Oatmeal Bread

The one thing mom always asked for when we would visit Grandma was oatmeal bread. I think she thought it had magic properties, or something.  The texture is soft and a little crumbly.
This and a carton of milk, and we had dinner. I think it  is really good too. Try it with warm with butter and jam, or ham and mayo. OK, now I'm hungry.
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Ingredients


1 1/8 cups all pupose flour
1 1/8 cups bread flour
1 cup rolled oats (old-fashioned oats)
2 tablespoons shortening
1  teaspoons salt
2 tablespoons  sugar
1 packet active dry yeast*
1 1/4 cups lukewarm water
2 tablespoons dry milk

*Dissolve the yeast in 1/4 cup lukewarm water before combining with the remaining ingredients.

.Directions


1) In a large mixing bowl, or in the bowl of an electric mixer, combine all of the ingredients, mixing to form a shaggy dough. Knead dough, by hand (10 minutes) or by machine (5 minutes) till it's smooth.

2) Place dough in a lightly greased bowl, cover and allow it to rest for 1 hour; it'll become quite puffy, though it may not double in bulk. Shape as directed below.


3) Shaping: Transfer the dough to a lightly oiled surface, and shape it into a log. Place the log in a lightly greased 9 x 5-inch loaf pan, cover the pan with a lightly greased plastic wrap, and allow the dough to rise for 1 to 1 1/2 hours, till it's crested 1" to 2" over the rim of the pan.

4) Baking: Bake the bread in a preheated 350°F oven for 35 to 40 minutes. If the bread appears to be browning too quickly, tent it with aluminum foil for the final 10 minutes of baking.

Yield: 1 loaf.

Little meat loaves

Ingredients

• 1 egg
• 3/4 cup milk
• 1 cup shredded Cheddar cheese
• 1/2 cup quick cooking oats
• 1 teaspoon salt
• 1 pound ground beef
• 2/3 cup ketchup
• 1/4 cup packed brown sugar
• 1 1/2 teaspoons prepared mustard

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, combine the egg, milk, cheese, oats and salt. Add the ground beef, mixing well, and form this mixture into eight miniature meatloaves. Place these in a lightly greased 9x13 inch baking dish.
3. In a separate small bowl, combine the ketchup, brown sugar and mustard. Stir thoroughly and spread over each meatloaf.
4. Bake, uncovered, at 350 degrees F (175 degrees C) for 45 minutes.

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Ginger Apple Peach Crisp

No, the original recipe does not call for peaches, but ginger and peaches sound good, and smell good when cooking together.
this can also be combines to cook in a 9x13 pan.

ingredients

Filling
4 medium Granny Smith apples (about 1 1/2 pounds), peeled, cored, chopped into 1/2-inch cubes
1/2 cup dried sweetened cranberries
1 cup slice peaches
1/2 cup sugar
3 tablespoons minced crystallized ginger
1 tablespoon all purpose flour

Topping
1/3 cup (packed) dark brown sugar
1/4 cup all purpose flour
1/4 cup old-fashioned oats
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground cloves
1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes
2/3 cup toasted pecans, coarsely chopped

Vanilla ice cream
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Read More http://www.epicurious.com:80/recipes/food/views/Apple-and-Cranberry-Crisps-with-Ginger-Pecan-Topping-108642#ixzz1pO6eWsUo

Apple Pear Tart

Crust

1 cup white whole-wheat flour, (see Ingredient Note)
1/2 cup old-fashioned rolled oats
1 tablespoon granulated sugar
1/2 teaspoon salt
4 tablespoons cold unsalted butter, cut into small pieces
2 tablespoons canola oil
3 tablespoons ice water

Filling

2 ripe but firm pears, peeled and thinly sliced
1 large apple, peeled and thinly sliced
1 tablespoon lemon juice
1/2 cup light brown sugar
2 tablespoons unsalted butter
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 cup fresh cranberries

Preparation

1.To prepare crust: Place flour, oats, granulated sugar and salt in a food processor; process until the oats are finely ground. Add butter one piece at a time, pulsing once or twice after each addition, until incorporated. Add oil and water and pulse just until the dough starts to come together. Turn the dough out onto a lightly floured surface and knead it a few times until it holds together. Form the dough into a 5-inch disk, wrap in plastic or wax paper and refrigerate while you prepare the filling.

2.Preheat oven to 375°F.

3.To prepare filling: Toss pears and apple with lemon juice in a large bowl.

4.Place brown sugar, butter, cinnamon and ginger in a 10-inch ovenproof skillet; cook over medium-low heat, stirring, until the butter and sugar are melted and the mixture starts to bubble. Remove from the heat. Starting at the center of the pan, arrange the pear and apple slices in concentric circles, overlapping the slices and adding another layer until all the slices are in the pan. Scatter cranberries on top.

5.Return the pan to medium-low heat and bring the liquid to a simmer. (It might be hard to see the simmering"take a peek under the fruit or listen for the bubbling.) Cover and cook for 5 minutes. Uncover and cook, gently swirling the pan occasionally, until the sauce becomes a thick, caramel-like glaze, 7 to 10 minutes. Remove from the heat.

6.Roll the dough out between sheets of parchment or wax paper into a 12-inch circle. Peel off the top sheet and invert the dough over the fruit. Peel off the remaining paper. Quickly tuck the edges of the crust down into the sides of the pan. Prick the top with a fork.

7.Transfer the pan to the oven. Bake until the crust is just beginning to brown around the edges, 30 to 35 minutes. Let cool for 15 minutes. Run a knife around the edge of the pan to release the crust. Place a serving plate larger than the pan on top of it and invert the tart onto the plate (it may take a light shaking to release the tart from the pan). Serve warm.