2 1/2 cups quick-cooking or old-fashioned oats
3/4 cup Gold Medal® all-purpose flour
3/4 cup packed brown sugar
1/2 teaspoon baking soda
3/4 cup butter or margarine, softened
1 box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix
1/4 cup water
1/4 cup vegetable oil
1 to 2 eggs
1/2 cup chopped nuts
Directions:
Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan, with shortening or cooking spray.
Mix oats, flour, brown sugar and baking soda in medium bowl; stir in butter. Reserve 1 cup of the oat mixture. Press remaining oat mixture in pan. Bake 10 minutes; cool 5 minutes.
Stir brownie mix, pouch of chocolate syrup, water, oil and 1 egg for fudgelike brownies (or 2 eggs for cakelike brownies) in medium bowl, using spoon, until well blended. Stir in nuts. Carefully spread over baked layer; sprinkle with reserved oat mixture.
Bake 40 to 45 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 2 hours. For brownies, cut into 8 rows by 5 rows. Store tightly covered.
Source: http://www.bettycrocker.com/recipes/oatmeal-brownies
Showing posts with label Diabetic. Show all posts
Showing posts with label Diabetic. Show all posts
Mixed Berry Coffee Cake
1/2cup low-fat buttermilk
1/3 cup packed brown sugar
2 tablespoons canola or vegetable oil
1 teaspoon vanilla
1 egg
1 cup Gold Medal® whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1 cup mixed berries (such as blueberries, raspberries and blackberries)
1/4 cup low-fat granola, slightly crushed
Directions:
Heat oven to 350°F. Spray 8-inch round cake pan with cooking spray.
In large bowl, stir together buttermilk, brown sugar, oil, vanilla and egg until smooth. Stir in flour, baking soda, cinnamon and salt just until moistened. Gently fold in half of the berries. Spoon into pan. Sprinkle with remaining berries and the granola.
Bake 28 to 33 minutes or until golden brown and top springs back when touched in center. Cool in pan on cooling rack 10 minutes. Serve warm.
Source: http://www.bettycrocker.com/recipes/mixed-berry-coffee-cake
1/3 cup packed brown sugar
2 tablespoons canola or vegetable oil
1 teaspoon vanilla
1 egg
1 cup Gold Medal® whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1 cup mixed berries (such as blueberries, raspberries and blackberries)
1/4 cup low-fat granola, slightly crushed
Directions:
Heat oven to 350°F. Spray 8-inch round cake pan with cooking spray.
In large bowl, stir together buttermilk, brown sugar, oil, vanilla and egg until smooth. Stir in flour, baking soda, cinnamon and salt just until moistened. Gently fold in half of the berries. Spoon into pan. Sprinkle with remaining berries and the granola.
Bake 28 to 33 minutes or until golden brown and top springs back when touched in center. Cool in pan on cooling rack 10 minutes. Serve warm.
Source: http://www.bettycrocker.com/recipes/mixed-berry-coffee-cake
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