Oatmeal Mix & Oatmeal Muffins

from Make-a-Mix Cookbook by Karine Eliason, Nevada Harward, and Madeline Westover pp.12 & 56
Makes 9 cups mix & 3 batches (12-ct) muffins

Oatmeal Mix
3 cups all-purpose flour
3 1/2 teas baking powder
1 1/2 teas salt
1/2 cup sugar
1 cup brown sugar
1 1/2 cups vegetable shortening
3 cups rolled oats (I use old fashioned)

In a large bowl, sift together flour, baking powder, salt, and sugar. Stir in brown sugar. Mix well. With a pastry blender, cut in shortening until evenly distributed. Stir in oats and mix well. Put in a large airtight container.

*This mix also makes pancakes, cookies, oatmeal bars, and a few other things... none of which I have tried.

Oatmeal Muffins
1 egg
2/3 cup milk
3 cups oatmeal mix

Preheat oven to 400. Grease muffin pans . Combine mix, egg, and milk and stir until just moistened. Fill muffin tins and bake 15-20 minute until golden brown.

Pumpkin Oatmeal Muffins

From PBFingers.com
Makes 12 regular muffins

3/4 cup whole wheat flour
3/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1 cup old fashioned oats
1/3 cup brown sugar
1/2 cup sugar
1 egg
1 cup canned pumpkin
3/4 cup milk
1/3 cup canola oil
Optional mix-ins: nuts, chocolate chips, butterscotch chips, raisins

1. Preheat oven to 400 degrees and line muffin tin with muffin cups or spray pan
2. Combine whole wheat flour through sugar in a large bowl and mix to evenly distribute ingredients
3. In a separate bowl, mix egg, pumpkin, milk and canola oil
4. Pour pumpkin mixture into flour mixture and stir until batter is thick and fully mixed
5. Fold in optional mix-ins
6. Pour batter into muffin cups and bake for 18 minutes or until tops of the muffins bounce back when lightly touched

You know I love me some muffins. Moist. Delicious. Warm. Perfect Autumn food.

Favorite Oatmeal Cookies

From A Flood of Recipes from the 12th Ward, Ann Heron, p. 125
Makes about 2 dozen

1 cup shortening
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp. vanilla
1 tsp. salt
1 tsp. baking soda
1 1/2 c. flour
3 c. oatmeal

Mix first four ingredients. Add next four. Then add oatmeal last. You may also add 1/4 tsp. cinnamon or raisins or walnuts (I never have). Bake at 350 degrees for 8-10 minutes. Remove while slightly underdone for more chewy cookies.

These are the best oatmeal cookies ever. So chewy and soft. You gotta love them. My hubby's personal favorite.

Banana Chip Muffins

From Jessica DuRee
Makes 24 large muffins or 48 small
(or if you're like me, 12 large and 24 small)

1. In a large bowl, beat 1 egg, 1/3 c. vegetable oil and 1/2 c. sugar until smooth.
2. Stir in 3 bananas. (Jessica used frozen ones and pureed them in her blender. Fresh ones seem to do the trick as well --and I blended them for easy mixing).
3. Combine 2 cups flour (I use 1 cup whole wheat, 1 cup AP flour or a combo of the two), 1/2 cup oats, 3/4 teas. baking soda, 1/2 teas. baking powder, and 1/2 teas. salt.
4. Stir into the banana mixture just until moistened.
5. Stir in 1/2 c. chocolate chips. (Totally all for the semi-sweet ones)
6. Fill greased or paper lined muffin cups and bake at 375 degrees for 18-20 minutes.
7. Cool for 5 min. before consuming.

All I can say is DELICIOUS. A pretty good healthy snack that I have made for breakfast or lunch. Plus, the kiddos eat 'em up like nobody's business.

Granola

Mom's Granola
From Amber Dyer
Makes... lots (half the recipe filled two quart jars after I ate some for breakfast)

Dry ingredients:
6 c. oatmeal
1 c. fresh sunflower seeds (I didn't use)
1 c. wheat bran
1 c. wheat germ
1 c. oat bran
1 c. dry buttermilk powder
1 c. slivered almonds (I used sliced)
1 c. coconut
1 TBSP cinnamon

Wet ingredients:
1/3 c. maple syrup
1/3 c. honey
1 c. oil
1 teas. vanilla

Dried Fruit options (none of which I used the first time)
1 c. golden raisins
1 c. raisins
1 c. dried apples
1 c. dried cranberries

Mix all the dry ingredients together. Mix all the wet ingredients together. Then mix both together. Spread a thin layer on cookie sheets and cook at 350 until it turns golden.  

*Serves really well with fruit and vanilla yogurt. Another one the girls love.