Esbat Cake -
6 to 7 cups oatmeal -
3/4 cup flour -
1/2 pound butter (or shortening) -
1 teaspoon salt -
1 teaspoon baking soda -
2 eggs, lightly beaten -
1/2 cup sugar (or to taste) -
1 teaspoon vanilla -
1 teaspoon nutmeg -
7/8 cup water Directions: Cream butter and sugar 'til smooth, add eggs, vanilla, and nutmeg; beat smooth. Sift together flour, baking soda, and salt. Add flour mixture alternately with approximately 7/8 cup water to form a batter-like dough. Add oats until no more will mix in, forming a stiff dough. Pat the dough evenly into a foil-lined or lightly greased cookie sheet. Bake at 375F for about 20 minutes or until the edges and tops are lightly browned. Let cool for about 10 minutes, then cut into squares.
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