Oatmeal Cookies

Oatmeal Cookies

Percent Daily Values are based on a 2,000 calorie diet
Ingredients

3/4 cupbutter, softened
1 cuppacked brown sugar
1/2 cupgranulated sugar
1 tsp.baking powder
1/4 tsp.baking soda
1/2 tsp.ground cinnamon (optional)
1/4 tsp.ground cloves (optional)
2 eggs
1 tsp.vanilla
1-3/4 cupsall-purpose flour
2 cupsrolled oats
Directions

1. Preheat oven to 375 degrees F. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, baking powder, baking soda, and, if desired, cinnamon and cloves. Beat until combined, scraping side of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in rolled oats.

2. Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Bake for 8 to 10 minutes or until edges are golden. Let stand on cookie sheets for 1 minute. Transfer to wire racks and let cool. Makes about 48 cookies.

Oatmeal-Raisin Cookies: Prepare as directed, except after stirring in oats, stir in 1 cup raisins or snipped dried tart cherries and, if desired, 1/2 cup chopped nuts.

Oatmeal-Chip Cookies: Prepare as directed, except after stirring in oats, stir in 1 cup semisweet chocolate, butterscotch-flavored, or peanut butter-flavored pieces and 1/2 cup chopped walnuts or pecans.

Oversize Oatmeal Cookies: Prepare as directed, except use a 1/4-cup measure or scoop to drop mounds of dough 2 inches apart onto ungreased cookie sheets. Press into a 3-inch circle. Bake in the 375 degrees F oven for 8 to 10 minutes or until edges are golden. Let stand on cookie sheets for 1 minute. Transfer to wire racks and let cool. Makes about 10 cookies.

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Nutrition Facts

Servings Per Recipe about 48 cookies


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Amount Per Serving
Calories 84
Total Fat (g) 4
Saturated Fat (g) 2
Cholesterol (mg) 17
Sodium (mg) 51
Carbohydrate (g) 12
Protein (g) 1

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After School Dip

After School Dip
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Percent Daily Values are based on a 2,000 calorie diet
Ingredients

1 package(8 ounces) nonfat cream cheese
1 tablespoonnonfat milk
3 tablespoonspacked dark-brown sugar
1/4 teaspoonpumpkin pie spice
1/3 cupraisins
Apples wedges, pear wedges, carrot and celery sticks, for dipping
Directions

1. Place cream cheese and milk in food processor or blender. Pulse until creamy; do not overbeat. Add brown sugar and pumpkin pie spice. Whirl until blended.

2. Remove mixture to small bowl; stir in raisins. Serve with dippers. Refrigerate unused portion of dip.

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Nutrition Facts

Servings Per Recipe 1-1/3 cups


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Amount Per Serving
Calories 23
Cholesterol (mg) 2
Sodium (mg) 66
Carbohydrate (g) 4
Protein (g) 2

Confetti Yogurt Pops

Confetti Yogurt Pops

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2 cupslow-fat vanilla yogurt
1 cupassorted berries (raspberries, blueberries, blackberries, chopped strawberries)
5 pretzel rods, halved, or 10 baked snack stick crackers
Directions

1. In a large bowl gently stir together the yogurt and fruit. Spoon into 4-ounce ice-pop molds or 3-ounce paper cups. Cover molds or cups with foil; use a sharp knife to cut a small hole in the foil and insert cut side of pretzel rod or snack stick. Freeze until firm. Remove foil and mold or cup before serving.

2. Store for up to a month. Makes 6 pops.

Nutrition Facts

Servings Per Recipe 6 pops.


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Amount Per Serving
Calories 67
Total Fat (g) 1
Saturated Fat (g) 0
Monounsaturated Fat (g) 0
Polyunsaturated Fat (g) 0
Cholesterol (mg) 2
Sodium (mg) 94
Carbohydrate (g) 12
Total Sugar (g) 8
Fiber (g) 1
Protein (g) 3
Vitamin A (DV%) 0
Vitamin C (DV%) 7
Calcium (DV%) 9
Iron (DV%) 1

yam and jam muffins

Ingredients

1-3/4 cupsall-purpose flour
1/3 cuppacked brown sugar
1-1/2 teaspoonsbaking powder
1/2 teaspoonbaking soda
1 teaspoonapple pie spice or ground cinnamon
1/4 teaspoonsalt
1/2 of a 17-ounce cansweet potatoes, drained (about 1 cup)
1 beaten egg
1/2 cupmilk
1/3 cupfruit jam or preserves (such as plum, strawberry, peach, or apricot)
1/4 cupcooking oil
1 recipeJam Icing (see recipe below)
Directions

1. Lightly grease twelve 2-1/2-inch muffin cups or line with paper bake cups; set aside.

2. In a large bowl combine flour, brown sugar, baking powder, baking soda, apple pie spice, and salt. Make a well in center of flour mixture; set aside.

3. In another bowl mash the drained sweet potatoes with a fork. Stir in egg, milk, jam, and oil. Add sweet potato mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy).

4. Spoon batter into prepared muffin cups, filling each about three-fourths full. Bake in a 400 degree F oven for 18 to 20 minutes or until golden and a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Cool slightly. Drizzle muffins with Jam Icing and, if desired, top with additional jam or preserves. Makes 12 muffins.

Jam Icing: In a small bowl stir together 3/4 cup sifted powdered sugar, 1 tablespoon fruit jam or preserves (such as plum, strawberry, peach, or apricot), 1/4 teaspoon vanilla, and enough milk (2 to 3 teaspoons) to make icing of drizzling consistency. Makes about 1/4 cup.

Peanut Butter And Raspberry Popsicles

PB & Raspberry

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Ingredients

1/2 cupsmooth peanut butter
1 cupplain low-fat yogurt
1 cupreduced-fat milk
2-4 tablespoonshoney, divided
2 teaspoonvanilla extract
1-1/2 cupsraspberries
2 cupsraspberry juice or raspberry juice blend
1/4 cupsesame seeds (optional)
Directions

1. Combine peanut butter, yogurt, milk, 2 tablespoons honey, and vanilla in a food processor or blender until smooth.

2. Pour peanut-butter mixture into eight 6- to 7-ounce paper cups or pop molds until they're one-third full. Cover and freeze for 1 hour. Cover and chill remaining peanut-butter mixture until needed.

3. Stir together raspberries and juice, divide among the cups or molds, and insert sticks. Cover and freeze for an hour. Then fill with remaining peanut-butter mixture and freeze for at least 8 hours, or until firm.

4. Let stand at room temperature for about 5 minutes before unmolding. If you want, spoon honey around the rims and sprinkle on sesame seeds.

Bread Pudding with Apples, Pecans and Raisins

Delight guests with this fruity bread pudding made with panera signature Cinnamon Raisin bread.

4 tablespoons (1/2 stick) unsalted butter
1 loaf Cinnamon Raisin White Bread torn into bite-size pieces
1/2 cup brown sugar, packed
1/2 cup pecan halves
Zest and juice of 1 large orange
1/4 cup apple cider
1 tablespoon vanilla extract
8 small baking apples (about 2 pounds) such as Fuji, Gala or Granny Smith, peeled, cored and thinly sliced
1/2 cup apple, quince, or blackberry jam or jelly

Preheat oven to 400 degrees.
Melt the butter in a medium saucepan over medium heat.
Add the bread and cook for 2 to 3 minutes, or until well coated.
Add the sugar, pecans, orange zest and juice, cider, and vanilla extract.
Cook an additional 2 to 3 minutes until a sauce begins to form.
In a 9 x 13-inch baking dish, layer the bread mixture with the apples and dot the top with the jam or jelly.
Bake 30 to 40 minutes, or until bubbly.
makes 6 servings

Cinnamon Raisin French Toast

Panera Cinnamon Raisin bread makes fabulous French toast.

8 slices 1/2" thick Panera® Cinnamon Raisin Bread
4 T. melted butter
3/4 c milk
1/2 c heavy cream
3 large eggs
1 T. honey
1/2 tsp. vanilla extract
1/2 tsp. salt

For the French Toast custard, combine using a hand whisk the milk, heavy cream, eggs, honey, vanilla extract and the salt. This custard can be made well in advance. Give a brisk stir before making the toast.

Transfer the custard to a casserole or open shallow dish for dipping.

Dip one slice into the custard and turn over after about 15 seconds. Transfer the slice to a plate while dipping another slice into the custard.

Place a large skillet on a medium fire. Allow the pan to heat thoroughly before pouring 1 Tablespoon of the melted butter into the pan.

Place both slices carefully into the skillet and cook on each side until golden brown or about 2 minutes.

Repeat steps until all the French toast is cooked.

An optional step is to place each finished French toast onto a baking sheet in a preheated oven until all are ready to serve.

Serve warm with real maple syrup. Serves 4.