Oatmeal Breakfast Cookies

¾ c. soft margarine or olive oil

1 c. brown sugar

2 eggs beaten

3 Tb. Molasses

½ c. milk

1 c. whole wheat flour

1 c. bran

¾ tsp. Salt

2 c. oats

1 -2 c. raisins

Blend first 5 ingredients, add flour, bran salt and oats.  Stir in raisins.  Bake on greased cookie sheets at 375° for 10-12 minutes. 

Apple Crunch Oatmeal

½ cup soft wheat berries

3 ½ cups water

½ tsp coarse salt

1 ½ cups rolled oats

2 large red apples, halved and cored

1 tsp cinnamon

½ teaspoon vanilla extract

2 Tb frozen unsweetened apple juice concentrate, thawed

Coarse salt to taste

4 Tb chopped walnuts, toasted

Brown sugar to taste

Add the wheat berries, water and salt to a medium saucepan, bring to a boil and simmer 12-15 minutes or until the berries are tender.  Return the mixture to a boil.  Add the oats, stirring continuously to prevent lumps from forming. Reduce the heat to medium and cook until the oatmeal is thick and creamy, 6-8 minutes.

Grate the apples, including the skin, directly into the pan.  Stir in the cinnamon, vanilla, and juice concentrate.  Spoon into bowls and top with nuts and brown sugar.

Country Apple Bread

1 c white flour

1 c wheat flour

1 ½ c old-fashioned rolled oats

2 tsp cinnamon

dash nutmeg

1 tsp baking soda

½ tsp baking powder

½ tsp salt

Mix together in large bowl. Set aside.

½ c vegetable oil

1 c sugar

½ c honey, warmed

½ tsp vanilla

1 eggs, beaten

2 c diced apple, peeled & cored

Mix together in medium bowl.  Stir into dry mixture.  Spoon batter into 2 greased 9x5x2" loaf pans.  Bake at 325° for 40-45 minutes or until tests done.

Contributed by Brittany C.