More recipes from the Emergency Preparedness Oats Class

Two fantastic recipes. One offers an idea of what to do with leftover oatmeal and the other sounds like it would make divine French toast!

Oatmeal Cake
Serves 16

1 1/4 cups water, boiling
1 cup oats, instant
1/2 cup butter
3/4 cup sugar, granulated
3/4 cup brown sugar, packed
2 eggs, slightly beaten
1 tsp vanilla
1 1/2 cups flour, stirred and measured
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1.2 tsp nutmeg
6 TBLS butter
1/2 cup packed brown sugar
1/4 cup evaporated milk
3/4 cup pecans, chopped
1 cup coconut flakes

Pour boiling water over rolled oats; set aside for 20 minutes. (Or 1 1/2 cups leftover oatmeal may be used.) In large mixing bowl, cream together butter or margarine and sugars; add eggs and vanilla and blend well. Stir in oatmeal, then mixed dry ingredients. Bake in greased 9x13 inch pan at 350 degrees F. for 40 to 45 minutes or until done.

Combine butter (or margarine), brown sugar, evaporated milk, chopped nuts, and coconut. Mix well. Spread over cake; broil until frosting bubbles and is slightly brown, taking care not to burn.

Raisin-Oatmeal Bread
Serves 16
Serving Size: 1 slice
Makes: 1 loaf, 16 slices
Use this bread for unforgettable slices of warm, golden French toast, kissed with cinnamon and sweet, plump raisins.

1 1/2 cups water
1 1/2 tsp salt
1 1/2 cup quick-cooking oats
1/3 cup brown sugar
1 TBL shortening
1 package active dry yeast
1/4 cup warm water (1o5-115 degrees)
1/2 cup raisins
3 to 3 1/4 cups all purpose flour
1 egg white, slightly beaten
2 TBLS quick cooking oats

1. heat water and salt to boiling in 3-quart saucepan. Stir in 1 1/2 coups oats, the brown sugar and shortening; cool to lukewarm. Dissolve yeast in 1/4 cup warm water. Stir into oat mixture. Stir in raisins. Mix in flour with spoon (dough will be sticky). Turn dough onto lightly floured surface; knead until smooth and elastic, about 10 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place (85 degrees) until double, about 1 1/2 hours. (If kitchen is cool, place dough on a rack over a bowl of hot water and cover completely with a towel.)

2. Grease loag pan, 9x5x3 inches. Punch down dough; shape into rounded loag. Place in pan. Brush top with egg white; sprinkle with 2 TBL oats. Cover; let rise in warm place until double, about 1 hour.

3. Heat oven to 375. Bake until dark brown, 40-45 minutes. Rmeove from pan; cool on wire rack.

1 slice: Calories 155 (calories from fat 20); Fat 2g (Saturated 0g); Cholesterol 0mg; Sodium 230 mg; Carbohydrates 32 g (Dietary Fiber 2 g); Protein 4g.

From "Betty Crocker's Best Loved Recipes" Text Copyright 199 General