Spicy Apple And Oat Slice Recipes

Steps:

• Mix first 8 ingredients. Place apples in a greased 4-qt. slow cooker. Top with brown sugar mixture, then with oats., Whisk together eggs, water, milk and creamer; pour over oats. Cook, covered, on low until oats are tender, 4-1/2 to 5 hours. If desired, serve with pecans and additional milk.

Steps:

• In a saucepan, heat apple, butter, maple syrup, cinnamon, salt, and 3 tablespoons water over medium-high until simmering. Cover and cook until apples are tender, about 5 minutes. Reserve 1/2 cup apple mixture for garnish.
• Add oats and 2 cups water to saucepan with remaining apple mixture and simmer, uncovered and stirring occasionally, until oats are creamy, about 5 minutes.
• Serve with reserved apple mixture, pecans, and more maple syrup, if desired.

Steps:

• Preheat oven to moderate 180 degrees c.
• Grease& line a rectangle slice pan.
• Place flour, oats, sugar, coconut& cinnamon in a large mixing bowl, stir to combine.
• Make a well in centre& pour in melted butter.
• Mix with a wooden spoon until all the ingredients are moist.
• Firmly press two-thirds of the mixture into the prepared pan.
• Place the apple on top, smooth it out with a fork or spatula& sprinkle with extra cinnamon.
• Crumble remaining mixture over apples, press gently onto the apples with your fingers.
• Bake for 30- 35 minutes until golden& base is crisp.
• Cool& cut into fingers or squares.

Steps:

• Preheat oven to moderate.
• Grease a shallow 30cm x 20cm tin.
• Place flour, oats, sugar,coconut and cinnamon in a large bowl.
• Stir to combine.
• Make a well in the centre and pour in melted butter.
• Mix with a wooden spoon until all ingredients are well blended.
• Firmly press two-thirds of mixture into base of tin.
• Place the pie apple on top and flatten with a spatula and sprinkle with extra cinnamon.
• Sprinkle remainder of mixture over top of apple and press down lightly.
• Bake for 30 minutes or until golden.
• Cool and cut into fingers.

Steps:

• In a small bowl, mix the first 5 ingredients. Place apples in a greased 5-qt. slow cooker; add sugar mixture and toss to coat. Top with butter. Cook, covered, on low 3-4 hours or until apples are tender, stirring halfway through cooking.

Steps:

• Pre heat oven 350F/180°C.
• Line baking tin/s with silicone paper.
• In the big mixing bowl - combine well the - flour, oats, sugars, salt, nutmeg, baking soda and baking powder.
• Make a well in the centre of the dry ingredients.
• Set aside for later.
• I use a large measuring jug to mix the wet ingredients as we want exactly 4 cups of mixture - (I chop my apples as I go and keep adding to the jug until it reaches the 4 cup mark).
• In the jug combine well the - oil,egg, milk, cider, vanilla and chopped apples.
• Pour jug of wet ingredients into the dry ingredients & mix with a large metal spoon until just combined.
• Spread into 9" x 13" x 2" sheetpan or 3 x loaf tins.
• Sprinkle ground ginger evenly over top of batter (I use a tea sieve).
• Sprinkle evenly with flaked almonds.
• Bake for 40 min approx if using sheetpan OR 30-35 min if using loaf tins OR.
• Test with knife inserted - comes out clean.
• Cool in tin on baking rack.

Steps:

• Heat oven to 350°F. In small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Cover; set aside.
• In large bowl, beat 1/2 cup butter, the shortening, 1/2 cup granulated sugar and the brown sugar with electric mixer on medium speed until thoroughly mixed. Beat in eggs and 1 teaspoon vanilla until well blended. Beat in oats, cinnamon, nutmeg, baking soda and flour, scraping side and bottom of bowl once, just until blended. Stir in apples and walnuts.
• On ungreased cookie sheets, drop dough by rounded tablespoonfuls (scant 1/4 cup) about 2 inches apart.
• Bake 13 to 17 minutes or until edges are golden brown and centers are set. Cool 2 minutes; remove from cookie sheets to cooling racks. Using spoon, drizzle about 1 teaspoon glaze onto each warm cookie. Cool completely, about 10 minutes.