or left under the hook.
• Knead with a strong push-turn-fold rhythm, adding flour if the dough is slack or wet and sticky. Knead for 8 minutes, or until the dough is soft and elastic. If under the dough hook in the mixer, add sprinkles of flour if the dough should cling to the sides of the bowl.
• First rising:.
• Place the dough in a buttered bowl, cover the bowl with plastic wrap or a towel and put the dough aside to rise at room temperature until double in bulk (about one hour - or shorter if using rapid-rise yeast).
• Shaping:.
• Turn the dough out of the bowl and divide into 2 pieces.
• With the hands and a rolling pin, shape each piece into a rectangle about 8 inches wide and 12 inches long.
• Butter the dough and sprinkle on the sugar and cinnamon.
• Roll up the dough as for a jelly roll, and press the seams securely together.
• Drop each into a pan, seam down, and push into the corners and ends with your fingers.
• Second rising:.
• Cover the pans with wax paper and put aside to rise till the center of the dough rises above the edge of the pan (about 45 minutes - less if using rapid-rise yeast).
• Preheat the oven to 375 degrees 20 minutes before baking.
• Bake on the middle rack of the oven till the crusts are nicely browned, about 40 minutes. (I always check sooner than that to make sure they don't overbake).
• The bottom crust may be sticky with the melted sugar (which will harden as the loaf cools), but tap the crust to make certain it sounds hard and hollow.
• When the loaves come out of the oven, brush with melted butter and turn out onto a metal rack to cool before serving.