| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
French |
Cakes, Fillings &, Holiday’s |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Quick Rolled Oats |
| 1 1/2 |
c |
Boiling Water |
| 1/2 |
ts |
Salt |
| 1 |
|
Stick Oleo |
| 1 |
c |
Brown Sugar |
| 1 |
c |
Chopped Nuts |
| 1 |
ts |
Baking Soda |
| 1 |
c |
White Sugar |
| 2 |
|
Eggs |
| 1 1/2 |
c |
Flour |
| 1 |
ts |
Cinnamon |
| 6 |
tb |
Butter |
| 3/4 |
c |
Brown Sugar |
| 1 |
ts |
Vanilla |
| 1 |
c |
Coconut |
| 1 |
c |
Nuts |
INSTRUCTIONS
TOPPING MIX
Cake: Mix rolled oats, boiling water and salt together and set aside to
cool. Mix together remaining ingredients and blend in with the rolled oats
mixture. Pour into greased and floured 9x13 inch pan. Sprinkle with topping
mixture (below).
Topping Mix: Mix ingredients and sprinkle on top of batter. Bake at 350 °
for 40 minutes. This recipe comes from "Our Favorite Recipes" Our Lady of
Peace Church, Mount Olivet, West Virginia.
Recipe by: Helen McClure, Mount Olivet, West Virginia
Posted to recipelu-digest Volume 01 Number 650 by PLK1028@aol.com on Jan
31, 1998
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“Time: A longing in man for reuniting with God.”