Whole wheat oatmeal bread

This bread is number 5's favorite for making sandwiches. My hubby says this bread makes the absolute best toast. The heels of this bread are yummy in french toast casserole. It is wonderful served with a little honey butter and a hearty soup. I would say that is pretty versatile, no?

The original recipe I started using came from my sister-in-law (Hi Shanny!), but I also found a similar one in my 1956 Woman's Home Companion. I've changed it just a little bit by cutting out the brown sugar & butter, adding in cinnamon (Hi Shanny!) and using whole wheat flour.

1 c. whole oats
1/4 c. molasses
1/8 c. honey
1/8 c. brown sugar
1/2 c. whole wheat flour
2 Tbsp. EVOO
1 Tbsp. salt
1 tsp. cinnamon
2 c. boiling water

Mix all ingredients in a small bowl and let sit until temp reaches lukewarm (or about 110 F). Usually I just let it rest on the counter, but sometimes I will speed up the process by using the fridge or freezer. BE DILIGENT if you use those methods!

Add oat mixture into warmed stand mixer bowl (a bit of hot water will do that trick) and add in:

approx. 4 c. flour (whole wheat, white whole wheat or even just all purpose) and 1 Tbsp. of instant yeast (mix the yeast in with the flour). If you prefer to proof your yeast beforehand, use 1/2 c. warm water, 1 tsp. sugar - this may increase the amount of flour you have to add.

Blend with dough hook adding just enough flour for the dough to pull away from the sides.

Knead until dough is no longer sticky on a floured board or counter and turn into a lightly oiled bowl. Let sit covered until doubled in size (poking a finger into the dough will result in the finger mark not filling in).

Once it rises, punch down and either cut into two and place each piece in an oiled loaf pan or shape into two rounds. Cover and let rise for another 30-50 minutes. Bake at 350 for about 30 minutes.

Helpful hint: Sometimes our house is not at an optimal temp for getting the dough to rise. Simply heat your oven on 400F for 1 minute and turn it off. This should result in a "warm & draft free" place for your dough.

Almond Coconut Oatmeal cookies

These are my all time favorite cookies. I love oatmeal cookies in general, but to add toasted coconut and toasted sliced almonds to them, it is pure bliss for me.

Almond Coconut Oatmeal Cookies

2 sticks unsalted butter, softened
1/2 c. brown sugar
1/2 c. white sugar
2 eggs
1 tsp. vanilla
3 c. oats
1 c. coconut
1 c. sliced (or slivered) almonds
1 1/2 c. flour
1 tsp. baking soda
1/2 tsp. salt

Place coconut & almonds in a 1/4 sheet pan and place in oven. Turn oven to 350 and toast for about 20 mins. or until coconut is brown making sure you stir every few minutes to prevent burning.

In a large mixing bowl blend butter & sugars together. Add in eggs & vanilla beating well. In a small bowl mix together oats, flour, soda, salt & cooled toasted almonds & coconut. Blend well into butter mixture.

Place cookies on silpat lined 1/2 sheet pans and bake for about 10 minutes or until slightly golden brown around the edges (350). Cool for a minute on the sheets and then remove to wire rack to cool completely.

Sloppy Joes on potato rolls & Ranger cookies

The Sloppy Joe recipe is originally from Cooking Light and oddly enough, I haven't changed really anything in it except that I don't use ground beef. If you are a sloppy joes fan, I will guarantee you this will be the only recipe you'll ever want to use again. This is definitely a family favorite especially when served on fresh potato rolls.

Most of the time I make it on the stove top, but I've also done it in the slow cooker and that is how it's being made this time. Substitutions for the slow cooker are noted in the Cook's Notes area.

Sloppy Joes

1 lb ground turkey
3/4 minced fresh onion
1/2 c. diced green bell pepper
1/4 c. diced celery
1 garlic clove, minced
1/2 c. water
1/2 c. ketchup
2 Tbsp brown sugar
2 Tbsp. tomato paste
1 Tbsp. vinegar
1/4 tsp. dry mustard
1/4 tsp. chili powder
1/4 tsp. black pepper

1 package of hamburger buns (or 6-8 homemade)

Combine the first 5 ingredients in a large nonstick skillet. Cook over medium heat until turkey is cooked through, stirring to crumble. Drain well.

Combine turkey mixture, water and next 7 ingredients in skillet and bring to a boil. Reduce heat and simmer mixture 15 mins., stirring occasionally.

Serve on buns.

Cook's Notes:
Since I am not using beef and just lean ground turkey, I rarely drain the meat mixture and instead cut down the water I add to 1/4 c. or so and because I always double to feed the whole clan, I use a whole 6oz. can of tomato paste. I don't bother measuring out 4 Tbsp.

When making this recipe in the slow cooker, I generally used dehydrated minced onions (about 2 Tbsp.) and dehydrated minced garlic (about 1 tsp.) I also add in all the water the recipe calls for. Cook on low for approx. 6-8 hours. The texture does change a bit cooking it in the slow cooker, but the taste is basically the same.


Ah lovely dessert! Haven't made cookies in a long while so I tried these today. YUM!

Ranger Cookies

1 c. unsalted butter, softened
1/2 c. sugar
1 c. brown sugar
2 eggs, beaten
2 c. flour
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt
2 c. Rice Krispies type cereal
1 c. quick oats
1 c. coconut
1 c. chocolate chips

Preheat oven to 350.
Cream butter & sugar together. Add eggs, one at a time, beating well after each.
In small bowl mix together flour, baking soda, baking powder & salt.
Add dry mixture into butter mixture a bit at a time.
Stir in rice krispies, oats, coconut & chocolate chips.
Bake for about 10 mins. or until lightly brown

Cook's Notes:
These have a really nice texture. I think next time I may toast the coconut first along with some pecans or slivered almonds. I think these are WAY better than regular chocolate chip cookies.