Nutty Pumpkin Oaties Food

MRS FIELDS' APPLESAUCE OATIES

Steps:

• Preheat oven to 375*F.
• In a medium bowl combine oats, flour, baking powder, soda, salt, cinnamon and nutmeg.
• Mix well with a wire whisk and set aside. In a large bowl combine sugars
• with an electric mixer at medium speed. Add butter and beat to form a grainy paste.
• Add egg and applesauce, and blend until smooth. Add the flour mixture, chocolate chips,
• raisins and walnuts. Blend at low speed just until combined. Drop dough by tablespoons onto lightly greased baking sheets, 2 inches apart.
• Bake 12-14 minutes or until light brown. Immediately transfer cookies.
• with a spatula to a cool flat surface.

BRITISH RASPBERRY OATIES

Steps:

• Grease a Swiss roll tin (jelly roll pan) and preheat the oven to 190C/375°F If using frozen raspberries, allow to defrost and drain.
• Mix the flour and salt and roughly rub in the butter.
• Stir the oats and sugar into the mixture and use your hands to combine (it will be a thick doughy mixture).
• Press half of the oat mixture into the prepared tin. Sprinkle over the raspberries, squashing slightly if using fresh raspberries, to release the juice. Cover with the remaining oat mixture then press down firmly.
• Bake for 20-25 minutes until golden brown. Leave to cool for 10 minutes then cut into squares.

PEANUT BUTTER OATIES

Steps:

• In a large mixing bowl, cream butter, peanut butter, brown sugar, and granulated sugar.
• Blend in egg and vanilla.
• In another bowl, combine the rolled oats, flour, and baking powder.
• Blend into creamed mixture thoroughly.
• Do not add chocolate chips at this time.
• Drop by spoon onto ungreased cookie sheet.
• Bake at 350 degrees for 10-11 minutes or just until edges are golden brown.
• Cool on cookie sheet, then transfer unto cooling rack.
• Put the chocolate chips in a glass bowl.
• Melt in microwave by reducing the microwave heat 50% and melting for 30 seconds at a time, stirring after each interval.
• (Alternatively, melt the chocolate over low heat in a small pan on stovetop.) Take care not to scorch the chocolate!
• Spoon melted chocolate onto cooled cookies, or dip cookies in chocolate and place on waxed paper.

NUTTY PUMPKIN WAFFLES

Steps:

• COMBINE flour, sugar, cornstarch, baking powder, cinnamon, salt, ginger and nutmeg in large bowl. Combine egg yolks, milk and pumpkin in medium bowl; mix well. Add to flour mixture. Stir in butter. Beat egg whites in small mixer bowl until soft peaks form. Gently fold into pumpkin mixture.
• PREHEAT waffle iron according to manufacturer's directions. Depending on size of waffle iron, pour 1/2 cup to 1 1/2 cups batter onto hot iron. Generously sprinkle with nuts. Bake for 4 to 5 minutes or until steaming stops. Repeat with remaining batter and nuts. Serve with Pumpkin Maple Sauce.
• HEAT 1 cup maple syrup, 3/4 cup LIBBY'S® 100 Percent Pure Pumpkin and 1/4 teaspoon ground cinnamon in small saucepan until warm.

NUTTY PUMPKIN MUFFINS

Steps:

• Preheat oven to 350°. Whisk together eggs, sugar, pumpkin, oil and water. In another bowl, combine flour, cinnamon, baking soda, baking powder and salt. Stir into pumpkin mixture; mix well. Fold in nuts. Fill greased or paper-lined muffin cups three-fourths full. , Bake until a toothpick inserted in center comes out clean, 20-25 minutes (do not overbake). Cool on wire rack.

NUTTY PUMPKIN BISQUE

Steps:

• In a 6-qt. stockpot, heat butter over medium-high heat. Add onion; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Stir in stock, pumpkin, sherry, brown sugar and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, about 10 minutes., Stir in cream, pecans and seeds. Remove from heat; cool slightly. Process in batches in a blender until smooth. Return all to pan; heat through. If desired, serve with optional toppings.

NUTTY PUMPKIN BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Beat flour, brown sugar, pumpkin, 1/2 cup butter, eggs, cinnamon, vanilla extract, baking soda, nutmeg, ginger, and baking powder together in a large bowl using an electric mixer on medium speed until batter is evenly combined, about 2 minutes. Fold pecans into batter and spread into the prepared baking pan.
• Bake in the preheated oven until edges are lightly browned, 20 to 25 minutes. Remove from oven and cool.
• Beat 2 tablespoons butter and confectioners' sugar together in a bowl using an electric mixer until smooth; beat in orange juice and orange zest until frosting is light and spreadable. Spread frosting onto cooled bars.