Now You're Cookin': Well-measured Recipes!

Photo Credit:

iStock.com

• 1 c. flour
• 1 c. oatmeal
• 3 Tbsp. sugar
• 1 tsp. salt
• 4 tsp. baking powder
• 1 c. blueberries, washed
• 1 egg
• 1 c. milk
• ¼ c. vegetable oil
• nonstick spray or muffin liners

Preheat oven to 400 degrees. In a large bowl, combine the flour, oatmeal, sugar, salt and baking powder. Mix in blueberries. In another bowl, break the egg and use a fork to beat it. Then add the milk and vegetable oil, and mix. Add this combination to the flour mixture in the large bowl. Using a spoon, stir about 25 or 30 times. Do not mix too much! Your muffin batter should be lumpy, not smooth.

Line a muffin tin with paper liners or lightly spray with nonstick spray. Spoon in the muffin mix. Fill each cup about two-thirds full. Bake for about 20 minutes. When muffins are done, remove from the muffin tin and cool them on a wire rack.

Makes 12 servings. Each serving has 140 calories, 6 g fat, 4 g protein, 19 g carbohydrate, 1 g fiber and 210 mg sodium.

Source: Kids Health Organization

Quick Tip: Don’t overmix muffin batter. Muffin batter should be left lumpy. Overmixing may cause the muffins to not rise properly, to have peaked tops or tunnels and to become dry.

• 2 eggs
• 1½ c. milk
• 1/3 c. granulated sugar
• 1 c. peanut butter
• 1¾ c. all-purpose flour
• 1 Tbsp. baking powder
• ½ tsp. salt

Preheat oven to 350 degrees. Lightly grease or spray a loaf pan. In large bowl, beat eggs. Add milk, sugar and peanut butter. Mix well. In a separate bowl, combine flour, baking powder and salt. Mix thoroughly. Add dry ingredients to wet ingredients. Mix only enough to moisten all ingredients. Pour into prepared pan. (Pan will be half full). Bake for one hour.

Makes 10 servings. Each serving has 280 calories, 14 g fat, 11 g protein, 29 g carbohydrate, 2 g fiber, 260 mg sodium.

Source: What's Cooking

• 4 c. sliced peaches – use fresh or canned (drained well)
• 2 Tbsp. margarine
• ¾ c. quick-cooking oats
• ½ c. sugar
• ¼ c. flour
• 2 tsp. cinnamon
• 1 tsp. lemon juice

Preheat the oven to 375 degrees Fahrenheit. Slice the peaches. If using canned, drain well. Spread the peach slices on the bottom of an 8-inch by 8-inch baking pan.

Melt the margarine in a saucepan. In a small bowl, mix everything but the peaches. Stir until the mix is well blended. Sprinkle the oat mix on top of the peaches. Bake for 20 minutes.

Notes: Serve the peach crisp either hot or cold. To remove the peach fuzz, you can rub the washed peach gently with a paper towel.

Makes six servings. Each serving has 180 calories, 4.5 g fat, 3 g protein, 33 g carbohydrate, 3 g fiber and 35 mg sodium.

Photo Credit:

iStock.com

Source: What's Cooking 

• 1½ c. sugar
• 6 Tbsp. unsweetened cocoa powder
• ½ c. evaporated milk (canned)
• ¼ c. margarine
• 3 c. quick-cooking rolled oats
• 1 c. shredded coconut (optional)

In a medium saucepan, combine sugar, cocoa, milk and margarine. Cook and stir over medium heat until mixture comes to a boil. Boil for one minute, stirring constantly. Remove pan from heat and stir in oats and coconut until well blended. Drop by tablespoons onto a baking sheet lined with wax paper. Refrigerate until firm and store in airtight container.

Makes 40 servings. Each serving has 70 calories, 2.5 g fat, 1 g protein, 11 g carbohydrate, 1 g fiber and 20 mg sodium

Source: Kids a Cooking