Julie's Baked Oatmeal

 

 Ingredients:

1/2 c vegetable oil (1/3 c + add milk to 1/2 c line)

3/4 c sugar (1/4 c)

2 eggs

1 tsp vanilla, optional

1 c milk

1/2 tsp salt

1 T baking powder

3 c quick cooking oats

1/2 c add ins (raisins, cranberries, chocolate chips, etc.)

2 T brown sugar

1/2 tsp cinnamon

Directions:

Beat together oil and sugar (whisk.)  Mix in eggs, vanilla, milk, salt, baking powder and oatmeal.  Stir together well, then stir in add- ins.

Pour into a lightly greased pie dish.

Mix together brown sugar and cinnamon; sprinkle over the top.  Refrigerate overnight.   The next morning, preheat oven to 350 degrees.  Bake until firm, about 35 minutes (30 mins.)

 

 

Coconut Bonbons

• Yield: 24 candies

Ingredients

• Two and two-thirds cups (7 ounces) flaked coconut
• One-half cup sweetened condensed milk
• Two-thirds cup confectioners' sugar
• One-fourth cup sliced almonds, finely chopped
• 2 tablespoons unsalted butter, at room temperature
• One-fourth teaspoon pure vanilla extract
• 8 ounces semisweet chocolate, coarsely chopped

Directions

• In a large mixing bowl, combine the coconut, milk, sugar, almonds, butter, and vanilla. Mix well. Cover and refrigerate for 1 hour.  
  

• Remove from the refrigerator and form into balls about the size of a pecan. Line a baking sheet with parchment or waxed paper.* Refrigerate for at least 1 hour.
  

• In a bowl set over simmering water or in a double boiler, melt the chocolate. Using two toothpicks, dip each ball into the chocolate, covering them evenly. Place them on the prepared sheet. Using a fork, drizzle the tops of each ball with any remaining chocolate. Refrigerate until set.

 From Coconut Bonbons 2:

    2 cups semisweet chocolate chips

    1 tablespoon shortening

• In a microwave, melt chocolate chips and shortening; stir until smooth. Dip balls in chocolate; allow excess to drip off. Return to waxed paper-lined pans. Sprinkle with jimmies or coarse sugar if desired. Refrigerate until firm.

 

Coconut Bonbons 

Coconut Bonbons 2