Stovetop Oatmeal

Special thanks to Missi for sharing with me how to make old fashioned oatmeal!

On oatmeal- put a handful of oats per person in the pot. Then add water, enough to cover the oats. You’ll know you added too much if you have runny oats in the end. =) You’ll know you didn’t add enough if your oats are chewy or sticky.

Cook on medium until you start getting bubbles and then turn it to low. It shouldn’t take more than 10 minutes to make.

If you add too much water, you can add more oats while it is cooking, and if your mix starts to get sticky looking and unappetizing, you probably need to add more water. It’s very easy. Just do it!

That’s it! Some people prefer to cover it while it’s cooking but I don’t. I can start it, change a diaper, come back, turn down the heat. Put away some dishes from the dishwasher, and it’s done.

After they are done cooking you can add brown sugar, maple syrup, honey, agave nectar, etc and raisins or blueberries or strawberries. Strawberries are especially yummy with a splash of milk. (Strawberries n’ cream) You can also add a tad bit of butter and salt to your oatmeal to try to get it tastier.

You can also make extra ahead of time and refrigerate it for later. I think it keeps well for about 3 days. Then all you have to do is warm it up.

Missi, Alabama

Cinnamon rolls in the bread machine

Ingredients
1 cup milk
1/4 cup brown sugar
2 T. oil
1 egg
3/4 tsp. salt
3 1/2 cups bread flour
2 1/2 tsp. yeast

Put in the machine in order.
Set dough cycle.
Roll out the dough into a large rectangle.
Sprinkle with brown sugar, cinnamon, & raisins. ( I first spread mine with butter & omit the raisins).
Roll up lengthwise.
Cut with a pizza cutter into rolls.
Lay on a greased cookie sheet a little bit apart from one another.
Cover & let rise. ( Can put in the fridge overnight).
Cook at 375 for 10 min. or so. (Laine says 15-17 min. but I found that was way too long for my oven). Let cool a bit, then glaze.

Glaze ingredients
1 cup powdered sugar
little melted butter
little milk
little vanilla

Thanks to Amy for sharing this recipe she found at: www.lainesletters.com

Homemade Biscuits (White Lily Flour, No Shortening)

This recipe isn't for those already switched over to whole wheat flour, but it's great for those on white flour trying to slowly improve your eating. This recipe uses oil instead of hydrogenated oils (shortening).

Ingredients

2 c. White Lily Self Rising flour
1 1/2 tsp. baking powder
1/4 c. vegetable oil (Wesson Canola)
3/4 - 1 c. buttermilk

Mix flour and baking powder well. Form hole in center - pouring in buttermilk and oil. Blend together. Place on hot baking stone in oven that's preheated to 450 degrees Fahrenheit. Bake 12 to 15 minutes.

Whole Wheat Pancakes

Ingredients

1 egg
1 cup buttermilk (I've used whole milk as well and they're still good)
2 Tbs. oil (avoid shortening)
1 c. fresh ground whole wheat flour (add up to 1/4 c. more if batter is too runny)
1 Tbs. sugar
1 tsp. baking powder
1/2 tsp. soda
1/2 tsp. salt

Beat egg; add remaining ingredients in order listed and beat until smooth. Grease heated griddle if necessary.

I've found these pancakes cook quicker than those made with store bought flour - needing to be flipped in about a minute.

Pour some yummy maple syrup on top and enjoy!

FYI - Did you know you're not supposed to heat maple syrup. Do a Google search and find out the facts (sorry, I don't know all the facts enough to share correctly)

Candace
Heaven In Our Homes

Frozen Fruit

Ingredients

4 to 6 very ripe bananas (the browner the better)
Approx. 10 oz. strawberries (I use the frozen ones)
15-20 oz. of pineapple (I use either chunks or crushed)
6 oz. frozen orange juice
6 oz. frozen lemonade
2 cups water

Blend ingredients well, then mix together in large bowl. Pour into serving size dishes and place in freezer.

Very, very good thawed slightly - like a slushy consistency. We even like to refrigerate it and drink it cold.

Amounts of fruit depend on ripeness, and your own personal preferences. This is one recipe I can't stop eating!

Whole Wheat Cinnamon Rolls

Ingredients
*1/3 C canola (or vegetable oil)
*1/3 C honey
*1 TBS salt
*2 TBS yeast
*3 Cups warm water
*4-5 Cups freshly ground whole wheat flour
(to substitute store-bought whole wheat flour, use 1/2 to 3/4 cup of white flour)
*1/4 cup melted butter
*honey for drizzling
*raisins (optional)
*2 1/2 Cups powdered sugar
*3 TBS milk
*1 tsp. vanilla

Directions
1. Put first 5 ingredients into large mixing bowl.
2. Add 2-3 Cups flour and start mixer.
3. Continue to add flour in small amounts until dough begins to clean the sides of the mixing bowl.
4. Cover bowl and set aside until dough is doubled in size.
5. Turn dough out onto lightly floured counter. Knead until dough is still soft but not too sticky to roll out.
6. Roll dough into rectangle.
7. Brush dough rectangle with melted butter.
8. Shake liberally with ground cinnamon.
9. Drizzle liberally with honey.
10.If desired, sprinkle rectangle with raisins. (It always helps to soak raisins in hot water for 10 minutes prior to using -- be sure to drain well)
11.Roll rectangle up on long side making a long roll. Pinch edges together.
12.Cut roll into 3/4" pieces.
13.Put cut rolls onto greased jelly roll pan, barely touching each other.
14.Cover rolls loosely with plastic wrap and allow to rise double in a warm place.
15.When doubled, remove wrap and bake in 365 degree oven for 13-14 minutes until lightly browned.
16. Allow to cool slightly and frost with 2 1/2 cups powdered sugar, 3 Tbs. milk, 1 tsp. vanilla.
17.Eat and enjoy knowing that these are filled with vitamins, minerals, and fiber but they still taste good!

Lisa A. from Alabama