GINA'S OATMEAL COOKIE ICE CREAM SANDWICHES
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 3h27m
Yield 6 sandwiches
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F.
- Using an electric mixer, cream butter and both sugars together in a large bowl, until light and fluffy; about 3 minutes. Crack eggs into a measuring cup and beat in 1 at a time.
- In a mixing bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, and allspice. Gradually add large spoonfuls of the dry mixture into the creamed mixture. Once incorporated, fold in raisins, pecans, and oats with a rubber spatula.
- Add a small ice cream scoop of dough (about 2 inches in diameter), onto parchment paper lined cookie sheets, spacing about 1-inch apart. Pat top down slightly and bake in the preheated oven for 12 minutes. Remove to wire rack to cool completely for 45 minutes before making sandwiches.
- Remove ice cream from the freezer and allow to soften.
- Turn 6 cookies face side up on counter. Scoop 1/2-cup of ice cream on the cookies and using an offset spatula, spread evenly to the edges. Top ice cream with a second cookie and press down to adhere. Roll ice cream edges in the chopped pecans. Freeze for 2 hours or until solid.
OATMEAL-RAISIN ICE CREAM
This ice cream tastes just like a big, moist, chewy oatmeal cookie, thanks to the winning combination of plump raisins and crunchy oatmeal praline folded into a custard made with just the right touch of brown sugar.
Yield makes about 1 quart (1 liter)
Number Of Ingredients 13
Steps:
- To prepare the raisins, heat the water and sugar in a small saucepan. Add the raisins and cook over low heat, stirring frequently, until all but about 2 tablespoons of the syrup has been absorbed, about 5 minutes. Remove from the heat and add the whiskey.
- To make the ice cream, warm the milk, granulated sugar, and salt in a medium saucepan. Whisk the cream, brown sugar, and cinnamon together into a large bowl and set a mesh strainer on top.
- In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
- Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Mix in the vanilla and stir until cool over an ice bath.
- Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions. During the last few minutes of churning, add the raisins and Oatmeal Praline.
- For Oatmeal-Raisin Tartufi, follow the instructions on page 230.
OATMEAL RAISIN COOKIE ICE CREAM SANDWICH
Sandwich frozen yogurt and dark chocolate chips in between two oatmeal-raisin cookies for a tasty twist on ice cream sandwiches.
Categories Dessert
Yield 1
Number Of Ingredients 3
Steps:
- Cut your cookie in half and scoop the ice cream on top of one half. Top it with the other half of your cookie and roll the exposed ice cream in chocolate chips.
Nutrition Facts : Calories 190, Carbohydrate 36 g, Cholesterol 0 mg, Fat 1, Fiber 5 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 14 g, TransFat 0 g
RAISIN OATMEAL WITH SPICES
Make and share this Raisin Oatmeal with Spices recipe from Food.com.
Provided by ChipotleChick
Categories Breakfast
Time 10m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Cook oats as directed on box, but mix the raisins and salt into the oats.
- Remove from heat on stove or from microwave and add vanilla, cinnamon and nutmeg.
- Sprinkle each bowl with brown sugar.
- Enjoy!
Nutrition Facts : Calories 366.5, Fat 4.1, SaturatedFat 0.8, Sodium 93.1, Carbohydrate 74.1, Fiber 7.2, Sugar 28.8, Protein 10.5
RAISIN OATMEAL MIX
"We like the sweet cinnamony flavor of this instant oatmeal at our house," relates Robert Caummisar of Grayson, Kentucky. The mix makes it convenient to zap a bowl in the microwave for a speedy breakfast. If you like milk with your oatmeal, you can pour a little on top before serving.
Provided by Taste of Home
Time 10m
Yield 14 servings (7 cups mix).
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first seven ingredients. Store in an airtight container in a cool, dry place for up to 1 month. Yield: 7 cups., To prepare oatmeal: In a deep microwave-safe bowl, combine 1/2 cup oatmeal mix and 3/4 cup water. Microwave, uncovered, on high for 45 seconds; stir. Cook 30-45 seconds longer or until bubbly. Let stand 2 minutes.
Nutrition Facts : Calories 186 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 175mg sodium, Carbohydrate 36g carbohydrate (12g sugars, Fiber 4g fiber), Protein 6g protein. Diabetic Exchanges
OATMEAL ICE CREAM
Make and share this Oatmeal Ice Cream recipe from Food.com.
Provided by ratherbeswimmin
Categories Frozen Desserts
Time 50m
Yield 1 quart
Number Of Ingredients 7
Steps:
- In a mixing bowl, beat the sugar into the egg yolks until thickened and pale yellow.
- In a saucepan, bring the milk to a boil over medium heat; add in the oats, salt, and cinnamon.
- Decrease heat and return the milk to a simmer; cook for 10 minutes, stirring constantly, until the oatmeal is thick and creamy.
- Slowly beat the hot oatmeal into the egg mixture.
- Let the mixture cool slightly; stir in the cream.
- Cover and refrigerate until cold or overnight.
- Stir the chilled custard, then freeze in 1 or 2 batches in an ice cream maker according to the manufacturer's directions.
- When finished, the ice cream will be soft but ready to eat; for firmer ice cream, transfer to a freezer-safe container and freeze for several hours.
- *Oatmeal Banana Ice Cream: thinly slice 2 small bananas; toss with 2 tablespoons sugar; let the fruit macerate at least 2 hours; stir the fruit into the custard before freezing; proceed as directed.
- *Oatmeal Berry Ice Cream: toss 1 cup fresh raspberries with 2 tablespoons sugar; let fruit macerate at least 2 hours; stir the fruit into the custard before freezing; proceed as directed.
- *Oatmeal Crunch Ice Cream: add 1 cup crunchy granola to the machine when the ice cream is semifrozen; allow the machine to mix in the granola; proceed as directed.
- *Oatmeal Raisin Ice Cream: add 1 cup raisins to the machine when the ice cream is semifrozen; allow the machine to mix in the raisins; proceed as directed.
- *Oatmeal Spice Ice Cream: add 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cardamom, and 1/8 teaspoon ground mace along with the cinnamon; proceed as directed.
Nutrition Facts : Calories 2447.2, Fat 166.1, SaturatedFat 98.7, Cholesterol 1186.8, Sodium 1563.9, Carbohydrate 212.5, Fiber 4.6, Sugar 151.2, Protein 37.9
OATMEAL COOKIE ICE CREAM SANDWICHES
If you're tight on time, you can use store-bought cookies, but I highly recommend making these oatmeal chocolate cookies from scratch. The dessert sandwiches are pure fun. Sometimes I decorate the sides of the sandwiches with colorful jimmies, too. -Diane Halferty, Corpus Christi, Texas
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour, baking soda, salt and cinnamon; gradually beat into creamed mixture. Stir in oats and chocolate., Shape dough into twenty 1-1/4-in. balls. Place 2-1/2 in. apart on ungreased baking sheets; flatten slightly with bottom of a glass dipped in sugar, smoothing edges if necessary. Bake until golden brown, 10-13 minutes. Transfer from pans to wire racks to cool completely., To assemble, place about 1/4 cup ice cream on bottom of a cookie; sprinkle with 1 teaspoon toffee bits. Top with a second cookie, pressing gently to flatten ice cream. Place on a baking sheet; freeze overnight or until firm. Repeat with remaining cookies and ice cream. For longer storage, wrap frozen sandwiches individually and return to freezer.
Nutrition Facts : Calories 475 calories, Fat 26g fat (15g saturated fat), Cholesterol 105mg cholesterol, Sodium 296mg sodium, Carbohydrate 51g carbohydrate (36g sugars, Fiber 2g fiber), Protein 7g protein.
LOW-FAT, HIGH FIBER OATMEAL RAISIN COOKIES
I adapted Quaker Oatmeal's "Vanishing Oatmeal Raisen Cookies" recipe to lower the fat and increase the fiber (and my husband didn't even notice!) For less sugar and even lower fat, I sometimes substitute Splenda for the granulated sugar and EnerG egg substitue for the eggs.
Provided by XelaG
Categories Dessert
Time 23m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375.
- Beat together butter, oil, and sugars until creamy.
- Add eggs and vanilla; beat well.
- Add baking soda, cinnamon, salt, and flour; beat well.
- Stir in oats and raisens; mix well. (I usually stir in half of the oats and raisens, then stir in the rest to make sure all the oats and raisens get well distributed.).
- Drop by rounded tablespoonfuls onto ungreased baking sheet.
- Bake for 8 minutes.
- Cool for 1 - 2 minutes on baking sheet, then move to wire rack.
Nutrition Facts : Calories 84.2, Fat 2.7, SaturatedFat 0.8, Cholesterol 10.3, Sodium 63.9, Carbohydrate 14.3, Fiber 0.9, Sugar 8.4, Protein 1.4
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