Oatmeal Raisin Cheesecake Crumble Food

OATMEAL RAISIN COOKIE CHEESECAKE

Steps:

• Heat oven to 350°F. Bake cookies as directed on package for 16 minutes. Cool 10 minutes. Crumble cookies into pieces.
• Reduce oven temperature to 300°F. In large bowl, beat cream cheese, sour cream and granulated sugar with electric mixer on medium speed until smooth. Beat in eggs, one at a time, just until blended. On low speed, beat in flour, vanilla and salt. Fold in crumbled cookies. Pour batter evenly into crusts.
• Bake 1 hour or until almost set. Cool completely on cooling rack, about 1 hour. Refrigerate at least 6 hours or overnight.
• In chilled large bowl, beat whipping cream with electric mixer on low speed until soft peaks form. Add powdered sugar; beat on high speed until stiff peaks form. Cut cheesecakes into wedges. Pipe or spoon dollop of whipped cream onto each wedge just before serving.

OATMEAL CAKE II

Steps:

• Pour the boiling water over the quick oats and let stand for 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13x15 inch baking pan .
• Cream the shortening with the sugar until light. Beat in the eggs. Then add the oats and vanilla, mixing well.
• Combine the baking soda, salt , cinnamon and flour. Mix until combined. Add the raisins to the flour mixture and coat well.
• Add the raisin and flour mixture to the oatmeal mixture and stir to combine. Pour the batter into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 25 minutes or until a tester inserted near the center comes out clean. Dust with confectioners' sugar or serve with whipped topping, if desired.

OATMEAL RAISIN CHEESECAKE CRUMBLE

Steps:

• Heat oven to 350°F In bottom of ungreased 13x9-inch pan, press cookie dough rounds evenly for crust. Sprinkle with 1 cup of the pecans; press firmly into dough. Bake 13 to 17 minutes or until golden brown.
• Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add milk, vanilla and eggs; beat until well blended. On low speed, beat in 1/2 cup of the flour. Pour over crust; spread evenly.
• In medium bowl, mix brown sugar and remaining 1/2 cup flour. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs. Stir in cinnamon chips, raisins, oats and remaining 1 cup pecans. Sprinkle over cheese mixture.
• Bake 35 to 45 minutes longer or until set. Cool completely, about 2 hours. To serve, cut into 4 rows by 4 rows. Store in refrigerator.

APPLESAUCE-OATMEAL RAISIN CAKE

Steps:

• Bring the water to a boil in a medium-size saucepan over moderately high heat. Stir in the oats. When the liquid returns to a boil, stir in the raisins and salt. Reduce the heat and simmer 4 to 5 minutes, stirring occasionally, until the oats are soft and the water is absorbed. Remove from heat, stir in the sugar, applesauce, and oil. Cool to lukewarm. Meanwhile, heat the oven to 350 degrees, and grease the pan. Put the flour, baking soda, cinnamon, and nutmeg into a large bowl. Stir to mix well. Stir the eggs into the oat mixture. Add the flour mixture, and stir just until moistened. Spread in the prepared pan and bake 30 to 40 minutes, or until the cake starts to shrink from the sides of the pan and a wooden pick inserted in the center of the cake comes out clean. Place the pan on a wire rack to cool. The cake is good served warm. Or cool completely, cover tightly, and store overnight at room temperature before serving or freezing.

OATMEAL-RAISIN BARS

Steps:

• Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper.
• In a large bowl, whisk together butter, sugars, egg, salt, and cinnamon until smooth. Add flour, oats, and raisins; fold in just until combined.
• Spread batter in prepared pan, and bake until a toothpick inserted in center comes out with moist crumbs attached, 25 to 30 minutes. Cool completely in pan. Using paper overhang, lift cake onto a work surface; cut into 16 bars.

OATMEAL CRUMB TOPPING

Steps:

• Melt butter.
• Add brown sugar, flour and oatmeal.
• Mix well and sprinkle over favorite dessert.

RUM-RAISIN CHEESECAKE

Steps:

• Generously butter 8x3-inch springform pan.
• Mix crumbs, sugar and butter; coat prepared pan completely with mixture.
• Preheat oven to 350 degrees.
• Using heavy-duty mixer, beat cream cheese until smooth; beat in sugar and vanilla.
• Beat in eggs and yolks 1 at a time; do not overmix.
• Blend in rum and half and half;stir in raisins.
• Pour batter into prepared pan; set pan in shallow roasting pan.
• Add enough cold water to roasting pan to come 1 1/2 inches up sides of springform pan.
• Bake until cake feels dry to touch, about 90 minutes.
• Cool completely; refrigerate until ready to serve.

OATMEAL RAISIN COOKIES I

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In large bowl, cream together butter, white sugar, and brown sugar until smooth. Beat in the eggs and vanilla until fluffy. Stir together flour, baking soda, cinnamon, and salt. Gradually beat into butter mixture. Stir in oats and raisins. Drop by teaspoonfuls onto ungreased cookie sheets.
• Bake 8 to 10 minutes in the preheated oven, or until golden brown. Cool slightly, remove from sheet to wire rack. Cool completely.

RUM-RAISIN CHEESECAKE

Steps:

• To make the crust, in a bowl, stir together the crushed ginger-snaps and butter until the crumbs are evenly moistened. Transfer the crumbs to a 9-by-2 1/2-inch (23-by-6-cm) springform pan and press evenly onto the bottom and 1 inch (2.5) up the sides to form a thin, even crust. Refrigerate for 30 minutes.
• Preheat the oven to 350°F (180°C). Put the raisins in a small saucepan, add the rum, and heat over medium heat until the raisins are plump and soft, about 10 minutes. Remove from the heat and set aside.
• In a bowl, using an electric mixer on medium speed, beat the cream cheese until smooth. Add 3/4 cup (6oz/185g) of the sugar and 1 teaspoon of the vanilla and beat until blended. Add the eggs one at a time, beating just until smooth after each addition and stopping to scrape down the sides and along the bottom of the bowl so that the ingredients are thoroughly mixed. Add the raisins and rum and orange zest and beat just until well mixed. Pour the filling into the prepared crust. Bake until firm, 50-60 minutes. Remove the cheesecake from the oven and immediately place in the refrigerator on a kitchen towel to chill for 15 minutes. Raise the oven temperature to 450°F (230°C).
• In a bowl, stir together the sour cream, the remaining 1/4 cup (2oz/65g) sugar, and the remaining 2 teaspoons vanilla. Remove the cheesecake from the refrigerator, pour the sour cream mixture over the top, and return the cheesecake to the oven to bake for 10 minutes. Transfer to a wire rack and let cool completely, then cover and refrigerate until well chilled, at least 24 hours or for up to 3 days. To serve, release the sides of the springform pan and lift off; leave the cake on the pan bottom. Transfer the cake to a serving plate. Serve cold or at room temperature.

BEST OATMEAL RAISIN COOKIES

Steps:

• This is a very important first step that makes the cookie: combine eggs, raisins and vanilla and let stand for one hour.
• Cream together butter and sugars.
• Add flour, salt, cinnamon and soda and mix well.
• Blend in egg-raisin mixture, oatmeal, and chopped nuts.
• Dough will be stiff.
• Drop by heaping teaspoons onto ungreased cookie sheet, or roll into balls and flatten slightly.
• Bake at 350 degrees for 10 to 12 minutes or until lightly browned.