OATMEAL CANDY
Make and share this Oatmeal Candy recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Candy
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Mix sugar and cocoa together.
- Add milk.
- Bring to a boil and boil for 1 1/2 minutes.
- Remove from heat and add oatmeal.
- Drop on wax paper with a teaspoon and allow to cool.
- Eat!
CREAM CHEESE CANDY
Make and share this Cream Cheese Candy recipe from Food.com.
Provided by vlynn
Categories Candy
Time 45m
Yield 24 serving(s)
Number Of Ingredients 5
Steps:
- Put pecans & butter in oven and toast about 15 minutes at 300°F.
- Melt cream cheese over low heat until creamy.
- Add powdered sugar, vanilla and nuts; mix very well.
- Put in fridge until set.
Nutrition Facts : Calories 173.4, Fat 10.3, SaturatedFat 2.7, Cholesterol 11.7, Sodium 35, Carbohydrate 20.5, Fiber 0.9, Sugar 19.2, Protein 1.4
GRANDMA'S OLD FASHIONED OATMEAL
This isn't my Grandmother's recipe. I have had it over 10 years and don't remember where I got the recipe. I am guessing at the time it takes to make this.
Provided by bullwinkle
Categories Breakfast
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Bring the 2 1/2 cups water to a boil.
- Then add the salt.
- While stirring constantly, gradually add the oatmeal.
- Continue to stir the oatmeal and add the sugar and cinnamon.
- Cook 1 minute and add the evaporated milk.
- After adding the evaporated milk reheat to boiling.
- Pour oatmeal in a serving dish and top with the butter and brown sugar.
GRANDMA NANCY'S OATMEAL CAKE
My Grandma used to bake this cake, only to have the whole thing disappear. She finally found out my Grandpa was taking it to his shop and hiding it in a drawer to snack on as he worked. It looks complicated, but it isnt, and the flavor is worth it. Every time I eat it I think of my grandparents and smile!
Provided by CookbookCarrie
Categories Dessert
Time 1h40m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Pour hot water over oatmeal; set aside.
- Cream together sugars and shortening, then add eggs.
- Sift together dry ingredients and add to the wet.
- Stir in oatmeal and vanilla.
- Pour into greased 9 x 13 cake pan and bake for 1 hr and 10 minutes at 350° and then top with topping.
- Topping: Combine butter, milk and sugar in a small saucepan.
- Bring to a boil and continue to boil 1 minutes and add coconut, nuts and oatmeal.
- Spread on cake and broil until brown (WATCH CAREFULLY IT WILL BURN FAST).
Nutrition Facts : Calories 638.5, Fat 33.2, SaturatedFat 9.6, Cholesterol 35.8, Sodium 414.6, Carbohydrate 82.9, Fiber 3, Sugar 61.7, Protein 5.8
GRANDMA'S OLD-FASHIONED OATMEAL COOKIES
It is an amazing cookie. Tastes like brown-sugar oatmeal. A cross between an oatmeal, choc. chip, and snickerdoodle cookie!!!
Provided by jamiekyle
Categories Dessert
Time 22m
Yield 30-40 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Creme together butter and sugars.
- In separate bowl, sift together flour, baking soda, salt, and cocoa.
- Gradually add the dry mixture to the butter and sugar mixture. Mix well.
- Add amount of oatmeal you prefer. Spoon together.
- Roll into small balls and roll the ball in a bowl of 2 tablespoons sugar and one tablespoon cinnamon.
- Place on ungreased baking sheet for around 7-10 minutes.
- Let cool for one minute and transfer to cooling rack or waxed paper.
Nutrition Facts : Calories 154, Fat 6.7, SaturatedFat 4, Cholesterol 30.4, Sodium 214.7, Carbohydrate 21.8, Fiber 0.5, Sugar 11.2, Protein 2
HOMEMADE HOREHOUND CANDY
This recipe is from fresh horehound leaves. My mom grew up with this (my grandpa would buy it all the time) and she hated it. We had horehound bush growing in the herb garden, and we wanted to try it. We found this recipe and tried it. It was not too bad. My DH seemed to like it, even though my mom hated it. So try it and see if you like it or not. NOTE: Horehound candy was also used as a medicinal remedy for coughs way back several years ago.
Provided by skymonkey
Categories Candy
Time 2h
Yield 100 serving(s)
Number Of Ingredients 4
Steps:
- Wash horehound leaves and put in saucepan. Add water and bring to boil. Reduce heat and simmer for 15 minutes, mashing occasionally with fork. Remove from heat; cover and let cool (needs to stand at least 1/2 hour to infuse.
- While infusion in cooling, butter a 9x13 pan.
- Drain horehound leaves into measuring cup (I use a coffee filter to strain it). Be sure to squeeze all the liquid from the leaves. Make sure you have at least 1 cup of liquid. Discard leaves.
- Pour liquid into a 4 quart saucepan. Add brown sugar and syrup. Bring to a boil and cook to 300 degrees on a candy thermometer (hard crack stage).
- Pour into prepared pan and let cool. Just before it sets up, score into squares with a knife to make it easier to break apart. When cool and set, break into pieces and store in airtight container.
- Note: The infusion (liquid from the leaves) can be frozen to use later.
Nutrition Facts : Calories 35.6, Sodium 4, Carbohydrate 9.2, Sugar 8.7
GRANDMA'S OLD FASHIONED OATMEAL COOKIES
I have the pleasure of reading and translating my gran's recipes - written in German some of them are difficult to translate - and then to take them from the era of lard and bacon grease to a healthier you - well here's one that came out great !! enjoy...
Provided by Ravenseyes
Categories Dessert
Time 23m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350°F - you will need 3 baking sheets lined with parchment paper (again the parchment keeps the cookie from burning and makes clean up faster).
- Whisk together flour, baking powder, soda and salt.
- Beat together with mixer at low speed - butter and sugar until the sugar granules are not visible. Increase speed and beat 1 minute longer, scrape sides as needed and add egg, beat another 30 seconds. Add flour mixture 1/3 at a time and incorporate well over med speed until mixture is smooth. Add oatmeal and stir into the dough using your rubber spatula.
- Divide into 24 equal portions and bake for 13 to 16 minutes placing only one cookie sheet in the oven at a time and rotating the cookie sheet half way through your cooking time -- these are the best and the thinnest cookies and very crispy.
Nutrition Facts : Calories 154.8, Fat 7.5, SaturatedFat 4.4, Cholesterol 25.6, Sodium 42.8, Carbohydrate 20.3, Fiber 1, Sugar 10.7, Protein 2
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