Mapleoatmeal Recipes

MAPLE OATMEAL COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, syrup and vanilla. Combine the oats, flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in pecans and raisins. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Cool for 2 minutes before removing from pans to wire racks.

MAPLE OATMEAL

Steps:

• In a medium (3-quart) saucepan, bring 4 cups water to a boil. Stir in salt and oats. Reduce heat to medium; cook until oatmeal is tender and creamy, stirring often, about 8 minutes.
• Remove from heat. Stir in heavy cream. Divide oatmeal among four bowls; top each serving with 1/2 tablespoon butter and 1 tablespoon each syrup and cherries, as desired. Serve immediately.

MAPLE-OATMEAL SCONES

Steps:

• Preheat the oven to 400 degrees F. In the bowl of an electric mixer fitted with a paddle attachment, combine the flours, oats, baking powder, sugar and salt. Blend the cold butter in at the lowest speed and mix until the butter is in pea-size pieces. Combine the buttermilk, maple syrup and eggs and add quickly to the flour-and-butter mixture. Mix until just blended. The dough may be sticky.
• Dump the dough out onto a well-floured surface and be sure it is combined. Flour your hands and a rolling pin and roll the dough 3/4 to 1 inch thick. You should see lumps of butter in the dough. Cut into 3-inch rounds with a plain or fluted cutter and place on a baking sheet lined with parchment paper.
• Brush the tops with egg wash. Bake for 20 to 25 minutes, until the tops are crisp and the insides are done.
• To make the glaze, combine the confectioners' sugar, maple syrup and vanilla. When the scones are done, cool for 5 minutes and drizzle each scone with 1 tablespoon of the glaze. I like to sprinkle some uncooked oats on the top, for garnish. The warmer the scones are when you glaze them, the thinner the glaze will be.

MAPLE AND BROWN SUGAR OATMEAL

Steps:

• Bring water to a boil. Add oats and cook, stirring, for 1 minute. Remove from heat and stir in brown sugar and maple syrup. Let sit until desired thickness is reached, 2 to 3 minutes.

MAPLE-OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, stir together oats, flour, salt, and baking soda. In a large bowl, using an electric mixer, beat butter and sugars on high until pale and fluffy, 3 minutes. Beat in maple syrup, egg, vanilla, and 1/4 cup water, scraping down bowl as needed. With mixer on low, beat in oat mixture in 2 additions until just combined.
• Drop dough in rounded teaspoons, 2 inches apart, onto parchment-lined baking sheets. Bake until edges are golden, about 11 minutes, rotating sheets halfway through. Let cookies cool on sheets until set, about 2 minutes, then transfer to wire racks and let cool completely. (Store cookies in an airtight container, up to 1 week.)

BAKED OATMEAL

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
• Mix oats, brown sugar, cinnamon, baking powder, and salt together in a bowl. Beat in milk, butter, maple syrup, eggs, and vanilla extract; fold in cranberries. Spread mixture into the prepared baking dish.
• Bake in the preheated oven until bubbling, about 40 minutes.

MAPLE-OATMEAL SANDWICH BREAD

Steps:

• Place all ingredients, in order listed, into large bowl of heavy-duty mixer fitted with dough hook. Beat at low speed until dough is smooth, comes cleanly from sides, and climbs hook, adding more flour by 1/4 cupfuls if dough is very sticky, about 8 minutes. Scrape dough from hook. Cover bowl with plastic wrap and towel. Let rise in warm draft-free area until doubled in volume, about 1 1/2 hours.
• Butter 9x5x3-inch metal loaf pan. Butter sheet of plastic wrap. Scrape dough onto lightly floured surface. Knead until smooth, about 2 minutes. Shape into 8x3-inch log. Place in prepared pan; cover loosely with prepared plastic wrap, buttered side down. Let dough rise in warm draft-free area until center is 1 1/2 inches higher than pan, about 45 minutes. Preheat oven to 350°F. Gently pull plastic off dough. Place bread in oven; bake until deep golden and instant-read thermometer inserted into center registers 180°F, about 30 minutes. Cool in pan 15 minutes. Run small knife around bread; turn out of pan. Cool completely on rack. DO AHEAD: Can be made 4 days ahead. Wrap in foil; store at room temperature.

MAPLE-OATMEAL CAKE

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
• In 1-quart saucepan, heat milk to boiling over medium-high heat. Stir in oats; remove from heat, and let stand 10 minutes.
• In large bowl, beat cake mix, brown sugar, melted butter, eggs, vanilla and oatmeal mixture with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake 28 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 1/2 hours.
• In medium bowl, beat frosting, maple syrup and maple extract with spoon until well blended. Spread over cake. Cut into 4 rows by 3 rows. Serve each piece with remaining ingredients. Store loosely covered at room temperature.