STARBUCKS OATCAKE
From http://www.online-cookbook.com/goto/cook/rpage/001797
Categories Side Items
Yield 24
Number Of Ingredients 7
Steps:
- Combine dry ingredients.
- Incorporate margarine with a pastry blender.
- Add a little water to form a rollable textured dough.
- On a counter sprinkled with oats, roll dough 1/2 inch thick. Use a 2-1/2-inch round cookie cutter to cut oatcakes.
- Bake 15 minutes at 350 degrees (175 C.).
Nutrition Facts : Nutritional Info Servings Per Recipe 24 Amount Per Serving Calories
STARBUCKS OATCAKES RECIPE - (3.8/5)
Provided by á-2144
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F. Sift together dry ingredients (flour, baking soda, cinnamon, nutmeg, salt). You can play with the combination of whole wheat and all-purpose flour until you get the right consistency. You can even go all whole wheat if that is what you prefer although it does tend to get really dry. If you go all white flour, this oatcake will quickly turn into a scone. Blend together the warm water and blueberries. In a separate bowl, mix the remainder of the ingredients (oats, fruits, oil, applesauce, eggs, brown sugar, eggs, vanilla). Applesauce can be substituted for the oil to make this healthier fare but all applesauce is too dry. Add blueberry/water mixture to the oats mixture. Stir well before adding the flour. Fold in the dry ingredients, one cup at a time. Once you add the flour, do not overwork it. I usually stir the mixture about 10 times to incorporate the flour into the wet ingredients and that's it. Overworking the flour will cause it to be tough and too chewy. I like the texture to be crumbly. Prepare a 9x13-inch pan or a muffin tin with nonstick cooking spray. I have not experimented with a muffin tin so you have to be careful with the cooking time. Keep an eye on it. In a 9x13-inch pan--bake for 25 to 30 minutes. Let cool then serve.
OATCAKES
Brown sugar highlights the natural nuttiness of the oats in these toothsome tea cakes. Martha made this recipe on Martha Bakes episode 609.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 32
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Spread 1/2 cup rolled oats on a rimmed baking sheet and bake until light golden and fragrant, 8 to 10 minutes. Cool then transfer to a food processor; process until finely ground. Add flour, sugar, coarse salt, and pepper; pulse until combined. Add butter, and pulse until mixture resembles coarse meal, about 10 seconds. Add 3 tablespoons cold water and pulse until dough just comes together, adding up to an additional tablespoon as needed.
- Turn dough out onto plastic wrap, shape into a rectangle and wrap in plastic. Chill for 45 minutes. Transfer chilled dough to a sheet of parchment paper. Sprinkle with remaining ¼ cup oats and roll into a 10-by-12-inch rectangle. Using a fluted pastry wheel, cut into thirty-two 2 1/2-by-1 1/2-inch rectangles. Sprinkle with flaky sea salt. If dough becomes soft, chill for 15 minutes.
- Arrange bars an-inch apart on two parchment-lined baking sheets. Bake until golden, 28 to 30 minutes. Transfer to a wire rack to cool.
STAFFORDSHIRE OATCAKES
These are pancakes and a traditional favorite from the North Staffordshire area of England. Delicious with butter or jam! You may grind regular oatmeal in a blender to make your own oat flour.
Provided by Patty Pelfrey
Categories Bread Yeast Bread Recipes
Time 1h45m
Yield 12
Number Of Ingredients 7
Steps:
- Place warm water and warm milk into a large bowl. Stir in sugar and yeast, and let stand for 5 minutes, or until frothy. Mix in oat flour, whole wheat flour and salt, blending thoroughly. Cover bowl, and let stand in a warm place for 1 hour.
- Heat a large griddle or two skillets over medium heat, and grease well. Spoon enough batter onto the pan to make a thin pancake about 8 inches across for each one. Cook for 2 to 3 minutes, or until the top surface is covered with holes. Turn over and brown on the other side. Place oatcakes on a warm plate until ready to serve. Best served immediately, but can be frozen and heated later.
Nutrition Facts : Calories 164.6 calories, Carbohydrate 30.5 g, Cholesterol 2.4 mg, Fat 2.9 g, Fiber 4.5 g, Protein 6.5 g, SaturatedFat 0.8 g, Sodium 208.5 mg, Sugar 2.6 g
BLUEBERRY OAT SQUARES - STARBUCKS COPYCAT
These wholesome bars are just like Starbucks blueberry squares (if not better!) My favorite thing about this recipe is the oatmeal base/crumble topping. It is so versatile and makes enough for a generous amount on the top and bottom because c'mon... isn't that everyone's favorite part?! I use this same oatmeal crust recipe with a multitude of different fillings, including swapping strawberries for the blueberries.
Provided by lilsweetie
Categories Bar Cookie
Time 1h5m
Yield 24 squares, 24 serving(s)
Number Of Ingredients 10
Steps:
- Filling: In saucepan, bring blueberries, sugar and orange juice to boil; reduce heat and simmer until tender, about 10 minutes. Whisk in cornstarch and boil, stirring, until thickened, about 1 minute. Place plastic wrap directly on surface; refrigerate until cooled, about 1 hour or up to 1 day before using.
- Base/Topping: In a large bowl, stir together the oats, flour, brown sugar, salt and baking soda. Cut in the butter to form a crumbly mixture. Reserve 1 1/2 cups of the crumbs, and pat the rest evenly into the bottom of a greased 9 x 13 inch pan.
- Spread the blueberry mixture over the base. Crumble the reserved amount of the base/topping over the blueberry mixture.
- Bake at 350 degrees F until light golden, about 40-45 minutes. Let cool completely on rack as these cut better when they are fully set. (Make-ahead: Cover and refrigerate for up to 2 days or overwrap with heavy-duty foil and freeze for up to 2 weeks.).
EASY STARBUCKS COFFEE CAKE
I've tried a few copycat recipes for the Starbucks Coffee Cake. This by far is the best and easiest that I have tried since the base starts with a boxed cake mix. I think it tastes pretty close to the "real deal" and hope you enjoy it too!
Provided by Sassy in da South
Categories Breads
Time 45m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Prepare cake mixe in large bowl according to directions on box. (cake mix, water, oil, and eggs).
- Spray 9X13 pan with non-stick spray.
- Pour batter into pan.
- Bake at 350 degrees for 15-20 minutes or until center is just barely set.
- While cake is baking, prepare crumb topping.
- In large bowl of electric mixer combine, butter, flour, cinnamon, sugar and vanilla until all crumbly.
- Immediately after cake is removed from oven, break crumb topping into marble size pieces with fingers, sprinkling over top.
- Put back in oven and bake an additional 10-15 minutes (topping will begin to look a little less wet/raw).
- Let cool fully then dust with powdered sugar, using a sieve.
- Cut into squares and serve.
Nutrition Facts : Calories 598.8, Fat 27.9, SaturatedFat 11.7, Cholesterol 94.4, Sodium 411.1, Carbohydrate 81.7, Fiber 1.6, Sugar 48.2, Protein 6.1
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