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* Exported from MasterCook *
Oatmeal Batter Bread
Recipe By :
Serving Size : Preparation Time :0:00
Categories : Volume 10-02 Feb 2007
Amount Measure Ingredient -- Preparation Method
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1 1/2 cups boiling water
3/4 cup rolled oats
3 tablespoons butter
1 teaspoon butter
1/4 cup molasses
1 teaspoon salt
1 package active dry yeast
1/4 cup warm water
4 cups flour
Pour boiling water over oats in medium bowl. Stir in molasses, salt and
butter.
In large bowl, sprinkle yeast over warm water. Stir until dissolved. Stir
in oatmeal mixture.
Add 2 cups flour gradually. Beat for 2 minutes at medium speed of mixer.
Blend in remaining flour.
Let rise in warm place, covered, for 30 minutes. Beat vigorously for 25
strokes.
Spread in greased loaf pan. Cover and let rise for 10 minutes.
Bake at 425F for 40-50 minutes.
Alternatively, this recipe fits quite nicely in a mini-loaf pan (about 9
loaves). Bake for about 20 minutes.
Contributed to the FareShare Gazette by Rose; 5 February 2007.
www.fareshare.net
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* Exported from MasterCook *
Oatmeal Pie Crust - Diabetic
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 10-02 Feb 2007
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup all-purpose flour -- (200 ml)
1/2 cup quick rolled oats -- (125 ml)
1/2 teaspoon salt -- (2 ml)
4 tablespoons vegetable oil -- (60 ml)
3 tablespoons ice water -- (45 to 60 ml)
[3 to 4 tablespoons]
Combine flour, rolled oats and salt in a mixing bowl. Slowly drizzle in
oil, mixing with a fork. Continue lightly mixing with fork and cutting
through mixture until all dry ingredients are moistened and mixture
resembles fine crumbs. Add 45 to 60 ml (3 to 4 tablespoons) ice water, a
few drops at a time, until mixture begins to form a ball. Pat into a 9-inch
(1 L) pie plate. (Or roll between two sheets of waxed paper. Remove top
sheet and turn pastry into pie plate; remove second piece of waxed paper.)
Form a rim and flute edges. Fill and bake according to pie recipe.
For baked pastry shell: Prick pastry with fork in several places. Bake in a
400 degree F oven 10 minutes until light golden brown.
Makes 6 servings. Each serving: 1/6 pie
Source : Splenda booklet, posted to
http://www.geocities.com/napavalley/4121/diabetic.html
Formatted by Chupa Babi in MC: 10.24.06
Oatmeal contributes to the flaky texture and provides the nutty flavor for
this deliciously different pie crust.
Contributed to the FareShare Gazette by Chupa; 10 February 2007.
www.fareshare.net
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Per Serving (excluding unknown items): 99 Calories; 9g Fat (82.0% calories from
fat); 1g Protein; 4g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 178mg
Sodium. Exchanges: 1/2 Grain(Starch); 2 Fat.
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