You want the ones in the can, not in the packets; those are instant oatmeal.
Enjoy the cake.
Kathy.
----- Original Message -----
From: "Kimberly Qualls" <[email protected]>
To: <[email protected]>
Sent: Wednesday, September 18, 2013 12:12 AM
Subject: Re: [CnD] Repost Microwave Oatmeal Cake
What are quick cooking oats?...Is it the same thing that you have in a
tall round container?...Or is it the ones which come in small
envelopes?
On 9/17/13, Lisa Belville <[email protected]> wrote:
Woops, my bad, guys. this is similar to the recipe Dale made, only he
didn't include any kind of topping. sorry for the confusion.
Lisa
Lisa Belville
[email protected]
[email protected]
----- Original Message -----
From: "Lisa Belville" <[email protected]>
To: <[email protected]>
Sent: Tuesday, September 17, 2013 6:17 PM
Subject: [CnD] Repost Microwave Oatmeal Cake
Hi, all.
I found this in the list archives. Very cool as I didn't know this list
was archived. Recipie originally posted by Cathy Brandt.
Microwave Oatmeal Cake
1 cup quick-cooking oats
1-1/2 cups water
1/2 cup
butter
, softened
1 cup packed brown sugar
1/2 cup sugar
2
eggs
1-1/2 teaspoons vanilla extract
1-1/3 cups all-purpose flour
1 teaspoon
baking
soda
1 teaspoon ground cinnamon
1/2 teaspoon
salt
1/4 teaspoon ground nutmeg
TOPPING:
1 cup flaked coconut
1/2 cup chopped nuts
1/2 cup packed brown sugar
1/2 cup
milk
1/4 cup butter
Dash salt
DIRECTIONS
In a microwave-safe bowl, combine oats and water. Microwave, uncovered,
on
high for
2-3 minutes or until thickened, stirring once; set aside.
In a mixing bowl, cream butter and sugars. Add eggs; beat well. Beat
in
vanilla
and oat mixture. Combine dry ingredients; gradually add to oat mixture
and
mix well.
Pour into a greased 11-in. x 7-in. x 2-in. microwave-safe dish. Shield
corners with
small triangles of foil.* Microwave, uncovered, at 50% power for 8
minutes. Cook
on high for 6 minutes or until when center is touched, cake clings to
finger while
area underneath is almost dry. Place on a wire rack.
Combine topping ingredients in a microwave-safe dish; heat,
uncovered,
on high
for 6-7 minutes or until thicken and bubbly, stirring every 2 minutes.
Spread over
warm cake.
Yield: 8 servings.
Editor's Note: Shielding with small pieces of foil prevents overcooking
of
food in
the corners of a square or rectangular dish. Secure foil firmly to dish
and do not
allow it to touch insides of microwave. This recipe was tested in an
850-watt microwave.
Note from me: I did mine in a microwave tube pan in an oven that has a
turntable; I don't remember using the foil.
Lisa Belville
[email protected]
[email protected]
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