Pantry Puzzlers

Favorite Corn Bread

• 1 cup all-purpose flour
• 1 cup cornmeal
• 1/4 cup sugar
• 4 tsp. baking powder
• 3/4 tsp salt
• 2 eggs
• 1 cup milk
• 1/4 cup oil

Grease a 9-inch pie plate or square pan. Preheat oven to 425 degrees. In a large bowl, stir together flour, cornmeal, sugar, baking powder and salt. Add eggs, milk and oil. Beat just until smooth. Do not overbake. Pour into the prepared baking pan. Bake in a 425-degree oven for 20 to 25 minutes. Check with a toothpick or knife to make sure it is done. When pricked toothpick should come out clean. Makes 8 servings.

Tips

• This is a moist slightly sweet cornbread and goes great with a soup, stew or beans.
• Grandpa loved eating this cornbread with butter and honey.
• Crumble the corn bread in a bowl and pour milk over it.
• Bake the corn bread in a 10-inch skillet for a rustic crust.

No Bake Chocolate Cookies

• 1/2 cup butter or margarine
• 1 1/2 cups of sugar
• 1/2 brown sugar
• 1/3 cup powdered milk
• 1/2 cup water
• 1/2 unsweetened cocoa powder
• 1/4 tsp salt
• 1/2 cup peanut butter
• 1 tsp vanilla
• 3 cups oatmeal
• 1/2 cup flour

Mix butter, sugars milk, cocoa, water and salt in a medium saucepan. Cook over low heat until well mixed. Bring to a boil stirring constantly and boil for 1 minute. Remove from heat. Add peanut butter and vanilla and stir until well mixed. Add flour and oats and stir until mixed. Drop by teaspoons on sheets of waxed paper and allow to cool. Makes 6 dozen.

Tips

• This recipe is easy to cut in half.
• Kids love to help prepare these cookies.
• Want a less sweet version. Omit the brown sugar.
• Crunchy peanut butter adds an interesting texture and crunch.
• Don’t have bakers (unsweetened) cocoa substitute chocolate milk powder but decrease the sugar by 1/2 cup.
• Add coconut to change the flavor.
• Store in an airtight container.

Applesauce Oat Muffins

• 1-1/2 cups quick-cooking oats
• 1-1/4 cups all-purpose flour
• 1/2 cup packed brown sugar
• 1 tsp baking powder
• 3/4 tsp baking soda
• 3/4 tsp ground cinnamon
• 1/2 tsp salt
• 1 cup unsweetened applesauce
• 1/2 cup milk
• 3 Tbsp oil
• 1 egg

Topping

• 1/4 cup quick-cooking oats
• 1 Tbsp brown sugar
• 1/8 tsp ground cinnamon
• 1 Tbsp butter or margarine, melted

Preheat oven to 400 degrees. In a large mixing bowl, combine the first 7 ingredients (dry ingredients). Stir well. In another bowl, combine the applesauce, milk, oil and egg. Pour into the dry ingredients and stir until just moistened. Coat muffin cups with nonstick cooking spray. Fill cups 2/3 full. Combine topping ingredients; sprinkle over batter. Bake at 400 degrees for 16-18 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from cup. Makes 12 muffins.

Tips

• Can use regular oats but let batter sit for a few minutes before filling muffin cups to allow oats to soak in liquid.
• Change the flavor by using pumpkin pie spice instead of the cinnamon.
• If using sweetened applesauce use only 1/3 cup of brown sugar.

Pumpkin Baked Oatmeal

• 1 1/4 cups milk
• 2 large eggs
• 1/2 cup maple syrup
• 1 cup canned pumpkin puree
• 3 cups old-fashioned rolled oats
• 2 tsp pumpkin pie spice
• 1 tsp vanilla extract
• 1/4 tsp salt
• 3/4 cup pecan halves, optional
• 1 tsp baking powder
• 1/2 tsp baking soda

Preheat oven to 350 degrees. Grease a 9-inch baking dish. In a large bowl, whisk together the milk, eggs, maple syrup and pumpkin puree until well combined. Stir in the oats, pumpkin pie spice, vanilla, salt and pecans, if using. Add the baking powder and baking soda last and stir just until evenly incorporated. Pour into the prepared baking dish and spread evenly. Bake for 30-35 minutes, until the center is set and a toothpick inserted near the center comes out clean. Loosely cover with foil, if the top begins to brown too quickly. Serve warm with Greek yogurt, cinnamon and a drizzle of maple syrup. Serves 9.

Tips

• Substitute corn syrup or honey for the maple syrup will change the flavor.
• If you don’t have pumpkin pie spice substitute: 1 tsp cinnamon, 1/2 tsp ground ginger, 1/2 tsp ground nutmeg and 1/4 tsp ground allspice for the 2 tsp called for in the recipe.
• Can substitute walnuts for pecans.
• Buy extra pumpkin when it is on sale during the holidays to enjoy this recipe all year long.
• Mix up powdered milk and use for the milk.

Six Ingredient Maple Granola

• 3 Cups Old-fashioned Rolled Oats
• 1 Cup chopped Pecans or Walnuts
• 1/3 cup Maple Syrup
• 1/4 cup Oil
• 1 tsp Cinnamon
• 1/2 tsp Salt

Heat over to 325 degrees. Line a large baking sheet with parchment paper for easy cleanup (optional). Mix oats and nuts together. Stir in maple syrup, oil, cinnamon and salt until everything is evenly coated. Spread granola in an even layer and press it down firmly with a spatula. This helps make clusters. Bake 25-30 minutes, rotating the pan once if needed. For chunkier granola, don’t stir while baking. Let it cool completely before breaking into clusters. Cool completely and store in airtight container.

Tips

• Melted Coconut Oil for the oil choice would add great flavor to this recipe
• Olive oil is a healthier choice.
• Can substitute honey for the maple syrup for a mild flavor.
• Sliced Almonds are also a good nut choice for granola.

Powdered Milk Protein Balls

• 1 cup old-fashioned oats
• 1/2 cup peanut butter
• 1/3 cup honey or maple syrup
• 1/2 cup nonfat dry milk powder
• 1/2 tsp vanilla
• pinch of salt

Stir everything together until well combined. If the mixture is too dry, add a little more peanut butter or 1-2 tsp of milk. If it is too sticky, add a little more oats or powdered milk. Roll into small balls. Refrigerate about 30 minutes to firm up. Keep refrigerated in an airtight container. Optional: add cinnamon, mini chocolate chips, chopped nuts, or a little ground flaxseed.

Tips

• Great recipe to make with kids, put ingredients in a bag that seals. Let them squeeze the bag to mix all the ingredients until well blended.
• Before refrigerating, roll the balls in cake decorating candies, finely chopped nuts, coconut, or granola.