Eats/Reads

FROM 9/19/3 1/4 cup (113 g) butter 2 Tbsp oil 1/2 c light brown sugar 1 Tbsp maple syrup 1 egg 1 tsp vanilla 1/2 cup wholewheat flour 1/4 tsp baking soda 1/4 tsp baking powder 1/4 tsp cinnamon pinch salt 2 cups quick porridge oats 3/4 cup raisins bake at 375  FROM 9/14/2023: Mix:  1/2 c oil 3/4 c white sugar 1 egg 1/2 c buttermilk Mix: 1.5c white flour 1 tsp baking soda 1 tsp cinnamon Add wet to dry and then add: 2 2/3 c rolled oats 1 c raisins Bake 350 for 17-20 mins FROM 2015: 1/2 cup (113 g) butter 1/2 c brown sugar 1/2 c white sugar 1 Tbsp maple syrup 1 egg 1 tsp vanilla 1 cup wholewheat flour 1/2 tsp baking soda 1/2 tsp baking powder 1/2 tsp cinnamon 1/4 tsp nutmeg 1/4 tsp salt 2 cups quick porridge oats 1 cup raisins Beat wet ingredients til smooth and fluffy. Sift dry ingredients, mix with wet. Fold in oats an raisins. Bake at 180c/375F for about 10-12 mins on greased baking trays. Cool on rack

These were good. Reminded me of the lebkucken my mother made when I was young - chewy and dense. Found here . I omitted the cardamom and used 1/4 tsp nutmeg and 1/4 tsp cloves. 2‑3/4 cups all-purpose flour 2 teaspoons ground cinnamon 1/2 teaspoon ground cardamom (or nutmeg and cloves) 1/2 teaspoon ground ginger 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup honey 1/2 cup dark molasses 3/4 cup packed brown sugar 3 tablespoons butter, melted 1 large egg 1/2 cup chopped toasted almonds (optional) 1 cup dried fruit (raisins, citrus peel, cranberries - whatever you like) Preheat oven to 350°F. Grease 15X10-inch jelly-roll pan; set aside. Combine flour, cinnamon, cardamom and ginger, baking powder, baking soda and salt in medium bowl. Combine honey and molasses in medium saucepan; bring to a boil over medium heat. Remove from heat; cool 10 minutes. Stir in brown sugar, butter and egg. Place brown sugar mixture in large bowl. ...

Need to try making these with B, the local chocoholic. 350g Unsalted Butter 3 tbsp Golden Syrup 175g Light Soft Brown Sugar 175g Light Muscovado Sugar 450g Rolled or Porridge Oats 6 tbsps Green and Black's Cocoa Powder Preheat the oven to 140C/275F/Gas Mark 2. Use a 17 x 28cm baking tray or roasting tin. Butter the baking tray. Melt the butter, syrup and both sugars in the saucepan. Do not allow them to bubble. Mix in the oats and the cocoa. Use a fork to press the mixture into the baking tray and bake for 18-20 minutes. The flapjack needs to cook to the centre but you don't want them to bubble, otherwise they will be too toffee-like. They should stay moist. Remove from the oven and leave to cool for about 20 minutes before slicing up. Leave to cool completely before removing from the tray. Hint: these flapjacks are delicious with 2 tablespoons of dessicated coconut, or a handful of sultanas added with the oa...

This is a recipe from the Katie Morag books - I recently read all of them to my 3-year-old. This is a great recipe to make with kids as it's easy and not too messy, and no eggs so they can taste it all. These are really yummy and more-ish - they are essentially flapjacks or chewy oatmeal squares. In the back of my mind I want to try to make a slightly healthier version... when I get the time. 100g / 4oz butter 75g / 3oz soft brown sugar 30ml / 2 tablespoons golden syrup (or light corn syrup) 200g / 8oz rolled oats (porridge oats) pinch of salt Melt butter in a large pan over a low heat. Add sugar and syrup and salt. Mix well. Stir in rolled oats. Mix very well. Spread mixture evenly in tray with palette knife. Bake at 160C fan for 25-35 minutes, until golden brown. Take out of oven. Let cool. Cut into squares and store in airtight container.

These were better than my first attempt - but also very different. SWCC described them as "baklava-esque". Indeed it is an apt comparison - very chewy, sweet and crunchy. More like dessert than a breakfast bar; also good for a sweet but sustaining snack. 1/3 c oil 1/3 c brown sugar 2 Tbsp Lyle's golden syrup (could probably substitute honey or maple syrup) 2 Tbps orange juice 130 g/1.25 cups porridge oats (or 1 c oats and 1/2 c raisin bran) 100g dried fruit (1/3 c sultanas; 6 dried apricots chopped) 2 Tbsp pumpkin seeds, chopped 2 Tbsp sunflower seeds, chopped 2 Tbsp walnuts, chopped 1/2 tsp salt Mix together oil, brown sugar, gold syrup and orange juice. Mix in all the dry ingredients. Bake in a buttered pan (8-inch square or 7x11) at 160C (fan) for 18-20 minutes. Cool and cut into bars.

I've been meaning to come up with a tasty, healthy-ish oat bar recipe for just about my entire adult life. Here we go - first try... Result: Not very good. Wouldn't repeat this. Too dense. Not quite flavourful enough - neither sweet nor savoury. But it's a start. 1 cup flour (half white/wholewheat) 2 cups porridge oats 4 Tbsp ground seeds 1 egg 1/3 c oil 1/2 c maple syrup 2/3 c orange juice 1 tsp vanilla 1/2 c raisins Mix dry ingredients in one bowl, wet in another. Add dry to wet. Stir in raisins. Put in greased 8-inch square or 9-inch round pan. Bake at 160C (fan) for 35-40 mins.

It's Christmastime and though I haven't had much time to bake, I did find a few minutes after decorating the tree to make a batch of these molasses crinkles. These are the best cookies - chewy, sweet, gingery. I've made them for cookie exchanges, for colleagues, for friends, for Friday night poker games - and they are always a hit. I get asked for the recipe more often than anything else I bake or cook. It's an old family recipe, adapted here by sister Liz (baker and chef extraordinaire). The original called for Crisco (ewww) and less ginger, revealing its Midwestern roots. If you like ginger, you can add some diced-up crystallised ginger (mix it in with the wet ingredients right before you add the flour). But for first-timers I suggest you enjoy them in their 'classic' state. 5 Tbsp butter 1/4 cup canola oil 1/2 c white sugar 1/2 c brown sugar 1 egg 4 Tbsp molasses (I use blackstrap) 2 cups flour 2 tsp baking soda 1 tsp cinnamon 1/2 tsp ginger 1/4 tsp nutmeg Ex...