| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Dutch | Bobbie not, Cakes, Southern li, Coconut, Desserts | 15 | Servings |
INGREDIENTS
| 1 1/2 | c | Boiling water |
| 1 | c | Uncooked quick-cooking oats |
| 1/2 | c | Shortening |
| 1 | c | Firmly packed brown sugar |
| 2 | lg | Eggs |
| 1 1/2 | c | All-purpose flour |
| 1 | ts | Baking soda |
| 1 | ts | Ground cinnamon |
| 1/2 | ts | Salt |
| 1/2 | c | Raisins |
| 1/3 | c | Butter or margarine; melted |
| 1/2 | c | Firmly packed brown sugar |
| 1/2 | ts | Vanilla extract |
| 1 | c | Flaked coconut |
| 1/2 | c | Chopped pecans |
INSTRUCTIONS
Combine 1 1/2 cups boiling water and oats; cool and set aside. Beat shortening at medium speed with an electric mixer until fluffy; gradually add 1 cup brown sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition. Combine flour and next 3 ingredients; add to shortening mixture, beating until blended. Stir in oatmeal and raisins; pour into a greased and floured 13- x 9-inch pan. Combine butter and next 4 ingredients; spoon over batter. batter. Bake at 350° for 40 minutes. Cool in pan on wire rack. Makes 15 servings. http://www.pathfinder.com/ © Copyright 1997 Southern Living. All rights reserved. MC formatting by bobbi744@acd.net ICQ #12099523 Recipe by: Southern Living Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@acd.net> on May 13, 1998
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