Apple-Topped Oatcakes
- 1 1/2 c Hot milk
- 3/4 c Old-fashioned oats
- 1 Egg; beaten
- 2 tb Vegetable oil
- 2 tb Molasses
- 1 c All-purpose flour
- 1 1/2 ts Baking powder
- 3/4 ts Ground cinnamon
- 1/4 ts Ground ginger
- 1/4 ts Baking soda
- 1/4 ts Salt
- 3 Egg whites
--------------------------------LEMON APPLES--------------------------------
2 tb Butter or margarine
5 md Tart apples; peeled/sliced
1 tb Lemon juice
1 ts Grated lemon peel
1/2 c Sugar
1 tb Cornstarch
1/8 ts Ground nutmeg
In a large bowl, combine milk and oats; let stand for 5 minutes. Stir in
egg, oil and molasses. Combine dry ingredients; stir in oat mixture just
until moistened. Beat egg whites until soft peaks form; fold gently into
batter. Set aside. Heat butter in a skillet unitl foamy. Add apples, lemon
juice and peel; cook, uncovered for 8-10 minutes, stirring occasionally.
Meanwhile, cook oatcakes; pour batter by 1/4 cupsful onto a hot greased
griddle. Cook until bubbles form; turn and cook until browned on other
side. For apples, combine sugar, cornstarch and nutmeg; add to apple
mixture and cook 2 minutes longer or until tender. Serve warm over
oatcakes. Yield: 6-8 servings. Submitted by Lois Hofmeyer, Aurora, Illinois
MC formatting by bobbi744@sojourn.com
Recipe by: Taste of Home Magazine, Aug/Sept. '94, p. 28
Posted to MC-Recipe Digest V1 #822 by Roberta Banghart
on Oct 01, 1997
2 tb Butter or margarine
5 md Tart apples; peeled/sliced
1 tb Lemon juice
1 ts Grated lemon peel
1/2 c Sugar
1 tb Cornstarch
1/8 ts Ground nutmeg
In a large bowl, combine milk and oats; let stand for 5 minutes. Stir in
egg, oil and molasses. Combine dry ingredients; stir in oat mixture just
until moistened. Beat egg whites until soft peaks form; fold gently into
batter. Set aside. Heat butter in a skillet unitl foamy. Add apples, lemon
juice and peel; cook, uncovered for 8-10 minutes, stirring occasionally.
Meanwhile, cook oatcakes; pour batter by 1/4 cupsful onto a hot greased
griddle. Cook until bubbles form; turn and cook until browned on other
side. For apples, combine sugar, cornstarch and nutmeg; add to apple
mixture and cook 2 minutes longer or until tender. Serve warm over
oatcakes. Yield: 6-8 servings. Submitted by Lois Hofmeyer, Aurora, Illinois
MC formatting by bobbi744@sojourn.com
Recipe by: Taste of Home Magazine, Aug/Sept. '94, p. 28
Posted to MC-Recipe Digest V1 #822 by Roberta Banghart
