Cinnamon Oatmeal Bread

This recipe again came from the WestBend recipe website. It was originally Cinnamon Oatmeal Raisin Bread. But my kids don't really like raisins. So, I decided not to add them. It was FABULOUS! My kids ate the whole loaf of bread this morning, and then complained when it was all gone. Now that is what I call a successful loaf of bread. Wouldn't you? This one is super easy to make. I again set my bread maker on delay, and had a nice warm loaf of bread in the bread maker when I got up this morning. The morning was slower than usual, we even had some scrambled eggs with our breakfast bread, with a small glass of juice. All in all I'd say it was a HUGE success. I hope you enjoy this as much as we did. I'm on my second loaf in my bread maker, and I may have a third before today is over.

Ingredients:

10 oz (1 1/4 cup) milk, 75-85F (I warmed mine on beverage setting in the microwave)
2 Tbsp butter or margarine (use room temperature)
3 cups bread flour
3/4 cup oats, quick or old fashioned
2-4 Tbsp brown sugar, packed ( I didn't pack mine and I pinched it on top to create a nice fluffy layer of sugar on top of the oats.)
1 1/2 tsp salt
1 1/4 tsp ground cinnamon (I added about 1 1/2 tsp ground cinnamon)
2 1/4 tsp active dry yeast or 1 1/2 tsp bread machine/fast rise yeast
*1/2 cup raisins (I didn't add, optional)

Directions:

1. Add liquid ingredients and butter to bread pan.

2. Add all dry ingredients, except yeast, to bread pan. Tap pan to settle dry ingredients and then level, pushing some of the dry ingredients to the corners. Lock pan into bread machine.

3. Make an indention in center of dry ingredients fill with yeast.

4. Select desired setting (1 1/2 loaf, medium crust). Program timer, if necessary. Turn bread maker on. Add raisins when alert sounds during the knead cycle. When bread is done, turn bread maker off and, using oven mitts. unlock and remove the bread pan and cool on rack before slicing.

*** SPECIAL TIP: To make raisin bread overnight or without being present to add the raisins, follow steps 1-3 above. Then place raisins around the outside edge of pan. on top of dry ingredients, away from the yeast. Do not add to raisins to the water in pan as the raisins will absorb too much liquid and a poor loaf of bread will be obtained. Continue with step 4.

Verdict! DELICIOUS!!! WE loved it! I'm making my second loaf today. Will most likely make another loaf before the day is through. Enjoy! We do!

Oatmeal-Raisin Cookies

For those of you who know me... know that I'm not a huge fan of raisins. I usually eat them sparingly at best. I don't like adding them to many recipes. So for me to make Oatmeal-Raisin cookies is a feat in and of its self. Anywho... I found about half a box of white raisins. They are the only one's I buy... Easier to hide in my kids food. They don't really like raisins either. I guess they get that from me.

So, I decided that I would make some cookies. I needed to use these raisins as they are old. (Do raisins get old?) I don't know. I just know I've had them for a while.

I used my trusty Better Homes and Garden's Cookbook to find a recipe. It is my version of their recipe. I know I can't follow the rules all the time... But this recipe... mmmm so yummy. My oldest who hates raisins the most... didn't even taste or realize he was eating raisins. That is saying a lot... Without further Adu...

Oatmeal-Raisin Cookies

3/4 cup butter or margarine

1 cup packed brown sugar

1/2 cup granulated sugar

1 teaspoon baking powder

1/4 tsp baking soda

1/2 tsp ground cinnamon

1/4 tsp nutmeg*

1/8 tsp ginger*

2 eggs (room temperature)

1 tsp vanilla

1 3/4 cups all-purpose flour

2 1/4 cups rolled oats

1 1/2 cups white raisins

1. In a large mixing bowl beat butter or margarine with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, baking powder, baking soda and the spices cinnamon, nutmeg and ginger. Beat till combined, scraping sides of the bowl occasionally. Beat in the eggs and vanilla till combined. Beat in as much of the flour as you can with the mixer. Stir in the rolled oats and raisins.

2. Drop by rounded teaspoons 2 inches apart on an ungreased cookie sheet. Bake in a 375F oven for 10-12 minutes or until edges are golden. cool cookies on a wire rack. Makes about 48 - 54.

*Those are my changes to the recipe... Such a Wonderful Flavor!

Verdict:

These have been such a hit!