I have some in a can, but I'm not sure if they are quick cooking or
not...I think it's just regular oatmeal...Thanks for the recipe, I
can't wait to try it...I've never done a dessert in the
microwave...I'd like to find more...Oh, and I meant to ask, aren't you
supposed to refrain from putting foil in the microwave?

On 9/18/13, Kathy Brandt <[email protected]> wrote:
>
> 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]
>>>> _______________________________________________
>>>> Cookinginthedark mailing list
>>>> [email protected]
>>>> http://acbradio.org/mailman/listinfo/cookinginthedark
>>>
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