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 These turned out delicious. They are very similar to an apple crisp but with the added decadence of rich creamy caramel. We enjoy these best served warm with a scoop of vanilla ice cream.
1-3/4 cups unsifted all-purpose flour
1 cup quick-cooking oats
1/2 cup packed brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup cold butter
1 cup chopped walnuts
20 caramels, unwrapped
1 (14 ounce) can sweetened condensed milk
1 (21-ounce) can apple pie filling
1. Preheat oven to 375 degrees F.
2. In a large bowl, combine the flour, oats, brown sugar, baking soda and salt; cut in the butter until crumbly. Reserve 1-1/2 cups of the crumb mixture; press remainder on bottom of a 13×9-inch baking pan. Bake for 15 minutes.
3. Add the walnuts to the reserved crumb mixture. In a heavy saucepan, over low heat, melt the caramels with the sweetened condensed milk stirring until smooth. Spoon the apple filling over the prepared crust; top with the caramel mixture then the reserved crumb mixture. Bake for 20 minutes. Cool before cutting. Makes 10 to 12 servings.
Emily
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 The wholesome goodness of cholesterol-lowering oats in every delicious bite! We especially like these for breakfast!
1 cup oats (quick-cooking or old fashioned)
1 cup buttermilk
1 egg, beaten
1/2 cup brown sugar
1/4 cup vegetable or canola oil
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup chopped walnuts (optional)
1/2 cup raisins (optional)
1. In a large mixer bowl, soak the oats in the buttermilk for 15 minutes. Stir in the egg, brown sugar, oil and vanilla extract.
2. In a small bowl, combine the flour, baking powder, baking soda, salt and cinnamon. Add the nuts and raisins (if using); blend well. Stir flour mixture into the oat mixture just until moistened.
3. Fill greased or paper lined muffin cups 3/4 full. Bake at 400 degrees F. for 15 to 18 minutes. Cool in the pan 5 minutes; remove to wire rack. Makes 8 muffins.
TIP:
I like to make double or even triple recipes of these and freeze them for later use. I wrap each muffin individually in plastic wrap and place them in zip-lock freezer bags.
Emily
Emily's Favorite Recipes:
 I made a batch of these for breakfast this morning and they were a big hit! All the goodness of whole wheat and oats in a mouth-watering, delicious muffin!
1 cup whole wheat flour
1 cup rolled oats, quick cooking or old-fashioned
2 teaspoons baking soda
1/2 cup packed brown sugar
1-1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 cup raisins
1/2 cup flaked coconut
1/2 cup chopped nuts, (I used walnuts)
1 egg, beaten
1 cup milk
3 tablespoons olive or canola oil
1. In a large bowl, combine all the dry ingredients, including the raisins, coconut and chopped nuts.
2. Make a well in the center of the dry ingredients. Add the egg, milk and oil; blend only until moistened.
3. Fill greased muffin cups 1/2 full with mixture. Bake at 375 degrees F for 15 to 17 minutes. Makes 12 to 16 muffins.
Emily
Emily's Favorite Recipes:
Delicious cinnamon-apple filling in a buttery crumb crust makes this apple pie the perfect dessert for any occasion!
2-1/4 cups all-purpose flour
1 cup packed brown sugar
1/2 cup quick-cooking oats
3/4 cup butter or margarine, melted
2/3 cup sugar
3 tablespoons cornstarch
1-1/4 cups cold water
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 cups chopped peeled tart apples
1 teaspoon vanilla extract
1. In a large bowl, combine the flour, brown sugar, oats and melted butter or margarine until crumbly. Set aside 1 cup; press remaining crumb mixture into bottom and up the sides of an ungreased 9-inch pie plate; set aside.
2. In a large saucepan, combine the sugar, cornstarch, water, cinnamon and nutmeg until smooth. Bring to a boil over medium heat; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in the apples and vanilla extract.
3. Pour apple mixture into the prepared crust; top with the reserved 1 cup crumb mixture. Bake at 350 degrees F for 40 to 45 minutes or until crust is golden brown. Cool on wire rack. Makes 8 servings.
Emily
Emily's Favorite Recipes:
 If you’ve ever wondered what the difference is between old-fashioned and quick-cooking oats, maybe these facts will give you a little better understanding.
In processing oats, the hull is removed and they are cleaned, toasted and cleaned again.
Old-fashioned oats are steamed and flattened. It takes about 15 minutes for them to cook.
Quick-cooking oats are cut into two or three pieces before they are steamed and rolled. It takes about 5 minutes for them to cook.
They can both be used interchangeably in recipes. The old-fashioned oats will give your recipe a little more texture than the quick-cooking type.
Emily
 These rich, creamy and delicious dessert bars are perfect for satisfying your family’s sweet tooth!
2 cups unsifted all-purpose flour
1-1/2 cups quick-cooking oats
3/4 cup + 1 tablespoon firmly packed brown sugar
1 cup butter or margarine, softened
1 (8 oz) package cream cheese, softened
1 (14 oz) can sweetened condensed milk*
1/4 cup lemon juice
2 tablespoons cornstarch
1 (16 oz) can whole berry cranberry sauce
1. In a large mixer bowl, combine the flour, oats, 3/4 cup of brown sugar and butter or margarine; mix until crumbly. Reserve 1-1/2 cups of crumb mixture; press remainder firmly on bottom of greased 13×9-inch baking dish. Bake at 350 degrees for 15 minutes.
2. In a small mixer bowl, beat cream cheese until light and fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice. Spread mixture evenly over prepared crust.
3. In a small bowl, combine remaining 1 tablespoon brown sugar and cornstarch; stir in cranberry sauce. Spoon mixture evenly over cheese layer. Top with the reserved crumb mixture. Bake at 350 degrees F for 40 minutes or until golden. Cool and chill. Store covered in refrigerator. Makes 24 to 36 bars.
* Do Not use evaporated milk!
Emily
 A rich, chewy chocolate chip cookie for all the cookie lovers in your family! Believe me, they won’t last long!
1-1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1/2 cup butter or margarine, softened
1/2 cup vegetable shortening
3/4 cup firmly packed brown sugar
3/4 cup granulated sugar
2 large eggs
1-1/2 teaspoons vanilla extract
2 cups chocolate chips
2 cups quick-cooking oats
1 cup chopped walnuts or pecans
1. Sift together the flour, salt and baking soda; set aside. In a large mixing bowl, cream butter or margarine, shortening, brown sugar and granulated sugar. Beat in eggs and vanilla extract until mixture is creamy.
2. Add the dry ingredients a little at a time, beating well after each addition. Stir in the chocolate chips, oats and chopped nuts; blend well.
3. Drop by teaspoonfuls spaced 1/2-inch apart onto ungreased cookie sheet. Bake at 350 degrees F for 10 to 12 minutes. Cool on cookie sheet 5 minutes; remove to wire rack to cool completely. Store in a tightly covered container at room temperature. Makes 8 dozen cookies.
Emily
 Bake up a batch of these delicious crisp cookies for the Cookie Monsters in your family. Watch how quickly they “gobble” them up!
1 cup (2 sticks) butter or margarine, softened
1 cup granulated sugar
1 cup brown sugar, firmly packed
2 large eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 cups quick-cooking oats
2 cups crisp rice cereal
1 cup flaked coconut
1 cup semi-sweet chocolate chips
1 cup chopped walnuts or pecans
1. In a large bowl, cream together the butter or margarine, sugar and brown sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla extract.
2. In a small bowl, combine flour, baking powder and baking soda; gradually add to the creamed mixture and mix well. Stir in the oats, cereal, coconut, chocolate chips and walnuts. Blend well.
3. Drop by heaping tablespoonfuls (3 inches apart), onto lightly greased baking sheets. Bake at 350 degrees F for 10 to 12 minutes or until golden brown. Transfer to cooling racks. Makes 4 dozen.
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