The Hancock-Henderson Quill, Inc.
Summer guests are always a welcomed company but what can you serve for breakfast that isn’t just eggs again.
A friend shared her recipe for baked oatmeal. Our morning chore crew loved it. Even the next day when I served “leftovers”.
I love the recipe because anything that calls for ice cream for breakfast has to be great!
There is nothing lazy about the days of summer on a farm. We are constantly running out the door to the next project.
Here are some quick cereal snacks to grab on the go. The cookies freeze well.
One way to help them last a little longer is to store them in plain sight.
Linda gave me an oatmeal container the other day when she stopped by for a visit. I thought it was rather strange until I looked inside. She used an empty oatmeal container as a freezer cookie jar. She cut pieces of parchment paper to line between the stacked cookies.
I put it in the freezer and the guys look right past anything remotely healthy, not realizing there are secret goodies waiting just for me!
After you try these recipes, you should have an empty container and cookies to try out this trick.
I save the paper liners in the container and when it is empty, you’re ready to fill it back up again.
shared by Richael Weinend
3 c. rolled oats
½ c. brown sugar
2 tsp baking powder
2 tsp cinnamon
1 tsp salt
2 eggs
1 c. milk
¼ c. melted butter
¼ c. applesauce
2 tsp vanilla
½ c. raisins
Combine the dry ingredients together. In a separate bowl, combine the wet ingredients.
Mix together and pour into a greased 8 x 8 inch pan.
Bake at 350 degrees for 40 minutes or until top is golden brown.
Serve warm.
Top with ice cream, milk or syrup.
3 c. quick cooking oats
1 ½ c. Rice Krispies
1 c dried cranberries (or raisins)
½ c ground flaxseed
1 tsp cinnamon
½ tsp ground nutmeg
½ c. packed brown sugar
½ c. light corn syrup
¼ c. canola oil
¼ c. honey
1 tsp honey
¼ tsp salt
In large bowl, combine oats, cereal, fruit, flaxseed, cinnamon and nutmeg.
In a large saucepan, combine brown sugar, corn syrup, oil and honey; cook and stir over medium heat until sugar is dissolved. Remove from heat; stir in vanilla and salt.
Stir in oat mixture; toss to coat. Press firmly into a 9-in square pan coated with cooking spray. Cool completely and cut into bars.
8 c. Golden Graham Cereal
5 c. mini marshmallows
1 ½ c. milk chocolate chips
¼ c. lite corn syrup
5 TBSP butter
1 tsp vanilla
1 c. mini marshmallows
Butter a 9 x 13 pan. Microwave marshmallows, chips, syrup and butter 2 to 3 minutes. Stirring every minute till smooth. Stir in vanilla.
Pour over cereral in large bowl. Toss till evenly coated. Stir in 1 c. marshmallows. Press mixture into pan. Cool before cutting. Tastes like the campfire treats without mosquitoes!
Grace McFall (Austin’s favorite cookie)
1 c. butter
1 c. sugar
1 c. brown sugar
2 eggs
2 c. flour
1 tsp. baking soda
½ tsp baking powder
1 tsp vanilla
2 c. quick oatmeal
2 c. Rice Krispies
1 c. coconut
1c. chopped nuts (optional)
1 c. raisins and or dates or butterscotch chips
Dash of salt
Cream butter, both sugars and eggs. Mix flour, soda, baking powder together. Add to creamed mixture. Stir in vanilla. Add oatmeal, cereal, coconut, nuts and raisins. May need to use a wooden spoon to mix it all together. Drop from teaspoon onto lined cookie sheet (love parchment paper!! Bottom of cookies never burn) Bake at 350 degrees for 5 – 10 minutes depending on size of cookies. Don’t over bake! Freezes well.
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As their four children pursue dairy careers off the family farm, Natalie and Mark are starting a new adventure of milking registered Holsteins just because they like good cows on their farm north of Rice, Minnesota.
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