| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Breads, Denmark |
12 |
Cakes |
INGREDIENTS
| 8 |
T |
Butter, unsalted |
| 1/4 |
c |
Sugar, granulated |
| 2 |
c |
Oatmeal, instant |
| 1/4 |
c |
Corn syrup, white |
INSTRUCTIONS
Melt butter in skillet and stir in sugar. Let bubble together 20
seconds, taking care not to let the butter burn. Add oatmeal, cook
5-10 minutes, stirring occasionally, until oatmeal is golden brown.
Remove from heat and stir in corn syrup. Rinse custard cups or muffin
tins with cold water, shake out excess moisture. Pack bottoms and
sides with oatmeal mixture, dividing equally. Refrigerate at least 3
hours. Loosen cakes by running a knife around the edges; gently slide
out and serve with Cold Buttermilk Soup. From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini
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