About Me

My photo
Indiana, United States
Updates on our homeschooling family with ten children, a handful of chickens, a couple horses, three bunnies, and six cats. Visit our website at PeacefulHome.net


Grocery Spending

Food Only

Oct 2010 - $231.39

Nov 2010 - $998.22

Dec 2010 - $340.29

Jan 2011 - $855.15

Feb 2011 - $203.17

Mar 2011 - $916.52

Monthly Average $590.79

Weekly Average $137.85
Our family's website, PeacefulHome.net, is in the process of changing hosting companies and is currently inactive. Our plan is to move this blog over once construction is complete. Please stay tuned for updates!

Friday, January 14, 2011

Recipes for Leftover Oatmeal

Since I'm trying to clean out my pantry and freezer before the upcoming big grocery day, I began searching the web to find uses for the dib dabs of oatmeal frozen in baggies at the bottom of my freezer. Waste not, want not, right? I found some really yummy looking recipes.

I've made this cake for years. Delicious, but very rich.

The Best Oatmeal Cake Ever

For the Cake:
1 1/4 c Boiling Water (I substitute about 1.5 cups cooked oatmeal for the water and oats)
1 c Quick Oats
1 stick butter
1 c brown sugar
1 c white sugar
2 eggs
1 1/3 c flour
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. nutmeg

For the Icing:
1/2 stick butter
1 c brown sugar
1/4 c evaporated milk
powered sugar

Mix water, oats, and butter & let stand for 15 minutes (not necessary if using leftover oatmeal). Add remaining ingredients together in a bowl. Add oatmeal mixture to the bowl and mix well. Bake in an 8 x 11 casserole dish at 350 for 30 minutes.

Melt ingredients together in saucepan and cool. Add powered sugar until thick enough to pour over cake. Pour over HOT cake! I usually take a toothpick and poke holes throughout the cake so that the icing sinks in…YUMMY!

Peanut Butter Bars with Leftover Oatmeal

2 cups leftover oatmeal1/2 cup butter, softened (coconut oil is also yum)
1 cup sweetener…sugar, sucanat, etc….(or honey- if you half the amount, and it doesn’t get the batter too moist)
1 egg
1 cup whole grain flour…wheat, spelt, etc….(maybe a bit of extra flour if you used honey to sweeten)
1/2 tsp. baking soda
1/3 cup peanut butter (we like this better doubled)
1 tsp. vanilla

Cream butter, sweetener and eggs in a bowl. Add oats and other ingredients; mix well. Spread into greased 9×13″ baking pan. Bake at 350 for 20-25 minutes. Cool on wire rack; cut into bars.

Leftover Oatmeal Cookies
2 c. sifted flour
1 tsp. baking powder
1/4 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1 c. sugar
2/3 c. shortening
2 eggs
1 1/2 c. cooked oatmeal

Sift dry ingredients together. Add shortening and eggs and beat until creamy (about 2 minutes). Stir in oatmeal. Drop from teaspoon onto greased baking sheets. Bake at 375 degrees for 12-15 minutes. Yield: 4 dozen.

Cooked Oatmeal Scones
2 tablespoons butter
2 tablespoons honey
1 cup cooked oatmeal
2/3 cup milk
1 3/4 cups whole wheat flour (or a bit more)
4 teaspoons baking powder
1/2 teaspoon salt

1 Melt the butter and honey together, and mix them into the cool, cooked oatmeal. Mix in the milk, half at a time. Mix the flour, baking powder, and salt. You may wish to adjust the salt depending on how much was used in cooking the oatmeal- I am assuming not very much, if any. Mix the flour into the oatmeal. If the mixture seems too moist, add a little more flour. (This will depend on how moist your cooked oatmeal was. When enough flour has been stirred in, the dough will form a rough ball.) Roll out to 1" thick and cut in wedges, or scoop it out with an ice cream scoop and flatten it to 1" with dampened hands. Bake on a greased and floured sheet at 350°F for 15 to 20 minutes.

1 comment:

  1. Ooh! Yummy! Now I know what I am going to make this week! :)