Tag Archives: oats

Homemade Oatmeal Sandwiches – Tennessee

One of the country’s most iconic brands is Little Debbie snacks and one of its best- selling varieties is the Oatmeal Cream Pie. Founder O.D. McKee started his operation selling snack cakes out of the back

Oatmeal Sandwich cookie

 

of his car during the Depression. They later moved the operation into a bakery, but the business didn’t really take off until 1960 when they began selling family packs with the image of granddaughter Debbie on the box. Based in Collegedale, Tennessee, this family-run company has sold 157 billion snack cakes since that time.

This recipe is a super close recreation of their most famous variety of snack cake. There are quite a few ingredients but the cookies come together fairly quickly. Watch your baking time as you want the cookie to remain soft rather than crunchy.

Believe it or not, Nashville is home to a full-sized replica of Athens’ Parthenon. Originally built for Tennessee’s 1897 Centennial Exhibition, the building now serves as Nashville’s art museum. Don’t miss 42-foot sculpture of Greek goddess Athena inside.

 

Homemade Oatmeal Sandwiches

  • Servings: 15 sandwiches
  • Difficulty: easy
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Ingredients

  • 1 cup old fashioned oats, whizzed in food processor
  • 1 ¾ cups flour
  • 2 tablespoons cocoa powder
  • 1 ½ teaspoons cornstarch
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 3/4 teaspoon cinnamon
  • 1/2 cup butter, room temperature
  • 1/2 cup shortening
  • 1 ¼ cups sugar
  • 2 tablespoons molasses
  • 2 eggs
  • 1 teaspoon vanilla
  • Marshmallow cream (for filling)

Instructions

In a medium mixing bowl, combine all dry ingredients (oats through cinnamon). Set aside. In the bowl of a stand mixer, using the paddle attachment, cream together the butter, shortening, sugar and molasses until light and fluffy. Add eggs, and then vanilla. Gradually add in dry ingredients. Mix until just combined. Line baking sheets with parchment paper or silpat. Place about 2 tablespoons of dough per cookie (for 30 cookies), leaving 2-3 inches of space between cookies to allow for spreading. Bake at 350 degrees for 8-10 minutes (do not over bake). Let sit for 2-3 minutes before removing to a wire rack to completely cool.

To assemble into sandwiches, spread approximately 2 tablespoons marshmallow cream on one cookie. Place another cookie on top.

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Pumpkin Pie Bars – New Hampshire

Pumpkin became the state fruit of New Hampshire in 2006. The New Hampshire Pumpkin Festival, first held in Keene, New Hampshire, and now in Laconia, set a world record in 2013 with over

Pumpkin Pie Bars - New Hampshire

30,000 lit jack-o-lanterns. The lit pumpkins are housed on a huge scaffolding tower and honestly, it’s a sight to behold.

Because Thanksgiving is coming and because we can’t get enough of all things pumpkin we decided to bring you these pumpkin pie bars. They give you all the sumptuous goodness of pumpkin pie without the hassle of rolling out pie dough. Bake these and stash them in your freezer for the next time you are craving pumpkin pie.

The Portsmouth Harbour Trail is a walking tour that passes by 70 significant historical spots including 10 national historical landmarks and 10 buildings listed on the National Register of Historical Buildings.

Pumpkin Pie Bars

  • Servings: 24 bars
  • Difficulty: moderate
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Ingredients

For crust:

  • 1/2 cup old fashioned oats
  • 1 cup flour
  • 1/2 cup brown sugar
  • 1/2 cup unsalted butter, softened to room temperature

For filling:

  • 15 oz. can pumpkin filling
  • 12 oz. can evaporated milk
  • 2 eggs
  • 3/4 cup sugar
  • 1 ¼ teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt

For topping:

  • 1/2 cup brown sugar
  • 1/2 cup pecans, chopped

Instructions

To make crust: In the bowl of the electric mixer, combine oats, flour, brown sugar and butter. Mix on low with the paddle attachment until just combined. The mixture will look crumbly. Press into the bottom of a 9 X 13 pan. Bake for 15 minutes at 350 degrees.

To make filling: While crust is baking, combine pumpkin filling, evaporated milk, eggs, sugar, spices and salt. Mix on low until smooth. When crust is done, pour mixture over it and then return pan to oven for 20 minutes.

To make topping: While filling bakes, combine brown sugar and chopped pecans in a small bowl. When filling has baked approximately 20 minutes, remove from oven. Sprinkle topping over the filling which will be wiggly and not yet set. Return pan to oven for an additional 20 minutes or until top is golden brown.

Oh, Give Me a Home: Cowboy Cookies – Wyoming

We will not say one discouraging word against the Cowboy Cookie. A variation on the tried-and-true chocolate chip, this cookie is satisfyingly crisp on the outside and chewy in the center. The origin

Cowboy Cookies

of the name is as fuzzy as spring duckling. Some say it has something to do with the addition of coconut, oats and pecans, which help keep a cowboy fortified in the saddle. Sounds mighty sensible to us. The StateEats kids gobbled these up before we could utter “giddyup.”

Cowboy Cookies - Wyoming

If you’ve never seen it, the Grand Prismatic Spring in Yellowstone National Park in Wyoming is a wonder to behold. It is the largest hot spring in the U.S. and is known for its striking rainbow hues.

Cowboy Cookies

  • Servings: 2 dozen
  • Difficulty: easy
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Ingredients

  • 2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup shortening
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups old fashioned oats
  • 1 cup unsweetened coconut flakes
  • 1 cup chocolate chips
  • 1/2 cup chopped pecans (optional)

Instructions

In a large bowl, combine flour, baking soda, baking powder and salt. Set aside. With the paddle attachment of an electric mixer, cream the shortening and two types of sugar on medium speed until thick and creamy. Add eggs, and vanilla. Add flour mixture. Stir by hand until well combined. Then add oats, coconut, chocolate chips, and nuts if using. Stir by hand until well combined. Drop walnut size dough balls onto a baking sheet lined with parchment paper. Bake for 7-9 minutes at 350 degrees. Remove to wire rack to cool. Transfer to an airtight container.

Get Crunchy: Vegan Maple Pecan Cherry Granola – Vermont

If you’ve never made homemade granola, we’re here to tell you it’s the simplest thing ever. Besides that, you have the added bonus of being able to control the ingredients, especially the sugar.  This Vegan Maple Pecan Cherry Granola - Vermont

recipe uses Vermont’s most famous and favorite product – maple syrup. We’ve told you before how Vermont leads the states in producing maple syrup and how maple is the official flavor of the Green Mountain State.

We’ve been making this granola recipe for years and it’s a big hit whenever we have company. We are partial to pecans and dried cherries but you can use whatever nuts and dried fruit you prefer – almonds, pumpkin seeds, raisins, cranberries – it’s all good.

If a visit to the Vermont is in your future, check out the Open House Weekend, April 2-3, 2016, when sugarhouses across the state give tours, demos and samples.

Vegan Maple Pecan Cherry Granola

  • Servings: 15-20
  • Difficulty: easy
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Ingredients

  • 4 cups old fashioned oats (not quick cooking)
  • 1 ½ cups pecans or other nuts
  • 2 tablespoons chia seeds (optional)
  • 3 tablespoons turbinado sugar
  • 1/2 teaspoon salt
  • 1/4 cup coconut oil
  • 1/2 cup maple syrup
  • 3 tablespoons water
  • 1 cup dried cherries

Instructions

In a large bowl, place oats, nuts, chia seeds (if using), turbinado sugar and salt. Stir until combined. Set aside.

In a small saucepan, melt the coconut oil. Add maple syrup and water. Heat until boiling. Add maple syrup mixture to the oat mixture. Stir to combine.

Place granola on two baking sheets lined with parchment paper. Bake at 300 degrees, stirring granola every 15 minutes until it reaches desired shade of brown (approximately 30 to 45 minutes, depending on how dark you like it). Let cool. Add dried cherries. Granola will keep 2 to 3 weeks if sealed tightly.