It takes more than 'Wheaties'

In the dead of winter, it takes more than a bowl of Wheaties to fuel your body. So, jump start the day with oatmeal! Oatmeal isn’t what it used to be. It’s better. Winter’s best breakfast now comes in a variety of textures and flavors. Besides old-fashioned and quick oats, we now have instant oats, flavored with everything from traditional, apples and cinnamon, maple and brown sugar and more. As a result, oatmeal is a hot choice for breakfast.

Almost any way you can get oats into your diet is a good thing. The fiber in oats fights the bad cholesterol in the body. Oatmeal cookies, muffins, and dumplings or crisps are a good “transition” food for eating more oatmeal. Researchers have found that, compared with those who eat something else for breakfast, people who eat oatmeal are not as hungry at lunchtime. Mom was right: Oats really stick to your ribs. So, it’s recipes using oats.

OATMEAL RAISIN CARROT MUFFINS
1 c. oats (old-fashioned or quick)
1/2 c. raisins
1 c. low-fat milk (skim or 1%)
1/2 c. shredded carrots
1/2 c. each, white and packed brown sugar
1/4 c. canola or vegetable oil
2 egg whites
1 t. grated orange peel
1/2 c. each flour and whole wheat flour
1 T. baking powder
1/2 t. baking soda

In a large bowl, combine first three ingredients, stir well. Cover and refrigerate two hours or overnight. In a medium bowl, combine dry ingredients; stir into batter until just moistened. Coat muffin cups with non-stick cooking spray or use paper liners; full cups 2/3 full. Bake at 400 degrees for 20-25 minutes or until golden brown. Cool in pan 10 minutes; remove to wire rack to cool. Makes 10 muffins. Note: If your pan has 12 cups, put about 1/4 inch of water into each of the two empty cups. Serving size: one muffin, calories 223, saturated fat 1. g cholesterol, trace carbs, 39 mg. sodium.

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CRUNCHY  APPLE CRISP
Apple filling:
4 c. peeled sliced apples
1/4 c. water or apple juice
1 T. plus
1 t. packed brown sugar or granulated brown sugar substitute
2 t. lemon juice
3/4 t. cinnamon

Topping:
1/2 c. oats (quick or old-fashioned)
2 T. chopped walnuts
1 T. packed brown sugar or brown sugar substitute
1 T. margarine, softened

In a large bowl, combine all filling ingredients, toss lightly to coat apples. Turn into an eight-inch square baking pan (preferably a glass pan). For topping; combine first three ingredients. Cut in margarine with a pastry blender or two knives until mixture resembles coarse crumbs. Sprinkle over apples. Bake at 375 degrees about 30 minutes or until apples are tender and topping is lightly browned. When just a bit warm; top with whipped cream or a scoop of ice cream on the side. Makes four servings. Note: If the topping gets too brown before apples are done, put tin foil loosely over the top.

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OATMEAL BISCUITS
1-1/4 c. flour
3/4 c. quick or old fashioned oats
1 T. each, sugar and baking powder
1/2 t. cream of tartar
1/4 t. each, baking soda and cinnamon
1/8 t. salt
1/3 c. butter or margarine
3/4 c. low-fat buttermilk

In a large bowl, combine first eight ingredients. Using a pastry blender or two knives, cut in the butter until mixture resembles coarse crumbs. Add buttermilk all at once and stir just until a soft dough forms. Knead on a lightly floured surface for 30 seconds, then pat or roll until 3/4-inch thick. Using a 2-1/2 inch biscuit cutter, cut into 12-14 biscuits, rerolling and cutting the scraps of dough. If you don’t have cutter, use a water glass of same size as biscuit cutter. Put on ungreased baking sheet. Brush tops with a little additional buttermilk if you wish. Bake at 450 degrees for 10-12 minutes or until golden. Makes 12-14 biscuits.  Note: If you don’t have buttermilk, make some, like this: one cup of buttermilk - put one tablespoon of vinegar or lemon juice in a one-cup measure. Add enough low-fat milk to measure one cup, stir until mixed. Let mixture stand for five minutes before using.

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OATMEAL SCOTCHIES
1-1/4 c. flour
1 t. baking soda
1/2 t. each, salt and cinnamon
1 c. (two sticks) butter, softened
3/4 c. each, sugar and packed brown sugar
2 eggs
1 t. vanilla or grated peel of one medium orange
3 c. quick or old-fashioned oats
2 c. butterscotch chips

In a small bowl, combine first four ingredients, set aside. In a large mixer bowl, beat next five ingredients until creamy. Gradually beat in flour mixture. Stir in oats and chips. Drop by measuring tablespoonfuls onto ungreased cookie sheets. Bake seven to eight minutes for chewier cookies, nine to 10 minutes for crisper cookies. Makes about four dozen cookies. Thought for the Day: Let your life be like a snowflake which leaves a mark but not a stain.